LEADER 02967nam 2200565Ia 450 001 9910782243603321 005 20230422045431.0 010 $a1-281-84165-X 010 $a9786611841652 010 $a0-567-47739-8 035 $a(CKB)1000000000542167 035 $a(EBL)437030 035 $a(OCoLC)276935958 035 $a(SSID)ssj0000096218 035 $a(PQKBManifestationID)11981509 035 $a(PQKBTitleCode)TC0000096218 035 $a(PQKBWorkID)10076069 035 $a(PQKB)10850419 035 $a(MiAaPQ)EBC437030 035 $a(Au-PeEL)EBL437030 035 $a(CaPaEBR)ebr10250882 035 $a(CaONFJC)MIL184165 035 $a(EXLCZ)991000000000542167 100 $a20010309d2000 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aAbraham, Israel and the nations$b[electronic resource] $ethe patriarchal promise and its covenantal development in Genesis /$fPaul R. Williamson 210 $aSheffield, Eng. $cSheffield Academic Press$dc2000 215 $a1 online resource (313 p.) 225 1 $aJournal for the study of the Old Testament. Supplement series ;$v315 300 $aRevision of the author's thesis (doctoral--Queen's University of Belfast), 1998. 311 $a1-84127-152-7 320 $aIncludes bibliographical references and indexes. 327 $aContents; Preface; Acknowledgments; Abbreviations; Chapter 1 INTRODUCTION; Chapter 2 APPROACHES TO THE RELATIONSHIP BETWEEN GENESIS 15 AND 17; Chapter 3 THE COVENANTS IN GENESIS 15 AND 17 COMPARED AND CONTRASTED; Chapter 4 THE PROMISSORY FOCUS OF THE 'COVENANT BETWEEN THE PIECES'; Chapter 5 THE PROMISSORY FOCUS OF THE 'COVENANT OF CIRCUMCISION'; Chapter 6 THE COVENANTAL SIGNIFICANCE OF GENESIS 17; Chapter 7 THE COVENANTS OF GENESIS 15 AND 17 IN THEIR PRESENT LITERARY CONTEXT; Chapter 8 SUMMARY AND CONCLUSION; Bibliography; Index of References; Index of Authors 330 $aThe divine promises to Abraham have long been recognized as a key to the book of Genesis as a whole. But their variety, often noted, also raises literary and theological problems. Why do they differ each time, and how are they related to each other and to the story of Abraham? Williamson focuses on the promises in Genesis 15 and 17, and concludes that they are concerned with two distinct but related issues. Genesis 15 guarantees God's promise to make Abraham into a great nation, while Genesis 17 focuses chiefly on God's promise to mediate blessing (through Abraham) to the nations. The two chap 410 0$aJournal for the study of the Old Testament.$pSupplement series ;$v315. 606 $aTheology 615 0$aTheology. 676 $a222.1106 700 $aWilliamson$b Paul R$01519394 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910782243603321 996 $aAbraham, Israel and the nations$93757473 997 $aUNINA LEADER 03532nam 2200961z- 450 001 9910566464903321 005 20220506 035 $a(CKB)5680000000037731 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/81055 035 $a(oapen)doab81055 035 $a(EXLCZ)995680000000037731 100 $a20202205d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aEffects of Plants' Ingredients on Dough and Final Product 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 online resource (198 p.) 311 08$a3-0365-3733-3 311 08$a3-0365-3734-1 330 $aThe Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use of plants' ingredients as a valuable strategy to improve the nutritional profile of food products, contributing to the reduction in nutrient deficiencies, or to make products for special nutrition such as low-sodium or gluten-free ones. The quality of the raw materials, the processing techniques, and the potential of certain vegetable byproducts from fruits or oilseeds represent key aspects for obtaining qualitatively enhanced food products. Furthermore, current approaches to diversify the range of bakery and pasta products which offer health benefits to consumers are also presented in this Special Issue. 606 $aTechnology: general issues$2bicssc 610 $aantioxidant activity 610 $aantioxidant capacity 610 $aaroma 610 $aascorbic acid 610 $abiscuits 610 $abread 610 $abread making 610 $abread properties 610 $abread quality 610 $abuckwheat flour 610 $aconsumer acceptance 610 $adough 610 $adough rheology 610 $afarinograph 610 $afats 610 $afiber 610 $afunctional ingredients 610 $aGC/MS 610 $agermination 610 $agluten-free bread 610 $agranulation 610 $agrape peels 610 $aheat-moisture treatment 610 $alegislative recommendations 610 $alentil 610 $amacro and microelements 610 $amicrostructure 610 $amillet 610 $amilling technology 610 $an/a 610 $aoptimization 610 $aparticle size 610 $apasta 610 $apeel 610 $apomace 610 $aquinoa 610 $arapeseed press cake 610 $aresponse surface methodology 610 $arheology 610 $arice 610 $aroasted flaxseed flour 610 $arosehip powder 610 $asalt reduction 610 $asalt replacement 610 $asensory analysis 610 $asensory evaluation 610 $asorghum 610 $asoybean 610 $astarch damage 610 $awheat flour 610 $awholegrain flour 610 $awholemeal flour 615 7$aTechnology: general issues 700 $aMironeasa$b Silvia$4edt$01330869 702 $aMironeasa$b Silvia$4oth 906 $aBOOK 912 $a9910566464903321 996 $aEffects of Plants' Ingredients on Dough and Final Product$93040002 997 $aUNINA