David S. Robinson – författare

Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality.The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting the shelf life of low and intermediate moisture foods.The remaining chapters discuss how mechanical handling and temperature, irradiation, and packaging all influence shelf life. Section two, on chemical factors, examines the benefits of controlled atmosphere storage and modified atmosphere packaging on vegetables, fruits, grains, and oilseeds. The remaining chapters compare the effectiveness of antioxidants, emulsifiers, stabilizers, and sulfur dioxide to enhance food quality. The remaining chapter in this section deals with the application of biotechnology for improving shelf life. Intended for food science professionals as well as students, Food Shelf Life Stability presents the fundamental principles that are applied to maintaining a high food quality for an extended period of time.

Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality.The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting the shelf life of low and intermediate moisture foods.The remaining chapters discuss how mechanical handling and temperature, irradiation, and packaging all influence shelf life. Section two, on chemical factors, examines the benefits of controlled atmosphere storage and modified atmosphere packaging on vegetables, fruits, grains, and oilseeds. The remaining chapters compare the effectiveness of antioxidants, emulsifiers, stabilizers, and sulfur dioxide to enhance food quality. The remaining chapter in this section deals with the application of biotechnology for improving shelf life. Intended for food science professionals as well as students, Food Shelf Life Stability presents the fundamental principles that are applied to maintaining a high food quality for an extended period of time.

Wie wird Gott durch das Leben einer menschlichen Gemeinde offenbart? Dietrich Bonhoeffers theologische Ethik geht von der Behauptung aus, dass "Christus als Gemeinde existierend", eine der zahlreichen Variationen von G.W.F Hegels Religionsphilosophie. David Robinson legt dar, dass Bonhoeffers vielseitige Verwendung von Hegels Denken, von der sozialisierenden Vorstellung von „objektivem Geist“ zu seiner bissigen Charakterisierung des „entzweienden“ Geists, nicht über seine Polemik gegen den Idealismus hinwegtäuschen sollte. Er liefert auch eine Analyse von Hegels Texten, um Bonhoeffers Kritik zu bewerten, vor allem seinen Angriff auf eine „doketische“ Unterscheidung zwischen Idee und Erscheinung in der Christologie. Zudem bietet er den historischen Kontext für Hegels „Dekonfessionalisierung“ der Kirche im Verhältnis zum Staat und Bonhoeffers Erneuerung des kirchlich-politischen Leidenszeichens als Nicht-Anerkennung. Der Autor legt damit eine wichtige Untersuchung zum sozialen Aufbau von Glaube und Vernunft vor.