Maurice Jourjon's Books

Mary in the Plan of God and in the Communion of the Saints

Toward a Common Christian Understanding

By: Alain Blancy,Maurice Jourjon,Groupe des Dombes

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Mary in the Plan of God and in the Communion of the Saints

Toward a Common Christian Understanding

By: Alain Blancy,Maurice Jourjon,Groupe des Dombes

Mary the mother of Jesus Christ, has always been a stumbling block to understanding among divided Christians. Many Protestants have believed that the Marian devotions practiced by Catholics detract from the centrality of Jesus himself. To Catholics, the dilution of Mary's role in the history of salvation by Protestants has come across as harsh and even unscriptural." "The Dombes Group in south cental France, comprised of Roman Catholic and Reformed scholars, has taken a fresh look at the place of Mary in Christian faith and concluded that she has been more the victim than the cause of discord. The participants found themselves "at one" in their acceptance of the virginal conception and motherhood of Mary. At the same time, the group reminded their coreligionists of areas where both sides still need to be "converted" to authentic Christianity. While warning against the excesses of goddess-theology, they nevertheless concluded that Mary exemplifies "the decisive and perfect example of the Yes which Christian faith must utter.""--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved

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Page Count

170

Publisher

Paulist Press

Published Date

ISBN 10

0809140691

ISBN 13

9780809140695

A Handbook for Sensory and Consumer-Driven New Product Development

Innovative Technologies for the Food and Beverage Industry

By: Maurice O'Sullivan

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A Handbook for Sensory and Consumer-Driven New Product Development

Innovative Technologies for the Food and Beverage Industry

By: Maurice O'Sullivan

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor's products. - Presents novel and effective sensory-based methods for new product development - two related fields that are often covered separately - Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business - Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations - Investigates how the application of sensory analysis can improve new product development including packaging optimization

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Page Count

372

Publisher

Woodhead Publishing

Published Date

ISBN 10

0081003579

ISBN 13

9780081003572

Salt, Fat and Sugar Reduction

Sensory Approaches for Nutritional Reformulation of Foods and Beverages

By: Maurice O'Sullivan

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Salt, Fat and Sugar Reduction

Sensory Approaches for Nutritional Reformulation of Foods and Beverages

By: Maurice O'Sullivan

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries.

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Page Count

346

Publisher

Woodhead Publishing

Published Date

ISBN 10

0128197412

ISBN 13

9780128197417

Mary in the Plan of God and in the Communion of the Saints

Toward a Common Christian Understanding

By: Alain Blancy,Maurice Jourjon,Groupe des Dombes

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Mary in the Plan of God and in the Communion of the Saints

Toward a Common Christian Understanding

By: Alain Blancy,Maurice Jourjon,Groupe des Dombes

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Page Count

170

Publisher

Paulist Press

Published Date

ISBN 10

0809140691

ISBN 13

9780809140695

La Doctrine de Monroë

By: Maurice Delarue Caron De Beaumarchais

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La Doctrine de Monroë

By: Maurice Delarue Caron De Beaumarchais

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

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Page Count

226

Publisher

Wentworth Press

Published Date

ISBN 10

0526236000

ISBN 13

9780526236008

Book's by Maurice Jourjon

Mary in the Plan of God and in the Communion of the Saints

Mary in the Plan of God and in the Communion of the Saints

A Handbook for Sensory and Consumer-Driven New Product Development

A Handbook for Sensory and Consumer-Driven New Product Development

Salt, Fat and Sugar Reduction

Salt, Fat and Sugar Reduction

Mary in the Plan of God and in the Communion of the Saints

Mary in the Plan of God and in the Communion of the Saints

La Doctrine de Monroë

La Doctrine de Monroë

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