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The Unlikely Buddhologist
Mou Zongsan (1909-1995) was such a seminal, polymathic figure that scholars of Asian philosophy and religion will be absorbing his influence for at least a generation. Drawing on expertise in Confucian, Buddhist, Daoist, and modern Western thought, Mou built a system of “New Confucian” philosophy aimed at answering one of the great questions: “What is the relationship between value and being?” However, though Mou acknowledged that he derived his key concepts from Tiantai Buddhist philosophy, it remains unclear exactly how and why he did so. In response, this book investigates Mou’s buddhological writings in the context of his larger corpus and explains how and why he incorporated Buddhist ideas selectively into his system. Written extremely accessible, it provides a comprehensive unpacking of Mou’s ideas about Buddhism, Confucianism, and metaphysics with the precision needed to make them available for critical appraisal.
Tea as a Food Ingredient
Tea is one of the most widely consumed beverages worldwide, and tea extract has been used in a variety of food products including beverages, bread, cakes, ice-cream, wine, biscuits, dehydrated fruits, and various meat and dairy products. In recent years, there is growing consumer interest in the tea extract supplemented products. Tea as a Food Ingredient: Properties, Processing, and Health Aspects provides extensive scientific information on the properties of tea foods, chemical properties, formulations, and tea as ingredient to develop new health foods. It describes tea food production, chemical and physical properties, sensory quality, processing technology, and health benefits. Early chap...
Provincial Passages
Revealing information that has been suppressed in the Chinese Communist Party's official history, Wen-hsin Yeh presents an insightful new view of the Party's origins. She moves away from an emphasis on Mao and traces Chinese Communism's roots to the country's culturally conservative agrarian heartland. And for the first time, her book shows the transformation of May Fourth radical youth into pioneering Communist intellectuals from a social and cultural history perspective. Yeh's study provides a unique description of the spatial dimensions of China's transition into modernity and vividly evokes the changing landscapes, historical circumstances, and personalities involved. The human dimension...
Peppers
There is an increased awareness on the relevance of nutraceutical and functional foods as alternatives to harmful synthetic additives used in industry. Different peppers, with an abundance of bioactive compounds, are highlighted in this book, which provides a comprehensive evaluaton of their importance as nutraceutical and functional foods to all stakeholders in the agri-food and pharmaceutical industries. Peppers: Biological, Health, and Postharvest Perspectives is a valuable addition to the existing information resource on peppers. Key features: Highlights the advancements made in biodiversity, biochemistry and biosynthesis of bioactive compounds of peppers. Reviews the effects of processing methods on the quality of peppers to facilitate further research and development of foods having pepper as an essential nutritional component. Provides help in selecting better processing methods for the management of nutritional attributes and health benefits of peppers. The book provides a blend of basic and advanced information for postgraduate students, researchers and scientists
Application of Analytical Chemistry to Foods and Food Technology
The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous s...
CEO, Please Hold Yourself
In the middle of July, the hottest time of the year in A city, a car drove into the courtyard of an upscale villa. Wu Xiaoran slowly got out of the car with her heavy body under her arm. She wiped the sweat off her forehead and said happily, "Baby, you can come out in a month. My parents are looking forward to your arrival!"
China’s Intelligentsia in the Late 19th to Early 20th Centuries
Intelligentsia has been a widely used term in the studies of history and society to describe intellectual, academic, educational and publishing circles. Zhang Qing analyses the formation of Chinese intelligentsia in the context of modern China, more specifically the late Qing dynasty and Republic of China, and addresses topics such as the expansion of newspaper distributions, the relationship between newspapers and academia, the impact of newspapers on society, the change of readers’ expressions and scholars’ social mobility. The emergence of the intelligentsia and other circles in the early twentieth century is an epitome of the drastic changes in Chinese society at the time, indicative both of a new state-society relation and of Chinese scholars’ efforts to find new roles and identities for themselves after bidding farewell to imperial examinations. The author shows how both the emergence of new-type publications and new roles in academia had a profound influence on modern China. The formation of the intelligentsia at the turn of the twentieth century was not only a key to grasping modern Chinese history, but also a mirror for examining the future society.
History of Chinese Philosophy in the Ming Dynasty
This book starts with the classification of the main views of different thinkers after the study of the original materials, which covers all the thinkers’ thoughts and conceptions. A major objective of this book is to reveal the ideas of the philosophers. Key ideological opinions are stated with the former discussion of exact questions and further clarification of their philosophical meaning, which enables the readers to better understand the meaning and value of the philosophical thoughts. Since the logic and history are in accordance with each other, a frame of conception is formed then. Then, the author clearly explains the logical relationship in the frame mentioned before, as well as the formation of the key concepts and their relationship.
My Billionaire Husband Is Naive
His father was scum, his stepmother was arrogant, and his sister was sinister. Sushi had been abused for the rest of his life. If you don't die in silence, you will explode (transmogrified) in silence. The black lotus was on its way, but it was accidentally forced into a wedding. However, that cold and domineering man was actually a silly Tiantian? Suze: Kneel down and sing Conquest for me. Lu Ting: Explain to laozi clearly, is it kneeling on the washboard or kneeling on the floor?!
Synbiotic Foods
Developed using different matrices such as dairy, cereals, legumes, fruits, and vegetables, synbiotic food products combine the benefits of both probiotics and prebiotics. This book is a clear and comprehensive guide to the core concepts of synbiotic foods, and associated technological advancements and applications across food groups. Using clear, scientific language, this book equips readers with in-depth knowledge of synbiotic products, processing methods, applications, and acceptance. This is a pioneering book on synbiotic foods, being the first of its kind to include the following features: Explores fundamental aspects across various matrices Chapter summaries via 10 concise bullet points Multiple-choice questions (MCQs) aiding study for national-level competitive exams Short and long descriptive answer-type questions for comprehensive exam preparation Designed as a one-stop resource, this book particularly appeals to undergraduate and postgraduate students of Food Science, Food Technology, Food Biotechnology and Food Microbiology.
