the international dictionary of food amp nutrition



Alejandro Cifuentes Foodomics. Advanced Mass Spectrometry in Modern Food Science and Nutrition Alejandro Cifuentes Foodomics. Advanced Mass Spectrometry in Modern Food Science and Nutrition Новинка

Alejandro Cifuentes Foodomics. Advanced Mass Spectrometry in Modern Food Science and Nutrition

10633.29 руб. или Купить в рассрочку!
Provides the latest «-omics» tools to advance the study of food and nutrition The rapidly emerging field of foodomics examines food and nutrition by applying advanced «-omics» technologies in order to improve people's health, well-being, and knowledge. Using tools from genomics, transcriptomics, epigenomics, proteomics, and metabolomics, foodomics offers researchers new analytical approaches to solve a myriad of current challenges in food and nutrition science. This book presents the fundamentals of foodomics, exploring the use of advanced mass spectrometry techniques in food science and nutrition in the post-genomic era. The first chapter of the book offers an overview of foodomics principles and applications. Next, the book covers: Modern instruments and methods of proteomics, including the study and characterization of food quality, antioxidant food supplements, and food allergens Advanced mass spectrometry-based methods to study transgenic foods and the microbial metabolome Mass spectrometry-based metabolomics in nutrition and health research Foodomics' impact on our current understanding of micronutrients (phenolic compounds and folates), optimal nutrition, and personalized nutrition and diet related diseases Principles and practices of lipidomics and green foodomics Use of chemometrics in mass spectrometry and foodomics The final chapter of Foodomics explores the potential of systems biology approaches in food and nutrition research. All the chapters conclude with references to the primary literature, enabling readers to explore individual topics in greater depth. With contributions from a team of leading pioneers in foodomics, this book enables students and professionals in food science and nutrition to take advantage of the latest tools to advance their research and open up new areas of food and nutrition investigation.
Noah Webster Webster's International Dictionary of the English Language : being the authentic edition of Webster's unabridged dictionary, comprising the issues of 1864, 1879, and 1884. Part II Noah Webster Webster's International Dictionary of the English Language : being the authentic edition of Webster's unabridged dictionary, comprising the issues of 1864, 1879, and 1884. Part II Новинка

Noah Webster Webster's International Dictionary of the English Language : being the authentic edition of Webster's unabridged dictionary, comprising the issues of 1864, 1879, and 1884. Part II

Эта книга — репринт оригинального издания (издательство "London : George Bell & Sons", 1907 год), созданный на основе электронной копии высокого разрешения, которую очистили и обработали вручную, сохранив структуру и орфографию оригинального издания. Редкие, забытые и малоизвестные книги, изданные с петровских времен до наших дней, вновь доступны в виде печатных книг.Part two of "Webster's International Dictionary of the English Language : being the authentic edition of Webster's unabridged dictionary, comprising the issues of 1864, 1879, and 1884" contains a Dictionary.
Noah Webster Webster's International Dictionary of the English Language : being the authentic edition of Webster's unabridged dictionary, comprising the issues of 1864, 1879, and 1884. Part I Noah Webster Webster's International Dictionary of the English Language : being the authentic edition of Webster's unabridged dictionary, comprising the issues of 1864, 1879, and 1884. Part I Новинка

Noah Webster Webster's International Dictionary of the English Language : being the authentic edition of Webster's unabridged dictionary, comprising the issues of 1864, 1879, and 1884. Part I

Эта книга — репринт оригинального издания (издательство "London : George Bell & Sons", 1907 год), созданный на основе электронной копии высокого разрешения, которую очистили и обработали вручную, сохранив структуру и орфографию оригинального издания. Редкие, забытые и малоизвестные книги, изданные с петровских времен до наших дней, вновь доступны в виде печатных книг.Part one of "Webster's International Dictionary of the English Language : being the authentic edition of Webster's unabridged dictionary, comprising the issues of 1864, 1879, and 1884" contains preface and contents.
Malgorzata Baranska Carotenoids. Nutrition, Analysis and Technology Malgorzata Baranska Carotenoids. Nutrition, Analysis and Technology Новинка

Malgorzata Baranska Carotenoids. Nutrition, Analysis and Technology

12541.56 руб. или Купить в рассрочку!
Carotenoids are an essential component of the human diet. Bioactive by nature, they are rich in antioxidants, promote vitamin A activity and lower the development of chronic illnesses. As such they are an area of growing interest to researchers and scientists who are working to design, develop and launch new functional food products, dietary supplements and other nutritional solutions. Carotenoids: Nutrition, Analysis and Technology is an up-to-date overview of the key areas of carotenoids in nutrition, therapy and technology. In the first section, the authors present a functional food perspective, outlining the therapeutic applications of the bioactive pigments. The second part is dedicated to the spectroscopic analysis of carotenoids, providing in-depth scientific methods and real research findings. In the final section, various technological applications of carotenoids are considered, including biotechnology and future prospects. Written by international experts in the field, this comprehensive book will be of interest to food scientists and researchers, nutritionists and health food companies. It will be of particular use to anyone involved in the spectroscopic analysis of carotenoids and other related bioactives.
B. Higman W. How Food Made History B. Higman W. How Food Made History Новинка

B. Higman W. How Food Made History

6903.88 руб. или Купить в рассрочку!
Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies. Charts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made transportation possible over great distances Considers social attitudes towards food, religious prohibitions, health and nutrition, and the politics of distribution Offers a fresh understanding of world history through the discussion of food
Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set Новинка

Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set

44240.71 руб. или Купить в рассрочку!
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
Da-Wen Sun Handbook of Food Safety Engineering Da-Wen Sun Handbook of Food Safety Engineering Новинка

Da-Wen Sun Handbook of Food Safety Engineering

32749.77 руб. или Купить в рассрочку!
This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.
Da-Wen Sun Handbook of Food Safety Engineering Da-Wen Sun Handbook of Food Safety Engineering Новинка

Da-Wen Sun Handbook of Food Safety Engineering

32070.69 руб. или Купить в рассрочку!
This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.
YiFang Chu Oats Nutrition and Technology YiFang Chu Oats Nutrition and Technology Новинка

YiFang Chu Oats Nutrition and Technology

16528.17 руб. или Купить в рассрочку!
A considerable amount of research has emerged in recent years on the science, technology and health effects of oats but, until now, no book has gathered this work together. Oats Nutrition and Technology presents a comprehensive and integrated overview of the coordinated activities of nutritionists, plant scientists, food scientists, policy makers, and the private sector in developing oat products for optimal health. Readers will gain a good understanding of the value of best agricultural production and processing practices that are important in the oats food system. The book reviews agricultural practices for the production of oat products, the food science involved in the processing of oats, and the nutrition science aimed at understanding and advancing the health effects of oats and how they can affect nutrition policies. There are individual chapters that summarize oat breeding and processing, the many bioactive compounds that oats contain, and their health benefits. With respect to the latter, the health benefits of oats and oat constituents on chronic diseases, obesity, gut health, metabolic syndromes, and skin health are reviewed. The book concludes with a global summary of food labelling practices that are particularly relevant to oats. Oats Nutrition and Technology offers in-depth information about the life cycle of oats for nutrition, food and agricultural scientists and health practitioners interested in this field. It is intended to provoke thought and stimulate readers to address the many research challenges associated with the oat life cycle and food system.
Oxford Student's Dictionary Oxford Student's Dictionary Новинка

Oxford Student's Dictionary

Updated with hundreds of new words, the Oxford Student's Dictionary is a corpus-based dictionary with the curricular, academic and general English vocabulary students need to know to study other subjects in English. It helps students prepare for international exams such as TOEFLRG and IELTS.
Barton Arlene Multicultural Handbook of Food, Nutrition and Dietetics Barton Arlene Multicultural Handbook of Food, Nutrition and Dietetics Новинка

Barton Arlene Multicultural Handbook of Food, Nutrition and Dietetics

7139.96 руб. или Купить в рассрочку!
Multicultural Handbook of Food, Nutrition and Dietetics is the must have practical resource for dietitians, nutritionists and students working with both well settled but also recently migrated ethnic groups. Written by a team of authors drawn from the British Dietetic Association's Specialist Multicultural Nutrition Group the book provides in-depth information to equip the reader in the provision of nutrition advice to minority groups. Spanning a broad range of cultural groups the book seeks to consider religious and cultural requirements in relation to traditional diets; research on migration studies and chronic disease states; and nutrition and dietetic treatment in relation to key chronic diseases.
Marinos Elia Clinical Nutrition Marinos Elia Clinical Nutrition Новинка

Marinos Elia Clinical Nutrition

5699.66 руб. или Купить в рассрочку!
This second edition of Clinical Nutrition, in the acclaimed textbook series by the Nutrition Society, has been revised and updated in order to: Provide students with the required scientific basis in nutrition, in the context of a systems and health approach. Enable teachers and students to explore the core principles of nutrition and to apply these throughout their training to foster critical thinking at all times. Each chapter identifies the key areas of knowledge that must be understood and also the key points of critical thought that must accompany the acquisition of this knowledge. Are fully peer reviewed to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective and is applicable for use by nutritionists and on nutrition courses throughout the world. Ground breaking in scope and approach, with an additional chapter on nutritional screening and a student companion website, this second edition is designed for use on nutrition courses throughout the world and is intended for those with an interest in nutrition in a clinical setting. Covering the scientific basis underlying nutritional support, medical ethics and nutritional counselling, it focuses solely on the sick and metabolically compromised patient, dealing with clinical nutrition on a system by system basis making the information more accessible to the students. This is an essential purchase for students of nutrition and dietetics, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food sciences, medicine, health sciences and many related areas will also find this an important resource. Libraries in universities, medical schools and establishments teaching and researching in the area of nutrition will find Clinical Nutrition a valuable addition to their shelves.
Susan Lanham-New A. Nutrition and Metabolism Susan Lanham-New A. Nutrition and Metabolism Новинка

Susan Lanham-New A. Nutrition and Metabolism

5699.66 руб. или Купить в рассрочку!
In this second edition of the second title in the acclaimed Nutrition Society Textbook Series, Nutrition and Metabolism has been revised and updated to meet the needs of the contemporary student. Groundbreaking in their scope and approach, the titles in the series: Provide students with the required scientific basics of nutrition in the context of a systems and health approach Enable teachers and students to explore the core principles of nutrition, to apply these throughout their training, and to foster critical thinking at all times. Throughout, key areas of knowledge are identified Are fully peer reviewed, to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective Nutrition and Metabolism is an essential purchase for students of nutrition and dietetics, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food science, medicine, health sciences and many related areas will also find much of great value within its covers.
Michel Dubois Megatrends in Food and Agriculture. Technology, Water Use and Nutrition Michel Dubois Megatrends in Food and Agriculture. Technology, Water Use and Nutrition Новинка

Michel Dubois Megatrends in Food and Agriculture. Technology, Water Use and Nutrition

9120.61 руб. или Купить в рассрочку!
Highlights and examines the growing convergence between the food and agricultural industries—the technological, environmental, and consumer-related drivers of this change, and the potential outcomes This is the first book of its kind to connect food and the food industry with agriculture, water resources, and water management in a detailed and thorough way. It brings together a small community of expert authors to address the future of the food industry, agriculture (both for plants and animals), and water—and its role in a world of increasing demands on resources. The book begins by highlighting the role of agriculture in today's food industry from a historical perspective—showing how it has grown over the years. It goes on to examine water management; new ways of plant breeding not only based on genetic modification pathways; and the attention between major crops (soy, corn, wheat) and so-called «orphan crops» (coffee, cocoa, tropical fruits). The book then turns towards the future of the food industry and analyzes major food trends, the new food, and «enough» food; discusses possible new business models for the future food industry; and analyzes the impact that the «internet of everything» will have on agriculture and the food industry. Finally, Megatrends in Food and Agriculture: Technology, Water Use and Nutrition offers scenarios about how agriculture, food, and the food industry might undergo some radical transformations. Assesses the evolution of food production and how we arrived at today's landscape Focuses on key areas of change, driven by both innovation and challenges such as new technologies, the demand for better nutrition, and the management of dwindling resources Highlights the role of better-informed consumers who demand transparency and accountability from producers Is written by industry insiders and academic experts Megatrends in Food and Agriculture: Technology, Water Use and Nutrition is an important resource for food and agriculture industry professionals, including scientists and technicians as well as decision makers, in management, marketing, sales, and regulatory areas, as well as related NGOs.
Lukas Klee International Construction Contract Law Lukas Klee International Construction Contract Law Новинка

Lukas Klee International Construction Contract Law

7438.13 руб. или Купить в рассрочку!
The updated second edition of the practical guide to international construction contract law The revised second edition of International Construction Contract Law is a comprehensive book that offers an understanding of the legal and managerial aspects of large international construction projects. This practical resource presents an introduction to the global construction industry, reviews the basics of construction projects and examines the common risks inherent in construction projects. The author – an expert in international construction contracts – puts the focus on FIDIC standard forms and describes their use within various legal systems. This important text contains also a comparison of other common standard forms such as NEC, AIA and VOB, and explains how they are used in a global context. The revised edition of International Construction Contract Law offers additional vignettes on current subjects written by international panel of numerous contributors. Designed to be an accessible resource, the book includes a basic dictionary of construction contract terminology, many sample letters for Claim Management and a wealth of examples and case studies that offer helpful aids for construction practitioners. The second edition of the text includes: • Updated material in terms of new FIDIC and NEC Forms published in 2017 • Many additional vignettes that clearly exemplify the concepts presented within the text • Information that is appropriate for a global market, rather than oriented to any particular legal system • The essential tools that were highlighted the first edition such as sample letters, dictionary and more • A practical approach to the principles of International Construction Contract Law and construction contract management. Does not get bogged down with detailed legal jargon Written for consulting engineers, lawyers, clients, developers, contractors and construction managers worldwide, the second edition of International Construction Contract Law offers an essential guide to the legal and managerial aspects of large international construction projects.
Nigel Denby Nutrition For Dummies Nigel Denby Nutrition For Dummies Новинка

Nigel Denby Nutrition For Dummies

1807.79 руб. или Купить в рассрочку!
In this fully updated second edition, expert dieticians Sue Baic and Nigel Denby provide no-nonsense advice, equipping you with all the information you need to make informed decisions about your diet. The book acts as a sound reference point if you want to know the facts about food, and debunks the myths behind fad diets. Nutrition For Dummies, 2nd Edition provides a detailed understanding of the nutritional breakdown of different food groups and examines the relationship food has with one's physical and mental wellbeing. The book also advises you on how to establish healthy eating patterns and how to maximise the health benefits of what you eat. This new edition includes approx 20% new and updated material, including new chapters on nutrition in institutions and how to eat healthily on the go. New content also includes up-to-date health guidelines and government policies, information on probiotics and over the counter weight loss drugs, plus advice on how to eat well on a budget. Nutrition For Dummies, 2nd Edition includes: Part I: The Basic Facts about Nutrition Chapter 1: What's Nutrition, Anyway? Chapter 2: Digestion: The 24-Hour Food Factory Chapter 3: Why You Eat What You Eat and Like What You Like Part II: What You Get from Food Chapter 4: Powerful Protein Chapter 5: The Lowdown on Fat and Cholesterol Chapter 6: Calories: The Energisers Chapter 7: Carbohydrates: A Complex Story Chapter 8: The Alcohol Truth: The Whole Truth Chapter 9: Vigorous Vitamins Chapter 10: Mighty Minerals Chapter 11: Phabulous Phytochemicals Chapter 12: Water Works Part III: Healthy Eating Chapter 13: What Is a Healthy Diet? Chapter 14: Making Wise Food Choices Chapter 15 : Ensuring Good Nutrition Whoever You Are NEW! Chapter 16: Eating in Institutions NEW! Chapter 17: Being Nutritionally Savvy on the Go Part IV: Processed Food Chapter 18: What Is Processed Food? Chapter 19: Cooking and Keeping Food Chapter 20: Weird Science: Examining Food Additives Part V: Food and Health Chapter 21: Food and Allergies Chapter 22: Food and Mood Chapter 23: Food and Medicine Chapter 24: Food and Dietary Supplements Part VI: The Part of Tens Chapter 25: Ten Nutrition Web Sites You Can Trust Chapter 26: Ten Superfoods Chapter 27: Ten Fad Diets: The Truth Behind the Headlines
Dolf De Rovira, Sr. Dictionary of Flavors Dolf De Rovira, Sr. Dictionary of Flavors Новинка

Dolf De Rovira, Sr. Dictionary of Flavors

17481.17 руб. или Купить в рассрочку!
The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and related food science and technology terms. Allergies and intolerances are addressed, along with strategies to avoid allergenic compounds. This latest edition has been fully updated to reflect new ingredients available on the market, as well as developments in safety standards and the international regulatory arena. Dolf De Rovira applies his extensive experience to make this the most comprehensive guide to flavors available.
Noah Webster Webster.s Academic Dictionary: A Dictionary of the English Language. Giving the Derivations, Pronunciations, Definitions and Synonyms of a large Vocabulary of the Words in common use Noah Webster Webster.s Academic Dictionary: A Dictionary of the English Language. Giving the Derivations, Pronunciations, Definitions and Synonyms of a large Vocabulary of the Words in common use Новинка

Noah Webster Webster.s Academic Dictionary: A Dictionary of the English Language. Giving the Derivations, Pronunciations, Definitions and Synonyms of a large Vocabulary of the Words in common use

Эта книга — репринт оригинального издания (издательство "G. & C. MERRIAM CO.", 1895 год), созданный на основе электронной копии высокого разрешения, которую очистили и обработали вручную, сохранив структуру и орфографию оригинального издания. Редкие, забытые и малоизвестные книги, изданные с петровских времен до наших дней, вновь доступны в виде печатных книг.Giving the Derivations, Pronunciations, Definitions and Synonyms of a large Vocabulary of the Words in common useWith an Appendix Containing various useful Tables abridged from Webster's International Dictionary Over 800 Illustrations
Michael Rovito J. Clinical Nutrition For Dummies Michael Rovito J. Clinical Nutrition For Dummies Новинка

Michael Rovito J. Clinical Nutrition For Dummies

1486.98 руб. или Купить в рассрочку!
Get up to date on clinical nutrition for school, work, or your own health From the proper function of the major organs and the role that proper nutrition plays in their functioning, to a breakdown of carbs, proteins, fats, vitamins, and minerals, Clinical Nutrition For Dummies provides you with the easy-to-read guide you need to immerse yourself in the subject! Written in the fun style that the For Dummies series has become known for, the book is perfect for students in the wide variety of fields that require an in-depth understanding of clinical nutrition, or for those who want to improve their own lives through better nutrition. Dive right into the book for an exploration of the chemical and functional components of food, how to properly assess your nutritional intake, the changing face of nutrition throughout the human lifespan, and so much more! This handy resource offers a wealth of information, and specifically addresses the growing obesity and diabetes epidemics that promise to make the study of clinical nutrition more important than ever. Includes a complete breakdown of the relationship between nutrition and chronic diseases. Explores the nutritional requirements at various life stages, from pediatric through geriatric Features information on the importance of proper nutrition during pregnancy Shares tips for modifying dietary intake and health behavior theory, along with properly communicating health information Clinical Nutrition For Dummies is your complete, fun guide to the topic of nutrition—dive in today to get started on the pathway to mastering this increasingly important subject.
Sangita Sharma Nutrition at a Glance Sangita Sharma Nutrition at a Glance Новинка

Sangita Sharma Nutrition at a Glance

3191.64 руб. или Купить в рассрочку!
Nutrition at a Glance introduces key nutrition facts, such as the role of key nutrients in maintaining health, and addresses the concepts of nutrient metabolism, nutritional intake and what makes an adequate diet. It covers food safety, allergy and intolerance, GM foods, diet-related diseases and nutrigenomics. Nutrition at a Glance: • Is superbly illustrated, with full colour illustrations throughout • Includes nutrition ‘hot topics’ such as gene-nutrient interactions and dietary supplements • Has strong international appeal, with different dietary requirements provided for many countries • Is a reference text suitable for post-docs and junior scientists, including those working in public health and dietetics • Includes a companion website at www.ataglanceseries.com/nutrition featuring interactive multiple choice questions, abbreviations, a glossary, references and further reading, and Appendix B 1: Global dietary guidelines and Dietary Reference Intakes
Visakh M. P. Advances in Food Science and Nutrition, Volume 2 Visakh M. P. Advances in Food Science and Nutrition, Volume 2 Новинка

Visakh M. P. Advances in Food Science and Nutrition, Volume 2

14973.15 руб. или Купить в рассрочку!
Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas food science, including: • Potato production, composition, and starch processing • Milk and different types of milk products • Processing and preservation of meat, poultry, and seafood • Food ingredients including additives and natural plant-based ingredients • Fruits and fruit processing • Antioxidant activity of phytochemicals and their method of analysis • The effect of food processing on bioactive compounds • Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients • Trends in sensory characterization of food products • Ultrasound applications in food technology • Transformations of food flavor including aroma compounds and chemical reactions that influence flavor • Storage technologies for fresh fruits
Mark Vitha F. High Throughput Analysis for Food Safety Mark Vitha F. High Throughput Analysis for Food Safety Новинка

Mark Vitha F. High Throughput Analysis for Food Safety

9424.92 руб. или Купить в рассрочку!
This book focuses on high-throughput analyses for food safety. Because of the contributors domestic and international expertise from industry and government the book appeals to a wider audience. It includes the latest development in rapid screening, with a particular emphasis on the growing use and applicability of a variety of stand-alone mass spectrometry methods as well as using mass spectrometry in hyphenated techniques such as gas chromatograph mass spectrometry (GC-MS) and liquid chromatography mass spectrometry (LC-MS). Readers will be educated to the field of food safety and rapid testing in the most commonly used techniques. Divided into three parts (Basics of High Throughput Analyses, Mass Spectrometry in High Throughput Analyses, and International Food Safety Testing) this book covers many important aspects of high-throughput analyses for food safety.
Cambridge Learner's Dictionary English-Russian (+ CD-ROM) Cambridge Learner's Dictionary English-Russian (+ CD-ROM) Новинка

Cambridge Learner's Dictionary English-Russian (+ CD-ROM)

The first edition of the semi-bilingual English-Russian version of the Cambridge Learner's Dictionary with CD-ROM. This is the first edition of the semi-bilingual Russian version of the Cambridge Learner's Dictionary, ideal for intermediate to upper-intermediate students. Russian translations are given for every sense, and thesaurus and common error notes give students extra help with producing English. The dictionary is accompanied by a CD-ROM containing the full text of the dictionary, and including SmartThesaurus, QuickFind, recordings of every word in British and American English, plus study material. Рекомендуем!
Salminen Seppo Probiotics and Health Claims Salminen Seppo Probiotics and Health Claims Новинка

Salminen Seppo Probiotics and Health Claims

18623.79 руб. или Купить в рассрочку!
This book examines the international picture regarding probiotic food applications, placing a particular emphasis on the legal context and assessment procedures of probiotic health claims in the major markets for these products. Health claim legislation is described and the ways in which manufacturers can ensure compliance are discussed. The book also covers the use of meta-analysis to assess available data, and case examples from various regulatory cultures and traditions are included. It will be of interest to food industry scientists, executives and R&D personnel; international regulatory advisers and administrators; researchers, educators and students on food science courses. Key Features: Focuses on health claim legislation for this commercially important food sector Includes chapters on the current situation in all the major world markets including Europe, the USA, Japan, India and China Covers food, feed and pharmaceutical applications of probiotics
John Wilkins A Companion to Food in the Ancient World John Wilkins A Companion to Food in the Ancient World Новинка

John Wilkins A Companion to Food in the Ancient World

14821.72 руб. или Купить в рассрочку!
A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity. • Provides an up-to-date overview of the study of food in the ancient world • Addresses all aspects of food production, distribution, preparation, and consumption during antiquity • Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology • Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China • Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more
Osman Erkmen Food Microbiology. Principles into Practice, 2 Volume Set Osman Erkmen Food Microbiology. Principles into Practice, 2 Volume Set Новинка

Osman Erkmen Food Microbiology. Principles into Practice, 2 Volume Set

21277.82 руб. или Купить в рассрочку!
This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.
Stephen Forsythe J. The Microbiology of Safe Food Stephen Forsythe J. The Microbiology of Safe Food Новинка

Stephen Forsythe J. The Microbiology of Safe Food

Food production is an increasingly complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This makes it vital that companies in the food chain maintain scrupulous standards of hygiene and are able to assure customers of the safety of their products. This book reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms. The comprehensive contents include: the dominant foodborne microorganisms; the means of their detection; microbiological criteria and sampling plans; the setting of microbial limits for end-product testing; predictive microbiology; the role of HACCP; the setting of Food Safety Objectives; relevant international regulations and legislation. This updated and expanded second edition contains much important new information on emerging microbiological issues of concern in food safety, including: microbiological risk assessment; bacterial genomics and bioinformatics; detergents and disinfectants, and the importance of hygiene practice personnel. The book is essential reading for all those studying food science, technology and food microbiology. It is also a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists. Web-based sources of information and other supporting materials for this book can be found at www.wiley.com/go/forsythe
Mohamed Abdulla Mohamed, Said Ahmed Mohamed, Mohamed a. Mohamed Kamusi YA Visawe/Swahili Dictionary of Synonyms = Swahili Dictionary of Synonyms = Swahili Dictionary of Synonyms Mohamed Abdulla Mohamed, Said Ahmed Mohamed, Mohamed a. Mohamed Kamusi YA Visawe/Swahili Dictionary of Synonyms = Swahili Dictionary of Synonyms = Swahili Dictionary of Synonyms Новинка

Mohamed Abdulla Mohamed, Said Ahmed Mohamed, Mohamed a. Mohamed Kamusi YA Visawe/Swahili Dictionary of Synonyms = Swahili Dictionary of Synonyms = Swahili Dictionary of Synonyms

This is the only dictionary that focuses on Kiswahili synonyms. Drawing from all aspects of life, the authors have collated over 14,000 entries, many of which have varying numbers of synonyms. The dictionary not only brings out the richness of Kiswahili as a language, but it also enriches the reservoir of Kiswahili vocabulary. The authors are distinguished academic linguistic scholars, and the dictionary has been developed bearing in mind both the needs of scholars and teachers, and of learners of the language.
Raymond Hickey A Dictionary of Varieties of English Raymond Hickey A Dictionary of Varieties of English Новинка

Raymond Hickey A Dictionary of Varieties of English

10105.65 руб. или Купить в рассрочку!
A Dictionary of Varieties of English presents a comprehensive listing of the distinctive dialects and forms of English spoken throughout the contemporary world. Provides an invaluable introduction and guide to current research trends in the field Includes definitions both for the varieties of English and regions they feature, and for terms and concepts derived from a linguistic analysis of these varieties Explores important research issues including the transportation of dialects of English, the rise of ‘New Englishes’, sociolinguistic investigations of various English-speaking locales, and the study of language contact and change. Reflects our increased awareness of global forms of English, and the advances made in the study of varieties of the language in recent decades Creates an invaluable, informative resource for students and scholars alike, spanning the rich and diverse linguistic varieties of the most widely accepted language of international communication
Seyed Hashemi MohammedBagher Essential Oils in Food Processing: Chemistry, Safety and Applications Seyed Hashemi MohammedBagher Essential Oils in Food Processing: Chemistry, Safety and Applications Новинка

Seyed Hashemi MohammedBagher Essential Oils in Food Processing: Chemistry, Safety and Applications

15201.02 руб. или Купить в рассрочку!
A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.
Colm O'Donnell Ozone in Food Processing Colm O'Donnell Ozone in Food Processing Новинка

Colm O'Donnell Ozone in Food Processing

17401.85 руб. или Купить в рассрочку!
This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables, grains, meat, seafood and food hydrocolloids, and the effects on nutritional and quality parameters will be reviewed throughout. Further chapters examine the role of ozone in water treatment, in food waste treatment and in deactivating pesticide residues. The international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.
International Directory of Marine Scientists/Международный Cправочник морских ученых International Directory of Marine Scientists/Международный Cправочник морских ученых Новинка

International Directory of Marine Scientists/Международный Cправочник морских ученых

This International Directory of Marine Scientists may be regarded as a successor to the International Directories of Oceanographers, which were published by the United States National Academy of Sciences, National Research Council, and the fourth edition of which was published in 1964. In October 1967, the Executive Committee of the Scientific Committee on Oceanic Research (SCOR) of the International Council of Scientific Unions proposed that future editions might be published by Unesco and FAO, with the assistance of SCOR in compiling the lists of scientists to be included in it.Издательство: Food and Agriculture Organization of the United Nations
Afaf Kamal-Eldin Processing and Nutrition of Fats and Oils Afaf Kamal-Eldin Processing and Nutrition of Fats and Oils Новинка

Afaf Kamal-Eldin Processing and Nutrition of Fats and Oils

16185.34 руб. или Купить в рассрочку!
Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.
Cambridge Advanced Learner's Dictionary (+ CD-ROM) Cambridge Advanced Learner's Dictionary (+ CD-ROM) Новинка

Cambridge Advanced Learner's Dictionary (+ CD-ROM)

A fully updated edition of the best-selling CAMBRIDGE ADVANCED LEARNER'S DICTIONARY. This paperback edition is ideal for advanced (C1-C2) learners of English and contains up-to-date vocabulary, including words from the areas of technology, media, language, society, and lifestyle, plus important words for academic study. With over 140 000 words, phrases, meanings, and examples, hundreds of pictures and illustrations, clear definitions and a new "Focus on Writing" section, the dictionary is perfect as a reference tool and as a study companion. Informed by the Cambridge International Corpus and correlated to English Vocabulary Profile, it is also ideal for exam preparation. The CD-ROM contains the complete dictionary and recordings in British and American English. Рекомендуем!
Miranda Lomer Advanced Nutrition and Dietetics in Gastroenterology Miranda Lomer Advanced Nutrition and Dietetics in Gastroenterology Новинка

Miranda Lomer Advanced Nutrition and Dietetics in Gastroenterology

5092.49 руб. или Купить в рассрочку!
Advanced Nutrition and Dietetics in Gastroenterology provides informative and broad-ranging coverage of the relation between nutrition and diet and the gastrointestinal tract. It explores dietary factors involved in causation of a variety of gastrointestinal disorders, as well as the effects on diet and the treatments available. It also provides an overview of anatomy and physiology, measurement and assessment of function, and dietary components relevant to gastrointestinal health. ABOUT THE SERIES Dietary recommendations need to be based on solid evidence, but where can you find this information? The British Dietetic Association and the publishers of the Manual of Dietetic Practice present an essential and authoritative reference series on the evidence base relating to advanced aspects of nutrition and diet in selected clinical specialties. Each book provides a comprehensive and critical review of key literature in its subject. Each covers established areas of understanding, current controversies and areas of future development and investigation, and is oriented around six key themes: •Disease processes, including metabolism, physiology, and genetics •Disease consequences, including morbidity, mortality, nutritional epidemiology and patient perspectives •Nutritional consequences of diseases •Nutritional assessment, drawing on anthropometric, biochemical, clinical, dietary, economic and social approaches •Clinical investigation and management •Nutritional and dietary management •Trustworthy, international in scope, and accessible, Advanced Nutrition and Dietetics is a vital resource for a range of practitioners, researchers and educators in nutrition and dietetics, including dietitians, nutritionists, doctors and specialist nurses.
Young Park W. Milk and Dairy Products in Human Nutrition. Production, Composition and Health Young Park W. Milk and Dairy Products in Human Nutrition. Production, Composition and Health Новинка

Young Park W. Milk and Dairy Products in Human Nutrition. Production, Composition and Health

22645.77 руб. или Купить в рассрочку!
Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.
Cambridge Advanced Learner's Dictionary (+ CD-ROM) Cambridge Advanced Learner's Dictionary (+ CD-ROM) Новинка

Cambridge Advanced Learner's Dictionary (+ CD-ROM)

A fully updated edition of the best-selling CAMBRIDGE ADVANCED LEARNER'S DICTIONARY. This paperback edition is ideal for advanced (C1-C2) learners of English and contains up-to-date vocabulary, including words from the areas of technology, media, language, society, and lifestyle, plus important words for academic study. With over 140 000 words, phrases, meanings, and examples, hundreds of pictures and illustrations, clear definitions and a new "Focus on Writing" section, the dictionary is perfect as a reference tool and as a study companion. Informed by the Cambridge International Corpus and correlated to English Vocabulary Profile, it is also ideal for exam preparation. The CD-ROM contains the complete dictionary and recordings in British and American English. Рекомендуем!
Nicholas Katsilambros Clinical Nutrition in Practice Nicholas Katsilambros Clinical Nutrition in Practice Новинка

Nicholas Katsilambros Clinical Nutrition in Practice

6459.71 руб. или Купить в рассрочку!
An easy-to-use book with questions on clinical nutrition clearly posed and answers based on real-life studies, this is a ready reference for the busy healthcare professional. Clinical Nutrition in Practice opens with introductory chapters on the basis of healthy nutrition, malnutrition and nutritional assessment. These are followed by chapters addressing the nutritional needs of patients with obesity, diabetes, cardiovascular disease, rheumatoid and neurologic disorders, as well as diseases of various organ systems, such as the GI tract, renal and pulmonary systems. Special attention is given to describing nutrition in cancer patients and those with HIV/AIDS and the book concludes with a discussion of enteral and parenteral nutrition. Nutritionists, dietitians and other health professionals working with patients with impaired nutrition or special nutritional requirements, such as diabetologists, endocrinologists (especially those treating obesity), cardiologists and oncologists will find this a refreshing approach to an important subject. Nurses, medical students and those working in the food industry will also find this a handy guide. Easy-to-follow style with questions clearly posed and answers based on real-life case studies Outlines the basics of healthy nutrition, malnutrition and nutritional assessment Detailed consideration of the nutritional needs of patients with a variety of chronic diseases, e.g. cardiovascular or rheumatoid disorders, cancer and HIV/AIDS Uses an interesting contemporary approach that health professionals will find a refreshing change
Roni Neff Introduction to the US Food System. Public Health, Environment, and Equity Roni Neff Introduction to the US Food System. Public Health, Environment, and Equity Новинка

Roni Neff Introduction to the US Food System. Public Health, Environment, and Equity

6460.43 руб. или Купить в рассрочку!
A public health approach to the US food system Introduction to the US Food System: Public Health, Environment, and Equity is a comprehensive and engaging textbook that offers students an overview of today's US food system, with particular focus on the food system's interrelationships with public health, the environment, equity, and society. Using a classroom-friendly approach, the text covers the core content of the food system and provides evidence-based perspectives reflecting the tremendous breadth of issues and ideas important to understanding today's US food system. The book is rich with illustrative examples, case studies, activities, and discussion questions. The textbook is a project of the Johns Hopkins Center for a Livable Future (CLF), and builds upon the Center's educational mission to examine the complex interrelationships between diet, food production, environment, and human health to advance an ecological perspective in reducing threats to the health of the public, and to promote policies that protect health, the global environment, and the ability to sustain life for future generations. Issues covered in Introduction to the US Food System include food insecurity, social justice, community and worker health concerns, food marketing, nutrition, resource depletion, and ecological degradation. Presents concepts on the foundations of the US food system, crop production, food system economics, processing and packaging, consumption and overconsumption, and the environmental impacts of food Examines the political factors that influence food and how it is produced Ideal for students and professionals in many fields, including public health, nutritional science, nursing, medicine, environment, policy, business, and social science, among others Introduction to the US Food System presents a broad view of today's US food system in all its complexity and provides opportunities for students to examine the food system's stickiest problems and think critically about solutions.
Cambridge: Advanced Learner's: Dictionary Cambridge: Advanced Learner's: Dictionary Новинка

Cambridge: Advanced Learner's: Dictionary

A fully updated edition of the best-selling Cambridge Advanced Learner's Dictionary. This paperback edition is ideal for advanced (C1-C2) learners of English and contains up-to-date vocabulary, including words from the areas of technology, media, language, society, and lifestyle, plus important words for academic study. With over 140,000 words, phrases, meanings, and examples, hundreds of pictures and illustrations, clear definitions and a new 'Focus on Writing' section, the dictionary is perfect as a reference tool and as a study companion. Informed by the Cambridge International Corpus and correlated to English Vocabulary Profile, it is also ideal for exam preparation. A version of this dictionary with CD-ROM is available to purchase separately.
Fidel Toldra Advances in Food Diagnostics Fidel Toldra Advances in Food Diagnostics Новинка

Fidel Toldra Advances in Food Diagnostics

14441.69 руб. или Купить в рассрочку!
Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food diagnostics and analysis, the book approaches the topic in several different ways: reviewing novel technologies to evaluate fresh products; describing and analysing in depth specific modern diagnostics; providing analyses of data processing; and discussing global marketing, with insights into future trends. Written by an international team of experts, this volume not only covers most conventional lab-based analytical methods, but also focuses on leading-edge technologies which are being or are about to be introduced. Advances in Food Diagnostics, Second Edition: Covers ultrasound, RMN, chromatography, electronic noses, immunology, GMO detection and microbiological and molecular methodologies for rapid detection of pathogens Explores the principles and applications of immunodiagnostics in food safety and the use of molecular biology to detect and characterize foodborne pathogens Includes DNA-based and protein-based technologies to detect and identify genetically-modified food or food components Focuses on the translation of diagnostics tests from bench to the market in order to illustrate the benefits to the food industry Provides an overview of the business end of food diagnostics; identifying the markets, delineating the sellers and the buyers, comparing current technology with traditional methods, certifying operations and procedures, and analysing diagnostic devices within the food and related industries This is an indispensable resource for food scientists, food quality analysts, food microbiologists and food safety professionals. It also belongs on the reference shelves of labs conducting food diagnostics for the analysis of the sensory, quality and safety aspects of food.
Francis Valpy Etymological dictionary of the latin language Francis Valpy Etymological dictionary of the latin language Новинка

Francis Valpy Etymological dictionary of the latin language

Примечание: Этимологический словарь латинского языка. Полный вариант заголовка: «Etymological dictionary of the latin language / by the Rev. F.J. Valpy, A.M.».
British Nutrition Foundation Nutrition and Development. Short and Long Term Consequences for Health British Nutrition Foundation Nutrition and Development. Short and Long Term Consequences for Health Новинка

British Nutrition Foundation Nutrition and Development. Short and Long Term Consequences for Health

6596.65 руб. или Купить в рассрочку!
This Task Force report reviews the evidence that the seeds of many adult diseases are sown in utero and in infancy. The report, written by experts in the field, summarises current knowledge in this area. It illustrates how early life nutrition can bring about changes in organ development and function, thus programming risk of disease in adult life. It also considers what might be done in early life to reduce the burden of future ill health. Nutrition and Development: Short- and Long-Term Consequences for Health includes chapters on the history of this topic area, normal growth and development, and current recommendations and practice in relation to nutrition and diet in early life. Chapters exploring the possible mechanisms and pathways of critical windows for development cover the effects of diet and nutrition in early life on organ and skeletal development, the role of sex hormones in programming disease susceptibility, the establishment of gastrointestinal microbiota, and the impact of early life nutrition on cognitive and neurological development. This new report: • describes how development occurs and explores how changes in the fetal and postnatal environment, such as over- or under-nutrition, can result in permanent alterations in function; • explains how diet and nutrition in early life can affect risk of adult disease, with specific chapters on allergic disease and asthma, bone health, cancer, cardiovascular disease, cognitive function, diabetes and obesity; • includes a summary of the key points, as well as recommendations in each chapter to help fill the gaps in our knowledge; • provides an overview of the main messages in a practical question and answer format suitable for lay readers. Nutrition and Development is an important information resource for those involved in research and teaching in the health sciences sector and is also of value to those involved in making decisions about health policy. It will be of interest to a broad range of health professionals, the food industry and those who write and broadcast about the effects of food on health.
Fereidoon Shahidi Bio-Nanotechnology. A Revolution in Food, Biomedical and Health Sciences Fereidoon Shahidi Bio-Nanotechnology. A Revolution in Food, Biomedical and Health Sciences Новинка

Fereidoon Shahidi Bio-Nanotechnology. A Revolution in Food, Biomedical and Health Sciences

25002.36 руб. или Купить в рассрочку!
Bio-nanotechnology is the key functional technology of the 21st century. It is a fusion of biology and nanotechnology based on the principles and chemical pathways of living organisms, and refers to the functional applications of biomolecules in nanotechnology. It encompasses the study, creation, and illumination of the connections between structural molecular biology, nutrition and nanotechnology, since the development of techniques of nanotechnology might be guided by studying the structure and function of the natural nano-molecules found in living cells. Biology offers a window into the most sophisticated collection of functional nanostructures that exists. This book is a comprehensive review of the state of the art in bio-nanotechnology with an emphasis on the diverse applications in food and nutrition sciences, biomedicine, agriculture and other fields. It describes in detail the currently available methods and contains numerous references to the primary literature, making this the perfect “field guide” for scientists who want to explore the fascinating world of bio-nanotechnology. Safety issues regarding these new technologies are examined in detail. The book is divided into nine sections – an introductory section, plus: Nanotechnology in nutrition and medicine Nanotechnology, health and food technology applications Nanotechnology and other versatile applications Nanomaterial manufacturing Applications of microscopy and magnetic resonance in nanotechnology Applications in enhancing bioavailability and controlling pathogens Safety, toxicology and regulatory aspects Future directions of bio-nanotechnology The book will be of interest to a diverse range of readers in industry, research and academia, including biologists, biochemists, food scientists, nutritionists and health professionals.
D. Fleck Справочник по международному гуманитарному праву D. Fleck Справочник по международному гуманитарному праву Новинка

D. Fleck Справочник по международному гуманитарному праву

This second edition of this work sets out a comprehensive and analytical manual of international humanitarian law, accompanied by case analysis and extensive explanatory commentary by a team of distinguished and internationally renowned experts. Topics examined include the historical development, legal basis, and scope of application of international humanitarian law; methods and means of combat; protection of the civilian population, and of the wounded, sick or shipwrecked, and of prisoners of war; the protection of cultural property; the law of neutrality; and the enforcement of international humanitarian law. This edition also incorporates new chapters covering the law of non-international armed conflicts and international peace operations. Highly topical issues including the role of the UN Security Council, the relevance of International Humanitarian Law in peacetime and post-conflict military operations, and war crimes trials in national and international courts are also discussed.2008 год
Evelyn Kirchsteiger-Meier Global Food Legislation. An Overview Evelyn Kirchsteiger-Meier Global Food Legislation. An Overview Новинка

Evelyn Kirchsteiger-Meier Global Food Legislation. An Overview

13757.36 руб. или Купить в рассрочку!
Food is produced not only to be consumed in the country of its origin, but also to be exported to various locations worldwide. As such, manufacturers and suppliers need to know the market conditions and regulations of their customers in export markets. Filling a distinct need in the globalized food economy, this introductory reference distils the key facts and regulations from the food laws of 10 countries and the European Union across four continents. The result is a truly global survey of the world's most important food markets in terms of regulatory standards, principles and the authorities involved. To enable comparison between each country portrait, each chapter is structured in the same way, and includes information on the legal framework, the competent authorities, explanations of the basic principles of food law, introductions to the main areas of regulation (particularly, labeling and advertising; food hygiene and safety; additives and flavorings; food supplements; genetically modified organisms; import and export regulations), accountability regulations, and information on Internet resources. The publication therefore provides key facts for food producers active on the international market, who often lack the time and resources to refer to the primary laws and legal commentaries. Markets discussed: Argentina Brazil Canada China European Union Japan USA Republic of Korea Russian Federation Switzerland Turkey
Martin Kussmann Nutrigenomics and Proteomics in Health and Disease. Towards a systems-level understanding of gene-diet interactions Martin Kussmann Nutrigenomics and Proteomics in Health and Disease. Towards a systems-level understanding of gene-diet interactions Новинка

Martin Kussmann Nutrigenomics and Proteomics in Health and Disease. Towards a systems-level understanding of gene-diet interactions

15201.02 руб. или Купить в рассрочку!
Now in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together the very latest science based upon nutrigenomics and proteomics in food and health. Coverage includes many important nutraceuticals and their impact on gene interaction and health. Authored by an international team of multidisciplinary researchers, this book acquaints food and nutrition professionals with these new fields of nutrition research and conveys the state of the science to date. Thoroughly updated to reflect the most current developments in the field, the second edition includes six new chapters covering gut health and the personal microbiome; gut microbe-derived bioactive metabolites; proteomics and peptidomics in nutrition; gene selection for nutrigenomic studies; gene-nutrient network analysis, and nutrigenomics to nutritional systems biology. An additional five chapters have also been significantly remodelled. The new text includes a rethinking of in vitro and in vivo models with regard to their translatability into human phenotypes, and normative science methods and approaches have been complemented by more comprehensive systems biology-based investigations, deploying a multitude of omic platforms in an integrated fashion. Innovative tools and methods for statistical treatment and biological network analysis are also now included.
Alan Bjerga Endless Appetites. How the Commodities Casino Creates Hunger and Unrest Alan Bjerga Endless Appetites. How the Commodities Casino Creates Hunger and Unrest Новинка

Alan Bjerga Endless Appetites. How the Commodities Casino Creates Hunger and Unrest

1807.79 руб. или Купить в рассрочку!
How to understand the twenty-first century food crisis Since 2007, farm-product prices have rocketed and plunged, causing hunger, malnutrition, and social and political upheaval around the world. Endless Appetites explores how «food security,» the availability of food and the reasonable ability to buy it, has become one of the most challenging topics of our time. With every jump in grocery-store prices, the issue becomes more and more pressing, proven by this year's record increase in food prices, which has already topped the spike of 2008. Award-winning commodities reporter Alan Bjerga explains the food crisis and why it is happening in an accessible, articulate manner Why is this happening when more food is being grown than ever? Why are crop markets?first established in the 1800's to help stabilize agricultural commodity prices?acting like an investors' casino, with prices absorbed by rich nations taking food from the mouths of the poor? From college campuses to emergency UN meetings, «food security» is one of the hottest topics of the day, with no shortage of interest in how to stabilize food prices worldwide to close the hunger gap To understand the growing international food crisis, readers need an expert they can rely on. One of the most widely acclaimed journalists on food security, Alan Bjerga is up to the task, taking readers from the trading floor of Chicago to the highlands of East Africa to the rice paddies of Thailand on a global trek to find the causes of the food-price crisis?and the solutions.
Gopinadhan Paliyath Progress in Food Preservation Gopinadhan Paliyath Progress in Food Preservation Новинка

Gopinadhan Paliyath Progress in Food Preservation

20446.38 руб. или Купить в рассрочку!
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
Захарова Л.И. International Sports Law: Textbook Захарова Л.И. International Sports Law: Textbook Новинка

Захарова Л.И. International Sports Law: Textbook

The Textbook was prepared in accordance with the Federal State Educational Standard for Higher Education as applied to specialisation 40.03.01 "Jurisprudence" (Bachelor (degree) qualification) and the syllabus of the academic discipline "International Sports Law", approved by the International Law Department of the Kutafin Moscow State Law University in January 2017. The Textbook consists of 17 chapters. They correspond to the themes of the syllabus of the academic discipline. In its General part, the history, object, subjects, sources, special principles of international sports law, the process of regulation of international sports relations at the universal level within the framework of the United Nations, its specialised agencies and programs, at the regional level within the Council of Europe and the European Union, at the bilateral level are considered. The Author makes a corresponding distinction with the object, subjects, sources, special principles of lex sportiva, a set of corporate norms elaborated by the International Olympic Committee, the International Paraiympic Committee, international and national sports federations. Special attention is paid to the study of ways of resolving sports disputes through arbitration and appeal proceedings in the Court of Arbitration for Sport (CAS), by means of judicial proceedings in the European Court of Human Rights (ECtHR) and the Court of Justice of the European Union (CJEU). The Special Part of the Textbook identifies problem...
Longman Children's Picture Dictionary: Teacher's Resource Book Longman Children's Picture Dictionary: Teacher's Resource Book Новинка

Longman Children's Picture Dictionary: Teacher's Resource Book

The "Longman Children's Picture Dictionary" presents 800 words in a variety of richly illustrated and photographed topics. The "Teacher's Resource Book" provides a wide range of ideas and materials for practicing and reviewing vocabulary in the Picture Dictionary. Key features: Over 850 photocopiable flashcards. 27 photocopiable board games. A selection of activity and game ideas. Lesson notes for each dictionary topic.
John Kearney M. Public Health Nutrition John Kearney M. Public Health Nutrition Новинка

John Kearney M. Public Health Nutrition

4863.89 руб. или Купить в рассрочку!
In this second edition of the bestselling title from the acclaimed Nutrition Society Textbook series, Public Health Nutrition has been extensively revised to ensure that it reflects the latest evidence-based knowledge and research. Ground-breaking and comprehensive in both its scope and approach, Public Health Nutrition has been fully updated by an expert editorial team to cover the most recent changes in the field. It now offers a structured overview of the subject’s core concepts and considers public health nutrition tools and the application of intervention strategies. Divided into five key sections, Public Health Nutrition contains a wealth of information, including: Public health nutrition concepts and assessment tools, and their application in light of the latest evidence. Case studies to illustrate how best to apply the theory and evidence to policy and practice. An examination of nutrition throughout the lifecycle, and the relationship between diet and disease, including in relation to obesity, diabetes, cancer, as well as mental health. The impact of environmental factors on public health. Public health strategies, policies and approaches. With a clear and concise structure, Public Health Nutrition is an essential purchase for students of nutrition, dietetics and other healthcare areas, as well as an invaluable practical guide for health professionals working within public health. A supporting companion website featuring multiple-choice, short answer, and essay style questions is available at www.wiley.com/go/buttriss/publichealth
Stewart Heon Laura Early Years Nutrition and Healthy Weight Stewart Heon Laura Early Years Nutrition and Healthy Weight Новинка

Stewart Heon Laura Early Years Nutrition and Healthy Weight

4032.11 руб. или Купить в рассрочку!
Early Years Nutrition and Healthy Weight focuses on the early years of childhood as a key period in which eating and exercise habits are formed. Combining current evidence with practical advice, an international group of health specialists advise on the avoidance and management of childhood obesity. They look at key risk areas such as early sedentary behaviour, parental influences and underlying medical causes, and also investigate practical interventions including advice during pregnancy, parenting strategies, and prevention during pre-school and the early school years. This practical handbook contains vital information and advice for all nutritionists and dietitians working with young children and families. It will also be a valuable text for health visitors, paediatricians and general practitioners, and students of nutrition and dietetics specialising in paediatric nutrition. Key features: Only practitioner handbook dedicated to the early years of childhood as the key to ensuring healthy weight in later life Covers pregnancy through to pre-school and early school years interventions Also addresses the social and psychological issues that underpin nutritional problems International group of expert authors consider the issue across the developed world Case studies in each chapter illustrate the application of theory to practice
Henry Ford The International Jew. The World's Foremost Problem Henry Ford The International Jew. The World's Foremost Problem Новинка

Henry Ford The International Jew. The World's Foremost Problem

Reprint of 1920 EditionThis book is a reprint of the first and most important volume of The International Jew. The International Jew is a four volume set of booklets or pamphlets originally published and distributed in the early 1920s by Henry Ford in his newspaper, the Dearborn Independent.The first volume of the series, The International Jew, The World's Foremost Problem is published herein. It is a compilation consisting of The Protocols of the Elders of Zion as the main and most important source
Pierre Schuck Handbook of Food Science and Technology 3. Food Biochemistry and Technology Pierre Schuck Handbook of Food Science and Technology 3. Food Biochemistry and Technology Новинка

Pierre Schuck Handbook of Food Science and Technology 3. Food Biochemistry and Technology

11020.74 руб. или Купить в рассрочку!
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Sangam Shrestha Water-Energy-Food Nexus. Principles and Practices Sangam Shrestha Water-Energy-Food Nexus. Principles and Practices Новинка

Sangam Shrestha Water-Energy-Food Nexus. Principles and Practices

12917.98 руб. или Купить в рассрочку!
Water, energy and food are key resources to sustain life, and are the fundamental to national, regional and global economies. These three resources are interlinked in multiple ways, and the term “nexus” captures the interconnections. The nexus has been discussed, debated, researched, and advocated widely but the focus is often on the pairings of “water-energy” or “water-food” or “energy-food”. To really benefit from the nexus approach in terms of resource use efficiency it is essential to understand, operationalize and practice the nexus of all three resources. As demand for these resources increases worldwide, using them sustainability is a critical concern for scientists and citizens, governments and policy makers. Volume highlights include: Contributions to the global debate on water-energy-food nexus Examples of the nexus approach in practice from different regions of the world Perspectives on the future of the nexus agenda Water-Energy-Food Nexus: Theories and Practices is a valuable resource for students, research scholars and professionals in academic institutions with strong interests in interdisciplinary research involving geography, earth science, environmental science, environmental management, sustainability science, international development, and ecological economics. The volume will also be useful for professionals, practitioners and consultants in /NGOs, government, and international agencies.
Emmanuel Afoakwa Ohene Chocolate Science and Technology Emmanuel Afoakwa Ohene Chocolate Science and Technology Новинка

Emmanuel Afoakwa Ohene Chocolate Science and Technology

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This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern cocoa cultivation and production practices with special attention on cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption as well as the application of HACCP and other food safety management systems such as ISO 22,000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw materials and processing operations on the flavour and other quality characteristics of chocolates have been provided with scope for process optimization and improvement. The book is intended to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where agriculture, food science and nutrition is studied and researched.
Cornelia Navari Guide to the English School in International Studies Cornelia Navari Guide to the English School in International Studies Новинка

Cornelia Navari Guide to the English School in International Studies

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Bringing together the latest scholarship from a global group of expert contributors, this guide offers a comprehensive examination of the English School approach to the study of international relations. Explains the major ideas of the British Committee on International Relations, including the idea of and institutions connected to an international society, the emerging notion of world society, and order within international relations Describes the English School’s methods of analyzing themes, trends, and dilemmas Focuses on the historical and geographical expansion of international society, and particularly on the effects of colonization and imperialism Serves as an essential reference for students, researchers, and academics in international relations
Hayley Daries Nutrition for Sport and Exercise. A Practical Guide Hayley Daries Nutrition for Sport and Exercise. A Practical Guide Новинка

Hayley Daries Nutrition for Sport and Exercise. A Practical Guide

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Food and drink choices before, during and after training and competition have a direct impact on health, body mass and composition, nutrient availability and recovery time, and an optimal diet can significantly improve exercise performance. Nutrition for Sport and Exercise outlines the fundamental principles of nutrition in relation to sport and exercise and then applies these principles through practical tools such as food and nutrient lists, recipes and menu options. This practical guide translates the athlete’s goals into achievable strategies and shortens the gap between theory and practice. Equipping the reader to successfully implement dietary changes, this is an invaluable resource for athletes, sports physicians and undergraduate students of nutrition and sport and exercise science courses. Special Features Dedicated chapters on the impact and relevance of specific nutrients and food groups Includes recipes and menu options Covers the area of sport and exercise nutrition with an evidence-based approach Concise and accessible, combining theory and practice
Geoffrey Campbell-Platt Food Science and Technology Geoffrey Campbell-Platt Food Science and Technology Новинка

Geoffrey Campbell-Platt Food Science and Technology

6080.41 руб. или Купить в рассрочку!
Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.

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In this fully updated second edition, expert dieticians Sue Baic and Nigel Denby provide no-nonsense advice, equipping you with all the information you need to make informed decisions about your diet. The book acts as a sound reference point if you want to know the facts about food, and debunks the myths behind fad diets. Nutrition For Dummies, 2nd Edition provides a detailed understanding of the nutritional breakdown of different food groups and examines the relationship food has with one's physical and mental wellbeing. The book also advises you on how to establish healthy eating patterns and how to maximise the health benefits of what you eat. This new edition includes approx 20% new and updated material, including new chapters on nutrition in institutions and how to eat healthily on the go. New content also includes up-to-date health guidelines and government policies, information on probiotics and over the counter weight loss drugs, plus advice on how to eat well on a budget. Nutrition For Dummies, 2nd Edition includes: Part I: The Basic Facts about Nutrition Chapter 1: What's Nutrition, Anyway? Chapter 2: Digestion: The 24-Hour Food Factory Chapter 3: Why You Eat What You Eat and Like What You Like Part II: What You Get from Food Chapter 4: Powerful Protein Chapter 5: The Lowdown on Fat and Cholesterol Chapter 6: Calories: The Energisers Chapter 7: Carbohydrates: A Complex Story Chapter 8: The Alcohol Truth: The Whole Truth Chapter 9: Vigorous Vitamins Chapter 10: Mighty Minerals Chapter 11: Phabulous Phytochemicals Chapter 12: Water Works Part III: Healthy Eating Chapter 13: What Is a Healthy Diet? Chapter 14: Making Wise Food Choices Chapter 15 : Ensuring Good Nutrition Whoever You Are NEW! Chapter 16: Eating in Institutions NEW! Chapter 17: Being Nutritionally Savvy on the Go Part IV: Processed Food Chapter 18: What Is Processed Food? Chapter 19: Cooking and Keeping Food Chapter 20: Weird Science: Examining Food Additives Part V: Food and Health Chapter 21: Food and Allergies Chapter 22: Food and Mood Chapter 23: Food and Medicine Chapter 24: Food and Dietary Supplements Part VI: The Part of Tens Chapter 25: Ten Nutrition Web Sites You Can Trust Chapter 26: Ten Superfoods Chapter 27: Ten Fad Diets: The Truth Behind the Headlines
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