Dietary Fibre — A Component of Food, Thomas F. Schweizer; Christine A. Edwards

Автор: Ronald Ross Watson; Sherma Zibadi; Victor R. Preed
Название: Dietary Components and Immune Function
ISBN: 1493958186 ISBN-13(EAN): 9781493958184
Издательство: Springer
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Цена: 167700.00 T
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Описание: Dietary Components and Immune Function focuses on immune modulation, immune mediated disease resistance, immune changes due to AIDS, immune modulated cancer therapy, and autoimmune diseases as modified by dietary supplement, bioactive foods and supplements. The potential value of such approaches in maintaining wellness and preventing disease are addressed by examining their effects in vitro and in vivo on innate and adaptive immune responses. Emerging fields of science and important discoveries relating to early stages of new nutriceuticals in cancer prevention, prior to clinical trials are also covered. This volume represents a single source of material related to nutriceuticals and their constituents as they relate to cancer therapy and prevention. As such the book will be essential reading for nutritionists, pharmacologists, health care professionals, research scientists, cancer workers, pathologists, molecular or cellular biochemists, physicians, general practitioners as well as those interested in diet and nutrition in disease resistance via immune regulation.

Автор: I. T. Johnson; D. A. T. Southgate
Название: Dietary Fibre and Related Substances
ISBN: 0412484706 ISBN-13(EAN): 9780412484704
Издательство: Springer
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Цена: 74530.00 T
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Описание: Consumer safety has become a central issue of the food supply system in most countries. The problems of food safety, however, spread far beyond those directly occupied in food production.

Автор: Lawrence Fishbein
Название: Biological Effects of Dietary Restriction
ISBN: 364263494X ISBN-13(EAN): 9783642634949
Издательство: Springer
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Цена: 139310.00 T
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Описание: How does dietary restriction affect the physiological and biochemical state of laboratory animals? After a first look at feeding regimens and diets of laboratory animals, the book elaborates on a variety of age-associated toxicological and pathological endpoints including tumor development.

Автор: John D. Lambris
Название: The Third Component of Complement
ISBN: 3642749798 ISBN-13(EAN): 9783642749797
Издательство: Springer
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Цена: 121110.00 T
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Описание: The third component of complement, C3, is one of the most versatile proteins and an important participant in immune surveillance and immune response pathways. VOLANAKIS: Participation of C3 and Its Ligands in Complement Activation . TACK: Biosynthesis and Genetics of C3 .

Автор: Gene Spiller
Название: Topics in Dietary Fiber Research
ISBN: 1468424831 ISBN-13(EAN): 9781468424836
Издательство: Springer
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Цена: 87070.00 T
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Описание: The collection of papers in our own Fiber in Human Nutrition (Plenum Press, 1976) is one such effor~ However, even as it was going to press, we realized that increased interest in specific areas of fiber research necessitated a more detailed and up-to-date look at certain topics.

Автор: Yusuke Ohta
Название: Copper-Catalyzed Multi-Component Reactions
ISBN: 3642267017 ISBN-13(EAN): 9783642267017
Издательство: Springer
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Цена: 102480.00 T
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Описание: As the concept of Green Chemistry becomes ever more important, the findings presented in this book may provide efficient and atom-economical approaches to the diversity-oriented synthesis of bioactive compounds containing a complex structure.

Автор: Ivan Furda; Charles J. Brine
Название: New Developments in Dietary Fiber
ISBN: 1468457861 ISBN-13(EAN): 9781468457865
Издательство: Springer
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Цена: 87070.00 T
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Описание: Proceedings of a symposium held in Dallas, Texas, in conjunction with the 197th American Chemical Society National Meeting, April 9--19, 1989

Автор: Wayne Morley
Название: Developing Food Products for Consumers with Specific Dietary Need
ISBN: 0081003293 ISBN-13(EAN): 9780081003299
Издательство: Elsevier Science
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Цена: 233560.00 T
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Описание: . Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. . From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. . The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. . The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer.