Автор: Stevenson Shawn Название: Eat Smarter: Use the Power of Food to Reboot Your Metabolism, Upgrade Your Brain, and Transform Your Life ISBN: 0316537918 ISBN-13(EAN): 9780316537919 Издательство: Hachette Book Group Рейтинг: Цена: 32030.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: A top-ranked health podcaster shares his secrets for weight loss and staying healthy -- including a transformational 30-day plan.
Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow illustrates innovative applications derived from the use of pulsed electric fields beyond microbial inactivation. The book begins with an introduction on how pulsed electric fields work and then addresses the impact of pulsed electric fields on bioaccessability/bioavailability and the development of nutraceuticals and food additives. Other sections explore the reduction of contaminants and assess the improvement of industrial process efficiency. A final section explores patents and commercial applications.
This book will be a welcomed resource for anyone interested in the technological, physiochemical and nutritional perspectives of product development and the reduction of food toxins and contaminants. The concepts explored in this book could have a profound impact on addressing the concept of food on demand, a concept that is a top priority in industry.
Автор: Roberta Sassatelli Название: Italians and Food ISBN: 303015680X ISBN-13(EAN): 9783030156800 Издательство: Springer Рейтинг: Цена: 121110.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book is a novel and original collection of essays on Italians and food. Food culture is central both to the way Italians perceive their national identity and to the consolidation of Italianicity in global context. More broadly, being so heavily symbolically charged, Italian foodways are an excellent vantage point from which to explore consumption and identity in the context of the commodity chain, and the global/local dialectic. The contributions from distinguished experts cover a range of topics including food and consumer practices in Italy, cultural intermediators and foodstuff narratives, traditions of production and regional variation in Italian foodways, and representation of Italianicity through food in old and new media. Although rooted in sociology, Italians and Food draws on literature from history, anthropology, semiotics and media studies, and will be of great interest to students and scholars of food studies, consumer culture, cultural sociology, and contemporary Italian studies.
Автор: Preedy, Victor R. Название: Reviews in Food and Nutrition Toxicity, Volume 3 ISBN: 036745419X ISBN-13(EAN): 9780367454197 Издательство: Taylor&Francis Рейтинг: Цена: 63280.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Reviews in Food and Nutrition Toxicity, Volume 3 includes the latest reviews of the most current issues related food and nutrition toxicity. The continuation of this important new series distills a broad range of research on food safety and food technology, with contributors from the fields of medicine, public health, and environmental science. It
Автор: Brown-Whitehorn Название: Food Protein Induced Enterocolitis (FPIES) ISBN: 3030212289 ISBN-13(EAN): 9783030212285 Издательство: Springer Рейтинг: Цена: 74530.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This unique book is a first-of-its-kind resource, comprehensively guiding readers through the epidemiology, pathophysiology, recent diagnostic criteria, and management options for patients with Food Protein-Induced Enterocolitis Syndrome (FPIES).
Автор: Anthony E. Walton Название: Healthy Food: Perspectives, Availability and Consumption ISBN: 1536175994 ISBN-13(EAN): 9781536175998 Издательство: Nova Science Рейтинг: Цена: 89750.00 T Наличие на складе: Невозможна поставка. Описание: Healthy Food: Perspectives, Availability and Consumption first explores the pathological form of healthy eating, orthorexia nervosa. Although orthorexia nervosa cannot be found in the Diagnostic and Statistical Manual of the American Psychiatric Association, important findings suggest that orthorexia nervosa should receive wider scientific and public attention. Additionally, the current literature regarding the effects of healthy foods and early feeding practices in childhood is explored in the context of the primordial prevention of non-communicable diseases and their risk factors. This compilation also examines carrot bagasse flour and banana peel flour for their potential to be employed as functional ingredients to improve the texture, color, and flavor of raw meat products, as chorizo, or cooked meat products, as sausages. Candelilla wax oleogel is investigated for its potential to replace pork back fat lard in cooked sausages, specifically focusing on its textural profile, moisture, color, and sensory acceptance. Results indicate that candelilla wax oleogel can be employed as a fat replacement, improving the health profile of certain meat products.
Название: Handbook of chickpeas ISBN: 1536163740 ISBN-13(EAN): 9781536163742 Издательство: Nova Science Рейтинг: Цена: 215410.00 T Наличие на складе: Невозможна поставка. Описание: Legumes are an important source of proteins, carbohydrates, vitamins, minerals, and dietary fiber. Chickpea is one of the most consumed legumes in the world. It is an affordable food product for people who cannot get animal protein, giving them a nutritious substitute in their diet. As such, Handbook of Chickpeas: Nutritional Value, Health Benefits and Management discusses the current information regarding the nutritional value of chickpea. Following this, the authors highlight the nutritional value of domesticated Kabuli chickpeas used in different forms, as well as the impact of different factors which regulate the nutritional value. The authors then explore the nutritional value, health benefits, and uses of desi chickpeas in comparison to Kabuli chickpeas. Current information is presented regarding the amino acid profile and nutritional protein quality in raw and processed chickpea seeds and flours, the health or nutraceutical effects of chickpea protein isolates, hydrolysates or bioactive peptides and the generation of selenized proteins during sprouting and their antioxidant and anticancer potential. The demand for gluten-free products is increasing since the prevalence of gluten-related disorders is rising. As such, chickpea is studied in the context of replacing wheat/gluten in some types of gluten-free food to improve the quality of the gluten-free diet. Chickpea is also studied as a dairy-product substitute since it represents a good source of protein, iron, and fiber. Chickpeas are composed of interesting amounts of protein, fibers, iron, zinc, and others, arousing interest by vegetarians. Therefore, the use of chickpeas is studied as an important ingredient in a vegetarian diet to contribute to nutritional quality. The authors present the way in which legume proteins can be used to fortify some foods to increase nutritional value and balance amino acid content. The most important of these foods are bakery products. Current information related to starch digestion and glycemic index of raw/processed chickpea flours and starch isolates, undigested carbohydrates content in raw/processed chickpea and health effects of chickpea digestible and undigestible carbohydrates is also presented. Chickpea seeds are vulnerable, both in the field and in storage conditions to attack by several insect pests of economic importance, whereby infested grains lose their viability. Therefore, basic steps in order to control insects in warehouse or processing plants that must be followed are: monitoring for infestation detection, identification of the problem and insect control measures. Traditionally, preferred control options are carbamate and pyrethroid sprays as soon as the threshold has been reached, as insects grow rapidly and a few days delay in spraying can result in major crop damage and increased difficulty in control. The final study proposes that chickpea protease inhibitor concentrates exerted anti-genotoxic effects on LNCaP cells, supporting previous findings that Bowman-Birk inhibitors and protease inhibitors have a protective effect on oxidative damage. Chickpea may therefore play a role in prostate cancer prevention, however, further research is needed to fully understand the molecular mechanisms involved.
Название: Healthy and sustainable food systems ISBN: 0815393261 ISBN-13(EAN): 9780815393269 Издательство: Taylor&Francis Рейтинг: Цена: 148010.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This comprehensive text provides the latest research on key concepts, principles and practice on protecting and promoting healthy and sustainable diets and food systems.
Название: Psychology of food marketing and overeating ISBN: 0367223163 ISBN-13(EAN): 9780367223168 Издательство: Taylor&Francis Рейтинг: Цена: 34700.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book integrates recent research and existing knowledge on food marketing and its effects on the eating behaviour of children, adolescents, and adults, examining the important factors and psychological processes that explain the effects of food marketing in a range of contexts.
Автор: Isabel Capeloa Gil, Christoph Wulf Название: Hazardous Future: Disaster, Representation and the Assessment of Risk ISBN: 3110553074 ISBN-13(EAN): 9783110553079 Издательство: Walter de Gruyter Рейтинг: Цена: 24730.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The book seeks to understand how societies and cultures deal with disaster and the rhetorical means they resort to in order to represent it.
Автор: Janet Chrzan, John Brett Название: Food Health: Nutrition, Technology, and Public Health ISBN: 1789205255 ISBN-13(EAN): 9781789205251 Издательство: Berghahn Рейтинг: Цена: 31970.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Nutritional Anthropology and public health research and programming have employed similar methodologies for decades; many anthropologists are public health practitioners while many public health practitioners have been trained as medical or biological anthropologists. Recognizing such professional connections, this volume provides in-depth analysis and comprehensive review of methods necessary to design, plan, implement and analyze public health programming using anthropological best practices. To illustrates the rationale for use of particular methods, each chapter elaborates a case study from the author's own work, showing why particular methods were adopted in each case.
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