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Ultraviolet Light in Food Technology: Principles and Applications (Contemporary Food Engineering)
Ultraviolet Light in Food Technology: Principles and Applications (Contemporary Food Engineering)

The production of environmentally friendly, sustainable, chemical-free food continues to challenge the food industry, spurring on investigations into alternative food processing techniques that are more sophisticated and diverse than current practices. Exploring one of these emerging solutions, Ultraviolet Light in Food Technology:...

Diabetes: Oxidative Stress and Dietary Antioxidants
Diabetes: Oxidative Stress and Dietary Antioxidants

Diabetes: Oxidative Stress and Dietary Antioxidants bridges the trans-disciplinary divide among diabetologists, endocrinologists, and nutritionists in understanding and treating diabetes. The book covers, in a single volume, the science of oxidative stress in diabetes and the potentially therapeutic use of natural antioxidants in the...

Fodor's Inside Lisbon (Full-color Travel Guide)
Fodor's Inside Lisbon (Full-color Travel Guide)

For a limited time, receive a free Fodor's Guide to Safe and Healthy Travel e-book with the purchase of this guidebook! Go to fodors.com for details.

Hip, innovative, and affordable, Lisbon is a hub for cosmopolitan, design-minded makers and shakers, who are breathing new life into the...

Methods of Analysis for Functional Foods and Nutraceuticals, Second Edition
Methods of Analysis for Functional Foods and Nutraceuticals, Second Edition
Functional foods and nutraceuticals encompasses a wide variety of topics ranging from foods with positive health attributes to even dietary supplements. The analysis of this diverse category can create its own set of challenges since sometimes it is not known what is the active agent. Hence an analyst looks for a marker compound,...
An Introduction to the Physical Chemistry of Food (Food Science Text Series)
An Introduction to the Physical Chemistry of Food (Food Science Text Series)

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why...

Your Body: The Missing Manual
Your Body: The Missing Manual
What, exactly, do you know about your body? Do you know how your immune system works? Or what your pancreas does? Or the myriad -- and often simple -- ways you can improve the way your body functions?

This full-color, visually rich guide answers these questions and more. Matthew MacDonald, noted author of Your Brain:
...
Think Smart: A Neuroscientist's Prescription for Improving Your Brain's Performance
Think Smart: A Neuroscientist's Prescription for Improving Your Brain's Performance
A leading neuroscientist and New York Times-bestselling author of Mozart's Brain and the Fighter Pilot distills the research on the brain and serves up practical, surprising, and illuminating recommendations for warding off neurological decline, cognitive function, and encouraging smarter thinking day to day.
...
Controlling Cholesterol For Dummies (Health & Fitness)
Controlling Cholesterol For Dummies (Health & Fitness)

"the authors...know their stuff...the book is a fairly painless way to learn more about subjects you might rather avoid." -- Chicago Tribune, December 1, 2002

Need to get your cholesterol in check? You’ll find the latest information about cholesterol, including treatments, drug information, and
...

Functional Foods and Biotechnology (Food Science and Technology)
Functional Foods and Biotechnology (Food Science and Technology)

World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity. Biotechnology has become an important tool in...

Medical Foods from Natural Sources
Medical Foods from Natural Sources
Currently most published books on enteral nutrition support focus only on issues such as the rationale; specific nutrient requirements for various disease conditions; and practical approaches to the delivery, monitoring, and complications preventions while providing enteral nutrition support. None offer information relating to the developmental...
Dried Fruits: Phytochemicals and Health Effects (Hui: Food Science and Technology)
Dried Fruits: Phytochemicals and Health Effects (Hui: Food Science and Technology)

Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive compounds, dried fruits are convenient for healthy eating and can bridge...

Pharmacodynamic Basis of Herbal Medicine, Second Edition
Pharmacodynamic Basis of Herbal Medicine, Second Edition

Continuing in the tradition of the acclaimed first edition, Pharmacodynamic Basis of Herbal Medicine, Second Edition examines in extensive detail the physiologic effects of complimentary and alternative therapies, foods, supplements, vitamins, and traditional herbal remedies. The author considers the site, mode, and mechanism of action...

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