Books in Food and health

Celiac Disease and Gluten

1st Edition
June 5, 2014
Peter Koehler + 2 more
English
Hardback
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eBook
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Celiac Disease and Gluten: Multidisciplinary Challenges and Opportunities is a unique reference work—the first to integrate the insights of the causes and effects of celiac disease from the chemistry of reaction-causing foods to the diagnosis, pathogenesis, and symptoms that lead to proper diagnoses and treatment. With an estimated three million people in the United States alone affected by celiac disease, an autoimmune digestive disease, only five percent are properly diagnosed. Drawing on the connection between foods containing gluten and the resulting symptoms, this resource offers distinctive information that directly explores and links food science, medical diagnostics, and treatment information. A helpful tool for researchers and medical practitioners alike, Celiac Disease and Gluten: Multidisciplinary Challenges and Opportunities helps refine research targets, and provides a comprehensive overview on the multidisciplinary approaches to all crucial aspects related to celiac disease.

Encyclopedia of Food Microbiology

2nd Edition
April 2, 2014
Richard K. Robinson + 1 more
English
Hardback
9 7 8 0 1 2 3 8 4 7 3 0 0
eBook
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Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries.

Encyclopedia of Food Microbiology

2nd Edition
April 2, 2014
Richard K. Robinson + 1 more
English
Hardback
9 7 8 0 1 2 3 8 4 7 3 0 0
eBook
9 7 8 0 1 2 3 8 4 7 3 3 1

Handbook of Nutrition, Diet, and the Eye

1st Edition
April 1, 2014
Victor R Preedy
English
Hardback
9 7 8 0 1 2 4 0 1 7 1 7 7
eBook
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The Handbook of Nutrition, Diet and the Eye is the first book to thoroughly address common features and etiological factors in how dietary and nutritional factors affect the eye. The ocular system is perhaps one of the least studied organs in diet and nutrition, yet the consequences of vision loss can be devastating. One of the biggest contributors to complete vision loss in the western hemisphere is diabetes, precipitated by metabolic syndrome. In some developing countries, micronutrient deficiencies are major contributory factors to impaired vision. However, there are a range of ocular defects that have either their origin in nutritional deficiencies or excess or have been shown to respond favorably to nutritional components. The eye from the cornea to the retina may be affected by nutritional components. Effects may be physiological or molecular. This book represents essential reading for nutritionists, dietitians, optometrists, ophthalmologists, opticians, endocrinologists, and other clinicians and researchers interested in eye health and vision in general.

Food Structures, Digestion and Health

1st Edition
March 24, 2014
Mike Boland + 2 more
English
Hardback
9 7 8 0 1 2 4 0 4 6 1 0 8
eBook
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This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields.

Wheat and Rice in Disease Prevention and Health

1st Edition
January 22, 2014
Ronald Ross Watson + 2 more
English
Hardback
9 7 8 0 1 2 4 0 1 7 1 6 0
eBook
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Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides researchers, clinicians, and students with a comprehensive, definitive, and up-to-date compendium on the diverse basic and translational aspects of whole grain consumption and its protective effects across human health and disease. It serves as both a resource for current researchers as well as a guide to assist those in related disciplines to enter the realm of whole grain and nutrition research. Overall, studies have shown that a decrease in the amount of whole grains in the modern diet is related to a corresponding increase in health problems that are attributed to this all-too-common dietary imbalance. The resulting health issues associated with an over-processed diet, which provides inadequate levels of nutrients from whole grains, may include obesity, diabetes, high blood lipids, chronic inflammatory states, and an excess of oxidative stress. Strength and endurance may also suffer as a result of these nutrient deficiencies, followed by declines in energy and immunity.

Satiation, Satiety and the Control of Food Intake

1st Edition
September 30, 2013
John E Blundell + 1 more
English
Hardback
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eBook
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With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. Satiation, satiety and the control of food intake provides a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus on biological factors of satiation and satiety before part three moves on to explore food composition factors. Chapters in part four discuss hedonic, cultural and environmental factors of satiation and satiety. Finally, part five explores public health implications and evaluates consumer understanding of satiation and satiety and related health claims.

Nutrition and Victory

1st Edition
September 3, 2013
Erwin Pulay
English
eBook
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Nutrition and Victory: Food Problems in War and Peace focuses on the problems associated with nutrition, including the use of vitamins, allergies, sicknesses, food requirements, and preparation of food. The book first offers information on the Four Years' War, particularly noting the prevalence of infectious diseases, allergies, constipation, and hunger cedema. The text then takes a look at food requirements and vitamins. Discussions focus on vitamin sugar, bread and potatoes, vitamins A, B1, C, and D, and soya beans. The publication elaborates on the boiling of vegetables, balanced diet, dietetics in modern therapy, and acids and alkalis. The manuscript also examines epidemics, fatigue and efficiency, food and the mind, and civilization and diet. The text is a variable source of information for readers interested in nutrition.

Encyclopedia of Human Nutrition

3rd Edition
December 28, 2012
English
eBook
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The role of nutrition in improving quality of life and combating disease is undeniable — and researchers from different disciplines are bringing their perspectives to bear on this fundamental topic. The 4-volume Encyclopedia of Human Nutrition, Third Edition, is a thorough revision of the previous award-winning version and reflects the scientific advances in the field of human nutrition. It presents the latest understanding on a wide range of nutrition-related topics including food safety, weight management, vitamins, bioengineering of foods, plant based diet and raw foods among others. New articles on organic food, biofortification, nutritional labeling and the effect of religious customs on diet, among many others, reflect the dedication to currency in this revision. It not only contains the most current and thorough information available on the topic, but also contains broader cross-referencing on emerging opportunities for potential treatment and prevention of diseases.An ideal starting point for scientific research, Encyclopedia of Human Nutrition, Third Edition, continues to provide authoritative information in an accessible format, making this complex discipline available to readers at both the professional and non-professional level.

Encyclopedia of Human Nutrition

3rd Edition
December 28, 2012
English
eBook
9 7 8 0 1 2 3 8 4 8 8 5 7

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Books in Food and health

Celiac Disease and Gluten

Encyclopedia of Food Microbiology

Encyclopedia of Food Microbiology

Handbook of Nutrition, Diet, and the Eye

Food Structures, Digestion and Health

Wheat and Rice in Disease Prevention and Health

Satiation, Satiety and the Control of Food Intake

Nutrition and Victory

Encyclopedia of Human Nutrition

Encyclopedia of Human Nutrition