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Food Chemistry
T Food, Nutrition and Health, Carbohydrates Proteins and Amino Acids Lipids Vitamins Minerals and Water Food Processing Food Additives Food Adulteration and Testing Food Products Energy Metabolism
FOOD CHEMISTRY
This enlightening guide explores the chemical intricacies of what we eat. It unravels the basic chemical substances that constitute our food, and the methods through which these can be analyzed, providing a comprehensive understanding of what we consume. The book delves into how food supports our well-being, focusing on the essential nutrients required for our biochemical processes. It also brings to light the darker side of our food supply - the adulteration and contamination prevalent in modern foodstuffs, often for commercial gains. These contaminants, ranging from artificial flavors in soft drinks to hidden harmful substances, can adversely affect our health, turning our nourishment into slow-acting poisons. With a mission to educate and create awareness, "Nourishing Wisdom" is more than just a book; it's a call to action. It guides readers through understanding healthy dietary patterns, identifying contaminants in food, and choosing nourishment that truly benefits the body and soul. This book is an essential read for anyone looking to make informed, healthy choices in an increasingly complex food landscape.
Stereo Chemistry
None
Advances in Ecological Research: Roadmaps Part A
Functional Microbiomes II, Volume 68 in the Advances in Ecological Research series, highlights new advances in the field, with this new volume presenting interesting chapters written by an international board of authors. Chapters include Investigating the core microbiome concept: Daphnia as a case study and Soil Microbiome Provides the authority and expertise of leading contributors from an international board of authors Presents the latest release in Advances in Ecological Research series Includes the latest information on Managing Conflict in Agricultural, Urban and Tropical Ecosystems
Phytopharmaceuticals
Medicinal plants contain a variety of bioactive compounds, (also referred to as phytochemicals). in the leaves, stems, flowers and fruits. This book covers these bioactive compounds, their available sources, how the bioactive molecules are isolated from the plants, the biochemistry, structural composition and potential biological activities. Also discussed are the pharmacological aspects of medicinal plants, phytochemistry and biological activities of different natural products, ethnobotany and medicinal properties, as well as a novel dietary approach for various disease management and therapeutic potential. The importance of phytopharmaceutical of plants and potential applications in the food and pharma industries is highlighted.
