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Integrated Role of Nutrition and Digestive Physiology for Animal Health
  • Language: en
  • Pages: 154
Predicting High-Risk Individuals for Common Diseases Using Multi-Omics and Epidemiological Data
  • Language: en
  • Pages: 198
Gene Regulation Explored by Systems Biology in Livestock Science
  • Language: en
  • Pages: 183
Omics applied to livestock genetics
  • Language: en
  • Pages: 156
Bioinformatics Analysis of Omics Data for Biomarker Identification in Clinical Research
  • Language: en
  • Pages: 574
Transcriptional/posttranscriptional regulations in agricultural species after stresses
  • Language: en
  • Pages: 220
A look at development
  • Language: en
  • Pages: 2850

A look at development

None

Self Portrait in Green
  • Language: en
  • Pages: 81

Self Portrait in Green

  • Type: Book
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  • Published: 2021-02-25
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  • Publisher: Influx Press

'NDiaye is a hypnotic storyteller with an unflinching understanding of the rock-bottom reality of most people's life.' New York Times ' One of France's most exciting prose stylists.' The Guardian. Obsessed by her encounters with the mysterious green women, and haunted by the Garonne River, a nameless narrator seeks them out in La Roele, Paris, Marseille, and Ouagadougou. Each encounter reveals different aspects of the women; real or imagined, dead or alive, seductive or suicidal, driving the narrator deeper into her obsession, in this unsettling exploration of identity, memory and paranoia. Self Portrait in Green is the multi-prize winning, Marie NDiaye's brilliant subversion of the memoir. Written in diary entries, with lyrical prose and dreamlike imagery, we start with and return to the river, which mirrors the narrative by posing more questions than it answers.

Handbook of Antioxidants for Food Preservation
  • Language: en
  • Pages: 515

Handbook of Antioxidants for Food Preservation

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. - Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics - Analyses the performance of antixoxidants in different food systems - Compiles significant international research and advancements