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Whole Grains and Health
Whole Grains and Health presents a science-based discussion of whole grains and their expanding role in health and disease. An international collection of authors presents current perspectives on grains, the many opportunities for further research into whole grains and the remarkable growth potential for product development. Coverage includes discussions on the health benefits of a diet rich in whole grains, the functional components of whole grains and the regulatory nuances of labeling grain products. A unique feature is a section devoted to communicating with consumers. Barriers exist which affect consumer acceptance and use of whole-grain foods. Whole Grains and Health addresses those concerns and offers strategies for furthering research, product development and educational outreach.
Bioactive Foods in Promoting Health
While everyone knows fruits and vegetables are beneficial to good health, it's increasingly seen as important to know which ones can be effective in treating specific illnesses. For example, which are good for cardiac care? Which can help combat and treat asthma? What are the safety concerns to be aware of when using herbs in combination with traditional medicines?Diet and nutrition are vital keys to controlling or promoting morbidity and mortality from chronic diseases, and the multitude of biomolecules in dietary fruits and vegetables play a crucial role in health maintenance. They may, therefore, be more effective and certainly could have different actions beyond nutrients however this sc...
Food Engineering Handbook
Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text: Explains the interactions between different food constituents that might lead to changes in food properties Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method Discusses rheology, fluid flow, evaporation, and distillation and includes illustrative case studies of food behaviors Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.
Listeria, Listeriosis, and Food Safety
Completely revised, the new edition of this bestseller incorporates recent findings to present readers with a complete and current overview of foodborne listeriosis, including information on listeriosis in animals and humans, pathogenesis, methods of detection, and subtyping. Two new chapters deal with risk assessment, cost of outbreaks, regulatory control in various countries, and future directions for research. The text covers many high-risk foods including fermented and unfermented dairy products, meat, poultry, fish, seafood, and products of plant origin. This authoritative resource has proven in to be a critical tool for those involved with preventing and curbing outbreaks of this dangerous pathogen.
Interventions, Controls, and Applications in Occupational Ergonomics
Completely revised and updated, taking the scientific rigor to a whole new level, the second edition of the Occupational Ergonomics Handbook is now available in two volumes. This new organization demonstrates the enormous amount of advances that have occurred in the field since the publication of the first edition. The editors have brought together
Mental Health and Scots Law in Practice
Written for those studying the law of contract under the Scottish law system, this volume obviates the need for the pile of scribbles and photocopies that students normally rely upon when revising the previous terms' work
Cry for Health, Volume 1, Health
Since the 1950s the prevalence of the so-called 'diseases of civilisation' has continued to skyrocket in Western countries. Today, as the same story is beginning to be repeated in newly industrialised nations, modern diseases are reaching pandemic proportions. Why has this happened? The medical profession's spin is that the culprit is the aging of the population. But, as Cry for Health (Vol 1) reveals, there is overwhelming evidence for why our populations are ailing, evidence health authorities and governments have chosen to ignore, or have refused to acknowledge, or have kept hidden from the public to keep them clueless to the real culprits: many modern technologies and our modern lifestyles.
Australia's food & nutrition 2012
"Australia's food & nutrition 2012 highlights the key components of the food and nutrition system. It describes the system from 'paddock to plate' and how food choices affect our health and the environment."--Publisher website.
