Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Olives and Olive Oil as Functional Foods
The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more. People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legen...
Olive Oil
The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases.
Handbook of Olive Oil: Analysis and Properties
This new olive oil handbook provides a wealth of detail about the analysis and properties of olives and their oil. It covers technological aspects and biochemistry, a description of detailed techniques, and an analysis of olive oil from the standpoint of general methodology.
Olive Oil, 2e
New edition of an in-depth reference of interest to a diverse audience, including olive growers and producers of olive oil, food scientists, and nutritionists. After a history of the olive tree and the production and consumption of olive oil, discussion includes the technicalities of olive growing, harvesting, and processing; storage, packaging, and refining of olive oil; factors affecting olive oil quality; analytical methods; nutritional aspects of olive oil; and the standards and quality criteria issued by the International Olive Oil Council. Annotation copyrighted by Book News, Inc., Portland, OR
Handbook of Vegetables and Vegetable Processing
Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui’s popular Handbook of Fruits and Fruit Processing (2006). Handbook of Vegetables and Vegetable Processing is contemporary in scope, with in-depth coverage of new interdisciplinary developments and practices in the field of vegetables emphasizing processing, preservation, packaging, and nutrition ...
Frying Technology
Covering all the recently adapted developments, challenges, and other healthy approaches in the process of frying, this book provides the details of various frying technologies and discusses its operations and machinery in depth. Emphasis is placed on healthy prospects, nutritional values, and the emerging threats (e.g., acrylamide, acrolein, oxidation, rancidity and other hydroperoxides) of the frying process and effective ways to minimize them. Key Features Provides a complete guide to production and consumption of fried foods along with discussions on packaging and labeling with global perspectives Discusses textural, sensory and nutritional profiles of fried, baked, and puffed foods Explains the impact of frying on macromolecular constituents, fats/oils, starches, and proteins A cohesive exploration of food-frying technology, this book appeals to students, academicians, researchers and professionals in the fields of nutrition and food sciences.
From the Beginning to Baptism
In From the Beginning to Baptism, Linda Gibler takes readers on a journey 'from the depths of space and the beginning of time through sacred Scripture and church history 'to discover the origins and creative power of water, oil, and fire. She traces the lives of those elemental entities through their cosmic history, to the point at which they are poured over the head and light the way of one being baptized. These elemental sources of all life are the substances through which new life in Christ begins in the sacrament of baptism. The journey through space and time, through the birth of the Universe and of life, and Gibler's reflections on this drama, help readers to enter into the cosmocentri...
Functional Foods
"Let food be thy medicine and medicine be thy food" said Hippocrates, the father of medicine approximately 2500 years ago. Is food also medicine? Are products that intend to cure diseases medicinal products and not food? Do we know the combination of foods or food components with functional properties that can help promote the well-being or reduce the risk of chronic diseases? In general terms, all foods are functional because they provide the nutrients necessary for a healthy diet. So what are the components that functional foods have beyond their nutrition value? What is the definition of functional foods? What scientific research is needed to validate health claims for functional foods? This book will provide answers to all of these questions. It is important for scientists to have the opportunities to study the relationship between a food type or a food active component and the improved state of health or reduction of diseases. The communication of health benefits to consumers is of critical importance so that they have the knowledge to make informed choices about the foods they eat and enjoy.
Producing Table Olives
Australia has the ideal conditions for growing and processing table olives. In a climate where the majority of table olives eaten by Australians are imported, real opportunities exist for a domestic table olive industry. Attention to quality and safety will ensure that Australian table olive producers are in a position to tackle and make inroads into the international export market. The aim of this manual is to provide olive growers and processors with internationally based guidelines for ensuring the quality and safety of processed table olives. This manual covers all aspects essential for the production of safe, nutritious and marketable table olives including site selection, recommended varieties, pest and disease control, primary and secondary processing, and quality and safety testing.
A Review on Diverse Neurological Disorders
According to World Health Organization (WHO) one billion people worldwide are affected by one of the thousands of neurological disorders, including epilepsy, Alzheimer disease, strokes, and headaches. Neurological disorders also include brain injuries, neuroinfections, multiple sclerosis and Parkinson disease. A Review on Neurological Disorders: Pathophysiology, Molecular Mechanisms, and Therapeutics covers the major topics related to neurological disorders, current challenges in diagnosis and intervention. This book is organized into four distinct sections, starting with an introduction, providing a general overview of the epidemiology of neurological disorders, pathogenesis and management....
