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Combination Treatment in Autoimmune Diseases
W. B. Harrison, B. A. C. Dijkmans During the last decade intervention has been instituted for all kinds of disease- even in a premorbid state, as early as possible, to control the activity of the disease, to avoid further damage and to maintain quality of life. Apart from the principle 'Treat now, not later", emphasis is laid on aggressive initial therapy. These adagia have influenced in recent times all fields of medicine, from oncology to infectious diseases and also - the topic of the present edition - the "autoimmune diseases". As an example of the latter, rheumatoid arthritis (RA) demonstrates how the attitude of physicians has been changed. From an expectant point of view in the eighti...
Women in Sustainable Agriculture and Food Biotechnology
This volume describes the contributions made by women scientists to the field of agricultural biotechnology, the most quickly adopted agricultural practice ever adopted. It features the perspectives of women educators, researchers and key stakeholders towards the development, implementation and acceptance of this modern technology. It describes the multiplying contemporary challenges in the field, how women are overcoming technological barriers, and their thoughts on what the future may hold. As sustainable agricultural practices increasingly represent a key option in the drive towards building a greener global community, the scientific, technological and implementation issues covered in this book are vital information for anyone working in environmental engineering.
Biochemistry of Foods
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as bre...
Safety Assessment of Genetically Modified Foods
This book introduces readers to food safety assessment research on Genetically Modified Organisms (GMOs). As is broadly known, the main concerns about GM foods’ adverse effects on health are the nutrients, toxicity, allergenicity and unexpected effects. Before GMOs can be made commercially available, a comprehensive food safety assessment – taking these concerns into account – must first be performed. Exploring these aspects, the book is divided into two parts: the first part focuses on the safety assessment guidelines of the CAC, while the second highlights new methods used for the evaluation of GMOs’ safety. Offering an essential, practical guide, it will be of interest to researchers and graduate students in the fields of food science and public health.
