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.
Advances in Food and Nutrition Research
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences. - The latest important information for food scientists and nutritionists - Peer-reviewed articles by a panel of respected scientists - The go-to series since 1948
Handbook of Indices of Food Quality and Authenticity
The area of food adulteration is one of increasing concern for all those in the food industry. This book compares and evaluates indices currently used to assess food authenticity.
Improving the Health-Promoting Properties of Fruit and Vegetable Products
Consumers are advised to increase fruit and vegetable consumption, but the health effects of increased intake are not fully understood. This important collection brings together information on the health-promoting properties of fruit and vegetables.Introductory chapters provide an overview of fruit and vegetable bioactives and consumer attitudes towards fruit and vegetables. Part two discusses the health effects of fruit and vegetables in relation to specific diseases, including cancer, cardiovascular disease, diabetes, obesity and neurodegenerative diseases. The focus in Part three is on understanding fruit and vegetable phytochemicals. Chapters cover physiological and ecological functions ...
Dietary Polyphenols
Presents recent research on metabolism and the health effects of polyphenols Consumer interest in the health benefits of many phenolic compounds found in plant foods and derivatives has grown considerably in recent years, giving rise to an increased demand for functional foods. Although preclinical and observational studies have promoted the protective properties of polyphenols for a range of chronic diseases, evidence has shown that most dietary polyphenols have little bioavailability. Once ingested, most of them are metabolized by either the intestinal enzymes or by the gut microbiota and then undergo extensive phase-II metabolism reaching significant concentrations of conjugated metabolit...
Brighton Baby: A Revolutionary Organic Approach to Having an Extraordinary Child
Brighton Baby: A Revolutionary Organic Approach to Having an Extraordinary Child - The Complete Guide to Preconception & Conception is about helping couples achieve optimal health - mentally, physically, emotionally, and spiritually - before you conceive your future child. Author and perinatal expert, Roy Dittmann, OMD, MH takes couples on a journey that celebrates the power of love as the intangible “blueprint of life”. Dr. Dittmann exposes the dangers of conceiving in our toxic world and focuses couples on how to prepare body, mind, and spirit for the moment of conception. Using integral wisdom, Dr. Dittmann helps couples go from ‘overwhelm’ to taking practical steps to realize the...
Quinones and Quinone Enzymes, Part B
Quinones are members of a class of aromatic compounds with two oxygen atoms bonded to the ring as carbonyl groups. This volume covers more clinical aspects of quinines, such as anticancer properties, as well as their role in nutrition and in age-related diseases. - Mitochondrial Ubiquinone and Reductases - Anticancer Quinones and Quinone Oxido-Reductases - Quininone Reductases: Chemoprevention, Nutrition - Quinones and Age-Related Diseases
Quality Handling and Evaluation
Food quality is becoming an ever-increasing important feature for consumers and it is well known that some food crops are perishable and have a very short shelf and storage life. An effective quality assurance system throughout the handling steps between harvest and retail display is essential to provide a consistently good quality supply of fresh food crops to the consumers and to protect the reputation of a given marketing label. Food manufacturing companies all over the world are incre- ingly focussing on quality aspect of food including minimally processed food to meet consumer demands for fresh-like and healthy food products. To investigate and control quality, one must be able to measu...
Berries and Berry Bioactive Compounds in Promoting Health
This comprehensive book brings together international experts to review state-of-the-art research findings on the exponentially growing area of berries and berry bioactive compounds in promoting health.
Flavonoids as Key Medicinal Components in Honey
This book provides fundamental knowledge on the potential medicinal properties of honey and secondary metabolites of flavonoids. The book was written as a result of the author's many years of scientific research in the field of testing the quality of Bosnian-Herzegovinian honey and its potentially medicinal properties, and numerous published studies examining the medicinal properties of flavonoids were analyzed during its writing. The book, by focusing on the medicinal properties of secondary metabolites of flavonoids, and their introduction into the human body through honey, represents one of the first scientific and educational works of its kind. This book is primarily intended for undergraduate and postgraduate students in the fields of natural sciences, medicine, pharmacy, agriculture, nutrition, and ecology, but it will also be of use to all those who are professionally involved in honey production or are interested in research in this field.
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 ...
