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SISI
Será possível reviver histórias de outras pessoas através de visões? Você já se imaginou embarcando em uma longa jornada pelo conhecimento? Acompanhe Sisi nessa aventura até a antiga Índia, onde mergulhará em experiências fascinantes. De volta ao presente, siga as mensagens enigmáticas, explorando cada canto em busca de respostas para seus mistérios. Após um encontro espiritual com o mestre hindu Ejeoquim, a vida de Sisi se transforma, impactando suas atitudes e relacionamentos. Mas será que todas essas mudanças ajudarão Sisi a cumprir sua missão? As palavras do mestre moldarão seu caminho? Embarque nessa jornada e descubra o poder de uma decisão e como uma história pode transformar vidas. A verdadeira arte de viver reside na sabedoria de suas escolhas.
Functional Food: Safety Aspects
The DFG Senate Commission on Food Safety organizes scientific meetings on current aspects of major importance to the safety of food, with the aim of reviewing and assessing the state of knowledge in a specific field. This book summarizes the important results from the meeting on "Functional Food: Safety Aspects", held at the Federal Research Center for Nutrition (Bundesforschungsanstalt für Ernährung, BFE) in Karlsruhe, attended by an outstanding faculty of internationally renowned experts from academia, industry and administration.
Gluten-Free Cereal Products and Beverages
Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world's population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. Th...
Muscle Recovery After Exercise, Training and Competition: Physiological Indicators and Non-invasive Monitoring Techniques
The desire to improve muscle function and prevent overuse injuries from exercise and throughout training has led to the development of various methods to aid recovery and track readiness to perform. Ergogenic aids such as cold-water immersion, massage, and dynamic recovery procedures may have positive effects but the results of the related research remain equivocal. Furthermore, novel interventions in this scenario, like compression garments, ice vests, and photobiomodulation therapy are promising but need more evidence-based data to support their effectiveness. Similarly, to properly monitor individual physical conditioning, there is a growing interest toward unobtrusive measures to accurat...
Handbook of Molecular Plasmonics
While several reviews and books on surface nanophotonics and fluorescence spectroscopy are available, an updated focus on molecular plasmonics, including both theoretical methods and experimental aspects, is still lacking. This handbook is a comprehensive overview on the physics of the plasmon–emitter interaction, ranging from electromagnetism to quantum mechanics, from metal-enhanced fluorescence to surface-enhanced Raman scattering, from optical microscopy to synthesis of metal nanoparticles, filling the gap in the literature of this merging field. It allows experimentalists to have a solid theoretical reference at a different level of accuracy, and theoreticians to find new stimuli for novel computational methods and emerging applications.
Handbook of Fermented Functional Foods
For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbe
Handbook on Sourdough Biotechnology
Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making baked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of b...
Macular Surgery
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