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Single Cell Oil
A collection of data from various sources on the biochemistry, technology and economics of the production of lipids, presented in a form which allows readers to draw their own conclusions regarding the applicability of this technology to their own circumstances.
FAO: Challenges and Opportunities in a Global World
This illustrated volume identifies the challenges and opportunities facing food and agriculture in the context of the 2030 Agenda, presents solutions for a more sustainable world and shows how FAO has been working in recent years to support its Member Nations in achieving the Sustainable Development Goals.
Endocrinology of the Testis and Male Reproduction
This book provides a comprehensive overview of endocrinology of the male reproductive system, explaining how it works and how, sometimes, it fails to work. World-class specialists present state of the art knowledge on all aspects, including anatomy, physiology, molecular biology, genetics, pathophysiology, clinical manifestations of testicular diseases, endocrine aspects of andrological and sexual diseases, and therapy. Extensive consideration is given to sexual development, testicular function, the clinical approach to disorders of male reproduction, male hypogonadism, sexual dysfunction, and male infertility. In addition, sociodemographic, psychological, and ethical aspects of male reproductive disorders are discussed. The book is intended as a major reference for endocrinologists, andrologists, and sexologists, as well as basic and clinical scientists. It is published as part of the SpringerReference program, which delivers access to living editions constantly updated through a dynamic peer-review publishing process.
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...
