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Occupational Health and Rehabilitation
Sustaining a healthy and productive work environment for employees with health issues and work disabilities or those returning to work after sick leave may present a challenge to employers. This publication offers unique insights into occupational health and rehabilitation, covering international perspectives as well as a variety of health-related disciplines. Policymakers, employers, employees, researchers and students will find new approaches to questions of how to maintain work ability and health in the workplace: Which motives influence strategic planning in the healthcare and employment sector? How can the return of employees after sick leave be facilitated? How best to implement innovations while keeping the workplace safe and healthy? And how does occupational rehabilitation benefit from evidence-based knowledge transfer? Contents• Work Ability and Work Disability• Return to Work• Work and Health• Work and Innovation
The Bile Acids Chemistry, Physiology, and Metabolism
The bile acids as principal end products of cholesterol metabolism occupy a focal position in our understanding of the role of steroids in bio logical systems. The biogenesis of bile acids from cholesterol in higher ani mals, and their functions in regulating sterol metabolism and in gastrointestinal physiology have been elucidated by the development of elegant methodo logical approaches during the last two decades. The molecular pleomorphism exhibited by the bile acids and bile alcohols in the animal kingdom is a classic example of their role in biochemical evolution. The total story of the bile acids, their chemistry, their role in normal and abnormal physiological processes, and their sig...
Food Loss and Waste Reduction
Focusing on the crucial sustainability challenge of reducing food loss at the level of consumer society, this volume provides an in-depth, research-based overview of this multifaceted problem. It considers the myriad environmental, economic, social, and ethical factors associated with the enormous amount of food waste, which also end up wasting water, air, electricity, and fuel, which are necessary for food processing. This book uniquely examines the social and cultural views of food waste management, shedding new light on the topic by emphasizing the consumer/household perspective throughout. Drawing on a wide variety of disciplines, the book presents philosophical reflections, practical examples and case studies, and potential solutions to the problem of increasing food waste.
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...
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