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Gut and Psychology Syndrome
Dr. Natasha Campbell-McBride set up The Cambridge Nutrition Clinic in 1998. As a parent of a child diagnosed with learning disabilities, she is acutely aware of the difficulties facing other parents like her, and she has devoted much of her time to helping these families. She realized that nutrition played a critical role in helping children and adults to overcome their disabilities, and has pioneered the use of probiotics in this field. Her willingness to share her knowledge has resulted in her contributing to many publications, as well as presenting at numerous seminars and conferences on the subjects of learning disabilities and digestive disorders. Her book Gut and Psychology Syndrome ca...
The Day Lasts More than a Hundred Years
" . . . a rewarding book." —Times Literary Supplement Set in the vast windswept Central Asian steppes and the infinite reaches of galactic space, this powerful novel offers a vivid view of the culture and values of the Soviet Union's Central Asian peoples.
Functionality of Proteins in Food
The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein s...
Chemical and Functional Properties of Food Proteins
Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.
Recent Advances in Natural Products Analysis
Recent Advances in Natural Products Analysis is a thorough guide to the latest analytical methods used for identifying and studying bioactive phytochemicals and other natural products. Chemical compounds, such as flavonoids, alkaloids, carotenoids and saponins are examined, highlighting the many techniques for studying their properties. Each chapter is devoted to a compound category, beginning with the underlying chemical properties of the main components followed by techniques of extraction, purification and fractionation, and then techniques of identification and quantification. Biological activities, possible interactions, levels found in plants, the effects of processing, and current and potential industrial applications are also included. Focuses on the latest analytical techniques used for studying phytochemical and other biological compounds Authored and edited by the top worldwide experts in their field Discusses the current and potential applications and predicts future trends of each compound group
Glass Ceramic Technology
Glass-ceramic materials share many properties with both glass and more traditional crystalline ceramics. This new edition examines the various types of glass-ceramic materials, the methods of their development, and their countless applications. With expanded sections on biomaterials and highly bioactive products (i.e., Bioglass and related glass ceramics), as well as the newest mechanisms for the development of dental ceramics and theories on the development of nano-scaled glass-ceramics, here is a must-have guide for ceramic and materials engineers, managers, and designers in the ceramic and glass industry.
Principles and Reactions of Protein Extraction, Purification, and Characterization
Principles and Reactions of Protein Extraction, Purification, and Characterization provides the mechanisms and experimental procedures for classic to cutting-edge techniques used in protein extraction, purification, and characterization. The author presents the principles and reactions behind each procedure and uses tables to compare the different
Skillstreaming in Early Childhood
This program shows how elementary students can use skillstreaming in order to use proper social skills in dealing with difficult situations. Skill cards list the steps needed to successfully perform each of the 60 prosocial skills outlined in skillstreaming the elementary school child.
Skillstreaming the Adolescent
Employs a four-part training approach - modelling, role-playing, performance feedback, and generalization - to teach essential prosocial skills to adolescents. This book provides a complete description of the Skillstreaming programme, with instructions for teaching 50 prosocial skills.
