Nutrition 92

Chemoprevention of cancer has been the focus of intensive research for more than two decades. Epidemiological evidence has shown a small, but significant association between fruit and vegetable inta……続きを見る

This book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation and in producing more readily digestib……続きを見る

The book is the first one published exclusively on the field of nutritional epidemiology of breast cancer. It summarizes the currently existing knowledge, with an updated and comprehensive internati……続きを見る

Kernicterus (bilirubin encephalopathy) is a highly interesting example of metabolic encephalopathy. It fills all the characteristics of a metabolic encephalopathy in that it can develop rapidly, pro……続きを見る

Der Bundesweite Überwachungsplan (BÜp) ist ein für ein Jahr festgelegter Plan über die zwischen den Ländern abgestimmte Durchführung von amtlichen Kontrollen zur Überprüfung der Einhaltung der leben……続きを見る

This work presents up-to-date information on chemical, pharmacological, clinical studies and historical uses of common dietary Chinese herbs. Authored by native experts in the field, the reader is i……続きを見る

The scientific world and modern society today is experiencing the dawning of an era of herbal medicine. Extensive research has shown that aromatic plants are important anti-inflammatory, antioxidant……続きを見る

Every day many people suffer from intestinal diseases. These disorders can result from pathogens like bacteria, fungi, parasites and viruses, but the causes of non-infectious intestinal disorders an……続きを見る

This is a solitary attempt to streamline all the possible information related to citrus nutrition, with emphasis on diagnosis and management of nutrient constraints, employing a variety of state-of-……続きを見る

This thesis presents new methods for the characterization of vegetable oils, with focus in olive oil, according to geographical and botanical origin, genetic variety and other issues influencing pro……続きを見る

With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emis……続きを見る

The present book collects selected contributions from researchers working in the field of food science, and participating at the second spring school for “Food Quality, Safety and Technology,” which……続きを見る

Climate changes will affect food production in a number of ways. Crop yields, aquatic populations and forest productivity will decline, invasive insect and plant species will proliferate and deserti……続きを見る

Dietary Omega-3 Polyunsaturated Fatty Acids and Cancer provides all the latest information on the possible benefits of omega-3 polyunsaturated fatty acids (PUFAs) against a wide series of cancers. S……続きを見る

Der NRKP umfasst alle der Lebensmittelgewinnung dienenden, lebenden und geschlachteten Tierarten sowie Primärerzeugnisse vom Tier wie Milch, Eier und Honig. Von 1989-1994 enthielt der NRKP Vorgaben ……続きを見る

Jedes Lebewesen braucht Mikronährstoffe unterschiedlicher Art und Menge. Jüngste Erkenntnisse über deren Bedeutung erlauben eine neue Interpretation der Evolution des Menschen. So ist die Hirnentwic……続きを見る

Das „Lexikon der pflanzlichen Fette und Öle“ beschreibt in seiner erweiterten Neuauflage 124 fette Pflanzenöle, pflanzliche Fette und Wachse. Neben gängigen Ölen werden auch weniger bekannte, wie z.……続きを見る

This edited volume concerns a group of devastating neurological disorders that share a common pathological mechanism, namely the aggregation and deposition of insoluble, proteinaceous lesions, terme……続きを見る

This book focuses on the use of microorganisms in relation to agriculture, aquaculture and related fields, ranging from biofertilizers to poultry production. The latest innovations are also included……続きを見る

Consumer interest in diet and nutritional supplements is increasing dramatically. Patients and members of the public are seeking advice from health professionals, nutritionists and food scientists. ……続きを見る

The book contains recent research about physiology, psychology, nutrition and training aspects of Marathon Running of different age, gender and performance level. The basic knowledge of marathon run……続きを見る

In der Bundesrepublik Deutschland überwachen die Behörden der Länder die Einhaltung der Vorschriften, die für das Inverkehrbringen und die Anwendung von Pflanzenschutzmitteln gelten. Das Pflanzensch……続きを見る

This volume gives a survey of the state of the art in the traditional fields of industrial mycology as well as of selected novel applications of fungi. The first section deals with the use of fungi ……続きを見る

What a journey writing this text has been. The lengthy voyage started well before the idea hatched of authoring a text that contained the word “thermodynamics”! I was informed by my good friend and ……続きを見る

Lipids and Skin Health is the first effort to summarize and review the studies, ideas, and research that link lipid metabolism to the largest organ of our body, the skin. The book covers the fundame……続きを見る

This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical indust……続きを見る

Many statistical innovations are linked to applications in food science. For example, the student t-test (a statistical method) was developed to monitor the quality of stout at the Guinness Brewery ……続きを見る

Taurine 8 represents the combined efforts of investigators on the roles of the amino acid taurine on human health and disease. The chapters covered in this book are directly derived from presentatio……続きを見る

This book is about Nutraceuticals in cancer therapy, specifically targeted and Adjuvant therapy. It shows several approaches for possibly reducing systemic toxicity. This book illustrates the role o……続きを見る

This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical properties of yoghurt during fermentation with mic……続きを見る