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Peter Cheung C. Mushrooms as Functional Foods


Food scientists will dig into this robust reference on mushrooms Mushrooms as Functional Foods is a compendium of current research on the chemistry and biology, nutritional and medicinal value, and the use of mushrooms in the modern functional foods industry. Topics covered range from the agricultural production of mushrooms to the use of molecular biological techniques like functional genomics; from nutritional values of newly cultivated mushroom species to the multifunctional effects of the unconventional form of mushroom (sclerotium); from the physiological benefits and pharmacological properties of bioactive components in mushrooms to the regulation of their use as functional foods and dietary supplements in different parts of the world. With contributions from leading experts worldwide, this comprehensive reference: * Reviews trends in mushroom use and research, with extensive information on emerging species * Includes coverage of cultivation, physiology, and genetics * Highlights applications in functional foods and medicinal use * Covers worldwide regulations and safety issues of mushrooms in functional foods and dietary supplements * Discusses the classification, identification, and commercial collection of newly cultivated mushroom species * Features a color insert with photographs of different types of mushrooms This is an integrated, single-source reference for undergraduates majoring in food science and nutrition, postgraduates, and professional food scientists and technologists working in the functional food area, and medical and health science professionals interested in alternative medicines and natural food therapies.

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Peter Stafford Magic Mushrooms


Describes the dramatic effects people experience when consuming psychoactive mushrooms. There are over 100 «entheogenic» fungi known to stimulate ecstatic states in curious seekers. Stafford recounts the known history of magic mushrooms, also called «sacred» mushrooms, and describes the interesting aspects of this extraordinary class of mind-changers. He tells how they are psychically relaxing and focusing, anc act as a catalyst to creative breakthroughs.

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Ara Kanekanian Milk and Dairy Products as Functional Foods


There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types. Milk and Dairy Products as Functional Foods draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA), omega 3 fatty acids vitamin D and calcium. These constituents have been shown to be, for example, anticarcinogenic, anti-inflammatory, antihypertensive, hypocholesterolemic, immune-modulating and antimicrobial. This book examines the evidence for these claims, and investigates practical approaches for utilising these attributes. The book is aimed at dairy scientists and technologists in industry and academia, general food scientists and technologists, microbiologists and nutritionists together with all those involved in the formulation and production of functional food products.

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Hordur Kristinsson G. Antioxidants and Functional Components in Aquatic Foods


Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance for aquatic foods, since lipid oxidation leads to such a large number of quality problems. Many of these problems are also seen in other muscle based foods, but are exaggerated in aquatic foods, so the book’s contents will be of great use and interest to other fields. Written by top researchers in the field, the book offers not only general overviews of lipid oxidation in aquatic foods and aquatic food pro and antioxidant systems, but also covers specifics and gives the latest information on the key pro and anti-oxidants derived from aquatic foods as well as some of the most recent and innovative means to control lipid oxidations in aquatic foods and food systems with fish oils. Coverage includes the latest research on the effects aquatic foods have on oxidative stress in the human body, an area of great interest recently. Additionally, a chapter is devoted to the latest techniques to measure antioxidative potential of aquatic foods, an area still in development and one very important to the antioxidant research community. Antioxidants and Functional Components in Aquatic Foods will be of great interest to the food science, medical, biochemical and pharmaceutical fields for professionals who deal with aquatic food products, muscle foods products (beef, pork, poultry etc), lipid oxidation, and pro-oxidant and antioxidant systems.

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Clare Hasler M. Regulation of Functional Foods and Nutraceuticals


Regulation of Functional Foods and Nutraceuticals: A Global Perspective offers a comprehensive resource for information on regulatory aspects of the growing and economically important functional food industry. Regulatory systems and definitions of key terms-food, supplement, drug, etc-vary from country to country. A thorough understanding of laws and regulation within and among key countries with regard to functional foods, herbal extracts or drugs, and nutritional supplements is critical to the direction of food companies that are developing products for these markets. International experts with legal and/or scientific expertise address relevant topics from quality issues, to organic foods to labeling. Innovative product development within the framework of existing regulations will be addressed in individual chapters. Overview chapters will discuss global principles, inter-country trading issues, and present a comparison of the laws and regulations within different countries graphically. A «must-have» handbook for research professionals, management, and marketing strategists in the worldwide functional foods/nutritional supplements business. Food technicians and engineers responsible for manufacturing quality in this industry should add it to their library to ensure that they have a thorough knowledge of the applicable legal requirements. The book will also serve as an indispensable shelf reference for lawyers in the food industry and government health professionals with regulatory responsibilities.

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Helen Treichel Microbial Functional Foods and Nutraceuticals


Showcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering Microbial technology plays a key role in the improvement of biotechnology, cosmeceuticals, and biopharmaceutical applications. It has turned into a subject of expanding significance because new microbes and their related biomolecules are distinguished for their biological activity and health benefits. Encompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology, bacteria, and food processing/mechanization, which have applications for a variety of audiences. Pharmaceuticals, diagnostics, and medical device development all employ microbial food technology. The book addresses the recent advances in microbial functional foods and associated applications, providing an important reference work for graduates and researchers. It also provides up-to-date information on novel nutraceutical compounds and their mechanisms of action—catering to the needs of researchers and academics in food science and technology, microbiology, chemical engineering, and other disciplines who are dealing with microbial functional foods and related areas. Microbial Functional Foods and Nutraceuticals is: Ground-breaking: Includes the latest developments and research in the area of microbial functional foods and nutraceuticals Multidisciplinary: Applicable across food science and technology, microbiology, biotechnology, chemical engineering, and other important research fields Practical and academic: An important area of both academic research and new product development in the food and pharmaceutical industries Microbial Functional Foods and Nutraceuticals is an ideal resource of information for biologists, microbiologists, bioengineers, biochemists, biotechnologists, food technologists, enzymologists, and nutritionists.

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Peter Hyballa Soccer: Functional Fitness Training

Teresa Marrone Mushrooms of the Northwest


Popular, proven format: the first book in the series, Mushrooms of the Upper Midwest (9781591934172), has sold about 25,000 copies Market: Everyone from the casual mushroom-picker to the serious forager Not intimidating: geared toward the average forager with species organized by shape, then color, for beginning to identify common wild mushrooms More than 400 mushrooms with full-page photos and need-to-know details for easy identification Spotlight on edibles that can be safely and easily identified, as well as highly toxic mushrooms Authors with extensive foraging experience—write and lecture on the topic Extreme value: massive information for $16.95 Information applicable to the states of Idaho, Oregon, and Washington Review of similar Mushrooms of the Upper Midwest : “This is an excellent first choice for your mushroom library.” (Illinois Mycological Association, October 2014)

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Oliver Sturm Functional Programming in C#. Classic Programming Techniques for Modern Projects


Take advantage of the growing trend in functional programming. C# is the number-one language used by .NET developers and one of the most popular programming languages in the world. It has many built-in functional programming features, but most are complex and little understood. With the shift to functional programming increasing at a rapid pace, you need to know how to leverage your existing skills to take advantage of this trend. Functional Programming in C# leads you along a path that begins with the historic value of functional ideas. Inside, C# MVP and functional programming expert Oliver Sturm explains the details of relevant language features in C# and describes theory and practice of using functional techniques in C#, including currying, partial application, composition, memoization, and monads. Next, he provides practical and versatile examples, which combine approaches to solve problems in several different areas, including complex scenarios like concurrency and high-performance calculation frameworks as well as simpler use cases like Web Services and business logic implementation. Shows how C# developers can leverage their existing skills to take advantage of functional programming Uses very little math theory and instead focuses on providing solutions to real development problems with functional programming methods, unlike traditional functional programming titles Includes examples ranging from simple cases to more complex scenarios Let Functional Programming in C# show you how to get in front of the shift toward functional programming.

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C. Dunne Patrick High Pressure Processing of Foods


In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.

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