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Diet Therapy

  • Riboflavinby

    Springer US 2012; US$ 99.00

    1 Physical and Chemical Properties of Flavins; Binding of Flavins to Protein and Conformational Effects; Biosynthesis of Riboflavin.- 1. Physical and Chemical Properties of Flavins.- 1.1. Nomenclature and General Properties.- 1.2. Electronic Spectroscopic Properties: Flavoquinones (Flox).- 1.3. Electronic Spectroscopic Properties: Flavohydroquinones... more...

  • Hobbs' Food Poisoning and Food Hygiene, Seventh Editionby

    Taylor and Francis 2012; US$ 44.95

    This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'real-life' outbreaks. Now in its seventh edition, the book retains its longstanding clarity, while being completely revised and updated by a new team of editors... more...

  • Nutrition and Human Reproductionby

    Springer US 2012; US$ 99.00

    Issues, Definitions and an Analytic Framework.- Nutrition and Endocrine Fmiction.- Introductory Statement.- The Maintenance of Infecundity in Postpartum Women.- Impact of Malnutrition on Reproductive Endocrinology.- The Effect of Oral Contraceptives on Micronutrients.- Nutrition, Fertility and Infmt Mortality.- Introductory Statement.- Nutrition, Fatness,... more...

  • Contemporary Metabolismby

    Springer US 2012; US$ 99.00

    1 Disorders of Purine and Pyrimidine Metabolism.- 1.1. Introduction.- 1.2. Purine Metabolism.- 1.2.1. Hypoxanthine Reutilization as a Normal Regulator of Purine Synthesis de Novo.- 1.2.2. Drugs That Increase Purine Synthesis de Novo.- 1.2.3. Changes in Purine Metabolism with Cellular Proliferation.- 1.2.4. Role of the Purine Nucleotide Cycle.- 1.2.5.... more...

  • Evaluating the Impact of Nutrition and Health Programsby

    Springer US 2012; US$ 99.00

    I. Introduction.- Rationale for the Conference and Organization of the Volume.- Determinants of Health and Nutritional Status.- Comments by.- General Discussion.- II. Approaches to Impact Evaluation.- Recent United States Experiences in Evaluation Research with Implications for Latin America.- Comments.- Special Issues for the Measurement of Program... more...

  • Total Diet Studiesby

    Springer New York 2013; US$ 229.00

    Unless a food is grossly contaminated, consumers are unable to detect through sight or smell the presence of  low levels of toxic chemicals in their foods.  Furthermore, the toxic effects of exposure to low levels of chemicals are often manifested slowly, sometimes for decades, as in the case of cancer or organ failure. As a result, safeguarding food... more...

  • Nutritional Influences on Bone Healthby

    Springer London 2013; US$ 209.00

    Follows on from the previously successful title resulting from the 7th International Symposium on Nutritional Aspects of Osteoporosis, this time with updated info and newer, more innovative research in the field Brings together a wide range of knowledge and information, written by renowned experts in the field Considered a major reference for professionals... more...

  • Food Hydrocolloidsby

    Springer US 2012; US$ 99.00

    Polysaccharides: Structural Aspects of Some Functional Polysaccharides (A. Misaki). On the Relation StructureProperties of Some Polysaccharides Used in the Food Industry (M. Rinaudo). Gelation of Some Seaweed Polysacccharides (L. Piculell et al.). Functional Properties: Rheological and Organoleptic Properties of Food Hydrocolloids (E.R. Morris).... more...

  • Seleniumby

    Springer US 2012; US$ 99.00

    List of Contributors. Foreword; R.F. Burk. Preface; D.L. Hatfield. Acknowledgements.1. Introduction; D.L. Hatfield. Part I: Biosynthesis of selenocysteine and its incorporation into protein: 2. Selenium metabolism in bacteria; A. Böck. 3. Mammalian selenocysteine tRNA; B.A. Carlson, et al. 4. Selenophosphate selenium donor for protein and tRNA;... more...

  • Food Lipidsby

    CRC Press 2002; US$ 249.95

    Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equations... more...