Journal SEPIKE PDF Download

Author: Association 1901 SEPIKE
Publisher: BoD – Books on Demand
ISBN: 3748139225
Category : Business & Economics
Languages : en
Pages : 125

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Book Description
The journal was launched on August 12, 2012 in Poitiers (France) at a forum of scientists from Eastern and Western Europe, organized by the non-profit organization Association 1901 SEPIKE. The idea of its foundation belongs to a group of talented scientists from Ukraine, Poland, Bulgaria, Germany and France under the aegis of the German educational center SEPIKE Academy, which specializes in supporting Start-Ups. The journal is a reflection of modern views of scientists, representatives of academic science, education and business, politicians, leaders and participants of public organizations, as well as perspective young people; it is aimed at finding ways to solve the problem of effective interaction of modern science, education and business with the purpose of the innovative development providing, exchange of modern technologies and best practices. The journal of Association 1901 SEPIKE is an innovative platform for studying and successful implementing modern educational and business-technologies. It can be interesting for authors and readers whose professional interests are associated with the search for innovative ways of development of modern society and thereby ensuring its economic security. The journal includes publications of the results of theoretical and applied researches of scientists, who are representatives of educational institutions and research institutes from different countries, as well as representatives of international organizations and stakeholders, who are specialists in above mentioned spheres.

Author: Association 1901 SEPIKE
Publisher: BoD – Books on Demand
ISBN: 3752825634
Category : Business & Economics
Languages : en
Pages : 201

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Book Description
The journal is dedicated to lighten actual issues of micro- and macroeconomics the same as actual issues of modern pedagogic and education.Authors can share their scientific opinion on innovations in economical, educational and pedagogical spheres modern marketing and management technologies theoretical models and practical results experimental approaches in mentioned sphere modern human resource management issues of global business and other scientific topics. Our main task is to acquaint scientific society with modern innovative points of views, opinions as well as original scientific decisions from mentioned authors.

Author: Nissim Garti
Publisher: Elsevier
ISBN: 184569421X
Category : Technology & Engineering
Languages : en
Pages : 497

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Book Description
Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products. Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals. Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals is a valuable reference for those working in the food industry and particularly those developing nutraceuticals. Reviews techniques to optimise the delivery and release of bioactives in food Discusses the factors that affect nutrient bioavailability and methods to test delivery system efficacy Addresses materials used and specific techniques for delivery and release

Author: Maria Saarela
Publisher: Elsevier
ISBN: 0857092553
Category : Health & Fitness
Languages : en
Pages : 671

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Book Description
The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods. - Provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia - Focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases - Examines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products

Author: Conseil de l'Europe. Accord partiel dans le domaine social et de la santé publique, Council of Europe
Publisher: Council of Europe
ISBN: 9789287139085
Category : Diet in disease
Languages : en
Pages : 388

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Author:
Publisher: Odile Jacob
ISBN: 273819639X
Category :
Languages : en
Pages : 395

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Author: Ashley N. Gearhardt
Publisher: Oxford University Press
ISBN: 019067105X
Category : Medical
Languages : en
Pages : 601

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Book Description
The food environment has changed dramatically and is now dominated by foods with unnaturally high levels of sugar, fat, and salt that are intensely rewarding. Scientific evidence has increased rapidly in the last few decades that these types of foods are capable of triggering addictive processes, which may be a key driver in the rising rates of obesity and diet-related disease around the globe. Food and Addiction: A Comprehensive Handbook, Second Edition provides a multidisciplinary review of the most cutting-edge science on the contribution of addictive processes to how we consume food. Top experts in the field of nutrition, addiction, psychology, psychiatry, neuroscience, epidemiology, public health, marketing, and policy come together to provide a scoping view of this rapidly evolving scientific area that has important implications for the well-being and health of adults and children around the globe.

Author: Mingruo Guo
Publisher: Elsevier
ISBN: 044329268X
Category : Technology & Engineering
Languages : en
Pages : 426

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Book Description
Functional Foods: Principles and Technology, Second Edition covers the definition, history, and development trends of functional foods. Specifically, this updated edition discusses the chemistry of functional components and their physiological properties of functional foods, including antioxidants, dietary fiber, pre-, pro-, and paraprobiotics, symbiotics, and postbiotics, selected nutritional supplements, soy and soy foods, human milk biochemistry and infant formula, sports drinks chemistry, and formulation aspects. This book is sure to be of interest to food and nutrition researchers, pharmacologists, and those teaching and studying related fields. Presents methods and technologies to improve the bioavailability of bioactive substances Includes laboratory exercises Addresses antioxidants, dietary fiber, prebiotics, probiotics, and symbiotics, lipids, supplements, soy, sports drinks, and infant formulas

Author: Yrjö H. Roos
Publisher: Springer
ISBN: 1493965956
Category : Technology & Engineering
Languages : en
Pages : 423

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Book Description
This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components. The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components. Consumer demand for healthier, yet satisfying food products is posing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components. Food materials science has also developed to a stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.

Author: Rotimi E. Aluko
Publisher: Springer Science & Business Media
ISBN: 1461434807
Category : Technology & Engineering
Languages : en
Pages : 163

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Book Description
"Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact definition of the term. This is an emerging field in food science, in which such foods are usually accompanied by health claims for marketing purposes, such as a company's ‘cereal is a significant source of fiber. Studies have shown that an increased amount of fiber in one's diet can decrease the risk of certain types of cancer in individuals.’ Functional foods are sometimes called nutraceuticals, a portmanteau of nutrition and pharmaceutical, and can include food that has been genetically modified. The general category includes processed food made from functional food ingredients, or fortified with health-promoting additives, like "vitamin-enriched" products, and also fresh foods (e.g., vegetables) that have specific claims attached. Fermented foods with live cultures are often also considered to be functional foods with probiotic benefits."