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Author: Publisher: Elsevier ISBN: 0128140453 Category : Technology & Engineering Languages : en Pages : 2217
Book Description
Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry
Author: Publisher: Elsevier ISBN: 0128140453 Category : Technology & Engineering Languages : en Pages : 2217
Book Description
Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry
Author: Hugh MacPherson Publisher: Elsevier Health Sciences ISBN: 0443100292 Category : Medical Languages : en Pages : 288
Book Description
This is the first book to set out a full range of research strategies for evaluating the clinical practice of acupuncture. Leading acupuncturists and researchers with international reputations share their expertise. They illustrate their descriptions with practical examples of what has worked and what has not. It outlines many of the key challenges in the field. These challenges relate to the nature of acupuncture and the gap between current research evidence and the actual experiences of acupuncturists in the field. By focusing the chapters on key research questions, rather than methods, the book has a user-friendly feel. Each chapter is easily accessible with brief explanations of research designs as well as vignettes of relevant past research. The book is based on a deep understanding of acupuncture, with its inherent complexity in practice, whether based on traditional principles or more modern concepts. By incorporating a more sophisticated understanding of the field, this book details a range of strategies aiming to develop the evidence base with the utmost rigour. It is the first book on acupuncture research to take this unique view, integrating the very best of evidence-based medicine with a genuine sensitivity to the discipline of acupuncture, from its traditional and holistic roots to its more modern interpretations.
Author: Ronald Eisler Publisher: Elsevier ISBN: 0080547079 Category : Science Languages : en Pages : 987
Book Description
Thousands of inorganic and organic chemicals and their metabolites enter the biosphere daily as a direct result of human activities. Many of these chemicals have serious consequences on sensitive species of natural resources, crops, livestock, and public health. The most hazardous of these were identified by a panel of environmental specialists from the U.S. Fish and Wildlife Service; these chemicals are the focus of this encyclopedia.For each priority group of chemicals, information is presented on sources, uses, physical and chemical properties, tissue concentrations in field collections and their significance, lethal and sublethal effects under controlled conditions. This includes effects on survival, growth, reproduction, metabolism, carcinogenicity, teratogenicity, and mutagenicity - and proposed regulatory criteria for the protection of sensitive natural resources, crops, livestock, and human health. Taxonomic groups of natural resources covered include terrestrial and aquatic plants and invertebrates, fishes, amphibians, reptiles, birds, and mammals.* The only product that centers on the most hazardous environmental chemicals to sensitive natural resources* The only single volume compendium on the subject, allowing ease in consulting* Written by a noted national and international authority on chemical risk assessment to living organisms
Author: Edith Josephy Publisher: Springer ISBN: 3662258633 Category : Science Languages : en Pages : 873
Book Description
When, a few years ago, the publication of Elsevier's Encyclo pa:dia of Organic Chemistry was suspended, it seemed desirable to complete-on account of its monographic character-the steroid section in accordance with the original conception. One conside ration in favour thereof, among others, was that the steroid section of Beilstein's Handbuch will not be available for some years to come, so that also to those using Beilstein the present publication is a valuable help in bridging the gap. In view of the undiminished activity in this special field- equally important to chemists, bio chemists, and the medical world - the hope that the completion of this section will meet the needs of a wide circle of readers ap pears tobe justified. Altogether three more volumes are planned for the Supplement, the first of which, now presented, covers the steroid Oxo-com pounds, the Iiterature having been consulted up to the end of 1946 in conformity with the previous volumes of the steroid Supplement. Where, however, important additions and correc tions are concerned, Iiterature up to the most recent date has been taken into account. In treating the subject matter the same prin ciples have been followed as in the previous volumes of this section. Editorship remains in the competent hands of Dr. F. RADT, who has contributed a considerable proportion of the matter treated in this volume. He is assisted by Dr. A. GEORG and Dr. DoRA STERN.
Author: Publisher: Academic Press ISBN: 0123786134 Category : Technology & Engineering Languages : en Pages : 2356
Book Description
With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity
Author: Gerald R. North Publisher: Elsevier ISBN: 0123822262 Category : Science Languages : en Pages : 2874
Book Description
Encyclopedia of Atmospheric Sciences, Second Edition, Six Volume Set is an authoritative resource covering all aspects of atmospheric sciences, including both theory and applications. With more than 320 articles and 1,600 figures and photographs, this revised version of the award-winning first edition offers comprehensive coverage of this important field. The six volumes in this set contain broad-ranging articles on topics such as atmospheric chemistry, biogeochemical cycles, boundary layers, clouds, general circulation, global change, mesoscale meteorology, ozone, radar, satellite remote sensing, and weather prediction. The Encyclopedia is an ideal resource for academia, government, and industry in the fields of atmospheric, ocean, and environmental sciences. It is written at a level that allows undergraduate students to understand the material, while providing active researchers with the latest information in the field. Covers all aspects of atmospheric sciences—including both theory and applications Presents more than 320 articles and more than 1,600 figures and photographs Broad-ranging articles include topics such as atmospheric chemistry, biogeochemical cycles, boundary layers, clouds, general circulation, global change, mesoscale meteorology, ozone, radar, satellite remote sensing, and weather prediction An ideal resource for academia, government, and industry in the fields of atmospheric, ocean, and environmental sciences
Author: Bela Torok Publisher: Elsevier ISBN: 0128095490 Category : Science Languages : en Pages : 1060
Book Description
Green Chemistry: An Inclusive Approach provides a broad overview of green chemistry for researchers from either an environmental science or chemistry background, starting at a more elementary level, incorporating more advanced concepts, and including more chemistry as the book progresses. Every chapter includes recent, state-of-the-art references, in particular, review articles, to introduce researchers to this field of interest and provide them with information that can be easily built upon. By bringing together experts in multiple subdisciplines of green chemistry, the editors have curated a single central resource for an introduction to the discipline as a whole. Topics include a broad array of research fields, including the chemistry of Earth's atmosphere, water and soil, the synthesis of fine chemicals, and sections on pharmaceuticals, plastics, energy related issues (energy storage, fuel cells, solar, and wind energy conversion etc., greenhouse gases and their handling, chemical toxicology issues of everyday products (from perfumes to detergents or clothing), and environmental policy issues. - Introduces the topic of green chemistry with an overview of key concepts - Expands upon presented concepts with the latest research and applications, providing both the breadth and depth researchers need - Includes a broad range of application based problems to make the content accessible for professional researchers and undergraduate and graduate students - Authored by experts in a broad range of fields, providing insider information on the aspects or challenges of a given field that are most important and urgent
Author: Publisher: Academic Press ISBN: 0128130822 Category : Science Languages : en Pages : 4318
Book Description
The oceans cover 70% of the Earth’s surface, and are critical components of Earth’s climate system. This new edition of Encyclopedia of Ocean Sciences, Six Volume Set summarizes the breadth of knowledge about them, providing revised, up to date entries as well coverage of new topics in the field. New and expanded sections include microbial ecology, high latitude systems and the cryosphere, climate and climate change, hydrothermal and cold seep systems. The structure of the work provides a modern presentation of the field, reflecting the input and different perspective of chemical, physical and biological oceanography, the specialized area of expertise of each of the three Editors-in-Chief. In this framework maximum attention has been devoted to making this an organic and unified reference. Represents a one-stop. organic information resource on the breadth of ocean science research Reflects the input and different perspective of chemical, physical and biological oceanography, the specialized area of expertise of each of the three Editors-in-Chief New and expanded sections include microbial ecology, high latitude systems and climate change Provides scientifically reliable information at a foundational level, making this work a resource for students as well as active researches
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Author: Edith Josephy
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Author: Ronald Eisler
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Author: Gerald R. North
Author: Bela Torok
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