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History of Lecithin and Phospholipids (1850-2016) by William Shurtleff; Akiko Aoyagi Pdf
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 292 photographs and illustrations. Free of charge in digital PDF format on Google Books.
History of the Soyfoods Movement Worldwide (1960s-2019) by William Shurtleff; Akiko Aoyagi Pdf
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 615 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
The Handbook of UFO Religions, edited by scholar of new religions Benjamin E. Zeller, offers the most expansive and detailed study of the persistent, popular, and global phenomenon of religious engagements with ideas about extraterrestrial life.
History of Industrial Uses of Soybeans (Nonfood, Nonfeed) (660 CE-2017) by William Shurtleff; Akiko Aoyagi Pdf
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 145 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Handbook of Molecular Gastronomy by Róisín Burke,Alan Kelly,Christophe Lavelle,Hervé This vo Kientza Pdf
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.
History of Soybeans and Soyfoods in Germany (1712-2016), 2nd ed. by William Shurtleff; Akiko Aoyagi Pdf
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 338 photographs and illustrations, many old and rare, many recent in color. Free of charge in digital PDF format on Google Books.
Marco A. Juarez-Estrada,Guillermo Tellez-Isaias,Danielle Mahaffey Graham
Author : Marco A. Juarez-Estrada,Guillermo Tellez-Isaias,Danielle Mahaffey Graham Publisher : Frontiers Media SA Page : 150 pages File Size : 42,7 Mb Release : 2023-11-07 Category : Medical ISBN : 9782832538456
Parasitism: The Good, The Bad and The Ugly by Marco A. Juarez-Estrada,Guillermo Tellez-Isaias,Danielle Mahaffey Graham Pdf
Parasitism is a tight association between species in which one organism, the parasite, lives on or inside the host, causing it harm, and is structurally adapted to this way of life. Until the twenty-first century, parasitism was studied by parasitologists, rather than ecologists or evolutionary biologists. Today, parasitism is a major element of evolutionary ecology, as nearly all free-living animals are hosts to at least one parasite species. Since it is in the parasite's evolutionary interest for its host to flourish, long-term coevolution can lead to a stable relationship bordering on mutualism. According to Lynn Margulis, when resources are scarce, natural selection, moves relationships from parasitism to mutualism, as it was brilliantly illustrated in Margulis' endosymbiosis theory, where eukaryotic mitochondria and chloroplasts descended from formerly free-living prokaryotes. Boundary between mutualism, symbiosis, and pathological parasitism is a thin red line that frequently overlapping without a theory enough clear to explain this thigh relationship between the parasite and its host.
History of Soybeans and Soyfoods in Indiana (1856-2021) by William Shurtleff; Akiko Aoyagi Pdf
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 268 photographs and illustrations - mostly color. Free of charge in digital PDF format.
History of Soy Nutritional Research (1946-1989) by William Shurtleff; Akiko Aoyagi Pdf
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 20 photographs and illustrations - many color. Free of charge in digital PDF format.
Excipient Applications in Formulation Design and Drug Delivery by Ajit S Narang,Sai H S. Boddu Pdf
In recent years, emerging trends in the design and development of drug products have indicated ever greater need for integrated characterization of excipients and in-depth understanding of their roles in drug delivery applications. This book presents a concise summary of relevant scientific and mechanistic information that can aid the use of excipients in formulation design and drug delivery applications. Each chapter is contributed by chosen experts in their respective fields, which affords truly in-depth perspective into a spectrum of excipient-focused topics. This book captures current subjects of interest – with the most up to date research updates – in the field of pharmaceutical excipients. This includes areas of interest to the biopharmaceutical industry users, students, educators, excipient manufacturers, and regulatory bodies alike.
Author : John F. Keaney Jr. Publisher : Springer Science & Business Media Page : 373 pages File Size : 42,6 Mb Release : 2012-12-06 Category : Medical ISBN : 9781461546498
Oxidative Stress and Vascular Disease by John F. Keaney Jr. Pdf
One of the major biomedical triumphs of the post-World War II era was the defmitive demonstration that hypercholesterolemia is a key causative factor in atherosclerosis; that hypercholesterolemia can be effectively treated; and that treatment significantly reduces not only coronary disease mortality but also all cause mortality. Treatment to lower plasma levels of cholesterol - primarily low density lipoprotein (LDL) cholesterol - is now accepted as best medical practice and both physicians and patients are being educated to take aggressive measures to lower LDL. We can confidently look forward to important decreases in the toll of coronary artery disease over the coming decades. However, there is still uncertainty as to the exact mechanisms by which elevated plasma cholesterol and LDL levels initiate and favor the progression of lesions. There is general consensus that one of the earliest responses to hypercholesterolemia is the adhesion of monocytes to aortic endothelial cells followed by their penetration into the subendothelial space, where they differentiate into macrophages. These cells, and also medial smooth muscle cells that have migrated into the subendothelial space, then become loaded with mUltiple, large droplets of cholesterol esters . . . the hallmark of the earliest visible atherosclerotic lesion, the so-called fatty streak. This lesion is the precursor of the more advanced lesions, both in animal models and in humans. Thus the centrality of hypercholesterolemia cannot be overstated. Still, the atherogenic process is complex and evolves over a long period of time.
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Nonvitamin and Nonmineral Nutritional Supplements by Seyed Mohammad Nabavi,Ana Sanches Silva Pdf
Nonvitamin and Nonmineral Nutritional Supplements compiles comprehensive information and recent findings on supplements found in today’s market. The book focuses on non-essential nutrients, animal extracts, yeast and fungi extracts, and plant and algae extracts used as supplements. Readers will find valuable insights on the impact of dietary supplementation on human health, along with an understanding of the positive and negative aspects of each supplement. Provides reliable information on available supplements to inform nutritional practices Presents each supplement’s sources, availability, health benefits, drawbacks, and possible interactions with other supplements, food or drugs Serves as a guide to non-essential nutrients, plant and algae extracts, animal extracts, including bee products and shark cartilage, and supplements from yeast and fungi
This volume describes modern approaches for the detection and analysis of inositol phosphates from various biological, clinical, and environmental samples. Chapters focus on methods to study enzymes that modify inositol signals, chemical biology of inositol phosphates, and methods to synthesize and purify inositol phosphates and their analogs. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Authoritative and cutting-edge, Inositol Phosphates: Methods and Protocol aims to ensure successful results in the further study of this vital field.
Beneficial Plant-Bacterial Interactions by Bernard R. Glick Pdf
This book provides a straightforward and easy-to-understand overview of beneficial plant-bacterial interactions. It features a wealth of unique illustrations to clarify the text, and each chapter includes study questions that highlight the important points, as well as references to key experiments. Since the publication of the first edition of Beneficial Plant-Bacterial Interactions, in 2015, there has been an abundance of new discoveries in this area, and in recent years, scientists around the globe have begun to develop a relatively detailed understanding of many of the mechanisms used by bacteria that facilitate plant growth and development. This knowledge is gradually becoming an integral component of modern agricultural practice, with more and more plant growth-promoting bacterial strains being commercialized and used successfully in countries throughout the world. In addition, as the world’s population continues to grow, the pressure for increased food production will intensify, while at the same time, environmental concerns, mean that environmentally friendly methods of food production will need to replace many traditional agricultural practices such as the use of potentially dangerous chemicals. The book, intended for students, explores the fundamentals of this new paradigm in agriculture, horticulture, and environmental cleanup.