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Food Hypersensitivity - - Bog - John Wiley and Sons Ltd - Plusbog.dk

Food Hypersensitivity - - Bog - John Wiley and Sons Ltd - Plusbog.dk

Specialist dietitians, Isabel Skypala and Carina Venter assemble a team of expert authors to separate fact from fiction and provide the reader with an authoritative and practical guide to handling the difficult issue of food hypersensitivity. Offering advice for treating children and adults in one book and written in an accessible style, the book is split into three main sections: - - Diagnosis - - Dietary management - - Allergy prevention and nutritional considerations - This exceptional volume is essential reading for all dietitans, nutritionists, paediatricians, allergists, family practitioners, GPs, practice nurses, health visitors and other health care professionals who work in this area or have an interest in food allergy. The book is also an excellent reference for undergraduate and postgraduate students studying allergy, immunology or nutrition and dietetics. Libraries in all universities and research establishments where nutrition, dietetics, food science, medicine and health sciences are studied and taught should have copies of this important work on their shelves

DKK 569.00
1

Adverse Reactions to Food - - Bog - John Wiley and Sons Ltd - Plusbog.dk

Adverse Reactions to Food - - Bog - John Wiley and Sons Ltd - Plusbog.dk

Continuing the exciting series of BNF Task Force Reports, Adverse Reactions to Foods covers in depth food allergy, food intolerance, nutrition and the immune system and autoimmune disease. Chaired by Professor Dame Barbara Clayton, task force members have provided cutting edge information, which is a must-have reference for a whole range of professionals including dietitians, nutritionists, health visitors, family practitioners, nursing practitioners and many other health professionals.

DKK 759.00
1

The Dog - Lp Case - Bog - John Wiley and Sons Ltd - Plusbog.dk

The Dog - Lp Case - Bog - John Wiley and Sons Ltd - Plusbog.dk

The Dog In-depth coverage of canine domestication, breeding, behavior and cognition, training, health care, and nutrition Now in its third edition, The Dog remains a definitive textbook regarding dogs and their care; written in clear, accessible language, the text provides updated and expanded coverage of selective breeding, training principles, solutions to common behavior problems, diet and nutrition, and preventive health care. New sections in this edition include information about dog breeds and selective breeding practices, genetic testing programs, canine social cognition and communication, manners training and common behavior problems, popular dog sports, and new information regarding health care and disease prevention. Enhanced with distinctive figures and tables, the text provides current references, suggested readings, updated tables and references, and a thorough glossary to aid in comprehension. In The Dog, readers can expect to find detailed information about: Canine behavior, reward-based approaches to training, health care and disease prevention, new information about pet foods and nutrition, and a review of research regarding the unique social cognition of the domestic dog Breed specific diseases and their genetic testing, canine infectious viruses and atopic disease, and new vaccines and vaccination schedules Interspecies communications between dogs and humans, prevention and management of common behavior problems in dogs, and pet food selection and recommended feeding practices More detailed and comprehensive than many other dog books, The Dog is an indispensable tool for veterinarians, veterinary technicians, trainers, behaviorists, breeders, animal shelter and rescue group staff, and dog owners. Academically, The Dog is a useful textbook for second- or third-year students who have completed at least one college-level biology course.

DKK 741.00
1

Food & Society - Guptill - Bog - John Wiley and Sons Ltd - Plusbog.dk

Food & Society - Guptill - Bog - John Wiley and Sons Ltd - Plusbog.dk

This popular text, now in a third edition, offers readers a vivid perspective on the cultural and social complexities of food practices and the current food system. Synthesizing insights from the multidisciplinary field of food studies, this book engages readers’ curiosity by highlighting the seeming paradoxes of food: how food is both individual and social, reveals both distinction and conformity, and, in the contemporary era, seems to come from everywhere but nowhere in particular. Each chapter begins with an intriguing case study and ends with suggested resources and activities. Chapter topics include identity, restaurants and food media, health, marketing, industrialization, global food, surplus and scarcity, and social change. Updates and enhancements in this edition reflect new scholarly insights into how food is involved in social media, social movements, and the COVID-19 pandemic. Throughout, the book blends concepts and empirical accounts to address the central issues of culture, structure, and social inequality. Written in a lively, accessible style, this book provides students with an unrivalled and multifaceted introduction to this fascinating aspect of social life.

DKK 220.00
1

Welfare of Food - - Bog - John Wiley and Sons Ltd - Plusbog.dk

Welfare of Food - - Bog - John Wiley and Sons Ltd - Plusbog.dk

The critical role of food in contemporary policy, in the UK, Europe and internationally, is explored in a comprehensive and readable account of current issues, including food rights, patenting, safety, aid, choice and poverty. - - This landmark collection explores the critical role of food in contemporary national and international policy. - - The contributors represent different professional and academic perspectives. - - The contributions challenge state, institutional and agency structures and responses to food as a social policy issue. - - Most of the contributors write from an empirical research base. -

DKK 268.00
1

The Chemistry of Food - J Velisek - Bog - John Wiley and Sons Ltd - Plusbog.dk

The Chemistry of Food - J Velisek - Bog - John Wiley and Sons Ltd - Plusbog.dk

Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.

DKK 865.00
1

Food and Eating in America - - Bog - John Wiley and Sons Ltd - Plusbog.dk

Food and Eating in America - - Bog - John Wiley and Sons Ltd - Plusbog.dk

Guides students through a rich menu of American history through food and eating This book features a wide and diverse range of primary sources covering the cultivation, preparation, marketing, and consumption of food from the time before Europeans arrived in North America to the present-day United States. It is organized around what the authors label the “Four P’s”—production, politics, price, and preference—in order to show readers that food represents something more than nutrition and the daily meals that keep us alive. The documents in this book demonstrate that food we eat is a “highly condensed social fact” that both reflects and is shaped by politics, economics, culture, religion, region, race, class, and gender. Food and Eating in America covers more than 500 years of American food and eating history with sections on: An Appetizer: What Food and Eating Tell Us About America; Hunting, Harvesting, Starving, and the Occasional Feast: Food in Early America; Fields and Foods in the Nineteenth Century; Feeding a Modern World: Revolutions in Farming, Food, and Famine; and Counterculture Cuisines and Culinary Tourism. Presents primary sources from a wide variety of perspectives—Native Americans, explorers, public officials, generals, soldiers, slaves, slaveholders, clergy, businessmen, workers, immigrants, activists, African Americans, Hispanics, Asian Americans, artists, writers, investigative reporters, judges, the owners of food trucks, and prison inmatesIllustrates the importance of eating and food through speeches, letters, diaries, memoirs, newspaper and magazine articles, illustrations, photographs, song lyrics, advertisements, legislative statutes, court rulings, interviews, manifestoes, government reports, and recipesOffers a new way of exploring how people lived in the past by looking closely and imaginatively at food Food and Eating in America: A Documentary Reader is an ideal book for students of United States history, food, and the social sciences. It will also appeal to foodies and those with a curiosity for documentary-style books of all kinds.

DKK 847.00
1

Food and Eating in America - - Bog - John Wiley and Sons Ltd - Plusbog.dk

Food and Eating in America - - Bog - John Wiley and Sons Ltd - Plusbog.dk

Guides students through a rich menu of American history through food and eating This book features a wide and diverse range of primary sources covering the cultivation, preparation, marketing, and consumption of food from the time before Europeans arrived in North America to the present-day United States. It is organized around what the authors label the “Four P’s”—production, politics, price, and preference—in order to show readers that food represents something more than nutrition and the daily meals that keep us alive. The documents in this book demonstrate that food we eat is a “highly condensed social fact” that both reflects and is shaped by politics, economics, culture, religion, region, race, class, and gender. Food and Eating in America covers more than 500 years of American food and eating history with sections on: An Appetizer: What Food and Eating Tell Us About America; Hunting, Harvesting, Starving, and the Occasional Feast: Food in Early America; Fields and Foods in the Nineteenth Century; Feeding a Modern World: Revolutions in Farming, Food, and Famine; and Counterculture Cuisines and Culinary Tourism. Presents primary sources from a wide variety of perspectives—Native Americans, explorers, public officials, generals, soldiers, slaves, slaveholders, clergy, businessmen, workers, immigrants, activists, African Americans, Hispanics, Asian Americans, artists, writers, investigative reporters, judges, the owners of food trucks, and prison inmatesIllustrates the importance of eating and food through speeches, letters, diaries, memoirs, newspaper and magazine articles, illustrations, photographs, song lyrics, advertisements, legislative statutes, court rulings, interviews, manifestoes, government reports, and recipesOffers a new way of exploring how people lived in the past by looking closely and imaginatively at food Food and Eating in America: A Documentary Reader is an ideal book for students of United States history, food, and the social sciences. It will also appeal to foodies and those with a curiosity for documentary-style books of all kinds.

DKK 414.00
1

The Microbiology of Safe Food - Stephen J. Forsythe - Bog - John Wiley and Sons Ltd - Plusbog.dk

The Microbiology of Safe Food - Stephen J. Forsythe - Bog - John Wiley and Sons Ltd - Plusbog.dk

Exploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks As our methods of food production advance, so too does the need for a fuller understanding of food microbiology and the critical ways in which it influences food safety. The Microbiology of Safe Food satisfies this need, exploring the processes and effects of food microbiology with a detailed, practical approach. Examining both food pathogens and spoilage organisms, microbiologist Stephen J. Forsythe covers topics ranging from hygiene regulations and product testing to microbiological criteria and sampling plans. This third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as: Advances in genomic analysis techniques for key organisms, including E. coli, Salmonella, and L. monocytogenesEmerging information on high-throughput sequencing and genomic epidemiology based on genomic analysis of isolatesRecent work on investigations into foodborne infection outbreaks, demonstrating the public health costs of unsafe food productionUpdates to the national and international surveillance systems, including social media Safe food for consumers is the ultimate goal of food microbiology. To that end, The Microbiology of Safe Food focuses on the real-world applications of the latest science, making it an essential companion for all those studying and working in food safety.

DKK 736.00
1

Food Security - Bryan L. Mcdonald - Bog - John Wiley and Sons Ltd - Plusbog.dk

Food Security - Bryan L. Mcdonald - Bog - John Wiley and Sons Ltd - Plusbog.dk

Throughout history, human societies have struggled to ensure that all people have access to sufficient food to lead active and healthy lives. Despite great global effort, events of the early 21st century clearly demonstrate that food remains a pressing challenge which has significant implications for security. In this book, Bryan McDonald explores how processes of globalization and global change have reshaped food systems in ways that have significant impacts for the national security of states and the human of communities and individuals. Over the past few decades, local, regional, and national food systems have increasingly become intertwined in an emerging global food network. This complex web of relations includes the production, harvest, processing, transport, and consumption of food. While this global food network provides new opportunities for improving health and well-being, it also gives rise to new sources of security threats and vulnerabilities. This detailed and comprehensive introduction to the major issues impacting global food security will be essential reading for students and scholars in security studies, international politics, and environmental studies.

DKK 199.00
1

Food Security - Bryan L. Mcdonald - Bog - John Wiley and Sons Ltd - Plusbog.dk

Food Security - Bryan L. Mcdonald - Bog - John Wiley and Sons Ltd - Plusbog.dk

Throughout history, human societies have struggled to ensure that all people have access to sufficient food to lead active and healthy lives. Despite great global effort, events of the early 21st century clearly demonstrate that food remains a pressing challenge which has significant implications for security. In this book, Bryan McDonald explores how processes of globalization and global change have reshaped food systems in ways that have significant impacts for the national security of states and the human of communities and individuals. Over the past few decades, local, regional, and national food systems have increasingly become intertwined in an emerging global food network. This complex web of relations includes the production, harvest, processing, transport, and consumption of food. While this global food network provides new opportunities for improving health and well-being, it also gives rise to new sources of security threats and vulnerabilities. This detailed and comprehensive introduction to the major issues impacting global food security will be essential reading for students and scholars in security studies, international politics, and environmental studies.

DKK 526.00
1

The Cultural Politics of Food and Eating - - Bog - John Wiley and Sons Ltd - Plusbog.dk

The Cultural Politics of Food and Eating - - Bog - John Wiley and Sons Ltd - Plusbog.dk

The Cultural Politics of Food and Eating offers an ethnographically informed perspective on the ways in which people use food to make sense of life in an increasingly interconnected world. - - Uses food as a central idiom for teaching about culture and addresses broad themes such as globalization, capitalism, market economies, and consumption practices - - Spanning 5 continents, features studies from 11 countries—Japan, China, Russia, Ukraine, Germany, France, Burkina Faso, Chile, Trinidad, Mexico, and the United States - - Offers discussion of such hot topics as sushi, fast food, gourmet foods, and food scares and contamination -

DKK 371.00
1

Food - Jennifer Clapp - Bog - John Wiley and Sons Ltd - Plusbog.dk

Food - Jennifer Clapp - Bog - John Wiley and Sons Ltd - Plusbog.dk

We all need food to survive, and forty percent of the world’s population relies on agriculture for their livelihood. Yet control over food is concentrated in relatively few hands. Turmoil in the world food economy in recent decades has highlighted a number of vulnerabilities and contradictions inherent in the way we currently organize this vital sector. Extremes of both undernourishment and overnourishment affect a significant proportion of humanity. And attempts to increase production through the spread of an industrial model of agriculture has resulted in serious ecological consequences. The fully revised and expanded third edition of this popular book explores how the rise of industrial agriculture, corporate control, inequitable agricultural trade rules, and the financialization of food have each enabled powerful actors to gain fundamental influence over the practices that dominate the world food economy and result in uneven consequences for both people and planet. A variety of movements have emerged that are making important progress in establishing alternative food systems, but, as Clapp’s penetrating analysis ably shows, significant challenges remain.

DKK 569.00
1

Food - Jennifer Clapp - Bog - John Wiley and Sons Ltd - Plusbog.dk

Food - Jennifer Clapp - Bog - John Wiley and Sons Ltd - Plusbog.dk

We all need food to survive, and forty percent of the world’s population relies on agriculture for their livelihood. Yet control over food is concentrated in relatively few hands. Turmoil in the world food economy in recent decades has highlighted a number of vulnerabilities and contradictions inherent in the way we currently organize this vital sector. Extremes of both undernourishment and overnourishment affect a significant proportion of humanity. And attempts to increase production through the spread of an industrial model of agriculture has resulted in serious ecological consequences. The fully revised and expanded third edition of this popular book explores how the rise of industrial agriculture, corporate control, inequitable agricultural trade rules, and the financialization of food have each enabled powerful actors to gain fundamental influence over the practices that dominate the world food economy and result in uneven consequences for both people and planet. A variety of movements have emerged that are making important progress in establishing alternative food systems, but, as Clapp’s penetrating analysis ably shows, significant challenges remain.

DKK 211.00
1

Food, Fermentation, and Micro-organisms - David J. Cook - Bog - John Wiley and Sons Ltd - Plusbog.dk

Food, Fermentation, and Micro-organisms - David J. Cook - Bog - John Wiley and Sons Ltd - Plusbog.dk

Fermentation and the use of micro-organisms is one of the most important aspects of food processing – an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink. In this updated and expanded second edition of Food, Fermentation, and Micro-organisms , all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation’s future development and application. Many chapters, particularly those on cheese, meat, fish, bread, and yoghurt, now feature expanded content and additional illustrations. Furthermore, a newly included chapter looks at indigenous alcoholic beverages. Food, Fermentation, and Micro-organisms, Second Edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today. The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, food science, food technology and microbiology are studied and taught.

DKK 957.00
1