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Essential Medical Disorders of the Stomach and Small Intestine - A Clinical Cas

Essential Medical Disorders of the Stomach and Small Intestine - A Clinical Cas

This cas provides a concise yet comprehensive state-of-the art review of common stomach and small intestine disorders. The cas is divided into five parts, each of which focuses on a major disorder, symptom, or clinical scenario related to the stomach and small intestine, including dyspepsia, small bowel disorders, nausea and vomiting, chronic abdominal pain, and post-operative GI surgery challenges. Each part is comprised of cases illustrating different aspects of the subject, with each case containing..

DKK 918.95
1

Food Tech Transitions - Reconnecting Agri-Food, Technology and Society

Food Tech Transitions - Reconnecting Agri-Food, Technology and Society

The food industry is now entering a transition age, as scientific advancements and technological innovations restructure what people eat and how people think about food. Food Tech Transitions provides a critical analysis of food technology and its impact, including the disruption potential of production and consumption logic, nutrition patterns, agronomic practices, and the human, environmental and animal ethics that are associated with technological change.This book is designed to integrate knowledge..

DKK 1225.95
1

Food Powders Properties and Characterization

Food Powders Properties and Characterization

Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing techniques. Food powders can be stored for a longer period of time than other food products, making them essential for food supply in many regions of the world. There have been numerous research works on food powders properties and characterization, but there..

DKK 1502.95
1

Food for Thought

Food for Thought

This volume offers new insights into food and culture. Food habits, preferences, and taboos are partially regulated by ecological and material factors - in other words, all food systems are structured and given particular functioning mechanisms by specific societies and cultures, either according to totemic, sacrificial, hygienic-rationalist, aesthetic, or other symbolic logics. This provides much ¿food for thought¿. The famous expression has never been so appropriate: not only do cultures develop..

DKK 1307.95
1

Design Thinking for Food Well-Being

Design Thinking for Food Well-Being

How can we design innovative food experiences that enhance food pleasure and consumer well-being? Through a wide variety of empirical, methodological, and theoretical contributions, which examine the art of designing innovative food experiences, this edited book explores the relationship between design thinking, food experience, and food well-being. While many aspects of food innovation are focused on products' features, in this book, design thinking follows an experiential perspective to create..

DKK 1210.95
1

Essentials of Food Science - Vickie A. Vaclavik

Essentials of Food Science - Vickie A. Vaclavik

The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student.This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a..

DKK 603.95
1