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Food Allergy Molecular and Clinical Practice

Food Allergy Molecular and Clinical Practice

Food allergy is an adverse immunological reaction to allergens present in food. Up to 4% adults and 8% children are affected by food allergy. The increase in allergic diseases to food has led to the need for better diagnostics and more effective therapeutic approaches. This book describes the molecular biology and immunology of major food allergens from laboratory based science to clinical immunology encompassing novel characterisation and quantification methods the application of recombinant food allergens in molecular diagnosis and the development of novel therapeutics. This book is the ideal reference tool for researchers students and allergy clinicians to accurately diagnose and manage food allergies. | Food Allergy Molecular and Clinical Practice

GBP 44.99
1

Screening American Independent Film

Screening American Independent Film

This indispensable collection offers 51 chapters each focused on a distinct American independent film. Screening American Independent Film presents these films chronologically addressing works from across more than a century (1915−2020) emphasizing the breadth and long duration of American independent cinema. The collection includes canonical examples as well as films that push against and expand the definitions of independence. The titles run from micro-budget films through marketing-friendly Indiewood projects from auteur-driven films and festival darlings to B-movies genre pics and exploitation films. The chapters also introduce students to different approaches within film studies including historical and contextual framing industrial and institutional analysis politics and ideology genre and authorship representation film analysis exhibition and reception and technology. Written by leading international scholars and emerging talents in film studies this volume is the first of its kind. Paying particular attention to issues of diversity and inclusion for both the participating scholars and the content and themes within the selected films Screening American Independent Film is an essential resource for anyone teaching or studying American cinema.

GBP 34.99
1

A Practical Guide to Assay Development and High-Throughput Screening in Drug Discovery

A Practical Guide to Assay Development and High-Throughput Screening in Drug Discovery

The development of suitable assays the integration of appropriate technology and the effective management of the essential infrastructure are all critical to the success of any high-throughput screening (HTS) endeavor. However few scientists have the multidisciplinary experience needed to control all aspects of an HTS drug discovery project. A Practical Guide to Assay Development and High-Throughput Screening in Drug Discovery integrates the experience of diverse experts who offer fundamental and practical guidance across numerous situations. The book first discusses assay developments for important target classes such as protein kinases and phosphatases proteases nuclear receptors G protein-coupled receptors ion channels and heat shock proteins. It next examines assay developments for cell viability apoptosis and infectious diseases. The contributors explore the application of emerging technologies and systems including image-based high content screening RNA interference and primary cells. Finally they discuss the essential components of the integrated HTS process such as screening automation compound library management the screening of natural products from botanical sources and screening informatics. Designed to motivate researchers to bring further advances to the field this volume provides practical guidance on how to initiate validate optimize and manage a bioassay intended to screen large collections of compounds. Drawing on the knowledge from experts actively involved in assay development and HTS this is a resource that is both comprehensive and focused.

GBP 59.99
1

Biological and Chemical Hazards in Food and Food Products Prevention Practices and Management

Biological and Chemical Hazards in Food and Food Products Prevention Practices and Management

This volume takes an in-depth look at various biological and chemical hazards in food and food products that pose health threats. It also outlines methods and practices for the diagnosis prevention and management of these hazards in food production processes. The new scientific research and case studies presented in the volume cover mycotoxins foodborne pathogens antibiotic residues from dairy animals pesticide residues the presence of heavy metals in food and more. Chapters also address food allergy management and offer lessons and practices in food recall situations. The authors discuss the various food toxins their sources as well as management mitigation and prevention strategies. Also addressed are the specific adverse effects on people with health problems such as diabetes hypertension cancer neurodegenerative diseases and more. This book is organized in such a way that each chapter treats one major food safety hazard and offers novel control methods for health food safety and quality enhancement through various means. Biological and Chemical Hazards in Food and Food Products: Prevention Practices and Management will aid researchers and policymakers as it illustrates the various aspects of food safety hazards and how to analyze and control these potential health threats. | Biological and Chemical Hazards in Food and Food Products Prevention Practices and Management

GBP 131.00
1

Textbook of Allergy for the Clinician

Textbook of Allergy for the Clinician

This is the second and updated version of the Textbook of Allergy for the Clinician. It is a unique book in the field of allergy. The uniqueness lies in the international character of the book with contributors representing both the East and West. This book represents the diversity of issues affecting patients in the specialty of allergy asthma & immunology. There is some discussion of the basic mechanisms involved and extensive elaboration for the clinicians. This book will appeal to medical students residents and fellows undergoing training as well as consultants in academic and clinical practice settings. The color plates especially in the section on Aerobiology will help in the interaction between the patient and consultant in identifying the plant or flora which is the causative factor. The differences and similarities between the Eastern and Western approaches in the practice of the specialty are being addressed for the first time in a book.

GBP 66.99
1

Food

Food

In Food John Coveney examines ‘food as … ’ identity politics industry regulation the environment justice and gastronomy. He explores how food helps us understand what it means to be human. The centrality of food in life and the importance of food as life is undeniable. As a source of biological substrates personal pleasure and political power food is and has been an enduring requirement of human biological social and cultural existence. In recent years interest in food has increased across the academic public and popular spheres fuelled by popular media’s constant play on the role of food and body size and food and cooking as a mass spectacle for TV audiences. Through food we construct our social identities our families and communities. However Coveney also highlights the tensions between the industrialisation of food the environment and the iniquitous distribution of food. He also considers how the food industries on which most of us must rely have also had direct effects on our bodies through diet and the development of illness and diseases. This accessible primer is for students and general readers alike indeed for anyone with an interest in food. It questions the idea that food is merely something inert on the plate. Instead it shows how influential symbolic powerful and transformative food has come to be.

GBP 19.99
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Britain's Food Supplies

Britain's Food Supplies

Originally published in 1952. In this fascinating book that examines the statistics the term food supplies is interpreted in a wide sense and it deals among other matters with such subjects as supplies from home agriculture and from overseas; food consumption; controls rationing and price regulations and Government purchasing of food. Included are chapters on world food supplies international organizations concerned with food and agriculture and development schemes in the Commonwealth and colonies. Food supply from the eighteenth century onwards is outlined and the dependence on imported food is discussed. | Britain's Food Supplies

GBP 29.99
1

Local Food Environments Food Access in America

Local Food Environments Food Access in America

In this book Morland Lehmann and Karpyn discuss the critical need for healthy food financing programs as a vehicle to improve food access for all Americans. In my career as a public servant there are very few legislative achievements that I’m prouder of than the Healthy Food Financing Initiative which started in my home state of Pennsylvania. The program gained status as a proven and economically sustainable federal program that is helping to improve the quality of life in our neighborhoods: by allowing millions access to healthy affordable food. – Congressman Dwight Evans United States House of Representatives Pennsylvania District 3 If we work together we can create a healthy food system that is equitable and accessible to all. This book highlights the importance of healthy food projects like grocery stores farmers markets co-ops and other healthy food retail in revitalizing local communities across the country. Without basic nourishment kids and families simply won’t be successful – which is why this book is a must read. – Sam Kass President Obama’s Senior Nutrition Policy Advisor and Executive Director of Let’s Move! Morland and colleagues’ new second edition provides an excellent foundation for courses in food policy and community nutrition. Their detailed review of the economics of local and national food financing will open students’ minds to the complexity inherent in measuring and interpreting outcomes. – Robert S. Lawrence MD MACP Founder and Former Director of the Center for a Livable Future Johns Hopkins University Bloomberg School of Public Health Features ● Describes how disparities in food access formed in the United States      ● Includes federal policies and programs aimed at addressing food access in underserved areas including the Healthy Food Financing Initiative     ● Features examples of state initiatives that address poor access to food retailers     ● Provides methods for program evaluation utilizing principals of implementation and dissemination science     ● Includes critical thinking questions and embedded videos aimed to generate discussions on how restricted local food environments in the United States are rooted in economic disparities that impact food access as well as housing education and job opportunities      | Local Food Environments Food Access in America

GBP 52.99
1

Screening The Sacred Religion Myth And Ideology In Popular American Film

Screening The Sacred Religion Myth And Ideology In Popular American Film

What are the religious impulses in the 1976 film Rocky and how can they work to shape one's social identity? Do the films Alien and Aliens signify the reemergence of the earth goddess as a vital cultural power? What female archetypes borne out of male desire inform the experience of women in Nine and a Half Weeks?These are among the several comp | Screening The Sacred Religion Myth And Ideology In Popular American Film

GBP 130.00
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Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food Designing Dialogues reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design making a significant contribution to further development of these fields. Accordingly it covers a broad variety of topics from Designing for/with Food Educating People on Food Experiencing Food and other Food for Thought. | Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

GBP 175.00
1

Implementing Evidence-Based Practices in Gifted Education Professional Learning Modules on Universal Screening Grouping Acceleration and

Implementing Evidence-Based Practices in Gifted Education Professional Learning Modules on Universal Screening Grouping Acceleration and

According to the Every Student Succeeds Act (ESSA) evidence-based practices are supported by rigorous research designs and demonstrate that they improve student outcomes but the actual implementation of these practices in schools is limited. This essential guidebook assists coordinators of gifted education in implementing three evidence-based practices: universal screening grouping and acceleration. Each module includes an overview of research administrative and assessment considerations forms for implementing the practice scripted presentation slides for educators and parents and resources. Modules may be used by educators within a series of workshops for an entire school district on an individual campus or for important stakeholders. | Implementing Evidence-Based Practices in Gifted Education Professional Learning Modules on Universal Screening Grouping Acceleration and

GBP 66.99
1

Introduction to Food Chemistry

Introduction to Food Chemistry

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science including food chemistry food analysis and methods for quality assurance nutrition diet and health food microbiology food material science biochemical changes in fresh foods food enzymology and food processing. Within each chapter more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information while assisting advanced students with specialized papers and research articles. This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.

GBP 59.99
1

Food and Nutrition Sustainable food and health systems

Food and Nutrition Sustainable food and health systems

Food-how we produce prepare share and consume it-is fundamental to our wellbeing. It also connects the human body to the complex and dynamic systems of our environment. This is more significant than ever before in human history as climate change and increasing population impact on global ecosystems. This fourth edition of Food and Nutrition has been completely rewritten to reflect an ecosystems approach to human health. It is shaped around four dimensions of human nutrition: biology society environment and economy. Food and Nutrition provides a comprehensive overview of food components and the biochemistry of foods and digestion. It outlines nutrition needs at different life stages dietary disorders and social and cultural influences on food selection and consumption. It also explores the increasing influence of technology on agriculture and food preparation and recent research into intergenerational nutrition and nutrigenomics. At every stage it points to how you can impact your own health and the health of others as a global citizen and as a health or other food-system-related professional. Extensively illustrated with informative graphs diagrams and data and with examples glossaries and reflective exercises Food and Nutrition is the ideal introduction to the field of nutrition and dietetics for the 21st century and a valuable professional reference for early career dietitians. | Food and Nutrition Sustainable food and health systems

GBP 34.99
1

Transforming Food Environments

Transforming Food Environments

We regularly find ourselves in food environments that promote the consumption of high fat and sugary foods rather than encouraging us to eat more fruit and vegetables. However because of increased media attention people are becoming more interested in alternative approaches to improving the many food-related decisions we make daily. Transforming Food Environments features evidence from several disciplines exploring initiatives that have improved food environments and discusses the importance of achieving success in equitable and sustainable ways. The book presents information on diverse food environments followed by methods that help readers become aware of the design of interventions and food policies. It covers food environments in schools workplaces and community centres as well as fast food establishments and food marketing. The book presents methods to help encourage better food choices and purchase of healthier foods. It explores persuasion tactics used by health professionals such as changing availability and/or price using nudging techniques and food labelling. Led by Editor Charlotte Evans Associate Professor of Nutritional Epidemiology and Public Health Nutrition at the University of Leeds; and written by an international range of authors from countries including the US Canada Australia New Zealand Japan and the United Kingdom this multidisciplinary book appeals to students researchers public health professionals and policy makers. It also raises awareness and provides a comprehensive treatment of the importance of our environments on food choice.

GBP 44.99
1

Dimensions of Food

Dimensions of Food

Following its bestselling predecessor Dimensions of Food Eighth Edition provides beneficial classroom and independent instructive material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible for teaching. A variety of stimulating experiences allow the student to explore and comprehend the numerous dimensions of food. Part I of this lab manual contains an analysis of economic nutritional palatability chemical sanitary and food processing dimensions of food. Part II allows students to analyze the structural and functional properties of foods such as starches fruits and vegetables eggs dairy meat poultry and fish fats and oils sweeteners and baked goods. Part III features information on microwave cooking and Part IV concludes with beneficial ideas on meal planning. All chapters in this informative and interactive insight into food science contain learning objectives exercises recipes summary questions and updated Dietitian's Notes. Contains several helpful Appendices on topics including: Food Guides and Dietary Guidelines Food Equivalents Portions Food Allergens Food Additives Legislation Foodborne Illness Cooking Terms Herbs and Spices and Plant Proteins.

GBP 62.99
1

Fermented Food Products

Fermented Food Products

Fermented food play an important proactive role in the human diet. In many developing and under developed countries fermented food is a cheap source of nutrition. Currently more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities however the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process. • Describes various fermented food products especially indigenous products• Presents health benefits of fermented food products• Explains mechans involved in the production of fermented foods• Discusses molecular tools and its applications and therapeutic uses of fermented foodsThe book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated information regarding various types of fermented food products and will learn the effect these fermented food products have on human health.

GBP 180.00
1

Food Pedagogies

Food Pedagogies

In recent years everyone from politicians to celebrity chefs has been proselytizing about how we should grow buy prepare present cook taste eat and dispose of food. In light of this contributors to this book argue that food has become the target of intensified pedagogical activity across a range of domains including schools supermarkets families advertising and TV media. Illustrated with a range of empirical studies this edited and interdisciplinary volume - the first book on food pedagogies - develops innovative and theoretical perspectives to problematize the practices of teaching and learning about food. While many different pedagogues - policy makers churches activists health educators schools tourist agencies chefs - think we do not know enough about food and what to do with it the aims effects and politics of these pedagogies has been much less studied. Drawing on a range of international studies diverse contexts genres and different methods this book provides new sites of investigation and lines of inquiry. As a result of its broad ranging critical evaluation of ’food as classroom’ and ’food as teacher’ it provides theoretical resources for opening up the concept of pedagogy and assessing the moralities and politics of teaching and learning about food in the classroom and beyond.

GBP 44.99
1

Digital Food Cultures

Digital Food Cultures

This book explores the interrelations between food technology and knowledge-sharing practices in producing digital food cultures. Digital Food Cultures adopts an innovative approach to examine representations and practices related to food across a variety of digital media: blogs and vlogs (video blogs) Facebook Instagram YouTube technology developers’ promotional media online discussion forums and self-tracking apps and devices. The book emphasises the diversity of food cultures available on the internet and other digital media from those celebrating unrestrained indulgence in food to those advocating very specialised diets requiring intense commitment and focus. While most of the digital media and devices discussed in the book are available and used by people across the world the authors offer valuable insights into how these global technologies are incorporated into everyday lives in very specific geographical contexts. This book offers a novel contribution to the rapidly emerging area of digital food studies and provides a framework for understanding contemporary practices related to food production and consumption internationally.

GBP 29.99
1

Advances in Food Biochemistry

Advances in Food Biochemistry

Understanding the biochemistry of food is basic to all other research and development in the fields of food science technology and nutrition and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate molecular concepts throughout the text this volume examines a range of issues on the food spectrum including: water and its relation to food the glycobiology of food components enzymes plant animal and human hormones functional foods herbs and dietary supplements flavor compounds in foods organic acids interactions between the environment with food components biological and lipid oxidation in foods food safety nutrition and the genetic makeup of individual food components Dr. Fatih Yildiz has published an extensive body of research and has worked on food and nutrition science projects with the FAO UNIDO UNICEF and NATO. Recently he received the Ambassador for Turkey Award from the European Federation of Food Science and Technology. Dr. Yildiz and the contributors to this volume have brought together their decades of experience and expertise to provide a top-notch resource for food science and policy professionals and advanced students on the cutting edge of food research.

GBP 69.99
1

Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

Although nanotechnology has revolutionized fields such as medicine genetics biology bioengineering mechanics and chemistry its increasing application in the food industry is relatively recent in comparison. Nanotechnology in the food industry is now being explored for creating new flavors extending food shelf life and improving food protection and nutritional value as well as for intelligent nutrient delivery systems “smart” foods contaminant detection nanodevices and nanosensors advanced food processing antimicrobial chemicals encapsulation and green nanomaterials. This new three-volume set addresses a multitude of topical issues and new developments in the field. Volume 1 focuses on food preservation food packaging and sustainable agriculture while Volume 2 looks at nanotechnology in food process engineering applications of biomaterials in food products and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications and their application for improving food delivery systems. Together these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods. Volume 3: Trends Nanomaterials and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics including the stability of nanoparticles in food nanobiosensing for the detection of food contaminants nanotechnology applications in agriculture the role of nanotechnology in nutrient delivery how nanotechnology is applied in dairy products biofunctional magnetic nanoparticles in food safety the development of nutraceuticals using nanotechnological tools and more. | Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

GBP 139.00
1

Advances in Noninvasive Food Analysis

Advances in Noninvasive Food Analysis

To ensure food quality and safety food professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients but food analysis adds processing cost for food industry and consumes time for government agencies. Advances in Noninvasive Food Analysis explores the potential and recent advances in non-invasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include Infrared Raman Spectroscopy and Nuclear Magnetic Resonance. The book also covers data processing and modelling. Features: Covers the advent of non-invasive non-destructive methods of food analysis Presents such techniques as near and mid infrared Raman Spectroscopy and Nuclear Magnetic Resonance Describes the growing role of nanotechnology in non-invasive food analysis Includes image analysis and data processing and modelling required to sort out the data The prime for this book are food professionals working in industry control authorities and research organizations that ensure food quality and safety as well as libraries of universities with substantial food science programs food companies and food producers with research and development departments. Also available in the Contemporary Food Engineering series: Advances in Food Bioproducts Fermentation Engineering and Bioprocessing Technologies edited by Monica Lizeth Chavez Gonzalez Nagamani Balagurusamy Christobal N. Aguilar (ISBN 9781138544222) Advances in Vinegar Production edited by Argyro Bekatorou (ISBN 9780815365990) Innovative Technologies in Seafood Processing edited by Yesim Ozogul (ISBN 9780815366447)

GBP 115.00
1

Handbook of Research on Food Science and Technology Volume 1: Food Technology and Chemistry

Handbook of Research on Food Science and Technology Volume 1: Food Technology and Chemistry

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry food biotechnology and microbiology and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology looking at the most recent innovations emerging technologies and strategies focusing on taking food design to sustainable levels. In particular the handbooks includes relevant information on the modernization in the food industry sustainable packaging food bioprocesses food fermentation food microbiology functional foods and nutraceuticals natural products nano- and microtechnology healthy product composition innovative processes/bioprocesses for utilization of by-products development of novel preservation alternatives extending the shelf life of fresh products alternative processes requiring less energy or water among other topics. Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings bioactive compounds essential oils in active food packaging food industrial wastes as raw material for nanostructure production and more. | Handbook of Research on Food Science and Technology Volume 1: Food Technology and Chemistry

GBP 82.99
1