5.422 results (0,47992 seconds)

Show all filters

Brand

Merchant

Price (EUR)

Show all

Reset filter

Products
From
Shops

Skin Diseases of the Dog and Cat

Skin Diseases of the Dog and Cat

A Colour Handbook of Skin Diseases of the Dog and Cat was one of the first books to bring key information about skin diseases to clinicians in an easy-to-use problem-oriented format. This fully revised and updated Third Edition responds to the huge growth in knowledge about skin conditions over the last decade including the discovery of new conditions the development of new approaches to management and effective new treatment options. Chapters are organized based on symptoms each containing a decision tree giving basic and practical guidance. The clear user-friendly design provides one condition per page (or spread of pages). 13 chapters covering over 120 skin claw and ear conditions classified by their principle presenting sign. Concise systematically structured text covering definition aetiology and pathogenesis clinical features differential diagnoses diagnostic tests and management. Flow charts in each chapter to help clinicians get to the right diagnosis. Special focus on diseases affecting paediatric patients as well as chapters discussing paw ear and nasal planum diseases. Explanation of new treatments for atopic dermatitis. Over 350 superb colour photographs and diagrams mostly new for this this edition. A focus on clinical practice and the need to explain the disease to the owner. Up-to-date and fully referenced throughout. This practical book continues to provide an entirely comprehensive guide to the diagnosis and management of veterinary skin conditions in a format that is easily accessible for busy clinicians.

GBP 51.99
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

How to Raise a Puppy A Dog-centric Approach

How to Raise a Puppy A Dog-centric Approach

How to Raise a Puppy moves away from the traditional approach to raising puppies focused on obedience and control and instead takes an holistic dog-centred approach. Drawing on research into how dogs naturally rear their young and how dogs have evolved to behave and spend their time it supports a new way of sharing our lives with our dogs. It also offers advice on dealing with some of the common challenges people experience with puppies and tips for managing adolescence. A much-needed resource for dog trainers veterinarians and behaviourists to recommend to clients this conveys a powerful message to help overcome all too common issues so many people have with their puppies. Packed with practical advice it offers an overdue puppy perspective with respect for a dog as a sentient being at its core. | How to Raise a Puppy A Dog-centric Approach

GBP 12.99
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

Food Rheology A Practical Guide

Food Rheology A Practical Guide

Rheology is the study of material flow and deformation defining different aspects of food processing and product design. Food rheology affects several unit operations during food processing the behavior during shelf life the consumer perception during consumption and the interaction of food products with the human body (from chewing and swallowing to digestion). Therefore it is imperative for professionals involved in food science and engineering to understand and assess food rheology. Food Rheology: A Practical Guide presents the main aspects of food rheology as a practical guide demonstrating that applying food rheology does not need to be a complex task. Key Features Presents a practical direct and didactic description of food rheology with many examples and applications Includes a guide for designing performing and interpreting experiments highlighting the main concerns and tips Describes different food products (liquid semi-solid and solid; homogeneous and heterogeneous; vegetable- and animal-based) with examples and applications Explores structure-processing-properties relations More direct practical and consulting this book can help students professionals and professors to understand the basic concepts to design perform and interpret experiments related to food processing and properties. | Food Rheology A Practical Guide

GBP 74.99
1

Advancing Medicine with Food and Nutrients

Advancing Medicine with Food and Nutrients

Food and nutrients are the original medicine and the shoulders on which modern medicine stands. But in recent decades food and medicine have taken divergent paths and the natural healing properties of food have been diminished in the wake of modern technical progress. With contributions from highly regarded experts who work on the frontlines of disease management the bestselling first edition of Advancing Medicine with Food and Nutrients Food and Nutrients in Disease Management effectively brought food back into the clinical arena helping physicians put food and nutrients back on the prescription pad. Board-certified in General Preventive Medicine Ingrid Kohlstadt MD MPH has been elected a Fellow of the American College of Nutrition and a Fellow of the American College of Preventive Medicine. Guided by Dr. Kohlstadt this authoritative reference equips clinicians with the information they need to fully utilize nutritional medicine in their practice. New in the Second EditionToxic exposures such as molds microbial infections xenoestrogens heavy metals and inert nanoparticlesFood safety issues: precautions for patients with preexisting medical conditions adequate labeling of food allergens such as gluten potential adverse effects of artificial sweeteners consequences of applying ionizing radiation to food food-borne mycotoxins critical food restrictions following bariatric surgery precautions for preparing food in the homeConsumer advocacy issues on navigating claims of medical foods and dietary supplementsPhysical forces on nutritional needs such as ultraviolet light initiating vitamin D synthesis non-ionizing radiation’s effects on brain glucose metabolism and excess body fat’s effects on inflammation and hydrationPreventive medicine and how to preserve resiliency at the individual and public health levelsWritten by doctors for doctors Advancing Medicine with Food and Nutrients Second Edition reunites food and medicine. Buttressed with new evidence leading physicians on the frontlines of disease management apply the latest scientific advances to the clinical practice of medicine. Each chapter offers adjuncts to standard care fewer side effects improved risk reduction or added quality of life. An article by Ingrid Kohlstadt on education and nutrition appeared in TIME Magazine online on November 12 2014.

GBP 52.99
1

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

Food Plant Sanitation Design Maintenance and Good Manufacturing Practices

Food Plant Sanitation Design Maintenance and Good Manufacturing Practices

Food safety and quality are primary concerns in the food manufacturing industry. Written by an author with more than 40 years’ experience in the food industry Food Plant Sanitation: Design Maintenance and Good Manufacturing Practices Third Edition provides completely updated practical advice on all aspects of food plant sanitation and sanitation-related food safety issues. It offers readers the tools to establish a food safety system to help control microbiological physical and chemical hazards. Understanding that sanitation is integral to food safety is the foundation for an effective food safety system. Features of this new edition include new photographs tables and up-to-date material that better reflect current guidance on food plant sanitation including additional information on the implementation of FSMA. The chapters address testing for and control of microorganisms in food manufacturing including recent challenges in the industry due to pathogens such as Listeria monocytogenes. They also offer discussions on biofilms regulatory requirements from the European Union allergens sanitary facility design and describe proven best practices for sanitation as well as current sanitary requirements and regulatory changes from the FDA and USDA. In addition the author presents methods for verifying sanitation and provides greater differentiation of verification versus validation. The final chapters identify good manufacturing practices for employees and present a comprehensive pest management plan including control measures and chemical interventions. The book concludes with strategies for preventing chemical and physical food safety hazards. This reference provides a practical perspective for implementing food plant sanitation and safety processes. The author has included wherever possible examples of procedures forms and documents to help novice food safety and quality professionals develop effective food safety systems. | Food Plant Sanitation Design Maintenance and Good Manufacturing Practices

GBP 82.99
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

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

Antimicrobials in Food Science and Technology

Antimicrobials in Food Science and Technology

The demands of producing high-quality pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms foodborne pathogens and toxins. The recent developments and innovations of new antimicrobials from natural sources for a wide range of applications require that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification characterization and applications. This book explores novel natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food covering antimicrobials derived from microbial sources animal-derived products plants and value-added products. This book includes the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed. This bookconsiders recent developments and innovations in food technology in combating infectious diseases and explores advances in antimicrobial constituents and their applications in the fight against microbes. In addition it also provides a variety of photographs diagrams and tables to help illustrate the material. The novel strategies to combat antimicrobial resistance are also described emphasizing collaborative measures of control. Advanced topics in the volume include food processing food security preservation nutritional analysis quality control and maintenance as well as good manufacturing practices in the food industries. Students research scientists academicians and policy makers can benefit from Antimicrobials in Food Science and Technology as a resource that addresses microbial biotechnology food microbiology fermentation technology ethnopharmacology toxicology microbial/medicinal plant products and all disciplines related to antimicrobial research. Features of the book: Covers all food antimicrobials natural and synthetic with up-to-date research on each type Recent references on every conceivable food antimicrobial Describes recent laws and regulatory guidelines in the selection of appropriate additives for specific food products Includes innovations in natural antimicrobial value-added products Offers current and future applications of emergent antimicrobial technologies and the use of multifactorial food preservation with antimicrobials Details methods to improve antimicrobial properties to have a longer service life in combating infection

GBP 110.00
1

Antimicrobials in Food

Antimicrobials in Food

Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the must-have reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of natural and clean-label antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods along with a critical need to reduce food spoilage waste has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food. In the 4th edition the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information new chapters have been added in this latest release with content on the use of bacteriophages lauric arginate ester and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources methods for determining antimicrobial activity new approaches to multifactorial food preservation or hurdle technology and mechanisms of action resistance and stress adaptation are included. Complementing these topics is new information on quantifying the capability of clean antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture. Features Covers all food antimicrobials natural and synthetic with the latest research on each type Contains 5 000+ references on every conceivable food antimicrobial Guides in the selection of appropriate additives for specific food products Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials

GBP 42.99
1

Systemic Sclerosis An Illustrated Guide to Manifestation and Management in Asian Skin

Systemic Sclerosis An Illustrated Guide to Manifestation and Management in Asian Skin

This book presents a wide variety of cutaneous features of systemic sclerosis under one cover as cutaneous manifestations are often the first to appear and help in diagnosing this condition early. It has a multidisciplinary approach as systemic sclerosis is a multi-system disorder which comes under the purview of various medical specialties like dermatology rheumatology and nephrology. Numerous cutaneous features are illustrated with explanatory notes. This book would help the students teachers and professionals in identification followed by subsequent treatment and management at an early stage. Key FeaturesFocuses exclusively on systemic sclerosisIncludes diagnostic tipsExplores systemic sclerosis in dark skinned peopleConsists of key points at the end of each chapterDiscusses diagnostic algorithms and flow charts | Systemic Sclerosis An Illustrated Guide to Manifestation and Management in Asian Skin

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

Nanotechnology for Sustainable Agriculture Food and Environment

Nanotechnology for Sustainable Agriculture Food and Environment

Nanotechnology has the potential to drastically transform the agri-food sector with its significant applications to improve agricultural productivity and the efficiency of agrochemicals. The food sector has benefitted from the inclusion of nanoparticles in food matrixes and the nanoencapsulation of nutraceuticals. Smart packaging materials designed with the help of nanotechnology have been used for increasing the shelf life of stored food products. Nanomaterials have been extensively used for the delivery of important agrochemicals to enhance their bioefficacy prevent their degradation and control their release. Various nanomaterials have been explored for remediation of arising environmental issues. Nanotechnology has also made a useful contribution to the utilization of huge agricultural and food wastes for production of valuable products. The existing and emerging applications of nanotechnology will contribute to environmental sustainability. Nanotechnology for Sustainable Agriculture Food and Environment has been structured to provide a widespread coverage and up-to-date progress of nanotechnology and its applications in the agri-food sector and environmental remediation. Synthesis of value-added nanomaterials from agri-food wastes and their potential applications in environmental remediation have been explored. In addition toxicity issues with nanomaterials have also been discussed. Features: Elaborated information on the use of nanotechnology for sustainable agriculture In-depth study about valorization of agri-food waste An overview of applications of nanotechnology in environmental remediation Toxicity analysis of nanotechnology-based products We aim to satisfy the need for a reference book for scientists researchers academicians and students in nanotechnology agricultural food nutraceuticals environmental and material sectors.

GBP 110.00
1

Emerging Techniques for Food Processing and Preservation

Emerging Techniques for Food Processing and Preservation

The demand for safe and healthy foods by consumers has increased the interest in developing new food processing techniques over the past decades. Emerging technologies and techniques are not just working to increase the shelf life of food but are also functioning to maintain the same quality of the food that makes it desirable in the first place. Emerging Techniques for Food Processing and Preservation is an essential guide for professionals and researchers in the food industry who seek to stay updated on the latest advancements in food processing and preservation techniques. This comprehensive book explores cutting-edge technologies that can enhance the quality and safety of food products while also improving their shelf life. With contributions from leading experts in the field this book covers a wide range of topics including Electrodialysis Refractance Window Technology Cold Plasma Bio Speckle Laser Technique Nanofluids and many others. Each chapter includes detailed explanations of the principles behind these emerging techniques as well as case studies that demonstrate their practical applications. In this book readers will gain insights into the principles behind these emerging techniques their advantages and limitations and the practical applications in various food products. Whether you are a food scientist engineer or a food industry professional this book will help you stay at the forefront of the rapidly evolving landscape of food processing and preservation.

GBP 170.00
1

Introducing Food Science

Introducing Food Science

Written as an introductory food science textbook that excites students and fosters learning the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back Remember This! and Looking Ahead it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked while adding updated information as well as new tables figures exercises and problems. See What's New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments class discussions and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives providing a true flavor of food science and preparing students for future studies in this field.

GBP 180.00
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 Food Engineering

Handbook of Food Engineering

As the complexity of the food supply system increases the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering Third Edition continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids heating and cooling of foods and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing concentration dehydration thermal processing and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes membrane processes extrusion processes and cleaning operations.

GBP 240.00
1

How to Build a Puppy Into a Healthy Adult Dog

How to Build a Puppy Into a Healthy Adult Dog

Dogs do not demonstrate discomfort or pain in a way that can be easily translated by us humans so we often miss that they are physically struggling. Understanding that making some very simple changes to our homes activities exercise regimes and how we train our puppies will have a massive positive impact on our dogs' lives. Using her world-renowned Galen Myotherapy knowledge and approach Robertson suggests and explains in detail how small profoundly important but easy to implement changes can improve the way we not only look after and develop our puppies but also how maintenance of this easy programme continues your puppy’s journey through into healthy adolescence and maturity. Environment exercise and activity habits have deep ongoing effects and How to Build a Puppy . into a healthy adult dog explores ways in which positive change can be integrated easily into our normal lives. The book culminates into a full programme called the Galen Myotherapy Puppy Physical Development Programme©. Including: A dedicated section on anatomy explaining in a functional way how everything in the body interrelates to form a functional moving structure Practical advice that is made logical and easy to interpret by the use of clear comparative descriptions as well as clear diagrams and pictures showing the movement and biomechanics of dogs Exercises and activities in a practical programme for all situations that can be followed to help build good foundations A full pictorial explanation of why so many 'traditional' exercise routines and activities are in fact incredibly damaging for our dogs This book will help canine professionals better advise their clients but also empower all readers to make their own changes as well as having a better all-round understanding to enable more pertinent questions from their vet breeder or puppy trainer. | How to Build a Puppy Into a Healthy Adult Dog

GBP 21.99
1

Agroecology Leading the Transformation to a Just and Sustainable Food System

Agroecology Leading the Transformation to a Just and Sustainable Food System

Agroecology is at the forefront of transforming our food systems. This bestselling textbook provides the essential foundation for understanding this transformation in all its components: agricultural ecological economic social cultural and political. It presents a case for food system change explains the principles and practices underlying the ecological approach to food production and lays out a vision for a food system based on equity and greater compatibility with the planet’s life support systems. New to the fourth edition: A chapter on Alternatives to Industrial Agriculture covering the similarities and distinctions among different approaches to sustainable agriculture A chapter on Ecological Pest Weed and Disease Management A chapter on Urban and Peri-urban Agriculture A chapter on Agriculture and the Climate Crisis A revised analysis and critique of the food system’s embeddedness in the extractive capitalist world economy that reflects ideas in the emerging field of political agroecology Streamlined treatment of agroecology’s foundations in ecological science making the text more compatible with typical course curricula A Companion Website at https://routledgetextbooks. com/textbooks/9781032187105/ incorporates the entire contents of the updated practical manual Field and Laboratory Investigations in Agroecology split into student and lecturer resources. These 24 sample investigations facilitate hands-on learning that involves close observation creative interpretation and constant questioning of findings. Groundbreaking in its first edition and established as the definitive text in its second and third the fourth edition of Agroecology captures recent developments in the field and forcefully applies the idea that agroecology is a science a movement and a practice. Written by a team of experts this book will encourage students and practitioners to consider the critical importance of transitioning to a new paradigm for food and agriculture. | Agroecology Leading the Transformation to a Just and Sustainable Food System

GBP 82.99
1

The A-Z Guide to Food as Medicine Second Edition

The A-Z Guide to Food as Medicine Second Edition

Reprising The 2017 American Library Association Outstanding Academic Title award-winning A-Z Guide to Food As Medicine this new edition explores the physiological effects of more than 250 foods food groups nutrients and phytochemicals in entries that include: Definition and background information such as traditional medicinal use culinary facts and dietary intake and deficiency information Scientific findings on the physiological effects of foods food groups and food constituents Bioactive dose when known such as nutrient Dietary Reference Intakes focusing on 19-to-50-year-old individuals Safety highlights such as nutrient Tolerable Upper Intake Levels A health professional’s comprehensive nutrition handbook that includes all nutrients nutrient functions good and excellent sources of nutrients nutrient assessment and deficiency symptoms as well as summaries of foods food groups and phytochemicals. New to the Second Edition: Disease- and condition-focused Index that leads readers to foods used to manage specific conditions and diseases Focus on practical recommendations for health maintenance and disease prevention including tables insets and updated scientific findings on more than a dozen new foods Accompanying teaching aids and lesson plans available online at http://www. crcpress. com Features: Dictionary-style summaries of the physiological effects of foods food groups nutrients and phytochemicals alphabetically listed for quick access Approximately 60 B & W images of foods; informational tables and insets that define or illustrate concepts such as drug terminologies classes of phytochemicals and medicinal aspects of foods and of a plant-based diet Over 1 000 scientific references from peer-reviewed sources including The Academy of Nutrition and Dietetics Evidence Analysis Library and position statements of major health organizations | The A-Z Guide to Food as Medicine Second Edition

GBP 69.99
1

Edible Food Packaging with Natural Hydrocolloids and Active Agents

Edible Food Packaging with Natural Hydrocolloids and Active Agents

The aim of this book is to show the potential of natural hydrocolloids and active agents to develop sustainable edible packaging materials for food preservation. For this the current and future sources of natural hydrocolloids have been reviewed along with their extraction methods impact on health and ability to form different packaging such as film casing coating mat pad etc. Similarly natural active compounds were evaluated carefully considering their sources extraction methods regulatory status and compatibility with edible packaging. The book emphasizes the recent developments in methods strategies and technologies employed to enhance the performance of antimicrobial antioxidant and bioactive packaging. The basic testing methods used to evaluate antimicrobial and antioxidant activity of edible packaging in model media and food were discussed and carefully selected example active edible packaging applications for different food categories were provided with critical details such as the thin balance between effectiveness of packaging and sensory properties of food. As such it helps in understanding necessary parameters in designing an effective active edible packaging that is applicable to the target food category. Moreover readers are primed for the first time on how to develop a fully natural antimicrobial antioxidant or bioactive edible food packaging. This book is different from most of the similar books' avail as it provides neither methodologies about classical active packaging based on chemicals and fossil polymeric films nor is it a thorough collection of different food packaging applications. It is also not a book that concentrates on physicochemical characterization methods and engineering aspects of packaging. Instead this is a book that provides systematic knowledge about key methods of evaluating natural resources agro-industrial wastes and by-products for development of edible packaging and concentrates on concepts strategies technologies and applications of active edible packaging based solely on natural components. It is designed to share both positive and negative experiences in an emerging field that is expected to play a central role in improving food safety and quality human health and environmentally friendly practices. | Edible Food Packaging with Natural Hydrocolloids and Active Agents

GBP 140.00
1

Pandemics and Innovative Food Systems

Pandemics and Innovative Food Systems

The debate on health nutrition and food security could not have arisen at a more opportune time. The recent pandemic has given rise to increased food and nutrition insecurity for individuals families and communities. The crisis threatened the food security and nutrition of millions of people many of whom were already suffering. We face possible disruptions to the functioning of food systems with severe consequences for health and nutrition. Pandemics create a greater burden for poorer countries and countries since they are already pressure of inadequate food supplies. With concerted action we can not only avoid some of the worst impacts but do so in a way that supports a transition to more sustainable food systems that are in better balance with nature and that support healthy diets – and thus better health prospects for all. This book aims to highlight the impact of pandemics in food systems and nutrition security. It draws on the experience from the past and present pandemics to better prepare the world for future crises. | Pandemics and Innovative Food Systems

GBP 135.00
1

Paediatric Cases in Coloured Skin

Paediatric Cases in Coloured Skin

Dermatology is a visual discipline where observation to detail is key to accurate diagnosis especially in children. This book for clinicians provides a clear and easy guide to identify skin diseases in children with coloured skin. It discusses more than 112 skin problems with over 192 colour Illustrations following a logical organisation with picture-based Q&A at the end. It features skin problems specific to children such as haemangiomas congenital naevi neurocutaneous syndromes napkin rash etc. as well as those also seen in adults such as psoriasis lichen planus and eczema. Also covers tropical diseases such as cutaneous tuberculosis leishmaniasis fungal infections and leprosy. Key features: Highlights the differences in clinical presentation in children having coloured skin. Stimulates the interest in tropical dermatology and skin problems in coloured skin among medical students trainees general practitioners paediatricians and dermatologists. Features high quality illustrations and concise practical text for accurate diagnosis and effective treatment. | Paediatric Cases in Coloured Skin

GBP 62.99
1