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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

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
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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
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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
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Gender Nutrition and the Human Right to Adequate Food Toward an Inclusive Framework

Gender Nutrition and the Human Right to Adequate Food Toward an Inclusive Framework

This book introduces the human right to adequate food and nutrition as evolving concept and identifies two structural disconnects fueling food insecurity for a billion people and disproportionally affecting women children and rural food producers: the separation of women’s rights from their right to adequate food and nutrition and the fragmented attention to food as commodity and the medicalization of nutritional health. Three conditions arising from these disconnects are discussed: structural violence and discrimination frustrating the realization of women’s human rights as well as their private and public contributions to food and nutrition security for all; many women’s experience of their and their children’s simultaneously independent and intertwined subjectivities during pregnancy and breastfeeding being poorly understood in human rights law and abused by poorly-regulated food and nutrition industry marketing practices; and the neoliberal economic system’s interference both with the autonomy and self-determination of women and their communities and with the strengthening of sustainable diets based on democratically governed local food systems. The book calls for a social movement-led reconceptualization of the right to adequate food toward incorporating gender women’s rights and nutrition based on the food sovereignty framework. | Gender Nutrition and the Human Right to Adequate Food Toward an Inclusive Framework

GBP 48.99
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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
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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
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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
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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
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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
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The Complete Family Guide to Addiction Everything You Need to Know Now to Help Your Loved One and Yourself

The Complete Family Guide to Addiction Everything You Need to Know Now to Help Your Loved One and Yourself

If you are struggling to help a loved one recover from addiction-and to cope with the devastating impact on the whole family-you are not alone. But until now there has been no single book that gives the millions of families like yours the comprehensive unbiased information you need. This expertly written guide addresses the painful questions that spouses parents and grown children face every day. Why do addicts make such bad choices? How can you find (and afford) treatment that works-and convince your loved one to try it? Can relapse be prevented? When does being supportive cross the line to enabling? Providing science-based answers and resources the authors cover crucial emotional financial and legal issues that simply aren't discussed in other books. The more your family knows about the myths and realities of addiction the better equipped you will be to overcome it. | The Complete Family Guide to Addiction Everything You Need to Know Now to Help Your Loved One and Yourself

GBP 47.99
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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

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

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
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Food-Drug Synergy and Safety

Food-Drug Synergy and Safety

Scientists health professionals and consumers are increasingly interested in the relationships between food components and food-drug combinations as they strive to find more effective ways to prevent or treat chronic disease. As one of the first unified and in-depth sources in this emerging topic Food-Drug Synergy and Safety explores the vast potential benefits of food and food-drug synergy. The book addresses the interaction of two or more components within a single food between several foods or between foods and drugs consumed together in which the potential health benefit is greater than the effect of the single component food or drug. Each chapter follows a consistent framework and addresses the health benefits mechanisms of action and safety aspects pertaining to the food and food-drug synergies. Sections discuss food and food-drug synergies in the context of specific disease groups such as cardiovascular disease cancer osteoporosis inflammatory diseases hypertension and obesity for easy reference in a clinical setting. A separate section focuses entirely on performance enhancers including caffeine creatine and ephedrine/ephedra and their potential to influence human health in addition to ergogenic applications. The final section provides scientists with a framework for designing experiments that elucidate the heath benefits and safety aspects of food and food-drug synergies. Food-Drug Synergy and Safety lays the essential foundation in this new direction of research as it gains momentum in the fields of food nutrition medicine and pharmaceutical sciences.

GBP 56.99
1

Advances in Food Dehydration

Advances in Food Dehydration

Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method dehydration technology has advanced significantly in the past decades as a result of new methods sophisticated analytical techniques and improved mathematical modeling. Providing practical and expert insight from an international panel of experts Advances in Food Dehydration encompasses these revolutionary advances and effectively supplies the knowledge base required to optimize natural resources and reduce energy requirements in order to meet growing demand for low-cost high-quality food products. Discusses Ways to Best Optimize Natural ResourcesUnder the editorial guidance of food engineering and dehydration authority Cristina Ratti this resource addresses the three biggest challenges associated with food dehydration:The complex nature of food systems together with the deep structural and physico-chemical changes that foodstuffs undergo during processingThe difficulty to define quality in quantitative terms and to develop appropriate control techniquesThe lack of realistic models and simulations to represent the phenomenaThe book’s well-developed chapters explain the structural and physico-chemical changes that food undergoes during dehydration while discussing ways to optimize natural resources. In addition to describing non-convectional heating sources such as microwaves infrared and radio frequency the text also examines the impact of drying on nutraceutical compounds the bases of rehydration of dry food particles and the stresses on microorganisms during drying and their stability during storage. Advances in Food Dehydration is a user-friendly volume that concisely links the gamut of dehydration concepts into one cohesive reference.

GBP 59.99
1

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
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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
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Food Safety and Inspection An Introduction

Food Safety and Inspection An Introduction

The process of food inspection relies on an inspector's understanding of the intrinsic hazards associated with individual foods. Whereas spoilage can usually be determined through a simple organoleptic assessment the judgment of whether a food is fit for human consumption requires an evaluation of health hazards many of which may not be apparent through physical assessment. Instead the inspector must analyse and integrate scientific and handling information to evaluate the potential health risk. Adulteration of foods is also becoming an increasing problem and the complexity of the food supply chain requires an understanding of risk points to allow targeted inspection and assessment. Food Safety and Inspection: An Introduction focuses on food categories and describes common hazards associated with each using published peer-reviewed research to explain and evaluate the health risk. It is a practical textbook designed to support the role of food inspection in a modern food industry. There are seven chapters looking at specific aspects of food safety including a chapter on fraud and adulteration. This book summarises relevant published research to provide a scientific context for specific food safety issues and is an essential read for anyone interested in becoming a food inspector. | Food Safety and Inspection An Introduction

GBP 46.99
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The Routledge Handbook of Food Ethics

The Routledge Handbook of Food Ethics

While the history of philosophy has traditionally given scant attention to food and the ethics of eating in the last few decades the subject of food ethics has emerged as a major topic encompassing a wide array of issues including labor justice public health social inequity animal rights and environmental ethics. This handbook provides a much needed philosophical analysis of the ethical implications of the need to eat and the role that food plays in social cultural and political life. Unlike other books on the topic this text integrates traditional approaches to the subject with cutting edge research in order to set a new agenda for philosophical discussions of food ethics. The Routledge Handbook of Food Ethics is an outstanding reference source to the key topics problems and debates in this exciting subject and is the first collection of its kind. Comprising over 35 chapters by a team of international contributors the Handbook is divided into 7 parts: the phenomenology of food gender and food food and cultural diversity liberty choice and food policy food and the environment farming and eating other animals food justice Essential reading for students and researchers in food ethics it is also an invaluable resource for those in related disciplines such as environmental ethics and bioethics.

GBP 44.99
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Ethnic Dermatology Clinical Problems and Skin Pigmentation

Ethnic Dermatology Clinical Problems and Skin Pigmentation

Recognizing the enormous variety of skin diseases in lightly pigmented skin depends on the development of a number of visual skills that have to be developed still further to recognize skin diseases in deeply pigmented skin from different ethnic groups. The comparison of skin disorders in white and deeply pigmented skin is in itself an important way of learning; by using this book regularly the reader will become familiar with the appearance of common and uncommon skin diseases in people with varying degrees of skin pigmentation. This beautifully illustrated text on ethnic dermatology provides a systematic approach to the diagnosis and management of a wide variety of skin diseases; the second edition has been reorganized and updated to enforce its usefulness for the busy practitioner needing to compare important differences in the way skin diseases manifest themselves. | Ethnic Dermatology Clinical Problems and Skin Pigmentation

GBP 59.99
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Organic Acids and Food Preservation

Organic Acids and Food Preservation

Although organic acids have been used to counteract pathogens in food for many years there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e. g. less heat salt sugar and chemicals) and newer technologies to prevent the growth of dangerous bacteria. Organic Acids and Food Preservation concentrates on safe and effective techniques for applying organic acids to prevention of bacterial growth. Despite the wide range of potentially useful antimicrobials relatively few are suitable in practice—and this invaluable hands-on guide explains why. With its wealth of information and rare focus solely on the subject it provides practical tools that can be used in the food industry various academic disciplines research education and food technology fields to better understand the problem and develop optimal solutions. Why are preservative strategies ineffective?Why are microorganisms becoming acid tolerant and resistant in other ways? To answer these and other key questions the authors combine research findings from industries and laboratories around the globe specific application regimen future prospects and other information that is vital to the successful use of organic acids as food preservatives. After outlining challenges that the food industry faces from modern consumer trends food legislation and other obstacles this book then explores possible solutions that are applicable not only to food science but to microbiology food science food technology biochemistry and biotechnology. It will become a valuable addition to the library of any scientist or researcher working in these and other fields.

GBP 59.99
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Fennema's Food Chemistry

Fennema's Food Chemistry

This latest edition of the most internationally respected reference in food chemistry for more than 30 years Fennema’s Food Chemistry 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and where appropriate have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition ten former chapters have been completely revised and updated two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3) which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7) which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original this edition begins with an examination of major food components such as water carbohydrates lipids proteins and enzymes. The second section looks at minor food components including vitamins and minerals colorants flavors and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk the postmortem physiology of edible muscle and postharvest physiology of plant tissues. | Fennema's Food Chemistry

GBP 66.99
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