Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Fermented Food Beverages In Nutrition Edited By Clifford F Gastineau William J Darby Thomas B Turner PDF full book. Access full book title Fermented Food Beverages In Nutrition Edited By Clifford F Gastineau William J Darby Thomas B Turner.
| Author | : |
| Publisher | : |
| Total Pages | : 537 |
| Release | : 1979 |
| Genre | : |
| ISBN | : 9780122770500 |
| Author | : Clifford Gastineau |
| Publisher | : Elsevier |
| Total Pages | : 563 |
| Release | : 2013-07-19 |
| Genre | : Self-Help |
| ISBN | : 0323146023 |
Fermented Food Beverages in Nutrition presents the proceedings of International Symposium on Fermented Food Beverages in Nutrition convened at the Mayo Clinic in Rochester, Minnesota. It focuses on the contributions of alcoholic beverages in nutrition. It discusses the effects of specific alcoholic beverages, such as wine, beer, and certain distilled spirits, in human health. Organized into seven parts, encompassing 31 chapters, the book starts by discussing the history of alcoholic beverages and their nutrient contributions. Part II focuses on fermentation process, its history, biochemistry, nutrient synthesis by yeast, wine fermentation and aging, and beer brewing. Part III discusses the production and consumption trends of beer and wine, with emphasis on the changing attitudes of Americans toward wine consumption. Metabolism and therapeutic application of alcoholic beverages are examined in part IV. Discussions include role of alcoholic beverages in gerontology and ketogenesis, and the effect of alcoholic beverage incorporation into therapeutic diets. Part V highlights the effects of misuse and abuse of alcoholic beverages in various human body systems, including gastrointestine, pancreas, liver, and cardiovascular and nervous systems, as well as in cancer development and offspring effects during prenatal alcohol exposure. Parts VI and VII discuss the use of miniature swine as model for the study of human alcoholism and socioeconomic aspects of alcohol abuse. With the aim of bringing together existing factual knowledge concerning nutrition and health contributions of alcoholic beverages, this book is ideal for food scientists, nutritionists, dieticians, and researchers.
| Author | : Donald Beitz |
| Publisher | : Elsevier |
| Total Pages | : 564 |
| Release | : 2012-12-02 |
| Genre | : Health & Fitness |
| ISBN | : 0323145922 |
Animal Products in Human Nutrition evaluates the contributions of food derived from animals to a balanced diet. The individual chapters in this book are organized into two major sections. The first section begins with a history of the use of animal-derived foods from the early ages of mankind, followed by a treatise of economic and resource costs of animal foods, including use of industrial and agricultural by-products and fish. Trends in the changes in the composition of American diets and the metabolism and disposition of common environmental toxins within animal tissues are also included in this section. The second section details the essential nutrients provided by animal products, as well as the possible effects of consumption of animal products on the development of hypertension, milk intolerance, infections from food-borne bacteria, cancer, and atherosclerosis. This book will be useful to agricultural scientists, journalists, professionals that deal with human nutrition, and human nutritionists and dietitians.
| Author | : Robert Cagan |
| Publisher | : Elsevier |
| Total Pages | : 564 |
| Release | : 2012-12-02 |
| Genre | : Science |
| ISBN | : 0323145914 |
Biochemistry of Taste and Olfaction examines the biochemical aspects of taste and olfaction and their relevance to nutrition, medicine, and food science. More specifically, it considers the biological processes that influence dietary habits, nutritional status, and enjoyment of food, as well as other important social and biological phenomena. It also describes biochemical mechanisms at the peripheral receptor level in taste and olfaction, with emphasis on the role of the cell surface, along with neurotransmitters and other neurochemical aspects of the olfactory system. Organized into five sections comprised of 24 chapters, this book begins with an overview of biochemical approaches used in studying the phenomena of taste and olfaction. It then proceeds with a discussion of olfactory receptor mechanisms, the accessibility of odorant molecules to the receptors, the role of cilia in olfactory recognition, and the involvement of receptor proteins in vertebrate olfaction. Middle chapters focus on the chemosensation, major histocompatibility complex and olfactory receptors, taste receptor mechanisms, biochemistry of sugar reception in insects, intensity/time phenomena in sugar sweetness, and recognition of taste stimuli at the initial binding interaction. The reader is also introduced to the physicochemical principles of taste and olfaction, molecular mechanisms of transduction in chemoreception, biochemical mechanisms in vertebrate primary olfactory neurons, neurotransmitter biochemistry of the mammalian olfactory bulb, and chemical sensing by bacteria. Examples of chemical sensory systems are included. This book will be of interest to biochemists, physiologists, neurobiologists, neuroscientists, molecular biologists, food scientists, students, and specialists in psychology, neurophysiology, organic chemistry, and nutrition.
| Author | : National Library of Medicine (U.S.) |
| Publisher | : |
| Total Pages | : 1340 |
| Release | : 1980 |
| Genre | : Medicine |
| ISBN | : |
First multi-year cumulation covers six years: 1965-70.
| Author | : Tamara L. Bray |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 292 |
| Release | : 2007-05-28 |
| Genre | : Social Science |
| ISBN | : 0306482460 |
This volume examines the commensal politics of early states and empires and offers a comparative perspective on how food and feasting have figured in the political calculus of archaic states in both the Old and New Worlds. It provides a cross-cultural and comparative analysis for scholars and graduate students concerned with the archaeology of complex societies, the anthropology of food and feasting, ancient statecraft, archaeological approaches to micro-political processes, and the social interpretation of prehistoric pottery.
| Author | : Morley Kare |
| Publisher | : Elsevier |
| Total Pages | : 504 |
| Release | : 2012-12-02 |
| Genre | : Nature |
| ISBN | : 0323147976 |
Interaction of the Chemical Senses with Nutrition provides an understanding of the relationship of smell and taste to nutrition. This book discusses how the flavor of food can have substantial physiological effects influencing ingestion, digestion, and metabolism. Organized into five parts encompassing 21 chapters, this book starts with an overview of the significant role of saliva, which is involved in diet–taste relationships through dietary effects on saliva and salivary effects on taste perception. This text then reviews the literature on early salt acceptance in humans, contrasting and comparing those findings with data on the development of sweet preference. Other chapters consider the gustatory and anticipatory cephalic stimuli detected during a meal, which yield nutritional information and help in the efficient digestion of food. The final chapter deals with the transition stage in nutritional research. This book is a valuable resource for nutritionists, psychophysicists, scientists, public health professionals, and researchers.
| Author | : Barbara Underwood |
| Publisher | : Elsevier |
| Total Pages | : 449 |
| Release | : 2012-12-02 |
| Genre | : Business & Economics |
| ISBN | : 0323149952 |
Nutrition Intervention Strategies in National Development reviews nutritional programs as key components of policy planning for national development in general and health programs in particular. It summarizes research on targeted application of nutrition knowledge in public health and efforts to reduce worldwide malnutrition, and it highlights the importance of planned controlled change in the quality of diet as a preventive strategy against widespread disease. Organized into seven sections encompassing 33 chapters, this volume begins with an overview of the basic concepts of nutrition intervention and some elements of successful nutrition intervention strategies. It then discusses the economic effects of early malnutrition and economic considerations for nutrition intervention programs; the role of the government in income distribution and nutritional improvement; supplementary feeding programs; and strategies for addressing protein energy malnutrition. The reader is also introduced to the nutrition-infection cycle in relation to intervention techniques, nutrient-specific interventions including prevention of iron deficiency, and nutrition education. Scientists, nutritionists, policymakers, medical doctors, economists, education specialists, and health workers concerned with nutrition intervention programs will find this book extremely helpful.
| Author | : Sonia Alconini |
| Publisher | : Oxford University Press |
| Total Pages | : 881 |
| Release | : 2018-04-02 |
| Genre | : Social Science |
| ISBN | : 019021936X |
When Spaniards invaded their realm in 1532, the Incas ruled the largest empire of the pre-Columbian Americas. Just over a century earlier, military campaigns began to extend power across a broad swath of the Andean region, bringing local societies into new relationships with colonists and officials who represented the Inca state. With Cuzco as its capital, the Inca empire encompassed a multitude of peoples of diverse geographic origins and cultural traditions dwelling in the outlying provinces and frontier regions. Bringing together an international group of well-established scholars and emerging researchers, this handbook is dedicated to revealing the origins of this empire, as well as its evolution and aftermath. Chapters break new ground using innovative multidisciplinary research from the areas of archaeology, ethnohistory and art history. The scope of this handbook is comprehensive. It places the century of Inca imperial expansion within a broader historical and archaeological context, and then turns from Inca origins to the imperial political economy and institutions that facilitated expansion. Provincial and frontier case studies explore the negotiation and implementation of state policies and institutions, and their effects on the communities and individuals that made up the bulk of the population. Several chapters describe religious power in the Andes, as well as the special statuses that staffed the state religion, maintained records, served royal households, and produced fine craft goods to support state activities. The Incas did not disappear in 1532, and the volume continues into the Colonial and later periods, exploring not only the effects of the Spanish conquest on the lives of the indigenous populations, but also the cultural continuities and discontinuities. Moving into the present, the volume ends will an overview of the ways in which the image of the Inca and the pre-Columbian past is memorialized and reinterpreted by contemporary Andeans.
| Author | : John W. Arthur |
| Publisher | : Oxford University Press |
| Total Pages | : 305 |
| Release | : 2022 |
| Genre | : Cooking |
| ISBN | : 0197579809 |
This unique book is an exciting global journey into the origins, technologies, and recipes of ancient beer as well as into beer's continued importance today in diet, ritual, and economics.
