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Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease

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978-0-12-397154-8 (en línea)

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Cobertura temática: Ciencias biológicas - Ingeniería química - Medicina clínica - Ciencias agrícolas y veterinarias  

Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease provides valuable insights for those seeking nutritional treatment options for those suffering from liver and/or related gastrointestinal disease including Crohn’s, allergies, and colitis among others. Information is presented on a variety of foods including herbs, fruits, soy and olive oil. This book serves as a valuable resource for researchers in nutrition, nephrology, and gastroenterology.

  • Addresses the most positive results from dietary interventions using bioactive foods to impact diseases of the liver and gastrointestinal system, including reduction of inflammation, improved function, and nutritional efficiency
  • Presents a wide range of liver and gastrointestinal diseases and provides important information for additional research
  • Associated information can be used to understand other diseases, which share common etiological pathways

Bioactive Food as Dietary Interventions for the Aging Population

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978-0-12-397155-5 (en línea)

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Cobertura temática: Ciencias biológicas - Ingeniería química - Ciencias agrícolas y veterinarias  

Bioactive Food as Dietary Interventions for the Aging Population presents scientific evidence of the impact bioactive foods can have in the prevention and mediation of age related diseases. Written by experts from around the world, this volume provides important information that will not only assist in treatment therapies, but inspire research and new work related to this area.

  • Focuses on the role of bioactive foods in addressing chronic conditions associated with aging and senescence
  • Important information for developing research on this rapidly growing population representing an increasingly significant financial burden
  • Documents foods that can affect metabolic syndrome and ways the associated information could be used to understand other diseases, which share common etiological pathways.

Bioactive Foods in Promoting Health: Probiotics and Prebiotics

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978-0-12-374938-3 (en línea)

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Cobertura temática: Ingeniería química - Otras ciencias sociales  

Bioactive Foods in Health Promotion: Probiotics and Prebiotics brings together experts working on the different aspects of supplementation, foods, and bacterial preparations, in health promotion and disease prevention, to provide current scientific information, as well as providing a framework upon which to build clinical disease treatment studies. Since common dietary bacterial preparations are over-the-counter and readily available, this book will be useful to the growing nutrition, food science, and natural product community that will use it as a resource in identifying dietary behavioral modifications in pursuit of improved health as well as for treatment of specific disease, as it focuses on the growing body of knowledge of the role of various bacteria in reducing disease risk and disease.

Probiotics are now a multi-billion-dollar, dietary supplement business which is built upon extremely little research data. In order to follow the 1994 ruling, the U.S. Food and Drug Administration with the support of Congress is currently pushing this industry to base its claims and products on scientific research. Research as shown that dietary habits need to be altered for most people whether for continued or improved good health. The conclusions and recommendations from the various chapters in this book will provide a basis for those important factors of change by industry with new uses. Animal studies and early clinical ones will lead to new uses and studies. Particularly the cutting edge experimental and clinical studies from Europe will provide novel approaches to clinical uses through their innovative new studies.



Feature: Heavy emphasis on clinical applications (benefits and/or lack thereof) as well as future biomedical therapeutic uses identified in animal model studies
Benefits: Focused on therapies and data supporting them for application in clinical medicine as complementary and alternative medicines

Feature: Key insights into gut flora and the potential health benefits thereof.
Benefit: Health scientists and nutritionists will use this information to map out key areas of research. Food scientists will use it in product development.

Feature:Information on pre-and probiotics as important sources of micro-and macronutrients
Benefit: Aids in the development of methods of bio-modification of dietary plant molecules for health promotion.

Feature: Coverage of a broad range of bacterial consituents
Benefits: Nutritionists will use the information to identify which of these constituents should be used as dietary supplements based on health status of an individual

Feature: Science-based information on the health promoting characteristics of pre-and probiotics
Benefits: Provides defense of food selections for individual consumption based on health needs and current status

Feature: Diverse international authoring team experienced in studying prebiotics and probiotics for medical practice
Benefits: Unusally broad range of experiences and newly completed clinical and animal studies provides extended access to latest information

Biochar Application: Essential Soil Microbial Ecology

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978-0-12-803433-0 (en línea)

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Cobertura temática: Matemáticas - Ciencias físicas - Ingeniería química - Ciencias de la salud  

Biochar Application: Essential Soil Microbial Ecology outlines the cutting-edge research on the interactions of complex microbial populations and their functional, structural, and compositional dynamics, as well as the microbial ecology of biochar application to soil, the use of different phyto-chemical analyses, possibilities for future research, and recommendations for climate change policy.

Biochar, or charcoal produced from plant matter and applied to soil, has become increasingly recognized as having the potential to address multiple contemporary concerns, such as agricultural productivity and contaminated ecosystem amelioration, primarily by removing carbon dioxide from the atmosphere and improving soil functions.

Biochar Application is the first reference to offer a complete assessment of the various impacts of biochar on soil and ecosystems, and includes chapters analyzing all aspects of biochar technology and application to soil, from ecogenomic analyses and application ratios to nutrient cycling and next generation sequencing. Written by a team of international authors with interdisciplinary knowledge of biochar, this reference will provide a platform where collaborating teams can find a common resource to establish outcomes and identify future research needs throughout the world.

  • Includes multiple tables and figures per chapter to aid in analysis and understanding
  • Includes a comprehensive table of the methods used within the contents, ecosystems, contaminants, future research, and application opportunities explored in the book
  • Includes knowledge gaps and directions of future research to stimulate further discussion in the field and in climate change policy
  • Outlines the latest research on the interactions of complex microbial populations and their functional, structural, and compositional dynamics
  • Offers an assessment of the impacts of biochar on soil and ecosystems

Biochemical Engineering and Biotechnology

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978-0-444-52845-2 (en línea)

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Cobertura temática: Ciencias biológicas - Ingeniería química - Ciencias de la salud  

Extensive application of bioprocesses has generated an expansion in biotechnological knowledge, generated by the application of biochemical engineering to biotechnology. Microorganisms produce alcohols and acetone that are used in industrial processes. The knowledge related to industrial microbiology has been revolutionized by the ability of genetically engineered cells to make many new products. Genetic engineering and gene mounting has been developed to enhance industrial fermentation. Ultimately, these bioprocesses have become a new way of developing commercial products.

Biochemical Engineering and Biotechnology demonstrates the application of biological sciences in engineering with theoretical and practical aspects to enhance understanding of knowledge in this field. The book adopts a practical approach, showing related case studies with original research data. It is an ideal text book for college and university courses, which guides students through the lectures in a clear and well-illustrated manner.

· Demonstrates the application of biological sciences in engineering with theoretical and practical aspects.
· Unique practical approach, using case studies, detailed experiments, original research data and problems and possible solutions.
· Gives detailed experiments with simple design equations and the required calculations.

Biochemical Engineering and Biotechnology

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978-0-444-63357-6 (en línea)

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Cobertura temática: Ingeniería química - Ciencias de la salud  

Biochemical Engineering and Biotechnology, 2nd Edition, outlines the principles of biochemical processes and explains their use in the manufacturing of every day products. The author uses a diirect approach that should be very useful for students in following the concepts and practical applications. This book is unique in having many solved problems, case studies, examples and demonstrations of detailed experiments, with simple design equations and required calculations.

  • Covers major concepts of biochemical engineering and biotechnology, including applications in bioprocesses, fermentation technologies, enzymatic processes, and membrane separations, amongst others
  • Accessible to chemical engineering students who need to both learn, and apply, biological knowledge in engineering principals
  • Includes solved problems, examples, and demonstrations of detailed experiments with simple design equations and all required calculations
  • Offers many graphs that present actual experimental data, figures, and tables, along with explanations

Biochemical Engineering Journal

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ISSNs 1369-703X (impreso) 1873-295X (en línea)

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No detectada desde ene. 1998 / hasta dic. 2023 ScienceDirect

Cobertura temática: Ingeniería química  


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Biochemical Testing: Clinical Correlation and Diagnosis

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No requiere Directory of Open access Books acceso abierto

Cobertura temática: Ingeniería y tecnología - Ingeniería química  


Biochemistry for Medical Professionals

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978-0-12-801918-4 (en línea)

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Cobertura temática: Ciencias biológicas - Ingeniería química - Ciencias de la salud  

Biochemistry for Medical Professionals contains pivotal advances in the biochemistry field and provides a resource for professionals across medicine, dentistry, pharmaceutical sciences and health professions who need a concise, topical biochemistry reference.

Relevant, well-illustrated coverage begins with the composition of the human body and then goes into the technical detail of the metabolism of the human body and biochemistry of internal organs before featuring a biotechnology study inclusive of numerous methods and applications.

The work is written at a consistently high level, with technical notes added to aid comprehension for complex topics.

  • Illustrates disease involvement in metabolic maps
  • Contains coverage of cutting-edge technology, including iPS, HPLC and HPLC-MS, and FACS method
  • Provides in-depth technical detail as well as conceptual frameworks of biochemistry and experimental design in the context of the human organism
  • Includes a biotechnology study, featuring application of basic biochemistry principles

Biochemistry of Foods

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978-0-12-242352-9 (en línea)

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Cobertura temática: Ingeniería química - Ingeniería de los materiales - Sociología  

This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry.

Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application.

  • Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modification, and lipid oxidation
  • Offers expanded and updated material throughout, including valuable illustrations
  • Edited and authored by award-winning scientists