SC - 1617 | Food Lipids Chemistry, Nutrition, and Biotechnology by Casimir C. Akoh

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids.

New chapters:

- Analysis of Fatty Acid Positional Distribution in Triacylglycerol
- Physical Characterization of Fats and Oils
- Processing and Modification Technologies for Edible Oils and Fats
- Crystallization Behavior of Fats: Effect of Processing Conditions
- Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers
- Microbial Lipid Production
- Food Applications of Lipids
- Encapsulation Technologies for Lipids
- Rethinking Lipid Oxidation
- Digestion, Absorption and Metabolism of Lipids
- Omega-3 Polyunsaturated Fatty Acids and Health
- Brain Lipids in Health and Disease
- Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition
- Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology
- Production of Edible Oils Through Metabolic Engineering
- Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids

The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease.

Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function.
Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies.
The third part covers oxidation, measurements, and antioxidants.
Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids.
Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.

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SC - 1615 | Lipids: Biochemistry, Biotechnology and Health

For the 6th Edition of this highly regarded textbook devoted to lipids, the title has been modified from Lipid Biochemistry to Lipids to acknowledge the coming together of biological and medical sciences, the increasingly blurred boundaries between them and the growing importance of lipids in diverse aspects of science and technology. The principal aims of this new edition - to inform students and researchers about lipids, to assist teachers and encourage further research – have not changed since previous editions.

Significant advances in lipid science have demanded yet another extensive rewriting for this edition, with the addition of two new authors, to cover new knowledge of genes coding for proteins involved in lipid metabolism, the many lipids involved in cell signalling, the roles of lipids in health and disease and new developments in biotechnology in support of agriculture and industry.

An introductory chapter summarizes the types of lipids covered and their identification and provides a guide to the contents. Chapters contain boxes illustrating special topics, key point summaries and suggested further reading.

Lipids: 6th Edition provides a huge wealth of information for upper-level students of biological and clinical sciences, food science and nutrition, and for professionals working in academic and industrial research.
Libraries in all universities and research establishments where biological, medical and food and nutritional sciences are studied and taught should have copies of this excellent and comprehensive new edition on their shelves.

By: Michael I. Gurr, John L. Harwood, Keith N. Frayn, Denis J. Murphy, Robert H. Michell

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N - 106 | Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon, Mary G. Enig, Ph.D.

The Diet Dictocrats don't want you to know that...

- Your body needs old-fashioned animal fats
- New-fangled polyunsaturated oils can be bad for you
- Modern whole grain products can cause health problems
- Traditional sauces promote digestion and assimilation
- Modern food processing denatures our foods but
- Ancient preservation methods actually increase nutrients in fruits, nuts, vegetables, meats and milk products!

At last, a successful challenge to Politically Correct Nutrition and the Diet Dictocrats!

Recalling the culinary customs of our ancestors and looking ahead to a future of robust good health for young and old, Nourishing Traditions offers modern families a fascinating guide to wise food choices and proper preparation techniques. Nutrition researcher Sally Fallon unites the wisdom of the ancients with the latest independent and accurate scientific research. The revised and updated Second Edition contains over 700 delicious recipes that will please both exacting gourmets and busy parents.

Cover Design by Kim Waters MurrayIllustrations by Marion Dearth

ID:  N - 106

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N - 98 | Feed Your Brain, Lose Your Belly: Experience Dynamic Weight Loss with the Brain-Belly Connection by Larry McCleary

Stay slim and mentally sharp by choosing foods that keep your waistline trim and your brain well fed.

While researching nutrition as a method for speeding up his patients recovery after brain injuries, renowned American neurosurgeon Larry McCleary, M. D., noticed a paradox: rising national rates of obesity and Alzheimer s. Could a nutritional deficiency be the explanation behind both epidemics?

Dr. McCleary s research led him to a surprising conclusion: most of the calories you consume are bypassing your brain (causing ''brain starvation'') and being stored in your belly. These ''sticky fat cells'' hold onto calories instead of releasing them for fuel, and in the process send mixed messages to your brain. The result is persistent hunger and cravings for the wrong foods which can cause you to gain weight.

In Feed Your Brain Lose Your Belly, Dr. McCleary demonstrates why staying slim is not necessarily about how much you eat, but rather about what you eat or more specifically, what you're not eating. He reveals how you can reset your ''brain-belly connection'' and boost your memory and brain health by bringing a critical, missing ingredient back into your diet. He then explains the science behind why the foods you re choosing now are programming your body to hold onto excess fat.

Worksheets, a 7-day meal plan and recipes, all backed by rigorous clinical testing, will show you how to jumpstart your metabolism so that you can have more energy, feel more satisfied between meals, and avoid the persistent hunger, self-sabotage, brain fog and weight-loss plateaus you may have experienced on low-calorie crash diets.

In Feed Your Brain Lose Your Belly, Dr. McCleary shows you how to work with, not against, your innate metabolic machinery, providing you a road map to reasonable, safe and lasting weight loss.

ID:  N - 98

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SC - 1276 | Lactic Acid Bacteria in Foodborne Hazards Reduction: Physiology to Practice

Wei Chen, Arjan Narbad

This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food‐based allergies. While highlighting the mechanisms responsible for these biological effects, it also addresses the challenges and opportunities that lactic acid bacteria represent in food safety management.

It offers a valuable resource for researchers, graduate students, nutritionists and product developers in the fields of food science and microbiology.

Year: 2018
Edition: 1st ed.
Publisher: Springer Singapore
Language: english
Pages: 314
ISBN 13: 978-981-13-1559-6

ID:  SC - 1276

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SC - 1275 | Acetic Acid Bacteria: Fundamentals and Food Applications

Ilkin Yucel Sengun

This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures.

Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.

Year: 2017
Edition: 1
Publisher: CRC Press
Language: english
Pages: 358 / 359
ISBN 10: 1498763693
ISBN 13: 978-1-4987-6369-1
Series: Food Biology Series

ID:  SC - 1275

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N - 75 | Deep Nutrition: Why Your Genes Need Traditional Food by Catherine Shanahan M.D.

A self-published phenomenon examining the habits that kept our ancestors disease-free—now with a prescriptive plan for “The Human Diet” to help us all live long, vital, healthy lives.

Physician and biochemist Cate Shanahan, M.D. examined diets around the world known to help people live longer, healthier lives—diets like the Mediterranean, Okinawa, and “Blue Zone”—and identified the four common nutritional habits, developed over millennia, that unfailingly produce strong, healthy, intelligent children, and active, vital elders, generation after generation. These four nutritional strategies—fresh food, fermented and sprouted foods, meat cooked on the bone, and organ meats—form the basis of what Dr. Cate calls “The Human Diet.”

Rooted in her experience as an elite athlete who used traditional foods to cure her own debilitating injuries, and combining her research with the latest discoveries in the field of epigenetics, Dr. Cate shows how all calories are not created equal; food is information that directs our cellular growth. Our family history does not determine our destiny: what you eat and how you live can alter your DNA in ways that affect your health and the health of your future children.

Deep Nutrition offers a prescriptive plan for how anyone can begin eating The Human Diet to:

*Improve mood
*Eliminate cravings and the need to snack
*Boost fertility and have healthier children
*Sharpen cognition and memory
*Eliminate allergies and disease
*Build stronger bones and joints
*Get younger, smoother skin

Deep Nutrition cuts through today’s culture of conflicting nutritional ideologies, showing how the habits of our ancestors can help us lead longer, healthier, more vital lives.
 
ID:  N - 75

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N - 69 | The People's Pharmacy Quick and Handy Home Remedies: Q&As for Your Common Ailments by Joe Graedon, Theresa Graedon

A guide to healing foods and home remedies reported to and verified by Joe and Terry Graedon, including their carefully researched responses on how and why such treatments work. The core of this title is organized as Q&As between the general public and the Graedons. It contains as much information as a voluminous encyclopedia of home remedies, yet it's quick, easy, inviting, and fun to read, with the same friendly and authoritative personality conveyed in their popular call-in radio show. The Graedons also offer a dozen new recipes for food so good for you, it serves as preventive medicine.

Organized alphabetically by ailment and then, within each of those, by food or remedy. Offers the basics of three standard diets for health, weight control, and fitness, along with a dozen new recipes for preparing food to match the diets. Includes a helpful index and cross-referencing system, making the book both a good shelf reference and an entertaining browse.

This book builds on the reputation of The People's Pharmacy and adds the extra value that comes from a partnership with National Geographic.

ID:  N - 69

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N - 52 | The Cook's Herb Garden by Jeff Cox, Marie-Pierre Moine

With a catalog of 150 different culinary herbs and their varieties, more than 30 recipes, step-by-step photographs on how to plant, nurture, harvest, and store, and flavor charts that list the best herbs to partner with popular ingredients, The Cook's Herb Garden shows you how to grow your own supply of herbs whether on a window ledge, in pots, on the patio, or in a vegetable garden.

Year: 2010
Edition: 1
Publisher: DK ADULT
Language: english
Pages: 193
ISBN 10: 0756658691
ISBN 13: 9780756658694

ID:  N - 52

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N - 51 | How-To Hydroponics, Fourth Edition by Keith F. Roberto

How-To Hydroponics, 4th edition, has been completely revised to share with you the incredible benefits of hydroponic gardening in a hands-on, easy to follow format that anyone can understand. Hydroponics is healthy, safe and fun for the whole family, as a hobby, or means of additional income.

Learn Hands-On At Your Own Pace
Which plants to grow, how to start from seeds and how to take cuttings to preserve, and propagate your favorite plants. Learn what makes plants grow and how to create the perfect garden environment indoors and out, even how to grow year round! How-To Hydroponics can help anyone overcome a brown thumb!

Step-By-Step Plans And Photographs
Learn to build and operate eight types of hydroponic systems from inexpensive materials and save hundreds, even thousands of dollars doing so. How-To Hydroponics covers everything from practical theory to hands-on applications and includes everything you need to know to start growing with this exciting technology today!

The Latest Tips, Techniques & Technology
How-To Hydroponics, 4th edition, has been completely revised which means more of the latest tips, techniques and technology including Aeroponics, which takes hydroponics to the next level to achieve even greater results from your hydroponic gardening efforts!

Keith Roberto

Year: 2003
Edition: 4th
Publisher: Futuregarden
Language: english
Pages: 102
ISBN 10: 0967202612
ISBN 13: 9780967202617

ID:  N - 51

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N - 50 | Microgreens: a guide to growing nutrient-packed greens by Eric Franks

With simple instructions, 'Microgreens: A Guide to Growing Nutrient-Packed Greens' by Eric Franks and Jasmine Richardson, shows readers how to grow their own little greens of arugula, basil, purple cabbage, chard, radishes, broccoli, cilantro, and more.

Microgreens teaches the easy process of how to plant and grow, as well as how to harvest little greens, which on average is about 2 weeks after sowing. Eaten alone, as a salad, or added to soups, entrees, sandwiches, burgers, or anything else, these tiny greens of nutrition will enhance everyday food and life!
Only a small amount of space is needed to grow microgreens—a porch, patio, deck, or balcony, indoors or outdoors, will do. This allows anyone to easily incorporate microgreens into their daily meals, and the greens' nutritional potency make them a must-eat in a healthy diet, any time of the year!
Microgreens features instructions on how to grow all sorts of microgreens, including: Amaranth Arugula Basil Beet Broccoli Celery Chard Cilantro Cress Endive Mustard Pac Choi Pea Purple Cabbage Radish Tokyo Bekana.

Eric Franks, Jasmine Richardson

Year: 2009
Publisher: Gibbs Smith
Language: english
Pages: 192
ISBN 10: 1423603648
ISBN 13: 9781423603641 

ID:  N - 50

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SC - 1470 | Personalized Nutrition Principles and Applications by Frans Kok, Laura Bouwman, Frank Desiere

From one person to the next, optimal health is governed by a huge array of minor genetic differences. When modulated by a variety of food bioiactives, these differences result in changes in gene expression and subsequent phenotypic expression. 

Combining biomedical and social science with contributions from leaders in both fields, Personalized Nutrition: Principles and Applications illustrates molecular, physiological, epidemiological, and public health aspects with examples from major diseases and discusses the behavioral, ethical, and consumer perspectives that will influence a successful introduction of personalized nutrition. 

 

Divided into three sections, the book answers pertinent questions crucial to the mainstream acceptance of personalized nutrition: to what extent is this personal diet-and-health relationship practically valid? how can nutrition science demonstrate this? And what is the proposition of stakeholders in society, including the consumer?

The book begins with an overview of the state-of-the-science in nutrigenomic technologies including transcriptomics, proteomics, and metabolomics. It covers the use of genomics technology for a better understanding of the molecular mechanisms involved in major diet-related chronic disorders such as chronic inflammation, cardiovascular disease, diabetes, cancer, and obesity. 

Section two compares the practices and opinions of scientists, food companies, consumers, competitive athletes, and health care providers on the subject of personalized nutrition. It reviews marketing potential, consumer attitudes, and the ethical issues surrounding personalized advice. 

The final section focuses on humanitarian concerns related to developing countries and calls for international efforts to develop best practices, collaboration, and dataset sharing. The authors also consider ongoing innovations in food technology, nutrigenomics, and food delivery systems. 

 

ID:  SC - 1470

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