Grapevine Breeding Programs for the Wine Industry

Author: Andrew G. Reynolds
Publisher: Elsevier
ISBN: 1782420800
Format: PDF, ePub, Docs
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Grapevine Breeding Programs for the Wine Industry: Traditional and Molecular Techniques summarizes recent trends in grapevine breeding, both in terms of research and practical programs. The first group of chapters covers the challenges faced by breeders and existing and emerging techniques used to combat them. Two further groups of chapters focus on grapevine breeding programs in different wine-producing countries around the world. With authoritative contributions from experts across the world’s winemaking regions, this book will be an essential reference for all those involved in viticulture and oeneology wanting to explore new methods, understand different approaches and refine existing practices. Covers challenges faced by breeders Highlights grapevine breeding programs in different wine-producing countries Contributions from experts across the world’s winemaking regions

Early Nutrition and Long Term Health

Author: Jose M Saavedra
Publisher: Woodhead Publishing
ISBN: 008100186X
Format: PDF, ePub
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The nutrition of an individual during gestation and the first two years of life—the first 1,000 days—sets the stage for lifelong health. Nutrition quality and quantity in this period can influence the risk of developing diseases that constitute today’s epidemics. Early-life nutrition can program the body’s tissues, organ structure and function, and metabolic and immunologic responses. These factors impact growth, development and cognition, and the risk of cardiovascular diseases, allergies and obesity. The first part of Early Nutrition and Long-Term Health examines the mechanisms by which early nutrition affects the risk of developing these conditions. The second part of this book reviews specific non-communicable diseases (NCDs) associated with early nutrition. The third part discusses the effects of nutritional programming from fetal life to toddlerhood. Prevention of over- or undernutrition in early life, rather than dietary, behavioral or therapeutic interventions in later life, is likely to have a greater return on society’s investment in coping with the modern epidemic of NCDs. Examines the relation between early life nutrition and long-term health Covers the mechanistic aspects of nutritional programming and its impact on risk of chronic non-communicable diseases Reviews associations between infant and child diet and its effect on growth, development, cognition and later occurrence of cardiovascular diseases, allergies, metabolic conditions and obesity

Specialty Oils and Fats in Food and Nutrition

Author: Geoff Talbot
Publisher: Woodhead Publishing
ISBN: 1782423974
Format: PDF, Kindle
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Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in “clean label functional foods and the emerging markets in “free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists. Authored by an industry expert with 35 years of experience working for Unilever and Loders Croklaan Broad coverage encompasses tropical exotic oils, tree nut oils, algal oils, GM vegetable oils, and more Addresses growing application areas including nutraceuticals, infant formula, and ice cream and confectionery

Metabolomics in Food and Nutrition

Author: Bart C Weimer
Publisher: Elsevier
ISBN: 0857098810
Format: PDF, Kindle
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Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavour and shelf life, the information gained using metabolomics-based methods will enable greater control of food quality and also help to determine the relationship between diet and health. Metabolomics in food and nutrition provides an overview of their current and potential use in the food industry. Part one reviews equipment, methods and data interpretation in metabolomics including the use of nuclear magnetic resonance (NMR), statistical methods in metabolomics, and metabolic reconstruction databases and their application to metabolomics research. Part two explores applications of metabolomics in humans, plants and food. Chapters discuss metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications. Further chapters highlight metabolomic analysis of plants and crops, metabolomics for the safety assessment of genetically modified (GM) crops, and applications of metabolomics in food science including food composition and quality, sensory and nutritional attributes. With its distinguished editors and team of expert contributors, Metabolomics in food and nutrition is a technical resource for industrial researchers in the food and nutrition sectors interested in the potential of metabolomics methods and academics and postgraduate students working in the area. Provides an overview of the current and potential future use of metabolomics in the food industry Chapters focus on key applications and review the analytical methods used and the bioinformatics techniques involved in processing the results Discusses metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications

Food Microstructures

Author: Vic Morris
Publisher: Elsevier
ISBN: 0857098896
Format: PDF, Kindle
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The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures. Food microstructures reviews best practice and new developments in the determination of food microstructure. After a general introduction, chapters in part one review the principles and applications of various spectroscopy, tomography and microscopy techniques for revealing food microstructure, including nuclear magnetic resonance (NMR) methods, environmental scanning electron, probe, photonic force, acoustic, light, confocal and infrared microscopies. Part two explores the measurement, analysis and modelling of food microstructures. Chapters focus on rheology, tribology and methods for modelling and simulating the molecular, cellular and granular microstructure of foods, and for developing relationships between microstructure and mechanical and rheological properties of food structures. The book concludes with a useful case study on electron microscopy. Written by leading professionals and academics in the field, Food microstructures is an essential reference work for researchers and professionals in the processed foods and nutraceutical industries concerned with complex structures, the delivery and controlled release of nutrients, and the generation of improved foods. The book will also be of value to academics working in food science and the emerging field of soft matter. Reviews best practice and essential developments in food microstructure microscopy and modelling Discusses the principles and applications of various microscopy techniques used to discover food microstructure Explores the measurement, analysis and modelling of food microstructures

Struma

Author: Johannes Köbberling
Publisher: Springer-Verlag
ISBN: 3642883133
Format: PDF, ePub
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F rbung von Lebensmitteln Arzneimitteln Kosmetika

Author: Gisbert Otterstätter
Publisher: Behr's Verlag DE
ISBN: 3899479580
Format: PDF
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Das Buch "Färbung von Lebensmitteln, Arzneimitteln, Kosmetika" wendet sich an Praktiker in der Lebensmittel-, Arzneimittel- und Kosmetikindustrie. Beschrieben werden anwendungstechnische Hinweise, einfache analytische Arbeitsmethoden sowie Informationen über die Zulässigkeit der Färbemittel in D, der EU und den wichtigsten Staaten außerhalb der EU. Von besonders großem Nutzen für die Praxis ist der sehr umfangreiche Block an Datenblättern der Färbemittel für Lebensmittel, Arzneimittel und Kosmetika! Die Datenblätter sind nach der Colour Indexnummer bzw. bei Färbemitteln in alphabetischer Reihenfolge geordnet.

Ohrerkrankungen der Kleintiere

Author: Louis N. Gotthelf
Publisher: Elsevier Health Sciences
ISBN: 3437597574
Format: PDF, Mobi
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Praxisgerecht in Wort und Bild werden alle Diagnose- und Therapieabläufe Step-by-Step vermittelt. Das Buch beschreibt einfache, effiziente Diagnosetechniken ebenso wie die neuesten bildgebenden Verfahren. Darüber hinaus: eigenes Kapitel über Laserchirurgie am Ohr.

Additive Fertigungsverfahren

Author: Andreas Gebhardt
Publisher: Carl Hanser Verlag GmbH Co KG
ISBN: 3446452362
Format: PDF, Mobi
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Die aktualisierte 5. Auflage dieses Standardwerks beschreibt die, noch anhaltende, Entwicklung und Verbreitung der Generativen Fertigungstechnik über alle Branchen und viele Anwendergruppen hinweg. Leistungsfähige Production Printer arbeiten in der Industrie und Fabber, kleine, preiswerte und meist selbst zu bauende 3D-Drucker, erschließen die Generative Fertigung auch für Privatleute und an entlegenen Orten. Seriöse Journale und Tageszeitungen machen mit Druckern Erfolgsgeschichten auf. Drucker sind in aller Munde. Daneben wird die Technik sukzessive verbessert. Die Prozesse werden stabiler und vor allem reproduzierbar. Eine wirkliche Massenproduktion von Einzelteilen gelingt in einzelnen Branchen und beginnt sich durchzusetzen. Neu in der 5. Auflage sind: - Aktualisierungen: Firmen, Maschinen und Material; Anwendungsbeispiele - Erweiterungen: Fabbertechnologie, Do It Yourself Drucker EXTRA: E-Book inside

Ren Descartes Meditationen ber die Erste Philosophie

Author: Andreas Kemmerling
Publisher: Oldenbourg Verlag
ISBN: 3050050101
Format: PDF, Kindle
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Mit seinen sechs "Meditationen" unternimmt Descartes den Versuch, der neuzeitlichen Wissenschaft eine geeignete metaphysische Fundierung zu geben. Die auf Aristoteles basierende Schulphilosophie seiner Zeit hielt er in zentralen Punkten für falsch. Schlimmer noch: Da scholastische Lehren tief in die Theologien jener Zeit eingewoben waren, waren sie auch ein Hindernis des wissenschaftlichen Fortschritts und eine Bedrohung freien Forschens. Dies war Descartes seit der Verurteilung Galileis und der Verbrennung seiner Schriften im Jahre 1633 klar. Es bedurfte einer neuen Metaphysik, die in der Lage war, die neue Wissenschaft zu fundieren, ohne den christlichen Glauben in Frage zu stellen. Im Herbst 1639 begann er mit der Arbeit an diesem Werk. Ein halbes Jahr später war es abgeschlossen. Es erschien schließlich im Sommer 1641, erweitert um eine Reihe von Einwänden anderer Gelehrter und seine eigenen Erwiderungen auf sie. Die "Meditationen" sind ohne Zweifel ein Meilenstein und ein Meisterwerk der abendländischen Philosophie. Durch sie wurde Descartes zum 'Vater der modernen Philosophie' - und die Erkenntnistheorie auf Jahrhunderte zur Fundamentaldisziplin der Philosophie. Bis heute eignet sich kein klassisches Werk besser dazu, in der Auseinandersetzung mit den Argumentationsgängen eines Klassikers selbst zu erfahren, was philosophisches Denken ist – und wie es geht. Die neun Kapitel dieses Kommentars sind Originalbeiträge. Sie sollen Studierende und Dozenten bei der Lektüre begleiten und dazu beitragen, das intellektuelle Vergnügen an der Tiefe (und auch Schönheit) der "Meditationen" noch zu steigern. Mit Beiträgen von: Lilli Alanen, Gary Hatfield, Andreas Hüttemann, Andreas Kemmerling, Tobias Rosefeldt, Andreas Schmidt und Hans-Peter Schütt.