Aaron Altschul – författare
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2 produkter
2 produkter
Inbunden, Engelska, 1987
1 071 kr
Skickas inom 10-15 vardagar
Specialists join forces in this new volume to offer a complete, practical guide for understanding and treating obesity and eating disorders. The contributors provide a solid background on the problem, give relevant, detailed discussions of prominent issues, and suggest treatment methods from case studies. With this book in hand, professional counselors including social workers, psychologists, nutritionists, psychiatrists, nurses, dieticians, and health directors will have the information they need to handle specific problems of weight control.
E-bok
PDF, Engelska, 2012672 kr
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New Protein Foods, Volume 1: Technology Part A deals with protein methodologies in transforming protein sources into better or more useful sources. This volume is organized into 10 chapters that summarize possible sources of protein foods, such as legumes, meat, poultry products, and meat analogs. The introductory chapter presents an overview of the definition of food problem of the societies, the concept of affluent malnutrition, and the role of protein foods. This book then discusses the extent of controversy surrounding the issue of the amino acid fortification of cereals. It emphasizes rice, as it is a major staple in regions where fortification with amino acids should be of great benefit in eliminating malnutrition and improving the health and performance of the populations. This is followed by a discussion on protein fortification of various forms of breads and other products. Chapters 5-8 are devoted into the role of food proteins in human nutrition and the available technologies for their treatment. Emerging protein foods unique to Japan, including products of enzyme applications, are also discussed and their prospects are assessed. The concluding chapter presents underlying philosophies and problems as food and drug laws and regulations move to further definition of food products. It also presents the concern about food nutritive values in changing times. This book is an ideal source of information for food technologists and researchers who are interested with the evolving field of food proteins.