Advances In Plant Nutrition, Volume Three, is the latest edition to Tinker's and Lauchli's series on major research efforts in plant nutrition. It synthesizes both basic and applied information in such areas as soil-plant relations, nutritional physiology, and plant nutrition technology. This combination of both fundamental and applied topics is a thorough and substantial coverage of plant nutrition, and will supplement the first two volumes. Researchers in agriculture, plant physiology, botany, forestry, and soil science will find this an invaluable resource, as will industrial and commercial producers of fertilizers who wish to be up to date on relevant topics. This comprehensive work contains six papers by experts in the field. The first essay discusses the difficult area of measuring intercell material flow via membranes, while the second explains chlorine as both a plant nutrient and osmotic balancing ion. The role of root exudates in nutrient acquistion is the topic of the third paper; plant nutrition in flood soil is the basis for the fourth. The next essay addresses how plants adopt different growth strategies in the often nutrient-poor natural environment. Finally, the background of leaf analysis systems is explored.

There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers a systematic review of the key factors in the preparation of functional foods from selected sources, and also describes the processing, preservation and packaging of a range of functional food products. This book is a valuable resource for students and researchers working in the field of food science, food technology, and nutrition, as well as for industry experts.

Breast-Feeding: Early Influences on Later Health is a new book which draws together areas of research in early lifel programming of adult health, with a unique focus on the post-natal period in terms of early life programming particularly the extent to which differences in infant feeding practices can lay an indelible imprint on metabolism and behaviour, and hence affect later function and risk of disease. This is an area where there is much less information currently available than there is for fetal programming, and the book raises many new questions and highlights numerous areas where further research is needed. The book chapters are arranged in three core sections: Chapters 1-4 lay down some of the basic biology of early life development; Chapters 5-9 examine how breast-milk and breast-feeding might programme these processes by acting as modulators of development; Chapters 10-17 examine the epidemiological evidence that such effects do indeed exist. In addition the book includes unique chapters on the Evolution of human lactation and complementary feeding, The Macy-Gyorgy Prize Lecture My Milky Way, updates on HIV and Breast-Feeding and on Early breastfeeding cessation and infant mortality in low-income countries, and measuring trace immune factors in human milk, all important topics that have such a critical impact on child health and survival in many countries."

1 Allgemeine Verfahren und Grundsatze.- 1.1 GMP-Richtlinien.- 1.2 Hygienemassnahmen in der Lebensmittelindustrie.- 1.3 Umweltschutz (Abluft- und Abwasser) in der Nahrungs- und Genussmittelindustrie.- 1.4 Moeglichkeiten der Haltbarmachung von Lebensmitteln durch physikalische Verfahren.- 1.5 Extraktion mit uberkritischen Gasen.- 1.6 Anwendung von Enzymen in der Lebensmitteltechnik.- 2 Fette und OEle.- 2.1 Gewinnung und Raffination von Fetten und OElen.- 2.2 Verfahren zur Modifizierung von Fetten und OElen.- 2.3 Fettsauren und deren Veresterung.- 2.4 Margarine-Herstellung.- 3 Getreide und Getreideerzeugnisse.- 3.1 Mullerei-Technologie.- 3.2 Brot- und Kleingeback.- 3.3 Feine Backwaren.- 3.4 Teigwaren und ihre Herstellung.- 3.5 Mikrobiologie der Backwaren-Herstellung.- 4 Kartoffelerzeugnisse.- 5 Starke.- 6 Zucker.- 6.1 Zuckertechnologie.- 6.2 Zuckerwarentechnologie.- 6.3 Technologie der Kakao- und Schokoladeherstellung.- 7 Getranke.- 7.1 Erfrischungsgetranke.- 7.2 Fruchtgetranke und Gemusesafte.- 7.3 Bier.- 7.4 Technologie des Weines.- 7.5 Spirituosen.- 8 Kaffee und Tee.- 9 Milch und Milchprodukte.- 10 Fleischverarbeitung.- 11 Fischverarbeitung.- 12 Obst- und Gemuseverwertung.- 13 Konfituren - Gelees - Marmeladen.- 14 Gewurze und Drogen.- 15 Essig und Senf.- 15.1 Essig.- 15.2 Senf.- 16 Suppen, Sossen, Bruhen in Trocken- und Pastenform, Wurzen.- 17 Tiefkuhlkost.

Dr. Winter brings order to our understanding of nutrition, exercise, and how these factors work together in health and illness. Many diseases-cancer, heart attack, and stroke, for example-are discussed in detail. It is not a fad book-just pure facts and good sense.

Functional Foods and Their Implications for Health Promotion presents functional foods, from raw ingredients to the final product, providing a detailed explanation on how these foods work and an overview of their impact on health. The book presents the functions of food against disease and discusses how healthier foods can be produced. Broken into four parts, the book presents a deep dive into plant-derived functional foods, dairy foods, marine food and beverages. The book includes case studies, applications, literature reviews and coverage of recent developments. Intended for nutritionists, dieticians, food technologists, as well as students and researchers working in nutrition, dietetics, and food science, this book is sure to be a welcomed resource.

Glutamine is the most abundant amino acid and is a major contributor to whole body nitrogen metabolism and is considered to be "conditionally essential." Glutamine in Health and Disease presents the application of current nutritional knowledge by physicians and dietitians and incorporates emerging fields of science and important discoveries. Section 1 covers glutamine structure and function, glutamine synthetase, glutamine binding protein, glutamine transport, glutamine-rich activation domains and transcription, glutamine transaminase and cell biochemistry. Section 2 covers glucose-independent glutamine metabolism, intestinal barrier function, thyroid-stimulating hormone, glutamine resonances, focal ischemia, plasma glutamine, metabolic stress, cancer and absorption. Section 3 covers dipeptide-bound glutamine, DNA protection, oxidative stress, NF-KB, the inflammatory response, the lung, kidney, GI tract and liver, autophagy, ethanol and diabetes. Finally, Section 4 covers the use of glutamine in preoperative states, enteral and parenteral nutrition, pulmonary infections, cancer, hypoxic injury, arginyl-glutamine, paediatrics, pancreatic surgery, the elderly, gastric emptying gastric bypass and use glutamine cocktails. Written by authors of international and national standing, leaders in the field and trendsetters, Glutamine in Health and Disease is essential reading for nutritionists and dietitians, public health scientists, physicians, epidemiologists, policy makers, and health care professionals of various disciplines.

This book brings together most up-to-date information on different aspects of brain aging and on the strategies for intervention and therapy of age-related brain disorders. It includes 18 chapters by leading researchers, and each chapter is a comprehensive and critical review of the topic in question, discusses the current scenario and focuses on future perspectives. The target readership is the undergraduate and graduate students in the universities, in medical and nursing colleges, along with the post-graduate researchers and practicing clinicians who would like to know about the latest developments in the field of neurodegenerative disorders and their therapeutic interventions. This book will be of much interest to pharmaceutical, nutrition and healthcare industry for an easy access to accurate and reliable information in the field of aging research and intervention.

Insightful, objective, and evidence-based, this overview of the most commonly used supplements dispels misinformation and provides facts from a qualified physician's point of view. An endless array of vitamin and mineral supplements are available to health-conscious consumers today, and an increasing number of individuals have incorporated these supplements into their daily routines. Unfortunately, their use is often inspired by rumor rather than sound medical advice. The results of clinical research on these supplements' effectiveness are often inconclusive while some studies have even shown negative health effects from overuse. Instead of relying on media hype and often-conflicting "word-of-mouth" information, people who take nutritional supplements need an authoritative, evidence-based reference text about self-medication with vitamins and minerals. Dr. Zina Kroner has provided exactly that. Vitamins and Minerals is an eye-opening guide that separates truth from myth about dozens of today's common and popular supplements. It covers the effects of the deficiency of each nutrient, its primary uses, dosages, food sources, potential side effects, and mechanism of action, helping readers make informed decisions about use of these under-regulated, over-the-counter "nutraceuticals." Provides coverage of 39 different supplements, including vitamin D, omega-3 fatty acids, biotin, vitamin B12, iron, calcium, and coenzyme Q10 Supplies a thorough and evidence-based examination of the facts and fiction behind supplements Includes a bibliography containing over 1,000 medical references

The Nutrition and Health Series of books have had great success because each volume has the consistent overriding mission of providing health professionals with texts that are essential because each includes (1) a synthesis of the state of the science; (2) timely, in-depth reviews by the leading researchers in their respective fields; (3) extensive, - to-date fully annotated reference lists; (4) a detailed index; (5) relevant tables and figures; (6) identification of paradigm shifts and the consequences; (7) virtually no overlap of information between chapters, but targeted, interchapter referrals; (8) suggestions of areas for future research; and (9) balanced, data-driven answers to patient/health prof- sionals' questions that are based on the totality of evidence rather than the findings of any single study. The series volumes are not the outcome of a symposium. Rather, each editor has the potential to examine a chosen area with a broad perspective, both in subject matter as well as in the choice of chapter authors. The international perspective, especially with regard to public health initiatives, is emphasized where appropriate. The editors, whose trainings are both research- and practice-oriented, have the opportunity to develop a primary objective for their book; define the scope and focus, and then invite the leading authorities from around the world to be part of their initiative. The authors are encouraged to provide an overview of the field, discuss their own research, and relate the research findings to potential human health consequences.

...this is a valuable addition to the food analyst;s library. It brings together a well balanced account of the methods available an the literature cited will provide the analyst with all the details needed for setting up water-soluble vitamin assays and further reading to understand why these vitamins are important to those concerned with human nutrition. ' - International Journal of Food Science and Technology This book is of practical use as a tool and reference work of laboratory managers, senior analysts and laboratory technicians in food and vitamin manufactrurinf companies, for those in govenment and research institutes and for medical researchers, public analyst and nutritionist, It can also be recommended for a broad audience including lectures, students of natural sciences and food technologist. - lesbensm Wiss und Technol.'I recommend Water-soluble vitamins Assays in Human Nutrition not only to scientist in academia and industry and students in all food related fields as a valuable and easily used reference... it wll most likely be the first book I reach for when the inevitable question arises.April 1994Price: 115.00UK