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Showing 1 - 25 of 61 matches in All Departments
Adventure tourism is an increasingly widespread phenomenon, appealing to an expanding proportion of the population who seek new destinations and new experiences. This timely, edited volume offers new theoretical perspectives of this emerging subset of Tourism. it uses philosophical and cutting edge empirically grounded research to challenge existing thinking and develop the conceptual framework underpinning definitions of adventure, interrogating the adventure tourism experience and further building upon recent advances in adventure education. The book brings together adventure literature from range of disciplines and applies it to focused study of Adventure Tourism. By doing so it significantly furthers understanding and moves forward this development of this area of Tourism. This significant volume is written by leading academics in the area, and will be valuable reading for all those interested in Adventure Tourism.
This is the only guide that covers all the climbs on the Isle of Portland and at Lulworth Cove. Whether it's a sport climb, a trad route, a deep water solo, or a boulder problem, you'll find it here. The bulk of the guide covers sport climbing, and interspersed between the sport climbs are a number of deep water solos. The traditionally protected routes are included in topo format for the first time too. And, for ease of use, separate sections of the guide describe the most worthwhile bouldering areas in detail.
DisConnected offers a new vision of human nature and a new understanding of human behaviour and social problems. Connection is the most essential human trait - it determines our behaviour and our level of well-being. Cruelty is the result of a sense of disconnection, while “goodness†stems from connection. Unfortunately, the most disconnected people gravitate to positions of power, which leads to “pathocracy,†the most common form of government during the 20th century. Disconnected societies are patriarchal, hierarchical and warlike. Connected societies are egalitarian, democratic and peaceful. We can measure both social progress and personal development in terms of how far we move along a continuum of connection. At the most essential level, we are always interconnected. Altruism and spirituality are experiences of our fundamental connection. Regaining awareness of our connection is the only way by which we can live in harmony with ourselves, one another, and the world itself.
A new edition of Steve Taylor's bestselling classic, in which the author provides an Afterword, including research developments that have occurred since the book was first published in 2005. "An important and fascinating book about the origin, history and impending demise of the ego - humanity's collective dysfunction. The Fall is highly readable and enlightening, as the author's acute mind is at all times imbued with the higher faculty of spiritual awareness." Eckhart Tolle
Adventure tourism is an increasingly widespread phenomenon, appealing to an expanding proportion of the population who seek new destinations and new experiences. This timely, edited volume offers new theoretical perspectives of this emerging subset of Tourism. it uses philosophical and cutting edge empirically grounded research to challenge existing thinking and develop the conceptual framework underpinning definitions of adventure, interrogating the adventure tourism experience and further building upon recent advances in adventure education. The book brings together adventure literature from range of disciplines and applies it to focused study of Adventure Tourism. By doing so it significantly furthers understanding and moves forward this development of this area of Tourism. This significant volume is written by leading academics in the area, and will be valuable reading for all those interested in Adventure Tourism.
Russel Williams is one of the most remarkable enlightened spiritual teachers of our time. After an early life of extreme hardship-leaving school at the age of 11, and becoming an orphan shortly afterwards-he underwent a spiritual awakening at the age of 29. Since the late 1950s, he has been a spiritual teacher, and is still actively teaching now, at the age of 94. Previously, Russel has avoided publicity and never published any writings or transcripts of his talks, preferring to work quietly with small groups. This is the first time any details of his teachings or of his life have appeared in print. This book is partly a record of his teachings, and partly also the story of his extraordinary life. Working with well-known spiritual author Steve Taylor-who has attended Russel's meetings regularly since the 1990s-Russel has created a profound text which will surely become known as a classic of spiritual literature.
"Advances in Food and Nutrition Research" recognizes the
integral relationship between the food and nutritional sciences and
brings together outstanding and comprehensive reviews that
highlight this relationship. Contributions detail scientific
developments in the broad areas of food science and nutrition and
are intended to provide those in academia and industry with the
latest information on emerging research in these constantly
evolving sciences. *The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scientists *The go-to series since 1948
Advances in Food and Nutrition Research recognizes the integral
relationship between the food and nutritional sciences and brings
together outstanding and comprehensive reviews that highlight this
relationship. Contributions detail the scientific developments in
the broad areas of food science and nutrition are intended to
ensure that food scientists in academia and industry as well as
professional nutritionists and dieticians are kept informed
concerning emerging research and developments in these important
disciplines.
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.
"Risk Management for Food Allergy" is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers. With more than 12 million Americans suffering from food allergies and little indication of what is causing that number to continue to grow, food producers, packagers and distributors need to appropriately process, label and deliver their products to ensure the safety of customers with allergic conditions. By identifying risk factors during processing as well as determining appropriate "safe" thresholds of ingredients, the food industry must take increasingly proactive steps to avoid direct or cross-contamination as well as ensuring that their products are appropriately labeled and identified for those at risk. This book covers a range of critical topics in this area,
including the epidemiology of food allergy, assessing allergen
thresholds and risk, specifics of gluten management and celiac
disease, and much more. The practical advice on factory risk
management, catering industry practices, allergen detection and
measurement and regulatory controls is key for food industry
professionals as well as regulators in government and other public
bodies. *Science-based insights into the potential risks of food allergens *Focused section on determining thresholds *Practical guidance on food allergen risk management, including case studies
"Advances in Food and Nutrition Research" recognizes the
integral relationship between the food and nutritional sciences and
brings together outstanding and comprehensive reviews that
highlight this relationship. Contributions detail scientific
developments in the broad areas of food science and nutrition and
are intended to provide those in academia and industry with the
latest information on emerging research in these constantly
evolving sciences. *The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scientists *The go-to series since 1948
"Advances in Food and Nutrition Research" recognizes the integral
relationship between the food and nutritional sciences and brings
together outstanding and comprehensive reviews that highlight this
relationship. Contributions detail scientific developments in the
broad areas of food science and nutrition and are intended to
provide those in academia and industry with the latest information
on emerging research in these constantly evolving sciences.
'Insightful and delightful, Steven Taylor's poems are like a beautiful mist of champagne bubbles on a background of infinite space and silence.' --Catherine Ingram author of In the Footsteps of Gandhi, Passionate Presence, and A Crack in Everything' 'There is a strong tradition of poets (including Whitman and Hopkins, Lawrence and Hughes) whose primary concern is to attempt to re-establish contact with the cosmos, and openness to its plenitude of miracle. Steve Taylor s poems are in direct descent from that tradition, at a time when it is needed more than ever.' -- Keith Sagar, literary critic, author of The Art of Ted Hughes and the Art of D.H. Lawrence
A book intended for food science researchers, technologists, students, and polymer chemists.;A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. The material is presented in a very readable fashion for those with limited technical training. Topics discussed include structural analysis, commercial extractions methods, pectin formulations and tropical fruit analysis, molecular mechanisms of gelatin, enzymology, and polymer confrontation techniques.
The last ten years has seen significant regulatory changes and the issuing of professional advice to match developments in clinical practice. It has not been easy for clinicians to keep pace with the changes or to find information on how and when changes have occurred and this text provides an essential source to guide optometrists through the current regulatory and professional expectations.Although specifically designed for the optometrist the text will also be useful to anyone involved in the provision, regulation and monitoring of optometry services in the UK.Detailed chapters on the Opticians Act, General Optical Council and the National Health Service General Ophthalmic Service Regulations provide a foundation on the regulation for optometry practice. These chapters trace the development of the regulatory framework and the different roles played by various organisations and government. Additional chapters cover more detailed issues including requirements for Continuing Professional Development, Delegation and Supervision, Contact lenses, Referrals, Case Records and data protection, Fitness to Practice and Drugs and optometry. These all impact on day-to-day aspects of optometric practice and it is important for optometrists to understand how the requirements in these areas may affect an individual's ability to practise. The text also provides a useful reference source and a list of regulations relating to optometry practice in the UK.
The last ten years has seen significant regulatory changes and the issuing of professional advice to match developments in clinical practice. It has not been easy for clinicians to keep pace with the changes or to find information on how and when changes have occurred and this text provides an essential source to guide optometrists through the current regulatory and professional expectations.Although specifically designed for the optometrist the text will also be useful to anyone involved in the provision, regulation and monitoring of optometry services in the UK.Detailed chapters on the Opticians Act, General Optical Council and the National Health Service General Ophthalmic Service Regulations provide a foundation on the regulation for optometry practice. These chapters trace the development of the regulatory framework and the different roles played by various organisations and government. Additional chapters cover more detailed issues including requirements for Continuing Professional Development, Delegation and Supervision, Contact lenses, Referrals, Case Records and data protection, Fitness to Practice and Drugs and optometry. These all impact on day-to-day aspects of optometric practice and it is important for optometrists to understand how the requirements in these areas may affect an individual's ability to practise. The text also provides a useful reference source and a list of regulations relating to optometry practice in the UK.
In the past 35 years, the use of commercial enzymes has grown from
an insignificant role in the food industry to an important aspect
of food processing. This Third Edition of Enzymes in Food
Processing explores recent and extensive changes in the use of
enzymes as well as the discovery of new enzymes and their uses.
Included in the book is a history of the role of enzymes in food
processing, enzyme characterization, a discussion of different
classes of enzymes including lipases and proteases, commercial
enzyme production, and the processing of particular foods such as
meat, vegetables, fruit, baked goods, milk products, and beer.
Unlike earlier editions, it provides basic information on enzymes
and their uses not adequately described in the current literature.
Food technologists will find in this edition a description of the
properties of those enzymes that are important in food processing,
as well as a description of the properties of those enzymes that
are important in food processing, as well as a description of the
many applications of enzymes in the foods processing industry. The
book is intended for food technologists, and will be of value to
the microbiologist and enzyme chemist as well. This treatise
provides a comprehensive treatment of enzymes used in food
processing. |
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