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Meilleures séries dans ce pays : Canada

1-12 sur 12 résultats pour « w jeffrey hurst »
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  • Chocolate as Medicine

    A Quest over the Centuries

    par Philip K Wilson, W Jeffrey Hurst ...
    The Mesoamerican population who lived near the indigenous cultivation sites of the "Chocolate Tree" (Theobromo cacao) had a multitude of documented applications of chocolate as medicine, ranging from alleviating fatigue to preventing heart ailments to treating snakebite. Until recently, these applications have received little sound scientific scrutiny. Rather, it has been the reputed health claims ... En savoir plus

    $37.99 CAD

  • Methods of Analysis for Functional Foods and Nutraceuticals

    Modifié par W. Jeffrey Hurst ...
    In the quest for accurate and efficient analysis of the diverse area encompassed by functional foods and nutraceuticals, analysts encounter unique challenges. Uncertainty over which compound is responsible for a particular health benefit forces analysts to look for marker compounds, sometimes at extremely low levels, and sometimes as part of a matr ... En savoir plus

    $384.77 CAD

  • Principles of Food Chemistry

    par John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee ...
    Collections series Chemistry and Material Science (R0)
    Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance ... En savoir plus

    $115.99 CAD

  • Chocolate and Health

    Chemistry, Nutrition and Therapy

    Modifié par Philip K Wilson, W Jeffrey Hurst ...
    Following on from their previous volume on Chocolate as Medicine, Philip K. Wilson and W. Jeffrey Hurst edit this companion volume, Chocolate and Health, providing a comprehensive overview of the chemistry, nutrition and bioavailability of cacao and chocolate.The book begins with a brief historical introduction to the topic, outlining the current and historical medical uses of chocolate and ... En savoir plus

    $75.99 CAD

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  • Good Calories, Bad Calories

    par Gary Taubes ...
    **This groundbreaking book by award-winning science writer and bestselling author of Why We Get Fat and The Case for Keto shows us that almost everything we believe about the nature of a healthy diet is wrong.“Gary Taubes is a brave and bold science journalist who does not accept conventional wisdom.” —The New York Times**For decades we have been taught that fat is bad for us, carbohydrates better ... En savoir plus

    $7.99 CAD

  • Chemistry of Aromatherapeutic Oils

    par E Joy Bowles ...
    The Chemistry of Aromatherapeutic Oils offers a practical approach to understanding the chemical functional groups and pharmacological actions of essential oils.Incorporating up to date research findings, The Chemistry of Aromatherapeutic Oils takes you, step by step, through the fundamental chemistry of aromatherapy and explains the powerful effects of essential oils on the body at a molecular ... En savoir plus

    $71.99 CAD

  • The Big Fat Surprise

    Why Butter, Meat and Cheese Belong in a Healthy Diet

    par Nina Teicholz ...
    A New York Times bestsellerNamed one of The Economist’s Books of the YearNamed one of The Wall Street Journal’s Top Ten Best Nonfiction BooksKirkus Reviews Best Nonfiction BooksForbes’s Most Memorable Healthcare BookIn The Big Fat Surprise,investigative journalist Nina Teicholz reveals the unthinkable: everything we thought we knew about dietary fat is wrong. She documents how... ... En savoir plus

    $14.99 CAD

    Aussi disponible en : Livre audio

    Aussi disponible en : Livre audio

  • The Chemistry of Food Additives and Preservatives

    par Titus A. M. Msagati ...
    Chemistry of Food Additives and PreservativesFood additives are chemicals or ingredients that are added to food during processing to improve quality, flavour, appearance or nutritional value, or to prevent chemical or microbial spoilage. The most common types of additives are preservatives, colourants, sweeteners, flavourings, emulsifiers, thickeners and stabilisers. Adding new ingredients to a ... En savoir plus

    $228.99 CAD

  • The Case Against Sugar

    par Gary Taubes ...
    From the best-selling author of Why We Get Fat, a groundbreaking, eye-opening exposé that makes the convincing case that sugar is the tobacco of the new millennium: backed by powerful lobbies, entrenched in our lives, and making us very sick.Among Americans, diabetes is more prevalent today than ever; obesity is at epidemic proportions; nearly 10% of children are thought to have nonalcoholic fatty ... En savoir plus

    $11.99 CAD

    Aussi disponible en : Livre audio

    Aussi disponible en : Livre audio

  • Emulsion-based Systems for Delivery of Food Active Compounds

    Formation, Application, Health and Safety

    Modifié par Shahin Roohinejad, Ralf Greiner, Indrawati Oey, Jingyuan Wen ...
    A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systemsEmulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The ... En savoir plus

    $230.99 CAD

  • Engineering Foods for Bioactives Stability and Delivery

    Modifié par Yrjö H. Roos, Yoav D. Livney ...
    Collections series Chemistry and Material Science (R0)
    This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances ... En savoir plus

    $192.19 CAD

  • Dairy Chemistry and Biochemistry

    par P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony ...
    Collections series Chemistry and Material Science (R0)
    This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the ... En savoir plus

    $83.99 CAD