ara kanekanian milk and dairy products as functional foods



Ara Kanekanian Milk and Dairy Products as Functional Foods Ara Kanekanian Milk and Dairy Products as Functional Foods Новинка

Ara Kanekanian Milk and Dairy Products as Functional Foods

13684.68 руб. Найти похожее
There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types. Milk and Dairy Products as Functional Foods draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA), omega 3 fatty acids vitamin D and calcium. These constituents have been shown to be, for example, anticarcinogenic, anti-inflammatory, antihypertensive, hypocholesterolemic, immune-modulating and antimicrobial. This book examines the evidence for these claims, and investigates practical approaches for utilising these attributes. The book is aimed at dairy scientists and technologists in industry and academia, general food scientists and technologists, microbiologists and nutritionists together with all those involved in the formulation and production of functional food products.
Young Park W. Bioactive Components in Milk and Dairy Products Young Park W. Bioactive Components in Milk and Dairy Products Новинка

Young Park W. Bioactive Components in Milk and Dairy Products

18930.28 руб. Найти похожее
Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists
Augustin Mary Ann Advances in Dairy Ingredients Augustin Mary Ann Advances in Dairy Ingredients Новинка

Augustin Mary Ann Advances in Dairy Ingredients

14612.09 руб. Найти похожее
Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.
Adnan Tamime Y. Dairy Powders and Concentrated Products Adnan Tamime Y. Dairy Powders and Concentrated Products Новинка

Adnan Tamime Y. Dairy Powders and Concentrated Products

18199.51 руб. Найти похожее
The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous milk fat and concentrated dairy ingredients (evaporated and sweetened condensed milk). This volume is the latest book in the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data have been available in journals and books in recent years, and the primary aim of this text is to detail in one publication the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates), whey powders (WP) including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book also covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders. The authors, who are all specialists in these products, have been chosen from around the world. The book will be of interest to dairy scientists, students, researchers and dairy operatives around the world. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland, CA16 6YJ, UK. email: [email protected] Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307
Kilara Arun Dairy Ingredients for Food Processing Kilara Arun Dairy Ingredients for Food Processing Новинка

Kilara Arun Dairy Ingredients for Food Processing

18601.44 руб. Найти похожее
The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry
Hae-Soo Kwak Nano- and Microencapsulation for Foods Hae-Soo Kwak Nano- and Microencapsulation for Foods Новинка

Hae-Soo Kwak Nano- and Microencapsulation for Foods

13682.02 руб. Найти похожее
Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the core are protected from outside elements by the protective coating. For example, vitamins can be encapsulated to protect them from the deterioration they would undergo if they were exposed to oxygen. This book highlights the principles, applications, toxicity and regulation of nano- and microencapsulated foods. Section I describes the theories and concepts of nano- and microencapsulation for foods adapted from pharmaceutical areas, rationales and new strategies of encapsulation, and protection and controlled release of food ingredients. Section II looks closely at the nano- and microencapsulation of food ingredients, such as vitamins, minerals, phytochemical, lipid, probiotics and flavors. This section provides a variety of references for functional food ingredients with various technologies of nano particles and microencapsulation. This section will be helpful to food processors and will deal with food ingredients for making newly developed functional food products. Section III covers the application of encapsulated ingredients to various foods, such as milk and dairy products, beverages, bakery and confectionery products, and related food packaging materials. Section IV touches on other related issues in nano- and microencapsulation, such as bioavailability, bioactivity, potential toxicity and regulation.
Hordur Kristinsson G. Antioxidants and Functional Components in Aquatic Foods Hordur Kristinsson G. Antioxidants and Functional Components in Aquatic Foods Новинка

Hordur Kristinsson G. Antioxidants and Functional Components in Aquatic Foods

13682.02 руб. Найти похожее
Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance for aquatic foods, since lipid oxidation leads to such a large number of quality problems. Many of these problems are also seen in other muscle based foods, but are exaggerated in aquatic foods, so the book’s contents will be of great use and interest to other fields. Written by top researchers in the field, the book offers not only general overviews of lipid oxidation in aquatic foods and aquatic food pro and antioxidant systems, but also covers specifics and gives the latest information on the key pro and anti-oxidants derived from aquatic foods as well as some of the most recent and innovative means to control lipid oxidations in aquatic foods and food systems with fish oils. Coverage includes the latest research on the effects aquatic foods have on oxidative stress in the human body, an area of great interest recently. Additionally, a chapter is devoted to the latest techniques to measure antioxidative potential of aquatic foods, an area still in development and one very important to the antioxidant research community. Antioxidants and Functional Components in Aquatic Foods will be of great interest to the food science, medical, biochemical and pharmaceutical fields for professionals who deal with aquatic food products, muscle foods products (beef, pork, poultry etc), lipid oxidation, and pro-oxidant and antioxidant systems.
Charter Edward Functional Food Product Development Charter Edward Functional Food Product Development Новинка

Charter Edward Functional Food Product Development

17535.18 руб. Найти похожее
According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)
Adnan Tamime Y. Dairy Fats and Related Products Adnan Tamime Y. Dairy Fats and Related Products Новинка

Adnan Tamime Y. Dairy Fats and Related Products

18199.51 руб. Найти похожее
Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to conjugated linoleic acids (CLA), in the prevention of certain diseases. The range of spreads has also increased, including the addition of probiotic organisms and/or plant extracts to reduce serum cholesterol levels. The primary aim of this publication is to detail the state-of-the-art manufacturing methods for: Cream Butter Yellow fat spreads, both pure milk fat based and mixtures with other fats Anhydrous milk fat and its derivatives Coverage of the manufacturing technologies is complemented by examinations of the relevant nutrition issues and analytical methods. The authors, who are all specialists in their fields in respect to these products, have been chosen from around the world. It is hoped that the book will provide a valuable reference work for dairy scientists and technologists within the dairy industry and those with similar processing requirements, as well as researchers and students, thus becoming an important component of the SDT’s Technical Series. The Editor Dr Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT’s Technical Book Series. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland CA16 6YJ, UK. email: [email protected] Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307
McCance and Widdowson's The Composition of Foods McCance and Widdowson's The Composition of Foods Новинка

McCance and Widdowson's The Composition of Foods

McCance and Widdowson's The Composition of Foods Sixth Summary Edition provides authoritative and comprehensive nutrient data for over 1,200 of the most commonly consumed foods in the UK. This new summary edition, which incorporates data from supplements published since the 4th and 5th editions, covers all food groups. In addition to new and previously unpublished data, it includes updated information on key foods such as milk, cheese, bread, breakfast cereals, and meat and meat products. There are also new entries for many foods that have become popular in recent years, such as fresh pasta and creme fraiche. Values for a wide range of nutrients (e.g., proximates, vitamins, inorganics, non-starch polysaccharides, and fatty acid totals) are provided. Additional tables cover phytosterols, carotenoid fractions and, for the first time, vitamin K1 (phylloquinone) and AOAC fibre. Aimed at students and professionals in all food and health disciplines, THE COMPOSITION OF FOODS remains the essential handbook for those who need to know the nutritional value of foods consumed in the UK.
Peter Jong de Sustainable Dairy Production Peter Jong de Sustainable Dairy Production Новинка

Peter Jong de Sustainable Dairy Production

14612.09 руб. Найти похожее
This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy products, through new technologies, implementing life cycle analysis, and upgrading and optimization of their current production lines. It aims to stimulate process innovations, taking into account environmental, economic and public relations benefits for companies. Topics covered include: How to set up a sustainable production line How to quantify the carbon foot print of a dairy product by using life cycle analysis Current technologies to improve the carbon foot print What measures can be taken to reduce the global warming potential of the farm Reduction of water use in dairy production Marketing sustainable dairy products Bench marking of dairy products against other food products Potential future technological developments to improve the carbon foot print for the following decades
Michael Rychlik Fortified Foods with Vitamins. Analytical Concepts to Assure Better and Safer Products Michael Rychlik Fortified Foods with Vitamins. Analytical Concepts to Assure Better and Safer Products Новинка

Michael Rychlik Fortified Foods with Vitamins. Analytical Concepts to Assure Better and Safer Products

Unique in its review of modern analytical approaches to vitamin fortification, this book emphasizes fast, sensitive, and accurate methods, along with assays enabling the detection of various isomers and multiple vitamins. The expert contributors describe the concepts as well as analytical and assay methods to study fortification, along with applications to create better and safer foods. Taking into considerations regulatory matters, they include data on sampling and extraction methods, and discuss the various pros and cons of each. As a result, readers are able to determine, which type of analytical method is best suited for added vitamins. A practical guide for food chemists and technologists, as well as analytical laboratories and biochemists.
Suzanne Hobbs Havala Living Dairy-Free For Dummies Suzanne Hobbs Havala Living Dairy-Free For Dummies Новинка

Suzanne Hobbs Havala Living Dairy-Free For Dummies

Whatever the reason for not eating dairy, Living Dairy-Free For Dummies provides readers with the most up-to-date information on a dairy-free diet and lifestyle and will empower them to thrive without dairy while still getting the calcium, vitamin D and nutritional benefits commonly associated with dairy products. Living Dairy-Free For Dummies: Is a lifestyle manual, going beyond just recipes to present a full nutritional evaluation of what dairy-free life is like Contains more than 50 dairy-free recipes, along with how to set up a dairy-free kitchen and tips for eating out and remaining dairy-free Presents alternatives to dairy so readers can continue getting the nutritional value and tastes of dairy, without the side effects
Halldor Thormar Lipids and Essential Oils as Antimicrobial Agents Halldor Thormar Lipids and Essential Oils as Antimicrobial Agents Новинка

Halldor Thormar Lipids and Essential Oils as Antimicrobial Agents

12090.93 руб. Найти похожее
Lipids and essential oils have strong antimicrobial properties – they kill or inhibit the growth of microbes such as bacteria, fungi, or viruses. They are being studied for use in the prevention and treatment of infections, as potential disinfectants, and for their preservative and antimicrobial properties when formulated as pharmaceuticals, in food products, and in cosmetics. Lipids and Essential Oils as Antimicrobial Agents is a comprehensive review of the scientific knowledge in this field. International experts provide summaries on: the chemical and biological properties of lipids and essential oils use of lipids and essential oils in pharmaceuticals, cosmetics and health foods antimicrobial effects of lipids in vivo and in vitro antimicrobial lipids in milk antimicrobial lipids of the skin antibacterial lipids as sanitizers and disinfectants antibacterial, antifungal, and antiviral activities of essential oils antimicrobial lipids in milk antimicrobial lipids of the skin antibacterial lipids as sanitizers and disinfectants antibacterial, antifungal, and antiviral activities of essential oils Lipids and Essential Oils as Antimicrobial Agents is an essential guide to this important topic for researchers and advanced students in academia and research working in pharmaceutical, cosmetic and food sciences, biochemistry and natural products chemistry, microbiology; and for health care scientists and professionals working in the fields of public health and infectious diseases. It will also be of interest to anyone concerned about health issues and particularly to those who are conscious of the benefits of health food and natural products.
Kearsley Malcolm Sweeteners and Sugar Alternatives in Food Technology Kearsley Malcolm Sweeteners and Sugar Alternatives in Food Technology Новинка

Kearsley Malcolm Sweeteners and Sugar Alternatives in Food Technology

14612.09 руб. Найти похожее
This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestive and dental health issues as well as nutritional considerations. Part II covers non-nutritive, high-potency sweeteners and, in addition to established sweeteners, includes information to meet the growing interest in naturally occurring sweeteners. Part III deals with the bulk sweeteners which have now been used in foods for over 20 years and are well established both in food products and in the minds of consumers. In addition to the «traditional» polyol bulk sweeteners, newer products such as isomaltulose are discussed. These are seen to offer many of the advantages of polyols (for example regarding dental heath and low glycaemic response) without the laxative side effects if consumed in large quantity. Part IV provides information on the sweeteners which do not fit into the above groups but which nevertheless may offer interesting sweetening opportunities to the product developer. Finally, Part V examines bulking agents and multifunctional ingredients which can be beneficially used in combination with all types of sweeteners and sugars.
Rachel Berman Mediterranean Diet For Dummies Rachel Berman Mediterranean Diet For Dummies Новинка

Rachel Berman Mediterranean Diet For Dummies

Expert advice on transitioning to this healthy lifestyle The Mediterranean diet is a widely respected and highly acclaimed diet based on the food and lifestyles common to the people of Greece, Cyprus, Southern France, Spain, and coastal Italy. In addition to being a healthy, extremely effective way of losing weight, the Mediterranean diet is considered an effective means of avoiding or reversing many health problems, such as cardiovascular issues, pre-Diabetes, and obesity. This hands-on, friendly guide covers the numerous health benefits of the Mediterranean diet and encourages meals that consist largely of healthy foods such as whole grains, fresh fruits and vegetables, olive oil and other healthy fats, fish, and foods high in Omega-3 fat content, such as seafood, nuts, beans, and dairy products. Featuring 20 delicious and nutritious recipes and chock-full of tips from consuming the best oils to whether wine is okay with meals (it is), Mediterranean Diet For Dummies serves as the formula for maximizing success in achieving ideal weight and health. Explains how switching to a Mediterranean diet can ward off the risk of many diseases Includes 20 tasty recipes Also available: Mediterranean Diet Cookbook For Dummies If you've heard of this highly acclaimed and publicized diet, Mediterranean Diet For Dummies helps you make the switch.
Melendez Pedro Dairy Production Medicine Melendez Pedro Dairy Production Medicine Новинка

Melendez Pedro Dairy Production Medicine

This comprehensive book integrates new technology and concepts that have been developed in recent years to manage dairy farms in a profitable manner. The approach to the production of livestock and quality milk is multidisciplinary, involving nutrition, reproduction, clinical medicine, genetics, pathology, epidemiology, human resource management and economics. The book is structured by the production cycle of the dairy cow covering critical points in cow management. Written and edited by highly respected experts, this book provides a thoroughly modern and up-to-date resource for all those involved in the dairy industry.
Geoffrey Webb P. Dietary Supplements and Functional Foods Geoffrey Webb P. Dietary Supplements and Functional Foods Новинка

Geoffrey Webb P. Dietary Supplements and Functional Foods

The study of nutritional supplements has become increasingly important within research establishments and universities throughout the world, and as the market for these products continues to grow, so does the need for comprehensive scientifically sound information about the products, their properties and potential health benefits. This second edition of Dietary Supplements & Functional Foods has been fully revised and expanded. The book looks at the accepted uses of dietary supplements and also explores the wider picture, identifying common themes and principles or particular categories of supplements. Much new information across the whole spectrum of this fascinating and expanding field is included, with additional material covering changes in relevant legislation, examples of superfoods, up-to-date information and informed debate concerning vitamin D, folic acid, fish oils and antioxidants Several new sections have been added to this successful and well-received book. This book is now even more user-friendly and ideal for course use, and an invaluable reference for those working in the health sciences, and the supplements industry. Dietitians, nutritionists, food scientists and food technologists will all find much of great use and value within its covers. All universities and research establishments where these subjects are studied and taught should have copies of this excellent new edition on their shelves.
Adnan Tamime Y. Processed Cheese and Analogues Adnan Tamime Y. Processed Cheese and Analogues Новинка

Adnan Tamime Y. Processed Cheese and Analogues

15212.65 руб. Найти похожее
Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.
Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity Новинка

Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity

15741.47 руб. Найти похожее
A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system. Because oligosaccharides can be added to a wide variety of foodstuffs, there is much interest within the food industry in incorporating these functional ingredients into healthy food products. Moreover, other areas such as pharmaceuticals, bioenergy and environmental science can exploit the physicochemical and physiological properties of bioactive oligosaccharides too. There is therefore a considerable demand for a concentrated source of information on the development and characterization of new oligosaccharides with novel and/or improved bioactivities. Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the naturally occurring and synthesised oligosaccharides, which will enable food professionals to select and use these components in their products. It is divided into three sections: (i) Production and bioactivity of oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The book addresses classical and advanced techniques to structurally characterize and quantitatively analyse food bioactive oligosaccharides. It also looks at practical issues faced by food industry professionals seeking to incorporate prebiotic oligosaccharides into food products, including the effects of processing on prebiotic bioavailability. This book is essential reading for food researchers and professionals, nutritionists and product developers working in the food industry, and students of Food Science with an interest in functional foods.
Nutrition Stripped Nutrition Stripped Новинка

Nutrition Stripped

Discover just how deliciously simple whole foods cooking can be with this essential cookbook, based on the popular Nutrition Stripped blog, featuring more than 100 exciting and good-for-you recipes and color photography throughout. Search the web and you’ll find a variety of recipes from “health food” bloggers and “nutritionists.” Yet many of these recipes often follow trends or fad diets. Now, McKel Hill, a Registered Dietitian Nutritionist and wellness coach, takes you back to bare basics to enjoy the amazing benefits and incomparable flavor of whole foods—nature’s true healthy bounty. Drawing inspiration from nature, the turning of the seasons, the world of plants, nutrient dense foods and hidden gems in the world of superfoods, Hill celebrates simplicity, and shares her vast professional knowledge and expertise in this practical and easy-to-use cookbook. But Nutrition Stripped isn’t just an approach to eating—it’s a lifestyle that will help you look, feel, and be your best. Whole foods cooking is the foundation of health and can be enjoyed no matter what your dietary preference, whether it's vegan, paleo, or gluten-free. Hill’s whole food, plant-based recipes are gluten-free, dairy-free, and entirely free from processed food, yet all can be adapted to specific tastes and needs, making them realistic, approachable, global, and livable. Start your day with delights such as Turmeric Milk (the new green smoothie), Carrot Cake Quinoa Porridge, or Plantain Flatbread with Poached Egg and Honey. For dinner, feast on Beetroot Burgers with Maple Mustard or Carrot Gnocchi with Carrot Greens Pesto. And don’t forget dessert—indulge with a mouthwatering slice of Raw Peach Tart with Coconut Whipped Cream or some Salted Caramel Brownies. Illustrated with beautiful, modern and minimalistic color photographs, Nutrition Stripped shows you how delicious and simple it can be to eat healthier with whole foods.
Maningat Clodualdo C. Resistant Starch. Sources, Applications and Health Benefits Maningat Clodualdo C. Resistant Starch. Sources, Applications and Health Benefits Новинка

Maningat Clodualdo C. Resistant Starch. Sources, Applications and Health Benefits

14149.71 руб. Найти похожее
The discovery of resistant starch is considered one of the major developments in our understanding of the importance of carbohydrates for health in the past twenty years. Resistant starch, which is resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine, is naturally present in foods. Resistant Starch: Sources, Applications and Health Benefits covers the intrinsic and extrinsic sources of resistant starch in foods, and compares different methods of measuring resistant starch and their strengths and limitations. Applications in different food categories are fully covered, with descriptions of how resistant starch performs in bakery, dairy, snack, breakfast cereals, pasta, noodles, confectionery, meat, processed food and beverage products.
Grandison Alistair S. Food Processing Handbook Grandison Alistair S. Food Processing Handbook Новинка

Grandison Alistair S. Food Processing Handbook

24381.17 руб. Найти похожее
The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes – physical, chemical, microbiological and organoleptic – that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: «This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods.» Journal of Dairy Technology, August 2008 «This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth.» CHOICE, September 2006
Robert Blair Organic Production and Food Quality. A Down to Earth Analysis Robert Blair Organic Production and Food Quality. A Down to Earth Analysis Новинка

Robert Blair Organic Production and Food Quality. A Down to Earth Analysis

15342.86 руб. Найти похожее
The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media («if it bleeds, it leads») tends to have a negative impact on consumer perceptions about conventional food. Until recently, more and more consumers in many countries were opting to buy organic food over conventional food, resulting in a radical shift in food retailing. This was due to concerns over chemical residues, food poisoning resulting in recalls, food scares such as «mad-cow» disease, issues like gene-modified (GM foods), antibiotics, hormones, cloning and concerns over the way plants and animals are being grown commercially as food sources. As a result there has been an expansion of the organic industry and the supply of organic foods at farmers' markets, supermarkets and specialty stores. Organic Production and Food Quality: A Down to Earth Analysis is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry. Comprehensive explanation of organic production methods and effects on the safety and quality of foods Authoritative, unbiased and up-to-date examination of relevant global scientific research Answers the questions of whether organic food is more nutritious and/or more healthy
Natanya Civjan Natural Products in Chemical Biology Natanya Civjan Natural Products in Chemical Biology Новинка

Natanya Civjan Natural Products in Chemical Biology

Based on the award winning Wiley Encyclopedia of Chemical Biology, this book provides a general overview of the unique features of the small molecules referred to as «natural products», explores how this traditionally organic chemistry-based field was transformed by insights from genetics and biochemistry, and highlights some promising future directions. The book begins by introducing natural products from different origins, moves on to presenting and discussing biosynthesis of various classes of natural products, and then looks at natural products as models and the possibilities of using them in medicine.
Andrew M. Chisholm Derivatives Demystified. A Step-by-Step Guide to Forwards, Futures, Swaps and Options Andrew M. Chisholm Derivatives Demystified. A Step-by-Step Guide to Forwards, Futures, Swaps and Options Новинка

Andrew M. Chisholm Derivatives Demystified. A Step-by-Step Guide to Forwards, Futures, Swaps and Options

The book is a step-by-step guide to derivative products. By distilling the complex mathematics and theory that underlie the subject, Chisholm explains derivative products in straightforward terms, focusing on applications and intuitive explanations wherever possible. Case studies and examples of how the products are used to solve real-world problems, as well as an extensive glossary and material on the latest derivative products make this book a must have for anyone working with derivative products.
Marino Xanthos Functional Fillers for Plastics Marino Xanthos Functional Fillers for Plastics Новинка

Marino Xanthos Functional Fillers for Plastics

A comprehensive and up-to-date overview of the major mineral and organic fillers for plastics, their production, structure and properties, as well as their applications in terms of primary and secondary functions. Edited and co-authored by Professor Marino Xanthos with contributions by international experts from industry and academia, this book presents methods of mixing/incorporation technologies, surface treatments and modifications for enhanced functionality, an analysis of parameters affecting filler performance and a presentation of current and emerging applications. Additionally, the novel classification according to modification of specific polymer properties rather than filler chemical composition provides a better understanding of the relationships between processing, structure and properties of products containing functional fillers and the identification of new markets and applications. For engineers, scientists and technologists involved in the important sector of polymer composites.
VEGAN ICE CREAM VEGAN ICE CREAM Новинка

VEGAN ICE CREAM

With interest in vegan and dairy-free diets increasing because of health reasons, food allergies, and dietary restrictions, Vegan Ice Cream offers a decadent alternative: ice creams that taste rich and luscious without relying on milk, cream, and refined white sugar. Instead, nut milks, carob, fresh fruit, and maple syrup combine to create simple and inventive ice cream flavors. Repackaged in a full-color format and updated with new recipes throughout, Vegan Ice Cream combines the recent popularity of vegan cookbooks with the perennially popular ice cream category. Including classic recipes like Vanilla and refreshing fruit-based flavors like Strawberry-Rhubarb, as well as more exotic new flavors like Mayan Chocolate, Pistachio Coconut, and Pomegranate, this colorful guide transforms a beloved treat into a delicious, wholesome vegan delight.
Peter Hull Glucose Syrups. Technology and Applications Peter Hull Glucose Syrups. Technology and Applications Новинка

Peter Hull Glucose Syrups. Technology and Applications

Glucose syrups (commonly known as corn syrups in North America) are derived from starch sources such as maize, wheat and potatoes. Offering alternative functional properties to sugar as well as economic benefits, glucose syrups are extremely versatile sweeteners, and are widely used in food manufacturing and other industries. They are a key ingredient in confectionery products, beer, soft drinks, sports drinks, jams, sauces and ice creams, as well as in pharmaceuticals and industrial fermentations. This book brings together all the relevant information on the manufacture and use of glucose syrups. Drawing on forty years’ experience in the international glucose industry, the author provides a valuable reference for all those involved in the processing and buying of these syrups, and for scientists involved in the manufacture of a full range of food (and some non-food) products in which the syrups are ingredients. The emphasis is on practical information – recipes are included where relevant in the applications chapters, and appendices offer commonly-used calculations and useful data. Food technologists can use the book to make choices about the most suitable glucose syrup to use in a particular application, and also to adapt recipes in order to replace sugar (sucrose) or other ingredients. A glossary of terms reflecting the international terminology of the industry completes the book.
Denise Bohrer Sources of Contamination in Medicinal Products and Medical Devices Denise Bohrer Sources of Contamination in Medicinal Products and Medical Devices Новинка

Denise Bohrer Sources of Contamination in Medicinal Products and Medical Devices

10961.56 руб. Найти похожее
The first one-volume guide to sources of contamination in pharmaceuticals and medical devices Most books dealing with contaminants in medicinal products often focus on analytical methods for detecting nonspecific impurities. Key to the work of the pharmaceutical chemist, this unique reference helps identify the sources of contamination in medicinal and pharmaceutical products and medical devices. Divided into three parts, Sources of Contamination in Medicinal Products and Medical Devices covers chemical, microbiological, and physical (particulate matter) contamination, including those originating from sterilization procedures. As compelling as a medical documentary, the book sheds light on how impurities and contaminants can enter the human body transported via a specific product or treatment. Focusing on only those medicinal products and medical devices that may lead to exposure to contaminants harmful to human health, the book offers a comprehensive, systematic look at the entire universe of medical contamination: Chemical contaminants including residual solvents, catalyst residuals, and genotoxic impurities in active pharmaceutical ingredients (APIs) Diagnostic imaging agents (i.e., radiopharmaceuticals and contrast agents) Microbiological and endotoxin contamination involving single and multiple dose products, medical devices, and biofilms Contamination from sterilization procedures, residuals from radiation sterilization, ionizing radiation on packaging materials and medical devices Medicinal gases and volatile anesthetics Biopharmaceuticals including recombinant DNA technology products Extractables and leachables from containers made of glass, plastics, and metal Each section of the book contains information on what contaminants could be expected in a particular product, and how they were generated and reached that product. With up-to-date regulatory guidelines for determining contamination, as well as methods for assessing, quantifying, avoiding and removing contaminants, Sources of Contamination in Medicinal Products and Medical Devices is essential to fully understanding the specific threats that undermine the safety of medicines and medical devices.
Cacialli Franco Functional Supramolecular Architectures. For Organic Electronics and Nanotechnology, 2 Volume Set Cacialli Franco Functional Supramolecular Architectures. For Organic Electronics and Nanotechnology, 2 Volume Set Новинка

Cacialli Franco Functional Supramolecular Architectures. For Organic Electronics and Nanotechnology, 2 Volume Set

27769.29 руб. Найти похожее
A comprehensive overview of functional nanosystems based on organic and polymeric materials and their impact on current and future research and technology in the highly interdisciplinary field of materials science. As such, this handbook covers synthesis and fabrication methods, as well as properties and characterization of supramolecular architectures. Much of the contents are devoted to existing and emerging applications, such as organic solar cells, transistors, diodes, nanowires and molecular switches. The result is an indispensable resource for materials scientists, organic chemists, molecular physicists and electrochemists looking for a reliable reference on this hot topic.
Smith Jim Food Additives Data Book Smith Jim Food Additives Data Book Новинка

Smith Jim Food Additives Data Book

23318.23 руб. Найти похожее
The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since the first edition of the Food Additives Databook was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved. The revised second edition of this major reference work covers all the «must-have» technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, Emulsifiers, Flour additives, Acidulants, Sequestrants, Antioxidants, Flavour enhancers, Colour, Sweeteners, Polysaccharides, Solvents. Entries include information on: Function and Applications, Safety issues, International legal issues, Alternatives, Synonyms, Molecular Formula and mass, Alternative forms, Appearance, Boiling, melting, and flash points, density, purity, water content, solubility, Synergists, Antagonists, and more with full and easy-to-follow-up references. Reviews of the first edition: «Additives have their advantages for the food industry in order to provide safe and convenient food products. It is therefore essential that as much information as possible is available to allow an informed decision on the selection of an additive for a particular purpose. This data book provides such information – consisting of over 1000 pages and covering around 350 additives. This data book does provide a vast amount of information; it is what it claims to be! Overall, this is a very useful publication and a good reference book for anyone working in the food and dairy industry.» —International Journal of Dairy Technology, Volume 59 Issue 2, May 2006 «This book is the best I have ever seen … a clear winner over all other food additive books .... a superb edition.» —SAAFOST (South African Association for Food Science and Technology)
Evaluation of Cheddar and Cottage Cheese Production from Doe and Ewe Evaluation of Cheddar and Cottage Cheese Production from Doe and Ewe Новинка

Evaluation of Cheddar and Cottage Cheese Production from Doe and Ewe

The study was aimed to produce cheddar and cottage cheese from doe and ewe milk. The sources of milk were from Arsi Negele and Kofele areas of Oromiya region of Ethiopia. Cheddar cheeses were made from whole doe, whole ewe milk and their mixtures contained ratio of 25, 50 and 75% of doe and ewe milk using standard procedure for cheddar cheese processing technology.The proximate, microbiological, Physico- chemical, sensory analysis and yield calculation of the cheeses were made at chemical Engineering laboratory, Holleta agricultural research center,Ethiopian health and nutrition research institute.The thesis generally includes processing technology and evaluation of cheddar cheese made from doe and/or ewe milk. As a result an economically feasible production system has been recommended by scaling up to industry level.
Bill Catlette Contented Cows Still Give Better Milk, Revised and Expanded. The Plain Truth about Employee Engagement and Your Bottom Line Bill Catlette Contented Cows Still Give Better Milk, Revised and Expanded. The Plain Truth about Employee Engagement and Your Bottom Line Новинка

Bill Catlette Contented Cows Still Give Better Milk, Revised and Expanded. The Plain Truth about Employee Engagement and Your Bottom Line

How to foster happier employees for a healthier bottom line Managers could learn a lot from a message echoed by generations of dairy farmers: «Contented cows give better milk.» This book is not, repeat, not a management tome. In this fully revised and expanded edition to a book which absolutely, positively makes the case that treating people right is one of the best things any business can do for its bottom line, Contented Cows Still Give Better Milk offers sound, practical advice for those who know that their reputation as an employer is as important as bandwidth. Offers updated case studies and new examples from on-site research in a number of real organizations, as well as inspiring examples of companies that know how to do it right . . . and few that didn't Fad-free prescriptive advice informed by the authors' combined four-plus decades of training and consulting with thousands of managers and employees, conducting employee engagement surveys, and translating the attendant learning to management audiences in a form they can appreciate and use Coauthor Bill Catlette's Bottom Line Leadership Seminar has helped thousands of managers become more effective leaders Direct from the horse's . . . actually cow's mouth, this fully revised and expanded second edition will teach readers that having a focused, engaged, and capably led workforce is one of the best things any organization can do for its bottom line.
Maurie Markman Cancer Nutrition and Recipes For Dummies Maurie Markman Cancer Nutrition and Recipes For Dummies Новинка

Maurie Markman Cancer Nutrition and Recipes For Dummies

Fight cancer from the inside out Cancer treatments such as surgery, chemotherapy, and radiation can be as hard on the body as the disease itself, and detailed nutritional advice is usually not part of the program. Yet eating the right foods can actually help lessen the strength of some of the most powerful symptoms of cancer and the side effects of treatment, allowing the patient to better fight the disease. Now, Cancer Nutrition & Recipes For Dummies is your trusted, informative guide to fighting cancer from the inside out. Designed for cancer patients and their families, Cancer Nutrition & Recipes For Dummies focuses on foods best tolerated during—and that can ease side effects of—cancer treatment. It also offers advice for menu planning, nutritional analysis, diabetic exchanges, and much more. Serves as a guide for cancer nutrition before, during, and after treatment Gives you a wealth of easy, immediate steps to speed up the healing process through diet Offers advice on treatment as well as solutions to common side effects like dehydration, fatigue, and nausea Enables cancer patients to put their strongest foot forward when starting treatment Cancer Nutrition & Recipes For Dummies targets those dealing with cancer and the loved ones who take care of them, aiding both parties in alleviating some of the side effects of the cancer treatment through change in diet.
Oliver Sturm Functional Programming in C#. Classic Programming Techniques for Modern Projects Oliver Sturm Functional Programming in C#. Classic Programming Techniques for Modern Projects Новинка

Oliver Sturm Functional Programming in C#. Classic Programming Techniques for Modern Projects

Take advantage of the growing trend in functional programming. C# is the number-one language used by .NET developers and one of the most popular programming languages in the world. It has many built-in functional programming features, but most are complex and little understood. With the shift to functional programming increasing at a rapid pace, you need to know how to leverage your existing skills to take advantage of this trend. Functional Programming in C# leads you along a path that begins with the historic value of functional ideas. Inside, C# MVP and functional programming expert Oliver Sturm explains the details of relevant language features in C# and describes theory and practice of using functional techniques in C#, including currying, partial application, composition, memoization, and monads. Next, he provides practical and versatile examples, which combine approaches to solve problems in several different areas, including complex scenarios like concurrency and high-performance calculation frameworks as well as simpler use cases like Web Services and business logic implementation. Shows how C# developers can leverage their existing skills to take advantage of functional programming Uses very little math theory and instead focuses on providing solutions to real development problems with functional programming methods, unlike traditional functional programming titles Includes examples ranging from simple cases to more complex scenarios Let Functional Programming in C# show you how to get in front of the shift toward functional programming.
Barry Wacksman Connected by Design. Seven Principles for Business Transformation Through Functional Integration Barry Wacksman Connected by Design. Seven Principles for Business Transformation Through Functional Integration Новинка

Barry Wacksman Connected by Design. Seven Principles for Business Transformation Through Functional Integration

In a world of fierce global competition and rapid technological change, traditional strategies for gaining market share and achieving efficiencies no longer yield the returns they once did. How can companies drive consumer preference and secure sustainable growth in this digital, social, and mobile age? The answer is through functional integration. Some of the world's most highly valued companies—including Amazon, Apple and Google—have harnessed this new business model to build highly interactive ecosystems of interrelated products and digital services, gaining new levels of customer engagement. Functional integration offers forward-looking brands a unique competitive edge by using transformative digital technologies to deliver high-value customer experiences, generate repeat business, and unlock lucrative new business-to-business revenue streams. Connected By Design is the first book to show business leaders and marketers exactly how to use functional integration to achieve transformative growth within any type of company. Based on R/GA's pioneering work with firms at the forefront of functional integration, Barry Wacksman and Chris Stutzman identify seven principles companies must follow in order to create and deliver new value for customers and capture new revenues. Connected By Design explains how functional integration drove the transformation of market-leading companies as diverse as Nike, General Motors, McCormick & Co., and Activision to establish authentic brand relationships with their customers, enter new categories, and develop new sources of income. With Connected by Design, any company can leverage technological disruption to redefine its mission and foster greater brand loyalty and engagement.
Cutting Edge: Advanced: Student's Book (+ DVD-ROM) Cutting Edge: Advanced: Student's Book (+ DVD-ROM) Новинка

Cutting Edge: Advanced: Student's Book (+ DVD-ROM)

New World culture lessons encourage the exploration of contemporary topics and develop online research skills. Language live lessons provide motivating contexts for practising functional language and writing. Comprehensive Language summary and Grammar practice sections are included at the back of book as well as a Students' DVD-ROM featuring all the audio and video clips and a digital Mini dictionary of key vocabulary.
Knipe C. Lynn Thermal Processing of Ready-to-Eat Meat Products Knipe C. Lynn Thermal Processing of Ready-to-Eat Meat Products Новинка

Knipe C. Lynn Thermal Processing of Ready-to-Eat Meat Products

Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.
Alexandra Jamieson Vegan Cooking For Dummies Alexandra Jamieson Vegan Cooking For Dummies Новинка

Alexandra Jamieson Vegan Cooking For Dummies

An authoritative resource on making delicious, healthy vegan-friendly meals Veganism is a lifestyle abstaining from the consumption of meat, poultry, dairy products, eggs, and all foods originating from animals. The perfect companion to Living Vegan For Dummies, Vegan Cooking For Dummies provides vegans, and those thinking about becoming vegan, with more than 100 healthy and hearty vegan recipes. Features vegan recipes including entrees, appetizers, desserts, sweet treats, snacks, and lunchbox fare An 8-page insert showcases full-color photos of many of the book's recipes Offers parents a helping hand in making vegan-friendly dishes for their whole family Vegan Cooking For Dummies is a great way to maintain a healthy, balanced vegan diet!
Liu Zhanjiang Functional Genomics in Aquaculture Liu Zhanjiang Functional Genomics in Aquaculture Новинка

Liu Zhanjiang Functional Genomics in Aquaculture

14612.09 руб. Найти похожее
Genomics has revolutionized biological research over the course of the last two decades. Genome maps of key agricultural species have offered increased understanding of the structure, organization, and evolution of animal genomes. Building upon this foundation, researchers are now emphasizing research on genome function. Published with the World Aquaculture Society, Functional Genomics in Aquaculture looks at the advances in this field as they directly relate to key traits and species in aquaculture production. Functional Genomics in Aquaculture opens with two chapters that provide a useful general introduction to the field of functional genomics. The second section of the book focuses on key production traits such as growth, development, reproduction, nutrition, and physiological response to stress and diseases. The final five chapters focus on a variety of key aquaculture species. Examples looking at our understanding of the functional genomes of salmonids, Mediterranean sea bass, Atlantic cod, catfish, shrimp, and molluscs, are included in the book. Providing valuable insights and discoveries into the functional genomes of finfish and shellfish species, Functional Genomics in Aquaculture, will be an invaluable resource to researchers and professionals in aquaculture, genetics, and animal science.
Eric Bauer Design for Reliability. Information and Computer-Based Systems Eric Bauer Design for Reliability. Information and Computer-Based Systems Новинка

Eric Bauer Design for Reliability. Information and Computer-Based Systems

System reliability, availability and robustness are often not well understood by system architects, engineers and developers. They often don't understand what drives customer's availability expectations, how to frame verifiable availability/robustness requirements, how to manage and budget availability/robustness, how to methodically architect and design systems that meet robustness requirements, and so on. The book takes a very pragmatic approach of framing reliability and robustness as a functional aspect of a system so that architects, designers, developers and testers can address it as a concrete, functional attribute of a system, rather than an abstract, non-functional notion.
V. Chandrasekaran C. Rubber as a Construction Material for Corrosion Protection. A Comprehensive Guide for Process Equipment Designers V. Chandrasekaran C. Rubber as a Construction Material for Corrosion Protection. A Comprehensive Guide for Process Equipment Designers Новинка

V. Chandrasekaran C. Rubber as a Construction Material for Corrosion Protection. A Comprehensive Guide for Process Equipment Designers

First book on rubber used as a construction material dedicated to the chemical process industry Despite the long history of rubber as a construction material, this book is a unique publication as it comprehensively looks at the material with respect to the anti-corrosion requirements of the multitude of industries where rubber is used, both on land and offshore. This guide documents how rubber reliably meets the threats of corrosion and contributes to the longevity of the equipment. Chapters on ebonite, natural, and synthetic rubbers, examine their relevant properties and chemical resistance. The book details the practical aspects and handling of rubber lined equipment: thin-walled structures, vacuum vessels, ducts, large diameter tanks, agitators, and fully lined pipes (both inside and outside). Molded and fabricated products of ebonite and soft rubber as well as hand-made rubber products are shown along with vulcanization technology, testing and inspections, measurements and standards. Several case studies are included demonstrating the preferential choice of rubber as a construction material as well as practical applications and techniques of its usage in the chlor-alkali, fertilizer, mineral processing and other core chemical processing industries, which are the largest consumers of rubber as a material of construction. The volume ends with a section on aging and prediction of service life. Rubber as a Construction Material for Corrosion Protection will be used by chemical engineers, rubber technologists, students, research workers worldwide in the rubber industry and process industries such as fertilizer, mining and ore, oil & gas, paper and pulp, steel plants, as well as people engaged in corrosion protection. The book will also be very useful to the construction industry.
Ari M. P. Koskinen Asymmetric Synthesis of Natural Products Ari M. P. Koskinen Asymmetric Synthesis of Natural Products Новинка

Ari M. P. Koskinen Asymmetric Synthesis of Natural Products

11293.73 руб. Найти похожее
Asymmetric Synthesis of Natural Products, 2nd Edition introduces students to this rapidly growing field of organic chemistry. The initial chapters present the foundations of asymmetric synthesis, including the theory and applications of individual asymmetric reactions. This is followed by chapters on each of the major individual classes of natural products; their structures, biosynthesis and interrelationships as well as examples of asymmetric syntheses and the practical value of these compounds. Natural product classes covered include carbohydrates, amino acids, peptides, proteins, nucleosides, nucleotides, nucleic acids, polyketides, isoprenoids, shikamic acid derivatives and alkaloids. For this second edition the text has been thoroughly updated and expanded, and includes new discussions and examples covering atom and redox economies, practical aspects and environmental awareness. Organocatalysis has emerged completely in the last ten years, and has been fully integrated into this new edition.
Simon Archer Islamic Capital Markets and Products. Managing Capital and Liquidity Requirements Under Basel III Simon Archer Islamic Capital Markets and Products. Managing Capital and Liquidity Requirements Under Basel III Новинка

Simon Archer Islamic Capital Markets and Products. Managing Capital and Liquidity Requirements Under Basel III

Ensure Basel III compliance with expert analysis specific to Islamic Finance Islamic Capital Markets and Products provides a thorough examination of Islamic capital markets (ICM), with particular attention to the products that they offer and the legal and regulatory infrastructure within which they operate. Since Islamic banks act as asset managers, attention is paid to the regulatory challenges which they face in the light of Basel III, as regards both eligible capital and liquidity risk management. The authors of the chapters are professionals and practitioners, and write from experience. The editors also contributed to some of the chapters. The markets and products covered include Islamic equities, Islamic investment certificates (Sukūk) which are Shari'ah compliant alternatives to conventional bonds, and Islamic Collective Investment Schemes. The coverage of legal and regulatory issues includes an examination of the implications for ICM of securities laws and regulations and of Basel III, as well as collateralisation issues. Shari'ah compliance aspects, in terms both of the selection criteria for Islamic equities and of the 'purification' of impermissible components of income, are also examined in some detail, as are the implications of Basel III for eligible capital in general and for Shari'ah compliant capital instruments in particular. A similar analysis is also made of the implications of the Basel III requirements for liquidity risk management and high quality liquid assets (HQLA), including Shari'ah compliant HQLA. The book concludes with three case studies, two describing the ICM in Malaysia and Bahrain and a third which describes Sukūk issued as Shari'ah compliant capital instruments, followed by brief concluding remarks by the editors.
Marc Nager Startup Weekend. How to Take a Company From Concept to Creation in 54 Hours Marc Nager Startup Weekend. How to Take a Company From Concept to Creation in 54 Hours Новинка

Marc Nager Startup Weekend. How to Take a Company From Concept to Creation in 54 Hours

Tested principles for transforming an idea into a fully operational company Startup Weekend—the organization behind 54-hour events where developers, designers, marketers, and startup enthusiasts come together to share ideas, form teams, build products, and create startups—has spawned both a global initiative in entrepreneurship as well as numerous successful startups. Startup Weekend, the book, contains best practices, lessons learned, and empowering examples derived from the organization's experiences for individuals and small organizations to follow as they launch businesses. Each of the key beliefs outlined has been tested by Startup Weekend and has yielded powerful results. The principles described in each chapter will give any business idea a greater chance for success. Chapter topics include trust and empowerment, flexible organizational structures, the power of experiential education, action-based networking, and much more Describes consequences for startup development as entrepreneurs and founders begin doing much more, even faster Profiles successful Startup Weekend companies, including two powerful examples: Memolane, an application that captures a user's online life in one timeline making it easy for users to travel back in time and relive memories; and Foodspotting, a mobile and desktop app that allows users to find and share the foods they love Apply these simple actionable principles to launch your own startup revolution.
Kühn Oliver Charge and Energy Transfer Dynamics in Molecular Systems Kühn Oliver Charge and Energy Transfer Dynamics in Molecular Systems Новинка

Kühn Oliver Charge and Energy Transfer Dynamics in Molecular Systems

14083.94 руб. Найти похожее
This 3rd edition has been expanded and updated to account for recent developments, while new illustrative examples as well as an enlarged reference list have also been added. It naturally retains the successful concept of its predecessors in presenting a unified perspective on molecular charge and energy transfer processes, thus bridging the regimes of coherent and dissipative dynamics, and establishing a connection between classic rate theories and modern treatments of ultrafast phenomena. Among the new topics are: – Time-dependent density functional theory – Heterogeneous electron transfer, e.g. between molecules and metal or semiconductor surfaces – Current flows through a single molecule. While serving as an introduction for graduate students and researchers, this is equally must-have reading for theoreticians and experimentalists, as well as an aid to interpreting experimental data and accessing the original literature.
Tugrul Özel Micro-Manufacturing. Design and Manufacturing of Micro-Products Tugrul Özel Micro-Manufacturing. Design and Manufacturing of Micro-Products Новинка

Tugrul Özel Micro-Manufacturing. Design and Manufacturing of Micro-Products

This book is the first of its kind to collectively address design-based and mechanical micro-manufacturing topics in one place. It focuses on design and materials selection, as well as the manufacturing of micro-products using mechanical-based micro-manufacturing process technologies. After addressing the fundamentals and non-metallic-based micro-manufacturing processes in the semiconductor industry, it goes on to address specific metallic-based micro-manufacturing processes, such as: micro-forming, micro-machining, micro-molding, micro-laser processing, micro-layered manufacturing, micro-joining, micro-assembly and materials handling, and microEDM and ECM. The book provides an in-depth understanding of materials behavior at micro-scales and under different micro-scale processing conditions, while also including a wide variety of emerging micro-scale manufacturing issues and examples.
Chan Thomas The Chinese Yuan. Internationalization and Financial Products in China Chan Thomas The Chinese Yuan. Internationalization and Financial Products in China Новинка

Chan Thomas The Chinese Yuan. Internationalization and Financial Products in China

Few topics have attracted as much attention worldwide in recent years as the RMB. These debates have gained added urgency in light of the financial crisis and the topic of RMB revaluation is now being actively debated in countries all over the world from Tunisia to the United States. This book explores the ever-changing role of the RMB and the related derivative products. However, it does so from a view that is heavily influenced by the fallout from the financial crisis as well as the in the context of the increasing maturity of the Chinese capital markets. The author has drawn on his experience as a regulator to provide invaluable views, insights and information on RMB derivative products and the development of this market going forward. Key topics include: Overview of current China economy and its capital market In-depth analysis on the China's banking system and foreign exchange system Extensive analysis of on-shore and off-shore financial products in China Explanation of the needs and reasons for RMB products innovation Insights into the internationalization of the RMB Not only will this book leave its readers with a much clearer idea of the structure of China's capital markets but it also gives insights on the market going forward leveraged through Peter Zhang's many years of experience as both a senior banker and through his integral role in the key regulatory authority of the banking sector, the CBRC.
Dayan Nava Formulating, Packaging, and Marketing of Natural Cosmetic Products Dayan Nava Formulating, Packaging, and Marketing of Natural Cosmetic Products Новинка

Dayan Nava Formulating, Packaging, and Marketing of Natural Cosmetic Products

Balanced coverage of natural cosmetics, and what it really means to be «green» The use of natural ingredients and functional botanical compounds in cosmetic products is on the rise. According to industry estimates, sales of natural personal care products have exceeded $7 billion in recent years. Nonetheless, many misconceptions about natural products—for instance, what «green» and «organic» really mean—continue to exist within the industry. Formulating, Packaging, and Marketing of Natural Cosmetic Products addresses this confusion head-on, exploring and detailing the sources, processing, safety, efficacy, stability, and formulation aspects of natural compounds in cosmetic and personal care products. Designed to provide industry professionals and natural product development experts with the essential perspective and market information needed to develop truly «green» cosmetics, the book covers timely issues like biodegradable packaging and the potential microbial risks they present, the use of Nuclear Magnetic Resonance (NMR) to identify biomarkers, and chromatographic methods of analyzing natural products. A must-read for industry insiders, Formulating, Packaging, and Marketing of Natural Cosmetic Products provides the reader with basic tools and concepts to develop naturally derived formulas.
Valdir Cechinel-Filho Plant Bioactives and Drug Discovery. Principles, Practice, and Perspectives Valdir Cechinel-Filho Plant Bioactives and Drug Discovery. Principles, Practice, and Perspectives Новинка

Valdir Cechinel-Filho Plant Bioactives and Drug Discovery. Principles, Practice, and Perspectives

An in-depth exploration of the applications of plant bioactive metabolites in drug research and development Highlighting the complexity and applications of plant bioactive metabolites in organic and medicinal chemistry, Plant Bioactives and Drug Discovery: Principles, Practice, and Perspectives provides an in-depth overview of the ways in which plants can inform drug research and development. An edited volume featuring multidisciplinary international contributions from acclaimed scientists researching bioactive natural products, the book provides an incisive overview of one of the most important topics in pharmaceutical studies today. With coverage of strategic methods of natural compound isolation, structural manipulation, natural products in clinical trials, quality control, and more, and featuring case studies on medicinal plants, the book serves as a definitive guide to the field of plant biodiversity as it relates to medicine. In addition, chapters on using natural products as drugs that target specific disease areas, including neurological disorders, inflammation, infectious diseases, and cancer, illustrate the myriad possibilities for therapeutic applications. Wide ranging and comprehensive, Plant Bioactives and Drug Discovery also includes important information on marketing, regulations, intellectual property rights, and academic-industry collaboration as they relate to plant-based drug research, making it an essential resource for advanced students and academic and industry professionals working in biochemical, pharmaceutical, and related fields.
Consumer Dummies Canning and Preserving All-in-One For Dummies Consumer Dummies Canning and Preserving All-in-One For Dummies Новинка

Consumer Dummies Canning and Preserving All-in-One For Dummies

Everything you need to can, preserve, and put up your own food Amid an increasing focus on locally sourced whole foods, preserving, rather than preservatives, is enjoying a comeback. With 300 delicious recipes, Canning and Preserving All-In-One For Dummies gives you a single, comprehensive resource on all aspects of putting up your own food; the equipment and ingredients you'll need; and the different techniques such as smoking, drying, curing, pickling, juicing, and root cellaring that you'll explore. Canning and Preserving All-in-One For Dummies is a perfect guide for home cooks looking to learn how to can and preserve their own food, covering preparation times, cooking times, processing times, and the yield you should expect from your efforts, as well as the newest equipment needed to create and store your own healthy foods. Features 300 recipes Covers canning fruits, vegetables, meats, and seafood Includes jams, jellies, butters, condiments, relishes, salsas, and chutneys Provides information on all types of food storage, including pickling, curing, juicing, and root cellars Whether you're new to canning and preserving or are just looking to expand your repertoire with the great new recipes contained in this book, Canning and Preserving All-in-One For Dummies gives you everything you need to save money and live healthier.
IUBMB Plant Phenolics and Human Health. Biochemistry, Nutrition and Pharmacology IUBMB Plant Phenolics and Human Health. Biochemistry, Nutrition and Pharmacology Новинка

IUBMB Plant Phenolics and Human Health. Biochemistry, Nutrition and Pharmacology

11493.03 руб. Найти похожее
A collection of current knowledge of phytochemicals and health Interest in phenolic phytochemicals has increased as scientific studies indicate these compounds exhibit potential health benefits. With contributions from world leaders in this research area, Plant Phenolics and Human Health: Biochemistry, Nutrition, and Pharmacology offers an essential survey of the current knowledge on the capacity of specific micronutrients present in ordinary diets to fight disease. The coverage in this resource: Explains the presence and biochemical properties of phenolics present in fruits and vegetables, as well as in foods derived from their plant sources Provides biochemical explanations on how certain plant phenolics fight cardiovascular and neurodegenerative diseases, cancer, and other widespread pathologies Focuses on certain phenolics, e.g., flavonoids, stilbenes, and curcuminoids, and provides insights on the biochemical bases used to define their significance in the diet as well as their recommended consumption requirements and toxicity Appropriate for graduate and upper-level undergraduate courses in human and animal nutrition, basic nutritional biology, physiology, pharmacology, and other health-related disciplines, Plant Phenolics and Human Health: Biochemistry, Nutrition, and Pharmacology serves as both an invaluable supplementary classroom text and a self-teaching guide for professionals interested in defining the association between diet and health from classical, alternative, and complementary biomedical perspectives.
Alfonso Amparo Phycotoxins. Chemistry and Biochemistry Alfonso Amparo Phycotoxins. Chemistry and Biochemistry Новинка

Alfonso Amparo Phycotoxins. Chemistry and Biochemistry

13283.42 руб. Найти похожее
Phycotoxins are a diverse group of poisonous substances produced by certain seaweed and algae in marine and fresh waters and are important to the scientific community for many reasons, the most obvious being that they pose food safety issues which requires a large investment to regularly monitor the presence of these compounds in foods. Phycotoxins: Chemistry and Biochemistry, second edition presents the most updated information available on phycotoxins. Major emphases are given to chemistry and biochemistry, while origins, mechanism of action, toxicology, and analytical methodology are also covered. Since the publication of the first edition, there have been major advances in the science of marine and aquatic toxins, as well as advances in toxicology, analytical chemistry and pharmacology. This fully revised and updated edition includes several new chapters, including those on ciguatoxins, pinnatoxin, ichthyotoxins, as well as new chapters on food safety control of marine toxins, climate change and water toxins, and microalgae as a source of nutraceuticals. The book will be of interest to toxicologists, marine, food, and plant scientists, as well as researchers and academics in the areas of food science, medicine, public health, toxicology, pharmacology and marine biology.
Chattopadhyay Shital K. Heterocycles in Natural Product Synthesis Chattopadhyay Shital K. Heterocycles in Natural Product Synthesis Новинка

Chattopadhyay Shital K. Heterocycles in Natural Product Synthesis

15213.32 руб. Найти похожее
Filling a gap on the market, this handbook and ready reference is unique in its discussion of the usefulness of various heterocyclic systems in the synthesis of natural products. Clearly structured for easy access to the information, each chapter is devoted to a certain class of heterocycle, providing a tabular presentation of the natural products to be covered containing the particular heterocyclic ring system along with their biological profile, occurrence and most important physical properties, backed by the appropriate references. In addition, the application of the heterocyclic system to the synthesis of natural products ic covered in detail. Of great interest to organic, natural products, medicinal and biochemists, as well as those working in the pharmaceutical and agrochemical industry.
Shaw Jei-Fu Biocatalysis and Biomolecular Engineering Shaw Jei-Fu Biocatalysis and Biomolecular Engineering Новинка

Shaw Jei-Fu Biocatalysis and Biomolecular Engineering

10828.69 руб. Найти похожее
An expert overview of new technologies guiding the construction of a sustainable society This compendium of important insights from sixty distinguished international scholars looks at the significant advances in progressive environmental technology—especially the molecular engineering used on plants, animals, and microorganisms—as the game changer in the high-stakes race to reverse earth-damaging practices. Biocatalysis and Biomolecular Engineering covers subject matter on the latest developments in eco-friendly and energy-saving manufacturing processes with the emphasis on agricultural technology and bio-based products. Focusing its study on remedies that show promise in curing food and energy ills, this book examines groundbreaking work in various fields, such as nutraceuticals, genetic engineering of agricultural products, and bioenergy. Biocatalysis and Biomolecular Engineering: Can be used as a reference by teachers, graduate students, and industrial scientists who conduct research in bioscience and biotechnology Serves as the first book to bring together fundamentals and leading-edge technologies for the development of bio-based industrial products through biocatalysis; for example, it discusses the preparation of biofunctional micro- and nanoparticles Contains chapters by international experts from academia, industry, and government research institutes Biocatalysis and Biomolecular Engineering builds a cohesive, well thought out case for nurturing new discoveries in eco-technology by inviting critical discussion on devising viable solutions to sustaining the future wellness of humankind.
Nigel Denby The GL Diet For Dummies Nigel Denby The GL Diet For Dummies Новинка

Nigel Denby The GL Diet For Dummies

If you’re sick of no-carb diets, or just looking for a healthy eating plan, then the GL Diet is for you. No more calculations, no calorie-counting and no more cravings for carbs – as long as you stick to foods that are low in GL, you can stay healthy and lose weight without having to go without. The GL Diet For Dummies explains the science behind the plan, helps you to incorporate GL into your everyday life and gives readers 80 recipes to try.
Hardy Limeback Comprehensive Preventive Dentistry Hardy Limeback Comprehensive Preventive Dentistry Новинка

Hardy Limeback Comprehensive Preventive Dentistry

Comprehensive Preventive Dentistry provides one user-friendly resource that brings together information on the scientific basis and clinical practice of all aspects of preventive dentistry. This thorough and all-encompassing resource offers techniques and strategies for maintaining excellent oral health in patients through a regimen of preventive measures. Comprehensive Preventive Dentistry is grounded in a patient-centered, pre-emptive, and minimally invasive philosophy. The book begins by covering individual diseases, such as caries, periodontitis, and oral cancer, as well as therapies (sealants, fluoride) and other relevant conditions (toothwear, hypersensitivity). Additionally, concepts such as the role of diet and nutrition in oral health are discussed. Also covered are oral care products and new techological developments in caries diagnosis and risk assessment, periodontal disease and oral cancer, as well as new developments in home care products. A valuable and comprehensive companion that will appeal to dentists and dental hygienists, this helpful new book provides its readers with one authoritative resource that offers a reliable and helpful companion to practicing preventive dentistry.
Alan Imeson Food Stabilisers, Thickeners and Gelling Agents Alan Imeson Food Stabilisers, Thickeners and Gelling Agents Новинка

Alan Imeson Food Stabilisers, Thickeners and Gelling Agents

16342.69 руб. Найти похожее
Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan. This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.
Gupta Manoj Magnesium, Magnesium Alloys, and Magnesium Composites Gupta Manoj Magnesium, Magnesium Alloys, and Magnesium Composites Новинка

Gupta Manoj Magnesium, Magnesium Alloys, and Magnesium Composites

A look at the current and future uses of magnesium-based products and their role in the world's environmental and technological revolution The lightest of all structural metals, having one-fourth the density of steel and two-thirds that of aluminum, magnesium has already been adopted as an alternative construction material in applications as far ranging as automotive and sports equipment, electronics, and space technology. In a world concerned with minimizing the environmental impact of products, the choice of light-weight, energy-saving, and high-performance materials, like magnesium, would seem a small, significant step towards improving life on this planet. Magnesium, Magnesium Alloys, and Magnesium Composites introduces the science and current applications of this important metal, shedding light on the magnesium-based composites developed over the last fifteen years. Chapters include in-depth discussion of: The characteristics of pure magnesium—including atomic properties and crystal structure as well as physical, electrical, and mechanical properties Magnesium alloys—and the effects of the alloying elements, such as aluminum, lithium, copper, nickel, and silicon The properties of magnesium-based composites—and the effects of different types (metallic, ceramic, interconnected, and intermetallic) of reinforcements of varying length (from micron scale to nanometric length) Corrosion aspects of magnesium-based materials Magnesium-based products in medicine, sports equipment, and the automotive, aerospace, and electronics industries Bringing together, for the first time, the science, properties, and technologies relating to the current and future uses of magnesium, this important reference also offers readers a glimpse of a not-too-distant world in which environmental safety and sound engineering are a reality.

кешбака
Страницы:


The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since the first edition of the Food Additives Databook was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved. The revised second edition of this major reference work covers all the «must-have» technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, Emulsifiers, Flour additives, Acidulants, Sequestrants, Antioxidants, Flavour enhancers, Colour, Sweeteners, Polysaccharides, Solvents. Entries include information on: Function and Applications, Safety issues, International legal issues, Alternatives, Synonyms, Molecular Formula and mass, Alternative forms, Appearance, Boiling, melting, and flash points, density, purity, water content, solubility, Synergists, Antagonists, and more with full and easy-to-follow-up references. Reviews of the first edition: «Additives have their advantages for the food industry in order to provide safe and convenient food products. It is therefore essential that as much information as possible is available to allow an informed decision on the selection of an additive for a particular purpose. This data book provides such information – consisting of over 1000 pages and covering around 350 additives. This data book does provide a vast amount of information; it is what it claims to be! Overall, this is a very useful publication and a good reference book for anyone working in the food and dairy industry.» —International Journal of Dairy Technology, Volume 59 Issue 2, May 2006 «This book is the best I have ever seen … a clear winner over all other food additive books .... a superb edition.» —SAAFOST (South African Association for Food Science and Technology)
Продажа ara kanekanian milk and dairy products as functional foods лучших цены всего мира
Посредством этого сайта магазина - каталога товаров мы очень легко осуществляем продажу ara kanekanian milk and dairy products as functional foods у одного из интернет-магазинов проверенных фирм. Определитесь с вашими предпочтениями один интернет-магазин, с лучшей ценой продукта. Прочитав рекомендации по продаже ara kanekanian milk and dairy products as functional foods легко охарактеризовать производителя как превосходную и доступную фирму.