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Showing 1 - 12 of 12 results for “professor michael kidd”
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  • Food Toxicology

    Edited by Debasis Bagchi, Anand Swaroop ...
    Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms. Food toxicology is an important consideration as food supply chain is becoming more multinational in origin, and any contamination or toxic manifestation may cause serious, wide-spread adverse health effects. Food Toxicology covers ... Read more

    $254.99 USD

  • Achieving sustainable production of eggs Volume 1

    Safety and quality

    by Prof. Juliet R. Roberts, Dr Sophie Jan, Dr Richard K. Gast, Dr Margaret Sexton, Dr Pietro Rocculi, Steven Vermeir, Dr Bart De Ketelaere, F. Cisneros, Dr C. Hamelin, Mitch Kanter0, Dr Tia M. Rains1, Naiyana Gujral2, Dr Hoon H. Sunwoo3, Neijat Mohamed4, Erin M. Goldberg5, Prof. James D. House6, Janet E. Fulton7, Kaustav Majumder8, Dr Anna Wolc9, Yasumi Horimoto0, Dr Hajime Hatta1, Kylie Hewson2, Dr Kapil Chousalker3, Florence Baron4, Prof Maureen M. Bain5, Professor Yoshinori Mine6, Dr Nicolas Guyot7, Professor Deana Jones8, Dr Koen de Reu9, Dr Yves Nys0, Dr Sophie Réhault-Godbert1 ...
    Series Book 16 - Burleigh Dodds Series in Agricultural Science
    Reviews latest research on composition and properties of egg shell, white and yolk;Summarises recent studies on pathogens affecting eggs and methods for their control such as washing and packaging;Discusses current findings on factors affecting quality attributes such as appearance, shelf-life and nutritional value ... Read more

    $197.99 USD

  • Lactic Acid Bacteria

    Microbiological and Functional Aspects

    Edited by Gabriel Vinderola, Arthur Ouwehand, Seppo Salminen, Atte von Wright ...
    Through five editions, and since 1993, Lactic Acid Bacteria: Microbiological and Functional Aspects has provided readers with information on how and why fermentation by lactic acid-producing bacteria improves the shelf life, palatability, and nutritive value of perishable foods and also how these microbes have been used as probiotics for decades. Thoroughly updated (with the current lactobacilli ... Read more

    Was $415.99 USD Now $373.00 USD

  • How Not to Age

    The Scientific Approach to Getting Healthier as You Get Older

    by Michael Greger, M.D., FACLM ...
    **Instant New York Times BestsellerUncover the evidence-based science to slowing the effects of aging, from the New York Times bestselling author of the How Not to Die series**When Dr. Michael Greger, founder of NutritionFacts.org, dove into the top peer-reviewed anti-aging medical research, he realized that diet could regulate every one of the most promising strategies for combating the effects ... Read more

    $20.99 USD or Free with Kobo Plus

    Also available as: Audiobook

    Also available as: Audiobook

  • Functional Food Product Development

    by Fereidoon Shahidi ...
    Series series Hui: Food Science and Technology
    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 ... Read more

    $230.00 USD

  • Milk and Dairy Products in Human Nutrition

    Production, Composition and Health

    Edited by Young W. Park, George F. W. Haenlein ...
    Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans.Alongside its major ... Read more

    $259.00 USD

  • Wheat and Rice in Disease Prevention and Health

    Benefits, risks and mechanisms of whole grains in health promotion

    Edited by Ronald Ross Watson, Sherma Zibadi, Victor R. Preedy ...
    Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides researchers, clinicians, and students with a comprehensive, definitive, and up-to-date compendium on the diverse basic and translational aspects of ... Read more

    $133.19 USD

  • Principles and Practice of Phytotherapy

    Modern Herbal Medicine

    by Kerry Bone, Simon Mills ...
    The authoritative and comprehensive modern textbook on western herbal medicine - now in its second edition This long-awaited second edition of Principles and Practice of Phytotherapy covers all major aspects of herbal medicine from fundamental concepts, traditional use and scientific research through to safety, effective dosage and clinical applications. Written by herbal practitioners with active ... Read more

    $98.09 USD

  • Botanical Medicines

    The Desk Reference for Major Herbal Supplements, Second Edition

    by Dennis J Mckenna, Kenneth Jones, Kerry Hughes, Virginia M Tyler ...
    Answer patients’questions about botanical supplements quickly and easily!This informative book is a compendium of detailed scientific research on 34 of the most popular dietary supplements used in North America and Europe. Its coverage of pharmacological studies on the main medicinal plants used in clinical practice and sold in pharmacies in the Western world is more extensive than any other ... Read more

    $197.99 USD