This book unravels in an easily understandable way the exciting molecular connections between our gut microbiome, i.e. the collective microorganisms that we carry in our digestive system, nutrition and the immune system, and how an imbalance can l...Lasīt vairāk
Fascia is the biodynamic tissue that connects every muscle, bone, organ, and nerve in the body; it is an emerging field in healthcare and allied health modalities. Following its predecessor, the second edition is essential reading for medical and...Lasīt vairāk
Uncover the science behind slowing the effects of ageing through diet, from the New York Times bestselling author of the How Not to Die series....Lasīt vairāk
(Izdošanas datums: 29-Nov-2023, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788017589)
Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins for the academic and industry market. P...Lasīt vairāk
Following the tradition of its predecessor, this eighth edition allows students to explore various aspects of food. It presents various dimensions including the chemical, economic, nutritional, palatability, processing, and sanitation aspects of f...Lasīt vairāk
With obesity and diabetes assuming alarming epidemic proportions, diet and nutrition are in the spotlight more than ever before. It has never been more important for health care professionals to be well informed, not only about the latest dev...Lasīt vairāk
