Personal and public health / health education Books
Ebury Publishing Unprocessed
Book Synopsis''Explores the profound link between the food we eat and the way we think and feel'' Radio 4 Start the Week''A powerful book that breaks down the dangerous beliefs that food is just fuel and delivers an important message we can all get behind... the evidence Kimberley presents in this book will change lives and hopefully policy'' - Professor Tim SpectorWe all know that as a nation our mental health is in crisis. But what most don''t know is that a critical ingredient in this debate, and a crucial part of the solution - what we eat - is being ignored.Nutrition has more influence on what we feel, who we become and how we behave than we could ever have imagined. It affects everything from our decision-making to aggression and violence. Yet mental health disorders are overwhelmingly treated as ''mind'' problems as if the physical brain - and how we feed it - is irrelevant. Someone suffering from depression is moreTrade ReviewThis is a really important book - identifying one of the most alarming ways that our poor diet hurts us. Our brains are as severely affected as our bodies. Packed with science, hope and a clear demand for much needed change. * Chris van Tulleken *A powerful book that breaks down the dangerous beliefs that food is just fuel and delivers an important message we can all get behind - eat for your body and your brain! With a mental health crisis on our hands and over 50% of our diets coming from UPFs the evidence Kimberley presents in this book will change lives and hopefully policy. * Professor Tim Spector *Kimberley Wilson kick-starts a hugely important conversation that not many are having. A powerful read. Everybody needs to read this book. * Fearne Cotton *Marks a transformation in our thinking about diets. With luck it may one day make our brains better, a development that is long overdue... an essential and urgent read. * Sunday Times *
£28.19
Quest Books,U.S. The Way to Awaken Exercise to Enliven Body Self
Book Synopsis
£10.44
John Wiley and Sons Ltd Handbook of Seafood Quality Safety and Health
Book SynopsisEdited by an international team of experts who are widely-published leaders in their field Offers a review of the latest thinking on safety and quality - particularly crucial in the seafood sector Examines the latest commercial opportunities with regards to the nutritional benefits of marine-derived foods .Table of ContentsPreface. Contributors. 1 Seafood quality, safety, and health applications: an overview (Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita, and Udaya Wanasundara) 1.1 Introduction. 1.2 Seafood quality. 1.3 Seafood safety. 1.4 Health applications of seafood. 1.5 Conclusions. References. PART I SEAFOOD QUALITY. 2 Practical evaluation of fish quality by objective, subjective, and statistical testing (Cesarettin Alasalvar, John M. Grigor, and Zulfiqur Ali) 2.1 Introduction. 2.2 Methods used for fish freshness and quality assessment: from source to the consumer. 2.3 Potential use of micro- and nanotechnologies. 2.4 Conclusions. References. 3 Sensory evaluation of fish freshness and eating qualities (David P. Green). 3.1 Introduction. 3.2 Methods for sensory evaluation of fish. 3.3 Pre-harvest factors affecting freshness. 3.4 Post-harvest factors affecting freshness. 3.5 Environmental taints. 3.6 Extending freshness and shelf-life in fish. 3.7 Conclusions. References. 4 Sensometric and chemometric approaches to seafood flavour (Kae Morita and Tetsuo Aishima). 4.1 Introduction. 4.2 Sensometric approach to seafood flavour. 4.3 Chemometric approach to seafood flavour. 4.4 Conclusions. References. 5 Instrumental analysis of seafood flavour (Hun Kim and Keith R. Cadwallader). 5.1 Introduction. 5.2 Isolation of volatile flavour compounds. 5.3 Instrumental analysis of volatile flavour compounds. 5.4 Conclusions. References. 6 Quality assessment of aquatic foods by machine vision, electronic nose, and electronic tongue (Figen Korel and Murat Ö. Balaban). 6.1 Introduction. 6.2 Visual quality. 6.3 Smell-related quality. 6.4 Taste-related quality. 6.5 Combination of machine vision system and electronic nose. 6.6 Conclusions. References. 7 Effects of nutrition and aquaculture practices on fish quality (Kriton Grigorakis). 7.1 Introduction. 7.2 The role of muscle composition and fat deposition in fish quality. 7.3 Effect of feeding and aquaculture practices on quality characteristics. 7.4 Conclusions. References. 8 Lipid oxidation, odour, and colour of fish flesh (Jeong-Ho Sohn and Toshiaki Ohshima). 8.1 Introduction. 8.2 Quantitative determination methodology of total lipid hydroperoxides by a flow injection analysis system. 8.3 Lipid oxidation in ordinary and dark muscle of fish. 8.4 Effects of bleeding and perfusion of yellowtail on post-mortem lipid oxidation of ordinary and dark muscles. 8.5 Conclusions. References. 9 Blackening of crustaceans during storage: mechanism and prevention (Kohsuke Adachi and Takashi Hirata). 9.1 Introduction. 9.2 Phylogenetic position of prawns: the relation of PO and Hc. 9.3 Biosynthetic pathway of melanin. 9.4 Significance of melanisation in arthropods: pre-harvest and post-harvest. 9.5 Biochemical characterisation of proPO and PO. 9.6 The relationship of PO and melanogenesis in prawns. 9.7 Hemocyanin and its enzymatic activation. 9.8 The relationship of frozen storage and blackening. 9.9 Prevention of melanosis in prawns. 9.10 Conclusions. References. 10 Quality of freshwater products (Masaki Kaneniwa). 10.1 Introduction. 10.2 Lipid and fatty acid composition in freshwater fish. 10.3 The effect of dietary fatty acid composition in cultured freshwater fish. 10.4 Enzymatic hydrolysis of lipid in the muscle of freshwater fish. 10.5 Quality of frozen surimi from freshwater fish meat. 10.6 Conclusions. 10.7 Acknowledgements. References. 11 Texture measurements in fish and fish products (Zulema Coppes-Petricorena) 11.1 Introduction. 11.2 Measurement of fish texture. 11.3 Relevance of measuring texture in fish products. 11.4 Textural measurements of fish products. 11.5 Conclusions. 11.6 Acknowledgements. References. 12 Quality and safety of packaging materials for aquatic products (T.K. Srinivasa Gopal and C.N. Ravi Shankar). 12.1 Introduction. 12.2 Packaging materials. 12.3 Packaging requirements for fish products. 12.4 Safety aspects of packaging materials. 12.5 Conclusions. References. 13 Fish mince: cryostabilization and product formulation (Chong M. Lee). 13.1 Introduction. 13.2 Background information. 13.3 Manufacture of fish mince and cryostabilization. 13.4 Formulation of fish mince-based products in relation to ingredients and sensory quality. 13.5 Conclusions. 13.6 Acknowledgements. References. 14 New trends in species identification of fishery products (Hartmut Rehbein). 14.1 Introduction. 14.2 Background information. 14.3 Microarrays. 14.4 Messenger RNA analysis. 14.5 Detection of allergenic fish and shellfish. 14.6 Determination of origin and stock assignment of fish. 14.7 Data bases. 14.8 Conclusions. References. 15 An emerging powerful technique: NMR applications on quality assessments of fish and related products (Somer Bekiroglu). 15.1 Introduction. 15.2 Low-field (time-domain) NMR applications. 15.3 High-field NMR applications. 15.4 Projections on MRI applications. 15.5 Conclusions. References. PART II SEAFOOD SAFETY. 16 Food-borne pathogens in seafood and their control (Dominic Kasujja Bagenda and Koji Yamazaki). 16.1 Introduction. 16.2 Major food-borne pathogens related to seafood. 16.3 Current trends in control of seafood-borne pathogens. 16.4 Conclusions. References. 17 Novel approaches in seafood preservation techniques (Fatih Özogul, Yesim Özogul, and Esmeray Kuley Boga). 17.1 Introduction. 17.2 Seafood preservation techniques. 17.3 Conclusions. References. 18 Essential oils: natural antimicrobials for fish preservation (Barakat S.M. Mahmoud and Kazuo Miyashita). 18.1 Introduction. 18.2 Essential oils. 18.3 Application of essential oils to fish preservation. 18.4 Conclusions. References. 19 Rapid methods for the identification of seafood micro-organisms (Brian H. Himelbloom, Alexandra C.M. Oliveira, and Thombathu S. Shetty). 19.1 Introduction. 19.2 Non-molecular (phenotyping). 19.3 Molecular (genotyping). 19.4 Conclusions. 19.5 Acknowledgements. References. 20 Using predictive models for the shelf-life and safety of seafood (Graham C. Fletcher). 20.1 Introduction. 20.2 Predicting contamination. 20.3 Predicting microbiological safety in chilled storage. 20.4 Predicting spoilage and shelf-life in chilled storage. 20.5 Predicting spoilage and shelf-life in frozen storage. 20.6 Predicting inactivation. 20.7 Conclusions. References. 21 Mathematical modelling of shrimp cooking (Ferruh Erdogdu and Murat Ö. Balaban) 21.1 Introduction. 21.2 Exact solutions. 21.3 Numerical solutions. 21.4 A numerical model for shrimp cooking. 21.5 Applications. 21.6 Conclusions. 21.7 Nomenclature. References. 22 Transgenic/transgenic modified fish (Jenn-Kan Lu, Jen-Leih Wu, and Meng-Tsan Chiang). 22.1 Introduction. 22.2 Methodology of gene transfer in fish. 22.3 Food safety of transgenic fish. 22.4 Regulations of transgenic animals including aquatic animals. 22.5 Conclusions. References. 23 Molecular detection of pathogens in seafood (Iddya Karunasagar and Indrani Karunasagar). 23.1 Introduction. 23.2 Probe hybridisation methods. 23.3 Nucleic acid amplification methods. 23.4 Conclusions. References. 24 DNA-based detection of commercial fish species (Rosalee S. Rasmussen and Michael T. Morrissey) 24.1 Introduction. 24.2 DNA-based methods and gene targets. 24.3 Major collaborative efforts. 24.4 Conclusions. 24.5 Acknowledgements. References. 25 Seafoods and environmental contaminants (Beraat Özcelik, Ümran Uygun, and Banu Bayram). 25.1 Introduction. 25.2 Persistent environmental pollutants (PEPs). 25.3 Aquaculture practices as a source of persistent contaminants. 25.4 Factors affecting the occurrence of PEPs in seafood. 25.5 Risk assessment and regulations. 25.6 Policies to reduce exposure to PEPs. 25.7 Conclusions. References. 26 Oxidation and stability of food-grade fish oil: role of antioxidants (Weerasinghe M. Indrasena and Colin J. Barrow). 26.1 Introduction. 26.2 Process of oxidation. 26.3 Factors affecting the rate of lipid oxidation. 26.4 Food-grade fish oil. 26.5 Control of lipid oxidation and improvement of the stability of fish oil. 26.6 Antioxidants. 26.7 Selection of an antioxidant. 26.8 Conclusions. References. 27 Global legislation for fish safety and quality (Ioannis S. Arvanitoyannis and Persefoni Tserkezou). 27.1 Introduction. 27.2 Global legislation in fish and fishery products. 27.3 Conclusions. References. 28 Food safety and quality systems (ISO 22000:2005) in the seafood sector (Ioannis S. Arvanitoyannis). 28.1 Introduction. 28.2 Salmon. 28.3 Surimi. 28.4 Crabs. 28.5 Conclusions. References. PART III HEALTH APPLICATIONS OF SEAFOOD. 29 Health benefits associated with seafood consumption (Maria Leonor Nunes, Narcisa Maria Bandarra, and Irineu Batista). 29.1 Introduction. 29.2 Nutritional value. 29.3 Effect of cooking on nutritional value. 29.4 Health benefits of seafood. 29.4.5 Cancer. 29.4.6 Other effects. 29.5 Conclusions. References. 30 A new approach to the functional improvement of fish meat proteins (Hiroki Saeki). 30.1 Introduction. 30.2 Reaction between fish meat protein and reducing sugars through the Maillard reaction. 30.3 Suppression of protein denaturation at the Maillard reaction by controlling the reaction humidity. 30.4 Water solubilisation of fish Mf protein by glycosylation. 30.5 Molecular mechanism of water solubilisation by glycosylation. 30.6 Improvement of the thermal stability and emulsion-forming ability of fish myofibrillar protein. 30.7 Complex utilisation of under-utilised marine bioresources using the glycosylation system. 30.8 Food safety check of fish meat protein conjugated with AO. 30.9 Conclusions. References. 31 Value addition to seafood processing discards (Sachindra M. Nakkarike, Bhaskar Narayan, Masashi Hosokawa, and Kazuo Miyashita). 31.1 Introduction. 31.2 Enzymes from seafood discards. 31.3 Protein hydrolysate and bioactive peptides from seafood discards. 31.4 Collagen and gelatin from fish discards. 31.5 Chitin and chitosan from crustacean discards. 31.6 Carotenoids from crustacean discards. 31.7 Conclusions. References. 32 Role of marine foods in prevention of obesity (Shigeru Nakajima). 32.1 Introduction. 32.2 Anti-obesity effect of marine lipids. 32.3 Anti-obesity effect of histidine. 32.4 Conclusions. References. 33 Microencapsulation, nanoencapsulation, edible film, and coating applications in seafood processing (Subramaniam Sathivel and Don Kramer). 33.1 Introduction. 33.2 Application of microencapsulation technology in fish oil. 33.3 Nanoencapsulated fish oil. 33.4 Edible film and coating applications in seafood. 33.5 Conclusions. References. 34 Fish oil extraction, purification, and its properties (Subramaniam Sathivel). 34.1 Introduction. 34.2 Extraction. 34.3 Fish oil properties. 34.4 Conclusions. References. 35 Nutraceutical quality of shellfish (Bonnie Sun Pan). 35.1 Introduction. 35.2 Chemical compositions. 35.3 Functional activities. 35.4 Functional clam products. 35.5 Conclusions. 35.6 Acknowledgements. References. 36 Marine oils and other marine nutraceuticals (Fereidoon Shahidi and Cesarettin Alasalvar). 36.1 Introduction. 36.2 Specialty and nutraceutical lipids. 36.3 Bioactive peptides and proteins from marine resources. 36.4 Chitin, chitosan, chitosan oligomers, and glucosamine. 36.5 Enzymes. 36.6 Carotenoids. 36.7 Minerals and calcium. 36.8 Shark cartilage, chondroitin sulphate, and squalene. 36.9 Other nutraceuticals from marine resources. 36.10 Conclusions. References. 37 Nutraceuticals and bioactives from marine algae (S.P.J. Namal Senanayake, Naseer Ahmed, and Jaouad Fichtali). 37.1 Introduction. 37.2 Carotenoids. 37.3 Phycobilins. 37.4 Polysaccharides. 37.5 Omega-3 oils. 37.5.1 Characteristics of microalgal oils. 37.6 Conclusions. References. 38 Preparative and industrial-scale isolation and purification of omega-3 polyunsaturated fatty acids from marine sources (Udaya Wanasundara). 38.1 Introduction. 38.2 Concentration methods of n-3 PUFA. 38.3 Conclusions. References. 39 Marine oil processing and application in food products (Fereidoon Shahidi). 39.1 Introduction. 39.2 Marine oil processing. 39.3 Enriched omega-3 oils. 39.4 Application of the omega-3 fatty acids/oils. 39.5 Conclusions. References. 40 Bioactive peptides from seafood and their health effects (Anusha G.P. Samaranayaka and Eunice C.Y. Li-Chan). 40.1 Introduction. 40.2 Sources of bioactive peptides from seafood. 40.3 Potential health benefits of bioactive peptides derived from seafood. 40.4 Current and future applications. 40.5 Conclusions. References. 41 Antioxidative properties of fish protein hydrolysates (Sivakumar Raghavan, Hordur G. Kristinsson, Gudjon Thorkelsson, and Ragnar Johannsson). 41.1 Introduction. 41.2 FPH as food antioxidants. 41.3 Sensory attributes of FPH. 41.4 Physiological and bioactive properties of FPH. 41.5 Conclusions. References. 42 Functional and nutraceutical ingredients from marine macroalgae (Tao Wang, Guorún Ólafsdóttir, Rósa Jónsdóttir, Hordur G. Kristinsson, and Ragnar Johannsson). 42.1 Introduction. 42.2 Functional and nutraceutical properties of polyphenols from marine algae. 42.3 Functional and nutraceutical properties of sulphated polysaccharides from marine algae. 42.4 Functional and nutraceutical properties of fucoxanthin from marine algae. 42.5 Functional and nutraceutical properties of sterols from marine algae. 42.6 Functional and nutraceutical properties of bioactive peptides from marine algae. 42.7 Conclusions. References. 43 Seafood enzymes and their potential industrial application (Swapna C. Hathwar, Amit K. Rai, Sachindra M. Nakkarike, and Bhaskar Narayan). 43.1 Introduction. 43.2 Types of seafood enzymes and their applications. 43.3 Conclusions. References. Index. The colour plate section.
£196.60
Chronicle Books The Boob Book
Book SynopsisQuirky and clever, this charming little book speaks to today’s female consumer in a delightful way, ideal for gifting to besties, galentines, moms, aunts, or anyone who needs a boob-size boost.
£10.99
Elsevier Health Sciences Growth and Development Across the Lifespan
Book SynopsisThis book provides introductory coverage of growth and development throughout the lifespan. The content emphasizes normal aspects as well as the unique problems and health promotion needs of each age and stage of development. It features a strong health promotion theme structured around Healthy People 2020 objectives. Lifespan coverage fromprenatal developmentto death helps students integrate concepts related to normal changes in each stage of the life cycle. Coverage of current research and trends in health care provide readers with the most up-to-date, accurate information. Health promotion and disease prevention,including Healthy People 2020 objectives,are highlighted throughout the book. Cultural content is highlighted throughout the book and in new Chapter 3: Cultural Considerations in Health Care to encourage students to consider cultural implications at every stage of development. Separate chapter on advanced ol
£32.99
North Atlantic Books,U.S. Groundworks: Narratives of Embodiment Volume II
Book SynopsisGroundworks gives accounts of the actual processes of working with individuals in six major schools of Somatics by either the creator of the method itself or a leading teacher of the method. The creators are Robert Hall of Lomi School, Bonnie Bainbridge Cohen of Body-Mind Centering, and Emilie Conrad Da''oud of Continuum. Leading teachers of methods include Michael Salveson on Rolfing, Elizabeth Beringer on Feldenkrais work, and Darcy Elman on F. M. Alexander Technique. Each therapist describes how he or she approaches and diagnoses a patient''s problem, how he or she determines what and where to work, and the progress of a session. Each therapist shows the complexity of working with somatic processes and the resulting reward for client and therapist both.
£13.99
North Atlantic Books,U.S. Working Wonders: Changing Lives with CranioSacral
Book SynopsisIn this extensive collection, 145 practitioners from around the world tell how CranioSacral Therapy, a method of using gentle pressure to evaluate and improve the functioning of the central nervous system, has made a difference in their clients'' lives. Beginning with a foreword by the treatment''s developer, the book is divided into three main sections with stories about children, adults, and animals. Detailed, first-person accounts of actual CranioSacral interventions illustrate the therapy''s efficacy and wide range of applications and the degree to which it complements traditional as well as nontraditional treatments. The book holds appeal not only for CranioSacral practitioners, including osteopaths, chiropractors, naturopaths, physical therapists, acupuncturists, and other body workers, but also for anyone interested in alternative ways to reduce pain and enhance the body''s functioning.
£18.90
Paths International Ltd China's Fight Against the COVID-19 Epidemic: Its
Book SynopsisThe book is a collection of interviews with over 20 former politicians, Communist Party leaders and scholars from countries including Germany, the United States and Hungary, by the Xi Jinping Research Center for Socialism with Chinese Characteristics in the New Era, the World Socialism Research Center and the Institute of Marxism under the Chinese Academy of Social Sciences. Certain groups of people believe that the varying solutions taken by different countries to deal with the COVID-19 pandemic reflect the essential differences in how different social systems treat people's rights to life and survival, and highlight the advantages and disadvantages of different social systems. The key to China's success in fighting the epidemic lies in the socialist system and the unique advantages of the Communist Party of China in pooling national strength with the people at its centre. The current situation in the world has proved again that the 'community with a shared future for mankind' proposed by President Xi Jinping has a strong reality and urgency. After the epidemic, the crisis of capitalism and the bright future of socialism are just as inevitable.
£99.26
Active Distribution Warp and Weft: Psycho-Emotional Health, Politics and Experiences
£17.49
World Health Organization International nonproprietary names (INN) for
Book Synopsis
£372.60
World Health Organization WHO Expert Committee on Specifications for
Book Synopsis
£52.18
World Health Organization Research priorities for Helminth infections:
Book Synopsis
£42.38
World Health Organization WHO Expert Committee on Drug Dependence:
Book Synopsis
£17.08
World Health Organization Evaluation of Certain Veterinary Drug Residues in
Book Synopsis
£42.02
World Health Organization Evaluation of Certain Veterinary Drug Residues in
Book Synopsis
£38.00
World Health Organization WHO Expert Committee on Drug Dependence:
Book Synopsis
£20.50
World Health Organization The Selection and Use of Essential Medicines:
Book Synopsis
£85.50
World Health Organization WHO Expert Committee on Drug Dependence: Fortieth
Book Synopsis
£25.00
World Health Organization WHO Expert Committee on Specifications for
Book Synopsis
£50.00
World Health Organization The selection and use of essential in vitro
Book Synopsis
£48.60
World Health Organization Guidelines for the programmatic management of
Book Synopsis
£18.30
World Health Organization Interagency emergency health kit 2011: medicines
Book Synopsis
£23.36
World Health Organization Collaborative Framework for Care and Control of
Book Synopsis
£21.00
World Health Organization Handbook for integrated vector management
Book Synopsis
£23.06
World Health Organization The evolving threat of antimicrobial resistance:
Book Synopsis
£33.28
World Health Organization Development difficulties in early childhood:
Book Synopsis
£33.07
World Health Organization Defeating Malaria in Asia, the Pacific, Americas,
Book Synopsis
£42.68
World Health Organization Potassium intake for adults and children:
Book Synopsis
£23.00
World Health Organization Promoting access to medical technologies and
Book Synopsis
£62.00
World Health Organization Strengthening road safety legislation: a practice
Book Synopsis
£28.61
World Health Organization WHO framework convention on tobacco control:
Book Synopsis
£18.83
World Health Organization Xpert MTB/RIF implementation manual: technical
Book Synopsis
£18.21
World Health Organization Implementation Research Toolkit
Book Synopsis
£52.79
World Health Organization WHO Recommendations for Augmentation of Labour
Book Synopsis
£21.00
World Health Organization Core Competencies in Adolescent Health and
Book Synopsis
£23.08
World Health Organization The health and social effects of non-medical
Book Synopsis
£23.56
World Health Organization Survey of the quality of medicines identified by
Book Synopsis
£35.15
World Health Organization Innov8 Approach for Reviewing National Health
Book Synopsis
£51.30
World Health Organization Preventing drowning
Book Synopsis
£30.40
World Health Organization National health inequality monitoring: a
Book Synopsis
£26.00
World Health Organization Inorganic chromium(VI) compounds
Book Synopsis
£32.97
World Health Organization The international pharmacopoeia: First supplement
Book Synopsis
£66.50
World Health Organization Practical Handbook on the Pharmacovigilance of
Book Synopsis
£32.40
World Health Organization Psychological First Aid
Book Synopsis
£12.00
World Health Organization Helminth control in school-age children: a guide
Book Synopsis
£33.07
World Health Organization Guidelines on neonatal seizures
Book Synopsis
£23.88
World Health Organization Guidelines on optimal feeding of low birth weight
Book Synopsis
£23.08
World Health Organization Water safety planning for small community water
Book Synopsis
£18.82
