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Water Science for Food Health

Water Science for Food Health is een boek van Zeki Berk;

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Managing Water and Agroecosystems for Food Security

Water protection, food production and ecosystem health are worldwide issues. Changes in the global water cycle are affecting human;

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Food Microbiology

is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic;

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Illustrated Dictionary and Resource Directory of Environmental and Occupational Health

indispensable resource for individuals throughout the environmental, occupational, and public health industries, from students and environmental;

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Acrylamide in Food

, water, table olives etc.), and its interaction mechanisms and health effects. The book is designed for food scientists, technologists;

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State-Of-The-Art Technologies in Food Science: Human Health, Emerging Issues and Specialty Topics

contain various phytochemicals, flavonoids, fibers, macronutrients and micronutrients, minerals, etc. that are good for health and essential for;

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Selected Topics in Food Science and Nutrition

Nutrition is the science concerned with the study of nutrients in food and their action in promoting growth, reproduction and health. An;

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State-of-the-Art Technologies in Food Science

contain various phytochemicals, flavonoids, fibers, macronutrients and micronutrients, minerals, etc. that are good for health and essential for;

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Principles of Food Science

metabolizing food. Students learn how cooking, health, and storage tips connect science basics to daily food encounters. The text covers the basic laws;

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Silver Nanomaterials for Agri-Food Applications

plant protection, and for water purification. Sections highlight the effect of silver nanoantimicrobials and drug synergism on drug-resistant;

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Food Poisoning

Hygienic food and water are essential for healthy life. Outbreaks of pathogens and chemical food poisoning occur regularly in this world;

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Food, Nutrition, and Health

Food, Nutrition and Health is an introductory text for all students of food and nutrition. It covers a knowledge matrix that reflects;

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Functional Foods and Biotechnology, Two Volume Set

ingredients for health-focused food and nutritional security solutions Key Features: Provides ecological and metabolic rational;

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Introduction to Food Science: Water

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Chemistry and Water

After air, water is the most crucial resource for human survival. To achieve water sustainability, we will have to deal with its;

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The Nutritionist

Optimal Health, 2nd Edition is a necessary and extremely useful nutrition resource for anyone interested in the science and practical benefits;

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The Nutritionist

Optimal Health, 2nd Edition is a necessary and extremely useful nutrition resource for anyone interested in the science and practical benefits;

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Green Technologies for the Defluoridation of Water

Green Technologies for the Defluoridation of Water focuses on the application of green technologies for the defluoridation of water;

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Essential Microbiology and Hygiene for Food Professionals

Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating;

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Essential Microbiology and Hygiene for Food Professionals

Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating;

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Public Health Nutrition

Public Health Nutrition is a comprehensive, practice-based textbook for graduate and upper undergraduate students and community nutrition;

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Boundary Science: Re-imagining Water-Energy-Food Interactions in the Context of a Data Light Approach to Monitoring the Environment- Development Nexus

for boundary science that elaborates upon the Nexus approach to environmental management. Provides an examination of Water-Food-Energy;

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Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate

, and salt for health maintenance and the reduction of chronic disease risk. Dietary Reference Intakes for Water, Potassium, Sodium, Chloride;

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Water Activity

Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water;

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Water Activity

Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water;

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Food Structures, Digestion and Health

This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging;

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Good For Me

There is information on food groups, farming, growing, nutrition, buying and storing food and how to cook it. The emphasis is on health and;

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