Fish Nutrition

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Author: John Halver
Publisher: Elsevier
ISBN: 0323142966
Size: 58.63 MB
Format: PDF, Mobi
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Fish Nutrition by John Halver


Original Title: Fish Nutrition

Fish Nutrition aims to present the state of knowledge of basic and applied nutritional requirements of fishes. Most of the information found in this book involves salmonids, their nutrition, and metabolism of nutrients. This is in view of the fact that more research has been done and completed with this fish. Although applied fish nutrition is a very broad field, this book focuses on some of its aspects. These include the classes of nutrients and requirements for several types of fishes. This book comprises of 11 chapters. The first few chapters deal with the general nutrient requirements of fishes. Then, other chapters discuss calorie and energy as well as micro- and macronutrient needs and requirements. The following chapters deal with the non-nutrient components of the diet, or those that influence the characteristics of food products including texture, odor, flavor, and color. Other topics covered are enzymes and systems of intermediary metabolism (Chapter 6); feed formulation and evaluation (Chapter 7); and salmonid husbandry techniques (Chapter 9). Nutritional fish diseases are also discussed in this book. Some of these diseases include thyroid tumor, gill disease, anemia, lipoid liver degeneration, and visceral granuloma. In Chapter 11, the relationship of nutrition and pathology is given emphasis. This chapter also tackles the diet and general fish husbandry. This topic is very important, because an adequate diet for fish husbandry is the foundation of fish farming.

Introduction To Clinical Nutrition Third Edition

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Author: Vishwanath Sardesai
Publisher: CRC Press
ISBN: 1439818185
Size: 24.27 MB
Format: PDF, Docs
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Introduction To Clinical Nutrition Third Edition by Vishwanath Sardesai


Original Title: Introduction To Clinical Nutrition Third Edition

Dietary factors have been implicated in at least four of the ten leading causes of death in the U.S. (heart disease, cancer, diabetes, and stroke). Nevertheless, physicians frequently receive inadequate training in nutrition to properly counsel their patients. Introduction to Clinical Nutrition, Third Edition discusses the physiologic and metabolic interrelationships of all nutrients and their roles in health maintenance and the prevention of various diseases. Since the publication of the second edition of this book, new discoveries have revolutionized the field of clinical nutrition. This is true especially with respect to gene-nutrient interaction, epigenetic pathways that contribute to the activation and inactivation of gene expression, the relationship of nutrients to telomere length and health, and personalized nutrition. Highlighting these advances, new and revised topics include: Fiber, antioxidants, nutraceuticals, alternative medicine, and epidemiology DNA, gene–nutrient interaction, epigenetics, and telomeres Nutritional aspects of kidney disease, diabetes, and metabolic syndrome Personalized nutrition and personalized medicine Vegetarianism, the Mediterranean diet, and other popular dietary practices Obesity and cholesterol Designed as a textbook for students in conventional medicine, osteopathy, dentistry, dietetics, nursing, pharmacy, and public health, the book focuses on the critical biochemical and physiological aspects of nutrients. It includes clinical case studies to clarify topics at the end of most chapters and references to facilitate further study.

Encyclopedia Of Human Nutrition

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Author: Lindsay H Allen
Publisher: Academic Press
ISBN: 0123848857
Size: 42.37 MB
Format: PDF
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Encyclopedia Of Human Nutrition by Lindsay H Allen


Original Title: Encyclopedia Of Human Nutrition

The role of nutrition in improving quality of life and combating disease is undeniable — and researchers from different disciplines are bringing their perspectives to bear on this fundamental topic. The 4-volume Encyclopedia of Human Nutrition, Third Edition, is a thorough revision of the previous award-winning version and reflects the scientific advances in the field of human nutrition. It presents the latest understanding on a wide range of nutrition-related topics including food safety, weight management, vitamins, bioengineering of foods, plant based diet and raw foods among others. New articles on organic food, biofortification, nutritional labeling and the effect of religious customs on diet, among many others, reflect the dedication to currency in this revision. It not only contains the most current and thorough information available on the topic, but also contains broader cross-referencing on emerging opportunities for potential treatment and prevention of diseases. An ideal starting point for scientific research, Encyclopedia of Human Nutrition, Third Edition, continues to provide authoritative information in an accessible format, making this complex discipline available to readers at both the professional and non-professional level. Selected for inclusion in Doody's Core Titles 2013, an essential collection development tool for health sciences libraries Approximately 30% new content ensures readers have the latest research information Extensive cross-referencing provides key connections between topics in this multidisciplinary field Presents current information on relationships between disease and nutrition Covers thoroughly topics ranging from nutrient biochemistry and function to clinical nutrition and the epidemiology of diet, health and disease.

Nutrition A Health Promotion Approach Third Edition

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Author: Geoffrey P. Webb
Publisher: CRC Press
ISBN: 1444112295
Size: 35.18 MB
Format: PDF
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Nutrition A Health Promotion Approach Third Edition by Geoffrey P. Webb


Original Title: Nutrition A Health Promotion Approach Third Edition

The third edition of this highly regarded introductory textbook continues to cover all aspects of nutrition, including nutritional epidemiology, social aspects of nutrition, the science of food as a source of energy and essential nutrients, and the microbiological safety of food and food processing. Its focus is on nutrition in industrialized nations where nutritional deficiencies in the traditional sense are less of an issue, but the roles of diet in causing or preventing chronic disease and maintaining good 'life-long' health and well-being are gaining ever-increasing attention. The importance of good health promotion is therefore a guiding principle throughout the book, supported by a section devoted to health promotion theory. Nutrition - a health promotion approach is the book of choice for first year nutrition students looking for a readable but comprehensive introduction to the field, dieticians undertaking the nutrition components of their course, and other students undertaking nutrition modules as part of a broader scientific or professional course such as food science or catering.

Fish S Clinical Psychopathology

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Author: Frank James Fish
Publisher: RCPsych Publications
ISBN: 9781904671329
Size: 42.69 MB
Format: PDF, ePub
View: 2008

Fish S Clinical Psychopathology by Frank James Fish


Original Title: Fish S Clinical Psychopathology

Fish's Clinical Psychopathology has shaped the psychiatric training and clinical practice of several generations of psychiatrists, but has been out of print for many years. The third edition of this modern classic presents the clinical descriptions and psychopathological insights of Fish to a new generation of students and practitioners. This is an essential text for students of medicine, trainees in psychiatry and practising psychiatrists. It will also be of interest to psychiatric nurses, mental health social workers, clinical psychologists and all readers who value concise descriptions of the symptoms of mental illness and astute accounts of the many and varied manifestations of disordered psychological function. * Completely revised edition of classic text. * New sections on personality disorder, cognitive distortion, defence mechanisms, memory and unusual psychiatric syndromes. * Updated references to contemporary literature.

Surimi And Surimi Seafood Third Edition

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Author: Jae W. Park
Publisher: CRC Press
ISBN: 1439898588
Size: 47.38 MB
Format: PDF
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Surimi And Surimi Seafood Third Edition by Jae W. Park


Original Title: Surimi And Surimi Seafood Third Edition

Originating in Japan in the twelfth century, surimi is refined fish myofibrillar proteins produced through various processes. The development of the surimi product crabstick in Japan in the 1970s played a major role in globalizing surimi and expanding surimi seafood consumption to the United States, Europe, and Russia. Commercial surimi production has also changed significantly. Surimi and Surimi Seafood, Third Edition covers the resources, production, technology, and nutrition of surimi and surimi seafood. Like the previous editions, this reference serves as a global surimi and surimi seafood industry guide. Revised and expanded, this new edition adds the most up-to-date information on the science of surimi and surimi seafood, with an increase from 17 to 23 chapters coauthored by 63 scientists and industry leaders. Presenting broader, more in-depth content, highlights include historical reviews of the surimi technology and industry, comminution technology and application, coproduct utilization, and nutrition and health benefits. The text examines topics related to surimi and fish proteins, including gelation chemistry, proteolytic enzymes, and stabilization of proteins. This edition covers the production of various surimi seafood products: seafood paste, crabsticks, kamaboko, chikuwa, tempura, fish balls, and fish sausage. It discusses quality and production aspects, such as waste management, microbiology and pasteurization, ingredient technology, color measurement and colorants, seafood flavors, and sensory science applications. It also contains a chapter on research and development that can serve as a tool for insights on new product development.

The Physiology Of Fishes Third Edition

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Author: David H. Evans
Publisher: CRC Press
ISBN: 1420058096
Size: 15.37 MB
Format: PDF, Mobi
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The Physiology Of Fishes Third Edition by David H. Evans


Original Title: The Physiology Of Fishes Third Edition

New scientific approaches have dramatically evolved in the decade since The Physiology of Fishes was first published. With the genomic revolution and a heightened understanding of molecular biology, we now have the tools and the knowledge to apply a fresh approach to the study of fishes. Consequently, The Physiology of Fishes, Third Edition is not merely another updating, but rather an entire reworking of the original. To satisfy that need for a fresh approach, the editors have employed a new set of expert contributors steeped in the very latest research; their contemporary perspective pervades the entire text. In addition to new chapters on gas transport, temperature physiology, and stress, as well as one dedicated to functional genomics, readers will discover that many of these new contributors approach their material with a contemporary molecular perspective. While much of the material is new, the editors have completely adhered to the original’s style in creating a text that continues to be highly readable and perpetually insightful in bridging the gap between pure and applied science. The Physiology of Fishes, Third Edition, completely updated with a molecular perspective, continues to be regarded as the best single-volume general reference on all major areas of research in fish physiology. The Physiology of Fishes, Third Edition provides background information for advanced students as well as material of interest to marine and fisheries biologists, ichthyologists, and comparative physiologists looking to differentiate between the physiological strategies unique to fishes, and those shared with other organisms.

A Student S Guide To The Seashore

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Author: J.D. Fish
Publisher: Springer Science & Business Media
ISBN: 9401158886
Size: 15.24 MB
Format: PDF
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A Student S Guide To The Seashore by J.D. Fish


Original Title: A Student S Guide To The Seashore

At one time or another, we have all been drawn by the fascination of the seashore. For the holiday maker, the relaxing day by the sea often turns out to be a most rewarding foray among rock pools and dense canopies of seaweed; for naturalists and students, the shore is one of the most challenging habitats. Whatever our interests and expertise, one of our first objectives when faced with the diversity of plant and animal life on the shore is to name the individual specimens and we quickly learn that this can be a difficult, though rewarding, occupation. Once an organism has been identified, a number of questions naturally follow. What is its life-cycle? How does it feed and reproduce? How long does it live? The answers to such questions give an insight into the lives of the plants and animals of the shore and are one of the first steps in an understand ing of the complexity of the shore environment. However, the information required to answer such questions is not always easily accessible and even when it is known it is often scattered in various books and research journals making it difficult and time consuming to find. Although a variety of identification keys and guides is available, some designed for the specialist, others for the amateur, such texts generally give little, if any, information on the biology of the organisms.

Food Processing Technology

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Author: P.J. Fellows
Publisher: CRC Press
ISBN: 9780849308871
Size: 80.57 MB
Format: PDF, Kindle
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Food Processing Technology by P.J. Fellows


Original Title: Food Processing Technology

The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition. The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an extended chapter on modified atmosphere packaging. It is a comprehensive - yet basic - text that offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods. The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the formulae required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods.

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