Description : Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases yearly availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. The extremely varied modern diet is only truly possible on a wide scale because of food processing. Food Dehydration is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. The dehydration process has to check various parameters like heat-mass transfer, atmospheric pressure, equipments suitable for drying etc. to ensure suitable dehydration of food. Food processing techniques have to take measures on to maintain food safety and control risks and hazards associated with food processing. The book includes dehydration process of Onion, roasting of coffee beans, development process of Guava squash, preparation of fried potato chips, processing of rice, butter and margaraine, canning of chilies Plums, processing and preservation of jack fruit, characteristics of sweetened dahi, cereal grains, instant chutneys from pudina and gongura, starch isolated from potato tubers, coating of cashew kernel baby bits, ripening changes in mango fruits, mechanical and thermal properties of maize, storage of basmati rice under carbon dioxide-rich atmosphere, effect of different varieties of soya bean on quality of paneer, analysis of menthol content in pan masala samples, preparation of dehydrated potato cubes, quality evaluation of raw dried mango slices khatai and mango powder amchur, packaging and storage of biscuits containing finger millet flour, storage effect on microbial safety of potato flour, processing and quality evaluation of ready-to-eat watermelon nectars etc. The book is highly recommended to new entrepreneurs, existing units who wants to get more information of processing of fruits and vegetables.
Description : This issue of Immunology and Allergy Clinics provides the latest essential updates in food allergies. Topics include the following: mechanisms of allergic sensitization to foods—bypassing immune tolerance pathways; determinants of food allergenicity; epidemiology of food allergy; prevention of food allergy through manipulating the timing of food exposure; diagnosis and management of eosinophilic esophagitis; the burden of food allergies and mental health issues; state-of-the-art and new horizons in food allergy diagnostic testing; food-induced anaphylaxis; oral tolerance; immunotherapy for food allergy; complementary and alternative medicine for food allergy; paradigm shift in management of milk and egg allergy—baked milk and egg diet.
Description : This book provides a comprehensive account of the relevant physiology, pathophysiology, nutritional therapy and dietetic application for each specialist dietetic area. All major specialist areas involved in the the treatment of adults are covered. The first section deals with clinical governance, for example patient-centred care, clinical decision-making and developing evidence-based practice. The second section on advanced clinical practice describes 18 clinical conditions or dietetic areas in detail. There is detailed coverage of 18 clinical conditions or dietetic areas: The control of food intake and absorption of nutrients Drug nutrient interactions Food allergy – allergy and intolerance Irritable bowel disease (IBD) and colorectal cancer Short bowel syndrome Enteral nutrition Parenteral nutrition Thermal injury Nutrition and liver disease HIV Palliative care Renal disease Diabetes Obesity Cardiovascular disease Stroke Neurological conditions Mental health. Each chapter concludes with a section on possible future developments in the specialty, providing insight into 'hot topics', making this an essential text for all working in the field of Dietetics and Clinical Nutrition. Each clinical chapter follows a standard structure: Learning objectives Key points summarise important aspects Case studies with questions and answers help link theory to practice References and further reading suggestions encourage wider research.
Description : Aromatherapy for Health Professionals covers the full spectrum of theory and practice from essential oil science and the foundations of practice to the application of aromatherapy for specific conditions. The fourth edition of this highly successful book provides a clear and authoritative introduction to aromatherapy as practiced in modern health care settings. It gives valuable information for any health professional wishing to develop their understanding of the subject, providing the in-depth knowledge needed to use essential oils in the practice environment. NEW FOR THIS EDITION * Two new chapters – Wound Care and Bereavement – provide valuable additions to the text * The chapter ‘Aromas, Mind and Body’ has been enhanced * Several new essential oils – giving properties, indications and cautions – have been added * New case histories illustrate the practical application of theory and techniques described * References have been updated and new research added The book is supported by a CD-ROM of ancillary tables covering essential oils for general use in health-care settings including indications for safe, therapeutic uses of essential oils; those to be used with caution; and essential oil definitions.
Description : Providing essential coverage of dental radiography principles and complete technical instruction, Dental Radiography: Principles and Techniques, 4th Edition, is your key to the safe, effective use of radiation in the dental office. The first ever full-color dental radiography resource, this combination of a textbook and a training manual guides you step-by-step through common procedures, with accompanying illustrations, case studies, and interactive exercises to help you apply what you've learned to practice. A concise, straightforward writing style makes complex concepts more accessible and helps you easily identify the most important information. Step-by-step procedures combine clear instructions with anatomical drawings, positioning photos, and corresponding radiographs to help you confidently and accurately perform specific techniques, thus minimizing radiation exposure to the patient. Helpful Hints detail common problems you may encounter in practice and provide a checklist to guide you through the do's and don'ts of imaging procedures. Quiz Questions at the end of each chapter assess your understanding of important content. Key terms, learning objectives, and chapter summaries highlight essential information to help you study more efficiently. Interactive exercises, terminology games, and case studies modeled on the National Board Dental Hygiene Examination (NBDHE) on Evolve reinforce your understanding and help you prepare for examinations. New chapter on cone beam computed tomography (CBCT) familiarizes you with emerging practices in dental radiography. Updated chapter discussions and new radiographs keep you up to date on the latest information in digital imaging. UNIQUE! Full-color design and new illustrations and photographs clarify difficult concepts and help you master proper positioning techniques. UNIQUE! A comprehensive appendix provides quick, easy access to all mathematical formulas used in dental radiography.