This comprehensive handbook is a "one-stop-shop" for all researchers involved in the field of alcohol-related harm at the whole body or cellular level. Over 100 chapters provide abundant information of a wide range of topics that extend from the evolutionary aspects of alcohol consumption and the prevalence of alcohol misuse to programmed cell death. Each chapter is highly illustrated with tables and figures making this a valuable reference for students, clinicians and researchers alike. *Over 100 chapters conveniently divided into 3 sections *Represents a 'one-stop-shop' of...
This comprehensive handbook is a "one-stop-shop" for all researchers involved in the field of alcohol-related harm at the whole body or cellular level...
Jeremy R. Gilbert-Rolfe Victor R. Preedy Ronald Watson
Foot and mouth disease, CJD, GM, and fears about modern methods of food production have put food safety in the spotlight. In addition, the food industry is increasingly reliant upon technological innovation, requiring anyone connected with food safety to keep abreast of the key issues and advances. Reviews in Food and Nutrition Toxicity, Volume 1 brings together dozens of reviews, providing a clear understanding of the most current issues involved in food and nutrition toxicity. This important new series distills a broad range of research on food safety and food technology into one annual...
Foot and mouth disease, CJD, GM, and fears about modern methods of food production have put food safety in the spotlight. In addition, the food indust...
Providing the latest information on the theory of immune regulation of heart structure to cause or prevent heart failure, this book covers immune dysfunction associated with aging and AIDS, where immune altering agents and treatments should maintain optimal heart structure and function.
Providing the latest information on the theory of immune regulation of heart structure to cause or prevent heart failure, this book covers immune dysf...
Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many...
Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, mine...
