This document provides an overview of the third edition of the textbook "Food Analysis" edited by S. Suzanne Nielsen. It outlines the editorial board for the Food Science Text Series which aims to identify high quality textbooks for food science courses. The document then lists the titles in the series and provides short bios for each member of the editorial board.
Cv eng 2 (updated august 2013 Lookin for a position in a medical school in M...Nor Wahab
This curriculum vitae summarizes the career and qualifications of Nor Akmal bin Wahab. It details his educational background including degrees from the UK in medical science and biochemistry. It lists his work experience including positions as a university lecturer and associate professor in clinical biochemistry. It also provides information on his research projects, publications, supervision of students, university services, and public services.
Nor Akmal bin Wahab is a Malaysian professor and businessman. He has over 40 years of experience in clinical biochemistry and chemical pathology, having worked as a university lecturer and associate professor. He received his early education in Malaysia and the UK, earning degrees in medical science and biochemistry. Throughout his career, he has supervised many graduate students, published research papers, and held leadership roles in academia and professional organizations. He is now retired from university teaching and runs his own agriculture business.
This certificate details the subject and duration of courses taken by a student to complete their MBBS degree at the Institute of Medicine in Rangoon, Myanmar. Over the course of 5 years, the student took courses in subjects like Anatomy, Physiology, Pharmacology, and various clinical specialties. Lectures, practical sessions, tutorials and clinical postings increased over the years. In their final year, the student had 3 months of lectures and clinical work, followed by 1 year of 34-hour per week clinical block postings to complete their MBBS degree. The certificate is signed by the Rector and Registrar of the Institute to validate the courses and grading of the student.
This document is a registry of qualified secondary school applicants from the Department of Education Region IX, Zamboanga Peninsula Division of Zamboanga City for 2014. It contains the names, majors, addresses and final ratings of applicants divided into categories like Mathematics, English, Filipino, Araling Panlipunan, Mapeh, Values Education and Sciences. The applicants are ranked based on their final ratings and divided into four sections/registries (A, B, C, D). The registry was prepared by education officials and approved by the Division Selection Committee.
This course provides a comprehensive introduction to human nutrition science. It covers macronutrient and micronutrient requirements, digestion, metabolism, energy balance, dietary guidelines, and nutrition assessments. Students will learn about nutrition topics through lectures, labs assessing dietary intake and nutritional status, and optional tutorials. Assessment includes a midterm exam, lab reports, and a final exam. The course aims to equip students with knowledge of nutrition concepts and an understanding of their own nutritional needs and status.
This document discusses factors that affect the types and numbers of microorganisms in food and the chemical changes caused by microorganisms. The main factors affecting microorganisms in food are contamination, microbial growth conditions, and pretreatments of food. Microorganisms can decompose nitrogenous compounds like proteins into amino acids, ammonia, and amines, and non-nitrogenous compounds like carbohydrates and organic acids through various fermentation processes.
This document discusses food and process engineering. It defines food engineering as a multidisciplinary field that combines science, microbiology, and engineering for the food industry. It involves manufacturing and processing raw materials into finished food products. The document outlines reasons for student interest in the field, potential career paths, key areas of focus, applications of food engineering principles, examples of food engineering research and inventions, and options for studying food engineering in Bangladesh.
Food engineering is a multidisciplinary field that combines science, engineering, and microbiology to develop food and agricultural products and processes. It involves genetically modifying crops and livestock to grow faster/bigger and produce more in less space. However, there are concerns that food engineering technologies have not been adequately tested for safety, are not precise enough, and can lead to pesticides in crops and animal cruelty from factory farming practices. While companies claim it can address world hunger and costs, critics argue it has instead removed nutrients from food and increased corporate profits without lowering consumer prices.
Cv eng 2 (updated august 2013 Lookin for a position in a medical school in M...Nor Wahab
This curriculum vitae summarizes the career and qualifications of Nor Akmal bin Wahab. It details his educational background including degrees from the UK in medical science and biochemistry. It lists his work experience including positions as a university lecturer and associate professor in clinical biochemistry. It also provides information on his research projects, publications, supervision of students, university services, and public services.
Nor Akmal bin Wahab is a Malaysian professor and businessman. He has over 40 years of experience in clinical biochemistry and chemical pathology, having worked as a university lecturer and associate professor. He received his early education in Malaysia and the UK, earning degrees in medical science and biochemistry. Throughout his career, he has supervised many graduate students, published research papers, and held leadership roles in academia and professional organizations. He is now retired from university teaching and runs his own agriculture business.
This certificate details the subject and duration of courses taken by a student to complete their MBBS degree at the Institute of Medicine in Rangoon, Myanmar. Over the course of 5 years, the student took courses in subjects like Anatomy, Physiology, Pharmacology, and various clinical specialties. Lectures, practical sessions, tutorials and clinical postings increased over the years. In their final year, the student had 3 months of lectures and clinical work, followed by 1 year of 34-hour per week clinical block postings to complete their MBBS degree. The certificate is signed by the Rector and Registrar of the Institute to validate the courses and grading of the student.
This document is a registry of qualified secondary school applicants from the Department of Education Region IX, Zamboanga Peninsula Division of Zamboanga City for 2014. It contains the names, majors, addresses and final ratings of applicants divided into categories like Mathematics, English, Filipino, Araling Panlipunan, Mapeh, Values Education and Sciences. The applicants are ranked based on their final ratings and divided into four sections/registries (A, B, C, D). The registry was prepared by education officials and approved by the Division Selection Committee.
This course provides a comprehensive introduction to human nutrition science. It covers macronutrient and micronutrient requirements, digestion, metabolism, energy balance, dietary guidelines, and nutrition assessments. Students will learn about nutrition topics through lectures, labs assessing dietary intake and nutritional status, and optional tutorials. Assessment includes a midterm exam, lab reports, and a final exam. The course aims to equip students with knowledge of nutrition concepts and an understanding of their own nutritional needs and status.
This document discusses factors that affect the types and numbers of microorganisms in food and the chemical changes caused by microorganisms. The main factors affecting microorganisms in food are contamination, microbial growth conditions, and pretreatments of food. Microorganisms can decompose nitrogenous compounds like proteins into amino acids, ammonia, and amines, and non-nitrogenous compounds like carbohydrates and organic acids through various fermentation processes.
This document discusses food and process engineering. It defines food engineering as a multidisciplinary field that combines science, microbiology, and engineering for the food industry. It involves manufacturing and processing raw materials into finished food products. The document outlines reasons for student interest in the field, potential career paths, key areas of focus, applications of food engineering principles, examples of food engineering research and inventions, and options for studying food engineering in Bangladesh.
Food engineering is a multidisciplinary field that combines science, engineering, and microbiology to develop food and agricultural products and processes. It involves genetically modifying crops and livestock to grow faster/bigger and produce more in less space. However, there are concerns that food engineering technologies have not been adequately tested for safety, are not precise enough, and can lead to pesticides in crops and animal cruelty from factory farming practices. While companies claim it can address world hunger and costs, critics argue it has instead removed nutrients from food and increased corporate profits without lowering consumer prices.
This document provides a summary of a book titled "Green Tea: Health Benefits and Applications" by Yukihiko Hara. The book discusses the health benefits of green tea as well as applications of green tea. It is part of the Food Science and Technology book series published by Marcel Dekker, Inc.
This document provides information about an international handbook on foodborne pathogens. It was edited by Marianne D. Milotis and Jeffrey W. Bier, and published in 2003 by Marcel Dekker, Inc. It includes copyright information, cataloging details, editorial board members, and lists other books in the Food Science and Technology series. The handbook provides information on pathogenic microorganisms that can contaminate foods and cause illness.
This document is an edited collection of chapters on nephrotoxic mechanisms of drugs and environmental toxins. It contains contributions from over 100 experts in the fields of nephrology, pharmacology, toxicology, and pathology. The preface provides an overview of nephrotoxicity, noting that while many toxicants were developed to help mankind, prolonged or widespread use has revealed adverse kidney effects. It also discusses various mechanisms of renal injury, including physical/chemical interactions, immunological effects, metabolic alterations, and interference with cellular energetics or transport. The goal of the volume is to summarize current knowledge, identify unanswered questions, and stimulate new research into the complex ways toxins can damage the kidneys.
This document provides an overview of the U.S. Food and Drug Administration's (FDA) responsibilities for regulating food. The FDA oversees all foods, with the exception of meat and poultry which are regulated by the USDA. The FDA enforces food safety through inspections and legal actions for adulterated or misbranded foods. Regulatory actions include voluntary recalls, seizures, fines, imprisonment, or injunctions against violators. The overall goal is to protect public health through enforcement of the Federal Food, Drug, and Cosmetic Act.
This document provides background information and context for a report on quantifying the destruction kinetics of alternative food processing technologies. It discusses how the amount of microbial inactivation during a process depends on factors like heating method, food properties, and microbial characteristics. For thermal processes, kinetic parameters like D- and z-values are used to model inactivation, but alternative technologies may require different parameters. Biological challenge tests can also quantify inactivation by inoculating a food with an indicator microbe and measuring reduction. The report aims to help characterize new processing technologies and determine appropriate indicators and parameters for evaluating their ability to inactivate foodborne pathogens.
James R. Coughlin has over 44 years of experience in food, chemical, nutritional and environmental toxicology and safety. He received his Ph.D. in Agricultural and Environmental Chemistry from UC Davis in 1979. He has since worked as a consultant and held various positions at companies including Kraft Foods and Environ International Corp, focusing on regulatory and toxicological evaluation of foods, chemicals and consumer products. He currently serves as the president of his own consulting firm, Coughlin & Associates. He is a member and leader of numerous professional societies related to food science and toxicology.
This curriculum vitae summarizes the educational and professional background of John Samuel Striffler. He received his Ph.D. in Physiology from the University of California, Davis in 1977 and has since held various research positions, teaching roles, and publications focused on physiology, nutrition, and diabetes. The CV details his extensive experience conducting research and studies on topics like insulin metabolism, chromium nutrition, and diabetes.
The Department of Nutritional Sciences at UW-Madison has a long history of researching nutrition to improve human and animal health. It was established in 1968 to focus specifically on the study of human nutrition and is now housed in the former Children's Hospital building. The department aims to understand nutrition through research, educate students, and share its findings through outreach. Its work affects communities worldwide by advancing knowledge on topics like preventing chronic diseases and alleviating malnutrition.
Handbook of Andrology
Contents
PREFACE
B. Robaire and P. Chan
LIST OF CONTRIBUTORS
FOREWORD
P. Troen
1. What are the components of the male reproductive system?
CNS, pituitary, testis, epididymis, prostate, seminal vesicles, scrotum,
penis
K.P. Roberts
2. What is the relationship among the various endocrine components
of the male reproductive system?
Hypothalamic-Pituitary-Testicular Axis, feedback loops
R. Swerdloff
3. How are communication signals read in the male reproductive
system?
Receptors for gonadotropins and androgens
I. Huhtaniemi
4. What compounds mediate communication within the testis? Where
and how are male-associated hormones produced?
Integration of the hypothalamus, pituitary and testis
B.R. Zirkin
5. How is the synthesis of testosterone regulated?
V. Papadopoulos
6. How are germ cells produced and what factors control their
production?
M. Nagano
7. What unique chromosomal events lead to the formation of a
haploid male germ cell?
M.A. Handel
8. How is the production Hormonal regulation and FSH
R.I. McLachlan
9. Are there epigenetic formation? What is cells?
Imprinting, DNA methylation
J.M. Trasler
10. What does the epididymis B.T. Hinton
11. What is the prostate G.S. Prins
12. How does semen analysis status of the male?
C. Wang
13. How is sperm chromatin doing such assessments?
Range of methods B. Robaire
14. What is sperm banking? in humans? Animals?
Sperm banking, consequences practice
S.A. Rothmann
15. How does the sperm fertilization take place?
Capacitation, acrosome egg activation
J.P. Evans and J.16. What determines maleness?
Sex determination, phenotype
D.W. Silversides and
XI
system?
vesicles, scrotum,
endocrine components
loops
reproductive
the testis? Where
control their
formation of a
8. How is the production of spermatozoa regulated?
Hormonal regulation of spermatogenesis: role of androgens
and FSH
R.I. McLachlan
9. Are there epigenetic events associated with male germ cell
formation? What is the role of genomic imprinting in male germ
cells?
Imprinting, DNA methylation
J.M. Trasler
10. What does the epididymis do and how does it do it?
B.T. Hinton
11. What is the prostate and what are its functions?
G.S. Prins
12. How does semen analysis assist in understanding the reproductive
status of the male?
C. Wang
13. How is sperm chromatin structure assessed? What is the value of
doing such assessments?
Range of methods that assess sperm chromatin quality
B. Robaire
14. What is sperm banking? When and how is it (or should it be) used
in humans? Animals?
Sperm banking, consequences of its use in animal and clinical
practice
S.A. Rothmann
15. How does the sperm make its way to the egg and how does
fertilization take place?
Capacitation, acrosome exocytosis, steps of sperm-egg interaction,
egg activation
J.P. Evans and J.L. Bailey
16. What determines maleness?
Sex determination, testis formation and the development of the male
phenotype
This document provides biographical and professional information about Steven Richard Myers. It outlines his educational background, including obtaining a B.S. in Biology/Chemistry from the University of Kentucky, a M.S. in Physiology from Marshall University, and a Ph.D. in Pharmacology from the University of Kentucky. It details his current position as a Professor in the Department of Pharmacology and Toxicology at the University of Louisville School of Medicine and lists his previous academic appointments. It also includes his professional memberships, honors received, and areas of research expertise.
This document provides biographical and professional information about Steven Richard Myers. It outlines his educational background, including obtaining a B.S. in Biology/Chemistry from the University of Kentucky, a M.S. in Physiology from Marshall University, and a Ph.D. in Pharmacology from the University of Kentucky. It details his current position as a Professor in the Department of Pharmacology and Toxicology at the University of Louisville School of Medicine and lists his previous academic appointments. It also includes his professional memberships, honors received, and areas of research expertise.
This document presents clinical guidelines for the identification, evaluation, and treatment of overweight and obesity in adults. It was developed by a panel of experts convened by the National Heart, Lung, and Blood Institute. The guidelines provide an overview of the health risks and economic costs of overweight and obesity. They also examine evidence from randomized controlled trials on effective weight loss treatments, including dietary therapy, physical activity, behavior therapy, pharmacotherapy, and surgery. The guidelines include recommendations on assessing and classifying overweight and obesity, evaluating health risks, setting goals for weight loss and maintenance, and strategies that healthcare professionals can employ to assist with weight loss therapy.
Shils Modern nutrition in health and disease 9th edMd.Nahian Rahman
This document provides a summary of the table of contents for the book "Modern Nutrition in Health and Disease 9th edition". It lists over 100 chapters organized into 6 parts that cover topics related to nutrition including: specific dietary components and their roles; nutrition integrated with biological systems; nutritional needs through the lifecycle; dietary and nutritional assessment; prevention and management of diseases; and adequacy, safety and oversight of the food supply. The summary provides a high-level overview of the breadth of topics and organization of the book without including detail on any individual chapter topics.
The document lists 33 references used in a paper or report. The references are listed in APA style and include journal articles, books, websites, and other sources related to pharmaceutical sciences. Many of the references are in Indonesian and relate to topics like drug solubility, nicotinamide, ketokonazole, dissolution testing, and pharmaceutical analysis techniques.
Major medical groups, experts call for an end to obesity-related stigmaΔρ. Γιώργος K. Κασάπης
This document presents a consensus statement from an international panel of experts aimed at ending stigma related to obesity. The panel reviewed evidence on the prevalence, harms, and causes of weight stigma. Weight stigma is common and can negatively impact physical and mental health. It also affects access to healthcare and treatments. While awareness of these issues is important, challenging deep-rooted beliefs requires a new public narrative on obesity based on current science. The panel used a modified Delphi process to develop consensus statements and recommendations to eliminate weight bias. They call on various stakeholders to pledge their commitment to ending weight stigma and discrimination.
The document provides information about the Bachelor of Science in Nutrition and Dietetics (BSND) program offered at Pangasinan State University in Lingayen Campus, Philippines. It discusses that the 4-year BSND program equips students with knowledge and skills in hospital nutrition, community nutrition, and food service. Students learn the principles and procedures of using food for therapeutic purposes to manage diseases. They are also taught techniques of food production, menu planning, purchasing, storage, preparation, food safety and cost control. The document further lists the career opportunities for BSND graduates such as clinical dietitians, food service managers, public health nutrition consultants, and teachers.
38 experts on bpa panel consensus statement. effects in animals and potential...ricguer
Un conjunto de 38 prestigiados científicos de todo el mundo alertan sobre el potencial nocivo y los impactos de exposición al Bisphenol A para la salud humana.
This document provides a summary of the book "Good Design Practices for GMP Pharmaceutical Facilities" edited by Andrew A. Signore and Terry Jacobs. The book discusses good design practices that should be followed for pharmaceutical manufacturing facilities to ensure compliance with Good Manufacturing Practices regulations. It covers topics such as facility layout, HVAC systems, cleaning and sanitization, and quality assurance aspects of facility design. The book is part of the "Drugs and the Pharmaceutical Sciences" series published by Informa Healthcare.
Tietz Fundamentals of Clinical Chemistry and Molecular Diagnostics ( PDFDrive...InsSilva801685
This document provides a table of contents for the book "Tietz Fundamentals of Clinical Chemistry and Molecular Diagnostics". The table of contents lists 50 chapters organized into 6 parts that cover topics such as principles of laboratory medicine, analytical techniques and instrumentation, analytes, pathophysiology, molecular diagnostics, and reference information.
Food Processing and Preservation Presentation.pptxdengejnr13
The presentation covers key areas on food processing and preservation highlighting the traditional methods and the current, modern methods applicable worldwide for both small and large scale.
This document provides a summary of a book titled "Green Tea: Health Benefits and Applications" by Yukihiko Hara. The book discusses the health benefits of green tea as well as applications of green tea. It is part of the Food Science and Technology book series published by Marcel Dekker, Inc.
This document provides information about an international handbook on foodborne pathogens. It was edited by Marianne D. Milotis and Jeffrey W. Bier, and published in 2003 by Marcel Dekker, Inc. It includes copyright information, cataloging details, editorial board members, and lists other books in the Food Science and Technology series. The handbook provides information on pathogenic microorganisms that can contaminate foods and cause illness.
This document is an edited collection of chapters on nephrotoxic mechanisms of drugs and environmental toxins. It contains contributions from over 100 experts in the fields of nephrology, pharmacology, toxicology, and pathology. The preface provides an overview of nephrotoxicity, noting that while many toxicants were developed to help mankind, prolonged or widespread use has revealed adverse kidney effects. It also discusses various mechanisms of renal injury, including physical/chemical interactions, immunological effects, metabolic alterations, and interference with cellular energetics or transport. The goal of the volume is to summarize current knowledge, identify unanswered questions, and stimulate new research into the complex ways toxins can damage the kidneys.
This document provides an overview of the U.S. Food and Drug Administration's (FDA) responsibilities for regulating food. The FDA oversees all foods, with the exception of meat and poultry which are regulated by the USDA. The FDA enforces food safety through inspections and legal actions for adulterated or misbranded foods. Regulatory actions include voluntary recalls, seizures, fines, imprisonment, or injunctions against violators. The overall goal is to protect public health through enforcement of the Federal Food, Drug, and Cosmetic Act.
This document provides background information and context for a report on quantifying the destruction kinetics of alternative food processing technologies. It discusses how the amount of microbial inactivation during a process depends on factors like heating method, food properties, and microbial characteristics. For thermal processes, kinetic parameters like D- and z-values are used to model inactivation, but alternative technologies may require different parameters. Biological challenge tests can also quantify inactivation by inoculating a food with an indicator microbe and measuring reduction. The report aims to help characterize new processing technologies and determine appropriate indicators and parameters for evaluating their ability to inactivate foodborne pathogens.
James R. Coughlin has over 44 years of experience in food, chemical, nutritional and environmental toxicology and safety. He received his Ph.D. in Agricultural and Environmental Chemistry from UC Davis in 1979. He has since worked as a consultant and held various positions at companies including Kraft Foods and Environ International Corp, focusing on regulatory and toxicological evaluation of foods, chemicals and consumer products. He currently serves as the president of his own consulting firm, Coughlin & Associates. He is a member and leader of numerous professional societies related to food science and toxicology.
This curriculum vitae summarizes the educational and professional background of John Samuel Striffler. He received his Ph.D. in Physiology from the University of California, Davis in 1977 and has since held various research positions, teaching roles, and publications focused on physiology, nutrition, and diabetes. The CV details his extensive experience conducting research and studies on topics like insulin metabolism, chromium nutrition, and diabetes.
The Department of Nutritional Sciences at UW-Madison has a long history of researching nutrition to improve human and animal health. It was established in 1968 to focus specifically on the study of human nutrition and is now housed in the former Children's Hospital building. The department aims to understand nutrition through research, educate students, and share its findings through outreach. Its work affects communities worldwide by advancing knowledge on topics like preventing chronic diseases and alleviating malnutrition.
Handbook of Andrology
Contents
PREFACE
B. Robaire and P. Chan
LIST OF CONTRIBUTORS
FOREWORD
P. Troen
1. What are the components of the male reproductive system?
CNS, pituitary, testis, epididymis, prostate, seminal vesicles, scrotum,
penis
K.P. Roberts
2. What is the relationship among the various endocrine components
of the male reproductive system?
Hypothalamic-Pituitary-Testicular Axis, feedback loops
R. Swerdloff
3. How are communication signals read in the male reproductive
system?
Receptors for gonadotropins and androgens
I. Huhtaniemi
4. What compounds mediate communication within the testis? Where
and how are male-associated hormones produced?
Integration of the hypothalamus, pituitary and testis
B.R. Zirkin
5. How is the synthesis of testosterone regulated?
V. Papadopoulos
6. How are germ cells produced and what factors control their
production?
M. Nagano
7. What unique chromosomal events lead to the formation of a
haploid male germ cell?
M.A. Handel
8. How is the production Hormonal regulation and FSH
R.I. McLachlan
9. Are there epigenetic formation? What is cells?
Imprinting, DNA methylation
J.M. Trasler
10. What does the epididymis B.T. Hinton
11. What is the prostate G.S. Prins
12. How does semen analysis status of the male?
C. Wang
13. How is sperm chromatin doing such assessments?
Range of methods B. Robaire
14. What is sperm banking? in humans? Animals?
Sperm banking, consequences practice
S.A. Rothmann
15. How does the sperm fertilization take place?
Capacitation, acrosome egg activation
J.P. Evans and J.16. What determines maleness?
Sex determination, phenotype
D.W. Silversides and
XI
system?
vesicles, scrotum,
endocrine components
loops
reproductive
the testis? Where
control their
formation of a
8. How is the production of spermatozoa regulated?
Hormonal regulation of spermatogenesis: role of androgens
and FSH
R.I. McLachlan
9. Are there epigenetic events associated with male germ cell
formation? What is the role of genomic imprinting in male germ
cells?
Imprinting, DNA methylation
J.M. Trasler
10. What does the epididymis do and how does it do it?
B.T. Hinton
11. What is the prostate and what are its functions?
G.S. Prins
12. How does semen analysis assist in understanding the reproductive
status of the male?
C. Wang
13. How is sperm chromatin structure assessed? What is the value of
doing such assessments?
Range of methods that assess sperm chromatin quality
B. Robaire
14. What is sperm banking? When and how is it (or should it be) used
in humans? Animals?
Sperm banking, consequences of its use in animal and clinical
practice
S.A. Rothmann
15. How does the sperm make its way to the egg and how does
fertilization take place?
Capacitation, acrosome exocytosis, steps of sperm-egg interaction,
egg activation
J.P. Evans and J.L. Bailey
16. What determines maleness?
Sex determination, testis formation and the development of the male
phenotype
This document provides biographical and professional information about Steven Richard Myers. It outlines his educational background, including obtaining a B.S. in Biology/Chemistry from the University of Kentucky, a M.S. in Physiology from Marshall University, and a Ph.D. in Pharmacology from the University of Kentucky. It details his current position as a Professor in the Department of Pharmacology and Toxicology at the University of Louisville School of Medicine and lists his previous academic appointments. It also includes his professional memberships, honors received, and areas of research expertise.
This document provides biographical and professional information about Steven Richard Myers. It outlines his educational background, including obtaining a B.S. in Biology/Chemistry from the University of Kentucky, a M.S. in Physiology from Marshall University, and a Ph.D. in Pharmacology from the University of Kentucky. It details his current position as a Professor in the Department of Pharmacology and Toxicology at the University of Louisville School of Medicine and lists his previous academic appointments. It also includes his professional memberships, honors received, and areas of research expertise.
This document presents clinical guidelines for the identification, evaluation, and treatment of overweight and obesity in adults. It was developed by a panel of experts convened by the National Heart, Lung, and Blood Institute. The guidelines provide an overview of the health risks and economic costs of overweight and obesity. They also examine evidence from randomized controlled trials on effective weight loss treatments, including dietary therapy, physical activity, behavior therapy, pharmacotherapy, and surgery. The guidelines include recommendations on assessing and classifying overweight and obesity, evaluating health risks, setting goals for weight loss and maintenance, and strategies that healthcare professionals can employ to assist with weight loss therapy.
Shils Modern nutrition in health and disease 9th edMd.Nahian Rahman
This document provides a summary of the table of contents for the book "Modern Nutrition in Health and Disease 9th edition". It lists over 100 chapters organized into 6 parts that cover topics related to nutrition including: specific dietary components and their roles; nutrition integrated with biological systems; nutritional needs through the lifecycle; dietary and nutritional assessment; prevention and management of diseases; and adequacy, safety and oversight of the food supply. The summary provides a high-level overview of the breadth of topics and organization of the book without including detail on any individual chapter topics.
The document lists 33 references used in a paper or report. The references are listed in APA style and include journal articles, books, websites, and other sources related to pharmaceutical sciences. Many of the references are in Indonesian and relate to topics like drug solubility, nicotinamide, ketokonazole, dissolution testing, and pharmaceutical analysis techniques.
Major medical groups, experts call for an end to obesity-related stigmaΔρ. Γιώργος K. Κασάπης
This document presents a consensus statement from an international panel of experts aimed at ending stigma related to obesity. The panel reviewed evidence on the prevalence, harms, and causes of weight stigma. Weight stigma is common and can negatively impact physical and mental health. It also affects access to healthcare and treatments. While awareness of these issues is important, challenging deep-rooted beliefs requires a new public narrative on obesity based on current science. The panel used a modified Delphi process to develop consensus statements and recommendations to eliminate weight bias. They call on various stakeholders to pledge their commitment to ending weight stigma and discrimination.
The document provides information about the Bachelor of Science in Nutrition and Dietetics (BSND) program offered at Pangasinan State University in Lingayen Campus, Philippines. It discusses that the 4-year BSND program equips students with knowledge and skills in hospital nutrition, community nutrition, and food service. Students learn the principles and procedures of using food for therapeutic purposes to manage diseases. They are also taught techniques of food production, menu planning, purchasing, storage, preparation, food safety and cost control. The document further lists the career opportunities for BSND graduates such as clinical dietitians, food service managers, public health nutrition consultants, and teachers.
38 experts on bpa panel consensus statement. effects in animals and potential...ricguer
Un conjunto de 38 prestigiados científicos de todo el mundo alertan sobre el potencial nocivo y los impactos de exposición al Bisphenol A para la salud humana.
This document provides a summary of the book "Good Design Practices for GMP Pharmaceutical Facilities" edited by Andrew A. Signore and Terry Jacobs. The book discusses good design practices that should be followed for pharmaceutical manufacturing facilities to ensure compliance with Good Manufacturing Practices regulations. It covers topics such as facility layout, HVAC systems, cleaning and sanitization, and quality assurance aspects of facility design. The book is part of the "Drugs and the Pharmaceutical Sciences" series published by Informa Healthcare.
Tietz Fundamentals of Clinical Chemistry and Molecular Diagnostics ( PDFDrive...InsSilva801685
This document provides a table of contents for the book "Tietz Fundamentals of Clinical Chemistry and Molecular Diagnostics". The table of contents lists 50 chapters organized into 6 parts that cover topics such as principles of laboratory medicine, analytical techniques and instrumentation, analytes, pathophysiology, molecular diagnostics, and reference information.
Food Processing and Preservation Presentation.pptxdengejnr13
The presentation covers key areas on food processing and preservation highlighting the traditional methods and the current, modern methods applicable worldwide for both small and large scale.
Plant Power: Why You Should Consider Switching to Plant-Based ProteinsAng Chong Yi
In a world where dietary choices impact both our health and the environment, the rise of plant-based proteins is a welcome shift but Ang Chong Yi-the top reasons to switch to Plant-Based Proteins because these green warriors not only nourish our bodies but also contribute to the restoration of our planet. Let’s explore the science, benefits, and delicious possibilities of embracing plant power.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
2. FOOD SCIENCE TEXT SERIES
The Food Science Text Series provides faculty with the leading teaching tools. The
Editorial Board has outlined the most appropriate and complete content for each food
science course in a typical food science program, and has identified textbooks of the
highest quality, written by leading food science educators.
EDITORIAL BOARD
Series Editor
Dennis R. Heldman, Professor of Food Engineenug, Department of Food Science and
Director of Cooperative Research & Development Program, Center for Advanced Food
Technology, Rutgers, The State University of New Jersey.
Board Members
Richard W. Hartel, Professor of Food Engineering, Department of Food Science, University
of Wisconsin.
Hildegarde Heymann, Professor of Sensory Science, Department of Food Science &
Technology, University of California-Davis.
Joseph H. Hotchkiss, Professor, Institute of Food Science and Institute for Comparative
and t:nvironmental Toxicology, and Chair, Food Science Department, Cornell
University.
James M. Jay, Professor Emeritus, Department of Nutrition and Food Science, Wayne Stale'
University and Adjunct Professor, Univer~ty of Nevada-La~ Vegas.
Kenneth Lee, Professor and Chair. Department of Food Science and Tt:chnology, Thl' Ohio
StOlte University.
Norman G. Marriott, Emeritus Professor & Extension Food Scientist, Department of Food
Scit:mcc and Technot)gy, Virginia Polytechnic and Statt' University
Joseph Montecalvo, Jr., Professor, Department of Food Science and Nutrition, California
Polytechnic and State Unive~ity-San Luis Obispo.
S. Suzanne Nielsen, Professor '1f food Science, Department of Food Science, Purdue
University.
J. Antonio Torres, Associate Professor of Food Science, Department of Food Scimcc and
Technology, Oregon State University.
Titles
Elementary Food Science, Fourth Edition, Ernest R. Vieira (1996)
Essentials of Food Sanitation, Nonnan G. Marriott (1997)
Essentials of food Science, Second Edition, Vickie A. Vaclavik and Elizabeth W Christian
(2003)
Food Analysis, Third Edition, 5. Suzanne NidsC'n (2003)
Food Analysis Laboratory Manual, S. Suzanne Nielsen (2003)
Food Science, Fifth Edition, Norman N. Potter and Joseph H. Hotchki:;s (1995)
Fundamentals of food Process Engineering. Se-cond Edition, Romeo T. Toledo (1990)
Introduction to Food Process Engineering, P. G. Smith (2003)
Modem Food Microbiology, Sixth Edition, james M. Jay (2000)
Principles of Food Chemistry, Third Edition, John M. deMan (1YY9)
Principles of Food Processing, Dennis R. Heldman and Richard W. Hartel (1997)
Principles of Food Sanitation, Fourth Edition, Norman G. Marriott (1999}
Sensory Evaluation of Food: Principles and Practices, Harry T. Lawless and Hildegarde
Heymann (1998)
3. Food Analysis
Third Edition
edited by
5. Suzanne Nielsen
Purdue University
West Lafayette, Indiana
KLUWER ACADEMIC/PLENUM PUBLISHERS
New York • Boston • Dordrecht • London • Moscow
4. ISBN. 0-30~>-474Y5-il
Library of Congress Cataloging-in-Publication Data
Food an<~ly~is/edited by S. Suzannt> l"ielscn.-3rd ed.
p. em.
Includes bibliographical referenct>s and index.
ISBN 0-306-47495-6
L Fo(>d-An;:~p;is. !. Niel:<1.'n, S. Su:r.~nnl:'.
TX545 .F54 2003
664'.07-dc21
20021140664
- - - - - - - - - - - -
J"~2D():I Klmver icndt•mic I Plenum Publi~her~. Nt•w York
2J3 Sprin~ Slrt't'l, Nt'w Ynrk, Nt•w York 11l013
http:// www.wk,lp.com
[() 9 8 7 h 5 4 ~ 2
All righb n~~t·rved
No part ot this book mav bl· reprodl.Ked, ~toned in a rt'trievJI svstem, or tran~mitted in a1w form M
by any mc,1ns, electrvni~, mechanic,!I. photocupying, microfilming, renwd1ng, or oth.--rwi~e: wtthJUt
writtt'n pcrmbsion !rum the Publisher, with thl· l'H<.'ption ol ,my maU'ri,l] ~uppl;ed specifically lor the
purptN' of being entered and executt~d on a nn11put<•r ~ystem, for exch,,~J e us~_· by the purchaser ,,r
lht• work.
l'ermis~ion~ for book~ publi~hed in FuropP: perl!iio-;imrs@;wkap.lll
Pt•nnissi(>n~ for buub publi~;hed in the United StMe~ of Am1'rica: pnmi~~il>ll~~wlmp.cm>l
Printed in the United State~ of America
5. Contents
Contributing Auii!Vrs vii
Preface and Ack!ww/edgments IX
List of Abbreviation~ xi
Part I. General Information
1. Introduction tu Food Analysis 3
5. Suza11nc Nit'lsen
2. United States Government Regulations and
International Standards Related to Food
1mlysis 15
5. SUZII/11/C Nielsen
:1. Nutrition Labl'iinp; 35
S. Suzanne Niclsctt and Uoyd E. Metzger
4. Evaluation nf Analytical Dota 51
f. Scot/ Smith
5. Sampling and Sample Prep;uation 65
A11drew Proclor und fmn-Fmtl(ois
Meul/enl'f
Part II. Compositional Analysis of Foods
6. Moisture and Total Solids Analysis Hl
Robert L. Bradley, Jr.
7. Ash Analysis 103
Le11iel H. Harbcrs and S. Suzanne Nielsm
K Crude Fat Analysis 113
David B. Min and Jeff M. Boff
9. Protein Analysis 131
Sam K. C. Chang
10. Carbohydrate Analysis 143
fames N. BeMiller
11. Vitamin Analysis 175
Ronald R. Eitenmiller and
W. 0. Landen, Jr.
12. Mineral Analysis 189
Charles E. Carpenter rmd
Delay G. Hendricks
Part Ill. Chemical Properties and
Characteristics of Foods
13. pH and Titratable Acidity 207
George D. Sadler arui Patricia A. Murp!Jy
14. Fat Characterization 227
Oscar A. Pike
, 15. Protein Separation and Charactt'rization
Procedures 247
Denise M. Smitli
16. Application of Enzymes in Food
Analysis 269
Joseph R. Powers
17. Immunoassays 2H7
Pder Spoms
18. Agricultural Biotechnology (CMO)
Methods of Analysis 301
Annl' R. Bridges, Kimberly M. Magin. and
]ames W Stave
19. Analysis of Pesticide, Mycotoxin, and
Drug Residues in Foods 315
William D. Marshall
20. Analysis for Extraneous Matter 341
fohn R. Pedersen
21. Determination of Oxygen Demand 351
Yong D. Hang
v
6. vi
Part IV. Spectroscopy
22. Basic Principles of Spectroscopy 359
Michael H. Penner
23. Ultraviolet, Visible, and Fluorescence
Spectroscopy 371
Michael H. Penner
24. Infrared Spectroscopy 387
Randy L. Wehling
25. Atomic Absorption and Emission
Spectroscopy 401
Dennis D. Miller and Michael A. Rutzke
26. Mass Spectrometry 423
f. Scott Smith and Rohan A. Thakur
Part V. Chromatography
27. Basic Principles of Chromatography 437
Mary Ann Rounds and S. Suzanne Nielsen
Contents
28. High Performance Liquid Chromatography 461
Mary Ann Rounds and ]esse F. Gregory, III
29. Gas Chromatography 479
Gary A. Reineccius
"'l Part VI. Physical Properties of Foods
· 30. Rheological Principles for Food Analysis 503
Christopher R. Daubert and E. Allen Foegeding
31-. Thermal Analysis 517
Timothy W. Schenz
32. Color Analysis 529
F. Jack Francis
Index 543
7. Contributing Authors
James N. BeMiller
Department of Food Science
Purdue University
West Lafayette, Indiana 47907-1160
Jeff M. Boff
Department of Food Science and Technology
The Ohio State University
Columbus, Ohio 43210
Robert L. Bradley, Jr. (retired)
Formerly, Department of Food Science
University of Wisconsin
Madison, Wisconsin 53706
Anne R. Bridges
Medallion Laboratories
General Mills
Minneapolis, Minnesota 55427
Chacles E. Carpenter
Department of Nutrition and Food Sciences
Utah State University
Logan, Utah 84322-8700
Sam K. C. Chang
Departml.!nt of Cereal and Food Science~>
North Dakota State University
Fargo, North Dakota 58105
Christopher R. Daubert
Department of Food Science
North Carolina State University
Raleigh, North Carolina 27695-7624
Ronald R. Eitenmiller
Department of Food Science
University of Georgia
Athens, Georgia 30602
E. Allen Foegeding
Department of Food Science
North Carolina State University
Raleigh, North Carolina 27695-7624
F. Jack Francis (retired)
Formerly, Department of Food Science
University of Massachusetts
Amherst, Massachusetts 01003
Jesse F. Gregory, III
Department of Food Science and Human Nutrition
University of Florida
Gainesville, Florida 32611-0370
YongD.Hang
Department of Food Science and Technology
Cornell University
Geneva, New York 14456
Leniel H. Harbers (retired)
Formerly, Department of Animal Sciences and
Industry
Kansas State University
Manhattan, Kansas 66506-1600
Deloy G. Hendricks
Department of Nutrition and Fond Sciences
Utah State University
Lo~an, Utah 84322-~70(}
W. 0. Landen, Jr.
Department of Food Science
University of Georgia
Athens, Georgia 30601
Kimberly M. Magin
Monsanto Co.
St. Louis, Missouri 63198
William D. Marshall
Department of Food Science and Agricultural
Chemistry
MacDonald Campus of McGill University
St.-Anne-de-Bellevue, Quebec H9X 3V9
Canada
Lloyd E. Metzger
Department of Food Science and Nutrition
University of Minnesota
St. Paul_ Minnesota 55108-6099
Jean-Fran.;ois Meullenet
Department of Food Science
University of Arkansas
Fayetteville, Arkansas 72703
vii
8. viii
Dennis D. Miller
Department of Food Science
Cornell University
Ithaca, New York 14853-7201
David B. Min
Department of Food Science and Technology
The Ohio State University
Columbus, Ohio 43210
Patricia A. Murphy
Department of Food Science and Human Nutrition
Iowa State University
Ames, Iowa 50011
S. Suzanne Nielsen
Department of Food Science
Purdue University
West Lafayette, Indiana 47907-1160
John R. Pedersen (retired)
Formerly, Department of Grain Science and Industry
Kansas State University
Manhattan, Kansas 66506-2201
Michael H. Penner
Department of Food Science and Technology
Oregon State University
Corvallis, Oregon 97331-6602
Oscar A. Pike
Department of Nutrition, Dietetics, and Food Science
Brigham Young University
Provo, Utah 84602
Joseph R. Powers
Department of Food Science and Human Nutrition
Washington State University
Pullman, Washington 99164-51R4
Andrew Proctor
Department of Food Science
University of Arkansas
Fayetteville, Arkansas 72703
Gary A. Reineccius
Department of Food Science and Nutrition
University of Minnesota
St. Paul, Minnesota 55108-6099
Mary Ann Rounds (deceased)
Department of Physics
Purdue University
West Lafayette, Indiana 47907
Michael A. Rutzke
Contributing Authors
U.S. Plant, Soil, and Nutrition Laboratory
USDA/ARS
Cornell University
Ithaca, NY 14853
George D. Sadler
National Center for Food Safety and Technology
Illinois Institute of Technology
Summit-Argo, Illinois 60501
Timothy W. Schenz
Abbott Laboratories
Ross Products Division
Columbus, Ohio 43216
Denise M. Smith
Department of Food Science and Toxicology
University of Idaho
Moscow, [daho R3844-2201
J. Scott Smith
Department of Animal Sciences and Industry
Kansas State University
Manhattan, Kansas 66506-1600
Peter Sporns
Department of Agriculture, Food & Nutritional
Science
University of Alberta
Edmonton, Alberta T6G2P5
Canada
James W. Stave
Strategic Diagnostics Inc.
Newark, Deleware 19713
Rohan A. Thakur
Finnigan Corporation: A Thermo Quest Company
San Jose, California 95134-1991
Randy L. Wehling
Department of Food Science and Technology
University of Nebraska
Lincoln, Nebraska 68583-0919