Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part
Oils and fats are almost ubiquitous in food processing - whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to th
This book provides a broad source of reference on oils and fats chemistry for graduates entering the food and oleochemical industries, postgraduate researchers and nutritionists. It offers a point of
This is a book for oils and fats chemists and technologists in the food and oleochemical industries, chemical engineers in the processing industry, nutritionists and seed technologists.
Where does the name Britain come from and who gave it? The astronomer Pytheas of Massalia (Marseille) exploring the North Atlantic in the 320s B.C. discovered, measured, circumnavigated and named Bri
The Anglo-Catholic movement within the Church of England enjoyed a golden era beginning in the aftermath of the First World War and continuing to the middle of the twentieth-century. Its influence wa
Many churches are developing their healing ministry. Besides the familiar forms - intercessions in church, sick Communions, visits to homes and hospitals - public services of prayer with the laying on
The Encyclopedia of Science Education provides a comprehensive reference work covering the range of methodologies, perspectives, foci, and cultures of this field of inquiry, and to do so via contribut
Spectral Properties of Lipids and Lipid Synthesis and Manufacture offer essential professional- and reference-level information about lipids for those in the food science and food quality assurance/au
This work aims to provide teachers at all levels and in all subjects with a greater range of practical methods for probing their students' understanding. These probes are presented in the manner of a
Researchers at universities and companies in Europe, the US, and Malaysia consider the production and use of oil and fat from vegetables and animals, which are used primarily for human food and animal
The issues analyzed in this book explore a range of questions that impact the sustainability of Australia's rural and regional education. Divided into three sections - university education, school edu
Assessment is a fundamental issue in research in science education, in curriculum development and implementation in science education as well as in science teaching and learning.This book takes a broa
Over the past twenty years, much has been written about the knowledge bases thought necessary to teach science. Shulman has outlined seven knowledge domains needed for teaching, and others, such as Ta
Extensively revised, reorganized, and expanded, the third edition of the industry standard, The Lipid Handbook reflects many of the changes in lipid science and technology that have occurred in the la
