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1. |
Record Nr. |
UNINA9910462274803321 |
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Autore |
Grave Riccardo Dalle |
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Titolo |
Multistep cognitive behavioral therapy for eating disorders [[electronic resource] ] : theory, practice, and clinical cases / / Riccardo Dalle Grave |
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Pubbl/distr/stampa |
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Lanham, : Jason Aronson, 2013 |
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ISBN |
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1-283-84717-5 |
0-7657-0928-7 |
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Descrizione fisica |
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1 online resource (357 p.) |
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Disciplina |
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Soggetti |
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Eating disorders - Treatment |
Cognitive therapy |
Behavior therapy |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Contents; Introduction; I: Multistep Cognitive Behavioral Therapy for Eating Disorders; 1 Eating Disorders; 2 The Cognitive Behavioral Theory of Eating Disorders; 3 Multistep CBT-E for Eating Disorders; 4 Assessing and Preparing Patients for Multistep CBT-E; 5 Step 1: Outpatient CBT-E; 6 Step 2: Intensive Outpatient CBT-E; 7 Step 3: Inpatient CBT-E; 8 Multistep CBT-E for Adolescents; II: Case Studies; 9 Case Study A: Outpatient CBT-E; 10 Case Study B: Intensive Outpatient CBT-E; 11 Case Study C: Inpatient CBT-E; Conclusion; Appendix; References; Index; About the Author |
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Sommario/riassunto |
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Multistep Cognitive Behavioral Therapy for Eating Disorders describes a novel model of cognitive behavior therapy (CBT) for eating disorders called multistep CBT-E (Enhanched) applicable to three different levels of care: outpatient, intensive outpatient, and inpatient). The book illustrates how to build a CBT multidisciplinary team and the practical application of multistep CBT-E, providing a detailed description of three clinical cases treated at different levels of care in real-world clinical settings.<spa |
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2. |
Record Nr. |
UNINA9910830200503321 |
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Titolo |
Advances in dairy ingredients [[electronic resource] /] / edited by Geoffrey W. Smithers, Mary Ann Augustin |
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Pubbl/distr/stampa |
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Ames, Iowa, : John Wiley & Sons, : Institute of Food Technologists, 2013 |
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ISBN |
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1-5231-1125-9 |
1-118-44820-0 |
1-118-44826-X |
1-283-86919-5 |
1-118-44827-8 |
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Descrizione fisica |
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1 online resource (351 p.) |
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Collana |
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Institute of Food Technologists series |
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Altri autori (Persone) |
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SmithersGeoffrey W |
AugustinM. A |
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Disciplina |
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Soggetti |
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Dairy products industry - Technological innovations |
Milk trade - Technological innovations |
Dairy processing |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Title page; Copyright page; Titles in the IFT Press series; Contents; Contributors; Preface; 1: Dairy Protein Powders; 1.1 Introduction; 1.2 Extraction of Milk Proteins; 1.2.1 Milk proteins; 1.2.2 Separation of proteins; 1.2.3 Pretreatment of milk; 1.3 Drying Principles; 1.3.1 Roller drying; 1.3.2 Spray drying and fluid bed drying/cooling; 1.4 Drying of Dairy Proteins; 1.4.1 Heat treatment; 1.4.2 Water transfer; 1.4.3 Energy consumption; 1.5 Powder Properties; 1.5.1 Powder structure; 1.5.2 Particle size distribution; 1.5.3 Powder density; 1.5.4 Flowability |
1.5.5 Rehydration of dairy protein powders1.6 Conclusion; References; 2: Lactose: Chemistry, Processing, and Utilization; 2.1 Introduction; 2.2 Forms and Properties of Lactose; 2.2.1 Types of lactose; 2.2.2 Mutarotation; 2.2.3 Solubility and supersaturation; 2.2.4 Properties of lactose crystals; 2.3 Manufacture of Lactose; 2.3.1 Industrial processes for α-lactose monohydrate; 2.3.2 Creation of amorphous lactose |
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during the α-lactose monohydrate manufacturing process; 2.3.3 Crystallization theory and research trends; 2.3.4 Effect of impurities on lactose crystal growth |
2.4 Effect of Moisture on Lactose in the Solid State2.4.1 Moisture-induced crystallization of amorphous lactose; 2.4.2 Effect of moisture on the crystalline forms of lactose; 2.4.3 Effect of moisture and amorphous lactose content in lactose-rich dairy powders; 2.5 Lactose Applications; 2.6 Summary; References; 3: Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential; 3.1 Introduction; 3.2 Origin and Function of the MFGM; 3.3 Composition and Structure of the MFGM; 3.3.1 Lipids of the milk fat globule membrane |
3.3.2 Milk fat globule membrane proteins3.4 Health Benefits of the Milk Fat Globule Membrane; 3.4.1 Anticancer properties of MFGM; 3.4.2 Antimicrobial and antiviral properties of the MFGM; 3.4.3 MFGM and lactic acid bacteria binding; 3.5 Technical Aspects and Foods Based on MFGM; 3.5.1 Emulsifying and stabilizing properties of MFGM; 3.5.2 Potential delivery systems derived from MFGM; 3.5.3 MFGM components as part of food systems; 3.5.4 Isolation of the MFGM; 3.6 MFGM: A Novel Product from Dairy Products |
3.7 Methodology to Monitor the Biological Activity of the MFGM Before and After Processing3.7.1 Atomic force microscopy; 3.7.2 Confocal laser scanning microscopy; 3.7.3 Laser tweezers and the MFGM; 3.8 The Future of MFGM and Its Components; Acknowledgments; References; 4: Biofunctional Dairy Protein Fractions; 4.1 Introduction; 4.2 Physiologically Active Peptides from Milk; 4.2.1 Antihypertensive peptides; 4.2.2 Biological role of antithrombotic peptides; 4.2.3 Biological role of immunomodulatory peptides; 4.2.4 Biological role of opioid receptor-binding peptides |
4.2.5 Biological role of metal-binding peptides |
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Sommario/riassunto |
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Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around |
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3. |
Record Nr. |
UNINA9910298506803321 |
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Titolo |
Innovation Policy : A Practical Introduction / / edited by Nicholas S. Vonortas, Phoebe C. Rouge, Anwar Aridi |
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Pubbl/distr/stampa |
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New York, NY : , : Springer New York : , : Imprint : Springer, , 2015 |
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ISBN |
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Edizione |
[1st ed. 2015.] |
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Descrizione fisica |
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1 online resource (129 p.) |
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Collana |
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SpringerBriefs in Entrepreneurship and Innovation, , 2195-5824 |
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Disciplina |
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330 |
338.9 |
338926 |
658421 |
658514 |
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Soggetti |
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Technological innovations |
Entrepreneurship |
New business enterprises |
Economic development |
Economic policy |
Innovation and Technology Management |
Economic Development, Innovation and Growth |
Economic Policy |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references. |
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Nota di contenuto |
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Ch 1 Introduction -- Ch 2 Fundamentals of Innovation Policy for Growth and Development -- Ch 3 University Entrepreneurship: A Survey of US Experience -- Ch 4 Strategic Alliances/Knowledge-Intensive Partnerships -- Ch 5 Clusters/Science Parks/Knowledge Business Incubators -- Ch 6 High-Risk Finance -- Ch 7 Intellectual Property, Standards. . |
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Sommario/riassunto |
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This book provides a concise introduction to important aspects of contemporary innovation policy, with particular emphasis on its impact on economic growth and development. It addresses a non-specialist audience interested in quickly building background knowledge, getting familiar with the terminology, and understanding core concerns and |
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debates in this area of policy. The book has its origins in a more extensive report to the World Bank prepared to impart background information to middle- and upper-level policy decision-makers and analysts as well as stakeholders from industry and universities from developing countries prior to engaging in intensive “how-to” policy training. Our audience also includes upper-level undergraduate and graduate students embarking on the study of innovation policy. Featuring contributions from leading scholars and policy experts, this volume references critical readings presents a wide array of data, on the following topics: Fundamentals of Innovation Policy for Growth and Development University Entrepreneurship Strategic Alliances / Knowledge-Intensive Partnerships Clusters / Science Parks / Knowledge Business Incubators High Risk Finance Intellectual Property, Standards. |
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