01245nam a2200361 i 450099100086382970753620020507174755.0960514s1979 de ||| | eng 3540095489b10767952-39ule_instLE01303495ExLDip.to Matematicaeng512.4AMS 03C05AMS 08A45AMS 16BHaley, David K.58978Equational compactness in rings :with applications to the theory of topological rings /David K. HaleyBerlin :Springer-Verlag,1979iii, 167 p. ;25 cm.Lecture notes in mathematics,0075-8434 ;745Bibliography: p. [161]-165.Includes indexAssociative ringsCommutative ringsEquational compactnessTopological rings.b1076795223-02-1728-06-02991000863829707536LE013 16B HAL11 (1979)12013000047775le013-E0.00-l- 00000.i1086453228-06-02Equational compactness in rings80752UNISALENTOle01301-01-96ma -engde 0105482nam 2200745 a 450 991014484650332120200520144314.01-282-34241-X97866123424170-470-69879-90-470-69826-8(CKB)1000000000687692(EBL)470211(SSID)ssj0000288323(PQKBManifestationID)11224617(PQKBTitleCode)TC0000288323(PQKBWorkID)10373231(PQKB)10006380(Au-PeEL)EBL470211(CaPaEBR)ebr10297903(CaONFJC)MIL234241(Perlego)2751169(OCoLC)264621013(MiAaPQ)EBC470211(EXLCZ)99100000000068769220010803d2002 uy 0engur|n|---|||||txtccrAdverse reactions to food the report of a British Nutrition Foundation task force /edited by Judith Buttriss1st ed.Osney Mead, Oxford ;Malden, Mass. Blackwell Sciencec20021 online resource (254 p.)THEi Wiley ebooksDescription based upon print version of record.0-632-05547-2 Includes bibliographical references (p. 195-221) and index.Adverse Reactions to Food; Contents; Foreword; Terms of Reference; Task Force Membership; 1 Introduction and Definitions; 1.1 Introduction; 1.2 Food intolerance; 1.2.1 Allergic reactions; 1.2.2 Enzymic reactions; 1.2.3 Pharmacological reactions; 1.2.4 Other non-defined idiosyncratic responses; 1.3 Food aversion; 1.3.1 Food avoidance; 1.4 Food poisoning; 1.4.1 Chemical food poisoning; 1.4.2 Foodborne bacterial gastroenteritis; 1.4.3 Food vehicles; 1.4.4 Foodborne viral gastroenteritis; 1.5 Key points; Appendix A Classification of adverse reactions to foods; 2 The Immune System2.1 Introduction2.2 The immune system; 2.3 Innate immunity; 2.4 Adaptive immunity; 2.4.1 Anatomy and cells of adaptive immunity; 2.4.2 Clonal expansion of lymphocytes; 2.4.3 B cells, immunoglobulins and humoral immunity; 2.4.4 T cells and cell mediated immunity; 2.4.5 The generation of effector T cells; 2.4.6 Effector CD4+ T cells; 2.4.7 Effector mechanisms of Th1 mediated immunity; 2.4.8 Effector mechanisms of Th2 mediated immunity; 2.5 Allergy; 2.5.1 IgE mediated allergy; 2.5.2 Clinical patterns of IgE mediated allergy; 2.5.3 Non-IgE/T cell mediated allergy2.6 Why do food antigens fail to produce a detrimental immune response?2.6.1 Oral tolerance/true immunological tolerance; 2.6.2 Mechanisms of oral tolerance; 2.6.3 Factors influencing oral tolerance; 2.6.4 Immunological acceptance; 2.7 Conclusion; 3 Nutrition and the Immune System; 3.1 Introduction; 3.2 Impact of infection on nutrient status; 3.2.1 Infection is characterised by anorexia; 3.2.2 Infection is characterised by nutrient malabsorption and loss; 3.2.3 Infection is characterised by increased resting energy expenditure3.2.4 Infection is characterised by altered metabolism and redistribution of nutrients3.3 Protein-energy malnutrition and immune function; 3.4 The influence of individual micronutrients on immune function; 3.4.1 Vitamin A; 3.4.2 Carotenoids; 3.4.3 Vitamin B6; 3.4.4 Vitamin C; 3.4.5 Vitamin E; 3.4.6 Zinc; 3.4.7 Copper; 3.4.8 Iron; 3.4.9 Micronutrient combinations and resistance to infection; 3.4.10 Micronutrients and HIV infection; 3.4.11 Micronutrients and asthma; 3.5 Dietary fat and immune function; 3.5.1 Fatty acids in the human diet; 3.5.2 Amount of dietary fat and immune function3.5.3 Eicosaniods: a link between fatty acids and the immune system3.5.4 Linoleic acid and immune function; 3.5.5 a-Linolenic acid and immune function; 3.5.6 Fish oil and immune function; 3.5.7 Dietary fat and Th1 skewed immunological diseases; 3.5.8 Fatty acids and Th2 skewed immunological diseases; 3.6 Dietary amino acids and related compounds and immune function; 3.6.1 Sulphur amino acids and glutathione; 3.6.2 Arginine; 3.6.3 Glutamine; 3.7 Probiotics, immune function and allergy; 3.7.1 The theoretical basis for the use of probiotics; 3.7.2 Probiotics and immune function3.7.3 Probiotics and allergyContinuing the exciting series of BNF Task Force Reports, Adverse Reactions to Foods covers in depth food allergy, food intolerance, nutrition and the immune system and autoimmune disease. Chaired by Professor Dame Barbara Clayton, task force members have provided cutting edge information, which is a must-have reference for a whole range of professionals including dietitians, nutritionists, health visitors, family practitioners, nursing practitioners and many other health professionals.THEi Wiley ebooks.Food allergyMalabsorption syndromesFoodToxicologyNutritionally induced diseasesFood allergy.Malabsorption syndromes.FoodToxicology.Nutritionally induced diseases.616.97/5Buttriss Judith875261British Nutrition Foundation.MiAaPQMiAaPQMiAaPQBOOK9910144846503321Adverse reactions to food2166028UNINA