00657nam 2200157z- 450 9910712301303321(CKB)5470000002491104(EXLCZ)99547000000249110420230509c1938uuuu -u- -engSurface water supply of the United States, 1937. Part 14, Pacific slope basins in Oregon and lower Columbia River BasinUnited States Department of the Interior, Geological SurveyWashington, D.CBOOK9910712301303321Surface water supply of the United States, 1937. Part 14, Pacific slope basins in Oregon and lower Columbia River Basin3277956UNINA02645nam 2200445 450 991079403650332120220207224644.01-61537-310-1(CKB)4100000011254295(MiAaPQ)EBC6200980(EXLCZ)99410000001125429520200915d2020 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierPocket guide to LGBTQ mental health understanding the spectrum of gender and sexuality /edited by Petros Levounis, Eric YarbroughWashington, District of Columbia :American Psychiatric Association Publishing,[2020]©20201 online resource (xi, 201 pages) illustrations1-61537-275-X Lesbian : The L in LGBTQ2IAPA / Daena L. Petersen, Mary E. Barber, Nix Zelin, Eric Yarbrough -- Gay : The G in LGBTQ2IAPA / Ahmad A. Mohammad, Eric Yarbrough -- Bisexual : The B in LGBTQ2IAPA / Sarah Noble -- Transgender : The T in LGBTQ2IAPA / Murat Altinay -- Queer : The First Q in LGBTQ2IAPA / Sam Marcus, E.K. Breitkopf -- Questioning : The Second Q in LGBTQ2IAPA / Mark Joseph Messih -- Intersex : (Disorder of Sex Development): The I in LGBTQ2IAPA / Adrian Jacques H. Ambrose -- Asexual : The First A in LGBTQ2IAPA / Selale Gunal, Petros Levounis -- Pansexual : The P in LGBTQ2IAPA / Victoria Formosa -- Ally : The Second A in LGBTQ2IAPA / Angeliki Pesiridou, Serena M. Chang."The Pocket Guide for Understanding LGBTQ Mental Health is a manual for mental health clinicians working with patients of diverse gender and sexual identities: lesbians, gay men, bisexuals, transgender people, queer people, questioning people, intersex people, asexual people, pansexual people, and allied heterosexuals. The book discusses psychological and cultural contexts and challenges faced by patients and addresses questions that well-meaning people may ask"--Provided by publisher.Sexual minoritiesMental healthMental health care for LGBTQ+ peoplehomoithttps://homosaurus.org/v3/homoit0001012HandbookSexual minoritiesMental health.Mental health care for LGBTQ+ people.616.8900866Levounis PetrosYarbrough Eric1979-American Psychiatric Association,MiAaPQMiAaPQMiAaPQBOOK9910794036503321Pocket guide to LGBTQ mental health3679764UNINA06536nam 22005175 450 991078922620332120200703084432.01-4615-2197-110.1007/978-1-4615-2197-6(CKB)3400000000094773(SSID)ssj0000933296(PQKBManifestationID)11498284(PQKBTitleCode)TC0000933296(PQKBWorkID)10908881(PQKB)11521369(DE-He213)978-1-4615-2197-6(MiAaPQ)EBC3079999(PPN)23792496X(EXLCZ)99340000000009477320121227d1997 u| 0engurnn#008mamaatxtccrThickening and Gelling Agents for Food[electronic resource] /by Alan P. Imeson1st ed. 1997.New York, NY :Springer US :Imprint: Springer,1997.1 online resource (XV, 320 p.)Bibliographic Level Mode of Issuance: Monograph0-7514-0348-2 1-4613-5921-X Includes bibliographical references and index.1 Agar -- 1.1 Introduction -- 1.2 Raw Materials -- 1.3 Production -- 1.4 Agars Obtained from Various Agarophytes -- 1.5 Chemical Composition -- 1.6 Agar Gelation -- 1.7 Synergies and Incompatibilities of Agar -- 1.8 Applications -- References -- 2 Alginates -- 2.1 Introduction -- 2.2 Manufacture -- 2.3 Chemical Composition -- 2.4 Functional Properties -- 2.5 Gel Formation Techniques -- 2.6 Alginate Processes for Food Production -- 2.7 Thickening and Stabilising -- 2.8 Film Formation -- 2.9 Summary -- References -- 3 Carrageenan -- 3.1 Introduction -- 3.2 Raw Materials -- 3.3 Manufacturing -- 3.4 Regulation -- 3.5 Functional Properties -- 3.6 Synergism with Food Ingredients -- 3.7 Food Applications -- References -- 4 Cellulose Derivatives -- 4.1 Introduction -- 4.2 Manufacture -- 4.3 MC and MHPC: Chemistry And Properties -- 4.4 HPC: Chemistry and Properties -- 4.5 CMC: Chemistry and Properties -- 4.6 Major Commercial Applications in Food Products -- References -- 5 Exudate Gums -- 5.1 Introduction -- 5.2 Gum Arabic -- 5.3 Gum Tragacanth -- 5.4 Gum Karaya -- References -- 6 Gellan Gum -- 6.1 Introduction -- 6.2 Manufacture -- 6.3 Chemical Composition -- 6.4 Functional Properties -- 6.5 Regulatory Status -- 6.6 Applications -- 6.7 Future Developments -- References -- 7 Gelatin -- 7.1 Introduction -- 7.2 Gelatin: Definition -- 7.3 Collagen -- 7.4 Collagen-Gelatin Transformation -- 7.5 Gelatin Manufacture -- 7.6 Chemical Structure -- 7.7 Functional Properties -- 7.8 Uses of Gelatin in the Food Industry -- References -- 8 Konjac Gum -- 8.1 Introduction -- 8.2 Raw Materials -- 8.3 Manufacturing -- 8.4 Regulation -- 8.5 Chemical Structure -- 8.6 Functional Properties -- 8.7 Dietary Fibre -- 8.8 Food Applications -- Additional Reading -- 9 Microcrystalline Cellulose -- 9.1 Introduction -- 9.2 Raw Materials -- 9.3 Manufacturing Process -- 9.4 Chemical Composition -- 9.5 Physical and Functional Properties -- 9.6 Interactions with other Food Ingredients -- 9.7 Applications in Foods -- 9.8 Legislation and Nutrition -- 9.9 Future Developments -- References -- 10 Modified Starches -- 10.1 Introduction -- 10.2 Chemical Composition -- 10.3 Starch Manufacturing Process -- 10.4 Physical and Sensory Properties of Native and Modified Starches -- 10.5 Preparation and use -- 10.6 Major Commercial Applications -- Further Reading -- 11 Pectins -- 11.1 Occurrence and Sources of Pectin -- 11.2 Chemical Nature of Pectin -- 11.3 Pectin Manufacture -- 11.4 Modification of Pectin -- 11.5 Properties of Pectin -- 11.6 Gelation: High Methoxyl Pectins -- 11.7 Gelation: Low Methoxyl Pectins -- 11.8 Interaction with other Polymers -- 11.9 Physiological Properties: Dietary Fibre -- 11.10 Legal Status -- 11.11 Jams and Jellies: Traditional High-Sugar Products -- 11.12 Jams and Jellies: Reduced Sugar -- 11.13 Fruit Products for Bakery Applications -- 11.14 Fruit Preparations -- 11.15 Desserts -- 11.16 Confectionery -- 11.17 Savoury Products -- 11.18 Low-Calorie Drinks -- 11.19 Dairy Drinks -- 11.20 Other Food uses and Potential Uses -- References -- 12 Seed Gums -- 12.1 Introduction -- 12.2 Galactomannans -- 12.3 Chemical Structure -- 12.4 Properties -- 12.5 Applications of Galactomannans -- 12.6 Conclusion -- References -- 13 Xanthan Gum -- 13.1 Introduction -- 13.2 Process -- 13.3 Molecular Structure -- 13.4 Xanthan gum in Solution -- 13.5 Solution Preparation and use -- 13.6 Gum Associations -- 13.7 Applications -- References.The sucess of the first edition of Thickening and Gelling Agents for Food underlined the keen interest in functional food ingredients. In this second edition, the text has been completely revised and updated to reflect the current market trends. New chapters have been included to broaden the scope of materials used by the food technologist. Agar and konjac gum (flour), probably the most traditional gelling and thickening agents, but most widely utilised in the Far East, have been given greater prominence. Microcrystalline cellulose, a relatively new food stabiliser used widely in the USA, has been included. The preparation of traditional products using formulations suited to bulk food processings is described while new areas focus on low fat and low calorie foods where there is an even greater demand for controlling the stability, viscosity, gelation and mouthfeel using a broad range of thickening and gelling agents. Recent legislative changes in the USA and EC impact the use of additives including gellan gum, konjac flour, carrageenan, tara gum and microcrystal­ line cellulose: some changes have increased the number of additives ap­ proved for foods, while others allow a broader range of materials to be used in foods. The detailed information on products, properties and applications given in this second edition will enable these highly functional thickening and gelling agents to be used to full advantage.Food—BiotechnologyFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Food—Biotechnology.Food Science.641.3664Imeson Alan Pauthttp://id.loc.gov/vocabulary/relators/aut1568230BOOK9910789226203321Thickening and Gelling Agents for Food3840265UNINA