01906nam 2200625 450 991081735240332120231107090508.01-119-17657-3(CKB)4330000000009100(DLC) 2016042887(JP-MeL)3000132077(Au-PeEL)EBL4727841(CaPaEBR)ebr11288325(CaONFJC)MIL966928(OCoLC)961437382(CaSebORM)9781119064398(MiAaPQ)EBC4727841(EXLCZ)99433000000000910020161104h20172017 uy 0engurcnu||||||||rdacontentrdamediardacarrierThe skilled facilitator a comprehensive resource for consultants, facilitators, managers, trainers, and coaches /Roger M. SchwarzThird edition.Hoboken, New Jersey :Jossey-Bass,2017.20171 online resource (411 pages) illustrationsTHEi Wiley ebooksIncludes index.1-119-06441-4 1-119-06439-2 880-08THEi Wiley ebooks.Communication in managementCommunication in personnel managementGroup facilitationTeams in the workplaceConflict managementCommunication in management.Communication in personnel management.Group facilitation.Teams in the workplace.Conflict management.658.4/5336.4njb/09658.4/5njb/09Schwarz Roger M.1956-1671430MiAaPQMiAaPQMiAaPQBOOK9910817352403321The skilled facilitator4033982UNINA04093nam 2200721Ia 450 991096901640332120251117072525.01-04-006958-40-429-14810-01-282-33613-497866123361331-4200-6215-810.1201/9781420062151 (CKB)1000000000817080(EBL)565849(OCoLC)664233712(SSID)ssj0000298234(PQKBManifestationID)11238796(PQKBTitleCode)TC0000298234(PQKBWorkID)10344030(PQKB)10422331(Au-PeEL)EBL565849(CaPaEBR)ebr10340929(CaONFJC)MIL233613(OCoLC)756508080(MiAaPQ)EBC565849(MiAaPQ)EBC4664309(OCoLC)1287180138(FINmELB)ELB154334(EXLCZ)99100000000081708020090505d2009 uy 0engur|n|---|||||txtccrHandbook of prebiotics and probiotics ingredients health benefits and food applications /editors, Susan Sungsoo Cho and E. Terry Finocchiaro1st ed.Boca Raton Taylor & Francis20091 online resource (455 p.)Description based upon print version of record.1-4200-6213-1 Includes bibliographical references and index.Front cover; Contents; Preface; Acknowledgments; The Editors; Contributors; Chapter 1. Analysis of Dietary Fiber and Nondigestible Carbohydrates; PART I: Sources of Prebiotics; Chapter 2. Short-Chain Fructo-Oligosaccharide: A Low Molecular Weight Fructan; Chapter 3. Inulin and Oligosaccharides: A Special Focus on Human Studies; Chapter 4. Galacto-Oligosaccharides; Chapter 5. Functional Disaccharides: Lactulose, Lactitol, and Lactose; Chapter 6. Natural Resistant Starches as Prebiotics and Synbiotics; Chapter 7. AGE, ALE, RAGE, and Disease: A Food Perspective; PART II: Sources of ProbioticsChapter 8. Lactic Acid Bacteria and Plant Fibers: Treatment in Acute and Chronic Human DiseaseChapter 9. Probiotics: Recent Human Studies Using Lactobacillus casei strain Shirota; PART III: Physiological Functions of Prebiotics and Probiotics; Chapter 10. Prebiotics and Lipid Metabolism; Chapter 11. Fermentation of Prebiotics and Short- Chain Fatty Acid Production; Chapter 12. Probiotics and Prebiotics in Inflammatory Bowel Disease; Chapter 13. Prebiotics and Probiotics in Pediatric Diarrheal Disorders; Chapter 14. Anticarcinogenic Effects of Probiotics, Prebiotics, and SynbioticsChapter 15. Prebiotics and Probiotics in Infant FormulaeChapter 16. Probiotics and Prebiotics in Elderly Individuals; Chapter 17. Prebiotics and Probiotics in Companion Animal Nutrition; Chapter 18. Probiotics: Potential Pharmaceutical Applications; Index; Back coverWhile there is little dispute that probiotics and prebiotics, alone and together, have been proven to promote gastrointestinal health and proper immune function, the challenge faced by researchers is finding not only the right combinations, but also finding those that are fully compatible with the formulation, processing, packaging, and distribution of functional foods. The Handbook of Prebiotics and Probiotics Ingredients: Health Benefits and Food Applications comprehensively explores these variables and highlights the most current biological research and food applicationsProbioticsFunctional foodsProbiotics.Functional foods.615/.329LEB 420fstubOEK 470fstubCho Sungsoo1842286Finocchiaro E. Terry1879727MiAaPQMiAaPQMiAaPQBOOK9910969016403321Handbook of prebiotics and probiotics ingredients4493179UNINA