02996nam 2200613 a 450 99620185520331620230422045159.097866123424861-282-34248-70-470-69839-X0-470-69893-40-632-06238-X(CKB)1000000000442439(EBL)470244(OCoLC)609848965(SSID)ssj0000197058(PQKBManifestationID)11168493(PQKBTitleCode)TC0000197058(PQKBWorkID)10154909(PQKB)10209689(MiAaPQ)EBC470244(Au-PeEL)EBL470244(CaPaEBR)ebr10297504(CaONFJC)MIL234248(EXLCZ)99100000000044243920090729d2000 uy 0engur|n|---|||||txtccrManaging osteoarthritis in primary care[electronic resource] /Gillian Hosie, John DicksonOxford Blackwell Science20001 online resource (154 p.)Description based upon print version of record.0-632-05353-4 Includes bibliographical references and index.Managing Osteoarthritis in Primary Care; Contents; Forewords; 1 Introduction; 2 Osteoarthritis, Aetiology and Epidemiology; 3 Diagnosis and Differential Diagnosis of Osteoarthritis; 4 Examination of Joints; 5 Assessment of Osteoarthritis Including Hand Osteoarthritis; 6 Management Options-Education, Behavioural and Environmental; 7 Physical Therapy and Mechanical Interventions; 8 Pharmacological Treatment; 9 Surgical Options and Procedures; 10 Long-term Management and Referral; 11 Economic and Research Considerations; Appendices; 1 'GALS' Screening Examination; 2 WOMAC and Lequesne Scales3 Beighton Score4 Useful Addresses; 5 Further Reading; 6 Useful Websites; IndexOsteoarthritis is the most common cause of musculoskeletal disability, affecting five million people in Britain. By far the majority of cases are managed in the community. A considerable proportion of patients self-medicate, while others are treated by a GP and the primary health care team. This book provides an overview of the condition, its causes and natural history. Diagnosis of osteoarthritis is also explained including descriptions of joint examination, monitoring of progression and assessment of disability. The book advocates a practical approach to osteoarthritis OsteoarthritisPrimary care (Medicine)Osteoarthritis.Primary care (Medicine)616.7223Hosie Gillian997506Dickson JohnFRCP.959860MiAaPQMiAaPQMiAaPQBOOK996201855203316Managing osteoarthritis in primary care2287682UNISA03532nam 2200961z- 450 991056646490332120220506(CKB)5680000000037731(oapen)https://directory.doabooks.org/handle/20.500.12854/81055(oapen)doab81055(EXLCZ)99568000000003773120202205d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierEffects of Plants' Ingredients on Dough and Final ProductBaselMDPI - Multidisciplinary Digital Publishing Institute20221 online resource (198 p.)3-0365-3733-3 3-0365-3734-1 The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use of plants' ingredients as a valuable strategy to improve the nutritional profile of food products, contributing to the reduction in nutrient deficiencies, or to make products for special nutrition such as low-sodium or gluten-free ones. The quality of the raw materials, the processing techniques, and the potential of certain vegetable byproducts from fruits or oilseeds represent key aspects for obtaining qualitatively enhanced food products. Furthermore, current approaches to diversify the range of bakery and pasta products which offer health benefits to consumers are also presented in this Special Issue.Technology: general issuesbicsscantioxidant activityantioxidant capacityaromaascorbic acidbiscuitsbreadbread makingbread propertiesbread qualitybuckwheat flourconsumer acceptancedoughdough rheologyfarinographfatsfiberfunctional ingredientsGC/MSgerminationgluten-free breadgranulationgrape peelsheat-moisture treatmentlegislative recommendationslentilmacro and microelementsmicrostructuremilletmilling technologyn/aoptimizationparticle sizepastapeelpomacequinoarapeseed press cakeresponse surface methodologyrheologyriceroasted flaxseed flourrosehip powdersalt reductionsalt replacementsensory analysissensory evaluationsorghumsoybeanstarch damagewheat flourwholegrain flourwholemeal flourTechnology: general issuesMironeasa Silviaedt1330869Mironeasa SilviaothBOOK9910566464903321Effects of Plants' Ingredients on Dough and Final Product3040002UNINA