LEADER 03237nam 22006014a 450 001 9910784229503321 005 20231010152335.0 010 $a1-280-86638-1 010 $a9786610866380 010 $a0-85199-062-2 035 $a(CKB)1000000000344464 035 $a(EBL)297549 035 $a(OCoLC)476072248 035 $a(SSID)ssj0000154336 035 $a(PQKBManifestationID)11158252 035 $a(PQKBTitleCode)TC0000154336 035 $a(PQKBWorkID)10406883 035 $a(PQKB)10645787 035 $a(MiAaPQ)EBC297549 035 $a(Au-PeEL)EBL297549 035 $a(CaPaEBR)ebr10178018 035 $a(EXLCZ)991000000000344464 100 $a20031203d2004 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aFetal nutrition and adult disease $eprogramming of chronic disease through fetal exposure to undernutrition /$fedited by S.C. Langley-Evans 210 $aWallingford, Oxfordshire ;$aCambridge, Mass. $cCABI Pub.$d2004 215 $a1 online resource (443 pages) 225 1 $aFrontiers in nutritional science 311 0 $a0-85199-821-6 320 $aIncludes bibliographical references and index. 327 $aContents; Contributors; Preface; 1 Fetal Programming of Adult Disease: an Overview; 2 Nutritional Basis for the Fetal Origins of Adult Disease; 3 Intrauterine Hypoxaemia and Cardiovascular Development; 4 Epidemiology of the Fetal Origins of Adult Disease: Cohort Studies of Birthweight and Cardiovascular Disease; 5 Early-life Origins of Adult Disease: is There Really an Association Between Birthweight and Chronic Disease Risk?; 6 Experimental Models of Hypertension and Cardiovascular Disease; 7 Associations between Fetal and Infant Growth and Non-insulin-dependent Diabetes 327 $a8 Programming of Diabetes: Experimental Models; 9 Birthweight and the Development of Overweight and Obesity; 10 Maternal Nutrition in Pregnancy and Adiposity in Offspring; 11 Renal Disease and Fetal Undernutrition; 12 Perinatal Determinants of Atopic Disease; 13 Fetal Programming of Immune Function; 14 Programming in the Pre-implantation Embryo; 15 Endocrine Responses to Fetal Undernutrition: the Growth Hormone-Insulin-like Growth Factor Axis; 16 Impact of Intrauterine Exposure to Glucocorticoids upon Fetal Development and Adult Pathophysiology; Index 330 $aProvides the reader with a detailed account of the evidence for and against the nutritional programming of human disease. This book also covers programming the fetus, programming human disease, and the biological basis of nutritional programming. 410 0$aFrontiers in nutritional science. 606 $aChronic diseases$xEtiology 606 $aFetus$xNutrition 606 $aNutritionally induced diseases 615 0$aChronic diseases$xEtiology. 615 0$aFetus$xNutrition. 615 0$aNutritionally induced diseases. 676 $a616/.044 701 $aLangley-Evans$b S. C$0925003 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910784229503321 996 $aFetal nutrition and adult disease$93682786 997 $aUNINA LEADER 05142oam 2200529 450 001 9910792482203321 005 20190911100030.0 010 $a0-12-415986-9 035 $a(OCoLC)881476866 035 $a(MiFhGG)GVRL8DLE 035 $a(EXLCZ)992660000000011055 100 $a20140604d2013 uy 0 101 0 $aeng 135 $aurun|---uuuua 181 $ctxt 182 $cc 183 $acr 200 10$aFood process engineering and technology /$fZeki Berk, Professor (Emeritus), Department of Biotechnology and Food Engineering, TECHNION, Israel Institute of Technology, Israel 205 $a2nd ed. 210 $aLondon $cAcademic Press$d2013 210 1$aLondon :$cAcademic Press,$d2013. 215 $a1 online resource (xxix, 690 pages) $cillustrations 225 0 $aGale eBooks 225 0$aFood science and technology international series 300 $aDescription based upon print version of record. 311 $a0-12-415923-0 320 $aIncludes bibliographical references and index. 327 $aFront Cover; Food Process Engineering and Technology; Copyright Page; Dedication; Contents; Introduction; "Food is life"; The food process; Batch and continuous processes; Process flow diagrams; References; 1 Physical Properties of Food Materials; 1.1 Introduction; 1.2 Mass, volume, density; 1.3 Mechanical properties; 1.3.1 Definitions; 1.3.2 Rheological models; 1.4 Thermal properties; 1.5 Electrical properties; 1.6 Structure; 1.7 Water activity; 1.7.1 The importance of water in foods; 1.7.2 Water activity, definition, and determination; 1.7.3 Water activity: Prediction 327 $a1.7.4 Water vapor sorption isotherms1.7.5 Water activity: Effect on food quality and stability; 1.8 Phase transition phenomena in foods; 1.8.1 The glassy state in foods; 1.8.2 Glass transition temperature; 1.9 Optical properties; 1.10 Surface properties; 1.11 Acoustic properties; References; 2 Fluid Flow; 2.1 Introduction; 2.2 Elements of fluid mechanics; 2.2.1 Viscosity; 2.2.2 Fluid flow regimes; 2.2.3 Typical applications of Newtonian laminar flow; 2.2.3.1 Laminar flow in a cylindrical channel (pipe or tube); 2.2.3.2 Laminar fluid flow on flat surfaces and channels 327 $a2.2.3.3 Laminar fluid flow around immersed particles2.2.3.4 Fluid flow through porous media; 2.2.4 Turbulent fluid flow; 2.2.4.1 Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe); 2.2.4.2 Turbulent fluid flow around immersed particles; 2.3 Flow properties of fluids; 2.3.1 Types of fluid flow behavior; 2.3.2 Non-Newtonian fluid flow in pipes; 2.4 Transportation of fluids; 2.4.1 Energy relations: The Bernoulli equation; 2.4.2 Pumps: Types and operation; Kinetic pumps; Positive displacement pumps; 2.4.3 Pump selection; 2.4.4 Ejectors; 2.4.5 Piping 327 $a2.5 Flow of particulate solids (powder flow)2.5.1 Introduction; 2.5.2 Flow properties of particulate solids; 2.5.3 Fluidization; 2.5.4 Pneumatic transport; 2.5.5 Flow of powders in storage bins; 2.5.6 Caking; References; 3 Heat and Mass Transfer: Basic Principles; 3.1 Introduction; 3.2 Basic relations in transport phenomena; 3.2.1 Basic laws of transport; 3.2.2 Mechanisms of heat and mass transfer; 3.3 Conductive heat and mass transfer; 3.3.1 The Fourier and Fick laws; 3.3.2 Integration of Fourier's and Fick's laws for steady state conductive transport 327 $a3.3.3 Thermal conductivity, thermal diffusivity and molecular diffusivity3.3.3.1 Thermal conductivity and thermal diffusivity; 3.3.3.2 Molecular (mass) diffusivity, diffusion coefficient; 3.3.4 Examples of steady-state conductive heat and mass transfer processes; 3.3.4.1 Steady-state conduction through a single slab; 3.3.4.2 Steady-state conduction through a multi-layer slab; total resistance of resistances in series; 3.3.4.3 Steady-state transfer through varying area; 3.3.4.4 Steady-state mass transfer of gas through a film; 3.4 Convective heat and mass transfer 327 $a3.4.1 Film (or surface) heat and mass transfer coefficients 330 $aThe past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.*Strong emphasis on the relationship between engineering and product quality/safety*Links theory and practice*Considers topics in light of factors such as cost an 410 0$aFood Science and Technology international series. 606 $aFood industry and trade$xTechnological innovations 606 $aFood processing plants 615 0$aFood industry and trade$xTechnological innovations. 615 0$aFood processing plants. 676 $a664 700 $aBerk$b Zeki$080145 801 0$bMiFhGG 801 1$bMiFhGG 906 $aBOOK 912 $a9910792482203321 996 $aFood process engineering and technology$92126962 997 $aUNINA