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[null,"1.","Record Nr.",null,"UNINA9910450305903321"]
[null,null,"Titolo",null,"Dementia and social inclusion [[electronic resource] ] : marginalised groups and marginalised areas of dementia research, care and practice / / edited by Anthea Innes, Carole Archibald and Charlie Murphy"]
[null,null,"Pubbl/distr/stampa",null,"London ; ; Philadelphia, : Jessica Kingsley, 2004"]
[null,null,"ISBN",null,"1-280-26684-8"]
[{"$nulls":4},"9786610266845"]
[{"$nulls":4},"1-4237-0996-9"]
[{"$nulls":4},"1-84642-025-3"]
[null,null,"Descrizione fisica",null,"1 online resource (290 p.)"]
[null,null,"Disciplina",null,"616.8/3"]
[null,null,"Soggetti",null,"Dementia - Patients - Care"]
[{"$nulls":4},"Dementia - Patients - Services for"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Dementia and Social Inclusion: Marginalised Groups and Marginalised Areas of Dementia Research, Care and Practice; Contents; Introduction; PART 1:Dementia and Social Change; 1.Dementia and Social Change: Views from a Sociologist of the Community; 2.Rural Communities; 3.Improving Domiciliary Care for People with Dementia and their Carers: The Raisin the Standard Project; PART 2: Marginalised Socio-Cultural Issues in Dementia; 4.The Role of Spirituality in Providing Care to Dependent Elders among African American Family Caregivers; 5.Death and Dying; 6.Sexuality and Dementia:Beyond the Pale?"]
[{"$nulls":4},"PART 3: Marginalised Dementia Care Issues 7. Faecal Incontinence; 8.Social Exclusion (and Inclusion)in Care Homes; 9.Risk Taking; PART 4: Representations and Re-Presentations of People with Dementia; 10.Top-Dogs and Under-Dogs: Marginalising Problematic Voices; 11.Images, Constructs, Theory and Method: Including the Narrative of Dementia; 12.Reaching Out with the Arts:Meeting with the Person with Dementia; PART 5:Future Directions; 13.Medical Perspectives; 14.Social Science Theory on Dementia Research: Normal Ageing, Cultural Representation and Social Exclusion"]
[{"$nulls":4},"15.Social Science Perspectives on Dementia Research: Intersectionality 16. Dementia and Social Inclusion:The Way Forward; THE "]
[{"$nulls":4},"CONTRIBUTORS; SUBJECT INDEX; AUTHOR INDEX"]
[null,null,null,"Sommario/riassunto","Examining important issues in dementia research and care that are often neglected, the contributors to this book provide fresh perspectives on current practice. The authors put dementia care into a socio-cultural framework, highlighting the impact of social change on dementia care over the last two decades and challenging current stereotypes."]
[null,"2.","Record Nr.",null,"UNINA9910132232403321"]
[null,null,"Autore",null,"Noomhorm Athapol <1952->"]
[null,null,"Titolo",null,"Functional foods and dietary supplements : processing effects and health benefits / / edited by Athapol Noomhorm, Imran Ahmad, and Anil Anal"]
[null,null,"Pubbl/distr/stampa",null,"Chichester, England : , : Wiley-Blackwell, , 2014"]
[{"$nulls":4},"©2014"]
[null,null,"ISBN",null,"1-118-22782-4"]
[{"$nulls":4},"1-118-22780-8"]
[{"$nulls":4},"1-118-22785-9"]
[null,null,"Descrizione fisica",null,"1 online resource (527 p.)"]
[null,null,"Disciplina",null,"613.2"]
[null,null,"Soggetti",null,"Functional foods"]
[{"$nulls":4},"Dietary supplements - Therapeutic use"]
[{"$nulls":4},"Natural foods - Health aspects"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Includes index."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references at the end of each chapters and index."]
[null,null,"Nota di contenuto",null,"Functional Foods and Dietary Supplements; Contents; List of Contributors; Preface; I Fundamentals of Functional Food Processing; 1 Functional Foods, Nutraceuticals and Probiotics as Functional Food Components; 1.1 Functional food; 1.1.1 Functional components from plant origin; 1.1.2 Functional components from animal resources; 1.1.3 Examples of functional foods widely popular in the market; 1.2 Nutraceuticals; 1.3 Functional food market; 1.4 Probiotics; 1.4.1 Role of probiotics; 1.5 Prebiotics; 1.5.1 Sources of prebiotic; 1.5.2 Functional probiotic products; 1.6 Probiotic market; References"]
[{"$nulls":4},"2 Bioactive Components in Foods2.1 Proteins; 2.1.1 Food sources of peptides; 2.1.2 Health benefits of proteins and peptides; 2.1.3 Functional product development containing proteins and peptides; 2.1.4 Processing techniques of proteins and peptides; 2.2 Carbohydrate; 2.2.1 Classification of carbohydrates; 2.2.2 Functional carbohydrates and their health benefits; 2.2.3 Functional foods containing good carbohydrates; 2.3 Lipids; 2.3.1 Classification of lipids; 2.3.2 Functional lipids; 2.3.3 Health benefits; 2.4 Phenols; 2.4.1 Content of polyphenols in food"]
[{"$nulls":4},"2.4.2 Health benefits of the polyphenolic foods2.4.3 Processing "]
[{"$nulls":4},"techniques of polyphenols; 2.5 Flavonoids; 2.5.1 Health benefits; 2.5.2 Flavonoid-containing dietary foods; 2.5.3 Processing techniques of flavonoids; 2.6 Anthocyanins; 2.6.1 Chemical structure; 2.6.2 Health benefits; 2.6.3 Processing techniques of anthocyanin; 2.7 Glucosinolates; 2.7.1 Chemistry of glucosinolates; 2.7.2 Health benefits; 2.7.3 Processing techniques of glucosinolates; References; II Major Sources of Functional Foods; 3 Processing Effects on Functional Components in Cereals and Grains; 3.1 Introduction"]
[{"$nulls":4},"3.2 Functional components in cereals and grains3.2.1 Functional components in rice and their health benefits; 3.2.2 Functional components in corn and their health benefits; 3.2.3 Functional components in soybean and their health benefits; 3.2.4 Functional components in legumes and their health benefits; 3.3 Processing of cereals and grains and its effect on the functional components; 3.3.1 Rice; 3.3.2 Corn; 3.3.3 Soybeans; 3.3.4 Legumes; 3.4 Conclusion; References; 4 Tropical Fruits; 4.1 Introduction; 4.2 Mango; 4.2.1 Polyphenolic constituents of mango; 4.2.2 Functional properties of mango"]
[{"$nulls":4},"4.2.3 Processing effects4.3 Guava; 4.3.1 Composition of guava; 4.3.2 Functional properties of guava; 4.3.3 Processing effects; 4.4 Pomegranate; 4.4.1 Chemical composition of pomegranate; 4.4.2 Functional properties of pomegranate; 4.4.3 Processing effects; 4.5 Summary and future trends; References; 5 Bioactive Compounds in Meat and their Functions; 5.1 Introduction; 5.2 Bioactive peptides; 5.2.1 Hydrolysis; 5.2.2 Fermentation; 5.3 l-Carnitine; 5.4 Coenzyme Q10; 5.5 Carnosine; 5.6 Taurine; 5.7 Creatine; 5.8 Glutathione; 5.9 Lipoic acid; 5.10 Opioids; 5.11 Conjugated linoleic acid (CLA)"]
[{"$nulls":4},"5.12 Omega-3 PUFA"]
[null,null,null,"Sommario/riassunto","This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as \"alternative\" - such as flour from soybeans instead of wheat, or bran and starch from rice - but which have long histories in"]