Books

Summary: This is the first book to explore the science underlying the concept of "koku", which is central to an understanding of the palatability of food within Japanese cuisine and is attracting increasing interest among food scientists and professionals worldwide. Koku may be defined as the sensation that results from the complexity of the food (i.e., its richness or body), its lingering aftertaste or persistence, and its heartiness in terms of taste, aroma, and texture. A variety of substances have been found to impact significantly on koku, including umami substances, phytosterols, certain aromatic compounds, and kokumi substances. In Koku - Food Science and Physiology, readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics, including the relevant flavor chemistry and sensory analysis. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.

Contents:
Intro; Preface; Contents;
Chapter 1: Definition of "Koku" Involved in Food Palatability; 1.1 Koku Attributes in Foods; 1.2 Definitions of Koku and Koku Attributes; 1.2.1 Factors Involved in Food Palatability; 1.2.2 Definition of Koku Attributes; 1.3 Elements and Compounds Involved in Koku Attributes; 1.3.1 Complexity; 1.3.2 Mouthfulness; 1.3.3 Lingeringness (Continuity); 1.4 Regulation of the Intensity of Koku Attributes in Food Development; 1.4.1 Production of Foods Possessing Koku Attributes; 1.4.2 Application of Substances with Enhancing Effects on Koku Attributes 1.4.3 Combinations with Foods Possessing Koku Attributes1.5 Koku Differs from Kokumi in Food Sensations (Fig. 1.14); References;
Chapter 2: Umami and Koku: Essential Roles in Enhancing Palatability of Food; 2.1 Characteristics of Japanese Cuisine; 2.1.1 Rich Variety of Ingredients; 2.1.2 Dashi Culture; 2.2 Discovery of Glutamate as an Essential Component of Dashi; 2.2.1 Professor Kikunae Ikeda; 2.2.2 Glutamic Acid vs. Glutamate; 2.2.3 Global Recognition of Umami; 2.3 Discovery of Other Umami Substances; 2.4 Synergism; 2.5 Dual Function of Glutamate; 2.6 Flavor-Enhancing Action of Glutamate 2.7 Koku2.8 Koku vs. Kokumi; 2.9 CaSR Agonists; 2.10 Interaction Between Glutamate and Kokumi Substance; 2.11 Summary; References;
Chapter 3: The Quest for Umami; 3.1 Introduction; 3.2 Umami of Fermented Sauces; 3.3 Umami from Seaweeds: Dashi; 3.4 Umami from Cephalopods; 3.5 Umami and Sous Vide-Prepared Meat; 3.6 Umami and Kokumi; 3.7 Public Dissemination and Outreach; References;
Chapter 4: Umami Compounds and Fats Involved in Koku Attribute of Pork Sausages; 4.1 Introduction; 4.2 Materials and Methods; 4.2.1 Preparation of Samples; 4.2.2 Sensory Evaluation 4.2.2.1 Effect of the Addition of Umami Compounds on the Quality of Sausages4.2.2.2 Effect of the Addition of Fats on the Quality of Sausages; 4.2.2.3 Panelists; 4.2.2.4 Analyses of Aroma Compounds; 4.3 Results and Discussion; 4.3.1 Effect of Amount of Umami Compounds on Sensory Characteristics of Pork Sausages; 4.3.2 Effect of Fats Contents on Sensory Characteristics of Pork Sausages; 4.3.3 Analyses and Identification of Aroma Compounds Involved in Non-smoked Sausages; 4.3.4 Effect of Fat Content on the Amount of Released Aroma Compounds; References
Chapter 5: The Components Contributing to the Thickness of Beer Aroma5.1 Introduction; 5.2 Results and Discussion; 5.2.1 Preparation of the Extracts for GC-O Analysis; 5.2.2 Identification and Quantitation of Odorants; 5.2.3 Sensory Evaluation; 5.2.4 Construction of the Base Framework Structure Using 25 Odorants with Higher Charm Values and OAVs; 5.2.5 Investigation of the Malty Aroma Fraction; 5.2.6 Other Odorants with No Independent Contributions to Overall Aroma Characteristics; 5.3 Conclusion; References;
Chapter 6: Koku Attribute-Enhancing Odor Compounds; 6.1 Introduction

Summary: "The founding objective of Koneman's Color Atlas and Textbook of Diagnostic Microbiology is to provide a clear exposition of procedures routinely employed in the laboratory identification of microbial agents causing infectious diseases"-- Provided by publisher.

Contents:
Introduction to microbiology : part I : the role of the microbiology laboratory in the diagnosis of infectious diseases : guidelines to practice and management
Introduction to microbiology : part II : guidelines for the collection, transport, processing, analysis, and reporting of cultures from specific specimen sources
Laboratory diagnosis by immunologic methods
Molecular microbiology
Medical bacteriology : taxonomy, morphology, physiology, and virulence
The enterobacteriaceae
The nonfermentative gram-negative bacilli
Curved gram-negative bacilli and oxidase-positive fermenters : campylobacteraceae and vibrionaceae
Miscellaneous fastidious gram-negative bacilli
Legionella
Neisseria species and moraxella catarrhalis
Gram-positive cocci
The gram-positive cocci : part I : staphylococci and Related gram-positive cocci
The gram-positive cocci : part II : streptococci, enterococci, and the streptococcus-like bacteria
Aerobic and facultative gram-positive bacilli
Aerobic actinomycetes
The anaerobic bacteria
Antimicrobial susceptibility testing
Mycoplasmas and ureaplasmas
Mycobacteria
Spirochetal infections
Mycology
Parasitology
Diagnosis of infections caused by viruses, chlamydia, rickettsia, and related organisms.

Summary: This textbook on dietetics and nutrition covers nutrition basics, nutrition in the life cycle, nutrition care, nutrition for health and fitness, and medical nutrition therapy. It has been written by more than 40 experts in nutrition care.

Contents:
Intake : digestion, absorption, transport, and excretion of nutrients / Kelly A. Tappenden
Intake : energy / Carol S. Ireton-Jones
Inflammation and the pathophysiology of chronic diseases / Diana Noland
Intake : analysis of the diet / Kathleen A. Hammond and L. Kathleen Mahan
Clinical : nutritional genomics / Ruth DeBusk
Clinical : water, electrolytes, and acid-base balance / Mandy L. Corrigan
Clinical : biochemical, physical, and functional assessment / Mary Demarest Litchford
Clinical : food-drug interactions / Lisa L. Deal and DeeAnna Wales VanReken
Behavioral-environmental : the individual in the community / Judith L. Dodds, Cynthia Taft Bayerl and Lisa Mays
Overview of nutrition diagnosis and intervention / Pamela Charney and Alison Steiber
Food and nutrient delivery : diet guidelines, nutrient standards, and cultural competence / Martin M. Yadrick
Food and nutrient delivery : complementary and integrative medicine and dietary supplementation / Kelly Morrow
Food and nutrient delivery : nutrition support / Carol S. Ireton-Jones and Mary Krystofiak Russell
Education and counseling : behavioral change / Karen Chapman-Novakofski-- Nutrition for reproductive health and lactation / Jean T. Cox and Virginia H. Carney
Nutrition in infancy / Kelly N. McKean and Mari O. Mazon
Nutrition in childhood / Beth Ogata, Sharon A. Feucht, and Betty L. Lucas
Nutrition in adolescence / Nicole Larson, Jamie S. Stang, and Tashara Leak
Nutrition in the adult years / Judith L. Dodd
Nutrition in aging / Nancy S. Wellman, Barbara J. Kamp
Nutrition in weight management / Lucinda K. Lysen and Donna A. Israel
Nutrition in eating disorders / Janet E. Schebendach and Justine Roth
Nutrition in exercise and sports performance / Lisa Dorfman
Nutrition and bone health / Karen Chapman-Novakofski
Nutrition for oral and dental health / Diane Rigassio Radler
Medical nutrition therapy for adverse reactions to food : allergies and intolerances / L. Kathleen Mahan, Kathie Madonna Swift, and Janice M. Joneja
Medical nutrition therapy for upper gastrointestinal tract disorders / Gail Cresci and Arlene Escuro
Medical nutrition therapy for lower gastrointestinal tract disorders / Gail Cresci and Arlene Escuro
Medical nutrition therapy for hepatobiliary and pancreatic disorders / Jeannette M. Hasse and Laura E. Matarese
Medical nutrition therapy for diabetes melitus and hypoglycemia of nondiabetic origin / Marion J. Franz and Alison B. Evert
Medical nutrition therapy for thyroid, adrenal and other endocrine disorders / Sheila Dean
Medical nutrition therapy for anemia / Tracy Stopler and Susan Weiner
Medical nutrition therapy for cardiovascular disease / Janice L. Raymond and Sarah C. Couch
Medical nutrition therapy for pulmonary disease / Sameera H. Khan and Ashok M. Karnick
Medical nutrition therapy for renal disorders / Katy G. Wilkens, Veena Juneja, and Elizabeth Shanaman
Medical nutrition therapy for cancer prevention, treatment, and survivorship / Kathryn K. Hamilton and Barbara L. Grant
Medical nutrition therapy for HIV and AIDS / Kimberley R. Dong and Cindy Mari Imai
Medical nutrition therapy in critical care / Marion F. Winkler and Ainsley M. Malone
Medical nutrition therapy for rheumatic disease / F. Enrique Gómez, Martha Kaufer-Horwitz, and Gabriela E. Mancera-Chávez
Medical nutrition therapy for neurologic disorders / Beth Zupec-Kania and Therese O'Flaherty
MNTin psychiatric and cognitve disorders / Jacob Teitelbaum, Geri Brewster, and Ruth Leyse-Wallace
Medical nutrition therapy for low-birth-weight infants / Diane M. Anderson
Medical nutrition therapy for genetic metabolic disorders / Beth N. Ogata and Cristine M. Trahms
Medical nutrition therapy for intellectual and developmental disabilities / Harriet Cloud.

Summary: The 8th edition of 'Kuby Immunology' presents an up-to-date and comprehensive introduction to the principles and findings of immunology. It contains full-colour illustrations, study questions, study aids and much more.

Contents:
I. Introduction, p.1
Chapter 1: Overview of the Immune System, p.1
Chapter 2: Cells, Organs and Microenvironments of the Immune System, p.31
Chapter 3: Recognition and Response, p.69
II. Innate Immunity
Chapter 4: Innate Immunity, p.113
Chapter 5: The Complement System, p.165
III. Adaptive Immunity: Antigen Receptors and MHC
Chapter 6: The Organization and Expression of Lymphocyte Receptor Genes, p.205
Chapter 7: The Major Histocompatibility Complex and Antigen Presentation, p.249
IV. Adaptive Immunity: Development
Chapter 8: T-Cell Development, p.293
Chapter 9: B-Cell Development, p.321
V. Adaptive Immunity: Efeector Responses
Chapter 10: T-Cell Activation, Helper Subset Differentiation, and Memory, p.353
Chapter 11: B-Cell Activation, Differentiation, and Memory Generation, p.391
Chapter 12: Effector Responses: Antibody- and Cell-Mediated Immunity, p.433
Chapter 13: Barrier Immunity: The Immunology of Mucosa and Skin, p.473
Chapter 14: The Adaptive Immune Response in Space and Time, p.511
V. Adaptive Immunity: Efeector Responses
Chapter 15: Allergy, Hypersensitivities, and Chronic Inflammation, p.549
Chapter 16: Tolerance, Autoimmunity, and Transplantation, p.593
Chapter 17: Infectious Diseases and Vaccines, p.637
Chapter 18: Immunodeficiency Diseases, p.681
Experimental Systems Methods
Chapter 19: Cancer and the Immune System, p.727
VII. Experimental Systems Methods
Experimental Systems and Methods, p.759

Summary: "This thoroughly updated new edition covers more than 200 cases presenting with acute symptoms in the hospital, everything from shingles and breathlessness to chest pain, acute coronary syndromes, poisoning, renal failure and stroke. The authors give clear and concise advice on immediate and further management, management of complications, differential diagnoses, history-taking, tips and pitfalls, alerts, investigations, and prioritization"--Publisher's description.

Contents:
Infectious diseases
Sexually transmitted infections
Nutrition
Gastroenterology
Liver and biliary tract disorders
Haematology and oncology
Care of the elderly
Rheumatology
Kidney and urinary tract disease
Cardiology
Respiratory disorders
ITU
Poisoning
Endocrinology and diabetes
Neurology
Psychiatry
Dermatology.

Summary: "After 35 years and nine editions of Kumar and Clark's Clinical Medicine, we felt it was time for the younger generation to continue with this 10th edition. The book has been described as the 'gold standard, thorough guide to clinical medicine', and is used by the majority of medical schools around the world."--Foreword to the Tenth Edition

Contents:
Diagnosis: the art of being a doctor
Human genetics
Immunity
Evidence-based practice
Ethical practice
Malignant disease
Palliative care and symptom control
Sepsis and the treatment of bacterial infection
Water, electrolytes and acid-base balance
Critical care medicine
Surgery
Prescribing, therapeutics and toxicology
Global Health
Public health
Geriatric medicine, frailty and multimorbidity
Haematology
Haematological Oncology
Rheumatology
Bone disease
Infectious diseases and tropical medicine
Endocrinology
Dermatology
Diabetes mellitus
Lipid and inherited metabolic disorders
Liaison psychiatry
Neurology
Ear, nose and throat, and eye disease
Respiratory disease
Venous thromboembolic disease
Cardiology
Hypertension
Gastroenterology
Nutrition
Liver disease
Biliary tract and pancreatic disease
Kidney and urinary tract disease
Sexually transmitted infections and HIV
Obstetric medicine
Women's health
Men's health
Environmental medicine.

Contents:
Bd. 2. Pathologische Anatomie und Histologie der weiblichen Genitalorgane in kurgefasster Darstellung. v, 302 p. 34 pl. / O. Frankl
Bd. 3. Normale und pathologische Sexualphysiologie des Weibes / L. Fraenkel. T. Physiologie und Pathologie der Geburt. vii, [1], 827 p. 19 pl. / R.T. Jaschke.

Contents: <br/
>1. T. Hautkrankheiten.