Modern nutrition in health and disease 10th edition

During the last 15 years, research has provided extensive new information on selenoproteins and the molecular biology of selenium. Menu Agricultural Research Service U. Search small Search. In: Shils, M. Open Library is a project of the Internet Archive , a c 3 non-profit. This widely acclaimed book is a complete, authoritative reference on nutrition and its role in contemporary medicine, dietetics, nursing, public health, and public policy.

Distinguished international experts provide in-depth information on historical landmarks in nutrition, specific dietary components, nutrition in integrated biologic systems, nutritional assessment through the life cycle, nutrition in various clinical disorders, and public health and policy issues. Modern Nutrition in Health and Disease, 11th Edition, offers coverage of nutrition's role in disease prevention, international nutrition issues, public health concerns, the role of obesity in a variety of chronic illnesses, genetics as it applies to nutrition, and areas of major scientific progress relating nutrition to disease.

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If you own this book, you can mail it to our address below. Not in Library. Want to Read. Cousins, Eds. The only effective treatment for CD is a strict lifelong renunciation of gluten-containing foods. Currently, the cereal products designed to meet the requirements of CD patients, especially gluten-free bread, are scarce, of low quality and poor flavor.

Therefore, preparation of high quality and affordable bread for coeliac patients was the main objective of this study. Three kinds of gluten-free bread were prepared, in which wheat flour was substituted with rice and corn flour at a ratio of , respectively. These three types of bread were compared to control bread produced from wheat flour WB.

Sponge and dough method with some modifications was used to produce the bread samples with a developed formula 0. Determination of the chemical composition, rheological properties and physical characteristics, as well as sensory evaluation of the bread samples, was undertaken. Results showed that the moisture content of WB bread control was significantly lower than that of all types of gluten-free bread, and there was no significant difference in ash, protein, and lipid contents among the gluten-free bread samples.

The sensory evaluation showed that GFB C received the lowest sensory evaluation score.