The egg is a chemical storehouse-within an incubating egg a complicated set of chemical reactions take place that convert the chemicals into a living animal. Using hen eggs as a model, this new text explores the use of eggs for food, industrial, and pharmaceutical applications. It covers the chemistry, biology, and function of lipids; carbohydrates; proteins; yolk antibody (IgY); and other materials of eggs. The novel merits of egg materials over others used in the same products are also discussed. These areas of egg technology have never been compiled before in one source.
Bioactive Food Peptides in Health and Disease" highlights recent developments on bioactive food peptides for the promotion of human health and the prevention/management of chronic diseases. The book provides a comprehensive revision of bioactive peptides obtained from both animal and plant food sources. Aspects related to their bioactivity, mechanism of action, and bioavailability are extensively described along the different chapters. Also, the chapters describe the impact of bioactive peptides on the physiological absorption, regulation and disease prevention. The book also covers the recent technological advances for the production of food peptides. Bioactive Food Peptides in Health and Disease provides updated and interesting information, being a good reference book for nutritional and food scientists, biochemists, industry producers, and consumers.
Green tea (Thea sinensis), a time-honored drink in Japan for more than 1,000 years, is used medicinally and as refreshment after meals. Recent studies suggest a correlation between the natural antioxidants found in green tea and overall good health. This exciting new text explores the many useful properties of green tea that have been scientifically investigated. These include:
The egg is a chemical storehouse-within an incubating egg a complicated set of chemical reactions take place that convert the chemicals into a living animal. Using hen eggs as a model, this new text explores the use of eggs for food, industrial, and pharmaceutical applications. It covers the chemistry, biology, and function of lipids; carbohydrates; proteins; yolk antibody (IgY); and other materials of eggs. The novel merits of egg materials over others used in the same products are also discussed. These areas of egg technology have never been compiled before in one source.
Stop trying to become “better” by suppressing or hiding parts of yourself, and learn what it means to be fully human with this accessible guide to the core ethical teachings of Zen Buddhism. In Opening to Oneness, Zen teacher Nancy Baker offers a detailed path of practice for Zen students planning to take the precepts and for anyone, Buddhist or non-Buddhist, interested in deepening their personal study of ethical living. She reveals that there are three levels of each precept: a literal level (don’t kill, not even a bug), a relative level that takes moral ambiguity into account (what if it’s a malaria-spreading mosquito?), and an ultimate level—the paradoxical level of nonduality, in which the precepts are naturally expressed from a state of oneness. Full of nuance, intelligence, and compassion, the first half of the book addresses the ten grave precepts mostly from the relative level, including instructions for how to practice these precepts individually and in pairs or groups. The second half of the book takes a deep dive into looking at the precepts from the ultimate perspective, largely through an exploration of the writings of Dogen, the thirteenth-century religious genius who founded the Soto Zen school. At once comprehensive and innovative, Opening to Oneness will take its place alongside classics like The Mind of Clover, The Heart of Being, and Being Upright as a cherished guide to Zen Buddhist ethics.
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