Organisation for Researching and Composing University Textbooks in the Humanities (SAMT)
Over 140 titles of books in cooperation with universities and research centers in countries in Asia and Europe
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National Publishing Company BICHIK
In Yakutia, every winter day is a quest! Putting 10 layers of clothing on, before you go outside, says a lot. Well, that is the tip of the iceberg! The most difficult thing is to wait until a bus arrives when it is -50°C outdoors. Therefore, it is never boring here. Adults and children of the planet would be interested in such warm books from the Pole of Cold with funny facts about life in Yakutia, traditions, history, amazing people and their incredible adventures in the coldest place of the World. Every year, we publish more than 300 titles of various children’s, fiction, study and guidance, reference books, as well as digital and multimedia publications. Over the past 5 years, we won more than 20 international and Russian prizes wherein 14 are for children's book.
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Promoted Content
2023Food Composition Table for the Practice
The small Souci/Fachmann/Kraut
by Founded by S.W. Souci, W. Fachmann and H. Kraut. Revised by Dr. Petra Steinhaus. Edited by the Leibniz Institute of Food Systems Biology at the Technical University of Munich.
■ How many omega-3 fatty acids does salmon contain? ■ Which dairy product contains the most calcium? ■ How iron-rich is spinach, really? Whether calories, vitamins or amino acids – whether in field beans, bananas, eggs, chicken, parmesan cheese or onion – it is all here. The compact edition of the time-tested „large SFK [Souci/Fachmann/Kraut]“ offers tested data on over 70 ingredients in more than 360 foods, systematically structured according to food groups. This edition with thousands of values has been completely revised and updated by the Leibniz Institute of Food Systems Biology at the Technical University of Munich. Extra: 32 summary tables cover more than 300 other, less common foods and allow for targeted, clear comparisons. 16 orientation tables provide information about foods with particularly high or low amounts of ingredients. Nutritional values, energy content, main components and ingredients displayed in uniform systematics and a practical format – just look it up!
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Zoology & animal sciencesMay 2021Nutrition and Feeding Organic Cattle
by Robert Blair
Organic cattle farming is on the increase, with consumer demand for organic milk and meat growing yearly. Beginning with an overview of the aims and principles behind organic cattle production, this book presents extensive information about how to feed cattle so that the milk and meat produced meet organic standards, and provides a comprehensive summary of ruminant digestive processes and nutrition. Since the publication of the first edition, global consumers have increasingly become concerned with the sustainability of meat production. Here, Robert Blair considers the interrelationships of sustainable practices and profitability of organic herds, reviewing how to improve forage production and quality, and minimizing the need for supplementary feeding using off-farm ingredients. This new edition also covers: - Managing a recurrent shortage of organic feed ingredients, due to increased GM feed crop cultivation worldwide - Current findings on appropriate breeds and grazing systems for forage-based organic production - Diet-related health issues in organic herds and the effects of organic production on meat and milk quality. Required reading for animal science researchers, advisory personnel that service the organic milk and beef industries and students interested in organic milk and meat production, this book is also a useful resource for organic farming associations, veterinarians, and feed and food industry personnel.
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Food & DrinkThe Golden Book of Home Cooking
by Food & Life Studio
The Golden Book of Home Cooking is a beautifully printed cookbook with over 400 different approachable Chinese food recipes. The book collects recipes from the 10-year accumulation of seven food bloggers with more than 10 million followers, including Yuan Zhuzhu, Mi Tang, Xie Wanyun, Meng Xiangjian, Die Er, Liang Fengling and Cook Chen. Accompanied with audios of 419 recipes, videos of 84 recipes, and nearly 100 health tips, the book offers the first "visible and audible" grand feast to household chefs through a combination of media, allowing them to enjoy the benefits of technology and cook with love and passion.
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November 2023One Welfare Animal Health and Welfare, Food Security and Sustainability
by Rebeca García Pinillos, Stella Maris Huertas Canén
This thought-provoking book explores the link between animals, people and their social and physical environments in relation to livestock farming, food safety, food security and sustainability. Providing an overview of livestock farming and animal related food production systems in a one welfare context, One Welfare: Animal Health and Welfare, Food Security and Sustainability begins by considering the interconnections of animals, humans and their environment. It then expands into the food production system, and considers the integration of positive welfare, stress, use of welfare indicators and the economic perspective. Written by a team of international experts, it connects theory with best practice examples and case studies from both organizations and individuals that have successfully implemented a one welfare approach. Essential reading for academics and practitioners who work within farming, food systems and international development, this ground-breaking text is also an important read for veterinary and animal welfare professionals.
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Animal husbandryJanuary 1992Nutritive Requirements of Ruminant Animals
Protein
by Agricultural and Food Research Council Technical Committee
This books discusses the nuritive requirements of ruminant animals
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Humanities & Social Sciences2021Taste of the Soviet Union: Food and Eaters in the Art of Life and the Art of Cinema (mid-1960s - mid-1980s)
by Olena Stiazhkina
This book is about Soviet people - women, men, children - who ate at home, at work, on the road, in kindergartens and schools, in the system of the Soviet canteens. It describes those who fought for their food in long queues to the empty shops, at collective farm markets, gathered it in their own gardens, obtained it through bribes and barter exchanges and stole it at workplaces. It is about those who created the food surpluses in the system of the shadow economy and about those who refused food as a way of rebellion against the system and about those who managed to preserve national cuisine despite its deliberate extermination by the Bolsheviks and calling national dishes "simple nationalism." Food culture is considered not only as a sign of the late Soviet consumer revolution, but also as one of the powerful mechanisms of social engineering and (self) coercion. The real world of Soviet eaters is analysed together with the artistic world where filmmakers created and broadcasted the images of Soviet food, as an object representing repressive society in which taste was as problematic and almost unattainable as food and freedom associated with taste and choice.
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Business, Economics & LawOctober 2004Qualities of food
by Mark Harvey, Andrew McMeekin, Alan Warde
In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.
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May 2022Mineral Nutrition Of Livestock 5th Edition
by Neville Suttle
The fifth edition of this important book reviews recent advances in livestock mineral nutrition, updated throughout with new references that reflect the growing complexity of mineral metabolism. Major related themes covered include the assessment of the 'mineral value' of feeds, the false hopes placed on organic mineral supplements and limiting the 'mineral footprint' of livestock production to lower environmental pollution. Also discussed are new developments and concepts including: Salt tolerance and optimizing production in salt-rich environments. Use of phytase rather than phosphate supplements in pig and poultry rations. Demineralization of the skeleton during confinement. Recognition of sub-acute, clinical hypocalcaemia as a disorder in dairy cows. The assay of 'free' plasma B12 to assess cobalt status of cattle. Limitations of cell culture and ligated loop techniques for assessing bioavailability. Following a clear and easy to reference structure, the book also considers potential pitfalls, such as misleading estimates of mineral requirements for growth, and misinterpretation of genomic markers for mineral requirements and bioavailability of supplements. An essential resource for researchers and students in animal nutrition, agriculture and veterinary medicine, this book also forms a useful reference for veterinary practitioners and those concerned with human nutrition and environmental protection.
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January 2021China Chronic Disease Nutrition and Dietary Guidance Series Hypertension Nutrition and Dietary Guidance
China Chronic Disease Nutrition and Dietary Guidance Series Books
by Yang Qinbing
The audio-visual products and series of books of "Nutrition and Dietary Guidance for Chronic Diseases in China" were compiled by the Nutrition and Metabolism Management Branch of the China Association for the Promotion of International Health Care and Nutrition and nine major hospitals. Through this book, readers can learn about the prevention and treatment of hypertension, especially in terms of lifestyle and diet, so as to prevent and control blood pressure from diet!
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Agronomy & crop productionSeptember 2011Biology and Breeding of Food Legumes
by Geert Angenon, Ashwani K Basandrai, Judith Burstin, Steven B Cannon, S K Chaturvedi, H K Chaudhary, Percy Maruwa Chimwamurombe, Nazmul Haq, Manabu Ishitani, Shiv Kumar, Monika Lulsdorf, Michael Materne, Nobuko Ohmido, Klaus Oldach, Reid G Palmer, Marta Santalla, Jessica Schlueter, B B Singh, Mohar Singh, Carlos Roberto Spehar, Brijesh K Tiwari, Cenzig Toker, Rajeev K Varshney, Maria Wedzony, Asibuo James Yaw. Edited by Aditya Pratap, Jitendra Kumar.
Food legumes are important constituents of human and animal nutrition, supplying high quality proteins crucial for a balanced diet. These crops also play an important role in low-input agricultural production systems by fixing atmospheric nitrogen. Despite systematic and continuous breeding efforts by legume researchers all over the world, substantial genetic gains have not been achieved. These issues require immediate attention, and overall, a paradigm shift is needed in breeding strategies to strengthen our traditional crop improvement programs. To this end, Biology and Breeding of Food Legumes provides extensive information on their history, origin, evolution and botany, as well as breeding objectives and procedures, nutritional improvement, industrial uses, post-harvest technology and recent developments made through biotechnological intervention.
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January 2019Nutrition and Food Safety, Second Edition
by Terry L. Smith
Praise for the previous edition: "...easy-to-read...well-balanced...a good amount of detail."—School Library Journal Food recalls have made people nervous about eating some of their favorite foods. Every year, millions of people contract a foodborne illness. While many cases are nothing more than an upset stomach, some result in serious sickness. Nutrition and Food Safety, Second Edition explores the many risks to our food and water supplies, including bacterial contamination, agricultural pesticides, food additives, allergens, and industrial chemicals. Rapid changes in the food industry often outpace the ability of government oversight to protect the consumer. Learn about the interconnecting responsibilities of farmers, food processors, retailers, government regulators, and consumers to assure a safe food supply.
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Animal physiologyAugust 2007Voluntary Food Intake and Diet Selection of Farm Animals
by Edited by John M Forbes
The feeding of farm animals directly effects their growth, health, reproduction and ultimately their economic value and is consequently one of the most studied areas of animal science. Building on the first edition and its predecessor, 'The Voluntary Food Intake of Farm Animals,' Forbes has produced an up-to-date and more focused examination of developments in the understanding of voluntary food intake and new ideas and studies relating to diet selection. Chapters have been reorganized and updated to provide a more streamlined approach.
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2020Interactions between Medicines and Food
by Prof. Dr. Martin Smollich and Dr. Julia Podlogar
Interactions between medicines and foodstuffs may be just as clinically relevant as interactions between individual drugs. A single meal contains several hundred potentially interacting compounds that, in an individual patient, may be the deciding factor as to whether a treatment is successful or not. The resulting, sometimes serious risks are not known to most patients – nor to many physicians and pharmacists. This practical handbook enables anyone interested in applied pharmacotherapy to keep abreast of the complex field of drug interactions. The authors – proven experts in clinical pharmacology and pharmaconutrition – describe the most important interactions and give concrete recommendations for action. Tables and overviews permit fast access to potentially problematic combinations. This completely updated edition now also includes information about fruit juices and curcumin as well as a new chapter on food interactions in oncology.
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January 2021Cancer nutrition and dietary guidance
China Chronic Disease Nutrition and Dietary Guidance Series
by Li Zengning
The audio-visual products and series of books of "Nutrition and Dietary Guidance for Chronic Diseases in China" were compiled by the Nutrition and Metabolism Management Branch of the China Association for the Promotion of International Health Care and Nutrition and nine major hospitals. This book describes the relationship between various foods and tumors, and how to eat for tumor patients. Recent studies have proved that environmental factors may be an important factor in the incidence of tumors. Among them, eating habits, insufficient nutrient intake, excessive intake or imbalance between nutrients are all important aspects. The tumors affected by the above factors mainly include esophageal cancer, stomach cancer, liver cancer, colorectal cancer, breast cancer, bladder cancer and lung cancer. The pollutants in the diet, such as aflatoxin, aggravate the lack and imbalance of certain nutrients, thereby enhancing the carcinogenic effect. Nutrient intake is directly related to tumor occurrence, development, treatment effect, quality of life and survival period.
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MedicineFebruary 2019Agriculture for Improved Nutrition
Seizing the Momentum
by Shenggen Fan, Sivan Yosef, Rajul Pandya-Lorch
Approximately 800 million people suffer from hunger, 2 billion from lack of micronutrients and more than 2 billion from excessive weight and obesity. There is renewed interest in reshaping agricultural and food systems at global, regional and national levels, so that poor and vulnerable people have access to nutritious sustenance. This book reviews research findings, results from on-the-ground programmes and interventions, and policy experiences from the past 5-10 years. It examines the direct and indirect effects of agriculture on nutrition, following the agricultural value chain to explore this complex relationship, from biodiversity and crop fortification, to programme evaluation, to the impact of agricultural policies on consumers' choices and actions. It explores the roles of various stakeholders along the chain including women and the private sector, and cross-cutting themes such as data and capacity building. Developing country experiences and the knowledge and action gaps that remain in truly integrating agriculture and nutrition aims and related practices are considered. Key features: -Considers the evidence base on the relationship between agriculture and nutrition. -Includes insights from internationally renowned researchers. -Presents data from real-world settings that is highly relevant to the challenges currently faced by developing countries. This book is ideal for policy-makers and students studying agriculture, international development and nutrition.
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December 2021Enzymes in Farm Animal Nutrition
by Michael R Bedford, Gary G Partridge, Carrie Walk, Milan Hruby, Ceinwen Evans, Hamish Irving, Jari Vehmanperä, Kari Juntunen, John Patience, Qingyun Li, Amy Petry, Jason Lee, Kyle Brown, Aaron Cowieson, Daniel Menezes-Blackburn, Ralf Greiner, Ursula Konietzny
From alpha-galactosidases to xylanases, Enzymes in Farm Animal Nutrition provides a comprehensive guide to all aspects associated with enzyme-supplemented animal feeds. It details the history and size of the feed enzyme market, before describing how feed enzymes are manufactured and employed in monogastric, aqua and ruminant diets. This new edition explores considerable advances such as the use of enzymes in fish and shrimp diets, new understanding of how phytases function in the animal, NSPase research and enzymes' extended use in ruminant markets. It also: - Provides comprehensive coverage of all topics relating to the production, use, and co-operativity and analysis of feed enzymes; - Is fully updated throughout, revealing significant developments such as new methods to deliver enzymes (formulations, encapsulations, and liquid spray systems) and advances in enzyme analysis; - Includes brand new chapters on combinations of enzymes, antibiotic free diets and how to measure response in feed enzyme trials. Covering biochemistry, enzymology and characteristics relevant to animal feed use, this book forms a valuable resource for academics and students of animal nutrition and production, as well as professionals in the animal feed industry.
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January 2018Plant Nutrition, Second Edition
by Alex C. Wiedenhoeft, Series Editor: William G. Hopkins
The mineral nutrients of plants play key roles in plant growth and development, forming the underpinnings of the past, present, and future of agriculture. Plants with insufficient nutrients exhibit symptoms of sickness that can be confused with infectious plant diseases. The nutrients needed by plants are taken from the soil by the roots, and in many plants, the roots also form associations with other organisms that help them more efficiently colonize the soil or provide nutrients to the plant. All facets of plant nutrition, from the effect of nutrients on the plant to the role of plants in the global cycling of nutrients, impact the ways in which humans use and depend on plants for most aspects of our existence. Plant Nutrition, Second Edition addresses the basic chemistry, biology, physiology, and ecology of plant nutrition and shows how these topics relate to humans on a personal, social, and global scale.
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January 2019Nutrition and Weight Management, Third Edition
by Lori A. Smolin, Ph.D. and Mary B. Grosvenor, M.S., R.D.
Praise for the previous edition: "For biology, culinary arts classes, and health classes needing information about the importance of good nutrition, [this] would be valuable...Recommended."—Library Media Connection The obesity epidemic in the United States and abroad is growing, and weight has become a rising concern in today's society. Nutrition and Weight Management, Third Edition discusses the concept of weight management as well as the role that social, cultural, and genetic factors play in determining weight and body size. Coverage includes the importance of a nutritious diet and what constitutes healthy eating, the physical and psychological effects of being overweight and underweight, and the pros and cons of various diets.
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June 2024
Genetics of Salt Tolerance in Plants
a Central Dogma Perspective and Strategies for Enhancement
by Showkat Ahmad Ganie, Shabir Hussain Wani
Gene expression in cells follows a prescribed pathway that conforms to the Central Dogma; where the genetic information stored in DNA is transcribed into RNA and then expressed into proteins, which influences most plant traits. Plant salt tolerance research is directed towards identifying nucleotide variants that could contribute to tolerant phenotypes. This book comprehensively presents the current state of knowledge on plant salt tolerance through meticulous analysis of the processes operating across the Central Dogma. It provides a detailed account of modulation of gene expression through genome editing systems to achieve crop improvement against salt stress. It also provides state-of-the-art information on advances in breeding technologies of genome selection and accelerated de novo domestication for rapidly improving the salt tolerance of plants for global food security. This book: 1.Provides a comprehensive coverage of plant salt tolerance mechanisms. 2.Spotlights various factors functioning along the Central Dogma pathway and their regulation in response to salinity. 3.Examines how these factors function to protect the plants from high salinity. 4.Highlights advances in cutting-edge breeding technologies for improving salt tolerance. The book will be of particular value to students and researchers of plant genetics, molecular biology and physiology and those with an interest in salinity and salt tolerance.
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Agriculture & related industriesJuly 2001Food Safety and International Competitiveness
The Case of Beef
by John Spriggs, Grant E Isaac
Food safety is currently one of the most important issues confronting consumers, producers and distributors. It cannot be dealt with as just a physical problem but must be considered as a multi-dimensional one, affected by politics, economics and social influences. This book focuses on the specific example of food safety in the beef industry in the USA, Canada, the UK and Australia. It outlines the experience of a number of countries with food safety problems (such as BSE) and examines:drivers for change and institutional arrangements within the four countrieswhether there is a socially optimal approach to food safetyhow much consumers can rely on the industry to police itself and governments to look after their interestsIt also examines the implications for competitiveness and world trade.
