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Food Structures, Digestion and Health

Food Structures, Digestion and Health
A Book

by Mike Boland,Matt Golding,Harjinder Singh

  • Publisher : Academic Press
  • Release : 2014-03-24
  • Pages : 538
  • ISBN : 0124046851
  • Language : En, Es, Fr & De
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This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields. Describes the science underpinning typical food structures providing guidance on food structure in different conditions Includes novel approaches to the design of healthy foods using real-world examples of applied research and design written by top leaders in the area Describes and validates model systems for understanding digestion and predicting digestion kinetics

Themed Issue: Food Structures, Digestion and Health

Themed Issue: Food Structures, Digestion and Health
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2014
  • Pages : 351
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food Structure and Functionality

Food Structure and Functionality
A Book

by Charis Michel Galanakis

  • Publisher : Academic Press
  • Release : 2020-11-17
  • Pages : 268
  • ISBN : 0128214643
  • Language : En, Es, Fr & De
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Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships

Dairy in Human Health and Disease across the Lifespan

Dairy in Human Health and Disease across the Lifespan
A Book

by Ronald Ross Watson,Robert J Collier,Victor R. Preedy

  • Publisher : Academic Press
  • Release : 2017-06-19
  • Pages : 490
  • ISBN : 0128098694
  • Language : En, Es, Fr & De
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Dairy in Human Health and Disease across the Lifespan addresses the contribution of milk to the human diet and health throughout the life span. This comprehensive book is divided into three sections and presents a balanced overview of dairy’s impact on nutrition from infancy to adulthood. Summaries capture the most salient points of each chapter, and the book provides coverage of dairy as a functional food in health and disease. Presents various dairy products and their impact on health specific to various stages in the lifespan Provides information to identify which food and diet constituents should be used as dietary supplements based on modification of health and nutrition Incorporates contributions from an international team of authors with varying areas of expertise related to dairy and nutrition

Poultry and pig nutrition

Poultry and pig nutrition
Challenges of the 21st century

by Wouter H. Hendriks,Martin W.A. Verstegen,László Babinszky

  • Publisher : Wageningen Academic Publishers
  • Release : 2019-08-01
  • Pages : 428
  • ISBN : 9086868843
  • Language : En, Es, Fr & De
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Poultry and pig nutrition: challenges of the 21st century focuses on the important challenges animal production faces in the light of increasing global feed scarcity, climate change and improvements in animal welfare. Animal nutrition plays a critical role in providing answers to these 21st century challenges. Internationally leading authorities in nutrition and nutrition-related disciplines provide their views and solutions. New research areas are discussed and the current gaps in our knowledge are identified. Among the topics discussed are the use of microbes for natural solutions, the importance of individual feed intake determination, technological treatments of feed ingredients, and advances in modelling. In addition, authors provide their insights on the effects of environment/housing on animal functioning and the impact of climate change on the mycotoxin content of feed ingredients as well as the importance of pro- and antioxidant balance in animals. The increasing global demand for feed will increase the search for alternative feed ingredients especially new protein sources while for an environmentally sustainable human diet, life cycle assessment needs to be combined with other modelling techniques that address environmental impacts of dietary choices at the (inter)national level. Future challenges require new solutions and innovations, and this book contains a collection of ideas for our 21st century challenges.

Encapsulations

Encapsulations
A Book

by Alexandru Grumezescu

  • Publisher : Academic Press
  • Release : 2016-09-08
  • Pages : 924
  • ISBN : 0128043784
  • Language : En, Es, Fr & De
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Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail. Includes the most up-to-date information on nanoencapsulation and nanocontainer-based delivery of antimicrobials Presents nanomaterials for innovation based on scientific advancements in the field Provides control release strategies to enhance bioactivity, including methods and techniques for research and innovation Provides useful tools to improve the delivery of bioactive molecules and living cells into foods

Nanoencapsulation of Food Ingredients by Specialized Equipment

Nanoencapsulation of Food Ingredients by Specialized Equipment
Volume 3 in the Nanoencapsulation in the Food Industry series

by Anonim

  • Publisher : Academic Press
  • Release : 2019-10-24
  • Pages : 478
  • ISBN : 0128156724
  • Language : En, Es, Fr & De
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Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of of nanoencapsulation. Thoroughly explores the mechanisms of nanoencapsulation by specialized equipment Elucidates the key factors in each device to control the efficiency of nanoencapsulation Discusses the morphologies and properties of nanoencapsulated ingredients produced by each equipment

Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis
A Book

by Fidel Toldrá,Leo M.L. Nollet

  • Publisher : CRC Press
  • Release : 2021-03-30
  • Pages : 1020
  • ISBN : 1000342034
  • Language : En, Es, Fr & De
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Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, the book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

Natural Polymers

Natural Polymers
Industry Techniques and Applications

by Ololade Olatunji

  • Publisher : Springer
  • Release : 2015-12-24
  • Pages : 370
  • ISBN : 3319264141
  • Language : En, Es, Fr & De
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This book introduces the most recent innovations in natural polymer applications in the food, construction, electronics, biomedical, pharmaceutical, and engineering industries. The authors provide perspectives from their respective range of industries covering classification, extraction, modification, and application of natural polymers from various sources in nature. They discuss the techniques used in analysis of natural polymers in various systems incorporating natural polymers as well as their intrinsic properties.

Food Allergy

Food Allergy
From Molecular Mechanisms to Control Strategies

by Linglin Fu,Bobby J. Cherayil,Haining Shi,Yanbo Wang,Yang Zhu

  • Publisher : Springer
  • Release : 2019-04-03
  • Pages : 216
  • ISBN : 9811369283
  • Language : En, Es, Fr & De
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This book addresses the molecular mechanisms of food allergies and related control strategies. To do so, it covers a broad range of topics, including: the basic immunology of food allergies, including crosstalk between gut mucosal immunity and allergens; types of food allergens, structure of food allergen epitopes and cross-reactivity; detection and quantification methods for food allergens; in vitro and in vivo models for evaluating allergenicity; novel food processing methods for the development of hypoallergenic foods; bioactive natural compounds and functional foods for alleviating allergic reactions; modulation of the microbiota in food allergies and use of probiotics in allergic response regulation; and risk assessment and control strategies for food allergens. The information provided will enable food scientists/specialists to design safer and more functional food products, and will help regulatory agencies identify and label food allergens (and thus help consumers avoid allergic reactions). It will help clinicians and public health investigators prevent or treat outbreaks of food allergies, and will provide food producers and processors, as well as government inspectors, with valuable insights into evaluation, risk assessment and control strategies for allergens. Lastly, it will benefit upper-level undergraduate and graduate students in food science and safety, public health, medicine, nutrition and related fields.

Flavor, Satiety and Food Intake

Flavor, Satiety and Food Intake
A Book

by Beverly Tepper,Martin Yeomans

  • Publisher : John Wiley & Sons
  • Release : 2017-06-12
  • Pages : 248
  • ISBN : 1119044898
  • Language : En, Es, Fr & De
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This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of differing perspectives, including those of food science, psychology, nutrition, and medicine, among others. It is well known that products that require greater oral processing tend to be more sating. At the same time, the orosensory exposure hypothesis holds that flavor and texture in the mouth are critical in determining meal-size. They may act as key predictors of nutritional benefits and so promote better processing of foods. These two related ideas are at the forefront of current thinking on flavor-satiety interactions. Yet, until Flavor, Satiety and Food Intake no book has offered an integrated treatment of both concepts. The only single-source reference of its kind, it brings health professionals, product developers, and students up to speed on the latest thinking and practices in this fascinating and important area of research. Provides readers with a unique and timely summary of critical recent developments in research on the impact of flavor on satiety Explores a topic of central importance both for food professionals seeking to develop healthier products and health professionals concerned with obesity and over-eating Brings together relevant topics from the fields of food science, psychology, nutrition and medicine Flavor, Satiety and Food Intake provides product developers with valuable information on how to integrate sensory evaluation with product formulation and marketing. It will also serve as a useful resource for health professionals and is a must-read for students of a range of disciplines in which appetite and satiety are studied.

Nanoscience in Food and Agriculture 1

Nanoscience in Food and Agriculture 1
A Book

by Shivendu Ranjan,Nandita Dasgupta,Eric Lichtfouse

  • Publisher : Springer
  • Release : 2016-08-18
  • Pages : 324
  • ISBN : 3319393030
  • Language : En, Es, Fr & De
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Nanotechnology is a fast-evolving discipline that already produces outstanding basic knowledge and industrial applications for the benefit of society. Whereas the first applications of nanotechnology have been developed mainly in material sciences, applications in the agriculture and food sectors are still emerging. Due to a rapid population growth there is a need to produce food and beverages in a more efficient, safe and sustainable way. Here, nanotechnology is a promising way to improve crop production, water quality, nutrition, packaging, and food security. There are actually few comprehensive reviews and clear textbooks on nanotechnology in agriculture, water, and food. In this book there are 10 chapters describing the synthesis and application of nanomaterials for health, food, and agriculture are presented. Nanomaterials with unique properties will dramatically improve agriculture and food production. Applications will include nanofertilisers to enhance plant growth and nanosensors to detect food contamination. An overall view of nanotechnology applications in agriculture, food, water, and environment are described in the first two chapters by Dasgupta et al. and Singh. Health and environmental applications of nanotechnology are presented in chapters 3-5. Shukla and Iravani review green methods to synthesize metal nanoparticles, and give applications to water purification, in chapter 3. The removal of up to 95% of contaminants by nanoparticles, nanotubes and nanostructured membranes is described by Naghdi et al. in chapter 4. Yoti et al. then review nanosensors for the detection of pathogenic bacteria in chapter 5. Those nanosensors can be used as biodiagnostics to control food and water quality. Food applications of nanoscience are presented in chapters 6 and 7 by Kuswandi and Sarkhar et al. Kuswandi explain in chapter 6 that nanomaterials can improve packaging quality and that nanosensors can detect freshness and contanimants. The use of nanoparticles to protect ingredients such as vitamins, flavours, and antimicrobials is reviewed by Sarkhar et al. in chapter 7.

Emulsion-based Systems for Delivery of Food Active Compounds

Emulsion-based Systems for Delivery of Food Active Compounds
Formation, Application, Health and Safety

by Shahin Roohinejad,Ralf Greiner,Indrawati Oey,Jingyuan Wen

  • Publisher : John Wiley & Sons
  • Release : 2018-04-03
  • Pages : 312
  • ISBN : 1119247160
  • Language : En, Es, Fr & De
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A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors – noted experts in the field – review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. This important resource: Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds Presents the most recent development in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compounds Includes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries Emulsion-based Systems for Delivery of Food Active Compounds is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds.

Dairy Fat Products and Functionality

Dairy Fat Products and Functionality
Fundamental Science and Technology

by Tuyen Truong,Christelle Lopez,Bhesh Bhandari,Sangeeta Prakash

  • Publisher : Springer Nature
  • Release : 2020-05-29
  • Pages : 606
  • ISBN : 3030416615
  • Language : En, Es, Fr & De
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This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth. Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.

Nanoscience for Sustainable Agriculture

Nanoscience for Sustainable Agriculture
A Book

by Ramesh Namdeo Pudake,Nidhi Chauhan,Chittaranjan Kole

  • Publisher : Springer Nature
  • Release : 2019-09-23
  • Pages : 711
  • ISBN : 3319978527
  • Language : En, Es, Fr & De
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This book discusses the ability of nanomaterials to protect crop-plant and animal health, increase production, and enhance the quality of food and other agricultural products. It explores the use of targeted delivery and slow- release agrochemicals to reduce the damage to non-target organisms and the quantity released into the soil and water, as well as nanotechnology-derived tools in the field of plant and animal genetic improvement. It also addresses future applications of nanotechnology in sustainable agriculture and the legislative regulation and safety evaluation of nanomaterials. The book highlights the recent advances made in nanotechnology and its contribution towards an eco-friendly approach in agriculture.

Food Processing Technology

Food Processing Technology
Principles and Practice

by P J Fellows

  • Publisher : Woodhead Publishing
  • Release : 2016-10-04
  • Pages : 1152
  • ISBN : 0081005237
  • Language : En, Es, Fr & De
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Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Formulation Engineering of Foods

Formulation Engineering of Foods
A Book

by Jennifer E. Norton,Peter Fryer,Ian T. Norton

  • Publisher : John Wiley & Sons
  • Release : 2013-06-10
  • Pages : 328
  • ISBN : 1118597680
  • Language : En, Es, Fr & De
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Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.

Tools For Chemical Product Design

Tools For Chemical Product Design
From Consumer Products to Biomedicine

by Mariano Martín Martín,Mario R. Eden,Nishanth G. Chemmangattuvalappil

  • Publisher : Elsevier
  • Release : 2016-09-19
  • Pages : 700
  • ISBN : 0444636846
  • Language : En, Es, Fr & De
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Tools for Chemical Product Design: From Consumer Products to Biomedicine describes the challenges involved in systematic product design across a variety of industries and provides a comprehensive overview of mathematical tools aimed at the design of chemical products, from molecular design to customer products. Chemical product design has become increasingly important over the past decade and includes a wide range of sectors including gasoline additives and blends in the petroleum industry, active ingredients and excipients in the pharmaceutical industry, and a variety of consumer products and specialty chemicals. Traditionally, such products have been designed through trial and error methods, which not only are time-consuming, but more importantly only provide limited knowledge that can be translated into next generation products. Features an impressive collection of contributions from leading researchers in the field Presents the latest tools available across a variety of industries Describes the challenges involved in systematic product design as well as the latest methods for solving such problems Covers a wide range of sectors including gasoline additives and blends in the petroleum industry, active ingredients and excipients in the pharmaceutical industry, and a variety of consumer products and specialty chemicals

Whey Proteins

Whey Proteins
From Milk to Medicine

by Hilton C Deeth,Nidhi Bansal

  • Publisher : Academic Press
  • Release : 2018-09-12
  • Pages : 746
  • ISBN : 0128121254
  • Language : En, Es, Fr & De
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Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, quality aspects including flavour and effects of storage, as well as their role in nutrition, sports and exercise, and health and wellness. Readers of Whey Proteins will gain a better understanding of the chemical nature of the various whey proteins in cow’s milk and the milk of other species. This includes their unique physical and functional properties; the industrial processes used to extract them from milk, to process them into various forms, and to modify them to enhance their functionality; and their nutritive value and application in the fields of sports and exercise science, infant nutrition and medicine. This book is an essential resource for food and nutrition researchers, dairy and food companies, pharmaceutical organizations, and graduate students. Presents up-to-date coverage of whey proteins from milk to medicine Contains a description of the production and properties of whey protein products Offers an overview of the effects of thermal and non-thermal processes on whey protein characteristics Describes the rationale for, and benefits of, using whey proteins in health and wellness preparations

The Human Body in Health and Illness - E-Book

The Human Body in Health and Illness - E-Book
A Book

by Barbara Herlihy

  • Publisher : Elsevier Health Sciences
  • Release : 2021-04-25
  • Pages : 576
  • ISBN : 032381123X
  • Language : En, Es, Fr & De
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Binder-Ready Edition: This loose-leaf copy of the full text is a convenient, accessible, and customizable alternative to the bound book. With this binder-ready edition, students can personalize the text to match their unique needs! Colorful cartoons, engaging learning aids, and an easy-to-read approach make it enjoyable to learn A&P! The Human Body in Health and Illness, 7th Edition introduces you to the anatomy and physiology concepts you’ll really use in healthcare practice. Organized by body systems, this text simplifies the often-intimidating subject of A&P with clear, step-by-step explanations, hundreds of full-color drawings, fascinating anecdotes, relevant clinical examples, and vivid online animations. It illustrates how each organ system is designed to function — and what happens when a system fails. Written by well-known educator Barbara Herlihy, this text is an ideal solution for students whose background in the sciences is limited. Colorful cartoons use humor to clarify and reinforce the content, making it more memorable, accessible, and easy to understand. Engaging learning and review features include Re-Think questions, Ramp It Up! and As You Age boxes, Sum It Up! boxes synthesizing key concepts, and Do You Know boxes with clinical scenarios and historical vignettes. Fascinating analogies, examples, and anecdotes make learning easier and bring science to life, even for students who have little or no background in biology, chemistry, or physics. Full-color illustrations simplify difficult concepts and complex processes, accurately depicting anatomy, physiology, and disease. Focus on medical terminology includes Medical Terminology and Disorders tables with pronunciations, derivations, and word parts, along with references to commonly used medical terminology. Evolve website enhances student understanding with animations, interactive learning activities, and review tools. Study guide offers fun and practical exercises as well as multiple-choice practice tests to help students review, understand, and remember basic A&P. Sold separately. Key terms and objectives are listed at the beginning of every chapter to set learning goals and expectations, with key terms including a page reference, pronunciation guide, and definition in a comprehensive glossary. NEW! Updated content throughout reflects the latest research on physiology, pathophysiology, and pharmacology, especially with regard to the immune system. NEW Work It boxes are highlighted with a special icon, and emphasize the importance of exercise and physical activity on body systems. NEW What If? questions (e.g., "What would happen if you were deficient in iron?") help students apply their knowledge to the practice setting, as part of a proven active learning strategy.