For 125 years, physicians have relied on Manson's Tropical Diseases for a comprehensive clinical overview of this complex and fast-changing field. The fully revised 24th Edition, Dr. Jeremy Farrar, along with an internationally recognized editorial team, global contributors, and expert authors, delivers the latest coverage on parasitic and infectious diseases from around the world. From the difficult to diagnose to the difficult to treat, this highly readable, award-winning reference prepares you to effectively handle whatever your patients may have contracted. - Covers all of tropical medicine in a comprehensive manner, general medicine in the tropics, and non-clinical issues regarding public health and ethics. - Serves as an indispensable resource for physicians who treat patients with tropical diseases and/or will be travelling to the tropics, or who are teaching others in this area. - Contains a new section on 21st Century Drivers of Tropical Medicine, with chapters covering Poverty and Inequality, Public Health in Settings of Conflict and Political Instability, Climate Change, and Medical Product Quality and Public Health. - Includes all-new chapters on Surgery in the Topics, Yellow Fever, Systemic Mycoses, and COVID-19. - Covers key topics such as drug resistance; emerging and reemerging infections such as Zika, Ebola, and Chikungunya; novel diagnostics such as PCR-based methods; point-of care-tests such as ultrasound; public health in settings of conflict and political instability; and much more. - Differentiates approaches for resource-rich and resource-poor areas. - Includes reader-friendly features such as highlighted key information, convenient boxes and tables, extensive cross-referencing, and clinical management diagrams.
Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties.Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders.The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field. - Explores the processing and handling technologies in the production of food powders - Examines powder properties, including surface composition, shelf life, and techniques used to examine particle size - Focusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products
