Digital Grinder

$160

Coffee, one of the most commercially important crops grown, is distributed and traded globally in a multi-million dollar world industry. This exciting new book brings together in one volume the most important recent developments affecting the crop. Contributions from around 20 internationally-respected coffee scientists and technologists from around the world provide a vast wealth of new information in the subject areas in which they are expert. The book commences with three cutting-edge chapters covering non-volatile and volatile compounds that determine the flavour of coffee. Chapters covering technology follow, including comprehensive information on developments in roasting techniques, decaffeination, the science and technology of instant coffee and home / catering beverage preparation. The physiological effects of coffee drinking are considered in a fascinating chapter on coffee and health. Agronomic aspects of coffee breeding and growing are covered specifically in chapters concentrating on these aspects, particularly focussing on newly-emerging molecular and cellular techniques. Finally, recent activities of some international organisations are reviewed in a lengthy appendix. The editors of Coffee: Recent Developments have drawn together a comprehensive and extremely important book that should be on the shelves of all those involved in coffee. The book is a vital tool for food scientists, food technologists and agricultural scientists and the commercially important information included in the book makes it a ‘must have reference’ to all food companies involved with coffee. All libraries in universities, and research stations where any aspect of the coffee crop is studied or taught should have copies of the book available. R. J. Clarke, also co-editor of the widely-acclaimed six-volume work Coffee published between 1985 and 1988, is a consultant based in Chichester U. K. O. G. Vitzthum, formerly Director of Coffee Chemistry Research worldwide at Kraft, Jacobs, Suchard in Bremen, Germany is Honorary Professor at the Technical University of Braunsweig, Germany and Scientific Secretary of the Association Scientifique Internationale du Cafe (ASIC), in Paris France.

$55.39

Qualitative Methods for Health Research

$74.25

Research Methods in Health Promotion

$14.99

Coffee for Your Health, Drawings – Premium Poster

$16.49

Green Coffee Extract 60 Tabs from Source Naturals

$29.65

Culture and Meaning in Health Services Research

$20.43

A practical introduction to quantitative methods used in clinical health research.

$16.34

A practical guide for health students and health professionals embarking on research using qualitative methods.

$133

“60-day all natural colon cleanse, anti-parasite and body detoxification system with probiotics”

$34

1 x 30-day Natural Stimulant-Free Weight Loss Support For Fast And Healthy Fat Loss!

$7.99

Alba Kona Coffee After-Sun Lotion Exotic and aromatic, the natural acids in coffee soften skin and revitalize circulation, while caffeine and green tea help neutralize free radical damage from over-exposure to the sun. Tropical emollients hydrate and nourish for healthy, radiant skin. Tanning is tough on skin. That’s why we load up our Kona Coffee After-Sun Lotion with a slew of potent emollients like kukui oil, shea butter, and sweet almond oil. Meanwhile we use the powerful antioxidants found in green tea and the caffeine in Hawaiian Kona coffee beans to help neutralize free-radical damage due to sun over-exposure. Who should use this product? For all skin types. Signature Ingredient: Green tea is a powerful antioxidant used (along with caffeine) to help neutralize free radical damage from over-exposure to the sun. Kona coffee bean extract from Hawaii revitalizes and softens. Ingredients:Certified organic aloe vera barbadensis juice, certified organic lavandula angustifolia juice, certified organic sunflower (helianthus annuus), kukui nut (aleurites moluccana) and sweet almond oil (prunus amygdalus dulcis), vegetable glycerin, organic shea butter (butyrospermum parkii), certified organic kona coffee (coffee arabica), certified organic green tea (camellia sinensis), caffeine and EGCG extract, tocopheryl acetate (vitamin E), phenoxyethanol, methyl/propylparaben, grapefruit extract (citrus grandis), and botanical fragrance. Directions:Apply liberally to entire body after sun exposure. Kona Coffee After-Sun Lotion 8.5oz from Alba Botanica UPC: 724742008260

$21.59

Mucolyxir 10ml from Nutricology/Allergy Research Group Mucolyxir® Nanotech Nutrients™ is a DNA-based formulation, utilizing DNA from wild Pacific salmon, that supports respiratory health.* One method by which the body attempts to keep the lungs clear of mucus is to mount an immune response against the agent(s) causing the problem. When the attempts to eliminate foreign material fail, excessive DNA can build up from lysed white blood cells, resulting in viscous mucus. The small amount of DNA in Mucolyxir® may balance mucus levels via a regulatory mechanism.* Based on pre-clinical investigations and clinical trials, Mucolyxir® appears to support cilia motion, and liquification and elimination of mucoid substance.* Suggested Use: 1 or 2 drops, placed in mouth slowly, then swallowed, one to four times per day, or as directed by a healthcare practitioner. To avoid dilution, do not eat or drink for 5 minutes after taking. Additional Usage Notes: At the start of use, individuals may take more, as follows: Day 1: Take 1 drop every fifteen minutes for one hour. Then take 1 drop every hour until bedtime. Days 2 and 3: Take 1 drop after each meal and before bed (4 times total). Day 4 and beyond: Maintain schedule or use only as needed. Ingredients: Serving Size 1 drop Servings per container 240 Amount per serving: DNA 0.3 ?g Other ingredients: Purified water, sodium chloride, potassium sorbate, lactic acid. Keep in a cool, dry place, tightly capped. *These statements have not been evaluated by the U.S. Food and Drug administration. The product is not intended to diagnose, treat, cure, or prevent any disease. Mucolyxir 10ml from Nutricology/Allergy Research Group UPC: 713947553606