Angebote zu "Precision" (25 Treffer)

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Freestyle Precision Beta Ketone Blutketon Teststr
45,47 € *
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PZN: 06905386 Freestyle Precision Beta Ketone Blutketon Teststr Freestyle Precision ß-Keton-Teststreifen sind praktisch, einzeln folienverpackt und ermitteln schnell Ihren Blutketonwert - wann immer Sie zusätzliche Gewissheit brauchen. Schnell: Die Messung des Ketonwerts erfolgt mit lediglich 1,5 µL Blut in nur 10 Sekunden. Exakt: FreeStyle Precision zeigt den aktuellen Blutketonwert an – eine exakte Basis für rasches Handeln. Praktisch: Die Teststreifen sind einzeln verpackt und so zuverlässig geschützt vor Schmutz, Feuchtigkeit und Kontamination. Wirtschaftlich: FreeStyle Precision Teststreifen haben einen optisch kontrollierbaren Blutauftrag. Per integrierter Startkontrolle beginnt die Messung erst, wenn genug Blut auf dem Teststreifen ist. Fehlermeldungen aufgrund zu geringen Blutauftrags sind ausgeschlossen. Kompatibel mit folgenden Messgeräten - Freestyle Precision - Freestyle Precision Xtra - Freestyle Precision Xceed Quelle: Abbott GmbH & Co. KG Abbott Diabetes Care 2016

Anbieter: Volksversand Vers...
Stand: 19.02.2020
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Freestyle Precision Neo Blutzuckermesssy 1 St
43,43 € *
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Freestyle Precision Neo Blutzuckermesssy - rezeptfrei - Bluttests von Abbott GmbH & Co. KG Abbott Diabetes Care - - 1 St

Anbieter: DocMorris
Stand: 19.02.2020
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Freestyle Precision Blutzucker Teststr.o 100 St
49,99 € *
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Freestyle Precision Blutzucker Teststr.o - rezeptfrei - Bluttests von Abbott GmbH & Co. KG Abbott Diabetes Care - Teststreifen - 100 St

Anbieter: DocMorris
Stand: 19.02.2020
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Freestyle Precision Blutzucker Teststr.o 50 St
32,99 € *
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Freestyle Precision Blutzucker Teststr.o - rezeptfrei - Bluttests von Abbott GmbH & Co. KG Abbott Diabetes Care - Teststreifen - 50 St

Anbieter: DocMorris
Stand: 19.02.2020
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Freestyle Precision ß-ketone Blutketon T 10 St
39,76 € *
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Freestyle Precision ß-ketone Blutketon T - rezeptfrei - Bluttests von Abbott GmbH & Co. KG Abbott Diabetes Care - Teststreifen - 10 St

Anbieter: DocMorris
Stand: 19.02.2020
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Future Foods
21,99 € *
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We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being used to construct healthier, tastier, and more sustainable foods. Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified with nutraceuticals or probiotics to improve our mood, performance, and health. The behavior of foods inside our guts is being controlled to increase their healthiness. Precision nutrition is being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms. Gene editing , nanotechnology , and artificial intelligence are being used to address modern food challenges such as feeding the growing global population, reducing greenhouse gas emissions, reducing waste, and improving sustainability. However, the application of these technologies is facing a backlash from consumers concerned about the potential risks posed to human and environmental health. Some of the questions addressed in this book are: What is food architecture? How does sound and color impact taste? Will we all have 3D food printers in all our homes? Should nanotechnology and gene editing be used to enhance our foods? Are these new technologies safe? Would you eat bug-foods if it led to a more sustainable food supply? Should vegetarians eat themselves? Can nutraceuticals and probiotics stop cancer? What is the molecular basis of a tasty sustainable burger? David Julian McClements is a Distinguished Professor in food science who has used physics, chemistry, and biology to improve the quality, safety, and healthiness of foods for over 30 years. He has published over 900 scientific articles and 10 books in this area and is currently the most highly cited food scientist in the world. He has won numerous scientific awards for his work. The aim of this book is to highlight the many exciting advances being made in the science of foods, and to show their application for solving important problems related to the modern food supply, such as tackling chronic diseases, feeding a global population, reducing food waste, and creating healthier and tastier foods.

Anbieter: buecher
Stand: 19.02.2020
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Future Foods
21,99 € *
ggf. zzgl. Versand

We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being used to construct healthier, tastier, and more sustainable foods. Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified with nutraceuticals or probiotics to improve our mood, performance, and health. The behavior of foods inside our guts is being controlled to increase their healthiness. Precision nutrition is being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms. Gene editing , nanotechnology , and artificial intelligence are being used to address modern food challenges such as feeding the growing global population, reducing greenhouse gas emissions, reducing waste, and improving sustainability. However, the application of these technologies is facing a backlash from consumers concerned about the potential risks posed to human and environmental health. Some of the questions addressed in this book are: What is food architecture? How does sound and color impact taste? Will we all have 3D food printers in all our homes? Should nanotechnology and gene editing be used to enhance our foods? Are these new technologies safe? Would you eat bug-foods if it led to a more sustainable food supply? Should vegetarians eat themselves? Can nutraceuticals and probiotics stop cancer? What is the molecular basis of a tasty sustainable burger? David Julian McClements is a Distinguished Professor in food science who has used physics, chemistry, and biology to improve the quality, safety, and healthiness of foods for over 30 years. He has published over 900 scientific articles and 10 books in this area and is currently the most highly cited food scientist in the world. He has won numerous scientific awards for his work. The aim of this book is to highlight the many exciting advances being made in the science of foods, and to show their application for solving important problems related to the modern food supply, such as tackling chronic diseases, feeding a global population, reducing food waste, and creating healthier and tastier foods.

Anbieter: buecher
Stand: 19.02.2020
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Energy Metabolism in Obesity and Diabetes
68,00 € *
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The growing incidence of obesity and type 2 diabetes became the major global health problem. The peculiarities of energy metabolism in the development of both these conditions are of particular interest. This book, therefore, provides an overview of the following aspects: body composition assessment using laboratory techniques and bedside methods, estimation of resting energy expenditure, methods for the evaluation of energy intake, assessment of psychological factors influence on eating behavior. All these aspects are covered in the context of obesity, type 2 diabetes and metabolic syndrome thus, will help to understand the importance of changes in resting metabolic rate possibly preceding the development of type 2 diabetes, explain the advantages and limitations of bedside body composition assessment methods and suggest their utilisation in clinical practice, reveal new aspect of regional body fat distribution, influencing the precision of different body composition measuring techniques, show novel relations of psychological factors influence on eating behaviour in type 2 diabetes and analyse the compliance to the dietary advice and treatment for weight loss.

Anbieter: Dodax
Stand: 19.02.2020
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Multivariate Calibration Techniques for Noninva...
39,90 € *
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Diabetes is a rapidly growing disease that can cause several types of disabilities, and even death. No cure to this disease has been discovered as yet, the only solution is to monitor, and keep the level of glucose in blood controlled. Unlike the finger-prick method, non-invasive monitoring, through IR spectroscopy, is a convenient and harmless way of measuring the glucose level. In principle, a beam of light is focused on a part of body to excite the molecules, which either absorb this light partially or transmit some radiations in response. These radiations may be collected and unique response that different components of a blood serum show to this light may be observed in a form of spectra. Since glucose is not the only component present in blood, the multivariate calibration techniques are used to isolate the glucose spectrum from the collected spectra. This work presents a comparison between various multivariate calibration techniques in terms of their precision under varying signal-to-noise ratios. The presented results are useful, especially for the researchers working to develop a non-invasive glucose monitoring device, in making a choice between the available techniques.

Anbieter: Dodax
Stand: 19.02.2020
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