Food Facts And Principles

Author : N. Shakuntala O. Manay
Publisher : New Age International
Page : 568 pages
File Size : 45,7 Mb
Release : 2001
Category : Food
ISBN : 8122413250

Get Book

Food: Facts And Principles by N. Shakuntala O. Manay Pdf

The Book Deals With Foods From The Point Of View Of Cultural Practices In India. Each Food Is Discussed From The Point Of Its Production, Processing And Utilization In The Indian Context. Foods Of Special Importance In The Indian Diet Like Pulses, Spices And Nuts Are Considered At Length. The Book Gives A Comprehensive Account Of Foods And Their Products With Regard To Production, Composition, Nutritive Value, Uses And Preservation. Indigenous Food Preparations Based On Fermented Rice And Pulse, Milk And Indian Confectionery Have Been Discussed. Various Laws Issued By The Government To Control Food Quality Are Highlighted. Food Is More Than Nutrients. In Addition To Nursing Our Body And Promoting Good Health, Foods Have An Affect On Our Mind, Emotion And Spiritual Life. There Is Of Late, A Great Awareness In The Relationship Of Food And Spiritual Life. Hence, A New Chapter On Nutrition, Health And Food Consciousness Is Included In The Second Edition.

Author : N. Shakuntala Manay,M. Shadaksharaswamy
Publisher : New Age International
Page : 29 pages
File Size : 52,6 Mb
Release : 2008
Category : East Indians
ISBN : 9788122422153

Get Book

Food: Facts and Principles by N. Shakuntala Manay,M. Shadaksharaswamy Pdf

Author : Janet D. Ward,Larry T. Ward
Publisher : Goodheart-Willcox Pub
Page : 616 pages
File Size : 40,9 Mb
Release : 2007
Category : Education
ISBN : 1590706536

Get Book

Principles of Food Science by Janet D. Ward,Larry T. Ward Pdf

Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Each chapter includes engaging features focusing on such areas as current research, technology, and nutrition news. Through lab experiments in the text and Lab Manual, students will practice scientifi c and sensory evaluation of foods. They will discover how nutrients and other food components illustrate basic chemistry concepts. They will examine the positive and negative impacts microorganisms have on the food supply. Students will also explore the variety of careers available to workers with a food science background.

Author : Evelyn Tribole, M.S., R.D.,Elyse Resch, M.S., R.D., F.A.D.A.
Publisher : St. Martin's Griffin
Page : 305 pages
File Size : 48,9 Mb
Release : 2007-04-01
Category : Health & Fitness
ISBN : 9781429909693

Get Book

Intuitive Eating, 2nd Edition by Evelyn Tribole, M.S., R.D.,Elyse Resch, M.S., R.D., F.A.D.A. Pdf

We've all been there-angry with ourselves for overeating, for our lack of willpower, for failing at yet another diet that was supposed to be the last one. But the problem is not you, it's that dieting, with its emphasis on rules and regulations, has stopped you from listening to your body. Written by two prominent nutritionists, Intuitive Eating focuses on nurturing your body rather than starving it, encourages natural weight loss, and helps you find the weight you were meant to be. Learn: *How to reject diet mentality forever *How our three Eating Personalities define our eating difficulties *How to feel your feelings without using food *How to honor hunger and feel fullness *How to follow the ten principles of Intuitive Eating, step-by-step *How to achieve a new and safe relationship with food and, ultimately, your body With much more compassionate, thoughtful advice on satisfying, healthy living, this newly revised edition also includes a chapter on how the Intuitive Eating philosophy can be a safe and effective model on the path to recovery from an eating disorder.

Author : N S Manay,M. Shadaksharaswamy
Publisher : Unknown
Page : 524 pages
File Size : 44,9 Mb
Release : 1995
Category : East Indians
ISBN : OCLC:779150599

Get Book

Foods by N S Manay,M. Shadaksharaswamy Pdf

Author : Manay Shakuntala
Publisher : Unknown
Page : 128 pages
File Size : 54,5 Mb
Release : 1987-09
Category : Electronic
ISBN : 0471639796

Get Book

Food Facts and Principles by Manay Shakuntala Pdf

Author : Parke Wilde
Publisher : Routledge
Page : 250 pages
File Size : 54,9 Mb
Release : 2013
Category : Social Science
ISBN : 9781849714280

Get Book

Food Policy in the United States by Parke Wilde Pdf

This book offers a broad introduction to food policies in the United States. Real-world controversies and debates motivate the book's attention to economic principles, policy analysis, nutrition science and contemporary data sources. It assumes that the reader's concern is not just the economic interests of farmers, but also includes nutrition, sustainable agriculture, the environment and food security. The book's goal is to make US food policy more comprehensible to those inside and outside the agri-food sector whose interests and aspirations have been ignored. The chapters cover US agriculture, food production and the environment, international agricultural trade, food and beverage manufacturing, food retail and restaurants, food safety, dietary guidance, food labeling, advertising and federal food assistance programs for the poor. The author is an agricultural economist with many years of experience in the non-profit advocacy sector, the US Department of Agriculture and as a professor at Tufts University. The author's well-known blog on US food policy provides a forum for discussion and debate of the issues set out in the book.

Author : Amy E. Guptill,Denise A. Copelton,Betsy Lucal
Publisher : John Wiley & Sons
Page : 244 pages
File Size : 48,7 Mb
Release : 2013-04-03
Category : Social Science
ISBN : 9780745663906

Get Book

Food and Society by Amy E. Guptill,Denise A. Copelton,Betsy Lucal Pdf

This timely and engaging text offers students a social perspective on food, food practices, and the modern food system. It engages readers’ curiosity by highlighting several paradoxes: how food is both mundane and sacred, reveals both distinction and conformity, and, in the contemporary global era, comes from everywhere but nowhere in particular. With a social constructionist framework, the book provides an empirically rich, multi-faceted, and coherent introduction to this fascinating field. Each chapter begins with a vivid case study, proceeds through a rich discussion of research insights, and ends with discussion questions and suggested resources. Chapter topics include food’s role in socialization, identity, work, health and social change, as well as food marketing and the changing global food system. In synthesizing insights from diverse fields of social inquiry, the book addresses issues of culture, structure, and social inequality throughout. Written in a lively style, this book will be both accessible and revealing to beginning and intermediate students alike.

Author : David M. Kaplan
Publisher : Univ of California Press
Page : 320 pages
File Size : 49,6 Mb
Release : 2012-01-07
Category : Cooking
ISBN : 9780520269330

Get Book

The Philosophy of Food by David M. Kaplan Pdf

This book explores food from a philosophical perspective, bringing together leading philosophers to consider the most basic questions about food. Each essay analyses many contemporary debates in food studies. Slow Food, sustainability, food safety, and politics, and addresses such issues as happy meat, aquaculture, veganism, and table manners.

Author : P J Fellows
Publisher : Elsevier
Page : 928 pages
File Size : 44,8 Mb
Release : 2009-06-22
Category : Technology & Engineering
ISBN : 9781845696344

Get Book

Food Processing Technology by P J Fellows Pdf

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. 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

Author : Norman G. Marriott
Publisher : Springer Science & Business Media
Page : 432 pages
File Size : 53,9 Mb
Release : 2013-03-09
Category : Technology & Engineering
ISBN : 9781475762631

Get Book

Principles of Food Sanitation by Norman G. Marriott Pdf

Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).

Author : Simon Hill
Publisher : Penguin Group Australia
Page : 416 pages
File Size : 49,9 Mb
Release : 2021-05-04
Category : Health & Fitness
ISBN : 9781760145194

Get Book

The Proof is in the Plants by Simon Hill Pdf

What if there was a way of eating that may help us live healthier for longer and protect the future of our planet, too? The good news is that evidence now shows a plant-based diet may offer us exactly that – and straight-talking nutritionist Simon Hill has done the hard work translating the science into actionable advice for everyday life. Before transitioning to a plant-based diet Simon held many of the common misconceptions. But instead he experienced incredible improvements in his energy levels, digestion, mental clarity and post-workout recovery after making the shift. He’d finally understood the power of food and was determined to find out – and share – the agenda-free truth about the optimum diet for human health. By undertaking a master’s degree in nutrition, poring over the latest scientific papers and books, and producing hundreds of hours of his internationally successful Plant Proof podcast, Simon has pursued the answers to all the questions he had about fuelling our bodies with more plants. Now, in his first book, he brings it all together into one inspiring and practical guide. It covers: – The reasons why we’re all so confused about what to eat – The evidence showing how a plant-based diet might reduce risks of heart attacks and strokes, type 2 diabetes, cancer and dementia – The positive impact of plant-based living for the climate and animal welfare – Common myths about a plant-based diet – and what the real facts are – How to build a healthy, satisfying plant-based plate, from macronutrients to micronutrients – Practical tips for making the shift, and much more. If you want to understand and unlock the many benefits of putting more plants on your plate, this book is for you.

Author : Fernanda C. Godoi,Bhesh R. Bhandari,Sangeeta Prakash,Min Zhang
Publisher : Academic Press
Page : 406 pages
File Size : 49,9 Mb
Release : 2018-11-02
Category : Technology & Engineering
ISBN : 9780128145654

Get Book

Fundamentals of 3D Food Printing and Applications by Fernanda C. Godoi,Bhesh R. Bhandari,Sangeeta Prakash,Min Zhang Pdf

Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and their working mechanisms within a broad spectrum of application areas, including, but not limited to, the development of soft foods and confectionary designs. It provides a unique and contemporary guide to help correlate supply materials (edible inks) and the technologies (e.g., extrusion and laser based) used during the construction of computer-aided 3D shapes. Users will find a great reference that will help food engineers and research leaders in food science understand the characteristics of 3D food printing technologies and edible inks. Details existing 3D food printing techniques, with an in-depth discussion on the mechanisms of formation of self-supporting layers Includes the effects of flow behaviour and viscoelastic properties of printing materials Presents strategies to enhance printability, such as the incorporation of hydrocolloids and lubricant enhancers 3D printing features of a range of food materials, including cereal based, insect enriched, fruits and vegetables, chocolate and dairy ingredients Business development for chocolate printing and the prospects of 3D food printing at home for domestic applications Prosumer-driven 3D food printing Safety and labelling of 3D printed food

Author : Yogesh Singh
Publisher : Unknown
Page : 0 pages
File Size : 54,6 Mb
Release : 2017-02-28
Category : Cooking
ISBN : 9385909258

Get Book

Principles of Food Production Operations by Yogesh Singh Pdf

Describes the fundamental principles of food production - both theory and practice. Divided into four parts, the book has been conceptualized and designed to become an indispensable textbook for hotel management students.

Author : R. L. Earle
Publisher : Elsevier
Page : 216 pages
File Size : 49,8 Mb
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 9781483293103

Get Book

Unit Operations in Food Processing by R. L. Earle Pdf

This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry