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Author : Sigrid M. Shepard
Publisher : Unknown
Page : 468 pages
File Size : 53,8 Mb
Release : 1979
Category : Cooking
ISBN : 0668046996
Author : Jenna Helwig
Publisher : Houghton Mifflin Harcourt
Page : 227 pages
File Size : 46,5 Mb
Release : 2015
Category : Cooking
ISBN : 9780544464957
The food editor for Parents magazine gives parents everything they need to cook for babies and toddlers from 6 months to 3 years with 200 fresh, healthy and easy recipes that include nutritional information and address topics ranging from food allergies to picky eaters. Original. 20,000 first printing.
Author : Pascale Naessens
Publisher : Abrams
Page : 417 pages
File Size : 46,6 Mb
Release : 2017-04-04
Category : Cooking
ISBN : 9781683350859
Discover how natural, unprocessed foods can help you live a happier, healthier, and slimmer life with this book featuring over sixty recipes. In Pure and Simple, Pascale Naessens shares her method for staying happy, healthy, and slim, with more than sixty recipes. She recommends a lifestyle that embraces only natural, unprocessed foods, but she is not advocating for a diet dominated by restrictions. Instead she celebrates delicious meals, pleasure, and health. Her approach has only one rule—no carbohydrates with protein. So, you can eat anything you want, but not together. She works with a basic series of food combinations: meat or fish + vegetables; carbohydrates + vegetables; or dairy + vegetables. And her mouthwatering recipes for appetizers, mains, and desserts make adopting this eating style entirely uncomplicated. You don’t need to count calories or restrict portion sizes. If you are overweight, you will lose the extra pounds. You will cook delicious food simply and easily. You can drink wine. You will be satisfied. And you will enjoy your food with relish. “Forget calories, focus on food quality, and let your body do the rest! Pascale Naessens shows how to put this prescription into practice with delicious recipes in her beautiful book Pure & Simple,” —David S. Ludwig, MD, PhD, author of Always Hungry?
Author : Johann Peter Lange
Publisher : Christian Classics Reproductions
Page : 258 pages
File Size : 42,9 Mb
Release : 2023-09-17
Category : Religion
ISBN : 8210379456XXX
We have finished Genesis and Exodus and here is now Leviticus. The original 63 volumes set are now reduced to 9 volumes. Here is part of volume 1 (Genesis-Ruth). We have completed volumes 6-9 which are the New Testament. Lord willing during 2023-2024, we will try to complete volumes 1-5 which are the Old Testament. This volume was published between 1867-1874 In contrast to the extreme skeptical-critical mode which came to characterize much of German scholarship in the 19th century, Lange represented a more traditional-conservative (and Evangelical) approach, shared in common with men such as E. W. Hengstenberg. He was also a (Reformed) minister, and the Commentaries reflect this combination of conservative criticism, Evangelical theology, and homiletics, in a way that is unique. For each passage that is covered, a consistent approach is adopted throughout. After giving the text in translation, along with textual notes, (as footnotes), three different kinds of commentary are presented: · EXEGETICAL AND CRITICAL · DOCTRINAL AND ETHICAL · HOMILETICAL AND PRACTICAL This gives you three times the value! For each verse you select, a drop-down box will appear allowing you to choose from each of these areas or kinds of commentary. For detailed analysis, go to the exegetical-critical notes; for sermon ideas and pastoral insights, select the Homiletical notes.
Author : J.D. Houghton,G.A.F. Hendry
Publisher : Springer Science & Business Media
Page : 363 pages
File Size : 44,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521556
In this second edition of Natural Food Colorants two new chapters have been added and we have taken the opportunity to revise all the other chapters. Each of the original authors have brought up to date their individual contributions, involving in several cases an expansion to the text by the addition of new material. The new chapters are on the role of biotechnology in food colorant production and on safety in natural colorants, two areas which have undergone considerable change and development in the past five years. We have also persuaded the publishers to indulge in a display of colours by including illustrations of the majority of pigments of importance to the food industry. Finally we have rearranged the order of the chapters to reflect a more logical sequence. We hope this new edition will be greeted as enthusiastically as the first. It remains for us, as editors, to thank our contributors for undertaking the revisions with such thoroughness and to thank Blackie A&P for their support and considerable patience. G. A. F. R. J. D. R. Contributors Dr G . . Brittori Department of Biochemistry, University of Liverpool, PO Box 147, Liverpool L69 3BX, UK Professor F. J. Francis Department of Food Science, College of Food and Natural Resources, University of Massa chusetts, Amherst, MA 01003, USA Dr G. A. F. Hendry NERC Unit of Comparative Plant Ecology, Department of Animal and Plant Sciences, University of Sheffield, Sheffield S10 2TN, UK Mr B. S.
Author : Miguel Á. Prieto,Paz Otero,María Carpena Rodriguez
Publisher : BoD – Books on Demand
Page : 330 pages
File Size : 55,9 Mb
Release : 2022-10-05
Category : Science
ISBN : 9781839689598
Although additives are regularly used in the food industry to improve the organoleptic properties or extend the shelf life of food products, some additives are known to be potentially hazardous if consumed in excess. Increasingly, consumers are avoiding these types of products, highlighting an overall trend toward developing a green and sustainable economy and the emergence of natural additives with equal or greater benefits than synthetic ones. This book is an introduction to the use of natural food additives. It includes eleven chapters that discuss emerging compounds used as food additives and active packaging, molecular gastronomy, enzyme production in the food industry, and much more.
Author : Sourish Bhattacharya,Heba Hassan Abd-El Azim Salama
Publisher : CRC Press
Page : 232 pages
File Size : 48,5 Mb
Release : 2023-11-16
Category : Technology & Engineering
ISBN : 9781000836752
Safety, quality, and prolonged shelf life of food products are the three most important aspects of the food industry. To ensure a satisfactory scale, both traditional and modern preservatives are widely used. However, as eating habits have upgraded with a focus on what is popularly termed "a healthy diet," there has been a growing demand for food with natural additives over synthetic ingredients. As a result, there have been major developments in the field of food preservation, which are presented in this book. The book provides detailed information on the range of natural food preservatives with their applications in different product sectors. It delves into microbiological food spoilage and discusses natural food preservatives as well as natural antioxidants and antimicrobials as food ingredients. It reviews prevalent preservation technologies, the chemistry behind them, and new nonconventional preservatives. It focuses on innovative technologies, including biological antimicrobial systems such as LABs or their metabolites, bacteriophages, and bacteriophage-encoded enzymes. It provides knowledge about preservatives, such as bacteriocins and ε-polylysine, as well as their usage in achieving the right balance of safety, quality, and shelf-life for specific products. The book is a collection of the research and experiences of an international team of experts and is a valuable tool for all those who are related to the advancements and production of safe and healthy foods. It is a significant reference book for professionals who teach food microbiology courses, conduct research and epidemiologic investigations, analyze food samples, and craft food safety policies.
Author : Ashok Kumar Nadda,Gunjan Goel
Publisher : Springer Nature
Page : 234 pages
File Size : 44,6 Mb
Release : 2023-01-01
Category : Science
ISBN : 9789811957116
This book provides all the aspects of microbes for food additives, and a detailed description of their different categories. The chapters provide a step-by-step overview of microbial food additives as enzymes, antioxidants, stabilizers, emulsifiers, organic acids, colorants, sweeteners, flavoring compounds that have been used commercially by industrialists. In addition, an emphasis on the use of microbes as therapeutic agents such as probiotics and enzymes have also been given in the respective chapters. Furthermore, the book also comprises the detailed description of legislation and policies for the use of microbial additives at large scale in different food industries. Therefore, this book provides a comprehensive, state of art updated literature which can be used by the food scientists, nutritionists, microbiologists and a health-conscious layman to check the food additive list on a product for a nutritious and safer food.
Author : D Baines,R Seal
Publisher : Elsevier
Page : 488 pages
File Size : 51,7 Mb
Release : 2012-03-21
Category : Technology & Engineering
ISBN : 9780857095725
As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors. After an exploration of what the term ‘natural’ means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients. With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients. Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors Explores what the term ‘natural’ means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredients Examines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients
Author : Mathew Attokaran
Publisher : John Wiley & Sons
Page : 416 pages
File Size : 40,7 Mb
Release : 2017-01-03
Category : Technology & Engineering
ISBN : 9781119114772
In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors. Unique coverage of natural flavors and natural colorants in the same volume Includes chemical structures of all principal constituents and CAS, FEMA and E numbers. Wherever available FCC (Food Chemicals Codex) Includes techniques and characteristics of extracts, such as solvent extraction, dispersion and solubitization, nutraceutical function and effect of heat
Author : Sajjan Kumar Chauhan
Publisher : Notion Press
Page : 138 pages
File Size : 43,7 Mb
Release : 2017-03-06
Category : Health & Fitness
ISBN : 9781946714671
Natural food leads to perfect health. Natural weightless and fitness cures all health problems through live natural food. Simple analysis of food nutrients and their effect on health basics, functions and immunity of human body eliminating all toxics from body in a natural way.
Author : Hereward Carrington
Publisher : DigiCat
Page : 187 pages
File Size : 49,5 Mb
Release : 2022-07-21
Category : Fiction
ISBN : EAN:8596547089902
This fascinating guidebook is an attempt to provide readers with information on what the author deems as "the natural food of mankind". In sum, the author is a proponent of vegetarianism and argues that "Meat is by no means a clean article of diet, but on the contrary a very unclean one; and many foods, supplying an equal amount of proteid matter, are to be preferred, for the reason that they supply less toxic material—which invariably accompanies flesh-meat."
Author : A.S. Naidu
Publisher : CRC Press
Page : 836 pages
File Size : 40,8 Mb
Release : 2000-06-21
Category : Technology & Engineering
ISBN : 1420039369
Consumer concerns play a critical role in dictating the direction of research and development in food protection. The rising demand for minimally processed foods, growing concerns about the use of synthetic preservatives, and suspected links between the overuse of antibiotics and multi-drug resistance in microbes has made food safety a global priority. Natural Food Antimicrobial Systems focuses on advances in the technology of food safety. Numerous antimicrobial agents exist in animals and plants where they evolved as defense mechanisms. For example, the antimicrobial components of milk have been unraveled in recent years. The book covers how these components - such as lactoferrin - can be used as multifunctional food additives such as antioxidants and immuno-modulating agents. The six sections cover lacto-antimicrobials, ovo-antimicrobials, phyto-antimicrobials, bacto-antimicrobials, acid-antimicrobials, and milieu-antimicrobials. Each chapter provides background and historical information, molecular properties, antimicrobial activity, biological advantage, applications, safety, tolerance, and efficacy, and biotechnology. To satisfy the rapidly changing consumption patterns of the global market, the food processing industry continuously searches for new technologies in food science. Designed as a reference for academia and corporate R & D, Natural Food Antimicrobial Systems fills this need, offering in-depth information on emerging biotechnology, efficacy, and applications of natural food antimicrobial systems.
Author : S. Mohana Roopan,G. Madhumitha
Publisher : Springer
Page : 331 pages
File Size : 43,7 Mb
Release : 2018-04-20
Category : Technology & Engineering
ISBN : 9783319742106
The focus of this singular work is to discuss the role and importance of bioorganic phase in food products-providing the first major reference source for researchers looking to understand all aspects of the isolation, extraction and application of this major element in natural foods. From the identifying features to its applications through biotechnology and nanobiotechnology, this book covers all of the important aspects of bioorganic phase and points to future uses and methods. With chapters focusing on phase extraction and application, food product synthesis and nanoparticle application, Bioorganic Phase in Natural Food: An Overview covers both conventional and non-conventional approaches for the extraction of bioorganic phase from various food sources. Toxicity studies in nanoparticles are presented, and the vital role played by bioorganic phase toward nanoparticles synthesis is outlined in full. For any researcher looking for complete coverage of all main aspects of bioorganic phase in foods, this work provides a comprehensive and well-researched view of this important subject. .
Author : Rathi C.R,S. N. Suresh,S. Geethalakshmi,M. Ilangovan,Athul Girijan,Prem Jose Vazhacharickal
Publisher : Amazon Publishers, USA
Page : 128 pages
File Size : 45,8 Mb
Release : 2024-06-28
Category : Education
ISBN : 9798691058318
Synthetic food colors are widely used in different types of food stuffs in India as well as in the world. Changing lifestyles across the globe have transformed food habit patterns. The instant and processed foods (junk foods) are mainly used in a variety of attractive “Synthetic food colors” by its manufacturers. The natural food pigments were extracted from the Mirabilis jalapa flowers, and leaf of Nyctaginaceae family. The extracted natural food pigments were exposed to different pH, temperature and various quality analysis. The result showed that the different parameters express as Mirabilis jalapa pigment as high stability natural food colouring agent. In the present study also an attempt has been aimed to study the Extraction, Titrable acidity, Ascorbic acid content, Phytochemical analysis and adulteration by Chromatographic methods.
