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Author: Cathy Connally
Publisher:
ISBN: 9781777264925
Category :
Languages : en
Pages : 242
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Book Description
Would you love to escape on a romantic journey? Your ticket is between the covers of the stunning Flavour with Benefits: France. Discover the world's most popular travel destination - Experience breathtaking France with over 100 original photographs. - Sail by limestone cliffs on a warm Mediterranean current. - Descend a glowing staircase to a wine cave filled with millions of bottles of champagne. Learn about women who changed the world - The Grande Dame of Champagne who couldn't vote yet built an empire. - La mère (the mother) Brazier whose restaurants set new culinary standards. Food that doesn't compromise flavour or health - Enjoy 50+ inspired recipes accompanied by stunning photographs. - Learn about food as medicine and a five-year-old girl. - Crave a dessert that reimagines: I'll have what she's having! Flavour with Benefits: France will inspire you to plan the trip of your dreams and indulge in flavours that deliver a pleasant surprise. Co-authors, Cathy Connally and Charley Best, are obsessed with developing new approaches to iconic flavours served with a side-dish of travel. Flavour with Benefits: France is the first book in the series.
Author: Cathy Connally
Publisher:
ISBN: 9781777264925
Category :
Languages : en
Pages : 242
Get Book Here
Book Description
Would you love to escape on a romantic journey? Your ticket is between the covers of the stunning Flavour with Benefits: France. Discover the world's most popular travel destination - Experience breathtaking France with over 100 original photographs. - Sail by limestone cliffs on a warm Mediterranean current. - Descend a glowing staircase to a wine cave filled with millions of bottles of champagne. Learn about women who changed the world - The Grande Dame of Champagne who couldn't vote yet built an empire. - La mère (the mother) Brazier whose restaurants set new culinary standards. Food that doesn't compromise flavour or health - Enjoy 50+ inspired recipes accompanied by stunning photographs. - Learn about food as medicine and a five-year-old girl. - Crave a dessert that reimagines: I'll have what she's having! Flavour with Benefits: France will inspire you to plan the trip of your dreams and indulge in flavours that deliver a pleasant surprise. Co-authors, Cathy Connally and Charley Best, are obsessed with developing new approaches to iconic flavours served with a side-dish of travel. Flavour with Benefits: France is the first book in the series.
Author: Zainab Jagot Ahmed
Publisher: Random House
ISBN: 1473529417
Category : Cooking
Languages : en
Pages : 319
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Book Description
The Flavour-led Weaning Cookbook offers over 100 first-tastes recipes your baby will love. It will be your best-friend in the kitchen from day 1, guiding you every step of the way with expert and realistic advice, meal plans and recipes. Flavour-led weaning uses baby-friendly herbs and spice as safe, healthy and natural flavour-boosters. It will encourage your baby to love their food from their very first taste. It will show you how to bring a rainbow of colour to your baby's diet. And will ensure your baby gets all the nourishment they needs at every stage in their weaning journey. Flavour-led weaning works in harmony with spoon-led and baby-led weaning. This book includes meal plans for all the weaning stages, plus delicious recipes the whole family can enjoy together.
Author: Vijaya Kumar
Publisher: Sterling Publishers Pvt. Ltd
ISBN: 9781845575854
Category : Health & Fitness
Languages : en
Pages : 126
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Book Description
What would a kitchen be without the distinctively aromatic smell and taste of almost any type of cuisine imaginable? Spices add piquancy, tang and flavour to food and are versatile ingredients in all forms of cooking. This book unearths a whole new world of hot and pungent Indian and exotic spices. It gives a detailed account of their origin, cultivation, chemical composition, medicinal and culinary uses. The book also discusses at length the use of various spices in different cuisines around the world like Japanese, Chinese and French. So pick up this book and discover the myriad varieties of spices which enhance the pleasure of eating.
Author: B Brückner
Publisher: Elsevier
ISBN: 1845694295
Category : Technology & Engineering
Languages : en
Pages : 333
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Book Description
Consumer acceptance of food is highly dependent on flavour. This important collection reviews the chemical basis of fruit and vegetable flavour and current methods for improving the flavour of fruit and vegetable products.Opening chapters outline the economic importance of flavour in fruit and vegetables. Part one investigates the formation of fruit and vegetable flavour and how it deteriorates after harvest. Part three contains chapters on flavour management during horticultural and postharvest operations. Chapters discuss the possibilities and limitations for flavour improvement by selection and breeding, and the role of maturity for improved fruit and vegetable flavour. Part four concludes the volume with a discussion of emerging trends in flavour manipulation, especially how knowledge of the genetic background of quality attributes can be applied to flavour improvement.With its team of experienced international contributors Fruit and vegetable flavour: recent advances and future prospects is an essential reference for all those working in the food industry concerned with improving flavour in fruit and vegetables. - Reviews the chemical basis of fruit and vegetable flavour and current methods for improvement - Discusses the possibilities and limitations for flavour enhancement by selection and breeding - Illustrates how knowledge of the genetic background of quality attributes can be applied to flavour improvement
Author: OEZLEM. WARREN
Publisher:
ISBN: 9781912031948
Category :
Languages : en
Pages : 304
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Book Description
Author: Vijaya Kumar
Publisher: Sterling Publishers Pvt. Ltd
ISBN: 8120792521
Category : Health & Fitness
Languages : en
Pages : 136
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Book Description
Tears and bad breath – these are the two things usually associated with onion and garlic. But there is much more to these two popular vegetables, which are known not only for their unique flavors but also for their therapeutic benefits. Onions and garlic are guaranteed to transform any meal into a profoundly aromatic culinary experience. This book explores the hidden benefits of onion and garlic. It discusses at length the composition of these vegetables, their culinary as well as medicinal uses and tips for proper storage. So forget about tears and bad breath. Appease your taste buds with the pungent smell and flavor of onion and garlic and also discover their curative powers.
Author: Khalid Bashir
Publisher: Springer Nature
ISBN: 3031593650
Category :
Languages : en
Pages : 387
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Book Description
Author: Deepak Mudgil
Publisher: Scientific Publishers
ISBN: 9387869636
Category : Technology & Engineering
Languages : en
Pages : 416
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Book Description
The objective of this book is to provide complete coursed content of functional foods related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Functional Foods, Nutrition for all Ages, Food Fortification, Low Calorie Food, Sports Food, Herbs as Functional Foods, Prebiotics, Probiotics & Synbiotics, Functional Dairy Products, Role of Cereal in Health Promotion and Disease Prevention, Functional Components from Fruits & Vegetables, Functional Meat Products, Immunomodulatory Response of Fermented Dairy Products, Consumer Response towards Functional Foods. The content of the book will be helpful for B.Tech, M.Tech, M.Sc. & Ph.D. students of above mentioned disciplines. These topics will also be helpful for the students preparing for ICAR-ARS examination as these provide subjective information of the subject.
Author: Alhaj, Omar Amin
Publisher: IGI Global
ISBN: 1799816052
Category : Medical
Languages : en
Pages : 480
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Book Description
In recent years, there has been a rise in the demand of alternative agricultural commodities, specifically camel milk-based products. Camel products have become highly coveted items in today’s commercial market due to their environmental and health advantages. However, there is a lack of research and literature on camel milk and related camel goods. Up-to-date information is needed to give researchers a better understanding of the compositional and functional properties of camel milk production. The Handbook of Research on Health and Environmental Benefits of Camel Products is an essential reference source that discusses the nutritional, physical, and chemical factors of camel milk in comparison to other animal milks and introduces benefits attributed to camel meat. The up-to-date potential health benefits of fresh and fermented camel milk in vitro and in vivo will be also covered in addition to the link between functional constituents and the functional properties of milk. The authors will review the recent research on the functional properties of camel milk such as the angiotensin converting enzyme, antimicrobial, anticancer, and hypocholesterolimic effects. Featuring research on topics such as colostrum composition, meat production, and nutritional value, this book is ideally designed for health professionals, environmentalists, dieticians, food industry professionals, researchers, academicians, and students seeking coverage on the compositional and physiological aspects of camel products.
Author: Andrew J. Taylor
Publisher: John Wiley & Sons
ISBN: 9781444317787
Category : Technology & Engineering
Languages : en
Pages : 376
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Book Description
Food flavour technology is of key importance for the food industry.Increasingly, food products must comply with legal requirements andconform to consumer demands for “natural” products, butthe simple fact is that, if foods do not taste good, they will notbe consumed and any nutritional benefit will be lost. Thereis therefore keen interest throughout the world in the production,utilisation and analysis of flavours. The second edition of this successful book offers a broadintroduction to the formulation, origins, analysis and performanceof food flavours, updating the original chapters and addingvaluable new material that introduces some of the newermethodologies and recent advances. The creation of flavourings is the starting point for the book,outlining the methodology and constraints faced byflavourists. Further constraints are considered in a chapterdealing with international legislation. The origins of flavours aredescribed in three chapters covering thermal generation,biogeneration and natural sources, keeping in mind the adjustmentsthat manufacturers have had to make to their raw materials andprocesses to meet the demand for natural products whilst complyingwith cost issues. Delivery of flavours using encapsulation orthrough an understanding of the properties of the food matrix isdescribed in the next two chapters, and this section is followed bychapters describing the different ways to analyse flavours usinginstrumental, modelling and sensory techniques. The book is aimedat food scientists and technologists, ingredients suppliers,quality assurance personnel, analytical chemists andbiotechnologists.
