The Biogenic Secret of Food PDF Download
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Author: Dr. Gouri Maharaj
Publisher: AuthorHouse
ISBN: 1452029091
Category : Health & Fitness
Languages : en
Pages : 202
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Book Description
This book attempts to allow us to have a social, cultural spiritual and scientific insight into food and nutrition. It suggests that proper use of food may be the basis for elimination of all diseases. It outlines methods of preparation and proper use of food. It gives a simple guide to those interested as how they can live a more healthy lifestyle by utalising proper nutrition.
Author: Dr. Gouri Maharaj
Publisher: AuthorHouse
ISBN: 1452029091
Category : Health & Fitness
Languages : en
Pages : 202
Get Book Here
Book Description
This book attempts to allow us to have a social, cultural spiritual and scientific insight into food and nutrition. It suggests that proper use of food may be the basis for elimination of all diseases. It outlines methods of preparation and proper use of food. It gives a simple guide to those interested as how they can live a more healthy lifestyle by utalising proper nutrition.
Author: Marcos Patchett
Publisher: Aeon Books
ISBN: 1801521832
Category : Health & Fitness
Languages : en
Pages : 805
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Book Description
A fascinating guide to the history and medical uses of cacao. The Secret Life of Chocolate is a book about chocolate. Not the sweet, mass-produced fatty confection most of us are familiar with, though. This book is about old-school chocolate; pre-Colombian, Central American, bitter-spicy-foamy-intense blow-your-socks-off chocolate; chocolate beverages made with toasted cocoa beans, water, and indigenous plants. Today there are many different forms of drinking chocolate in Latin America, most of which reflect European (Spanish) influence, incorporating sugar, cinnamon, and milk. The aim of this work is to peel back the years of cultural cross-pollination and anatomize the original Cacao-based beverages, which were richer, more complex, more potent, and darker (in every sense) than modern forms of chocolate. This book delves into the ancient history of the human relationship with the cocoa tree, Theobroma cacao; it dissects the pharmacological properties of chocolate to the fullest possible extent; and it divulges the mythical and magical associations of human interactions with this incredible plant.
Author: Maria Martuscelli
Publisher: MDPI
ISBN: 3036506365
Category : Medical
Languages : en
Pages : 210
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Book Description
Biogenic amines are bioactive compounds distributed in foods of all origins. Apart from their fundamental role in many bodily functions, there has recently been great interest in their toxicological potential, much research is being carried out to understand their occurrence related to both desired and undesired fermentative phenomena, chemical spoilage, low hygienic conditions, wrong handling, and criticism about technological factors of process and storage conditions. All these causes can contribute to a higher content of biogenic amines in food, particularly of those hazardous to human health. This book aims to collect scientific studies looking for new tools to limit the over-production of biogenic amines in food, search for new food sources of biogenic amines, and to spotlight the concept of safe food and bioactive amines content.
Author: Gabriel Cousens, M.D.
Publisher: North Atlantic Books
ISBN: 1556438583
Category : Cooking
Languages : en
Pages : 831
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Book Description
Conscious Eating has been referred to as the "Bible of Vegetarians," for both beginners and advanced students of health. This classic work in the field of live-food nutrition is an inspirational journey and a manual for life. Included is new information on enzymes, vegetarian nutrition for pregnancy, and an innovative international 14-day menu of gourmet, Kosher, vegetarian, live-food cuisine, plus 150 recipes.
Author: Catherine Oakes Sinclair, PhD, ND, NDphys.
Publisher: Lulu.com
ISBN: 1312581573
Category : Family & Relationships
Languages : en
Pages : 393
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Book Description
Essene Health and Diet Secrets challenges and guides readers to examine their lifestyles and diet with that of the Ancient Essenes, known for their longevity and natural health methods. Are you tired of being sick and tired? Get the superior health knowledge the Essenes are famous for in this book.
Author: Colin Spencer
Publisher: UPNE
ISBN: 9780874517606
Category : Vegetarianism
Languages : en
Pages : 420
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Book Description
Micronesia Country Study Guide - Strategic Information and Developments Volume 1 Strategic Information and Developments
Author: Sanjeev Rastogi
Publisher: Springer Science & Business Media
ISBN: 1461496284
Category : Technology & Engineering
Languages : en
Pages : 180
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Book Description
Ayurveda is widely considered to be one of the oldest health care traditions still in practice today. Originating in India over 3,000 years ago, it is now increasingly recognized and practiced globally including in many European countries and the United States. Food and nutrition play a crucial role in the health care wisdom of Ayurveda. The Ayurvedic Science of Food and Nutrition discusses the various principles of healthy eating as prescribed by Ayurveda. Divided into three sections, it addresses the fundamentals, the clinical applications, and the future challenges of Ayurveda. Specifically, the book discusses issues such as the concept of diet, the use of food as medicine, especially to treat diabetes and cancer, convalescent food practices, and fasting therapy. The Ayurvedic Science of Food and Nutrition is unique in that it is one of the only books to investigate the scientific rationale behind Ayurveda, enabling this health care tradition to potentially be incorporated into a Western clinical practice model when this latter conventional therapy is found to be ineffective.
Author: Victor Bogomoletz
Publisher:
ISBN:
Category : Longevity
Languages : en
Pages : 224
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Book Description
Author: Byong H. Lee
Publisher: John Wiley & Sons
ISBN: 1118384938
Category : Science
Languages : en
Pages : 544
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Book Description
Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundamentals of Food Biotechnology, 2nd edition is based on the author’s 25 years of experience teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a “New Trends and Tools” section and selected references, questions and answers appear at the end of each chapter. This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products and trends that have emerged since the original book. Many new aspects highlight the short and longer term commercial potential of food biotechnology.
Author: Harald Brüssow
Publisher: Springer Science & Business Media
ISBN: 0387454616
Category : Technology & Engineering
Languages : en
Pages : 876
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Book Description
This book explores the links between food and human cultural and physical evolution. Each chapter begins by summarizing the basic knowledge in the field, discusses recent research results, and confirms or challenges established concepts, inviting new insight and provoking new questions. This book catalyzes discussion between scientists working on one side in food science and on the other side in biological and biomedical research.
