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Author: Mohammed Wasim Siddiqui
Publisher: Academic Press
ISBN: 0128165391
Category : Medical
Languages : en
Pages : 402
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Book Description
Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. - Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms - Presents ways to avoid residue avoidance in packaging and preservation - Includes quality issues of microbial degradation and presents solutions for pre-harvest management
Author: Mohammed Wasim Siddiqui
Publisher: Academic Press
ISBN: 0128165391
Category : Medical
Languages : en
Pages : 402
Get Book Here
Book Description
Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. - Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms - Presents ways to avoid residue avoidance in packaging and preservation - Includes quality issues of microbial degradation and presents solutions for pre-harvest management
Author: Kimberly Y. Taylor
Publisher: Wellspring Omnimedia
ISBN: 9780979005442
Category : Health & Fitness
Languages : en
Pages : 120
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Book Description
Want to start a Christian weight loss program at your church? The Take Back Your Temple Member Guide gives your support group the wisdom they need to reach their ideal weight and maintain it for life. Includes Christian health scriptures for motivation, delicious recipes, and a survival plan for handling common weight loss barriers like emotional eating, bottomless food pits, and more.
Author: Wim Jongen
Publisher: Elsevier
ISBN: 1855736640
Category : Technology & Engineering
Languages : en
Pages : 405
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Book Description
Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research.Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology.With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. - Reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed products - Examines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and sensory qualities desired by consumers - Discusses two major technologies in processing fruits and vegetables: high pressure processing and the use of vacuum technology
Author: Charlotte Stirling-Reed
Publisher: Random House
ISBN: 1473578973
Category : Cooking
Languages : en
Pages : 249
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Book Description
THE SUNDAY TIMES BESTSELLER 'Charlotte gave me the confidence and knowledge to love every single step of the weaning journey' Joe Wicks 'Charlotte really is a font of knowledge when it comes to weaning.' Jools Oliver 'We've loved Charlotte's approach to weaning. Skye loves her food and we are so grateful for that!' Ella Mills The easy weaning plan to ensure your baby becomes a happy and adventurous little eater. In this beautiful, full-colour book, expert nutritionist Charlotte Stirling-Reed reveals her renowned method that has helped thousands of parents wean their babies confidently. Based on a vegetable first approach, the perfect way to develop healthy eating habits and to tackle fussy eating before it begins, you'll be hand-held through the first 30 days of weaning as well as given lots of delicious recipes all the family can enjoy. Packed with tried and tested tips, as well as the latest evidence-based guidance, How to Wean Your Baby will fully equip and empower you to take this exciting next step.
Author: Lyndi Cohen
Publisher: Allen & Unwin
ISBN: 1760870374
Category : Health & Fitness
Languages : en
Pages : 232
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Book Description
Is obsessing about food making you miserable and anxious? Are you an emotional eater? A binge eater? Do you have a mental list of 'bad' foods? Have you been on a diet for as long as you can remember? When you lose weight, do you always put it back on? Do you go to bed feeling guilty, promising 'tomorrow will be different'? Are you in control of every part of your life, except food? In just seven chapters of straight-talking, friendly advice, Lyndi Cohen shares the tools to heal your relationship with food and release you from fixating on your size, even if you've been dieting for years. Learn how to listen to your hunger and calm your mind. Lyndi is one of Australia's most popular dietitians, known as The Nude Nutritionist of Channel 9's TODAY show. She started dieting as a young teenager, unhappy with her growing body, and gave up in misery, having steadily gained weight for more than a decade. Almost by accident she become a mindful and intuitive eater, and along the way she gently lost 20kg. With over 50 deliciously realistic recipes (no 'superfoods' required) you'll also be inspired to eat well to boost your mood and balance your hormones. Change starts today.
Author: Jane Birch
Publisher: Fresh Awakenings
ISBN: 1493684965
Category : Health & Fitness
Languages : en
Pages : 238
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Book Description
This book is a lively exploration of the amazing revelation known to Mormons as the “Word of Wisdom.” It counsels us how and what we should eat to reach our highest potential, both physically and spiritually. New and surprising insights are presented through the perspective of what has been proven to be the healthiest human diet, a way of eating supported both by history and by science: a whole food, plant-based (WFPB) diet. WFPB vegetarian diets have been scientifically proven to both prevent and cure chronic disease, help you achieve your maximum physical potential, and make it easy to reach and maintain your ideal weight. In this book, you’ll find the stories of dozens of people who are enjoying the blessings of following a Word of Wisdom diet, and you’ll get concrete advice on how to get started! You will discover: What we should and should not eat to enjoy maximum physical health. How food is intimately connected to our spiritual well being. Why Latter-day Saints are succumbing to the same chronic diseases as the rest of the population, despite not smoking, drinking, or doing drugs. How the Word of Wisdom was designed specifically for our day. How you can receive the “hidden treasures” and other blessings promised in the Word of Wisdom. Why eating the foods God has ordained for our use is better not just for our bodies, but for the animals and for the earth. You may think you know what the Word of Wisdom says, but you’ll be amazed at what you have missed. Learn why Mormons all over the world are “waking up” to the Word of Wisdom!
Author: Ronald Ross Watson
Publisher: Academic Press
ISBN: 0128029897
Category : Technology & Engineering
Languages : en
Pages : 619
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Book Description
Fruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion brings together experts from around the world working on the cutting edge of research on fruit, vegetables, and herbs in health promotion. Offering a timely, concise, scientific appraisal of the efficacy of key foods to prevent disease and improve the quality of life, Fruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion provides valuable evidence-based conclusions and recommendations. This reference text will encourage further research on the potential benefits of fruits and vegetables in health and disease prevention, providing a basis for possible dietary modifications by the government and the public. - Provides insight on bioactive constituents found in fruits and vegetables that can be further studied to improve health and disease resistance or incorporated into other food products and used as alternative medicines and dietary supplements - Includes valuable information on how fruits are important sources of bioflavonoids and nonnutritive bioactives that modify body functions - Offers a conclusion or summary of evidence at the end of each chapter to enhance understanding of new approaches in the field
Author: Elhadi M. Yahia
Publisher: Woodhead Publishing
ISBN: 0128132795
Category : Technology & Engineering
Languages : en
Pages : 494
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Book Description
Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of modified/controlled atmospheres, and the biotechnology of horticultural crops. The book is written specifically for those interested in preharvest and postharvest crop science and the impact of physiological and biochemical changes on their roles as functional foods. - Deals with the developmental aspects of the lifecycle in whole fruits - Describes issues, such as the morphology and anatomy of fruits, beginning with the structural organization of the whole plant and explaining the fruit structure and its botanical classification - Addresses biotechnological concepts that control firmness, quality and the nutritional value of fruits
Author: Robert N. Spengler
Publisher: University of California Press
ISBN: 0520379268
Category : History
Languages : en
Pages : 390
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Book Description
"A comprehensive and entertaining historical and botanical review, providing an enjoyable and cognitive read.”—Nature The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC. Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants found in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. With vivid examples, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed cuisines all over the globe.
Author: Jane Grigson
Publisher: U of Nebraska Press
ISBN: 9780803259935
Category : Cooking
Languages : en
Pages : 558
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Book Description
Jane Grigson?s Fruit Book includes a wealth of recipes, plain and fancy, ranging from apple strudel to watermelon sherbet. Jane Grigson is at her literate and entertaining best in this fascinating compendium of recipes for forty-six different fruits. Some, like pears, will probably seem homely and familiar until you've tried them ¾ la chinoise. Others, such as the carambola, described by the author as looking ?like a small banana gone mad,? will no doubt be happy discoveries. ø You will find new ways to use all manner of fruits, alone or in combination with other foods, including meats, fish, and fowl, in all phases of cooking from appetizers to desserts. And, as always, in her brief introductions Grigson will both educate and amuse you with her pithy comments on the histories and varieties of all the included fruits. ø All ingredients are given in American as well as metric measures, and this edition includes an extensive glossary, compiled by Judith Hill, which not only translates unfamiliar terminology but also suggests American equivalents for British and Continental varieties where appropriate.
