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Advances in Plant Sprouts: Phytochemistry and Biofunctionalities
by Ishrat Majid Bababode Adesegun Kehinde Basharat Dar Vikas NandaThe demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products. Accordingly, more attention has been placed on green processing of plant foods for the optimization of their nutritional and health benefits. Sprouted vegetable products have been studied and reported in many scientific investigations to qualitatively improve the phytochemistry, enhance the nutritional profile and improve the biological functionality potentials of such vegetables beyond their initial natural states. Vegetable sprouts have been reported to possess aspects that make them serviceable for the management of metabolic syndrome disorders such as diabetes, hypertension, cancer and other health issues related to cellular oxidation of body cells, and antimicrobial bioactive components have been isolated from vegetable sprouts. Advances in Plant Sprouts: Phytochemistry and Biofunctionalities provides a singular source on recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts and increases awareness on the possibility of processing plant foods to make them more nutritionally beneficial. Green production is another important aspect of this text since plant foods processed by sprouting are free of agrochemicals, consume less energy and utilize less manpower, making them easy to produce and environmentally friendly as well. Consumption and production of sprouted vegetables has been increasing in recent years, and this text covers the production and nutritional aspects of all the major sprout groups.
Advances in Probiotics for Sustainable Food and Medicine (Microorganisms for Sustainability #21)
by Gunjan Goel Ashok KumarThis book focuses on probiotics as sustainable foods and medicines, discussing issues such as screening and identification of probiotics, health claims, and advances in processing technologies, as well as food safety. Based on sound scientific research, the book is a unique reference resource for food scientists interested in development of probiotic based functional foods and their marketing. It will also appeal to those working in the area of regulations regarding the use of and health claims for fermented foods, both locally and globally.
Advances in Sea Cucumber Processing Technology and Product Development (Advances in Marine Bioprocesses and Bioproducts)
by Changhu XueSea cucumbers belong to the Phylum Echinodermata. There are more than 900 recorded species of sea cucumber of which more than 40 are edible. As a food source, sea cucumbers are rich in protein, low in fat, rich in collagen, sulfated polysaccharides, phospholipids, glycolipids, saponins and other functional components. Therefore, sea cucumbers have important nutritional and medicinal value. Growing awareness of these health benefits has promoted growth in marine aquaculture and processing technologies for the development of sea cucumber products for many applications.Novel perspectives of nutritional functions and processing technologies of sea cucumbers are defined in this book. The chemical structure and nutritional function of sea cucumbers are systematically reviewed. These include the functional/nutritional components, the endogenous enzymatic properties related to processing efficiency and product quality, and the efficient preparation technology of functional components. The traditional processing technology is presented as the background context to highlight the advances in new processing technologies including low-temperature cooking technology based on controllable negative pressure system, heat pump-hot-blast air combined drying technology, microwave sterilization of instant sea cucumber, collagen stabilization technology. The book finishes with the authentication of sea cucumber types and origin, quality standards, product quality control systems and food safety requirements.
Advances in Sustainable Food Packaging Technology (Innovations in Agricultural & Biological Engineering)
by Megh R. Goyal Preeti Birwal Anand Kumar Pandey Ritesh Balaso WatharkarThis new volume explores the recent innovations in active, intelligent, and smart packaging systems that embrace packaging potential to not only provide protection to food but to also improve its nutritive value, reduce contamination by releasing antimicrobials, and provide real-time status of food quality. The book presents novel edible food packaging, nanotechnology-based improvements in food packaging, and biodegradation and bio-based approaches for management of food waste and plastic waste from packaging.
Advances in Sustainable Food Packaging Technology (Innovations in Agricultural & Biological Engineering)
by Megh R. Goyal Preeti Birwal Anand Kumar Pandey Ritesh Balaso WatharkarThis new volume explores the recent innovations in active, intelligent, and smart packaging systems that embrace packaging potential to not only provide protection to food but to also improve its nutritive value, reduce contamination by releasing antimicrobials, and provide real-time status of food quality. The book presents novel edible food packaging, nanotechnology-based improvements in food packaging, and biodegradation and bio-based approaches for management of food waste and plastic waste from packaging.
Advances in the Assessment of Dietary Intake.
by Dale A. Schoeller M. WesterterpDiet is a major factor in health and disease. Controlled, long-term studies in humans are impractical, and investigators have utilized long-term epidemiological investigations to study the contributions of diet to the human condition. Such studies, while valuable, have often been limited by contradictory findings; a limitation secondary to systematic errors in traditional self-reported dietary assessment tools that limit the percentage of variances in diseases explained by diet. New approaches are available to help overcome these limitations, and Advances in the Assessment of Dietary Intake is focused on these advances in an effort to provide more accurate dietary data to understand human health. Chapters cover the benefits and limitations of traditional self-report tools; strategies for improving the validity of dietary recall and food recording methods; objective methods to assess food and nutrient intake; assessment of timing and meal patterns using glucose sensors; and physical activity patterns using validated accelerometers. Advances in the Assessment of Dietary Intake describes new avenues to investigate the role of diet in human health and serves as the most up-to-date reference and teaching tool for these methods that will improve the accuracy of dietary assessment and lay the ground work for future studies.
Advances in the Assessment of Dietary Intake.
by Dale A. Schoeller M. WesterterpDiet is a major factor in health and disease. Controlled, long-term studies in humans are impractical, and investigators have utilized long-term epidemiological investigations to study the contributions of diet to the human condition. Such studies, while valuable, have often been limited by contradictory findings; a limitation secondary to systematic errors in traditional self-reported dietary assessment tools that limit the percentage of variances in diseases explained by diet. New approaches are available to help overcome these limitations, and Advances in the Assessment of Dietary Intake is focused on these advances in an effort to provide more accurate dietary data to understand human health. Chapters cover the benefits and limitations of traditional self-report tools; strategies for improving the validity of dietary recall and food recording methods; objective methods to assess food and nutrient intake; assessment of timing and meal patterns using glucose sensors; and physical activity patterns using validated accelerometers. Advances in the Assessment of Dietary Intake describes new avenues to investigate the role of diet in human health and serves as the most up-to-date reference and teaching tool for these methods that will improve the accuracy of dietary assessment and lay the ground work for future studies.
Advancing Dietetics and Clinical Nutrition E-Book
by Anne Payne Helen BarkerThis book provides a comprehensive account of the relevant physiology, pathophysiology, nutritional therapy and dietetic application for each specialist dietetic area. All major specialist areas involved in the the treatment of adults are covered. The first section deals with clinical governance, for example patient-centred care, clinical decision-making and developing evidence-based practice. The second section on advanced clinical practice describes 18 clinical conditions or dietetic areas in detail. There is detailed coverage of 18 clinical conditions or dietetic areas: The control of food intake and absorption of nutrients Drug nutrient interactions Food allergy – allergy and intolerance Irritable bowel disease (IBD) and colorectal cancer Short bowel syndrome Enteral nutrition Parenteral nutrition Thermal injury Nutrition and liver disease HIV Palliative care Renal disease Diabetes Obesity Cardiovascular disease Stroke Neurological conditions Mental health. Each chapter concludes with a section on possible future developments in the specialty, providing insight into 'hot topics', making this an essential text for all working in the field of Dietetics and Clinical Nutrition.Each clinical chapter follows a standard structure: Learning objectives Key points summarise important aspects Case studies with questions and answers help link theory to practice References and further reading suggestions encourage wider research.
Adventures in Veggieland: Help Your Kids Learn to Love Vegetables—with 100 Easy Activities and Recipes
by Melanie Potock MA, CCC-SLPYour kids can learn to love vegetables—and have fun doing it! So long to scary vegetables; hello to friendly new textures, colors, and flavors! Here is a foolproof plan for getting your kids to love their vegetables. Just follow the &“Three E&’s&”: Expose your child to new vegetables with sensory, hands–on, educational activities: Create Beet Tattoos and play Cabbage Bingo!Explore the characteristics of each veggie (texture, taste, temperature, and more) with delectable but oh–so–easy recipes: Try Parsnip-Carrot Mac&’n&’Cheese and Pepper Shish Kebabs!Expand your family&’s repertoire with more inventive vegetable dishes—including a &“sweet treat&” in every chapter: Enjoy Pears and Parsnips in Puff Pastry and Tropical Carrot Confetti Cookies!With 100 kid–tested activities and delicious recipes, plus expert advice on parenting in the kitchen, Adventures in Veggieland will get you and your kids working (and playing!) together in the kitchen, setting even your pickiest eater up for a lifetime of healthy eating.
Adventures of a Terribly Greedy Girl: A Memoir of Food, Family, Film & Fashion
by Kay Plunkett-HoggeAs featured in the Sunday Express and Evening Standard Must Haves'...a heady and enchanting book and a manifesto of our times ...if you're interested in food, film, fashion or simply fantastic adventures to far-flung places, you'll want to devour Kay Plunkett-Hogge's Adventures of a Terribly Greedy Girl'.Metro'This eclectic memoir, with its evocative vignettes of life in some of the world's mostvibrant cities, is punctuated with mouthwatering recipes - everything from sashimi with Thai salsaverde to the perfect dry martini'.Daily Mail'...a romp through the life of one-time male model-booker Kay Plunkett-Hogge. There are recipes and checklists peppered among the riotous stories. Dip in and out or read on the train to brighten your commute - it's better than a Berocca fix (and far more entertaining'.delicious.magazine'[A] feisty, funny memoir, interspersed with personal recipes. Best enjoyed with a Martini'.Sainsbury's MagazineWith a dry martini in hand, Kay Plunkett-Hogge looks back at the happy accidents, regrettable errors and unexpected opportunities that led to a career as a food and drink writer, via stints in the worlds of fashion and film. It is a celebration of a tumbling through life, of mistakes, and opportunities laid bare. As you read, Kay shares 25 delicious recipes she discovered along the way, from her grandmother's apple crumble to sashimi with Thai salsa verde. Chapters include 10 Things I Learnt in New York, The Comfort of a Roast Chicken and What Would Martha Do? Joyful, witty and occasionally indiscreet, Adventures of A Terribly Greedy Girl is about the benefits of letting your curiosity trump your good sense.
Aegean: Recipes from the Mountains to the Sea
by Marianna Leivaditaki'A delicious evocation of place and memory from one of my favourite cooks.' Allan Jenkins, Editor of Observer Food Monthly'This book is so much more than a cookbook, it's a love song to a very special place and we are lucky to have the brilliant Marianna as our guide.' Itamar Srulovich, co-founder of Honey & Co.'I want to make everything in this beautiful book. An absolute treasure.' Rosie Birkett, author of The Joyful Home CookWith photography from Elena Heatherwick, the Fortnum & Mason Food and Drink Photographer of the Year 2020Marianna Leivaditaki is a natural storyteller. She grew up in Chania, on the Greek island of Crete, and spent her childhood helping out in the family-run taverna. After school, she carried around her blue notebook, writing downall the recipes she would like to cook, helped by the Greek grannies' kitchen wisdom. Marianna's love for the food of her heritage flows off every page, but she also has a contemporary take on it. As head chef of Morito in Hackney, she has championed high-quality ingredients, presenting them in simple, stunning sharing plates, and has been critically acclaimed for doing so.These inspirational recipes derive from the SEA, the LAND and the MOUNTAINS. We all know the health benefits of a Mediterranean diet, rich in olive oil, fresh vegetables and fruit, nuts, fish and whole grains, as well as the importanceof how you eat and appreciate your food. Marianna offers achievable, yet delicious dishes celebrating seasonal, fresh food that you can take time to enjoy with friends and family.
Aflatoxins in Food: A Recent Perspective
by Khalid Rehman Hakeem Carlos A. F. Oliveira Amir IsmailMycotoxins are the metabolites of fungus and are reported to contaminate nearly 25% of the food produced worldwide. The mycotoxins of most significance are the aflatoxins due to their severe health implications and their prevalence in food commodities on a larger scale. Aflatoxins are produced by certain species of fungi the most prominent among which are Aspergillus flavus, A. parasiticus and A. nominous. Food commodities of African and South Asian countries are especially reported to have aflatoxins well beyond the allowable limits but due to the global trade of food commodities developed countries are also prone towards the perils of aflatoxins. Moreover, climate changes may have a substantial impact on the distribution and global prevalence of aflatoxins in the near future.The International Agency for Research on Cancer (IARC) has classified the aflatoxins as group 1 category carcinogen. Aflatoxins are also reported as teratogenic, mutagenic, growth retardant, immunosuppressant and may also cause nervous system and reproductive system disorders. Preventive approaches involving good manufacturing from “farm to fork” are the major focus of the current food industry.The aim of our book is to provide readers with the most recent data and up-to-date studies from aflatoxins research, with specific focuses on (i) the impact of aflatoxins on human health, (ii) new approaches by the researchers from different parts of the world to degrade aflatoxins and (iii) potential preventive approaches that can significantly lessen the burden of aflatoxins in food products
Africa Is Not A Country: Breaking Stereotypes of Modern Africa
by Dipo Faloyin'Hilarious, ferocious, generous and convincing. It made me reconsider almost everything I thought I knew about Africa.' Oliver BulloughAfrica Is Not A Country is a bright portrait of modern Africa that pushes back against harmful stereotypes to tell a more comprehensive story.'This book should be on the curriculum.' Nikki May, author of WAHALAYou already know these stereotypes. So often Africa is depicted simplistically as an arid red landscape of famines and safaris, uniquely plagued by poverty and strife. In this funny and insightful book, Dipo Faloyin offers a much-needed corrective. He examines each country's colonial heritage, and explores a wide range of subjects, from chronicling urban life in Lagos and the lively West African rivalry over who makes the best Jollof rice, to the story of democracy in seven dictatorships and the dangers of stereotypes in popular culture.By turns intimate and political, Africa Is Not A Country brings the story of the continent towards reality, celebrating the energy and fabric of its different cultures and communities in a way that has never been done before.
African Fermented Food Products- New Trends
by Abdalbasit Adam Mariod Abdel Moneim Elhadi SuliemanFermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.
Africana
by Lerato Umah-ShaylorA culinary expedition celebrating cooking from across the African continent
The After School Cookbook: 120 quick, easy, affordable recipes for your hungry kids from My Daddy Cooks
by Nick CofferQuick, easy, and affordable recipes for your hungry kids from the creator of video blog MyDaddyCooks.com and the food hero in Sainsbury's Make Your Roast Go Further campaign.Nick Coffer creates meals that are not only yummy but will refuel the kids for that tricky period after school. In The After School Cookbook Nick shares his secrets for quick and tasty family food, aimed at keeping your kids full of energy whether they are a toddler or a teenager.Using simple techniques and good value, easy-to-find ingredients, this book will be an essential part of your daily routine, giving inspiration for delicious quick dishes that will keep the whole family looking forward to meal times. Mind The Gap Snacks to be eaten on the run after the school bell has rung Ready When You Get Home Cook ahead food for famished familiesSaving Your Bacon Cheap but yummy dinners Speed of Night The quickest of quick cook recipesHere Today Still Here Tomorrow Make the most of leftoversInspired Lunch Boxes Midday meals, perfect for schoolReady-Made Meals Made By You Why buy it when you can make it?2+2 = 7 Meals that go a long way, for unexpected play datesGenius Treats All the sweet treats you could ever need
After-School Meal Planner
by Annabel Karmel- Do you want to make healthy, nutritious meals for your kids?- Are you in need of inspiring family meal ideas?- Do you want quick and easy recipes that can be made in advance?Annabel Karmel, Britain's No.1 expert on food for children, is on hand to help, with all the advice and recipes you will ever need. How often have you arrived home from work, with no idea of what to make for the kids' (and your own!) supper? In After-School Meal Planner, Annabel offers simple, tasty recipes for the whole family, for every day of the week, whether you want a wholesome one-pot dish like Multi-layered cottage pie, a quick pasta recipe such as Pasta twirls with Primavera vegetables and Parmesan, or a spicy and exotic feast like Chicken satay. There are also yummy, fuss-free puddings including Rhubarb and strawberry crumble, and healthy snacks such as Chewy oatmeal raisin cookies to stave off the hunger pangs until suppertime.With full-colour photography throughout, a comprehensive weekly menu planner, and advice and tips to make sure your family get the very best from their food, After School Meal Planner is the family cookbook that every parent needs.
Afternoon Tea: Delicious cakes, pastries, biscuits and savouries for every day and special occasions
by Sue SimkinsThis book contains a fascinating collection of delicious recipes for every kind of tea you could imagine, whether it is simple tea and biscuits, traditional afternoon tea, or a more substantial high tea for the children. You’ll also find lots of ideas for special occasion teas such as children’s parties and christenings. It includesSandwiches and savouries Cakes, buns and sconesPastries and biscuits There is also an overview of all the different kinds of tea available to drink plus lemonade recipes for summer tea in the garden.
Afternoon Tea (The Australian Women's Weekly Essentials #5)
by The Australian Women's WeeklyAfternoon Tea is every woman's dream book, as delightful to look at as it is to cook from. Think finger sandwiches, scones, pastries, cakes, biscuits and slices. Think linen tablecloths and fine china, proper tea made in a teapot, a group of your best friends gathered round, and lots of gossip. Here's your chance to spoil yourself with cucumber sandwiches, chocolate éclairs and raspberry cream sponge. Teatime will never be the same again.
Afternoon Tea at Bramble Café
by Mat FollasCombining comforting recipes, local ingredients and a bit of baking magic, Mat Follas presents an irresistible collection of scrumptious tea time treats.Let yourself be transported to a table adorned with crisp linen, fine china and a cup of your favourite tea for the ultimate afternoon tea experience with BBC MasterChef UK winner Mat Follas. In this enticing collection of recipes for the finest bakes and most irresistible pastries Mat has honed his unique experience as a chef and indulged his passion for home baking. In the first chapter, Cakes & Scones, you will find Mat’s perfect recipes for Lemon Drizzle Cake and a Classic Victoria. Slices & Tarts include the magical combination of rhubarb and custard in Mat’s take on a classic custard slice. Failsafe Biscuits & Cookies will keep in your pantry for days, ready to whip out for guests for an impromptu afternoon tea. For a more refined occasion try one of the delights from the Dainties & Patisserie chapter; individual Sherry Trifle Verrines or pretty Raspberry Meringue Kisses are the ultimate treat.With ideas for savouries and sandwiches along with recipes for refreshing homemade cordials, memorable jams and jellies and reviving gins and sparkling cocktails you have all the ingredients you need to host the perfect afternoon tea.
Afternoon Tea At Home: Deliciously Indulgent Recipes For Sandwiches, Savouries, Scones, Cakes And Other Fancies
by Will Torrent80 stunning recipes and inspiration for how to host and bake for the ultimate afternoon tea party with instruction from master patissier Will Torrent. Arranged by season, and with extra chapters on a Classic afternoon tea and a Showstopper afternoon tea, Will showcases his no-nonsense approach to the techniques involved in patisserie, baking, chocolate work and serving savoury dishes. Beautifully illustrated and an invaluable source of inspiration, there are also six guest recipes from top restaurants and hotels: The Ritz; The Dorchester; The Gramercy Tavern; The Berkeley; Harrods and Raymond Blanc's Les Manoir aux Quat'Saisons. Starting with a brief history of British afternoon tea, Will then offers up recipes for jams, spreads, butters and curds – everything you might need to serve with an afternoon tea. Recipes include Smoked Salmon & Whipped Cream Cheese sandwiches, Cherry & Almond Bakewell Tarts and Fruited Scones; as well as more adventurous offerings of Prosecco, Lime & Mint Jellies and Lemon & Lime Matcha Tea Friands.
Afternoon Tea at the Cutter & Squidge Bakery: Delicious recipes for dream cakes, biskies, savouries and more
by Emily Lui Annabel LuiCutter & Squidge is the ultimate destination for modern and quirky afternoon tea in London. Here, they share their winning formula in over 65 recipes for playful, delicious treats.When sisters Annabel and Emily were looking to make their mark on London’s pastry scene and developing recipes in their tiny kitchen, Annabel would cut the dough and Emily squidged it together – and that is how Cutter & Squidge was born! The sisters set out on a mission to create a baking business using only natural colours and flavourings and pioneering the creation of imaginative new treats. Customers now flock to their flagship store in London to sample their cool creations and indulge in their immersive afternoon tea experiences, with themes such as Hello Kitty, Genie's Cave and The Potion Room. The recipes shared in this book include everything from fantasy-themed Clam-shell Pearl Biskies, Galaxy Juice and Genie’s Magic Carpet Cookies, to re-imagined classics like Strawberries and Cream Biskies, Smoked Cheese and Black Pepper Scones, Pineapple Chilli and Lime Cake Bars and Maple, Pecan and Carrot Dreamcake, all made achievable for the home cook. Readers can use the themed afternoon tea menus provided or mix and match the recipes to create their own Cutter & Squidge afternoon tea of dreams!
Aga Bible: The Contemporary Recipe Bible For All Aga Owners
by Amy WillcockThe Aga is much more than an oven: it's an icon. It's a statement. It's a way of life. Aga cookers have never been more popular, and the queen of Aga cookery is undoubtably Amy Willcock. Here is her definitive Aga Bible, with 300 classic, timeless recipes and bags of advice and tips for Aga owners. Here are all the essential recipes that every Aga owner needs to know - from how to cook a full English breakfast on an Aga, making soups, cooking fish and roasting meats, through to baking pies, cakes and breads. The delicious family food includes Beef stroganoff, Steak, mushroom and horseradish pudding, and Bacon and egg pie, and there are stunning dinner-party recipes such as Rillettes of duck with toasted brioche, Chicken in Marsala with oranges and shallots and Parmigiano, thyme and rosemary risotto. Amy also tempts the tastebuds with a delectable range of desserts and cakes, including Raspberry souffles, Chocolate pecan tart and Lemon meringue cake. And there are 30 new and exclusive recipes, such as Moules marinieres, Crab and coconut soup and Apple and onion tart. All the recipes feature conventional cooking instructions, so even non-Aga owners can enjoy Amy's tasty dishes.
Aga Cooking: The Contemporary Recipe Bible For All Aga Owners
by Amy WillcockThe Aga is both a timeless design classic and a sleek new style object, increasingly attractive to an affluent new audience who are looking for more contemporary recipe ideas. Aga Cooking will be the new bible for both existing Aga owners and new fans. The author Amy Willcock draws on her experience of running Aga cookery courses to share all the essential secrets for getting the best out of your machine, as well as trouble-shooting tips and hints. Fantastic recipes range from asparagus and mint frittata to Thai chicken curry and chicken baked in focaccia. With the Aga seal of approval, this is the book no Aga should be without.
Aga Roast
by Louise WalkerFollowing on from the success of her brilliant Aga Year cookbook, Louise Walker tackles the favourite meal of Aga owners everywhere: the Sunday roast Lavish photography illustrates over 70 recipes for all things roasted. Drawing on inspiration from Britain and beyond, Louise Walker showcases a rich array of old and much-loved favourites, many with a satisfyingly delicious twist, alongside more exotic roasted dishes from Europe, North Africa, the Middle East, and beyond. There are master classes on jointing, carving, and serving, as well as a wealth of stuffings and accompaniments. To round off the book, Louise includes some invaluable and timely ideas for what to do with your roasted leftovers. Aga Roast is a stunning and significant addition to any Aga library.