These are short, easy to read, Christian concepts designed to encourage your daily walk with The Lord. It provides scriptures to reference and read, along with a small encouraging snippet of a relevant topic. It is great for daily bible study and touches a variety of issues you deal with on a daily basis.

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This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application. Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modifi cation, and lipid oxidation Offers expanded and updated material throughout, including valuable illustrations Edited and authored by award-winning scientists

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Compact in size but big on delivering crunch to deep fried foods. Expertly prepare French fries, chicken tenders, cutlets and fillets like your favorite restaurant. Dual filters in the cover housing reduce grease and odors to keep the kitchen fresh and locking lid helps prevent splatters. With the Oster brand, you can cook with passion and serve with pleasure. Features 1200 watts 1.5 Liter capacity Locking Lid with dual filters prevents splattering and minimizes odors Cool touch handles Adjustable thermostat Color - Black

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Here are three appealing MidCentury cookbooks - all hardbacks in dust jackets, from the late 1950s-'60s. They include: Casserole Specialties by Nedda Casson Anders, 1955, Gramery Publishing Co. 128 pages. All varieties of casseroles, including fish, egg, game. Both book and d/j are in very good condition, with just a bit of edge-wear to the jacket. A Cook's Tour of San Francisco by Doris Muscatine, 1963, Charles Scribners & Sons, 365 pages. With b/w photographs. Guide to the best Restaurants, and their Recipes, circa 1960s. This book is in as-new condition, unmarked, with some very minor wear to the d/j edges. This is a book club edition. It is highly- sought-after. The Night Before Cookbook by Paul & Leslie Rubinstein, 1967, Macmillan, 210 pages. Some illustrations. Guide to preparing fancy dinners the night-before a party. With 200 recipes requiring "no more than 60 minutes preparation just before serving." Unmarked, with some minor wear to the d/j edges. This is a book club edition. These are great cookbooks for the MidCentury collector, as well as for those hoping to recreate some Mad Men-era dining. All three feature great vintage graphics on their jacket covers.

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This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestive and dental health issues as well as nutritional considerations. Part II covers non-nutritive, high-potency sweeteners and, in addition to established sweeteners, includes information to meet the growing interest in naturally occurring sweeteners. Part III deals with the bulk sweeteners which have now been used in foods for over 20 years and are well established both in food products and in the minds of consumers. In addition to the "traditional" polyol bulk sweeteners, newer products such as isomaltulose are discussed. These are seen to offer many of the advantages of polyols (for example regarding dental heath and low glycaemic response) without the laxative side effects if consumed in large quantity. Part IV provides information on the sweeteners which do not fit into the above groups but which nevertheless may offer interesting sweetening opportunities to the product developer. Finally, Part V examines bulking agents and multifunctional ingredients which can be beneficially used in combination with all types of sweeteners and sugars.

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Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing analytical demands. Texts dealing with instrumental analysis alone are usually organized by the techniques without regard to applications. The biannual review issue of Analytical Chemistry under the topic of Food Analysis is organized by the analyte such as N and protein, carbohydrate, inorganics, enzymes, flavor and odor, color, lipids, and vitamins. Under 'flavor and odor' the subdivisions are not along the lines of the analyte but the matrix (e.g. wine, meat, dairy, fruit) in which the analyte is being determined. In "Instrumentation in Food and Beverage Analysis" the reader is referred to a list of 72 entries entitled "Instrumentation and Instrumental Techniques" among which molecular spectroscopy, chromatographic and other sophisticated separations in addition to hyphenated techniques such as GS-Mass spectrometry. A few of the entries appear under a chapter named for the technique. Most of the analytical techniques used for determination, separations and sample work prior to determination are treated in the context of an analytical method for a specific analyte in a particular food or beverage matrix with which the author has a professional familiarity, dedication, and authority. Since, in food analysis in particular, it is usually the food matrix that presents the research analytical chemist involved with method development the greatest challenge.

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Food Jockey is more or less an account of Spencer Palmer's year in the business of fast food. In telling his experience Palmer holds nothing back, he tells you what goes on when a fast food worker dons the uniform and tells you what the job is like and lets you in on the everyday goings of the restaurant business. Palmer reveals stories of working alongside fellow employees, dealings with the public, restaurant procedures, and everything else that goes on within the walls of Fuddruckers. Spencer Palmer began the job one-day and found himself leaving a year later realizing it was rare for a single person to last a whole year in the fast food business. He reveals what drove him to take his job and he tells what drove him to leave his job after a year. At times this tale is not pleasant as it reveals the dark side to Palmer's thoughts and the actions of numerous people. A revealing tale, Palmer tells everything what a person encounters while he is on the job in the restaurant business. What is it like to work in a fast food restaurant? Just ask Spencer Palmer.

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Breastfeeding and Food Policy in a Hungry World documents the proceedings of the International Conference on Human Lactation held by the New York Academy of Sciences in March 1977. The contributions made by researchers at the conference are organized into five sections. Section One presents studies on the family contexts of breastfeeding and social myths and economic realities of breastfeeding. Section Two examines cultural factors in infant feeding practices, including breastfeeding practices of women in India, Nigeria, and China. Section Three deals with the economic and commercial aspects of infant weaning foods. It includes studies on economics of food aid programs; the difficult problems involved in developing a dairy industry in warm climates; and the effects on breastfeeding of the present political climate. Section Four presents studies on physiological, psychological, public health, and political considerations in human lactation. Section Five describes several programs designed to improve the health of children. These include nonformal education to help women help themselves and their families, and food subsidies and decentralization of service to improve the health of poor people.

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Recent Advances in Animal Nutrition-1979 is a collection of studies that tackles the nutritional concerns of both ruminant and non-ruminant livestock. The book presents a total of 11 materials that cover the measurement of nutritional value of feeds up to the inter-relationships between nutrition, body condition, and reproduction of livestock. The text first tackles the nutritional availabilities in livestock diets, and then proceeds to dealing with covering topics related to energy value of feeds, such as energy evaluation of cereals for pig diets; developments of the metabolizable energy system for ruminants; and predicting the metabolizable energy value of feeds for ruminants. The book also covers the effects of cereal processing and growth stimulants on the efficiency of ruminant production. The selection will be most useful to both researchers and practitioners of animal related disciplines, such agriculture and veterinary medicine.

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With 150 original recipes, menu plans, and dieting tips, you'll get a comprehensive tour of the Mediterranean diet By combining nutrientrich vegetables, healthful olive oils, and plenty of exercise, this lifestyle can help you shed pounds and prevent myriad diseases. Here, you'll learn how to adopt hearthealthy habits and create recipes like: Chicken Tagine with WholeWheat Couscous White Bean and Tomato Pizza Grilled Fennel Shrimp Pancetta with Peaches Hazelnut Ricotta Cake By learning the science behind better eating and how to utilize the Mediterranean Diet Pyramid, you will eat your way to better healthand feel like a Greek god or goddess in the process Connie Diekman, Med, RD, LD, FADA is immediate past president of the American Dietetic Association. She is now the director of university nutrition at Washington University in St. Louis. Diekman is a member of the advisory board for Parent's Magazine. She has researched and reported on the Mediterranean diet and has appeared on the Oprah Winfrey Show, Good Morning America, and the Today Show. Sam Sotiropoulos is a firstgeneration GreekCanadian. He has worked as a cook in Toronto's vibrant Greektown, as well as in the posh Athens suburb of Glyfada, Greece. He honed his cooking skills in restaurants on the Aegean islands of Kos and Santorini. He writes a blog about traditional Greek foods, www. greekgourmand.com.

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A combination of three of our most exciting grains; sweet Kamut-brand Khorasan Wheat, vibrant Colusari Red Rice and epicurean Wild Rice. Cooks up easily in 25-35 minutes, perfect for soups, salads, side dishes and stuffings. Kamut Blend's dark color will complement lighter entrees such as poultry and seafood. Mix up your menu with these ancient grains! Khorasan Wheat is the largest wheat kernel available-folklore claims seeds were found in King Tut's Tomb. Colusari Red Rice is an heirloom seed and is an InHarvest exclusive. From humble beginnings, InHarvest (formerly known as Indian Harvest) has steadily grown to be the country's premier provider of rice and rice blends, exotic grains, and legumes to many of the industry's top creative chefs and restaurants. Because of the company's dedication to clean, high-quality, unique products, top-notch customer support, and the company's respect for the planet and its people, InHarvest has gained a very loyal following in the culinary community. Located in Bemidji, Minnesota, in prime Wild Rice country, the name InHarvest is a reference to the spirit and heritage involved in the harvest of the wild rice grain, the company's primary focus in its early years. Certified Kosher OU.

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Dynamic Food Webs challenges us to rethink what factors may determine ecological and evolutionary pathways of food web development. It touches upon the intriguing idea that trophic interactions drive patterns and dynamics at different levels of biological organization: dynamics in species composition, dynamics in population life-history parameters and abundances, and dynamics in individual growth, size and behavior. These dynamics are shown to be strongly interrelated governing food web structure and stability and the role of populations and communities play in ecosystem functioning. Dyanmic Food Webs not only offers over 100 illustrations, but also contains 8 riveting sections devoted to an understanding of how to manage the effects of environmental change, the protection of biological diversity and the sustainable use of natural resources. Dyanmic Food Webs is a volume in the Theoretical Ecology series* Relates dynamics on different levels of biological organization: individuals, populations, and communities* Deals with empirical and theoretical approaches* Discusses the role of community food webs in ecosystem functioning* Proposes methods to assess the effects of environmental change on the structure of biological communities and ecosystem functioning* Offers an analyses of the relationship between complexity and stability in food webs

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With the help of leading Quality Assurance (QA) and Quality Control (QC) microbiology specialists in Europe, a complete set of guidelines on how to start and implement a quality system in a microbiological laboratory has been prepared, supported by the European Commission through the Measurement and Testing Programme. The working group included food and water microbiologists from various testing laboratories, universities and industry, as well as statisticians and QA and QC specialists in chemistry. This book contains the outcome of their work. It has been written with the express objective of using simple but accurate wording so as to be accessible to all microbiology laboratory staff. To facilitate reading, the more specialized items, in particular some statistical treatments, have been added as an annex to the book. All QA and QC tools mentioned within these guidelines have been developed and applied by the authors in their own laboratories. All aspects dealing with reference materials and interlaboratory studies have been taken in a large part from the projects conducted within the BCR and Measurement and Testing Programmes of the European Commission. With so many different quality control procedures, their introduction in a laboratory would appear to be a formidable task. The authors recognize that each laboratory manager will choose the most appropriate procedures, depending on the type and size of the laboratory in question. Accreditation bodies will not expect the introduction of all measures, only those that are appropriate for a particular laboratory. Features of this book: Gives all quality assurance and control measures to be taken, from sampling to expression of results Provides practical aspects of quality control to be applied both for the analyst and top management Describes the use of reference materials for statistical control of methods and use of certified reference materials (including statistical tools).

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First published in 1976, this book deals with contemporary tensions between the West and the Third World, caused by hunger, malnutrition and poverty, perpetuated by an imbalance in the distribution of world resources. The book deals with the issue of malnutrition in the Third World, which owes much more to poverty and unemployment than to agricultural failure. The author also believes that population control can do little in the absence of a more equitable distribution of world resources and political power within and between countries involving a fundamental change in ideology and education. This is a challenging and critical book, whose arguments cannot be ignored by anyone concerned with the creation of a just and stable world order.

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Losing weight is much easier when you incorporate the power of essential oils. If you have decided to shed those extra pounds and have a healthier body, you need all the help that you can get. Essential oils provide support for weight loss in a variety of ways - all of which are clearly outlined in this book. Weight Loss With Essential Oils is a compilation of effective essential oil remedies/recipes that you can use to take your weight loss efforts to another level. In this book, you will discover essential oil remedies for: Natural Cleanse And Detox Melting Fat Controlling Food Cravings Better Digestion Addressing Fluid Retention In The Body Weight Loss Skin Problems Alleviating Weight Loss Related Emotional Stress Increasing EnergyWhatever the challenge you are presently facing in your weight loss program, you will surely find a remedy that you can use in this book. The appetite and hunger management protocols recommended in this book can help you to lose up to 2-3 lbs daily, starting from today! You will find it easier to stick to a healthy diet, workout regularly and remain motivated. The section on Weight Loss Skin Problems provides remedies for cellulite, flabby skin and other issues that may affect your appearance as you begin to lose weight much faster than before! This book is going to be your number 1 weight loss companion from now on. It is designed as a practical guide with clearly outlined solutions. Just go straight to the section that deals with your present challenges and find the remedy that you need.

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In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. This book takes a uniquely comprehensive look at those developments and presents them in a one-source overview. By providing a brief overview of each topic area, and then describing the most important recent advances therein, the "field-to-table" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their work within the larger pictures. At the same time it provides generalists with a complete overview and offers insights into topics for more in-depth reading. Covering areas that are receiving attention from people of many fields - genomics, functional foods - and including the latest research and developments in milk-protein phenomenon and interactions, this book will be an ideal resource for professionals and students alike*A fresh look at recent developments across the entire production chain - from animal genetics to nutritional and nutrigenomic needs of the customer*Up-to-date information from internationally-recognised authors from both academic and commercial resources

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A remarkable portrait of American food before World War II, presented by the New York Times-bestselling author of Cod and Salt. Award-winning New York Times-bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation's food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it. In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers' Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called "America Eats," was abandoned in the early 1940s because of the World War and never completed. The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky's brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country's roots. From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded th.

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Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural. This has driven an increase in the use of, and interest in, food additives derived from biological sources. Of particular interest are natural food flavors and colors, which have started to play a major role in food processing. This volume presents practical information on over 80 natural extracts that can be used as food flavors and colors, drawing on the author's 50 years of food chemistry and technology expertise in both research and industry. The book is divided into three parts: Part I deals with manufacture, quality, analysis, and regulatory aspects. Part II describes the various sources of natural flavors and colorants that are currently available, alphabetized for convenient reference. Part III covers future directions that can be pursued by research workers and manufacturers. Food scientists, researchers and product development professionals alike will find Natural Food Flavors and Colorants an invaluable resource for understanding and using these commercially important natural food ingredients.

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Low Fat Cookbook A Low Fat Diet with Gluten Free Recipes Are you looking to improve your life? Do you want to upgrade your health? Do you want to stop living day to day and plan for the future? Naturally a low fat diet is not going to fix all of your existing problems, but it WILL take care of a great deal. That being said, this is one book that you simply do not want to miss. There are lots of low fat meals and low fat diet recipes to read over. To make it even better, this is a gluten free cookbook! You might know about the gluten free movement, and maybe you want to get involved. If that sounds accurate, then you are only a few clicks away from one of the greatest cookbooks of the year. Low cholesterol recipes are available everywhere, but rather than searching the internet over and over for the right recipes might actually prove to be a bit to challenging. Instead, why not take a look at this low fat low fat recipe book and enjoy the low fat foods mentioned. In doing so you will take advantage of the experiences that many have already had, and you will undoubtedly gain the benefits of these already compiled recipes. The future of your diet is in your hands, obviously, and if you stick with it, you will undoubtedly begin to lose weight, and live a better life. This book can be used as a guide to the future as you prepare new meals and try new cuisines that you never even considered. A life without bread? Low fat recipes? All of these things are possible if you have the determination and the drive to avoid temptation and keep moving forward in your brand new lifestyle.

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[Siren Classic: Erotic Interracial Romance, public exhibition, food play, HEA] Julia Wilkes never expected to find love in a tattoo shop. But thats exactly what happens when she meets Nolan Tuilagi, a Samoan man with a kind disposition and irresistible sex appeal. Intense chemistry links them together, but when major bumps in their relationship appear, the couple find themselves at a crossroads. The real threat, however, lies within Julias own family. With a scorned stepsister and a strangely distant mother, Julia has good reason to keep her new love a secret. But despite her best attempts, the couple ultimately ends up on a collision course with her toxic family. A hostile family dinner leads to a cataclysmic experience for the couple, and by the end of their visit, they find that their future plans have been suddenly altered. Forced to deal with a tragic event, the couples strength is tested and leads them to discover what true love is all about. * A Siren Erotic Romance

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