Food
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Basic Food Preparation Third Edition
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Author : Department Of Food And Nutrition
language : en
Publisher: Orient Blackswan
Release Date : 2001
Basic Food Preparation Third Edition written by Department Of Food And Nutrition and has been published by Orient Blackswan this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with categories.
Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.
Street Food Around The World
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Author : Bruce Kraig
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2013-09-09
Street Food Around The World written by Bruce Kraig and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-09 with Cooking categories.
In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos. Street foods run deep throughout human history and show the movements of peoples and their foods across the globe. For example, mandoo, manti, momo, and baozi: all of these types of dumplings originated in Central Asia and spread across the Old World beginning in the 12th century. This encyclopedia surveys common street foods in about 100 countries and regions of the world, clearly depicting how "fast foods of the common people" fit into a country or a region's environments, cultural history, and economy. The entries provide engaging information about specific foods as well as coverage of vendor and food stall culture and issues. An appendix of recipes allows for hands-on learning and provides opportunities for readers to taste international street foods at home.
Advances In Deep Fat Frying Of Foods
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Author : Servet Gulum Sumnu
language : en
Publisher: CRC Press
Release Date : 2008-12-17
Advances In Deep Fat Frying Of Foods written by Servet Gulum Sumnu and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-12-17 with Technology & Engineering categories.
Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authoritie
Microbiologically Safe Foods
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Author : Elijah Stein
language : en
Publisher: Scientific e-Resources
Release Date : 2018-10-13
Microbiologically Safe Foods written by Elijah Stein and has been published by Scientific e-Resources this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-13 with categories.
This book concentrates on cutting edge innovations to create microbiologically safe nourishments for our worldwide supper table. Every section outlines the latest logical advances, especially regarding sustenance preparing, pre-and post-reap nourishment security, quality control, and administrative data. The book starts with a general talk of microbial perils and their general wellbeing implications. It at that point proceeds onward to overview the generation procedures of various sustenance sorts, including dairy, eggs, hamburger, poultry, and products of the soil, pinpointing potential wellsprings of human foodborne infections. The creators address the developing business sector in handled nourishments also novel mediations, for example, inventive sustenance bundling and innovations to lessen waste life forms and drag out time span of usability. Every part additionally depicts the ormal greenery of crude item, waste issues, pathogens of concern, wellsprings of tainting, factors that impact survival and development of pathogens and deterioration life forms, pointer microorganisms, ways to deal with keeping up item quailty and lessening destructive microbial populaces, microbial guidelines for finished result testing, regular microbiological and sub-atomic techniques, and administrative issues. Other essential themes incorporate the security of hereditarily altered living beings (GMOs), prescient microbiology, rising foodborne pathogens, great horticultural and assembling forms, avian flu, and bioterrorism.
Asian Food
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Author : Katarzyna J. Cwiertka
language : en
Publisher: Routledge
Release Date : 2013-01-11
Asian Food written by Katarzyna J. Cwiertka and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-11 with Social Science categories.
By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.
Current Advances For Development Of Functional Foods Modulating Inflammation And Oxidative Stress
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Author : Blanca Hernandez-Ledesma
language : en
Publisher: Academic Press
Release Date : 2021-12-03
Current Advances For Development Of Functional Foods Modulating Inflammation And Oxidative Stress written by Blanca Hernandez-Ledesma and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-03 with Technology & Engineering categories.
Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. - Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds - Offers an overview of the main anti-inflammatory and antioxidant compounds in foods - Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives
Improving The Thermal Processing Of Foods
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Author : P Richardson
language : en
Publisher: Woodhead Publishing
Release Date : 2004-07-16
Improving The Thermal Processing Of Foods written by P Richardson and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-07-16 with Technology & Engineering categories.
It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality.
Food Quality And Consumer Value
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Author : Monika J.A. Schröder
language : en
Publisher: Springer Science & Business Media
Release Date : 2003-01-16
Food Quality And Consumer Value written by Monika J.A. Schröder and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-01-16 with Business & Economics categories.
The concept of consumer value is one of the main pillars underpinning the theory of market differentiation. This book takes an interdisciplinary approach to the analysis of satisfaction in relation to the consumption of food, with both food science and consumer science playing central parts.
Food Culture In Southeast Asia
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Author : Penny Van Esterik
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2008-08-30
Food Culture In Southeast Asia written by Penny Van Esterik and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-08-30 with Social Science categories.
Southeast Asian cuisines, such as Thai, have become quite popular in the United States even though immigrant numbers are low. The food is appealing because it is tasty, attractive, and generally healthful, with plentiful vegetables, fish, noodles, and rice. Food Culture in Southeast Asia is a richly informative overview of the food and foodways of the mainland countries including Burma, Thailand, Lao, Vietnam, Cambodia, and Malaysia, and the island countries of Singapore, Brunei, East Timor, Indonesia, and the Philippines. Students and other readers will learn how diverse peoples from diverse geographies feed themselves and the value they place on eating as a material, social, and symbolic act. Chapter 1, Historical Overview, surveys the archaeological and historical evidence concerning mainland Southeast Asia, with emphasis on the Indianized kingdoms of the mainland and the influence of the spice trade on subsequent European colonization. Chapter 2, Major Foods and Ingredients, particularly illuminates the rice culture as the central source of calories and a dominant cultural symbol of feminine nurture plus fish and fermented fish products, local fresh vegetables and herbs, and meat in variable amounts. The Cooking chapter discusses the division of labor in the kitchen, kitchens and their equipment, and the steps in acquiring, processing and preparing food. The Typical Meals chapter approaches typical meals by describing some common meal elements, meal format, and the timing of meals. Typical meals are presented as variations on a common theme, with particular attention to contrasts such as rural-urban and palace-village. Iconic meals and dishes that carry special meaning as markers of ethnic or national identity are also covered. Chapter 6, Eating Out, reviews some of the options for public eating away from home in the region, including the newly developed popularity of Southeast Asian restaurants overseas. The chapter has an urban, middle-class bias, as those are the people who are eating out on a regular basis. The Special Occasions chapter examines ritual events such as feeding the spirits of rice and the ancestors, Buddhist and Muslim rituals involving food, rites of passage, and universal celebrations around the coming of the New Year. The final chapter on diet and health looks at some of the ideologies underlying the relation between food and disease, particularly the humoral system, and then considers the nutritional challenges related to recent changes in local food systems, including food safety.
Eating Together
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Author : Jean Duruz
language : en
Publisher: Bloomsbury Publishing PLC
Release Date : 2014-12-18
Eating Together written by Jean Duruz and has been published by Bloomsbury Publishing PLC this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-18 with Social Science categories.
Accepting the challenge of rethinking connections of food, space and identity within everyday spaces of “public” eating in Malaysia and Singapore, the authors enter street stalls, hawker centers, markets, cafes, restaurants, “food streets,” and “ethnic” neighborhoods to offer a broader picture of the meaning of eating in public places. The book creates a strong sense of the ways different people live, eat, work, and relax together, and traces negotiations and accommodations in these dynamics. The motif of rojak (Malay, meaning “mixture”), together with Ien Ang’s evocative “together-in-difference,” enables the analysis to move beyond the immediacy of street eating with its moments of exchange and remembering. Ultimately, the book traces the political tensions of “different” people living together, and the search for home and identity in a world on the move. Each of the chapters designates a different space for exploring these cultures of “mixedness” and their contradictions—whether these involve “old” and “new” forms of sociality, struggles over meanings of place, or frissons of pleasure and risk in eating “differently.” Simply put, Eating Together is about understanding complex forms of multiculturalism in Malaysia and Singapore through the mind, tongue, nose, and eyes.