Listen to Coronavirus Patient Zero
This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials. This book should be of interest to those involved in agriculture, meat production and food science/technology.
This book brings together a selection of studies written by specialists from universities and/or research institutions from every continent. The processes of change in systems of production, commercialisation, and consumption of food, as well as the problems and nutritional habits analysed here, develop within the framework of the technological and socio-productive transformations experienced in many parts of the world as a consequence of the transition from traditional rural societies to the predominantly urban and industrial societies of our time. Many of these societies are affected by the fluctuations, questions, or socio-economic uncertainties caused principally by what is named globalisation. The authors involved in this volume are from a variety of backgrounds and their theoretical-analytical focuses regarding eating habits are quite diverse. However, independent of their different perspectives and scientific disciplines (Anthropology, Communication, Economy, Marketing, Medicine, Nursing, Psychology and Sociology), all of these authors are united in their concerns regarding similar food processes and problems, such as the industrialisation of food production, junk food, fast food, eating disorders, overeating, obesity, the impacts of ideal body images on eating behaviours, lifestyles and feeding, anorexia, bulimia, organic foods, healthy foods, functional foods, and so on. Moreover, in a time shaped by a worldwide standardisation of eating habits, the search for identity, specificity, or distinction through the acquisition and consumption of foods is commonplace in many chapters of the book. Likewise, these chapters show a generalised interest on the negative effects of the advertising and communications media that often drive patterns of food consumption and provoke desires for ideals of beauty and body forms prejudicial to health. As the editor states in the preface, all this occurs in an ever more modernised and globalised world in which artificial procedures of the production of industrial foods that are quite opaque to the general public become increasingly widespread. In such a world, while people's concerns over the healthiness of foods increase, we are witnessing a non-stop expansion of markets for organic food, as well as the repeated manipulation of growing consumers' preferences for certain foodstuffs that they believe are healthy or have specific natural qualities. This manipulation frequently takes place through a variety of advertisements that announce a series of industrial foods as supposedly possessing these qualities. Obviously, a priority objective of these and other advertising strategies is to increase sales in the agro-alimentary sector in a context of obvious over-production and over-supply, which in turn is translated into the stimulation of food consumption. This would help explain such developments in the current consumer society, which is explored in further detail in many chapters of this book.
Looking For A Great Whole Food Diet Plan? The Whole Food Diet Plan, is a simple regime that does not push you to lose weight. Instead, it guides you to cleanse and rejuvenate your body from within, subsequently helping you lose weight and enjoy lasting energy. All you need to do is look back and incorporate the food lifestyle of the ancestors, who ate nothing but healthy natural food. With no "processed food" in sight, they survived on raw vegetables, meats and other non-processed items that were dense in nutrients, that cut-down cravings and are easily digestible. This Whole Food Diet Plan is one solid step toward achieving a healthy lifestyle. It is a comprehensive diet plan with its own set of rules. So, no calorie counting, no complex juices and no losing motivation. All you do is eat 3 simple and delicious whole meals that satisfy your hunger and nourish your body! This book is a guide on the basic principles of the Whole Food Diet Plan. It contains a 30-Day Meal Plan as well as 60 healthy and delicious recipes for your breakfast, lunch, dinner and snacks. You can tweak the plan and cook as you desire. Once the 30 days are over, you would not wish to go back to processed food again! Here are some of the whole food recipes you'll find in this book: Coconut Pancakes Crunchy Chicken Nuggets Lentil Chili Shrimp and Mango Ceviche Egg and Salmon Canape Chicken and Cheese Tostadas Baby Calamari with Garlic Spaghetti Squash Pasta Orange Chicken Stir Fry Sauteed Shrimp and Couscous and Much more!"
This beautiful address book will make a great addition to any child's office space. It will allow your child to compile addresses and birth dates of friends and relative; so they may address their own cards and invitations. Images from "It's My Birthday."
If you are someone who enjoys his sauerkraut and pickled veggies, you have already begun to enjoy the taste of delicious fermented foods. The process of fermentation is basically a chemical reaction. It changes complex substances into simpler compounds that contain digestive enzymes, gut-friendly bacteria and quite a few other nutrients. This means that when you consume fermented foods, they are not just delicious, but they are also easy to digest and full of nutrients. The best part is that you can pick any of your favorite veggies, ferment them using certain substances right at home, and enjoy home-made fermented foods! But the question is how to get started? What is fermentation? Which foods can you ferment? How do you ferment foods? What is a fermentation starter? How do make sauerkraut? Lots and lots of questions and you probably have no idea about the answers. But worry not, this guide will help you learn about what fermentation is, what happens during this process, what foods you can ferment, and what fermentation starters would you need. So, let's begin and begin our home fermentation journey!
Nine Marys Articles
Nine Marys Books