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Probiotics: A Comprehensive Guide to Enhance Health and Mitigate Disease
by Gowhar Rashid Luxita Sharma Nihad Ashraf KhanProbiotics: A Comprehensive Guide to Enhance Health and Mitigate Disease is an indispensable resource for a deeper understanding of the intricate world of probiotics and their profound impact on human health. This book unravels the complex science behind probiotics, providing a comprehensive exploration of their roles in maintaining a healthy microbiome, fortifying the immune system, and mitigating various diseases. It presents insights into how probiotics influence not only digestive health but also extend their benefits to systemic well-being.The book provides practical guidance, offering evidence-based recommendations for selecting and incorporating probiotics into daily life. From decoding probiotic strains and understanding their mechanisms of action to exploring the symbiotic relationship between gut health and overall wellness, this resource is for both beginners and seasoned enthusiasts in the field. With a focus on demystifying the often-confusing landscape of probiotics, the book empowers the reader to make informed choices to optimize their health.Probiotics: A Comprehensive Guide to Enhance Health and Mitigate Disease is an essential reference for healthcare professionals, researchers, and individuals keen on harnessing the potential of probiotics for their well-being. Whether you are a healthcare practitioner looking to enhance patient care or a health-conscious reader eager to navigate the world of probiotics, this guide is a valuable asset that bridges the gap between cutting-edge science and practical application.
Process Analytical Technology for the Food Industry
by P. J. Cullen Colm P. O'Donnell Colette FaganThe Process Analytical Technology (PAT) initiative aims to move from a paradigm of 'testing quality in' to 'building quality in by design'. It can be defined as the optimal application of process analytical technologies, feedback process control strategies, information management tools, and/or product-process optimization strategies. Recently, there have been significant advances in process sensors and in model-based monitoring and control methodologies, leading to enormous opportunities for improved performance of food manufacturing processes and for the quality of food products with the adoption of PAT. Improvements in process efficiency, reduced product variability, enhanced traceability, process understanding, and decreased risk of contamination are some of the benefits arising from the introduction of a PAT strategy in the food industry. Process Analytical Technology for the Food Industry reviews established and emerging PAT tools with potential application within the food processing industry. The book will also serve as a reference for industry, researchers, educators, and students by providing a comprehensive insight into the objectives, challenges, and benefits of adopting a Process Analytical Technology strategy in the food industry.
Processed Food Addiction: Foundations, Assessment, and Recovery
by Harry G. Preuss Joan Ifland Marianne T. MarcusObesity and eating disorders have stubbornly refused to respond to treatment since the 1990’s. This book organizes the evidence for a possible answer, i.e., that the problem could be one of addiction to processed foods. In a Processed Food Addiction (PFA) model, concepts of abstinence, cue-avoidance, acceptance of lapses, and consequences all play a role in long-term recovery. Application of these concepts could provide new tools to health professionals and significantly improve outcomes. This book describes PFA recovery concepts in detail. The material bridges the research into practical steps that health professionals can employ in their practices. It contains an evidence-based chapter on concepts of abstinence from processed foods. It rigorously describes PFA pathology according to the DSM 5 Addiction Diagnostic Criteria. It applies the Addiction Severity Index to PFA so that health practitioners can orient themselves to diagnosing and assessing PFA. It contains ground-breaking insight into how to approach PFA in children. Because the book is evidence-based, practitioners can gain the confidence to put the controversy about food addiction to rest. Practitioners can begin to identify and effectively help their clients who are addicted to processed foods. This is a breakthrough volume in a field that could benefit from new approaches.
Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible
by Erin GardnerWhether you need a distraction, a treat, or just a break from your responsibilities, beloved blogger Erin Gardner&’s enticing collection of 100 recipes is here to provide a delicious diversion. Sometimes you need to take a mini vacation from the demands of daily life, and the kitchen is the best space for it. How can you return those emails when there&’s dough on your hands? It would be counterproductive to handle clean laundry after dipping chocolates all afternoon, right? Whether you&’re avoiding work, the news, or just trying to keep your hands busy, baking offers the perfect escape. Pastry chef and beloved blogger Erin Gardner provides the ultimate guide to procrastibaking with pride and purpose in this inspired collection of 100 recipes, from easy one-hour projects to weekend affairs. From Case-of-the-Mondays Morning Treats, to Late-for-Everything Loaf Cakes and Fear-of-Success Snack Cakes, this book has a chapter for every procrastibaking need, and recipes to satisfy any craving for distraction. Not feeling that work project? Work on some Peanut Butter S&’more Bars instead. Term paper due tomorrow? Making some No-Bake Cookies-n-Cream Pie will get the creative juices flowing. Does your mother-in-law have you channeling Scrooge? This calls for a procrasti-masterpiece, like a Gingerbread House...from scratch. So don&’t worry. Put down the cleaning supplies. Ignore the emails. Treat yourself to a happiness break. It&’s time to procrastibake.
Production Diseases in Farm Animals: Pathophysiology, Prophylaxis and Health Management
by Josef Johann GrossThis textbook deals comprehensively with livestock production diseases and their prevention in the major species: ruminants, swine, and poultry. It gives an interdisciplinary view on pathophysiology, prophylaxis, and health management.Livestock breeding and husbandry is often accompanied by a conflict of interest between the animal´s biological requirements and economic producer needs. This conflict is increasingly gaining attention not only by producers, animal scientists, and veterinarians, but also by the public. It creates significant future challenges, which are described and addressed in this book. The main topics covered are: • the use of antimicrobials with emphasis on security and safety for producers/consumers• the impact of locomotion disorders on performance and welfare of farm animals • the interactions of gut microbiome, genetics, climate change, metabolic status and mineral homeostasis with reproduction, performance, animal health and welfare• infectious and respiratory diseases• the raising of neonatesA special section is devoted to behavioural signs indicating an impaired animal welfare. These are the basis for precision livestock farming (PLF) technology and the development of new management concepts. The present work is a valuable resource for veterinarians, students, as well as expert readers from animal and agricultural sciences, food safety and technology. Supplementary videos can be accessed online as well as directly from the print book; simply download the Springer Nature More Media App for free and scan the links with the play button.
Production and Breeding of Chilli Peppers (Capsicum spp.)
by Elizanilda Ramalho do Rêgo Mailson Monteiro do Rêgo Fernando Luiz FingerThe book contains aspects of production, genetics and breeding of Capsicum species with emphasis on fruit quality, yield and its nutritional characteristics among with some specific chapters focusing on breeding and physiological features of potted ornamental Chili and responses to abiotic stress and postharvest of fruits.
Production of Organic Acids and Alcohols from Agricultural Residues and Food Wastes (Biofuels and Biorefineries #13)
by Zhen Fang Richard Lee Smith Jr. Haixin GuoThis book is a collection of studies on recent technological developments and related challenges in laboratory and industrial applications and processes for the production of biomass-derived organic acids and alcohols. By exploring topics in catalysis, hydrothermal processes, fermentation, and anaerobic digestion, this volume offers a comprehensive overview of how biomass-derived compounds can be transformed into organic acids and essential chemicals. Focusing on laboratory and industrial applications, it highlights advantages and limitations of established methods while presenting innovative techniques for producing biomass-derived organic acids and alcohols. This book provides diverse examples of applications in producing biomass-derived organic acids, alcohols, and biogas, such as polymer enhancement additives, food waste amino acid recovery, and effective use of wastes for nutrient recycling. The scope of the text encompasses lignocellulosic biomass, agricultural residues, food wastes, biomass-derived compounds, and fundamental carbohydrates to develop overall production strategies for organic acids and alcohols. This book is tailored for professionals in academia and industry working with natural renewable materials, platform chemicals, polymers, and materials science. It also serves as a valuable reference for university students studying chemical engineering or environmental sciences. It offers critical insights into sustainable chemical production practices that are crucial for advancing renewable energy solutions.
Professional Baking
by Wayne GisslenA comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style. Each recipe and formula still includes US and metric measurements. The metric measurements have been updated and revised based on the baker’s percentages of each ingredient; the strong technique instruction of the formulas and recipes remain unchanged from previous editions. The clear narrative is accompanied by links to technique videos, glossaries and audio pronunciations, math tutorials, and quizzes to assist the student and professional baker in the development of both foundational and more advanced skills.
Professional Baking (Sixth Edition)
by Wayne GisslenGisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen.
Professional Bread Baking
by Hans Welker Erin Jeanne McDowellProfessional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread.
Professional Cooking
by Wayne GisslenThe Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.
Professional Cooking (Eighth Edition)
by Wayne GisslenProfessional Cooking, 8th Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material.
Professional Cooking (5th edition)
by Wayne Gisslen Andre CointreauIn collaboration with Le Cordon Bleu, Gisslen provides a comprehensive guide to professional cooking theory and techniques for culinary students. This heavy tome contains about 1,200 recipes--100 of them new to this edition. The extensive scope of the book encompasses the food service industry, sanitation and safety, tools and equipment, the basics, menus and cost management, and nutrition. Then, the author provides detailed instructions, with color photos by J. Gerard Smith, for cooking stocks and sauces; soups; meats, game, and poultry; fish and shellfish; vegetables; legumes, grains, and pasta; salads; sandwiches; appetizers; breakfast foods; beverages; cured foods; cold foods; yeast products and breads; and desserts. This edition has been updated, is in full-color, contains vegetarian recipes and diets, uses the new food pyramid, and has chapters on presenting and garnishing food and modern food service. Gisslen is the author of many other culinary books, including The Essentials of Professional Cooking and Professional Baking, and is a graduate of the Culinary Institute of America. Annotation ©2006 Book News, Inc. , Portland, OR (booknews. com)
Professional Cooking (7th edition)
by Wayne Gisslen Mary Ellen GriffinThis is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book - and 90 bonus recipes. The software is available through download with the registration code in the back of the book.
Professional Food Manager Certification Training Coursebook (NSF HealthGuard Training Series)
by Nsf HealthGuard<p>NSF International provides a wide range of comprehensive food safety solutions in a customer-focused and professional manner. NSF Food Safety offerings deliver value-added assistance to companies in meeting Federal requirements and improving their food safety systems beyond regulation. Companies may select from training and education, consulting, audit, certificate, product approval, and registration services as needed. <p>After successfully completing this training course, you will have a good foundation to take any one of the 2009 U.S. Food Code compliant, ANSI accredited professional food manager exams, as recognized by the U.S. Conference on Food Protection.</p>
Profiles from the Kitchen: What Great Cooks Have Taught Us about Ourselves and Our Food
by Charles A. Baker-Clark&“A well-researched collection of portraits of famous figures from the culinary world&’s past and present.&” ―Library Journal Despite their diverse personalities, backgrounds, and interests, the subjects of this book are a testament to the fact that both cooking and eating are endeavors well worth learning and sustaining. Profiles from the Kitchen includes well-known food writers such as M.F.K. Fisher, Eugene Walter, Elizabeth David, and John T. Edge; famous cooks such as Julia Child and James Beard; and contemporary chefs such as Rick Bayless and Susan Spicer. Each individual has offered different views of food and cooking and has encouraged us to appreciate good cooking while considering other facets of our food—including how food relates to issues of social justice, spirituality, and sustainability.
Profitable Beverage Management
by John DrysdaleComplete yet to-the-point – an effective guide to beverage management. Drysdale’s Profitable Beverage Management is a concise yet comprehensive new text covering both the knowledge required for tending bar and the management skills necessary to ensure successful and profitable beverage service. Chapters impart knowledge of wines, spirits, and beers; responsible beverage service; purchasing equipment; and effective beverage management. Freshly written for today’s market, the text is up to date with the most recent laws, regulations, and issues concerning beverage management. Emphasis is placed on beverage controls and the legal and business aspects of beverage management.
Profitable Menu Planning, Fourth Edition
by John A. Drysdale Jennifer Adams Galipeau<P>This volume offers single-volume coverage of all aspects of menu planning.<P> Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.
Progetto Hamburger: ricette semplici per hamburger buoni come al ristorante.
by Tony GustinUn progetto per creare hamburger fantastici. Niente è meglio di un ottimo hamburger. Certi giorni ho proprio voglia di hamburger, ed è bellissimo essere capaci di prepararseli! Questo libro vi offre delle ricette di hamburger eccezionali che vi faranno venire l'acquolina in bocca: vi verrà voglia di mettervi a cucinare subito. Se anche a voi, come a me, piacciono gli hamburger "sostanziosi"... allora vi piacerà l'assortimento di deliziose ricette che ho raccolto! Allora, buon appetito... ve li meritate! In questo libro, vi propongo diverse varianti di hamburger cercando di andare al di là dell'hamburger classico. In queste ricette troverete diversi tipi di carne e, naturalmente, abbiamo pensato anche agli amici vegetariani. Ecco alcune ricette: Hamburger Stupendo di Fagioli e Barbabietole Leggendari Hamburger Coreani Grigliati Hamburger Rapidi con Spezie e Miele Hamburger Eleganti di Agnello speziato con Jalapeño e Pancetta Hamburger Titanico Ripieno, con Pane Casereccio Hamburger Gustosi con Gorgonzola, Cipolle Caramellate e Rosmarino Nuovissimo Hamburger Cinese di Pollo Favoloso Hamburger con Pancetta Candita e Brioche alla Cannella Delizioso Hamburger Austin Grandiosi Hamburger di Agnello e Zucchine Spero abbiate fame!
Prohibition in Atlanta: Temperance, Tiger Kings & White Lightning (American Palate)
by Ron Smith Mary O. BoyleAfter the Civil War, state and national Prohibition galvanized in Atlanta the issues of classism, racism and anti-immigrant sentiment. While many consider flappers and gangsters the iconic images of the era, in reality, it was marked with temperance zealotry, blind tigers and white lightning. Georgia's protracted and intense battle changed the industrial and social landscapes of its capital city and unleashed a flood of illegal liquor that continually flowed in the wettest city in the South. Moonshine was the toast of the town from mill houses to the state capitol. The state eventually repealed prohibition, but the social, moral and legal repercussions still linger seventy years later. Join authors Ron Smith and Mary O. Boyle as they recount the colorful history of Atlanta's struggle to freely enjoy a drink.
Prohibition in Bardstown: Bourbon, Bootlegging & Saloons (American Palate)
by Dixie Hibbs Doris SettlesSome Bardstown, Kentucky residents argued for an alcohol ban as early as the mid-1800s despite the fact that whiskey and bourbon were local staples. When Prohibition finally arrived, independent and inventive residents secretly kept the city wet. A deacon once stored whiskey in a baptismal pool. Seventy-year-old Aunt Be-At Hurst allegedly made her homebrew out of her bathtub. Some locals even burned distillery warehouses to cover up thefts. Crime ran so rampant that revenue collector Robert H. Lucas threatened to have the governor summon the state militia. Join historians Dixie Hibbs and Doris Settles as they detail the history of Bardstown booze.
Project Animal Farm: An Accidental Journey into the Secret World of Farming and the Truth About Our Food
by Sonia FaruqiBorn out of a global expedition fearlessly undertaken by a young woman, Project Animal Farm offers a riveting and revealing look at what truly happens behind farm doors. Sonia Faruqi, an Ivy League graduate and investment banker, had no idea that the night she arrived at the doorstep of a dairy farm would mark the beginning of a journey that would ultimately wind all the way around the world. Instead of turning away from the animal cruelty she came to witness, Sonia made the most courageous decision of her life: a commitment to change things. Driven by impulsive will and searing passion, Sonia left behind everything she knew and loved to search the planet for solutions to benefit animals, human health, and the environment. Over the course of living with farmers, hitchhiking with strangers, and risking her life, she developed surprising insights and solutions--both about the food industry and herself. Lively and heartfelt, Sonia takes readers on an unforgettable adventure from top-secret egg warehouses in Canada to dairy feedlots in the United States, from farm offices in Mexico to lush pastures in Belize, from flocks of village chickens in Indonesia to factory farms in Malaysia. Revelatory in scope, Project Animal Farm illuminates a hidden world that plays a part in all of our lives.
Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores
by Steven RaichlenWhere there’s Smoke there’s Fire! And where there’s fire, there’s Steven Raichlen. Following the breakout success of Project Smoke, the New York Times bestseller that brought Raichlen’s Barbecue! Bible® series to a new generation, comes Project Fire—a stunning, full-color celebration of the best of contemporary grilling from America’s master of live-fire cooking. No one knows his way around a grill like Steven Raichlen, and no one is better equipped to teach us how to deliver its best performance. Drawing on a combination of classic and boldly contemporary techniques, here are 100 inspired recipes that capture the full range of what grillers want to cook today. Consider your basic steak. Raichlen starts with the iconic—T-bone grilled over direct heat, smartly tattooed with grill marks and lavished, the way the pros do it, with sizzling beef fat. Then he teaches a technique new to most of us—reverse-searing, which allows you to grill a monster steak, like a beef tomahawk, to perfection while also imparting a haunting smoky flavor. Of course, there’s a Caveman Sirloin—meat seared right on the coals, as dramatic as grilling gets. Plus here’s how to blow-torch a veal chop. Spit-roast whole cauliflower on a rotisserie. Grill mussels in hay, squash on a salt slab, salmon steaks on a shovel over a campfire. From breakfast (Bacon and Egg Quesadilla) to cocktails (Grilled Sangria), from veggies (Caveman Cabbage and Smoke-Roasted Carrots) to dessert (Grilled “Piña Colada” and Cedar Planked Pears with Amaretti and Marscapone), Project Fire offers a radically righteous new take on live-fire cooking from the man who reinvented modern American grilling.
Project Griddle: The Versatile Art of Grilling on a Flattop
by Steven RaichlenFrom America's bestselling grilling authority, an essential guide to Griddles, including delicious recipes and the do's and don't's of grilling. Prized for their accessibility and versatility—and because they&’re so much fun to use—griddles (also known as planchas and flat-tops) are soaring in popularity. Project Griddle features the trademark Raichlen approach, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. It traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America. A gear chapter showcases the various types of stand-up and portable flattops and planchas, plus the requisite accessories, how to season and maintain a griddle, how to oil and cook on it, with chefs&’ shortcuts, and some pitfalls to watch out for. And then there are the recipes—each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore un-grillable foods—egg-and-bacon breakfast feasts, potato latkes, crepes, French toast, and smoky fried rice. It's Project Smoke for griddles—and don&’t think of buying one without its guidance.