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📒Ingredient Unveiling The Essential Elements Of Food ✍ Ali Bouzari
📝Ingredient Unveiling the Essential Elements of Food Book Synopsis : There are ingredients, and then there are Ingredients. An ingredient is what we’re used to thinking about in the kitchen – things like tomatoes, tofu or thyme. An Ingredient is what those things are made of. There are millions of ingredients, but only eight Ingredients: Waters, Sugars, Carbs, Lipids, Proteins, Minerals, Gases and Heat.
📝500 3 ingredient Recipes Book Synopsis :
📒5 Ingredients Quick Easy Food ✍ Jamie Oliver
📝5 Ingredients Quick Easy Food Book Synopsis : Jamie keeps it super-simple Cooking doesn't have to be complicated - that's why Jamie's 5 Ingredients - Quick & Easy Food is sure to become your new best friend in the kitchen. It's all about making the journey to good food very, very simple. Every recipe uses just five key ingredients, ensuring you can get a meal together fast, whether it's finished and on the table in a flash, or after minimal hands-on prep, you've let the oven do the hard work for you. It’s about spending a little time to deliver a lot of flavour. Each recipe has been tried and tested (and tested again!) to ensure the book is packed with no-fuss, budget-friendly dishes that you can rustle up, any day of the week. With over 130 recipes, and chapters on Chicken, Beef, Pork, Lamb, Fish, Eggs, Veg, Salads, Pasta, Rice & Noodles and Sweet Things, there's plenty of quick and easy recipe inspiration to choose from. Think Roast tikka chicken - a whole bird rubbed with curry paste and roasted over golden potatoes and tender cauliflower, finished with fresh coriander. Or, Crazy simple fish pie - flaky smoked haddock, spring onions, spinach and oozy Cheddar, all topped off with crisp, golden filo, and ready to devour in less than 30 minutes. With every recipe you'll find a visual ingredient guide, serving size, timings, a short, easy-to-follow method, and quick-reference nutritional information. This is Jamie's easiest-to-use book yet, and the perfect cookbook for busy people.
📒The Missing Ingredient ✍ Ron McIntosh
📝The Missing Ingredient Book Synopsis : Do you experience a gap between what you believe as a Christian and what you actually experience? Do you desire to walk in power but feel trapped in the doldrums of spiritual mediocrity? If so, The Missing Ingredient: The One Thing that Changes Everything will help you discover the life you were intended to live...
📒4 Ingredient Recipes ✍ Jean Paré
📝4 Ingredient Recipes Book Synopsis : Even when the cupboard seems bare, you are just four ingredients away from creating a simple, quick and nutritious dish for your family with 4-Ingredient Recipes. Company's Coming has cooked up this helpful selection of over 170 recipes to make your home-cooking experience, quick, easy and convenient. Breakfast, lunch and dinner recipes are featured alongside some appetizing ideas for snacks, bread, soup, side dishes and dessert. A brief introduction includes information on how recipes were tested, following strict guidelines for Guaranteed Great results every time. "Free" ingredients not considered part of the four ingredient requirement are water, salt, pepper and cooking oil."
📒Ingredient Branding ✍ Philip Kotler
📝Ingredient Branding Book Synopsis : An Ingredient Brand is exactly what the name implies: an ingredient or component of a product that has its own brand identity. This is the first comprehensive book that explains how Ingredient Branding works and how brand managers can successfully improve the performance of component marketing. The authors have examined more than one hundred examples, analyzed four industries and developed nine detailed case studies to demonstrate the viability of this marketing innovation. The new concepts and principles can easily be applied by professionals. In the light of the success stories of Intel, GoreTex, Dolby, TetraPak, Shimano, and Teflon it can be expected that component suppliers will increasingly use Ingredient Branding strategies in the future.
📒Spray Drying Techniques For Food Ingredient Encapsulation ✍ C. Anandharamakrishnan
📝Spray Drying Techniques for Food Ingredient Encapsulation Book Synopsis : Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf-stable foods and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades, and a series of valuable food compounds – namely flavors, carotenoids and microbial cells – have been successfully encapsulated using spray drying. Spray Drying Techniques for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, the choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, such as nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.
📒Ingredient Interactions ✍ Anilkumar G. Gaonkar
📝Ingredient Interactions Book Synopsis : Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and machine-based computations. Leveraging this knowledge allows for new and unique opportunities for the developers of food products. Ingredient Interactions: Effects on Food Quality, Second Edition is an incisive and convenient reference that presents the latest technical information available on food ingredient interactions. This text contains chapters written by internationally renowned experts in their fields who concentrate on the examination of real foods as well as model food systems. It discusses rheological concepts and the application of microscopic techniques to study ingredient interactions. The book also describes the transformations mediated by water and the structure-function relationship of starches with different chemical classes of ingredients, as well as interactions involving sweeteners, proteins, enzymes, lipids, emulsifiers, and flavor components. Ingredient Interactions: Effects on Food Quality, Second Edition is a comprehensive single-source guide that explains how major food ingredients such as water, starches, sweeteners, lipids, proteins, and enzymes interact with other constituents and affect food quality.
📒200 Four Ingredient Recipes ✍ Joanna Farrow
📝200 Four ingredient Recipes Book Synopsis :
📝Membrane Processing for Dairy Ingredient Separation Book Synopsis : Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material or membrane. Applied to dairy products, the separation techniques allow valuable compounds found in milk to be isolated for use as ingredients in food processing. A comprehensive overview of membrane separation processes, this book explores various applications, such as pressure driven processes, electrical field driven processes, and concentration driven processes, for the recovery of various dairy streams and ingredients. The topics covered place emphasis on new applications, including microfiltration, ultrafiltration, reverse osmosis, electrodialysis, and pervaporation. The text also presents an in-depth knowledge of the mechanisms of each membrane separation process, as well as membrane types and the equipment used in these processes. Combining their educational backgrounds and substantial industrial experience in dairy ingredient processes, the authors address cutting-edge technologies that have been thoroughly researched and have great potential to be commercialized in the near future. The book will therefore be of interest to dairy industry professionals and will serve as a source of reference material for professors and students in food science and engineering