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The Food Connection: The Right Food at the Right Time
The Food Connection: The Right Food at the Right Time

THE FOOD CONNECTION will show you:

  • How to balance your hormonal system to positively affect weight, motivation, sleep patterns and cognitive abilities
  • How to jump start your health with the seven-day "World's Best Diet"
  • The 17 bioenergetic foods to eat daily
  • How...
Handbook of Herbs and Spices: Volume 2
Handbook of Herbs and Spices: Volume 2

Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have increasingly been used as natural preservatives and for their potential health-promoting properties. The Handbook of Herbs and Spices Volume 2 provides an essential...

Big Think Strategy: How to Leverage Bold Ideas and Leave Small Thinking Behind
Big Think Strategy: How to Leverage Bold Ideas and Leave Small Thinking Behind

Business leaders need bold strategies to stay relevant and win. In "Big Think Strategy", Schmitt shows how to bring bold thinking into your business by sourcing big ideas and executing them creatively. With the tools in this book, any leader can overcome institutionalized 'small think' - the inertia, the narrow-mindedness,...

Food Composition and Analysis: Methods and Strategies
Food Composition and Analysis: Methods and Strategies

This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization...

Food Allergy: Adverse Reaction to Foods and Food Additives
Food Allergy: Adverse Reaction to Foods and Food Additives

Edited by world-renowned experts in the field, Food Allergy covers pediatric and adult adverse reactions to foods and food additives in one comprehensive volume. Designed to be a practical, readable reference for use in the hospital or private practice setting, the text is organized into five sections covering basic and clinical...

Information Architecture with XML: A Management Strategy
Information Architecture with XML: A Management Strategy
In the ‘good old days’ before food labelling, sell-by dates and competitive brand promotion,
you placed yourself at the mercy of your local village store manager. After the
painful wait for the previous customer to bid his farewells and finally let attention turn
your way, you placed your trust in the nice old guy who
...
Nutrition for Foodservice and Culinary Professionals
Nutrition for Foodservice and Culinary Professionals

THIS BOOK IS WRITTEN FOR students in hotel, restaurant, and institution management programs and culinary programs. Practicing management and culinary professionals will find it useful as well. As with previous editions, this is meant to be a practical how-to book tailored to the needs of students and professionals. It is written for those who...

Food Carbohydrate Chemistry
Food Carbohydrate Chemistry
Carbohydrates are major components of foods, accounting for more than 90% of the dry matter of fruits and vegetables and providing for 70-80% of human caloric intake worldwide (BeMiller and Huber 2008). Thus, from a quantitative perspective alone, carbohydrates warrant the attention of food chemists. From the standpoint of food...
Food Irradiation Research and Technology
Food Irradiation Research and Technology

The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health...

More Cooking Innovations: Novel Hydrocolloids for Special Dishes
More Cooking Innovations: Novel Hydrocolloids for Special Dishes

Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids for Special Dishes...

The Hundred-Year Lie: How to Protect Yourself from the Chemicals That Are Destroying Your Health
The Hundred-Year Lie: How to Protect Yourself from the Chemicals That Are Destroying Your Health

In a devastating exposé in the tradition of Silent Spring and Fast Food Nation, investigative journalist Randall Fitzgerald warns how thousands of man-made chemicals in our food, water, medicine, and environment are making humans the most polluted species on the planet. A century ago in 1906, when Congress enacted the...

Spent: Revive: Stop Feeling Spent and Feel Great Again
Spent: Revive: Stop Feeling Spent and Feel Great Again

From the doctor whose “extraordinary practice is at the vanguard of a revolutionary way to deliver medical care” (O, The Oprah Magazine), an easy program to restore energy and health.

Do you feel unusually exhausted?
Do you have trouble sleeping?
Does your digestion bother you?
Do
...

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