K Food Combining Flavor Health And Nature By Yun Jin Ah Download Free
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K Food
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Author : Yun Jin-ah
language : en
Publisher: 길잡이미디어
Release Date : 2015-09-09
K Food written by Yun Jin-ah and has been published by 길잡이미디어 this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-09-09 with categories.
In addition to being delicious,Korean food is also healthy and natural, making it perfectly suited for the global culinary trends of health consciousness, slow food, and environmental sensitivity. At first, people are attracted to Korean food because of its distinctive taste, but they later come to love it for its health benefits. Korean food is based on the philosophy that one’s food should be one’s medicine. In fact, doctors have even used Korean food instead of medicine to treat chronic diseases. Chapter 1 K-Food in the World K-Food: A New Global Food Trend Non-Koreans Share Korean Cuisine with the World Fine Dining Korean Restaurants Around the World and Star Korean Chefs Chapter 2 K-Food, a Harmony of Taste, Health, and Nature Nutritional Balance in the Korean Diet Nutritional Value and Health Benefits of Korean Ingredients Leading Ingredients, Seasonings, and Cooking Techniques Chapter 3 Nine of the Most Popular K-Foods Kimchi (baek-kimchi, Kimchi-bokkeum-bap, kimchi-Jeon) Bibimbap: Mixed Rice with Meat and Assorted Vegetables Bulgogi: Marinated Meat Cooked on the Grill Bossam: Napa Wraps with Pork Japchae: Stir-fried Glass Noodles and Vegetables Haemul-PaJeon: Seafood and Green Onion Pancake Makgeolli: Korean Traditional Rice Wine Samgye-tang: Ginseng Chicken Soup Tteok-bokki (Gungjung-Tteok-bokki) Chapter 4 Six Easy Tips for Korean Cooking Tip 1. Kimchi-based Dishes Tip 2. Creations with Korean Flavors Tip 3. Bulgogi Seasoning and Various Meat Dishes Tip 4. Korean Dishes for K-pop Parties Tip 5. Korean Soybean Dishes for Vegetarians Tip 6. Side Dishes - Not spicy, Healthy and Easy! A wide variety of plates and bowls are used to set a table with Hansik, or Korean food. Bap (cooked rice), and a bowl of soup made from either meat and vegetables or fish, are set in front of the diner. A large pot or bowl of stew is placed at the center of the table, while various banchan (side dishes) are neatly arranged on the table. All of these dishes are set together, and the harmony created by the vegetable dishes and meat dishes seasoned with fermented sauces which have been made over a long period of time with care, is what makes Hansik uniquely Korean. Despite this uniqueness and the variety of food that is offered, the only Korean foods that were familiar to non-Koreans were the simple Bulgogi or “Korean barbeque.” However, things have changed in recent years, and Korean food is now being recognized as a source for new and exciting culinary dishes. The reason for this is simple. People today are becoming increasingly conscious about their health, and the food that is offered is being tailored to suit these needs. Many are looking for organic or natural foods, “slow foods” and food that will help their overall well-being, and Korean cuisine meets all those requirements. Moreover, it is tasty.
K Food
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Author : Jin-ah Yun
language : en
Publisher:
Release Date : 2013
K Food written by Jin-ah Yun and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Cooking, Korean categories.
The Sustainable Chef
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Author : Stefan Gössling
language : en
Publisher: Routledge
Release Date : 2021-12-09
The Sustainable Chef written by Stefan Gössling and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-09 with Business & Economics categories.
This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
The Health Benefits Of Foods
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Author : Liana Claudia Salanta
language : en
Publisher: BoD – Books on Demand
Release Date : 2020-04-01
The Health Benefits Of Foods written by Liana Claudia Salanta and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-01 with Health & Fitness categories.
The global market of foods with health claims remains highly dynamic and is predicted to expand even further. Consumers have become increasingly aware of the importance of consuming healthy foods in order to have a well-balanced diet and this has increased the demand for foods with health benefits. On the other hand, the food sector companies are trying to meet the new consumers' expectations while designing a variety of novel, enhanced products. Thus, understanding the potential uses of bioactive compounds in food products, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier products. Covering important aspects of valuable food molecules, this book revises the current knowledge, providing scientifically demonstrated information about the benefits and uses of functional food components, their applications, and the future challenges in nutrition and diet.
Integrated Korean
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Author : Young-mee Yu Cho
language : en
Publisher: University of Hawaii Press
Release Date : 2001-05-31
Integrated Korean written by Young-mee Yu Cho and has been published by University of Hawaii Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-05-31 with Foreign Language Study categories.
Audio files for this volume may be downloaded on the web in MP3 format at http://www.kleartextbook.com. A set of CDs is also available for purchase. The Intermediate Level texts and workbooks are the second of a five-level series (Beginning 1 and 2, Intermediate 1 and 2, Advanced Intermediate 1 and 2, and Advanced 1 and 2) developed collaboratively by leading classroom teachers and linguists of Korean. All series volumes have been developed in accordance with performance-based principles and methodology--learner-centeredness, contextualization, use of authentic materials, function/task-orientedness, balance between skill getting and skill using, and integration of speaking, listening, reading, writing, and culture. Grammar points are systematically introduced with simple but adequate explanations and abundant examples, exercises, and drills. Each situation/topic-based lesson of the main texts consists of two or three model dialogues, narration, new words and expressions, pronunciation notes, vocabulary notes, culture, grammar, task/function, and English translation of dialogues. The workbooks provide students with extensive skill-using activities based on the skills learned from the main texts.
Pheromones And Animal Behavior
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Author : Tristram D. Wyatt
language : en
Publisher: Cambridge University Press
Release Date : 2014-01-23
Pheromones And Animal Behavior written by Tristram D. Wyatt and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-23 with Psychology categories.
This book explains how animals use chemical communication, emphasising the evolutionary context and covering fields from ecology to neuroscience and chemistry.
Probiotics Prebiotics And Synbiotics
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Author : Ronald Ross Watson
language : en
Publisher: Academic Press
Release Date : 2015-09-23
Probiotics Prebiotics And Synbiotics written by Ronald Ross Watson and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-09-23 with Medical categories.
Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the health of various populations. Experts define and support the actions of bacteria; bacteria modified bioflavonoids and prebiotic fibrous materials and vegetable compounds. A major emphasis is placed on the health-promoting activities and bioactive components of probiotic bacteria. Offers a novel focus on synbiotics, carefully designed prebiotics probiotics combinations to help design functional food and nutraceutical products Discusses how prebiotics and probiotics are complementary and can be incorporated into food products and used as alternative medicines Defines the variety of applications of probiotics in health and disease resistance and provides key insights into how gut flora are modified by specific food materials Includes valuable information on how prebiotics are important sources of micro-and macronutrients that modify body functions
Dietary Polyphenols
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Author : Francisco A . Tomás-Barberán
language : en
Publisher: John Wiley & Sons
Release Date : 2020-12-15
Dietary Polyphenols written by Francisco A . Tomás-Barberán and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-15 with Technology & Engineering categories.
Presents recent research on metabolism and the health effects of polyphenols Consumer interest in the health benefits of many phenolic compounds found in plant foods and derivatives has grown considerably in recent years, giving rise to an increased demand for functional foods. Although preclinical and observational studies have promoted the protective properties of polyphenols for a range of chronic diseases, evidence has shown that most dietary polyphenols have little bioavailability. Once ingested, most of them are metabolized by either the intestinal enzymes or by the gut microbiota and then undergo extensive phase-II metabolism reaching significant concentrations of conjugated metabolites. They remain in the systemic circulation and target systemic tissues where trigger biological effects. The polyphenol-derived metabolites produced in humans are dependent upon the composition of the gut microbiota and the subject genetics. Thus all the metabolites do not show the same biological activity in different individuals. To fully understand the health effects of polyphenols, further clinical investigations are required. Dietary Polyphenols describes the latest findings on the polyphenol metabolism and reviews the current evidence on their health effects and that of their bioavailable metabolites. Emphasizing the importance of interindividual variability and the critical role of gut microbiota, this authoritative volume features contributions from recognized experts in the field, exploring specific families of extractable and non-extractable phenolic compounds that exhibit potential health effects. Topics include structural diversity of polyphenols and distribution in foods, bioavailability and bioaccessibility of phenolics, metabolism, and gastrointestinal absorption of various metabolites and their health effects. This comprehensive volume: Discusses the bioavailability, bioaccessibility, pharmacokinetics studies, and microbial metabolism of different groups of phenolic compounds Examines the interaction between polyphenols and gut microbiota Describes analytical methods for identifying and quantifying polyphenols in foods and biological samples Reviews recent epidemiological and clinical intervention studies showing protective effects of polyphenols Dietary Polyphenols: Metabolism and Health Effects is an important resource for scientists working in the area of dietary polyphenols and health effects, microbiota, and their interaction with other nutritional compounds, and for health professionals, nutritionists, dieticians, and clinical researchers with interest in the role of polyphenols in the prevention and treatment of chronic diseases.
Handbook Of Plant Food Phytochemicals
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Author : Brijesh K. Tiwari
language : en
Publisher: John Wiley & Sons
Release Date : 2013-01-02
Handbook Of Plant Food Phytochemicals written by Brijesh K. Tiwari and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-02 with Technology & Engineering categories.
Phytochemicals are plant derived chemicals which may bestowhealth benefits when consumed, whether medicinally or as part of abalanced diet. Given that plant foods are a major component of mostdiets worldwide, it is unsurprising that these foods represent thegreatest source of phytochemicals for most people. Yet it is onlyrelatively recently that due recognition has been given to theimportance of phytochemicals in maintaining our health. Newevidence for the role of specific plant food phytochemicals inprotecting against the onset of diseases such as cancers and heartdisease is continually being put forward. The increasing awarenessof consumers of the link between diet and health has exponentiallyincreased the number of scientific studies into the biologicaleffects of these substances. The Handbook of Plant Food Phytochemicals provides acomprehensive overview of the occurrence, significance and factorseffecting phytochemicals in plant foods. A key of objective of thebook is to critically evaluate these aspects. Evaluation ofthe evidence for and against the quantifiable health benefits beingimparted as expressed in terms of the reduction in the risk ofdisease conferred through the consumption of foods that are rich inphytochemicals. With world-leading editors and contributors, the Handbook ofPlant Food Phytochemicals is an invaluable, cutting-edgeresource for food scientists, nutritionists and plant biochemists.It covers the processing techniques aimed at the production ofphytochemical-rich foods which can have a role indisease-prevention, making it ideal for both the food industry andthose who are researching the health benefits of particular foods.Lecturers and advanced students will find it a helpful and readableguide to a constantly expanding subject area.
Proceedings Of Aicce 19
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Author : Fadzli Mohamed Nazri
language : en
Publisher: Springer Nature
Release Date : 2019-11-28
Proceedings Of Aicce 19 written by Fadzli Mohamed Nazri and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-28 with Science categories.
This book gathers the latest research, innovations, and applications in the field of civil engineering, as presented by leading national and international academics, researchers, engineers, and postgraduate students at the AWAM International Conference on Civil Engineering 2019 (AICCE’19), held in Penang, Malaysia on August 21-22, 2019. The book covers highly diverse topics in the main fields of civil engineering, including structural and earthquake engineering, environmental engineering, geotechnical engineering, highway and transportation engineering, water resources engineering, and geomatic and construction management. In line with the conference theme, “Transforming the Nation for a Sustainable Tomorrow”, which relates to the United Nations’ 17 Global Goals for Sustainable Development, it highlights important elements in the planning and development stages to establish design standards beneficial to the environment and its surroundings. The contributions introduce numerous exciting ideas that spur novel research directions and foster multidisciplinary collaborations between various specialists in the field of civil engineering.