Fatty Batter
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Fatty Batter
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Author : Michael Simkins
language : en
Publisher: Random House
Release Date : 2013-03-31
Fatty Batter written by Michael Simkins and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-31 with Biography & Autobiography categories.
A fat boy with a passion for sweets and a loathing for games, the young Michael Simkins finds in cricket a sport where size doesn't necessarily matter and a full-blown obsession is born. Now in middle-age, he still harbours the somewhat deluded belief that the England middle-order might usefully benefit from his hard-earned skills. From impromptu Test series played with his dad in the family sweetshop through to his years running a team of dysfunctional inadequates, Fatty Batter is the bestselling and hilarious story of one man's life lived through cricket.
Fatty Batter
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Author : Michael Simkins
language : en
Publisher:
Release Date : 2008
Fatty Batter written by Michael Simkins and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Cricket categories.
A fat boy with a passion for sweets and a loathing for games, the young Michael Simkins finds in cricket a sport where size doesn't necessarily matter and a full-blown obsession is born. Now in middle-age he still harbours the somewhat deluded belief that the England middle-order might usefully benefit from his hard-earned skills. From impromptu Test series played with his dad in the family sweetshop, through to his years running a team of dysfunctional inadequates, it tells the hilarious story of one man's life lived through cricket.
Advances In Deep Fat Frying Of Foods
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Author : Servet Gulum Sumnu
language : en
Publisher: CRC Press
Release Date : 2008-12-17
Advances In Deep Fat Frying Of Foods written by Servet Gulum Sumnu and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-12-17 with Technology & Engineering categories.
Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authoritie
Amazing Mostly Edible Science
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Author : Andrew Schloss
language : en
Publisher: Quarto Publishing Group USA
Release Date : 2016-01-15
Amazing Mostly Edible Science written by Andrew Schloss and has been published by Quarto Publishing Group USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-15 with Juvenile Nonfiction categories.
Teaching your kids science just got better--and tastier!With the awe-inspiring and accessible recipes and projects in Amazing (Mostly) Edible Science, uniting science and cooking has never been easier.Introduce your children to the wonders of science by creating projects and experiments in your very own kitchen. Entertaining to make and spectacular to behold, not only will your child learn important scientific principles about the chemistry of cooking, but they can even enjoy the delicious final product. Almost everything made in this book is edible. Learn and appreciate projects like classic exploding volcano cakes, glow-in-the-dark Jell-O, singing cakes, and bouncy eggs. Food expert Andrew Schloss provides you and your kids with practical and humorous projects that include step by step instructions, illustrated with fun full-color photos sure to appeal to kids of all ages.* All recipes/projects in this book are non-toxic and safe for consumption; some just to taste (slime, ectoplasm) and many you will love, such as molten chocolate cupcakes, disappearing peppermint pillows, and amber maple syrup crystals! Each project contains a "How did that happen?" section which explains the science behind the fun. Amazing (Mostly) Edible Science is an AAAS/Subaru SB&F Prize for Excellence in Science Books Finalist. The AAAS/Subaru SB&F Prize for Excellence in Science Books celebrates outstanding science writing and illustration for children and young adults.
The Complete Book On Meat Processing And Preservation With Packaging Technology
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Author : NIIR Board of Consultants & Engineers
language : en
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Release Date : 2005-10-01
The Complete Book On Meat Processing And Preservation With Packaging Technology written by NIIR Board of Consultants & Engineers and has been published by ASIA PACIFIC BUSINESS PRESS Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-10-01 with Cooking categories.
Meat was originally processed to preserve it, but since the various procedures cause so many changes in texture and flavour it is also a means of adding variety to the diet. Processing also provides scope to mix the less desirable parts of the carcass with lean meat and in addition is a means of extending meat supplies by including other foodstuffs such as cereal in the product. Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. Today, meat is processed with salt, colour fixing ingredients, and seasonings in order to impart desired palatability traits to intact and comminuted meat products. Products intermediate to these categories are sectioned, or chunked and formed meats. There are various methods for the preservation of meat; curing, dry curing, smoking, canning, freezing dehydration, fat extraction (wet or steam rendering), etc. Meat curing agents include sodium chloride, nitrite, ascorbate or erythorbate and possibly sodium phosphate, sucrose, dextrose, or corn syrup and seasonings. The salt content of processed meats varies 1 to 12%, according to the type of product. Many intact and comminuted, cured meat products are smoked to impart a desirable smoked flavour and colour. The smoking process many also include a drying or cooking cycle, depending on the product. Canned meats may be processed to be commercially sterile or semi preserved. The objective of commercial sterilization is to destroy all harmful bacteria or bacteria that may cause spoilage of the product under normal unrefrigerated storage. However, the process does not kill the spores of all heat resistant bacteria. Frozen meat can be kept at low temperatures for many months. Freezing and subsequent thawing produce changes in the structure of meat that affect its physical properties. If meat is frozen very rapidly at low temperatures, the ice crystals are small and form within the fibers. The drip loss upon thawing is generally greater in slow frozen than in quick frozen meat. Freeze drying meat extends shelf life and reduces weight. The meat is readily defrosted by immersing in water before cooking. Under optimum processing and storage conditions, reconstituted meats have acceptable flavour, colour, texture and nutrient retention. The meat packing industry handles the slaughtering, processing, packaging, and distribution of animals such as cattle, pigs, sheep and other livestock. The basic purpose of packaging is to protect meat and meat products from undesirable impacts on quality including microbiological and physio chemical alterations. Packaging protects foodstuffs during processing, storage and distribution from contamination by dirt (by contact with surfaces and hands), microorganisms (bacteria, moulds, and yeasts), parasites (mainly insects), toxic substances (chemicals), influences affecting colour, smell and taste (off odour, light, oxygen), loss or uptake of moisture. As such, due to the recent up gradation of preservation techniques, the preservation industry is also growing almost at the same rate as the food industry which is about 10 to 12% per year. Some of the fundamentals of the book are meat product, simultaneous flavouring and tenderizing, synthetic flavouring, preservation: moisture retention and surface protection, antimicrobial treatment, antioxidant application to freeze dried meats, packaging and handling for storage and transportation, continuous steam cooking of ground meat, activators of natural proteolytic enzymes, isotonic enzyme solution with specific activity, inactivation of enzymes with high pressure, etc. The origin of meat processing is lost in antiquity but probably began when primitive humans first learned that salt is an effective preservative and that cooking prolongs the keeping quality of fresh meat. This book includes the processing of fresh meats, the different curing agents, method of curing, smoking and manufacturing of various meat products such as sausages, canned meat, cured and smoked meats etc. The book is very useful for entrepreneurs, technocrats and those who want to venture in to this field. TAGS All about the Meat Processing Industry, Beef Meat Processing Technology, Beef Products, Best small and cottage scale industries, Book of Meat and Meat Processing, Book on Meat Processing and Preservation, Business guidance for Meat processing, Business Plan for a Startup Business, Business Plan for Small Meat Plant, Business start-up, Complete book on meat processing, Cured meat cuts, How to Cure Meat, How to Start a Meat processing industry?, How to Start a Meat Production Business, How to start a successful Meat processing business, How to Start Meat Processing Industry in India, How to Start Meat Processing Industry, Livestock Processing, Meat and Poultry, Meat Based Profitable Projects, Meat Based Small Scale Industries Projects, Meat cutting and packaging, Meat industry facts, Meat packing industry, Meat packing plants, Meat processing Business, Meat Processing Industry in India, Meat processing industry, Meat Processing Meat Industry Poultry, Meat processing process, Meat Processing Projects, Meat processing technology, Method of processing meat, Methods of processing and preservation of meat, Methods of processing meat and poultry, Methods Used to Make Processed Meat, Modern small and cottage scale industries, Most Profitable Meat Processing Business Ideas, Packaging of fresh and processed meat, Poultry and meat packaging, Processed Meat and Meat Preservatives, Processing Meat and Livestock, Processing of meat and meat products, Profit from Production Beef Processing, Profitable small and cottage scale industries, Profitable Small Scale Meat processing industry, Project for startups, Sausage making, Sausage Making: Formulation and Processing, Sausage Manufacturing, Sausage processing plant, Sausage production, Science of Poultry and Meat Processing, Setting up and opening your meat processing business, Small Scale Meat Processing, Small Scale Meat Processing Projects, Small scale Meat production line, Small scale sausage production, Small Start-up Business Project, Start up India, Stand up India, Starting a Meat Processing Business, Start-up Business Plan for Meat processing, Startup ideas, Startup Project, Startup Project for Meat processing, Startup project plan, Ways to Preserve Meat
From Fat To Fit
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Author :
language : en
Publisher: Random House
Release Date : 2016-12-15
From Fat To Fit written by and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-12-15 with Health & Fitness categories.
Do you want to improve your family's health and fitness for good? Hit TV show Fat Families has shrunk the waistlines of some of the nation's fattest families with its simple strategies and no-nonsense attitude. Now you can transform your family's health with this fat-busting plan. Combining the wisdom from the show's top diet and fitness experts with the real-life stories of the fat families turne thin, From Fat to Fit sets out a clear, easy and safe plan for the whole family to lose weight permanently. Includes: - Simple recipes and meal plans to revolutionise meal times - Easy lifestyle changes to get the whole family moving - Top tips and tricks from the show's families to stay on track - How to treat yourself at parties, on holiday and eating out - and still lose weight! Diet together and help each other turn from fat to fit!
A System Of Medicine V 3 1871
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Author : Sir John Russell Reynolds
language : en
Publisher:
Release Date : 1871
A System Of Medicine V 3 1871 written by Sir John Russell Reynolds and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1871 with categories.
Fats In Food Technology
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Author : Kanes K. Rajah
language : en
Publisher: John Wiley & Sons
Release Date : 2014-02-07
Fats In Food Technology written by Kanes K. Rajah 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 2014-02-07 with Technology & Engineering categories.
Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets. Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights those areas where potential efficiencies in processing and economy in the cost of raw materials can be made. Issues concerning health, diet and lifestyle are covered in dedicated chapters. This book will be useful to anyone in industry and research establishments who has an interest in the technology of fat-containing food products, including scientists in the dairy, spreads, bakery, confectionery and wider food industries, as well those involved in the production of edible oils.
Talking About Your Weight
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Author : Hazel Edwards
language : en
Publisher: Gareth Stevens Publishing LLLP
Release Date : 2010-01-01
Talking About Your Weight written by Hazel Edwards and has been published by Gareth Stevens Publishing LLLP this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-01-01 with Juvenile Nonfiction categories.
Helps students understand the importance of making healthy lifestyle choices about diet and exercise and explores people's relationship with food, the role of genetics in body shape, different eating disorders, and ways to combat obesity.
Detour De France
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Author : Michael Simkins
language : en
Publisher: Random House
Release Date : 2009-05-27
Detour De France written by Michael Simkins and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-05-27 with Travel categories.
Though happy enough with his lot, Michael Simkins has never truly shaken the nagging doubt - helpfully upheld by his partner Julia - that he somehow lacks worldly sophistication. While she spent her teenage years as a nanny on a boat moored at Cannes, his utter lack of travel experience (Weymouth, Cleethorpes and a day trip to Dieppe) still has the power to shock people into leaving dinner parties early. So as he hits middle-age, Michael takes up the challenge of broadening his horizons. He decides to improve himself in the same way English gentlemen lacking refined edges have for centuries: by learning from our more cultured French neighbours. Michael, an English provincial ingénue, sets off to discover just what the Gallic nation can teach him and the rest of us Anglo-Saxons about living the good life. Armed only with 50 Useful Phrases in French, he waits to see if his odyssey from La Manche to the Riviera will finally turn him from the scotch-egg eating spawn of Anne Widdecombe and John McCririck into the champagne-sipping love child of Serge Gainsbourg and Catherine Deneuve. Julia is saying a prayer for him at Lourdes.