Non Fried Snacks
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Non Fried Snacks
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Author :
language : en
Publisher: Sanjay & Co
Release Date :
Non Fried Snacks written by and has been published by Sanjay & Co this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Snack It
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Author : Molly Mills
language : en
Publisher:
Release Date : 2020-04-29
Snack It written by Molly Mills and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-29 with categories.
Everybody loves the grease, the crunch, the taste of fried snacks. Whether it's made of meat, veggie, or a mix of different things, fried snacks are sure to delight. And the need for them is never-ending. Snacks are normally served in between meals, to satiate hunger before the major meals are served. But they are also deemed useful for serving at parties, big and small, as well as for everyday occurrences such as movie nights, Superbowl events, family picnics, and kiddie playtimes among others. Fried snacks also come in handy to fill in for the kid's school lunch boxes and make sure they come home with it empty. The need for homemakers to learn concocting delectable, mouthwatering, and lip-smacking fried snacks is so there and that's exactly the driving force for the development of this snack recipes cookbook. We are here to make snack-time in your households exciting and yes, delicious!
Dried Fruits
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Author : Fereidoon Shahidi
language : en
Publisher: John Wiley & Sons
Release Date : 2012-12-18
Dried Fruits written by Fereidoon Shahidi 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 2012-12-18 with Technology & Engineering categories.
Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive compounds, dried fruits are convenient for healthy eating and can bridge the gap between recommended intake of fruits and actual consumption. Dried fruits are nutritionally equivalent to fresh fruits, in smaller serving sizes, in the current dietary recommendations of various countries. Scientific evidence suggests that individuals who regularly consume generous amounts of dried fruits have lower rates of cardiovascular disease, obesity, various types of cancer, type-2 diabetes, and other chronic diseases. Dried fruits also have the advantage of being easy to store and distribute, available around the year, readily incorporated into other foods and recipes, and present a healthy alternative to salty or sugary snacks. Dried Fruits: Phytochemicals and Health Effects is divided into three sections preceded by introductory chapters that provide an overview of dried fruits (their composition, phytochemicals and health applications) as well as the cancer chemopreventive effects of selected dried fruits (amla fruits or Indian gooseberries, avocados, berries, mangoes, mangosteens, persimmons, prunes, raisins, kiwi fruits, and other dried fruits). The first section covers the most popular dried berries (blackberries, blackcurrants, blueberries, cranberries, goji berries, mulberries, raspberries, and strawberries); the second section discusses non-tropical dried fruits (apples, apricots, cherries, citrus fruits, figs, nectarines, peaches, pears, prunes, and raisins); and the final section addresses tropical dried fruits (açai fruits, bananas, dates, guavas, papayas, mangoes, passion fruits, and pineapples). Contributors to this volume are internationally renowned researchers who have provided a comprehensive account of the global perspectives of the issues relating to phytochemicals and health effects of dried fruits. The book will serve as a resource for those interested in the potential application of new developments in dried fruits’ nutraceuticals and functional foods. Biochemists, chemists, food scientists/technologists, nutritionists, and health professionals, from academia, government laboratories, and industry will benefit from this publication. Although this book is intended primarily as a reference book, it also summarises the current state of knowledge in key research areas and contains ideas for future work. In addition, it provides easy to read text suitable for teaching senior undergraduate and post-graduate students.
Cooking Along The Ganges
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Author : Malvi Doshi
language : en
Publisher: iUniverse
Release Date : 2002
Cooking Along The Ganges written by Malvi Doshi and has been published by iUniverse this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Cooking categories.
Cooking Along the Ganges gathers hundreds of recipes that featured on the menu of the renowned Ganges Restaurant in San Francisco. Including a combination of both authentic North Western (Gujarati) and other, regional-Indian recipes, the book offers a unique panorama of the extremely diverse, Indian tradition of vegetarian cooking. For both the novice cook and the expert chef, Cooking Along the Ganges will serve as a detailed guide that will both demystify the intricacies of Indian cookery and illuminate the health-conscious, flavorful recipes for which the Ganges Restaurant is famous. “All Indian food is not hot; rather it is the variety of spices, and how and when they are added that makes Indian food distinctive.” -Malvi Doshi …Malvi, with her generosity of spirit, is as wonderful a teacher as she is a cook. She presents her recipes in clear, accessible language that allows both the novice and the accomplished cook to achieve authentic flavors again and again. -Michele Anna Jordan, from the Foreword to Cooking Along the Ganges Reviews for the Ganges Restaurant: …Hindu vegetarians ascribe important healing properties to certain foods… Too complex for me, I ignored therapeutics at the Ganges and concentrated on the pure pleasure of eating. Malvi Doshi, it turned out, is a genius. -Sharon Silva, San Francisco Focus Magazine I’d been enjoying Indian food for more than 30 years, but in this unheralded restaurant on a dark, cold street I tasted dishes I’d only read about. -Jim Wood, on the Ganges Restaurant, San Francisco Examiner Image Magazine. Cover illustration c2002 Arun Kamat Cover design by Rodwin Pabello (www.rodwin.com)
Mumbai S Roadside Snacks
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Author : Tarla Dalal
language : en
Publisher: Sanjay & Co
Release Date : 2013
Mumbai S Roadside Snacks written by Tarla Dalal and has been published by Sanjay & Co this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Cooking categories.
Tasty Snack Cookbook
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Author : Will Cook
language : en
Publisher: Independently Published
Release Date : 2021-09-14
Tasty Snack Cookbook written by Will Cook and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-14 with categories.
Snacks are an essential part of a person's diet. Snacking is a source of energy in between meals and after exercise. Snacks are handy if you feel hungry and it is not mealtime yet. They also prevent you from eating an excessive amount of food at mealtimes. This book, tasty snacks, contains recipes for a variety of snacks. It is a collection of international snacks recipes. You will find snacks that do not require any cooking, snacks that can be ready within a few minutes, fried snacks, and even those that require elaborate preparation. The best part is that the ingredients that you need to make these tasty snacks are available easily. You may already have them at home. Every snack is remarkable in its way. Some have excellent nutritional values, some have an exotic taste, while others are tangy, sweet, or spicy. A few snacks are light while others are filling. By owning this book, you will have access to snacks from all over the world. All you have to do is pick one recipe and make it. Your culinary skills will win you accolades!
Chinese Cooking
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Author : Tarla Dalal
language : en
Publisher: Sanjay & Co
Release Date : 1991-01-10
Chinese Cooking written by Tarla Dalal and has been published by Sanjay & Co this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991-01-10 with Cooking, Chinese categories.
Chinese Cuisine Is The Most Popular Cuisine Worldwide. For Those Who Love Chinese And Are Vegetarian, This Book Provides You With All The Information You'Ll Want To Know About Cooking Delicious Chinese Food, Using Ingenious Cooking Methods.
Reducing Salt In Foods
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Author : David Kilcast
language : en
Publisher: Elsevier
Release Date : 2007-02-14
Reducing Salt In Foods written by David Kilcast and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-02-14 with Technology & Engineering categories.
Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field. This book is divided into three parts and discusses the major issues concerned with salt reduction and how it may be achieved. Part one reviews the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labelling. Consumer perception of salt and views on salt reduction and are also discussed. The second part focuses on the technological, microbiological and sensory functions of salt and strategies that can be taken to reduce salt. The final part of the book outlines strategies which have been taken to reduce salt in particular food groups: meat and poultry, seafood, bread, snack foods, dairy products and canned foods. Reducing salt in foods is an essential reference for health professionals, governments and food manufacturers. Discusses methods to reduce salt while maintaining food sensory quality, shelf-life and processability Provides a unique review of current knowledge in this field An essential reference for health professionals, governments and food manufacturers
Party Drinks
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Author :
language : en
Publisher: Sanjay & Co
Release Date :
Party Drinks written by and has been published by Sanjay & Co this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Snack Foods
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Author : Sergio O. Serna-Saldivar
language : en
Publisher: CRC Press
Release Date : 2022-04-20
Snack Foods written by Sergio O. Serna-Saldivar and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-04-20 with Technology & Engineering categories.
The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer ́s expectations, especially in terms of convinience, flavor, shelf life, and nutritional and health claims. Snack Foods: Processing, Innovation, and Nutritional Aspects was conceptualized to thoroughly cover practical and scientific aspects related to the chemistry, technology, processing, functionality, quality control, analysis, and nutrition and health implications of the wide array of snacks derived from grains, fruits/vegetables, milk and meat/poultry/seafood. This book focuses on novel topics influencing food product development like innovation, new emerging technologies and the manufacturing of nutritious and health-promoting snacks with a high processing efficiency. The up-to-date chapters provide technical reviews emphasising flavored salty snacks commonly used as finger foods, including popcorn, wheat-based products (crispbreads, pretzels, crackers), lime-cooked maize snacks (tortilla chips and corn chips), extruded items (expanded and half products or pellets), potato chips, peanuts, almonds, tree nuts, and products derived from fruits/vegetables, milk, animal and marine sources. Key Features: Describes traditional and novel processes and unit operatios used for the industrial production of plant and animal-based snacks. Depicts major processes employed for the industrial production of raw materials, oils, flavorings and packaging materials used in snack food operations. Contains relevant and updated information about quality control and nutritional attributes and health implications of snack foods. Includes simple to understand flowcharts, relevant information in tables and recent innovations and trends. Divided into four sections, Snack Foods aims to understand the role of the major unit operations used to process snacks like thermal processes including deep-fat frying, seasoning, packaging and the emerging 3-D printing technology. Moreover, the book covers the processing and characteristics of the most relevant raw materials used in snack operations like cereal-based refined grits, starches and flours, followed by chapters for oils, seasoning formulations and packaging materials. The third and most extensive part of the book is comprised of several chapters which describe the manufacturing and quality control of snacks mentioned above. The fourth section is comprised of two chapters related to the nutritional and nutraceutical and health-promoting properties of all classes of snacks discussed herein.