Food For Life

Food For Life
Author: Seymour Koblin
Publsiher: Lulu.com
Total Pages: 135
Release: 2022
ISBN: 1300153938
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Food For Life Book Excerpt:

Food for Life

Food for Life
Author: Neal Barnard, MD
Publsiher: Harmony
Total Pages: 368
Release: 2011-02-23
ISBN: 0307755320
Category: Health & Fitness
Language: EN, FR, DE, ES & NL

Food for Life Book Excerpt:

Citing overwhelming medical evidence previously downplayed by powerful lobby groups, Dr. Barnard reveals why a diet based on the new four food groups (grains, legumes, vegetables, and fruits) will sharply decrease the risk of cancer and heart disease and dramatically increase life expectancy. He also unveils a 21-day program for a smooth transition to the new way of eating healthfully. Line drawings.

Food for Life

Food for Life
Author: John Baines
Publsiher: Evans Brothers
Total Pages: 48
Release: 2006
ISBN: 9780237527617
Category: Agriculture
Language: EN, FR, DE, ES & NL

Food for Life Book Excerpt:

The author looks at the issues surrounding food and farming and suggests sustainable solutions.

Cultured Food for Life

Cultured Food for Life
Author: Donna Schwenk
Publsiher: Hay House, Inc
Total Pages: 257
Release: 2021-11-16
ISBN: 1401969453
Category: Cooking
Language: EN, FR, DE, ES & NL

Cultured Food for Life Book Excerpt:

Donna Schwenk’s world changed when she discovered cultured foods. After a difficult pregnancy and various health problems, she became determined to find answers to what ailed her. And in her quest, she came across the ancient art of home fermentation, a food preparation technique that supercharges everyday foods with beneficial bacteria to balance your digestive system, and vitamins and minerals to enhance your overall health. This simple, natural process has been used for thousands of years to create everything from drinks like kefir and kombucha to foods like kimchi and pickles. After incorporating fermented foods into her life, Donna began to experience a vitality that she had never known. And then she was hooked! She started a new life as a teacher and writer, blogging on her website culturedfoodlife.com, in an effort to bring the beautiful world of fermented foods to as many people as possible. She now works with thousands of people to open the door to a world of foods that can help improve an array of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma, and irritable bowel syndrome. In Cultured Food for Life Donna brings this same information to you and shows you that preparing and eating cultured foods is easy, fun, and delicious! After speaking to the science behind the healing power of probiotic foods and telling the astonishing story of how she healed herself and her family, Schwenk walks you, step by step, through the basic preparation techniques for kefir, kombucha, cultured vegetables, and sprouted flour, plus more than 135 recipes that use these foods to create dishes to please any palate. With recipes like Herbed Omelet with Kefir Hollandaise Sauce,Sprouted Ginger Scones with Peaches and Kefir Cream,Kefir Veggie Sprouted Pizza, Apple Sauerkraut, and Brownie Cupcakes with Kefir Frosting, along with inspirational stories from Donna’s family and friends, you’ll learn everything you want to know about a diet that’s as tasty as it is healthy.

Life Cycle Assessment in the Agri food Sector

Life Cycle Assessment in the Agri food Sector
Author: Bruno Notarnicola,Roberta Salomone,Luigia Petti,Pietro A. Renzulli,Rocco Roma,Alessandro K. Cerutti
Publsiher: Springer
Total Pages: 390
Release: 2015-01-06
ISBN: 3319119400
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Life Cycle Assessment in the Agri food Sector Book Excerpt:

The book presents an overview of the International practices and state-of-the-art of LCA studies in the agri-food sector, both in terms of adopted methodologies and application to particular products; the final purpose is to characterise and put order within the methodological issues connected to some important agri-food products (wine, olive oil, cereals and derived products, meat and fruit) and also defining practical guidelines for the implementation of LCAs in this particular sector. The first chapter entails an overview of the application of LCA to the food sector, the role of the different actors of the food supply chain and the methodological issues at a general level. The other chapters, each with a particular reference to the main foods of the five sectors under study, have a common structure which entails the review of LCA case studies of such agri-food products, the methodological issues, the ways with which they have been faced and the suggestion of practical guidelines.

Food and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life
Author: David Kilcast,Persis Subramaniam
Publsiher: Elsevier
Total Pages: 864
Release: 2011-04-08
ISBN: 0857092545
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food and Beverage Stability and Shelf Life Book Excerpt:

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment

Food Safety and Quality Based Shelf Life of Perishable Foods

Food Safety and Quality Based Shelf Life of Perishable Foods
Author: Peter J. Taormina,Margaret D. Hardin
Publsiher: Springer Nature
Total Pages: 167
Release: 2021
ISBN: 3030543757
Category: Food
Language: EN, FR, DE, ES & NL

Food Safety and Quality Based Shelf Life of Perishable Foods Book Excerpt:

This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and organoleptic deterioration. Often these factors are interrelated and interdependent. The editors of this volume focus specifically on the microbial factors related to shelf life of perishable foods and food commodities. This allows for more detailed coverage of foodborne bacterial pathogens and spoilage microorganisms of concern. The initial part of the book covers the why and how of shelf life determination as well as the specific microbial pathogens and spoilage microorganisms of concern for perishable foods. Contributors address topics such as the techniques utilized for determination of shelf life, the frequency of shelf life testing for different products, the interpretation of data to make shelf life determinations, and management of shelf life of food products from the perspective of the food producer, distributor, retailer, and regulator. Three key areas impacting shelf life are addressed in detail: sanitation, processing, and packaging. The sanitation chapter explains the necessary components of cleaning and sanitizing to assure a hygienic processing environment and why that is critical to shelf life control. Traditional processing procedures are reviewed and advanced processing technologies are explored. Materials used in food packaging and the utilization of traditional and activated food packaging by product type are covered in detail. The latter two chapters of the book delve into newer techniques of analysis and explore the microbiome of food products. Implications of microbial ecology and microbial quantification in food products are discussed in chapters on genomics and in the changing dogma of meat shelf life. The primary audience for this work includes food industry quality and food safety technicians, managers, directors, and executives responsible for shelf life. Academicians and governmental researchers involved in research and teaching about food safety and quality will also find the material relevant and useful.

Food and Nutrition Throughout Life

Food and Nutrition Throughout Life
Author: Catherine Itsiopoulos,Adrienne Forsyth,Regina Belski,Antonia Thodis,Sue Shepherd,Audrey Tierney,Sharon Croxford
Publsiher: Routledge
Total Pages: 392
Release: 2020-07-16
ISBN: 1000249530
Category: Medical
Language: EN, FR, DE, ES & NL

Food and Nutrition Throughout Life Book Excerpt:

Nutritional requirements vary greatly according to age and lifestyle. This evidence-based, comprehensive text is a complete guide to eating habits across age and population groups. It provides the recommendations for intakes of nutrients and foods, and diet to achieve optimum health. Chapters systematically examine the nutritional issues for individuals from preconception, pregnancy and breastfeeding through to adulthood and old age. The text features an overview of dietary patterns by age group based on national scientific survey data together with the latest recommendations for optimum nutrition to maintain well-being and address specific health concerns. The final section examines nutrition issues for specific populations including indigenous groups, athletes and the disadvantaged. Throughout the text, key points are illustrated by case studies and the reader's knowledge is tested via quizzes and study questions. With chapters from leading nutrition researchers and educators in Australia, New Zealand and Asia, this is an excellent introduction to nutrition through the lifespan. 'A comprehensive overview and detailed discussion of food and nutrition topics for all ages and stages of life.' - Robynne Snell, Curtin University

Food Portions For Life

Food Portions For Life
Author: Anonim
Publsiher: Healing Self And Spirit Ltd
Total Pages: 135
Release: 2022
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Food Portions For Life Book Excerpt:

Sensory Shelf Life Estimation of Food Products

Sensory Shelf Life Estimation of Food Products
Author: Guillermo Hough
Publsiher: CRC Press
Total Pages: 264
Release: 2010-05-25
ISBN: 9781420092943
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Sensory Shelf Life Estimation of Food Products Book Excerpt:

Complying with food regulations and, more importantly, quality standards, requires practical and reliable methods to estimate a product’s shelf life. Emphasizing the importance of the consumer’s perception of when food has reached the end of its shelf life, Sensory Shelf Life Estimation of Food Products provides a tool for adequately predicting sensory shelf life (SSL). The book delineates the basics of sensory analysis and how it applies to shelf-life studies and includes discussions of experimental design aspects, survival analysis methodology, and its extensions. It provides detailed instructions and software functions for performing SSL estimations, accompanied by data sets and the R Statistical Package functions that are available for download. The author presents the cut-off point methodology used to estimate SSL when the survival analysis methods get complicated. He includes a chapter on accelerated storage covering kinetics, calculations of prediction confidence intervals and potential pitfalls. He also examines extensions of survival analysis statistics to other areas of food quality such as optimum concentration of ingredients and optimum cooking temperatures. Microbiologically stable foods, such as biscuits or mayonnaise, will have their shelf-life defined by the changes in their sensory properties. Many fresh foods, such as yogurt or pasta, after relatively prolonged storage may be microbiologically safe to eat but rejected due to changes in their sensory properties. Shelf life in most food products is determined by sensory issues instead of microbiological or chemical concerns. This book offers key techniques for experimental design, storage, consumer testing procedures, and calculations. It includes methods for accelerated storage experiments, thoroughly explains statistical data treatment, and includes practical examples.

Integration of environment and nutrition in life cycle assessment of food items Opportunities and challenges

Integration of environment and nutrition in life cycle assessment of food items  Opportunities and challenges
Author: McLaren, S., Berardy, A., Henderson, A., Holden, N., Huppertz, T., Jolliet, O., De Camillis, C., Renouf, M., Rugani, B
Publsiher: Food & Agriculture Org.
Total Pages: 161
Release: 2021-12-23
ISBN: 9251355320
Category: Political Science
Language: EN, FR, DE, ES & NL

Integration of environment and nutrition in life cycle assessment of food items Opportunities and challenges Book Excerpt:

This report is the outcome of a consensus-building project to agree on best practices for environmental and nutritional Life Cycle Assessment (nLCA) methodology, and identify future research needs. The project involved 30 nutritional and environmental LCA researchers from 18 countries. It focused on the assessment of food items (as opposed to meals or diets). Best practice recommendations were developed to address the intended purpose of an LCA study and related modeling approach, choice of an appropriate functional unit, assessment of nutritional value, and reporting nLCA results. An nLCA study should report the quantities of as many essential nutrients as possible and aim to provide information on the nutritional quality and/or health impacts in addition to nutrient quantities. Outstanding issues requiring further research attention include: defining a minimum number of nutrients to be considered in an nLCA study; treatment of nutrients to limit; use of nutrient indexes; further development of Impact Assessment methods; representation of nutritional changes that may occur during subsequent distribution and food preparation in cradle-to-gate nLCA studies; and communication of data uncertainty and variability. More data are required for different regions (particularly developing countries); for the processing, distribution, retail, and consumption life cycle stages; and for food loss and waste. Finally, there is a need to extend nLCA methodology for the assessment of meals and diets, to consider further how to account for the multi-functionality of food in a sustainability framework, and to set nLCA studies within the context of environmental limits. These results provide a robust basis for improving nLCA methodology and applying it to identify solutions that minimize the trade-offs between nourishing populations and safeguarding the environment.

Life After Baby Food

Life After Baby Food
Author: Rachel Morris
Publsiher: Morris and Barnes Publications
Total Pages: 135
Release: 2005-01-01
ISBN: 0973806508
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Life After Baby Food Book Excerpt:

Simple Food for the Good Life

Simple Food for the Good Life
Author: Helen Nearing
Publsiher: Chelsea Green Publishing
Total Pages: 309
Release: 1999
ISBN: 9781890132293
Category: Cooking
Language: EN, FR, DE, ES & NL

Simple Food for the Good Life Book Excerpt:

Fifty years before the phrase "simple living" became fashionable, Helen and Scott Nearing were living their celebrated "Good Life" on homesteads first in Vermont, then in Maine. All the way to their ninth decades, the Nearings grew their own food, built their own buildings, and fought an eloquent combat against the silliness of America's infatuation with consumer goods and refined foods. They also wrote or co-wrote more than thirty books, many of which are now being brought back into print by the Good Life Center and Chelsea Green. Simple Food for the Good Life is a jovial collection of "quips, quotes, and one-of-a-kind recipes meant to amuse and intrigue all of those who find themselves in the kitchen, willingly or otherwise." Recipes such as Horse Chow, Scott's Emulsion, Crusty Carrot Croakers, Raw Beet Borscht, Creamy Blueberry Soup, and Super Salad for a Crowd should improve the mood as well as whet the appetite of any guest. Here is an antidote for the whole foods enthusiast who is "fed up" with the anxieties and drudgeries of preparing fancy meals with stylish, expensive, hard-to-find ingredients. This celebration of salads, leftovers, raw foods, and homegrown fruits and vegetables takes the straightest imaginable route from their stem or vine to your table. "The funniest, crankiest, most ambivalent cookbook you'll ever read," said Food & Wine magazine. "This is more than a mere cookbook," said Health Science magazine: "It belongs to the category of classics, destined to be remembered through the ages." Among Helen Nearing's numerous books is Chelsea Green's Loving and Leaving the Good Life, a memoir of her fifty-year marriage to Scott Nearing and the story of Scott's deliberate death at the age of one hundred. Helen and Scott Nearing's final homestead in Harborside, Maine, has been established in perpetuity as an educational progam under the name of The Good Life Center.

Food and Everyday Life on Kentucky Family Farms 1920 1950

Food and Everyday Life on Kentucky Family Farms  1920 1950
Author: John van Willigen,Anne van Willigen
Publsiher: University Press of Kentucky
Total Pages: 280
Release: 2014-07-11
ISBN: 0813149770
Category: Social Science
Language: EN, FR, DE, ES & NL

Food and Everyday Life on Kentucky Family Farms 1920 1950 Book Excerpt:

The foods Kentuckians love to eat today -- biscuits and gravy, country ham and eggs, soup beans and cornbread, fried chicken and shucky beans, and fried apple pie and boiled custard -- all were staples on the Kentucky family farms in the early twentieth century. Each of these dishes has evolved as part of the farming lifestyle of a particular time and place, utilizing available ingredients and complementing busy daily schedules. Though the way of life associated with these farms in the first half of the twentieth century has mostly disappeared, the foodways have become a key part of Kentucky's cultural identity. In Food and Everyday Life on Kentucky Family Farms, 1920--1950, John van Willigen and Anne van Willigen examine the foodways -- the practices, knowledge, and traditions found in a community regarding the planting, preparation, consumption, and preservation -- of Kentucky family farms in the first half of the last century. This was an era marked by significant changes in the farming industry and un rural communities, including the introduction of the New Deal market quota system, the creation of the University of Kentucky Agricultural Extension Service, the expansion of basic infrastructures into rural areas, the increased availability of new technologies, and the massive migration from rural to urban areas. The result was a revolutionary change from family-based subsistence farming to market-based agricultural production, which altered not only farmers' relationships to food in Kentucky but the social relations within the state's rural communities. Based on interviews conducted by the University of Kentucky's Family Farm Project and supplemented by archival research, photographs, and recipes, Food and Everyday Life on Kentucky Family Farms, 1920--1950 recalls a vanishing way of life in rural Kentucky. By documenting the lives and experiences of Kentucky farmers, the book ensures that traditional folk and foodways in Kentucky's most important industry will be remembered.

Children Food and Identity in Everyday Life

Children  Food and Identity in Everyday Life
Author: A. James,A. Kjørholt,V. Tingstad
Publsiher: Springer
Total Pages: 218
Release: 2009-11-27
ISBN: 0230244971
Category: Social Science
Language: EN, FR, DE, ES & NL

Children Food and Identity in Everyday Life Book Excerpt:

This book explores the significance of food practices for childhood identities, from early babyhood to middle childhood and teenage years. It examines how children and families negotiate food and eating practices; what influence the media has on these; the role institutions play; and how far class and ethnicity shape the food that children eat.

Life is Hard Food is Easy

Life is Hard  Food is Easy
Author: Linda Spangle
Publsiher: Simon and Schuster
Total Pages: 294
Release: 2011-01-07
ISBN: 1596987030
Category: Health & Fitness
Language: EN, FR, DE, ES & NL

Life is Hard Food is Easy Book Excerpt:

"This book will completely change the way people think about food, giving them much-needed tools for successfully losing weight." - Jack Canfield, co-author of the Chicken Soup for the Soul series

Next Generation Agriculture Understanding Plant Life for Food Health and Energy

Next Generation Agriculture  Understanding Plant Life for Food  Health and Energy
Author: Domenico De Martinis,Eugenio Benvenuto,Nicola Colonna,Briardo Llorente,Edward Rybicki
Publsiher: Frontiers Media SA
Total Pages: 135
Release: 2020-10-09
ISBN: 2889660621
Category: Nature
Language: EN, FR, DE, ES & NL

Next Generation Agriculture Understanding Plant Life for Food Health and Energy Book Excerpt:

Abundance Food Habits and Life History Aspects of Sacramento Squawfish and Striped Bass at the Red Bluff Diversion Complex Including the Research Pumping Plant Sacramento River California 1994 1996

Abundance  Food Habits  and Life History Aspects of Sacramento Squawfish and Striped Bass at the Red Bluff Diversion Complex  Including the Research Pumping Plant  Sacramento River  California  1994 1996
Author: Michael E. Tucker
Publsiher: Unknown
Total Pages: 134
Release: 1998
ISBN: 1928374650XXX
Category: Sacramento pikeminnow
Language: EN, FR, DE, ES & NL

Abundance Food Habits and Life History Aspects of Sacramento Squawfish and Striped Bass at the Red Bluff Diversion Complex Including the Research Pumping Plant Sacramento River California 1994 1996 Book Excerpt:

Dictionary of Daily Life in Biblical Post Biblical Antiquity Food Consumption

Dictionary of Daily Life in Biblical   Post Biblical Antiquity  Food Consumption
Author: Edwin M. Yamauchi,Marvin R. Wilson
Publsiher: Hendrickson Publishers
Total Pages: 135
Release: 2022-05-17
ISBN: 1619707942
Category: Religion
Language: EN, FR, DE, ES & NL

Dictionary of Daily Life in Biblical Post Biblical Antiquity Food Consumption Book Excerpt:

This unique reference article, excerpted from the larger work (Dictionary of Daily Life in Biblical and Post-Biblical Antiquity), provides background cultural and technical information on the world of the Hebrew Bible and New Testament from 2000 BC to approximately AD 600. Written and edited by a world-class historian and a highly respected biblical scholar, each article addresses cultural, technical, and/or sociological issues of interest to the study of the Scriptures. Contains a high level of scholarship. Information and concepts are explained in detail and are accompanied by bibliographic material for further exploration. Useful for scholars, pastors, teachers, and students—for biblical study, exegesis, or sermon preparation. Possible areas covered include details of domestic life, technology, culture, laws, or religious practices. Each article ranges from 5 to 20 pages in length. For the complete contents of Dictionary of Daily Life in Biblical and Post-Biblical Antiquity, see ISBN 9781619708617 (4-volume set) or ISBN 9781619701458 (complete in one volume).

Scaffolds Fruit Journal

Scaffolds Fruit Journal
Author: Anonim
Publsiher: Unknown
Total Pages: 158
Release: 1993
ISBN: 1928374650XXX
Category: Fruit
Language: EN, FR, DE, ES & NL

Scaffolds Fruit Journal Book Excerpt: