Search Results for functional foods - Narrowed by: Books - 2009-2013SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dfunctional$002bfoods$0026qf$003dFORMAT$002509Format$002509BOOK$002509Books$0026qf$003dPUBDATE$002509Publication$002bDate$0025092009-2013$0025092009-2013$0026ps$003d300$0026st$003dRE?dt=list2024-05-18T13:15:02ZSuperfoods : the food and medicine of the future / David Wolfe.ent://SD_ILS/0/SD_ILS:283622024-05-18T13:15:02Z2024-05-18T13:15:02Zby Wolfe, David, 1970-<br/>Call Number 613.26 WOL<br/>Publication Date 2009<br/>Format: Books<br/>New foods [digital videorecording] : changes and advances in technology.ent://SD_ILS/0/SD_ILS:288592024-05-18T13:15:02Z2024-05-18T13:15:02ZCall Number TR DVD 664 NEW<br/>Publication Date 2009<br/>Summary The choice of foods available to consumers has never been greater with constant development of new and different foods and food products. But what are new foods and why are they developed? Advances in food technology and constant change in consumer and industry demand drive the development of new products in the food industry. New food materials and technologies such as micro encapsulation, gene technology, plant breeding, the emergence of functional and novel foods, and the invention of food based packaging are all investigated. A bright insight into the changing landscape of the food industry.<br/>Format: Books<br/>Culinary nutrition : the science and practice of healthy cooking / Jacqueline B. Marcus.ent://SD_ILS/0/SD_ILS:2897932024-05-18T13:15:02Z2024-05-18T13:15:02Zby Marcus, Jacqueline B., author.<br/>Call Number 612.3 MAR<br/>Publication Date 2013<br/>Format: Books<br/>Culinary innovation : strategy for sustainability in hospitality industry / Saurabh Gairola.ent://SD_ILS/0/SD_ILS:316622024-05-18T13:15:02Z2024-05-18T13:15:02Zby Gairola, Saurabh.<br/>Call Number 641.5 GAI<br/>Publication Date 2010<br/>Summary `Culinary Innovation seems to be unpractised, if not unheard concept in hospitality industry. The prevalent tried and tested recipes and methods are the foundation of cuisines of today. The `out of box' concepts just do not exist here and we are producing the replicas of the works of Great Escomer and French Haute cuisine. To me culinary innovation is the one that can revolutionize the industry to an extent that it would have to rewrite the fundamentals of cooking. In this book you will get insight to the four mega trends in culinary domain namely Sous Vide, Healing foods including Ayurveda, Umami and Molecular Gastronomy. There is a bouquet of recipes at the end to help you understand and use these trends in your kitchen. --<br/>Format: Books<br/>