Search Results for functional foods - Narrowed by: BooksSirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dfunctional$002bfoods$0026qf$003dFORMAT$002509Format$002509BOOK$002509Books$0026ps$003d300$0026st$003dRE?dt=list2024-05-04T21:02:41ZFunctional additives for bakery foods / Clyde E. Stauffer.ent://SD_ILS/0/SD_ILS:124682024-05-04T21:02:41Z2024-05-04T21:02:41Zby Stauffer, Clyde E.<br/>Call Number 664.752 STA<br/>Publication Date 1990<br/>Format: Books<br/>The functional foods revolution : healthy people, healthy profits? / Michael Heasman and Julian Mellentin.ent://SD_ILS/0/SD_ILS:154302024-05-04T21:02:41Z2024-05-04T21:02:41Zby Heasman, Michael P. (Michael Phillip)<br/>Call Number 641.3 HEA<br/>Publication Date 2001<br/>Format: Books<br/>Superfoods : the food and medicine of the future / David Wolfe.ent://SD_ILS/0/SD_ILS:283622024-05-04T21:02:41Z2024-05-04T21:02:41Zby Wolfe, David, 1970-<br/>Call Number 613.26 WOL<br/>Publication Date 2009<br/>Format: Books<br/>Food is better medicine than drugs : your prescription for drug-free health / Patrick Holford, Jerome Burne.ent://SD_ILS/0/SD_ILS:239922024-05-04T21:02:41Z2024-05-04T21:02:41Zby Holford, Patrick, 1958-<br/>Call Number 613.2 HOL<br/>Publication Date 2006<br/>Format: Books<br/>Life-changing foods : save yourself and the ones you love with the hidden healing powers of fruits and vegetables / Anthony William.ent://SD_ILS/0/SD_ILS:3077592024-05-04T21:02:41Z2024-05-04T21:02:41Zby William, Anthony, author.<br/>Call Number 613.2 WIL<br/>Publication Date 2016<br/>Format: Books<br/>The medicinal chef : healthy every day / Dale Pinnock ; photography by Martin Poole.ent://SD_ILS/0/SD_ILS:1241962024-05-04T21:02:41Z2024-05-04T21:02:41Zby Pinnock, Dale, 1977-, author.<br/>Call Number 641.563 PIN<br/>Publication Date 2014<br/>Format: Books<br/>Superfoods : recipes & preparation / Saskia Fraser.ent://SD_ILS/0/SD_ILS:2879942024-05-04T21:02:41Z2024-05-04T21:02:41Zby Fraser, Saskia, author.<br/>Call Number 641.5637 FRA<br/>Publication Date 2018<br/>Summary Broccoli, blueberries, goji berries, oily fish, wheatgrass, pomegranate juice, green tea and, incredibly, chocolate. These are just some of the superfoods with essential nutrients that can heal our exhausted, stress-wracked bodies, and boost the immune system. This new book offers extensive advice on how and what to buy, grow, prepare and cook for a super-healthy lifestyle.--Provided by publisher.<br/>Format: Books<br/>Green kitchen smoothies : healthy and colourful smoothies for every day / David Frenkiel & Luise Vindahl.ent://SD_ILS/0/SD_ILS:2113072024-05-04T21:02:41Z2024-05-04T21:02:41Zby Frenkiel, David, author.<br/>Call Number 641.875 FRE<br/>Publication Date 2016<br/>Summary Smoothies have become hugely popular in recent years, as many people are looking for healthier ways to live. Packed with fruit and vegetables, a smoothie can increase energy, add fibre to your diet and provide valuable antioxidants. In Green Kitchen Smoothies, bestselling authors David and Luise share their favourite smoothie recipes, as well as some new and exciting ideas. Starting with the basics, you will learn about what basic equipment you will need, as well as some excellent tips and tricks on how to make the most out of your smoothies. The book is divided into simple smoothies, which feature three to five ingredients, to post-workout favourites, breakfast ideas, energizers, desserts and more. David and Luise will also share their recipes for nut milks and butters, granola, muesli, as well as their favourite juices, which can be added to the smoothie recipes. Recipes include the Green Bowl, Sleeping-in Smoothie, Green Stamina Workout, The Warm Smoothie and Apple Pie in a Glass. Green Kitchen Smoothies will also feature smoothies with textures and layers, making them much more than just a drink. For anyone reluctant to switch breakfast for just a drink, there are some smoothie snacks to go along with the recipes. And for any smoothie experts who are looking for some new ideas, this is the perfect book.<br/>Format: Books<br/>Fresh! : seeds from the past and food for tomorrow / Brian Patterson.ent://SD_ILS/0/SD_ILS:1566972024-05-04T21:02:41Z2024-05-04T21:02:41Zby Patterson, Brian, 1939-<br/>Call Number 641.303 PAT<br/>Publication Date 1998<br/>Format: Books<br/>New foods [digital videorecording] : changes and advances in technology.ent://SD_ILS/0/SD_ILS:288592024-05-04T21:02:41Z2024-05-04T21:02:41ZCall 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/>Discovering nutrition / Paul Insel, R. Elaine Turner, Don Ross.ent://SD_ILS/0/SD_ILS:227902024-05-04T21:02:41Z2024-05-04T21:02:41Zby Insel, Paul M.<br/>Call Number 613.2 INS<br/>Publication Date 2006<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip0519/2005026417.html">http://www.loc.gov/catdir/toc/ecip0519/2005026417.html</a><br/>Culinary nutrition : the science and practice of healthy cooking / Jacqueline B. Marcus.ent://SD_ILS/0/SD_ILS:2897932024-05-04T21:02:41Z2024-05-04T21:02:41Zby Marcus, Jacqueline B., author.<br/>Call Number 612.3 MAR<br/>Publication Date 2013<br/>Format: Books<br/>Nutrition now / Judith E. Brown.ent://SD_ILS/0/SD_ILS:257032024-05-04T21:02:41Z2024-05-04T21:02:41Zby Brown, Judith E.<br/>Call Number 613.2 BRO<br/>Publication Date 2008 2007<br/>Format: Books<br/>Food politics : how the food industry influences nutrition and health / Marion Nestle.ent://SD_ILS/0/SD_ILS:193352024-05-04T21:02:41Z2024-05-04T21:02:41Zby Nestle, Marion.<br/>Call Number 363.192 NES<br/>Publication Date 2002<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/description/ucal042/2001027678.html">Click here for a description of this book.</a>
Table of contents <a href="http://www.loc.gov/catdir/toc/ucal041/2001027678.html">Click here for a table of contents.</a><br/>Understanding nutrition / Ellie Whitney, Sharon Rady Rolfes.ent://SD_ILS/0/SD_ILS:258142024-05-04T21:02:41Z2024-05-04T21:02:41Zby Whitney, Eleanor Noss.<br/>Call Number 613.2 WHI<br/>Publication Date 2008<br/>Format: Books<br/>Eating and healing : traditional food as medicine / Andrea Pieroni, Lisa Leimar Price, editors.ent://SD_ILS/0/SD_ILS:224982024-05-04T21:02:41Z2024-05-04T21:02:41Zby Pieroni, Andrea.<br/>Call Number 615.321 EAT<br/>Publication Date 2005<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip0510/2005009084.html">http://www.loc.gov/catdir/toc/ecip0510/2005009084.html</a><br/>How many? How much? : the complete guide to hospitality and function logistics / Stephen Ashley with Geoff Connor.ent://SD_ILS/0/SD_ILS:117092024-05-04T21:02:41Z2024-05-04T21:02:41Zby Ashley, Stephen.<br/>Call Number 642.40687 ASH<br/>Publication Date 1998<br/>Format: Books<br/>Culinary innovation : strategy for sustainability in hospitality industry / Saurabh Gairola.ent://SD_ILS/0/SD_ILS:316622024-05-04T21:02:41Z2024-05-04T21:02:41Zby 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/>Modern nutrition in health and disease / senior editor, Maurice E. Shils ; associate editors, Moshe Shike ... [et al.].ent://SD_ILS/0/SD_ILS:228892024-05-04T21:02:41Z2024-05-04T21:02:41Zby Shils, Maurice E. (Maurice Edward), 1914-<br/>Call Number 613.2 MOD<br/>Publication Date 2006<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip0513/2005014447.html">http://www.loc.gov/catdir/toc/ecip0513/2005014447.html</a><br/>