Learn the basics of cooking in 60 minutes of conversation and instruction. These are the subjects covered: Guide to Good Eating Equipment Food Shopping Herbs Kitchen Sauces How One Dish Can Be Used All Week Rice How to Boil Pasta The Egg: A Core Food Salads, Fruits, and Vegetables Entertaining Kids and Cooking This product is part of the Simply Magazine Cooking series. 1. Language: English. Narrator: Maria Christina Rago. Audio sample: http://samples.audible.de/bk/smag/000003/bk_smag_000003_sample.mp3. Digital audiobook in aax.
Do you think is it possible to combine keto and vegan diet together?By the time you finish listening to this book, you will be an expert on the vegan keto diet. You will be ready to start this amazing diet and glean the many health benefits that come with it. Many people are saddled with the belief that the only people that become vegans are hippies; therefore, it’s a hippie thing. Many associate going vegan with an alternative, holistic lifestyle or that vegans have a certain doctrine. But that is a major misconception, as a lot of people from all walks of life are vegans. In fact, one of the major reasons why a lot of people are turning vegan is because a lot of celebrities are ascribing to the lifestyle, and these celebrities are role models for many. People have the misconception that the vegan lifestyle is very expensive, and only people with deep pockets can afford to be vegan. But this is simply not the case. There are a lot of affordable vegan products that cost you the same amount or even less when compared to the animal product alternative. It costs you morally less as well. A lot of vegan products such as legumes, nuts, and pasta are very affordable and also abundant in food stores. In addition, logically speaking, the less processed the food, the cheaper and the healthier it's going to be. Try visiting a market and buying fruit and vegetables in bulk. You'll be surprised at the kinds of deals you can get. I know it can be difficult to eat a vegan diet in a modern food industry that doesn’t entirely focus on making sure we’re supplied with the right amounts of vitamins and minerals. With a few small changes, you can make sure that your vegan diet is the healthiest and most balanced it can be before you embark on a keto diet. It’s probably been up to you for a while now to figure out which supplementary vitamins your body needs when you’re eating vegan. Not all vegans and vegetarians get the right inform 1. Language: English. Narrator: Catherine O'Connor. Audio sample: http://samples.audible.de/bk/acx0/161106/bk_acx0_161106_sample.mp3. Digital audiobook in aax.
The present book deals with all the aspects of wheat based pasta product development. Starting from wheat to final pasta product development was described in detail. It also deals with global and Indian scenario of pasta production and its market potential. Raw material requirement and its quality characteristics and end product quality evaluation have been explained elaborately with all the details of instruments and standards. Different processing steps including recent developments have been dealt in details. Influence of various ingredients and additives have been also described in length with reported research works. The book includes more than 100 references for further reading of the readers. This book will be very useful to Food Manufacturers, undergraduate and postgraduate (food science/food technology) students and researchers.
Microwave puffed cereal based pasta was developed from finger millet and sweet potato powder. The experiment was conducted to develop cold extrudate, microwave puffing to prepare pasta. The cold extrudate were obtained from finger millet flour and sweet potato powder in proportion of 55:45 and at moisture contents of 0.6035 kg/kg dm and steamed in kitchen pressure cooker for 15 min, kneading for 10-15 min in Dolly Mini P3 Pasta machine could yield cold extrudate in rectangular strip of 20 mm long and were useful for further processing. The effect of process parameter viz., convective heating temperature (CT), convective heating time (Ct), microwave power, % of 1350 W (MP), microwave puffing time (Mt) on the quality of product was investigated by conducting experiments using the central composite rotatable design (CCRD). Linear and quadratic models were developed using response surface methodology (RSM) to study the process parameters and responses in terms of moisture content (MC), expansion ratio (ER), hardness (HD), crispness (CSP) and sensory colour score (CL). CT and Ct had predominant effect on responses. The texture characteristics of puffed product were prominently dependent
Penne alla vodka is an Italian American pasta dish always made with vodka and penne pasta often with heavy cream, crushed tomatoes, onion, and sometimes sausage or bacon. Paula Franzese, an American law professor, has asserted that her father Luigi Franzese, born in Naples, Italy in 1931, devised the first version of penne alla vodka, which he called penne alla Russia because of the addition of the vodka to his tomato and cream sauce base. He first prepared the dish table side for patrons at the New York City restaurant Orsini in the early 1970s. The Williams Sonoma Essentials of Italian cookbook says that it was invented in the 1980s by a Roman chef for a vodka company that wanted to popularize its product in Italy.
This book is the first to introduce a mesoscale polymer simulation system called OCTA. With its name derived from "Open Computational Tool for Advanced material technology," OCTA is a unique software product, available without charge, that was developed in a project funded by Japanese government. OCTA contains a series of simulation programs focused on mesoscale simulation of the soft matter COGNAC, SUSHI, PASTA, NAPLES, MUFFIN, and KAPSEL. When mesoscale polymer simulation is performed, one may encounter many difficulties that this book will help to overcome. The book not only introduces the theoretical background and functions of each simulation engine, it also provides many examples of the practical applications of the OCTA system. Those examples include predicting mechanical properties of plastic and rubber, morphology formation of polymer blends and composites, the micelle structure of surfactants, and optical properties of polymer films. This volume is strongly recommended as a valuable resource for both academic and industrial researchers who work in polymer simulation.
The first book to explore in depth the wonders of Sicilian cooking.For millennia, Sicily has been a global crossroads, its cuisine marked by the different conquering groups drawn to its natural riches, from the Greeks and Arabs to the Normans and Spanish. The food is in essence Italian, but accented with exotic Mediterranean touches: pesto punched up with capers, gelato made with pistachios, pasta laced with saffron, and a penchant for sweet-and-sour preparations like caponata and strong flavors like wild fennel and oregano. Sicily tells the wonderful histories behind the classic dishes but also shows how contemporary chefs and home cooks are reinvigorating recipes in modern ways.The product of years of careful research, Sicily gives a tour of the land's culinary treasures, from the couscous of Lo Capo and the vines of Mt. Etna to the sea salt of Trapani and the black pigs of Mirto. The book gives foolproof instructions for all the cardinal dishes such as Arancini, Pasta with Sardines, and Swordfish Involtini, but there are also plenty of delicious contemporary recipes, such as Eggplant Parmigiana in a Glass, Butternut Squash Caponata, and Cannoli Millefoglie. Complete with travel notes and addresses to plan a trip, Sicily is sure to enchant readers everywhere."Melissa shares her lifelong passion for Sicilian food, through firsthand narrative loaded with recipes and beautiful photographs, giving us an insider's view of this magical island."-Mike Colameco, host of Mike Colameco's Real Food
Oxidative browning of plant foods such as vegetables and wheat is a major problem for the food industry as it can lead to significant quality and economic losses. Food color in whole-wheat based products such as pasta ravioli is a major factor in consumer acceptability, where undesirable color changes, such as oxidative browning, result in product rejection by consumers and cause significant profit losses for the food processors. It is of economic importance to develop a method to measure the quality of fresh pasta color and the effectiveness of anti-browning agents, such as cultured dextrose and ascorbic acid, in slowing oxidative browning. This study will clearly help pasta food manufacturers and product managers identify gaps within their quality control system, adopt a new method of measuring color changes within each of their products prior to mass production, select the most effective antioxidant or anti-browning agents for various pasta products, and ultimately, reduce the overall cost associated with product failure and rejection by consumers.
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information.The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow.Proteins in Food, Meat, Poultry, Fish, and Dry Beans, Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented.A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text.As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter.Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.