Best diet books of all time
Scientific Essay from the year 2014 in the subject Nutritional Science, grade: 8.52, Gautam Buddha University (Gautam Buddha University (GBU), Greater Noida-201308, Uttar Pradesh, India), course: M.Tech, language: English, abstract: The aim of this study was to develop a probiotic beverage using whey and Watermelon juice Lactobacillus acidophilus was used as the probiotic organism. Optimization of the probiotic watermelon beverage as well as the establishment of a sensory profile by using chemical, microbiological, and quantitative descriptive analysis. For best blend optimization, we used RSM 6.0 trial software. Fermentation time using 1 per cent inoculum of L. acidophilus was optimized on the basis of RSM trial version, The 65:35 blend ratio of whey and watermelon juice fermented for 24 hrs. gave desirable results with highest sensory scores for overall acceptability and a total viable count of more than 106 cfu ml-1.beverage kept for 20 days below refrigerated temp and 120 hrs. at ambient temperature for the analysis for sensory and changes in titrable acidity, pH, total viable count.
More free books Principles of Food Science – Janet D Ward
Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Each chapter includes engaging features, including NEW Going Green environmental updates and Science Matters articles. Other features focus on areas such as current research, technology, and […] Functional Foods : Sources, Biotechnology Applications & Health Challenges – Aron Robinson
In this work, the authors discuss the sources, biotechnology applications, and health challenges of functional foods. The topics discussed include the health potential of pulses and their bioactivity; health promoting phytonutrients and lactic acid bacteria in olives; health benefits of the Mediterranean diet; European consumers acceptance of healthy food products; fermentation of […] Sports Supplements : Which nutritional supplements really work – Anita Bean
More and more of us are looking to sports supplements to gain a competitive advantage and to aid recovery - but do they really work? Media reports and manufacturer claims can be confusing - and often downright wrong. What should you take? What shouldn't you take? What will actually benefit you? Fully updated to reflect the latest research, Sports Supplements is packed with […] Food Facts, Myths, and Healthy Diets – Ph D Devareddy Narahari
What thoughtful person would willfully expose himself repeatedly to foods or other substances that are known to cause injury to the body and blood vessels? Nearly half of a person's health is controlled by his or her food and food habits. However, with the rise of certain food myths and widespread confusion over nutrition science, it has become increasingly difficult to […] Fermented Foods for Health : Use the Power of Probiotic Foods to Improve Your Digestion, Strengthen Your Immunity, and Prevent Illness – Deirdre Rawlings
Fermented foods have shown to be beneficial for a number of health conditions including candida overgrowth, IBS and digestive difficulties, sugar/carb cravings, and other inflammatory disorders. What's more, science is starting to show that our modern lifestyle of completely eschewing bacteria via pasteurized foods, hand sanitizers, disinfectants, and antibiotics is actually making […] Functional Foods and Beverages : In vitro Assessment of Nutritional, Sensory, and Safety Properties – Nicolas Bordenave
A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the world s foremost […] Fermented Drinks and Condiments : An Ancient Practice for Restoring Your Health – Ben Alexi
Fermented foods have been part of human diet for millennia. People traditionally used fermentation process so they can preserve foods since they did not have refrigerators or freezers. And it turned out to be a superior way to keep foods. Fermentation process makes foods and drinks much healthier by increasing their nutrient value such as vitamins and enzymes. Not only that […] Orthomolecular Treatment of Chronic Disease : 65 Experts on Therapeutic and Preventative Nutrition – Andrew W. Saul
For readers who want to know which illnesses best respond to nutrition therapy, and how and whey that therapy works, this book will be a must-read. The principles of orthomolecular medicine and the science behind them, the pioneers and clinical and experimental evidence from expert researchers and clinicians makes this the complete book on this important subject.
Author: Andrew W. […]
Best diet books of all time