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First Foods

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Fermented Foods, Part II

products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two;

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Fermented Foods, Part II

products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two;

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Nutrition in Traditional Therapeutic Foods Vol. 2

foods with therapeutic importance are innumerable, 20 foods were included in the first volume and 13 other foods in the second volume. There are;

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Nutrition in Traditional Therapeutic Foods Vol. 1

role of selected foods in various clinical conditions. As foods with therapeutic importance are innumerable, the first volume covers 20 foods;

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What Would Jesus Eat?

, and even have proven effective for weight loss, What Would Jesus Eat? is the first to note the obvious health benefits of what Jesus ate;

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Traditional Foods

integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety;

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Functional Foods

The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the;

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Extrusion Of Foods

First Published in 1981, this two-volume set explores the extrusion of foods. Carefully compiled and filled with a vast repertoire of notes;

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Extrusion Of Foods

First Published in 1981, this two-volume set explores the extrusion of foods. Carefully compiled and filled with a vast repertoire of notes;

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First Book of Sushi

Illustrations and rhyming text introduce a variety of Japanese foods.;...

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Foods

First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company.;

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Functional Foods

that have another role related to disease prevention or health. The first section of the book includes chapters on the complicated;

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Functional Foods

-foods that have another role related to disease prevention or health. The first section of the book includes chapters on the complicated;

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Breaded Fried Foods

, Breaded Fried Foods is one of the first references to provide a coherent and concise overview of issues that are specific to breaded, or battered;

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Breaded Fried Foods

, Breaded Fried Foods is one of the first references to provide a coherent and concise overview of issues that are specific to breaded, or battered;

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Antioxidants and Functional Components in Aquatic Foods

Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and;

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Toxicity Of Pure Foods

First Published in 1973, this book offers a full, comprehensive guide into the toxicology of certain foods. Carefully compiled and filled;

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Younger (Thinner) You Diet

. 75,000 first printing.;

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Functional Foods and Nutraceuticals

are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind;

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Functional Foods and Nutraceuticals

are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind;

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Germination Effect on Nutrient Density of Sorghum-Based Weaning Food

of nutrition during the first six months of infant life. Towards the middle of the first year, breast milk becomes insufficient to support growing;

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Pulse Foods

as their potential applications, so that the food industry can incorporate pulses into new food products. Since the first edition;

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Traditional Foods

and products, and also serves as a suitable guide for new enterprisesin the correct production of foods. The first section deals with;

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Biotechnology in Functional Foods and Nutraceuticals

applications of biotechnology to functional foods and nutraceuticals. Biotechnology in Functional Foods and Nutraceuticals is the first book of its;

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Phenolic Antioxidants in Foods

. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed;

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Processing Effects on Safety and Quality of Foods

, including food modeling, optimization, and proper design of manufacturing plants. It is the first of its kind a single, sound reference that;

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