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Best ever recipes

Best ever recipes Author Slimming World
ISBN-10 9781409003175
Release 2014-04-30
Pages 208
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Food Optimising is the name given by Slimming World to their highly successful weight-loss technique that enables slimmers to lose weight without ever having to go hungry. It is the most slimmer-friendly eating system there is and is based on a deep understanding of the challenges faced by overweight people - no foods are banned, there is no calorie counting and there are hundreds of 'free foods' that can be eaten in unlimited amounts. Published to coincide with the 40th anniversary of Slimming World, Best Ever Recipes draws on Slimming World's 40 years of unrivalled experience in helping slimmers achieve their target weight. Packed with nutritional, lifestyle and diet information, as well as more than 120 new, healthy yet delicious recipes, it is the definitive guide to successful - and enjoyable - weight loss.



Food Optimising

Food Optimising Author Slimming World
ISBN-10 9780091872540
Release 2000
Pages 224
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Having plenty to eat and no forbidden food is every slimmer's dream. It sounds too good to be true, but it's the approach that has enabled thousands of Slimming World members to reach their target weight - the weight they have chosen to be. No foods are banned at Slimming World. There's no calorie counting and there are hundreds of 'Free Foods' which can be eaten in unlimited amounts. THE SLIMMING WORLD DIET designed to make slimming easier and more enjoyable. Now for the first time, THE SLIMMING WORLD DIET and RECIPE BOOk makes Slimming World's eating plan available to everyone. Packed with nutritional lifestyle and diet information, as well as over 150 wonderfully healthy recipes, simply follow the eating plan and see the weight fall off - and keep off - by adopting and devloping healthy eating habits for life.



Slimming World Food Optimising

Slimming World Food Optimising Author Slimming World
ISBN-10 9781473502222
Release 2014-04-30
Pages 224
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Having plenty to eat and no forbidden food is every slimmer's dream. It sounds too good to be true, but it's the approach that has enabled thousands of Slimming World members to reach their target weight - the weight they have chosen to be. No foods are banned at Slimming World. There's no calorie counting and there are hundreds of 'Free Foods' which can be eaten in unlimited amounts. The Slimming World diet is designed to make weight loss easy and more enjoyable and this recipe book makes the healthy eating plan available to everyone. Packed with nutritional advice, lifestyle and diet information, as well as over 150 wonderfully healthy recipes, simply follow the eating plan and lose weight. And by adopting and developing healthy eating habits for life, the weight will be lost for good.



Food Optimising

Food Optimising Author Slimming World (Firm)
ISBN-10 OCLC:801926196
Release 2006
Pages
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Food Optimising has been writing in one form or another for most of life. You can find so many inspiration from Food Optimising also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Food Optimising book for free.



Slimming World Fast Food

Slimming World Fast Food Author Slimming World (Firm)
ISBN-10 009188537X
Release 2002
Pages 224
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Here are 120 fast and delicious recipes designed to encourage a healthier style of eating for life rather than simply for short-term weight loss.



Optimising Sweet Taste in Foods

Optimising Sweet Taste in Foods Author William J. Spillane
ISBN-10 1845690087
Release 2006
Pages 428
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With contributions by distinguished authors, this book reviews factors affecting sweet taste perception, the types of sweet-tasting compound and their use in food products. A sweet taste is often a critical component in a consumer's sensory evaluation of a food product. This important book summarises key research on what determines consumer perceptions of sweet taste, the range of sweet-tasting compounds and the ways their use in foods can be optimised. The first part of the book reviews factors affecting sweet taste perception. It includes chapters on how taste cells respond to sweet taste compounds, genetic differences in sweet taste perception, the influence of taste-odour and taste-ingredient interactions and ways of measuring consumer perceptions of sweet taste. Part 2 discusses the main types of sweet-tasting compounds: sucrose, polyols, low-calorie and reduced-calorie sweeteners. The final part of the book looks at ways of improving the use of sweet-tasting compounds, including the range of strategies for developing new natural sweeteners, improving sweetener taste, optimising synergies in sweetener blends and improving the use of bulk sweeteners. With its distinguished editor and international team of contributors, Optimising sweet taste in foods is a standard reference for the food industry in improving low-fat and other foods.



Slimming World World of Flavours

Slimming World  World of Flavours Author Slimming World
ISBN-10 9781448148202
Release 2012-08-31
Pages 224
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If you've ever thought that curries, pasta or hamburgers were the scourge of slimmers, think again! The Slimming World approach to food optimising means that you don't have to miss out on your favourite foods, you can enjoy quick and easy, exotic meals every day of the week. This cookbook from the UK's leading slimming organisation takes in all manner of international cuisine. You'll be able to indulge in Italy's irresistible plates of pasta, India's spicy curries, China's noodle and stir-fry dishes as well as an array of mouthwatering recipes from France, Spain, Greece, Morocco, Thailand, the USA and Mexico. Packed with all the nutritional, diet and lifestyle information you need if you're following the Slimming World food optimising plan, as well as more than 120 delicious, low-fat recipes, this book is ideal for anyone who is trying to lose weight or simply those looking for an exciting selection of healthy, flavoursome dishes.



Slimming World s Free Foods

Slimming World s Free Foods Author Slimming World
ISBN-10 9780091901653
Release 2005
Pages 224
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This unique approach to slimming is based on a revolutionary concept--that of "Free Foods"--foods you eat in any quantities, whenever you're hungry. And they aren't just typical diet staples such as lettuce and low-fat cottage cheese. Free Foods include pasta, rice, lean meat, fish, poultry, and fresh fruit and vegetables. Recipes such as Farfalle and mixed bean salad, Mild and creamy chicken curry, Fragrant pilaff, and many more besides, can be eaten as Free Foods when you are Food Optimising. Gone are the days of feeling as though you are missing out!



Slimming World s Everyday Italian

Slimming World s Everyday Italian Author Slimming World
ISBN-10 9781473501232
Release 2014-04-30
Pages 224
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Italian cuisine has been a firm favourite in Britain ever since it arrived here, yet people who are trying to lose weight often shy away from the much-loved pastas, risottos and sauces for fear that the carbs, cheeses or oils will pile on the pounds. This cookbook from the UK's leading slimming organisation shows you how healthy Italian food can be and how it can in fact help you to lose weight. The simple delicious recipes embrace the Italian love of wholesome food ensuring you won't go hungry. From tasty starters, such as Tuscan Bean Soup, to main courses such as a Creamy Smoked Salmon Pasta with Dill, Steak Tagliata with Roasted Vine Tomatoes or Pumpkin, Chilli and Sage Risotto you can experience the best of Italian cooking in your own home. There are even plenty of irresistible guilt-free desserts, including Chocolate and Banana Tiramisu and Raspberry Pannacotta. Packed with all the nutritional, diet and lifestyle information you need if you're following the Slimming World food optimising plan, as well as more than 120 delicious recipes, this cookbook is ideal for dieters or simply anyone wanting an exciting selection of flavoursome, healthy recipes.



Novel Food Packaging Techniques

Novel Food Packaging Techniques Author R Ahvenainen
ISBN-10 9781855737020
Release 2003-06-10
Pages 400
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Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends. Part one discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality. Part two reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality. Part three describes packaging applied in practice to particular products such as meat and fish. Part four covers other key issues such as packaging optimisation, the legislative context, sustainable packaging and consumer attitudes. Novel food packaging techniques is a standard reference for the food industry in optimising the use of packaging to improve product safety and quality. Provides an authoritative and comprehensive review of the key trends of food packaging Discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation Covers packaging optimisation, the legislative context, sustainable packaging and consumer attitudes



Improving the thermal Processing of Foods

Improving the thermal Processing of Foods Author P Richardson
ISBN-10 9781855739079
Release 2004-07-16
Pages 520
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The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness. Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria. Improving the thermal processing of foods is a standard reference book for those working in the food processing industry. Concisely explores prevailing developments in thermal technologies Summarises key research for improving food preservation techniques Analyses the effectiveness of methods used to enhance the quality of food



Improving the Fat Content of Foods

Improving the Fat Content of Foods Author C Williams
ISBN-10 9781845691073
Release 2006-01-31
Pages 560
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As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional quality of its products. Particular attention has focused on the health problems associated with saturated fats in food and on the potential health benefits of increasing monounsaturated and polyunsaturated fat content. Summarising key research in this field, this important collection reviews both the influence of dietary fats on health and practical strategies for improving the fat content of food products. Part one reviews the evidence on the links between dietary fats and health. There are chapters on the links between saturated fatty acid intake, obesity, coronary heart disease, diabetes and cancer, as well as the health benefits of monounsaturated fats, polyunsaturated fatty acids (PUFAs) and conjugated linoleic acids (CLAs). Part two then discusses ways of reducing saturated fatty acids in food. It includes chapters on the role of lipids on food quality and ways of gaining consumer acceptance of low-fat foods, as well as chapters on improving fatty acid composition in dairy products and milk and the use of fat replacers. The final part of the book reviews ways of using polyunsaturated and other modified fatty acids in food products. It includes chapters on developing and using PUFAs as functional ingredients and ways of improving the sensory quality of products incorporating modified fats. With its distinguished editors and international team of contributors, Improving the fat content of foods is a standard reference for nutritionists and product developers in the food industry. Reviews the influence of dietary fats on health Investigates practical strategies for improving the fat content of food products Discusses improving the fat content of foods whilst maintaining sensory quality



Designing Functional Foods

Designing Functional Foods Author D. Julian McClements
ISBN-10 9781845696603
Release 2009-07-30
Pages 744
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The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered. With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. Reviews digestion and absorption of food components including oral physiology and gut microbial ecology Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose



Optimising Distressed Loan Books

Optimising Distressed Loan Books Author John Michael Sheehan
ISBN-10 9780857191632
Release 2011
Pages 268
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Dealing with distressed loans is different to other banking activities. Normal bank processes, decision-making structures, management techniques and investment philosophies are geared to making money in buoyant markets. However, these same characteristics mean that in a downturn banks are poorly equipped to deal with working-out distressed loan portfolios. This is problematic and costly for banks, as there are billions of dollars to be made from the resolution of defaulted loan books, if only they can harness the skills for doing this effectively. In this unique new book, John Michael Sheehan explains why financial institutions have failed to resolve distressed loan books profitably in the past and describes the solutions they can put in place to improve this in the future. Sheehan builds on 20 years' experience of hands-on asset monetisation, loan portfolio servicing and debt work-out to describe how banks can learn to convert the dredges of loan defaults into profits. Written in a clear and approachable style, illustrated throughout and punctuated with insightful real-life case studies, Sheehan provides a highly accessible guide to this technical area. The book is divided into three parts. The first section analyses how and why banks fail to maximise distressed recoveries. The second section is a practical, basic training manual of techniques, systems and processes that will explain to investors or lenders how to go about earning back their losses and, in many cases, clearing amounts greater than par. The final section analyses lessons from previous crises and proposes how in the future financial institutions can improve their distressed loan resolution practices. Bank executives and officers, their advisors, loan servicers, investors, and government-sponsored entities will be able to use this book as a working tool to assist them in working-out loans and retaining the rewards from this process. Accountants, administrators and ratings agencies should find this book to be an extremely useful source of reference, whilst regulators, academics and students will also find it will improve their understanding of the secretive distressed debt industry and therefore the financial system.



The Obesity Code

The Obesity Code Author Jason Fung
ISBN-10 9781771641272
Release 2016-03-03
Pages 296
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Everything you believe about how to lose weight is wrong. Weight gain and obesity are driven by hormones—in everyone—and only by understanding the effects of insulin and insulin resistance can we achieve lasting weight loss. In this highly readable and provocative book, Dr. Jason Fung sets out an original, robust theory of obesity that provides startling insights into proper nutrition. In addition to his five basic steps, a set of lifelong habits that will improve your health and control your insulin levels, Dr. Fung explains how to use intermittent fasting to break the cycle of insulin resistance and reach a healthy weight—for good.



Handbook of Waste Management and Co Product Recovery in Food Processing

Handbook of Waste Management and Co Product Recovery in Food Processing Author Keith W. Waldron
ISBN-10 9781845697051
Release 2009-10-26
Pages 680
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...an ideal information source for those involved in managing waste and recovering waste for use in products to produce revenue... (Food Science and Technology - review of Volume 1) This is a most welcome addition to the literature, likely to be essential study material for both technologists and process engineers. (The Chemical Engineer - review of Volume 1) Food processors are under pressure, both from consumers and legislation, to reduce the amount of waste they produce and to consume water and energy more efficiently. Handbook of waste management and co-product recovery in food processing provides essential information about the major issues and technologies involved in waste co-product valorisation, methods to reduce water and energy consumption, waste reduction in particular food industry sectors and end waste management. Opening chapters in Part one of Volume 2 cover economic and legislative drivers for waste management and co-product recovery. Part two discusses life cycle analysis and closed-loop production systems to minimise environmental impacts in food production. It also includes chapters on water and energy use as well as sustainable packaging. Part three reviews methods for exploiting co-products as food and feed ingredients, whilst the final part of the book discusses techniques for non-food exploitation of co-products from food processing. Provides essential information about the major issues and technologies involved in waste product valorisation Examines methods to reduce water and energy consumption in partciular food industry sectors Discusses the economic and legislative drivers for waste management and co-product recovery



Optimizing Cognitive Rehabilitation

Optimizing Cognitive Rehabilitation Author McKay Moore Sohlberg
ISBN-10 9781609182250
Release 2011-09-12
Pages 292
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Rehabilitation professionals face a key challenge when working with clients with acquired cognitive impairments: how to teach new skills to individuals who have difficulty learning. Unique in its focus, this book presents evidence-based instructional methods specifically designed to help this population learn more efficiently. The expert authors show how to develop, implement, and evaluate an individualized training plan. They provide practical guidelines for teaching multistep procedures, cognitive strategies, the use of external aids, and more. User-friendly features include 17 sample worksheets and forms; blank forms can be downloaded and printed in a convenient 8 1/2" x 11" size.