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Leadership and Communication
by Sinan ÜnsarThis book deals with the concepts of leadership and communication in business organizations, initially on a general level and then in detail through an analysis of specific cases. First the book provides a contextual framework to explain the role and importance of the topic. The foundation is provided by selected behavioural and situational theories. Then 15 different leadership models and their respective communication strategies are specified. The interaction of leadership and communication is examined explaining organizational communication and its tools. In the third part the book looks in detail at the glass, textile and confection industries. It examines the relationship between socio-demographic variables of employees, leadership types and communication styles and systems of managers in these sectors. The results of this study provide researchers and professionals with a number of suggestions for more effective organizational communication and better leadership practice.
Leaf: Lettuce, Greens, Herbs, Weeds - Over 120 Recipes that Celebrate Varied, Versatile Leaves
by Catherine PhippsFINANCIAL TIMES BEST FOOD BOOKS OF THE YEAR 2019 THE SUNDAY TIMES BEST COOKBOOKS OF THE YEAR 2019 Shortlisted for the André Simon Food and Drink Book of the Year 2019 Telegraph 20 best cookbooks to buy autumn 2019 Spectator Best Cookbooks to buy Christmas 2019 "Leaf is so full of richly varied recipes I am hungry to cook, from herb butters, vinegars and sauces, to robust dishes and both elegant and cosy desserts. Don’t be misled by title: it is not a book of salads!" – Nigella Lawson“Phipps is curious, scholarly and greedy… venturing into labyrinths that lead to surprising facts and observations and truly terrific recipes. She then stands by your side and talks to you as you cook.” – Diana Henry, Telegraph"Phipps is a cookery writer who deserves to be better known... this new one is her masterpiece: a joyous and beautiful celebration of leafiness." – Bee Wilson, The Sunday Times"Phipps has one of the most characteristic and engaging voices in contemporary food writing... Comprehensive, as always, but also innovative and surprising." – Tim Hayward, Financial TimesLeaf is a celebration of edible leaves in all their versatility. Bitter, pungent, peppery, lemony, sweet – in terms of flavour profiles, is there any ingredient so diverse?And from the palest shades of white and yellow, through to the deepest, darkest greens, via blushing reds and pinks, and rich purples, leaves are a riot of colour and texture. A leaf can be the tiniest microherb or a huge elephant ear. Tightly furled torpedoes, floppy with a peony blowsiness, spiky, crinkly, curly, delicate or feathery...From lettuces and herbs, through brassicas and even tea, Catherine Phipps explores the world of culinary leaves through meticulous research, evocative writing and over 120 foolproof recipes. With her recipes taking in soups, salads, brunches, starters, mains, puddings, baking, preserves and drinks, this is the essential book on cooking with leaves of all kinds.
Leafy Greens: An A-to-Z Guide to 30 Types of Greens Plus More than 120 Delicious Recipes
by Mark BittmanThe handy, healthy reference and cookbook from the James Beard Award-winning author of How to Cook Everything—now with a new introduction. Kale and collards. Radicchio. Chinese cabbage. Swiss chard. Mustard greens. Broccoli raab. Arugula. Belgian endive. Greens are among our most delicious, nutritious, and versatile vegetables. All of us know we should be cooking with them, but few of us know how. In his classic Leafy Greens, bestselling author Mark Bittman shares what he knows about more than 30 common kinds of greens so you can start using them in satisfying salads, sides, and main courses every day. Bittman will help you learn where and when to purchase them, why they&’re good for you, and how to cook them in more than 120 delicious, healthy ways. And with his easy-to-use A-to-Z format and single-page recipes, Leafy Greens packs as much information into one book as there are micro-nutrients in a bunch of kale. Try delicious recipes like:Grilled Chicken Salad with MesclunGingered CabbageCoconut Curry Soup with ChardRisotto with Arugula and ShrimpHamburgers with Spinach and ParmesanBaked Penne with Radicchio and GorgonzolaCorn and Kale Stew, and many more
Lean in 15: 15-Minute Meals and Workouts to Keep You Lean and Healthy
by Joe Wicks“Hunky nutritionist loved by Ellie Goulding finds fame on Instagram thanks to healthy 15-minute meals and quirk work-outs.” — Daily Mail (UK)“It’s perfect if you’re looking for a combination of food and fitness inspiration.” — Harper's Bazaar
Leaner, Fitter, Stronger: Get the Body You Want with Our Amazing Meals and Smart Workouts
by Tom Exton James Exton Max Bridger Lloyd BridgerDitch the fads, ditch the fat and get lean for life - let Max, Lloyd, James and Tom show you how.This book is not a quick fix – it's a new way of life. Leaner, Fitter, Stronger is about how to make a fit and healthy lifestyle work hard for you; how to have a career, see your friends, go out, have a family, drink, eat burgers and get in the best shape of your life (and stay that way!). With Max, Lloyd, James and Tom as your guides you’ll never feel tied down by a regime, like you can’t accept a drinks invitation or like you have to force down that poached chicken fillet that you’d rather swap for fries. Featuring: - Over 60 easy-to-do recipes from PB & J French Toast and cookie dough protein bars to hearty salads, stir fries and roast chicken with a twist - Breakfasts, lunches, dinners, snacks and on-the-go, the sweet stuff and 4-ingredient heroes- Workouts for every body: Tabata circuits, home workouts, buddy training, gym how-to's and stretches Plus advice to keep you motivated, life hacks for fitting fitness into your life (and not the other way around!) and a host of myth-busting. These guys know their stuff; let them be your go-to-experts to getting leaner, fitter and stronger for good.About the authors: The Exton Twins and Bridger Brothers founded LDNM in 2013. LDNM is an internationally known and widely respected brand, having brought world-proven diet and training guides, fitness qualifications and education, apparel, a range of high quality supplements and a #1 app to their hundreds of thousands of followers worldwide, changing lives and physiques on every continent. Leaner, Fitter, Stronger is their first book.
Learn to Cook Wheat, Gluten and Dairy Free: 100 Step-by-Step Recipies
by Antoinette SavillA simple, stress-free guide to preparing meals that meet your dietary needs—and are still tasty enough for the whole family. If you&’ve been told to follow a diet free of wheat, gluten, or dairy, cooking at home more often is a great idea, giving you much more control over what you eat. But you don&’t want to be stuck making meals for the family and separate dishes for yourself to ensure that you avoid triggering allergies or intolerances. This cookbook offers lots of options that can make everyone happy while also keeping you healthy. Designed for beginners as well as experienced cooks, these recipes draw from a variety of cuisines and use alternative ingredients such as coconut milk and rice flour. You&’ll find recipes to replace all those ready-made meals, snacks, and desserts you used to pick up in the supermarket—soups, sauces, lasagna, macaroni and cheese, fish pie, burgers, casseroles, muffins, cupcakes, Christmas cake, cheesecake, crumble, apple pie, sausage rolls, quiche, and more. As a bonus, there are also recipes for special occasions—from Christmas and birthdays to everyday entertaining.
Learning Korean: Recipes For Home Cooking
by Peter SerpicoA “wildly inventive” (Food & Wine) James Beard Award–winning chef interprets one of Asia’s greatest cuisines for the everyday eater. The best Korean food is Korean home cooking. The cornerstones of every meal are kimchi and white rice, and once you unlock that perfect marriage of flavor, the universe of wholesome, vegetable-centric cooking will inspire healthy eating, every day. In this insightful and endearing cookbook, new flavors, techniques, and ways to enjoy one of the world’s greatest cuisines are revealed by chef and father Peter Serpico. Born in Seoul and raised in Maryland, Serpico’s route to Korean food came long after making a name for himself in New York City restaurants. His first bites of marinated short ribs and black bean noodles tasted like home, and a love affair with the flavors and techniques of his birthplace began. His debut cookbook draws from his decades of professional cooking experience to elevate the greatest hits of at-home Korean dishes. Serpico’s brilliant Instant Kimchi brings home the funk of fermented cabbage in record time, his hearty interpretation of gamjatang is a Spicy Pork Rib Stew to share, and his classic noodle and rice cake dishes borrow from grandma with clever spins for the modern, busy parent. BBQ fans will love a Korea-fied roast chicken and a sweet-and-spicy grilled cauliflower. Across 100 recipes, Serpico shares his philosophy of eating, his personal journey into food, and a connection to family that promises satisfaction and comfort for cooks of all backgrounds. Also featured: Beautiful photographs of nearly every dish, including more challenging techniques An arsenal of condiments to elevate any meat or vegetable dish Desserts and drinks that will appeal to even the pickiest child eaters Tricks and tips for putting together healthy weekday meals
Learning to Bake Allergen-Free: A Crash Course For Busy Parents On Baking Without Wheat, Gluten, Dairy, Eggs, Soy Or Nuts
by Colette MartinA crash course for busy parents on baking without wheat, gluten, dairy, eggs, soy, or nuts Has your child been diagnosed with food allergies? If so, help is here! Colette Martin has been there too: When her son Patrick was diagnosed with multiple food allergies in 2001, she had to learn all-new ways to feed him—and especially to make baked goods that he both could and would eat. Learning to Bake Allergen-Free is the book Colette Martin wishes she had back then. She ingeniously presents a dozen manageable lessons that will arm parents to prepare allergen-free baked goods the entire family can enjoy together. The book features: • More than 70 recipes (including variations) sure to become family staples—for muffins, rolls, breads, cookies, bars, scones, cakes, tarts, pizza, and pies— starting with the easiest techniques and adding new skills along the way • Clear explanations of the most common allergens and gluten, with all the details you need on which substitutions work, and why • Hundreds of simple tips for adapting recipes and troubleshooting as you go • Detailed guidelines and more than 15 recipes for making allergen-free treats from packaged gluten-free baking mixes • Special crash courses focused on key ingredients and techniques, including sweetening options, decorating a cake simply but superbly, kicking everyday recipes up a notch, and much more! Whether you already love to bake or are a kitchen novice, Learning to Bake Allergen-Free will give you the knowledge, skills, recipes, and confidence to make food that your family can safely eat—and that they’ll love!
Leave No Scone Unturned (Chef-to-Go Mysteries #2)
by Denise SwansonAnother deadly fun Chef-to-Go mystery from New York Times bestselling author Denise Swanson!The back-to-school season can be murderIt's the beginning of the university's fall semester and Dani can't wait for the college students to return to Normalton, Illinois—after all, without them, there is no one to support her Lunch-to-Go service, which is a vital part of her Chef-to-Go business. But Normalton University's orientation week is marred by a mysterious murder, along with a series of car-jackings and sightings of a mysterious creature in a pond on campus. And with the whole town feeling unsettled, Dani finds herself dealing once again with the infuriatingly handsome Spencer Drake, the head of security at the university. Although Dani vowed that her life would never again be boring and routine after she quit her stifling corporate job, she had no idea that she'd end up dealing with such strange happenings—not to mention murder. But as the trouble in Normalton draw worryingly close to home, Dani realizes that if the killer isn't caught soon, she may be the next one who is found scone cold dead.Praise for Denise Swanson's Chef-to-Go mysteries:"Fast-paced and fun... Tart of Darkness is utterly unputdownable." —Julie Hyzy, New York Times bestselling author
Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods
by Maureen AboodSavor the rich, multilayered baking traditions of Lebanon with this definitive compendium from IACP Award-winning writer and chef Maureen Abood. This authoritative cookbook celebrates the baked goods of Lebanon in traditional recipes and Lebanese American innovations, from crisp pastries and syrup-soaked cakes to savory breads and hand pies. Indulge in Baklawa Diamonds, Triple Chocolate Baklawa, and even Baklawa Cheesecake. Treat yourself to Chocolate Pistachio Knafeh Bars, Zalabia Donuts, and Orange Blossom Caramel Pecan Rolls. Delight in Mocha Cardamom Snack Cake, Turmeric Tea Cake, and Pomegranate Mousse Cake with Lime Icing. Enjoy Ma'amoul, Fig Crescents, Raspberry Rose Water Macarons, White Chocolate Pistachio Cookies, and Glazed Ka'ak Shortbread. For zestier fare, tuck into Spinach Fatayer, Muhammara Manakeesh, and Za'atar Croissants. Variations offer vegan, nut-free, and other options. Time-saving tips include how to simplify and streamline baklawa and how to make traditional saj bread without a dome oven. Gorgeous photography highlights the warmth of Abood's kitchen, and helpful process shots guide you, step by step, through numerous techniques. Charming stories from Abood's family and the history of Lebanese cuisine add personality and depth, and a helpful glossary and pronunciation guide rounds out this mouthwatering collection.
Lebanese Cuisine, New Edition: More than 185 Simple, Delicious, Authentic Recipes
by Madelain Farah Leila Habib-KirskeDiscover the Flavors of Lebanon: A Culinary Journey Through Mediterranean and Middle Eastern Cuisine.Dive into the new edition of the beloved classic, Lebanese Cuisine, and explore over 185 authentic and modern recipes that bring the rich flavors of Mediterranean and Middle Eastern cooking to your kitchen. This beautifully updated edition features stunning new photos and a collection of recipes that will delight both novice and experienced cooks.Lebanese Cuisine offers a tantalizing array of dishes, including:• Traditional Homemade Hummus• Flavorful Falafel• Supreme Lamb Stew with Kibbi• Baked Chicken• Delicious Baked Fish with Tahini Sauce• Sweet Baklava• Farina Squares• Spiced Rice Pudding• Kibbi in Yogurt Sauce• Stuffed Eggplant Supreme• Grilled KaftaComplete with a glossary of Arabic terms and thoughtfully curated menus, this cookbook is an essential addition to every cook's library.Leila Habib-Kirske continues the legacy of her mother, Madelain Farah, who wrote the original edition to preserve her family's cherished recipes. In this new edition, Leila adds her own culinary creations and updates her mother&’s and grandmother&’s recipes, making this a truly unique collection.As Mediterranean and Middle Eastern cuisine gains popularity for its vibrant flavors and health benefits, Lebanese Cuisine stands out with its variety of vegetarian dishes and wholesome ingredients. Organized into sections for breads, soups, fish, entrees, kibbi, mihshi, rice dishes, vegetarian dishes, yogurt dishes, sauces, and desserts, this cookbook has something for everyone. And of course, it includes everyone's favorite: homemade hummus!Bring the taste of Lebanon into your home and enjoy the delicious journey through Lebanese Cuisine.
Lebanese Cuisine: The Authentic Cookbook
by Samira KazanA truly authentic Lebanese cookbook. Fresh, flavorful, and healthy ingredients, prepared the right way!Whole grains, fruits, vegetables, chickpeas, garlic, parsley, olive oil, lemons, fresh seafood, poultry, and lamb—with its abundance of healthful ingredients, Lebanese cuisine will leave you fully satisfied! If it suits you, find vegan or vegetarian adaptations for every recipe. Plus with helpful step-by-step photography for every recipe, you will know exactly how to make all of these dishes right. Author and recipe developer Samira Kazan has put her whole heart into making sure you have the very best, complete recipe collection of her home country. Having grown up in a family of Lebanese restaurateurs, Samira knows what is the best of the best and what you'll love. She traveled throughout Lebanon, meeting with the top chefs that the cuisine has to offer, and now translates their recipes for you in Lebanese Cuisine: The Authentic Cookbook. It's all in the little details when you want to prepare authentic food. From easy and quick dips like moutabal, baba ganoush, and hummus (multiple ways), to salads like tabouli and fattoush, to more elaborate recipes like stuffed makdous and spinach fatayer, you'll learn how to do it properly for the optimal taste. And of course, we will cover the basics, like how to make tahini, za&’atar, and pita bread!With stunningly vibrant, mouthwatering photography, and healthy, fresh ingredients, this book will wow your taste buds and give your diet that perfectly vibrant and spiced flavor it&’s been missing!
Lebanese Food
by Cassie Maroun-Paladin&“Even fussy eaters will enjoy. . . . Close-up color photographs of finished dishes give the cook good guidance to how the product should appear when served.&” —Booklist Strongly rooted in the culinary traditions of the Middle East and the Mediterranean, Lebanese food draws on the exotic tastes of these two styles. These delicious, easy-to-make dishes—abounding in vegetables, fruits, yogurt, grains, and pungent spices—also are ideal for the health-conscious diner. And the recipes--from the scrumptious salads to the grilled kebabs—come from an author who learned them right in her grandmother's and mother's kitchens.
Lebanese Home Cooking: Simple, Delicious, Mostly Vegetarian Recipes from the Founder of Beirut's Souk el Tayeb Market
by Kamal Mouzawak“Kamal is one of the great culinary minds of our time . . . to finally have a book that shows just a fraction of what Kamal is about is such joy.” —Rene Redzepi, chef and co-owner of NomaGrowing up around the orchards of Jeita, just outside Beirut, Kamal Mouzawak learned to cook by watching his family and neighbors plant herbs in their gardens, harvest almonds and citrus fruit from their trees, and transform these bounties into the fresh and distinctive cuisine of home.After the Lebanese Civil War, Kamal toured the farthest regions of his country, discovering yet more neighbors from differing religions and traditions, sharing a common land and fare.Lebanese Home Cooking is an invitation to explore these traditions, bringing the authentic, mostly vegetarian meals of Kamal’s homeland onto our own tables, no matter how far they might be from the orchards of Jeita.Praise for Lebanese Home Cooking“Lebanese culture served on a plate.” —CNN“If I was surprised, it was at what Kamal is doing at Souk el Tayeb, bringing cooks from different social, political and regional sectors.” —Chef Anthony Bourdain
Lebensmittel Die Krankheiten Behandeln: Wie man ein gesünderes Leben führt, indem man Krankheiten durch Ernährung behandelt.
by Hiddenstuff EntertainmentMöchten Sie helfen, Krankheiten, Unannehmlichkeiten, Entzündungen, Schmerzen, Depressionen und Schmerzen zu beseitigen? Seit langem werden Naturheilverfahren zur Behandlung einer Reihe von Krankheiten eingesetzt! Die Verwendung von Naturheilverfahren hilft auch bei chronischen Krankheiten, Entzündungen, Ihrem Immunsystem, Energiewerten, Fokussierung, allgemeiner Zufriedenheit und vielem mehr! Wir stellen Ihnen die Geheimnisse vor, mit denen sich Naturheilkundige so gesund fühlen wie nie zuvor! Mit Jahrzehnten erprobter Strategien zeigt Ihnen dieses eBook den schnellsten und effektivsten Weg, um die natürliche Heilung Ihrer Schilddrüse zum Wohle Ihres Körpers zu nutzen! Sie werden lernen, wie Sie Ihr Wohlbefinden in nur wenigen Wochen steigern können. Nicht nur das, sondern du wirst jeden einzelnen Aspekt deines Lebens buchstäblich verbessern. Möchten Sie wissen, wie Menschen mit chronischen Krankheiten und Beschwerden umgehen? Auch du kannst die Geheimnisse lernen, um dies zu erreichen, so dass du glücklicher und gesünder sein kannst. Dieser Leitfaden vermittelt Ihnen bewährte Techniken ohne den Einsatz teurer Ergänzungen oder Kurse. Was ist inbegriffen: - Rechtsmittel. - Besiegen Sie chronische Krankheiten. - Mehr Energie haben. - Besser schlafen. - Überwinden Sie Beschwerden. - Ernährung. - Was Sie wissen sollten. + VIEL MEHR! Wenn Sie gesünder sein, Beschwerden heilen oder die Konzentration und das Wohlbefinden verbessern möchten, dann ist dieser Leitfaden genau das Richtige für Sie. --> Scrollen Sie zum Anfang der Seite und klicken Sie auf In den Warenkorb, um sofort zu kaufen Haftungsausschluss: Dieser Autor und / oder Rechteinhaber machen keine Ansprüche, Versprechungen oder Garantien in Bezug auf die Genauigkeit, Vollständigkeit oder Angemessenheit der Inhalte dieses Buches und lehnen ausdrüc
Lebensmittel und das Immunsystem: Molekulare Wirkmechanismen und deren Einfluss auf die Gesundheit
by Christopher BeermannWie beeinflussen Lebensmittelkomponenten und -inhaltsstoffe die Immunantwort? Welche Rolle spielt das Mikrobiom des Darms bei der Entstehung von Erkrankungen? Kann die Funktion des Immunsystems durch eine bestimmte Ernährungsweise positiv stimuliert werden? Dieses farbige, gut zu lesende Lehrbuch diskutiert auf einem aktuellen Niveau die Einflüsse von Lebensmittelinhaltsstoffen auf die biochemisch-, zellulär-regulatorischen und genetischen Abläufe der gesamten Immunabwehr. Schwierige Sachverhalte werden durch Leitfragen und Definitionsboxen verständlich vermittelt. Exemplarisch dargestellte Krankheitsbilder zeigen Anwendungsmöglichkeiten für funktionale Lebensmittel auf. Exkurse geben technologische, rechtliche und ethische Einblicke in die Entwicklung von Supplementen, Nutraceuticals und Healthfood.Pointierte Zusammenfassungen, Wirkstoffauflistungen und ein Fachbegriffglossar zeichnen dieses Lehrbuch auch als Referenz- und Nachschlagewerk aus. Besonders hervorzuheben sind zudem über 30 kurze Lehrvideos, in denen zelluläre und molekulare Interaktionen animiert erläutert werden. Dieses Lehrbuch spricht alle Studierenden und Berufstätigen an, die sich mit Ernährung und Gesundheit beschäftigen.
Lebensmittel-Warenkunde für Einsteiger
by Gerald Rimbach Helmut F. Erbersdobler Jennifer NagurskyWie sind Milch, Fleisch, Eier sowie pflanzliche Ersatzprodukte zusammengesetzt und wie ist diese Zusammensetzung zu bewerten? Welche Inhaltsstoffe kommen in Kaffee, Tee, Bier und Wein vor und wodurch wird die Qualität dieser Getränke determiniert? Was sind funktionelle Lebensmittel und Biolebensmittel und wie werden diese gekennzeichnet? Das vorliegende Lehrbuch greift diese und weitere Fragen auf und bietet eine umfassende Darstellung der Warenkunde von Lebensmitteln. Es deckt sowohl das Gebiet pflanzlicher als auch tierischer Lebensmittel ab und ist systematisch nach Warengruppen gegliedert. Dabei wird auf die Herstellung und Zusammensetzung der Lebensmittel sowie die Bewertung aus ernährungsphysiologischer, gesundheitlicher und toxikologischer Sicht eingegangen. Die dritte Auflage dieses Standardwerks wurde vollständig überarbeitet und sämtliche Daten, inklusive Verzehrsmengen und -empfehlungen, aktualisiert. Zusätzlich wurden aktuelle Themen, wie Nachhaltigkeitsaspekte und alternative Proteinquellen, aufgegriffen. Ein stärkerer Fokus wurde zudem auf pflanzliche Fleisch-, Milch- und Käseersatzprodukte gelegt, die aufgrund des steigenden Interesses an veganer und vegetarischer Ernährung an Bedeutung gewinnen. Abgerundet werden diese inhaltlichen Erweiterungen durch ein neues Layout mit Farbelementen sowie Abbildungen, die ebenfalls mit Farbe angereichert wurden. Studierende und Fachkräfte der Ökotrophologie, der Ernährungs- und Lebensmittelwissenschaften erhalten somit ein umfassendes Nachschlagewerk im frischen Gewand und mit aktueller Datenlage.
Lebensmittelphysik: Physikalische Kenngrößen - Messung und Anwendung
by Ludger FiguraDie vollständig überarbeitete Neuauflage des Lehrbuchklassikers jetzt ergänzt durch ein zusätzliches Kapitel und mit neuem Layout. Dieses Standardwerk umfasst sämtliche Themengebiete der Lebensmittelphysik und behandelt u. a. die thermischen, rheologischen, akustischen und elektrischen Eigenschaften sowie die Dichte und Textur von Lebensmitteln. Zudem wird ausführlich auf die Funktion von online-Sensoren und deren Bedeutung für die Prozessautomatisierung in der Lebensmittelindustrie eingegangen.Für Studierende der Lebensmittelwissenschaften und der Lebensmitteltechnologie ist dieses Lehrbuch mit vielen vorgerechneten Beispielen die Basis für ein grundlegendes Verständnis der Lebensmittelphysik. Ingenieure, Technologen und Techniker in der Lebensmittelproduktion können die aufgelisteten Anwendungsbeispiele am Ende jedes Kapitels nutzen, um ihre Kenntnisse für zukünftige physikalische Verfahren zu vertiefen.
Lebensmittelsicherheit: Kontaminanten – Rückstände – Biotoxine
by Reinhard MatissekKompetenz in Lebensmittelsicherheit bedeutet Verständnis und Know-how über Aufbau, Zusammensetzung und Eigenschaften der Lebensmittel und ihrer Rohstoffe sowie über die Zusammenhänge der globalen Versorgungskette. Möglicherweise können Lebensmittel neben den erforderlichen Nährstoffen und den erwünschten Faktoren auch unerwünschte Stoffe enthalten. Diese chemisch definierten Stoffe, deren Vorkommen aus gesundheitlichen Gründen nicht erwünscht ist oder nur in allerniedrigsten Konzentrationen geduldet wird, werden in der wissenschaftlichen Nomenklatur unter dem Term „unerwünschte Stoffe“ subsumiert, als da sind:Kontaminanten (Umwelt-, Migrations-, Manipulations-, Prozesskontaminanten)Rückstände (Pflanzenschutzmittel, Tierbehandlungsmittel)Biotoxine (Phytotoxine, marine Biotoxine, Mykotoxine, Bakterientoxine, biogene Amine)Es ist wichtig, unerwünschte Stoffe genauestens zu kennen, um erfolgreiche Minimierungsstrategien entwickeln zu können. In diesem Spannungsfeld ist die Lebensmittelchemie neben anderen Fachwissenschaften ein zentraler Dreh- und Angelpunkt. Das Buch ist aus der Erkenntnis entstanden, dass Health und Food absolute Megathemen unserer modernen Gesellschaft geworden sind. Angelegenheiten rund um Lebensmittel und Ernährung werden obendrein zu Ersatzreligionen, und die Sicherheitsthematik steigt zum allseits beherrschenden Belang auf. Eine angemessene Versorgung mit Lebensmitteln ist aber nur zu gewährleisten, wenn auf allen Ebenen und über die gesamte Lebensmittelkette hinweg umfangreiches Wissen und verlässliche Kompetenz vorhanden sind.Dieses Buch richtet sich gleichwohl an Professionals sowie Studierende mit Basiswissen in Lebensmittelchemie, Lebensmitteltechnologie und Ernährungswissenschaften sowie anderer Life Sciences. Lebensmittelchemisch arbeitende Einrichtungen der Wirtschaft, Behörden und Hochschulen finden hierin für die Bereiche Lebensmittelsicherheit, Qualitätsmanagement sowie Forschung und Entwicklung ein übersichtliches Arbeits- und Nachschlagewerk auf dem Höhepunkt seiner Zeit.
Leche con galletas
by Juan Llorca Melisa GómezLa cocina de siempre con los alimentos de ahora. Los autores de Sin dientes y a bocados invitan a los abuelos a su revolución de la alimentación saludable. Los autores del best seller Sin dientes y a bocados vuelven a aliarse para mostrarnos un nuevo enfoque en nutrición infantil y familiar. Leche con galletas ofrece una serie de útiles consejos nutricionales que contribuirán a la armonía entre las distintas generaciones de la familia, así como información nutricional para elaborar nuestros menús. Se incluyen además cincuenta recetas de comidas, cenas y meriendas concebidas a partir del mismo enfoque, una fusión de la tradición culinaria de nuestros mayores con las necesidades nutritivas de los más pequeños.
Left Coast Roast: A Guide to the Best Coffee and Roasters from San Francisco to Seattle
by Hanna NeuschwanderWest Coast roasters have largely defined and refined how Americans drink and think about their morning cup of joe. They have turned a morning ritual into an obsession. Left Coast Roast is a caffeine-fueled guide to 55 key companies in Washington, Oregon, and Northern California—from small artisan roasters like Heart, Coava, and Kuma and history-making icons like Peet's and Starbucks, to rapidly expanding shops like Portland's Stumptown and San Francisco's Blue Bottle. Profiles describe each company's background, roasting history, and style, and explain how to visit and order beans for home brewing.
Legal Strategies in Childhood Obesity Prevention
by Lynn ParkerSince 1980, childhood obesity rates have more than tripled in the United States. Recent data show that almost one-third of children over 2 years of age are already overweight or obese. While the prevalence of childhood obesity appears to have plateaued in recent years, the magnitude of the problem remains unsustainably high and represents an enormous public health concern. All options for addressing the childhood obesity epidemic must therefore be explored. In the United States, legal approaches have successfully reduced other threats to public health, such as the lack of passive restraints in automobiles and the use of tobacco. The question then arises of whether laws, regulations, and litigation can likewise be used to change practices and policies that contribute to obesity. On October 21, 2010, the Institute of Medicine (IOM) held a workshop to bring together stakeholders to discuss the current and future legal strategies aimed at combating childhood obesity. Legal Strategies in Childhood Obesity Prevention summarizes the proceedings of that workshop. The report examines the challenges involved in implementing public health initiatives by using legal strategies to elicit change. It also discusses circumstances in which legal strategies are needed and effective. This workshop was created only to explore the boundaries of potential legal approaches to address childhood obesity, and therefore, does not contain recommendations for the use of such approaches.
Legal Strategies in Childhood Obesity Prevention
by The National Academy of SciencesSince 1980, childhood obesity rates have more than tripled in the United States. Recent data show that almost one-third of children over 2 years of age are already overweight or obese. While the prevalence of childhood obesity appears to have plateaued in recent years, the magnitude of the problem remains unsustainably high and represents an enormous public health concern. All options for addressing the childhood obesity epidemic must therefore be explored. In the United States, legal approaches have successfully reduced other threats to public health, such as the lack of passive restraints in automobiles and the use of tobacco. The question then arises of whether laws, regulations, and litigation can likewise be used to change practices and policies that contribute to obesity. On October 21, 2010, the Institute of Medicine (IOM) held a workshop to bring together stakeholders to discuss the current and future legal strategies aimed at combating childhood obesity. Legal Strategies in Childhood Obesity Preventionsummarizes the proceedings of that workshop. The report examines the challenges involved in implementing public health initiatives by using legal strategies to elicit change. It also discusses circumstances in which legal strategies are needed and effective. This workshop was created only to explore the boundaries of potential legal approaches to address childhood obesity, and therefore, does not contain recommendations for the use of such approaches.
Legend of the Three Sisters
by Cricket MediaNative Americans mastered the cultivation of the "Three Sisters" crops to round out their diet. Can you guess which vegetables these are?
Legendary Frybread Drive-In: Intertribal Stories
by Cynthia Leitich Smith Eric Gansworth David A. Robertson Jen Ferguson Darcie Little Badger Marcella Bell Angeline Boulley Andrea L. Rogers Kate Hart Byron Graves K. A. Cobell Cheryl Isaacs Brian Young Karina Iceberg Kaua Mahoe Adams Christine Hartman Derr A. J. EversoleFeaturing the voices of both new and acclaimed Indigenous writers and edited by bestselling Muscogee author Cynthia Leitich Smith, this collection of interconnected stories serves up laughter, love, Native pride, and the world’s best frybread.The road to Sandy June's Legendary Frybread Drive-In slips through every rez and alongside every urban Native hangout. The menu offers a rotating feast, including traditional eats and tasty snacks. But Sandy June's serves up more than food: it hosts live music, movie nights, unexpected family reunions, love long lost, and love found again.That big green-and-gold neon sign beckons to teens of every tribal Nation, often when they need it most.Featuring stories and poems by: Kaua Mahoe Adams, Marcella Bell, Angeline Boulley, K. A. Cobell, A. J. Eversole, Jen Ferguson, Eric Gansworth, Byron Graves, Kate Hart, Christine Hartman Derr, Karina Iceberg, Cheryl Isaacs, Darcie Little Badger, David A. Robertson, Andrea L. Rogers, Cynthia Leitich Smith, and Brian Young.In partnership with We Need Diverse Books.