The Complete Book of Juicing

The Complete Book of Juicing Author Michael T. Murray
ISBN-10 0761511261
Release 1997
Pages 351
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A guide to juicing reveals the health potential of fresh fruit and vegetable juices and includes more than fifty recipes and information on weight loss, and natural healing



The Complete Book of Juicing Revised and Updated

The Complete Book of Juicing  Revised and Updated Author Michael T. Murray, N.D.
ISBN-10 9780385345729
Release 2013-12-31
Pages 368
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With fifty new recipes and new information on the benefits of juicing and juice cleanses, here is the completely revised and updated edition of this juicing category killer. The first completely revised edition of this juicing classic, The Complete Book of Juicing is packed with new information on super fruits such as pomegranate and papaya, weight-loss and juice fasts, immune function, juicers, and more. With one hundred fruit and vegetable recipes and a fresh new package, this book is a user-friendly and fun necessity for any juicing kitchen. From the Trade Paperback edition.



The Complete Book of Bread Machine Baking

The Complete Book of Bread Machine Baking Author Lara Pizzorno
ISBN-10 1559582839
Release 1993-01-01
Pages 203
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The author of The Complete Book of Juicing and other bestselling natural health books joins forces with Trillium Health Products, a company nationally recognized for creating quality products. The result is a unique bread book that integrates solid nutrition information with more than 100 of the easiest, healthiest,



The Juicing Book

The Juicing Book Author Stephen Blauer
ISBN-10 089529253X
Release 1989
Pages 164
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Gives recipes and advocates the use of the juice of fruits and vegetables for reliving certain physical ailments



The Complete Idiot s Guide to Juicing

The Complete Idiot s Guide to Juicing Author Ellen Brown
ISBN-10 9781440696916
Release 2007-01-02
Pages 240
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Get the fruit your body needs - in a glass. This creative collection from an award-winning author includes tasty juicing recipes that can be made using a juicer or a blender/food processor. The simple recipes come with suggestions for substitutions for even more variety - for happier, healthier readers! --Written by an award-winning food and beverage author who is also the founding food editor of USA Today --Accessible to everyone: recipes come with hints for substitutions and can be made with a blender, food processor, or juicer --Contains information on the health benefits of juicing, how to purchase and store perishable produce, and nutritional information



The Juice Lady s Big Book of Juices and Green Smoothies

The Juice Lady s Big Book of Juices and Green Smoothies Author Cherie Calbom
ISBN-10 9781621360315
Release 2013-01-08
Pages 208
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The Juice Lady, Cherie Calbom, provides all of her most popular recipes for juicing, smoothies, shakes, soups, and sauces, in one complete volume. Juice and smoothies are sweeping the nation! Why? They’re fruity, delicious, easy to make, and packed with powerful nutrition. It’s no wonder everyone is enjoying the convenience and great taste of these healthy meal and snack alternatives. Bring your blender or juicing machine into the twenty-first century with the most updated versions of Cherie’s recipes to be found anywhere. More than just refreshment, these recipes enhance your energy and boost your mental and physical health. Enjoy simple, tasty recipes for: · Healing juices and smoothies that will help fight the flu, infections, and aging skin · Low-carb juices and smoothies that will help you lose weight · Green smoothies that pack a powerful punch of phytonutrients and antioxidants · Recipes that are perfect for kids and moms on the go · Workout and body-building drinks · And more!



The Complete Book on Sugarcane Processing and By Products of Molasses with Analysis of Sugar Syrup and Molasses

The Complete Book on Sugarcane Processing and By Products of Molasses  with Analysis of Sugar  Syrup and Molasses Author H. Panda
ISBN-10 9788178331447
Release 2011-10-01
Pages 544
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Sugarcane grows in all tropical and subtropical countries. Sucrose as a commercial product is produced in many forms worldwide. Sugar was first manufactured from sugarcane in India, and its manufacture has spread from there throughout the world. The manufacture of sugar for human consumption has been characterized from time immemorial by the transformation of the collected juice of sugar bearing plants, after some kind of purification of the juice, to a concentrated solid or semi solid product that could be packed, kept in containers and which had a high degree of keep ability. The efficiency with which juice can be extracted from the cane is limited by the technology used. Sugarcane processing is focused on the production of cane sugar (sucrose) from sugarcane. The yield of sugar & Jaggery from sugar cane depends mostly on the quality of the cane and the efficiency of the extraction of juice. Other products of the processing include bagasse, molasses, and filter cake. Sugarcane is known to be a heavy consumer of synthetic fertilizers, irrigation water, micronutrients and organic carbon. Molasses is produced in two forms: inedible for humans (blackstrap) or as edible syrup. Blackstrap molasses is used primarily as an animal feed additive but also is used to produce ethanol, compressed yeast, citric acid, and rum. Edible molasses syrups are often blended with maple syrup, invert sugars, or corn syrup. Cleanliness is vital to the whole process of sugar manufacturing. The biological software is an important biotechnical input in sugarcane cultivation. The use of these products will encourage organic farming and sustainable agriculture. The book comprehensively deals with the manufacture of sugar from sugarcane and its by-products (Ethyl Alcohol, Ethyl Acetate, Acetic Anhydride, By Product of Alcohol, Press mud and Sugar Alcohols), together with the description of machinery, analysis of sugar syrup, molasses and many more. Some of the fundamentals of the book are improvement of sugar cane cultivation, manufacture of Gur (Jaggery), cane sugar refining: decolourization with absorbent, crystallization of juice, exhaustibility of molasses, colour of sugar cane juice, analysis of the syrup, massecuites and molasses bagasse and its uses, microprocessor based electronic instrumentation and control system for modernisation of the sugar industry, etc. Research scholars, professional students, scientists, new entrepreneurs, sugar technologists and present manufacturers will find valuable educational material and wider knowledge of the subject in this book. Comprehensive in scope, the book provides solutions that are directly applicable to the manufacturing technology of sugar from sugarcane plant.



The Complete Book of Dutch Oven Cooking

The Complete Book of Dutch Oven Cooking Author J. Wayne Fears
ISBN-10 9781602399631
Release 2010
Pages 144
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Learn all the ins and outs of cooking with a Dutch oven one of the most versatile kitchen tools you ll ever...



The Complete Book on Cashew Cultivation Processing By Products

The Complete Book on Cashew  Cultivation  Processing   By Products Author Dr. H. Panda
ISBN-10 9788178331560
Release 2013-10-01
Pages 640
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Now a day’s horticultural commodities getting export from India, among them cashew retain top position. For cashew cultivation certain parameters such as characteristics of cashew, weather condition, geographical location, propagation - layering, budding and grafting, nature of soil are the main to improve and increase the overall productivity of cashew with suitable planning of efficient water management. This book includes organic farming method of cashew. Three main cashew products are traded on the international market - raw nuts, cashew kernels and cashew nut shell liquid (CNSL). A fourth product - the cashew apple is generally processed and consumed locally. This book is not only confined to the different methods of cashew processing but also describe about by-products obtained from cashew. The traditional method of cashew processing through which we get CNSL(Cashew Nut Shell Liquid),the major source of Cardanol. We also came to know about production of CNSL derivatives, polymerization of CNSL, rubber like elasticity products, styrene product of CNSL, multifunctional alcohol obtained from CNSL and lots of other information. Cardanol is a phenolic lipid which is the byproduct of cashew nut processing. It has several uses and applications in chemistry, chemical industries, additives industries and fuel industries for low sulphur diesel fuel. This book contains the purification process of CNSL for isolation of cardanol, evaluation of copperised CNSL and neem oil as wood preservatives. It also provides a wide idea to their readers about its nutritional value, commercial exploitation, hygiene and safety issues, packaging and preservation, uses, manufacturers and suppliers of machinery of this process. This book also engaged in quality control system, design and development of soft nano materials from CNSL cashew to play a vital role in nano technology. It covers all the area concerned in this field and presents a crystal clear overview on the process and its by-product from all possible aspects.



The Complete Guide to Doing a 7 Day Juice Cleanse

The Complete Guide to Doing a 7 Day Juice Cleanse Author Liisa Wilson
ISBN-10 1520448546
Release 2017-02-15
Pages 121
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This easy to use juice cleanse guide will walk you through step-by-step what you need to do in order to lose weight, detox, increase your energy, and reach many of your other health goals through juice cleansing. If you've been looking for a juice cleanse guide that is clear, concise, comprehensive, and that answer all of your questions, this is it!Here's what you'll discover inside:-Help with picking out the right juicer for your specific needs -How to store your juice properly in order to maintain its freshness and nutrition density-How a juice cleanse can benefit you-Specifics about what you can and can't eat or drink during your juice cleanse.-How to juice cleanse specifically for weight loss-How to juice cleanse specifically for detoxification-The kind of exercise you can do during your juice cleanse-How to prepare, ahead of time, for your juice cleanse in order to get your mind and body ready-How to connect to different juicing and juice cleansing support networks-What to expect during your juice cleanse and how to tackle any of these challenges you may face-How to save time and money when juicing and juice cleansing-How you get protein naturally during your juice cleanse -How much juice to drink each day-A complete juicing menu including a spread of juice cleanse recipes to get you through7 full days of juice cleansing-A shopping menu all laid out so you can quickly pick up everything you'll need for your juicing-How to break your juice cleanse-How to keep the weight off after if you are juice cleansing for weight loss-How to use this guide to do an extended juice cleanse beyond 7 days-Much more!



The Complete Book of Home Canning

The Complete Book of Home Canning Author Agriculture
ISBN-10 9781632208866
Release 2015-08-04
Pages 192
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The ultimate, authortative guide to home canning, direct from the US Government! Home canning has changed greatly in the 180 years since it was introduced as a way to preserve food. Scientists have found ways to produce safer, higher quality products. The Complete Book of Home Canning is a comprehensive guide to canning put out by the United States Department of Agriculture. The first part of the book explains the scientific principles on which canning techniques are based, discusses canning equipment, and describes the proper use of jars and lids. It describes basic canning ingredients and procedures and how to use them to achieve safe, high-quality canned products. Finally, it helps you decide whether or not and how much to can. The second part is a series of canning guides for specific foods: fruit; tomatoes; vegetables; poultry, red meat, and seafood; fermented foods and vegetables; and jams and jellies. contains many new research-based recommendations for canning safer and better quality food at home. The Complete Book of Home Canning an invaluable resource book for persons who are canning food for the first time. Experienced canners will find updated information to help them improve their canning practices. This latest Skyhorse Publishing edition features practical full-color illustrations as well has full-color photos showing the ingredients and techniques described. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.



The Complete Book on Wine Production

The Complete Book on Wine Production Author H. Panda
ISBN-10 9789381039021
Release 2011-10-02
Pages 752
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Wine is the most loved beverage across the world and a popular accompaniment with food. The popularity of wine in India has started growing rapidly. Wine is the fermented product of the grape. Because crushed grapes contain all that is needed to create wine, ancient wine producers simply allowed nature to take its course. As time went on, people realized that by intervening at certain times, they could make a wine with more predictable characteristics. Grape cultivation is one of the most remunerative farming enterprises in India. Grapes can be eaten raw or they can be used for making wine, jam, juice, jelly, vinegar. Delicate wine grapes are generally produced in frost free and moderate temperature environments. Thousands of grape varieties are grown all over the world; the wine grape varieties represent only a fraction of them. The colour, size, phenolic distribution and acidity of grapes give each wine its own characteristic. Wine quality is affected by the factors such as soil, climate, viticulture and wine making techniques. Wine quality is dictated mainly by the grapevines, not by the winemaker. Wine must be slightly aged to be drinkable. Grape production, linked with wine processing has provided the much-needed impetus for the growth of the wine industry. Indian government plays a crucial role in the current phase of Indian wine industry, supporting the current momentum amongst others through financial assistance and market protection. Gradual reduction of import duty levels will no doubt lead to increasing competition through imports, but will on the longer term result in a competitive industry that is able to export its top quality products to overseas markets. Some of the fundamentals of the book are wine quality, mold and mold complexes associated with grapes, grape aroma components, soluble solids in winemaking, the molds and yeasts of grapes and wine molds, yeasts of grapes and wine, by-products of fermentation, chemistry of fermentation and composition of wines, outline of red wine making, stuck wines, white table wine, sparkling wine, vermouth and flavoured wines, cider and apple wine, plum wines in Europe, berry wines in pacific coast states, cherry and plum wines in pacific coast states, pomegranate wine from concord grapes, pineapple wine, pear wine, wine from oranges, grapefruit wine, wine from dried fruits, Swiss research on fruit juice fermentation honey wine (mead), etc. This book provides a complete detail on all aspects of Wine production like describe the varieties of wine available, its manufacturing process, bottling and storage of wine, quality control in wine making and many more. It is hoped that this book will be very resourceful to all its readers, students, scientists, technocrats, existing industries, new entrepreneurs and all those who are related to wine making.



The Complete Juice Book

The Complete Juice Book Author Suzannah Olivier
ISBN-10 1844762378
Release 2006-01
Pages 128
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With over 75 fruity, classic and exotic juice recipes, this work introduces juicing and blending techniques, information on ingredients, their properties, flavours and health benefits.



Wheatgrass

Wheatgrass Author Steve Meyerowitz
ISBN-10 1878736981
Release 2006
Pages 242
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Here is everything you need to know about this wonder plant and its miracle cures. Get step by step, detailed information on how to grow wheatgrass and use it for maximum therapeutic benefit in a total health restoration program.Includes real life testimonies by real people who have used wheatgrass to heal themselves after the medical establishment had given up on them.



The Complete Book on Fruits Vegetables and Food Processing

The Complete Book on Fruits  Vegetables and Food Processing Author Dr. H. Panda
ISBN-10 9789381039229
Release 2013-10-02
Pages 648
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Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases yearly availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. The extremely varied modern diet is only truly possible on a wide scale because of food processing. Food Dehydration is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. The dehydration process has to check various parameters like heat-mass transfer, atmospheric pressure, equipments suitable for drying etc. to ensure suitable dehydration of food. Food processing techniques have to take measures on to maintain food safety and control risks and hazards associated with food processing. The book includes dehydration process of Onion, roasting of coffee beans, development process of Guava squash, preparation of fried potato chips, processing of rice, butter and margaraine, canning of chilies Plums, processing and preservation of jack fruit, characteristics of sweetened dahi, cereal grains, instant chutneys from pudina and gongura, starch isolated from potato tubers, coating of cashew kernel baby bits, ripening changes in mango fruits, mechanical and thermal properties of maize, storage of basmati rice under carbon dioxide-rich atmosphere, effect of different varieties of soya bean on quality of paneer, analysis of menthol content in pan masala samples, preparation of dehydrated potato cubes, quality evaluation of raw dried mango slices khatai and mango powder amchur, packaging and storage of biscuits containing finger millet flour, storage effect on microbial safety of potato flour, processing and quality evaluation of ready-to-eat watermelon nectars etc. The book is highly recommended to new entrepreneurs, existing units who wants to get more information of processing of fruits and vegetables.



The Complete Book on Biomass Based Products Biochemicals Biofuels Activated Carbon

The Complete Book on Biomass Based Products  Biochemicals  Biofuels  Activated Carbon Author NIIR Board of Consultants & Engineers
ISBN-10 9788178331584
Release 2015-02-15
Pages 385
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Biomass use is growing globally. Biomass is biological material derived from living, or recently living organisms. It most often refers to plants or plant-based materials which are specifically called lignocellulosic biomass. Biomass (organic matter that can be converted into energy) may include food crops, crops for energy, crop residues, wood waste and byproducts, and animal manure. It is one of the most plentiful and well-utilized sources of renewable energy in the world. Broadly speaking, it is organic material produced by the photosynthesis of light. The chemical materials (organic compounds of carbons) are stored and can then be used to generate energy. The most common biomass used for energy is wood from trees. Wood has been used by humans for producing energy for heating and cooking for a very long time. As an energy source, biomass can either be used directly via combustion to produce heat, or indirectly after converting it to various forms of biofuel. Conversion of biomass to biofuel can be achieved by different methods which are broadly classified into: thermal, chemical, and biochemical methods. Biomass gasification is the conversion of solid fuels like wood and agricultural residues into a combustible gas mixture. The gasification system basically consists of a gasifier unit, a purification system and energy converters- burner or engine. This book offers comprehensive coverage of the design and analysis of biomass gasification, the key technology enabling the production of biofuels from all viable sources like sugar beet and sweet sorghum. It aims at creating an understanding of the nature of biomass resources for energy and fuels, the variety of processes that are available for conversion of the wastes into energy or fuels. The book discusses the overview of the Biomass Energy along with their Properties, Composition, Benefits, Characteristics and Manufacturing Process of Biomass based products. Also it contains suppliers contact details of plant & machinery with their photographs. The content includes biomass renewable energy, prospective renewable resources for bio-based processes, biochemical from biomass, biomass based chemicals, biofuel production from biomass crops, biomass gasification, reuse of bio-genic iron oxides and woody biomass fly ash in cement based materials and agricultural areas, biofuel briquettes from biomass, biomass based activated carbon, environmental aspects. It will be a standard reference book for Professionals, Decision-makers, Engineers, those studying and researching in this important area and others interested in the field of biomass based products. Professionals in academia and industry will appreciate this comprehensive and practical reference book, due to its multidisciplinary nature.



A k ve Gurur

A  k ve Gurur Author Jane Austen
ISBN-10 9789750720628
Release 2014-06-27
Pages 456
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Aşk ve Gurur, taşralı bir beyfendinin kızı olan Elizabeth Bennett ile varlıklı ve soylu toprak sahibi Fitzwilliam Darcy arasındaki çatışmayı anlatır. Gerçi Jane Austen bu iki karakteri birbirlerinin tuzağına düşmüş kişiler gibi sunar, ama "ilk izlenim"i tersine çevirmekte gecikmez: Soyluluk ve servetten kaynaklanan "gurur" ile elizabeth'in ailesinin soylu olmayışı karşısında beslediği "önyargı", Darcy'yi mesafeli davranmak zorunda bırakır. Elizabeth'in davranışında da hem özsaygının uyandırdığı "gurur", hem de Darcy'nin züppeliği karşısındaki "önyargı" etkili olur. Zeki ve coşkulu Elizabeth yalnızca Austen'ın en çok sevdiği kadın kahramanı değil, aynı zaman bütün İngiliz edebiyatının en çok ilgi uyandıran kadın roman kişiliklerinden biridir. Sıradan insanların günlük yaşamlarını işleyerek romana ilk kez belirgin bir modern nitelik kazandıran Austen'ın en sevilen romanlarından biri olan Aşk ve gurur'u, Nihal Yeğinobalı'nın yetkin Türkçesiyle sunuyoruz.