Food and drink service industries Books

Book SynopsisDrawing on years of unprecedented access to the best and most influential culinary R&D teams in the world, Vaughn Tan reveals how they exemplify what he calls the uncertainty mindset. A revelatory look at the R&D kitchen, The Uncertainty Mindset upends conventional wisdom about how to organize for innovation and offers practical insights.Trade ReviewChefs are responsible for some of today's most novel innovations. Vaughn Tan goes behind the scenes to show how R&D is organized inside the world's most famous kitchens, uncovering surprising lessons that have wide application. This is a provocative contribution to studies of culture and R&D. -- Woody Powell, Stanford University This is one of the best books to appear in the last several decades about how to design organizations for continual innovation in high-pressure environments. It offers explanations for why some companies work and others don't, and made me embrace a new, more subtle way of thinking about hiring, managing, and trusting innovators in leading-edge technology companies. -- Jerry Neumann, founder of Neu Venture Capital The Uncertainty Mindset takes a close look at the secret inner workings of some of the most innovative food R&D teams worldwide. It shows organizations in other industries how to redesign themselves to become more resilient, innovative, and adaptable-by simply changing how they think about the future. -- Amy C. Edmondson, author of The Fearless Organization: Creating Psychological Safety in the Workplace for Learning, Innovation, and Growth Vaughn Tan spent long periods observing some of the world's most famous chefs at work in their prize-winning restaurants and tells his readers what they do and how they do it. A real contribution to our understanding of how experts combine artistic creation and business success. -- Howard S. Becker, author of Art Worlds Whether you're new to the culinary world or have dined in some of the world's top restaurants, you'd be hard pressed not to find The Uncertainty Mindset fascinating. Vaughn Tan has written an intriguing, well-researched account of how some of the world's top chefs and their teams approach culinary innovation-this book is full of valuable insights for forward-thinking, innovation-minded organizations and teams in any sector. -- Nathan Myhrvold, coauthor of Modernist Bread, Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, author of The Photography of Modernist CuisineTable of ContentsPreface Acknowledgments Part I. A Partial History of New Ideas in Food 1. From the Margins to the Center 2. The Undercurrents of the New Part II. What Is Innovation in Food? 3. Well-Known, Barely Understood 4. Four Types of New Ideas in Food Part III. Innovation Is Uncertainty 5. A Nondelusional Worldview 6. The Uncertainty Mindset Part IV. Building the Ever-Changing Team 7. Innovation Implies Change 8. Building Innovation Dream Teams Part V. Creating the New Familiar 9. The Power of Familiar Novelty 10. Learning House Style Part VI. Staying in the Discomfort Zone 11. The Motivation Paradox 12. Desperation by Design Part VII. Insights from the Frontiers of Food 13. All Change 14. A Mindset for an Uncertain World Notes References Index

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Book SynopsisFinalist for the Guild of Food Writers Awards 2021: General Cookbook Voted Best Outdoor Dining Spot in London by VOGUE Magazine Selected as a best cookbook of the year by the Guardian, The Independent, Stylist and Daily Mail Lori & Laura are a magical team. I suggest you dive in and cook up a Towpath feast for your friends and family. Fergus & Margot Henderson From St. John’s to River Cafe, London’s food scene is peppered with iconic restaurants that are now intertwined with the city’s landscape. Towpath is no different. The café, run by Lori de Mori and Laura Jackson, is a permanent fixture along Regent’s Canal, complete with the honks of riverside coots and speeding cyclists. What sets it apart, however, is that it has no phone or takeaway; with only outdoor seating and no laptops it is one of the few places in London where time stands still. Part snapshot of life on the canal, part recipe book, Towpath: Recipes & Stories captures the ebb and flow of Towpath’s ever-changing seasonal menus and its waterside community, offering Laura’s vibrant recipes alongside evocative stories by Lori. The cookbook features Italian classics like Aubergine Parmigiana and Olive Oil Cake and French delights like the Raspberry and Frangipane Tart amongst other Towpath specialties like Roast Chicken and gooey Cheese Toastie with a side of Quince Jam. In the words of Olia Hercules, ‘[Towpath] is a cookbook that absolutely everyone should possess. It’s a life-changing kind of thing.’ Towpath is one of the reasons I live in London. It’s a jewel-like, dream of a place. This book is an invite into their magical world. Keira KnightleyTrade Review‘That’s what Towpath is to De Mori and Jackson – an invitation for people to start enjoying life.’ Financial Times‘De Mori and Jackson have managed to translate Towpath magic into a cookbook through stories and recipes…Every recipe is a keeper.’ The Independent‘Towpath: Recipes & Stories … celebrates all the good things about life.’ Stylist‘A heart-warming read with a collection of appealingly stylish dishes.’ Daily Mail‘A truly special place’ Evening Standard‘Towpath is one of the reasons I live in London. It’s a jewel-like, dream of a place. Somewhere to sit and watch the world go by. It’s the perfect mix of strength and fragility. A treat for each one of the senses. This book is an invite into their magical world.’ Keira Knightley‘Lori & Laura are a magical team with the ability and flair to know what is right, beautiful and tasty. Laura cooks an incredible, culinary juggling act – it’s hands off, down-to-earth cooking as she battles with crazy cyclists, the weather and a canal. This book is packed full of food you want to know and cook. I suggest you dive in and cook up a Towpath feast for your friends and family.’ Fergus and Margot Henderson‘This is a cookbook that absolutely everyone should possess. It’s a life-changing kind of thing that you’d want to pass on to your children. My favourite food from my most favourite place that serves food in the whole world, but now also with all the stories and histories. I want to go full-on ‘Julie and Julia’ on it and cook a dish every day until I have cooked every single one. The only tricky thing about this book is that I will cook so much from it, I will probably have to get one each year as it will be cooked from to death.’ Olia Hercules‘When people ask about my favorite restaurants, I instantly think of Towpath. Warm, quirky, intimate, it’s a restaurant you never want to leave. This cookbook is the same: personal, inviting and filled with fantastically appealing food. If I can’t get to Towpath, it’s the next best thing.’ Ruth Reichl, chef, food writer and editor‘I find myself transported. Your voices, my dears, are as clear as bells, the words float off the pages like the coots of the canal. The sense of place and time, wonder and friendship, the sheer joy of generosity and giving and pleasing are all beautifully woven together, a joy to conjure. The love and respect you have for each other shines through on every page as you recall adventures and dishes and people and instances galore through the years together creating an idyll on a canal. This book, inspiring as it is useful, is a masterclass in the good things in life.’ Jeremy Lee, chef and author of Cooking: Simply and Well, for One or Many'The pages feel personal, with a sense of place, time and friendship that make the book feel incredibly meaningful…It is a cookbook original, charming, and tasty in equal measure.' Foodism

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Book SynopsisIf you read this book and absorb its contents, once you have secured a site and stocked up with the minimum necessary equipment, you will be able to serve your first cup of coffee within seven days. It won’t be easy – it may even be the hardest working week of your life – but it is certainly doable. I know, because I have done it myself. The book even includes a seven-day countdown to opening, with tips on cost-effective short cuts and an invaluable list of key pitfalls to avoid. This is a complete practical guide and manual to opening a modern coffee shop, covering every aspect with detailed, step-by-step advice on subjects from the essential how to brew good coffee to how to design and fit out a venue that suits your aims, whatever your budget. There is much more to running a successful coffee shop than pouring a good coffee. You’ll learn how to strike a balance between take-aways and sit-down business; how to promote your coffee shop, importantly via social media; how to attract and retain the best staff; how to interact with customers and build the regular clientele which is the lifeblood of any café; and how to balance the needs of freelancers looking for a place to work while also creating a lively, friendly atmosphere and generating turnover. You will be shown how to profitably expand your food offering to serve alongside the coffee – you’d be amazed at what you can achieve with a single toastie machine – and learn the advantages of a commercial dishwasher, along with much, much more. All this invaluable practical information is leavened with the story of my personal experience as a student funding my living expenses through part-time jobs in hospitality, gradually training on the job as a barista, before finally founding my own one-man coffee shop in Copenhagen – with a minimal budget but plenty of sheer enthusiasm. Less than four years later, my two bustling Darcy’s Kaffes are busy seven days a week on prominent streets in Copenhagen, my branded tuk-tuk operates as a mobile events coffee bar, and I employ eighteen staff. This book tells the story of how I did it, and shows you how you can do it, too.Trade Review'A timely manual for all aspiring café owners.' -- Irish Examiner, Top Business Reads 2023

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Book SynopsisIn the years before the pandemic, the restaurant business was booming. Americans spent more than half of their annual food budgets dining out. In a generation, chefs had gone from behind-the-scenes laborers to TV stars. The arrival of Uber Eats, DoorDash, and other meal delivery apps was overtaking home cooking.Beneath all that growth lurked serious problems. Many of the best restaurants in the world employed unpaid cooks. Meal delivery apps were putting restaurants out of business. And all that dining out meant dramatically less healthy diets. The industry may have been booming, but it also desperately needed to change.Then, along came COVID-19. From the farm to the street-side patio, from the sweaty kitchen to the swarm of delivery vehicles buzzing about our cities, everything about the restaurant business is changing, for better or worse. The Next Supper tells this story and offers clear and essential advice for what and how to eat to ensure the well-being of cooks and waitstaff, not to mention our bodies and the environment. The Next Supper reminds us that breaking bread is an essential human activity and charts a path to preserving the joy of eating out in a turbulent era.

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Book SynopsisDrawing on years of unprecedented access to the best and most influential culinary R&D teams in the world, Vaughn Tan reveals how they exemplify what he calls the uncertainty mindset. A revelatory look at the R&D kitchen, The Uncertainty Mindset upends conventional wisdom about how to organize for innovation and offers practical insights.Trade ReviewWhether you’re new to the culinary world or have dined in some of the world’s top restaurants, you’d be hard pressed not to find The Uncertainty Mindset fascinating. Vaughn Tan has written an intriguing, well-researched account of how some of the world’s top chefs and their teams approach culinary innovation—this book is full of valuable insights for forward-thinking, innovation-minded organizations and teams in any sector. -- Nathan Myhrvold, coauthor of Modernist Bread, Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, author of The Photography of Modernist CuisineVaughn Tan spent long periods observing some of the world’s most famous chefs at work in their prize-winning restaurants and tells his readers what they do and how they do it. A real contribution to our understanding of how experts combine artistic creation and business success. -- Howard S. Becker, author of Art WorldsThe Uncertainty Mindset takes a close look at the secret inner workings of some of the most innovative food R&D teams worldwide. It shows organizations in other industries how to redesign themselves to become more resilient, innovative, and adaptable—by simply changing how they think about the future. -- Amy C. Edmondson, author of The Fearless Organization: Creating Psychological Safety in the Workplace for Learning, Innovation, and GrowthThis is one of the best books to appear in the last several decades about how to design organizations for continual innovation in high-pressure environments. It offers explanations for why some companies work and others don’t, and made me embrace a new, more subtle way of thinking about hiring, managing, and trusting innovators in leading-edge technology companies. -- Jerry Neumann, founder of Neu Venture CapitalChefs are responsible for some of today’s most novel innovations. Vaughn Tan goes behind the scenes to show how R&D is organized inside the world’s most famous kitchens, uncovering surprising lessons that have wide application. This is a provocative contribution to studies of culture and R&D. -- Woody Powell, Stanford UniversityIf you’re an R&D executive or practitioner, The Uncertainty Mindset is a worthy if occasionally repetitive (in the time-honored academic style) read that should spark ideas for improvement. And if, in this pandemic year, you are missing high-end cuisine, you will surely find it an appetizing read as well. * Strategy + Business *In this closely researched book, the emphasis is on culinary innovation. * Times Literary Supplement *A fascinating account of how top chefs and their teams approach innovation. * Welcome to the Jungle *Vaughn’s book is the most insightful treatment I’ve read of industrial R&D organizational practices—and now I’m hungry for more. -- Andy MatuschakInsightful. * LSE Review of Books *The empirical evidence offered by this book not only adds to the research in food studies but will stimulate current discussions on the nature of uncertainty in the market economy among economic sociologists and political economists. * Food Culture and Society *An engrossing account of the challenges faced by some of the world’s leading food organizations that highlight the remarkable mindset of those tasked with overcoming them, celebrating the future’s inevitable uncertainty as an engine for growth. * Gastronomica *Table of ContentsPrefaceAcknowledgmentsPart I. A Partial History of New Ideas in Food1. From the Margins to the Center2. The Undercurrents of the NewPart II. What Is Innovation in Food?3. Well-Known, Barely Understood4. Four Types of New Ideas in FoodPart III. Innovation Is Uncertainty5. A Nondelusional Worldview6. The Uncertainty MindsetPart IV. Building the Ever-Changing Team7. Innovation Implies Change8. Building Innovation Dream TeamsPart V. Creating the New Familiar9. The Power of Familiar Novelty10. Learning House StylePart VI. Staying in the Discomfort Zone11. The Motivation Paradox12. Desperation by DesignPart VII. Insights from the Frontiers of Food13. All Change14. A Mindset for an Uncertain WorldNotesReferencesIndex

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Book SynopsisJay Rayner is an award-winning writer, journalist and broadcaster with a fine collection of floral shirts. He has written on everything from crime and politics, through cinema and theatre to the visual arts, but is best known as restaurant critic for the Observer. For a while he was a sex columnist for Cosmopolitan; he also once got himself completely waxed in the name of journalism. He only mentions this because it hurt. Jay is a former Young Journalist of the Year, Critic of the Year and Restaurant Critic of the Year, though not all in the same year. Somehow he has also found time to write four novels and two works of non-fiction. He is a regular on British television, where he is familiar as a judge on Masterchef and the resident food expert on The One Show. He likes pig.

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Book SynopsisKimberley Wilson is a Chartered Psychologist, author and visiting lecturer working in private practice in central London. She's a Governor of the Tavistock & Portman NHS Mental Health Trust and the former Chair of the British Psychological Society's Training Committee in Counselling Psychology. Kimberley's first book How to Build a Healthy Brain (Yellow Kite, 2020) explored how to look after both physical and mental well-being. She hosts Stronger Minds, a podcast on topics such as food, lifestyle, psychology and mental health. She's appeared on various TV shows including GMB and was a Great British Bake Off finalist.Trade ReviewThis is a really important book - identifying one of the most alarming ways that our poor diet hurts us. Our brains are as severely affected as our bodies. Packed with science, hope and a clear demand for much needed change. * Chris van Tulleken *A powerful book that breaks down the dangerous beliefs that food is just fuel and delivers an important message we can all get behind - eat for your body and your brain! With a mental health crisis on our hands and over 50% of our diets coming from UPFs the evidence Kimberley presents in this book will change lives and hopefully policy. * Professor Tim Spector *Kimberley Wilson kick-starts a hugely important conversation that not many are having. A powerful read. Everybody needs to read this book. * Fearne Cotton *Marks a transformation in our thinking about diets. With luck it may one day make our brains better, a development that is long overdue... an essential and urgent read. * Sunday Times *

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Book SynopsisDive deep into the world of cocktail lore, classic recipes, and hard-won wisdom in Cocktail Dive Bar: Real Drinks, Fake History, and Questionable Advice from New Orleans'' Twelve Mile Limit.In this irreverent and engaging guide T. Cole Newton, the owner and proprietor of the beloved Louisiana bar Twelve Mile Limit, brings classic and original cocktail recipes to life with a combination of colorful invented histories and real stories, alongside advice drawn from his experience as a young bar owner in the Crescent City.Lively tongue-in-cheek mini-essays on a range of topics (including such illuminating takes as why the unflappable Maury Povich is the ideal role model for the service industry and how bar owners can work to be community allies) break up this alphabetical compendium of cocktail recipes. Make the book your own by taking recipe notes or coloring in the playful, graphic drawings by Bazil Zarensky and Laura Sanders. A detailed index of ingredien

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Book SynopsisThis volume in our Sustainability: Contributions through Science and Technology series reviews the use of alternative green technologies (pressurized liquid and super-critical fluid extractions) for grape biomass valorization. Environmental sustainability and circular economy are discussed in relation to agro-industrial waste in the winemaking industry. The waste contaminates water and soil and, in large quantities, it has been related to bad odors, a high content of organic matter in water, and greenhouse gas emissions over the entire winemaking industry. Here, the authors illustrate how green extraction of commercially valuable substances can be scaled up at an industrial level.Features :Reports on waste valorization in the winemaking industry and converting the waste into more useful products including oils, antioxidants and other valuable materialsExplores research which contributes to environmental sustainability and circular economy in the winemaking inTable of ContentsChapter 1. The Environmental Issue of the Wine Industry Waste and Its Recovery: An Overview. Chapter 2. Collection of Potentially Biologically Active Extracts from Isabella Grape Pomace Using Supercritical Carbon Dioxide. Chapter 3. Obtaining Potentially Functional Oils from Isabella Grape (Vitis labrusca L.) Pomace Using Supercritical Carbon Dioxide. Chapter 4. Recovery of Phenolic Antioxidants from Isabella Grape (Vitis labrusca L.) Pomace Using Supercritical Carbon Dioxide Added with Ethanol as Co-Solvent. Chapter 5. Obtaining Potentially Biologically Active Extracts from Isabella Grape Pomace Using Pressurized Liquids and Evaluation of Functional Properties. Chapter 6. Evaluation of Anti-quorum Sensing and Antibacterial Activity in Isabella Grape (Vitis labrusca L.) Pomace Extracts.

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Book Synopsis''Absolutely, positively an incredible read!!!! I found myself laughing out loud, yet also feeling pain for the Supremes as they faced life''s challenges... I am now a #1 fan!'' Reader review ⭐⭐⭐⭐⭐NOW A MAJOR MOTION PICTURE Pull up a chair by the window table at Big Earl''s diner and meet the Supremes: three women from Plainview, Indiana, who''ve been best friends since their high school days in the 1960s. Through life''s ups and down the Supremes are always by each other''s side... There''s Clarice, a pious wife and mother who is struggling with her husband''s infidelity; Barbara Jean, who must confront the tragic reverberations of a youthful love affair; and Odette, whose fearlessness has saved her friends many times, but who now faces a terrifying situation of her own.Over iced tea and pecan pie, through forty years of marriage, children, happiness and the blues,

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Book SynopsisThe celebrated chef behind Momofuku and star of Netflix's Ugly Delicious gets uncomfortably real in his New York Times bestselling memoir.In 2004, Momofuku Noodle Bar opened in Manhattan's East Village. Its young chef-owner, David Chang, served ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. Eat a Peach chronicles Chang's journey to becoming one of the most influential chefs of his generation. Laying bare his mistakes and feelings of otherness and inadequacy, Chang gives us a penetrating look at restaurant life...'Full of humour and honesty, it provides nourishment and a sense of solidarity' New York TimesFor fans of Anthony Bourdain's Kitchen Confidential and Nigel Slater's ToastTrade ReviewInspiring...This book is for anyone who...aspires to become an entrepreneur or a more decent person. * Adam Grant, author of ORIGINALS *A great storyteller with a great story to tell * Jimmy Kimmel *A compelling philosophy of a man who believes in a beautiful life beyond reach * Min Jin Lee, author of PACHINKO *Full of humour and honesty, it provides nourishment and a sense of solidarity * New York Times *Dave Chang’s writing is honest and vulnerable. As a child of immigrants, the DNA of his story spoke to me. Now I just have to keep up with his drive and tenacity! -- Hasan Minhaj, host, Patriot Act with Hasan Minhaj

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Book SynopsisOne-size-fits-all is dead.A mass-market, standardised approach to hospitality and foodservice, with its cookie- cutter outlet design, people development and menu strategy is not working for your guests anymore. Modern consumers are dissatisfied with uniformity and yearn for empowerment and self-expression.Customisation, personalisation, bespoke and tailored experiences are a growing part of 21st century life. The very pervasiveness of customisation makes the trend what it is today: an expectation.Your guests are in control, they have more choices than ever before, and they command the conversation. Your business just became personal.Read this book to: Understand why providing customisation and bespoke service is too important to ignore Stand out from the sea of sameness' by creating memorable, individual experiences Develop your people so they deliver the bespoke experiences your customers require Focus on your brand throughout your guests' journeys across all your consumer touch points Craft your menus to inspire and delight your ever more discerning guestsBespoke will help raise your game in the competitive world of hospitality, providing you with fresh insights needed to steer a course to customer delight, loyalty and ultimately your business success.

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Book SynopsisYou might not realise it, but there are people working to help us every day. From healthcare workers to delivery drivers, we could not live our lives the same way without them. Find out more about the wonderful key workers that make everything run smoothly.

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Book SynopsisThis book offers insights into the demands made on staff in service encounters in tourism, events and hospitality roles. Using data from research completed in these industries, it hinges upon storied incidents offered by workers about which the reader can reflect and apply theoretical knowledge. A key feature of this volume is that it focuses on staff perspectives and perceptions of service encounters and delivery rather than on customer or management perspectives. This will provide students, lecturers, management and customers with fresh and clear understandings of the demands made on staff, but also the perspectives from which the demands are seen. The chapters clarify to students how to apply academic knowledge within customer service contexts and include learning objectives, questions and summaries.Trade ReviewI really enjoyed Service Encounters in Tourism, Events and Hospitality. The big point of difference of this book is how it addresses the employee-customer interface from the employee perspective. Firth skilfully takes readers on a journey to ‘walk in the shoes’ of service employees, providing vital insights for leaders. * David Solnet, The University of Queensland, Australia *For students of tourism, hospitality and events, and those teaching them, Miriam Firth’s book offers refreshing and original insights into the all-important service encounter. Based on her original research, the text critically explores the staff dimension of customer service. In doing so, this engagingly written book cleverly combines theory and practice. * Fiona Jordan, University of the West of England, Bristol, UK *It is not often that I get really excited when I read a new textbook in the field of tourism, events and hospitality but Miriam Firth’s fabulous exploration of the service encounter from an employee perspective in this volume brought a smile to my face. * Tom Baum, University of Strathclyde, UK *This book serves as a timely collective resource deliberating on this slightly neglected arena of service encounters from the delivery personnel’s perspective [...] The book is certainly the first step to digging into more profound methodological developments for this under-investigated field. -- Saurabh Kumar Dixit, North-Eastern Hill University, India * Journal of Qualitative Research in Tourism, Vol. 2, No. 1, 2021, *Table of ContentsIntroduction Chapter 1. What are Customer Service Encounters? Chapter 2. Staff to Staff Support for Service Encounters Chapter 3. Soft Skills in Service Encounters Chapter 4. Emotional Labour Chapter 5. Aesthetic and Sexualised Labour Chapter 6. Intercultural Sensitivity Chapter 7. Co-production and Co-creation Chapter 8. Legal Frameworks Chapter 9. Using Humour in Customer Service Encounters Chapter 10. Management of Service Encounters in Tourism, Events and Hospitality Management

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Book SynopsisThe post-war years saw a massive decline in the Lea Valley’s industrial base. This was particularly marked by the collapse in furniture, electronics and electrical manufacturing that had been affected by cheap imports from countries abroad who had developed and streamlined their industries during the war years. Also affecting the collapse was a reluctance by some British manufacturers to invest and update their businesses in the light of the increasing overseas competition. However, in recent years the Lea Valley has seen a marked increase in the manufacture, development and distribution of food and drink products within the region. This upsurge has, in a way, complemented the work of earlier food and drink producers, several of whom have increased their product range and are now not only supplying and sustaining the British consumer markets, but also a number of markets overseas. This book not only uncovers the Lea Valley’s emerging food and drink industry, but also highlights the history of those regional establishments that provided sustenance for earlier generations. While it is not possible to cover every food retailer, manufacturer, wholesaler and microbrewery within the Lea Valley region, it is hoped that those establishments mentioned in this book will give the reader a “flavour” of how the valley’s food and drink industries are evolving and changing. In fact, it would seem that before this book has reached the printer, another micro-brewery has popped up or a new food wholesaler, manufacturer and distributor has emerged.

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Book SynopsisThe papers included in this book have a broad coverage of the topics related to new technologies in functional foods and nutraceuticals, fruits and vegetables and their by-products as valuable ingredients for functional foods and nutraceuticals, potential bioactive components from various food sources, trends and development of nutraceuticals and functional foods as well as functional food and nutraceuticals as ingredients in the value addition for health promotion, standardization and quality control. This compilation helps to overcome the problems faced in exploring the potential of nutraceuticals in naturopathy and device strategies to encounter such problems.Table of ContentsUnit-I: Functional Foods and Nutraceuticals An-Overview 1. Functional Food and Nutraceuticals from Fruits and Vegetables by D.S. Sogi 2. Designer Foods - An Overview by Usha Bajwa 3. Utilization of Milk Byproduct (Whey) for Preparation of Beverages: A Review by P.A. Pawase, D.M. Choudhari, V.G. Gaikwad and S.S. Jundhare 4. Role and Overview of Strawberry as a Potential Source for the Development of Functional Foods and Nutraceuticals by Aamir Hussain Dar, Muneer Ahmad, H.K. Sharma and Aabida Jabeen 5. Potential Applications of Biopigments in Food and Feed by Reeba Panesar, Shubhneet Kaur, D.C. Saxena 6. Nutraceutical Characteristics of Minor Millet: A Review by Seema, Mandeep Singh Sibian, Romee Jan and C.S. Riar 7. Effects of Processing on Bioactive Compounds During Development of Food Formulations: A Review by Mandeep Singh and Charanjit Singh Riar Unit - II: Functional Foods and Nutraceuticals Their Health Benefits 8. Aloe Vera: Bioactive Compounds Therapeutic Properties and Food Applications by Bhupendar Singh Khatkar 9. Phytochemicals and Health Potentials by Savita Sharma and Swati Kapoor 10. Role of Fibers Spices and Herbs as Nutraceuticals and Functional Food Ingredients in Regulating Human Health by A.B. Rodge 11. Dietary Supplements, Functional and Multi-Functional Foods, Health Benefits of Different Common Nutrients and Methods to Enhance Active Components in Foods by Amarjeet Kaur, Poonam A. Sachdev and Priyanka Sharma 12. Probiotics, Prebiotics, Synbiotics Functionality and Health Benefits by Shilpa Vij, R.K Malik and Jagrani Minj 13. Probiotics and Phytonutrients: Potential Candidates for the Immunobooster Nutraceutical Formulations by Bhatia Aruna 14. Effect of Storage Temperature on the Stability of Vitamin A and Iron in Re-Constituted Rice by Syed Zameer Hussain, Baljit Singh, H.R. Naik and A.H.Rather 15. Antioxidant Properties of Wheat Based Breakfast Foods Suresh Bhise and Amarjeet Kaur 16. Significance of Amaranth Grains in Health and Nutrition by Arti Chauhan, D.C. Saxena and Sukhcharn Singh 17. Effect of Frying Oils on Textural and Sensory Properties of Egg Slices by Sanju B. Dhull, Manju V. Nehra, Gurjant Singh Unit-III: Functional Foods and Nutraceuticals Their Development Techniques18. Concept and Techniques in Development of Functional Foods by R.K. Gupta and Monika Sharma 19. Role of Nanotechnology in Development of Functional Food by Jaspreet Kaur and Amarjeet Kaur 20. PCR: Advanced Tool for Functional Foods by Aasima Rafiq, Savita Sharma and Baljit Singh 21. Novel Technology for Development of Low Calorie Functional Beverages from Fruits and Vegetables Using Non-Nutritive Sweeteners by Rakesh Sharma and V.K. Joshi 22. Utilization of Germination Potential in the Development of Nutritional Snacks from Composite of Wheat, Bengal Gram and Green Gram by Sakshi, Jyotika Sharma and C.S. Riar Unit-IV: Cereals and other Food Grains as a Source of Functional Foods and Nutraceuticals 23. Pre-Gelatinized Cereal Flours: Processing, Characteristics and Functionality by Gurkirat Kaur, Savita Sharma and Baljit Singh 24. Standardisation and Preparation of Accelerated Fermentation of 'Idli' Batter Using Soy Residue Okara by Kishor Pawar, Deepika Kamble, Dnyaneshwar Holkar and Vinod 25. Bioactive Components and Functional Ingredients in the Traditional Rice Varieties of Temperate Region and their Potential Health Benefits by Farhan Mohiuddin Bhat and C.S. Riar 26. Amaranth: A Pseudocereal for Extraction of Nutraceutical Components by Narender K. Chandla, Romee Jan, Arti Chauhan and Sukhcharn Singh 27. Prebiotics in Cereal Products by Neeraj Gandhi, Suresh Bhise and Amarjeet Kaur 28. Typha angustifolia L.: A Potential Source of Nonconventional Starch by Syed Insha Rafiq, Khalid Muzaffar, Kulsum Jan and D.C. Saxena 29. Effect of Reducing and Oxidizing Agents on the Rheological, Pasting and Noodle Making Characteristics of Durum and Commercial Wheat Semolina by Ritika Oberoi, Amarjit Kaur and A. K. Bakhshi 30. Studies on Isolation of Bacillus Spp. and Thermoactinomycetes with Cellulase Activity in Relation to Lignocellulosic Post Harvest of Wheat by Vijayta Sharma and Ishpreet Kaur Walia 31. Nutraceutical and Functional Potential of Quinoa by (Chenopodium quinoa Willd) by Khan Nadiya Jan, Ishrat Majid, D.C. Saxena and Sukhcharn Singh Unit-V: Fruits and Vegetables as a Source of Functional Foods and Nutraceuticals 32. Functional Potential and Food Utilization of Seaweeds by Hanuman Bobade, Gurkirat Kaur and Savita Sharma 33. Studies on Utilization of Gums for Encapsulation of Various Ingredients Used in Food Industries by Khalid Bashir, Kulsum Jan, Basharat Yousuf and Manjeet Aggarwal 34. Studies on Characterization, Processing and Utilization of (Nymphaea alba L.) Rhizomes by Kulsum Jan, Shumaila Jan, Syed Insha Rafiq and D.C. Saxena 35. Value Added Green Mango-Mint-Tulsi-Squash Modified with Honey by P.V. Bade, K.R. Kale, A.S. Binnar, V.S. Sadewale 36. Potential Application of Starch Extracted from Sweet Flag (Acorus calamus) in India by Shumaila Jan, Kulsum Jan and D.C. Saxena 37. Preparation of Mouth Freshener (Anardana Goli) From Pomegranate (Punica granatum L) by Walunj Amol, Patil Priyanka, Deshmukh Chaitanya and Chothe Deepak 38. Nutritional and Nutraceutical Potential of Licorice (Glycyrrhiza glabra) by Ishrat Majid, Khan Nadiya Jan, Gulzar Ahmad Nayik and Vikas Nanda Unit-VI: Utilization of Dairy Food in the Development of Functional Foods and Nutraceuticals 39. Process Standardization for Low Fat and Low Calorie Kulfi by Jyoti Jha and R.S. Dabur 40. Improving Milk and Milk Products Functionality Through Controlled Release of Herbal Nutraceuticals by Rahul Debbarma, Aditya Madan, Ranjit Singh, Sandeep Singh Rana and Neha Balan 41. Functional Dairy Foods: Beyond the Basic Nutrition by Davinder Kaur, Usha Bajwa and Taranpreet Singh Unit-VII: Functional Foods and Nutraceuticals Regulations and Market Prospective 42. Functional Foods and Nutraceuticals: Regulatory Framework for Protecting Consumers, Promote Fair Trade and Encourage Product Innovation in the Food Industry by Ashok Kumar and Preetinder Kaur 43. Biosensors and Quality Aspects of Functional Foods by Swati Kapoor, Savita Sharma and P.S. Ranote 44. Milk Fortification in the Need of Sunshine Vitamin by Taranpreet Singh, Usha Bajwa and Davinder Kaur

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