Twenty-year-old blogger Briana Thomas has set out to provide healthy versions of her favorite foods, many inspired by dishes common to her Mennonite heritage. While Briana is known for her ice cream recipes and love of desserts, this book offers a wide variety of recipes from main dishes, salads, and sides to breads, shakes, and breakfast options. All of the recipes are free of refined sugar and white flour and suited for a low-glycemic diet, most are naturally gluten free, and many are friendly to other common food allergies as well. With its emphasis on quick and easy, this book is sure to become a staple in your kitchen.'I have esteemed the words of his mouth more than my necessary food.'Job 23:12b

As population estimates for 2050 reach over 9 billion, issues of food security and nutrition have been dominating academic and policy debates. A total of 805 million people are undernourished worldwide and malnutrition affects nearly every country on the planet. Despite impressive productivity increases, there is growing evidence that conventional agricultural strategies fall short of eliminating global hunger, as well as having long-term ecological consequences. Forests can play an important role in complementing agricultural production to address the Sustainable Development Goals on zero hunger. Forests and trees can be managed to provide better and more nutritionally-balanced diets, greater control over food inputs—particularly during lean seasons and periods of vulnerability (especially for marginalised groups)—and deliver ecosystem services for crop production. However forests are undergoing a rapid process of degradation, a complex process that governments are struggling to reverse. This volume provides important evidence and insights about the potential of forests to reducing global hunger and malnutrition, exploring the different roles of landscapes, and the governance approaches that are required for the equitable delivery of these benefits. Forests and Food is essential reading for researchers, students, NGOs and government departments responsible for agriculture, forestry, food security and poverty alleviation around the globe.

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods. Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods. - Discusses texture as an important aspect of consumer food acceptance and preference - Presents findings and tactics that address the special needs of infants, the elderly, and dysphagia patients - Topics covered include ingredients and processing techniques used in texture modification of foods, along with an overview of food texture issues, amongst others

Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils. This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils. With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched. - Explains how essential oils can be used to improve safety, flavor, and function - Embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils - Provides exceptional range of information, from general use insights to specific use and application information, along with geographically specific information - Examines traditional and evidence-based uses - Includes methods and examples of investigation and application

Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing. The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods. Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field. Covers a topic that is of great importance to both the food industry and the governmental agencies tasked with verifying the safety and authenticity of food products Presents a wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes Highlights specific examples of the use of the emerging techniques and testing strategies for various foods