Log in

Relevant bibliographies by topics / Lite foods / Books

Books on the topic 'Lite foods'

To see the other types of publications on this topic, follow the link: Lite foods.

Author: Grafiati

Published: 4 June 2021

Last updated: 20 February 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 books for your research on the topic 'Lite foods.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse books on a wide variety of disciplines and organise your bibliography correctly.

1

Fenner, Louise. That lite stuff. Rockville, Md: Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, Office of Public Affairs, 1985.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

2

Wilbur, Todd. Top Secret Recipes Lite! New York: Penguin USA, Inc., 2009.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

3

Webb, Densie. The complete "lite" foods calorie, fat, cholesterol, and sodium counter. New York: Bantam, 1990.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

4

Webb, Densie. The complete "lite" foods calorie, fat, cholesterol, and sodium counter. New York: Bantam, 1990.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

5

Taylor-Hough, Deborah. Frozen assets lite and easy: Cook for a day, eat for a month. Naperville, Ill: Sourcebook, 2009.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

6

Kinderlehrer, Jane. Cooking kosher, the new way: Fast, lite & natural. Middle Village, N.Y: Jonathan David Publishers, 1995.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

7

Wilbur, Todd. Top secret recipes: Lite! : creating reduced-fat kitchen clones of America's favorite brand-name foods. New York, N.Y: Plume, 1998.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

8

Taylor-Hough, Deborah. Frozen assets lite & easy: How to cook for a day and eat for a month. Vancouver, Wash: Champion Press, 2001.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

9

Waugh, F. W. Iroquois Foods and Food Preparation. Honolulu, Hawaii: University Press of the Pacific, 2003.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

10

Taormina, Peter J., and Margaret D. Hardin, eds. Food Safety and Quality-Based Shelf Life of Perishable Foods. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-54375-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

Nison, Paul. THE RAW LIFE: BECOMING NATURAL IN AN UNNATURAL WORLD. New York, NY: 343 Pub. Co., 2000.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

12

Daley, Rosie. The healthy kitchen: Recipes for a b etter body, life, and spirit. New York: Alfred A. Knopf, 2002.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

13

Pratt, Steven. Superfoods Rx: Fourteen foods that will change your life. New York: Harper Paperback, 2005.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

14

Nadeau, Aurèle. Rôle de l'alimentation naturelle chez la jeune mère: Préface de la deuxième édition de "Pour lire en attendant bébé" par le Docteur J. Donnadieu. [Beauceville, Québec?: s.n.], 1997.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

15

Grotto, David W. 101 optimal life foods. New York: Bantam Books, 2010.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

16

Grotto, David W. 101 optimal life foods. New York: Bantam Books, 2010.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

17

Grotto, David W. 101 optimal life foods. New York: Bantam Books, 2010.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

18

Kesselheim, Alan S. The lightweight gourmet: Drying and cooking food for the outdoor life. Camden, Me: Ragged Mountain Press, 1994.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

19

Russo, Ruthann. The raw food diet myth: What you need to know about the raw and living food lifestyle to improve your health, fitness, and life. Bethlehem, PA: DJ Iber Pub., 2008.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

20

Paxson, Heather. The life of cheese: Crafting food and value in America. Berkeley: University of California Press, 2013.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

21

D, Man C. M., and Jones A. A, eds. Shelf life evaluation of foods. Gaithersburg, Md: Aspen Publishers, 1999.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

22

D, Man C. M., and Jones A. A, eds. Shelf-life evaluation of foods. 2nd ed. Gaithersburg, MD: Aspen Publishers, 2000.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

23

Man, C. M. D., and A. A. Jones, eds. Shelf Life Evaluation of Foods. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2095-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Man, C. M. D. Shelf Life Evaluation of Foods. Boston, MA: Springer US, 1994.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

25

Symposium of the Group of European Nutritionists on Nutritional Adaptation to New Life Styles (1989 Helsinki, Finland). Nutritional adaptation to new life styles. Edited by Somogyi J. C and Koskinen Esko H. Basel: Karger, 1990.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

26

Wood, Kate. Raw living: Detox your life and eat the high-energy way. Laguna Beach, CA: Basic Health, 2008.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

27

Boutenko, Victoria. Green for life. [Ashland, OR]: Raw Family Pub., 2005.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

28

Perry, Lucy, and Alexander Schwarz, eds. Behaving like Fools. Turnhout: Brepols Publishers, 2010. http://dx.doi.org/10.1484/m.imr-eb.6.09070802050003050301050701.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Klanten, Robert, Sven Ehmann, and Marie Le Fort. A delicious life: New food entrepreneurs. Berlin: Gestalten, 2013.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

30

Sessler, Jerrod. Food chains: Break free & enjoy life. Seattle, Washington: ToDoBlue Press, 2013.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

31

Aziz, Erica Palmcrantz. Fabulous raw food: A healthier, simpler life in three weeks. New York, NY: Skyhorse Pub., 2012.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

32

Stafford, Julie. More taste of life. London: Sphere, 1987.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

33

Vickers, Rebecca. The life of J.L. Kraft. Oxford: Heinemann Library, 2006.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

34

Complete 'Lite' Foods Calorie, Fat, Cholesterol, and Sodium Counter. Bantam Books, 1990.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

35

Webb, Denise. Complete Lite Foods: Calorie, Fat, Cholesterol and Sodium Counter. Bantam, 1990.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

36

Frozen Assets Lite and Easy. Naperville: Sourcebooks, Inc., 2009.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

37

Franco, Silvana. 100 Great Lite Bites: High Energy*Fast Food*Naturally Healthy. Cassell Illustrated, 2006.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

38

Taylor-Hough, Deborah. Frozen Assets Lite and Easy: Cook for a Day, Eat for a Month. Sourcebooks, Incorporated, 2009.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

39

Evans, Shauna. Skinny-licious: Lite and scrumptious recipes for a slimmer you. 2014.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

40

Taylor-Hough, Deborah. Frozen Assets Lite and Easy: How to Cook for a Day and Eat for a Month. Sourcebooks, Inc., 2003.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

41

Taylor-Hough, Deborah. Frozen Assets Lite and Easy : How to Cook for a Day and Eat for a Month. Champion Press Ltd, 2001.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

42

Mai, Tiffany. Sexy Foods: Exotic Recipes for Food, Love and Life. Independently Published, 2019.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

43

Weinreb, Alice. Blood and Soil. Oxford University Press, 2017. http://dx.doi.org/10.1093/acprof:oso/9780190605094.003.0003.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

This chapter analyzes the food economy of the Third Reich, arguing that the Nazi state relied on individual food acts (eating, cooking, and shopping) to create and maintain racial categories. It looks at the ways in which the country’s rationing program gave new categories of race, and especially the category of the Jew, bodily significance by shaping what people could and should eat. This also meant that racial belonging determined life by determining food supply. Not only Jews and other undesirable races but also Aryans were defined through the food system. This was done by Nazi agricultural discourse that linked racial health with controlling Eastern European farming land, as well by as the valorization of specific foods like the casserole (Eintopf) and whole-grain bread.

44

Taormina, Peter, and Margaret Hardin. Food Safety and Quality-Based Shelf Life of Perishable Foods. Springer International Publishing AG, 2021.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

45

Hardin, Margaret D., and Peter J. Taormina. Food Safety and Quality-Based Shelf Life of Perishable Foods. Springer International Publishing AG, 2022.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

46

McCartney, Viktoria. Medical Food Book with Recipes: Life-Changing Foods for Your Healthy Life! Hidden Healing Powers of Super Foods. Independently Published, 2019.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

47

Steinberg, Ellen F., and Jack H. Prost. Trends in the Heartland. University of Illinois Press, 2017. http://dx.doi.org/10.5406/illinois/9780252036200.003.0009.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

Authentic and healthy, traditional plus tasty, these are phrases that are used over and over to describe today's Jewish foods. This chapter presents examples of dishes, both Ashkenazic-based and Sephardic-inspired, meeting those criteria. These recipes of Jewish foods shared by Etheldoris Grais and Joseph Israel use Midwestern ingredients; they are also versatile, and grounded in Jewish food traditions, insofar as “Jewish foods” are often simply foods Jews eat wherever they live. These include Etheldoris' “Clear Wild Rice Soup,” Cold “Raspberry Cream Soup,” “Chinese Style Steamed Fish” and Joseph' “Zucchini Soup.”

48

Nison, Paul. The Raw Life : Becoming Natural In An Unnatural World. 2nd ed. Three Forty Three Pub Co, 2000.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

49

Myer, Phillip, and Liesel Schneider, eds. Tiny Microbes, Big Yields: The Future of Food and Agriculture. Frontiers Media SA, 2022. http://dx.doi.org/10.3389/978-2-88974-951-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Abstract:

Our world is made up of countless tiny living beings. There are so many of them, that they make up the largest number of living beings on the planet. These microscopic organisms, called microorganisms or microbes, cannot be seen with the naked eye. We encounter them daily and we interact with them through the air we breathe, the food we eat, and the natural processes within our own organ systems. Microbes have evolved with life on Earth to be important for its survival. They act as food for plants and animals, help humans and animals digest food, break down dead material, and even serve as guardians against bad microbes. Whether we realize it or not, humans rely on microbes to help make the food we eat every day, and understanding how they work helps us to improve our foods and agriculture. It is amazing to examine how well microorganisms are incorporated into the food we eat, the plants we grow, and the animals we raise. Microbes help ferment foods to make products like cheeses and breads. They work in the soil to provide nitrogen to plants which helps them grow better. Special microbes live in the stomachs of cattle and sheep that allow them to digest grasses that humans cannot eat. Additionally, the energy produced from the microbial digestion of these grasses helps produce meat and milk. However, as with everything, we must take the good with the bad. Although many microbes are helpful, some are harmful and can cause illness. These “bad bugs” must be monitored to ensure they do not enter our food supply. The challenge is to interpret the ways the microbes are positively and negatively impacting food and agriculture and to untangle their complex network to promote improved and more efficient approaches to feed the world. This collection of articles focuses on understanding more about microbial communities, biodiversity, and their relationships with food and agriculture. This includes, but is not limited to, food and animal production, animal health, food safety, crop safety and production, and agricultural sustainability through microbial-based approaches. What we can learn about these tiny living beings can help provide safe, nutritious, and sustainable food to a growing human global population.

50

Byers, Branden. Everyday Fermentation Handbook: A Real-Life Guide to Fermenting Food--Without Losing Your Mind or Your Microbes. Adams Media Corporation, 2014.

Find full text

APA, Harvard, Vancouver, ISO, and other styles