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Gastric Sleeve Cookbook: 3 Manuscripts – 170+ Unique Bariatric-friendly Recipes

為了解決Lettuce burger的問題，作者Layne, Stella 這樣論述：

3 manuscripts - 170+ Unique Bariatric-Friendly Recipes for Fluid, Puree, Soft Food and Main Course Recipes for Recovery and Lifelong Eating Post Weight Loss Surgery DietIn Bariatric Cookbook - FLUID, you will find: 50 Bariatric-Friendly Broth, Beverage, Popsicle and Mousse recipes for Stage I and

II Fluid Diet. All the recipes are under 5g sugar, 5g fat and 15g carbohydrates.The recipes suitable for each recovery stages are labelled accordingly. You will have plenty of options to put in your recovery diet plan.Proper de-fat procedures are provided in the broth recipes while full Nutritional

Information and serving information are provided for the rest of the recipes.Examples include Beef Shank Broth with Vegetables, Fish Broth with Tomato and Tofu, Golden Turmeric and Ginger Chicken Broth, Combo Herb Water, Lemon Cheesecake Smoothies, Decaf Green Tea Latte Shake, Peppermint and Cream

Popsicle, Ginger Milk Curd, Skinny Eggnog Mousse and much more In Bariatric Cookbook - PUREE, you will find: 50 Unique Bariatric-Friendly Soup, Puree, Smoothie and Dessert recipes for Stage III and IV Puree and Soft Food Diets. All the recipes are under 5g sugar, 5g fat, 15g carbohydrates.Serving In

formation and full Nutritional Information are provided for all recipes.Examples include Kelp and Tofu Miso Soup, Creamy Pesto Chicken Soup, Buffalo Chicken soup, Creamy Crab Bisque, Creamy Worcestershire Chicken Puree, Indian Butter Chicken Puree, Salmon Rillettes, Maryland Crab Puree, Beef Cassero

le Puree, Coconut Chai Latte Smoothie, French Toast Smoothie, Golden Turmeric Yogurt Smoothie, Purple Yam Mousse, Creamy Red Bean Popsicle and much more In Gastric Bypass Cookbook - MAIN COURSE, you will find: 70+ Bariatric-Friendly Chicken, Beef, Fish, Pork, Fish, Salads and Vegetarian Recipes For

Life Long Eating For Post Weight Loss Surgery Diet. All the recipes are under 5g sugar, 5g fat, 15g carbohydrates.Serving Information and full Nutritional Information are provided for all recipes. Cooking Information Summary Table and Nutrition Summary Table are provided.Examples Sichuan Spicy Beef

Stew, Mongolian Beef Skewer, White Bean and Chicken Chili, Yakitori Chicken, Portobello Tuna Melt, Spicy Peanut Salmon Burger, Vinegar Mustard Glazed Ham Loaf, Low country Shrimps, Crab Imperial, Sloppy Joe Lettuce Wrap, Taco Salad, Seared Tandoori Tofu and much more Pick up this book to enjoy these

delicious and easy recipes today

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真空滾筒滾揉醃漬時間對舒肥雞胸肉品質及感官特性之影響

為了解決Lettuce burger的問題，作者卓奕汝 這樣論述：

肉類是生活中必需品之一，雖然蔬食及無肉飲食風氣盛行，但全球的總肉品消費量卻是逐年增長，尤其近年來，全球健身風氣興起，飲食也是十分重要的一環。含有高蛋白質、低脂肪的雞胸肉，口感乾澀為其最大缺點。舒肥料理方式可以改善雞胸肉口感，但低溫料理方式調味是不可或缺的一部分，因為此種料理方式無法透過高溫使肉品在烹調時產生梅納反應，若無醃漬，製成的產品動物性氣味較為強烈，會導致消費者接受度不高。本研究透過不同時長的真空滾筒滾揉醃漬（0、20、40及60分鐘）製作舒肥雞胸肉，分析其理化性、微生物和感官特性的變化影響。研究結果顯示，在63°C 1小時烹調條件下，搭配真空滾筒滾揉醃漬的咖哩優格舒肥雞胸肉於水分含量

、產出率、醃漬增重率皆比靜置醃漬的咖哩優格舒肥雞胸肉來得好，也因醃漬吸收率的提升，灰分、鈉含量、總糖含量皆有較高的數據。質地部分，硬度與滾揉時間有負相關影響，並在滾揉60分鐘達到最低數值；真空滾揉醃漬的咖哩優格舒肥雞胸肉因外觀附著的醃料較高，使得 L值數據低，a及b值數據高，經過七天的冷藏置放後，外觀及滲出液紅值測定並沒有明顯差異。硫巴比妥酸價數據顯示，真空滾揉時間較久的咖哩優格醃漬舒肥雞胸肉數據較低，除了辛香料本身的抗氧化性外，真空冷藏的保存方式同樣有助於減緩脂質氧化，而總生菌數經過舒肥烹調後約減少2個D值，冷藏7天的舒肥雞胸肉在生菌數上是不增反減狀況。感官品評方面，經過咖哩優格醃漬的舒肥雞

胸肉感官分數皆高於無醃漬的舒肥雞胸肉，而有經滾揉的舒肥雞胸肉皆比靜置的分數還高，尤其是經滾揉40分鐘的產品，在外觀、口感、味道及整體喜好度都高於其它咖哩優格醃漬舒肥雞胸肉，但所有7天冷藏儲存的舒肥雞胸肉在各方面分數皆降低。綜合所有研究結果，以63°C 、1小時舒肥溫度時間搭配是可以有效降低生菌數，而40分鐘的真空滾揉醃漬舒肥雞胸肉在各方面皆有良好數據，但基於醃漬溫度對於食品安全的考量，降低醃漬環境溫度或是將醃漬的時間介於20~40分鐘內，會是較佳的選擇。

The Complete Gut Health Cookbook: Everything You Need to Know about the Gut and How to Improve Yours

為了解決Lettuce burger的問題，作者Evans, Pete 這樣論述：

With more and more research pointing to gut health as a leading factor in overall wellbeing, the way we eat has never been more important. The Complete Gut Health Cookbook is your all-inclusive, 6-step guide for getting your gut right--complete with 100+ recipes for gut health and a 4-week meal plan

. This gut check is brought to you by award-winning Chef Pete Evans, and trusted nutritionist Helen Padarin. As the title suggests, this book is all about good gut health and how to achieve it, following the simple but powerful premise that wellness stems from a balanced digestive system. But while

you're adhering to healthy cooking standards, you're not sacrificing flavor with any of these great-tasting dishes. DELICIOUS RECIPES INCLUDE Miso soup with chicken meatballs Summer kraut with pineapple and mint Shrimp cocktail with kimchi Lamb burger and lettuce wraps Roasted pumpkin, cashew cheese

, and pomegranate salad Cinnamon ice cream Lavender panna cotta*Many recipes include AIP (Auto Immune Paleo) alternatives Featuring basic information on the digestion process, a nutritional guide to healing your gut, the star ingredients for gut health, a 4-week meal plan, and more than 100 deliciou

s new recipes, this definitive guide is a must for every health-conscious cook. PETE EVANS is an award-winning Australian chef, restaurateur, author, television presenter, health coach, adventure seeker, and father. He’s one of Australia’s leading authorities on healthy cooking and lifestyle and i

s dedicated to improving people’s lives through education about nutritional food and wellness. Pete is co-host of Channel 7’s hugely successful show My Kitchen Rules and the host of his own series and online program The Paleo Way. HELEN PADARIN is a naturopath, nutritionist, and herbalist practicing

from one of Australia’s leading integrative medical centers in Sydney. She collaborates with Pete Evans on The Paleo Way and, together with Pete, is an ambassador for the Mindd Foundation. She provides post-graduate education for GPs, naturopaths, nutritionists, and other healthcare professionals,

and contributes regularly to popular magazines and peer-reviewed clinical textbooks on food, healing, and nutrition.

栽培介質、有益微生物及生長調節劑 對洋桔梗穴盤苗生長之影響

為了解決Lettuce burger的問題，作者李佾承 這樣論述：

本文探討如何提升洋桔梗種苗整齊度與生長速度，減少育苗過程中不必要的人工補苗支出，試驗主要以改善栽培介質物化特性為主要目標，並添加有益微生物及生長調節劑處理盼促進種苗生長，所獲得結果可供育苗業者參考所用。介質試驗顯示洋桔梗以芬蘭Kekkilä Professional Substrate與德國Klasmann Base Substrate作為育苗介質時，種苗根系生長情形最佳，育苗53天後可使整齊度低的品種如‘Arena III Pink Flash’之整齊度有所提升，於相同育苗時間內可多生長一對節位，並具加快幼苗生長速度之效果，可縮短約7天苗期；另在整齊度高之品種‘Bolero White’，

亦可大幅提升幼苗生長勢。調查兩種介質理化特性之結果顯示，充氣孔隙度(air-filled porosity, AFP)於20%、容器容水量(container capacity, CC)55%、pH介於5.5-7.0及電導度(electrical conductivity, EC)小於0.2 mScm-1為穴盤育苗較佳之介質特性。生物性試驗方面，以木黴菌進行介質混拌及苗期澆灌兩種方式施用，均無法有效提升‘Voyage I Pure White 807’根系的生長，應用於洋桔梗育苗效果有限，推測係因洋桔梗需涼溫育苗，相較於木黴菌喜高溫潮濕，於25-30°C高溫菌絲寄主能力較佳，應是主要限制因素

；殼聚糖處理具促進種苗生長效果較佳，‘Rosita 3 Type Blue Picotee 619 ’以1000及2000 mg•L-1於苗期澆灌處理，葉片SPAD值及根系的生長都具較佳表現，育苗63天後可生長至第三對節位並開始抽莖。生長調節劑試驗顯示，以500 mg•L-1 激勃素(gibberellin, GA3)可提高 ‘Arena III Pink Flash’之發芽率，但會造成下胚軸嚴重徒長，導致倒伏；水楊酸(salicylic acid, SA)及6-苄氨基嘌呤(6-benzylaminopurine, 6-BA)處理顯示，以20 mg•L-1 SA在播種前穴盤底部浸濕，育苗84天

後可生長至第4節位，並具有較重總乾重，而100 mg•L-1 6-BA可提升種子發芽率外亦可使苗株具較長根長，但以生長調節劑處理洋桔梗種苗生育速度並無獲得明顯改善。