Healthier and tastier
The selection of ingredients and preparation of food that involves modification of the recipe is essential towards a healthier option. Recipes can be modified to include more fibre, less fat, especially the saturated fat, less added sugars, low salt and lower energy content. Recipe modification also...
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Universiti Putra Malaysia Press
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/85768/1/healthier-and-testier-scaled.jpg http://psasir.upm.edu.my/id/eprint/85768/7/Healthier%20and%20tastier.pdf |
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oai:psasir.upm.edu.my:85768 http://psasir.upm.edu.my/id/eprint/85768/ Healthier and tastier Azlan, Azrina Chan, Shuk Huei The selection of ingredients and preparation of food that involves modification of the recipe is essential towards a healthier option. Recipes can be modified to include more fibre, less fat, especially the saturated fat, less added sugars, low salt and lower energy content. Recipe modification also enhancing the nutritional value of cooked food by increasing proteins, providing essential amino acids and essential fatty acids for growing up children, elderly and unhealthy individual. The modifications proposed in this book are intended to benefit many individuals and students for better overall health through healthier and tastier food. In this book, the original recipe is kept with a clear suggestion of modification followed by improvement of important nutritional value. Universiti Putra Malaysia Press 2020 Book PeerReviewed image en http://psasir.upm.edu.my/id/eprint/85768/1/healthier-and-testier-scaled.jpg text en http://psasir.upm.edu.my/id/eprint/85768/7/Healthier%20and%20tastier.pdf Azlan, Azrina and Chan, Shuk Huei (2020) Healthier and tastier. Universiti Putra Malaysia Press, Serdang, Selangor. ISBN 9789673449989 https://www.upmpress.com.my/product/healthier-and-tastier/ |
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English English |
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The selection of ingredients and preparation of food that involves modification of the recipe is essential towards a healthier option. Recipes can be modified to include more fibre, less fat, especially the saturated fat, less added sugars, low salt and lower energy content. Recipe modification also enhancing the nutritional value of cooked food by increasing proteins, providing essential amino acids and essential fatty acids for growing up children, elderly and unhealthy individual. The modifications proposed in this book are intended to benefit many individuals and students for better overall health through healthier and tastier food. In this book, the original recipe is kept with a clear suggestion of modification followed by improvement of important nutritional value. |
| format |
Book |
| author |
Azlan, Azrina Chan, Shuk Huei |
| spellingShingle |
Azlan, Azrina Chan, Shuk Huei Healthier and tastier |
| author_facet |
Azlan, Azrina Chan, Shuk Huei |
| author_sort |
Azlan, Azrina |
| title |
Healthier and tastier |
| title_short |
Healthier and tastier |
| title_full |
Healthier and tastier |
| title_fullStr |
Healthier and tastier |
| title_full_unstemmed |
Healthier and tastier |
| title_sort |
healthier and tastier |
| publisher |
Universiti Putra Malaysia Press |
| publishDate |
2020 |
| url |
http://psasir.upm.edu.my/id/eprint/85768/1/healthier-and-testier-scaled.jpg http://psasir.upm.edu.my/id/eprint/85768/7/Healthier%20and%20tastier.pdf |
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1782760208124084224 |
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12.933938 |