Download or read book Soya Milk Benefits written by Jimmy Jay and published by Independently Published. This book was released on 2023-08-16 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soya milk alternative Filled with insightful and comprehensive ideas, this is the ultimate resource to help you understand and appreciate the many benefits dairy-free options can offer! Soy milk gives you food choices. Milk, a dairy-free alternative, has gained immense popularity in recent years due to its remarkable health benefits. Whether you're lactose intolerant, vegan or just looking for a nutritious alternative, Benefits of Soy Milk dives into the scientific benefits of plant-based milk. From its rich protein content to its ability to support bone health and heart function, the book explores how soy milk can contribute to a healthy, balanced diet. Written in an engaging and easy-to-understand manner, analyzes the nutritional, vitamin and mineral content of soy milk. Plus, the book offers practical tips for incorporating soy milk into your daily routine, whether it's your morning coffee, smoothies, or recipes and baking.
Download or read book The Vegiterranean Diet written by Julieanna Hever and published by Da Capo Lifelong Books. This book was released on 2014-12-23 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Mediterranean diet has been the gold standard dietary pattern for decades, and with good reason: it has been linked with lowered risks of cardiovascular disease, cancer, diabetes, and Alzheimer's. Now, Julieanna Hever takes the Med to a whole new level! By focusing on whole-plant foods that promote long-term wellness and ideal weight management, you can reap the benefits of the most researched and beloved diet—made even healthier. The Vegiterranean Diet offers: comprehensive nutrition info shopping lists with everyday ingredients more than 40 delicious, budget-friendly recipes flexible meal plans (great for families, too!) strategies for overall health
Download or read book History of Soymilk and Other Non Dairy Milks 1226 2013 written by William Shurtleff, Akiko Aoyagi and published by Soyinfo Center. This book was released on 2013-08-29 with total page 2972 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Soft Chemistry and Food Fermentation written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2017-07-18 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health. Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods
Download or read book Processing and Impact on Antioxidants in Beverages written by Victor R Preedy and published by Elsevier. This book was released on 2014-04-05 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases. This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays. Provides insights into processing options for enhanced antioxidant bioavailability Presents correlation potentials for increased total antioxidant capacity Includes methods for the in situ or in-line monitoring of antioxidants to reduce industrial loss of antioxidants in beverages Proposes processing of concentrated fractions of antioxidants that can be added to foods
Download or read book Fermented Foods in Health and Disease Prevention written by Juana Frías and published by Academic Press. This book was released on 2016-09-12 with total page 790 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity
Download or read book Encyclopedia of Dairy Sciences written by John W. Fuquay and published by . This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into its various consumer products, including beverages, fermented products, contentraed and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry
Download or read book Soy Applications in Food written by Mian N. Riaz and published by CRC Press. This book was released on 2005-11-29 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soy is prized by the food industry for both its versatility and the major role it plays in food functionality. However, only a limited amount of information is available explaining soy's full potential in food applicability. Soy Applications in Food provides insight into the different types of soy ingredients available for consumption and details t
Download or read book Culinary Nutrition written by Jacqueline B. Marcus and published by Academic Press. This book was released on 2013-04-15 with total page 660 pages. Available in PDF, EPUB and Kindle. Book excerpt: Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience
Download or read book The Whole Soy Story written by Kaayla T. Daniel and published by . This book was released on 2005 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a gauntlet thrown at the feet of the soy industry, whose reputation often seems based as much on self-promotion as science.
Download or read book Beverage Impacts on Health and Nutrition written by Ted Wilson and published by Humana Press. This book was released on 2016-02-24 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive and authoritative second edition offers food scientists, nutritionists, public health specialists, and those involved in the research and development of new beverages an exhaustive survey of how common beverages impact our health and nutrition, as well as a basis for research designed to produce healthier beverages. Every year brings an improvement in our understanding of how the many types and aspects of what we drink (beverages) impact our health and a desire to understand the current state of affairs for beverage technology. There is still no new single book that provides objective reviews on the wide range of global health issues associated with alcoholic ad non-alcoholic beverages. Beverage Impacts on Nutrition and Health, Second Edition is the single best source of reviews that describe beverage history; coffee, tea, alcohol, wine, cranberry and citrus juice, tea, coffee, dairy milk, soy milks and breast milk. Furthermore the book contains up-to-date reviews that describe beverage effects on satiety and energy balance, recommendations for persons with diabetes and metabolic syndrome, nutritional supplementation for the elderly, performance enhancement by athletes, energy drinks, and bottled water qualities. The final chapters summarize soft drink marketing issues, health effects of sugar and high fructose corn syrup, beverage ingredient functions, beverage labeling regulation and the importance of trends in beverage development. These updated chapters are objectively written to emphasize peer-reviewed references and minimize the anecdotal references often seen in the current literature describing beverages and their impact on our health and nutrition. All chapters are authored by recognized authorities from industry, the health-care system, and universities. This book contains 24 concise and user-friendly chapters intended to enable readers to grasp the message quickly and easily.
Download or read book Eat to Beat Disease written by William W Li and published by Balance. This book was released on 2019-03-19 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eat your way to better health with this New York Times bestseller on food's ability to help the body heal itself from cancer, dementia, and dozens of other avoidable diseases. Forget everything you think you know about your body and food, and discover the new science of how the body heals itself. Learn how to identify the strategies and dosages for using food to transform your resilience and health in Eat to Beat Disease. We have radically underestimated our body's power to transform and restore our health. Pioneering physician scientist, Dr. William Li, empowers readers by showing them the evidence behind over 200 health-boosting foods that can starve cancer, reduce your risk of dementia, and beat dozens of avoidable diseases. Eat to Beat Disease isn't about what foods to avoid, but rather is a life-changing guide to the hundreds of healing foods to add to your meals that support the body's defense systems, including: Plums Cinnamon Jasmine tea Red wine and beer Black Beans San Marzano tomatoes Olive oil Pacific oysters Cheeses like Jarlsberg, Camembert and cheddar Sourdough bread The book's plan shows you how to integrate the foods you already love into any diet or health plan to activate your body's health defense systems-Angiogenesis, Regeneration, Microbiome, DNA Protection, and Immunity-to fight cancer, diabetes, cardiovascular, neurodegenerative autoimmune diseases, and other debilitating conditions. Both informative and practical, Eat to Beat Disease explains the science of healing and prevention, the strategies for using food to actively transform health, and points the science of wellbeing and disease prevention in an exhilarating new direction.
Download or read book Human Milk Biochemistry and Infant Formula Manufacturing Technology written by Mingruo Guo and published by Woodhead Publishing. This book was released on 2020-09-11 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt: Human Milk Biochemistry and Infant Formula Manufacturing Technology, Second Edition covers the history of bottle feeding, its advantages and disadvantages when compared with breast-feeding, human milk biochemistry, trends and new developments in infant formula formulation and manufacturing, and best practices in infant formula processing technology and quality control. The book also covers human milk proteomics as a new, separate chapter and provides additional information on infant formula clinical trial guidelines. In addition, the book includes information about the formulation and processing of premature and low birth weight infant formula. This book is sure to be a welcome resource for professionals in the food and infant formula industry, academics and graduate students in fields like nutrition, food sciences, or nursing, nutritionists and health professionals, government officials working in relevant departments, and finally, anyone interested in human milk and infant formula. Reviews both human milk biochemistry and infant formula processing technology for broad coverage Features a comprehensive review on the human milk protein profile using proteomics technology Contains information on infant formula processing technology Provides guidelines on infant formula clinical trials and related topics
Download or read book Bioactive Components in Milk and Dairy Products written by Young W. Park and published by John Wiley & Sons. This book was released on 2009-06-30 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists
Download or read book What to Eat When written by Michael Crupain and published by What to Eat When. This book was released on 2019 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This guide reveals how to use food to enhance our personal and professional lives--and increase longevity to boot"--
Download or read book Biopolymers for Food Design written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-04-03 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry. Presents common biopolymers and their applications in food bioengineering, from food design, to control and safety Identifies how the use of certain biopolymers can result in faster production time and reduced costs Includes cutting-edge technologies used in research for food design and other food-related applications Discusses the use of biopolymers in food packaging, shelf-life extension, and the creation of novel food products
Download or read book written by 梁慧敏, 劉建承, 陳冠廷 and published by 人類智庫. This book was released on 2014 with total page 145 pages. Available in PDF, EPUB and Kindle. Book excerpt: 豆漿，不單香濃美味，而且對健康有很大的幫助，含有豐富的高優質植物性蛋白質、大豆異黃酮、大豆配醣體、卵磷脂，且不含膽固醇，能防止高血壓、冠心病、腦中風、糖尿病，甚至能預防癌症、增強免疫力，延緩身體的老化。 本書帶你親手DIY，除了傳統的製漿法，豆漿、米漿也可運用最夯的豆漿機來製作，不僅方便好用，做出來的豆漿口感細緻，還可以用來做果醬、果汁，一台機器用途廣泛、妙用多多！ 每天只要花20分鐘左右就可以喝到美味的豆漿，還能隨心所欲添加燕麥、薏仁、五穀雜糧或蓮子、紅棗、枸杞等養生食材，拿捏好份量，輕鬆「喝」出健康。 本書特色 豆漿素有東方牛奶的美稱，原料黃豆具有豐富的大豆蛋白和卵磷脂、鈣、鐵、鋅等10餘種天然礦物質，及維生素A、B群等營養。該如何完整攝取這些營養成分？自己做豆漿有何益處？最健康的聰明概念一次通通告訴你！ 本書運用時下最夯的自動豆漿機，自己在家即可輕鬆做出各種不同口味的豆漿和米漿，詳盡的製作步驟，圖解豆漿機的操作和使用方法。 介紹運用豆漿加工製成的豆花、布丁和各式家常料理，如鮮美的豆漿火鍋、豆漿拉麵、豆漿南瓜濃湯等，近70種健康養生的豆漿美食，每一道都有標示保健功效和最佳食材組合，讓你越吃越健康。 目錄 自己做豆漿，香濃又可口 Make Your Own Strong and Tasty Soymilk 豆漿家族介紹 The Introduction of Soymilk Family 手工豆漿製作步驟大公開 Steps for Making Homemade Soymilk 豆漿裡的好東西─豆渣妙用 A Good Leftover～the Magical Effect of Okara 原味豆漿製作 Making Plain Soymilk 豆漿料理常見疑惑Q＆A The Q&A of Soymilk Dishes 全家人的養生豆漿 Healthy Soymilk for the Family 燕麥牛奶豆漿 ＊加強骨本、預防便祕 Oat Milk with Soymilk ＊increase bone density and prevent constipation 花生黑豆豆漿 ＊紓壓解疲、保護心血管 Peanut Black Bean Soymilk ＊relieve stress, get rid of fatigue, protect the cardiovascular system 薑汁豆漿 ＊發汗散寒、改善手腳冰冷 Ginger Soymilk ＊help to sweat, shake off the cold, improve cold hands and feet symptoms 腰果核桃豆漿 ＊益智健腦，提升體力 Cashew and Walnut Soymilk ＊activate the brain, boost the brain power, renew physical vigour 綠豆燕麥豆漿 ＊清熱降火、補血保肝 Mung Bean and Oat Soymilk ＊clear the inner heat, replenish the blood, nourish the liver 五行養生豆漿 ＊潤燥滑腸、養顏益膚 Five-element Healthy Soymilk ＊moisturize the body, nourish intestinal tract, maintain young, nourish the skin 紅豆芋頭豆漿 ＊健脾消腫、預防便祕 Red Bean Taro Drink ＊strengthen the spleen, induce diuresis to alleviate edema, prevent constipation 花豆燕麥豆漿 ＊強化心臟機能、改善便祕 Kidney Bean and Oat Soymilk ＊strengthen the heart function, improve constipation 黑豆芝麻糯米豆漿 ＊烏黑秀髮、補腎護腰 Black Bean, Black Sesame, and Glutinous Rice Soymilk ＊make the hair glossy and black, nourish the kidney 枸杞豆漿 ＊滋養肝腎、明目補血 Chinese Wolfberry Soymilk ＊nourish the liver and kidney, improve eyesight, replenish the blood 紅豆薏仁豆漿 ＊美白養顏、預防心血管疾病 Red Bean and Chinese Pearl Barley Soymilk ＊whiten the skin, maintain young, prevent the cardiovascular disease 小麥胚芽豆漿 ＊排毒抗老、促進細胞活力 Wheat Germ Soymilk ＊detoxify, fight aging, activate cells 五穀雜糧豆漿 ＊滋養五臟、促進新陳代謝 Grain Soymilk ＊nourish the organs, accelerate metabolism 綠豆蕎麥豆漿 ＊清熱退火、預防腦中風 Mung Bean and Buckwheat Soymilk ＊clear the inner heat, prevent a stroke 三色豆漿 ＊清熱利尿、健脾補血 Triplet Soymilk ＊clear the inner heat, induce diuresis, strengthen the spleen, replenish the blood 黑豆蓮子豆漿 ＊補血益氣、養心安神 Black Bean and Lotus Seed Soymilk ＊replenish the blood, supply the energy, nourish the heart, calm the nerves 栗子豆漿 ＊補中益氣、抗氧化 Chestnut Soymilk ＊strengthen the digestive system, supply the energy, provide anti-oxygenation 山藥薏仁豆漿 ＊清熱潤燥、保護腸胃 Yam and Chinese Pearl Barley Soymilk ＊clear the inner heat, moisturize the body, protect the gastrointestinal system 雪蓮子牛奶豆漿 ＊潤腸助消化、改善更年期症狀 Garbanzo Bean Milk ＊lubricate the intestines, enhance the digestive system, improve the symptoms during the climacteric period 鹹豆漿 ＊滋陰潤燥，增強體力 Salty Soymilk ＊replenish the blood,moisturize the body, enhance physical vigour 黑芝麻杏仁豆漿 ＊潤腸通便、防動脈硬化 Black Sesame and Almond Soymilk ＊lubricate the intestines, helps defecate smoothly, prevent atherosclerosis 南瓜豆漿 ＊增進視力、預防感冒 Pumpkin Soymilk ＊improve eyesight, prevent the cold 抹茶豆漿布蕾 ＊降糖減壓、預防癌症 Green Tea Soymilk Brulée ＊reduce blood glucose, relieve stress, prevent certain cancers 花生南瓜籽豆漿 ＊通乳補血、消炎止瀉 Peanut and Pumpkin Seed Soymilk ＊increase lactation, replenish the blood, diminish inflammation, stop diarrhea 蓮子銀耳豆漿 ＊淨化血管、潤腸排毒 Lotus Seed and Snow Fungus Soymilk ＊purify the blood vessels, lubricate and purify the intestines 綠豆大米豆漿 ＊調和五臟、降火解毒 Mung Bean and Rice Soymilk ＊coordinate the organs, clear the inner heat, detoxify 紅豆麥片豆漿 ＊潤腸通便、補血養顏 Red Bean and Wheat Flake Soymilk ＊lubricate the intestines, help to defecate smoothly, replenish the blood, maintain young 花生紅棗豆漿 ＊益氣補血、增強免疫力 Peanut and Jujube Soymilk ＊supply the energy, replenish the blood, enhance the immune system 亞麻籽芝麻豆漿 ＊益智健腦、防止老化 Linseed and Sesame Soymilk ＊activate the brain, boost the brain power, fight aging 豆漿拿鐵 ＊提神醒腦、幫助消化 Soymilk Latte ＊refresh the mind, enhance the digestive system 花生百合豆漿 ＊通乳補血、養心安神 Peanut and Bulbus Lilii Soymilk ＊increase lactation, replenish the blood, maintain the mind, calm the nerves 草莓蜂蜜豆漿 ＊養顏美容、促進腸道排毒 Strawberry and Honey Soymilk ＊maintain beauty and keep young, strengthen the detoxification of the intestinal tract 豆花、米漿製作技巧Q＆A Tips for Making Tofu Pudding and Ricemilk 養生豆花、米漿 Healthy Tofu Pudding and Ricemilk 原味豆花 ＊增加骨質密度、保護心血管 Plain Tofu Pudding ＊increase bone density, protect cardiovascular system 薑汁花生豆花 ＊祛寒暖身、抗老防衰 Tofu Pudding with Ginger Juice and Peanut ＊dispel coldness, warm the body, fight aging 綠豆薏仁豆花 ＊促進代謝、滋潤養顏 Tofu Pudding with Mung Bean and Chinese Pearl Barley ＊accelerate metabolism, nourish the skin, maintain beauty 八寶豆花 ＊養血安神、補充能量 Tofu Pudding with Eight Treasures ＊nourish the blood, calm the nerves, supply the energy 芋頭粉圓豆花 ＊開胃生津、提升免疫力 Tofu Pudding with Taro and Pearl ＊work up an appetite, promote the secretion of saliva, enhance the immune system 紅豆沙蓮子豆花 ＊保護心血管、抗腫消炎 Tofu Pudding with Red Bean Paste and Lotus Seed ＊protect cardiovascular system, reduce swelling, diminish inflammation 芋圓地瓜圓豆花 ＊增加元氣、促進腸胃蠕動 Tofu Pudding with Taro and Sweet Potato Balls ＊increase the energy, stimulate bowel peristalsis 核桃糊豆花 ＊緩解疲勞、活化腦力 Tofu Pudding with Walnut Paste ＊get rid of fatigue, activate the brain 雞蛋布丁豆花 ＊促進代謝、修護細胞組織 Tofu Pudding with Egg Pudding ＊accelerate metabolism, repair the celluar tissue 抹茶布丁豆花 ＊提升新陳代謝、降膽固醇 Tofu Pudding with Green Tea Pudding ＊accerlate metabolism, reduce cholesterol 紅豆紫米米漿 ＊利尿消腫、健脾補血 Red Bean and Black Glutinous Rice Ricemilk ＊induce diuresis to alleviate edema, strengthen the spleen, replenish the blood 原味花生米漿 ＊生肌養血、防止老化 Plain Ricemilk with Peanut ＊promote the growth of muscle, nourish the blood, fight aging 杏仁糙米漿 ＊滑腸通便、潤肺止喘 Brown Ricemilk with Almond ＊lubricate the intestines, helps defecate smoothly, nourish the lung, inhibit asthma 黑木耳桂圓米漿 ＊溫經活血、淨化腸道 Ricemilk with Tree Fungus and Longan ＊warm the meridian system, activate the blood circulation, purify the intestinal tract 地瓜燕麥米漿 ＊促進血液循環、預防便祕 Ricemilk with Sweet Potato and Oat ＊increase the blood circulation, prevent constipation 薏仁黑糯米漿 ＊增進面色紅潤、改善貧血 Ricemilk with Black Glutinose Rice and Chinese Pearl Barley ＊make the skin ruddy, improve anemia 桂圓枸杞米漿 ＊補氣養血、改善視力 Ricemilk with Longan Meat and Chinese Wolfberries ＊supply the energy, nourish the blood, improve eyesight 綠豆小米花生糙米漿 ＊清熱健胃、促進肝腎排毒 Brown Rickmilk with Mung Bean, Millet and Peanut ＊clear the internal heat, strengthen the stomach, accerlate the detoxification of the liver and kidney 堅果黑豆糙米漿 ＊潤腸通便、延緩衰老 Brown Ricemilk with Nut and Black Bean ＊lubricate the intestines, helps defecate smoothly, delay aging 紅麥仁米漿 ＊保護心血管、增強免疫力 Ricemilk with Husked Wheat ＊protect the cardiovascular system, strengthen the immunity system 八寶糙米漿 ＊滋陰補血、補中益氣 Ricemilk with Eight Treasures ＊nourish Yin to improve deficiency of the body, replenish the blood, strengthen the digestive system, supply the energy 南瓜玉米糙米漿 ＊健胃防癌、保護眼睛 Brown Ricemilk with Pumpkin and Corn ＊improve the condition of stomach, prevent certain cancers, prevent eye diseases 十穀米漿 ＊健脾開胃、增加免疫力 Ricemilk with Ten Grains ＊strengthen the spleen, work up an appetite, enhance the immune system 五穀花生糙米漿 ＊促進新陳代謝、排毒抗老化 Brown Ricemilk with Five Grains and Peanut ＊accelerate metabolism, detoxify the body, fight aging 堅果米漿 ＊美容潤膚、幫助消化 Ricemilk with Nut ＊nourish the skin, maintain beauty, enhance the digestive system 美味豆漿高湯製作 ＊素豆漿高湯、葷豆漿高湯 Making Luscious Soy Stock ＊Vegetarian Soymilk Stock, Non-Vegetarian Soymilk Stock 養生豆漿變化料理 The Variety of Healthy Soymilk Cuisines 豆漿什菇小米粥 ＊增進食慾、活化免疫系統 Millet Porridge with Soymilk and Mushrooms ＊work up an appetite, activate the immune system 豆漿拉麵 ＊補養元氣、調整體質 Soymilk Ramen ＊regain and nourish the energy, adjust physical condition 豆漿蝦仁蒸蛋 ＊安定神經系統、預防骨質疏鬆 Steamed Egg with Soymilk and Shelled Shrimp ＊stablize the nerve system, prevent osteoporosis 豆漿鹹粥 ＊降血壓、預防腸癌 Salty Porridge with Soymilk ＊reduce blood pressure, prevent intestinal cancer 豆漿火鍋 ＊滋補強身、美化肌膚 Soymilk Hot Pot ＊nourish and strengthen the body, make the skin gorgeous 雪菜肉絲豆腐腦 ＊幫助消化、清熱解毒 Tofu Pudding with Pickled Mustard Greens and Shredded Pork ＊enhance the digestive system, relieve the inner heat, detoxify the body 豆渣優格沙拉卷 ＊腸道保健、預防心腦血管疾病 Salad Roll with Okara and Yogurt ＊protect the intestinal tract, prevent cerebrovascular and cardiovascular diseases 豆酥彩椒炒飯 ＊補充營養、調整身體機能 Fried Rice with Sweet Pepper and Bean Crisp ＊supply nutrients to the body, adjust the functions of the body 菩提鮮菇湯 ＊調節血脂、通腸潤便 Vegetarian Soup with Fresh Mushrooms ＊regulate blood lipid, lubricate the intestines, helps defecate smoothly 豆漿山藥雞盅 ＊消除疲勞、強身健體 Chicken Pot with Soymilk and Yam ＊get rid of fatigue, strengthen the body and make it healthy 豆漿南瓜濃湯 ＊強健脾胃、預防糖尿病 Pumpkin Soup with Soymilk ＊strengthen the spleen and stomach, prevent diabetes 豆皮奶油焗烤花菜 ＊提升抵抗力、恢復體力 Baked Broccoli with Bean Curd Sheets and Butter ＊enhance the resistance to diseases, regain physical strength 附 錄 Appendix 五穀雜糧保健養生法 Healthy and Nutritional Benefits of Mixed Grains 豆漿機的使用和保養 The Operation and Maintenance of a Soymilk Maker 香甜的豆漿調味糖 A Variety of Sugar for Seasoning Soymilk
