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Healthier Southern Cooking: 60 Home-Style Recipes with Better Ingredients and All the Flavor

為了解決Roast turkey的問題，作者Jones, Eric 這樣論述：

Indulgent Southern Favorites Made Healthier and Better Than Ever!Rediscover southern classics without compromising on flavor! In this must-have collection, Shanna and Eric Jones, creators of Dude That Cookz, are here to bring you lighter and tastier versions of the comforting southern fare you kn

ow and love. By making small adjustments to reduce cholesterol, fats and salts, it’s easier than ever to make healthier versions of your favorite traditional meals. You’ll be amazed to find that you can still enjoy iconic side dishes like Southern Collard Greens with Turkey Drums or Old-Fashioned Sk

illet Cornbread. If you’re really feeling hungry, try a hearty main like Momma Pearl’s Pot Roast, Low-Fat Homestyle Chicken Meatloaf or Low-Sodium Chicken-Fried Chicken with Country Gravy. Craving dessert? Whip up some satisfying sweets like Healthier Southern Peach Cobbler or Bourbon Apple Crisp à

la Mode. No matter what you’re in the mood for, Eric and Shanna have you covered! Full of southern charm and Cajun flair, this cookbook has everything you need to make wholesome meals while still keeping the depth and richness that southern food is known for. No matter where you’re from, these moder

n takes on comforting classics are sure to bring everyone at the kitchen table closer together.

Roast turkey進入發燒排行的影片

空腸彎曲桿菌在雞肉產品加工過程中的交叉污染及抗菌物質對其之抑制效果

為了解決Roast turkey的問題，作者陳家耀 這樣論述：

Campylobacter spp. 已被公認為近世紀以來最常引起腸胃炎之人畜共通病原菌，屬於食源性病原體。近年來，隨著食品加工之需求的增長，使食品工業操作衛生的重要性大為提高，尤其是加工分切階段、透過與被污染的食品接觸的器材道具，容易發生交叉污染現象。本研究之目的擬以禽肉分切場之作業流程中不同溫度之下所發生交叉污染的機率，及探討乳酸菌片球菌素和香辛料 (大蒜、生薑、洋蔥) 之抗菌效果，以及與螯合劑 (EDTA) 合併使用之組合對雞肉產品之空腸彎曲桿菌的抗菌效果。實驗中所採用四種不同溫度 (10°C、15°C、20°C、25°C) 以及八種不同情境來模擬交叉污染與各種器具 (手套、刀子、砧板

以及解凍水) 之接觸。此外，探討溫度和各種器具材質對空腸彎曲桿菌之轉移率的影響。另外抗菌測試不同濃度香辛料之萃取物 (10%、25%、50%、75% 和100%) 與探討產生 pediocin 之乳酸菌 Pediococcus pentosaceus BCRC 14024 對空腸彎曲桿菌之抑菌效果。結果顯示隨著溫度的上升，空腸彎曲桿菌之轉移率也逐漸上升，實驗中最高之轉移率為在25°C從被污染的雞肉轉移到砧板 (29.40%)，而相同使用浸泡過受污染的雞屠體之水源持續浸泡未受污染的雞肉在於25°C 也具有相當高之轉移率 (27.50%)。大蒜在100% 的濃度顯示為最佳的抑制結果、其抑菌環為46

.50±3.5 mm，而生薑與洋蔥在最高濃度的抑制效果分別為25.00±0.0 mm與17.00±1.0 mm。產Pediocin之乳酸菌BCRC 14024最適培養時間為42小時，培養溫度為30°C，培養之起始pH值為5，在此培養條件下所產之pediocin對於Campylobacter jejuni具有較佳之抑菌效果。另外，乳酸菌片球菌素若與EDTA合併使用具對C. jejuni之抑菌能力大於單一使用、其抑菌環直徑為 14±0.8 mm。透過風險計算空腸彎曲桿菌之暴露量為0.178 log CFU/6-kg package，最後計算出消費者在收到本案例公司之產品當下，能被驗出該菌在雞肉產

品中之風險值為 0.00814。本篇研究說明雞肉在加工過程中存在相當程度的交叉污染以及各種抗菌物質的抑菌效果之研究可為雞肉產品在加工過程中的風險管理策略上提供科學依據。

The Complete Autumn and Winter Cookbook: 400+ Recipes for Warming Dinners, Holiday Roasts, Seasonal Desserts, Breads, Food Gifts

為了解決Roast turkey的問題，作者America’s Test Kitchen 這樣論述：

Celebrate the season with this treasure trove of cozy cooking and baking recipes, from soul-warming soups and simple dinners to showstoppers and weekend projects.As the air grows chillier and nights longer, these dishes draw us to the table and the warmth of an active kitchen: Slow-simmered dishe

s like Cider-Braised Pork Roast, cheesy weeknight pasta like Unstuffed Shells with Butternut Squash, or a crusty bread like Fig and Fennel Bread. When the flavors of summer fade, autumn and winter fruits and vegetables can be just as bold and bountiful. Find recipe inspiration from the season’s firs

t ripe figs and plump brussels sprouts to roasty sides featuring celery root, kohlrabi, and kabocha squash, or a cranberry curd tart to brighten a winter’s night. Themed chapters showcase all the reasons to love autumn and winter cooking: Find new celeberation favorites with a chapter of centerpiece

dishes like Turkey and Gravy for a Crowd or Swiss Chard Pie to wow your guests. Picked apples on an autumnal adventure? All Things Apple covers both sweet and savory recipes like French Apple Cake and Celery Root, Fennel, and Apple Chowder to help you use them up.Create the ultimate party spread wi

th chapters devoted to Appetizers, Festive Drinks, and Brunch: Try fried Korean fried chicken wings, latkes with beet-horseradish applesauce, or Everything Straws. Obsessed with pumpkin? So are we! In the Everyone Loves Pumpkin chapter you’ll find everything from Creamy Pumpkin-Chai Soup to Rum Pump

kin Chiffon Pie.Bake to your heart’s content with chapters covering breads, cookies, cakes, pies, puddings, and more. Give the gift of food with recipes for Rocky Road Bark and Fruits of the Forest Liqueur.America’s Test Kitchen’s tips and tricks guarantee every meal is a success. Flip to the introd

uction for menus and entertaining tips. Plus, we’ve added seasonally themed spreads throughout so you can decorate the perfect holiday cookies or plan a charcuterie board with last-second appetizers.

探索嬰兒潮世代療癒性飲食之屬性、結果與價值

為了解決Roast turkey的問題，作者陳玉瑾 這樣論述：

綜整過去文獻可知，當食物的外觀、味道或其本身，可以讓食用的人舒緩情緒、緩解壓力、滿足其懷舊、社會關係等等需求時，該食物可以被稱為療癒性飲食 (comfort food)。本研究目的為：(一) 探討嬰兒潮世代的療癒性食物屬性為何、(二) 探討嬰兒潮世代享用療癒性食物時的結果與感受、(三) 探討療癒性食物對嬰兒潮世代的意義價值。本研究採取方法目的鏈，透過便利抽樣與滾雪球抽樣，完成40位嬰兒潮世代的深度訪談。以內容分析法與主題分析法將受訪者的療癒性飲食屬性歸納為點心、主食、菜餚、小吃、飲品、水果等。受訪者享用療癒性食物的結果階層有感官享受、健康因素、生理因素、情緒結果、家庭情感、喚起兒時記憶、社會

關係、功能性結果。療癒性食物對受訪者的價值為幸福、內在酬賞、內在和諧、關係和諧、天倫、獨特。從價值的階層脈絡顯示，以點心、主食、飲品類為主的療癒性飲食帶來的情緒、感官上享受以及喚起兒時的回憶，能讓人們體會到幸福。本研究除了重新定義療癒性飲食，還建議餐飲與食品業者針對中高齡族群進行飲食研發時，深入了解他們的心理需求、生活經歷或兒時意象，結合食物設計，作為行銷策略的一環。