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[BBC系列]：食物侦探：系列1Food Detectives: Series 1-1080P高清迅雷网盘下载
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由Alice Roberts，Tom Kerridge和Sean Fletcher主持的科学纪录片，由BBC于2016年出版-英语旁白Science Documentary hosted by Alice Roberts and Tom Kerridge and Sean Fletcher, published by BBC in 2016- English narration
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食品侦探：系列1科学家Alice Roberts教授，厨师Tom Kerridge和新闻记者Sean Fletcher都热衷于通过抛出有关我们食物的简单事实来改善您的烹饪，健康和银行资产。[编辑]???第1部分在第一版中，Alice调查弯曲杆菌，弯曲杆菌是英国食物中毒的最常见原因，通常在新鲜冷藏的鸡肉中发现。汤姆（Tom）帮助观看者在不破坏鱼类的前提下不能煮鱼，并通过称为咸味的过程分享了他制作完美猪肉的秘密。此外，肖恩发现，在存在省钱的基本替代产品时，什么时候值得购买高端品牌。[编辑]??第2部分爱丽丝·罗伯茨（Alice Roberts）研究了无麸质食品，这是英国超市中增长最快的趋势之一。在30名志愿者的帮助下，她检验了这种说法，即某些人从饮食中减少麸质时会感到腹胀少而机敏。另外，汤姆·凯里奇（Tom Kerridge）揭示了使用汤中的罗勒油等装饰物如何将日常菜肴转变成特殊的东西，肖恩·弗莱彻（Sean Fletcher）探索了可以在每周商店中节省很多钱的在线现金返还应用程序的兴起。??第3部分爱丽丝·罗伯茨（Alice Roberts）检验了这样一种说法，即饮用人造甜味饮料会鼓励人们多吃一些含糖饮料，而肖恩·弗莱彻（Sean Fletcher）则调查了是否值得为省钱的基本替代品购买优质产品。在健康和口味上都一样。汤姆·凯里奇（Tom Kerridge）前往格拉斯哥，为参观者提供有关制作完美约克郡布丁的建议。??第4部分科学家爱丽丝·罗伯茨（Alice Roberts）调查了加工肉引起癌症的说法。汤姆·凯里奇（Tom Kerridge）展示了作为专业厨师必不可少的商店橱柜要点，并回答了烩饭的观众的呼喊，因为烩饭总是以灾难告终。肖恩·弗莱彻（Sean Fletcher）将廉价和昂贵的蛋黄酱中的成分分开，以找出是否存在真正的差异，该程序揭示了一些指向可能声称具有壮阳作用的物质的研究。[编辑]??第五部分爱丽丝·罗伯茨（Alice Roberts）进行了一项实验，以测试辣椒可以帮助人减肥的说法。在一个密闭的房间里，一名志愿者吃了一顿含辣椒的食物，一顿不吃，在九个小时的过程中，他们的代谢率受到监测，以揭示卡路里燃烧的任何差异。厨师汤姆·凯里奇（Tom Kerridge）前往苏格兰的达农（Dunoon）帮助观看者烹饪完美的牛排，而肖恩·弗莱彻（Sean Fletcher）检查食品包装上的营养标签，突出说明了当前系统可能无法实现其目标的原因。[编辑]??第六部分爱丽丝·罗伯茨（Alice Roberts）和一群食客一起享受与众不同的美食体验。在整个用餐过程中，都会改变感官美食，音乐，灯光甚至盘子的形状，以了解这对人们对食物味道的看法有何影响。汤姆·凯里奇（Tom Kerridge）揭示了完美烤土豆的秘诀，并展示了如何将一条简单的鱼变成特殊的东西。另外，肖恩·弗莱彻（Sean Fletcher）研究了各种香肠中的成分，将超市自有品牌的基本类型与昂贵的特级品种进行了比较。Food Detectives: Series 1Scientist Prof Alice Roberts, chef Tom Kerridge and journalist Sean Fletcher are keen to improve your cooking, your health and your bank balance by dishing up the plain facts about our food.[edit] Part 1 In the first edition, Alice investigates campylobacter, the most common cause of food poisoning in the UK, often found on fresh chilled chickens. Tom helps a viewer who cannot cook fish without ruining it, and shares his secret for perfect pork using a process called brining. Plus, Sean discovers when is it worth buying premium brands when there are money-saving basic alternatives available.[edit] Part 2 Alice Roberts looks at gluten free food, one of the fastest growing trends in British supermarkets. With the help of 30 volunteers, she tests the claim that some people feel less bloated and more alert when they cut gluten from their diet. Plus, Tom Kerridge reveals how using garnishes, such as basil oil in soup, can transform everyday dishes into something special, and Sean Fletcher explores the rise of online cashback apps that can save a lot of money on the weekly shop.[edit] Part 3 Alice Roberts tests the claim that drinking artificially sweetened drinks encourage people to eat more than they would have done had they consumed a sugary drink, while Sean Fletcher investigates whether it is worth paying for a premium product when a money-saving basic alternative as just as good in terms of health and taste. Tom Kerridge heads in Glasgow to advise a viewer on preparing perfect Yorkshire puddings.[edit] Part 4 Scientist Alice Roberts investigates the claim that processed meat is causing cancer. Tom Kerridge reveals the store cupboard essentials that as a professional chef he won't be without and answers a cry for help from a viewer whose risotto always ends up a disaster. Sean Fletcher pulls apart the ingredients in cheap and expensive mayonnaise to find out if there is any real difference, and the programme reveals research that points to a couple of substances that could claim to be aphrodisiacs.[edit] Part 5 Alice Roberts carries out an experiment to test the claim that chilies can help a person lose weight. In a sealed chamber a volunteer eats a meal containing chilli and one without and over the course of nine hours their metabolic rate is monitored to reveal any difference in the burning of calories. Chef Tom Kerridge travels to Dunoon in Scotland to help a viewer cook the perfect steak, while Sean Fletcher examines nutritional labels on food packaging, highlighting why the current system may be failing in its objectives.[edit] Part 6 Alice Roberts joins a group of diners to enjoy a culinary experience with a difference. Sensory gastronomy, the music, lighting and even the shape of the plates are changed throughout the meal to see what effect this has on perceptions of how the food tastes. Tom Kerridge reveals the secret to perfect roast potatoes and shows how to transform a simple piece of fish into something special. Plus, Sean Fletcher investigates the ingredients in various sausages, comparing supermarket own-brand basic types with the expensive premium varieties.
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【技术参数】——
视频编码: x264 CABAC High@L4.1
比特率: 3020 Kbps
Video 画面比例: 1280 x 720
Video 分辨率: 1.778 (16:9)
音频编码: AAC LC
Audio: English
音频比特率: 160 kb/s VBR 48 KHz
Audio 声道数: Stereo 2
时长: 30mins
帧速率: 25帧速率
分集数: 6
编码器 Mp4
体积: 659 MB
来源: HDTV
编码: Harry65
Release Notes
Merged English Subtitles【Technical Specs】——
Video Codec: x264 CABAC High@L4.1
Video Bitrate: 3020 Kbps
Video Aspect Ratio: 1280 x 720
Video Resolution: 1.778 (16:9)
Audio Codec: AAC LC
Audio: English
Audio Bitrate: 160 kb/s VBR 48 KHz
Audio Channels: Stereo 2
Run-Time: 30mins
Framerate: 25fps
Number of Parts: 6
Container Mp4
Part Size: 659 MB
Source: HDTV
Encoded by: Harry65
Release Notes
Merged English Subtitles
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相关纪录片：
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Links
Further Information
www.radiotimes.com
Release Post
MVGroup.org (torrent)
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The Truth about Low Fat Food
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Food: Whats Really In Your Trolley?
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发表于 2020-7-13 23:36:23
发表于 2020-7-25 15:09:56