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Antioxidant Capacity, Total Phenolic Content and Nutritional Composition of Asian Foods After Thermal Processing
International Food Research Journal 16: 571-580 (2009) Antioxidant capacity, total phenolic content and nutritional composition of Asian foods after thermal processing Tangkanakul, P., Auttaviboonkul, P., Niyomwit, B., Lowvitoon, N., Charoenthamawat, P. and *Trakoontivakorn, G. Institute of Food Research and Product Development, Kasetsart University, Chatuchak, Bangkok 10900, Thailand Abstract: Asian foods were studied for antioxidant capacity, total phenolics, and nutritional value. Varieties of commonly consumed foods were selected for the present study. They are chicken curry, spicy stir-fried pork, spicy sausage, curry dip, sate sauce (peanut sauce), and a dessert from black glutinous rice. The foods were packed in retort pouches and sterilized to understand the effect of heat on natural antioxidants to scavenge peroxyl radicals (ORAC assay) and DPPH radicals. One hundred grams of examined foods exhibited antioxidant capacity and total phenolic content ranging from 154.15 to 1499.63 µmole trolox equivalent from 7.46 to 40.16 mg vitamin C equivalent (VCE) and from 14.53 to 145.93 mg gallic acid equivalent, respectively. The top three highest foods in antioxidant capacity were Mu phat phrik khing (40.16 mgVCE/100g), Khua kling mu (31.38 mgVCE/100g) and Nam phrik ong (23.54 mgVCE/100g). The results showed that natural antioxidants retained their activity after thermal processing. Total phenolic content have a positive high correlation (r2 = 0.90) with antioxidant capacity. The determined content of protein, fat, total dietary fiber and energy ranged 1.97-22.74, 2.28-24.97, 1.72-6.77 g/100 g and 125-342 Kcal/100 g, respectively. -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Study on Sodium Content in Local Foods
Annex I Annex I: Sodium content in non-prepackaged foods by category Food category (Food items included) n Sodium (mg/100g) Avg Std Dev Min Max Condiments and sauces 30 1,183 1,137 310 4,600 Sauce for Siumei/Lomei meat (Charsiew/ Siumei/ Lomei sauce; Ginger puree/ Ginger and shallot puree) 6 2,885 1,495 310 4,600 Curry gravy (Indian; Japanese; Thai)(Solid included) 6 635 135 390 790 White gravy (including mushroom; corn; etc.)(Solid included) 6 485 75 410 580 Asian sauces (Vietnamese sweet and sour sauce; Sauce for nuggets) 6 1,300 597 400 2,100 Gravy for other meat (Black pepper; Onion; Brown) 6 612 229 380 880 Processed meat products 80 1,225 1,250 280 6,800 Siumei/ Lomei chicken (Soy sauce chicken meat) 7 570 262 320 970 Siumei/ Lomei duck/ goose ("Lo shui" duck/goose; Roasted duck/goose) 9 738 347 360 1,400 Other siumei/ lomei poultry ("Lo shui" pigeon; Roasted pigeon) 7 669 301 280 1,000 Siumei/ Lomei pork (Roasted pork/ Roasted suckling pig; "Barbeque" pork) 9 691 193 350 970 Other siumei/ lomei pork (Salted and smoked pork; "Lo Shui" pork meat (ear; trotter; tongue)) 7 1,199 475 590 1,800 product Asian preserved sausages (Canton-style pork sausage/ Liver sausage; Red pork sausage) 5 1,754 775 870 2,700 Western preserved sausages (Meat; Cheese; Cervelat; Pork; Chicken) 4 933 70 840 1,000 Ready-to-eat marinated offal (Ox offals; Chicken liver) 4 585 283 330 990 Ready-to-eat meat balls (Fish ball (fried/boiled); Beef/ Beef tendon ball; Meat stuffed ball; Cuttle 10 744 205 420 980 fish ball; Shrimp ball) Preserved fish and seafood -
Antioxidant Activities of Different Types of Vinegars
Antioxidant Activities of Different Types of Vinegars OBJECTIVE: To study the free radical scavenging activity and ferric reducing power of aqueous extracts of different types of Farjana Yasmin1*, Khairul Niza Abdul Razak2, Nor Adlin Yusoff1 vinegar at different concentrations. 1 Advanced Medical and Dental Institute (AMDI), Universiti Sains RESULTS AND DISCUSSION Malaysia, Penang, Malaysia.2 School of Pharmaceutical Sciences, DPPH Universiti Sains Malaysia, Penang, Malaysia. 150 Apple cider *Corresponding author: [email protected] balsamic 100 brown rice INTRODUCTION: Vinegars are functional foods that are distilled white malt 50 widely consumed. Preclinical animal studies have also reported nipah the effects of different vinegars on metabolic parameters (Yusoff red wine 0 et al., 2015). In addition, high blood sugar was also reported to 0.0 0.5 1.0 1.5 2.0 2.5 mg/ml cause increased free radicals and reduced antioxidant markers. Figure 1 showed that Balsamic Vinegar is the strongest effect Polyphenols and melanoidins, respectively, also have the among of the total DPPH activity of different vinegars. The antioxidant properties of vinegars derived from raw materials different types of vinegar showed a trend of free radical and fermentation processes (Chen et al. 2016). So, this study scavenging activity as follows: BV > NPV > RV > MV > ACV > was designed to evaluate the antioxidant effects of different BRV > DWV. types of vinegars that may help to control postprandial glucose 90 level. 80 MATERIALS AND METHODS 70 Vinegar samples and sample preparation 60 Seven vinegars were obtained from local retailers as follows: 50 Apple cider vinegar (ACV), balsamic vinegar (BV), brown rice 40 30 vinegar (BR), distilled white vinegar (DW), malt vinegar (MV), Concentration mg/ml 20 nipa palm vinegar (NPV) and red wine vinegar (RWV). -
Intellectual Property Center, 28 Upper Mckinley Rd
Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634, Philippines Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected] Publication Date < March 26, 2018 > 1 ALLOWED MARKS PUBLISHED FOR OPPOSITION .................................................................................................... 2 1.1 ALLOWED NATIONAL MARKS .............................................................................................................................................. 2 Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634, Philippines Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected] Publication Date < March 26, 2018 > 1 ALLOWED MARKS PUBLISHED FOR OPPOSITION 1.1 Allowed national marks Application No. Filing Date Mark Applicant Nice class(es) Number 16 March 1 4/2010/00500392 VIBRAM VIBRAM S.P.A. [IT] 25 2010 16 March 2 4/2010/00500393 VIBRAM VIBRAM S.P.A. [IT] 25 2010 16 CHAIN OF 3 4/2014/00015378 December DART INDUSTRIES INC. [US] 35 and41 CONFIDENCE 2014 GOLD LEATHER THE 13 July 4 4/2016/00008161 No. 1 QUALITY KENNO SY YAO [PH] 18 2016 LEATHER 6 October RICHMOND TOP GLASS 5 4/2016/00012180 SK TEMPERED 19 and20 2016 WORKS CORP. [PH] MICHAEL SIYTAOCO DOING 22 BUSINESS UNDER THE 6 4/2016/00015526 December COMPRESSION PRO STYLE EXXEL 25 2016 INTERNATIONAL TRADING [PH] MICHAEL SIYTAOCO DOING 22 BUSINESS UNDER THE 7 4/2016/00015527 December SPORTS + STYLE EXXEL 25 2016 INTERNATIONAL TRADING [PH] SHARP KABUSHIKI KAISHA 8 4/2016/00503367 7 July 2016 BE ORIGINAL also trading as SHARP 7; 9; 10; 11 and28 CORPORATION [JP] HENRY & SONS TRADING 27 October 9 4/2016/00505554 SIP FOR PEACE AND MANUFACTURING 30 2016 COMPANY, INC. -
Health Benefits of Fermented Foods and Beverages
Food & Culinary Science TAMANG Health Benefits of Fermented Foods and Beverages Health Benefits Health Benets of Fermented Foods and Beverages discusses the functionality and myriad health benets of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benet to nutritional value and long-term health. Exploring a range of fermented food Health Benefits products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced avor and aroma. The diversity of functional microorganisms in fermented foods and beverages of of consists of bacteria, yeasts, and fungi. The most remarkable aspect is the Fermented Foods biological functions and the enhanced health benets due to functional Fermented Foods microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and and review papers investigating the different health-promoting benets Beverages such as antioxidant functions, allergic reactions suppression, and overall digestion improvement. Possible health benets of fermented foods and beverages include preven- E D I T E D B Y tion of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, increasing the JYOTI PRAKASH TAMANG synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal and values are among health-related effects attributed to fermented foods. -
Rock Bar Grab-A-Bite Menu
GRAB-A-BITE MINI BUCKETS FRENCH FRIES/TRUFFLE FRIES $12/$14 POTATO WEDGES WITH SOUR CREAM $12 ONION RINGS $12 SPICY CHICKEN WINGS (9pcs) $14 KATAIFI PRAWNS $14 VEGETARIAN SPRING ROLLS $12 MAINS SAVOURY PLATTER $20 Pollock Tempura Batter, Breaded Calamari, Prawn, Potato Roll, Fries and Garlic Aioli CHICKEN SATAY (1/2 or 1 DOZEN) $14/$24 Rice Cake and Peanut Sauce CAESAR SALAD-CLASSIC $18 CAESAR SALAD-CHICKEN or PRAWNS $23 Romaine Lettuce, Parmesan Cheese, Bacon bits, Crispy Croutons and Caesar Dressing ‘ISTIMEWA’ NASI GORENG $22 Fried Chicken Wing, Chicken Satay, Fried Egg, Prawn Cracker and Achar CLUB SANDWICH $22 Grilled Chicken, Bacon, Fried Egg, Lettuce, Tomato, Cheddar, Fries and Mixed Salad TUPELO CHICKEN TENDERS $22 Breaded Chicken Tenders, Honey Mustard and Hickory Bar-B-Que Sauce HARD ROCK LEGENDARY BURGER $32 Grilled 280g Beef Patty, Cheddar, Bacon, Onion, Guacamole and Fries All prices are subject to prevailing service charge (10%) & government tax (7%) Resorts WorldTM logo & © Genting International Management Limited. All Rights Reserved. GRAB-A-BITE SIGNATURE DESSERTS ASIAN BINGSU $16 Pulut Hitam, Thai Coconut Gelato, Ruby Topping, Chai Tea sauce HOT PEACH COBBLER $14 Almond Crust, Spiced Peach Compote, Vanilla Bean Ice cream YOGHURT & PASSIONFRUIT WAFFLE $14 Bamboo Charcoal, Passionfruit Custard, Soft Serve Yoghurt SIGNATURE TART $6.50 Ask for today’s selection! ICE CREAM (1 scoop) $5 KIDS MENU (Inclusive of 1 scoop of Ice Cream) CHICKEN NUGGETS WITH FRENCH FRIES $10.50 FISH AND CHIPS $10.50 PASTA WITH TOMATO SAUCE $10.50 All prices are subject to prevailing service charge (10%) & government tax (7%) Resorts WorldTM logo & © Genting International Management Limited. -
Newsletter Winter 2016 Issue
新 西 籣 東 增 會 館 THE TUNG JUNG ASSOCIATION OF NZ INC PO Box 9058, Wellington, New Zealand www.tungjung.org.nz Newsletter Winter 2016 issue ______ —— The Tung Jung Association of New Zealand Committee 2015—2016 President Gordon Wu 388 3560 Membership Kaye Wong 388 8060 Vice President Peter Wong 388 5828 Alex Chang 499 8032 Secretaries- English Valerie Ting 565 4421 Property Joe Chang 388 9135 Chinese Kevin Zeng 021 669628 Willie Wong 386 3099 Treasurer Robert Ting 478 6253 Newsletter Gordon Wu 388 3560 Assistant treasurer Virginia Ng 232 9971 Peter Moon 389 8819 Social Peter Wong 388 5828 Website Gordon Wu 388 3560 Elaine Chang 388 9135 Peter Moon 389 8819 Andrina Chang 499 8032 Valerie Ting 565 4421 Public Gordon Wu 388 3560 Peter Moon 389 8819 relations Please visit our website at http://www.tungjung.org.nz 1 President’s report……….. The past three months we have had extremely good weather and a lot of things have been happening which has made time go by very quickly. By the time you receive this newsletter, winter will have arrived and you will have time to read it! Since the last newsletter, the Association was invited to attend the launch of a rewrite of a book written by an Australi- an author on Chinese ANZAC’s. He had omitted that there were also New Zealand ANZAC’s, so it was rewritten to include the New Zealand soldiers during World War One. Robert Ting attended on behalf of the Association. A day excursion to the Wairarapa was made in early March. -
Buen Provecho!
www.oeko-tex.com International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho! Smacznego 尽享美食 Καλή σας όρεξη! Enjoy your meal! Dear OEKO-TEX® friends The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year. We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible. As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds). We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit! -
Lease of Venue with Board and Lodging and Catering Services Relative to the Conduct of Various Activities of the Provincial Health Office
NEGOTIATED PROCUREMENT (LEASE OF REAL PROPERTY AND VENUE ) Standard Form No. SF-GOOD-60 Date: February 17, 2021 Revised on May 24, 2004 RFQ No. MM-2021-02-010 Various Suppliers/Contractors San Jose, Antique/Iloilo City Please quote your lowest price on the item/s listed below, subject to the General Conditions stated herein the shortest time of delivery and submit your quotation duly signed by your representative not later than February 24, 2021 at Room 2, 2nd Floor, Integrated Provincial Health Office, Atabay, San Jose, Antique at 2: 00 o' clock p.m. in the return envelope attached herewith. RIC NOEL A. NACIONGAYO, MD, MPA, FPSMS Provincial Health Officer II/BAC Chairman (Procurement Officer) ITEM BRAND QTY UNIT DESCRIPTION UNIT COST TOTAL ABC/UNIT BID PRICE/UNIT TOTAL BID PRICE NO OFFERED Lease of Venue with Board and Lodging and Catering Services relative to the conduct of Various Activities of the Provincial Health Office Consultative Workshop for Maternal, Newborn, I Child and Oral Health Program on August 6-7, 2021 in San Jose, Antique August 6, 2021 1 13 pax am snacks 100.00 1,300.00 royal bibingka, bottled water 350ml., juice in can 330ml. 2 13 pax lunch 300.00 3,900.00 rice, litson kawali, shrimp sinigang, buttered chicken, apple, juice in can 330ml. 3 13 pax pm snacks 100.00 1,300.00 cheesy spaghetti with toasted bread, bottled water 350ml., juice in can 330ml. 4 13 pax dinner 250.00 3,250.00 rice, grilled fish, beef nilaga, vegetable salad, crema de fruta, orange juice in glass 250ml. -
Wedding Packages
Wedding Packages P899 P1,099 P1,199 Package Inclusion per pax per pax per pax Use of Venue Set-up and Decoration for Reception Skirted Tables and Chairs with Motif Skirted Buffet Table Basic Lights and Sound System LCD Projector with Wide Screen One Night Accommodation for Couple Uniformed Food Attendants Free Flowing Purified Drinking Water Table Centerpieces One Bottle of Wine for Bridal Toast Free Flowing Juice Three-Layed Wedding Cake Bridal Car Discounted Room Rates Additional Offers (For Wedding Guests) (Optional) Double Cabana P1,500 White Wedding Dove or Butterflies (Good for 2 pax with Breakfast) Flower Arrangement Triple Cabana P2,000 Acoustic Band (Good for 3 pax with Breakfast) Fire Dancers Family Room P3,000 Kids Food Station (Good for 5 pax with Breakfast) Photo Booth Additional Bed with Breakfast P500 Lanka Road, Barangay San Manuel +63 917 779 1060 [email protected] The Puerto Princesa City, Palawan, +63 998 975 6567 www.theemeraldplaya.com Emerald Philippines Playa Wedding Packages Number of Dishes Menu Choices P899 P1,099 P1,199 Fish 1 2 2 Meat (Pork, Beef, or Chicken) 2 2 3 Vegetable 1 1 1 Pasta 1 1 Soup 1 1 2 Salad 1 1 1 Dessert 1 2 2 Buffet Menu Soups Chicken Dishes Seafood Dishes Chicken soup Afritada Breaded Fish with Crab and Corn Soup Chicken Bites Tartar Sauce Cream of Chicken Soup Cordon Bleu Fish Fillet with Halaan Soup Chicken Curry Chili Sauce Nido Oriental Soup Hot Wings Fish Sinigang Pumpkin Soup Chicken Inasal Grilled Squid Seafood Chowder Soy Chicken Grilled Fish Seafood Kare Kare Vegetable Dishes Pork