2019 Wholesale Product Catalog TABLE of CONTENTS
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High Tea Menu
Hippopotamus High Tea Menu Our tea has been carefully selected by Dilmah, this selection celebrates the individuality and taste of tea from estates around the world known only for their excellence. Museum High Tea Your preferred choice of tea, selection of French delights to tease your palette. $25.00 Elegant High Tea Museum High Tea accompanied by a glass of Cloudy Bay Pelorus, method traditional. $40.00 Luxury High Tea Museum High Tea accompanied by a glass of Laurent Perrier champagne. $50.00 Ginger spice tea The pronounced sharp flavour of ginger balances perfectly with a high grown Ceylon Tea to offer a delicious refreshing spice tea. Green with Jasmine flowers The sweet Jasmine flowers are mixed with green tea to impart the fragrance and distinctive flavour. Supreme Ceylon The tea garden of the British empire. One of the most outstanding teas, full bodied, and complex. Natural rosehip and hibiscus Rosehip and hibiscus flowers produce a reddish infusion with a strong fruity aroma. Earl Grey A rich and strong brew enhanced with oil of bergamot offering a very distinctive and unique flavour. Pure peppermint leaves Pure peppermint leaves provide a cooling and refreshing taste. Morrocan mint green tea Pure Ceylon Young Hyson green tea with peppermint, a combination of a gentle green tea with the sweet fragrance of peppermint. Pure Chamomille flowers The Chamomille flowers have an uplifting aroma reminiscent of apples. Prince of Kandy A high grown Ceylon tea, delicate with an almost greenish character. Mediterranean Mandarin The lightness of the liquor is deliciously and gently lifted by the sweet, slightly tart flavour of mandarin. -
(Coffea Arabica) Beans: Chlorogenic Acid As a Potential Bioactive Compound
molecules Article Decaffeination and Neuraminidase Inhibitory Activity of Arabica Green Coffee (Coffea arabica) Beans: Chlorogenic Acid as a Potential Bioactive Compound Muchtaridi Muchtaridi 1,2,* , Dwintha Lestari 2, Nur Kusaira Khairul Ikram 3,4 , Amirah Mohd Gazzali 5 , Maywan Hariono 6 and Habibah A. Wahab 5 1 Department of Pharmaceutical Analysis and Medicinal Chemistry, Faculty of Pharmacy, Universitas Padjadjaran, Jl. Bandung-Sumedang KM 21, Jatinangor 45363, Indonesia 2 Department of Pharmacy, Faculty of Science and Technology, Universitas Muhammadiyah Bandung, Jl. Soekarno-Hatta No. 752, Bandung 40614, Indonesia; [email protected] 3 Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia; [email protected] 4 Centre for Research in Biotechnology for Agriculture (CEBAR), Kuala Lumpur 50603, Malaysia 5 School of Pharmaceutical Sciences, Universiti Sains Malaysia, USM, Penang 11800, Malaysia; [email protected] (A.M.G.); [email protected] (H.A.W.) 6 Faculty of Pharmacy, Campus III, Sanata Dharma University, Paingan, Maguwoharjo, Depok, Sleman, Yogyakarta 55282, Indonesia; [email protected] * Correspondence: [email protected]; Tel.: +62-22-8784288888 (ext. 3210) Abstract: Coffee has been studied for its health benefits, including prevention of several chronic Citation: Muchtaridi, M.; Lestari, D.; diseases, such as type 2 diabetes mellitus, cancer, Parkinson’s, and liver diseases. Chlorogenic acid Khairul Ikram, N.K.; Gazzali, A.M.; (CGA), an important component in coffee beans, was shown to possess antiviral activity against Hariono, M.; Wahab, H.A. viruses. However, the presence of caffeine in coffee beans may also cause insomnia and stomach Decaffeination and Neuraminidase irritation, and increase heart rate and respiration rate. -
China Keemun Panda Loose Leaf Tea English Tea Store • Cup Characteristics: a Winey and Fruity Tea with Depth and Complexity. T
China Keemun Panda Loose Leaf Tea English Tea Store • Cup Characteristics: A winey and fruity tea with depth and complexity. Takes milk very well • Infusion: Bright tending reddish • Ingredients: Black tea • Caffeine/Antioxidant Level: Medium/Medium • Grade(s): Panda Grade #1 • Manufacture Type(s):Special Keemun Orthodox • Region: Anhui Province • Growing Altitudes: 1500-4900 feet above sea level • Shipping Port(s): Shanghai Brewing Instructions Hot Tea Brewing Method: Use freshly drawn water. When water is re-boiled, or stands for a while, it loses oxygen which prevents the full flavor of the tea being released. Warm the pot first. This helps the brewing process by maintaining the brewing temperature for longer so to extract more flavor from the tea. Be sure to use boiling water to make the tea. Water which is "off the boil" does not allow the tea to brew properly. Ideal brewing temperature is 100° C/212° F. Minimum brewing temperature is 90° C/194° F. Brew for 3-5 minutes. Shorter times will not reveal the full flavor and the quality of the tea. Longer brewing will result in a bitter tasting tea as Tannin will start to be extracted from the tea leaves (If you brew in a cup brew for a much shorter time, 1 - 2 minutes). Stir the tea in the pot once or twice while it is brewing. Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea, 6 tea bags into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1.25 cups/315ml over the tea. -
Extraction of Caffeine from Natural Matter Using a Bio-Renewable Agrochemical Solvent
food and bioproducts processing 9 1 ( 2 0 1 3 ) 303–309 Contents lists available at ScienceDirect Food and Bioproducts Processing j ournal homepage: www.elsevier.com/locate/fbp Extraction of caffeine from natural matter using a bio-renewable agrochemical solvent a a b b David Villanueva Bermejo , Pilar Luna , Marina S. Manic , Vesna Najdanovic-Visak , a a,∗ Guillermo Reglero , Tiziana Fornari a Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), CEI UAM+CSIC, C/Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain b REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal a b s t r a c t This paper reports experimental data on the pressurized liquid extraction of caffeine from green coffee beans and green tea leaves using ethyl lactate (ethyl 2-hydroxy-propanoate). This solvent is a new bio-renewable agrochemical solvent, naturally produced by fermentation from corn derived feedstock, which has been recently considered as a very suitable and environmental benign solvent for food industrial applications. Static extraction assays (one step during 10 min) were carried out in an Accelerated solvent extraction (ASE) system ◦ at three different extraction temperatures, namely 100, 150 and 200 C. Extraction yield and caffeine recovery were determined and compared with those obtained when using other liquid solvents, such as ethyl acetate or ethanol. High recovery of caffeine (≈60%) was found in the extracts produced using ethyl lactate, which demonstrates the potential use of this green solvent for the extraction of caffeine from different vegetable sources. -
Role of Cyclooxygenase-2 and Fatty Acid Synthase in Breast Cancer Development
ROLE OF CYCLOOXYGENASE-2 AND FATTY ACID SYNTHASE IN BREAST CANCER DEVELOPMENT by Suying Lu A thesis submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Nutritional sciences University of Toronto © Copyright by Suying Lu 2008 Library and Bibliotheque et 1*1 Archives Canada Archives Canada Published Heritage Direction du Branch Patrimoine de I'edition 395 Wellington Street 395, rue Wellington Ottawa ON K1A0N4 Ottawa ON K1A0N4 Canada Canada Your file Votre reference ISBN: 978-0-494-39890-6 Our file Notre reference ISBN: 978-0-494-39890-6 NOTICE: AVIS: The author has granted a non L'auteur a accorde une licence non exclusive exclusive license allowing Library permettant a la Bibliotheque et Archives and Archives Canada to reproduce, Canada de reproduire, publier, archiver, publish, archive, preserve, conserve, sauvegarder, conserver, transmettre au public communicate to the public by par telecommunication ou par Plntemet, prefer, telecommunication or on the Internet, distribuer et vendre des theses partout dans loan, distribute and sell theses le monde, a des fins commerciales ou autres, worldwide, for commercial or non sur support microforme, papier, electronique commercial purposes, in microform, et/ou autres formats. paper, electronic and/or any other formats. The author retains copyright L'auteur conserve la propriete du droit d'auteur ownership and moral rights in et des droits moraux qui protege cette these. this thesis. Neither the thesis Ni la these ni des extraits substantiels de nor substantial extracts from it celle-ci ne doivent etre imprimes ou autrement may be printed or otherwise reproduits sans son autorisation. -
Highly-Efficient Caffeine Recovery from Green Coffee Beans Under
processes Communication Highly-Efficient Caffeine Recovery from Green Coffee Beans under Ultrasound-Assisted SC–CO2 Extraction Janet Menzio, Arianna Binello , Alessandro Barge and Giancarlo Cravotto * Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, 10125 Turin, Italy [email protected] (J.M.); [email protected] (A.B.); [email protected] (A.B.) * Correspondence: [email protected]; Tel.: +39-011-670-7183; Fax: +39-011-670-7162 Received: 2 August 2020; Accepted: 19 August 2020; Published: 1 September 2020 Abstract: Natural caffeine from decaffeination processes is widely used by pharmaceutical, cosmetic and soft-drink industries. Supercritical CO2 extraction (SFE–CO2) is extensively exploited industrially, and one of its most representative applications is the decaffeination process, which is a greener alternative to the use of organic solvents. Despite its advantages, extraction kinetics are rather slow near the CO2 critical point, meaning that improvements are highly sought after. The effect exerted by a combination of SFE–CO2 and ultrasound (US–SFE–CO2) has been investigated in this preliminary study, with the aim of improving mass transfer and selectivity in the extraction of caffeine from green coffee beans. This hybrid technology can considerably enhance the extraction efficiency and cut down process time. Further studies are in progress to demonstrate the complete decaffeination of green coffee beans of different types and origins. Keywords: caffeine; green coffee beans; supercritical CO2 extraction; ultrasound; hybrid technology 1. Introduction Caffeine is a xanthine alkaloid widely used in beverages (soft or energy drinks), as well as in pharmaceutical and cosmetic preparations [1]. -
Wholesale Product List RETAILERS Spring 2014
Wholesale Product List RETAILERS Spring 2014 Out of hours orders may be made by telephone, fax or email Prices in this list are exclusive of GST Orders below $150 incur a $15 delivery fee Please refer to our website for product photos and descriptions 26 Brown Street, Claremont, WA 6010 P (08) 9284 7100 • F (08) 9284 7144 W www.thegrocer.com.au NEW New Product E [email protected] TABLE OF CONTENTS ASIAN AND JAPANESE 19 MUSHROOMS - DRIED 9 BAKE MIXES, CONFECTIONERY AND BISCUITS 25 MUSTARDS 14 BEVERAGES 23 NUTS, FLOWERS AND HONEY 21 CAPERS AND CAPERBERRIES 8 OILS- EVOO, INFUSED, FLAVOURED AND OTHERS 14 CHOCOLATE & CHOCOLATE SAUCES 25 OLIVES 9 CHRISTMAS PRODUCTS 28 PASTA 12 COOKING EXTRACTS 21 PASTA SAUCES 13 CURRY PASTES & CONDIMENTS - GOAN CUISINE 17 PASTRY & BAKING INGREDIENTS 20 CURRY PASTES & CONDIMENTS - OTHERS 18 PATE, FOIE GRAS, CONFIT & SNAILS 2 DAIRY PRODUCTS 3 PESTO & TAPENADES 13 FINISHING PROUDCTS 10 PRESERVED VEGETABLES 9 FLOURS AND POLENTAS 10 PULSES 11 FLOWERS 21 RICE AND NOODLES 11 FRUIT- IN SYRUP, DRIED, PASTES, GLAZES 22 SAFFRON & TRUFFLE PRODUCTS 8 GRAINS 10 SALT AND PEPPERCORNS 7 HERBS & SPICES, SPICE MIXES & UMAMI PASTE 6 SEAFOODS 2 HONEY 21 SKINCARE 7 JAMS 14 SMALLGOODS- CHORIZO, JAMON AND QUAIL EGGS 1 MARINADES, CHUTNEYS, VINAIGRETTES, 15 STOCKS AND JUS 8 DRESSINGS, MAYO MEXICAN AND SOUTH AMERICAN 19 SUGAR 7 MIDDLE EASTERN / NORTH AFRICAN 19 TEAS 24 MUESLI, BREAD AND BISCUITS 27 VINCOTTO, VINEGARS AND VERJUICE 5 We also have a Food Service Portfolio available on request * Please contact us for a copy of our trading terms E&OE Ctn Ctn Brand Size EAN BARCODE Qty Disc % SMALLGOODS - CHORIZO, JAMON AND QUAIL EGGS These meats are priced per kilogram and come in a variety of sizes - approximate weights are given but may change slightly. -
Coffee, Tea, Or Caffeine-Free?
SPECIAL REPORT: Coffee, Tea, or Caffeine-Free? Copyright 2016 by David L. Meinz, MS, RDN, FAND, CSP www.DavidMeinz.com Americans drink a whopping 500 million cups of coffee every day. That comes to over six billion gallons a year. That’s more than any other country in the world. It’s been our national drink ever since the Boston Tea Party. Coffee accounts for about 75% of the caffeine we take in and about nine out of ten Americans take caffeine in everyday in one form or another. The average American coffee drinker says they take in about 3 ½ cups per day. And the surprising good news about coffee is that there is very little bad news. The coffee bean, like all plants, contains many different naturally occuring compounds and chemicals. Some of those are the good antioxidants that help our body protect itself from damage. As a matter of fact, a recent study found that coffee is the number one source of antioxidants in the U.S; not necessarily because it’s such a good source, but simply because Americans just drink so much of it. It you really want lots of antioxidants, instead of drinking more coffee, start eating more fruit. Blueberries, dates, and red grapes are especially high in antioxidants. Of course the real issue in most peoples minds is the caffeine content of this beverage. There’s no denying that caffeine can improve your mood and help fight fatigue. It can also act as a mild stimulant to improve physical and mental performance especially on monotonous tasks that you do over and over every day. -
ในประเทศอังกฤษ Know More About Tea
Volume 6 Issue 23, Apirl - June 2016 ปที่ 6 ฉบับที่ 23 ประจำเดือน เมษายน - มิถุนายน 2559 สถาบันชา มหาว�ทยาลัยแมฟาหลวง TEA INSTITUTE, MAE FAH LUANG UNIVERSITY เรียนรู วัฒธรรมการดื่มชาในประเทศอังกฤษ Know More About Tea Special Report Health Tea Tea Research ชาอัสสัม ชะลออาการซ�มเศรา การพัฒนาเคร�่องดื่มชาเข�ยว กับงานสงเสร�มการเกษตรบนที่สูง ในกลุมผูสูงอายุ อัสสัมลาเตพรอมชง ในจังหวัดเช�ยงราย ดวยชาเข�ยวอุนๆ โดยใชสตีว�โอไซด เปนสารทดแทนความหวาน 2 Editor’s Desk โดย ทีมผู้จัดท�ำ สงกรานต์วันปีใหม่ของคนไทยใจสุขล้น ชื่นฉ�่าทั่วทุกคนความสุขล้นทั้งกายใจ รดน�้าและด�าหัวให้ทุกครัวเริ่มสิ่งใหม่ ฉ�่าชื่นทั้งกายใจทุกข์อันใดอย่าได้พาล สวัสดีวันสงกรานต์ค่ะ กลับมาเจอกันอีกแล้วในช่วงเดือนเมษายน เดือนที่ร้อนที่สุดในรอบปีถึงอากาศจะร้อนแค่ไหน ขอเพียงใจเราอย่าร้อนตามนะคะ ส�าหรับจดหมายข่าวชาฉบับนี้เราได้รับเกียรติจากผู้อ�านวยการศูนย์ส่งเสริมและพัฒนาอาชีพ เกษตรจังหวัดเชียงราย (เกษตรที่สูง) คุณนาวิน อินทจักร มาเล่าถึงบทบาทหน้าที่ของเกษตรที่สูงในการส่งเสริมเกษตรกร ผู้ปลูกชาอัสสัม ในคอลัมน์ Special Report และตามด้วยคอลัมน์ Know More About Tea ที่จะกล่าวถึงวัฒนธรรมการดื่มชา ของคนอังกฤษ ต่อด้วยคอลัมน์ Talk About Tea ที่ได้เล่าถึงที่มาที่ไปของโครงการพัฒนาหมู่บ้าน ผลิตภัณฑ์เมี่ยงเพื่อสืบสานภูมิปัญญาท้องถิ่น นอกจากนี้ยังมีงานวิจัยที่น่าสนใจของนักศึกษาส�านัก วิชาอุตสาหกรรมเกษตร มหาวิทยาลัยแม่ฟ้าหลวง ที่ใช้สตีวิโอไซด์เป็นสารทดแทนความหวาน ในเครื่องดื่มชาเขียวอัสสัมลาเต้พร้อมชง เอาใจคนรักสุขภาพ ในคอลัมน์ Tea Research ตาม ด้วยเมนูของอาหารที่มีส่วนผสมชา ใน Trendy Tea Menu นอกจากนี้ ในคอลัมน์ Health Tea ยังให้ความรู้เกี่ยวกับการดื่มชาเขียวเพื่อลดอาการซึมเศร้าในผู้สูงอายุ และคอลัมน์ -
Empire of Tea
Empire of Tea Empire of Tea The Asian Leaf that Conquered the Wor ld Markman Ellis, Richard Coulton, Matthew Mauger reaktion books For Ceri, Bey, Chelle Published by Reaktion Books Ltd 33 Great Sutton Street London ec1v 0dx, uk www.reaktionbooks.co.uk First published 2015 Copyright © Markman Ellis, Richard Coulton, Matthew Mauger 2015 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers Printed and bound in China by 1010 Printing International Ltd A catalogue record for this book is available from the British Library isbn 978 1 78023 440 3 Contents Introduction 7 one: Early European Encounters with Tea 14 two: Establishing the Taste for Tea in Britain 31 three: The Tea Trade with China 53 four: The Elevation of Tea 73 five: The Natural Philosophy of Tea 93 six: The Market for Tea in Britain 115 seven: The British Way of Tea 139 eight: Smuggling and Taxation 161 nine: The Democratization of Tea Drinking 179 ten: Tea in the Politics of Empire 202 eleven: The National Drink of Victorian Britain 221 twelve: Twentieth-century Tea 247 Epilogue: Global Tea 267 References 277 Bibliography 307 Acknowledgements 315 Photo Acknowledgements 317 Index 319 ‘A Sort of Tea from China’, c. 1700, a material survival of Britain’s encounter with tea in the late seventeenth century. e specimen was acquired by James Cuninghame, a physician and ship’s surgeon who visited Amoy (Xiamen) in 1698–9 and Chusan (Zhoushan) in 1700–1703. -
Glossary of Tea Terms Agony of the Leaves This Is a Description of the Relaxation of Curled Leaves During Steeping
Glossary of Tea Terms Agony of the leaves This is a description of the relaxation of curled leaves during steeping. Anhui The major black tea producing regions in China. Aroma The characteristic fragrance of brewed tea, imparted by its essential oils. Assam A type of tea grown in the state of Assam, India, known for its strong, deep red brewed color. Astringent A term describing the dry taste in the mouth left by teas high in unoxidized polyphenols. Autumnal A term describing tea harvested late in the growing season. Bakey A tea taster expression for overfired teas Bergamot An essential oil of the bergamot orange used to flavor a black tea base to make Earl Grey tea Billy An Australian term referring to tin pot with wire handle to suspend over an open fire in which tea is boiled Biscuity Green tea leaves that have been oxidized, or fermented, imparting a characteristic reddish brew. The most common type of tea worldwide. Black Tea prepared from green tea leaves which have been allowed to oxidize, or ferment, to form a reddish brew. Blend A mixture of teas, usually to promote consistency between growing seasons Bloom Used to describe sheen or lustre present to finished leaf Body A term to denote a full strength brew Bold Describes large leaf cut tea Brassy An unpleasant acidic bite from improperly withered tea Break An auction term describing a tea lot for sale, usually at least 18 chests. Brick tea Tea leaves that have been steamed and compressed into bricks. The bricks are shaved and brewed with butter and salt and then served as a soup. -
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Publisher: Peter Tung CONTENTS Associate Publisher: Selina Tung Sub-editor: K B Chiu Contributors: Hong Kong Economic Times, the Environment Bureau and the Electrical and Mechanical Services Department, the HKSAR Government, Arup and Ir Billy Cheung Creative Director: Peter Tung Graphic Designer: Dennis Hui Marketing Director: Selina Tung Marketing Executive: Peggy Chiu Cover design: Headman & Partners Ltd Journal Editorial Committee Chairman: Ir David C H Chang Members: Ir Derrick H K Leung, Ir Ambrose H T Chen, Ir C M Choi, Ir Prof Ken Ho, Ir Ben B Wong, Ir C K Hon, Sandy So, Selina Tung Editorial Columns: Should you wish to contribute articles for publication of editorial columns in the Journal, please send your emails and relevant information to [email protected]. VOL Hong Kong Engineer welcomes editorial contributions from readers. Paper submissions should not exceed 2,000 words in length. They should be provided in Word or Rich Text format, with images supplied in good quality JPEG format. Detailed guidelines may be obtained from the Institution. Submissions to the Letter to the Editor column should not exceed 400 words in length. No image should be submitted for this column. The Journal Editorial Committee 49 reserves the right to accept or reject any contribution and the decision is final. NO 04 Advertising and Subscription Office: APR 21 Unit 401-5 Paramount Building 12 Ka Yip Street Chaiwan Hong Kong Tel: 2562 6138 Fax: 2558 7216 Advertising email: [email protected] Subscription email: [email protected] 02 THE DRAGON & THE BEAVER Advertising options include display advertisements and mail 05 UPDATE insertion.