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Prunus Cerasus Var. Marasca)
86 S. PEDISI] et al.: Anthocyanins in Sour Cherries, Food Technol. Biotechnol. 48 (1) 86–93 (2010) ISSN 1330-9862 original scientific paper (FTB-2300) Effect of Maturity and Geographical Region on Anthocyanin Content of Sour Cherries (Prunus cerasus var. marasca) Sandra Pedisi}¹*, Verica Dragovi}-Uzelac², Branka Levaj² and Dubravka [kevin2 1Faculty of Food Technology and Biotechnology, Zadar Centre, P. Kasandri}a 6, HR-23000 Zadar, Croatia 2Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia Received: June 15, 2009 Accepted: December 2, 2009 Summary The influence of different stages of maturity on the anthocyanin content and colour parameters in three sour cherry Marasca ecotypes grown in two Dalmatian geographical regions has been studied. Anthocyanins were determined by HPLC-UV/VIS PDA analysis and the colour of fruit flesh and skin was measured by tristimulus colourimeter (CIELAB system). The major anthocyanins in all ecotypes at all stages of maturity were cyanidin 3-glucosylrutinoside and cyanidin 3-rutinoside, whereas pelargonidin glycosides were de- termined in lower concentrations. During ripening, anthocyanins did not change uni- formly, but in most ecotypes they were determined in higher concentrations at the last stage of maturity (3.18 to 19.75 g per kg of dry matter). The formation of dark red, almost black colour in ripe Marasca cherries decreased redness (a*), brightness (L*) and colour intensity (C*). The results of two-way ANOVA test indicated that the growing region sig- nificantly influenced the accumulation of individual anthocyanins and L* value during ripening, while ecotype and the interaction between the growing region and the ecotype significantly affected total anthocyanin content of sour cherry. -
Our Restaurants Offer Organic Food Grown Locally and on Our Own Farms
Our restaurants offer organic food grown locally and on our own farms. Fresh food, better taste, more nutrients and without GMO. Naši restorani nude hranu organskog porijekla iz sopstvenog i lokalnih uzgoja. Svježe, boljeg ukusa, više nutrijenata i bez GMO. Luxury and charm of the old centuries... Foto: NAŠA FARMA U BLIZINI PODGORICE / Photo: OUR FARM NEAR PODGORICA Ponosni smo što Vam prvi u Crnoj Gori možemo ponuditi hranu pripremljenu u “Josper” peći. “Josper” ravnomjerno peče hra- nu sa svih strana. Ova elegantna kombinacija roštilja i peći ima ventile koji kontrolišu temperaturu tokom procesa pečenja, tako da meso ostaje sočno i nakon termičke obrade. Odgovarajuća temperatura zgušnjava bjelančevine i na taj se način zadržavaju svi sokovi koji daju jedinstven ukus mesu, ribi i povrću. Predlažemo Vam da probate jelo pripremljeno na drvenom uglju u zat- vorenom sistemu po kome je ”Josper” peć jedinstvena. Dobar apetit želi Vam Astoria! We are proud to be the first in Montenegro to offer you food prepared in the “Josper” grill oven. “Josper” evenly bakes food from all sides. This elegant combination of grill and oven has valves that control the temperature during the cooking process so that the meat remains juicy even after heat treatment. Appropriate temperature coagulates proteins and this way all the juices that give meat, fish and vegetables unique tastes are retained. We suggest you try food prepared on charcoal grill in a closed system which makes “Josper” stove one of a kind. Bon appetite! Hrana spremana u ”Josper” pećima u meniju -
Badel Hrvatska Stara Šljivovica
BADEL HRVATSKA STARA ŠLJIVOVICA Badel 1862 d.d., Zagreb, Croatia Vintages # 528075 │ 40.0% alc./vol. │ $21.20 │ 500mL "Bistrica" plum variety is the basis of this magical brandy. Rich and full plummy aroma with woody, vanilla and toasted almonds notes. Smooth, slightly dry feel, lingering tastes of plum and oak. Plum spirits are known in France, Germany, Switzerland and in Adriatic region: "Slivovitz" ("Slivovica" in and around Croatia, "slibovitz" in Romania) Badel Hrvatska Stara Šljivovica achieved a cult status comparable with the status of whisky in Scotland. “Delicate and fragrant elements of stone fruit, apricot and plums alongside an array of toasted nuts and woody spices. Would be good as an after dinner digestive, as per tradition with prunes - or sipping cozily in the evening. Pairs well with putting on a sweater and sitting outside after raking the leaves.” (NatalieMacLean.com, 2020) History: Badel 1862 is the largest and oldest wine and spirits producer in Croatia, continuing and cultivating the rich tradition inherited from the renowned companies Pokorny, Patria, Arko and Badel Vinoprodukt. Throughout its history Badel 1862 won numerous awards. The first one was obtained for Gorki Pelinkovac liqueur from Pokorny, the Silver Medal at the World's Fair, Paris, in 1867. Production: Carefully harvested at the optimum ripeness native plum variety Bistrica fruits are fermented and distilled, under the old tradition with a few secrets in fruit processing, preservation and aging. Kosher Product Serving tips: The bouquet of Badel Plum Brandy is best enjoyed at room temperature in brandy tulips as an after-dinner drink or as an ingredient in fine desserts or confections. -
Appendix APPENDIX TABLE 1
Appendix APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (See list of synonyms and other explanatory notes at end of table) Common Names (Other names) ~ Usual Sources Solubility and Function(s) Formula General Characteristics ~ ~ Acacia (gum arabic) Dried, gummy exudation. Acacia senegal (L.) Willd, and Water (freely soluble). t= Em ulsifier, stabilizer, other species in the Leguminosae Alcohol (insoluble). thickener. (Also see entry on family. V)~ Gums and Mucilages.) Acetaldehyde (ethanol) CH3CHO Colorless liquid with characteristic (1) Oxidation of ethanol or Water, alcohol, and organic solvents Flavoring agent odor. Flammable. ethylene. (2) Dry distillation of (miscible) . calcium acetate with calcium formate. Acetanisole (p-Methoxy C9H100 2 Pale yellow solid with Hawthorn Synthesis. Most fixed oils and propylene acetophenone like odor. glycol (soluble). Glycerin and Flavoring agent mineral oil (insoluble). Acetic Acid, Glacial CH3COOH Clear, colorless liquid with pungent, (1) Oxidation-fermentation of Water, alcohol, and glycerine Acidifier, Flavoring agent acrid odor. Acid taste when diluted. ethanol. (2) Oxidation of acetalde (miscible). hyde. (3) Direct synthesis from methanol and carbon monoxide. Acetoin (Acetyl methyl carbinol; CH3CH(OH)COCH3 Colorless, pale liquid (monomer). Fermentation of diacetyl. Water and propylene glycol Dimethylketol; 2-Hydroxy-2- White crystalline powder (dimer). (miscible). Vegetable oils butanone) Monomer has a characteristic (practically insoluble). Flavoring agent buttery odor. Acetone (2-Propanone; Dimethyl CH3COCH3 Clear, colorless liquid. Very volatile (1) Direct oxidation of propylene Water, alcohol, ether, chloroform ketone) with characteristic odor. Highly with air. (2) Fermentation of and most vegetable oils (miscible). Extraction solvent flammable. starch (also produces butanol). (3) Oxidation of cumene to form cumene hydroperoxide which de composes into acetone and phenol. -
Beer Spezials Germany
BIER + INDICATES DRAUGHT BEER BEER SPEZIALS Haus Liter / 15 Weihenstephaner “Original” Lager Das Boot / 35 2 liter boot of haus bier~share with two or more! The World Tour / 35 selection of 5 bottled biers~one from each region of our menu share with two or more! Mystery Beer / 7 a surprise every time! House Flight / 12 Weihenstephaner Original Lager / Veltins Pilsner Weihenstephaner 1516 Keller / Paulaner Hefeweizen Specialty Flight / 14 Stormalong “Legendary Dry” Cider / Lemke Raspberry Berliner Weiss Gaffel Kölsch / BraufacTum “Progusta” IPA GERMANY + Weihenstephaner Original Lager Freising, Germany (16.9oz 5.1%)...................................................................................8 light, crisp, and refreshing Friesisches Brauhaus zu Jever, ‘Jever,’ Pilsener Jever (12oz 5.3%) ........................................................................ 7 a good german hop forward pilsner, crisp, clean and pleasant + Veltins, Pilsener Meschede-Grevenstein (16oz 4.8%) ........................................................................................................ 8 grassy notes with a clean and slightly sweet Pilsner malt taste that is well-balanced Rothaus “Tannenzäpfle,” Pilsener Baden (11.2 oz 5.3%) ............................................................................................ 9 Pilsner from Germany’s Black Forest, herbal grassy hops, lemon citrus zest, earthiness, dry finish Augustiner, Light Euro Lager München (11.2oz 5.7%) ................................................................................................ -
Croatian Culinary Connections in CALGARY
Croatian Culinary Connections IN CALGARY DINING: Find hot spirals of burek (stuffed with cheese, spinach, or ground meat), semolina soup-dumplings, or a side of delectable ajvar at Cozy Kitchen in the light-industrial district east of Chinook Mall. Since 2016, Emina Dedić Halilović and her Croatian-Serbian team (she herself is Dubrovnik from Mount Srd. Peljesac-Salt pans from Napoleon's road. Istria-Rovinj. Istria-Groznjan village. Bosnian-born) have been serving up the dishes common to all three countries to an appreciative crowd of nearby workers as well as expats from across Calgary. You’ll find Emina herself chatting with every guest, proffering samples from a menu that includes sarma (cabbage rolls), ćevapi u lepinji (beef and veal sausage with flatbread), SNAPSHOTS goulash, sandwiches, and spaghetti bolognaise. You’ll OF want to take something home from the pastry case stocked with housemade čupavci (coconut-and-chocolate- dipped cake), baklava, cannoli, and other treats. Croatia 5708 - 1 St. SE, Calgary. Open Mon-Thurs, 7am-8pm; Fri Pelješac-Ston oysters on the half-shell. Konavle Valley, cooking with Stane at Kameni Dvori. Konavle Valley, charcuterie platter. Dubrovnik at night. & Sat, 7am-9pm; Sun, 10am-8pm. Catering available. DUBROVNIK KONAVLE VALLEY PELJEŠAC PENINSULA ISTRIA At Niko’s Bistro, former Dubrovnikite, Niko Miletic, has focused on the Italian food of his Croatian child- story and photos by Catherine Van Brunschot Stunning Dubrovnik, with its old city walls jutting into Just outside Dubrovnik, the Konavle Valley stretches beneath a High on the dolomite slopes of the Pelješac penin- Two days of driving have brought us to the Istrian peninsula on hood, with the likes of Calamari All’Inferno (a crowd- the Adriatic Sea and its evocative Game of Thrones set- limestone ridge marking the borders of Montenegro and Bosnia- sula, the terrain feels distinctly Mediterranean, with Croatia’s northwestern tip, a region whose mercurial borders favourite), pasta, and plenty of seafood and olive oil. -
Buyingguide February2018
BUYINGGUIDE FEBRUARY2018 THIS MONTH 2 OREGON 32 WASHINGTON 36 CALIFORNIA 59 ARGENTINA 65 AUSTRALIA 70 SPAIN 76 BURGUNDY 90 BORDEAUX 94 VENETO 97 SOUTHERN ITALY 98 SICILY 100 GERMANY 106 HUNGARY 106 MOLDOVA 107 TURKEY 107 OTHER EUROPE 107 ISRAEL 108 CHINA 109 SPIRITS 111 BEER Gently rolling vineyards in Oregon. FOR ADDITIONAL RATINGS AND REVIEWS, VISIT WINEMAG.COM/RATINGS BEBA73/GETTY WINEMAG.COM | 1 BUYINGGUIDE Carabella 2015 Eve’s Garden Chardonnay (Chehalem Mountains). This is the winery’s 91 reserve-level Chardonnay, and just three barrels were produced. It offers extra concentration and a silky mix of apple and pear fruit, with a touch of OREGON minerality. The finish, which is long and balanced, Spotlight on Chardonnay is enwrapped in almond flavor. —P.G. abv: 13.7% Price: $45 ometimes dissed as white wine with train- marries them to traditional Burgundian tech- Lenné Estate 2016 Chardonnay (Yamhill- ing wheels, Chardonnay still remains a niques such as barrel fermentation and stirring Carlton). This creamy and smooth wine 91 favorite among consumers due to its wide of the lees. tastes of mashed apple, papaya and pear. Almost availability on the market and generally For those seeking rich bottlings—think high- half was aged in new oak, which contributes to that Sgood quality. But beyond just good, truly great end California wines but with distinct and fresh silky mouthfeel and to its butterscotch-laced fin- ish. A hint of minerality infuses the acidity. Though Chardonnay is elusive. Historically, there are acidity—look to Domaine Serene. The win- young, this first-time effort is delicious and ready two main camps: the New World, heavily oaked, ery produces a half dozen single-vineyard and for immediate enjoyment. -
1930, 3601-3650, Cyprus to Italy
[Collection books for trip to Cyprus, June 26, 1930 to July 19, 1930] 3601-3626 Cyprus to - (Inside front cover) Prunus 01 Leguminous shrub 02 Cistus 03 Genista 04 Salvia 05 Pink fl. shrub 06 Prunus (marasca) 07, 12 Prunus cerasus 08 Freesia 09 Zea mays 10 Trifolium 11 Rosa 13 Citrus 14, 15, 16, 17 Solanum tuberosum 18 Pelargonium 19 Antholyza 20 Melaleuca preissiana 21 Aloe 22 Acacia 23 Cowania 24 Echeveria 25 Hardenbergia 26 3601 Prunus insititia ? A small sweet plum of greenish red color & good flavor found on the market in Mytilene Island, Greece. I think this is the fruit of Prunus insititia but cannot be sure of it. The species occurs wild on the island and its fruit is used. June 15 – 1930 3602 Leguminous shrub with heads like clover that forms patches of considerable size on the dry mountain slopes of Crete at altitudes of 1000 feet. This struck me at first as a Trifolium but in closer examination I believe it is a related genus. I could not find out what color the flowers are but from the size of the dry heads & their great abundance I judge it to be a striking species. Send to Crider to try. Route to Phaistos. June 29 – 1930. Leguminous shrub 2 ft. high on hillsides overlooking the Messara Valley of Crete, Greece. See photo 17306 of valley. June 29 – 30. Leguminous shrub 2 ft. high forming patches a rod across on slopes of Messara Valley, route to Phaistos, Crete. June 29 – 1930. 3603 Cistus sp. A small leaved species with very wooly leaves and apparently with many flowers on long pedicles. -
Sve Cene Su Izražene U RSD, Sa Uračunatim PDV-Omall Prices Are in RSD, VAT Included
KOKTELI/COCKTAILS GRICKALICE/APPETIZERS ● Bruskete sa gamborima i salsom od paradajza 960 ● Ginger Smash (ginger, pineapple, lime, rum, Maraschino liqueur) 550 Shrimp bruschetta with tomato salsa ● Grape Julep (vodka, mint, honey, grape juice, lime, Grenadine) 550 ● Badem u togaraši začinu 200 ● White Negroni (gin, Aperol, lavender infused) 600 Togarashi almonds ● Royal Mojito (lime, mint, sugar, Havana club “7”, Prosecco) 750 ● Mix indijskog oraha, kikirikija i pistaća sa vasabi začinom 200 ● Alabama Slammer (gin, Amaretto, orange, Southern Comfort) 600 Mix of cashews, peanuts, pistachios with wasabi ● El Diablo (tequila, crème de cassis, lime, sugar, Sprite) 600 ● Masline u medu, limunom i čili papričicom 200 ● French Connection (Cognac, Amaretto) 600 Olives with honey, lemon and chili peppers ● Champagne Cocktail (Cognac, Angostura, sugar, Champagne) 850 ● Selekcija sireva 1060 ●Toasted Almond (Amaretto, Kahlua, half-half) 600 Cheese selection ● White Lady (gin, triple sec, lemon juice, sugar) 600 ● Selekcija suhomesnatih proizvoda 1300 ● Grog Serbian (quince schnapps, honey, lime, hot water) 550 Selection of cold cuts ● Vinca Potion (Grappa, lemon, Amaretto, Angostura, mint syrup) 550 ● Martini Pelin (gin, Pelinkovac, Archer’s) 600 ● Kinoa salata sa lososom,avokadom, graškom 1370 ● Lynchburg Lemonade (Jack D., triple sec, lemon, sugar, Sprite) 650 i dresingom od meda, senfa i limuna ● Gorilla Milk (rum, Bailey’s, crème de banana, crème de café) 550 Qinoa salad with salmon, avocado, peas, honey and ● Banshee (cacao, crème de banana, -
KONOBA H U N T I N G T O N “Konoba” Is Croatian for “Tavern” Or “Wine Bar.”
KONOBA H U N T I N G T O N “Konoba” is Croatian for “Tavern” or “Wine Bar.” CHEESE CHARCUTERIE Paški [by Paška Sirana] (Sheep) [Pag Island, Croatia] 11 Slavonian Style Soppressata 'Kulen' 10 [Astoria, NY, USA] Dalmatian [by Paška Sirana] (Cow, Sheep) [Zadar, Croatia] 10 Lamb Prosciutto 10 [Astoria, NY, USA] Boschetto al Tartufo (Sheep, Cow) [Tuscany, Italy] 9 Prosciutto di Astoria 9 [Astoria, NY, USA] Manchego (Cow) [La Mancha, Spain] 9 Istrian Style Smoked Pork Loin 'Pečenica' 10 [Astoria, NY, USA] 2 oz. Portions; 'Build Your Own' Plattter Served w/Dalmatian Fig Spread, Mixed Nuts, Crackers; Add Pašteta (Traditional Pâté of Pork) +4 SALADS KUPUS SALATA/SHAVED CABBAGE SALAD Roasted Hazelnuts, Shredded Parmesan, Red Wine Vinaigrette 14 [GF] CLASSIC CAESAR SALAD Romaine Lettuce & Homemade Croutons Tossed with Traditional Caesar Dressing 14 (Add To Any Salad: Grilled Chicken +7, Grilled Tiger Shrimp +9, 4oz. Salmon Kebab w/Red Pepper, Red Onion +11) STARTER / SMALL PLATES TO SHARE BUREK Traditional Baked Phyllo Pie Stuffed with Beef, Side of Ajvar Mixed Vegetable Spread 15 TRUFFLE FRIES Shredded Parmesan, Side of Cilantro Spice Aioli 11 BAVARIAN PRETZEL Agave Honey Mustard Dip, Pickles 13 MEDITERRANEAN OLIVES Roasted Fennel, Hearts of Palm, Feta, Anchovies 10 [GF] CRISP BRUSSELS SPROUTS Shredded Parmesan, Side of Creamy Caper Sauce 12 [GF] DJUVEČ Croatian Vegetable Risotto with Red Bell Pepper, Carrot, Celery, Tomato, Eggplant, Garlic, Onion 14 [GF] RED BEET NAPOLEON (2) Beet, Whipped Goat Cheese, Crumbled Candied Walnuts, Honey Drizzle -
SERBIA Country Profile
Info4Migrants SERBIA Country profile Project number: UK/13/LLP-LdV/TOI-615 77,474 km2 Excluding Kosovo POPULATION 7,209 mln GDP per capita Excluding Kosovo $5,924 CURRENCY Serbian dinar (RSD) Language SERBIAN COUNTRY BACKGROUND HUNGARY ROMANIA CROATIA Belgrade BOSNIA AND HERZE- GOVINA SERBIA MONTENEGRO BULGARIA ALBANIA MACEDONIA Official name: the Republic of Serbia Location: the central part of the Balkan Peninsula in Central Southeastern Europe. Capital and largest city: Belgrade, 1.135 million National Flag Climate: In the north, continental climate (cold winter and hot, humid summers; central portion, continental and Mediterra- nean climate; to the south, hot, dry summers and autumns and relatively cold winters with heavy snowfall inland. Languages: Serbian (official) 88.1%, Hungarian 3.4%, Bosnian 1.9%, Romani 1.4%, other 3.4%, undeclared or unknown 1.8%. Note: Serbian, Hungarian, Slovak, Romanian, Croatian, and Rusyn all official in Vojvodina. Ethnicity: Serb 83.3%, Hungarian 3.5%, Romany 2.1%, Bosniak 2%, other 5.7%, undeclared or unknown 3.4% Coat of arms Religions: Serbian Orthodox 84.6%, Catholic 5%, Muslim 3.1%, Protestant 1%, atheist 1.1%, other 0.8%, undeclared or un- known 4.5% 3 Learnmera Oy www.thelanguagemenu.com Country profile SERBIA SERBIA FACTS Yugoslavia The name Yugoslavia previously designated six republics: Serbia, Montenegro, Macedonia, Bosnia-Herzegovina, Croatia and Slovenia. The word means “land of the south- ern Slavs.” Within Serbia, there are several national cul- tures. In addition to the dominant Serb tradition, there is a large Hungarian population in the northern province of Vojvodina, where Hungarian is the common language and the culture is highly influenced by Hungary (which borders the province to the north). -
HOMICIDE VICTIMS in CROATIA - Who Are the Survivors?
HOMICIDE VICTIMS IN CROATIA - Who are the survivors? Petra Šprem & Mia Krpan 4 th Annual Conference of the Max Planck Partner Group for Balkan Criminology Budapest 2017 • Name of the Project: Homicide study in the Balkans • Leading country: Croatia • Partners: Bosnia and Herzegovina, Serbia, Macedonia, Romania, Albania, Turkey • Main goal- insight into phenomenology of homicide in Balkan • Beginning of project: 1.6.2016 • Initial meeting (Croatia): 22.07.2016. 4th Annual Conference of the MPPG for Balkan Criminology • Homicide study questionnaire prepared: BIH, Serbia, Macedonia, Albania, Turkey, Germany • Three sections of questionnaire • Field work ended: June 1 2017 • Entry data ended: September 1 2017 • Expected findings: End of 2017 • Number of cases: 686 final judgements from 2010-2014 – some are rejections 4th Annual Conference of the MPPG for Balkan Criminology • Juvenile and adult offenders • 5 types of homicide: murder, aggravated murder, negligent homicide, manslaughter and infanticide. • Approval of State Attorney’s office and Supreme court • Collection of data- students from University of Zagreb 4th Annual Conference of the MPPG for Balkan Criminology Fieldwork 1. Croatian Bureau of Statistics ↓ 2. National courts 3. State Attorney’s Department 4th Annual Conference of the MPPG for Balkan Criminology • Cooperation? • Three Criminal Codes (1993, 1997 and 2011) • Victim data? 4th Annual Conference of the MPPG for Balkan Criminology • Entry of data: Access file • Questionaire, section 3- about Victim: sex, date of birth, age, nationality, ethnicity, marital status, children, education, profession, employment, income; injury, time of death (survived, immediate death, later death), public official and/or relation to duty; intoxicated – alcohol, influence of drugs, any addiction, RVO (relationship between offender and victim), RVV (relationship between victims).