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White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain
applied sciences Article White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain Stavros Plessas 1,* , Vasillios Ganatsios 2 , Ioanna Mantzourani 1 and Loulouda Bosnea 3 1 Laboratory of Food Processing, Department of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece; [email protected] 2 Department of Agricultural Biotechnology and Oenology, International Hellenic University, 66100 Drama, Greece; [email protected] 3 Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization ‘DIMITRA’, Katsikas, 45221 Ioannina, Greece; [email protected] * Correspondence: [email protected]; Tel.: +30-2552041141; Fax: +30-255204141 Featured Application: Novel functional dairy product. Abstract: The aim of the present study is the evaluation of a novel potentially probiotic Lactobacillus paracasei SP5, previously isolated from dairy products, as a starter culture of white brined cheese production, either free or immobilized on a traditional food, “trahanas”, in order to provide protection to the starter culture and a prebiotic effect. All produced cheeses were compared with cheese manufactured by renin enzyme. Several parameters that affect the acceptability, quality, and shelf Citation: Plessas, S.; Ganatsios, V.; life of white brined cheese were investigated, including microbial populations, physicochemical Mantzourani, I.; Bosnea, L. White characteristics, and cheese volatiles through 70 days of ripening and storage. White brined cheese Brined Cheese Production by production by free or immobilized L. paracasei SP5 resulted in significantly higher acidity (over 0.8 g Incorporation of a Traditional of lactic acid/100 g of cheese at the 70th day of ripening) and significantly reduced counts (around Milk-Cereal Prebiotic Matrix with a 50%) of coliforms, yeasts, and fungi compared to cheese produced with no starter culture. -
Chinese Vegetarian Cooking
Measurement Conversions All our recipes are thoroughly tested in the Periplus Test Kitchen. Standard metric measuring cups and spoons are used throughout, and all cup and spoon measurements are level. We have used medium-sized (60 g, grade 3) eggs in all recipes. International Measures Volume Lengths Weights 1 teaspoon = 5 ml 6 mm = ¼ inch 30 g = 1 oz 1 UK/US tablespoon = 15 ml = 3 teaspoons 12 mm = ½ inch 225 g = 8 oz 1 Australian tablespoon = 20 ml = 4 teaspoons 2.5 cm = 1 inch 500 g = 1 lb We have used international 15 ml tablespoon measures. If you are using an Australian 20 ml tablespoon, the difference will not be noticeable for most recipes. However, for flour, cornflour or baking powder, subtract one teaspoon for each tablespoon specified. Cup Equivalents ¼ cup = 60 ml = 2 fl oz 1 cup sugar, rock crystal = 125 g ½ cup = 125 ml = 4 fl oz 1 cup raw brown rice = 220 g 1 cup = 250 ml = 8 fl oz 1 cup fresh coriander leaves= 50 g 2 cups = 500 ml = 16 fl oz = 1 pint 1 cup beansprouts = 50 g 4 cups = 1 liter = 32 fl oz =1 quart 1 cup dried soy beans = 200 g 1 cup cornflour = 120 g Oven Temperature Guide When using convection ovens, the °C °F outside of the food cooks more quickly. Low 150 300 As a general rule, set the oven temperature Moderate 180 350 15°C to 20°C lower than the temperature Med. Hot 200 400 indicated in the recipe, or refer to your Hot 220 425 oven manual. -
Solferino Soup Cucumber Soup Chicken Noodle Soup Barley Soup Tomato Noodle Soup Celery Cream Soup Corn Cream Soup Chickpeas Crea
Art'Impression Catering Sp.z o.o. 02-871 Warszawa ul. Karczunkowska 170 NIP: 951-212-18-98, Regon: 015822495 Tel: 603 817 107, e-mail: [email protected] www.ai-cateringwarszawa.pl/tbs MENU Monday 07.03.2016 Tuesday 08.03.2016 Wednesday 07.03.2016 Thursday 08.03.2016 Friday 09.03.2016 Solferino soup Cucumber soup Chicken noodle soup Barley soup Tomato noodle soup Soup Celery cream soup Corn cream soup Chickpeas cream soup with cumin Green beans cream soup Broccoli-cauliflower cream soup Grilled chicken fillet with cream-herbs Chicken kebab, tza-tziki dip, baked potato Pork roast with gravy, potato puree Chicken and vegetables shashlik, rice Mintaj fillet with vegetables, potato sauce, potato puree with herbs Meat Set I Boiled vegetables/baked beetroot salad Carrot salad with leek/red cabbage salad Green beans/ Cabbage salad with tomato Mix beans/ white cabbage salad Cauliflower/ iceberg lettuce with carrot with coriander with cranberry and sprouts Beef and poultry meatballs, tomato sauce, Chicken and vegetables risotto Meat dumplings, fried onion Pork goulash, barley Chicken strogonoff, buckwheat groats spaghetti Meat Set II Sliced beetroot in honey glaze/ Cabbage Green peas/ White cabbage salad with Broccoli/ Mix vegetables salad Corn/ red cabbage salad with apple Green peas/ carrot salad with orange salad with cucumber dill and olive Pasta with green vegetables in cream Italian focaccia with vegetables and Rice casserole with vegetables, cheese Vegetarian Lentil cutlet, remoulade sauce, barley Polenta with vegetables rattatouille -
Healthy Food. Russian Cuisine. Audio Exchange Project
ПРОЕКТНЫЕ ТЕХНОЛОГИИ HEALTHY FOOD. RUSSIAN CUISINE. AUDIO EXCHANGE PROJECT. LEVEL UPPER INTERMEDIATE Оборина Т. П., ГБОУ СОШ № 123, г. Москва Урок-видеопроект дискуссии “Audio-exchange I decided to record the students and send the tape project” по теме “Healthy food. Russian Cuisine” составлен to students in a non-Russian speaking country. для проведения в 10–11 классах. Planning Проведению урока предшествует большая подгото- At that point in the syllabus the topic was “Healthy вительная работа. Готовясь к уроку, учащиеся обсужда- Food”. I decided to encourage them to make a radio ют пройденную тему, готовят дополнительный матери- programme about traditions, Russian Cuisine. We ал. Такой урок расширяет и углубляет, систематизирует would send the cassette to another school and hope- знания учащихся, помогает развить речевые умения fully they would send recordings to us, too. The stu- с целью подготовки к государственному экзамену. dents would work together in pairs to answer ques- Класс делится на две группы. Одной группе учащих- tions about various special dishes and then we would ся предлагается выступить в роли студентов, расска- record the interviews. зывающих о традициях русской кухни, а вторая группа After the initial language input (topic-based vo- проводит интервью-расспрос у студентов, знающих рус- cabulary and appropriate structures) and practice, we скую кухню и её традиции. were able to complete the project within a week. Технологии: здоровьесбережения, коммуникатив- но-ориентированного дифференцированного обучения, PREPARATION педагогики сотрудничества, развития способностей уча- щихся, информационно-коммуникационные. Brainstorming Решаемые проблемы: систематизировать знания, I introduced the idea of the exchange project to the совершенствовать лексико-грамматические навыки students and told them about the radio programme. -
Manufacture of Reduced Fat White-Brined Cheese with the Addition of Β-Glucans Biobased Polysaccharides As Textural Properties Improvements
polymers Article Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements Efthymia Kondyli 1,*, Eleni C. Pappa 1 , Alexandra Kremmyda 2, Dimitris Arapoglou 3, Maria Metafa 3, Christos Eliopoulos 3 and Cleanthes Israilides 3 1 Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Katsikas, 45221 Ioannina, Greece; [email protected] 2 Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK; [email protected] 3 Institute of Technology of Agricultural Products, Hellenic Agricultural Organisation-DEMETER, 1 S.Venizelou, 14123 Lycovrysi, Greece; [email protected] (D.A.); [email protected] (M.M.); [email protected] (C.E.); [email protected] (C.I.) * Correspondence: kondyliefi@gmail.com; Tel.: +30-265-109-4780 Received: 17 September 2020; Accepted: 6 November 2020; Published: 10 November 2020 Abstract: β-Glucan, isolated from the mushroom Pleurotus ostreatus, at a concentration of 0.4%, was used in the manufacture of reduced-fat white-brined cheese from sheep milk. Control reduced-fat cheese was also produced from the same milk without the addition of β-glucan. The resultant cheeses were examined for their physicochemical characteristics, color and textural properties, and level of proteolysis and lipolysis. Furthermore, cheeses were evaluated organoleptically. In general, there were no statistical differences in the physicochemical characteristics and proteolysis levels found between both cheeses. The addition of β-glucan improved textural properties, and the cheeses received favorable grades for all the organoleptic characteristics. There were no flavor defects (such as a bitter taste) described by the panellists in this study. -
Foods with an International Flavor a 4-H Food-Nutrition Project Member Guide
Foods with an International Flavor A 4-H Food-Nutrition Project Member Guide How much do you Contents know about the 2 Mexico DATE. lands that have 4 Queso (Cheese Dip) 4 Guacamole (Avocado Dip) given us so 4 ChampurradoOF (Mexican Hot Chocolate) many of our 5 Carne Molida (Beef Filling for Tacos) 5 Tortillas favorite foods 5 Frijoles Refritos (Refried Beans) and customs? 6 Tamale loaf On the following 6 Share a Custom pages you’ll be OUT8 Germany taking a fascinating 10 Warme Kopsalat (Wilted Lettuce Salad) 10 Sauerbraten (German Pot Roast) tour of four coun-IS 11 Kartoffelklösse (Potato Dumplings) tries—Mexico, Germany, 11 Apfeltorte (Apple net) Italy, and Japan—and 12 Share a Custom 12 Pfefferneusse (Pepper Nut Cookies) Scandinavia, sampling their 12 Lebkuchen (Christmas Honey Cookies) foods and sharing their 13 Berliner Kränze (Berlin Wreaths) traditions. 14 Scandinavia With the helpinformation: of neigh- 16 Smorrebrod (Danish Open-faced bors, friends, and relatives of different nationalities, you Sandwiches) 17 Fisk Med Citronsauce (Fish with Lemon can bring each of these lands right into your meeting Sauce) room. Even if people from a specific country are not avail- 18 Share a Custom able, you can learn a great deal from foreign restaurants, 19 Appelsinfromage (Orange Sponge Pudding) books, magazines, newspapers, radio, television, Internet, 19 Brunede Kartofler (Brown Potatoes) travel folders, and films or slides from airlines or your local 19 Rodkal (Pickled Red Cabbage) schools. Authentic music andcurrent decorations are often easy 19 Gronnebonner i Selleri Salat (Green Bean to come by, if youPUBLICATION ask around. Many supermarkets carry a and Celery Salad) wide choice of foreign foods. -
Table of Contents Art
1 ACADEMIC PROGRAMS ...........................................27 Degree Completion Programs ...................159 Table of Contents Art .......................................................................27 Library and Information Science ..............159 Arts and Letters ................................................32 McNair Scholars Program ..........................159 WELCOME TO SOUTHERN ..........................................2 Biology ...............................................................33 Military Science ...........................................160 ACADEMIC CALENDAR ..............................................3 Business .............................................................39 Overseas Study Programs ..........................161 SOU STATISTICS ......................................................3 Business-Chemistry .........................................46 Nursing Program ........................................163 Business-Mathematics .....................................47 Graduate Studies ...............................................164 READING THIS CATALOG ...........................................4 Business-Physics ...............................................47 STUDENT SERVICES ...............................................169 ENTERING THE UNIVERSITY ......................................5 Chemistry ..........................................................47 Student Affairs Office ....................................169 Admission Procedure ........................................5 -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Flavor Description and Classification of Selected Natural Cheeses Delores H
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by K-State Research Exchange Culinary Arts and Sciences V: Global and National Perspectives, 2005, ed. Edwards, J.S.A., Kowrygo, B, & Rejman, K. pp 641-654, Publisher, Worshipful Company of Cooks Research Centre, Bournemouth, Poole, UK Flavor description and classification of selected natural cheeses Delores H. Chambers1, Edgar Chambers IV1 and Dallas Johnson2 1The Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Justin Hall, Manhattan, KS 66506-1407, USA 2Department of Statistics, Kansas State University, Dickens Hall, Manhattan, KS 66506, USA Abstract Intensities of 30 flavor attributes were measured for 42 cheeses. Rated intensities of flavor characteristics generally fell in the low to moderate range for all cheeses. Some of the flavor characteristics (dairy fat, dairy sour, dairy sweet, sharp, astringent, bitter, salty, sour, and sweet) were present in all cheeses, and some (cooked milk, animalic, goaty, fruity, moldy, mushroom, and nutty) were specific to only a few of the cheeses evaluated in this study. The flavor of each of the 42 cheeses is described. Similarities in flavor were observed among many of the individual cheeses. Therefore, a clustering scheme was developed to show the overall flavor relationships among the cheeses. Those relationships are schematically represented by a tree diagram. Proximity on the tree diagram indicates a high degree of flavor similarity among the types of cheese. Introduction In most countries, consumption of cheese has been on the rise over the past decades (Richards, 1989; Magretti, 1996; Havrila, 1997; Hoebermann, 1997; Anonymous, 2002). -
Sizzle and Drizzle Handy Index
INDEX A Cake, Yorkshire Teacakes, 103 A Letter from Nancy, 1 Cakes, Intro, 106 Acknowledgements, 414 Cakes, Recipes, 114 Almond Sponge, 340 Caramel, 346 Apple & Cinnamon Scones, 56 Caramel, Cracking (Creme Brûlée), 351 Apple Charlotte, 305 Carrot & Orange Cake, 151 Arctic Bundt, 364 Cheat’s Almond Tarts, 255 Cheese and Onion Flan, 224 B Cheese Scones, 58 Baby Biscotti, 44 Chelsea Buns, 82 Barbados Banana Bread, 118 Cherry Almond Traybake, 120 Biscotti, Baby, 44 Cherry Bakewell Scones, 53 Biscuits, Intro, 27 Cherry Chocolate Roulade, 131 Biscuits, Lemon Shortbread, 29 Chicken and Tarragon Pie, 218 Biscuits, Recipes, 29 Choco-Fudge Slices, Low Sugar, 193 Biscuits, Vanilla Shortbread, 34 Chocolate Recipes, 114, 131, 158, 160, 193, 237, Blackberry Pie, 234 256, 265, 338, 343 Brandy Snaps, 38 Chocolate & Amaretto Festive Cupcakes, 158 Bread & Butter Pudding, 295 Chocolate and Orange Delice, 343 Bread, Barbados Banana, 118 Chocolate Crusted Passion Fruit Tart, 256 Bread, Intro, 61 Chocolate for Profiteroles, 265 Bread, No Knead, 94 Chocolate Fudge Cake, 114 Bread, Recipes, 70 Chocolate Paste, 265 Bread, Soft White, 70 Chocolate Swiss Meringue Buttercream, 175 Bread, Sourdough, 89 Chocolate, Vanilla & Strawberry Drip Cake, 160 Brioche, 98 Choux Pastry, 265 Buttercream, 169 Christmas , 32, 135, 158, 298, 311 Buttercream, Chocolate Swiss Meringue, 175 Christmas Cake, 133 Buttercream, Coffee, Filling, 170 Chutney, End of Season, 382 Buttercream, Italian Meringue, 171 Citrus Passet with Blueberries, 354 Buttercream, Not Too Sweet, 156 Clean a Decanter -
(English-Kreyol Dictionary). Educa Vision Inc., 7130
DOCUMENT RESUME ED 401 713 FL 023 664 AUTHOR Vilsaint, Fequiere TITLE Diksyone Angle Kreyol (English-Kreyol Dictionary). PUB DATE 91 NOTE 294p. AVAILABLE FROM Educa Vision Inc., 7130 Cove Place, Temple Terrace, FL 33617. PUB TYPE Reference Materials Vocabularies /Classifications /Dictionaries (134) LANGUAGE English; Haitian Creole EDRS PRICE MFO1 /PC12 Plus Postage. DESCRIPTORS Alphabets; Comparative Analysis; English; *Haitian Creole; *Phoneme Grapheme Correspondence; *Pronunciation; Uncommonly Taught Languages; *Vocabulary IDENTIFIERS *Bilingual Dictionaries ABSTRACT The English-to-Haitian Creole (HC) dictionary defines about 10,000 English words in common usage, and was intended to help improve communication between HC native speakers and the English-speaking community. An introduction, in both English and HC, details the origins and sources for the dictionary. Two additional preliminary sections provide information on HC phonetics and the alphabet and notes on pronunciation. The dictionary entries are arranged alphabetically. (MSE) *********************************************************************** Reproductions supplied by EDRS are the best that can be made from the original document. *********************************************************************** DIKSIONt 7f-ngigxrzyd Vilsaint tick VISION U.S. DEPARTMENT OF EDUCATION Office of Educational Research and Improvement EDU ATIONAL RESOURCES INFORMATION "PERMISSION TO REPRODUCE THIS CENTER (ERIC) MATERIAL HAS BEEN GRANTED BY This document has been reproduced as received from the person or organization originating it. \hkavt Minor changes have been made to improve reproduction quality. BEST COPY AVAILABLE Points of view or opinions stated in this document do not necessarily represent TO THE EDUCATIONAL RESOURCES official OERI position or policy. INFORMATION CENTER (ERIC)." 2 DIKSYCAlik 74)25fg _wczyd Vilsaint EDW. 'VDRON Diksyone Angle-Kreyal F. Vilsaint 1992 2 Copyright e 1991 by Fequiere Vilsaint All rights reserved. -
Cairnsmhor Win 7 Great Taste Awards, Plus Sampling Offer Submitted By: Indigo Words Sunday, 25 July 2010
Cairnsmhor win 7 Great Taste Awards, plus sampling offer Submitted by: Indigo Words Sunday, 25 July 2010 ***Product Sampling Opportunity Staff at Cairnsmhor (http://www.thistleproducts.co.uk/shop/dept/293/Scottish-Food-Scottish-Sweets) are cracking open their tastiest biscuits and celebrating this week after their luxury food range scooped seven gold awards at the prestigious Great Taste Awards. Cairnsmhor products, a range of hand baked biscuits, oatcakes and crackers, won four 2-star gold awards and three 1-star gold awards for products including their Haggis Flavour Oatcakes (http://www.thistleproducts.co.uk/shop/detail/1030/312/scottish-oatcake-haggis-flavour), Lemon Shorties (http://www.thistleproducts.co.uk/shop/products/303/cairnsmhor-scottish-biscuits) and Wholegrain Mustard Crackers (http://www.thistleproducts.co.uk/shop/products/313/cairnsmhor-cracker-biscuit). The Great Taste Awards are considered the most important food award scheme in the UK. Rigorous and completely independent, Great Taste is to speciality food and drink what Michelin is to fine dining. In total 6021 food and drink products were blind-tasted, tested and discussed during two months of intense judging by 350 judges, comprising food writers, chefs, deli and farm shop owners, food producers and buyers. To achieve a two star gold award up to 20 judges must agree that a product is ‘faultless’. Paula Gibson of Thistle Products (http://www.thistleproducts.co.uk) said: “We are thrilled that so many of our products have achieved Great Taste Award status. The thing that makes these awards so special is that each item is judged blind – it really is all about the taste and the quality of the product.