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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 -
CRP-P1009S Series 1.8L(2~10 Persons) / 1.8L(2~10인분)
사용설명서 Operating Instructions CRP-P1009S Series 1.8L(2~10 Persons) / 1.8L(2~10인분) NO.1 CUCKOO Electric Pressure Rice cooker/warmer Thank you very much for purchasing“ CUCKOO” 저희 쿠쿠 압력보온밥솥을 애용해 주셔서 Electric Rice cooker/warmer 대단히 감사 드립니다. Read the following instruction manual before use. Save this 이 사용설명서는 잘 보관하여 주십시오. instruction manual for future reference. This manual will be 사용 중에 모르는 사항이 있을 때나 기능이 제대로 useful if you have any questions or have problems operating the 발휘되지 않을 때 많은 도움이 될 것입니다. rice cooker. CONTENTS CONTENTS 목차 BEFORE USING 사용하기전에 Important safeguards ………………………………………… 3 Important safeguards ………………………………………… 3 Specifications ………………………………………………… 5 제품규격 ………………………………………………………… 5 Safety precautions ………………………………………… 6~7 안전상의 경고 ……………………………………………… 10~11 Name of each part …………………………………………… 14 각 부분의 이름 ………………………………………………… 32 Function operating part ……………………………………… 15 기능 조작부의 이름과 역할 …………………………………… 33 How to clean ……………………………………………… 24~28 제품 손질 방법 …………………………………………… 42~46 WHEN USING 사용할 때 How to set or cancel voice guide function ……………………… 15 음성안내 기능의 설정과 해제 ………………………………… 33 Before cooking rice …………………………………………… 16 취사 전 준비사항 ……………………………………………… 34 How to cook ……………………………………………… 17~18 취사는 이렇게 하십시오 …………………………………… 35~36 MY MODE (Cuckoo Customized Taste Function) ………… 19 쿠쿠 맞춤취사 / 누룽지는 이렇게 하십시오 …………………… 37 How to use “GABA Rice (Brown rice)” ……………………… 20 현미발아는 이렇게 하십시오 …………………………………… 38 How to preset timer for cooking ……………………………… 21 예약취사 / 만능찜은 이렇게 하십시오 ………………………… 39 For the best taste of rice ……………………………………… 22 맛있는 밥을 드시려면 ………………………………………… -
Fresh Halal Authentic Mediterranean
ABOUT CAIRO KEBAB HOURS OF OPERATION Located in the heart of Lincoln Park, Cairo Kebab Sunday - Thursday: 11am - 10 pm offers an eclectic blend of cuisines from all around Friday - Saturday: 11am - 11pm the Mediterranean, with specialty traditional Egyptian dishes you won’t find at other Middle Eastern restaurants. CONTACT US Our food is freshly prepared, halal, and with a large Phone: 773-687-8413 selection of vegetarian and vegan options. At the Fax: 773-687-8437 heart of Cairo Kebab is the legacy of the legendary Email: [email protected] Saleh family chef Hussein “Baba” Saleh, who passed down his love for cooking to his brother Ahmed, our head chef. CATERING AVAILABLE Ahmed will delight you with his unique take on the Middle Eastern standards that you know and love, as well as his own authentic family recipes. We welcome you to enjoy our Middle Eastern hospitality here in the restaurant, or request pick- up or delivery. We also cater for all types of events, large or small. FRESH HALAL AUTHENTIC MEDITERRANEAN 1524 W Fullerton Ave, • Chicago, IL 60614 www.cairokebab.com STARTERS SANDWICHES SOUPS & SALADS Served with pita bread Served wrapped in pita bread with optional hot sauce Tabbouleh V Sm: $3.5 Lg: $5.5 Bulgur wheat, fresh mint, tomato, parsley, and onion, with Hummus V Sm: $4 Lg: $6 Falafel Sandwich V $5.99 an olive oil and lemon juice dressing Ground chickpeas blended with tahini (sesame) sauce and wrapped with jerusalem salad and pickles seasonings Egyptian Salad V Sm: $4.5 Lg: $6.5 Chicken Kebab Sandwich $6.99 Fresh vegetables -
Dawei Township, Taninthayi Division, Union of Myanmar An
"THE SOCIAL ORCANIZATION OF THE DAWEI NATIONAL" DAWEI TOWNSHIP, TANINTHAYI DIVISION, UNION OF MYANMAR SUBMITTED BY MA AYE SANDI AN- S ANTHROPOLOGY 1997-1999 Acknowledgements My grateful acknowledgements are due to my dear father and supervisor ofthe thesis Professor Daw Tin Ye (Head, Anthropology Department. Yangon University) and the external examiner Daw Kyin Kyin for their proper guidence and supervission without which the thesis would not be a success. Many thanks are also due to all my teachers who taught me at various levels of my academic career. Special thanks must also be mentioned of the following persons for their help in hringing out this treatise, U Tun Aung Kyaw (Lecturer, Department of English, University of Yangon), U Kyaw Kyaw Htay (Principal, Dawci Collage), Maung Kyaw Thuya, Maung Myo ffiaing 00, Maung Zaw Lia Htikc aad Maung Thuyeinfrom Dawei Township. Ma Aye Sandi An - 5 Anthropology 1997 - 99 Contents ''THE SOCIAL ORGANIZATION OF THE DAWEI NATIONAL" DAWEI TOWNSHIP, TANINTHAYI DIVISION, UNION OF MYANMAR N. Particulars Page Acknowledgements Introduction Chapter I Geographical Location and Historical Background 1 (A) Geographical Location 1 (1) Locality 1 (2)Tarain 1 (3) Climate. National Vegetation 3 (B) Historical Background 4 (1) History ofthe Dawei National 4 (2) History ofDawei Township 7 Chapter2 Physique. Mode ofDress, Language 8 (A) Physical Featuresand Temperament 8 (B) BuildingHouses 9 (C) Population, VillageIWards 10 (D) Mode ofDress 11 (E) Language.Literatureand FolkTales 14 Chapter3 Family Organization 2S -
Burmese, a Grammar of (Soe).Pdf
INFORMATION TO USERS This manuscript has been reproduced from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter face, while others may be from any type of computer printer. The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from left to right in equal sections with small overlaps. Each original is also photographed in one exposure and is included in reduced form at the back of the book. Photographs included in the original manuscript have been reproduced xerographically in this copy. Higher quality 6” x 9” black and white photographic prints are available for any photographs or illustrations appearing in this copy for an additional charge. Contact UMI directly to order. Bell & Howell Information and Learning 300 North Zeeb Road, Ann Arbor, Ml 48106-1346 USA 800-521-0600 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. A GRAMMAR OF BURMESE by MYINTSOE A DISSERTATION Presented to the Department of Linguistics and the Graduate School of the University of Oregon in partial fulfillment o f the requirements for the degree of Doctor of Philosophy December 1999 Reproduced with permission of the copyright owner. -
A Review of the Malaysia's Heritage Delicacy Alongside with The
Ismail et al. Journal of Ethnic Foods (2021) 8:19 Journal of Ethnic Foods https://doi.org/10.1186/s42779-021-00095-3 REVIEW ARTICLE Open Access The Malay’s traditional sweet, dodol:a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries Norsyahidah Ismail1, Muhammad Shahrim Ab. Karim1* , Farah Adibah Che Ishak1, Mohd Mursyid Arsyad2, Supatra Karnjamapratum3 and Jiraporn Sirison3 Abstract The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially happening to the Malay sweets or desserts which have gradually become less appealing to the younger generations. They are not even familiar with Malay foods, let alone consuming them. Among the popular Malay heritage foods in Malaysia are lemang, ketupat, rendang, wajik and dodol. Dodol specifically has been listed as one of the endangered heritage foods in Malaysia. Preserving the Malay cuisines is part of sustaining the Malay culture and this should begin with a great amount of knowledge and understanding about any elements within the culture itself. This article highlights a nostalgic and evergreen Malay’s traditional sweet, known by the locals as dodol by discussing its history, different types and names of dodol, as well as the recipes, preparation, cooking methods and packaging. -
View of ASEAN Food William W
Foreword Amb. Kim Young-sun Secretary General, ASEAN-Korea Centre The ASEAN* region has a great variety of cuisines that are distinctive despite having some common elements. ASEAN cuisine is a celebration of cultural diversity and unique ways of life, delivered through appetite-whetting dishes and exotic aromas. It embraces the unique characteristics of many different ethnicities, and in that way is a history of the culture of the region. The ASEAN spirit and passion permeate each and every dish, and food is an important link in the chain that binds the ASEAN community together. The ASEAN Culinary Festival 2016, organized by the ASEAN-Korea Centre, aims to introduce ASEAN cuisine to the Korean public by presenting a wide spectrum of ASEAN dishes. Thirty distinctive dishes are included; they were selected to suit the Korean palate while showcasing the diverse flavors of ASEAN. Under the theme “Gourmet Trips to ASEAN,” the Festival will help Koreans, also known for their cuisine, discover the sweet and savory ASEAN culinary delights. In line with the “Visit ASEAN@50: Golden Celebration” campaign to celebrate the 50th anniversary of ASEAN, the Festival also intends to promote ASEAN culinary destinations by showcasing fascinating food trails across the region to the Korean public. Food is a universal language that brings people and cultures together. It is an essential part of life to all people of all nations. With the rise in the number of tourists traveling specifically to experience the cuisine of other peoples, food is increasingly important in enhancing harmony around the world. In this regard, I am certain that the ASEAN Culinary Festival will serve as a platform to strengthen the partnership between ASEAN and Korea by connecting the hearts and minds of the people and creating a bond over a “shared meal of diversity.” With the ASEAN-Korea Cultural Exchange Year in 2017, the ASEAN Culinary Festival is a new way to bring deeper cultural understanding between ASEAN and Korea. -
Biblioasia Jan-Mar 2021.Pdf
Vol. 16 Issue 04 2021 JAN–MAR 10 / The Mystery of Madras Chunam 24 / Remembering Robinsons 30 / Stories From the Stacks 36 / Let There Be Light 42 / A Convict Made Good 48 / The Young Ones A Labour OF Love The Origins of Kueh Lapis p. 4 I think we can all agree that 2020 was a challenging year. Like many people, I’m looking Director’s forward to a much better year ahead. And for those of us with a sweet tooth, what better way to start 2021 than to tuck into PRESERVING THE SOUNDS OF SINGAPORE buttery rich kueh lapis? Christopher Tan’s essay on the origins of this mouth-watering layered Note cake from Indonesia – made of eggs, butter, flour and spices – is a feast for the senses, and very timely too, given the upcoming Lunar New Year. The clacking of a typewriter, the beeping of a pager and the Still on the subject of eggs, you should read Yeo Kang Shua’s examination of Madraschunam , the plaster made from, among other things, egg white and sugar. It is widely believed to have shrill ringing of an analogue telephone – have you heard these been used on the interior walls of St Andrew’s Cathedral. Kang Shua sets the record straight. sounds before? Sounds can paint images in the mind and evoke Given the current predilection for toppling statues of contentious historical figures, poet and playwright Ng Yi-Sheng argues that Raffles has already been knocked off his pedestal – shared memories. figuratively speaking that is. From a familiar historical figure, we turn to a relatively unknown personality – Kunnuck Mistree, a former Indian convict who remade himself into a successful and respectable member of society. -
Service Provider Menu Information Food Items
FoodLine.sg Pte. Ltd. 51 Tai Seng Avenue, #03-03 Pixel Red, Singapore 533941 www.foodline.sg | Email: [email protected] | Phone: 6100 0029 Thank you for downloading this menu. Feel free to share with your friends and colleagues. (Note: Menu may be subjected to changes. Please check our website for updates or call us.) Downloaded on: 27th Sep 2021 03:52 AM Service Provider Caterer: Rainbow Lapis Enquiry Number: 6100 0029 Email Address: [email protected] Order: 2 days in advance Call us for events less than 2 days away Menu Information Package: Menu ( ID: 7695 ) Order directly at: https://www.foodline.sg/d/7695 Price: From $3.00 / Item (No Additional GST) Halal: No Delivery Charges: $20 (Waived for order above $170) Minimum spending $50 for islandwide delivery (except Woodlands, Yishun, Marsiling, Tuas, Jurong West & Sentosa For delivery to Woodlands, Yishun, Marsiling, Tuas, Jurong West & Sentosa, minimum delivery is $90. Self Collection: Available at: (No delivery charge) • Peoples Park Centre Atrium, opposite #01-26 (Everyday: 8:30am to 6:30pm) • Changi Airport Terminal 4, Mezzanine Level, Food Emporium (Everyday: 8:30am to 6:30pm) Page 1 of 9 FoodLine.sg Pte. Ltd. is a business partner of Yume No Machi Souzou Iinkai Co Ltd (2484:JP) FoodLine.sg Pte. Ltd. 51 Tai Seng Avenue, #03-03 Pixel Red, Singapore 533941 www.foodline.sg | Email: [email protected] | Phone: 6100 0029 Food Items Menu Prune Lapis $38.00 per Cake Thousand layer cake filled with the rich taste of plump prunes. (1kg Lapis in Clear Batik Box Packaging. 500g Lapis is Kraft Window Packaging with Batik Belt) Choose 1 from each category: 1) Size : 500g 1kg (+$25.00) Kueh Lapis Spekkoek Original $35.00 per Cake Traditional fragrant thousand layer cake (1kg Lapis in Clear Batik Box Packaging. -
B0E6A9DC-2383-53EA-C312-4A9DB9D60A2A.Pdf
EATING IN YANGON MEANS SAMPLING A RANGE OF CULINARY TRADITIONS, FROM REGIONAL ETHNIC FOODS TO DISHES ADAPTED FROM NEIGHBOURING COUNTRIES, ESPECIALLY CHINA AND INDIA. NO MATTER WHICH HERITAGE HITS THE TABLE, ONE THING IS CERTAIN: IT’S EASY TO FIND A DISH, OR SEVERAL, THAT YOU CAN’T WAIT TO EAT AGAIN. A throwback to the old Burmese restaurants of sights and sounds of a fiery wok, high ceilings, and the smell of brewed tea. We take pride in our use of fresh, healthy ingredients that are locally sourced and prepared with passion. POPA SPECIALS Re-creations of local restaurant staples. rangoon samuza [3] 9 3/4 Home-made pastry filled with potatoes, turmeric, shallots and ground pepper. pe platha 8 3/4 In-house recipe of wholemeal platha filled with mushy split peas sautéed with onions. pyay platha 8 3/4 A delicious chicken and lentil broth served with freshly made platha. steamed lamb leg bao [2] 10 1/2 Steamed buns filled with roast honey lamb-leg marinated for 48 hours and grilled twice, cucumber, coriander with hoisin sauce and topped with sriracha. SMALL PLATES Small dishes inspired by our favourite roadside snacks. shan tofu 12 3/4 Burmese polenta eaten with tamarind ginger dressing. pyaa jo kyaw 12 3/4 Burmese falafel, a popular street snack made of yellow lentils, spices, onion and coriander, golden fried and tossed in brown garlic sauce. sate lilet [4] 13 1/4 Balinese satay platter. Beef and chicken satays with traditional Balinese aromatics and peanut dipping sauce. a kyaw sone 12 3/4 Burmese tempura basket. -
5176 Transit Rd, Depew, NY 14043
5176 Transit Rd, Depew, NY 14043 716-601-7217 100% MSG FREE * Before ordering, please notify your server if you or a person on your Select your spicy scale: party has a food allergy* Mild • Medium • Hot • Super Hot Consuming Raw or under cooked meat pultry, Seafood, shell fish or Menu egg may Increase your, risk of Foodborne illness* Tea Leaf Salad ............................7.99 APPETIZER (Southeast Asia Burmese pickled tea SOUP leave with crispy beans, fried garlic, Vegetable Spring Roll ............... 5.99 roasted sesame seed, peanuts, Small Large (Fresh vegetables wrapped in rice cabbage, tomatoes and Lime juice) Vegetarian ................4.99 7.99 paper served with sweet chili sauce) Papaya Salad ............................. 8.99 Chicken/Pork ..........4.99 7.99 Shrimp Spring Roll .................... 5.99 (Shredded fresh green papaya mixed Seafood Combo .......6.99 9.99 (Fresh vegetables, shrimp with carrots, tomatoes, Garlic, fresh Shrimp/Beef ............5.99 8.99 wrapped in rice paper served with chili, garlic, palm sugar, fish sauce sweet chili sauce) Tom Yum and peanuts and Lime juice.) (Famous Thai spicy lemongrass soup Spicy Chicken Spring Roll ........ 5.99 Beef Salad ..........................12.99 with mushrooms, tomatoes, Galangal (Fresh vegetables, spicy grilled chicken (Sliced grilled beef with red onions, roots,lime juice and cilantro) wrapped in rice paper served with tomatoes, cucumber, scallions, sweet chili sauce) Tom Kha lemongrass, cilantro and Thai spicy (Coconut cream soup with Crispy Spring Roll ...................... 5.99 dressing.) mushrooms, galangal roots, (Deep fried spring roll stuffed with Glass Noodle Salad .............12.99 lemongrass, tomatoes, lime juice and ground chicken and mixed Vegetables (Glass noodle, cooked shrimp, squid cilantro) served with sweet and sour sauce) with onion, tomato, garlic, peanuts, Miso Soup ................................. -
'Wayang Revolusi. Kunst in Dienst Van De Vrijheid/Art in the Service Of
New ‘Wayang revolusi. Kunst in dienst van de vrijheid/Art in the service of freedom’ We would like to draw your attention to a special educational exhibition about the 'wayang revolusi', a political adaptation of traditional Indonesian wayang kulit puppet theatre. This exhibition will be on display at the Dutch Puppetry Museum in Vorchten until the end of 2016. Wayang shadow show The ‘Wayang revolusi’ shows how Indonesian nationalists used this traditional theatre art form as propaganda in their battle against the oppression of the Dutch rulers. The 'wayang revolusi' was created in 1947 as a special adaptation of the popular wayang shadow shows. The main characters are the politicians and military men of the two parties that face each other in the battle for independence, and include the Dutch generals Spoor and Van Mook, the Indonesian president Sukarno and vice-president Mohammed Hatta. Exhibition with kulit figures Around a hundred kulit figures are on show in the exhibition, all made by Jogyakarta-based puppeteer (dalang) Ki Ledjar Soebroto. The exhibition also includes other forms of wayang theatre, such as golek, klitik and topeng, as well as related artefacts, accessories, photos, prints, books, batik fabrics, wayang paraphernalia, gamelan instruments and art objects. Semar and Jan Klaassen Special attention is given to a poem by Noto Soeroto – the first Javanese poet to be brought into the fold of Dutch literature – about the wise fool and divine jester called Semar. It goes without saying that the traditional Dutch puppet Jan Klaassen will also put in an appearance, this time with a typical Javanese moustache under his hooked nose.