Identification of Characterizing Aroma Components of Roasted Chicory
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Coffee and Its Effect on Digestion
Expert report Coffee and its effect on digestion By Dr. Carlo La Vecchia, Professor of Medical Statistics and Epidemiology, Dept. of Clinical Sciences and Community Health, Università degli Studi di Milano, Italy. Contents 1 Overview 2 2 Coffee, a diet staple for millions 3 3 What effect can coffee have on the stomach? 4 4 Can coffee trigger heartburn or GORD? 5 5 Is coffee associated with the development of gastric or duodenal ulcers? 6 6 Can coffee help gallbladder or pancreatic function? 7 7 Does coffee consumption have an impact on the lower digestive tract? 8 8 Coffee and gut microbiota — an emerging area of research 9 9 About ISIC 10 10 References 11 www.coffeeandhealth.org May 2020 1 Expert report Coffee and its effect on digestion Overview There have been a number of studies published on coffee and its effect on different areas of digestion; some reporting favourable effects, while other studies report fewer positive effects. This report provides an overview of this body of research, highlighting a number of interesting findings that have emerged to date. Digestion is the breakdown of food and drink, which occurs through the synchronised function of several organs. It is coordinated by the nervous system and a number of different hormones, and can be impacted by a number of external factors. Coffee has been suggested as a trigger for some common digestive complaints from stomach ache and heartburn, through to bowel problems. Research suggests that coffee consumption can stimulate gastric, bile and pancreatic secretions, all of which play important roles in the overall process of digestion1–6. -
Myosin II Sequences for Lethocerus Indicus
J Muscle Res Cell Motil DOI 10.1007/s10974-017-9476-6 Myosin II sequences for Lethocerus indicus Lanette Fee1 · Weili Lin2 · Feng Qiu2 · Robert J. Edwards1 Received: 8 May 2017 / Accepted: 10 July 2017 © The Author(s) 2017. This article is an open access publication Abstract We present the genomic and expressed myo- that informed the early swinging crossbridge theory of sin II sequences from the giant waterbug, Lethocerus indi- contraction (Huxley and Brown 1967; Huxley 1969) was cus. The intron rich gene appears relatively ancient and the observation of tilted myosin heads attached to actin contains six regions of mutually exclusive exons that are in rigor Lethocerus muscle (Reedy et al. 1965). The first alternatively spliced. Alternatively spliced regions may be time-resolved X-ray diffraction of actively contracting mus- involved in the asymmetric myosin dimer structure known cle took advantage of the oscillatory contraction mode of as the interacting heads motif, as well as stabilizing the Lethocerus muscle (Tregear and Miller 1969). The subse- interacting heads motif within the thick filament. A lack of quent development of modern synchrotron X-ray sources negative charge in the myosin S2 domain may explain why was initially driven by the problem of muscle (Holmes and Lethocerus thick filaments display a perpendicular interact- Rosenbaum 1998), and the first synchrotron X-ray pattern ing heads motif, rather than one folded back to contact S2, was recorded from Lethocerus muscle (Rosenbaum et al. as is seen in other thick filament types such as those from 1971). The first cryo-EM images of isolated myosin fila- tarantula. -
11-2019 Newsletter
Sign up for The Borough of monthly email delivery of the newsletter Nocember 2019 Nocember Montvale Montvale.org/Subscribe A look at the Community, including upcoming events, important notices, meetings, and more. The MAL recently honored Roy Lupinacci by naming the LaTrenta football field after him and as of a few weeks ago, the signage is officially up! Roy lived in Montvale from 1964-1990. He was very involved with the town (as school teacher/coach, etc.) and the MAL (from 1970-1983 as football coach, commissioner, etc.). We are very appreciative for all that Roy did for the MAL and Montvale. His years of dedication mean more to us than words can ever express! Thank you! The Mayor’s Corner In This Edition Fall is in the air and many activities I am also proud to are underway. At Borough Hall share with you that 1 The Mayor’s Corner preparation for the budget among Montvale received 2 Police the departments has begun. The staff the Commerce Montvale Officials and volunteers are actively involved Industry Association Upcoming Meetings in these operations, and the Council of New Jersey’s Best 3 Trash & Recycling Members spend as much time as Practice Award, for Property Tax Information they can in guiding their respective our ability to attract Mayor Michael Ghassali 4-5 Environmental Commission departments through the processes. new businesses 6 Property Maintenance I am involved and plan on attending and allow current businesses to every budget meeting to ensure that expand in Montvale. The Chamber Fire Prevention our costs are down and expenses are of Commerce and the Montvale 8 Chamber of Commerce reasonable. -
Coffee, Coffea Spp
A Horticulture Information article from the Wisconsin Master Gardener website, posted 28 Jan 2013 Coffee, Coffea spp. As you sip your morning cup of coffee have you ever wondered where this ubiquitous beverage comes from? Coffea is a genus of about 100 species of evergreen shrubs and small understory trees in the madder family (Rubiaceae) native to tropical forests in Africa and Asia. The seeds of these plants are processed to produce the drink people around the world have enjoyed for centuries, as well as for fl avoring ice cream, pastries, candies, and liqueurs. It is one of the world’s most valuable crops and is an important export product of several countries. The largest producers include Brazil, Vietnam, Indonesia, and Colombia, along with many other Central and South American countries and East Africa. Coffee comes from a tropical shrub. Coffea is an attractive plant with glossy, deep green foliage. The woody, evergreen shrubs or small trees have opposite, elliptic- ovate, wavy-edged leaves. The fairly stiff leaves have a prominent leaf midrib and lateral veins. Wild plants will grow 10 to 12 feet high, with an open branching structure, but are easily kept smaller and denser by pruning. Fragrant, sweet scented white fl owers bloom along reproductive branches in the leaf axils on old wood. The dense clusters of star-shaped fl owers can be produced at any time of year, but are most common in our Coffea has glossy, deep green leaves. autumn, as coffee is a short-day plant and blooming most profusely when nights are getting longer (daylight of only 8-10 hours). -
Volume VIII. Manufactures 1909, General Report and Analysis
APPENDICES APPENDIX A.-SCHEDULES APPENDIX B.-INSTRUCTIONS TO SPECIAL AGENTS APPENDIX C.-INSTRUCT~ONS FOR EDITING THE SCHEDULES APPENDIX D.-CLASSIFICATION OF INDUSTRIES (795) APPENDIX A.-SCHEDULES. The information contained in the statistics of manu Other supplemental schedules were used for par factures for 1909 was collected by means of a general ticular industries and were designed to develop statis schedule, which was used ii:\ every manufacturing tics peculiar to the different industries to which they establishment, and certain supplementary schedules. relate, such as the quantities and values of materials The general schedule is lrere reproduced. and products, and in some cases data with regard to In addition to the general schedule there was a the mechanical equipment of the plant. These special schedule entitled "Administrative and general special schedules are very numerous and for lack of office schedule." This schedule was used generally space can not be reproduced in full. The supple in cases where companies controlled a number of mental schedule used in the cotfon manufactures is, factories from a central office and did not make a however, given for the purpose of illustrating the distribution of the general expenses of such office general character of these supplemental schedules. among the separate reports for the different plants. Following is a list of the industries and products This schedule, which was used for reporting the capital for which supplemental schedules were used, the of the company as a whole, the employees at the cen-: character of the schedule being in each case similar tral office, their salaries and wages, and the miscel to that for cotton, but the contents varying to suit laneous expenses, is here reproduced. -
Wild-Harvested Edible Insects
28 Six-legged livestock: edible insect farming, collecting and marketing in Thailand Collecting techniques Wild-harvested edible insects Bamboo caterpillars are mainly collected in the north of Thailand. Apart from farmed edible insects like Bamboo caterpillars were tradi onally crickets and palm weevil larvae, other collected by cutting down entire edible insect species such as silkworm bamboo clumps to harvest the pupae, grasshoppers, weaver ants and caterpillars. This approach was bamboo caterpillars are also popular destruc ve and some mes wasteful food items and can be found in every of bamboo material. More recently a market. less invasive collec on method has been tried. Sustainable collec on Grasshoppers, weaver ants, giant without cutting bamboo trees is water bugs and bamboo caterpillars starting to be practised by local are the most popular wild edible people. Mr.Piyachart, a collector of insects consumed. Grasshoppers are bamboo caterpillars from the wild, collected in the wild, but mainly was interviewed in Chiang Rai Province imported from Cambodia; weaver to learn about his sustainable ants and bamboo caterpillars are collecting method. The adult harvested in the wild seasonally. caterpillar exits, a er pupa emergence, from a hole at the base of the bamboo stem. The fi rst or second internode is Bamboo caterpillar examined to reveal the damage (Omphisa fuscidenƩ alis caused by the bamboo caterpillar and Hampson, Family its loca on. The denseness of an Pyralidae) internode is a clue to indicate the presence of bamboo caterpillars. The Known in Thai as rod fai duan or ‘the harves ng of bamboo caterpillars is express train’ the larvae live inside conducted by slicing the specifi c bamboo plants for around ten months. -
The Yellow Mealworm As a Novel Source of Protein
American Journal of Agricultural and Biological Sciences 4 (4): 319-331, 2009 ISSN 1557-4989 © 2009 Science Publications The Yellow Mealworm as a Novel Source of Protein 1A.E. Ghaly and 2F.N. Alkoaik 1Department of Biological Engineering, Dalhousie University, Halifax, Nova Scotia, Canada 2Department of Agricultural engineering, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia Abstract: Problem statement: Yellow mealworms of different sizes (4.8-182.7 mg) were grown in a medium of wheat flour and brewer’s yeast (95:5 by weight) to evaluate their potential as a protein source. Approach: There was an initial adjustment period (3-9 days) observed during which the younger larvae (4.8-61.1 mg) grew slowly while the older ones (80.3-182.7 mg) lost weight. After this initial period, the younger larvae (4.8-122.1 mg) increased in weight while the older ones (139.6-182.7 mg) continued to lose weight as they entered the pupal stage. For efficient production of larvae, they should be harvested at a weight of 100-110 mg. The moisture issue in the medium presents an important management problem for commercial production. Results: A system in which eggs are separate from adults and hatched in separate chambers would alleviate the danger of losing the larval population due to microbial infection. The moisture, ash, protein and fat contents were 58.1-61.5, 1.8- 2.2, 24.3-27.6 and 12.0-12.5%, respectively. Yellow mealworms seem to be a promising source of protein for human consumption with the required fat and essential amino acids. -
Lavazza-Blue-Manual.Pdf
ITALIANO ENGLISH LB2300 FRANÇAIS DEUTSCH ESPAÑOL PORTUGUÊS SINGLE CUP SINGLE CUP WITH STEAM РУССКИЙ DOUBLE CUP WITH STEAM ISTRUZIONI PER L’USO OPERATING INSTRUCTIONS Leggere attentamente queste istruzioni d’uso prima di utilizzare Read these operating instructions carefully before using the la macchina machine BEDIENUNGSANLEITUNG MODE D’EMPLOI Bedienungsanleitung ist vor dem ersten Gebrauch der Maschine Lire attentivement ce mode d’emploi avant d’utiliser la machine aufmerksam zu lesen INSTRUCCIONES PARA EL USO INSTRUÇÕES DE UTILIZAÇÃO Leer atentamente estas instrucciones de uso antes de usar la Leia atentamente estas instruções de utilização antes de utilizar máquina a máquina ИНСТРУКЦИЯ ПО ПРИМЕНЕНИЮ Внимательно прочитайте данную инструкцию перед использованием машины! Type SUP026F - SUP026RF - SUP026RF/US - SUP026RQF - SUP026RQF/US 11 10 4 1 13 2 12 3 9 4 5 6 8 7 15 19 DOUBLE CUP 14 20 WITH STEAM 16 22 17 15 18 21 19 SINGLE CUP 14 23 WITH STEAM 16 22 17 18 21 19 SINGLE CUP 14 23 24 22 17 18 21 • 2 • • 3 • Use of the machine - User Manual IMPORTANT SAFEGUARDS CAUTION When using electrical appliances, basic safety precautions should Any servicing, other than cleaning and user maintenance, should always be followed to reduce the risk of fire, electric shock, and/or be performed by an authorized service centre. Do not immerse injury to persons, including the following: base in water. To reduce the risk of fire or electric shock, do not 1 Read all instructions and information in this instruction book disassemble the base. There are no user serviceable parts inside. and any other literature included in this carton referring to this Repair should be done by authorized service personnel only. -
COFFEE COCKTAILS Taylor Fladgate ‘40 Yr
SWEETS flight of two 18 three 27 four 36 LEMON MERINGUE pâte sucrée, rosemary powder, grapefruit supreme, basil seed, raspberry rose gelée 10 michele chiarlo ‘nivole’ moscato d’asti TIRAMISU CHEESECAKE ladyfinger crust, espresso caramel swirl, marsala reduction, valrhona cocoa 10 taylor fladgate ‘20 yr tawny OATMEAL CREAM PIES oatmeal cookie, cream cheese frosting, mandarin coulis 10 la fleur d’or sauternes CLASSIC CRÈME BRÛLÉE seasonal berries 10 gf robert mondavi moscato d’oro BANOFFEE TART vanilla crust, banana cake, caramel ganache, banana salsa, toffee whipped cream 10 east india ‘solera’ rare cream EARL GREY PANNA COTTA milk jam, huckleberry, cornmeal shortbread cookie 10 gf badia a coltibuono vin santo MOLTEN CAKE candied pecans, maple ice cream, pomegranate coulis, bacon chocolate bark 10 please allow 15 minutes bodegas dios baco oloroso WADUKE ICE CREAM & SORBET vanilla shortbread cookie, berries 10 ARTISAN CHEESES dried fruit, apple butter, crackers, crostini 16 moët & chandon imperial champagne COFFEE & TEA OLD SOUTH CAPPUCCINO chicory espresso, house made cinnamon pecan dust 6 carafe of french press coffee 7 espresso 3.5 rainforest certified coffee 4 cappuccino 5 café latte 5 café mocha 5 freshly steeped pot of tea 4 executive chef Jason Cunningham 19% service charge applies to parties of six or more *consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness PORT & MADEIRA COFFEE COCKTAILS taylor fladgate ‘40 yr. tawny’ 55 BREW-TIFUL buttershots, taylor fladgate ‘20 -
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. -
500 Ml 1 Liter
How do you CoolBrew... hot or iced? The Original Cold-Brewed Coffee Concentrate With 8 different varieties of CoolBrew HOW TO USE: including 3 traditional, non-flavored concentrates and 5 flavors, there is bound to be a CoolBrew just for you. It’s a coffeehouse in every bottle. Add water and/or milk. Sweeten to taste. 500 ml MAKES 16 DRINKS Original Mocha Vanilla Chocolate Almond Hazelnut Toasted Almond Decaf 1 liter MAKES 32 DRINKS Original Mocha Vanilla French Roast A New Orleans original since 1989. Fresh coffee FAST. New Orleans Coffee Co. • 4433 Ulloa Street, New Orleans, LA 70119 • 504.488.2665 • www.coolbrew.com New Orleans Coffee Co. 4433 Ulloa Street New Orleans, LA 70119 504.488.2665 How do you CoolBrew... www.coolbrew.com hot or iced? The Original Cold-Brewed Coffee Concentrate ORIGINAL MOCHA VANILLA Chocolate Almond INGREDIENTS: Filtered Water, Coffee, Chicory INGREDIENTS: Filtered Water, Coffee, Chicory, INGREDIENTS: Filtered Water, Coffee, Chicory, Natural Chocolate Flavoring Natural Vanilla Flavoring INGREDIENTS: Filtered Water, Coffee, Chicory, Natural Chocolate and Natural Almond Flavoring SRP 500ml 5.99 - 7.99 SRP 1L 10.49 - 12.49 SRP 500ml 5.99 - 7.99 SRP 1L 10.49 - 12.49 SRP 500ml 5.99 - 7.99 SRP 1L 10.49 - 12.49 SRP 500ml 5.99 - 7.99 Rich, dark and full-bodied. 100% all natural. Rich, dark and full-bodied with notes of chocolate. Rich, dark and full-bodied highlighted with all natural Rich, dark and full-bodied. Hand-crafted CoolBrew Top seller. Think bold, but smoother New Orleans- Top selling flavor. -
Identification of Rotundone As an Important Contributor to the Flavor of Oak Aged Spirits
IDENTIFICATION OF ROTUNDONE AS AN IMPORTANT CONTRIBUTOR TO THE FLAVOR OF OAK AGED SPIRITS BY ELIZABETH ROBYN GENTHNER DISSERTATION Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Food Science and Human Nutrition in the Graduate College of the University of Illinois at Urbana-Champaign, 2014 Urbana, Illinois Doctoral Committee: Associate Professor Soo-Yeun Lee, Chair Professor Keith R. Cadwallader, Director of Research Professor Shelly J. Schmidt Teaching Associate Professor Dawn M. Bohn i Abstract The practice of barrel aging of spirits has been used for centuries. It began as an alternative storage and transportation method, but aging in an oak cask is now exclusively used as a means to impart flavor to the spirits. Oak wood is the wood of choice for barrel making, not only for its physical characteristics that lend itself to manufacturing a barrel, but also for its unique chemical properties that impart key flavors to aged spirits. Oak aging of spirits develops flavor in a number of different ways, all which contribute to a wide range of odor descriptions, creating the complex flavor with which we are familiar. Extensive research has been performed on oak wood and oak aged spirits; however, the identity of the component(s) responsible for the “woody/incense” flavor attribute of age spirits was, prior to this investigation, unknown. Experiments were conducted in order to unambiguously identify a compound responsible for a “woody/incense” odor note in oak aged spirits. The target compound was isolated from oak wood chips followed by several purification steps, as well as the use of a custom built GC-MS/olfactometry system equipped with a heart- cutting system/internal CryoTrap which enabled the acquisition of an interpretable electron-impact mass spectrum (EI-MS) for the compound.