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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 -
Emindanao Library an Annotated Bibliography (Preliminary Edition)
eMindanao Library An Annotated Bibliography (Preliminary Edition) Published online by Center for Philippine Studies University of Hawai’i at Mānoa Honolulu, Hawaii July 25, 2014 TABLE OF CONTENTS Preface iii I. Articles/Books 1 II. Bibliographies 236 III. Videos/Images 240 IV. Websites 242 V. Others (Interviews/biographies/dictionaries) 248 PREFACE This project is part of eMindanao Library, an electronic, digitized collection of materials being established by the Center for Philippine Studies, University of Hawai’i at Mānoa. At present, this annotated bibliography is a work in progress envisioned to be published online in full, with its own internal search mechanism. The list is drawn from web-based resources, mostly articles and a few books that are available or published on the internet. Some of them are born-digital with no known analog equivalent. Later, the bibliography will include printed materials such as books and journal articles, and other textual materials, images and audio-visual items. eMindanao will play host as a depository of such materials in digital form in a dedicated website. Please note that some resources listed here may have links that are “broken” at the time users search for them online. They may have been discontinued for some reason, hence are not accessible any longer. Materials are broadly categorized into the following: Articles/Books Bibliographies Videos/Images Websites, and Others (Interviews/ Biographies/ Dictionaries) Updated: July 25, 2014 Notes: This annotated bibliography has been originally published at http://www.hawaii.edu/cps/emindanao.html, and re-posted at http://www.emindanao.com. All Rights Reserved. For comments and feedbacks, write to: Center for Philippine Studies University of Hawai’i at Mānoa 1890 East-West Road, Moore 416 Honolulu, Hawaii 96822 Email: [email protected] Phone: (808) 956-6086 Fax: (808) 956-2682 Suggested format for citation of this resource: Center for Philippine Studies, University of Hawai’i at Mānoa. -
Philippine Scene Demonstrating the Preparation of Favorite Filipino Dishes
Msgr. Gutierrez Miles Beauchamp Entertainment Freedom, not bondage; Wait ‘till you Annabelle prefers Yilmaz transformation... hear this one over John Lloyd for Ruffa June 26 - July 2, 2009 Thousands march vs ConAss PHILIPPINE NEWS SER- VICE -- VARIOUS groups GK Global Summit A visit to my old high school opposed to Charter change yesterday occupied the corner of Ayala Avenue and Paseo de Meloto passes torch No longer the summer of 1964, but Roxas in Makati City to show their indignation to efforts to to Oquinena and looks rewrite the Charter which they the winter of our lives in 2009 said will extend the term of toward future When I mentioned that I President Macapagal-Arroyo. would be going home to the Event organizers said there were about 20,000 people who Philippines last April, some marched and converged at of my classmates asked me the city’s financial district but to visit our old high school the police gave a conserva- and see how we could be tive crowd estimate of about of help. A classmate from 5,000. Philadelphia was also going Personalities spotted marching included Senators home at the same time and Manuel Roxas II, Benigno suggested that we meet “Noy-noy” Aquino III, Pan- with our other classmates in filo Lacson, Rodolfo Biazon, Manila. Pia Cayetano, Loren Legarda, Jamby Madrigal and Rich- By Simeon G. Silverio, Jr. ard Gordon, former Senate Publisher & Editor President Franklin Drilon and Gabriela Rep. Liza Maza, and The San Diego Rep. Jose de Venecia. They Asian Journal took turns lambasting allies of the administration who See page 5 Arellano facade (Continued on page 4) Tony Meloto addresses the crowd as Luis Oquinena and other GK supporters look on. -
Instruction Mannual Part
1map? fl r,fl 6 ietary Interviewer’s Manual for %e Hispanic Health and Nutrition Examirkion Survey, 1982434 U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES * Public Health Service * National Center for Health Statistics .------I ;:.:.:.:.:. ::.:::::::. :::::. ..I .:.,....‘.‘.~.‘.~.~.~.~.‘. -c b .‘.‘.‘.‘.~.‘.‘.’ .‘,‘.‘,‘,‘,~,‘.‘_‘,’ .~.‘.‘.~.‘.‘.~.‘.~.‘.’ This manual was prepared by V\!estat with assistance from Development Associates. Part 15f ● Dieta~ Interviewer’s Manual for the Hispanic Health and Nutrition Examination Survey, 1982-84 HHANES Data Collection U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Public Health Service National Center for Health Statistics Hyattsviller Maryland August 1985 TABLE OF CONTENTS PART I. GENERAL INTERVIEWING TECHNIQUES Chapter Page 1 OVERVIEW OF THE HISPANIC HANES ..................................... 1-1 1.1 Introduction ..........● ......,.............................. 1-1 1.2 History of the National Health and Nutrition Examination Survey Program .................,......................... 1-1 1.3 Purpose of the Hispanic HANES .........0....0................ 1-2 1.4 Method of Data Collection ................................... 1-3 1.5 Confidentiality ...,............● ...................● ...0 ● .● . 1-6 1.6 Informed Consent ............................................ 1-6 1.7 Professional Ethics ......................................... 1-7 2 BEFORE BEGINNINGTHE INTERVIEW ..................................... 2-1 2.1 Review Your Interviewer’s Manual and Other Study Materials.. 2-1 2.2 Review the Questionnaire -
Weekend Buffet Byaheng Filipinas Flavors of Luzon
WEEKEND BUFFET BYAHENG FILIPINAS FLAVORS OF LUZON AUGUST 5, 2016 FRIDAY APPETIZER CRAB RELLENO PORK SISIG SALAD AMPALAYA & RADISH SALAD W/ TOMATO & ONION OKRA IN FISH SAUCE SALAD ENSALADANG REPOLYO W/ CHICHARON MIXED GREEN SALAD W/ CONDIMENTS & DRESSING BREAD AND BUTTER SOUP BULALO GINATAANG MUNGGO W/ PORK CARVING STATION BAGNET INIHAW STATION SALMON BELLY; CHICKEN THIGH; LONGGANISA MAIN COURSE PINAMALHAN NA BANGUS KALDERETANG KAMBING BEEF BISTEK TAGALOG BICOL EXPRESS PANSIT LUCBAN PLAIN RICE DESSERT TURON NAPOLEON A LA MODE SAPIN- SAPIN PILI TARTLET INIPIT FRESH FRUIT PLATTER WEEKEND BUFFET BYAHENG FILIPINAS FLAVORS OF VISAYAS AUGUST 6, 2016 SATURDAY APPETIZER BAKED TAHONG SQUID ADOBO IN GRILLED EGGPLANT SALAD JACKFRUIT SALAD W/ FRIED DILIS CHICKEN POTATO SALAD W/ FRIED TOCINO PINOY STYLE SALAD MIXED GREEN SALAD W/ CONDIMENTS & DRESSING BREAD AND BUTTER SOUP CREAM OF MALUNGGAY & CORN SOUP W/ SHRIMP SINIGANG NA MANOK CARVING STATION GRILLED RIBS CEBUANO STREET FOOD STATION TEMPURA; SQUID BALL; FRIED NGOHIONG MAIN COURSE PORK HUMBA W/ EGG CHICKEN KALDERETA BEEF AMPALAYA W/ OYSTER SAUTEED VEGETABLES W/ QUAIL EGG PANCIT CANTON W/ SOTANGHON NOODLES PLAIN RICE AND MAIS RICE DESSERT UBE PUTO BIBINGKA MORON PASTILLAS CAKE FRESH FRUIT PLATTER WEEKEND BUFFET BYAHENG FILIPINAS FLAVORS OF MINDANAO AUGUST 7, 2016 SUNDAY APPETIZER SINUGLAW BREADED ONION RING SALAD SWEET AND CREAMY MACARONI SALAD EGGPLANT & TOMATO SALAD UBOD SALAD W/ PINEAPPLE VINAIGRETTE MIXED GREEN SALAD W/ CONDIMENTS & DRESSING BREAD AND BUTTER SOUP SINIGANG NA LIEMPO SA SAMPALOC SQUASH CREAMY SOUP W/ MALUNGGAY CARVING STATION LECHON BELLY SINUGBA AND ATCHARA STATION MAIN COURSE GRILLED STUFFED SQUID W/ TOMATO & ONION CHICKEN ADOBO W/ EGG PORK AFRITADA PINAKBET SEAFOOD FRIED RICE PLAIN RICE DESSERTS FOR MINDANAO DURIAN CAKE COLORED PUTO CHEESE KUTSINTA MAJA BLANCA FRESH FRUIT PLATTER. -
Request for Quotation Rfq 2021-86
Republic of the Philippines Province of Bataan CITY OF BALANGA OFFICE OF THE BIDS AND AWARDS COMMITTEE REQUEST FOR QUOTATION (SMALL VALUE PROCUREMENT) RFQ 2021-86 The City Government of Balanga, through its Bids and Awards Committee (BAC), invites suppliers/manufacturers/distributors/contractors to submit Proposals specific for the project below: Control / PR #: 100-21-005-0674 Title: Supply and Delivery of Meals for COVID-19 Inter-Agency Task Force monitoring team of the City of Balanga for the period of June to September, 2021 Approved Budget for the Contract: ₽ 255,600.00 Contract Period: June to September, 2021 Publication Date: May 13 to 18, 2021 Deadline for Submission of Proposals: May 19, 2021 at 3:00 P.M. Opening of Proposals: May 19, 2021 at 4:00 P.M. Procurement will be conducted through Small Value Procurement, an alternative method of procurement specified and prescribed under Rule XVI (Alternative Methods of Procurement), Section 53.9 of the Revised Implementing Rules and Regulations of Republic Act No. 9184 (RA 9184), otherwise known as Government Reform Procurement Act. Interested suppliers are required to submit the following requirements: (1) valid Mayor’s/Business Permit; (2) PhilGEPS Registration Number; (3) Income/Business Tax Return; (4) Omnibus Sworn Statement; (5) Performance Security; (6) Registration Certificate from SEC, Department of Trade and Industry (DTI) for sole proprietorship, or CDA for cooperatives; and (7) Price Quotation. All documents must be submitted in a sealed envelope showing the control number and title of the project being quoted and must be submitted directly to the BAC Secretariat at the City Planning and Development Office. -
Catering Menu
Catering Menu • Nipa Hut requires a minimum of 2 weeks notice • All payments are due 2 weeks before the event prior to the event • Menu suggestions are welcomed (not limited to • Nipa Hut is only available on Saturdays and what’s on the menu) Sundays, for the time being • Call Merelyn directly at 307-214-2865 (leave a • Only events that are within Cheyenne’s city limit message or the best time to call is weekends or • Catered events are subject to an 8% setup fee after 5pm during the weekday) or a 15% setup and serving fee. A 6% sales tax • Mailing information: Nipa Hut, P.O. Box 20902, will also be applied (catered events on FE Cheyenne, WY 82003 Warren Base are sales tax exempt) • Cancelations can be made before payment CATERING REQUEST INFORMATION Name: Location of event: Address: Estimated # of attendees: Contact #: What type of event: Day of event: Theme of event: Time: MAIN DISHES ADOBO $45.00 / pan (serves 15) PINEAPPLE CHICKEN $45.00 / pan (serves 15) Pork ribs or chicken slow-cooked in a marinade of soy sauce, Chicken pieces cooked in coconut milk and pineapple garlic, onions, ginger, and vinegar. BAKED CHICKEN $45.00 / pan (serves 15) PORK TOCINO $45.00 / pan (serves 15) Breaded then baked chicken, served with Nipa Hut Pan-fried sweet pork dish, garnished with green onions sweet’n’sour sauce. BEEF KALDERETA $55.00 / pan (serves 15) GINILING Chicken or Pork: $45.00 / pan (serves 15) Beef chunks slow-cooked in a spicy creamy tomato sauce and Beef: $50.00 / pan (serves 15) coconut milk with chunks of potatoes, carrots, bell peppers, Sautéed ground meat cooked in tomato sauce with peas, garbanzo beans, and hot peppers. -
Manam-Menu-Compressed.Pdf
Manam prides itself in serving a wide variety of local comfort food. Here, we’ve taken on the challenge of creating edible anthems to Philippine cuisine. At Manam, you can find timeless classic meals side-by-side with their more contemporary renditions, in servings of various sizes. Our meals are tailored to suit the curious palates of this generation’s voracious diners. So make yourself comfortable at our dining tables, and be prepared for the feast we’ve got lined up. Kain na! E n s a la d a a n Classics g Twistsf K am a ti s & Ke son Pica-Pica Pica-Pica g Puti S M L s S M L g in Streetballs of Fish Tofu, Crab, & 145 255 430 Caramelized Patis Wings 165 295 525 R id Lobster with Kalye Sauce u q Pork Ear Kinilaw 150 280 495 gs r S in pe Beef Salpicao & Garlic 180 335 595 W ep is & P k Cheddar & Green Finger 95 165 290 at alt la P chy S k Gambas in Chilis, Olive Oil & Garlic 185 345 615 Chili Lumpia Lu d Crun la m e u p iz B ia l Baby Squid in Olive Oil & Garlic 160 280 485 ng e n Deep-Fried Chorizo & 145 265 520 B m o i a r Kesong Puti Lumpia co r a Crunchy Salt & Pepper Squid Rings 160 280 485 l a h E C c x i p h Lumpiang Bicol Express 75 130 255 r C Tokwa’t Baboy 90 160 275 e s s Fresh Lumpiang Ubod 75 125 230 Chicharon Bulaklak 235 420 830 G isin g G Dinuguan with Puto 170 295 595 is in g Balut with Salt Trio 65 110 170 Ensalada & Gulay Ensalada & Gulay S M L S M L Pinakbet 120 205 365 Adobong Bulaklak ng Kalabasa 120 205 365 Okra, sitaw, eggplant, pumpkin, Pumpkin flowers, fried tofu, tinapa an Ensalad g Namn tomatoes, pork bits, bagoong, -
Request for Quotation
Republic of the Philippines Department of Education REGIONAL OFFICE NO. VIII (EASTERN VISAYAS) Government Center, Candahug, Palo, Leyte PR NO: 21-05-320 TO: DATE: May 20, 2021 FTAD REQUEST FOR QUOTATION Sealed proposal plainly marked Proposal to supply materials to the Government subject to terms and condition contained herein will be received at the BAC office, Dep.Ed. RO 8, Government Center, Candahug, Palo, Leyte until _______________________________, and publicly opened in the presence of the members of the committee on Awards or their Authorized representative and the bidders and or their representative. QTY UNIT ARTICLE UNIT PRICE TOTAL Procurement of Catering Services for the CY 2021 Meetings, Conferences, Workshops and various Activities of DepEd Regional Office VIII Field Technical Assistance Division 1) Planning Conference cum Workshop on TA Provision with RFTACTs 43 pax August 17, 2021 43 pax November 24, 2021 2) Virtual Deployment of RFTACTs to SDOs 40 pax August 23, 24 & 25, 2021 40 pax December 1, 2 & 3, 2021 3) Consultative Conference with CID & SGOD Chiefs, TA and SBM Coordinators 10 pax June 21-22, 2021 10 pax September 27-28, 2021 10 pax December 13-14, 2021 4) Virtual Monitoring on the Implementation of Schools Division 2021 Technical Assistance 6 pax Sept. 6,7,8,9,10,21,22,23 and Oct. 5,6,7,12,13, 2021 6 pax November 4,5,8,9,10,11,12,15,16,17,18,19,22, 2021 5) TA Implementation Review cum SBM Summit 20 pax December 20-21, 2021 6) Conduct Pre-Assessment Coaching to Schools recommended by SDOs for SBM Level 3 10 pax -
Bid Notice Abstract
Help Bid Notice Abstract Invitation to Bid (ITB) Reference Number 3179629 Procuring Entity DEPARTMENT OF EDUC ATION DIVISION OF ESC ALANTE C ITY Title C ATERING SERVIC ES for the Grade 4 Mass Training of Teachers for the Implementation of K to 12 Basic Education Program on June 7 – 13, 2015 at EPSTEMPC O Function Hall and Gabriela Hall of DepED Divis Area of Delivery Negros Occidental Solicitation Number: 0022015 Status Failed Trade Agreement: Implementing Rules and Regulations Associated Components 1 Procurement Mode: Public Bidding Classification: Goods Category: Food Stuff Bid Supplements 0 Approved Budget PHP 472,500.00 for the Contract: Document Request List 0 Delivery Period: 7 Day/s Client Agency: Date Published 12/05/2015 Contact Person: Sylvia Berden Velarde BAC C hairperson Varca St., Brgy. Balintawak Last Updated / Time 20/05/2015 10:17 AM Escalante C ity Negros Occidental Philippines 6124 Closing Date / Time 19/05/2015 14:00 PM 634540746 634540746 [email protected] Description INVITATION TO BID DepED Division of Escalante C ity, through its Bids and Awards C ommittee (BAC ), invites eligible Seminar/Training C aterers to bid for the C ATERING SERVIC ES for the Grade 4 Mass Training of Teachers for the Implementation of K to 12 Basic Education Program on June 7 – 13, 2015 at EPSTEMPC O Function Hall and Gabriela Hall of DepED Division of Escalante C ity, Escalante C ity, Negros Occidental funded by the National Government. No. of Participants 150 pax Budget per Head Php 450.00 No. of Days 7 C D Total ABC Php 472,500.00 Bidding will be conducted through open competitive bidding procedures using nondiscretionary pass/fail criteria as specified in the Implementing Rules and Regulations of R.A. -
Weekend Buffet Byaheng Filipinas Flavors of Mindanao
WEEKEND BUFFET BYAHENG FILIPINAS FLAVORS OF MINDANAO AUGUST 19, 2016 FRIDAY APPETIZER BASIL CRAB CAKES PORK MEATBALLS W/ CHILI SAUCE SALAD CREAMY POTATO SALAD W/ CRISPY BACON MINDANAO PRIDE POMELO SALAD UBOD SALAD W/ PINEAPPLE MIXED GREEN SALAD W/ CONDIMENTS & DRESSING BREAD AND BUTTER SOUP CREAMY CHICKEN MACARONI SOUP SINIGANG NA SALMON SA MANGGA CARVING STATION PATA HAMONADA SIZZLING STATION PORK/ LENGUA MAIN COURSE RELLENONG BANGUS WRAPPED IN LEAVES MANOK SA GATA IN MINDANAO COTABATO BEEF SININA CHOPSUEY NG MISAMIS BAM-I GUISADO PLAIN RICE DESSERT SUMAN SAPIN-SAPIN KUTCHINTA MAJA FIESTA FRESH FRUIT PLATTER WEEKEND BUFFET BYAHENG FILIPINAS FLAVORS OF LUZON AUGUST 20, 2016 SATURDAY APPETIZER STUFFED ROLL BREAD SPICY CHICKEN WINGS SALAD KILAWIN NA ISDA CHICKEN POTATO SALAD AMPALAYA SALAD W/ CRISPY FRIED DILIS MIXED GREEN SALAD W/ CONDIMENTS & DRESSING BREAD AND BUTTER SOUP CRAB, SHRIMP & CORN SOUP NILAGANG BAKA CARVING STTAION ILOCOS BAGNET CREPE STATION BUKO, MANGO, BANANA MAIN COURSE RELLENONG BANGUS CHICKEN AFRITADA PINOY BEEF SALPICAO W/ VEGETABLE BIHON GUISADO ADOBO FRIED RICE W/ EGG PLAIN RICE DESSERT PITCHI- PITCHI UBE BIKO MINATAMIS NA SAGING CASSAVA CAKE FRESH FRUIT PLATTER WEEKEND BUFFET BYAHENG FILIPINAS FLAVORS OF VISAYAS AUGUST 21, 2016 SUNDAY APPETIZER KINILAW NA BOLINAO STEAMED BANANA & CAMOTE W/ GINAMOS SALAD NANGKA SALAD CHICKEN MACARONI SALAD LATO AND TOMATO SALAD MIXED GREEN SALAD W/ CONDIMENTS AND DRESSING BREAD AND BUTTER SOUP FISH TINOLA CREAMY SQUASH SOUP CARVING STATION LECHON PORK BELLY OYSTER STATION FRESH; BAKED MAIN COURSE FISH TAUSI FRIED CHICKEN PINOY STYLE BEEF KALDERETA SAUTEED STRING BEANS W/ PORK PANCIT CANTON PLAIN RICE DESSERT MANGO BUKO PANDAN NILATIK NA SAGING UBE PUTO CASSAVA CAKE FESH FRUIT PLATTER. -
Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition
applied sciences Review Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition Przemysław Tomasik 1,* and Piotr Tomasik 2,3 1 Department of Clinical Biochemistry, Paediatric Institute, College of Medicine, Jagiellonian University, 30-663 Krakow, Poland 2 Department of Chemistry & Physics, Agricultural University, 31-459 Krakow, Poland; [email protected] 3 Nantes Nanotechnological Systems, 57-900 Bolesławiec, Poland * Correspondence: [email protected]; Tel.: +48-887-729-907 Received: 16 January 2020; Accepted: 17 February 2020; Published: 21 February 2020 Abstract: The review covers achievements and developments in the field of probiosis and prebiosis originating from sources other than dairy sources, mainly from plant material like cereals. The actual definitions of probiotic microorganisms, prebiotic, and postbiotic compounds and functional food are discussed. The presentation takes into account the relations between selected food components and their effect on probiotic bacteria, as well as effects on some health issues in humans. The review also focuses on the preservation of cereals using probiotic bacteria, adverse effects of probiotics and prebiotics, and novel possibilities for using probiotic bacteria in the food industry. Keywords: consumer preferences; functional food; nutraceuticals; probiosis; taste 1. Introduction Food that improves human’s life and cures diseases is a concept that has many faces. One of the most complicated loops is: nutrient (prebiotic), which is treated by specific bacteria (probiotic) and products