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Mineral Composition of Blood Sausages – a Two-Case Study
We are IntechOpen, the world’s leading publisher of Open Access books Built by scientists, for scientists 3,700 108,500 1.7 M Open access books available International authors and editors Downloads Our authors are among the 154 TOP 1% 12.2% Countries delivered to most cited scientists Contributors from top 500 universities Selection of our books indexed in the Book Citation Index in Web of Science™ Core Collection (BKCI) Interested in publishing with us? Contact [email protected] Numbers displayed above are based on latest data collected. For more information visit www.intechopen.com Chapter 5 Mineral Composition of Blood Sausages – A Two-Case Study Daphne D. Ramos, Luz H. Villalobos-Delgado, Enrique A. Cabeza, Irma Caro, Ana Fernández-Diez and Javier Mateo Additional information is available at the end of the chapter http://dx.doi.org/10.5772/53591 1. Introduction 1.1. Relevance of the assessment of mineral content in food It is well known that a balanced diet is essential in maintaining a good health; hence, the nutritional value of foods is an important aspect of food quality [1]. In this context, more and more people are becoming very concerned about the chemistry of what they eat. Conse‐ quently, food industry is interested in maintaining a high standard of quality of their manu‐ factured products which could meet the demands of an increasingly sophisticated consumer. Therefore, an important issue of food industry is the determination of food com‐ position and the establishment of analytical controls [2]. Food scientists and food industry have long since been paying great attention to minerals in food, which has been mainly devoted to its essential role in human nutrition, i.e., physiolog‐ ical functions, humans’ nutritional requirements, and mineral implication on safeness is‐ sues, i.e., mineral toxicity. -
Ashland Sausage Company
=================================================================== ashland sausage company =================================================================== OUR HISTORY In 1960, when Stanley Podgorski visited she joined forces with her parents in 2001. to grow, we will carry on our tradition to America with his father, he saw that hard Their son, Paul, has also expressed an provide the uncompromising quality our work, determination and sometimes a little interest in the business and plans on joining customers have grown to expect. luck could get you somewhere in life. He the rest of the family when he completes had a dream to return one day and be his B.A., also in business management. Ashland Sausage Company is a family owned successful. He arrived in 1971 with his wife Their oldest daughter, Beata, has joined the business in its 2nd generation, devoted Theresa, and they opened a small grocery company as well this past to delivering delicious, high quality meat store on Chicago’s south side. Their customer year making this a true “family business.” products. We manufacture all our products base caused them to quickly outgrow that using traditional ingredients and methods. small store and they opened a larger one We have kept everything focused on the We try to stick to the way sausages were on the north side, where they continued to consumer from our inception. Our goal is amde decades ago, using many of the age smoke sausages in their back smokehouse. to convey our idea of excellence, quality, old European sausage-making techniques. In 1986, the opportunity arose to purchase and tradition to our customers. Our family Our Midwest location insures the best a large manufacturing facility on Division prides itself on the fact that we do things sources of fresh beef and pork, the basic Street, named Ashland Sausage Company. -
Valentinstag Starters
... VALENTINSTAG ... PRIX FIXE MENU 4 Courses for $55 per person, $29 for Beer & Wine pairing Brot Basket included Pastinakesuppe parsnip soup, crispy oyster, blood orange, dill WINE PAIRING: Dr. Loosen, Sparkling Riesling Sekt, Bernkastel/Mosel, Germany NV Tatarbeefsteak beef tartare, caraway-buttermilk cracker, pickled mushrooms WINE PAIRING: Plavac Mali, Dingac Vinarija, Potomje Pelješac, Croatia 2010 Ente smoked duck sausage & confit duck leg, leek-kraut knish, gingerbread jus or Haxe for Two 2 lb. bone-in, beer-braised pork shank, sauerkraut, potatoes, apples ($10 supplement if only one Prix Menu is ordered at the table) BEER PAIRING: Andechser Doppelbock Dunkel, Andechs, Germany Schwarzwälder Kirschtorte black forest cake, semi-freddo, cherry, chocolate DESSERT WINE PAIRING: Lagrein, Pojer e Sandri “Merlino Rosso,” Trentino, Italy NV STARTERS Brot Basket oat-honey challah, seeded roggenbrot, onion poppy roll, lemon-caraway butter ........................5 Giant Haus Bretzel horseradish mustard ...................................................................................................7 Schmaltz chicken & pork fat, cracklin, pickled onion, rye bread ......................................................................8 Biersuppe beer soup, aged cheddar kreplach ...............................................................................................8 Kräuter Salat shaved cabbage, radish, pepitas, paprika vinaigrette .............................................................8 Leberwurst cold pork liver pâté, pickled -
Please Call for Shipping Rates . PRICES SUBJECT to CHANGE
Please call for shipping rates . Billing Address Ship to: (If different from billing address) Name________________________________________________ Name _______________________________________________ Add. _________________________________________________ Add.________________________________________________ City, State _____________________________________________ City State _____________________________________________ Daytime Phone # _______________________________ Greeting for gift card : __________________________________________________________________________________________________ Package Total ___________ Payment Information Shipping ___________ ___ Visa ___ MC ___Discover ___ American Express *Additional Surcharge ___________ Gift Certificate No. ____ ( Please enclose certificate with order) Order Total ___________ ___ ___ ___ ___-___ ___ ___ ___-___ ___ ___ ___-___ ____ ___ Exp Date __________ X____________________________________________________ Please sign here Thank you for shopping with Geier’s Sausage Kitchen. Here is some helpful information to make shipping with Geier’s easy, enjoyable and risk free. All orders (except AK & HI) ship UPS 1-3 day service. Shipping and handling charges are determined by (A) region—your State and (B ) product quantity of order. Due to the hot weather in the summer months, (May—Sept.) all out of state orders will be shipped 2nd Day Air please call for rates. We will continue shipping through the summer months but may include a surcharge in the state of Florida. Please indicate if you would like the item sliced or in one piece. If you do not specify we will use our judgement based on the item. All orders out of the state of Florida will be shipped the FOLLOWING Monday or Tuesday. Florida orders will be shipped the FOLLOWING Wednesday. This allows us to ensure that your products are received in good condition. We ship in specially designed coolers with high quality reusable ice packs. -
Downloads/Food/Guidanceregulation/UCM265446.Pdf
Florida State University Libraries Electronic Theses, Treatises and Dissertations The Graduate School 2017 Immunodetection of Porcine Blood in Foods Xingyi Jiang Follow this and additional works at the DigiNole: FSU's Digital Repository. For more information, please contact [email protected] FLORIDA STATE UNIVERSITY COLLEGE OF HUMAN SCIENCES IMMUNODETECTION OF PORCINE BLOOD IN FOODS By XINGYI JIANG A Thesis submitted to the Department of Nutrition, Food and Exercise Sciences in partial fulfillment of the requirements for the degree of Master of Science 2017 Xingyi Jiang defended this thesis on March 27, 2017. The members of the supervisory committee were: Qinchun Rao Professor Directing Thesis Shridhar K. Sathe Committee Member Timothy M. Logan Committee Member The Graduate School has verified and approved the above-named committee members, and certifies that the thesis has been approved in accordance with university requirements. ii ACKNOWLEDGMENTS Firstly, I would like to express my sincere gratitude to my major professor Dr. Qinchun Rao for the continuous support of my master study. I could not finish the thesis without him. As my major professor, Dr. Rao taught me all the knowledge and lab techniques. I am very grateful for giving me research assistantship in my master study. I also deeply thank Dr. Timothy Logan and Dr. Shridhar Sathe who served as my committee members. They gave me valuable advice when I was conducting my thesis. Secondly, I want to thank the entire faculty and staff at College of Human Sciences. They are all very helpful. I sincerely thank the Department of Nutrition, Food and Exercise Sciences for providing the opportunity and financial support to my master study. -
IN MIAMI SHORES Smart Kitchen Colors — Fpr Storage, Cook- EVENING HOURS Ing, Or Serving
THE VOICE 6301 Biieayne Blvd., Miamam!i 38, Flo. I Return Postage Guaranteeuaranteed I VOICE Weekly Publication of the Diocese of Miami Covering the 16 Counties of South Florida Volume 1, No. 41 Price $5 a year ... 15 cents a copy December 25, 1959 Bishop Carroll Celebrates Christmas Midnight Mass Ceremonies At Cathedral Solemn Pontifical Mass sung at Midnight by Bishop Coleman F. Carroll on Christmas Eve in St. Mary Cathedral marked the beginning of the Christmas sea- son for thousands of South Florida Catholics. At the same hour the faithful in parishes of the ;16 counties which comprise the Miami Dio- cese joined with Christians throughout the world in celebrat- ing the birthday of Our Lord and Savior, Jesus Christ. ALOISIUS -CARDINAL MUENCH, apparently by Pope John XXm on eight new Cardinals, Msgr. Patrick J. O'Donog- quite pleased, is shown as he tries on his Dec. 17. Cardinl Muench served formerly as hue, Vicar General, and pas- "galero," the broad-brimmed red hat conferred Bishop of Fargo, N.D. (NC Photos) tor of the Cathedral parish was assistant priest. Assistant deacons were Father Neil J. Knowledge Of Faith Needed By All Laymen Flemming and Father Kevin WORCESTER, Mass. (NO — perts" for the Church, Bishop McCarthy. OFFICIAL Catholics should have a suffi- Bernard J. Flanagan told lay- DIOCESE OF MIAMI cient knowledge of their Faith men at a Communion breakfast Mr. Joseph Brunner was dea- to serve as "public relations ex- of Knights of Columbus. con and Mr. Ronald Brohamer, CHICAGO'S ARCHIBSHOP Albert Gregory Meyer ,(Ieft) is warm- The. -
Nose-To-Tail Dining Hog on Novel Interpretations of Pork Shoulder, Pickled Pig Snouts, Smoked Ham Hocks, and Pork Butt
D DINE These sweet treats from TopIt Cupcakes in Gilbert are made with pancake batter and maple icing, and topped with bacon. ure, vegetarians and vegans are having their day in the sun as quinoa, kale, heirloom toma- S toes, and other garden-grown goodies estab- lish a presence on menus everywhere. But in a parallel universe, pork has become the star of the food world. Chefs, butchers, and specialty shops are going whole Nose-to-tail dining hog on novel interpretations of pork shoulder, pickled pig snouts, smoked ham hocks, and pork butt. And every- one’s favorite pork staple, bacon, is moreWHENPIGS popular than ever. Have you noticed how it’s trotted off the breakfastFLY plate and made its way into cocktails and desserts? You can dig the pig at Greater Phoenix’s trend- setting pork-centric restaurants, or bring home the IN WAYS bacon—literally—from a handful of butcher and spe- cialty shops that feature pork products. At other at these local places, you’ll fi nd pork making unexpected guest ap- pearances in signature menu items. BY NORA BURBA TRULSSON PHOTOGRAPHY BY JILL RICHARDS 44 Valley Guide · fall 2013 phxvalleyguide.com 44-48_DNU_Go Whole Hog.indd 44 9/3/13 1:49 PM ·THE POPULAR PIG· Chef Harold Marmulstein, who opened the pork- centric Salty Sow restaurant in Phoenix in March 2013, credits television host and chef Anthony Bourdain with launching the country’s obsession with all things pork, thanks to Bourdain’s penchant for what he mirthfully calls (warning: adult content) “pork porn.” Marmulstein takes a rather simple approach to it. -
30 August 2021 Aperto
AperTO - Archivio Istituzionale Open Access dell'Università di Torino Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds This is the author's manuscript Original Citation: Availability: This version is available http://hdl.handle.net/2318/1746825 since 2020-07-29T08:56:48Z Published version: DOI:10.1016/j.foodres.2020.109567 Terms of use: Open Access Anyone can freely access the full text of works made available as "Open Access". Works made available under a Creative Commons license can be used according to the terms and conditions of said license. Use of all other works requires consent of the right holder (author or publisher) if not exempted from copyright protection by the applicable law. (Article begins on next page) 07 October 2021 Journal Pre-proofs Portuguese cacholeira blood sausage: A first taste of its microbiota and vola- tile organic compounds Luca Belleggia, Ilario Ferrocino, Anna Reale, Floriana Boscaino, Tiziana Di Renzo, Maria Rita Corvaglia, Luca Cocolin, Vesna Milanović, Federica Cardinali, Cristiana Garofalo, Francesca Clementi, Lucia Aquilanti, Andrea Osimani PII: S0963-9969(20)30592-5 DOI: https://doi.org/10.1016/j.foodres.2020.109567 Reference: FRIN 109567 To appear in: Food Research International Received Date: 1 April 2020 Revised Date: 13 July 2020 Accepted Date: 17 July 2020 Please cite this article as: Belleggia, L., Ferrocino, I., Reale, A., Boscaino, F., Di Renzo, T., Corvaglia, M.R., Cocolin, L., Milanović, V., Cardinali, F., Garofalo, C., Clementi, F., Aquilanti, L., Osimani, A., Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds, Food Research International (2020), doi: https://doi.org/10.1016/j.foodres.2020.109567 This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. -
Butcher & Specia Y Menu
Butcher & Speciay Menu Bratwurst Liehs & Steigerwald makes several types of bratwurst, using quality cuts of pork, beef, chicken, and veal mixed with just the right spices. There are approximately 3 bratwurst per pound. All Bratwurst $8.09/lb. Jalapeno Bratwurst (pork) Smoked Bratwurst (pork) Fresh Bratwurst (pork) Black Forest Bratwurst (beef) Chicken Wing Bratwurst Bavarian Bratwurst (pork, veal) Rosemary Chicken Bratwurst Beer Bratwurst (pork) Chicken Italian Bratwurst Cheddar Bratwurst (pork) Chicken Bacon Ranch Bratwurst Other Homemade Items German Potato Salad............................................................... $5.99/lb. Macaroni Salad ......................................................................... $5.99/lb. Chicken Salad ........................................................................... $7.99/lb. Sauerbraten Gravy .................................................................$3.09/pint Sauerbraten Meat Gravy .......................................................$5.99/pint Ham Salad.................................................................................. $8.99/lb. Pierogies (Cheese, Potato) ........................................$8.99 per dozen Pierogies (Sauerkraut) ................................................$8.99 per dozen Cabbage Rolls (Beef, Pork & Rice) ........................................ $8.99/lb. BBQ Beans................................................................................. $5.99/lb. Liehs & Steigerwald Hot Dogs were voted #1 in the Nation by acclaimed food -
Butcher Menu
Butcher & Speciay Menu Bratwurst Liehs & Steigerwald makes several types of bratwurst, using quality cuts of pork, beef, chicken, and veal mixed with just the right spices. There are approximately 3 bratwurst per pound. All Bratwurst $8.99/lb. Jalapeno Bratwurst (pork) Smoked Bratwurst (pork) Black Fresh Bratwurst (pork) Forest Bratwurst (beef) Chicken Wing Bratwurst Bavarian Bratwurst (pork, veal) Rosemary Chicken Bratwurst Beer Bratwurst (pork) Cheddar Chicken Italian Bratwurst Bratwurst (pork) Chicken Bacon Ranch Bratwurst Other Homemade Items German Potato Salad............................................................... $5.99/lb. Macaroni Salad ......................................................................... $5.99/lb. Chicken Salad ........................................................................... $8.99/lb. Sauerbraten Gravy ..................................................................$4.19/pint Sauerbraten Meat Gravy ........................................................$6.19/pint Ham Salad.................................................................................. $8.99/lb. Pierogies (Cheese, Potato) ........................................$8.99 per dozen Pierogies (Sauerkraut) ................................................$8.99 per dozen Cabbage Rolls (Beef, Pork & Rice) ........................................ $8.99/lb. BBQ Beans................................................................................. $5.99/lb. Liehs & Steigerwald Hot Dogs were voted #1 in the Nation by acclaimed food -
The Dafne Food Classification System
EUROPEAN COMMISSION The DAFNE Food Classifi cation System Operationalisation in 16 European countries THE DAFNE FOOD CLASSIFICATION SYSTEM Operationalisation in 16 European countries Supported by the European Commission through the Health Monitoring Programme of the Health and Consumer Protection Directorate-General EUROPEAN COMMISSION Neither the European Commission nor any person acting on its behalf is responsible for any use that might be made of the following information. The information contained in this publication does not necessarily reflect the opinion or the position of the European Commission. Reproduction is authorised, except for commercial purposes, provided the source is acknowledged. Europe Direct is a service to help you find answers to your questions about the European Union New freephone number: 00 800 6 7 8 9 10 11 A great deal of additional information on the European Union is available on the Internet. It can be accessed through the Europa server (http://europa.eu.int). ISBN 92-894-9027-6 © European Communities, 2005 Printed by the services of the European Commission, Luxembourg Table of Contents Foreword ........................................................................................................................................3 Explanatory notes ..........................................................................................................................4 The DAFNE Food Classification System.....................................................................................6 The DAFNE Network....................................................................................................................7 -
European Daylight Saving Time Ends Oct. 26
MORE ONLINE: Visit StuttgartCitizen.net and sign up for the daily email for more timely announcements FEATURE NEWS FEATURE AVOID FINES HIRING OUR HEROES PHS ATHLETES with an international helps service members stay ‘classy’ during driver’s license. — PAGE fi nd meaningful employment. — PAGE 3 fi nal fall season. — PAGE 10 CYBERSECURITY is a shared responsibility, and everyone can take a few simple steps to make the Internet more secure. — PAGE 8 Thursday, October 16, 2014 Sustaining & Supporting the Stuttgart U.S. Military Community Garrison Website: www.stuttgart.army.mil Facebook: facebook.com/USAGarrisonStuttgart stuttgartcitizen.net more than just brats Mannfred Hähnle, master butcher and proprietor of Hähnle Butcher and Catering in Böblingen, displays a tray overfl owing with smoked sausages, bratwursts and the local regional favorite, Seiten- wurst, which is very similar to the frankfurter. For a primer on the sometimes adventurous culinary world of German sausage, see our feature this week on page 12. — Photo by Greg Jones, USAG Stuttgart Public Affairs Offi ce. OPINION: CHILDHOOD TRAUMA ASK A JAG: CELL PHONES HEALTH: BREAST CANCER SAFETY: CHILD RESTRAINTS Preventing child maltreatment and domestic Should you sign a contract for a cell phone Breast cancer is the second most common kind Are you familiar with the German safety laws abuse is everyone’s business in the Stuttgart or choose pay as you go? The Stuttgart Law of cancer in women. About 1 in 8 U.S. women governing child restraint devices for privately military community. — PAGE 2 Center gives you the rundown. — PAGE 5 will get breast cancer at some point.