The Tested Foods at a Glance

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IMUPRO: THE TESTED FOODS AT A GLANCE MEAT Courgette y Rosemar Sole Pine nut Cucumber Saffron Squid, cuttlefish Peanut ImuPro Screen Beef Fennel Sage Swordfish Pistachio Brief report containing results for a limited Chicken Kale, curled kale Savory Trout Poppy seeds number of foods at a glance Deer Kohlrabi (turnip cabbage) Thyme Tunafish Pumpkin seeds Duck Leek Vanilla Zander Sesame Goat meat Molokhia Wild garlic Sunflower seed Goose Okra, lady‘s finger Walnut Hare Olive EGG Lamb SWEETENERS Onion Chicken egg Ostrich meat TEA, COFFEE & WINE ImuPro Basic Parsnip Agave nectar Chicken egg-white Pork Potato Cane sugar Chicken yolk Camomile Comprehensive report containing individual results Quail Pumpkin Honey (mixture) Goose egg Coffee for all the tested foods at a glance Rabbit Radish red and white Maple syrup Quail eggs Nettle Roe deer Personalised nutritional guide Red cabbage Peppermint Turkey hen Rutabaga Rooibus tea Veal Savoy cabbage SALADS Rose hip Wild boar FRUITS Spinach Butterhead lettuce Tannin Stalk celery y Chicor Apple Tea, green ALTERNATIVES TO Sweet pepper Dandelion Apricot Tea, black ImuPro Complete CEREALS AND Tomato Endive Avocado White cabbage Iceberg lettuce Banana Comprehensive report containing individual results STARCHY PRODUCTS MILK PRODUCTS for all the tested foods at a glance Lamb‘s lettuce Blackberry Amaranth Lollo rosso y Blueberr Camel‘s milk Personalised nutritional guide Arrowroot MUSHROOMS Radicchio Cherry Goat milk and cheese Individual recipe book specifically tailored to their t Buckwhea Bay boletus Rocket Cranberry Halloumi personal needs Carob Cep (boletus) Romaine / cos lettuce Currant Kefir Cassava Chanterelle Date Mare‘s milk Fonio Meadow mushrooms Fig Milk cooked Jerusalem artichoke Oyster mushrooms LEGUMES Gooseberry Milk (cow) Lupine Shiitake Broad bean Grape Ricotta Maize, sweet corn Chickpeas Grapefruit Rennet cheese (cow) Millet Green bean Guava Sheep milk and cheese Quinoa Green bean, pea Honeydew melon Sour-milk products (cow) Rice SPICES & HERBS Green pea Kiwi Sweet chestnut Alfalfa Lentil Lemon Sweet potato YEAST Allspice Mung bean, green gram Lime Tapioca, cassava Aniseed Soyabean y Lingonberr Yeast (beer, bread) Teff Basil Lychee Bay leaf Mandarin FISH & SEAFOOD PRESERVATIVES CEREALS Capers Mango (WITH GLUTEN) Caraway Anchovy Nectarine Benzoic acid (E211) Cardamom Angler, monkfish Orange Sorbic acid (E200) Barley Chervil Blue mussels Papaya Gluten Chive Carp Peach Kamut Cinnamon Cod, codling Pear THICKENING AGENTS Oats Clove Plum Crayfish Agar-agar (E406) Rye Coriander Pineapple Eel Carrageen (E407) Spelt Cumin Pomegranate Gilthead bream Guar flour (E412) t Whea Curcumin (E100) Prickly pear Haddock Pectin (E440) y Curr Quince Hake Tragacanth (E413) Dill Raspberry VEGETABLES Halibut Xanthan gum Garden cress Herring Rhubarb Artichoke Garlic Iridescent shark Sea buckthorn Asparagus Ginger Lobster Strawberry ALGAE Aubergine Horseradish Yellow plum Mackerel Red algae (Nori) Bamboo shoots Juniper berry Watermelon Ocean perch Spirulina Beetroot Lavender Octopus Broccoli Lemon balm Oysters SEEDS & NUTS Brussels sprouts Lovage Plaice SPECIALS Carrots Marjoram Pollock Almond Aloe vera Cauliflower Mustard seed Red Snapper Brazil nut Aspergillus niger Celeriac, knob celery Nutmeg Sardine Cashew kernels Candida Chard, beet greens Oregano Salmon Cocoa bean 3 Candied lemon peel Chili Cayenne Paprika, spice Scallop Coconut 1 Vine leaves Chili Habanero Parsley Sea bass Flax, linseed 1 caps. chinense 2 Chili Jalapeno Pepper, black Shrimp, prawn Hazelnut 2 caps. annum Chinese cabbage Pepper, white Shark Macadamia nut 3 caps. frutescens.

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Status of Taal Lake Fishery Resources with Emphasis on the Endemic Freshwater Sardine, Sardinella Tawilis (Herre, 1927)

The Philippine Journal of Fisheries 25Volume (1): 128-135 24 (1-2): _____ January-June 2018 JanuaryDOI 10.31398/tpjf/25.1.2017C0017 - December 2017 Status of Taal Lake Fishery Resources with Emphasis on the Endemic Freshwater Sardine, Sardinella tawilis (Herre, 1927) Maria Theresa M. Mutia1,*, Myla C. Muyot1,, Francisco B. Torres Jr.1, Charice M. Faminialagao1 1National Fisheries Research and Development Institute, 101 Corporate Bldg., Mother Ignacia St., South Triangle, Quezon City ABSTRACT Assessment of fisheries in Taal Lake was conducted from 1996-2000 and 2008-2011 to know the status of the commercially important fishes with emphasis on the endemic freshwater sardine,Sardinella tawilis. Results of the fish landed catch survey in 11 coastal towns of the lake showed a decreasing fish harvest in the open fisheries from 1,420 MT to 460 MT in 1996 to 2011. Inventory of fisherfolk, boat, and gear also decreased to 16%, 7%, and 39%, respectively from 1998 to 2011. The most dominant gear is gill net which is about 53% of the total gear used in the lake with a declining catch per unit effort (CPUE) of 11kg/day to 4 kg/day from 1997 to 2011. Active gear such as motorized push net, ring net, and beach seine also operated in the lake with a CPUE ranging from 48 kg/day to 2,504 kg/day. There were 43 fish species identified in which S. tawilis dominated the catch for the last decade. However, its harvest also declined from 744 to 71 mt in 1996 to 2011. The presence of alien species such as jaguar fish, pangasius, and black-chinned tilapia amplified in 2009.
Brenners-Park-Hotel-Spa-Wintergarten

WELCOME! Overlooking world-famous Lichtentaler Allee, the sun-drenched Wintergarten restaurant and its park terrace are offering contemporary international cuisine and Brenners culinary classics alike. In the best tradition of a gourmet destination, Chef Alexander Mayer and his team meticulously create grande cuisine with the finest local ingredients and a modern twist. Alexander Mayer Max Gabriel Abolnik Chef de Cuisine Wintergarten Restaurantmanager Wintergarten STARTER Dublin Bay Prawn with lettuce, mushroom, Piedmont hazelnut and egg yolk €34.00 Veal filet and Blue Fin Tuna with capers, smoked olive oil, focaccia and rocket salad €36.00 Foie Gras with liquorice, plum and brioche €37.00 Burratina di Andria with passion fruit, Brazil nut, curly endive and Provençal olive oil €28.00 SOUP Velouté of roasted cherry tomato with Ricotta, green tomato chutney and turmeric oil €24.00 Riesling Velouté with purée of leek, quail egg and imperial caviar €27.00 VEGETARIAN | VEGAN Tagliolini with truffle sauce, chanterelle, lima beans and pumpkin pesto sauce We are delighted to serve you truffle. (According to market price) €27.00 Sousvide cooked aubergine with Teriyaki sauce, pickled kohlrabi, green apple and Amaranth €26.00 FISH Cobia confit in nut butter with Kombu stock, Black Forest ham, myoga, radish and soba €36.00 Atlantic Sapphire salmon with snail butter, spring onions, passepierre, potato foam and mushrooms €35.00 MEAT Milk-fed lamb’s saddle and tongue with purple curry sauce, artichoke, pepper, couscous and apricot €38.00 Jean-Claude
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GSJ: VOLUME 6, ISSUE 7, JULY 2018 330 GSJ: Volume 6, Issue 7, July 2018, Online: ISSN 2320-9186 www.globalscientificjournal.com ANALYSIS OF CONSUMER ACCEPTANCE ON MARINATE WITH DIFFERENT TYPE OF FRESHWATER FISH Ranti Rahmadina, Eddy Afriyanto, Rosidah and Junianto Laboratory of Fisheries Processing Product, Padjadjaran University, Indonesia. E-mail: [email protected] KeyWords Keywords: Marinate, Salt, Golden Fish, Carp Fish, Catfish, Nile Fish, Organoleptic ABSTRACT The objective of this research is to sort the kind of fresh water fish by the likeness level of panelist on Marinade Processing. The research was started from February until March of 2018 in Laboratory of Fishery Processing, Faculty of Fishery and Marine, Padjadjaran University. The method which used in this research was Experimental Method by four ways, A) Salting of Golden Fish Fillet on 5% Saline Solution, B) Salting of Carp Fillet on 5% Saline Solution, C) Salting of Iridescent Shark Fillet on 5% Saline Solution, and D) Salting of Nile Fish Fillet on 5% Saline Solution. With Parameter based on Organoleptic Sense, which includes Sight (Visibility), Smell (Aroma), Touch (Texture), and Taste (Taste). The result showed that Marinated Fresh Water Fish was categorized to be liked by Panelist, but the most like one was The Marinated Nile Fish Product, based on the parameter such as Sight, Smell, Touch, and Taste. Marinated Nile Fish had white light, Solid and Tough Touch, Specific Smell without Putrid, lastly Salty and Crisp Taste. With all Median Value, 7 point of Sight, 7 point of Smell, 7 point of Touch, and 7 point of Taste.
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ImuPro Complete tests 270 foods: Cereals (with Gluten) Barley Goose Shrimp, prawn Gluten Hare Shark Kamut Lamb Sole Oats Ostrich meat Squid, cuttlefish Rye Pork Swordfish Spelt Quail Trout Wheat Rabbit Tunafish Roe deer Zander Turkey hen Alternatives to Cereals Veal Egg Wild boar Amaranth Arrowroot Chicken egg Fish & Seafood Buckwheat Chicken egg-white Carob Chicken yolk Cassava Anchovy Goose egg Fonio Angler, monkfish Quail eggs Jerusalem artichoke Blue mussels Lupine Carp Milk products Maize, sweet corn Cod, codling Crayfish Millet Camel's milk Eel Quinoa Goat milk and cheese Gilthead bream Rice Halloumi Haddock Sweet chestnut Kefir Hake Sweet potato Mare‘s milk Halibut Tapioca, cassava Milk cooked Herring Teff Milk (cow) Iridescent shark Ricotta Lobster Rennet cheese (cow) Mackerel Meat Sheep milk and cheese Ocean perch Sour-milk products (cow) Octopus Beef Oysters Chicken Plaice Deer Pollock Duck Red Snapper Goat meat Sardine Salmon Scallop Sea bass ImuPro Complete tests 270 foods: Vegetables Salads Artichoke Butterhead lettuce Cherry Asparagus Chicory Cranberry Aubergine Dandelion Currant Bamboo shoots Endive Date Beetroot Iceberg lettuce Fig Broccoli Lamb‘s lettuce Gooseberry Brussels sprouts Lollo rosso Grape Carrots Radicchio Grapefruit Cauliflower Rocket Guava Celeriac, knob celery Romaine / cos lettuce Honeydew melon Chard, beet greens Kiwi Lemon Chili Cayenne Legumes Chili Habanero Lime Chili Jalapeno
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WHAT TO EAT ON THE AUTOIMMUNE PROTOCOL All the foods listed here are great to include in your It’s time to create an epidemic of - health. And it starts with learning ents that will help regulate your immune system and how to eat more nutrient-dense food. your hormones and provide the building blocks that your body needs to heal. You don’t need to eat all of these foods (it’s okay if snails, frog legs, and crickets aren’t your thing, and it’s okay if you just can’t get kangaroo meat or mizuna), but the idea is both to give Poultry innovative ways to increase variety and nutrient density • chicken • grouse • pigeon by exploring new foods. • dove • guinea hen • quail • duck • ostrich • turkey • emu • partridge (essentially, Red Meat • goose • pheasant any bird) • antelope • deer • mutton • bear • elk • pork • beaver • goat • rabbit • beef • hare • sea lion • • horse • seal • boar • kangaroo • whale • camel • lamb (essentially, • caribou • moose any mammal) Amphibians and Reptiles • crocodile • frog • snake • turtle 1 22 Fish* Shellﬁsh • anchovy • gar • • abalone • limpet • scallop • Arctic char • haddock • salmon • clam • lobster • shrimp • Atlantic • hake • sardine • cockle • mussel • snail croaker • halibut • shad • conch • octopus • squid • barcheek • herring • shark • crab • oyster • whelk goby • John Dory • sheepshead • • periwinkle • bass • king • silverside • • prawn • bonito mackerel • smelt • bream • lamprey • snakehead • brill • ling • snapper • brisling • loach • sole • carp • mackerel • • • mahi mahi • tarpon • cod • marlin • tilapia • common dab • • • conger • minnow • trout • crappie • • tub gurnard • croaker • mullet • tuna • drum • pandora • turbot Other Seafood • eel • perch • walleye • anemone • sea squirt • fera • plaice • whiting • caviar/roe • sea urchin • • pollock • • *See page 387 for Selenium Health Benet Values.
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A Case for the Commercial Harvest of Wild Edible Fungi in Northwestern Ontario

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Minnesota Harvester Handbook

Minnesota Harvester Handbook sustainable livelihoods lifestyles enterprise Minnesota Harvester Handbook Additonal informaton about this resource can be found at www.myminnesotawoods.umn.edu. ©2013, Regents of the University of Minnesota. All rights reserved. Send copyright permission inquiries to: Copyright Coordinator University of Minnesota Extension 405 Cofey Hall 1420 Eckles Avenue St. Paul, MN 55108-6068 Email to [email protected] or fax to 612-625-3967. University of Minnesota Extension shall provide equal access to and opportunity in its programs, facilites, and employment without regard to race, color, creed, religion, natonal origin, gender, age, marital status, disability, public assistance status, veteran status, sexual orientaton, gender identty, or gender expression. In accordance with the Americans with Disabilites Act, this publicaton/material is available in alternatve formats upon request. Direct requests to the Extension Regional Ofce, Cloquet at 218-726-6464. The informaton given in this publicaton is for educatonal purposes only. Reference to commercial products or trade names is made with the understanding that no discriminaton is intended and no endorsement by University of Minnesota Extension is implied. Acknowledgements Financial and other support for the Harvester Handbook came from University of Minnesota Extension, through the Extension Center for Food, Agricultural and Natural Resource Sciences (EFANS) and the Northeast Regional Sustainable Development Partnership (RSDP). Many individuals generously contributed to the development of the Handbook through original research, authorship of content, review of content, design and editng. Special thanks to Wendy Cocksedge and the Centre for Livelihoods and Ecology at Royal Roads University for their generosity with the Harvester Handbook concept. A special thanks to Trudy Fredericks for her tremen- dous overall eforts on this project.
Freshwater Sharks

Freshwater Sharks Care Sheet Imposters Housing While not true sharks, this group of freshwater fish – many of which are Red tail sharks and rainbow sharks become territorial as they grow from the Family Cyprinidae – have a strong resemblance to their and should be provided with plenty of space, as well as caves and ocean-going counterparts, only in miniature form. Their characteristic other structures to call “home”. Others, like bala, black, harlequin and torpedo-shaped bodies and high dorsal fins give them a decided Colombian sharks can reach over 12” in length, and will require an “shark-like” look, and their active swimming behavior and sometimes aquarium of at least 100 gallons when full grown. It should be pointed feisty personalities complete the package. out that Chinese banded and red-finned cigar sharks can achieve 36”, Shark Fish Type Relation and iridescent sharks exceed 48” in nature. These fish should not be kept in home aquariums. (The notion that fish grow to the size of their habitat Bala, redtail, rainbow, harlequin and black shark Barbs, goldfish, koi is false.) Most freshwater sharks are accomplished jumpers, so keep a Red streak and red-finned cigar shark Barbs, goldfish, koi secure lid on the aquarium. Hi-fin bull and iridescent shark Catfish Freshwater sharks are native to Southeast Asia, China, Africa and Behavior/Compatibility Central America, however most specimens sold today are produced on Red tail sharks and rainbow sharks become territorial, especially commercial fish farms. Albino varieties of several species have become toward one another, and are best kept individually when they get older.
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The Toledo Zoo/ThinkingWorks Teacher Overview for the Fish Lessons Ó2003 Teacher Overview: Fish Fish have many traits that are unique to this particular class of animals. Below is a list of general fish traits to help you and your students complete the ThinkingWorks menu. This lesson focuses on typical fish that most people are familiar with, not on atypical fish such as seahorses. Fish are divided into three groups or classes, each with its own set of features. These classes include the bony fish (e.g., tuna and bass), cartilaginous fish (e.g., sharks and rays) and jawless fish (e.g., lampreys). We have included a list of the different fish found at The Toledo Zoo. Most of the fish are found in the Aquarium but there are also fish in the Diversity of Life. Note that animals move constantly in and out of the Zoo so the list below may be inaccurate. Please call the Zoo for a current list of fish that are on exhibit and their locations. Typical Fish Traits Lightweight, strong scales Lateral line for detecting for protection changes in turbulence along a fish as well as changes in water pressure Gas bladder for buoyancy, stability (internal) Symmetrical tail for Most fish have a well powerful swimming developed eye for locating prey, detecting predators and finding a mate. Flexible “lips” for picking up food Gills for extracting oxygen from the water Maneuverable, paired fins for Lightweight, strong moving forward and controlling skeleton for support roll, pitch and yaw q Fish are cold-blooded, obtaining heat from the surrounding water.