DOCSLIB.ORG

No. 752/2014 Replacing Annex I to Regulation

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Official Journal L 208 of the European Union ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ Volume 57 English edition Legislation 15 July 2014 Contents II Non-legislative acts REGULATIONS ★ Commission Regulation (EU) No 752/2014 of 24 June 2014 replacing Annex I to Regulation (EC) No 396/2005 of the European Parliament and of the Council (1) ...................................... 1 (1) Text with EEA relevance Acts whose titles are printed in light type are those relating to day-to-day management of agricultural matters, and are generally valid for a limited period. EN The titles of all other acts are printed in bold type and preceded by an asterisk. EN 15.7.2014 EN Official Journal of the European Union L 208/1 II (Non-legislative acts) REGULATIONS COMMISSION REGULATION (EU) No 752/2014 of 24 June 2014 replacing Annex I to Regulation (EC) No 396/2005 of the European Parliament and of the Council (Text with EEA relevance) THE EUROPEAN COMMISSION, Having regard to the Treaty on the Functioning of the European Union, Having regard to Regulation (EC) No 396/2005 of the European Parliament and of the Council of 23 February 2005 on maximum residue levels of pesticides in or on food and feed of plant and animal origin and amending Council Directive 91/414/EEC (1), and in particular Article 4 thereof, Whereas: (1) The products of plant and animal origin to which the maximum residue levels of pesticides (‘MRLs’) set by Regu­ lation (EC) No 396/2005 apply, subject to the provisions of that Regulation, are listed in Annex I to that Regu­ lation. (1) Additional information should be provided by Annex I to that Regulation as regards the products concerned, in particular as regards the synonyms used to indicate the products and the scientific names of the species to which the products belong. (2) In the interest of clarity, the structure of Annex I to Regulation (EC) No 396/2005 should be modified by dividing that Annex into two parts. The first part should list the products of plant and animal origin to which MRLs apply, while the second part should list the other products to which the same MRLs apply, as referred to in Article 2(1) of Regulation (EC) No 396/2005. (3) In view of the possible future setting of MRLs for processed food products, as referred to in Article 20 of Regu­ lation (EC) No 396/2005, a new entry should be added to Part A of Annex I to that Regulation, covering those products. (4) As a consequence of the new structure of Annex I to Regulation (EC) No 396/2005, the footnotes of that Annex should be adapted and, where necessary, deleted in order to prevent redundancy. (5) Through the World Trade Organisation, the trading partners of the Union were consulted and their comments have been taken into account. (6) Regulation (EC) No 396/2005 should therefore be amended accordingly. (7) The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee on the Food Chain and Animal Health, (1) OJ L 70, 16.3.2005, p. 1. L 208/2 EN Official Journal of the European Union 15.7.2014 HAS ADOPTED THIS REGULATION: Article 1 Annex I to Regulation (EC) No 396/2005 is replaced by the Annex to this Regulation. Article 2 This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union. It shall apply from 1 January 2015. This Regulation shall be binding in its entirety and directly applicable in all Member States. Done at Brussels, 24 June 2014. For the Commission The President José Manuel BARROSO 15.7.2014 ANNEX ‘ANNEX I PART A EN Products of plant and animal origin referred to in Article 2(1) to which MRLs apply Group Main product of the group or Part of the product to which MRLs Code number Category Scientific names subgroup subgroup (1) apply (1) (2) (3) (4) (5) (6) 0100000 FRUITS, FRESH or FROZEN; TREE NUTS Official 0110000 Citrus fruits Whole product after removal of Jour stems nal 0110010 Grapefruits Citrus paradisi of the 0110020 Oranges Citrus sinensis European 0110030 Lemons Citrus limon Union 0110040 Limes Citrus aurantiifolia 0110050 Mandarins Citrus reticulata; syn: Citrus deliciosa 0110990 Others (2) 0120000 Tree nuts Whole product after removal of shell (except chestnuts) 0120010 Almonds Amygdalus communis; syn: Prunus dulcis 0120020 Brazil nuts Bertholletia excelsa L 208/3 0120030 Cashew nuts Anacardium occidentale L (1) (2) (3) (4) (5) (6) 208/4 Castanea crenata Castanea dentata 0120040 Chestnuts Whole product with shell Castanea mollissima EN Castanea sativa 0120050 Coconuts Cocos nucifera 0120060 Hazelnuts/cobnuts Corylus avellana Macadamia ternifolia; syn: Macadamia integrifolia 0120070 Macadamias Official Macadamia tetraphylla Jour 0120080 Pecans Carya illinoinensis nal 0120090 Pine nut kernels Pinus pinea of the 0120100 Pistachios Pistacia vera European Juglans nigra 0120110 Walnuts Juglans regia Union 0120990 Others (2) 0130000 Pome fruits Whole product after removal of stems 0130010 Apples Malus domestica 0130020 Pears Pyrus communis 0130030 Quinces Cydonia oblonga 0130040 Medlars Mespilus germanica 15.7.2014 0130050 Loquats/Japanese medlars Eriobotrya japonica 0130990 Others (2) 15.7.2014 (1) (2) (3) (4) (5) (6) 0140000 Stone fruits Whole product after removal of stems 0140010 Apricots Armeniaca vulgaris; syn: Prunus armeniaca EN 0140020 Cherries (sweet) Cerasus avium; syn: Prunus avium 0140030 Peaches Persica vulgaris; syn: Prunus persica 0140040 Plums Prunus domestica 0140990 Others (2) 0150000 Berries and small fruits Whole product after removal of caps, crown and stems (except Official currants) Jour 0151000 (a) grapes nal 0151010 Table grapes Vitis vinifera of the 0151020 Wine grapes Vitis vinifera European 0152000 (b) strawberries Fragaria x ananassa 0153000 (c) cane fruits Union 0153010 Blackberries Rubus sect. Rubus 0153020 Dewberries Rubus caesius 0153030 Raspberries (red and yellow) Rubus idaeus 0153990 Others (2) 0154000 (d) other small fruits and berries Vaccinium angustifolium Vaccinium corymbosum 0154010 Blueberries Vaccinium formosum L 208/5 Vaccinium virgatum L (1) (2) (3) (4) (5) (6) 208/6 0154020 Cranberries Vaccinium macrocarpon Ribes nigrum 0154030 Currants (black, red and white) Fruits with stems Ribes rubrum EN 0154040 Gooseberries (green, red and Ribes uva-crispa yellow) Rosa canina 0154050 Rose hips Rosa majalis Rosa rugosa Morus alba Official 0154060 Mulberries (black and white) Morus nigra Jour 0154070 Azaroles/Mediterranean medlars Crataegus azarolus nal 0154080 Elderberries Sambucus nigra of the 2 0154990 Others ( ) European 0160000 Miscellaneous fruits with Whole product after removal of stems (except pineapples) Union 0161000 (a) edible peel 0161010 Dates Phoenix dactylifera 0161020 Figs Ficus carica 0161030 Table olives Olea europaea Fortunella japonica 0161040 Kumquats Fortunella margarita 0161050 Carambolas Averrhoa carambola 0161060 Kaki/Japanese persimmons Diospyros kaki 15.7.2014 0161070 Jambuls/jambolans Syzygium cuminii 0161990 Others (2) 15.7.2014 (1) (2) (3) (4) (5) (6) 0162000 (b) inedible peel, small Actinidia deliciosa 0162010 Kiwi fruits (green, red, yellow) Actinidia chinensis EN 0162020 Litchis/lychees Litchi chinensis 0162030 Passionfruits/maracujas Passiflora edulis; syn: Passiflora laurifolia 0162040 Prickly pears/cactus fruits Opuntia ficus-indica 0162050 Star apples/cainitos Chrysophyllum cainito 0162060 American persimmons/Virginia Diospyros virginiana kaki Official 0162990 Others (2) Jour 0163000 (c) inedible peel, large nal 0163010 Avocados Persea americana of the Musa acuminata European 0163020 Bananas Musa balbisiana Musa acuminata x Musa balbisiana Union 0163030 Mangoes Mangifera indica 0163040 Papayas Carica papaya 0163050 Granate apples/pomegranates Punica granatum 0163060 Cherimoyas Annona cherimola 0163070 Guavas Psidium guajava 0163080 Pineapples Ananas comosus Whole product after removal of crown 0163090 Breadfruits Artocarpus altilis 0163100 Durians Durio zibethinus 0163110 Soursops/guanabanas Annona muricata L 208/7 0163990 Others (2) L (1) (2) (3) (4) (5) (6) 208/8 0200000 VEGETABLES, FRESH or FROZEN 0210000 Root and tuber vegetables Whole product after removal of tops (if any) and adhering soil EN 0211000 (a) potatoes Solanum tuberosum subsp. tuberosum 0212000 (b) tropical root and tuber vegetables 0212010 Cassava roots/manioc Manihot esculenta 0212020 Sweet potatoes Ipomoea batatas 0212030 Yams Dioscorea spp. Official 0212040 Arrowroots Maranta arundinacea Jour 2 0212990 Others ( ) nal 0213000 (c) other root and tuber of vegetables except sugar beets the European 0213010 Beetroots Beta vulgaris var. vulgaris 0213020 Carrots Daucus carota subsp. sativus Union 0213030 Celeriacs/turnip rooted celeries Apium graveolens var. rapaceum 0213040 Horseradishes Armoracia rusticana 0213050 Jerusalem artichokes Helianthus tuberosus 0213060 Parsnips Pastinaca sativa 0213070 Parsley roots/Hamburg roots Petroselinum crispum convar. parsley radicosum 0213080 Radishes Raphanus sativus Radish Group 0213090 Salsifies Tragopogon porrifolius 0213100 Swedes/rutabagas Brassica napus subsp. napobrassica 15.7.2014 0213110 Turnips Brassica rapa subsp. rapa 0213990 Others (2) 15.7.2014 (1) (2) (3) (4) (5) (6) 0220000 Bulb vegetables Mature bulbs after removal of easily detachable skin and soil (except spring onions/green onions and welsh onions) 0220010 Garlic Allium sativum EN 0220020 Onions Allium cepa Common Onion Group 0220030 Shallots Allium cepa Aggregatum Group; syn: Allium ascalonicum Allium cepa Common Onion Spring onions/green onions and Group Immature bulbs with pseudostems,
Recommended publications
  • The Mycological Society of San Francisco • Jan. 2016, Vol. 67:05

    The Mycological Society of San Francisco • Jan. 2016, Vol. 67:05

    The Mycological Society of San Francisco • Jan. 2016, vol. 67:05 Table of Contents JANUARY 19 General Meeting Speaker Mushroom of the Month by K. Litchfield 1 President Post by B. Wenck-Reilly 2 Robert Dale Rogers Schizophyllum by D. Arora & W. So 4 Culinary Corner by H. Lunan 5 Hospitality by E. Multhaup 5 Holiday Dinner 2015 Report by E. Multhaup 6 Bizarre World of Fungi: 1965 by B. Sommer 7 Academic Quadrant by J. Shay 8 Announcements / Events 9 2015 Fungus Fair by J. Shay 10 David Arora’s talk by D. Tighe 11 Cultivation Quarters by K. Litchfield 12 Fungus Fair Species list by D. Nolan 13 Calendar 15 Mushroom of the Month: Chanterelle by Ken Litchfield Twenty-One Myths of Medicinal Mushrooms: Information on the use of medicinal mushrooms for This month’s profiled mushroom is the delectable Chan- preventive and therapeutic modalities has increased terelle, one of the most distinctive and easily recognized mush- on the internet in the past decade. Some is based on rooms in all its many colors and meaty forms. These golden, yellow, science and most on marketing. This talk will look white, rosy, scarlet, purple, blue, and black cornucopias of succu- at 21 common misconceptions, helping separate fact lent brawn belong to the genera Cantharellus, Craterellus, Gomphus, from fiction. Turbinellus, and Polyozellus. Rather than popping up quickly from quiescent primordial buttons that only need enough rain to expand About the speaker: the preformed babies, Robert Dale Rogers has been an herbalist for over forty these mushrooms re- years. He has a Bachelor of Science from the Univer- quire an extended period sity of Alberta, where he is an assistant clinical profes- of slower growth and sor in Family Medicine.
  • Research Article Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species

    Research Article Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species

    Hindawi Publishing Corporation BioMed Research International Volume 2015, Article ID 346508, 12 pages http://dx.doi.org/10.1155/2015/346508 Research Article Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species S. K. Sharma1 and N. Gautam2 1 Department of Plant Pathology, CSK, Himachal Pradesh Agriculture University, Palampur 176 062, India 2Centre for Environmental Science and Technology, School of Environment and Earth Sciences, Central University of Punjab, Bathinda 151 001, India Correspondence should be addressed to N. Gautam; [email protected] Received 8 May 2015; Accepted 11 June 2015 Academic Editor: Miroslav Pohanka Copyright © 2015 S. K. Sharma and N. Gautam. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The chemical, bioactive, and antioxidant potential of twenty wild culinary mushroom species being consumed by the peopleof northern Himalayan regions has been evaluated for the first time in the present study. Nutrients analyzed include protein, crude fat, fibres, carbohydrates, and monosaccharides. Besides, preliminary study on the detection of toxic compounds was done on these species. Bioactive compounds evaluated are fatty acids, amino acids, tocopherol content, carotenoids (-carotene, lycopene), flavonoids, ascorbic acid, and anthocyanidins. Fruitbodies extract of all the species was tested for different types of antioxidant assays. Although differences were observed in the net values of individual species all the species were found to be rich in protein, and carbohydrates and low in fat. Glucose was found to be the major monosaccharide. Predominance of UFA (65–70%) over SFA (30–35%) was observed in all the species with considerable amounts of other bioactive compounds.
  • What to Eat on the Autoimmune Protocol

    What to Eat on the Autoimmune Protocol

    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.
  • The Year of the Pig

    The Year of the Pig

    The Year of the Pig FOOD FORWARD FORUM Toolkit The China Biodiversity Conservation and Green Development Foundation is a proactive environmental non-governmental organization and social legal entity working to protect the environment, preserve natural resources and biodiversity in China and all around the globe. Founded in 1985, it is China’s oldest environmental non-governmental organization. The Good Food Fund aims to facilitate shifts in food production, distribution, and consumption patterns towards a healthier and more sustainable food system, by supporting relevant research, communication, and entrepreneurship efforts. Toolkit research, creation, and compilation: Caroline Wimberly*, Wanqing Zhou*, and Yi-Wen Lee Design: Tingting Xiong Copyright © Good Food Fund August 2019 Special thanks to Mia MacDonald, Jian Yi, Tiran Zhang, Ruiqi Xie, Jieli Xie, Cecilia Zhou, Cui Xin, Hailey Chang, Wenjing Zhu, Shuman Liu, Adam Millman, Chelsey Toong, and Cheng Qiu for your input and assistance Food Forward Forum logo design: William Wilson, Yale Hospitality Food Forward Forum Partners: The contents of this toolkit do not necessarily reflect the official positions of any organization, institution, or private enterprise that partnered with or participated in the Food Forward Forum in February 2019 or any of the organizations, networks, corporations, or individuals described in the text. *Brighter Green Contents Part I – Background and the Basics 03 Introduction to some key terms and concepts about food Part II – Deeper Dive: The Issue Nexus 11
  • 422 Part 180—Tolerances and Ex- Emptions for Pesticide

    422 Part 180—Tolerances and Ex- Emptions for Pesticide

    Pt. 180 40 CFR Ch. I (7–1–16 Edition) at any time before the filing of the ini- 180.124 Methyl bromide; tolerances for resi- tial decision. dues. 180.127 Piperonyl butoxide; tolerances for [55 FR 50293, Dec. 5, 1990, as amended at 70 residues. FR 33360, June 8, 2005] 180.128 Pyrethrins; tolerances for residues. 180.129 o-Phenylphenol and its sodium salt; PART 180—TOLERANCES AND EX- tolerances for residues. 180.130 Hydrogen Cyanide; tolerances for EMPTIONS FOR PESTICIDE CHEM- residues. ICAL RESIDUES IN FOOD 180.132 Thiram; tolerances for residues. 180.142 2,4-D; tolerances for residues. Subpart A—Definitions and Interpretative 180.145 Fluorine compounds; tolerances for Regulations residues. 180.151 Ethylene oxide; tolerances for resi- Sec. dues. 180.1 Definitions and interpretations. 180.153 Diazinon; tolerances for residues. 180.3 Tolerances for related pesticide chemi- 180.154 Azinphos-methyl; tolerances for resi- cals. dues. 180.4 Exceptions. 180.155 1-Naphthaleneacetic acid; tolerances 180.5 Zero tolerances. for residues. 180.6 Pesticide tolerances regarding milk, 180.163 Dicofol; tolerances for residues. eggs, meat, and/or poultry; statement of 180.169 Carbaryl; tolerances for residues. policy. 180.172 Dodine; tolerances for residues. 180.175 Maleic hydrazide; tolerances for resi- Subpart B—Procedural Regulations dues. 180.176 Mancozeb; tolerances for residues. 180.7 Petitions proposing tolerances or ex- 180.178 Ethoxyquin; tolerances for residues. emptions for pesticide residues in or on 180.181 Chlorpropham; tolerances for resi- raw agricultural commodities or proc- dues. essed foods. 180.182 Endosulfan; tolerances for residues. 180.8 Withdrawal of petitions without preju- 180.183 Disulfoton; tolerances for residues.
  • A Case for the Commercial Harvest of Wild Edible Fungi in Northwestern Ontario

    A Case for the Commercial Harvest of Wild Edible Fungi in Northwestern Ontario

    Lakehead University Knowledge Commons,http://knowledgecommons.lakeheadu.ca Electronic Theses and Dissertations Undergraduate theses 2020 A case for the commercial harvest of wild edible fungi in Northwestern Ontario Campbell, Osa http://knowledgecommons.lakeheadu.ca/handle/2453/4676 Downloaded from Lakehead University, KnowledgeCommons A CASE FOR THE COMMERCIAL HARVEST OF WILD EDIBLE FUNGI IN NORTHWESTERN ONTARIO by Osa Campbell FACULTY OF NATURAL RESOURCES MANAGEMENT LAKEHEAD UNIVERSITY THUNDER BAY, ONTARIO May 2020 i A CASE FOR THE COMMERCIAL HARVEST OF WILD EDIBLE FUNGI IN NORTHWESTERN ONTARIO by Osa Campbell An Undergraduate Thesis Submitted in Partial Fulfillment of the Requirements for the Degree of Honours Bachelor of Environmental Management Faculty of Natural Resources Management Lakehead University 2020 ------------------------------------------ ----------------------------------- Dr. Leonard Hutchison Dr. Lada Malek Major Advisor Second Reader ii LIBRARY RIGHTS STATEMENT In presenting this thesis in partial fulfillment of the requirements for the HBEM degree at Lakehead University in Thunder Bay, I agree that the University will make it freely available for inspection. This thesis is made available by my authority solely for the purpose of private study and may not be copied or reproduced in whole or in part (except as permitted by the Copyright Laws) without my written authority. Signature: _____________________________ Date: _____________________________ iii A CAUTION TO THE READER This HBEM thesis has been through a semi-formal process of review and comment by at least two faculty members. It is made available for loan by the Faculty of Natural Resources Management for the purpose of advancing the practice of professional and scientific forestry. The reader should be aware that opinions and conclusions expressed in this document ae those of the student and do not necessarily reflect the opinions of the thesis supervisor, the faculty or of Lakehead University.
  • Front Matter Edition 2003

    Front Matter Edition 2003

    Edition 2003 WELCOME to Ethnobotanical Leaflets. Here you will find links to various ethnobotanical projects and organizations around the world. Take time and enjoy our Web Journal. As always, manuscript contributions from our readers are welcome. -- Web Journal -- Ethnobotanical Studies Of Chandigarh Region by Amrit Pal Singh A Potential Anticancer Withanolide from Withania somnifera (L.) Dun. by Amrit Pal Singh Hepatotprotective Natural Products by Samir Malhotra and Amrit Pal Singh Glycyrrhizin-A Review by Amrit Pal Singh Studies on collection and marketing of Morchella (Morels) of Utror-Gabral Valleys, District Swat, Pakistan by Muhammad Hamayun and Mir Ajab Khan Ethnobotanical Resources of Manikhel Forests, Orakzai Tirah, Pakistan by Habib Ahmad, Samiullah Khan, Ahmad Khan and Muhammad Hamayun Salicin - A Natural Analgesic by Amrit P. Singh Distribution of Steroid-like Compounds in Plant Flora by Amrit P. Singh and A.S. Sandhu Potential and Market Status of Mushrooms as Non-Timber Forest Products in Pakistan by Abdul Latif , Zabta Khan Shinwari and Shaheen Begum Hypericin - A Napthodianthrone from Hypericum perforatum by Dr Amrit Pal Singh, MD Ethnobotanical Studies of some Useful Shrubs and Trees of District Buner, NWFP, Pakistan, by Muhammad Hamayun Marketing of medicinal plants of Utror-Gabral Valleys, Swat, Pakistan, by Muhammad Hamayun, Mir Ajab Khan and Shaheen Begum Common medicinal folk recipes of District Buner, NWFP, Pakistan, by Muhammad Hamayun, Ambara Khan and Mir Ajab Khan The Role of Natural Products in Pharmacotherapy of Alzheimer’s Disease, by Dr. Amrit Pal Singh, MD Pharmacological considerations of Tylophora asthmatica, by Dr. Amrit Pal Singh, MD Barley; The Versatile Crop, by Brian Young The Brazil Nut (Bertholletia excelsa), by Tim Hennessey Ephedra (Ma Huang), by Erica McBroom Ephedra: Asking for Trouble?, by Scot Peterson Ginkgo biloba, by Kelly Westall Cyperus papyrus: From the Nile to Modern Times, by Matt Burmeister The Miraculous Reishii: Mushroom or Medicine?, by Dylan Kosmar St.
  • A Case of the Yellow Morel from Israel Segula Masaphy,* Limor Zabari, Doron Goldberg, and Gurinaz Jander-Shagug

    A Case of the Yellow Morel from Israel Segula Masaphy,* Limor Zabari, Doron Goldberg, and Gurinaz Jander-Shagug

    The Complexity of Morchella Systematics: A Case of the Yellow Morel from Israel Segula Masaphy,* Limor Zabari, Doron Goldberg, and Gurinaz Jander-Shagug A B C Abstract Individual morel mushrooms are highly polymorphic, resulting in confusion in their taxonomic distinction. In particu- lar, yellow morels from northern Israel, which are presumably Morchella esculenta, differ greatly in head color, head shape, ridge arrangement, and stalk-to-head ratio. Five morphologically distinct yellow morel fruiting bodies were genetically character- ized. Their internal transcribed spacer (ITS) region within the nuclear ribosomal DNA and partial LSU (28S) gene were se- quenced and analyzed. All of the analyzed morphotypes showed identical genotypes in both sequences. A phylogenetic tree with retrieved NCBI GenBank sequences showed better fit of the ITS sequences to D E M. crassipes than M. esculenta but with less than 85% homology, while LSU sequences, Figure 1. Fruiting body morphotypes examined in this study. (A) MS1-32, (B) MS1-34, showed more then 98.8% homology with (C) MS1-52, (D) MS1-106, (E) MS1-113. Fruiting bodies were similar in height, approxi- both species, giving no previously defined mately 6-8 cm. species definition according the two se- quences. Keywords: ITS region, Morchella esculenta, 14 FUNGI Volume 3:2 Spring 2010 MorchellaFUNGI crassipes Volume, phenotypic 3:2 Spring variation. 2010 FUNGI Volume 3:2 Spring 2010 15 Introduction Materials and Methods Morchella sp. fruiting bodies (morels) are highly polymorphic. Fruiting bodies: Fruiting bodies used in this study were collected Although morphology is still the primary means of identifying from the Galilee region in Israel in the 2003-2007 seasons.
  • Treatment and Taste Changes Taste Is the Number One Reason We Choose the Foods We Eat

    Treatment and Taste Changes Taste Is the Number One Reason We Choose the Foods We Eat

    Treatment and Taste Changes Taste is the number one reason we choose the foods we eat. Enjoying food improves our quality of life and well-being. Unfortunately, many cancer patients have some type of temporary or permanent taste and/or smell changes. It is often hard to enjoy eating when food does not taste or smell normal. These changes can be caused by the cancer process itself, the treatment(s) associated with the cancer and/or other medical conditions. There are also many medications that are associated with taste and smell changes. Foods may taste like cardboard or metal, taste too sweet, salty, sour or bitter, or they may have no taste at all. You may even dislike favorite foods. There are certain foods that may be preferred during cancer treatment, such as food with “umami” taste. What is umami? There are four tastes that you may be familiar with: sweet, sour, salty and bitter. Umami is the fifth taste. “Umami” is a Japanese word that refers to the savory, brothy, meaty, taste and mouth feel of many foods, including some meats, seafood, fruits, vegetables and dairy products. Glutamate, an amino acid, is what gives food umami flavor. Glutamate is naturally found in many foods. The amount of umami in food is influenced by the food that you choose and the way it’s prepared. Eating foods with umami has been shown to: • Help with digestion of food • Increase salt flavor in foods without adding more salt • Increase acceptance of a new food • Improve flavor of foods • Increase amount of food eaten Increasing umami in your food General
  • Oportunidades Hortifruticolas Para

    Oportunidades Hortifruticolas Para

    Frutas y vegetales en fresco permitidos de Colombia a los Estados Unidos Las frutas y vegetales permitidos desde Colombia alcanzan los 74 productos; 20 productos admitidos por Estados Unidos desde todos los países del mundo y 54 productos aprobados específicamente para Colombia. A continuación se enumeran cada uno de los productos con sus respectivos nombres en español, inglés, así como su nombre científico y los puertos por los cuales están permitidos. Lista de frutas y vegetales en fresco aprobados desde todos los países a los Estados 1 Unidos Puertos de Nombre en Español Nombre en Inglés Nombre Científico Entrada Carob, St. John's Todos los 1. Algarrobo Ceratonia siliqua L. Bread Puertos Bulbos de Lirio Todos los 2. Lily bulb Lilium spp. comestible Puertos Trapa natans L. var. Todos los 3. Castaña Singhara nut bispinosa (Roxb.) Makino = Puertos (Trapa bispinosa Roxb.) Castaña de agua Eleocharis dulcis (Burm. f.) Todos los 4. Chinese water chestnut (China) Trin. ex Hensch. Puertos Castaña de agua o Todos los 5. Bat nut or Devil pod Trapa bicornis Osbeck Vaina del diablo Puertos Todos los 6. Castaña de agua Water-chestnut Trapa natans L. Puertos Champiñón de pino japonés, Hongos Tricholoma matsutake (S. Todos los 7. Matsutake Matsutake, seta del Ito & S. Imai) Singer Puertos pino Morchella spp. y géneros Todos los 8. Champiñones Mushroom relacionados de hongos Puertos comestibles Coco , Cocotero, ver Coconut, see Seed Todos los 9. Cocos nucifera L. Manual de Semillas Manual Puertos Todos los 10. Coquito, chufa Cyperus corm Cyperus esculentus L. Puertos Cuiclacoche, 2 Ustilago zeae (Schwein.) Todos los 11.
  • Physicochemical Properties of Soy- and Pea-Based Imitation Sausage Patties ______

    Physicochemical Properties of Soy- and Pea-Based Imitation Sausage Patties ______

    PHYSICOCHEMICAL PROPERTIES OF SOY- AND PEA-BASED IMITATION SAUSAGE PATTIES ______________________________________________________ A Thesis presented to the Faculty of the Graduate School at the University of Missouri _______________________________________________________ In Partial Fulfillment of the Requirements for the Degree Master of Science _____________________________________________________ by CHIH-YING LIN Dr. Fu-hung Hsieh, Thesis Supervisor MAY 2014 The undersigned, appointed by the dean of the Graduate School, have examined the thesis entitled PHYSICOCHEMICAL PROPERTIES OF SOY- AND PEA-BASED IMITATION SAUSAGE PATTIES presented by Chih-ying Lin a candidate for the degree of Master Science, and hereby certify that, in their opinion, it is worthy of acceptance. Dr. Fu-hung Hsieh, Department of Biological Engineering & Food Science Dr. Andrew Clarke, Department of Food Science Dr. Gang Yao, Department of Biological Engineering ACKNOWLEDGEMENTS On the way to acquiring my master degree, many friends, professors, faculty and laboratory specialists gave me a thousand hands toward the completion of my academic research. First of all, I would like to thank Dr. Fu-hung Hsieh and Senior Research Specialist Harold Huff, who supported and offered me the most when conducting the experiment. I would like to thank Dr. Andrew Clarke and Dr. Gang Yao being my committee members and gave suggestion and help during my study. I would like to have a further thank to Dr. Mark Ellersieck for his statistical assistance. I am thankful and appreciate Carla Roberts and Starsha Ferguson help on editing and proofreading my thesis. I especially would like to thank my parents and friends whose encouragement and advice helped me stay the course during my two-years of graduate studies dedicated to attaining the Master of Science degree.
  • Ecology, Diversity and Seasonal Distribution of Wild Mushrooms in a Nigerian Tropical Forest Reserve

    Ecology, Diversity and Seasonal Distribution of Wild Mushrooms in a Nigerian Tropical Forest Reserve

    BIODIVERSITAS ISSN: 1412-033X Volume 19, Number 1, January 2018 E-ISSN: 2085-4722 Pages: 285-295 DOI: 10.13057/biodiv/d190139 Ecology, diversity and seasonal distribution of wild mushrooms in a Nigerian tropical forest reserve MOBOLAJI ADENIYI1,2,♥, YEMI ODEYEMI3, OLU ODEYEMI1 1Department of Microbiology, Obafemi Awolowo University. Ile-Ife, 220282, Osun State, Nigeria 2Department of Biological Sciences, Osun State University. Oke-Baale, Osogbo, 230212, Osun State, Nigeria. Tel.: +234-0-8035778780, ♥email: [email protected], [email protected] 3Department of Molecular Medicine, University of South Florida. 4202 E Fowler Avenue, Tampa, Florida, 33620, FL, USA Manuscript received: 19 December 2017. Revision accepted: 19 January 2018. Abstract. Adeniyi M, Odeyemi Y, Odeyemi O. 2018. Ecology, diversity and seasonal distribution of wild mushrooms in a Nigerian tropical forest reserve. Biodiversitas 19: 285-295. This study investigated the ecology, diversity and seasonal distribution of wild mushrooms at Environmental Pollution Science and Technology (ENPOST) forest reserve, Ilesa, Southwestern Nigeria. Mushrooms growing in the ligneous and terrestrial habitats of the forest were collected, identified and enumerated between March 2014 and March 2015. Diversity indices including species richness, dominance, and species diversity were evaluated. Correlation (p < 0.05) was determined among climatic data and diversity indices. A total of 151 mushroom species specific to their respective habitats were obtained. The highest monthly species richness (70) was obtained in October 2014. While a higher dominance was observed in the terrestrial habitat during the rainy and dry seasons (0.072 and 0.159 respectively), species diversity was higher in the ligneous and terrestrial habitats during the rainy season (3.912 and 3.304 respectively).