Allergen Information Huntsman Grill Food
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Overview on Annatto and Other Colours, Colour Removal, Analysis
1 Journal 2 Comprehensive Reviews in Food Science and Food Safety 3 Title 4 Colorants in cheese manufacture: Production, Chemistry, Interactions and Regulation 5 6 7 Authors 8 9 Sharma, P.1,2, Segat, A.1,2, Kelly, A. L.3, and Sheehan, J.J.1 10 11 1 Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland 12 2Dairy Processing Technology Centre (DPTC), Ireland 13 3School of Food and Nutritional Sciences, University College, Cork, Ireland 14 15 16 17 18 1 19 ABSTRACT 20 Colored Cheddar cheeses are prepared by adding an aqueous annatto extract (norbixin) to 21 cheese milk; however, a considerable proportion (~20%) of such colorant is transferred to 22 whey, which can limit the end use applications of whey products. Different geographical 23 regions have adopted various strategies for handling whey derived from colored cheeses 24 production. For example, in the USA, whey products are treated with oxidizing agents such 25 as hydrogen peroxide and benzoyl peroxide to obtain white and colorless spray-dried 26 products; however, chemical bleaching of whey is prohibited in Europe and China. 27 Fundamental studies have focused on understanding the interactions between colorants 28 molecules and various components of cheese. In addition, the selective delivery of colorants 29 to the cheese curd through approaches such as encapsulated norbixin and micro-capsules of 30 bixin or use of alternative colorants, including fat- soluble/emulsified versions of annatto or 31 beta-carotene, have been studied. This review provides a critical analysis of pertinent 32 scientific and patent literature pertaining to colorant delivery in cheese and various types of 33 colorant products on the market for cheese manufacture, and also considers interactions 34 between colorant molecules and cheese components; various strategies for elimination of 35 color transfer to whey during cheese manufacture are also discussed. -
Comparative LCA Study Between Tempe and Seitan
Comparative LCA study between Tempe and Seitan Composed by Group 10 Anja Warmington Hilfi Amri Ludvig Almqvist Srinidhi Bharadwaj Santhanakrishnan 16th December, 2016 AG2800 Life Cycle Assessment Abstract Research has shown that food production, and in particular meat production, has a number of effects on the environment. Some of the impacts that are associated with meat production include water and land consumption, pollution from use of fossil fuels, methane produced from animals, and other greenhouse gas emissions. In this report, we decided to consider two different foods that are often used as meat substitutes. One of the foods was Seitan which is a wheat-based product made from gluten, the main protein of wheat. The other food product that we examined was Tempe, which is a soy-based product and is made from culturing and fermenting soybeans. Both these food products are high in protein and are less resource demanding compared to meat production. Therefore, we decided to conduct a life cycle assessment in order to evaluate the environmental impacts that they have. After normalizing our results, we found the four most significant impact categories to be freshwater eutrophication, freshwater ecotoxicity, marine ecotoxicity and natural land transformation. We concluded that other methods for raw material extraction and cultivation could be considered as well as more renewable energies for electricity production, as this would help to lower the overall environmental impacts for both products. Table of Contents 1. Goal and scope .............................................................................................. 1 2. Life cycle inventory analysis ........................................................................... 4 3. Life Cycle interpretation ................................................................................ 9 4. Conclusions and recommendations .............................................................. 13 5. References .................................................................................................. 15 6. -
Domesticating the Undomesticated for Global Food and Nutritional Security: Four Steps
agronomy Essay Domesticating the Undomesticated for Global Food and Nutritional Security: Four Steps Ajeet Singh , Pradeep Kumar Dubey, Rajan Chaurasia , Rama Kant Dubey, Krishna Kumar Pandey, Gopal Shankar Singh and Purushothaman Chirakkuzhyil Abhilash * Institute of Environment & Sustainable Development, Banaras Hindu University, Varanasi 221005, India * Correspondence: [email protected]; Tel.: +91-94156-44280 Received: 8 July 2019; Accepted: 27 August 2019; Published: 28 August 2019 Abstract: Ensuring the food and nutritional demand of the ever-growing human population is a major sustainability challenge for humanity in this Anthropocene. The cultivation of climate resilient, adaptive and underutilized wild crops along with modern crop varieties is proposed as an innovative strategy for managing future agricultural production under the changing environmental conditions. Such underutilized and neglected wild crops have been recently projected by the Food and Agricultural Organization of the United Nations as ‘future smart crops’ as they are not only hardy, and resilient to changing climatic conditions, but also rich in nutrients. They need only minimal care and input, and therefore, they can be easily grown in degraded and nutrient-poor soil also. Moreover, they can be used for improving the adaptive traits of modern crops. The contribution of such neglected, and underutilized crops and their wild relatives to global food production is estimated to be around 115–120 billion US$ per annum. Therefore, the exploitation of such lesser -
Food Allergy Solutions Corn Allergies Are Also Very Common
ALL ABOUT Food allergy symptoms References Symptoms of food allergies may include physical Dairy and/or emotional reactions. If you are allergic Go Dairy Free: The Guide and Cookbook for Milk Allergies, Food Allergy Lactose Intolerance and Casein-Free Living to something in your diet, you may experience Alisa Marie Fleming, Fleming Ink, 2008. migraine headaches, constipation or diarrhea, or Don’t Drink Your Milk suffer from chronic colds and extreme fatigue. In Frank Oski, M.D., Teach Services, 2010. StrongerTogether.coop is a consumer website Solutions addition, you may experience mood swings, be Not Milk, Nut Milks developed by National Cooperative Grocers unable to concentrate, or feel anxious Candia Lea Cole, Woodbridge Publications, 1997. Association (NCGA) for our “virtual chain” and depressed. General Food Sensitivities of over 120 retail food co-ops, operating The Allergen-Free Baker’s Handbook more than 160 store fronts, nationwide. Cybele Pascal, Celestial Arts, 2009. Food allergies can develop at any time. They The Anti-Inflammation Diet and Recipe Book: Protect StrongerTogether.coop is a place for people should be distinguished from food intolerances, Yourself and Your Family from Heart Disease, Arthritis, to gather on their food journeys. It’s a place which are common but produce less intense Diabetes, Allergies - and More to find out more about what’s in your food, reactions. Food allergies manifest in many Jessica Black, Hunter House, 2006. where it comes from, where to find great food, different ways depending on which food Recipes for the Specific Carbohydrate Diet: The Grain-Free, Lactose-Free, Sugar-Free Solution to IBD, Celiac Disease, how to prepare it, and a whole lot more. -
Comparison of the Ionizing Radiation Effects on Cochineal, Annatto and Turmeric Natural Dyes
Radiation Physics and Chemistry ∎ (∎∎∎∎) ∎∎∎–∎∎∎ Contents lists available at ScienceDirect Radiation Physics and Chemistry journal homepage: www.elsevier.com/locate/radphyschem Comparison of the ionizing radiation effects on cochineal, annatto and turmeric natural dyes Helio M. Cosentino a, Patricia Y.I. Takinami b, Nelida L. del Mastro b,n a Mackenzie Presbyterian University, R. da Consolação 930, 01302-907 SP, Brazil b Center of Radiation Technology, IPEN-CNEN/SP, Av. Prof. Lineu Prestes, 2242, 05508-900 SP, Brazil HIGHLIGHTS Comparison of radiosensitivity of food colors was performed. Carmine showed the highest resistance to radiation. Annatto and turmeric behaved sensitive to radiation when diluted. Turmeric was the most affected by ionizing radiation. article info abstract Article history: As studies on radiation stability of food dyes are scarce, commercially important natural food grade dyes Received 5 June 2015 were evaluated in terms of their sensitivity against gamma ionizing radiation. Cochineal, annatto and Received in revised form turmeric dyes with suitable concentrations were subjected to increasing doses up to 32 kGy and analyzed 23 September 2015 by spectrophotometry and capillary electrophoresis. The results showed different pattern of absorbance Accepted 28 September 2015 versus absorbed dose for the three systems. Carmine, the glucosidal coloring matter from the scale insect Coccus cacti L., Homoptera (cochineal) remained almost unaffected by radiation up to doses of about Keywords: 32 kGy (absorbance at 494 nm). Meanwhile, at that dose, a plant-derived product annatto or urucum Food colors (Bixa orellana L.) tincture presented a nearly 58% reduction in color intensity. Tincture of curcumin (di- Ionizing radiation feruloylmethane) the active ingredient in the eastern spice turmeric (Curcuma longa) showed to be Carmine highly sensitive to radiation when diluted. -
Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients
Nutrients 2014, 6, 575-590; doi:10.3390/nu6020575 OPEN ACCESS nutrients ISSN 2072-6643 www.mdpi.com/journal/nutrients Review Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients Carmela Lamacchia 1, Alessandra Camarca 2, Stefania Picascia 2, Aldo Di Luccia 1 and Carmen Gianfrani 2,3,* 1 Department of Food Science, University of Foggia, Via Napoli 25, 71100 - Foggia, Italy. E-Mails: [email protected] (C.L.); [email protected] (A.D.L.) 2 Institute of Food Sciences-CNR, Carmen Gianfrani, ISA-CNR, Via Roma 64, 83100 - Avellino, Italy; E-Mails: [email protected] (A.C.); [email protected] (S.P.) 3 Institute of Protein Biochemistry-CNR, Via P. Castellino, 111, 80131 – Naples, Italy. * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +39-0825-299-411; Fax +39-0825-781-585. Received: 11 November 2013; in revised form: 17 January 2014 / Accepted: 17 January 2014 / Published: 29 January 2014 Abstract: The gluten-free diet is, to date, the only efficacious treatment for patients with Celiac Disease. In recent years, the impressive rise of Celiac Disease incidence, dramatically prompted changes in the dietary habit of an increasingly large population, with a rise in demand of gluten-free products. The formulation of gluten-free bakery products presents a formidable challenge to cereal technologists. As wheat gluten contributes to the formation of a strong protein network, that confers visco-elasticity to the dough and allows the wheat flour to be processed into a wide range of products, the preparation of cereal-based gluten-free products is a somehow difficult process. -
© Lindsey Elmore, Pharmd, BCPS Celiac Disease Celiac Disease Is A
Celiac Disease Celiac disease is a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide. Two and one-half million Americans are undiagnosed and are at risk for long-term health complications. Gluten-free Diet All people with celiac should avoid gluten as much as possible. Many people do not get a resolution in celiac symptoms without also removing milk products. Chinese Medicine Celiac is a weakened spleen-pancreas and complex carbohydrates are recommended. Well cooked rice, oats, sweet rice, and mochi are highly beneficial. Carbohydrate rich vegetables (winter squash, carrot, rutabaga, parsnip, etc), pungent vegetables and spices (onion, leek, black pepper, ginger, cinnamon, fennel), and small amounts of rice syrup, barley malkt, molasses, cherry, and dates. If the deficiency is severe small amounts of meat may be included in a soup or congee. Papain Supplements The toxic action of wheat gluten on two patients was eliminated after predigestion of gluten by crude papain. This change is thought to be due to an enzyme which liberates ammonia from gluten. It is not thought that this particular mechanism operates in the normal intestinal cell but it is envisaged that one of the peptide bonds of the coeliac active constituent (possibly a N-glutaminyl peptide) is normally split by a specific intestinal peptidase which is defective in coeliac patients. Omega-3 Fatty Acids People with celiac are more likely to have cardiovascular disease, and omega-3 fatty acids are critical in reducing heart disease risk. -
Korean-Inspired Marinated Tofu (Or Eggs) Serves 3 Common Allergens: Soy, Sesame; May Contain Wheat; Egg Version Contains Eggs Adapted from Seonkyoung Longest
Korean-Inspired Marinated Tofu (or Eggs) Serves 3 Common allergens: soy, sesame; may contain wheat; egg version contains eggs Adapted from Seonkyoung Longest Ingredients • 1 package extra firm tofu • ½ cup reduced sodium tamari or soy sauce (reduce if not using reduced sodium) • 3 cloves garlic, minced • 3 to 4 green onions, chopped • 1 green chili, chopped (optional) • 1 red chili, chopped (optional) • 1 tablespoon sesame seeds • Sesame oil for drizzling Directions 1. Drain the tofu and press to remove excess liquid. 2. Cut tofu into ½ inch cubes. 3. Combine remaining ingredients except sesame oil and add ½ cup water. Pour over tofu. 4. Let marinate for at least 6 hours or overnight. It will last in the refrigerator for 3- 4 days. Drizzle with sesame oil upon serving. Notes • To make wheat/gluten-free, use wheat/gluten-free soy sauce or tamari. • Serving Suggestions: Serve with rice and veggies such as sauteed spinach. Drizzle with sesame oil if you’d like. • Baked Version: o Follow steps above. Preheat oven to 400°F. o Grease a baking sheet or line with parchment paper or a silicone baking mat. Place tofu on the pan with plenty of space between each piece. o Bake for 30-40 minutes or until crisp on the outside. • Egg Version: o Bring plenty of water to a boil in a saucepan. Carefully lower eggs into water and reduce to a simmer. Cook about 8 minutes for medium boiled eggs. Drain and place eggs in ice bath. o Once cool, peel the eggs and start at step 2 above. -
A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies
applied sciences Review A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies Alessio Cappelli * , Noemi Oliva and Enrico Cini Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 16, 50144 Florence, Italy; [email protected]fi.it (N.O.); enrico.cini@unifi.it (E.C.) * Correspondence: alessio.cappelli@unifi.it Received: 8 September 2020; Accepted: 16 September 2020; Published: 20 September 2020 Abstract: High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological problem. This is mainly due to the absence of gluten, which has a huge negative impact on dough rheology and bread characteristics. Gluten replacement is still the major challenge in the development of doughs and baked goods. The literature documents various improvement strategies. The most active approach seeks to identify alternative ingredients that can mimic the viscoelastic properties of the gluten network, notably hydrocolloids, enzymes, emulsifiers, and alternative sources of protein. However, other innovative strategies, such as high pressure, using heat to dry flour, and sourdough fermentation, have been investigated. In this context, the first aim of this review is to summarize current knowledge regarding gluten-free doughs, breads, and bakery products. Secondly, as it is clear that the manufacture of gluten-free products remains a key challenge, it suggests some improvement strategies that can boost their nutritional, technological, and sensorial characteristics. Keywords: gluten-free; advances in gluten-free; gluten-free batters; innovative gluten-free products; gluten-free breadmaking; celiac disease 1. -
Holiday Tables in Puerto Rican Households Filled with Food, Family, Fun | Food | Lancasteronline.Com
Holiday tables in Puerto Rican households filled with food, family, fun | Food | lancasteronline.com NEWSPAPER SUBSCRIPTION Renew Subscription Customer Care Center eEdition Newsletters Careers at LNP Advertise � 57° December 22, 2015 Holiday tables in Puerto Rican households filled with food, family, fun � Christina Maldonado-Coffey answers questions about pasteles, tembleque and more � � MARY ELLEN WRIGHT | Staff Writer Dec 9, 2015 Comments http://lancasteronline.com/...uerto-rican-households-filled-with-food-family/article_960e3c44-9e73-11e5-a86c-5f88667fa17d.html[12/22/2015 2:11:41 PM] Holiday tables in Puerto Rican households filled with food, family, fun | Food | lancasteronline.com � � � � � � In Puerto Rican households during the holidays, Christina Maldonado-Coffey says, meals are all about family. “Our holiday tradition is having family over,” she says. “Family is huge. Music. Food. Fun. We are a very proud people. We’re loud. We are a very celebratory people. “That’s just our culture. That’s the love. That’s the passion that we have.” Paired with that passion and love, Maldonado-Coffey adds, Puerto Rican cooks serve up dishes such as pasteles, arroz dulce and tembleque. Maldonado-Coffey, 40, runs her own catering company, Catering by Christina, out of the shared East Side Community Kitchen. She sells food based on Puerto Rican and other cuisines at her stand at Lancaster’s Central Market. After working for many years at the former Pfizer plant in Lititz, she trained at the Pennsylvania School of Culinary Arts at Lancaster’s YTI Career Institute before opening her own business five years ago. We asked Maldonado-Coffey about the Puerto Rican food served at Christmas and New Year’s celebrations. -
40 CFR Ch. I (7–1–04 Edition) § 180.41
§ 180.41 40 CFR Ch. I (7–1–04 Edition) all individual crops within a group, the from crops additional to those rep- proposed or registered patterns of use resentative crops in a grouping may be for all crops in the group or subgroup required for systemic pesticides. must be similar before a group toler- (i) The commodities included in the ance is established. The pattern of use groups will be updated periodically ei- consists of the amount of pesticide ap- ther at the initiative of the Agency or plied, the number of times applied, the at the request of an interested party. timing of the first application, the in- Persons interested in updating this sec- terval between applications, and the tion should contact the Registration interval between the last application Division of the Office of Pesticide Pro- and harvest. The pattern of use will grams. also include the type of application; for (j) Establishment of a tolerance does example, soil or foliar application, or not substitute for the additional need application by ground or aerial equip- to register the pesticide under a com- ment. panion law, the Federal Insecticide, (f) When the crop grouping contains Fungicide, and Rodenticide Act. The commodities or byproducts that are Registration Division of the Office of utilized for animal feed, any needed Pesticide Programs should be con- tolerance or exemption from a toler- tacted concerning procedures for reg- ance for the pesticide in meat, milk, istration of new uses of a pesticide. poultry and/or eggs must be established before a tolerance will be granted for [60 FR 26635, May 17, 1995] the group as a whole. -
Combining Vegetarian, Vegan and Gluten-Free Diets
RD Resources for Consumers: Combining Vegetarian, Vegan and Gluten-Free Diets In celiac disease (CeD), an autoimmune disease, the protein found in wheat, rye, and barley called gluten damages the inside of the small intestine where nutrients are absorbed. This damage often results in poor absorption of certain nutrients before CeD is diagnosed or when it is not treated with a gluten-free diet. Having CeD means zero tolerance for gluten. Wheat, Vegetarians and vegans with CeD can find low- rye, and barley are good protein sources and contain lactose or lactose-free products, calcium-rich plant healthy nutrients, yet for those with CeD, the key to foods, and non-dairy calcium-fortified options. If optimal health is to avoid these gluten-containing needed, choose non-dairy options (rice, almond, foods. soy, or coconut milk) fortified with calcium, vitamin D, and vitamin B12 that are labeled as gluten-free. What if you are a vegetarian or vegan with CeD? Note that these non-dairy options (except for Here are some key nutrients to keep in mind when soy) are low in protein. The Recommended Daily combining these diets. Allowance (RDA) for calcium is 700-1300 mg for children and teens, 1,000 mg for adult women to Calcium and Vitamin D age 50, 1,200 mg for adult women over age 50, Temporary lactose 1,000 mg for adult men to age 70, and 1,200 mg for intolerance may result when adult men over age 70. If calcium needs cannot be small intestinal damage met by food and multivitamin/mineral supplement leads to the loss of enzymes (MVM) alone, use gluten-free calcium supplements that digest dairy products.