DOCSLIB.ORG

Handbook of Food Preservation Second Edition CRC DK3871 Fm.Qxd 6/14/2007 18:12 Page Ii

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Handbook of Food Preservation Second Edition CRC DK3871 Fm.Qxd 6/14/2007 18:12 Page Ii CRC_DK3871_fm.qxd 6/14/2007 18:12 Page i Handbook of Food Preservation Second Edition CRC_DK3871_fm.qxd 6/14/2007 18:12 Page ii FOOD SCIENCE AND TECHNOLOGY Editorial Advisory Board Gustavo V. Barbosa-Cánovas Washington State University−Pullman P. Michael Davidson University of Tennessee−Knoxville Mark Dreher McNeil Nutritionals, New Brunswick, NJ Richard W. Hartel University of Wisconsin−Madison Lekh R. Juneja Taiyo Kagaku Company, Japan Marcus Karel Massachusetts Institute of Technology Ronald G. Labbe University of Massachusetts−Amherst Daryl B. Lund University of Wisconsin−Madison David B. Min The Ohio State University Leo M. L. Nollet Hogeschool Gent, Belgium Seppo Salminen University of Turku, Finland John H. Thorngate III Allied Domecq Technical Services, Napa, CA Pieter Walstra Wageningen University, The Netherlands John R. Whitaker University of California−Davis Rickey Y. Yada University of Guelph, Canada CRC_DK3871_fm.qxd 6/14/2007 18:12 Page iii Handbook of Food Preservation Second Edition edited by M. Shafiur Rahman Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC_DK3871_fm.qxd 6/14/2007 18:12 Page iv CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2007 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-10: 1-57444-606-1 (Hardcover) International Standard Book Number-13: 978-1-57444-606-7 (Hardcover) This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. No part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any informa- tion storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright.com (http:// www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC) 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For orga- nizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging-in-Publication Data Handbook of food preservation / editor M. Shafiur Rahman. -- 2nd ed. p. cm. -- (Food science and technology ; 167) Includes bibliographical references and index. ISBN-13: 978-1-57444-606-7 (alk. paper) ISBN-10: 1-57444-606-1 (alk. paper) 1. Food--Preservation. I. Rahman, Shafiur. II. Title. III. Series. TP371.H26 2007 664’.028--dc22 2006100043 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com CRC_DK3871_fm.qxd 6/14/2007 18:12 Page v Contents Preface ......................................................................................................................................................ix Acknowledgments....................................................................................................................................xi Editor......................................................................................................................................................xiii Contributors............................................................................................................................................xv Part 1 Preservation of Fresh Food Products 1. Food Preservation: Overview ........................................................................................................3 Mohammad Shafiur Rahman 2. Postharvest Physiology of Fruit and Vegetables.........................................................................19 Vijay Kumar Mishra and T.V. Gamage 3. Postharvest Handling and Treatments of Fruits and Vegetables..............................................49 Vijay Kumar Mishra and T.V. Gamage 4. Postharvest Handling of Grains and Pulses ...............................................................................73 Ajit K. Mahapatra and Yubin Lan 5. Minimal Processing of Fruits and Vegetables ..........................................................................137 Conrad O. Perera 6. Postharvest Handling and Preservation of Fresh Fish and Seafood......................................151 Linus U. Opara, Saud M. Al-Jufaili, and Mohammad Shafiur Rahman 7. Postharvest Handling of Red Meat............................................................................................173 Isam T. Kadim and Osman Mahgoub 8. Postharvest Handling of Milk ....................................................................................................203 Nejib Guizani Part 2 Preservation Using Chemicals and Microbes 9. Fermentation as a Method for Food Preservation...................................................................215 Nejib Guizani and Ann Mothershaw 10. Natural Antimicrobials for Food Preservation.........................................................................237 Eddy J. Smid and Leon G. M. Gorris 11. Antioxidants in Food Preservation ............................................................................................259 Jan Pokorny 12. pH in Food Preservation.............................................................................................................287 Mohammad Shafiur Rahman v CRC_DK3871_fm.qxd 6/14/2007 18:12 Page vi vi Contents 13. Nitrites in Food Preservation .....................................................................................................299 Mohammad Shafiur Rahman Part 3 Preservation by Controlling Water, Structure, and Atmosphere 14. Modified-Atmosphere Packaging of Produce...........................................................................315 Leon G. M. Gorris and Herman W. Peppelenbos 15. Glass Transition and State Diagram of Foods..........................................................................335 Mohammad Shafiur Rahman 16. Food Preservation and Processing Using Membranes ............................................................365 Shyam S. Sablani 17. Stickiness and Caking in Food Preservation ............................................................................387 Bhesh R. Bhandari 18. Drying and Food Preservation...................................................................................................403 Mohammad Shafiur Rahman and Conrad O. Perera 19. Osmotic Dehydration of Foods ..................................................................................................433 Mohammad Shafiur Rahman 20. Water Activity and Food Preservation......................................................................................447 Mohammad Shafiur Rahman and Theodore P. Labuza 21. Surface Treatments and Edible Coatings in Food Preservation.............................................477 Elizabeth A. Baldwin 22. Encapsulation, Stabilization, and Controlled Release of Food Ingredients and Bioactives ..............................................................................................................................509 Ronald B. Pegg and Fereidoon Shahidi Part 4 Preservation Using Heat and Energy 23. Pasteurization and Food Preservation ......................................................................................571 M. N. Ramesh 24. Canning and Sterilization of Foods...........................................................................................585 M. N. Ramesh 25. Cooking and Frying of Foods.....................................................................................................625 M. N. Ramesh 26. Food Preservation by Freezing ..................................................................................................635 Mohammad Shafiur Rahman and Jorge F. Velez-Ruiz 27. Freezing–Melting Process in Liquid Food Concentration ......................................................667 Mohammad Shafiur Rahman, Mushtaque Ahmed, and Xiao Dong Chen CRC_DK3871_fm.qxd 6/14/2007 18:12 Page vii Contents vii 28. Microwave Pasteurization and Sterilization of Foods .............................................................691 Jasim Ahmed and Hosahalli S. Ramaswamy 29. Ultrasound in Food Processing and Preservation....................................................................713 P.J. Torley and Bhesh R. Bhandari 30. Food Preservation Aspects of Ohmic Heating..........................................................................741 Marybeth Lima 31. Light Energy in Food Preservation ...........................................................................................751 Mohammad Shafiur Rahman 32. Irradiation Preservation of Foods .............................................................................................761
Load more

  1088
Copy Link
Recommended publications
  • Variocookingcenter Application Manual Foreword
    ® VarioCookingCenter Application Manual Foreword Dear User, ® With your decision to purchase a VarioCookingCenter , you have made the right choice. ® The VarioCookingCenter will not only reliably assist you with routine tasks such as checking and adjusting, it also provides you with cooking experience of cooking, pan-frying and deep- frying gathered over years – all at the push of a button. You choose the product you would ® like to prepare and select the result you would like from the VarioCookingCenter – and then you have time for the essentials again. ® The VarioCookingCenter automatically detects the load size and the size of the products, and controls the temperatures according to your wishes. Permanent supervision of the ® cooking process is no longer necessary. Your VarioCookingCenter gives you a signal when your desired result is ready or when you have to turn or load the food. This Application Manual has been designed to give you ideas and help you to use your ® VarioCookingCenter . The contents have been classified according to meat, fish, side dishes and vegetables, egg dishes, soups and sauces, dairy products and desserts as ® well as Finishing . At the beginning of each chapter there is an overview showing the cooking processes contained with recommendations as to which products can ideally be prepared using which process. In addition, each section provides useful tips on how to use the accessories. ® As an active VarioCookingCenter user we would like to invite you to attend a day seminar at our ConnectedCooking.com. In a relaxed atmosphere, you can experience how you can ® make the best and most efficient use of the VarioCookingCenter in your kitchen.
    [Show full text]
  • ATP—The Free Energy Carrier
    ATP—The Free Energy Carrier How does the ATP molecule capture, store, and release energy? Why? A sporting goods store might accept a $100 bill for the purchase of a bicycle, but the corner store will not take a $100 bill when you buy a package of gum. That is why people often carry smaller denominations in their wallets—it makes everyday transactions easier. The same concept is true for the energy transactions in cells. Cells need energy (their “currency”) to take care of everyday functions, and they need it in many denominations. As humans we eat food for energy, but food molecules provide too much energy for our cells to use all at once. For quick cellular transactions, your cells store energy in the small molecule of ATP. This is analogous to a $1 bill for your cells’ daily activities. Model 1 – Adenosine Triphosphate (ATP) NH2 N N O– O– O– CH OP OP OP O– N N O 2 ADENINE O O O TRI-PHOSPHATE GROUP OH OH RIBOSE 1. The diagram of ATP in Model 1 has three parts. Use your knowledge of biomolecules to label the molecule with an “adenine” section, a “ribose sugar” section, and a “phosphate groups” section. 2. Refer to Model 1. a. What is meant by the “tri-” in the name adenosine triphosphate? 3 PHOSPHATES b. Discuss with your group what the structure of adenosine diphosphate (ADP) might look like. Draw or describe your conclusions. SAME AS ABOVE, BUT WITH ONLY 2 PHOSPHATES IN PHOSPHATE GROUP. ATP— The Free Energy Carrier 1 Model 2 – Hydrolysis of ATP H2O NH2 NH2 Energy N – – – N – – N O O O N O O O– CH OPOPOPO– CH O P O P OH HO P O– N N O 2 N N O 2 + O O O O O O Inorganic OH OH OH OH Phosphate (Pi) 3.
    [Show full text]
  • Control of Listeria Monocytogenes in Ready-To-Eat Foods: Guidance for Industry Draft Guidance
    Contains Nonbinding Recommendations Control of Listeria monocytogenes in Ready-To-Eat Foods: Guidance for Industry Draft Guidance This guidance is being distributed for comment purposes only. Although you can comment on any guidance at any time (see 21 CFR 10.115(g)(5)), to ensure that FDA considers your comment on this draft guidance before we begin work on the final version of the guidance, submit either electronic or written comments on the draft guidance within 180 days of publication in the Federal Register of the notice announcing the availability of the draft guidance. Submit electronic comments to http://www.regulations.gov. Submit written comments to the Division of Dockets Management (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852. All comments should be identified with the docket number FDA–2007–D–0494 listed in the notice of availability that publishes in the Federal Register. For questions regarding this draft document contact the Center for Food Safety and Applied Nutrition (CFSAN) at 240-402-1700. U.S. Department of Health and Human Services Food and Drug Administration Center for Food Safety and Applied Nutrition January 2017 Contains Nonbinding Recommendations Table of Contents I. Introduction II. Background A. Regulatory Framework B. Characteristics of L. monocytogenes C. L. monocytogenes in the Food Processing Environment III. How to Apply This Guidance to Your Operations Based on the Regulatory Framework That Applies to Your Food Establishment IV. Controls on Personnel A. Hands, Gloves and Footwear B. Foamers, Footbaths, and Dry Powdered Sanitizers C. Clothing D. Controls on Personnel Associated with Specific Areas in the Plant E.
    [Show full text]
  • Acute Toxicity of Cyanide in Aerobic Respiration: Theoretical and Experimental Support for Murburn Explanation
    BioMol Concepts 2020; 11: 32–56 Research Article Open Access Kelath Murali Manoj*, Surjith Ramasamy, Abhinav Parashar, Daniel Andrew Gideon, Vidhu Soman, Vivian David Jacob, Kannan Pakshirajan Acute toxicity of cyanide in aerobic respiration: Theoretical and experimental support for murburn explanation https://doi.org/10.1515/bmc-2020-0004 received January 14, 2020; accepted February 19, 2020. of diffusible radicals and proton-equilibriums, explaining analogous outcomes in mOxPhos chemistry. Further, we Abstract: The inefficiency of cyanide/HCN (CN) binding demonstrate that superoxide (diffusible reactive oxygen with heme proteins (under physiological regimes) is species, DROS) enables in vitro ATP synthesis from demonstrated with an assessment of thermodynamics, ADP+phosphate, and show that this reaction is inhibited kinetics, and inhibition constants. The acute onset of by CN. Therefore, practically instantaneous CN ion-radical toxicity and CN’s mg/Kg LD50 (μM lethal concentration) interactions with DROS in matrix catalytically disrupt suggests that the classical hemeFe binding-based mOxPhos, explaining the acute lethal effect of CN. inhibition rationale is untenable to account for the toxicity of CN. In vitro mechanistic probing of Keywords: cyanide-poisoning; murburn concept; CN-mediated inhibition of hemeFe reductionist systems aerobic respiration; ATP-synthesis; hemoglobin; was explored as a murburn model for mitochondrial cytochrome oxidase; mitochondria; diffusible reactive oxidative phosphorylation (mOxPhos). The effect of CN oxygen species (DROS). in haloperoxidase catalyzed chlorine moiety transfer to small organics was considered as an analogous probe for phosphate group transfer in mOxPhos. Similarly, Introduction inclusion of CN in peroxidase-catalase mediated one- electron oxidation of small organics was used to explore Since the discovery of the dye Prussian blue (ferric electron transfer outcomes in mOxPhos, leading to water ferrocyanide, Fe7[CN]18) and the volatile prussic acid formation.
    [Show full text]
  • Food Preservation Problems and Solutions
    FOOD PRESERVATION PROBLEMS AND SOLUTIONS KAREN BLAKESLEE KANSAS STATE UNIVERSITY Sources: So Easy To Preserve, Univ. of Georgia Ball Blue Book USDA Complete Guide to Home Canning February 2019 Kansas State University Agricultural Experiment Station and Cooperative Extension Service, Manhattan, Kansas It is the policy of Kansas State University Agricultural Experiment Station and Cooperative Extension Service that all persons shall have equal opportunity and access to its educational programs, service, activities, and materials without regard to race, color, religion, national origin, sex, age, or disability. Kansas State University is an equal opportunity organization. These materials may be available in alternative formats. Issued in furtherance of Cooperative Extension Work, acts of May 8 and June 30, 1914, as amended. Kansas State University, County Extension Councils, Extension Districts, and United States Department of Agriculture Cooperating, Ernie Minton, Interim Director CANNING PROBLEMS AND SOLUTIONS – FOOD AND JUICE PROBLEM CAUSE SOLUTION Loss of liquid during Lowering pressure in canner suddenly after Let pressure drop to zero naturally and wait 2 processing processing. minutes before opening. Fluctuating pressure during processing in Maintain constant temperature during pressure canner. processing. Failure to work out air bubbles. Run a spatula between food and jar to remove bubbles. Improper seal. Check jar rims and clean edges, follow manufacturers directions for lids. Jars not covered with water in water bath Jars should be covered with 1-2 inches of canner. water during processing. Starchy foods absorbed liquid. No solution. Food packed too tightly can cause boil over Leave proper headspace. during processing and siphoning. Food not heated prior to packing.
    [Show full text]
  • HURDLE TECHNOLOGIES: MICROBIAL INACTIVATION by PULSED ELECTRIC FIELDS DURING MILK PROCESSING a Thesis Presented to the Faculty O
    HURDLE TECHNOLOGIES: MICROBIAL INACTIVATION BY PULSED ELECTRIC FIELDS DURING MILK PROCESSING A Thesis Presented to The Faculty of Graduate Studies of The University of Guelph by OSCAR RODRIGUEZ GONZALEZ In partial fulfillment of requirements for the degree of Doctor of Philosophy December, 2010 ©Oscar Rodriguez Gonzalez, 2010 ABSTRACT HURDLE TECHNOLOGIES: MICROBIAL INACTIVATION BY PULSED ELECTRIC FIELDS DURING MILK PROCESSING Oscar Rodriguez Gonzalez Advisor: University of Guelph, 2010 Dr. Mansel W. Griffiths The application of non-thermal processes pulsed electric fields (PEF) and cross-flow micro-filtration (CFMF) continuous to be studied with the purpose of controlling microorganisms in milk. Trends suggesting increased adoption include the study of Food Safety Objectives as a safety criterion, the promotion of sustainable processing, and the implementation of hurdle strategies. While the advance of gentle processing is counteracted by the risk of enhanced resistance due to microbial stress response, several techniques can be applied to quantitatively assess its impact. The objective of this project was to evaluate the effectiveness of microbial inactivation by PEF and CFMF at various steps of milk processing including shelf-life, its comparison with high temperature short time (HTST) pasteurization, and the quantitative assessment of the cross protection resistance to PEF of Escherichia coli O157:H7. Some differences in mesophilics inactivation were observed in milks (fat contents between 1.1% and 3.1%). Increasing the PEF inlet temperature decreased the treatment time by three or two-fold. The combination of CFMF/PEF yielded similar microbial reductions as CFMF/HTST. Higher inactivation of the coliforms was achieved in homogenized cream (12% fat) compared to non-homogenized.
    [Show full text]
  • The Harmful Effects of Food Preservatives on Human Health Shazia Khanum Mirza1, U.K
    Journal of Medicinal Chemistry and Drug Discovery ISSN: 2347-9027 International peer reviewed Journal Special Issue Analytical Chemistry Teacher and Researchers Association National Convention/Seminar Issue 02, Vol. 02, pp. 610-616, 8 January 2017 Available online at www.jmcdd.org To Study The Harmful Effects Of Food Preservatives On Human Health Shazia Khanum Mirza1, U.K. Asema2 And Sayyad Sultan Kasim3. 1 -Research student , Dept of chemistry, Maulana Azad PG & Research centre, Aurangabad. 2-3 -Assist prof. Dept of chemistry,Maulana Azad college Arts sci & com.Aurangabad. ABSTRACT Food chemistry is the study of chemical processes and interactions of all biological and non- biological components. Food additives are chemicals added to foods to keep them fresh or to enhance their color, flavor or texture. They may include food colorings, flavor enhancers or a range of preservatives .The chemical added to a particular food for a particular reason during processing or storage which could affect the characteristics of the food, or become part of the food Preservatives are additives that inhibit the growth of bacteria, yeasts, and molds in foods. Additives and preservatives are used to maintain product consistency and quality, improve or maintain nutritional value, maintain palatability and wholesomeness, provide leavening(yeast), control pH, enhance flavour, or provide colour Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. Some preservatives are known to be harmful to the human body. Some are classified as carcinogens or cancer causing agents. Keywords : Food , Food additives, colour, flavour , texture, preservatives.
    [Show full text]
  • Effects of Salts on Preservation and Metabolic Activities of Fish and Meat Microflora
    See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/322520649 EFFECTS OF SALTS ON PRESERVATION AND METABOLIC ACTIVITIES OF FISH AND MEAT MICROFLORA Article · January 2018 CITATIONS READS 0 63 3 authors: Oranusi Solomon Abah Kingsley Covenant University Ota Ogun State, Nigeria Covenant University Ota Ogun State, Nigeria 99 PUBLICATIONS 755 CITATIONS 4 PUBLICATIONS 1 CITATION SEE PROFILE SEE PROFILE Selina Anosike Covenant University Ota Ogun State, Nigeria 9 PUBLICATIONS 4 CITATIONS SEE PROFILE Some of the authors of this publication are also working on these related projects: Biogas and biofertilizer production from local biomasses View project Food safety; Public and environmental health View project All content following this page was uploaded by Oranusi Solomon on 16 January 2018. The user has requested enhancement of the downloaded file. EFFECTS OF SALTS ON PRESERVATION AND METABOLIC ACTIVITIES OF FISH AND MEAT MICROFLORA ORANUSI, 5.*, ABAH, K. A. AND ANOSIKE S.O. Department of Biological Sciences, Covenant University, Ota, Nigeria *Corresponding Author; Email: [email protected]; +2348065299155 Abstract Foods usually carry a mixed population ofmicroorganisms derived from both the natural microfloro of the food plant or animo/ and those introduced during handling, processing, and storage. Salt is a widely used additive and preservative, which, influences microorganisms in different concentrations. This study aims to determine the effect of salts on food preservation and metabolic activities of food microfloro. Two food samples (row fish and raw lean meat) were investigated. Sodium chloride (NaCI), Potassium chloride {KCI} and Calcium chloride {CoCI,) were grouped into varying concentrations of2, 2.5 and 4.5% respectively.
    [Show full text]
  • Hazardous Chemicals in Secondhand Marijuana Smoke
    Hazardous Chemicals in Secondhand Marijuana Smoke “The following 33 marijuana smoke constituents included in Table 1 are listed under 33 Chemicals Proposition 65 as causing cancer: acetaldehyde, acetamide, acrylonitrile, 4- aminobiphenyl, arsenic, benz[a]anthracene, benzene, benzo[a]pyrene, That Can benzo[b]fluoranthene, benzo[j]fluoranthene, benzo[k]fluoranthene, benzofuran, 1,3- butadiene, cadmium, carbazole, catechol, chromium (hexavalent compounds), Cancer chrysene, dibenz[a,h]anthracene, dibenz[a,i]pyrene, dibenzo[a,e]pyrene, “Many of the chemical diethylnitrosamine, dimethylnitrosamine, formaldehyde, indeno[1,2,3,-c,d]pyrene, constituents that have been isoprene, lead, mercury, 5-methylchrysene, naphthalene, nickel, pyridine, and identified in marijuana smoke quinoline.” are carcinogens.” 2009 OEHHA document, Evidence on the Carcinogenicity of Marijuana Smoke Hydrogen Cyanide interferes with the normal use of oxygen by nearly every organ of Hydrogen the body. Exposure to hydrogen cyanide (AC) can be rapidly fatal. It has whole-body (systemic) effects, particularly affecting those organ systems most sensitive to low Cyanide oxygen levels: the central nervous system (brain), the cardiovascular system (heart Is the same chemical used for and blood vessels), and the pulmonary system (lungs). Hydrogen cyanide (AC) is a chemical weapons. chemical warfare agent (military designation, AC). Ammonia gas is a severe respiratory tract irritant. Can cause severe irritation of the Ammonia nose and throat. Can cause life-threatening accumulation of fluid in the lungs Household cleaner used on (pulmonary edema). Symptoms may include coughing, shortness of breath, difficult floors and toilets. There is 3 breathing and tightness in the chest. Symptoms may develop hours after exposure times more in secondhand and are made worse by physical effort.
    [Show full text]
  • 2009 Goat Meat Recipes
    GOAT MEAT RECIPES The following goat meat recipes are compiled from numerous listings on the Internet. You will find many more by taking the time to look up “goat meat recipes” online. CHEESE BURGER BAKE (Krista Darnell) 1 lb ground goat 2 cups Bisquick or substitute 1/3 cup chopped onion ¼ cup Milk 1 can (11oz) condensed ¾ cup water Cheddar Cheese Soup 1 cup shredded Cheddar Cheese 1 cup frozen mixed veggies, salt, pepper to taste Preheat oven to 400°. Generously grease rectangular baking dish (13x9x2). Cook ground goat and onions with salt & pepper to taste in 10” skillet over medium heat stirring occ. Until meat is brown, drain. Stir in soup, vegetables and milk. Stir Bisquick powder and water in baking dish until moistened. Spread evenly. Spread meat mixture over batter. Sprinkle with shredded cheese. (Optional additions: Mushrooms) APRICOT MUSTARD GLAZED LEG OF GOAT (Krista Darnell) ¼ cup Apricot jam 1 tsp dried Rosemary 2 tbs Honey Mustard3 lb goat leg, butterflied 2 Garlic Cloves, chopped ½ cup Red Wine 2 tbs Soy sauce 1 cup Beef stock 2 tbs Olive oil Salt & Pepper to taste Combine jam, mustard, garlic, soy sauce, olive oil and rosemary reserving 2 tbs of marinade for sauce. Brush remainder all over goat. Season with salt & pepper. Marinate for 30 minutes. Broil goat for 3 minutes per side. Bake goat at 425° fat side up for 20 minutes or until just pink. Remove from oven and let rest on serving dish for 10 minutes. Pour off any fat in pan. Add Red wine to pan and reduce to 1tbs.
    [Show full text]
  • Deteriorative Changes in Oilseeds Due to Storage Fungi and Efficacy of Botanicals Rajendra B
    Curr. Bot. 2(1):17-22, 2011 REGULAR ARTICLE Deteriorative changes in oilseeds due to storage fungi and efficacy of botanicals Rajendra B. Kakde and Ashok M. Chavan Seed Pathology and Fungal Biotechnology Laboratory, Department of Botany, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad-431004 (M.S.) India K EYWORDS A BSTRACT Oilseeds, storage fungi, nutritional changes, Improper storage makes the oilseeds vulnerable to storage fungi which deteriorate the aqueous extract, fungitoxic stored oilseeds both qualitatively and quantitatively. They bring about the variety of biochemical changes in the suitable conditions. Considering this fact, experiments C ORRESPONDENCE were undertaken to understand nutritional changes like change in reducing sugar, change in crude fat content and change in crude fiber content of oilseeds due to Rajendra B. Kakde, Seed Pathology and Fungal artificial infestation of storage fungi. It was found that, Alternaria dianthicola, Biotechnology Laboratory, Department of Botany, Curvularia lunata, Fusarium oxysporum, Fusarium equiseti, Macrophomina Dr. Babasaheb Ambedkar Marathwada University, phaseolina and Rhizopus stolonifer causes decrease in reducing sugar of oilseeds. Aurangabad-431004 (M.S.) India Alternaria dianthicola, Curvularia pellescens, Macrophomina phaseolina, Penicillium digitatum and Penicillium chrysogenum hampered the fat content of oilseeds. E-mail: [email protected] Curvularia lunata, Curvularia pellescens, Fusarium oxysporum, Macrophomina phaseolina, Rhizopus stolonifer and Penicillium digitatum increased the fiber content E DITOR in oilseeds. An attempt was also made to control the seed-borne fungi by using Gadgile D.P. aqueous extract of ten medicinal plants. Aqueous extract of Eucalyptus angophoroides was found to be most fungitoxic. CB Volume 2, Year 2011, Pages 17-22 Introduction are not fit for human consumption and are also rejected at the India is one of the largest producers of oilseeds in the industrial level.
    [Show full text]
  • The Improvement and Testing of Musa: a Global Partnership
    The Improvement and Testing of and Testing The Improvement The Improvement and Testing of and Testing The Improvement The Improvement and Testing of Musa: a Global Partnership Musa Musa : a Global Partnership : a Global Partnership INIBAP’s Mandate The International Network for the Improvement of Banana and Plantain (INIBAP) was established in 1984 and has its headquarters in Montpellier, France. INIBAP is a nonprofit organization whose aim is to increase the production of banana and plantain on smallholdings by: – initiating, encouraging, supporting, conducting, and coordinating research aimed at improving the production of banana and plantain; – strengthening regional and national programs concerned with improved and disease- free banana and plantain genetic material; – facilitating the interchange of healthy germplasm and assisting in the establishment and analysis of regional and global trials of new and improved cultivars; – promoting the gathering and exchange of documentation and information; and – supporting the training of research workers and technicians. Planning for the creation of INIBAP began in 1981 in Ibadan with a resolution passed at a conference of the International Association for Research on Plantain and Bananas. In May 1994, INIBAP was brought under the governance and administration of the International Plant Genetic Resources Institute (IPGRI) to enhance opportunities for serving the interest of small-scale banana and plantain producers. © INIBAP 1994 Parc Scientifique Agropolis 34397 Montpellier Cedex 5, France ISBN:
    [Show full text]