Current and Future Application for Pressure-Driven Membrane Separation Technology in the Marine-Based Resources Processing: a Review
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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Contactless Carryout Menu
By Phone (703)-533-9480 6395 Seven Corners Center, Falls Church, VA 22044 G - Gluten Free or can be made gluten free CONTACTLESS CARRYOUT MENU V - Vegetarian or can be made vegetarian - dishes that can be made more or Tuesday - Sunday | Pick Up Period 12PM - 8PM less spicy upon request Unfortunately we cannot accommodate SMALL PLATES substitutions or alternatives MUU LAWD (G) sun-dried & marinated pork jerky, lemongrass, prickly ash peppercorn, sriracha, served with sticky rice 11 SAI OUA (G) spicy herbal pork sausage, ginger sauce, peanuts, served with sticky rice 11 SATAY (G/V) pan fried with peanut sauce, pickled cucumbers & onions 9 Options: Chicken | Crispy Tofu (Vegetarian/Vegan) SALADS TAM MAK HOUNG (G) green papaya salad, padaek, shrimp paste, bird eye chili, tomato, eggplant, lime, garlic, served with sticky rice 11 add rice vermicelli noodles +1 TAM SOM (G) green papaya salad, fish sauce, bird eye chili, tomato, eggplant, lime, garlic, served with sticky rice 11 Options: Regular | Vegetarian/Vegan add rice vermicelli noodles +1 NAEM KHAO THADAEU (G/V) crispy coconut rice salad, peanuts, lime, cilantro, scallion, chili, served with green lettuce wraps 15 Options: Sour Pork | Vegetarian/Vegan with Crispy Tofu LAAB (G/V) minced salad, fish sauce, lime, toasted rice, lemongrass, scallion, cilantro, mint, served with sticky rice 15 Options: Chicken | Tofu (Regular) | Tofu (Vegetarian/Vegan) | Crispy Catfish +1 | Duck + 3 NAM TOK KAW MUU (G) grilled pork shoulder tossed in spicy lime sauce, cilantro, mint, toasted rice, served with -
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UMAMI 1 A Message from the Umami Information Center n pursuit of even more flavorful, healthy cooking, seas researchers. As a result, umami was internation- chefs the world over are turning their attention ally recognized as the fifth taste, joining the existing Ito umami. four basic tastes, and in 2002, the presence of umami Once there were thought to be four basic—or pri- receptors in the taste buds on the tongue was revealed: mary—tastes: sweet, sour, salty and bitter. Until that further scientific proof cementing umami's status as a is, Japanese scientist Dr. Kikunae Ikeda noted the primary taste. presence of another savory taste unexplainable solely In December 2013 “Washoku, traditional dietary by these four. In 1908 Ikeda attributed this fifth taste cultures of the Japanese” was accorded Intangible to the amino acid glutamate found in large quantities Cultural Heritage status by UNESCO. Japanese cui- in kombu seaweed, and dubbed it “umami.” Then sine is currently enjoying a burgeoning international in 1913 Shintaro Kodama found inosinate to be the profile thanks to the growing awareness of healthy umami component in dried bonito flakes (katsuo- eating choices. One characteristic of Japanese food bushi), and in 1957, Dr. Akira Kuninaka discovered is the skillful use of umami to create tasty, healthy umami in guanylate, later identifying guanylate as dishes without animal fats. Umami—a Japanese the umami component in dried shiitake mushrooms. word now internationally recognized—is a key ele- Glutamate, inosinate and guanylate are the three ment in palatability or “deliciousness,” and a focus dominant umami substances, and are found not only of intense interest among people involved in food, in kombu and katsuobushi, but other foods as well. -
Fór Í Einkaþjálfaranám Fyrir Sjálfa
KYNNINGARBLAÐ FEBRÚAR 2018 27. R U AG JUD RIÐ Þ Heilsa Anna Sigríður Arnardótt- ir hefur stundað utan- vegahlaup í nokkur ár og segir hlaupin gefa sér aukna vellíðanEnzymedica 47x90og gera Digest sig kubbur copy.pdf 1 22/09/2017 13:09 hamingjusamari. ➛8 Áttu við „Ég þyngdist mikið á einum tímapunkti og var komin í allt of háa kílóatölu. Það var bara allt orðið erfitt og líf mitt einkenndist af streitu.“ MYNDIR/EYÞÓR meltingar- vandamál að stríða? Fór í einkaþjálfaranám fyrir sjálfa sig „Mig langaði til að betrumbæta lífið með hreyfingu og mataræði og eftir því sem ég læri meira, þeim mun meira langar mig til að hjálpa öðrum,“ segir Sig- ríður Bára Ingadóttir vélaverkfræðingur sem lýkur prófi í einkaþjálfun í vor. ➛2 2 KYNNINGARBLAÐ FÓLK 27. febrúar 2018 ÞRIÐJUDAGUR Sigríður Inga Á einu og hálfu ári Sigurðardóttir [email protected] náði ég að koma mér í betra form, léttast g þyngdist mikið á einum tímapunkti og var komin í og líða betur. Þessi allt of háa kílóatölu, þótt hún reynsla varð til þess að ég Éskipti í sjálfu sér ekki öllu máli. Það var bara allt orðið erfitt og líf mitt fékk meiri áhuga á því einkenndist af streitu. Ég ákvað að hvað maður setur ofan í gera eitthvað í því og fór að hreyfa mig reglulega. Við mamma fórum sig og hvað hægt er að saman í ræktina tvisvar í viku, sem gera til að bæta vellíðan. var mjög gaman og varð að okkar gæðatíma saman. Á rúmu einu Gott skref og hálfu ári náði ég að koma mér „Ég er mjög ánægð með að í betra form, léttast og líða betur. -
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Distribution and Ecology of Some Important Riverine Fish Species of the Mekong River Basin Mekong River Commission Distribution and Ecology of Some Important Riverine Fish Species of the Mekong River Basin A.F. Poulsen, K.G. Hortle, J. Valbo-Jorgensen, S. Chan, C.K.Chhuon, S. Viravong, K. Bouakhamvongsa, U. Suntornratana, N. Yoorong, T.T. Nguyen, and B.Q. Tran. Edited by K.G. Hortle, S.J. Booth and T.A.M. Visser MRC 2004 1 Distribution and Ecology of Some Important Riverine Fish Species of the Mekong River Basin Published in Phnom Penh in May 2004 by the Mekong River Commission. This document should be cited as: Poulsen, A.F., K.G. Hortle, J. Valbo-Jorgensen, S. Chan, C.K.Chhuon, S. Viravong, K. Bouakhamvongsa, U. Suntornratana, N. Yoorong, T.T. Nguyen and B.Q. Tran. 2004. Distribution and Ecology of Some Important Riverine Fish Species of the Mekong River Basin. MRC Technical Paper No. 10. ISSN: 1683-1489 Acknowledgments This report was prepared with financial assistance from the Government of Denmark (through Danida) under the auspices of the Assessment of Mekong Fisheries Component (AMCF) of the Mekong River Fisheries Programme, and other sources as acknowledged. The AMCF is based in national research centres, whose staff were primarily responsible for the fieldwork summarised in this report. The ongoing managerial, administrative and technical support from these centres for the MRC Fisheries Programme is greatly appreciated. The centres are: Living Aquatic Resources Research Centre, PO Box 9108, Vientiane, Lao PDR. Department of Fisheries, 186 Norodom Blvd, PO Box 582, Phnom Penh, Cambodia. -
Handbook of Indigenous Foods Involving Alkaline Fermentation
Fermented Foods and Beverages Series Handbook of Indigenous Foods Involving Alkaline Fermentation Edited by Prabir K. Sarkar • M.J. Robert Nout CRC Press Taylor & Francis Croup Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Croup, an informa business Contents Series Preface xix Preface xxi Editors xxiii Contributors xxv Chapter 1 Introduction 1 Prabir K. Sarkar and M. J. Robert Nout References 6 Chapter 2 Diversity of Plant-Based Food Products Involving Alkaline Fermentation 7 2.1 Legume Products 7 2.1.1 Soybean Products 8 2.1.1.1 Natto 8 Toshirou Nagai 2.1.1.1.1 History 10 2.1.1.1.2 Starter Culture 12 2.1.1.1.3 Fermentation 13 2.1.1.1.4 Nutritional and Chemical Components 14 2.1.1.1.5 Consumption 17 2.1.1.1.6 Conclusion 18 V VI CONTENTS 2.1.1.2 Douchi 18 Li-Te Li and Yan-Li Ma 2.1.1.2.1 Origin of Douchi 18 2.1.1.2.2 Classification 20 2.1.1.2.3 Production Methods 22 2.1.1.2.3.1 Pre- Treatment 22 2.1.1.2.3.2 Pre- Fermentation 24 2.1.1.2.3.3 Post- Fermentation 27 2.1.1.2.4 Chemical and Nutritional Components 28 2.1.1.2.5 Functional Properties 31 2.1.1.2.6 Consumption and Perspectives 31 2.1.1.3 Kinema and Similar Products 33 Prabir K. Sarkar and M.}. Robert Nout 2.1.1.3.1 Origin and Culture 33 2.1.1.3.2 Indigenous Preparation of Kinema and Its Socio-Economic Impact 36 2.1.1.3.3 Changes in the Substrate during Kinema Production 38 2.1.1.3.3.1 Stage 1: Soaking 38 2.1.1.3.3.2 Stage 2: Cooking 38 2.1.1.3.3.3 Stage 3: Fermentation 39 2.1.1.3.4 Safety of Kinema 50 2.1.1.3.5 Plasmid for y-Polyglutamate Production 50 -
The Indonesian Fermented Food Product Terasi: History and Potential Bioactivities
Sys Rev Pharm 2021;12(2):378-384 A multifaceted review journal in the field of pharmacy The Indonesian Fermented Food Product Terasi: History and Potential Bioactivities *Asep A. Prihanto 1,2,3,4, and Hidayatun Muyasyaroh 2,3 1Department Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran, Malang, 65145, East Java, Indonesia 2BIO-SEAFOOD Research Unit, Brawijaya University, Jl. Veteran, Malang, 65145, East Java, Indonesia 3Halal Thoyib Science Center, Brawijaya University, Jl. Veteran, Malang, 65145, East Java, Indonesia 4Coastal and Marine Science Center, Brawijaya University, Jl. Veteran, Malang, 65145, East Java, Indonesia *Corresponding Author: Asep A. Prihanto Email: [email protected] ABSTRACT Terasi is a fish/shrimp fermentation product native to Indonesia and is produced Keywords: Bioactivity; fermentation; Indonesia; terasi. using bacteria generated from fish or shrimp. Also known as shrimp paste, it has a long history on the island of Java, as well as other regions that employ slightly Correspondence: varied processes and ascribe various names to this edible compound. The Asep A. Prihanto emergence, history, processing, and characterization of terasi are explained in Department Fishery Product Technology, Faculty of Fisheries and Marine this manuscript, following its extensive applications as a main seasoning in Science, Brawijaya University, JI. Veteran, Malang, 65145, East Java, Indonesia various dishes. Furthermore, potential bioactivity of this product and its derived Email: [email protected] microorganisms are discussed along with the possibility of their usage as bioactive remedies for human health. INTRODUCTION by the presence or absence of contaminants, such as Fermented seafood is a common condiment for foods in insects and other foreign materials [1]. -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. -
Marine Enzymes Biotechnology: Production and Industrial
VOLUME EIGHTY ADVANCES IN FOOD AND NUTRITION RESEARCH Marine Enzymes Biotechnology: Production and Industrial Applications, Part III - Application of Marine Enzymes ADVISORY BOARDS KEN BUCKLE University of New South Wales, Australia MARY ELLEN CAMIRE University of Maine, USA ROGER CLEMENS University of Southern California, USA HILDEGARDE HEYMANN University of California, Davis, USA ROBERT HUTKINS University of Nebraska, USA RONALD JACKSON Brock University, Canada HUUB LELIEVELD Global Harmonization Initiative, The Netherlands DARYL B. LUND University of Wisconsin, USA CONNIE WEAVER Purdue University, USA RONALD WROLSTAD Oregon State University, USA SERIES EDITORS GEORGE F. STEWART (1948–1982) EMIL M. MRAK (1948–1987) C. O. CHICHESTER (1959–1988) BERNARD S. SCHWEIGERT (1984–1988) JOHN E. KINSELLA (1989–1993) STEVE L. TAYLOR (1995–2011) JEYAKUMAR HENRY (2011–2016) FIDEL TOLDRÁ (2016– ) VOLUME EIGHTY ADVANCES IN FOOD AND NUTRITION RESEARCH Marine Enzymes Biotechnology: Production and Industrial Applications, Part III - Application of Marine Enzymes Edited by SE-KWON KIM Director, Marine Bioprocess Research Center Pukyong National University Busan, South Korea FIDEL TOLDRÁ Department of Food Science Instituto de Agroquímica y Tecnología de Alimentos (CSIC) Valencia, Spain Academic Press is an imprint of Elsevier 50 Hampshire Street, 5th Floor, Cambridge, MA 02139, United States 525 B Street, Suite 1800, San Diego, CA 92101-4495, United States The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, United Kingdom 125 London Wall, London, EC2Y 5AS, United Kingdom First edition 2017 Copyright © 2017 Elsevier Inc. All Rights Reserved No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher. -
LAL 290 Maquetación 1
PESCA Aplicaciones de las enzimas de organismos marinos en la industria alimenticia pesquera Dra. Zulema Coppes-Petricorena. Biotecnología Marina – Facultad de Química – UDELAR. Montevideo, Uruguay [email protected]/ [email protected] No existe duda que el hambre abunda en el mundo. La medicina moderna ha permitido alargar la vida humana en todo el planeta, especialmente en los países en desarrollo. Este hecho, aunque posi- tivo, coincide con una limitación en la producción de alimentos provocada por las sequías, heladas, inundaciones y cambios climáticos a largo plazo, con graves consecuencias actuales para una gran parte de la humanidad, e incluso con la posibilidad de una hambruna en masa en el futuro. Los gra- ves aspectos morales y sociales del hambre en el mundo requieren hoy de los recursos de todas las naciones para que este flagelo sea efectivamente reducido. Es un deber evitar el desperdicio de ali- mentos, para poder ayudar a disminuir la desnutrición e incluso la muerte por hambre. La gran cantidad de recursos que ofrece el mar podrían él -con sus numerosas formas, grandes tamaños y fre- asistir a esta valiosa causa si los comprendiéramos y los cuentemente de colores vivos- son muy atractivos para tratáramos en forma apropiada. Lamentablemente, los consumidores y para la pesca recreacional. Debido a hemos fallado de manera despreciable en los intentos de esa multiplicidad de especies y a los hábitos disponibles manejo de dichos recursos marinos. El mayor volumen en el mar y a las preferencias del consumidor, se requie- de la captura mundial de peces y mariscos proviene del ren muchas clases de pesca, de distribución y de planes mar. -
The Land of the Sky
The Land of the Sky Written by Young writers from the Land of a Million Elephants. Din Khong Fa (English).indd 1 10/25/12 7:54:21 PM CONTENTS The Land of the Sky Written by young writers from the Land of a Million Elephants. Acknowledgments ......................................................................v Illustrations by Somphone Thongphet Introduction .................................................................................ix Edited by Bounthanh Phongphichid, Melody Kemp, Sida Saenluang Khayung Tree ...............................................1 Percy Aaron and Charlotte A. Silverman. Proofread by Marcia Vannithone, John Dunstan, Siphandon Seng Aloun The Teacher without a School ...... 11 Margareth Eldridge, Dr. Jim Cerini Phonevixay Phetsamone The Fish Are Gone .................. 21 and Daovieng Norath. Cover and Page layout by Souphatsone Phongphichid Thitsavanh Samaykham The Creek Changed Its Course .. 30 Registration number: 427/ພຈ22102012 Khansamoud Dethkensarn My Mother’s Stupa ............ 39 895.91913 --dc21 Sylikhan Keophouthong The Price of Land ..................... 52 ISBN 978-9932-01-053-0 Xaignaphone Vongkhamsa Return Life to the River ........ 61 Published by Creative Writer's Group (CWG) Sengmany Sorthanoxay The Cost of Fertilizer .............. 69 Printed by Lao Uniprint Press Co.,Ltd. 1st edition. October 2012 Noiphasouk Phommahane That Friend of Ours ........... 77 Vientiane, Lao PDR Alounny Meunluang The Land of the Sky ....................... 90 Alisa Meunlaad The Old Home Village ..........................101 -
Issues Facing the Traditional Fish Products Industry in Southeast Asia
9th JIRCAS International Symposium 2002 - 'Value-Addition to Agricultural Products', I I 5-12/ Issues facing the traditional fish products industry in Southeast Asia Yeap Soon-Eong* and Tan Sen-Min Marine Fisheries Research Department, Southeast Asian Fisheries Development Centre, 2 Perahu Road, Singapore 718915 Abstract In Southeast Asia, traditional fish products represent a significantly large part of total fish utilization and are a major source of animal protein. As a result, these products are vitally important to food security, especially con sidering that most of them go to marginalized sectors of the population. Traditional fish products are generally of low value and intended mainly for the domestic market, although some specialty products are of high value and other products, such as fish sauce, are also now being exported. Issues facing the industry are: obtaining a reliable supply of raw materials-particularly good-quality raw materials; a lack of infrastructure; poor processing tech niques; a poor knowledge base; inadequate marketing; and a lack of food safety standards. To address these issues and improve traditional fish products, it is essential that the Southeast Asian countries promote and pre serve the production and use of these products, strengthen research and training activities, improve their market ing, and ensure that they meet food safety standards. However, in an effort to improve these products, their unique nature and their cultural and social importance should not be compromised. Introduction to the Marine Fisheries These are achieved through MFRD's three core activi ties, namely research and development, training and Research Department extension, and information services.