Nutritional Facts David’S Cookies

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NUTRITIONAL FACTS DAVID’S COOKIES DAVID’S COOKIES 80PC EDIBLE CHOCOLATE CHUNK COOKIE DOUGH INGREDIENTS: wheat flour, margarine (vegetable oil blend [palm fruit, soybean and olive oils], water, salt, non-fat dry milk, soy lecithin, monoglycerides, natural flavor, vitamin A palmitate, beta carotene color), chocolate chunks (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla, salt), brown sugar, sugar, shortening (palm oil with mono and diglycerides, and polysorbate 60 added), invert sugar, water, natural & artificial vanilla flavor, salt. Contains: Milk, Wheat, Soy May Contain: Tree Nuts and/or Peanuts KOSHER DAIRY CERTIFIED NUTRITIONAL FACTS DAVID’S COOKIES DAVID’S COOKIES 80PC EDIBLE COOKIE DOUGH TRIPLE CHOCOLATE MADE WITH MINI HERSHEY KISSES ® INGREDIENTS: wheat flour, margarine (vegetable oil blend [palm fruit, soybean and olive oils], water, salt, non-fat dry milk, soy lecithin, monoglycerides, natural flavor, vitamin A palmitate, beta carotene color), sugar, brown sugar, chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla, salt), Hershey's milk chocolate kisses (sugar, chocolate, skim milk, cocoa butter, milk fat, soy lecithin, natural flavor), shortening (palm oil with mono and diglycerides, and polysorbate 60 added), cocoa processed with alkali, water, invert sugar, natural & artificial vanilla flavor, salt. Contains: Milk, Wheat, Soy May Contain: Tree Nuts and/or Peanuts KOSHER DAIRY CERTIFIED NUTRITIONAL FACTS DAVID’S COOKIES DAVID’S COOKIES 80PC EDIBLE COOKIE DOUGH PEANUT BUTTER MADE WITH MINI REESE’S PIECES ® EDIBLE COOKIE DOUGH INGREDIENTS: wheat flour, margarine (vegetable oil blend [palm fruit, soybean and olive oils], water, salt, non-fat dry milk, soy lecithin, monoglycerides, natural flavor, vitamin A palmitate, beta carotene color), Reese's pieces candy (sugar, partially defatted peanuts, hydrogenated vegetable oil [palm kernel and soybean oils], corn syrup, dextrose, artificial colors [yellow 5 lake, red 40 lake, yellow 6 lake, blue 1 lake], cornstarch, salt, confectioner's glaze, soy lecithin, modified cornstarch, carnauba wax, artificial vanillin flavor, milk), sugar, brown sugar, peanut butter (roasted peanuts, dextrose, hydrogenated cottonseed and canola oils, salt), water, shortening (palm oil with mono and diglycerides, and polysorbate 60 added), invert sugar, natural peanut flavor, salt. Contains: Milk, Peanuts, Wheat, Soy May Contain: Tree Nuts KOSHER DAIRY CERTIFIED .

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FOTO: SAMUEL PORTELA INSTITUTIONS PARTICIPATING IN THE OVERALL COORDINATION VALIDATION WORKSHOP TECHNICAL TEAM AD2M CAATINGA ASSOCIATION ADECE Daniel Fernandes ASSOCIAÇÃO CAATINGA Kelly Cristina Luana Ribeiro CAPOL Lucas Moura CARNAÚBA DO BRASIL Marília Nascimento CEROEPER Sandino Silva COETRAE Samuel Portela EMBRAPA SDA FAEC Marcílio Melo FETRAECE FIEC EMBRAPA Vicente de Paula Queiroga FONCEPI GIZ FAEC HARIBO Ivonisa Holanda INSS Ossian Dias Jucileide Nogueira MEMORIAL DA CARNAÚBA MAPA GIZ MMA Octávio Nogueira MPT-CE Louisa Lösing MPT-PI INSS MPT-RN Ruiter Lima NATURA Irisa Viana NATURAL WAX Rafael Ferreira NRSC NUTEC PONTES INDÚSTRIA DE CERA Alessandra Nascimento Souza de Oliveira RODOLFO G. MORAES - ROGUIMO Iêda Nadja Silva Montenegro SDA SEJUS MMA Daniel Barbosa SINDCARNAÚBA SRTE-CE UEBT SRTE-RN Ronaldo Freitas STDS Rodrigo de Próspero UEBT ESPECIALISTAS CONVIDADOS UECE Carolina Serra INVITED EXPERTS Jessika Sampaio GRAPHIC DESIGN AND LAYOUT Luana Ribeiro e Kelly Cristina FOTO: RENATO STOCKLER ACKNOWLEDGEMENTS This handbook was developed through a partnership between the Ministry of Agriculture, Livestock and Food Supply (MAPA), the Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) and the Associação Caatinga, within the framework of the Private Sector Action for Biodiversity Project, as part of the International Climate Initiative (IKI). The German Federal Ministry for the Environment, Nature Conservation and Nuclear Safety (BMU) supports this initiative based on a decision taken by the Bundestag. Acronyms ABNT - Brazilian
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Morpholine: a Glazing Agent for Fruits and Vegetables Coating/Waxing (IJSTE/ Volume 2 / Issue 11 / 119) with Glazing Agent
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How to Make an Electret the Device That Permanently Maintains an Electric Charge by C
How to Make an Electret the Device That Permanently Maintains an Electric Charge by C. L. Strong Scientific America, November, 1960 Danger Level 4: (POSSIBLY LETHAL!!) Alternative Science Resources World Clock Synthesis Home --------------------- THE HISTORY OF SCIENCE IS A TREASURE house for the amateur experimenter. For example, many devices invented by early workers in electricity and magnetism attract little attention today because they have no practical application, yet these devices remain fascinating in themselves. Consider the so-called electret. This device is a small cake of specially prepared wax that has the property of permanently maintaining an electric field; it is the electrical analogue of a permanent magnet. No one knows in precise detail how an electret works, nor does it presently have a significant task to perform. George O. Smith, an electronics specialist of Rumson, N.J., points out, however, that this is no obstacle to the enjoyment of the electret by the amateur. Moreover, the amateur with access to a source of high-voltage current can make an electret at virtually no cost. "For more than 2,000 years," writes Smith, "it was suspected that the magnetic attraction of the lodestone and the electrostatic attraction of the electrophorus were different manifestations of the same phenomenon. This suspicion persisted from the time of Thales of Miletus (600 B.C.) to that of William Gilbert (A.D. 1600). After the publication of Gilbert's treatise De Magnete, the suspicion graduated into a theory that was supported by many experiments conducted to show that for every magnetic effect there was an electric analogue, and vice versa.
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INCI Terminology
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Wax Microemulsion Formulations Used As Fruit Coatings
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Gas Permeability of Fruit Coating Waxes Robert D
J. AMER. SoC. HORT. SCI. 117(1):105-109. 1992. Gas Permeability of Fruit Coating Waxes Robert D. Hagenmaier and Philip E. Shaw U.S. Citrus and Subtropical Products Laboratory, Agricultural Research Service, U.S. Department of Agriculture, P. O. BOX 1909, Winter Haven, FL 33883 Additional index words. O 2, water vapor, CO2, ethylene, barrier, permeance Abstract. The permeability to O2, CO2, C2H4, and water vapor was determined for 19 commercial fruit wax coatings, four ingredients thereof, and one shrink-wrap film. For the commercial coatings, the O2 permeability at 50% relative 2 humidity and 30C ranged from 470 to 22,000 ml (STP) × mil/(m × day × atm) (1 mil = 0.0254 mm) with CO)2 . permeability two to eight times as high. Permeability to noncondensable gases tended to be higher for coatings made from carnauba wax than for those made from shellac and rosin. Commercial fruit wax had sufficiently low noncon- densable gas permeability to account for large reductions in the respiration rate of coated fruit. Wax coatings could be improved if permeability were controlled: Coatings applied to the surfaces of fruits and vegetables are and Hanson, 1988; Erbil and Muftugil, 1986; Farooqi et al., commonly called ‘waxes, whether or not any component thereof 1988; Krishnamurthy and Kushalappa, 1985; Paull and Chen, is actually a wax. Commodities that are waxed include apples, 1989; Tewari et al., 1980). Adverse flavor changes have been avocados, citrus, cucumbers, eggplant, peaches, sweet peppers, attributed to the inhibition of O2 and CO2 exchange, thus re- and tomatoes. Waxing improves appearance, but waxes are often suiting in anaerobic respiration and elevated ethanol and ace- selected with little consideration for other properties.
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