EASTER SUNDAY BRUNCH ~OFFERED from 10AM to 2PM~

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EASTER SUNDAY BRUNCH ~OFFERED FROM 10AM to 2PM~ BISCUITS & GRAVY Warm Homemade Biscuits, Sausage Gravy, Fried Egg & Home Fries 12 Add Fried Chicken 7 THE TOAST Homemade Guacamole, Cherry Tomatoes, Arugula and Sweet Corn Salad, Everything Seasoning & Poached Egg 14 FRENCH TOAST CASSEROLE Thick Challah Bread Topped with Banana Chip & Oatmeal Crumbles & Fresh Banana, Dark Rum and Banana Liqueur Sauce 15 BUTLER & MAIN Two Eggs Any Style – Sausage or Bacon – Home Fries – Choice of Toast 14 SUP SHORTY Sweet Chili Soy Braised Short Ribs, Cheddar Grits, Fried Egg, Jalapenos & Crispy Onions 14 CRAB BENEDICT Poached Eggs over Bridgets’ House Crab Cake & English Muffin with Old Bay Hollandaise Sauce 20 MEATY HANGOVER CURE BURGER Scrapple, Pork Roll, Bacon Jam & Pepper Jack Cheese, Fried Egg & Home Fries 19 MONTE CRISTO French Toast, Pork Roll, Swiss Cheese, Fried Egg & Maple Syrup 14 LOBSTER SCRAMBLE BOWL “Alley” Home Fries, Scallions & Old Bay Hollandaise Sauce 18 BRIDGETS CHEESESTEAK BURRITO Filet Mignon, Scrambled Eggs Caramelized Onions, Mushrooms, Pepper Jack Cheese and Scallions with Au Poivre Sauce & Home Fries 19 MILAN SALAD Chopped Iceberg Lettuce, Shrimp, Hard Boiled Egg, Nueskes Smoked Bacon, Grape Tomatoes & Russian Dressing 12 ARUGULA SALAD Candied Pecans, Dried Cranberries, Goat Cheese & Champagne Vinaigrette 11 BRAISED SHORT RIBS 12 Hour Braised Ribs, Roasted Tomato Beef Jus, Potato du Jour & Garlic Green Beans 18 ATLANTIC SALMON Grilled Salmon, Bridgets Fried Rice with Bell Peppers, Bean Sprouts, Scallions & Teriyaki Glaze 24 KIDS OFFERINGS $10 MEATS $6 SIDES $5 French Toast Neuskes Bacon Cheddar Grits Mini Butler & Main Sausage Homemade Muffins Chicken Fingers & Home Fries Scrapple “Alley” Home Fries Pork Roll Homemade Biscuits with Jam *Consuming Raw or Under-cooked Meats, Poultry, Seafood, Shellfish & Eggs* May Increase Your Risk of Food Borne Illness .

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PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa Paradisiaca) MEDIANTE MODELOS MATEMÁTICOS”
UNIVERSIDAD NACIONAL AGRARIA LA MOLINA ESCUELA DE POSGRADO MAESTRÍA EN TECNOLOGÍA DE ALIMENTOS “PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa paradisiaca) MEDIANTE MODELOS MATEMÁTICOS” Presentada por: JAIME EDUARDO BASILIO ATENCIO TESIS PARA OPTAR EL GRADO DE MAGISTER SCIENTIAE EN TECNOLOGÍA DE ALIMENTOS Lima – Perú 2015 “PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa paradisiaca) MEDIANTE MODELOS MATEMÁTICOS” RESUMEN Se realizó el modelamiento de la vida útil de chifles de plátano a diferentes condiciones de almacenamiento, obteniéndose un software para predecir la vida útil considerando dos factores de calidad: pérdida de crocantez por ganancia de humedad y rancidez oxidativa. La ganancia de humedad fue modelado con la isoterma de sorción, ley de Fick y ley de Henry. El modelo obtenido fue integrado por el método de Simpson para obtener el tiempo de vida que es tiempo para llegar a la actividad de agua crítica (awc) que fue obtenido por evaluación sensorial. Se encontró que la isoterma de sorción es de tipo II ajustándose mejor al modelo Smith (R² > 0,99), la awc es 0,4676, el tiempo de vida predicha por ganancia de humedad oscila entre 41,5 a 386,2 días, disminuyendo cuando la temperatura, humedad relativa y permeabilidad del empaque aumentan. La determinación de tiempo de vida por rancidez se realizó por pruebas aceleradas a 30, 40, 50 y 55°C, evaluándose el valor de peróxido (PV), determinándose el orden de reacción (n), velocidad de reacción (K) y la energía de activación (Ea), estableciéndose el modelo de deterioro, con el valor inicial y el límite de valor de peróxido de 10 meq 02/kg se realizó la predicción de vida útil.
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Risk/Benefit Evaluation of Traditional and Novel Formulations for Snacking: Acrylamide and Furfurals As Process Contaminants
Risk/benefit evaluation of traditional and novel formulations for snacking: Acrylamide and furfurals as process contaminants M. Mesías, C. Delgado-Andrade, F.J. Morales Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, Madrid 28040, Spain ABSTRACT Novel alternatives for snacking contain ingredients such as pseudo-cereals, roots or legumes, which offer health related benefits to consumers. Alternative technological processes have been introduced within the snack industry that encompass valued sensorial characteristics and improve nutritional quality of the new formulations. However, the impact of the novel formulations on the exposure to process contaminants must also be carefully evaluated. The present study investigated the occurrence of acrylamide, hydroxymethylfurfural (HMF) and furfural in novel formulations and compared this with that seen in traditional snacks. Some novel snacks presented high levels of acrylamide, specifically chips with a potato- based dough (1252–1393 µg/kg) and chips made from other vegetables (carrot chips: 958 µg/kg; beet chips: 908 µg/kg). These samples demonstrated concentrations that exceeded those observed in traditional snacks (44–671 µg/kg). The average values of HMF and furfural in the novel formulations were also significantly higher than traditional ones (approximately 2.5- and 3-fold, respectively). The snack manufacturing industry should consider the nutritional and sensorial improvements gained through the application of alternative technological process or the addition of health-promoting ingredients in the design of innovative snacks. This must be considered alongside toxicological aspects which reduce the content of process contaminants. KEYWORDS: Traditional snacks, Acrylamide, Hydroxymethylfurfural, Furfural, Exposure, Food analysis, Food composition 1. INTRODUCTION The consumption of snacks has increased in recent decades, becoming part of the dietary habits and lifestyle of many consumers (MAPAMA, 2017).
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Dark Chocolate Banana Chip
ITEM NUMBER: 4405 PRODUCT NAME: DARK CHOCOLATE BANANA CHIP Nutrients Per Serving Per 100g Nutrients Per Serving Per 100g Calories (kcal) 189.37 493.42 Dietary Fiber (g) 2.31 6.01 Calories from Fat (kcal) 105.11 273.87 Total Sugars (g) 15.02 39.14 Fat (g) 11.68 30.43 Protein (g) 1.44 3.76 Saturated Fat (g) 7.57 19.73 Vitamin A - IU (IU) 1.27 3.32 Trans Fatty Acid (g) 0.03 0.07 Vitamin C (mg) 0.01 0.01 Cholesterol (mg) 2.25 5.86 Calcium (mg) 10.09 26.29 Sodium (mg) 15.38 40.06 Iron (mg) 1.19 3.11 Carbohydrates (g) 23.87 62.21 Updated 10.2017 Nutrition Facts Panel is a camera ready graphic. Page 1 Confidentiality: This specification and the information contained within it remains the property of this company and must not be disclosed to any third party without the prior written permission of the company. ITEM NUMBER: 4405 PRODUCT NAME: DARK CHOCOLATE BANANA CHIP INGREDIENTS: Dark Chocolate (sugar, chocolate liquor, cocoa butter, chocolate liquor processed with alkali, butterfat, soy lecithin [an emulsifier], natural vanilla flavor, salt), Banana Chips (bananas, coconut oil, sugar, natural banana flavor), Water, Gum Arabic, Confectioners Glaze, Modified Starch (tapioca), Natural and Artificial Banana Flavor (corn oil and/or soybean oil, natural and artificial flavors), Vegetable Oil (coconut oil, canola oil). Contains Milk, Soy. Manufactured in a plant that processes peanuts, tree nuts, soy, wheat (gluten), eggs and dairy products. Updated 10.2017 Nutrition Facts Panel is a camera ready graphic.
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Polycyclic Aromatic Hydrocarbons in Banana Chips
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Catering Menu Morning Starters
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Proyecto De Factibilidad Para La Exportación De Chifles De Plátano a New York – Estados Unidos”
UNIVERSIDAD TECNOLÓGICA EQUINOCCIAL FACULTAD DE CIENCIAS ECONÓMICAS Y NEGOCIOS CARRERA DE COMERCIO EXTERIOR INTEGRACIÓN Y ADUANAS PROYECTO PREVIO A LA OBTENCIÓN DEL TITULO DE INGENIERÍA EN COMERCIO EXTERIOR, INTEGRACIÓN Y ADUANAS “PROYECTO DE FACTIBILIDAD PARA LA EXPORTACIÓN DE CHIFLES DE PLÁTANO A NEW YORK – ESTADOS UNIDOS” AUTORA: MARÍA GABRIELA MOYA CUITO DIRECTOR: ING. ALFONSO BLANCO QUITO - 2012 UNIVERSIDAD TECNOLÓGICA EQUINOCCIAL FACULTAD DE CIENCIAS ECONÓMICAS Y NEGOCIOS DEDICATORIA A las personas más importantes en mi vida. A quien amo y extraño con todo mi corazón, mi abuelita Piedad una excelente mujer, quien estuvo siempre pendiente de que concluyera con este proyecto, dándome amor, ánimos, fuerza y creyendo siempre en mí. Ahora está en el cielo, desde ahí me bendice y estará muy orgullosa de mi. Con mucho amor y respeto a mis padres Edwin y Olguita que han sido mis guías a lo largo de mi vida y de mi carrera estudiantil, quienes con su ejemplo, amor y ternura han inculcado en mi valores y principios fundamentales para ser una excelente hija, hermana, profesional y ser humano. A ellos que son la esencia del amor infinito y el Regalo más preciado que Dios me dio. A mis hermanos Joselyn y Edwincito complemento de mi vida, por estar conmigo y apoyarme siempre, los adoro infinitamente. Por su apoyo y preocupación a mis abuelitos Oswaldo y Rebeca quienes son muy importantes en mi vida, los quiero mucho I UNIVERSIDAD TECNOLÓGICA EQUINOCCIAL FACULTAD DE CIENCIAS ECONÓMICAS Y NEGOCIOS AGRADECIMIENTO A Dios, por darme la oportunidad de vivir y culminar mi carrera profesional, por llenarme de bendiciones y estar conmigo en cada paso que doy.
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Evaluation and Utilization of Different Banana
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Blueroom-Web-Menu-Complete.Pdf
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Snack Inspiration
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Food Purchase Decisions of Millennial Households Compared to Other Generations, EIB-186, U.S
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