Sun Spectrum Product Catalog 1

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Sun Spectrum Product Catalog ● 1 Sun Spectrum Product Catalog FRESH EGG Egg Packed in Plastic Tray 30 Eggs/Tray Suitable for Hotel, Bakery and Hospital where hygiene is the utmost concern Grade Available: A, B, C, D Click here to learn more Egg Packed in Paper Tray 30 Eggs/Tray Suitable for food stall, cafes etc Grade Available: AA, A, B, C, D Click here to learn more KAMPUNG Egg in Paper Tray 30 Eggs/Tray 2 Sun Spectrum Product Catalog FRESH EGG Grade A Egg Packed in paper tray with plastic cover 30 Eggs/Tray Suitable for Mini Mart Grade C Egg Packed in paper tray with plastic cover 30 Eggs/Tray Suitable for Mini Mart Fresh Duck Egg 3 Sun Spectrum Product Catalog FRESH EGG/ 10 PCS, 12 PCS & 6 PCS FARM FRESH 10 Eggs/Pack No antibiotics, no hormones, UV sanitised Click here to learn more KAMPUNG 10 Eggs/Pack Liang Kee Lovegg 12 Eggs/Pack 4 Sun Spectrum Product Catalog FRESH EGG/ 10 PCS, 12 PCS & 6 PCS Liang Kee Sanitized Egg 12 Eggs/Pack Liang Kee All Natural Egg 12 Eggs/Pack Liang Kee Free Range Egg 6 Eggs/Pack 5 Sun Spectrum Product Catalog FRESH EGG/ 10 PCS, 12 PCS & 6 PCS Happy Egg Omega Lutein 10 Eggs/Pack 6 Sun Spectrum Product Catalog SALTED EGG Panda Salted Duck Egg 50 Eggs/Box (Size L) Eggs are carefully aged to induce an oily yolk Click here to learn more Salted Duck Egg 4 Eggs/Pack Eggs are carefully aged to induce an oily yolk Click here to learn more Salted Duck Yolk 20 Yolks/Pack Click here to learn more 7 Sun Spectrum Product Catalog SALTED EGG Pure Salted Duck Egg Powder 500 grams / Pack 8 Sun Spectrum Product Catalog CENTURY EGG Century Duck Egg 60 Eggs/Box Century Egg 4 Eggs/Pack Century Egg (Chicken) 60 Eggs/Box 9 Sun Spectrum Product Catalog QUAIL EGG Hard Boiled Quail 50 eggs/pack Quail Egg 90 Eggs/Tray Quail Egg 15 eggs/pack 10 Sun Spectrum Product Catalog QUAIL EGG Quail Egg Preserved 15 Eggs/Pack (Vacuum Pack) 11 Sun Spectrum Product Catalog EGG PRODUCTS Pasteurised Whole Egg (Chilled) Shelf life 7 days 4 kg Packaging Click here to learn more Pasteurised Egg Yolk (Chilled) Shelf life 7 days 4 kg Packaging Click here to learn more Pasteurised Egg White(Chilled) Shelf life 7 days 4 kg Packaging Click here to learn more 12 Sun Spectrum Product Catalog EGG PRODUCTS Pasteurised Whole Egg (Frozen) Shelf Life 1 year Pasteurised Egg Yolk (Frozen) Shelf Life 1 year Pasteurised Egg White (Frozen) Shelf Life 1 year 13 Sun Spectrum Product Catalog EGG PRODUCT Hard Boiled Egg - 50 eggs/bag Shelf life 10 days Click here to learn more 14 Sun Spectrum Product Catalog TAMAGO EGG PROCESSING MACHINE Tamago Half-Boiled Egg TC-50, TC-100 Tamago LAVA Egg Max 30 Eggs/Basket 15 Sun Spectrum Product Catalog TAMAGO EGG PROCESSING MACHINE Tamago Onsen Egg Max 30 Eggs/Basket Tamago Pan Mee Max 50 Eggs/Basket Tamago Poached Egg Max 12 Eggs/Basket 16 .

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ISPH-PROGRAM-And-ABSTRACT-BOOK.Pdf
- ISPH 2015 logo (front cover) designed by Jasmina Wiemann. The logo highlights several aspects well suited for the Bonn, 2015 meeting. The dwarf sauropod dinosaur, Europasaurus, stands in front of a histology-filled silhouette of the main dome of Poppelsdorf Palace, the main venue for ISPH 2015. This Late Jurassic sauropod is a fitting representative, as it was discovered in Lower Saxony, Germany, and its dwarf status was verified with histological investigations. - Cover, program and abstract book designed by Aurore Canoville and Jessica Mitchell. - Program and abstract book editors: Aurore Canoville, Jessica Mitchell, Koen Stein, Dorota Konietzko-Meier, Elzbieta Teschner, Anneke van Heteren, and P. Martin Sander. ISPH 2015 – Bonn, Germany ISPH 2015 – Bonn, Germany Table of Contents TABLE OF CONTENTS Symposium Organizers and Acknowledgements ...................................................... 4 Welcome Address ........................................................................................................ 5 Program ........................................................................................................................ 6 Main Events ........................................................................................................ 6 Venues ................................................................................................................ 8 Scientific Sessions / Oral Presentations ........................................................... 11 Scientific Sessions / List of Posters .................................................................
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What's to Eat & Drink?
WHAT’S TO EAT & DRINK? We’ve designed our menu so there is something for everyone, with plenty of healthy choices and a few tasty treats for good measure. FROM THE KITCHEN FROM FROM THE KITCHEN FROM THE KITCHEN BREAKFAST MENU Served 5:00am until 11:00am. Please press MAGIC to place your order. SET BREAKFASTS The Continental Breakfast 138 Your choice of Special K, Raisin Bran, Frosted Flakes, Rice Krispies or All Bran served with a basket of croissants, Danish pastries, toast and bread rolls complemented with your choice of fruit jam, honey, butter or margarine Served with fruit juice and your choice of freshly brewed coffee, tea, sliced fruits or fruit yogurt The Traditional Western 188 The continental breakfast with 2 fresh farm eggs in any style, with breakfast potatoes and your choice of smoked bacon, cured ham or grilled sausages Served with fruit juice and your choice of freshly brewed coffee, tea, sliced fruits or fruit yogurt Asian Inspiration 128 Your choice of chicken, pork, fish or plain braised congee with century egg, pork floss, peanuts, spring onions and crispy crullers, served with jasmine tea and a basket of 2 shrimp dumplings and 2 pork siew mai Japanese Style 188 Grilled salmon with salt, onigiri rice ball wrapped with seaweed, served with rolled egg omelette, miso soup, pickled vegetables, dried seaweed, tofu, nato beans, freshly sliced seasonal fruits and green tea Healthy Spa 128 Your choice of refreshing fruit platter, vegetable juices, low-fat fruit or plain yogurt, or smoothie Served with 3 fresh farm eggs, grilled tomato and a basket of home-made bakery items with freshly brewed coffee, tea or herbal infusions All prices are quoted in RMB and subject to 15% service charge.
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Breakfast MENU BREAKFAST 258++ Including Free Flow of Ice Tea
Breakfast MENU BREAKFAST 258++ including free flow of ice tea JUICE OF THE DAY CHOICES OF CEREALS MORNING BAKERY BREADS Cucumber, pineapple and mint beetroot, Corn Flakes White and whole wheat toast bread apple and ginger Coco Pop Multi-grain loaf Special K Soft roll SMOOTHIE Homemade Granola Hard roll Kale, spinach, mango, banana and Gluten Free Cereal Gluten free bread cinnamon smoothiel (All of the above are served with your choice CROISSANT AND SWEET BREADS of whole milk, skimmed milk or soy milk) FRESH JUICE Croissant Classic Apple and Cinnamon Bircher Orange Pain au chocolat Muesli Watermelon Fruit danish Cinnamon roll MORNING BREAKFAST OVERNIGHT OATS CHILLED JUICE Chocolate muffin Apple Yogurt, soy milk, granny smith apple Vanilla muffin Pineapple shredded carrot, raisin and walnut With choice of fruits jams, orange marmalade, Soursop honey and butter Guava HOT OATMEAL Mango Served with almond, walnut, raisin, cinnamon FRENCH TOAST BRIOCHE Kiwi and topped with gula jawa syrup, coconut Brioche bread French toast sprinkled with flakes and preserved dried papaya sugar and cinnamon COFFEE Regular coffee, Cappuccino, Café Latte, YOGURT SRIKAYA FRENCH TOAST Americano, Espresso, Double Espresso Plain Yogurt Silky coconut and pandan jam stuffed brioche Macchiato, Café Mocha and Hot Choco Fruits Yogurt toas bread Low Fat Yogurt ASSORTED TEA PANCAKES SEASONAL SLICED FRUITS English Breakfast, Earl Grey, Green Tea, Fluffy pancakes served with maple syrup or Jasmine, Peppermint Papaya, watermelon, pineapple, melon seasonal locally grown berries
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Baked Spaghetti Neapolitan Nasi Goreng “Nekomichi”Omelette Rice
Sumida Modern 2011-2015 Certified Restaurant Menus 127 Tempeh Cutlet Rice 128 Baked Spaghetti Neapolitan 129 Nasi Goreng [Vegan and Organic SASAYA CAFE] [Yanagishima Café] [cafe POKAPOKA] Tempeh, a patty of fermented soy beans, originates Although they hold on to the fundamental Its tender flavor attracts not only ethnic food from Indonesia and is loved by foodies worldwide. elements of the standard recipe, like thick noodles lovers, but also beginners who are trying this SASAYA CAFE serves tempeh cutlet-style with and sautéed onions, Yanagishima Café’s new twist exotic food for the first time. This warm and rice or curry and flavorful greens from select on Spaghetti Neapolitan exchanges the dish’s friendly café is a renovated folk dwelling that was farms. This plate will satisfy also non-vegans. traditional sweet flavor for those of pork and dried built more than 40 years ago. mushrooms. “Nekomichi” Omelette Rice Special Coppe Sand POPEYE 130 131 Homemade Smoked Chicken 132 ［］ Smile Kitchen [Yanagishima Café] [CAYU des ROIS] You can choose from 3 flavors: soy sauce, curry, or Crispy outside, yet soft and light inside. The buns The owner committed himself not to open his rice cheese okaka soy sauce. These different rice fillings baked at a specialized bakery and homemade porridge shop until exceeding the taste of Hong Kong give you an exciting selection. Ketchup drawings smoked chicken make a great match. Six different authentic rice porridge. The owner’s extraordinary on the top make the dish even more enjoyable. The sandwich rolls are available, which each kind passion completes his rice porridge, which is cooked Owner Ms.
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The Formal Social World of British Egg-Collecting
n Cole, Edward (2016) Handle with care: historical geographies and difficult cultural legacies of egg-collecting. PhD thesis. http://theses.gla.ac.uk/7800/ Copyright and moral rights for this work are retained by the author A copy can be downloaded for personal non-commercial research or study, without prior permission or charge This work cannot be reproduced or quoted extensively from without first obtaining permission in writing from the author The content must not be changed in any way or sold commercially in any format or medium without the formal permission of the author When referring to this work, full bibliographic details including the author, title, awarding institution and date of the thesis must be given Glasgow Theses Service http://theses.gla.ac.uk/ [email protected] Handle With Care: Historical Geographies and Difficult Cultural Legacies of Egg-Collecting Edward Cole Submitted for the requirements for the Degree of Doctor of Philosophy (PhD) School of Geographical and Earth Sciences College of Science and Engineering University of Glasgow Abstract This thesis offers an examination of egg-collecting, which was a very popular pastime in Britain from the Victorian era well into the twentieth century. Collectors, both young and old, would often spend whole days and sometimes longer trips in a wide variety of different habitats, from sea shores to moorlands, wetlands to craggy mountainsides, searching for birds’ nests and the bounty to be found within them. Once collectors had found and taken eggs, they emptied out the contents; hence, they were really egg shell collectors. Some egg collectors claimed that egg-collecting was not just a hobby but a science, going by the name of oology, and seeking to establish oology as a recognised sub- discipline of ornithology, these collectors or oologists established formal institutions such as associations and societies, attended meetings where they exhibited unusual finds, and also contributed to specialist publications dedicated to oology.
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Shapiro Auctions
Shapiro Auctions RUSSIAN AND INTERNATIONAL ART AND ANTIQUES Saturday - May 18, 2013 RUSSIAN AND INTERNATIONAL ART AND ANTIQUES 1: RUSSIAN ICON OF SPAS OPLECHNII 18TH CENTURY USD 1,800 - 2,200 A RUSSIAN ICON OF SPAS OPLECHNII, 18th C., Egg tempera and gesso on wood panel with a kovcheg. Two insert splints on the back. 31.5 x 26.2 cm. (12 3/8 x 10 1/4 in.) PROVENANCE: Purchased by the Mother of the current owner in Russia during the 1920s; thence by descent in Family Collection. LOT NOTES: During the late 1920s, shortly after the Russian Revolution, two young New York society women, sisters Adelaide and Helen Hooker secretly traveled to Russia “out of curiosity and cussedness.” Unbeknownst to their father, the president of the American Defense Society, they spent over six months in snowy Russia, pursuing adventure in Moscow, Leningrad, Vladimir, Novgorod, and Suzdal among other cities. Searching for a glimpse of “Old Russia,” the women sought-out ancient churches and monasteries, just as they were being taken over by the government and converted to Anti-Religious museums. This icon was among those that Adelaide and Helen Hooker purchased from these establishments and brought to the United States, in effect saving them from becoming victims of iconoclasm. In the States, the icons were kept in esteemed family collections. One of the sisters would go on to marry the IRA officer Ernie O'Malley, the other the writer John P. Marquand. Their youngest sister, Blanchette, went on to marry John D. Rockefeller III, and would become a major benefactor of the Museum of Modern Art, where she served as president from 1972 to 1985.
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Comparative Testing No 05 03 2010 Salted Century Egg for Sudan
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Food Calories Chart
FOOD CALORIE CHART HOW MANY CALORIES HAVE YOU EATEN? Food Portion Calories Mee Rebus 1 plate 558kcal Mee Siam 1 plate 519kcal Mee Soto 1 bowl 432kcal Mee Goreng 1 plate 660kcal Noodles with Minced Pork & Mushroom (Dry) 1 bowl 511kcal Ban Mian (with egg, meat & vegetables) 1 bowl 475kcal Fried Kway Teow (with cockles) 1 plate 743kcal Hor Fun 1 plate 708kcal Laksa 1 bowl 589kcal Fried Beehoon (plain) 1 plate 252kcal Lor Mee 1 bowl 383kcal Fishball Noodles, Dry 1 bowl 364kcal Fishball Noodles, Soup 1 bowl 330kcal Fish Head Beehoon Soup 1 bowl 666kcal Fish Slice Beehoon Soup 1 bowl 349kcal Fried Hokkien Prawn Mee 1 plate 615kcal Prawn Noodles, Dry 1 bowl 459kcal Prawn Noodles, Soup 1 bowl 293kcal Wanton Noodles, Dry 1 bowl 409kcal Wanton Noodles, Soup 1 bowl 217kcal Kway Chap (with meat, intestine & taupok) 1 bowl 648kcal FOOD CALORIE CHART HOW MANY CALORIES HAVE YOU EATEN? Food Portion Calories Chicken Porridge 1 bowl 214kcal Fish Porridge 1 bowl 261kcal Pork Porridge 1 bowl 362kcal Century Egg Porridge 1 bowl 422kcal Char Siew Rice 1 plate 600kcal Duck Rice 1 plate 706kcal Chicken Rice (with meat) 1 plate 702kcal Fried Rice 1 plate 508kcal Nasi Lemak 1 plate 494kcal Nasi Briyani with Chicken 1 plate 880kcal Fish & Chips 1 serving 848kcal Stingray (with chili sauce; grilled) 1 serving 347kcal Bak Kut Teh 1 bowl 342kcal Herbal Black Chicken Soup 1 bowl 186kcal Tom Yam Seafood Soup 1 bowl 271kcal Pig Organ Soup 1 bowl 158kcal Watercress and Pork Ribs Soup 1 bowl 92kcal Chicken Curry 1 bowl 450kcal Fish Head Curry 1 plate 288kcal FOOD CALORIE
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Effect of Hydrostatic Pressure and Vacuum on Characteristics Of
International Journal of Food Engineering Vol. 3, No. 2, December 2017 Effect of Hydrostatic Pressure and Vacuum on Characteristics of Century Egg Benjawan Vanmontree, Tawarat Treeamnuk, Kaittisak Jaito, and Nartchanok Prangpru School of Agricultural Engineering, Suranaree University of Technology, Nakhon Ratchasima, Thailand Email: {B5016815, Ball-417, miss.nartchanok}@hotmail.com, [email protected] Krawee Treeamnuk School of Mechanical Engineering, Suranaree University of Technology, Nakhon Ratchasima, Thailand Email: [email protected] Abstract—The objective of this research was to investigate powder method, the coating method and the immersion the internal change of century egg in production process method. All of traditional processing methods are take under hydrostatic pressure and vacuum conditions. The every long time 20-45 day [2] with unique formulation of samples of duck egg that used in century egg production paste or solution of alkali. For immersion method, were immersed in alkaline solution at hydrostatic pressure generally, century egg can be made by immersion the of 1 and 2 bars, and 380 and 760 mmHg of hydrostatic vacuum. The samples of egg were random to evaluate eggs in 4-5% NaOH and 4-5.0% NaCl with green tea, internal change of some physical and chemical properties in Chinese tea, and metal ions, such as lead and copper term of percent of specific gravity increased, hardness of solution at ambient temperature for 20-25 days [4]-[7]. albumen, pH of albumen and yolk, and visible changing The formation of century eggs is caused by the with image analysis every 2 days until 12 days. The results penetration of strong alkali through the eggshell and of studies indicate that percent of specific gravity increased, eggshell membrane, resulting in physical and chemical pH of albumen and yolk are increase when immersion time changes in the egg white and yolk, which results in increases every pressure, but in contrast to the hardness of gelation of the albumen.
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Ling Ling Pineapple Seafood Fried Rice 68 45 55
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Yolk of the Century Egg (Pidan) Contains a Readily Digestible Form of Free Vitamin B12
J Nutr Sci Vitaminol, 62, 366–371, 2016 Note Yolk of the Century Egg (Pidan) Contains a Readily Digestible Form of Free Vitamin B12 Fei TENG1, Tomohiro BITO2, Shigeo TAKENAKA3, Yukinori YABUTA1,2 and Fumio WATANABE1,2 1 Division of Applied Bioresources Chemistry, The United Graduate School of Agricultural Sciences, Tottori University, Tottori 680–8553, Japan 2 Faculty of Agriculture, School of Agricultural, Biological and Environmental Sciences, Tottori University, Tottori 680–8553, Japan 3 Department of Veterinary Science, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Osaka 598–8531, Japan (Received April 8, 2016) Summary In this study, we determined the vitamin B12 content of commercially available century eggs (pidan) and characterized their vitamin B12 compositions in detail. The egg yolk and white of century eggs (each 100 g wet weight) contained 1.960.6 and 0.860.3 mg of vitamin B12, respectively. The vitamin B12 compounds purified from the egg yolk and white were identified as vitamin 12B using liquid chromatography-electrospray ionization/tandem mass spectrometry. The vitamin B12 present in the yolk or white of century eggs was recov- ered completely in macromolecular fractions, but not in free vitamin B12 fractions by Sep- hadex G-50 gel filtration. However, with respect to the vitamin 12B bound to protein in the century egg yolk, approximately 52% of the free vitamin B12 was formed during in vitro gastric digestion and no free vitamin B12 was detected in the egg white. Key Words century egg, egg yolk, In vitro gastric digestion, pidan, vitamin B12 Vitamin B12 (B12) is synthesized only by certain bac- ous century eggs and characterized their B12 composi- teria (1) and it is concentrated primarily in the bod- tion to evaluate whether they are good sources of B12.
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Menu Item Appetizers : Chawan Mushi, Tamago Ajitsuke, Century Egg
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