DOCSLIB.ORG

Bibliography

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Bibliography BIBLIOGRAPHY Ahmad, I., F. Mohammad, A. Zeb, I. R. Noorka, Farhatulla, and S. A. Jadoon. 2013. "Determination and inheritance of phytic acid as marker in diverse genetic group of bread wheat." American Journal of Molecular Biology 3 158-164. Alam, A. A. 2011. KUALITAS KARAGINAN RUMPUT LAUT JENIS Eucheuma spinosum DI PERAIRAN DESA PUNAGA KABUPATEN TAKALAR. Thesis, Makassar: Universitas Hasanuddin. Almatsier, S. 2005. Penuntun diet Instalasi Gizi Perjan RS. Dr. Cipto Mangunkusumo dan Asosiasi Dietisien Indonesia. Jakarta: Gramedia Pustaka Utama. Amalraj, A., and A. Pius. 2015. "In vitro study on the bioavailability of calcium and its absorption inhibitors in raw and cooked pulses commonly consumed in India." International Food Research Journal 22(4) 1525- 1532. Ankita, and K. Prasad. 2013. "Studies on Spinach Powder as Affected by Dehydration Temperature and Process of Blanching." International Journal of Agriculture and Food Science Technology 309-316. AOAC. 2005. Official Method of Analysis. Maryland: Association of Official Analytical Chemist Inc. Batari, R. 2007. IDENTIFIKASI SENYAWA FLAVONOID PADA SAYURAN INDIGENOUS JAWA BARAT. THESIS, Bogor: INSTITUT PERTANIAN BOGOR. Bourtoom, T. 2008. "Factors Affecting the Properties of Edible Film Prepared from Mung Bean Proteins." International Food Research Journal 15(2) 167-180. BPOM RI. 2011. PERATURAN KEPALA BADAN PENGAWAS OBAT DAN MAKANAN REPUBLIK INDONESIA NOMOR HK.03.1.23.11.11.09909 TAHUN 2011 TENTANG PENGAWASAN KLAIM DALAM LABEL DAN IKLAN PANGAN OLAHAN. Jakarta: BADAN PENGAWAS OBAT DANMAKANAN REPUBLIK INDONESIA. Bressani, R., J. C. Turcios, A. S. Ruiz, and P. P. Palomo. 2004. "Effect of processing conditions on phytic acid, calcium, iron, and zinc contents of lime-cooked maize." J Agric Food Chem. 1157-1162. Cash, D. 2008. EDTA Titrations 2. MOHAWK COLLEGE CHEMICAL, ENVIRONMENTAL, AND BIOTECHNOLOGY DEPARTMENT. CODEX. 2015. GENERAL STANDARD FOR FOOD ADDITIVES CODEX STAN 192-1995. CODEX ALIMENTARIUS. 56 —. 2013. GUIDELINES FOR USE OF NUTRITION AND HEALTH CLAIMS CAC/GL 23-1997. CODEX ALIMENTARIUS COMMISSION. —. 2014. IN-SESSION WORKING GROUP ON THE PROPOSED DRAFT REGIONAL STANDARD FOR DRIED LAVER, ROASTED LAVER AND SEASONED LAVER PRODUCTS. CODEX ALIMENTARIUS. Corcuera, J. R., R. P. Cavalieri, and J. R. Powers. 2004. "Blanching of Foods." In Encyclopedia of Agricultural, Food, and Biological Engineering, 1-5. New York: MArcel Dekker Inc. Dahuri, R. 1998. "Coastal Zone Management in Indonesia: Issues and Approaches." Journal of Coastal Development 1, No. 2 97-112. Daneluti, A. L. M., and J. R. Matos. 2013. "Study of thermal behavior of phytic acid." Brazilian Journal of Pharmaceutical Sciences 275-283. Dawes, C. J. 1981. Marine Botany. New York: John Wiley Dawson. DEFRA. 2014. PRODUCT SPECIFICATION “Welsh Laverbread”. London: Department for Environment Food and Rural Affairs. Dendougui, F., and G. Schwedt. 2004. "In vitro analysis of binding capacities of calcium to phytic acid in different food samples." Eur Food Res Technol 409–415. Depkes RI. 2008. PEDOMAN PENGENDALIAN OSTEOPOROSIS. KEPUTUSAN MENTERI KESEHATAN REPUBLIK INDONESIA, Jakarta: KEMENTRIAN KESEHATAN REPUBLIK INDONESIA. Dhargalkar, V. K., and D. Kavlekar. 2004. Seaweeds - a field manual. Dona Paula: National Institute of Oceanography. Dwiyani, R. 2008. IDENTIFIKASI GOLONGAN SENYAWA ANTIOKSIDAN PADA DAUN POHPOHAN (Pilea trinevia). Thesis, Bogor: Institut Pertanian Bogor. Faradilla, F. Meilavia, W. S. Tyas, D. Kusamaningtyas, T. Yudilastasi, and E. Widiyanti. 2008. Pemanfaatan poh-pohan sebagai makanan ringan (keripik). Final Report , Bogor: Institut Pertanian Bogor. Gebhardt, S. E., and R. G. Thomas. 2002. Nutritive Value of Foods. Maryland: USDA. Gupta, S., A. J. Lakshmi, M. N. Manjunath, and J. Prakash. 2005. "Analysis of nutrient and antinutrient content of underutilized green leafy vegetable." LWT 38 339-345. Handayani, D. 2007. Identifikasi karakter hortikultura beberapa sayuran indigenous. Thesis, Bogor: Institut Pertanian Bogor. Hutchings. 1990. Food Colour and Appearance. Glassgow: Blackie Academic. Ichikawa City. 2010. "Nori (laver seaweed) cultivation and dried nori sheets production." City of Ichikawa - Official English Website. March 25. Accessed July 30, 2015. http://www.city.ichikawa.lg.jp/english/cityprofile/0013.html. 57 Immergut, E. H., and H. F. Mark. 1965. Principles of Plasticization . Washington, DC: American Chemical Society. Jiang, X., J. Han, Q. Han, X. Zhou, and J. Ma. 2015. "Preparation and Characteristic of Paper-based Biodegradable Plastics." Bioresources 10(2) 2982-2994. Kataria, A., B. M. Chauhan, and D. Punia. 1989. "Antinutrients and protein digestibility (in vitro) of mung bean as affected by domestic processing and cooking." Food Chem., 32 9-17. Kawashima, L. M., and L. M. V. Soares. 2005. "EFFECT OF BLANCHING TIME ON SELECTIVE MINERAL ELEMENTS EXTRACTION FROM THE SPINACH SUBSTITUTE COMMONLY USED IN BRAZIL." Ciênc. Tecnol. Aliment., Campinas, 25(3) 419-424. KemenKes RI. 2013. PERATURAN MENTERI KESEHATAN REPUBLIK INDONESIA NOMOR 75 TAHUN 2013 TENTANG ANGKA KECUKUPAN GIZI YANG DIANJURKAN BAGI BANGSA INDONESIA. Jakarta: KEMENTERIAN KESEHATAN REPUBLIK INDONESIA. Kharisma, D. 2002. Potensi Aktivitas Antiagregasi Platetlet Lalap-lalapan dan Pemanfaatannya pada Jeli Agar: Pohpohan (Pilea trinervia), Kemangi (Ocinum americanum) dan Daun Kemang (Mangifera kemanga). Thesis, Bogor: Institut Pertanian Bogor. Khudry, A., B. R. Sidharta, and P. K. Atmodjo. 2014. Antibacterial Activities Ekstract Pohpohan Leaves (Pilea trinervia W.) Against Escherichia coli and Staphylococcus aureus. Thesis, Yogyakarta: UNIVERSITAS ATMA JAYA YOGYAKARTA. Kumar, A., and B. M. Chauhan. 1993. "Effect of Phytic Acid on Protein Digestibility (In Vitro) and HCl-Extractability of Minerals in Pearl Millet Sprouts." Cereal Chemistry Vol. 70 No.5 504-506. Kusuma, H. 2015. "Rumput Laut Indonesia Tak Laku di Negeri Sendiri." Okezone.com. January 16. Accessed July 28, 2015. http://economy.okezone.com/read/2015/01/16/320/1093077/rumput-laut- indonesia-tak-laku-di-negeri-sendiri. Kusumanto, D. 2014. "Apakah Indonesia Mampu Memproduksi Nori dari Rumput Laut?" Kompasiana. January 22. Accessed July 28, 2015. http://www.kompasiana.com/ir.h.diankusumanto/apakah-indonesia- mampu-memproduksi-nori-dari-rumput- laut_551fd743a333119a41b65c44. Lahagu, H. 2014. EKOLOGI MAKROALGA Gracilaria sp. Semarang: UNIVERSITAS DIPONEGORO. Lisiewska, Z., W. Kmiecik, and P. Gebczynski. 2006. "Effects on Mineral Content of Different Methods of Preparing Frozen Root Vegetables." Food Science and Technology International 497-503. 58 Lola, A. 2009. "The Effect of Boiling on the Nutrients and Anti-Nutrients in Two non Conventional Vegetables." Pakistan Journal of Nutrition 8 (9) 1430- 1433. MacArtain, P., C I. R. Gill, M. Brooks, R. Campbell, and I. R. Rowland. 2007. "Nutritional Value of Edible Seaweeds." Nutrition Reviews, Vol. 65, No. 12 535-543. Mahyar, U. W. 1994. "Pilea lindley." In Plant Resources of South-East Asia No. 8 Vegetables, by J. S. Siemonsma and K. Piluek, 224-226. Bogor: Prosea. Matanjun, P., S. Mohamed, N. M. Mustapha, and K. Muhammad. 2009. "Nutrient content of tropical edible seaweeds, Eucheuma cottonii, Caulerpa lentillifera and Sargassum polycystum." J Appl Phycol 21 75-80. McHugh, D. J. 2003. A guide to the seaweed industry. Rome: FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS. Meilgaard, M., G. V. Civille, and B. T. Carr. 2007. Sensory Evaluation Technique. Boca Raton: CRC Press. Moraru, C. I., T. C. Lee, M. V. Karwe, and J. L. Kokini. 2002. "Plasticizing and Antiplasticizing Effects of Water and Polyols on a Meat-Starch Extruded Matrix." JOURNAL OF FOOD SCIENCE 3396-3402. Norziah, M. H., and C. Y. Ching. 2000. "Nutritional composition of edible seaweed Gracilaria changgi." Food Chemistry 68 69-76. Ochse, J. J., and Bahaizen R. C. van den Brink. 1980. Vegetables of the Dutch East Indies. Amsterdam: Asher & Co. Pagliaro, M., and M. Rossi. 2008. Futur of Glycerol: New Uses of a Versatile Raw Material. Springer. Pelig-Ba, K. B. 2009. "Assessment of Phytic Acid Levels in Some Local Cereal Grains in Two Districts in the Upper East Region of Ghana." Pakistan Journal of Nutrition 8 (10) 1540-1547. Peterlik, M., S. Boonen, H. S. Cross, and C. L. Allardt. 2009. "Vitamin D and Calcium Insufficiency-Related Chronic Diseases: an Emerging World- Wide Public Health Problem ." Int. J. Environ. Res. Public Health 2009, 6 2585-2607. Rimbach, G., H. J. Ingelmann, and J. Pallauf. 1994. " The role of phytase in dietary bioavailability of minerals and trace elements." Ernährungsforschung 39 1-10. Saha, J., A. K. Biswal, and S. C. Deka. 2015. "Chemical composition of some underutilized green leafy vegetables of Sonitpur district of Assam, India." International Food Research Journal 22(4) 1466-1473. Sahar, H. J. 2013. Warta Ekspor: Rumput Laut Indonesia. Jakarta: Kementrian Perdagangan. San, M. D. 2012. THE FARMING OF SEAWEEDS. Indian Ocean Commission. 59 SDA. 1990. Glycerine: an overview. New York: The Soap and Detergent Association. Sharma, G., and C. E. Pardo. 2012. "The Dark Side of CIELAB." In Color Imaging XVII: Displaying, Processing, Hardcopy, and Applications, by G. G. Marcu and A. Rizzi. SPIE-IS&T . Shekarabi, A. S., A. R. Oromiehie, A. Vaziri, M. Ardjmand, and A. A. Safekordi. 2014. "EFFECT OF GLYCEROL CONCENTRATION ON PHYSICAL PROPERTIES OF COMPOSITE EDIBLE FILMS PREPARED FROM PLUMS GUM AND CARBOXY METHYL CELLULOSE." Indian Journal of Fundamental and Applied Life Sciences 1241-1248. Siahaan, R. 2010. Isolasi Salmonella sp. pada sayuran
Load more

Recommended publications
  • Welsh Breakfast Toolkit
    Food Tourism Business Support Welsh Breakfast Toolkit Visit Wales Food and Drink Wales www.visitwales.com www.businesswales.gov.wales/foodanddrink Food Tourism Business Support Welsh Breakfast Toolkit 01_ Welsh Breakfast Menu Template 3 This document provides hints and tips on how to set out your menu to highlight local produce and producers that you use. 02_ Alternative breakfast ideas 4 If your guests are staying for more than a few nights, this document provides you with a variety of different ideas for Welsh breakfasts. 03_ Monmouthshire Sample Breakfast Menu 5 This document provides you with a sample menu that can be adapted to suit your own specific needs. 04_ Example Breakfast - On The Go Menu 6 This document provides you with a few ideas for ‘breakfast on the run’ if your guests are short on time. 05_ Top tips 7 This document provides you with hints and tips of how and where to source Welsh produce, for example by working with your local butchers and local farmers markets. Food Tourism Business Support Welsh Breakfast Toolkit 01_Welsh Breakfast Menu Template Bore da! Good Morning! Please help yourself to the buffet selection featuring local produce… <Insert local producer> Apple Juice <Insert local producer> Yoghurt with <Insert local producer> Seasonal Fruit ‘Oats so good’ Granola or Homemade Granola with <Insert local producer> Honey <Insert local producer> Honey and <Insert local producer> Preserves Hot food – cooked to order <Insert local producer> Honey Porridge with <Insert local producer> Seasonal Fruit and Penderyn Whiskey
    [Show full text]
  • 12-10-098 AGROCAMPUS Synthese 8P UK.Indd
    OVERVIEW OF THE SEAWEED INDUSTRY BY COUNTRY IRELAND, FRANCE, NORWAY, PORTUGAL, SPAIN, UNITED KINGDOM WWW.NETALGAE.EU A summary of the initial findings of the netalgae project regarding the current status of the seaweed industries in the participant countries IRISH INDUSTRY Overview of the Irish macroalgae industry The Irish Macroalgae Industry The Irish macroalgae industry employs 185 people and is worth approximately €18 million per annum*. Over 99% of raw material comes from the manual harvesting Macroalgae processing centres of natural resources, most of the harvesting occurs along the coasts of Donegal, Sligo, Mayo, Galway, Kerry and Cork. Every year, approximately 30,000 tonnes of V Other Applications V Multiple Applications algae is processed in Ireland. The most important species is Ascophyllum nodosum, V Cosmetics, Therapies and Treatments which accounts for approximately 25,000 tonnes or 95% of domestic production. V Agricultural, Horticulture Ascophyllum nodosum is processed at two factories on the west coast (Donegal & & Animal Welfare Products V Food Products Galway) and is used to produce fertilizers, horticultural products and animal feed. A significant quantity of national production is sold as raw material for further industrial processing. Numerous other species are harvested and used for commercial purposes in Ireland including; Fucus serratus, Chondrus crispus, Laminaria digitata, Fucus vesiculosus and Saccharina latissima. Ireland has been importing significant quantities of Lithothamnion corallioides from Iceland for processing into agricultural and nutritional products. Aquaculture of macroalgae is still largely experimental in Ireland and has not contributed significantly to domestic production of algae, experimental cultivation of Asparagopsis armata, Alaria esculenta, Palmaria palmata, Laminaria digitata and Porphyra has been achieved over the last 20 years.
    [Show full text]
  • Edible Seaweeds Ilknur Babahan, Birsen Kirim and Hamideh Mehr
    Chapter Major Natural Vegetation in Coastal and Marine Wetlands: Edible Seaweeds Ilknur Babahan, Birsen Kirim and Hamideh Mehr Abstract For thousands of years, seaweeds grown in coastal and marine have been used as food, materials and medicines by the people. Edible seaweeds directly consumed, especially in Asian, are used for preparing food due to the their components contain- ing minerals, essential trace elements, and various natural compounds. At the last decades, they have been getting more and more attention in food and pharmaceutical industries because of their biological activities such as anti-cancer, anti-obesity, anti-diabetes, anti-microbial, and anti-oxidant activity. Therefore, in the present study, we have worked on to understand the structure of edible seaweeds. It is worthy to mention that they can be considered as source of some proteins, polyunsaturated fatty acids, minerals, vitamins, dietary fibers, antioxidants, and phytochemicals. Keywords: edible seaweeds, polysaccharides, anti-cancer, anti-obesity, anti-diabetes, anti-oxidant, anti-microbial 1. Introduction Macroalgae or called seaweeds are multicellular, marine species and are con- sidered as non-vascular plants. Although term seaweed is widely used but these species are characteristically far from “weeds” but the fact is, seaweeds are the main productive species in the oceans and food chain basis. Seaweeds are used directly or indirectly in food and household products without being tasted or smelled. They are vastly used in food industry due to their valuable elements, vitamin, and proteins [1]. Sea or brackish water is the main habitat for seaweeds (macroalgae), and are referred as benthic marine algae or sea vegetables due their choice of habitat in the sea [2–4].
    [Show full text]
  • Boiled Fruit Cake
    Contents Introduction................................................................................................................................................................3 Foreword ....................................................................................................................................................................3 Recipe 1: Braised Brisket of Welsh Black Beef with Wild Fungi ...............................................................................4 Recipe 2: Cranberry and Marzipan Christmas Crown ................................................................................................5 Recipe 3: Gooseberry Tart..........................................................................................................................................6 Recipe 4: Capel Brandy Tart .......................................................................................................................................7 Recipe 5: Roast Goose in Orange Sauce.....................................................................................................................8 Recipe 6: Rich Apple Pie .............................................................................................................................................9 Recipe 7: Pheasant in Cider......................................................................................................................................10 Recipe 8: Roasted Best-End of Jacob Lamb with an Apricot and Shallot Compote .................................................11
    [Show full text]
  • Polyploid Lineages in the Genus Porphyra Elena Varela-Álvarez 1, João Loureiro2, Cristina Paulino1 & Ester A
    www.nature.com/scientificreports OPEN Polyploid lineages in the genus Porphyra Elena Varela-Álvarez 1, João Loureiro2, Cristina Paulino1 & Ester A. Serrão1 Whole genome duplication is now accepted as an important evolutionary force, but the genetic factors Received: 27 January 2017 and the life history implications afecting the existence and abundance of polyploid lineages within Accepted: 18 May 2018 species are still poorly known. Polyploidy has been mainly studied in plant model species in which the Published: xx xx xxxx sporophyte is the dominant phase in their life history. In this study, we address such questions in a novel system (Porphyra, red algae) where the gametophyte is the dominant phase in the life history. Three Porphyra species (P. dioica, P. umbilicalis, and P. linearis) were used in comparisons of ploidy levels, genome sizes and genetic diferentiation using fow cytometry and 11 microsatellite markers among putative polyploid lineages. Multiple ploidy levels and genome sizes were found in Porphyra species, representing diferent cell lines and comprising several cytotype combinations among the same and diferent individuals. In P. linearis, genetic diferentiation was found among three polyploid lineages: triploid, tetraploid and mixoploids, representing diferent evolutionary units. We conclude that the gametophytic phase (n) in Porphyra species is not haploid, contradicting previous theories. New hypotheses for the life histories of Porphyra species are discussed. Polyploidy, the increase in genome size by the acquisition of more than one set of chromosomes has been a key factor in eukaryote evolution. In fact, most fowering plants and vertebrates descend from polyploid ancestors1. In angiosperms, many species have been suggested to have polyploid ancestry2.
    [Show full text]
  • Download Paper
    Cambridge International Examinations Cambridge International Advanced Subsidiary and Advanced Level ENGLISH LANGUAGE 9093/31 Paper 3 Text Analysis May/June 2015 2 hours 15 minutes No Additional Materials are required. *1631970451* READ THESE INSTRUCTIONS FIRST An answer booklet is provided inside this question paper. You should follow the instructions on the front cover of the answer booklet. If you need additional answer paper ask the invigilator for a continuation booklet. Answer two questions. You should spend about 15 minutes reading the passages and questions before you start writing your answers. Both questions carry equal marks. You are reminded of the need for good English and clear presentation in your answers. The number of marks is given in brackets [ ] at the end of each question or part question. This document consists of 6 printed pages, 2 blank pages and 1 insert. DC (RCL (JDA)) 97962/2 © UCLES 2015 [Turn over 2 1 The following text is a transcription of part of the Cable News Network television broadcast on the morning of the 2003 New York City marathon. Here the presenter Carol Costello is talking to athletics club director Julia Emmons about the involvement of amateur “citizen athletes”. (a) Imagine you are Sam Austin, the citizen athlete referred to by the speakers in the transcription. You have been keeping a blog of your training and preparation for the marathon. On the night after running the marathon, you write the last of your entries. Write the opening of this blog entry. Base what you write on the ideas and information in the transcription.
    [Show full text]
  • Use of Algae and Aquatic Macrophytes As Feed in Small-Scale Aquaculture a Review Use of Algae and Aquatic Macrophytes As Feed in Small-Scale Aquaculture – a Review
    FAO ISSN 2070-7010 FISHERIES AND 531 AQUACULTURE TECHNICAL PAPER 531 Use of algae and aquatic macrophytes as feed in small-scale aquaculture A review Use of algae and aquatic macrophytes as feed in small-scale aquaculture – A review While the contribution of small-scale aquaculture (SSA) to rural development is generally recognized, until now there has been no systematic assessment to clearly measures its contribution. The FAO Expert Workshop on Methods and Indicators for Evaluating the Contribution of Small-scale Aquaculture to Sustainable Rural Development held in Nha Trang, Viet Nam, from 24 to 28 November 2009, attempted to develop an indicator system to measure the contribution of SSA. The workshop used a number of processes and steps in the developping the indicator system, including: (i) understanding the subject of measurements; (ii) identifying an analytical framework and ratting criteria (iii) developing a list of SSA contributions; (iv) categorizing the contributions; (v) devising and organizing the indicators of contribution; and (vi) measuring the indicators. The major outcome was the development, through an iterative process, of an indicator system which can provide a good measure of the contribution of SSA based on agreed criteria (accuracy, measurability and efficiency) and the sustainable livelihood approach analytical framework which consists of five capital assets (human, financial, physical, social and natural) and can be used for various livelihoods options. F AO Cover photographs: Left: Woman collecting water chestnut fruits from a floodplain, Rangpur, Bangladesh (courtesy of Mohammad R. Hasan). Right top to bottom: Sale of water spinach leaves, Ho Chi Minh City, Viet Nam (courtesy of William Leschen).
    [Show full text]
  • Molly Price-Jones
    Seaweed: An Ocean of Opportunities Dr Molly Price-Jones FRSB What can be seaweed used for? ๏ Fuel ๏ Skincare and cosmetics ๏ Fertiliser ๏ Feed ๏ Food and food ingredients ๏ Life science and medicine Fuel ๏ Seen as a potential source of ethanol ๏ More efficient than land plants in fixing CO2 ๏ Cleans water from fish farms ๏ Would not use land suitable for other food crops Skincare and Cosmetics ๏ Luxury soaps and skin preparations ๏ Made from a range of different seaweeds ๏ Thalassotherapy Feed ๏ Seaweed meal fed to boost mineral levels in animal feed ๏ Specialist feed for racing camels! ๏ Some sheep will eat sea weed from the beach ๏ Australian studies show 2% seaweed in the diet of cows can reduce methane emission by up to 99% Fertiliser ๏ Rich in plant nutrients ๏ Traditionally harvested and used to fertilise fields ๏ Used to product both solid and liquid fertiliser Food and Food Ingredients ๏ Staple food in Japan ๏ Laverbread in Wales ๏ Now advocated as a ‘Superfood’ ๏ High in vitamins and minerals ๏ Concentrates minerals from surrounding seawater Food and Food Ingredients ๏ High in fibre – 35-50% of dry weight ๏ Contains range of complex carbohydrates not all digestible by the human gut ๏ Protein level depends on the species – 5-47% dry weight ๏ Low fat content but contains polyunsaturated ῳ3 fatty acids Local seaweed-based businesses ๏ Pembrokeshire Beach Food – range of products from local seaweed with shop and café ๏ Selwyn’s Seaweed – laverbread and snacks using nori from the Far East Food and Food Ingredients ๏ Three important
    [Show full text]
  • Eat Your Greens, You're in Wales
    Eat your greens, you’re in Wales Wales is fast becoming a favourite destina - and a slice of Bara Brith. places to visit in Pembrokeshire from cafes tion for foodies in the British Isles and FOCUS is taking a series of trips and hotels, to castles and nature reserves. quite frankly this is not a surprise. After around Wales and examining the finest Indeed, there is something for everyone of all, Wales is home to some of the finest places to eat, stay and play. We are begin - every age, but the focus of this article is food in the world. e best restaurants in ning with a trip to South Pembrokeshire, on the green gold of Wales, the speciality the country will tempt you with a variety where it would be rude not to sample the seaweed known as laverbread. of culinary delights using local produce local greenery. So pop on your wellies, Admittedly seaweed won’t win any that is often award-winning. While in grab your bucket and spade as we head beauty contests and it does carry a reputa - Wales I urge you to sample the flavours of down to the beach and prepare to delight tion for being slimy, however seaweed has celebrated cheeses, fresh fish, fine beef, in the wonders of seaweed. some health benefits that are hard to get lamb and even wines. e country has re - South Pembrokeshire is known for its from foods that grow on land. For exam - ally come into its own where food is con - sandy beaches, craggy rocks and clear blue ple, a healthy serving of seaweed contains cerned, and you'll find there is a lot more waters, all of which make it a popular more iron than a sirloin steak.
    [Show full text]
  • Critical Group
    Radiological assessments of the public: the challenge of assessing changes to the ‘Critical Group’ at Sellafield Paul Leonard Biosciences, College of Life and Environmental Sciences, Geoffrey Pope Building, University of Exeter, Exeter EX4 4QD e-mail: [email protected] Summary Analysis of Publications A review of doses to the public since the operation of Sellafield has There have been changes in the personnel constituting the so called shown that the highest doses reported were for the laverbread (Porphyra, ‘Representative Group’ In the period 1962 to 1967, estimated doses to the -1 seaweed) consumers. Since the 1970s, locally consumed seafood has laverbread consumers in South Wales could have ranged from 4 to 7 mSvy been the most important pathway but it has not been possible to because of the collection of seaweed, Porphyra. This pathway ceased to be of importance when the collectors retired and the railway line was closed. determine life-time doses. Thus in the 1970s, commercial fishermen and local residents consuming locally caught seafood were deemed to be receiving the highest doses in the Introduction order of 1 – 2 mSv-1 . The economic recession in 1980 meant that The International Commission for Radiological Protection (ICRP) provides consumption of molluscs, especially winkles increased and this has advice on protection of the public from sources of radioactivity. The remained the dominant pathway through to 2010. The highest dose for annual publications in the Aquatic Environmental Monitoring Report these seafood consumers occurred in 1981 of 3.5mSv, which utilised an (AEMR) and Radioactivity in Food and the Environment (RIFE) series enhanced dose for plutonium.
    [Show full text]
  • 50 Foods for Healthier People and a Healthier Planet FUTURE 50 FOODS 50 FOODS for HEALTHIER PEOPLE and a HEALTHIER PLANET
    50 foods for healthier people and a healthier planet FUTURE 50 FOODS 50 FOODS FOR HEALTHIER PEOPLE AND A HEALTHIER PLANET “Most of us might believe it’s percent of its cabbage, pea and tomato varieties. our energy or transport choices This dependence on a limited pool of crop species leaves harvests vulnerable to pests, diseases and that cause the most serious the impact of climate change. environmental damage. In fact, Farming a narrow range of crops using intensive it’s our food system that creates methods can have serious repercussions on our the biggest impact.” fragile natural ecosystems. Monoculture farming, which is the repeated harvesting of a single crop, Dr. Tony Juniper, CBE, and over-reliance on animal-based foods are Executive Director for Advocacy, WWF-UK threatening food security. Monoculture farming can deplete nutrients and leave soil vulnerable to the build-up of pests and pathogens. This requires applications of fertilisers and pesticides that can, OUR WORLD IS FACING AN if used inappropriately, damage wildlife and UNPRECEDENTED CHALLENGE leach into water systems4, 5. Many types of birds, animals and wild plants cannot thrive in biologically By 2050 the world population is predicted to degraded landscapes. increase to almost ten billion people whom we must nourish on a planet of finite resources. It is well- Reliance on animal-based protein sources puts documented that to do this we need to transform additional strain on our environment and current our global food system – from the way we farm agricultural practices are not sustainable in the and fish to what we choose to eat.
    [Show full text]
  • Wedding Catering at Amgueddfa Cymru - National Museum Wales Congratulations
    Wedding Catering at Amgueddfa Cymru - National Museum Wales Congratulations We are delighted you are considering having your special day with us and look forward to working with you to create your menu. Our menus have been developed by Shaun Hill, the Head Chef at Abergavenny’s Michelin starred restaurant, The Walnut Tree. The menus are designed as a guide and can be adapted to suit individual style, taste and budget. We are infinitely flexible and happy to create a bespoke menu for your specific event. All our food is prepared using only the freshest of seasonal ingredients, locally sourced with the emphasis on healthy yet exciting, flavoursome food that is beautifully presented. Our team have a passion for food and provide the highest standards of customer service, offering a balance of experience, enthusiasm and style. To complement your meal we offer a wide selection of international wines, beers and minerals. Please let us know if you have any particular favourites. Reception drinks suggestions (price per glass) White wine £3.75 Sparkling wine £4.50 Prosecco £5.50 Champagne £8.50 Bucks fizz £4.50 Pimm’s and lemonade £4.75 Canapé menu 3 canapés per person £6.75 5 canapés per person £9 We recommend a selection of 3 canapés for a reception lasting up to 1 hour or a selection of 5 canapés for a reception lasting up to 2 hours Hot Welsh pork and leek Wellington Chicken and leek pie, truffle mash Confit five spice duck leg bon bon St Fagans sausage, caramelised black pudding and apple Laverbread polenta nuggets with red pepper marmalade
    [Show full text]