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Useful Nutrients And
Useful and harmful nutrients and non-nutrients in some common foods By Faraz Shahbazian, Ph.D. Food Nutrients Non-nutrients Organic: Inorganic: Endogenous: Exogenous: Useful: Harmful: Food additives (Most carbon (Non-carbon e.g. e.g. compounds) compounds) cellulose Cholesterol, Sugars, water, Cyanides proteins, Minerals fats and oils, vitamins “There are more than 20,000 different phytonutrients in fruits and vegetables, and each has a unique role in fighting age-related damage in our bodies.” (From AARP The Magazine) Fiber: Fiber or roughage is a type of plant-derived carbohydrates that body cannot digest. It passes through the body undigested. Fiber comes in two varieties, both beneficial to health. Soluble fiber, which can dissolve in water, contains pectin (a soluble gelatinous polysaccharide present in many fruits, used to thicken preserves), gums (an adhesive substance), mucilage (a thick gluey polysaccharide from plant), and some hemicellulose (similar to cellulose but more random). The following food contain soluble fiber: Oatmeal, nuts, beans, and apples. Soluble fiber has the following benefits: lowering glucose levels and cholesterol. Insoluble fiber (insoluble in water) contains cellulose (a polymer of glucose), lignin (a class of complex organic polymers that makes up cell walls and wood), and some hemicellulose. The following foods contain insoluble fiber: Whole wheat, whole grain couscous, brown rice, legumes, carrots, cucumber, and tomatoes. Insoluble fiber has the following benefits: Help food move through one’s digestive system, and help preventing constipation. This is why children and adults need at least 20 to 30 grams of fiber everyday for good health, but most people get much less fiber. -
Disease Resistance Enhancer for Plants and Method of Controlling Plant Disease by Using the Same
(19) & (11) EP 2 241 186 A1 (12) EUROPEAN PATENT APPLICATION published in accordance with Art. 153(4) EPC (43) Date of publication: (51) Int Cl.: 20.10.2010 Bulletin 2010/42 A01N 63/02 (2006.01) A01N 59/16 (2006.01) A01N 59/20 (2006.01) A01P 3/00 (2006.01) (21) Application number: 09700633.2 (86) International application number: (22) Date of filing: 09.01.2009 PCT/JP2009/050216 (87) International publication number: WO 2009/088074 (16.07.2009 Gazette 2009/29) (84) Designated Contracting States: • TAKEDA, Taito AT BE BG CH CY CZ DE DK EE ES FI FR GB GR Kawasaki-shi HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL Kanagawa 210-8681 (JP) PT RO SE SI SK TR • ISHIZAKI, Takashi Designated Extension States: Kawasaki-shi AL BA RS Kanagawa 210-8681 (JP) • TOTSUKA, Kazuhiko (30) Priority: 11.01.2008 JP 2008004833 Kawasaki-shi 29.08.2008 JP 2008221563 Kanagawa 210-8681 (JP) (71) Applicant: Ajinomoto Co., Inc. (74) Representative: HOFFMANN EITLE Tokyo 104-8315 (JP) Patent- und Rechtsanwälte Arabellastrasse 4 (72) Inventors: 81925 München (DE) • IGARASHI, Daisuke Kawasaki-shi Kanagawa 210-8681 (JP) (54) DISEASE RESISTANCE ENHANCER FOR PLANTS AND METHOD OF CONTROLLING PLANT DISEASE BY USING THE SAME (57) Infection of pathogens is controlled by inducing with a disease resistance enhancer comprising an acidic disease resistance with the method of treating a plant heat-treated solution of a microorganism. EP 2 241 186 A1 Printed by Jouve, 75001 PARIS (FR) EP 2 241 186 A1 Description Technical Field 5 [0001] The present invention relates to a disease resistance enhancer for plants produced by using a microorganism as a raw material, which is environmentally friendly and is safe for users and consumers. -
Today's Special
Today’s Special Chinese Appetizers Nime Chow (shrimp) 6.00 Beef Teriyaki (5pcs) 9.45 Scallion Pan Cake 5.25 Crab Rangoon (10pcs) 8.00 Fried Calamari 8.25 Fried Dumplings (6pcs) 7.50 Nime Chow (vegetable) 5.00 PH Beef Roll (3pcs) 5.50 Chicken Fingers 8.95 Salt & Pepper Shrimp 8.00 Boneless Spare Ribs 8.95 Steamed Dumplings (6pcs) 7.50 Appetizer Sampler 10.00 Veg Spring Roll (2pcs) 5.00 Fried Shrimp (5pcs) 8.50 Salt and Pepper Fish 8.50 BBQ Ribs (5pcs) 11.00 (2pcs) of Fried Shrimp,Crab Rangoon, Beef Roll, Fried Dumplings Egg Roll (2pcs) 5.50 ChickenWings (dry) 10.00 Hot or OysterWings 11.00 Kim Chi 4.95 Japanese Appetizers Edamame 5.50 Pork Gyoza 7.25 Vegetable Gyoza 7.00 Shrimp & Veg Tempura 7.95 Dim Sum Appetizers Dim Sum Combo 8.50 Siu Mai (5pcs) 6.00 Shanghi Dumpling (5pcs) 7.50 Chao Zhow (5pcs) 6.00 Ha Gao (5pcs) 6.00 (2pcs) of Siu Mai, Har Gao, ShanghiDumpling,Chao Zhow Asia Soup Pu Pu Platter (Egg Roll, Beef Teriyaki, DryWings, Crab Rangoon, Wonton Soup Chicken Noodle Fried Shrimp, Chicken Finger,Boneless Ribs) (sm) 4.00 (lg) 6.50 (sm) 4.00 (lg) 6.00 Chicken Rice Vegetable Soup (sm) 34.00 (lg) 6.50 (sm) 4.00 (lg) 6.50 for One 14.50 Hot & Sour Soup Miso Soup 3.50 (sm) 4.00 (lg) 6.50 for Two 25.50 Egg Drop Soup (sm) 3.80 (lg) 6.00 for Three 35.50 Asia Salad Garden Salad 4.00 Salmon Skin Salad 6.50 If youhave Food Allergies, please speak to the owner, manager, chef, or Server. -
Riding the Citrus Trail: When Is a Mandarin a Tangerine?
PERFUMER&FLAVORIST Riding the Citrus Trail: When is a Mandarin a Tangerine? by Daemmon Reeve, RC Treatt, and David Arthur, Florida Treatt In the second installment of articles looking at the origins is one element responsible for the confusion between and development of fruits and their flavoring derivatives, tangerine and mandarin. However, in the flavor and fra- Daemmon Reeve and David Arthur investigate mandarins grance industry, critical differences exist between the and tangerines. varieties both in terms of juice and essential oil. Today, there are literally hundreds of commercially recog- Terminology nized varieties of mandarin and tangerine in existence worldwide. There is much confusion surrounding the dif- The situation is further confused by the conflicting termi- ference between these products, and often the names are nology, which makes it even harder to come to grips with used interchangeably. Here, the differences between fruit varieties. And this is an we outline the key types and international issue. The discuss some of the many es- Ponkan mandarin, for ex- sential oils derived from man- ample, is the most common darins and tangerines. mandarin in Brazil, although it is often known as Cravo tangerine there. In China, the Back to Basics word “kan” is used to describe Mandarins: The mandarin, the larger, sweeter mandarins, Citrus reticulata, Rutaceae, is while “chü” is used for smaller the largest and most varied mandarins — both sweet and group of edible citrus. World- sour varieties. To overcome wide mandarin production is this problem in the United currently estimated to be in States, many people have be- the range of 10-13 million tons. -
Hong Kong in Belgium
Master Thesis 2015 Carolien Potter Hong Kong in Belgium Master thesis 2015 Carolien Potter Hong Kong in Belgium Hasselt University Faculty of Architecture and Arts HONG KONG IN BELGIUM How a different culture and its environment can be sold in Belgium. MASTER THESIS Carolien Potter HASSELT UNIVERSITY FACULTY OF ARCHITECTURE AND ARTS 2014 - 2015 Supervisor: Dr. Katelijn Quartier Tutor: Philippe Swartenbroux PREFACE The first words of my thesis I would like to dedicate to those who have supported me during the project, even when I was 10.000 kilometres away from them. First and foremost I would like to thank my supervisor Dr. Katelijn Quartier for her honest advise and feed- back throughout the research project. Secondly I would like to thank Philippe Swartenbroux, for the nu- merous tutorials, clever suggestions and motivating inspirations. Many thanks for letting me see that the solution was often right in front of me. Furthermore I would like to thank everyone who made it possible for me to go to Hong Kong in the first place, as well as my friends who showed me the city and the outlying island, as if I were a local. Also many thanks to those who helped me make my trip abroad a whole new experience. And last but not least I want to thank particularly my boyfriend Domien, for the love and patience during the project, as well as my friends and family for their encouragements and support when I needed it the most. ABSTRACT Even from the times before Marco Polo travelled and documented his travels to Asia, there has been an interest in other unknown countries to write about it and to show others the interesting and different customs from those cultures. -
Tomato Brochure for 2018-2019
Tomato brochure for 2018-2019 ® Table of contents ► Introduction 3 ► Vine tomatoes 24 ► Product range tables 4-5 ► Cherry, truss 27 ► Beefsteak tomatoes 6 ► Cherry, loose 30 ► Standard tomatoes 9 ► Coeur de Boeuf 32 ► Plum tomatoes 12 ► Specialty 34 ► Baby plum 14 ► Rootstocks 36 ► San Marzano 20 ► Contact 38 Our new brochure for 2018-2019 We tomatoes and we will present the best tomatoes in our range for north-west Europe in this brochure! When it comes to the choices that we make, our aim is always to consider our growers’ needs, which means offering a variety with a high quality, reliability and profitability. After all, these criteria constitute the foundations on which growers are building the future of their business. For that reason, our new varieties are also subjected to extensive testing in practice prior to their inclusion in our brochure. A second, equally important aspect is innovation within our tomato range. In all European countries, we see an increasing level of interest on the part of consumers in different types of tomato, different times of use and different types of use of the tomato product. Quality and flavour are the principal parameters in this regard. Innovation is in Syngenta’s DNA. Through innovation, we are keen to add value for all partners in the chain, while we are continuously looking for new possibilities and partnerships to achieve this aim. Let us surprise you with our wide, diverse, fantastic range and get in touch with the tomato team if you have any questions. Product range table Fruit size Intermediate -
Meatpacking Lunch Menu
Summer Lunch Menu Our Philosophy Our story begins in Provence where fig and olive trees are a symbol of peace and prosperity. Located between the Alps and the Mediterranean Sea, Provence has always been a crossroads of people, cultures and flavors. Inspired by such abundance and diversity, we founded FIG & OLIVE to pay tribute not only to the French region, but also to the Mediterranean gastronomic heritage. We believe in the magic of the Mediterranean cuisine, concentrating on the freshest and simplest ingredients to feed both the body and the mind. Traditional recipes are reinvented in a contemporary way to showcase our passion for food and what we stand for: family, authenticity and creativity. Bienvenue. Our Culinary Team LED BY Chef de Cuisine Victor Calderon Roberto Ramos Juan Ramos Signature Crostini 3 for 14 | 6 for 23 Forest Mushroom Goat Cheese Marinated Shrimp Truffle & Artichoke Caramelized Onion Meyer Lemon & Micro-Cilantro Manchego Pea Smoked Salmon Fig & Marcona Almond Asparagus, Ricotta, Lemon Crème Fraîche Burrata Beef Tartar* Prosciutto Tomato & Pesto Spicy Mustard Aioli, Pickled Olive, Ricotta & Walnut Chilies, Micro-Herb Salad Chef's Selection 3 for 19 Jamón Ibérico Truffle Foie Gras Smoked Tomato Concasse Artichoke, Parmesan, Fig Jam, Orange Zest Macerated Truffle Dressing Sharing & Appetizer Mushroom Croquette Truffle Aioli, Parmesan. 16 Zucchini Carpaccio Lemon, Pine Nut, Parmesan, Picholine Oil Dressing. 15 Roasted Cauliflower Roasted Cauliflower topped with Pine Nuts & Garlic Emulsion. 16 Heirloom Tomato Gazpacho Grilled Shishito Peppers, Pickled Watermelon Rind, European Cucumbers & a Little Spice. 15 Burrata & Heirloom Tomato Local Watermelon & Tomatoes, Cider Dressing, Black Olive Dust. 17 Octopus Carpaccio Pimenton Dressing, Roasted Peppers & Olive Dust. -
CHSA HP2010.Pdf
The Hawai‘i Chinese: Their Experience and Identity Over Two Centuries 2 0 1 0 CHINESE AMERICA History&Perspectives thej O u r n a l O f T HE C H I n E s E H I s T O r I C a l s OCIET y O f a m E r I C a Chinese America History and PersPectives the Journal of the chinese Historical society of america 2010 Special issUe The hawai‘i Chinese Chinese Historical society of america with UCLA asian american studies center Chinese America: History & Perspectives – The Journal of the Chinese Historical Society of America The Hawai‘i Chinese chinese Historical society of america museum & learning center 965 clay street san francisco, california 94108 chsa.org copyright © 2010 chinese Historical society of america. all rights reserved. copyright of individual articles remains with the author(s). design by side By side studios, san francisco. Permission is granted for reproducing up to fifty copies of any one article for educa- tional Use as defined by thed igital millennium copyright act. to order additional copies or inquire about large-order discounts, see order form at back or email [email protected]. articles appearing in this journal are indexed in Historical Abstracts and America: History and Life. about the cover image: Hawai‘i chinese student alliance. courtesy of douglas d. l. chong. Contents Preface v Franklin Ng introdUction 1 the Hawai‘i chinese: their experience and identity over two centuries David Y. H. Wu and Harry J. Lamley Hawai‘i’s nam long 13 their Background and identity as a Zhongshan subgroup Douglas D. -
Product List June 2016
ELITE GOURMET MARKETING SDN. BHD. (587583 U) Lot 26, Kompleks Selayang, Batu 8 ½ , Jalan IPOH, Batu Caves, 68100 Selangor Darul Ehsan, Malaysia. Telephone: 03-6137 6588/6137 5688 Facsimile: 03-61379810 Product List June 2016 Page 1 Fresh Fruits Origin Packaging Unit RM Apricot Turkey 10x 500gm CTN 180.00 Avocado Aus S 28 NO 4.20 Blackberries USA 12 X 170gm PKT 20.00 Blueberries USA 12 X 125gm PKT 13.00 Raspberries USA 12 X 170gm PKT 22.00 Red Currant Holland 12 X 150gm PKT 30.00 Berries Kiwi Chilean 12 X 125gm CTN 220.00 Nectarines Yellow USA 7kg CTN To be advise Plum (Black Beauty) Holland 5kg CTN To be advise Peaches Yellow USA 7kg CTN To be advise Physalis Holland 100gm PKT 11.00 Cherries Red USA 5kg CTN 430.00 Kumquats S. Africa 2kg CTN 115.00 Seedless Lime Aust 5kg CTN 125.00 Fingerlime Aust 1kg CTN To be advise Figs (Blue/Green) Brazil 22pcs CTN 115.00 Pear Conference Holland 12kg CTN 330.00 Pomegranates S Africa 3.5kg CTN 160.00 Passion Fruit Colombia 2kg CTN 110.00 Tamarillos Red Colombia 2.5kg CTN 185.00 Tamarillos Yellow Colombia 2.5kg CTN 235.00 Quince Turkey 5kg CTN 180.00 Orange Blood USA 4.5kg, 48’s CTN To be advise Melon Galia Brazil 5kg, 8-9’ CTN 165.00 Melon Cantaloupe Costa Rica 5kg,7’ CTN To be advise Melon Cantaloupe USA 9’s KG To be advise Melon Rock Aus 6’s – 9’s KG 15.50 Melon Musk (Crown Grade A) Japan 6’s No. -
Non-GMO Project Verified Products
Non-GMO Project Verified Products Flagstaff Store, Southern Pacific Region Whole Foods Market, as a part of its mission to offer food in its most natural state, has created a Non-GMO Project Verified Product shopping list. Developed in partnership with the Non-GMO Project, a non-profit organization dedicated to allowing consumers to make informed choices and to ensuring sustained availability of non-GMO options, this shopping list highlights products that have been reviewed and verified by an independent third party to ensure that food production follows rigorous best practices for GMO avoidance. We hope that this proves to be a valuable shopping tool for you! Products that have been verified have the easy -to-recognize seal featured at the top of this shopping list. Unfortunately, due to cross-contamination and pollen drift, very few products in the U.S. are completely free of GMOs. The Non-GMO Project standard is a process-based standard that avoids the intentional use of GMO ingredients by providing suppliers with procedures and best practices for minimizing the presence of GMO ingredients. Thank you for shopping Whole Foods Market and your support of the Non-GMO Project! Baby & Child Products Happy Baby (Cont'd) Organic Love My Veggies Spinach Apple Sweet Potato Dr. Bronner's Baby Food Mild Liquid Baby Soap Organic Pears Squash and Blackberries Baby Food Mild Liquid Baby Soap Organic Bananas Raspberries and Oats Baby Food Mild Liquid Baby Soap - 16 oz. Organic Blueberry Pear Beet Happy Tot Mild Liquid Baby Soap - 32 oz. Hot Kid Mild -
Informelle Nicht-Erschöpfende UNECE-Referenzliste Für Zitrussorten1 28 August 2018
Informelle nicht-erschöpfende UNECE-Referenzliste für Zitrussorten1 28 August 2018 Einige der nachfolgend aufgeführten Sorten können unter Namen vermarktet werden, für die in einem oder mehreren Ländern Handelsmarkenschutz beantragt oder erteilt wurde. Namen, bei denen die Vereinten Nationen glauben, dass es sich um Sortennamen handelt, sind in der ersten Spalte aufgeführt. Weitere Namen, bei denen die Vereinten Nationen glauben, dass diese Sorten unter diesem Namen bekannt sein könnten, sind in der zweiten Spalte aufgeführt. Keine der beiden Listen sollte Namen von Handelsmarken in den ersten beiden Spalten enthalten. Hinweise auf bekannte Handelsmarken sind in der dritten Spalte aufgeführt und dienen nur der Information. Die Nennung von Handelsmarken in der dritten Spalte begründet keinerlei Lizenz oder Erlaubnis diese Handelsmarke zu verwenden – eine solche Lizenz kann nur vom Markeninhaber erteilt werden. Ferner kann aus dem Fehlen einer Handelsmarke in der dritten Spalte nicht geschlossen werden, dass es keine eingetragene oder angemeldete Handelsmarke für diese Sorte gibt. Hinsichtlich der Kennzeichnungsanforde- rungen siehe Kapitel VI der UNECE-Norm FFV-14 für Zitrusfrüchte.2 Die nachstehende Liste basiert auf den wissenschaftlichen Namen, auf die man sich in der Norm geeinigt hat. Es gelten die folgenden Grundsätze: 1) Der Sortenname oder die Schreibweise dieses Namens ist der vom Sorteninhaber verwendeten Schreibweise entnommen. 2) Synonyme können verschiedene Schreibweisen aufweisen. 3) Synonyme, die eine ähnliche Schreibweise wie eingetragene oder patentierte Handelsmarken aufweisen, sind nicht in der Liste enthalten, um den Schutz der Handelsmarke nicht zu schädigen. Diese Version berücksichtigt die Publikation “Citrus of the World” [CoW], A Citrus directory, Version 2.0, September 2002 (citruspages.free.fr/citrusoftheworld.pdf) 1 Ein Update der Liste kann über die Fachgruppe zur Normung von frischem Obst und Gemüse beantragt werden. -
Brochure Fiilit FR.Pdf
U M ES D OND NC E A · R G R A E R M F U F · R R A Ê P V · E R IR R · E V XP OU LORER · DÉC DES PARFUMS AUX FORMULATIONS PROPRES ET NATURELLES EAU DE PARFUM MIXTE ”FiiLiT”, philosophie de la beauté par le voyage. Chaque fragrance est une invitation au voyage, qui éveille vos sens. Régis, créateur de la marque, a choisi de partager son amour et sa passion des senteurs et parfums découverts en parcourant le monde, les matières, les rencontres, les cultures et les voyages. Rien n’est plus précieux au monde que ce sentiment de liberté que nous procure le voyage. RÉINVENTER LA PARFUMERIE. RÉCONCILIER L’HOMME ET LA NATURE. CHANGER LE MODE DE CONSOMMATION. PRÉSERVER L’ENVIRONNEMENT. L’HISTOIRE ÉTHIQUE ET AUTHENTIQUE U M ES D OND NC E A · R G R A E R M F U F · R R A Ê P V · E R IR R · E V XP OU LORER · DÉC FiiLiT est une maison française qui a placé Amoureuses du beau et du bon, “Flair”, un son engagement dans la création de par- duo de nez aventuriers ainsi que Stéphanie fums éthiques et authentiques, naturels, Bakouche intègrent parfaitement des ma- de haute qualité, respectueux de soi et de tières rares et méconnues. son environnement. Les créateurs de “FiiLiT L’approvisionnement de matières est parfum du voyage”, Régis et son équipe se respectueux de l’Homme, de son environ- plaîsent à transmettre leur vision olfactive nement et favorise l’artisanat traditionnel du voyage et une philosophie de la beauté.