DOCSLIB.ORG

Starters Soups Dimsum and Sides

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Starters Soups Dimsum and Sides STARTERS DUCK SPRING ROLL 鸭肉春卷 2 for 5 / 5 for 10 Duck, onion, carrots, mushrooms and Korean cabbage served w. plum sauce PAN FRIED PORK DUMPLING 猪肉白菜锅贴 8 Dumpling filled w. ground pork and cabbage CRISPY VEAL 脆皮小牛肉 16 Sliced and pan fried, crispy outside and tender inside, w. fried red peppers and peanuts FIVE-SPICED BEEF 传统酱牛肉 15 Braised beef seasoned w. Five-spice blend and soy sauce. CRISPY SALMON FILLETS 西湖酥三文鱼柳 11 Sliced and pan fried, crispy outside and tender inside SHAVED CABBAGE SALAD 凉拌三丝 8 Shredded cabbage garnished w. carrots and sweet potato crisps SOY SAUCE MARINATED CHAYOTE 回味佛手瓜 10 Sliced fresh chayote marinated in soy sauce SAUTEE SEAFOOD MIX 捞拌海中宝 15 Scallops, shrimp, crabmeat, sliced cucumbers and mushrooms in a soy-chili sauce TEA SMOKED FLAVOR CHICKEN 蜜瓜手撕熏鸡 12 Tea-smoked pulled chicken, served over honeydew. LOTUS ROOT STUFFED WITH SWEET RICE 江南桂花藕 9 Honey sweetened lotus root stuffed w. sticky rice and a sweet-olive flower fragrance FOIE GRAS MOUSSE 苹果鹅肝 15 Topped with an apple gelee and served w. a honey citrus fruit purée SIGNATURE APPETIZER SAMPLER 冷盘三拼 15 Your choice of 3 out of the following 5 options: Crispy veal, Crispy salmon fillet, Smoked chicken, Lotus root, Five spice beef SOUPS SIGNATURE BRAISED SHIZITOU MEATBALL SOUP 清炖狮子头 12 Jumbo pork meatball in a savory clear broth CRAB MEAT CHOWDER 蟹粉豆腐羹 14 Crab meat, tofu, green peas and finely chopped carrots DIMSUM AND SIDES Chinese Bun 金银馒头 15/12pcs, 8/6pcs Steamed and deep-fried Chinese buns served with sweetened condensed milk Scallion or Dan Dan noodle 葱油拌面/担担面 5/bowl Asparagus/芦笋 7 Mushrooms/蘑菇 7 Broccolini/有机西兰花苗 7 MAIN COURSES PEKING DUCK (Choice of half or whole) 果蔬烤鸭 48/88 Thin pancakes, fresh vegetables, w. sweet chili, plum and black bean sauces BRAISED BEEF SHORT RIBS 黑松露酱焗牛排 39 W. black truffle sauce BRAISED SEA CUCUMBER AND BEEF TENDON 海参烧牛筋 38 W. ginger scallion sauce BRAISED BEEF AND VEGETABLE HOT POT 砂锅啫啫牛肋排 35 Beef w. fire roasted potatoes, carrots, ginger and scallion PAN SEARED CUMIN LAMB CHOPS 孜然羊排 39 10oz. New Zealand lamb chops, w. grape potatoes and broccolini BRAISED PORK BELLY 大厨红烧肉 28 In a special sauce w. golden kumquats PORK SPARE RIBS 七彩椒烧排骨 28 Lightly breaded and wok fried with green/red peppers, scallions and ginger SIGNATURE LOBSTER TAIL 避风塘龙虾尾 48 12oz. Lobster tail lightly breaded and deep fried, w. ginger, pepper and garlic CHILEAN SEA BASS 豉油皇煎银鳕鱼 42 8oz. fillet pan-seared w. brandy sauce, served over scallion noodles PEPPER RELISH CHILEAN SEA BASS 剁椒银鳕鱼 42 Pan seared served over scallion noodles SIGNATURE SALMON 密制三文鱼 30 8oz. Atlantic salmon served atop rice pilaf and Chinese pickles. SZECHUAN FISH FILLET 沸腾鱼片 35/25 Boiled in vegetable oil w. mushrooms, bean sprouts and Szechuan peppers FRIED FISH FILLET 香辣鱼片 24 Deep fried and topped w. scallions, garlic, dried red peppers w. Szechuan peppers CLASSIC ASIAN STYLE JUMBO SHRIMP 美极虾球 25 Lightly breaded and deep-fried w. slightly spicy sweet and sour sauce SAUTEED SHRIMP QUINOA 藜麦香酥虾 28 Sautéed shrimp topped w. creamy, wasabi quinoa PAN SEARED SUPREME SEA SCALLOPS 香煎扇贝皇 36 W. King Oyster Mushrooms in a garlic sauce. STEAMED SEA SCALLOPS 蒜蓉粉丝蒸带子 34 Rice vermicelli in garlic and scallion sauce SILKY TOFU AND SHRIMP 鲜虾椒香滑豆腐 22 In spicy ginger and scallion sauce w. peppers SAUTEED SEASONAL VEGETABLE 豉油皇有机蔬菜 18 Choice of Broccolini or Asparagus in a house specialty sauce BEEF AND SHRIMP NOODLES 豉油皇锦绣炒面 16 Stir fried noodles with shrimp, beef, bean sprouts and Chinese leeks Consumer Advisory Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness A 20% gratuity will be added to all parties 6 or larger.
Load more

Recommended publications
  • Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food
    Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings.
    [Show full text]
  • 11 Determination of Microbiological, Chemical, Physical and Sensory
    Erzincan Üniversitesi Erzincan University Fen Bilimleri Enstitüsü Dergisi Journal of Science and Technology 2018, (11), 1 2018, (11), 1 ISSN: 1307-9085, e-ISSN: 2149-4584 DOI: 10.18185/erzifbed.290518 Determination of Microbiological, Chemical, Physical and Sensory Properties of Pickles Produced from Organic Kımı Plant Using Whey at Different Concentrations During Storage Filiz YANGILAR *1, Pınar OĞUZHAN YILDIZ2 and Pınar ÇELIK KIZILKAYA3 1Erzincan University, Faculty of Health Sciences, Department of Nutrition and Dietetics, 24100, Erzincan/Turkey 2Ardahan University, Engineering Faculty, Department of Food Engineering, 75000, Ardahan/Turkey 3Ardahan University, Vocational School, Department of Food Technology, 75000, Ardahan/Turkey Geliş / Received: 07/02/2017, Kabul / Accepted: 22/12/2017 Abstract: Effects of fortification with Kımı plants and whey produced from Çeçil cheese on the chemical, microbial and sensory properties of Kımı pickle samples during storage time (20th and 40th days) were investigated in the study. Differences in microbiological and chemical changes were found to be statistically significant (P < 0.05) during storage period. Whey added Kımı pickles containing statistically higher lactic acid bacteria counts than the control samples. Protein and dry matter rates of whey added Kımı pickle samples were also found to be higher than the control groups. According to the results of sensory analysis, control and 10% whey added K1 samples were preferred by the panellists during ripening more than the others (K2, K3, K4, and K5). This study results might give opinions about the lactic acid bacteria (LAB) population associated with traditional whey added Kımı pickles and constitute a LAB strain resource for further studies involving the development of starter cultures.
    [Show full text]
  • Perkiomen Cultural Festival Cookbook Spring 2021
    Cultural Festival Cookbook Spring 2021 GUYANESE PINE TARTS Logan Brassington *Preheat oven to 350 degrees; grease 2 standard cookie sheets or line with parchment (this is preferred as the filling can run) *Yields 18-24 pine tarts Baker’s note: You can also use premade pastry dough or store-bought pastry dough. INGREDIENTS For Crust 1 stick of salted butter 1/3 cup vegetable shortening (such as Crisco) 3 1/2 cups All-Purpose flour 2 tsp sugar A dash of salt 3/4 cup ice cold water 1 egg white Egg Wash 1 egg + 1 tbsp water For Filling 1 can of 20 oz crushed pineapple or 2 and a ½ cups of freshly crushed pineapple. 1/4 tsp ground nutmeg 1/2 tsp ground cinnamon or 1 cinnamon stick 1 tsp vanilla extract 2 tbsp dark brown sugar 3 tbsp white sugar 1/2 cup light brown sugar Steps 1. If using fresh pineapple, peel and chop pineapple into large chunks and pulse in a food processor a few times until pineapple has only small lumps. Measure 2 1/2 cups and reserve for use. 2. Add all spices and sugars to a 2 or 4-quart sauce pot; then add the pulsed pineapple and cook for about 30 minutes on low heat or until mixture looks thick and has a jam-like consistency. If using canned crushed pineapple, place entire contents into a medium size saucepan. Add all spices and sugars and bring to a slow simmer for 30 minutes on low heat or until mixture looks thick and has a jam-like consistency.
    [Show full text]
  • Identification of Research Needs to Resolve the Carcinogenicity of High- Priority IARC Carcinogens
    A Collaboration Project between International Agency for Research on Cancer (IARC) and National Occupational Research Agenda (NORA) IARC Technical Publication No. 42 Identification of research needs to resolve the carcinogenicity of high- priority IARC carcinogens Views and Expert opinions of an IARC/NORA expert group meeting Lyon, France: 30 June – 2 July 2009 This project was supported by a grant from the American Cancer Society (#SIF-08-001) to the International Agency for Research on Cancer. Earlier support was provided by the United States National Institute for Occupational Safety and Health. The contents of this technical report are solely the responsibility of the expert group and do not necessarily represent the official views of the International Agency for Research on Cancer, the American Cancer Society, the U.S. National Institute for Occupational Safety and Health, or any organization with which an expert group member is affiliated. Published online by the International Agency for Research on Cancer 150 cours Albert Thomas, 69372 Lyon cedex 08, France © International Agency for Research on Cancer, 2010 Publications of the World Health Organization enjoy copyright protection in accordance with the provisions of Protocol 2 of the Universal Copyright Convention. All rights reserved. The International Agency for Research on Cancer welcomes requests for permission to reproduce or translate its publications, in part or in full. Requests for permission to reproduce or translate this publication – whether for sale or for noncommercial distribution – should be addressed to IARC. The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the Secretariat of the World Health Organization concerning the legal status of any country, territory, city, or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
    [Show full text]
  • Appetizer Soup Salad
    Appetizer Shanghai Spring Roll (2) Crispy spring rolls with chicken, shrimp & vegetables 4.50 ​ ​ Vegetable Spring Roll (2) Crispy spring rolls with fresh mixed vegetables 4.50 ​ ​ Edamame Salted & boiled soybean with shells 4.95 ​ ​ Tempura Shrimp & vegetables lightly battered & deep fried. Served with ginger soy 8.95 ​ ​ Chicken Lettuce (4) 火 Minced chicken & vegetables w. garlic sauce in lettuce cups 6.95 ​ ​ ​ ​ Crab Rangoon (6) Crispy dumplings filled with crab meat & cream cheese 6.95 ​ ​ Pan-Fried Dumplings (6) Pan-fried dumplings with pork, ginger and scallions 6.95 ​ ​ Szechuan Dumplings (6) 火 Steamed pork dumplings in a spicy peppery sauce 6.95 ​ ​ ​ Steamed Vegetable Dumplings (6) Homemade steamed vegetable dumplings 6.95 ​ ​ Peppercorn Calamari 火 Lightly dusted & fried until crispy, tossed w. jalapeno & garlic 7.95 ​ ​ ​ Teriyaki Beef (4) Tender beef skewers marinated in Mongolian sauce 7.95 ​ ​ Scallion Pancake Pan-fried flatbread with scallion and garlic salt 4.75 ​ ​ Steamed Meat Buns (2) Homemade steamed pork & vegetable buns 5.25 ​ ​ Steamed Oyster (2) Jumbo fresh Oysters steamed in shell with spicy black bean sauce 9.95 ​ ​ Soup Hot & Sour 火 Tofu, mushroom, bamboo shoots in a peppery spicy broth 2.95 ​ ​ ​ ​ Chicken Corn Sweet cream corn & minced chicken in egg drop broth 2.95 ​ ​ Miso Tofu, seaweed & green onion in bonito fish & soybean broth ​ ​ 2.95 Wonton Pork wontons with shrimp & vegetables in gingery chicken broth 3.95 ​ ​ Seafood Velvet For 2 Shrimp, scallop, crab meat & vegetables in egg white drop broth 8.95 ​ ​ Sizzling Rice For 2 Chicken, shrimp, beef & vegetables in brown broth served w.
    [Show full text]
  • Waste Degradation and Utilization by Lactic Acid Bacteria: Use of Lactic Acid Bacteria in Production of Food Additives, Bioenergy and Biogas
    Chapter 5 Waste Degradation and Utilization by Lactic Acid Bacteria: Use of Lactic Acid Bacteria in Production of Food Additives, Bioenergy and Biogas Galina Novik, Olga Meerovskaya and Victoria Savich Additional information is available at the end of the chapter http://dx.doi.org/10.5772/intechopen.69284 Abstract Lactic acid bacteria (LAB) are one of the most well-studied bacterial groups known from ancient times. These valuable microorganisms are used in numerous areas, especially food industry and medicine. LAB produce a wide range of compounds for food upgrading. Moreover, LAB can find special applications like generation of bioenergy not affecting the surrounding environment. The article considers physiological and biochemical pro- cesses determining valuable characteristics of the bacteria, potential applications of LAB and their products, especially in food industry and bioenergy sector, and discusses LAB potential contribution into solution of waste disposal problem. Keywords: lactic acid bacteria, metabolites, waste degradation, food additives, bioenergy 1. Introduction Lactic acid bacteria (LAB) named so for the appropriate ability to ferment carbohydrates into lactic acid are one of the most studied and used groups of microorganisms. These bacteria have been applied in food processing since ancient times. The first pure culture of LAB was obtained in 1873; however, milk souring and lactic acid producing bacteria were considered as the same microorganisms until the beginning of twentieth century [1]. Today LAB represent a vast and diverse microbial group playing an important role in dairy, baking technology, fish and meat processing. Moreover, LAB are components of normal human microflora and can be used as probiotics to provide health benefits.
    [Show full text]
  • Pickled Vegetables Is Made in Linxan, China, by Fermenting Turnips, Sweet Potato Leaves and Other Vegetables in Water Without Salt Or Vinegar (Li Et Al., 1989)
    pieKLED VEGETABLES 1. Exposure Data 1.1 Production and consumption 1.1.1 Introduction Pickling, broadly defined, is the use of brine, vinegar or a spicy solution to preserve and give a unique f1avour to a food adaptable to the process. Numerous vegetables and fruits can be pickled not only to preserve them but also to modify their f1avour. The categories of pickled products are many, the most common being those of cucumbers and other vegetables; fruits; nuts; relishes of aIl kinds; cured meats, fish and poultry; and such special products as pickled mushrooms and pickled cherries (Peterson, 1977). The pickling processes of particular interest in this monograph are the traditional methods used in some parts of China and Japan where elevated risks for oesophage al and gastric cancer have been observed. For example, an unusual variety of pickled vegetables is made in Linxan, China, by fermenting turnips, sweet potato leaves and other vegetables in water without salt or vinegar (Li et al., 1989). Several special processes, with and without salt, are used in preparing certain tyes of Japanese and Korean vegetable products (Shin, 1978; Itabashi, 1983; Uda et al., 1984; Itabashi, 1985; Itabashi & Thkamura, 1985). 1.1.2 Production /preparation Traditionally, pickled vegetables are popular in sorne areas of China where there are high incidence rates of oesophage al cancer. Among the vegetables commonly prepared in this way are Chinese cabbage, turnip, soya bean, sweet potato, sesame (Yang, 1980), potherb mustard (Zhang et al., 1983) and others. They are prepared each autumn by chopping, washing and dipping briefly in boilng water the roots, stems and/or leaves, as appropriate, and cooling and packing the vegetables tightly in a large earthenware (ceramic) jar.
    [Show full text]
  • Chinese Cuisine
    Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings.
    [Show full text]
  • Production Characterization and Preservation of Beetroot Lemon By
    Journal of Pharmacognosy and Phytochemistry 2020; Sp 9(4): 103-106 E-ISSN: 2278-4136 P-ISSN: 2349-8234 www.phytojournal.com Production characterization and preservation of JPP 2020; Sp 9(4): 103-106 Received: 25-05-2020 beetroot lemon by pickling Accepted: 26-06-2020 Khandekar SA Khandekar SA, Kamble PS and Badarkhe VG M.Tech. (Food Technology) Sam Higginbottom University of Abstract Agriculture, Technology and The pickle is a good taste food items now-a-days. India has become a hub for producing a different Science Prayagraj, Uttar Pradesh, India variety of pickled food items. This review paper describes the methods for the production and characterization of pickled food items. Pickling of food items allows the formation of lactic acid bacteria Kamble PS which are very important for the process of fermentation. Thus, physical conditions like temperature, M.Tech. (Food Technology) humidity, acidity and pH should be maintained to keep the pickles safe. The variation in environmental College of Food Technology condition leads to microbial growth. Different types of pathogenic bacteria grow at different levels of pH VNMKV, Parbhani, and acidity. Maharashtra, India Keywords: Acidity, fermentation, pH, pickle, temperature Badarkhe VG B.Tech. Scholar at Aditya College of Food Technology, 1. Introduction Beed, Maharashtra, India Pickling is defined as a process in which salt and/or vinegar is added in solution as a way to preserve a food (Fleming and Moore, 1983) [10]. Processing and storage of fruits, vegetables and other types of eatables is known as Pickling. Fruits and vegetables like mangoes, tomatoes, olives, chillies, okras and other various types of eatables can be stored or preserved with the help of pickling.
    [Show full text]
  • Acidity, Biogenic Amines, Fermentation, Histamine, HPLC, Lactic Acid Bacteria, Pathogenic Bacteria, PCR, Ph, Pickle, Temperature
    International Journal of Food Science and Nutrition Engineering 2019, 9(2): 31-36 DOI: 10.5923/j.food.20190902.01 Effect of Physical and Microbiological Parameters on Ready –Made Pickles: A Review Misha Anishkumar Patel Ramdev Food Products, Pvt. Lmt., Changodar, Ahmedabad, India Abstract Pickles or other Ready-to-Eat types of food items are becoming very common now-a-days. India has become a hub for producing a variety of pickled food items. This review paper describes the methods for the production and characterization of pickled food items. Pickling of food items allows the formation of lactic acid bacteria which are very important for the process of fermentation. Thus, physical conditions like temperature, humidity, acidity and pH should be maintained to keep the pickles safe. The variation in environmental condition leads to microbial growth. Different types of pathogenic bacteria grow at different levels of pH and acidity. They not only damage pickles but also increase the level of biogenic amines which can cause severe health problems. PCR and HPLC techniques are usually used to investigate the presence of a number of histamines producing bacteria and quantify the level of histamine before and after pickle production. The studies show that the level of histamine content should not exceed 1000 mg in a particular pickle sample. Keywords Acidity, Biogenic amines, Fermentation, Histamine, HPLC, Lactic acid bacteria, Pathogenic bacteria, PCR, pH, Pickle, Temperature hot and humid and cold to alpine. Snowfalls are major 1. Introduction concern in such areas causing maximum damage to cultivated foods and grains. India also experiences drought Processing and storage of fruits, vegetables and other and famine types of disaster where people rarely find any types of eatables is known as Pickling.
    [Show full text]
  • Family Wok Cookbook
    Chinese Recipe Cookbook Page 1 Table of Contents Spicy Thai Seafood Stew Asian Honey Bbq Chicken Drummettes Crab Rangoon Crispy Won Tons With Oriental Dipping Sauce Egg Rolls Mini-spring Roll Recipe Potstickers Shrimp Balls Shrimp Won-ton Soft-wrapped Pork & Shrimp Rolls Spring Rolls Tempura Water Chestnut Appetizer Wontons Beef & Broccoli Stir Fry Beef & Broccoli With Garlic Sauce Beef & Peanut Butter Stir Fry Beef & Peanut Stir Fry Beef & Vegetables Stir Fry Beef And Broccoli 1 Beef And Peppers In Hoi-sin Sauce Beef Broccoli Stir Fry Beef Chop Suey Beef Kushisashi Beef Lo Mein Beef Peanut Stirfry Beef Stir-fry 1 Beef Stir-fry With Tri-colored Peppers Beef With Broccoli Chinese Beef Dish Five Spice Beef And Pepper Stir-fry Fried Beef With Green Peppers Ginger Beef With Bok Choy Hot Sesame Beef Ma Po Doufu Mongolian Beef Moo Sate (beef Satay ) Pepper Steak Spicy Beef Stir-fry Spicy Beef With Potato Stir Fried Beef With Broccoli & Ginger Szechwan Beef Teriyaki Finger Steaks Almond Chicken Asparagus & Chicken In Black Bean Sauce Baked Sesame Chicken Bon Bon Juihan Banmian (hong Kong) Braised Chicken With Peppers Cashew Chicken Cashew Chicken 1 Chicken And Beef Satay Page 2 Table of Contents Chicken Chow Mein Chicken Dice With Fried Walnuts Chicken In Black Bean Sauce Chicken In Oyster Sauce Chicken With Water Chestnuts & Plum Sauce Chicken With Yellow Curry Sauce Chicken-rice Stir Fry Chinese Garlic Chicken Crisp Skin Chicken Duck With Mushrooms Egg Foo Yung Garlic Chicken General Chicken General Tso's Chicken General Tso's Chicken 1 General
    [Show full text]
  • FEDERICO II” DEPARTMENT of PHARMACY Ph.D
    UNIVERSITY OF NAPLES “FEDERICO II” DEPARTMENT OF PHARMACY Ph.D. THESIS IN “PHARMACEUTICAL SCIENCE” Study of milk contaminants and re-evaluation of whey: potential use of dairy by-product in functional food Supervisor: Coordinator: Ch.mo Prof. Alberto Ritieni Prof.ssa Maria Valeria D’Auria Candidate: Dr. Luana Izzo XXXI cycle Academic year 2015/2018 Preface PREFACE This Ph.D. thesis is submitted as a requirement for obtaining the Ph.D. Degree at the University of Naples Federico II (Italy). It is written based on three-years research conducted by the author, Luana Izzo, both at the Department of Pharmacy in Naples, under the supervision of Prof. Alberto Ritieni, and at the Department of Food Chemistry and Toxicology in Valencia (Spain) under the supervision of Prof. Giuseppe Meca. Luana Izzo Naples, October 2018 Niente nella vita va temuto, dev’essere solamente compreso. Ora è tempo di comprendere di più, cosi possiamo temere di meno. Marie Curie La scienza come la vita è imperfetta perchè ogni volta che risolve un problema, ne crea almeno dieci nuovi. George Bernard Shaw Alcuni amici non saranno mai distanti, come le stelle, non puoi vederle sempre ma sai che sono lí! Gràcies per tot Yelko! Abstract ABSTRACT Milk is the most widely consumed beverage in the world, not counting water, which provides high-quality nutrition to infants, children, and adults, due to its high content of micro- and macronutrients. Despite the benefits that milk provides from a nutritional point of view, it may also be a vehicle of food contaminants, such as mycotoxins and veterinary drug residues (VDs), due to nasty agricultural practices or improper usage of these drugs.
    [Show full text]