Spaghetti Pasta from Sam Mills $2.99 12 Oz
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Denumire Operator Economic Responsabil PRODPLAST SA
Denumire Operator Economic Responsabil PRODPLAST SA HEIDI CHOCOLAT SA INTFOR SA HELIANTHUS OIL SRL CEVA SANTE ANIMALE ROMANIA SRL PANREUSS IMP-EX SRL FABBER PROD SRL STUFF DISTRIBUTION GRUP SRL HQ INTERNATIONAL SRL OMNITRON TRADING SRL PRINT PACK PROD SRL APRILIA SRL G&F 2000 IMPEX SRL FAVISAN SRL PROMILCH SRL PARS PRODUCTION COMPANY SRL CAOLA ULTRA SRL DANESTAR SRL PATIMAN SRL DARONARD COSMETICS SRL TEHNOTON SA AGRICULTORUL SRL EXSTEEL ENG SRL VANELLI SRL INDUSTRIALCHIM SRL AMBASADOR PLUS SRL ADI-ELA COM SRL RISTOMAGIC SRL NATURAL PHARMACEUTICALS SUPLIMENTS SRL MOLDOVIN SRL VINEXPORT TRADE-MARK SA TOTH GABI SRL AGRO PERILAND SRL GEDEON RICHTER ROMANIA SA PAPALITO TRADING SRL CARPATVIN GRUP SRL VICTORIA SA ERNEST GROUP SRL PRODALCOOL SRL COMAN PRODUCT FILIALA BUCURESTI SRL MARCOSER SRL EYLUL BUSINESS SRL YOUNGER KAROM PROD CO SRL COM-SUPER LUX SRL MACON SRL RUBY ROSE COSMETICS SRL S&M TIPOFLEX SRL VENUS DSH IMPORT EXPORT SRL VLACOS IMPORT SRL CERAMICA SA ADUA SRL TAIGA SRL ROMASTRU TRADING SRL SUBANSAMBLE AUTO SA PITESTI-SUC.CRAIOVA LAUBR-SPORT RO SRL INAN IMPEX SRL ESTIMATUS SRL ALF ELECTROCASNICE SRL TERMOSERVICE GRUP SRL VINEXPORT SA ABC COSMETICS SRL BURSA MOLDOVEI SA RED CARMEN PRODEXIM SRL PROCEMA PERLIT SRL SHOT AND GO SRL ROMTEHNOCHIM SRL GOLDIM SRL AGRIFERMA SA AGRIMON SRL PICCOLINO JUCARII SRL ACETICA COMPANY SRL ARCTICA TRADING SRL UNIPLAST-R SRL SARDES TRADE & INDUSTRY SRL BEOFON SRL VELOPLASTIC SRL FORNETTI ROMANIA SRL VITISIM COTESTI SRL PANDORA PROD SRL RISO SCOTTI DANUBIO SRL DIROM ELECTRIC SRL ALLAS TRADING SRL ULTEX SA AUTONET IMPORT SRL UNIREA INTERNATIONAL TRADING 95 SRL COM LADY GEO SRL ART INKS IMPEX SRL PATIS GOURMET SRL PRALIN SRL PRALIN DISTRIBUTION AND INVESTIMENTS SRL ALCOPROD SERVICE SA ZEELANDIA SRL CHEMITAL SRL SANROTEX SRL SPEED SRL LIPCHIM SRL GLOBE IMPEX SRL FELSIN FARM SRL MOLDOCHIM SA REDO GROUP SRL ARELUX SRL S.I.E.R.A. -
Romania | “Top 300 Companii”
TOP 300 COMPANIES 30 GROUPS OF COMPANIES 5 BANKS & INSURERS Romania 2014 2015, JULY ©InterBiz | research &consulting, 2015, July. www.interbizgroup.ro 1 Content Pag Importance of Top 300 non-financial companies in the economy | 2014 3 Top 300 non-financial companies in Romania | year 2014 4 Evolution of top 300 non-financial companies | by sector | 2012 - 2014 Top 30 groups of non-financial companies in Romania | year 2014 Top 300 non-financial companies in Romania | year 2014 Top 5 banks and Top 5 insurace companies in Romania | year 2014 8 Exchange rates LEU / EUR used: Year 2011 2012 2013 2014 LEI/EUR 4.24 4.46 4.42 4.44 Abbreviations: € Euro – European currency bln billion mln million NIS National Institute of Statistics ©InterBiz | research &consulting, 2015, July. www.interbizgroup.ro 2 Importance of Top 300 non-financial companies in the economy | 2014 No of companies 300 0.06% 300 companies share 0.06% of total number of active companies in Romania Employees: 580,000 companies share of total number of all employees in the Top 300 14% 14.3% companies in Romania. If it takes into consideration the employment in public sector, then the share decrease to 11% Aggregate turnover: €95.8 bln 39.8% Top 300 companies recorded 40% of total aggregate turnover of all companies in Romania in 2014 Aggregate net profit: bln €3.0 56.9% Top 300 companies recorded 57% of total aggregate net profit of all companies in Romania in 2014 Aggregate turnover of Top 300 companies accounted 72.3% of Gross Value Added (GVA) generated by the economy, calculated by NIS. -
Show Activity
A Antichoreic *Unless otherwise noted all references are to Duke, James A. 1992. Handbook of phytochemical constituents of GRAS herbs and other economic plants. Boca Raton, FL. CRC Press. Plant # Chemicals Total PPM Abrus precatorius Love Bean; Prayer Beads; Coral Beadplant; Licorice Vine; Jequirity Bean; Red Beadvine; Precatory Bean; 1 Jequerity; Crab's Eye; Indian Licorice; Rosary Pea; Weathervine; Lucky Bean; Weatherplant; Minnie-Minnies Achillea millefolium Yarrow; Milfoil 1 Achyranthes bidentata Chaff Flower 1 Acorus calamus Flagroot; Calamus; Sweet Calamus; Sweetroot; Sweetflag; Myrtle Flag 1 Actinidia chinensis Kiwi 1 Adonis vernalis Spring Adonis 1 Aesculus hippocastanum Horse Chestnut 1 Alisma plantago-aquatica Tse-Hsieh; Ze-Xie; Water Plantain; Mud Plantain 1 Allium sativum var. sativum Garlic 1 Allium cepa Onion; Shallot 1 1660.0 Aloe vera Bitter Aloes; Aloe 1 Althaea officinalis Marshmallow; White Mallow 1 Amorphophallus konjac Umbrella Arum; Snake Palm; Devil's Tongue; Elephant Yam; Konjac; Leopard Palm 1 Anacardium occidentale Cashew 1 Ananas comosus Pineapple 2 248.0 Anastatica hierochuntica Jericho Rose 1 Angelica sinensis Dang Quai; Dang Qui; Dang Gui; Chinese Angelica; Dong Gui; Dong Quai 3 4940.0 Annona squamosa Sweetsop; Sugar-Apple 1 Annona muricata Soursop 1 Apium graveolens Celery 1 Arachis hypogaea Groundnut; Peanut 3 Arctium lappa Gobo; Great Burdock; Burdock 1 Areca catechu Betel Nut; Pin-Lang 1 Arnica montana Mountain Tobacco; Leopard's-Bane 1 Artemisia vulgaris Mugwort 1 Artemisia dracunculus Tarragon 2 Artemisia cina Levant Wormseed 1 Artemisia abrotanum Southernwood 1 Asparagus officinalis Asparagus 2 512.0 Astragalus membranaceus Huang-Chi; Huang Qi 2 Atropa bella-donna Belladonna 1 Avena sativa Oats 1 3485.5 Ballota nigra Black Horehound 1 Bertholletia excelsa Brazilnut-Tree; Paranut; Creamnut; Brazilnut 1 Beta vulgaris Beet; Sugar Beet; Garden Beet; Beetroot 1 Borago officinalis Beebread; Talewort; Beeplant; Borage 1 Brassica oleracea var. -
Food and Nutrition Board Committee on Food Chemicals Codex
Institute of Medicine Food and Nutrition Board Committee on Food Chemicals Codex Revised Monograph - Konjac Flour Please send comments to the Committee on Food Chemicals Codex, National Academy of Sciences, FO 3042, 2101 Constitution Avenue, N.W., Washington, DC 20418 or email them to [email protected]. All comments must be received by December 15, 1996, for consideration for the First Supplement. ______________________________________________________________________________ June 13, 1996 Konjac Flour Konjac; Konnyaku; Konjac Gum; Yam Flour CAS: [37220-17-0] DESCRIPTION A hydrocolloidal polysaccharide obtained from the tubers of various species of Amorphophallus. Konjac Flour is a high molecular weight, nonionic glucomannan primarily consisting of mannose and glucose at a respective molar ratio of approximately 1.6:1.0. It is a slightly branched polysaccharide connected by b-1,4 linkages and has an average molecular weight of 200,000 to 2,000,000 daltons. Acetyl groups along the glucomannan backbone contribute to solubility properties and are located, on average, every 9 to 19 sugar units. The typical powder is cream to light tan in color. Konjac Flour is dispersible in hot or cold water and forms a highly viscous solution with a pH between 4.0 and 7.0. Solubility is increased by heat and mechanical agitation. Addition of mild alkali to the solution results in the formation of a heat-stable gel that resists melting, even under extended heating conditions. Functional Use in Foods Gelling agent; thickener; film former; emulsifier; stabilizer. REQUIREMENTS Identification A. Microscopic Test Stain about 0.1 g of the sample with 0.01% methylene blue powder in 50% isopropyl alcohol, and observe microscopically. -
Effects of Salt, Soy Protein Isolate and Gums on the Properties
A Title: Development of Healthy Chicken Nuggets with Konjac Flour, Shiitake Mushroom and Quinoa Researcher: Assoc.Prof. Adisak Akesowan Department of Food Science and Technology School of Science and Technology University of the Thai Chamber of Commerce Year of Accomplishment: 2015 No. of Pages: 85 Pages Keywords: Konjac flour, Shiitake mushroom, Quinoa, Chicken nugget, Health food. Abstract This research was aimed to develop a healthy chicken nugget which targeted to lower in fat, free from phosphate and reduce in meat protein content. Initially, the performance of two variables, i.e. konjac/xanthan (3:1) blend (0.2-1.5%, w/w) and shiitake powder (1-4%, w/w) for optimizing a best formulation of low-fat, phosphate-free nuggets was studied. A 13-experimental run was carried out by a central composite rotatable design, and the influence of variables on physical properties (peak force and internal color) and sensory characteristics of nuggets was investigated. Linear, quadratic and interaction effect of variables were found for physical and sensory responses. Addition of konjac/xanthan blend and shiitake powder, both at low level, resulted in increasing nugget peak force; however, higher amount of these variables lowered the peak force. The nugget became darker with more shiitake powder added. With 1.8-3% addition of shiitake powder, low-fat, nuggets presented good sensory acceptance, as observed for a rise in score for color, taste, flavor and overall acceptability. The optimal condition for the low-fat, The research was financially supported by the University of the Thai Chamber of Commerce. B phosphate-free nugget consisted of 0.39% konjac/xanthan blend and 1.84% shiitake powder. -
Author's Blurb
Author’s Blurb TK Lim (Tong Kwee Lim) obtained his bachelor’s and plant products into and out of Australia from and master’s degrees in Agricultural Science and for the Middle East and Asian region. During from the University of Malaya and his PhD his time with ACIAR, he oversaw and managed (Botanical Sciences) from the University of international research and development programs Hawaii. He worked in the Agricultural University in plant protection and horticulture, covering a of Malaysia for 20 years as a Lecturer and wide array of crops that included fruit, plantation Associate Professor; as Principal Horticulturist crops, vegetables, culinary and medicinal herbs for 9 years for the Department of Primary and spices mainly in southeast Asia and the Industries and Fisheries, Darwin, Northern Pacifi c. In the course of his four decades of work- Territory; for 6 years as Manager of the Asia and ing career, he has travelled extensively world- Middle East Team in Plant Biosecurity Australia, wide to many countries in South Asia, East Asia, Department of Agriculture, Fisheries and Southeast Asia, Middle East, Europe, the Pacifi c Forestry, Australia, and for 4 years as Research Islands, USA and England and also throughout Program Manager with the Australian Centre for Malaysia and Australia. Since his tertiary educa- International Agriculture Research (ACIAR), tion days, he always had a strong passion for Department of Foreign Affairs and Trade, crops and took an avid interest in edible and Australia, before he retired from public service. medicinal -
Vegetables and Meals of Daimyo Living in Edo
Vegetables and the Diet of the Edo Period, Part 1 Vegetables and Meals of Daimyo Living in Edo By Ayako Ehara (Professor Emeritus, Tokyo Kasei-Gakuin University) Introduction in which they were grown. The names given to egg- plant were also varied, including round eggplant, Most of the vegetables currently used in Japan were long eggplant, calabash-shaped eggplant, red egg- introduced from other countries at various points plant, white eggplant and black eggplant. throughout history. Vegetables native to Japan are The primary suppliers of fresh vegetables to the three very limited, and include udo (Japanese spikenard, largest consumer cities of Edo, Kyoto and Osaka Aralia cordata), mitsuba (Japanese wild parsley, were suburban farming villages. Buko Sanbutsu-shi Cryptotaenia japonica), myoga ginger (Zingiber (1824) is a record that lists agricultural products from mioga), fuki (giant butterbur, Petasites japonicus) and the Musashi region that included Edo. Vegetables are yamaimo (Japanese yam, Dioscorea japonica). The listed by the area in which they were grown: daikon domestic turnips, daikon radish, green onions, orien- radish and carrots in Nerima (present-day Nerima tal mustard (Brassica juncea), varieties of squash, ward, Tokyo), mizuna (Japanese mustard, Brassica and eggplant currently used in Japan were introduced rapa var. nipposinica), Chinese celery (Oenanthe from the Chinese mainland and Korean peninsula. javanica), mitsuba and edible chrysanthemum in Eventually, Danish squash, watermelon, chili peppers Senju (present-day Adachi ward, Tokyo), burdock and sweet potatoes came to Japan through trade with (Arctium lappa) in Iwatsuki (present-day Iwatsuki, Portugal during the 16th century, and carrots, celery, Saitama prefecture), taro and sweet potato in Kasai spinach, and edible chrysanthemum (Chrysanthemum (present-day Edogawa ward, Tokyo), eggplant in coronarium) via trade with China during the Ming Komagome (present-day Toshima ward, Tokyo) and dynasty (1368–1644). -
Kamonegi Takeout Menu
K A M O N E G I T A K E O U T MENU JAPANESE VEGETABLE CURRY $9 potato, bell pepper, carrot, onion, celery, Tuesday to Saturday 11:30am-2:30pm, 4pm-7pm side of rice "pickup only" add pork katsu $3 T o g i v e b a c k t o t h e c o m m u n i t y a t t h i s t i m e , TEMPURA DON $12 a s a w o r k i n g w o m a n a n d m o t h e r h e r s e l f , shrimp and vegetable tempura over rice, sweet soy C h e f S o m a i s o f f e r i n g 1 f r e e o n i g i r i a n d y a k u l t d r i n k f o r k i d s u n d e r t h e a g e o f 1 2 w i t h e v e r y o r d e r . VEGGIE TEMPURA DON $10 P l e a s e l e t u s k n o w w h e n y o u c o m e i n t o p i c k u p : ) vegetable tempura over rice, sweet soy SMOKED HAMACHI COLLAR $15 with red curry ponzu sauce ONIGIRI "RICE BALL" $3 each or two for $5 HEAT AT HOME house smoked shio koji salmon mentai cream cheese "spicy cod" wasabi nori jam SOMA'S TANTAN RAMEN FOR 2 KAMONEGI ONIGIRI $25 $5 each or two for $9 spicy miso, ground pork, ramen egg, chashu pork, bamboo shoots, scallion, sesame Tenmusu riceball with shrimp tempura, seaweed, sweet soy KAMONEGI HANDMADE SOBA chicken karrage mayo FOR 2 $20 fried chicken mayo (WHILE QUANTITIES LAST) soba broth "vegetarian or normal bonito base" TSUKEMONO $5 scallion, wasabi house made pickled vegetables add vegetable tempura $8 add shrimp tempura $7 (2pc) BROCOLINI KARASHIAE $5 brocolini, dashi, chinese mustard, soy TONJIRU (1PINT) $7 pork miso soup, burdock root, carrot, daikon, tofu, SHISHAMO $7 konjac root fried and marinated canadian capelin fish with pickled vegetables DASHI KABOCHA SOUP (1PINT) $8 kabocha squash soup, dashi, cream, onion JAPANESE EGG SANDO $10 kewpie, shallots with aonori french fries ADD ON KATSU SANDO $12 cabbage, lacto fermented katsu sauce with aonori RICE $2.5 french fries AONORI FRENCH FRIES $3.5 EDAMAME, ESCARGOT GARLIC BUTTER $5 RAMEN EGG $2 VEGETABLE TEMPURA $8 LA CROIX $1 ICED GREEN TEA $3 SHRIMP TEMPURA $7 (2PC) Vegetarian Friendly Vegan Friendly K A M O N E G I T A K E O U T B E V E R A G E M E N U B E E R S A K E sapporo (22oz can) …. -
PDF Cover Volume54
274 Combined Proceedings International Plant Propagators’ Society, Volume 54, 2004 Traditional Japanese Vegetables: An Outline of Their Research and Development in New Zealand© J. M. Follett and J. A. Douglas New Zealand Institute for Crop and Food Research Ltd, Ruakura Research Institute, Hamilton, New Zealand INTRODUCTION The 1996 census identifi ed New Zealand as a country with a wide ethnic mix with peoples from Europe, the Pacifi c Islands, and Asia (Anon 2000). The Asian popula- tion, which is approximately 5% of New Zealand’s total of just over 4 million, is giv- ing the people as a whole an increasing awareness of Asian cuisine and Japanese food styles in particular. For example in Hamilton, New Zealand’s largest inland city of 120,000 people, the number of Japanese restaurants has increased by 80% in the last 10 years. The increase in popularity of Japanese cuisine in New Zealand has resulted in a growing awareness and demand for the produce associated with that food style. At present many of the specialty food items such as wasabi and myoga ginger are imported as a processed product but as demand grows so too does the requirement for fresh rather than processed product. This has tied in well with Crop & Food Research’s new crops programme which has evaluated a range of specialist vegetables, well known in Japan as specialist vegetables and spices but relatively unknown in New Zealand, in a market-led ap- proach to new crop research (Douglas, 1992a; Douglas, 1992b) with many of the crops evaluated being suited to production for supply to Japan during the Japanese off-season. -
Friday, May 8, 2020 Issue #39 the Kuchroo Times Announcements
Friday, May 8, 2020 Issue #39 The Kuchroo Times Announcements: Expanded Mental Health and Well-being Resources Wage Security Extended through June 30 New resources have been added to the mental The numbers of COVID-19 cases reported each day seem health and well-being section of Partners to be heading in the right direction, but we are Pulse, including expanded resiliency trainings still very much in a pandemic. We must continue to for clinical staff, webinars from McLean and take steps to prevent the transmission of disease, more. and this includes focusing our resources on fighting • Resiliency Groups: The Benson Henry COVID-19. While we are beginning to plan for what Institute has expanded their support life will look like post-COVID, it is clear not groups to include social workers, techs everyone’s regular work will resume right away. and translators. These virtual, one-hour sessions help build resiliency skills To assist those impacted, we have renewed our for patient-facing staff members. Learn commitment to provide wage security for our more and sign up here. employees through June 30. • McLean Mental Health Webinars: Join us We hope this will alleviate the worry of those whose jobs have been affected during the COVID-19 for this free webinar series offered by response. Whenever possible, we will do this through McLean experts to help you feel mentally-balanced and safe during these reassignment. I want to thank the hundreds of individuals system-wide who have temporarily difficult times. Topics include clinician burnout, family support, teen embraced new roles within our hospitals, supporting patient care and other necessary operations. -
A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems Under Alkaline Conditions
materials Article A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions Weijian Ye 1, Bowen Yan 1,2, Jie Pang 3, Daming Fan 1,2,4,* , Jianlian Huang 1,5,*, Wenguo Zhou 1,5, Xueqian Cheng 1,5, Hui Chen 1,5 and Hao Zhang 2,4 1 Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China; [email protected] (W.Y.); [email protected] (B.Y.); [email protected] (W.Z.); [email protected] (X.C.); [email protected] (H.C.) 2 State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; [email protected] 3 College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; [email protected] 4 School of Food Science and Technology, Jiangnan University, Wuxi 214122, China 5 Fujian Anjoy food Share Co. Ltd., Xiamen 361022, China * Correspondence: [email protected] (D.F.); [email protected] (J.H.); Tel.: +86-0510-8532-6696 (D.F.) Received: 18 September 2019; Accepted: 25 October 2019; Published: 29 October 2019 Abstract: To improve the gelation performance of konjac glucomannan (KGM) thermo-irreversible gel in the condition of alkaline, this study investigated the interactions between KGM and curdlan (CUD) in terms of the sol state and gelation process. The apparent viscosity, rheological properties during heating and cooling, thermodynamic properties, gelation properties and water holding capacity of KGM/CUD blend systems in an alkaline environment were studied using physical property testing instruments and methods. The results showed that the viscosity of the KGM/CUD blended solution was greater than the value calculated from the ideal mixing rules in the condition of alkaline (pH = 10.58). -
Industry Report, April 2018
Developments inApril Agri, 2018Food &edition Beverages Industry Report, April 2018 Industry Report & Beverages Introduction The Agri, Food & Beverages industry is constantly evolving to keep up to date with new trends and preferences across different demographics. Certification and confirmation of quality, ethical practices and sustainability are as important as ever to customers. M&A Worldwide and the Agri, Food & Beverages specialist M&A Worldwide group, are always keeping track The Network for Mergers & Acquisitions with developments in the Agri, Food & Beverages industry, as well as new demands and strategic requirements, enabling us to be a valuable M&A partner. This report covers market outlook, recent M&A and hot topics in the Agri, Food & Beverages industry. Established in 2004, M&A Worldwide is a leading global alliance of mid-market merger & acquisition specialists. M&A Feel free to contact any M&A Worldwide has 43 member firms operating in 45 different countries. All members are closely linked in a global alliance Worldwide member for further to advise clients on mergers, acquisitions, divestitures, joint- information. ventures, capital raising, and other strategic transactions. In 2017, the members of M&A Worldwide closed 339 deals in for an aggregate value of over US$3.6 billion. M&A Worldwide is able to provide specialized M&A consultants in a variety of industries who are willing to share their knowledge and insights on various sectors. For more information, please visit www.m-a-worldwide.com 1 Developments in Agri, Food & Beverages Industry Report, April 2018 M&A Activity in Agri, Private equity’s involvement in F&B has M&A in Agri, Food been the most significant to date.