Identification of Pomegranate As a New Host of Passiflora
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Food & Drinks Recipe Pairings to Celebrate Día De Muertos From
Food & Drinks Curated by Food Recipe Pairings Blogger Esteban Castillo, USBG World to Celebrate Class Mixologist Karina Día De Muertos Martinez and Smirnoff From Home Spicy Tamarind ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. York, Co., New The Smirnoff 35% Alc/Vol. Natural And Artificial Flavors. With Vodka SMIRNOFF SPICY TAMARIND. RESPONSIBLY. ENJOY A Brief History Día de Muertos is a tradition that dates back more than 3,000 years, and while it originated in central Mexico, it is celebrated all over Latin America with colorful calaveras (skulls) and calacas (skeletons). Families make colorful altars in their homes in honor of their deceased loved ones, and the altars are decorated with flowers, candles, their loved one's favorite food andpan de muerto (a slightly sweet bread specifically made for this time). with a brand new festive In celebration of glow-in-the-dark DÍA DE under blacklight MUERTOS, bottle design. Smirnoff is expanding its delicious It also packs a fun surprise, displaying Spicy Tamarind flavor in the U.S. “Solo Y Frío” under blacklight when chilled, so you know when it's ready to drink. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. Food Blogger To celebrate the holiday and the iconic Spicy Tamarind flavor, originally made popular in Mexico, Smirnoff has partnered with Food Blogger and Cookbook Author Esteban Castillo (@chicanoeats) and Mexican-American Mixologist Karina Martinez to provide you with original recipes and tips on how to make them from home. -
Changes to Virus Taxonomy 2004
Arch Virol (2005) 150: 189–198 DOI 10.1007/s00705-004-0429-1 Changes to virus taxonomy 2004 M. A. Mayo (ICTV Secretary) Scottish Crop Research Institute, Invergowrie, Dundee, U.K. Received July 30, 2004; accepted September 25, 2004 Published online November 10, 2004 c Springer-Verlag 2004 This note presents a compilation of recent changes to virus taxonomy decided by voting by the ICTV membership following recommendations from the ICTV Executive Committee. The changes are presented in the Table as decisions promoted by the Subcommittees of the EC and are grouped according to the major hosts of the viruses involved. These new taxa will be presented in more detail in the 8th ICTV Report scheduled to be published near the end of 2004 (Fauquet et al., 2004). Fauquet, C.M., Mayo, M.A., Maniloff, J., Desselberger, U., and Ball, L.A. (eds) (2004). Virus Taxonomy, VIIIth Report of the ICTV. Elsevier/Academic Press, London, pp. 1258. Recent changes to virus taxonomy Viruses of vertebrates Family Arenaviridae • Designate Cupixi virus as a species in the genus Arenavirus • Designate Bear Canyon virus as a species in the genus Arenavirus • Designate Allpahuayo virus as a species in the genus Arenavirus Family Birnaviridae • Assign Blotched snakehead virus as an unassigned species in family Birnaviridae Family Circoviridae • Create a new genus (Anellovirus) with Torque teno virus as type species Family Coronaviridae • Recognize a new species Severe acute respiratory syndrome coronavirus in the genus Coro- navirus, family Coronaviridae, order Nidovirales -
Water Recipes with Grohe Blue Home We Have Collected the Best Recipes for You and the Whole Family
WATER RECIPES WITH GROHE BLUE HOME WE HAVE COLLECTED THE BEST RECIPES FOR YOU AND THE WHOLE FAMILY ENJOY THESE GREAT, ENERGISING WATER RECIPES WITH GROHE BLUE HOME If you prefer your water Sparkling but not too Sparkling water, alive cool and still, nothing much? More of a medium with bubbles, for pure, could be simpler. sparkling? Coming right up. thirst-quenching heaven. STILL, MEDIUM OR SPARKLING: THE CHOICE IS ALL YOURS How sparkling do you like your water? It’s all a matter of taste. GROHE Blue Home has a simple and intuitive mechanism that lets you carbonate your drinking water at the touch of a button. Deliciously cool, filtered water, just the way you and all your family like it. PINEAPPLE the refreshing energy drink ORANGE Ingredients: ¼ pineapple 3 stalks lemon balm 2 tablespoons lemon juice 1 organic orange Preparation Remove peel and pineapple core, then dice neatly. Halve one orange. Juice one half using a lemon juicer. Slice the other half thinly. Place orange juice, orange slices and pineapple chunks in the GROHE Blue carafe. Rinse three stalks of fresh lemon balm and add with two tablespoons of lemon juice. Fill with 0.75 litres of GROHE Blue still or sparkling mineral water to your taste. Chill for at least 30 minutes and enjoy! APPLE FENNEL a delicious herb-infused cocktail Ingredients: 1 apple 1 teaspoon fennel seeds 2 stalks mint Preparation Rinse and halve one apple. Remove core then slice both halves thinly. Rinse two stalks of mint. Place one teaspoon of fennel seeds, with mint and apple slices, in the GROHE Blue carafe. -
POMEGRANATE Did You Know: Breaking Into a Pomegranate Will Reward You with Hundreds of Tiny Seeds (Called Arils) Surrounded by a Translucent Pith
TRY THIS: POMEGRANATE Did you know: breaking into a pomegranate will reward you with hundreds of tiny seeds (called arils) surrounded by a translucent pith. The arils are sweet and juice-packed with a white crunchy seed inside. Most people eat the whole aril, including the fiber-rich seed, but you can also spit the seed out. Pomegranates are an excellent source of fiber, vitamin C and K, also packing in a good source of potassium, folate, and copper. Give them a try- they are easy to use and their taste won’t disappoint. How to: Pick it: Choose pomegranates that are plump, round, heavy for their size, and have a glossy, deep red skin. Store it: Store it in a cool dry cupboard to stay fresh for several weeks or in your fridge for up to 2 months Use it: To free the tiny seeds and avoid spraying yourself with the seed’s juice place a halved or quartered pomegranate in a bowl of water. Once in the water, simply use your fingers to loosen the red seeds. The seeds will sink, the white pith floats. Enjoy the seeds by popping a few in your mouth, topping onto salads or yogurt, or trying one of the recipes below! When it’s in season: August to January POMEGRANATE CHICKEN SALAD POMEGRANATE SALSA Servings: 6 Servings: about 10 Ingredients: Ingredients: 1 c. canned pineapple tidbits, drained, juice reserved 1 ¾ c. pomegranate seeds (from 2 pomegranates) 3 c. cooked chicken, diced 1/3 c. 100% pomegranate juice ½ c. diced celery Juice of 1 lime 1 c. -
Chapter 1 Definitions and Classifications for Fruit and Vegetables
Chapter 1 Definitions and classifications for fruit and vegetables In the broadest sense, the botani- Botanical and culinary cal term vegetable refers to any plant, definitions edible or not, including trees, bushes, vines and vascular plants, and Botanical definitions distinguishes plant material from ani- Broadly, the botanical term fruit refers mal material and from inorganic to the mature ovary of a plant, matter. There are two slightly different including its seeds, covering and botanical definitions for the term any closely connected tissue, without vegetable as it relates to food. any consideration of whether these According to one, a vegetable is a are edible. As related to food, the plant cultivated for its edible part(s); IT botanical term fruit refers to the edible M according to the other, a vegetable is part of a plant that consists of the the edible part(s) of a plant, such as seeds and surrounding tissues. This the stems and stalk (celery), root includes fleshy fruits (such as blue- (carrot), tuber (potato), bulb (onion), berries, cantaloupe, poach, pumpkin, leaves (spinach, lettuce), flower (globe tomato) and dry fruits, where the artichoke), fruit (apple, cucumber, ripened ovary wall becomes papery, pumpkin, strawberries, tomato) or leathery, or woody as with cereal seeds (beans, peas). The latter grains, pulses (mature beans and definition includes fruits as a subset of peas) and nuts. vegetables. Definition of fruit and vegetables applicable in epidemiological studies, Fruit and vegetables Edible plant foods excluding -
Characterization of P1 Leader Proteases of the Potyviridae Family
Characterization of P1 leader proteases of the Potyviridae family and identification of the host factors involved in their proteolytic activity during viral infection Hongying Shan Ph.D. Dissertation Madrid 2018 UNIVERSIDAD AUTONOMA DE MADRID Facultad de Ciencias Departamento de Biología Molecular Characterization of P1 leader proteases of the Potyviridae family and identification of the host factors involved in their proteolytic activity during viral infection Hongying Shan This thesis is performed in Departamento de Genética Molecular de Plantas of Centro Nacional de Biotecnología (CNB-CSIC) under the supervision of Dr. Juan Antonio García and Dr. Bernardo Rodamilans Ramos Madrid 2018 Acknowledgements First of all, I want to express my appreciation to thesis supervisors Bernardo Rodamilans and Juan Antonio García, who gave the dedicated guidance to this thesis. I also want to say thanks to Carmen Simón-Mateo, Fabio Pasin, Raquel Piqueras, Beatriz García, Mingmin, Zhengnan, Wenli, Linlin, Ruiqiang, Runhong and Yuwei, who helped me and provided interesting suggestions for the thesis as well as technical support. Thanks to the people in the greenhouse (Tomás Heras, Alejandro Barrasa and Esperanza Parrilla), in vitro plant culture facility (María Luisa Peinado and Beatriz Casal), advanced light microscopy (Sylvia Gutiérrez and Ana Oña), photography service (Inés Poveda) and proteomics facility (Sergio Ciordia and María Carmen Mena). Thanks a lot to all the assistance from lab313 colleagues. Thanks a lot to the whole CNB. Thanks a lot to the Chinese Scholarship Council. Thanks a lot to all my friends. Thanks a lot to my family. Madrid 20/03/2018 Index I CONTENTS Abbreviations………………………………………….……………………….……...VII Viruses cited…………………………………………………………………..……...XIII Summary…………………………………………………………………...….…….XVII Resumen…………………………………………………………......…...…………..XXI I. -
Design and Development of Medicated Jelly As Preventative Measure for Cancer
SHAILAJA DOMBE et al /J. Pharm. Sci. & Res. Vol. 11(6), 2019, 2475-2478 Design and development of medicated jelly as preventative measure for cancer. SHAILAJA DOMBE 1*, PRAJAKTA KIRAVE 2. 1*, 2 Department of Pharmaceutics, Arvind Gavali College of Pharmacy, Satara. Abstract Recently cancer is measure cause leading to death, So Herbal formulations always have been attracted considerable attention because of their good activity and comparatively lesser or nil side effect with drug. Herbal formulation of Brassica juncea along with natural pomegranate syrup and carrageen as natural gelling agent was prepared. The prepared Oral medicated jellies have significant advantages of both solid and liquid dosage forms which were prepared by simple method using extract of Brassica juncea powder and pomegranate syrup. For all formulations, physical appearance, stickiness, pH, viscosity and In-vitro dissolution studies were assessed. The physical examination of the all batches was giving the potential results but, the optimized Batch B jelly gives best result as compared to other batch. From above result, it was concluded that the optimized medicated jelly having 97.17% dissolution rate showed significant anticancer and Neutraceuticals activities and hence will be safe and effective than allopathic medications. Keywords: Brassica juncea, Pomegranate, Carageenan, Medicated jelly, Neutraceuticals. INTRODUCTION: phytochemical to inhibit the growth of cancer cells. They Herbal formulations always have attracted considerable are containing several medicinal properties like anti- attention because of their good activity and comparatively oxidants, anti-inflammatory, anti-bacterial, analgesic and lesser or nil side effects with drugs. Herbal formulation of cardio protective.[2,3,4] The formulation is the totally herbal medicated jelly is prepared using natural ingredients due to use of natural pomegranate syrup which also having anti-cancer activity for pediatric purpose. -
Five Flavor Profiles Fennel Salad with Feta, Pomegranate Seeds, and Sumac *
John Shaver JCC Winter Camp 2015 Cooking Together Today we learned how to balance flavors. We identified five distinct flavor profiles and discussed how they work together to create a delicious dish. Five Flavor Profiles FAT - Creamy, rich and luscious. Soft and silky on the tongue. Mellow and satisfying. - Ex. butter, olive oil, veg. oil, lard, cheese, nuts and seeds, avocados ACID - Sour, tart, and zesty. Sharp on the tongue. Perky and refreshing. - Ex. citrus fruits: lemon, lime, grapefruit; vinegars; cranberries; tomatoes SWEET - Sugary. Very pleasant on the tongue. Soothing and indulgent. - Ex. sugar; honey; fruits: pomegranates, strawberries, figs, bananas, apples AROMATICS - Impart character and quality of flavor. Provides the spirit and style of the dish. - Ex. herbs: parsley, cilantro, tarragon, basil, dill, thyme, bay leaf, rosemary, mint spices: pepper, cumin, coriander, cardamom, chilies, paprika, sumac vegetables: garlic, onions, carrots, celery, fennel, parsnips, asparagus SALT - Briny, earthy, pungent. Stinging on the tongue. Alluring and provocative. - Accentuates and focuses flavor. - Ex. sea salt, Kosher salt, Fleur de Sel, rock salt, Celtic sea salt, table salt Fennel salad with feta, pomegranate seeds, and sumac * We tasted each ingredient individually and discovered how they fit into the five flavor profiles. Fat: Lebanese extra virgin olive oil, Greek sheep’s milk feta cheese Acid: lemon juice Sweet: pomegranate seeds Aromatics: tarragon leaves, flat-leaf parsley, sumac, freshly ground black pepper Salt: Kosher salt Serves 4-6 For the dressing: 2-4 tbsp olive oil 1-2 tbsp lemon juice 1 tbsp sumac, start with half and add more to taste 4-6 tbsp tarragon leaves, whole 2-3 tbsp coarsely chopped flat-leaf parsley Salt, start with 1-2 teaspoons salt and add more to taste Freshly ground pepper, a twist or two 1. -
In Pomegranates – J
OPTIONS OPTIONS méditerranéennes méditerranéennes II International Symposium SERIES A: Mediterranean Seminars 2012 – Number 103 CIHEAM on the Pomegranate II International Symposium Edited by: P. Melgarejo, D. Valero on the Pomegranate Edited by: P. Melgarejo, D. Valero These Proceedings include 63 scientific papers presented at the II International Symposium on the Pomegranate, held in Madrid (Spain) from 19 to 21 October 2011. Production and commerce of pomegranate and its derived products have experienced significant growth everywhere in the world. Progress has been made in cultivation techniques and some traditional problems have been solved, although new problems such as Xanthomonas axonopodis attacks constitute a present threat. New public and private institutions in different countries are working to improve the on the Pomegranate production and quality of the pomegranate, and new varieties are being commercialized. The cultivar is a determining factor in issues related to nutritional composition and bioactive compounds with II International Symposium antioxidant activity. At the same time, significant advances in postharvest technologies have been made in the past years, specially focused on the use of technologies with natural compounds of great efficiency in maintaining OPTIONS OPTIONS méditerranéennes the quality and safety of pomegranate fruit during prolonged storage periods. méditerranéennes Special importance is attached to the advance in the industrialization processes through the technologies for processing ready-to-eat arils. In the past years, new protocols for quality evaluation using sensory analysis have been developed. With respect to the relationship between pomegranate and health, recent clinical studies report that pomegranate juice or extract can reduce the progression of prostate cancer, although more studies are needed to confirm these experimental results. -
POMEGRANATE GREENS Makes 3-4 Servings | 30 Minutes
POMEGRANATE GREENS Makes 3-4 servings | 30 minutes 2 large or 3 small bunches of greens (kale, collards, Swiss chard, dandelion, carrot or mustard greens) 3-4 tablespoons olive oil 1 teaspoon cumin seeds 1 tablespoon minced garlic 1 serrano pepper, thinly sliced 2-3 stalks green onions, thinly sliced 1 teaspoon ground cinnamon 1 cup pomegranate juice 1 tablespoon ginger purée 1½ teaspoons salt Pomegranate seeds for garnish instructions 1. Using a sharp knife, remove the center stems of the leaves, especially in the case of kale, dandelion, mustard or collard greens. Discard the bottom inch or two if it appears inedible. Thinly slice the remaining stems. Set these aside. Tear the leaves into smaller pieces and set aside separately. 2. In a large frying pan or wok, heat up the olive oil and when it the oil is just shy of smoking, add the cumin seeds. They will pop and sizzle; and within 3-4 seconds, add the garlic, green onion, serrano, green onion and sliced stems of the greens. 3. Cook this mixture covered on low heat, stirring frequently for 3-4 minutes, then add the cinnamon, pomegranate juice, ginger and salt. Continue cooking until the mixture is dark green and reduced in size — there should be no visible liquid. This may take up to 10-12 minutes. " 4. Add the torn leaves from the remaining greens, cover the wok and within 1-2 minutes turn the heat off. The leaves should remain bright green in color. Serve topped with pomegranate seeds. notes & variations • The cumin pop is the most important step in this recipe — if the oil is too hot, the cumin seeds will turn a dark brown or black. -
ICTV Code Assigned: 2011.001Ag Officers)
This form should be used for all taxonomic proposals. Please complete all those modules that are applicable (and then delete the unwanted sections). For guidance, see the notes written in blue and the separate document “Help with completing a taxonomic proposal” Please try to keep related proposals within a single document; you can copy the modules to create more than one genus within a new family, for example. MODULE 1: TITLE, AUTHORS, etc (to be completed by ICTV Code assigned: 2011.001aG officers) Short title: Change existing virus species names to non-Latinized binomials (e.g. 6 new species in the genus Zetavirus) Modules attached 1 2 3 4 5 (modules 1 and 9 are required) 6 7 8 9 Author(s) with e-mail address(es) of the proposer: Van Regenmortel Marc, [email protected] Burke Donald, [email protected] Calisher Charles, [email protected] Dietzgen Ralf, [email protected] Fauquet Claude, [email protected] Ghabrial Said, [email protected] Jahrling Peter, [email protected] Johnson Karl, [email protected] Holbrook Michael, [email protected] Horzinek Marian, [email protected] Keil Guenther, [email protected] Kuhn Jens, [email protected] Mahy Brian, [email protected] Martelli Giovanni, [email protected] Pringle Craig, [email protected] Rybicki Ed, [email protected] Skern Tim, [email protected] Tesh Robert, [email protected] Wahl-Jensen Victoria, [email protected] Walker Peter, [email protected] Weaver Scott, [email protected] List the ICTV study group(s) that have seen this proposal: A list of study groups and contacts is provided at http://www.ictvonline.org/subcommittees.asp . -
Evidence to Support Safe Return to Clinical Practice by Oral Health Professionals in Canada During the COVID-19 Pandemic: a Repo
Evidence to support safe return to clinical practice by oral health professionals in Canada during the COVID-19 pandemic: A report prepared for the Office of the Chief Dental Officer of Canada. November 2020 update This evidence synthesis was prepared for the Office of the Chief Dental Officer, based on a comprehensive review under contract by the following: Paul Allison, Faculty of Dentistry, McGill University Raphael Freitas de Souza, Faculty of Dentistry, McGill University Lilian Aboud, Faculty of Dentistry, McGill University Martin Morris, Library, McGill University November 30th, 2020 1 Contents Page Introduction 3 Project goal and specific objectives 3 Methods used to identify and include relevant literature 4 Report structure 5 Summary of update report 5 Report results a) Which patients are at greater risk of the consequences of COVID-19 and so 7 consideration should be given to delaying elective in-person oral health care? b) What are the signs and symptoms of COVID-19 that oral health professionals 9 should screen for prior to providing in-person health care? c) What evidence exists to support patient scheduling, waiting and other non- treatment management measures for in-person oral health care? 10 d) What evidence exists to support the use of various forms of personal protective equipment (PPE) while providing in-person oral health care? 13 e) What evidence exists to support the decontamination and re-use of PPE? 15 f) What evidence exists concerning the provision of aerosol-generating 16 procedures (AGP) as part of in-person