CHARACTERIZATION of BACTERIOCIN PRODUCED by Lactococcus Lactis Subsp
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Fermented Foods Fermented Foods
FERMENTED FOODS Fermented foods are among the oldest processed foods and have been eaten in almost all countries for millennia. They include fermented cereal products, alcoholic drinks, fermented dairy products and soybean products among many others. Details of the production of individual fermented foods are given in the following Technical Briefs: • Dairy ppproducts:products: Cheese making ; Ricotta Cheese Making ; Soured Milk and Yoghurt ; Yoghurt Incubator • Fruit and vegetable products: Gundruk (Pickled Leafy Vegetable) Banana Beer ; Grape Wine ; Toddy and Palm Wine ; Tofu and Soymilk Production ; Dry Salted Lime Pickle ; Dry Salted Pickled Cucumbers ; Green Mango Pickle ; Lime Pickle (Brined) ; Pickled Papaya ; Pickled Vegetables ; Fruit Vinegar ; Pineapple Peel Vinegar ; Coffee Processing . • Meat and fffishfish productsproducts: Fresh and Cured Sausages. This technical brief gives an overview of food fermentations and examples of fermented foods that are not included in the other technical briefs. Types of food fermentations Fermentations rely on the controlled action of selected micro-organisms to change the quality of foods. Some fermentations are due to a single type of micro-organism (e.g. wines and beers fermented by a yeast named ‘ Saccharomyces cerevisiae’ ), but many fermentations involve complex mixtures of micro-organisms or sequences of different micro-organisms. Fermented foods are preserved by the production of acids or alcohol by micro-organisms, and for some foods this may be supplemented by other methods (e.g. pasteurisation, baking, smoking or chilling). The subtle flavours and aromas, or modified textures produced by fermentations cannot be achieved by other methods of processing. These changes make fermentation one of the best methods to increase the value of raw materials. -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
前菜・焼物 冷 盤·焼味 Appetizers
前菜・焼物 冷 盤·焼味 Appetizers 前 菜 前菜(冷菜)五種盛り合わせ 2,500 円(税別) 2,750 円(税込) 五彩味拼盤 Assortment of 5 Cold Appetizers NEW 前菜(冷菜)三種盛り合わせ(ポーション盛り/お一人様用) 1,000 円(税別) 1,100 円(税込) 三彩味拼盤 Assortment of 3 Appetizers (One Portion) NEW 本日の旬の冷製オードブル 2,500 円(税別) 2,750 円(税込) 旬菜味拼盤 Today's Seasonal Cold Appetizers ※詳細はスタッフにお尋ねください 国産 豚のスライス特製ガーリックソース 1,800 円(税別) 1,980 円(税込) 蒜香白片肉 Sliced Japanese Pork with Special Garlic Sauce 肉厚くらげの冷菜 2,100 円(税別) 2,310 円(税込) 折 涼拌海 皮虫 Cold Appetizer of Meaty Jellyfish 蒸し鶏のネギ・ショーガ 特製ソース 1,700 円(税別) 1,870 円(税込) 薑葱白切鶏 Steamed Chicken with Special Green Onion and Ginger Sauce NEW 蒸し鶏の四川風辛味ソース 1,700 円(税別) 1,870 円(税込) 四川口水鶏 Steamed Chicken with Spicy Szechuan Style Sauce 細切り鶏肉ゴマ辛子ソース(バンバンジー) 1,700 円(税別) 1,870 円(税込) 香麻棒棒鶏 Bang Bang Chicken (Chicken Strips with Spicy Sesame Sauce) ピータンと季節野菜の甘酢漬け 1,400 円(税別) 1,540 円(税込) 酸菜彩皮蛋 Century Egg and Sweet and Sour Pickled Seasonal Vegetables 白菜ときゅうりの辛子甘酢漬け 1,300 円(税別) 1,430 円(税込) 酸辣双蔬菜 Chili Sweet and Sour Pickled Chinese Cabbage and Cucumber 焼 物 ※平日はディナータイムより提供いたします。 本日の広東式焼き物 三種盛り合わせ 2,500 円(税別) 2,750 円(税込) 広東焼味盤 Today's Assortment of Three Grilled Dishes ※詳細はスタッフにお尋ねください 広東風窯焼きチャーシュー 2,000 円(税別) 2,200 円(税込) 蜜糖汁叉焼 Cantonese Style Iron Pot-Roasted Char Siu Pork NEW 国産 鶏のパリパリ焼き香港風 1,800 円(税別) 1,980 円(税込) 港式脆皮鶏 Japanese Chicken Crispy Grilled in Hong Kong Style ■ 赤字のメニューは料理長おすすめメニューです。ぜひお召し上がりください。 ※別途サービス料(10%)を頂戴いたします。※季節・天候等により食材・産地が変更になる場合がございます。 ふかのひれ 魚翅 Shark's Fins 南国酒家伝統の逸品 野菜、鶏ガラなどをじっくり煮込んで作る上湯スープに、 ふかひれと、蟹の玉子からなる「かにの玉子入りふかのひれ」。 60年以上、受け継がれている伝統の逸品です。 南国酒家 かにの玉子入りふかのひれ( 二~三人様用) 2,900 円(税別) -
Health Benefits of Fermented Foods and Beverages
Food & Culinary Science TAMANG Health Benefits of Fermented Foods and Beverages Health Benefits Health Benets of Fermented Foods and Beverages discusses the functionality and myriad health benets of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benet to nutritional value and long-term health. Exploring a range of fermented food Health Benefits products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced avor and aroma. The diversity of functional microorganisms in fermented foods and beverages of of consists of bacteria, yeasts, and fungi. The most remarkable aspect is the Fermented Foods biological functions and the enhanced health benets due to functional Fermented Foods microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and and review papers investigating the different health-promoting benets Beverages such as antioxidant functions, allergic reactions suppression, and overall digestion improvement. Possible health benets of fermented foods and beverages include preven- E D I T E D B Y tion of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, increasing the JYOTI PRAKASH TAMANG synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal and values are among health-related effects attributed to fermented foods. -
Intellectual Property Center, 28 Upper Mckinley Rd
Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634, Philippines Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected] Publication Date < December 4, 2017 > 1. ALLOWED MARKS PUBLISHED FOR OPPOSITION ..................................................................................................... 2 1.1 ALLOWED NATIONAL MARKS .............................................................................................................................................. 2 Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634, Philippines Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected] Publication Date < December 4, 2017 > 1 ALLOWED MARKS PUBLISHED FOR OPPOSITION 1.1 Allowed national marks Application No. Filing Date Mark Applicant Nice class(es) Number 22 OCEANIC EMPIRE LIMITED 1 4/2014/00015640 December WCITYCENTER 36 [VG] 2014 3; 5; 7; 9; 10; 12; 11 April 14; 16; 18; 25; 35; 2 4/2014/00501607 FWD VALDIMIR PTE. LTD. [SG] 2014 36; 38; 41; 42; 44 and45 24 UNI-LOVE HYGIENE 3 4/2016/00001989 February UNI-LOVE 3; 5 and16 ENTERPRISES, INC. [PH] 2016 5 May SWIFT 4 4/2016/00004878 APPLE INC. [US] 9 2016 PLAYGROUNDS 21 July BENSON PATRICK T. TAN 5 4/2016/00008650 CALCIFLEX 9 2016 [PH] 5 INCASE DESIGNS CORP. 6 4/2016/00010706 Septembe 9 [US] r 2016 5 October PRIVATUS PRIVATE RADICAL CULINARY INC. 7 4/2016/00012103 43 2016 DINING [PH] 26 NORTHERN ISLANDS, 8 4/2016/00013198 October 3D 11 and14 COMPANY INC. [PH] 2016 26 3D NEW NORTHERN ISLANDS, 9 4/2016/00013199 October 11 and14 GENERATION COMPANY INC. [PH] 2016 26 NORTHERN ISLANDS, 10 4/2016/00013200 October 3D 11 and14 COMPANY INC. -
Yilan Handbook 2011-2012
About FSE The Foundation for Scholarly Exchange (formerly known as the U.S. Educational Foundation in the Republic of China), supported mainly by Taiwan’s Ministry of Education (MOE), Ministry of Foreign Affairs (MOFA), and U.S. Department of State via the American Institute in Taiwan (AIT), is one of 51 bi-national/bilateral organizations in the world established specifically to administer the Fulbright educational exchange program outside the U.S. Ever since 1957, the Foundation has financed over 1400 Taiwan Fulbright grantees to the U.S. and more than 1000 U.S. Fulbright grantees coming to Taiwan. In 1962, the Foundation started the U.S. Education Information Center for Taiwan students who need information or guidance about studying in the U.S. Since 2003, the Foundation has cooperated with Yilan County Government to organize the Fulbright ETA project, with a view to providing high-quality English instruction to students in the county’s junior middle and elementary schools. Later, in 2008, the Kaohsiung City Government and the Foundation jointly began to deliver a similar ETA program in Kaohsiung. Currently, there are 28 Fulbright ETA grantees participating in this special project in both places. FSE is overseen by a Board of Directors comprising five Taiwanese and five U.S. members, with the director of the American Institute in Taiwan (AIT) as the Honorary Chairman of the Board. The Fulbright Program The Fulbright Program was established in 1946 in the aftermath of WWII, as an initiative of Senator J. William Fulbright of Arkansas, who believed that a program of educational and cultural exchange between the people of the United States and those of other nations could play an important role in building lasting world peace. -
A CHEAT SHEET for the GUANGZHOU GOURMET To
A CHEAT SHEET FOR THE GUANGZHOU GOURMET To facilitate traveling to the restaurants and choosing dishes, here are names, addresses, phones and dishes in English, Chinese and Pinyin to show drivers, officials and waiters. –Stan Sesser 黑土情 Hei Tu Qing (Dongbei) 地铁赤岗站C1出口 Metro Chigang Station, Exit C1 广州市海珠区新港东路赤港大厦3楼 Chigang Mansion 3F Xin Gang Dong Lu TEL;86-20-84212418 什锦大拉皮Pulling Wide Noodles (Shi Jin Da La Pi) 贴饼农家菜Casserole of snow peas, ribs, corn cakes (tie bing nong jia cai) ____________________________________________________ 素会 Suhui (Huaiyang) 广州市流花路流花公园西苑内 Xiyuan, Lihua Park, TEL: 86-20-8182 7180 碧绿布袋罗汉 Assorted veggies tied into a “cloth” package (Bilv Bu Dai Luo Han) 赛螃蟹 “Better than crab meat” (Sai Pang Xie) _____________________________________________________ 噢辣辣概念川菜 Olala Sichuan Restaurant (Sichuan) 广州市越秀区建设三马路东三街1号 1 Jian She San Ma Lu, Dong San Jie Yuesiu District TEL:86-20-8376 6289 辣子鸡 Spicy chicken (La Zi Ji) 酸菜鱼 Fish Soup (Suan Cai Yu) 馋嘴蛙 Saliva frog (Chan Zui Wa) 担担面 Dan-dan noodles (Dan Dan Mian) 干煸四季豆 Dry-fried stringbeans (Gan Bian Si Ji Dou) 夫妻肺片 Beef innards cold dish (Fu Xi Fei Pian) 彩虹排骨 Rainbow ribs on wooden bridge (Cai Hong Pai Gu) ________________________________________________________ 佬湘楼 Lao Xiang Lou (Hunan) 广州市东风中路439号越秀城市广场3楼 439 Dong Feng Zhong Lu, 3F Yue Xiu Cheng Shi Guang Chang Building TEL: 86-20-8354 4602 田鸡鸭 Casserole of duck, frogs, red & green chilies (Tian Ji Ya) 双色蒸回头鱼 Returning fish (Shuang Se Zheng Hui Tou Yu) ________________________________________________________ 山东老家 Shan Dong -
Retailer Address1 Retailer Address2 Retailer Postal Code Trading Name 1 Ang Mo Kio Electronics #01-10 Stall 5 St Enginee 567710
RETAILER_ADDRESS1 RETAILER_ADDRESS2 RETAILER_POSTAL_CODE TRADING NAME 1 ANG MO KIO ELECTRONICS #01-10 STALL 5 ST ENGINEE 567710 WBC 1 ANG MO KIO ELECTRONICS #01-10 STALL 2 ST ENGINEE 567710 WBC 1 ANG MO KIO ELECTRONICS #01-10 STALL 6 ST ENGINEE 567710 WBC 1 ANG MO KIO ELECTRONICS #01-10 STALL 1 ST ENGINEE 567710 WBC 1 ANG MO KIO ELECTRONICS #01-10 STALL 3 ST ENGINEE 567710 WBC 1 ANG MO KIO ELECTRONICS #01-10 STALL 4 ST ENGINEE 567710 WBC FISHBALL 1 ANG MO KIO INDUSTRIAL P ST12 AMK TECH I 568049 FROSTY BITEZ 1 ANG MO KIO INDUSTRIAL P ST11 AMK TECH I 568049 JWZ MUSLIM FOOD 1 AYER CHAWAN PLACE 627871 COMPASS GROUP 1 AYER CHAWAN PLACE ST4 627871 TCEPL-PAC 1 AYER CHAWAN PLACE ST1 627871 TCEPL-PACC 1 AYER CHAWAN PLACE ST2 627871 TCEPL-PACM 1 AYER CHAWAN PLACE ST3 627871 TCEPL-PALB 1 BEACH ROAD #01-4757 BEACH ROAD GARDE 190001 MAKAN MATTERS 1 BEACH ROAD ST01 BEACH ROAD GARDENS 190001 ZF 1 BEVERAGES 1 BEDOK ROAD #01-08 469572 ABU MUBARAK MANDI 1 BEDOK ROAD #01-20 469572 ADAM'S INDIAN ROJAK 1 BEDOK ROAD #01-24 469572 AUNTY JENNY SEAFOOD 1 BEDOK ROAD #01-08 469572 AYAM PENYET NO 1 1 BEDOK ROAD #01-13 469572 FRUITZ DESSERT 1 BEDOK ROAD #01-12 469572 GORENG PISANG KING 1 BEDOK ROAD #01-14 469572 GREEN SKY FRIED KWAY 1 BEDOK ROAD #01-28 469572 MALA WOK 1 BEDOK ROAD #01-15 469572 MALEK SATAY 1 BEDOK ROAD #01-27 469572 NOI KASSIM BBQ 1 BEDOK ROAD #01-07 469572 NUR INDAH KITCHEN 1 BEDOK ROAD #01-18 469572 PERSIAN TANDOOR 1 BEDOK ROAD #01-17 469572 PUTERI NASI PADANG 1 BEDOK ROAD #01-02 469572 SOON LEE FRIED 1 BEDOK ROAD #01-26 469572 SUKA RAMAI MAMA 1 -
8361/20 LSV/IC/Rzu RELEX.1.A
Council of the European Union Brussels, 9 July 2020 (OR. en) 8361/20 Interinstitutional File: 2020/0088 (NLE) WTO 92 AGRI 158 COASI 54 LEGISLATIVE ACTS AND OTHER INSTRUMENTS Subject: Agreement between the European Union and the Government of the People's Republic of China on cooperation on, and protection of, geographical indications 8361/20 LSV/IC/rzu RELEX.1.A EN AGREEMENT BETWEEN THE EUROPEAN UNION AND THE GOVERNMENT OF THE PEOPLE'S REPUBLIC OF CHINA ON COOPERATION ON, AND PROTECTION OF, GEOGRAPHICAL INDICATIONS EU/CN/en 1 THE EUROPEAN UNION, of the one part, and THE GOVERNMENT OF THE PEOPLE'S REPUBLIC OF CHINA, of the other part, hereinafter jointly referred to as the "Parties", CONSIDERING that the Parties agree to promote between them harmonious cooperation and the development of geographical indications as defined in Article 22(1) of the Agreement on Trade-related Aspects of Intellectual Property Rights (the "TRIPS Agreement") and to foster the trade of products carrying such geographical indications originating in the territories of the Parties; HAVE DECIDED TO CONCLUDE THIS AGREEMENT: EU/CN/en 2 ARTICLE 1 Scope of the Agreement 1. This Agreement applies to the cooperation on, and protection of, geographical indications of products which originate in the territories of the Parties. 2. The Parties agree to consider extending the scope of geographical indications covered by this Agreement after its entry into force to other product classes of geographical indications not covered by the scope of the legislation referred to in Article 2, and in particular handicrafts, by taking into account the legislative development of the Parties. -
Delight in Spring's Flavours This Chinese New Year at Resorts
press release 来名胜,牛起来: Delight in Spring’s Flavours this Chinese New Year at Resorts World Sentosa Feast your way to good health and prosperity with healthy Yusheng, classic delicacies, sustainable creations and handcrafted goodies from RWS’s Cantonese, Modern Asian, Japanese and Australian restaurants while Aqua Gastronomy’s new Spring Edition and final run reimagines CNY celebrations Prosper with Feng Shui Inn’s nine-course Eternal Fortune Set Menu (left) and feast royally on the Cantonese Steamed King Prawn with Dragon Chive, Vermicelli, Yellow Emperor Chilli and Mini Pumpkin Mantou (right) from Aqua Gastronomy’s Spring Edition menu. SINGAPORE, 5 January 2021 – As we enter a glittering period of festivities, good fortune and coming together with our families and loved ones, Resorts World Sentosa (RWS, 圣淘沙名胜世界) ushers in the Year of the Ox with a mouth-watering selection of goodies, premium menus, and unforgettable dining experiences. Take your pick of sumptuous Chinese New Year menus and auspicious yet healthy Yusheng and festive creations offered by Feng Shui Inn (风水廷精品粤菜馆), Osia Steak and Seafood Grill (澳西亚牛扒海鲜烧烤), Ocean Restaurant (海之味水族餐厅), and Syun (Syun春日本料理). In Chinese culture, water represents life and wealth which makes it opportune to dive into the new mystical Spring Edition of Aqua Gastronomy (深蓝夜宴新春特别版), where you will be able to dine in underwater pavilions at S.E.A. Aquarium’s Open Ocean Habitat while being treated to a multisensory extravaganza. Finally, be spoiled for choice with Resorts World Sentosa’s delicious selection of handcrafted Chinese New Year goodies available for takeaway and delivery. 1 Chinese New Year menus with premium ingredients, modern and sustainable dishes, auspicious grilled whole fish, and Japanese-inspired dishes at RWS’s signature restaurants (18 Jan to 26 Feb 2021) Set an auspicious tone for the upcoming year with RWS’s lavish Chinese New Year menus. -
Journal No. 014/2018
06 April 2018 Trade Marks Journal No. 014/2018 TRADE MARKS JOURNAL SINGAPORE TRADE PATENTS MARKS DESIGNS PLANT VARIETIES © 2018 Intellectual Property Office of Singapore. All rights reserved. Reproduction or modification of any portion of this Journal without the permission of IPOS is prohibited. Intellectual Property Office of Singapore 51 Bras Basah Road #01-01, Manulife Centre Singapore 189554 Tel: (65) 63398616 Fax: (65) 63390252 http://www.ipos.gov.sg Trade Marks Journal No. 014/2018 TRADE MARKS JOURNAL Contents Page General Information i Practice Directions ii Application Published for Opposition Purposes Under The Trade Marks Act (Cap.332, 2005 Ed.) 1 International Registration Filed Under The Madrid Protocol Published For Opposition Under The Trade Marks Act (Cap.332, 2005 Ed.) 338 Changes in Published Application 665 Application Published But Not Proceeding Under Trade Marks Act (Cap.332, 2005 Ed) 665 Trade Marks Journal No. 014/2018 Information Contained in This Journal The Registry of Trade Marks does not guarantee the accuracy of its publications, data records or advice nor accept any responsibility for errors or omissions or their consequences. Permission to reproduce extracts from this Journal must be obtained from the Registrar of Trade Marks. Trade Marks Journal No. 014/2018 Page No. i GENERAL INFORMATION Trade Marks Journal This Journal is published by the Registry of Trade Marks pursuant to rule 86A of the Trade Marks Rules. Request for past issues of the journal published more than three months ago may be made in writing and is chargeable at $12 per issue. It will be reproduced in CD-ROM format and to be collected at the following address: Registry of Trade Marks Intellectual Property Office of Singapore 51 Bras Basah Road #01-01 Manulife Centre Singapore 189 554 This Journal is published weekly on Friday and on other days when necessary, upon giving notice by way of practice circulars found on our website.