J-Oil Mills Report 2020
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Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
The Diversity of Fatty Acid Composition in Traditional and Rare Oil Crops Cultivated in Russia
REVIEW COMMUNICATIONS PLANT SCIENCE The diversity of fatty acid composition in traditional and rare oil crops cultivated in Russia Vera Gavrilova, Tatyana Shelenga, Elizaveta Porokhovinova, Aleksandra Dubovskaya, Nina Kon’kova, Sergey Grigoryev, Larisa Podolnaya, Aleksey Konarev, Tamara Yakusheva, Natalya Kishlyan, Andrey Pavlov, and Nina Brutch Federal Research Center N. I. Vavilov All-Russian Institute of Plant Genetic Resources, Bol’shaya Morskaya ul., 42–44, Saint Petersburg, 190000, Russian Federation Address correspondence and requests for materials to Nina Brutch, [email protected] Abstract This review is devoted to the description of chemical peculiarities of industrial oil crops cultivated (or prospective for cultivation) in Russia, which are stored in the VIR collection. Different crops have similar fatty acids biosynthesis path- ways, but each species has its own individualities in the chemical composition of the oil and its genetic control. The diversity of oil crop chemical composition Citation: Gavrilova, V., Shelenga, T., Porokhovinova, E., Dubovskaya, A., opens the possibility of its multipurpose utilization practically in all industrial Kon’kova, N., Grigoryev, S., Podolnaya, L., segments. Sunflower, rapeseed, flax, mustard, camelina and safflower are cul- Konarev, A., Yakusheva, T., Kishlyan, N., Pavlov, A., and Brutch, N. 2020. The diversity tivated in Russia as oil crops. Castor beans, perilla, lallemantia and noog are of fatty acid composition in traditional not cultivated on an industrial scale, but have original oil properties and are and rare oil crops cultivated in Russia. Bio. Comm. 65(1): 68–81. https://doi. prospective for future cultivation. Hemp and poppy seeds contain oil valuable org/10.21638/spbu03.2020.106 for food, but they are not widespread. -
The Wellness Family
The Wellness Family Dr. Schroeder Keeps You Informed This particular plant oil is one of the few cooking oils that Cooking Oils contains about 75% of its fat as oleic acid (a monounsat- urated, omega-9 fatty acid). If you have typically been using You’ve taken the time to buy really fresh vegetables, to corn oil or vegetable oil, research has shown that altering dice them up into a delicious mix so that you and your your diet by replacing that choice with olive oil may lead to family can eat healthier and feel better. However, the a significant decrease in your total blood cholesterol and an decision of what oil to cook them in is equally important. improved LDL:HDL ratio. The wrong cooking oil can turn a healthy mix of fresh vegetables into an unhealthy mix of mush. Olive oil does have one downside and that is its tendency to degrade in a very short amount of time, especially if All About Oils stored in a warm place (like a kitchen). In just a month or so, There are several different choices of oils depending stored olive oil will begin to break-down and eventually go upon whether you’re baking, cooking, marinating, rancid. Food cooked with rancid olive oil will have a bad flavoring or garnishing. The right choice is going to depend on the purpose: i.e. the food you are preparing When preparing healthy and how it’s being prepared. foods for your family When baking, your healthiest choices include coconut, remember: the oil you palm and more, but high oleic safflower and sunflower oil are the best for this purpose. -
Vegan Lunch Box : 150 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love! / Jennifer Mccann
1600940729 text_rev.qxd 4/21/08 8:53 AM Page i PRAISE FOR VEGAN LUNCH BOX “Jennifer McCann’s cookbook makes vegan cooking accessible and fun. It’s informative but not stuffy, detailed yet concise, and the recipes are creative without being difficult. There are so many delicious, well put to- gether options here, it’s not only perfect for kids but for anyone who ever eats lunch!” —Isa Chandra Moskowitz, author of VEGANOMICON “Being a vegan kid just got a lot easier! The menus in Vegan LunchLunch BoxBox make it easy to plan a balanced and nutritious lunch for your kids (or your- self!). The variety alone makes it worth having.” —Erin Pavlina, author of RAISING VEGAN CHILDREN IN A NON-VEGAN WORLD “Destined to become a classic, this is the book vegan parents have been waiting for. And who knew? A vegan mom started a blog describing the lunches she made for her son for one school year, and it won the 2006 Bloggie Award for “Best Food Blog” (NOT “best VEGETARIAN food blog,” but “Best Food Blog,” period!). It inspired, delighted, and motivated not only vegan parents, but omnivores bored with their own lackluster lunches. This book will continue delighting with recipes that are as innovative, kid- pleasing, and healthful as they are delicious.” —Bryanna Clark Grogan, author of NONNA’S ITALIAN KITCHEN 1600940729 text_rev.qxd 4/21/08 8:53 AM Page ii This page intentionally left blank 1600940729 text_rev.qxd 4/21/08 8:53 AM Page iii Vegan Lunch Box 1600940729 text_rev.qxd 4/21/08 8:53 AM Page iv This page intentionally left blank 1600940729 text_rev.qxd 4/21/08 8:53 AM Page v Vegan Lunch Box 150 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love! Jennifer McCann A Member of the Perseus Books Group 1600940729 text_rev.qxd 4/21/08 8:53 AM Page vi Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. -
Agenda Item 7(B) CX/PR 18/50/7-Add.1 April 2018 JOINT FAO/WHO FOOD STANDARDS PROGRAMME CODEX COMMITTEE on PESTICIDE RESIDUES 50Th Session Haikou, PR
E Agenda Item 7(b) CX/PR 18/50/7-Add.1 April 2018 JOINT FAO/WHO FOOD STANDARDS PROGRAMME CODEX COMMITTEE ON PESTICIDE RESIDUES 50th Session Haikou, PR. China, 9 - 14 April 2018 Comments at Agenda Item 7(b) submitted by Canada, China, Egypt, European Union, Kenya, Paraguay and Turkey REVISION OF THE CLASSIFICATION OF FOOD AND FEED: CLASS A: PRIMARY FOOD COMMODITIES OF PLANT ORIGIN TYPE 05: HERBS AND SPICES GROUP 027 HERBS GROUP 028 SPICES Canada BACKGROUND Groups 027 and 028 were finalized by CCPR43 in 2011 and were retained at Step 7 pending finalization of the revision of the Classification. CCPR44 (2012) agreed to hold the commodity group on “edible flowers” at Step 7 pending finalization of the revision of the Classification in relation to the herbs group. CURRENT STATUS Subsequent to CCPR43 and CCPR44, the EWG revised Group 027 and Group 028 to consider new commodities in accordance with the terms of reference given by CCPR49 (2017). As a result, the EWG has proposed the following changes: Additional commodities added to both Group 027 and Group 028. Wasabi stem was moved to Group 027 from Group 028 as it is classified as an herb. Caraway seed was moved from 028A to 028B. Cross references were added for black, brown and white mustard seeds. Kokam was removed as it is already a member Group 006 (Assorted tropical and sub-tropical fruits – inedible peel). The EU proposed that Subgroups 028H Citrus Peel and 028I Dried Chili Peppers would be more appropriate for Class D. Processed Foods of Plant Origin. -
Dict-En-Fr-Food V3
Dictionnaire Anglais-Français de l’Alimentation English-French Food Dictionary Version 3.0 Pascal Médeville (CC BY-NC-ND 4.0) 1 This work is distributed under Creative Commons license CC BY-NC-ND 4.0. Please revise the information below and stay within the limits of the license. 2 Le présent travail est distribué dans le cadre de la licence Creative Commons CC BY-NC-ND 4.0. Veuillez lire les informations ci-dessous et respecter les limites imposées. 3 Sigles et abréviations utilisés dans ce dictionnaire : adj. : adjectif agr. : agriculture bot. : botanique ichtyol. : ichtyologie Ind. : Indonésie it. : Italie J : Japon microbiol. : microbiologie œnol. : œnologie p.ex. : par exemple UK : Royaume Uni US : États-Unis d’Amérique vét. : médecine vétérinaire zool. : zoologie Historique des versions/Version history : Date Objet No. de version Déc. 2008 Version initiale 1.0 Juin 2009 Corrections diverses ; Ajout de nouvelles sources ; Ajout de nouvelles 2.0 références bibliographiques Avril 2020 Ajout de nouvelles entrées ; Corrections diverses ; Ajout de nouvelles 3.0 sources ; Ajout de nouvelles references bibliographiques 4 Pour vos traductions anglais-français ou chinois-français dans le domaine de la gastronomie ou de l’agro-alimentaire, veuillez prendre contact avec Pascal Médeville à l’une des adresses suivantes : [email protected] ou [email protected]. For all your food and agrifood translation needs (English to French of Chinese to French), you can contact Pascal Médeville, at [email protected] or [email protected]. Pour toutes vos traductions et besoins de publication assistée par ordinateur en chinois ou d’autres langues asiatiques, n’hésitez pas à faire appel à Pascal Médeville ou à Parallels Translation Office : www.parallels-translation.net. -
Chef DK Kodama Sansei Seafo
“Dress casual, bring a smile, relax and enjoy the adventure of dining at our restaurants.” - Chef D.K. Kodama Sansei Seafood Restaurant & Sushi Bar Kapalua Resort, Maui • Kihei, Maui • Waikiki Beach, Oahu • Waikoloa Beach Resort, Big Island www.DKRestaurants.com STARTERS AND APPETIZERS || AWARD WINNERS || v PANKO-CRUSTED FRESH AHI SASHIMI 15.50 Island fresh ahi tuna wrapped with arugula and spinach, panko crusted and flash fried, served with a soy wasabi butter sauce v JAPANESE CALAMARI SALAD 12.25 Calamari fritte tossed in a spicy kochujang vinaigrette over local greens in a crispy won ton basket v SANSEI'S SHRIMP DYNAMITE 13.95 Crispy tempura shrimp tossed with a garlic masago aioli & unagi glaze drizzle v ASIAN SHRIMP CAKE 9.50 Crusted with crispy chinese noodles, served over ginger-lime-chili-butter & cilantro pesto v SANSEI’S MANGO CRAB SALAD HAND ROLL 12.00 Ripe mango, blue crab, fresh greens & crunchy peanuts, wrapped in mamenori, with a sweet Thai chili vinaigrette v DK’S CRAB RAMEN with ASIAN TRUFFLE BROTH 18.95 with crab, cilantro, Thai basil and mild jalapenos Edamame Lightly-salted & boiled soybeans in their shells 4.25 Sunomono Thin sliced cucumbers and wakame in a sweet tangy vinaigrette 5.25 v v v Add octopus , shrimp or crab 8.25 v v v Combination of octopus , crab & shrimp 10.25 v Hiyayakko Cold soft tofu with fresh ginger, green onions and katsuo bushi 6.25 Agedashi Tofu lightly-fried, served with a mirin-soy dashi 6.25 v Tako Shiokara Challenging raw octopus marinated in Korean spices 6.25 v Sansei Style Ahi Poke with -
The Energy Paradox by Dr
The Energy Paradox By Dr. Steven Gundry Yes and No Foods for Energy The “Yes” List Cruciferous Vegetables • arugula • bok choy • broccoli • Brussels sprouts Other Vegetables • cabbage (green and red) • artichokes • cauliflower • asparagus • collards • bamboo shoots • kale • beets (raw) • kimchi • carrot greens • kohlrabi • carrots (raw) • napa cabbage • celery • radicchio • chicory • sauerkraut (raw) • chives • Swiss chard • daikon radish • watercress • fiddlehead ferns • garlic Leafy Greens • garlic scapes • algae • ginger • basil • hearts of palm • butter lettuce • horseradish • cilantro • Jerusalem artichokes (sunchokes) • dandelion greens • leeks • endive • lemongrass • escarole • mushrooms • fennel • nopales (cactus; available online) • mesclun (baby greens) • okra • mint • onions • mizuna • parsnips • mustard greens • puntarella • parsley • radishes • perilla • rutabaga • purslane • scallions • red and green leaf lettuces • shallots • romaine lettuce • water chestnuts • sea vegetables • seaweed Fruits That Act like Fats • spinach • Avocado (up to a whole one per day) • Olives, all types 1 THE ENERGY PARADOX | YES LIST Energy Bars (limit to one per day, please) • Adapt Bars: Coconut and Chocolate • B-Up (made by Yup): Chocolate Mint, Chocolate Chip Cookie Dough, Sugar Cookie • GundryMD Bars • Keto Bars: Almond Butter Brownie, Salted Caramel, Lemon Poppyseed, Chocolate Chip Cookie Dough Oils • MariGold Bars: ChocoNut, Pure Joy, Espresso, • algae oil (Thrive culinary brand) Ginger Coconut • avocado oil • Primal Kitchen Bars: Almond -
E6e93905d5b07240c02ac30ab9
Vol. 10(12) pp. 352-358, December 2016 DOI: 10.5897/AJFS2016.1500 Article Number: EF34CC861434 ISSN 1996-0794 African Journal of Food Science Copyright © 2016 Author(s) retain the copyright of this article http://www.academicjournals.org/AJFS Full Length Research Paper Physicochemical and sensory characteristics of pepper oil sauce prepared from perilla oil Hye-Ryun Kim1, Sanjeev Kumar Dhungana2, Il-Doo Kim3 and In-Joo Park1* 1Cheonnyeonmiin Co. Ltd., Gyeongju-si 38180, Korea. 2School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea. 3International Institute of Agricultural Research and Development, Kyungpook National University, Daegu 41566, Korea. Received 15 August, 2016, Accepted 21 September, 2016 Pepper oil sauce or ‘rayu’, is one of the most famous traditional condiments in Korea, Japan and China. Generally, it is prepared using edible oil from soybean, corn among others. Since perilla possesses high amount of omega-3 polyunsaturated fatty acids, the objective of the present study was to investigate the quality characteristics of pepper oil sauces prepared using perilla oil. The quality characteristics of perilla sauces (ONP: onion pepper oil, OIP: oil cake pepper oil and SHP: shrimp pepper oil) were compared with those of the commercially available sauce in Korea (KPO). Carbohydrate and sugar contents and calorie and peroxide values of commercial sauce were higher than those of the perilla oil sauces. However, crude protein and fat were higher in the perilla oil sauces. Soluble solid content of perilla oil sauces was significantly high as compared to that of KPO. The sauce prepared from perilla oil was found to be 12 times higher in omega-3 polyunsaturated fatty acid and 25%less in sodium than a commercial pepper oil sauce. -
Oxidized Perilla and Linseed Oils Induce Neuronal Apoptosis by Caspase-Dependent and -Independent Pathways
foods Article Oxidized Perilla and Linseed Oils Induce Neuronal Apoptosis by Caspase-Dependent and -Independent Pathways 1, , 2, 1 1 1 Yuki Ueno y *, Yoshiyuki Kawamoto y, Yamato Nakane , Risa Natsume , Kyoko Miura , Yui Okumura 2, Takashi Murate 2, Emi Hattori 1 and Toshihiko Osawa 1 1 Department of Health and Nutrition, Faculty of Psychological and Physical Science, Aichi Gakuin University, 12 Araike Iwasaki-cho, Nisshin, Aichi 470-0195, Japan 2 Department of Biomedical Sciences, Collage of Life and Health Sciences, Chubu University, Kasugai, Aichi 487-8501, Japan * Correspondence: [email protected]; Tel.: +81-561-73-1111 These authors equally contribute to this work. y Received: 17 March 2020; Accepted: 22 April 2020; Published: 26 April 2020 Abstract: Alpha-linolenic acid (ALA), a polyunsaturated fatty acid, is involved in bioregulatory functions. In recent years, the health-promoting effects of vegetable-derived edible oils rich in ALA have attracted attention. ALA has a variety of physiological effects such as anti-arteriosclerotic and antiallergic properties, but is prone to oxidation. Therefore, safety concerns exist with regard to adverse effects on humans induced by its oxides. However, the effects on neuronal cells induced by oxidized ALA-rich oils, such as perilla and linseed oils, have not been fully investigated. This information is very important from the viewpoint of food safety. In this study, we investigated the effects of oxidized perilla and linseed oils, which are rich in ALA, on the toxicity of neuronal SH-SY5Y cells. Perilla and linseed oils were significantly oxidized compared with other edible vegetable oils. These oxidized oils induce neuronal cell death and apoptosis via caspase-dependent and -independent pathways through reactive oxygen species (ROS) generation. -
Sushi Dinner
(ZEN) SUSHI 2 DINNER - CENA 5 8 DESSERTS - 9 10 WINE - 11 ZEN´S SUSHI BAR OMAKASE Using only the best and freshest ingredients, let our Chefs surprise you with their creativity Service provided at Sushi counter Déjate sorprender con la creatividad de nuestros Chefs usando ingredientes frescos de la mejor calidad Servicio en barra de sushi SASHIMI Sesame-crusted watermelon sashimi with citrus notes, served with mango, serrano pepper and soy sauce Sashimi de sandía con toques cítricos en costra de ajonjolí, mango, chile serrano y salsa de soya Tuna in sriracha and ponzu sauce, with red onion, cucumber and crispy potato Atún en salsa de siracha y ponzu, cebolla morada, pepino y crujiente de patata Apple and mustard ceviche sauce with watermelon radish and daikon oroshi Ceviche con salsa de manzana y mostaza con sandía, rábano y daikon oroshi Avocado, yuzu kosho, jalapeño pepper, coriander oil, lime and Thai sauce Con aguacate, yuzu kosho, jalapeño, aceite de cilantro, limón y salsa Tailandesa SHAKE Coriander mayonnaise, black sesame, furikake and wafu yuzu sauce Mayonesa de cilantro, ajonjolí negro, furikake y salsa wafu yuzu MAKIS Cucumber and daikon zuma, spicy mango sauce, green apple, carrot and serrano chilli Zuma de pepino y daikon, salsa picante de mango, manzana verde, zanahoria y chile serrano ABURI SHAKE Sapporo-flamed salmon, asparagus, cucumber, crab, avocado and katsuobushi Salmón flameado con salsa de Sapporo, espárragos, pepino, cangrejo, aguacate y katsuobushi Rice paper, sesame, flying fish roe, eel sauce, shrimp tempura and smoked eel Papel de arroz, ajonjolí y hueva de pez, salsa de anguila, camarón tempura y anguila ahumada Avocado, cream cheese and tampico wrapped in shrimp, with seaweed and spicy eel sauce Por fuera camarón, en salsa de anguila picante. -
Product List 2020
PRODUCT LIST 2020 CONVENTIONAL ORGANIC STABILIZED Oils CONVENTIONAL ORGANIC STABILIZED 901199 Hemp Seed Oil * .................................. • • • 901499 Hemp Seed Oil Unrefined * ................. • • 901193 Acai Oil * ............................................. • • • 901450 Inchi Oil *............................................. • • • 901367 Alfalfa Oil* ........................................... • • • 901112 Jojoba Oil – Colorless * ........................ • • • 901228 Algae Oil * ........................................... • • • 901110 Jojoba Oil – Golden * ........................... • • • 907440 Aloe Oil (Internally Stabilized)* .......... • • 901162 Kakadu Oil * ........................................ • • • 906221 Amla Oil .............................................. • • 901152 Kalahari Melon Seed Oil * ................... • • • 901148 Andiroba Oil * ..................................... • • • 901168 Karanja Oil * ........................................ • • • 901387 Apple Seed Oil * .................................. • • • 901165 Kiwi Seed Oil * ..................................... • • • 901176 Apricot Kernel Oil * ............................. • • • 901185 Kukui Oil * ........................................... • • • 901195 Argan Oil * ........................................... • • • 901180 Lemon Seed Oil * ................................ • • • 901118 Avocado Oil * ...................................... • • • 901421 Lime Seed Oil * .................................... • • • 901218 Avocado Seed Oil * .............................