DOCSLIB.ORG

Compositions Comprising a Core-1 Positive Microorganism and Their

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

(19) TZZ_ Z__T (11) EP 1 920 781 B1 (12) EUROPEAN PATENT SPECIFICATION (45) Date of publication and mention (51) Int Cl.: of the grant of the patent: A61K 39/02 (2006.01) A61K 39/40 (2006.01) 04.03.2015 Bulletin 2015/10 C12N 1/20 (2006.01) G01N 33/53 (2006.01) A61P 35/00 (2006.01) (21) Application number: 06090208.7 (22) Date of filing: 10.11.2006 (54) Compositions comprising a core-1 positive microorganism and their use for the treatment or prophylaxis of tumors Zusammensetzungen die ein Core- 1 positives Mikroorganismus enthalten und deren Verwendung zur Behandlung von Tumoren Compositions comprenant un microorganisme contenant core-1 et son utilisation pour le traitement des tumeurs (84) Designated Contracting States: • SPRINGER G F: "Immunoreactive T and Tn AT BE BG CH CY CZ DE DK EE ES FI FR GB GR epitopes in cancer diagnosis, prognosis, and HU IE IS IT LI LT LU LV MC NL PL PT RO SE SI immunotherapy" JOURNAL OF MOLECULAR SK TR MEDICINE, SPRINGER VERLAG, DE, vol. 75, Designated Extension States: 1997, pages 594-602, XP002998516 ISSN: BA HR RS 0946-2716 • GOLETZ S ET AL: "THOMSEN-FRIEDENREICH (43) Date of publication of application: ANTIGEN: THE HIDDEN TUMOR ANTIGEN" 14.05.2008 Bulletin 2008/20 ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY, SPRING ST., NY, US, vol. 535, 2003, (73) Proprietor: Glycotope GmbH pages 147-162, XP009034310 ISSN: 0065-2598 13125 Berlin (DE) • KURTENKOV OLEG ET AL: "Better survival of Helicobacter pylori infected patients with early (72) Inventor: Goletz, Steffen gastric cancer is related to a higher level of 16548 Glienicke (DE) Thomsen-Friedenreich antigen-specific antibodies." IMMUNOLOGICAL (74) Representative: Roth, Carla et al INVESTIGATIONS, vol. 32, no. 1-2, February 2003 König-Szynka-Tilmann-von Renesse (2003-02), pages 83-93, XP009088439 ISSN: Patentanwälte Partnerschaft mbB 0882-0139 Postfach 11 09 46 • KLAAMAS K ET AL: "EXPRESSION OF TUMOR- 40509 Düsseldorf (DE) ASSOCIATED THOMSEN-FRIEDENREICH ANTIGEN (T AG) IN HELICOBACTER PYLORI (56) References cited: AND MODULATION OF T AG SPECIFIC IMMUNE WO-A-2006/012616 RESPONSE IN INFECTED INDIVIDUALS" IMMUNOLOGICAL INVESTIGATIONS, MARCEL • SPRINGER G F ET AL: "ORIGIN OF ANTI DEKKER, NEW YORK, NY, US, vol. 31, no. 3/4, THOMSEN FRIEDENREICH AND TN 2002, pages 191-204, XP009047359 ISSN: AGGLUTININS IN MAN AND IN WHITE LEGHORN 0882-0139 CHICKS" BRITISH JOURNAL OF • BUTSCHAK G ET AL: "ISOLATION AND HAEMATOLOGY, vol. 47, no. 3, 1981, pages CHARACTERIZATION OF THOMSEN- 453-460, XP009088436 ISSN: 0007-1048 FRIEDENREICH-SPECIFIC ANTIBODIES FROM HUMAN SERUM" TUMOR BIOLOGY, KARGER, BASEL, CH, vol. 23, no. 3, May 2002 (2002-05), pages 113-122, XP009034404 ISSN: 1010-4283 Note: Within nine months of the publication of the mention of the grant of the European patent in the European Patent Bulletin, any person may give notice to the European Patent Office of opposition to that patent, in accordance with the Implementing Regulations. Notice of opposition shall not be deemed to have been filed until the opposition fee has been paid. (Art. 99(1) European Patent Convention). EP 1 920 781 B1 Printed by Jouve, 75001 PARIS (FR) (Cont. next page) EP 1 920 781 B1 • SUSANF SLOVIN ET AL:"Thomsen- Friedenreich • SHIGEOKA H ET AL: "INHIBITION OF LIVER (TF) antigen as a target for prostate cancer METASTASES FROM NEURAMINIDASE- vaccine: clinical trial results with TF cluster TREATED COLON 26 CELLS BY AN ANTI- (c)-KLH plus QS21 conjugate vaccine in patients THOMSEN-FRIEDENREICH-SPECIFIC with biochemically relapsed prostate cancer" MONOCLONAL ANTIBODY" TUMOR BIOLOGY, CANCER IMMUNOLOGY, IMMUNOTHERAPY, KARGER, BASEL, CH, vol. 20, 1999, pages SPRINGER-VERLAG, BE, vol. 54, no. 7, 1 July 139-146, XP008062447 ISSN: 1010-4283 2005 (2005-07-01), pages 694-702, XP019333138 ISSN: 1432-0851 2 EP 1 920 781 B1 Description FIELD OF THE INVENTION 5 [0001] The present invention relates to the field of prevention and treatment of gastrointestinal disorders and cancer. More particularly, the present invention relates to the prevention and treatment of Core-1-positive carcinomas. The invention provides nutraceuticals and pharmaceutical compositions comprising Core-1 positive microorganism and frac- tions thereof as defined in the appended claims. 10 DEFINITIONS [0002] In accordance with the present invention the term "nutraceutical" means any nutrient, composition of nutrients or formulation which can be taken orally by a human or animal such as but not limited to nutrients, nutrition additives, food additives, dietary supplements, medical food, clinical food, parenteral food, enteral food, food for special dietary 15 use, food of specified health use or functional food that can be applied orally in different forms, such as but not limited to capsules, tablets, emulsions, powder, liquids, as well as in form of any food or drink or as a part of it. In special cases the nutraceutical can be given parenterally (parenteral food). The nutraceutical can be given by itself or mixed with at least one other ingredient. The nutraceutical by itself or its mixture with at least one other ingredient can be given by itself or mixed into a food or a drink. The term nutraceutical also means any food, beverage, capsule, tablet, emulsion, 20 powder, or liquid. [0003] In accordance with the present invention the term "nutraceutical" means any nutrient, composition of nutrients or formulation which can be taken orally by a human or animal such as but not limited to nutrients, nutrition additives, food additives, dietary supplements, clinical food or nutrition, medical food or nutrition, enteral food, enteral clinical nutrition, health care nutrition or food, food for special dietary use, food of specified health use or functional food that 25 can be applied orally in different forms, such as but not limited to capsules, tablets, emulsions, powder, liquids, as well as in form of any food or drink or as a part of it. In special cases the nutraceutical can be given parenterally (parenteral food). The nutraceutical can be given by itself or mixed with at least one other ingredient. The nutraceutical by itself or its mixture with at least one other ingredient can be given by itself or mixed into a food or a drink. The term nutraceutical also means any food, beverage, capsule, tablet, emulsion, powder, or liquid. 30 [0004] In accordance with the present invention the term "pharmaceutical composition" means any composition which can be used as a drug, or a pharmaceutical, or a biological, or is a component of a drug or a pharmeutical or a biological. [0005] In accordance with the present invention the term "Core-1" means the carbohydrate structure galactose beta 1-3 linked to N-Acetyl-galactosamine alpha 1- linked (Gal betal-3GalNAc alpha1-; TF alpha, TFa, TF α). On the protein or polypeptide Core-1 is covalently linked via a O-glycosidic linkage to serine or threonine amino acids (Gal 35 beta1-3GalNAc alpha1-O-Ser/Thr). Core-1 can also be linked via various linkers and various densities to natural or synthetic carriers, such as polyacrylamide (herein also called PAA), or other molecules such as chromatographic bed materials (e.g. sepharose), biotin or proteins, such as bovine serum albumin (BSA), ovalbumin (Ova), human serum albumin (HSA) or Keyhole limpet hemocyanin (KLH), toxins, toxoids, beads or nanoparticles. [0006] In the sense of this invention the term Core-1 means also Core-1 mimickry structures such as polypeptides, 40 peptides, lipids or carbohydrates or combinations thereof of a chemical structure different from Core-1 but which have a conformational structure which can be recognized by Core-1 specific antibodies of the invention. [0007] In accordance with the present invention the term"Core-1 specific antibody" means (i) any antibody which specifically binds to Gal beta1-3GalNAc alpha1-PAA (TFa-PAA, TF α-PAA, Core-1-PAA) but not to any of the substances of #list 1#. 45 #list1# [0008] 50 GlcNAcß1-2Galß1-3GalNAcα-PAA (GlcNAcß1-2’ TF) Fucα1-2Galß1-3GalNAcα-PAA (H type 3) GalNAcα1-3Galβ-PAA (Adi) Galα1-3-GalNAcβ-PAA (Tαβ) 55 which were obtained from Lectinity holdings, Inc. [0009] Alternatively all structures can be generated by one skilled in the art, who also can select another suitable polyacrylamide for conjugation or another suitable carrier molecule as well as the suitable conjugation methods for coupling of the according carbohydrate structures and the synthesis of the necessary intermediates. 3 EP 1 920 781 B1 (ii) or any antibody which binds to asialoglycophorin but not glycophorin, and this binding is periodate sensitive, (iii) more preferably any antibody which binds to TFa-PAA and less or not to TFb-PAA (Gal betal-3GalNAc betal- PAA) but not to any of the substances of #list 2#: 5 #list2# proteins: 10 [0010] Glycophorin BSA (bovine serum albumin) 15 PAA-conjugates: [0011] Aminoglucitol 20 β-N-acetylneuraminic acid (beta-N-acetymeuraminic acid) α-D-glucose (alpha-D-glucose) β-glucose (beta-D-glucose) α-D-galactose (alpha-D-galactose) β-D-galactose (beta-D-galactose) 25 α-D-mannose (alpha-D-mannose) α-D-mannose-6-phosphate (alpha-D-mannose-6-phosphate) α-L-fucose (alpha-L-fucose) β-N-acetyl-D-glucosamine (beta-N-acetyl-D-glucosamine α-N-acetyl-D-galactosamine (alpha-N-acetyl-D-galactosamine, Tn, Tn) 30 β-D-galactose-3-sulfate (beta-D-galactose-3-sulfate) α-N-acetylneuraminic-acid (alpha-N-acetylneuraminic-acid) β-N-acetyl-D-glucosamine-6-sulfate (beta-N-acetyl-D-glucosamine-6-sulfate) Lac-di-NAc (GalNAcβ1-4GlcNAcβ-, GalNAcbeta1-4GlcNAcbeta-) GlcNAcβ3Gal (GlcNAcβ1-3Galβ-, GlcNAcbeta1-3Galbeta-)
Recommended publications
  • Catalogo Prodotti

    Catalogo Prodotti

    SEMILAVORATI da forno semilavorati - gelati - dolci siciliani Cornetto da Lievitare Fagottino da Lievitare Gusto: Gusto: Crema, cioccolata, Marmellata, cioccolato, marmellata, vuoto. crema, nutella. Lievitazione: Lievitazione: temp. ambiente 8/10 ore temp. ambiente 8/10 ore Temp. cottura: 180° C. Temp. cottura: 180° C. Tempo cottura: 15/20 minuti. Tempo cottura: 15/20 minuti. Conf.: 100 pz. Conf.: 80 pz. Fazzoletto da Lievitare Girella da Lievitare Gusto: Crema, cioccolata, vuoto. Lievitazione: Lievitazione: temp. ambiente 8/10 ore temp. ambiente 8/10 ore Temp. cottura: 180° C. Temp. cottura: 180° C. Tempo cottura: 15/20 minuti. Tempo cottura: 15/20 minuti. Conf.: 70 pz. Conf.: 80 pz. Cornetto ProntoForno FagottinoProntoForno Gusto: Gusto: Crema, cioccolata, Marmellata, cioccolato, marmellata, vuoto. crema, nutella. Scongelare: Scongelare: temp. ambiente 20 minuti temp. ambiente 20 minuti Temp. cottura: 180° C. Temp. cottura: 180° C. Tempo cottura: 15/20 minuti. Tempo cottura: 15/20 minuti. Conf.: 50 pz. Conf.: 60 pz. Pasticcino ProntoForno LemonCremaProntoForno Gusto: Crema limone. Scongelare: temp. ambiente 20 minuti Scongelare: Temp. di cottura: 180/200° C temp. ambiente 20 minuti Tempo di cottura: 20/25 minuti Temp. cottura: 180° C. Conf.: 60 pz. Tempo cottura: 15/20 minuti. Spolverare con zucchero a velo. Conf.: 60 pz. Sfogliata ProntoForno Apollo ProntoForno mignon e grande mignon e grande Scongelare: Scongelare: temp. ambiente 20 minuti temp. ambiente 20 minuti Temp. di cottura: 180/200° C Temp. di cottura: 180/200° C Tempo di cottura: 20/25 minuti Tempo di cottura: 20/25 minuti Conf. da: 6 Kg. mignon Conf. da: 6 Kg. mignon 80 pz. grande 80 pz. grande SEMILAVORATI da forno semilavorati - gelati - dolci siciliani Pastiera Frolla ProntoForno mignon e grande Scongelare: Scongelare: temp.
  • A Culinary Dictionary 1

    A Culinary Dictionary 1

    A Culinary Dictionary 1 AA CCUULLIINNAARRYY DDIICCTTIIOONNAARRYY Compiled by S. K. Dwivedi (February 02) All right reserved by S. K. Dwivedi A Culinary Dictionary 2 Al dente – An Italian cooking term, literally Deleted: ¶ ‘to the tooth’, which is used to describe food, particularly pasta, that is cooked until firm to the bite rather than soft. A Alfafa Sprouts – The fine, short sprouts of A alfafa seeds, with pale stalks and deep green Abalone – A large sea snail with a shallow, tips, used in salads and sandwiches. The earshaped shell. It lives close to the shoreline, sprouts have a nutty taste and a particular clinging to the underside of rocks, ledges with affinity for cheese. The alfafa (or lucerne) a broad fleshy foot. Found throughout the plant was first grown by Arabs as food for world, abalone at one time became so rare in their horses because its high protein and California that it was not allowed to be canned, calcium content helped develop strong dried or sent out of the state; the advent of animals. farm–raised abalone eased these restrictions. In the Channel Islands, when seasonal low tides Allemande, à l’ – A French term for food temporarily exposed the abalone’s rocky cooked in the German style: traditionally, haunts, the locals took part in a frenzied race to dishes containing smoked sausages or gather as many as possible before the waters garnished with sauerkraut and pork. It is also rolled back in, leading to a decline in abalone used to describe dishes served with allemande numbers. In Australia, divers harvest them in sauce, a white sauce made with veal or poultry southern waters.
  • Sizzle and Drizzle Handy Index

    Sizzle and Drizzle Handy Index

    INDEX A Cake, Yorkshire Teacakes, 103 A Letter from Nancy, 1 Cakes, Intro, 106 Acknowledgements, 414 Cakes, Recipes, 114 Almond Sponge, 340 Caramel, 346 Apple & Cinnamon Scones, 56 Caramel, Cracking (Creme Brûlée), 351 Apple Charlotte, 305 Carrot & Orange Cake, 151 Arctic Bundt, 364 Cheat’s Almond Tarts, 255 Cheese and Onion Flan, 224 B Cheese Scones, 58 Baby Biscotti, 44 Chelsea Buns, 82 Barbados Banana Bread, 118 Cherry Almond Traybake, 120 Biscotti, Baby, 44 Cherry Bakewell Scones, 53 Biscuits, Intro, 27 Cherry Chocolate Roulade, 131 Biscuits, Lemon Shortbread, 29 Chicken and Tarragon Pie, 218 Biscuits, Recipes, 29 Choco-Fudge Slices, Low Sugar, 193 Biscuits, Vanilla Shortbread, 34 Chocolate Recipes, 114, 131, 158, 160, 193, 237, Blackberry Pie, 234 256, 265, 338, 343 Brandy Snaps, 38 Chocolate & Amaretto Festive Cupcakes, 158 Bread & Butter Pudding, 295 Chocolate and Orange Delice, 343 Bread, Barbados Banana, 118 Chocolate Crusted Passion Fruit Tart, 256 Bread, Intro, 61 Chocolate for Profiteroles, 265 Bread, No Knead, 94 Chocolate Fudge Cake, 114 Bread, Recipes, 70 Chocolate Paste, 265 Bread, Soft White, 70 Chocolate Swiss Meringue Buttercream, 175 Bread, Sourdough, 89 Chocolate, Vanilla & Strawberry Drip Cake, 160 Brioche, 98 Choux Pastry, 265 Buttercream, 169 Christmas , 32, 135, 158, 298, 311 Buttercream, Chocolate Swiss Meringue, 175 Christmas Cake, 133 Buttercream, Coffee, Filling, 170 Chutney, End of Season, 382 Buttercream, Italian Meringue, 171 Citrus Passet with Blueberries, 354 Buttercream, Not Too Sweet, 156 Clean a Decanter
  • The Magazine of the Launceston Area Methodist Church April 2021 Edition 207

    The Magazine of the Launceston Area Methodist Church April 2021 Edition 207

    The Magazine of the Launceston Area Methodist Church April 2021 Edition 207 1 Dear Friends It is a great privilege to be asked to write an Easter message this year to you. We have all had a difficult year because of COVID 19 and I believe that the last three months have been especially difficult. The long days of restrictions have been hard for all of us and we have all probably wondered when they will come to an end so that life can go back to normal. I find it a great comfort to go out on walks with my dog Sam. Sam’s favourite place to go is wherever there are woodlands and if there’s a river as well that’s even better! He loves to chase after sticks and if they go in the water he loves to swim after them. Frank and I get a great deal of pleasure from watching Sam but we also enjoy hearing the birds singing, the golden heads of the daffodils, the snowdrops, the primroses and the trees bursting into blossom; all these things are signs of new life and the promise that warmer weather is on the way. The message of Easter is all about new life, love and hope. It is about the true story of God’s love and forgiveness of sins shown to us through the death of Jesus, His Son; it is also a celebration that God raised Jesus to new life so that our joy may be complete as we trust in Him and follow in His ways.
  • A Taste of Yorkshire in Food and Pictures

    A Taste of Yorkshire in Food and Pictures

    Technological University Dublin ARROW@TU Dublin Cookery Books Publications 1979 A Taste of Yorkshire in Food and Pictures Theodora FitzGibbon Follow this and additional works at: https://arrow.tudublin.ie/irckbooks Part of the Arts and Humanities Commons Recommended Citation FitzGibbon, Theodora, "A Taste of Yorkshire in Food and Pictures" (1979). Cookery Books. 141. https://arrow.tudublin.ie/irckbooks/141 This Book is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Cookery Books by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License ATASTE OF YORKSHIRE IN FOOD AND IN PICTURES • THEODORA FITZGIBBON Traditional Yorkshire Food A TASTE OF YORKSHIRE Theodora FitzGibbon Period photographs specially prepared by George Morrison " Ward Lock Limited· London for my sister, Adza, with love, and to remind her of the many happy years m Yorkshire Fint published 1979 by Pan Books Lld, <:'..ye Pb«, London SWIO 9PG and simultaneously in hardback by Ward Lock Limited, 116 IbktT Strccl, London WIM 2BB A Pcntos Company CC! Theodor. Fi12Gibbon 1979 ISBN 0 7063 5869 4 Printed in Great Britain by Fletcher &: Son Ltd, Norwich This book is sold subject to the condition that it shall nOl. by way of tnde or otherwise, be: lent, re-sold, hired out or otherwlsc circubted without the publisher's prior mosent in any form of binding or cover other than that In which it IS pubh5~ and without a Similar condition Including this oonditM>n ~inl imposed on the subsequent purchaser ~KNOWLEDGEMENTS We both want to thank several good friends who gave us so much Archive; on pages 37, 38, 42 by kind permission of Clifton Park .
  • Passport to Italy Passport to Italy

    Passport to Italy Passport to Italy

    Passport to Italy Agenda 5:30 CheckCheck----inininin Auction Tables Open Raffle Tickets Available for Purchase 6:00 Live “Blitz” Auction Leonardo Da Vinci (Class Projects) 6:45 Tables Closing: Florence (Photography, Art, & Entertainment) Mario Andretti (Sports & Auto) 6:50 Tables Closing: Milan (Health, Wellness, & Glamour) Verona (Other Stuff We Love) Sicily (Sign Me-Up Parties) 6:55 Tables Closing: The Leaning Tower of Pisa (Just for Kids) Rome (Family Fun) The Trevi Fountain (Grade Level Gifts) 7:00 Tables Closing: Arrivederci! (Getaways) Mangia! Mangia! (Wine & Dine) Paparazzi (Teacher Time) 7:30 Dinner ~~~ raffle tickets will be drawn and announced during dinner for both raffles ~ 7:45 DelizioDelizioso!so! (Dessert Auction) 8:00 The Colosseum (The Live Auction) 9:00 Dancing Begins! Welcome to Passport to Italy! The Passport to Italy auction committee would like to say thank you to all of the donors who gave such amazing items again this year. ThaThanknk you for youryour generosity. We are very fortunate here at John Swett Elementary! We would also like to give each of the subsub----committeecommittee chairs and volunteers a huge round of applause. You made our lives so much easier this year! Thanks for your hard worworkk and support. A very heartfelt thank you to the teachers who donated “VIP” time. Our school is what it is because of you! Thanks to the room parents, classroom volunteers and students for their hard work on the class projects and grade donations. And ooff course, last but surely not least, a great bigbig ththankank you to our understanding husbands and families who supported us during the many hours we spent making this auction what it is.
  • Guardian and Observer Editorial

    Guardian and Observer Editorial

    guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To..
  • Contested Food

    Contested Food

    Digital Comprehensive Summaries of Uppsala Dissertations from the Faculty of Social Sciences 89 Contested Food The Construction of Home and Consumer Studies as a Cultural Space KARIN HÖIJER ACTA UNIVERSITATIS UPSALIENSIS ISSN 1652-9030 ISBN 978-91-554-8712-6 UPPSALA urn:nbn:se:uu:diva-204458 2013 Dissertation presented at Uppsala University to be publicly examined in BMC C2:301, Husargatan 3, Uppsala, Friday, September 20, 2013 at 13:15 for the degree of Doctor of Philosophy. The examination will be conducted in English. Abstract Höijer, K. 2013. Contested Food: The Construction of Home and Consumer Studies as a Cultural Space. Acta Universitatis Upsaliensis. Digital Comprehensive Summaries of Uppsala Dissertations from the Faculty of Social Sciences 89. 101 pp. Uppsala. ISBN 978-91-554-8712-6. Education about and for the home has been part of the Swedish education system for over one hundred years, and Home and Consumer Studies (HCS) has been compulsory for all pupils since the common nine-year school system was introduced in 1962. For all this time food has been a central theme, however we know very little of what food means in this context. The aim of this thesis was to seek to understand the construction of food in HCS. This thesis consists of four papers that explore food in HCS from the perspective of teachers and pupils, the role of the classroom and how food in HCS is part of a larger cultural context. Observations and focus group interviews were used to collect data. The material consists of field notes from 13 days in three HCS classrooms and transcripts of focus group interviews with 25 HCS-teachers and 20 pupils.
  • Dessert Menu

    Dessert Menu

    CAKES & CREAM CAKES Caramel Doughnut Carrot Cake DESSERT 95 Filled with Bavarian vanilla 95 Topped with Philadelphia 3 3 custard cream, topped with cream cheese topping caramel fudge icing Apple & Ginger Cake Vanilla Slice With luxurious toffee sauce 25 Vanilla custard sandwiched 80 MENU 4 3 and vanilla English Lakes ice between puff pastry, coated cream with fondant icing OUR FAMOUS HOT APPLE PIE egan Chocolate Brownie Chocolate Éclair We only use the finest bramley apples, which provide the iconic tangy Warm gooey centred 95 Choux bun filled with freshly 95 3 3 flavour of our traditional apple pie filling. deliciousness, served with ice whipped cream and coated in cream chocolate We serve our apple pie hot and have a choice of: Egg Custard Portion Jam & Clotted Cream Plain apple pie or mixed spice & sultana apple pie. Shortcrust pastry tart filled 75 Fruit Scone 80 2 3 Cream 1 0 with light custard finished Served with: 4 with nutmeg Homemade strawberry jam plain apple pie English Lakes Vanilla Ice Cream 60 75 4 Fruit Scone & Butter 2 available add 40p or Custard Apple Pie Ice Cream Sundae 75 75 TRAYBAKES 2 4 Whipped cream, ice cream, toffee sauce, sprinkled in chocolate Chorley Cake / Eccles Cake Lakeland Gingerbread Shortcrust / puff pastry encasing Soft and chewy version of a Cumbrian FRUIT BREADS syrupy, curranty goodness classic. Cinnamon Swirl Blueberry & Lemon Frangipane Salted Caramel Shortbread Bath Bun 50 Sweet dough rolled in 50 Pastry base, loaded lemon curd, Shortbread, layered with gooey salted A rich sweet dough, packed 3 3 cinnamon, cream cheese almond frangipane and blueberries caramel and chocolate with vine fruits and cherries frosting and walnuts.
  • Nel Girone Dei Golosi: Viaggio Tra I Dolci Tipici Toscani

    Nel Girone Dei Golosi: Viaggio Tra I Dolci Tipici Toscani

    NEL GIRONE DEI GOLOSI: VIAGGIO TRA I DOLCI TIPICI TOSCANI Scendiamo nel girone dei golosi alla scoperta dei dolci tipici toscani. Dal Castagnaccio alla Torta coi Bischeri, dal Panpepato alla Schiacciata alla Fiorentina, dalla Schiacciata con l’uva al Panforte passando per lo Zuccotto e il Buccellato, un viaggio fatto di zucchero, farina e tante tantissime calorie. Alla scoperta dei dolci tipici toscani Il made in Tuscany, da sempre, è sinonimo di olii e vini pregiati, che hanno decretato negli anni il grande successo del turismo enogastronomico in questa meravigliosa e impareggiabile ragione. Un aspetto forse meno noto a chi non è della zona, e proprio per questo tutto da riscoprire, è che il patrimo- nio gastronomico toscano vanta anche una vasta schiera di dolci che rappresentano delle autentiche lec- cornie, tutte da gustare. Scopriamo insieme quali sono i principali dolci tipici toscani, nove piccoli autentici capolavori, uno più buono dell’altro. TuscanyPeople.com - People and Stories from #Tuscany 1 Dolci tipici toscani Il Buccellato È un pane dolce tipico della zona di Lucca, le cui origini antichissime sono denotate dal suo stesso nome. Deriva infatti dal latino buccellatum, col quale gli Antichi Romani erano soliti indicare il pane dei soldati. La sua storia è talmente intrecciata con quella della città di Lucca, al punto che nel 1578, proprio grazie al- la tassa sulla vendita del buccellato venne finanziata la ricostruzione degli argini del fiume Serchio. La ricetta è semplice e genuina, e domina la presenza dell’uvetta. Il Castagnaccio È un dei più conosciuti dolci tipici toscani, che ha il suo ingrediente principale nella farina di castagne; viene poi impreziosito con l’aggiunta di noci e pinoli, uvetta e rosmarino.
  • Catalog-1.Pdf

    Catalog-1.Pdf

    VÄLJ KÖTT FRÅN DESSA LÄNDER VÄLJ KÖTT FRÅN DESSA LÄNDER ? EU SVERIGE EU SVERIGE USA BRASILIEN USA BRASILIEN AUSTRALIEN ARGENTINA AUSTRALIEN ARGENTINA URUGUAY URUGUAY OXFILÉ ENTRECOTÉ RYGGBIFF OXBRINGA NÖTFÄRS OXKIND FRANSYSKA ROSTBIFF HÖGREV NÖTLEVER OXTUNGA SKIVAD BIFF (WOK) NÖT YTTERLÅR NÖT INNANLÅR FLANKSTEK SKIVAD ENTRECOTE (WOK) SKIVAD OXSVANS KÖTTFÄRSKÖTT NÖTRULLE NÖT GRYTBITAR STRIMLAD NÖT OXLÄGG NÖT TALG BOGSTEK 1 2 VÄLJ KÖTT FRÅN DESSA LÄNDER VÄLJ KÖTT FRÅN DESSA LÄNDER SVERIGE SVERIGE HOLLAND HOLLAND KALVFILÈ KALVENTRECOTÈ KALVYTTERFILÈ KALV SPARERIBS SKIVAD KALVLÄGG KALVLEVER KALVFRANSYSKA KALVHÖGREV KALV YTTERLÅR KALVLÄGG KALV TRIMMING KALVFÄRS KALVINNANLÅR KALVROSTBIFF KALVGRYTBITAR KALVRULLE KALVBRINGA KALVTUNGA KALVRACKS KALVRIBS KALVKOTLETTER KALVBEN KALVKIND SKIVAD KALVSVANS 3 4 VÄLJ KÖTT FRÅN DESSA LÄNDER VÄLJ KÖTT FRÅN DESSA LÄNDER SVERIGE IRLAND SVERIGE IRLAND SPANIEN NYA ZEELAND SPANIEN NYA ZEELAND AUSTRALIEN Finns även fårkött AUSTRALIEN LAMMYTTERFILÈ LAMMINNERFILÉ LAMMRACKS LAMMGRYTBITAR LAMMFÄRS LAMMLÄGG LAMMROSTBIFF LAMMKARRÉ LAMMSTEK BENFRI LAMMHJÄRTA LAMMTALG LAMMTUNGA LAMMKOTLETTER ENKLA LAMMKOTLETTER DUBBLA LAMMBOG LAMMLEVER LAMMNJURE LAMMTARM LAMMBRINGA LAMMSTEK MED BEN LAMMNACKE SKIVAD LAMMBAKLÄGG HEL LAMM LAMM MAGE 5 6 VÄLJ KÖTT FRÅN DESSA LÄNDER VÄLJ KÖTT FRÅN DESSA LÄNDER SVERIGE TYSKLAND SVERIGE DENMARK ESTLAND NYA ZEELAND FLÄSKFILÉ UTAN HUVUD FLÄSKFILÉ MED HUVUD FLÄSKYTTERFILÉ RÖKT HJORTSTEK RULLE HJORTSTEK HJORTINNANLÅR FLÄSKKARRE REVBENSSPJÄLL TUNNA REVBENSSPJÄLL HJORTINNERFILÉ HJORTYTTERFILÉ HJORTRACKS
  • Of Council Regulation (EEC) No 2082/92 on Certificates of Specific Character

    Of Council Regulation (EEC) No 2082/92 on Certificates of Specific Character

    C 78/16EN Official Journal of the European Communities 10.3.2001 Publication of an application for registration pursuant to the second subparagraph of Article 8(1) of Council Regulation (EEC) No 2082/92 on certificates of specific character (2001/C 78/08) This publication confers the right to object to the application pursuant to Articles 8 and 9 of the abovementioned Regulation. Any objection to the application must be submitted via the competent authority in the Member State concerned within a time limit of five months from the date of this publication. Supporting arguments for publication are set out below, in particular under points 4.2, 4.3 and 4.4, and are considered to justify the application within the meaning of Regulation (EEC) No 2082/92. COUNCIL REGULATION (EEC) No 2082/92 APPLICATION FOR REGISTRATION OF A CERTIFICATE OF SPECIFIC CHARACTER National application No: 1 1. Competent authority Name: Statens livsmedelsverk, Address: Box 622, S-751 26 Uppsala Tel. (46-18) 17 55 00 Fax (46-18) 10 58 48. 2. Applicant group 2.1. Name: Swedish Meats ek för., Köttbranschens Riksförbund 2.2. Address: 121 86 Johanneshov, Box 5093, S-121 16 Johanneshov 2.3. Composition: producer/processor (x) other ( ). 3. Type of product: Meat products (cooked, salted, smoked, etc.) class 1.2. 4. Summary of product specification (Summary of requirements under Article 6(2)) 4.1. Name: Falukorv. 4.2. Specific production or manufacturing method Raw materials raw or salted beef, horsemeat or pork with rind removed. Such meat is defined as skeletal muscle including the naturally adherent fatty tissue and ligaments from which larger tendons have been removed.