Some Observations on the Composition of Chinese Lacquer
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Nutrition-Tips-Low-Salt-Asian-Sauces
Nutrition Tips Alternatives to Salty Asian Sauces Asian cooking is often considered “healthy” because it Tips for reducing sodium in is usually lower in protein and higher in vegetables. But most Asian meals are typically made with sauces Asian sauces that can have large amounts of sodium. 1. Look for low sodium versions of Soy sauces, fish sauces, and sweet and sour sauces may your favorite brands at the local contain 900-1500 mg of sodium per tablespoon. This grocery store. These can often is 75-100% of what your daily intake should be; all in cut the sodium by half. one small spoon! 2. Try mixing the sauce with water When trying to follow a low sodium diet, it can be hard or other juices like pineapple to make your favorite Asian dishes without these salty juice to cut the sodium. sauces, but there are ways to reduce the salt and keep the flavor. 3. Use unseasoned rice vinegar to save even more sodium. Shop and compare a variety of brands. Traditional store bought sauces can be very high in sodium. 4. Instead of buying sauces, try making them at home so you Soy sauce: 920-1100mg per 1 tablespoon have control over how much salt Fish sauce: 1190-1500mg per 1 tablespoon is added. Sweet and Sour: 800 –1000 mg per 1 tablespoon 5. Look at hot chili sauce labels, many are low in sodium. Mixing your own sauces at home puts 6. Use sesame oil, chili oil and peanut oil to add Asian flavor to you in control of the meals without salty sauces. -
Olive Oil Jars Left Behind By
live oil jars left behind by the ancient Greeks are testament to our centuries- old use of cooking oil. Along with salt and pepper, oil Oremains one of the most important and versatile tools in your kitchen. It keeps food from sticking to pans, adds flavor and moisture, and conducts the heat that turns a humble stick of potato into a glorious french fry. Like butter and other fats, cooking oil also acts as a powerful solvent, unleashing fat-soluble nutrients and flavor compounds in everything from tomatoes and onions to spices and herbs. It’s why so many strike recipes begin with heating garlic in oil rather than, say, simmering it in water. The ancient Greeks didn’t tap many cooking oils. (Let’s see: olive oil, olive oil, or—ooh, this is exciting!—how about olive oil?) But you certainly can. From canola to safflower to grapeseed to walnut, each oil has its own unique flavor (or lack thereof), aroma, and optimal cooking temperature. Choosing the right kind for the task at hand can save you money, boost your health, and improve your cooking. OK, so you probably don’t stop to consider your cooking oil very often. But there’s a surprising amount to learn about What’s this? this liquid gold. BY VIRGINIAWILLIS Pumpkin seed oil suspended in corn oil—it looks like a homemade Lava Lamp! 84 allrecipes.com PHOTOS BY KATE SEARS WHERE TO store CANOLA OIL GRAPESEED OIL are more likely to exhibit the characteristic YOUR OIL flavor and aroma of their base nut or seed. -
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. -
Chemistry and Physical Properties of Estolides
GRASAS Y ACEITES, 62 (1), ENERO-MARZO, 8-20, 2011, ISSN: 0017-3495 DOI: 10.3989/gya/010810 Chemistry and physical properties of estolides By Terry A. Isbell* United States Department of Agriculture, Agriculture Research Service, National Center for Agricultural Utilization Research, 1815 N. University St. Peoria, Illinois 61529 (*Corresponding author: [email protected]) RESUMEN capped estolides of oleic that have both good low temperature properties (pour point –5 to – 39oC) and good oxidative stability. Propiedades físicas y químicas de los estólidos Estolides from meadowfoam fatty acids do not have good low temperature properties but have been extensively used in Los estólidos son una familia de compuestos sintetizados cosmetics where they provide good moisturizing properties. a partir de aceites hidroxilados como los de ricino o lesquere- lla o mediante la condensación de ácidos grasos sobre el do- KEY-WORDS: Castor – Estolide – Lesquerella – Oleic ble enlace de un segundo ácido graso insaturado. Los estóli- acid – Physical Properties – Synthesis. dos de ricino y lesquerela se derivan tanto de sus triglicéridos como de sus ácidos grasos libres empleándose el residuo hi- droxilo para formar los ésteres estólidos de los mismos. Los triglicéridos estólidos tienen puntos de fluidez crítica de entre 1. INTRODUCTION 9 y -36ºC y baja estabilidad, con tiempos de oxidación en reci- piente vacío a presión (RPVOT) de entre 29 y 52 minutos in- Estolides are natural and synthetic compounds cluso con la adición de un 1% de una mezcla antioxidante a derived from fats and oils. The estolide structure las muestras. Estas propiedades contrastan con las de los es- is identified by the secondary ester linkage of one tólidos de ácido lesquerólico y ricinoleico, que poseen puntos fatty acyl molecule to the alkyl backbone of another críticos de fluidez mucho más bajos (de -36 a -54). -
[ Agr. Biol. Chem., Vol. 29, No. 2, P. 111-116, 1965] Glyceride Structure
[ Agr. Biol. Chem., Vol. 29, No. 2, p. 111-116, 1965] Glyceride Structure and Biosynthesis of Natural Fats Part IV Biosynthetic Process of Triglycerides in Maturing Seed of Chinese Tallow Tree By Osamu HIRAYAMAand Shingo OHAMA Collegeof Agriculture,Kyoto Prefectural University, Kyoto ReceivedAugust 20, 1964 Changes in lipid classes and water-soluble components in maturing seed of Chinese tallow tree were examined. Rapid oil production occurred at three stages of seed maturity. Stillingia oil syntheses in seed kern proceeded more rapidly than stillingia tallow on the kern at early stage. Analytical data for components in immature seed suggest that the pathway of seed oil synthesis is the same as Kennedy's pathway. However, the appear ance of monoglycerides indicates the existence of a side pathway. From specific positional distribution of fatty acids in mono-, di-, and triglyceride from immature seed, synthetic process of glyceride structure was discussed. In previous paper,1) biosynthetic process of flowering, and sample number was given as shown triglycerides in maturing soybean seed has in Table 1. been investigated by measuring changes in Extraction and Fractionation of Lipids and the contents and composition of lipid and Water-soluble Components water-soluble components. A similar investi The seeds were extracted two times with hot gation was attemped on maturing seed of acetone under shaking. The extracts were combined,, Chinese tallow tree (Sapium sebiferum Roxb.) in and evaporated to dryness to obtain crude stillingia the present work. Chinese tallow tree ac- tallow. The fat was further refined by re-extraction with diethyl ether and evaporation. The residual seed cumulates solid fat (stillingia tallow) on the kern was crushed and homogenized with a mixture surface of seed kern, and liquid oil (stillingia of chloroform-methanol (2:1, v/v) using homogenizer. -
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. -
Mmmmmmmustard · RECIPES · Mustard Chicken
Marvels of MMMMMMMustard · RECIPES · Mustard Chicken 1 tbsp (15 ml) brown mustard seeds, ground to a powder with 2 tbsp (25 ml) water 1⁄2 tsp (2 ml) turmeric 1⁄8 tsp (.5 ml) black pepper 21⁄2 lbs (1.1 kg) chicken pieces, skinned 2 tbsp (25 ml) vegetable oil 2 tbsp (25 ml) fresh minced ginger 2 tbsp (25 ml) minced garlic 1 tsp (5 ml) seeded fresh green chilies, sliced 1⁄4 cup (60 ml) water 1⁄4 lb (.1 kg) potatoes cut in cubes (3 medium) 1⁄2 tsp (2 ml) salt Combine mustard paste, turmeric and black pepper in a bowl. Add chicken pieces. Toss to coat each piece well. Cover and refrigerate for one hour. Heat oil in a deep pan over medium-low heat. Add ginger, garlic and green chilies and cook for 1 minute, stirring constantly. Add the chicken and cook until opaque, turning once. Add water and lower heat slightly. Cover and simmer 10 minutes. Stir occasionally. Add a tablespoon of water to prevent sticking. Add potatoes. Cover. Simmer 20 to 30 minutes until both chicken and potatoes are tender. Stir occasionally. Add a tablespoon of water if the mixture sticks to the bottom. Add salt and mix well. Remove from heat. Let stand a few minutes. Serve hot. Serves 6 people Per serving (283 g): 289 calories, 40.5 g protein, 13.4 g carbohydrate, 1.5 g fibre, 0 g sugar, 7.2 g fat, 1.4 g saturated fat, 0 g trans fat, 122.8 mg cholesterol, 306 mg sodium MUSTARD CHICKEN Steelhead Trout with Asian Mustard Dip 1 lb (500 g) boneless, skinless steelhead trout 2 tbsp (25 ml) honey 1 tbsp (15 ml) soya sauce 1 tbsp (15 ml) dry mustard powder 1 tbsp (15 ml) canola oil 1⁄2 tsp (2 ml) sesame oil 2 cloves garlic, crushed This recipe could also 2 tsp (10 ml) toasted sesame seeds for garnish serve as a meal. -
LOW SODIUM FOODS (140Mg Or Less Per Serving)
LOW SODIUM FOODS (140mg or less per serving) BAKING PRODUCTS Brownies, Cookies & Bars Betty Crocker • Supreme Brownie Mix – Original, Dark Chocolate, Triple Chunk, Walnut Chocolate Chunk, Peanut Butter, Frosted, Chocolate Chunk, Ultimate Fudge, Turtle or Walnut Chunk Varieties, 1/20 of mix • Cookie Mix – Chocolate Chip, Oatmeal, Oatmeal Chocolate Chip, Peanut Butter or Sugar, 3 tbsp of mix makes 2 cookies • Fudge Brownie Mix, 1/20 of mix • Low- Fat Fudge Brownie Mix, 1/20 of mix • Sunkist Lemon Bars, 1/16 of mix Krusteaz • Apple Crisp Mix, 1/8 of mix • Berry Cobbler Mix, 1/9 of mix • Key Lime Bar Mix, 1/16 of mix • Lemon Bar Mix, 1/16 of mix • Peach Cobbler Mix, 1/9 of mix • Pecan Bar Mix, 1/16 of mix • Raspberry Bar Mix, 1/16 of mix Hy-Vee • Deluxe Fudge Brownie Mix, 1/20 of mix Frosting, Pre-made Betty Crocker, 2 tbsp • Deluxe Creamy Coconut Pecan • Whipped Butter Cream • Soft Whipped Frosting – Chocolate, Cream Cheese, Fluffy White, Milk Chocolate, Strawberry or Vanilla Varieties Duncan Hines, 2 tbsp • Creamy Home-Style – Classic Vanilla, Milk Chocolate, Coconut Pecan, Cream Cheese, Classic Chocolate or Caramel Varieties Hy-Vee, 2 tbsp • Creamy – Chocolate Fudge, White, Milk Chocolate, Cream Cheese Pillsbury, 2 tbsp • Supreme Frosting – Coconut Pecan, Cream Cheese, Creamy Chocolate Fudge, Creamy White, Milk Chocolate, Vanilla or Vanilla Funfetti varieties Breads Pillsbury, 1/14 of mix • Quickbread Mix – Banana, Cinnamon Swirl, Cranberry and Lemon Poppy Seed varieties Cookie Dough Hy-Vee, 1 cookie or 2-1/4 “ slice • Chocolate Chip Cookies -
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. -
New Oilseed Crops on the Horizon!
New Oilseed Crops on the Horizon!: L. H. PRINCEN2 Fats and oils for food uses are now plentiful on a worldwide basis. Tallow, lard and fish oils, as well as vegetable oils, such as those derived from soybean, sun 1\ flower, palm, rapeseed, peanut and cottonseed, are often overproduced. Although many ofthese products are also used for industrial chemicals, they often are not [ ofthe most favorable composition for nonfood applications. A search for new oil 1\ seed crops with more advantageous oil composition has led to the development of l- excellent candidates that are now close to commercial acceptance. Among them are Crambe, Limnanthes, Vernonia, Sapium and Simmondsia. Other crops are at a much lower stage ofdevelopment but also have excellent potential. They include Cuphea, Foeniculum, Stokesia, Lesquerella and Lunaria. In this age ofsearching for renewable resources to replace petrochemicals and importedstrategic materials, c a well-organized research and development program on new oilseed crops could u soon result in American self-sufficiency for industrial oils andfatty acids. c Animal fats and vegetable oils make up an important part of the world's ag t ricultural production. Previous papers in this symposium have shown their eco a nomic impact from production through utilization. Although through the ages fats and oils have been produced mainly for food purposes, even centuries ago many also found use in such items as lubricants and greases, paints, soaps, lamp a oil and candles. Today, in the era ofpetrochemicals, fats and oils still playa major ( role in the production ofnonfood materials (Pryde, 1979). For example, in paints t and other coatings, where water-based latex systems have replaced much of the traditional vegetable oil-based paint market, approximately one-third ofthe bind ers used is still based on vegetable oils or their derivatives.