DOCSLIB.ORG

Tuoteluettelo 2014

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Tuoteluettelo 2014 Tuoteluettelo 2014 Elintarviketukku Rikainen Oy Kolismaankatu 1 33300 Tampere Puh. 03 – 511 9020 [email protected] Elintarviketukku Rikainen Oy - tuoteluettelo 2014 11 VIHANNEKSET&JUUREKSET 16132 BATAATTI VALKOINEN 6KG/LTK EG 0,029 kg0 1613 BATAATTI XL 6KG/LTK US 0,024 kg0 16131 BATAATTI XL US 18KG US 0,024 kg0 1631 CHILIPALKO TUORE 3KG NL 0,106 kg0 1614 FENKOLI 5KG IT 0,029 kg0 1529 HAPANKAALI 10KG 0,025 kg0 15291 HAPANKAALI 900G/RS FI 0,039 rs0 9998 HEDELMÄKORI 0,303 kpl0 15135 HELMITOMAATTI 200G FI 0,027 rs0 19872 HERKKUSIENI IRTO 3KG CHAMP FI 0,060 kg0 19873 HERKKUSIENI JUMBO 3KG CHAMP FI 0,060 kg0 1980 HERKKUSIENI JUMBO ULK.2KG NL 0,056 kg0 1981 HERKKUSIENI MEDIUM 2,5/3KG NL 0,056 kg0 1987 HERKKUSIENI RASIA 170G FI 0,022 rs0 19871 HERKKUSIENI VALK.200G RS CHAFI 0,025 rs0 1557 HERNEENPALKO 0,055 kg0 16281 ITU 125G PERSIAN APILA 0,020 pss0 1628 ITU ALFA 750G FI 0,146 ras0 1627 ITU MUNG 1 KG FI 0,098 kg0 16291 ITUSEKOITUS 200G 0,020 pss0 16123 JUURIPERSILJA 10X500G FI 0,040 kpl0 1598 JÄTTISIPULI 10KG/LTK FI 0,035 kg0 1541 JÄÄVUORISALAATTI 5KG ULK. ES 0,034 kg0 1984 KANTTARELLI 2,5KG/LTK TUORE EE 0,177 kg0 1530 KERÄKAALI 20 KG FI 0,016 kg0 15301 KERÄKAALI KONTTI 200 KG FI 0,008 kg0 1520 KESÄKURPITSA 5KG ES 0,034 kg0 15912 KEVÄTSIPULI 10X100G FI 0,023 nip0 1532 KIINANKAALI 10KG PUOLA PL 0,025 kg0 15321 KIINANKAALI ES 8KG ES 0,026 kg0 1533 KIINANKAALI SUOMI 10KG FI 0,028 kg0 1519 KIRS.TOM.IRTO NL 4KG HONEY NL 0,080 kg0 15191 KIRS.TOMAATTI IRTO 3KG/LTK FI 0,055 kg0 1514 KIRS.TOMAATTI KELT.250G NL 0,019 rs0 1513 KIRS.TOMAATTI PUN. 250G ES 0,014 rs0 15131 KIRS.TOMAATTI PUN. 250G FI 0,029 rs0 15133 KIRS.TOMAATTI TERTTU IRTO 3KNL 0,069 kg0 1536 KUKKAKAALI ULK. 6-8KG/LTK IT 0,038 kg0 1501 KURKKU FI 10KG/LTK FI 0,044 kg0 1502 KURKKU FI 2LK. FILMI 10KG/LTFI 0,028 kg0 15022 KURKKU FI 2LK. NAKU 10KG/LTKFI 0,019 kg0 1503 KURKKU FILM.ES ES 0,028 kg0 1505 KURKKU NAKU 2LK. 10KG NL 0,022 kg0 1539 KYSSÄKAALI 10KG IT 0,032 kg0 16022 LANTTU 2KG PSS SUOMI FI 0,022 pss0 16021 LANTTU 3KG PSS SUOMI FI 0,034 pss0 1602 LANTTU PESTY 10KG FI 0,015 kg0 Sivu 1 Elintarviketukku Rikainen Oy - tuoteluettelo 2014 1583 LEHTIPERSILJA PNT FI 100G FI 0,027 kpl0 15615 LEHTIPERSILJA RUUKKU 0,019 kpl0 1554 LEHTISALAATTI IRTO N.3KG/LTK 0,047 kg0 1542 LEHTISALAATTI PSS FI 0,014 kpl0 15915 LUOMU LANTTU 10KG/SK FI 0,027 kg0 15897 LUOMU PORKKANA 500G SUOMI FI 0,032 pss0 15895 LUOMU PORKKANA IT 1KG/PSS 0,032 pss0 15916 LUOMU PORKKANA PESTY 10KG/SKFI 0,027 kg0 1612 MAA-ARTISIKKA 5 KG SE 0,074 kg0 16122 MAA-ARTISOKKA 500G FI 0,037 pss0 1731 MAA-ARTISOKKA KUORITTU 0,192 kg0 1619 MAISSI ESIKYPSÄ 450G 2KPL/PKES 0,020 pkt0 15883 MAISSI TUORE 2KPL/PKT IL 0,029 rs0 1630 MUNAKOISO 5KG ES 0,054 kg0 1609 MUSTAJUURI TUORE NL 0,080 kg0 1617 NAURIS 5KG/LTK SE 0,038 kg0 16171 NAURIS PUSSI 1KG FI 0,035 pss0 1983 OSTERIVINOKAS 0,155 kg0 19831 OSTERIVINOKAS 1KG 0,155 kg0 15888 PAKATTU RETIISI 200G FI 0,018 kpl0 1607 PALSTERNAKKA 10KG FI 0,033 kg0 1523 PAPRIKA KELTAINEN 5KG ES ES 0,039 kg0 15231 PAPRIKA KELTAINEN 5KG ISRAELIL 0,029 kg0 1526 PAPRIKA MIX IRTO 5KG NL 0,044 kg0 1524 PAPRIKA ORANSSI 5KG ES 0,044 kg0 15221 PAPRIKA PUNAINEN 5KG ISRAEL IL 0,039 kg0 1522 PAPRIKA PUNAINEN ES ES 0,039 kg0 15222 PAPRIKA RAMIRO IRTO 5KG ES 0,035 kg0 1525 PAPRIKA VIHREÄ 5KG/LTK ES 0,044 kg0 15252 PAPRIKA VIHREÄ KG FI 0,035 kg0 1538 PARSAKAALI 24*250GR ES ES 0,042 kg0 1585 PERSILJA NIPPU 30GR TAMSI FI 0,020 nip0 15851 PERSILJA NIPPU FI ÅTH 30G FI 0,020 nip0 15844 PERSILJA PNT FI IRTO 100G FI 0,026 kpl0 1582 PERSILJA PNT TUORE 0,028 kpl0 1584 PERSILJA PUNTTI SUOMI 100G FI 0,029 kpl0 1516 PIHVITOMAATTI 7KG ES 0,034 kg0 16994 PINAATTI PSS.150G SUOMI FI 0,035 pss0 16995 PINAATTI PSS.1KG SUOMI FI 0,197 pss0 15885 PINAATTI TUORE IRTO FI 0,096 kg0 16993 PINAATTI TUORE RASIA 125G IT 0,032 rs0 1608 PIPARJUURI PAKATTU HU 0,096 kg0 16008 PORKKANA 1KG/RS ITALIA IT 0,025 rs0 160051 PORKKANA LILA 1KG/PSS FIN 0,013 pss0 16003 PORKKANA MULTA 10 KG 0,015 kg0 1600 PORKKANA PESTY 10KG NL 0,015 kg0 16001 PORKKANA PESTY 10KG SUOMI FI 0,016 kg0 16005 PORKKANA SUOMI 1KG PSS FI 0,012 pss0 16009 PORKKANA SUOMI 2KG PSS FI 0,032 PSS0 16004 PORKKANA SUOMI 3KG PSS FI 0,029 pss0 Sivu 2 Elintarviketukku Rikainen Oy - tuoteluettelo 2014 16006 PORKKANA SUOMI 500G PSS FI 0,010 pss0 1604 PUNAJUURI 1 KG PUSSI FI 0,012 kg0 16042 PUNAJUURI 2KG FIN FI 0,028 pss0 16041 PUNAJUURI 3KG SUOMI FI 0,030 pss0 1603 PUNAJUURI PESTY 10 KG FI 0,015 kg0 15886 PUNAKAALI FI 10KG FI 0,017 kg0 1592 PUNASIPULI 10KG/SK NL 0,020 kg0 15923 PUNASIPULI 1KG FI FI 0,019 pss0 15921 PUNASIPULI FI KOKO 50-70 5KGFI 0,020 kg0 15922 PUNASIPULI FIN 500G PSS FI 0,015 pss0 1593 PURJO TUORE 10KG NL 0,028 kg0 1610 RAITAJUURI FI 0,029 kg0 16162 RETIISI NIPPU KPL NL 0,024 kpl0 1616 RETIISI NL 1KG/PSS NL 0,039 kg0 16161 RETIISITUUTTI 20X125G NL 0,013 KPL0 1615 RETIKKA 15KG DE 0,028 kg0 1596 SALAATTISIPULI IT 10KG IT 0,019 kg0 15162 SALANOVA IRTO SUOMI FI 0,086 kg0 1534 SAVOIJINKAALI 15KG / SK FI 0,029 kg0 1605 SELLERI 10KG SUOMI FI 0,020 kg0 16050 SELLERI ULK. 10KG NL 0,017 kg0 15898 SHALOTTISIPULI 250G/PSS FR 0,015 pss0 1594 SHALOTTISIPULI BANAANI FR 5KFR 0,042 kg0 1982 SIITAKESIENI 0,182 kg0 19821 SIITAKESIENI 100G RASIA 0,026 rs0 15911 SIPULI 50-70MM 10KG FI 0,020 kg0 15913 SIPULI FIN 1KG/PSS FI 0,018 pss0 15914 SIPULI FIN 500G/PSS FI 0,011 pss0 1591 SIPULI NL 10KG/SK NL 0,016 kg0 15910 SIPULI NL 25KG/SK NL 0,012 kg0 15917 SIPULI ROSCOFF 10X1KG FR 0,066 kg0 16991 TAATELI 200G TUORE DZ (25RS/DZ 0,014 rs0 16997 TAATELI PUOL.KUIV. 5KG US 0,197 kg0 15791 TANKOPARSA VALK. 500G ES ES 0,049 rs0 15896 TANKOPARSA VALK. IRTO 5KG/LTNL 0,130 kg0 15890 TANKOPARSA VIHR. FI 250G FI 0,049 nip0 1579 TANKOPARSA VIHR.500G ES 0,060 nip0 15792 TANKOPARSA VIHR.TIPS 10X200GPE 0,060 kpl0 15804 TILLI IRTO ULK. 3KG/LTK DE 0,202 kg0 15802 TILLI NIPPU N.30G TAMSI FI 0,019 nip0 15807 TILLI NIPPU N.40G IT 0,018 nip0 1580 TILLI PNT IT/ES 100G ES 0,028 kpl0 15805 TILLI PUNTTI SUOMI 100G FI 0,029 kpl0 1512 TOMAATTI 6KG ULK. ES 0,031 kg0 1515 TOMAATTI FI ORANSSI 500G/RS 0,040 rs0 1510 TOMAATTI SUOMI 5KG FI 0,056 kg0 1511 TOMAATTI TERTTU 5 KG ULK. NL 0,042 kg0 1595 VALKOSIPULI IRTO 10KG CN 0,096 kg0 1735 VALKOSIPULI KUORITTU 1KG/PSSFI 0,126 pss0 1597 VALKOSIPULI SUKKA 3KPL 0,009 kpl0 Sivu 3 Elintarviketukku Rikainen Oy - tuoteluettelo 2014 1606 VARSISELLERI IRTO 5KG ES 0,031 kg0 16992 VIIKUNA N.1,5KG TR 0,191 kg0 16996 VIIKUNA PUOL.KUIV. 5KG TR 0,120 kg0 1560 VUONANKAALI 100G/RS 0,025 rs0 0 116 ERIK.SALAATIT 0 15511 FRISEE RUUKKU JK FI 0,016 rku0 15513 FRISEESAL. JÄRVIKYLÄ MAKEA FI 0,020 pss0 15512 FRISEESAL. RUUKKU NÄMPNÄS FI 0,020 pss0 15514 FRISEESAL.PSS TAMSI 12KPL FI 0,019 pss0 1544 JÄÄSALAATTI RKU WÄÄKSY/OKSANFI 0,014 kpl0 15441 JÄÄSALAATTI RUUKKU FIN FI 0,014 kpl0 15442 JÄÄSALAATTIRUUKKU JÄRVIKYLÄ FI 0,012 kpl0 15892 KARTANON SALAATTI RUUKKU 0,013 kpl0 15522 KARTANOSALAATTI RK OKSANEN 0,019 kpl0 1553 LOLLOROSSO IRTO N.5KG/LTK 0,057 kg0 15521 LOLLOROSSO RKU WÄÄKSY/OKSANEFI 0,016 kpl0 1552 LOLLOROSSO RUUKKU JÄRVIKYLÄ FI 0,016 kpl0 1550 PUNASALAATTI N.3KG ES 0,049 kg0 15613 ROMAINE SALAATTI RUUKKU 0,014 kpl0 15612 SALANOVA PUNAINEN RKU JK/WÄÄFI 0,019 kpl0 1546 TAMMENLEHTI RKU WÄÄKSY/OKSANFI 0,016 kpl0 15461 TAMMENLEHVÄSALAATTI IRTO N 3 0,136 kg0 0 117 YRTIT 0 0 1578 AURINGONKUKAN VERSO RKU JÄRVFI 0,015 rku0 1562 BASILIKA RASIA 50G JÄRVIKYLÄ 0,054 rs0 15621 BASILIKA RKU JK/OKSANEN/NÄMPFI 0,019 rku0 15731 HERNEENVERSO RASIA 50G JÄRVIFI 0,054 kpl0 1572 HERNEENVERSO RUUKKU JÄRVIKYLFI 0,019 rku0 1545 JÄÄSALAATTI PUSSI JÄRVIK/KEIFI 0,018 kpl0 15451 JÄÄSALAATTI PUSSI TAMSI FI 0,015 kpl0 1567 KIRVELI RKU TUORE 6RKU/LTK FI 0,015 kpl0 1571 KORIANTERI RASIA 50G JÄRVIKY 0,054 rs0 15711 KORIANTERI RKU JK/OKSANEN/NÄFI 0,019 kpl0 115612 LEHTI SELLERI RKU OKSANEN FI 0,022 kpl0 1543 LEHTISAL.RKU WÄÄKSY/OKSANEN FI 0,013 kpl0 15431 LEHTISALAATTI RKU JÄRVIKYLÄ FI 0,010 kpl0 15617 LIPSTIKKA RKU/OKSANEN FI 0,022 kpl0 1569 MEIRAMI RASIA 50G JÄRVIKYLÄN 0,054 rs0 15691 MEIRAMI RUUKKU TUORE FI 0,019 kpl0 15622 MINI BASILIKA RKU KORPIVAINI 0,015 rku0 15893 MINTTU AASIAN RUUKKU JK 0,015 kpl0 15654 MINTTU PSS 75G PLE 0,018 pss0 1561 MINTTU RASIA 50G JÄRVIKYLÄN 0,054 rs0 15611 MINTTU RKU JK/OKSANEN/NÄMPNÄFI 0,019 kpl0 15741 OREGANO RASIA 50G JÄRVIKYLÄN 0,054 rs0 15742 OREGANO RUUKKU TUORE FI 0,019 kpl0 Sivu 4 Elintarviketukku Rikainen Oy - tuoteluettelo 2014 1576 PERILLA RKU JÄRVIKYLÄ FI 0,019 rku0 15842 PERSILJA RKU JÄRVIKYLÄ/KEIJUFI 0,013 kpl0 15841 PERSILJA RUUKKU WÄÄKSY/NÄMPNFI 0,013 kpl0 1568 RAKUUNA RKU TUORE 6RKU/LTK FI 0,019 kpl0 1547 ROOMANSALAATTI IRTO 4 KG FI 0,043 kg0 15653 ROSMARIINI PSS 75G IL 0,018 pss0 15651 ROSMARIINI RKU JK/OKSANEN FI 0,049 kpl0 15652 ROSMARIINI RUUKKU ULK.
Load more

Recommended publications
  • Ravitsemus Suomessa – Finravinto 2017 -Tutkimus
    Liisa Valsta Niina Kaartinen Heli Tapanainen Satu Männistö Katri Sääksjärvi Ravitsemus Suomessa – (toim.) FinRavinto 2017 -tutkimus Nutrition in Finland – The National FinDiet 2017 Survey Satu Männistö, Katri Sääksjärvi (toim.) Sääksjärvi Katri Männistö, Satu Tapanainen, Heli Niina Kaartinen, Valsta, Liisa Liisa Valsta Niina Kaartinen Heli Tapanainen RAPORTTI Satu Männistö RAPORTTI Katri Sääksjärvi (toim.) Ravitsemus Suomessa – FinRavinto 2017 -tutkimus Nutrition in Finland – The National FinDiet 2017 Survey Nutrition in Finland Nutrition in Finland 2017 -tutkimus Suomessa – FinRavinto Ravitsemus FinRavinto 2017 -tutkimuksessa selvitettiin aikuisväestön ateriarytmiä, joukkoruokailun käyttöä, ruoankäyttöä, ravintoaineiden saantia elintarvikkeista ja niiden raaka-aineista, kansallisten elintarvikkeiden täydentämistoimien vaikutuksia sekä ravintolisien käyttöä. Raportti antaa kuvan aikuisten ruoankulutuksesta ja ravintoaineiden saannista sekä niiden väestöjakaumista. Tietoa aikuisten ruokavaliosta tarvitaan väestön ravitsemustilanteen arviointiin ja – seurantaan, riskiryhmien tunnistamiseen sekä ravitsemuspoliittisten toimenpiteiden 2017 Survey FinDiet The National suunnittelun pohjaksi. Ruoankäyttö- ja ravintoaineiden saantitietoja käytetään laajasti myös ravitsemuksellisessa ja toksikologisessa riskinarvioinnissa Suomessa ja Euroopassa sekä kansainvälisissä ravinnonsaannin seurantahankkeissa maailmanlaajuisesti. Lisäksi tietopohjaa käytetään tulevaisuudessa yhä enemmän selvitettäessä kulutustottumus- ten ja elintarvikevalintojen merkitystä
    [Show full text]
  • Development of Beef Sausages Through Bovine Blood Utilization As Fat Replacer to Reduce Slaughterhouse By-Product Losses
    DEVELOPMENT OF BEEF SAUSAGES THROUGH BOVINE BLOOD UTILIZATION AS FAT REPLACER TO REDUCE SLAUGHTERHOUSE BY-PRODUCT LOSSES By Pius Mathi (B.Sc. FST, University of Nairobi) A THESIS SUBMITTED IN PARTIAL FULFILMENT OF REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE IN FOOD SCIENCE AND TECHNOLOGY OF THE UNIVERSITY OF NAIROBI. DEPARTMENT OF FOOD SCIENCE, NUTRITION AND TECHNOLOGY November, 2016. Declaration This thesis is my original work and has not been presented for a degree in any other university. Signed: ___________________________ Date: ______________________________ Pius Mathi A56/71580/2014 Department of Food Science, Nutrition and Technology This thesis has been submitted with our approval as university supervisors. Signed: ___________________________ Date: ____________________________________ Dr. Catherine N. Kunyanga (PhD) Department of Food Science, Nutrition and Technology Signed: __________________________ Date: _____________________________________ Prof. Jasper K. Imungi (PhD) Department of Food Science, Nutrition and Technology ii UNIVERSITY OF NAIROBI PLAGIARISM DECLARATION FORM NAME OF STUDENT : PIUS MATHI REGISTRATION NUMBER: A56/71580/2014 COLLEGE: COLLEGE OF AGRICULTURE AND VETERINARY SCIENCES FACULTY/SCHOOL/INSTITUTE: AGRICULTURE DEPARTMENT: FOOD SCIENCE NUTRITION AND TECHNOLOGY COURSE NAME: M.Sc. FOOD SCIENCE AND TECHNOLOGY TITLE OF THE WORK: DEVELOPMENT OF BEEF SAUSAGES THROUGH BOVINE BLOOD UTILIZATION AS FAT REPLACER TO REDUCE SLAUGHTERHOUSE BY- PRODUCT LOSSES DECLARATION 1. I understand what Plagiarism is and I am aware of the University’s policy in this regard. 2. I declare that this thesis is my original work and has not been submitted elsewhere for examination, award of a degree or publication. Where other people’s work or my own work has been used, this has properly been acknowledged and referenced in accordance with the University of Nairobi’s requirements.
    [Show full text]
  • Current Trends in Natural Preservatives for Fresh Sausage Products
    Trends in Food Science & Technology 45 (2015) 12e23 Review Current trends in microbial growth of spoilage and pathogenic organisms, natural preservatives has a high fat content favourable for lipid oxidation, is stored in oxygen semi-permeable packaging and is kept at refrigeration temperatures. These products, therefore, for fresh sausage need to be preserved to maintain the quality of the products. The antimicrobial and/or antioxidant preservatives products currently employed in these products are chemicals, e.g. sulphur dioxide (SO2) as antimicrobial and colour preserva- tive (Romans, William, Carloson, Greaser, & Jones, 2001) Celia J. Hugo* and Arno Hugo and/or synthetic antioxidants such as butylated hydroxyto- Department of Microbial, Biochemical and Food luene (BHT), butylated hydroxyanisole (BHA) and propyl Biotechnology, University of the Free State, PO Box gallate (Kim, Cho, & Han, 2013). 339, Bloemfontein, 9300, South Africa (Tel.: D27 (0) The synthetic preservatives have many advantages but 51 4012692; fax: D27 (0)51 4019335; e-mail: hugocj@ have come under the scrutiny of consumers. These preser- ufs.ac.za) vatives include nitrates, benzoates, sulfites, sorbates, form- aldehyde and others pay possess life-threatening side effects (Sultana et al., 2014). Gunnison, Jacobsen, and Natural preservatives from bacteria, plants and animals Schwartz (1987) have stated that the use of sulphite as a currently in use in fresh sausage manufacture were investi- preservative can trigger different allergic reactions in sul- gated. Bacteriocins and organic acids from bacterial origins phite hypersensitive consumers. Symptoms such as asthma, showed good antimicrobial activities against pathogens. urticaria, abdominal pains, nausea, diarrhoea, seizures and Plant-derived antimicrobials could increase the shelf-life of anaphylactic shock resulting in death have been recorded.
    [Show full text]
  • Orientation Handbook 2015-2016
    Orientation Handbook 2015-2016 Welcome to the University of Helsinki ............................................................................................ 7 Check list for new international students ....................................................................................... 8 I General information about Finland and the City of Helsinki ..................................................... 9 Finland ............................................................................................................................................. 9 General ...................................................................................................................................... 9 Geography ................................................................................................................................. 9 Climate ....................................................................................................................................... 9 Population .................................................................................................................................. 9 Languages ................................................................................................................................. 9 Religion .................................................................................................................................... 10 History .....................................................................................................................................
    [Show full text]
  • Improvement in Sausage Manufacturing Process and Potential Use of Selected Aromatic Plants As Their Bio Preservatives in Benin
    GSC Biological and Pharmaceutical Sciences, 2020, 11(03), 166-176 Available online at GSC Online Press Directory GSC Biological and Pharmaceutical Sciences e-ISSN: 2581-3250, CODEN (USA): GBPSC2 Journal homepage: https://www.gsconlinepress.com/journals/gscbps (REVIEW ARTICLE) Improvement in sausage manufacturing process and potential use of selected aromatic plants as their bio preservatives in Benin Gbaguidi Mauricette D. Dévi 1, Degnon René Gnimabou 1, *, Konfo Tétédé Rodrigue Christian 1, 2 Kpatinvoh Brice 1 and Baba-Moussa Farid 3 1 University of Abomey-Calavi, Polytechnic School of Abomey-Calavi, Laboratory of Study and Research in Applied Chemistry, 01 PO Box: 2009 Cotonou, Benin. 2 National University of Agriculture (UNA), Schools of Science and Techniques for Preservation and Processing of Agricultural Products (ESTCTPA), Food and Bioresources and Human Nutrition Science and Technology Laboratory, PO Box114, Sakété, Benin. 3 Laboratory of Microbiology and Food Technology, Faculty of Science and Technology / University of Abomey-Calavi, ISBA-Cotonou, Benin. Publication history: Received on 13 June 2020; revised on 21 June 2020; accepted on 23 June 2020 Article DOI: https://doi.org/10.30574/gscbps.2020.11.3.0180 Abstract Sausages are among the most common processed meat products worldwide. These products have very high water activity and microbial load, which leads to a short shelf life. To improve their quality and increase their shelf life, the food industry uses several chemicals with harmful consequences on health. Recently, research in essential oils has received increased attention from both industrial and academic circles due to a growing interest in green consumerism and the need for alternative techniques to assure quality and safety of perishable foods.
    [Show full text]
  • Kvantitatiivinen Riskinarviointi Lasten Ja Aikuisten Altistumisesta Nitraatille Ja Nitriitille
    Eviran tutkimuksia 2/2013 Kvantitatiivinen riskinarviointi lasten ja aikuisten altistumisesta nitraatille ja nitriitille Eviran tutkimuksia 2/2013 Kvantitatiivinen riskinarviointi lasten ja aikuisten altistumisesta nitraatille ja nitriitille Kvantitatiivinen riskinarviointi lasten ja aikuisten altistumisesta nitraatille ja nitriitille Projektiryhmä Elintarviketurvallisuusvirasto Evira Johanna Suomi Tiina Putkonen Christina Bäckman Terveyden ja hyvinvoinnin laitos THL Suvi Virtanen Marja-Leena Ovaskainen Lisäksi kiitämme seuraavia asiantuntijoita Terhi Andersson, Tullilaboratorio Heini Haverinen, Päivittäistavarayhdistys/Kesko Marina Heinonen, Helsingin yliopisto Heikki Hyöty, Tampereen yliopisto Jorma Ilonen, Itä-Suomen yliopisto Merja Isoniemi, Evira Mari Jääskeläinen, Elintarviketeollisuusliitto ETL Kirsi-Helena Kanninen, Evira Tomi Kekki, Evira Mikael Knip, HUS Pirkko Kostamo, Evira Ulla Luhtasela, Evira, nykyisin Suomen Nestlé Oy Marika Lyly, Evira, nykyisin Vaasan Oy Tapani Lyytikäinen, Evira Vera Mikkilä, Evira, nykyisin Helsingin yliopisto Raimo Pohjanvirta, Helsingin yliopisto Eero Puolanne, Helsingin yliopisto Liisa Rajakangas, Maa- ja metsätalousministeriö Susanna Raulio, Terveyden ja hyvinvoinnin laitos THL Marita Ruusunen, Helsingin yliopisto Ursula Schwab, Itä-Suomen yliopisto Olli Simell, Turun yliopisto Marleena Tanhuanpää, Elintarviketeollisuusliitto ETL Heli Tapanainen, Terveyden ja hyvinvoinnin laitos THL Riitta Veijola, Oulun yliopisto Outi Zacheus, Terveyden ja hyvinvoinnin laitos THL Kvantitatiivinen riskinarviointi
    [Show full text]
  • How to Make How to Make Sausages
    HOW TO MAKE SSSAUSAGESSAUSAGES FRFRFRESHFR ESH AND FERMENTED Introduction A wide variety of sausages are produced in countries throughout the world. Most are produced from meat (especially pork and beef) but in some countries, fish sausages are also popular. Vegetarian and vegan sausages are available in some countries, made from tofu, nuts, pulses, mycoprotein, soya protein, vegetables or combinations of these ingredients. Some are shaped, coloured and flavoured to resemble the taste and texture of meat, whereas others have the flavour of the spices and vegetables and do not attempt to imitate meat. Sausage meat is ground, often spiced, meat usually sold without a casing. It may be formed into patties, stuffed into poultry, sold as slices cut from a block of pressed meat and fried, or used for wrapping foods such as Scotch eggs. It is also encased in puff pastry to make sausage rolls. This technical brief focuses on meat sausages. Sausages are ground seasoned meats, stuffed into casings. They are made from any edible part of a veterinary-inspected animal, together with a variety of non-meat ingredients. Changes to the formulation of ingredients, particle size of the meat, processing methods and processing conditions produce the wide variety of sausages that are found. Different types of sausages may be grouped into fresh and fermented (or ‘cured’) sausages. Fresh sausages have a relatively short shelf life and must be kept under refrigeration (by chilling or freezing) until they are cooked by the consumer by frying, boiling or baking immediately before consumption. Fermented sausages are made from cured meats that are not heat processed, and they are divided into semidry and dry sausages.
    [Show full text]
  • Summer Holiday Season Begins European Nations, Finns Consid- Consultants and Behaviour That Bor- Er Domestic Political Parties to Be Ders on Bribery,” He Added
    ISSUES 25 & 26 (104 – 105) • 18 JUNE – 1 JULY 2009 • €3 • WWW.HELSINKITIMES.FI REPORTAGE LIFESTYLE Helsinki Times wishes all our Helsinki On the Surf’s up readers a happy midsummer! Summer ground in in The next issue of Helsinki Times Guide Chernobyl Finland will be published on 2 July. pages 13-16 page 10 page 17 Finland’s clean image tarnished by political funding scandal LEHTIKUVA HEIKKI SAUKKOMAA / The latest Transparency International report shows corruption to be a worldwide phenomenon – even in Finland. NICK BARLOW than half of those polled worldwide HELSINKI TIMES believed that the private sector us- es bribes to infl uence public policy, DESPITE Finland’s angelic reputa- laws and regulations. tion, Finns do consider their socie- Transparency International ar- ty to be affected by corruption. The gues that businesses have much to 2009 International Corruption Ba- gain from emphasising their uncor- rometer report, published by Trans- ruptability. “A reputation for uncor- parency International, claims that rupt business practice could be used traditionally non-corrupt countries advantageously by Finnish busi- are not untouched by dishonesty. nesses in the global marketplace,” The report assesses public per- said Santeri Eriksson, spokesper- ception of corruption. Although son for Transparency Finland. The popularity of summer cottage holidays is increasing. In 2008 there were 481,700 cottages in Finland. living in a country with low lev- “But a reputation can be lost in els of corruption compared with, an instant if a company's staff are for example, African and South unaware of the risks of corruption, American states, as well as many such as ambiguous contracts with Summer holiday season begins European nations, Finns consid- consultants and behaviour that bor- er domestic political parties to be ders on bribery,” he added.
    [Show full text]
  • The Word Sausage Is Derived from Old French Saussiche, from the Latin Word Salsus Meaning "Salted"
    Definition Of Sausages: The word sausage is derived from Old French saussiche, from the Latin word salsus meaning "salted". A typical sausage consists of ground meat that's combined with fat, flavorings, and preservatives, and then stuffed into a casing and twisted at intervals to make links. Pork is most commonly used, but butchers also use beef, lamb, veal, turkey, chicken, or game, and some also use fillers like oatmeal and rice to stretch the meat a bit. Casings vary too--in addition to intestines or artificial casings, butchers sometimes use stomachs, feet, skins, or they do away with casings altogether and sell the sausage in bulk. After assembling a sausage, a butcher can either sell it as fresh sausage, or else cure, dry, or precook it in some way. A sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking. Types Of Sausages: Cooked sausages: Cooked sausages are made with fresh meats, and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweiger, and liver sausage. Cooked smoked sausages: Cooked smoked sausages are cooked and then smoked or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. Examples include kielbasa and mortadella. Some are slow cooked while smoking, in which case the process takes several days or longer, such as the case for Gyulai kolbász.
    [Show full text]