Trade Marks Journal No: 2002 , 31/05/2021 Class 29 2533506 17
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0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13 -
DURING FROZEN STORAGE by ANGELA RINCON
EFFECT OF PREFREEZING TREATMENTS ON QUALITY OF MANGO (Manguifera Indica L.) DURING FROZEN STORAGE by ANGELA RINCON (Under the direction of William L. Kerr) ABSTRACT At the moment there is a high demand for high-quality fruit ingredients to be used in many food formulations such as pastry and confectionery products, ice cream, frozen desserts and sweets, fruit salads, cheese and yoghurt. The overall objective was to improve quality of frozen mango using two types of food cryoprotection: one was the reduction of water content of the fruit (osmotic dehydration) and the other was the formulation of mango pulp with carbohydrates of different molecular weight to increase frozen stability. Osmotic dehydration was able to modify quality parameters of slices before and after frozen storage. Values for some parameters such as vitamin C, lightness (L*), chroma (C*), and firmness for non osmotically dehydrated slices were significantly higher than osmotically dehydrated slices. However, treatments carried out with osmotic solutions (especially those with high concentrations of sucrose) improved significantly the quality of mango slices after frozen storage. Higher moisture losses and solid gain values were reported for slices from the highest osmotic solution concentration. Thus, slices dipped in 30oBrix were better protected against freezing damage. Effects of sucrose concentration on the slices and ripening stage on frozen-thawed mango flavor perception were determined. Six flavor descriptors (color, flavor, sweetness, sourness, firmness and juiciness) were evaluated by a sensory trained panel. All descriptors were affected by sugar content and ripening stage. To study the effect of mango fruit composition on frozen stability, five pulp samples were prepared and evaluated in terms of glass transition temperature modification and its influence on ascorbic acid retention. -
6735 TROPICAL FRUIT TREES 2 TEXT PT 156 X
18 Multivarietal orchards An age-old conservation practice in mango T.M. Gajanana, M.R. Dinesh, Sudha Mysore, C. Vasugi, Bhuwon Sthapit, Hugo A.H. Lamers, B.M.C. Reddy, V. Ramanatha Rao and V. Dakshinamoorthy GPD ‘passport’ GPD code: 12 Focus area: Production and crop management Character: System Species and varieties: Mangifera indica, including a seedling population and 28 different varieties such as Totapuri, Banganapalli, Neelum, Alphonso, Atimadhuram, Lalbaba, Gaddemar, Omelette, Rumani, Khuddus, Imam Pasand, Ali Pasand, Kalepadu, Seeri, Reddy Pasand, Dil Pasand, Chitti Bangalora, Mallika, Peter, Gadiyaram, Thorapadu, Raja Pasand, Pulira, Mulgoa, Manoranjitam and Chakkaraguttulu Name of location: Bangarupalyam, Talupulapalle and Polakala villages in Chittoor district, Andhra Pradesh, India GIS reference of Bangarupalyam Talupulapalle Polakala location(s): N 13°11′24′′ 13°23′40′′ 13°26′14′′ E 78°12′37′′ 79°03′26′′ 79°01′03′′ Name of farmers Data collected from 195 male farmers (65 from (data resource): each community)* and 1 woman custodian farmer *Data were collected at the household level, with men being the primary respondents as they are considered the head of household and knowledge holders on mango cultivation. Mango conservation in multivarietal orchards 227 Introduction Mango, the king of fruits, is one of the most important fruit crops grown in India, accounting for 38 per cent of area planted and a 22 per cent share of total fruit production. Mango has been cultivated in India for at least 4,000 years and more than 1,000 varieties are recognized (Mukherjee, 1953). The large variability that is exhibited by mango is due to seed propagation and the high heterozygosity present (Iyer and Schnell, 2009). -
Gate 3 Το Πόμολο Είναι Ένα Καλλιτεχνικό Project Που Ξεκίνησε Το 2000 Με Σκοπό Να Ολοκληρωθεί Σε 7 Τεύχη-Πύλες
”pomolo” means door-handle gate 3 Το πόμολο είναι ένα καλλιτεχνικό project που ξεκίνησε το 2000 με σκοπό να ολοκληρωθεί σε 7 τεύχη-πύλες. Μην το αναζητήσετε στα περίπτερα δεν θα το βρείτε πουθενά, διατίθεται μόνο σε φίλους, Curry spices, mango chutney, Taj Mahal, Gilgamesh δωρεάν, σε ηλεκτρονική και χάρτινη μορφή. epic, Rabindranath Tagore, Shiva and Parvati, Mather Ganga, Sadhus, Sarees, Rajasthan jewelry, Lord Pomolo is an art project which started in Ganesh, pujas, Kumbh Mela, sitar, The Blue City of 2000, and the aim was to be completed in Jodpour, textiles, herbs, medication for everything, 7 issues-gates. Don’t look for it, you will meditation, Teacher Osho… (and also Priyanka not find it at the news stands, it is only Chopra, Nitin Chauhan…) and of course the magic shared with friends, for free, as an e-zine word Namaste! or printed. These are some keywords that first come in my mind πόμολο#3 © Κυριακή Χατζησάββα when I think of Mother India. But She is more than Σχεδιασμός: Κυριακή Χατζησάββα Εκτύπωση: Snowflake that. She is the most multi-faced country in the world, Φεβρουάριος 2017 in fact She is a whole planet by Herself. pomolo#3 © Kyriaki Hadjisavva I still remember the day I bought my first “payal*” Design: Kyriaki Hadjisavva when I was a little girl… these little bells sounded so Printing: Snowflake February 2017 exotic to my ears… I remember I bought them for Above: Lord Ganesha. Right: a “very serious reason” and I had this idea that the Goddess Lakshmi with Owl. (Owl is indians used them for the same reason: to warn the the sacred symbol of greek goddess ants that a human is coming along so they move of Wisdom Athena… the greek away and not get smashed under the human feet! female Ganesha!?) I was so compassionate with all creations of God even the smallest… I still am. -
Looks Like We Broke the Internet
LOOKS LIKE WE BROKE THE INTERNET. WHILE GO IS DOWN, YOU CAN STILL GET ALL OF YOUR FAVOURITE BLACK SHEEP RESTAURANTS DISHES DELIVERED STRAIGHT TO YOUR DOOR. You can place your order by emailing [email protected] | Or call: 2670 2670 HOW TO ORDER Send us an email with the information below: • Name • Phone Number • Delivery Time • Address • Building Name • Block Number • Floor Number • Notes You can place your order by emailing [email protected] or call us at 2670 2670 an all day lebanese canteen 11:15 - 22:30 MINIMUM ORDER $150 You can place your order by emailing [email protected] or call us at 2670 2670 BOWLS WRAPS HALF RICE AND HALF SALAD $98 BEEF SHAWARMA WRAP $98 Choose your protein: Maison’s Falafel, Za’atar Pita, Spit-Roasted, Baharat-rubbed Beef, Tomato, Salad, Fried Chicken, Chicken Meshoue, Beef Shawarma, Pickled Cucumber, Cucumber Labné Cauliflower, Halloumi CAULIFLOWER $88 CHICKEN MESHOUÉ WRAP $88 Harissa-roasted Cauliflower Pita, Marinated Grilled Chicken Thigh, Tomato, Salad, Pickled Cucumber, Toum HALLOUMI (4PCS) $88 MAISON’S FALAFEL WRAP $78 Halloumi, Za’atar Pita, Falafel, Tomato, Salad, Pickled Cucumber, Tahini ZFC (3PCS) $98 CAULIFLOWER WRAP $88 Za’atar Fried Chicken Pita, Harissa-roasted Cauliflower, Tomato, Salad, Pickled Cucumber, Tahini BEEF SHAWARMA $98 HALLOUMI WRAP $88 Spit-roasted, Baharat-rubbed beef Pita, Halloumi, Za’atar, Tomato, Salad, Mint, Harissa CHICKEN MESHOUE (4PCS) $88 Marinated Grilled Chicken Thigh, Toum, Lemon, Thyme SAUCES CUCUMBER LABNÉ • Greek yoghurt, Cucumber -
Small Minna Big Minna
Small Minna Vietnamese Summer Salad | 42 Salmon Tataki | 49 Samosa | 41 Pani Puri | 49 Cucumber, carrot, radish, sprouts, Slices of seared salmon in 3 pcs of dumplings filled with Salmon tartar with creme lychee, hijiki, krupuks and peanuts yuzu mustard sauce with potatoes, peas & black mustard fraiche, yogurt, red onion, in miso vinegar & grape leaves tobiko and chili oil seeds, served with a side of fresh mint & Mombai Spice. cilantro chutney, mango chutney Served with Pani Puri, pickled Som Tam | 44 Malai Kofta | 46 & seasoned tomato salad onion, coriander & hot sauce Papaya Salad, krupuks, cherry 4 pcs of Fried potato dumplings tomatoes, peanuts, string filled with paneer cheese & raisins, Gusht Mombai | 49 Popcorn Shrimp | 49 beans, cilantro & chili sauce seasoned with chili & Mombai Kashmiri spiced lamb & chicken Shrimp tempura in spicy spice and served in a semi-sour shawarma, served with arugula, mayonnaise with pickles Shikoku Salad | 44 tomato sauce & roasted almonds coriander, pickled onion, chili paste, and radish Japanese green leaves, wood yogurt, mango chutney and indian sorrel, red onion, assorted cherry Hanoi Calamari | 47 flatbread Ganges Carpaccio | 52 tomatoes, basil, baby radish, Crispy calamari, mint, cilantro, Thinly-sliced whitefish with fried onion & honey-wasabi sauce chili, lemon grass, nuoc cham Beef Nam Tok | 44 mango pickle, yogurt sauce, & tamarind Slices of seared beef fillet in fish and papadum Tuna Tataki | 56 sauce with lime, crispy garlic, Slices of seared tuna in yuzu and Vietnamese Wings | 46 and micro -
Trade Marks Journal No: 1897 , 15/04/2019 Class 30 1954573 22
Trade Marks Journal No: 1897 , 15/04/2019 Class 30 1954573 22/04/2010 AROMSA BESIN AROMA VE KATKI MADDELERI SANAYI VE TICARET ANONIM SIRKETI trading as ;AROMSA BESIN AROMA VE KATKI MADDELERI SANAYI VE TICARET ANONIM SIRKETI GEBZE ORGANIZE SANAYI BOLGESI, IHSAN DEDE CADDESI, PK-18 GEBZE- KOCAELI TURKEY MANUFACTURERS AND MERCHANTS A COMPANY REGISTERED UNDER THE LAWS OF TURKEY Address for service in India/Agents address: SELVAM & SELVAM 9/1-VALLIAMMAL STREET, KILPAUK, CHENNAI 600 010 Proposed to be Used CHENNAI COFFEE, TEA, COCOA, SUGAR, RICE, TAPIOCA, SAGO, ARTIFICIAL COFFEE; FLOUR AND PREPARATIONS MADE FROM CEREALS, BREAD, PASTRY AND CONFECTIONERY, ICES; HONEY, TREACLE; YEAST, BAKING-POWDER; SALT, MUSTARD; VINEGAR, SAUCES (CONDIMENTS); SPICES; ICE. 3188 Trade Marks Journal No: 1897 , 15/04/2019 Class 30 REPARE 2409984 11/10/2012 MANKIND PHARMA LIMITED 208, Okhla Industrial Estate, Phase-III, New Delhi – 110020, INDIA MERCHANT AND MANUFACTURER A COMPANY DULY ORGANIZED AND EXISTING UNDER THE INDIAN COMPANIES ACT, 1956 Address for service in India/Attorney address: DASWANI & DASWANI Daswani House, Green Acres 23B, Ahiripukur 1st Lane, Kolkata - 700019 Used Since :01/03/2001 DELHI NUTRITIONAL ADDITIVES, NOT FOR MEDICAL PURPOSES, NJADE-"LROM COFFEE, TEA, COCOA, SUGAR, RICE, TAPIOCA, SAGO, PASTA, CEREALS, FLAVOURINGS (OTHEF^^THAN ESSENTIAL OILS); NON-MEDICATED FOOD IN THE FORM OF BARS, TABLETS AND POWDERS USED AS NUTRITIONAL SUPPLEMENTS, FOOD SUPPLEMENTS, VITAMINS SUPPLEMENTS AND MINERAL SUPPLEMENTS. 3189 Trade Marks Journal No: 1897 , 15/04/2019 Class 30 CRYSTAL CLEAR 2457596 09/01/2013 SOCIETE DES PRODUITS NESTLE S. A. 1800 VEVEY, SWITZERLAND. MERCHANTS & MANUFACTURERS A COMPANY INCORPORATED UNDER THE LAWS OF SWITZERLAND Address for service in India/Agents address: INTTL ADVOCARE. -
Mirch Masala Cuisine of India Dinner Hours
APPETIZER SOUPS , SALADS AND SIDES Lamb Seekh Kabab $ 17.95 Veg Samosa $ 4.95 Mulligatawny Soup $ 3.95 Skewered Tender Rolls of Spiced Ground Lamb Crispy Triangular Pastries Filled with Spiced Potatoes Lentil Soup with Herbs and Spices Rack of Lamb Excellent $ 26.95 Kheema Samosa $ 5.95 Chicken Mushroom Corn Soup $ 4.95 Rack of Lamb Marinated with Herbs and Spices and Grilled in Tandoor Crispy Triangular Pastries Filled with Spiced Ground Lamb Mince of Chicken, Mushroom and Corn with Fresh Herbs MEDLEY SPECIAL Vegetable Pakora or Onion Bhajia $ 5.95 Hot & Sour Soup $ 3.95 Mirch Masala Medley $ 19.95 Choice of Assorted Vegetable Fritters or Onion Fritters in Chickpeas Flour A Spicy Desi Szechwan Broth with a hint of Spices and Vegetables A Combination of Chicken, Lamb, Shrimp and Fish in Choice of Mirch Masala Cuisine of India MM Vegetable Sampler $ 9.95 Nimma Rasam $ 3.95 Masala / Korma / Vindaloo / Saag / Curry Or Madras Route 184, Across from Walmart Combination of Aloo Tikki, Veg Samosa & Veg Fritters Clear Lentil, Tomato, Garlic and Pepper Tel. (860) 445-8043 156 Kings Highway, Groton, CT 06340 Ragara Chaat $ 5.95 Green Salad $ 4.95 CHICKEN/ MURGH Tel. 860-445-8043 Spiced Potato Patties, Layered with Chickpeas, Masala and Cilantro House special Fresh Mixed Salad with Lemon and Vinaigrette on the side Chicken Tikka Masala $ 16.95 Tandoori Cooked Chicken Breast in a Mild Tomato and Cream Sauce Fax. 860-445-5649 Papdi Chaat $ 5.95 Pappadam Lentil Wafer $ 2.95 Crushed Potatoes & Chickpeas Mint, Tamarind & Yogurt Sauce, Cold Chicken -
Competitive Strategy and Its Impact on ITC Portfolio 1Durga Prasad Bhuyan, 2Dr
ISSN : 2249-5762 (Online) | ISSN : 2249-5770 (Print) IJRMET VOL . 5, ISSU E 1, SPL - 1 NO vem B er 2014 - AP ri L 2015 Competitive Strategy and Its Impact on ITC Portfolio 1Durga Prasad Bhuyan, 2Dr. Sushanta Tripathy 1Ravenshaw Business School, Ravenshaw University, Cuttack, Odisha, India 2School of Mechanical Engineering, KIIT University, Bhubaneswar, Odisha, India Abstract Technology business. The objective of the study is to find out the competition strategy ITC get them involved in the food business in the year of 2001, adopted by ITC.ltd (biscuit divison) and the impact of it on ITC with the introduction of Kitchen of India, then in the year 2002 portfolio and to find out the problem related to the sales and service ITC entered the confectionery and staples segments with the activity of ITC and the ways to overcome it. Through this survey launch of the brands mint-o and Candyman confectionery and in market the market position of ITC is determined and what Aashirvaad atta (wheat flour). The company in 2003 entered to effect does it have on the sales activity. The steps to overcome the biscuit segment by the name of Sunfeast. In 2007 they entered into problem are determined through this survey and how to develop the snacks category Bingoo. In 2010 ITC launched SunfeastYipee! the sales and distribution are also suggested through this paper. and thereby they were into noodles segment. In 2002 the company was into incense sticks and safety matches Keywords business. Competitive Strategy, Sales and Service, ITC Portfolio In the year 2002 ITC came over with educational and Stationary business. -
Study of Biochemical Variability in Local Mango Genotypes for Pickle
International Journal of Chemical Studies 2019; 7(4): 2795-2799 P-ISSN: 2349–8528 E-ISSN: 2321–4902 IJCS 2019; 7(4): 2795-2799 Study of biochemical variability in local mango © 2019 IJCS Received: 24-05-2019 genotypes for pickle purpose Accepted: 26-06-2019 Gahane KD Gahane KD, Choudhari RJ, Tayade SA and Patil SR M.Sc. Student, Department of Horticulture. College of Horticulture. Dr. Panjabrao Abstract Deshmukh Krishi Vidyapeeth, The experiment entitled, “Study of Biochemical Variability in Local Mango Genotypes for Pickle Akola, Maharashtra, India Purpose” was carried out during 2015-2016 on the basis of biochemical and sensory evaluation parameter of fruits. A survey, collection and screening of mango genotypes in Akola, Amravati and Washim Choudhari RJ districts known of mining of pickle was undertaken for pickle preparation, in order to identify suitable M.Sc. Student, Department of local variety for preparation of quality pickle commercially on adhoc basis. The 50 mango genotypes Plant Pathology. College of were collected and evaluated for distinct pickle characters. These genotypes revealed wide variability in Horticulture. Dr. Panjabrao physic-chemical parameters of fruit viz., TSS 0Brix (2.8 to 11.6 0Brix), acidity percentage (1.85-6.90%), Deshmukh Krishi Vidyapeeth, total sugar percentage (1.08 to 3.06 %), T.S.S. Acidity ratio (0.42 to 2.95), Sugar: acidity ratio (0.42 to Akola, Maharashtra, India 4.10), Vit-C (19.14 to 29.09 mg/100-1) and fiber percentage (0.69 to 1.75%). considering unripe fruit should be too acidic for pickle as G-42 recorded (6.71) higher acidity, however it appears inferior for Tayade SA most of rest characters. -
Mango-Souvenir Final
Directorate of Extension Souvenir Pusa Mango Day-2015 Wednesday, July 15, 2015 Venue Dr. B.P. Pal Auditorium, IARI, New Delhi ICAR-Indian Agricultural Research Institute New Delhi 110012 SouvenirSouvenir Directorate of Extension Pusa Mango Day-2015 Wednesday, July 15, 2015 Venue Dr. B.P. Pal Auditorium IARI, New Delhi ICAR-Indian Agricultural Research Institute New Delhi 110012 ©2015 ICAR-Indian Agricultural Research Institute, New Delhi Citation IARI. 2015. Souvenir of the Pusa Mango Day-2015 compiled and edited by Dr K. Usha, Dr S.K. Singh, Dr A.K. Dubey, Dr M.K. Verma, Dr Manish Srivastav and Dr R.M. Sharma, Division of Fruits and Horticultural Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, held on July 15th, 2015, 46 p. + x Editors Dr K. Usha Dr S.K. Singh Dr A.K. Dubey Dr M.K. Verma Dr Manish Srivastav Dr R.M. Sharma Acknowledgement The financial assistance received from NABARD and Directorate of Extension, Krishi Vistar Sadan, Ministry of Agriculture Govt. of India. Declaration The views presented in this document are those of the author(s) and not necessarily that of the publishers Published by The Director ICAR-Indian Agricultural Research Institute New Delhi 110012 Printed at Venus Printers and Publishers, B-62/8, Naraina Industrial Area, Phase-II, New Delhi-110028 Ph. : 45576780, M. : 9810089097, E-mail: [email protected] Pusa Mango Day-2015 Division of Fruits & Horticultural Technology ICAR-Indian Agricultural Research Institute, New Delhi Date: July 15, 2015 Venue: Dr B.P. Pal Auditorium Committees Organizing Committee Dr Ravinder Kaur, Director, IARI Chairperson Dr K.V. -
Vishal Mega Mart History Vishal Retail Ltd
vishal mega mart history Vishal Retail Ltd. (Figure-1) has a strong presence in manufacturing and retailing of readymade garments (apparels);retailing of non-apparels and a large variety of FMCG products. The jewel in Vishal Group’s crown is its flagship company Vishal Retail Ltd., a company engaged in Hyper market stores with an average area of 25,000 to 30,000 sq. ft.through an impressive chain of 172 fully integrated stores in spread over the area of more than 24,00,000 sq. ft. in around 129 cities across India in 24 states. The turnover of the company for 09-10 was 1105 Crore. Maintaining the highest standards in quality and design, these stores have come to offer the finest fashion garments at down-to-earth price structure. It also has 29 warehouses located in 9 key cities in India covering over 1,053,066 sq. ft area. It started as a retailer of ready-made apparels in Kolkata in 2001. At the time of incorporation, the registered office of the Company was situated at 4, R. N. Mukharjee Road, Kolkata 700 001. In 2003, it acquired the manufacturing facilities From Vishal Fashions Private Limited and M/s Vishal Apparels. It follows the concept of value retail in India. In other words, their business approach is to sell quality goods at reasonable prices by either manufacturing them self or directly procuring from manufacturers (primarily from small and medium size vendors and manufacturers). It facilitates one-stop-shop convenience for their customers and to cater to the needs of the entire family.