THE LIFE of a PUMPKIN - Update #3
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N/Protein Determination in Pumpkin Seed According to the Dumas Method (He/Ar As Carrier)
APPLICATION NOTE F&F-D-001-2019/A1 N/Protein Determination in Pumpkin Seed according to the Dumas method (He/Ar as Carrier) Reference: AOAC 992.23 Crude Protein in Cereal Grains and Oil seeds Tested with VELP Scientifica NDA 702 Dual Carrier Gas Dumas Nitrogen Analyzer (Code F30800080) Copyright © 2019 VELP Scientifica. All rights reserved. No part of this publication may be reproduced or transmitted in any form or for any purpose without the express permission of VELP. VELP Scientifica, Italy Tel: +39 039 628 811 Fax: +39 039 628 8120 www.velp.com APPLICATION NOTE F&F-D-001-2019/A1 Introduction Pumpkin seeds are nutrient-rich, with especially high content of protein, dietary fiber and numerous micronutrients. The seeds have long been valued as a source of the mineral zinc, and the World Health Organization recommends their consumption as a good way of obtaining this nutrient. Pumpkin seeds are a common ingredient in Mexican cuisine and they are typically rather flat and asymmetrically oval, and light green in color and may have a white outer hull. The oil of pumpkin seeds, a culinary specialty and important export commodity of Central Europe, is used in cuisine as a salad and cooking oil. Protein Determination in Pumpkin seed The Dumas method starts with a combustion furnace (CF), obtaining a mixture of gas molecules. Water is removed by a first physical trap (WT1 - DriStep™), placed after the combustion, and a second chemical one (WT2). Between the two, the elemental substances passed through a reduction furnace (RF). The auto-regenerative CO2 adsorbers let pass only the elemental nitrogen that is detected by the LoGas™ innovative Thermal Conductivity Detector (TCD) with no requirement for a reference gas. -
Pumpkin Painting Yields Profit for Art Department
To learn how to make pumpkin patch the panther brownies, see page 3. October 31, 2017 Halloween edition Student newspaper of Volume 86 Phillipsburg High School 4 Pages 410 South Seventh Street Phillipsburg, KS 67661 pause Teachers find a way to bring Halloween to the classroom LEYLA KARIM Senior Editor As students leave elementary school and Mrs. Hart isn’t the only one continuing a tra- move on to higher grade levels, they have to put dition. Ag teacher Marvin Fehlman and his FFA many things behind them. One of those things students will help with the Halloween festivities is the class Halloween parties. Sure, they may at the town square on the night of Halloween. have a few Halloween snacks in fifth or sixth The idea was first proposed last year by now grade, but by the time high school rolls around, senior, Maggie Shaw. The idea was then brought students don’t really celebrate the holiday as to chamber of commerce member Angie Wells much. who allowed the FFA students to be involved. A However, several faculty members have few activities that the FFA members put on were found ways to present the holiday as a learn- a pumpkin seed spitting contest, face painting ing opportunity. Spanish teacher Megan Hart is and a hayride. continuing the tradition of teaching her students "I want students to be involved because it's about La dia de los muertos, or, the Day of the good for them and good for the community if Dead. they would help out," Fehlman said. “[Day of the Dead] is celebrated in the Mexi- The FFA members plan to be involved in the can culture on November first and second. -
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND of BAKING
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND OF BAKING STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Historical Background of Baking 1.4 Introduction to Large, Small Equipments and Tools 1.5 Wheat 1.5.1 Structure of Wheat 1.5.2 Types of Flour 1.5.3 Composition Of Flour 1.5.4 WAP of Flour 1.5.5 Milling of Wheat 1.5.6 Differences Between Semolina, Whole Wheat Flour And Refined Flour 1.5.7 Flour Testing 1.6 Summary 1.7 Glossary 1.8 Reference/Bibliography 1.9 Terminal Questions 1.1 INTRODUCTION BREAD!!!!…….A word of many meanings, a symbol of giving, one food that is common to so many countries….but what really is bread ????. Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffing designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin comes "with" + panis "bread"). 1.2 OBJECTIVE The Objective of this unit is to provide: 1. -
Mexican Made Vegan
FOR IMMEDIATE RELEASE Contact: Jon Robertson • [email protected] mexican made vegan Join best-selling author and chef Jason Wyrick as he explores the magic of Mexican regional cooking in Vegan Mexico (Vegan Heritage Press, $22.95, November 2016). A leading authority in vegan Mexican cuisine, Jason shares the core concepts for making authentic, veg-friendly dishes and ties the recipes to their place in the story of Mexico. His delicious recipes capture the essence of the moles of Oaxaca, the smoky chile fl avors of Zacatecas, the fruit-centric Southern regions, and the street food of Mexico City. Recipes include: • Classic Sweet Corn Tamales • Old-Style Street Enchiladas • Sonoran Machaca Burritos • Oaxacan Black Beans • Tres Leches Cake Readers will come away with a new understanding and admiration for the diversity of Mexico, inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, and more. Jason Wyrick is an author, executive chef, cooking teacher, caterer, and founder of the nation’s fi rst vegan food magazine, The Vegan Culinary Experience. The author of Vegan Tacos, he co-authored the New York Times best-selling book 21-Day Weight Loss Kickstart with Neal Barnard, MD, and has taught alongside many medical and dietary profes- sionals. Jason was the fi rst vegan culinary instructor in the Le Cordon Bleu program. He has catered for major corporations, including Google, and taught vegan cooking classes worldwide. His work has been featured in the New York Times, Vegetarian Times, and on both local and national television. Vegan Mexico by Jason Wyrick Vegan Heritage Press, LLC • Price: $22.95 ($32.00 Canada) ISBN: 978-1-9412-5221-5 • Paperback, 292 pages, 7½ x 9 • Publicity begins November 1, 2016 Available wherever print and ebooks are sold. -
University of Florida Thesis Or Dissertation Formatting
GENETICS AND EVOLUTION OF MULTIPLE DOMESTICATED SQUASHES AND PUMPKINS (Cucurbita, Cucurbitaceae) By HEATHER ROSE KATES A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2017 © 2017 Heather Rose Kates To Patrick and Tomás ACKNOWLEDGMENTS I am grateful to my advisors Douglas E. Soltis and Pamela S. Soltis for their encouragement, enthusiasm for discovery, and generosity. I thank the members of my committee, Nico Cellinese, Matias Kirst, and Brad Barbazuk, for their valuable feedback and support of my dissertation work. I thank my first mentor Michael J. Moore for his continued support and for introducing me to botany and to hard work. I am thankful to Matt Johnson, Norman Wickett, Elliot Gardner, Fernando Lopez, Guillermo Sanchez, Annette Fahrenkrog, Colin Khoury, and Daniel Barrerra for their collaborative efforts on the dissertation work presented here. I am also thankful to my lab mates and colleagues at the University of Florida, especially Mathew A. Gitzendanner for his patient helpfulness. Finally, I thank Rebecca L. Stubbs, Andrew A. Crowl, Gregory W. Stull, Richard Hodel, and Kelly Speer for everything. 4 TABLE OF CONTENTS page ACKNOWLEDGMENTS .................................................................................................. 4 LIST OF TABLES ............................................................................................................ 9 LIST OF FIGURES ....................................................................................................... -
Whole Wheat Pumpkin, Carrot, Zucchini, Maple Walnut Bread Serves 8-12
Whole Wheat Pumpkin, Carrot, Zucchini, Maple Walnut Bread Serves 8-12 Ingredients: 1 cup zucchini (shredded) 1 cup carrots (shredded) ½ cup coconut sugar 1/3 cup pumpkin puree ¼ cup maple syrup 1 tsp vanilla extract 2 eggs 1.5 cup whole wheat flour 1 cup walnuts (chopped, divided) 4 tsp baking soda 1 tsp cinnamon ½ tsp salt Directions: 1. Preheat oven to 350 degrees F. Grease one 9x5 inch loaf pan with canola oil or cooking spray. 2. In a large bowl, mix together zucchini, carrot, pumpkin, sugar, maple syrup, vanilla, and eggs. 3. In a medium bowl, whisk together flour, baking soda, salt and cinnamon until combined. 4. Stir dry ingredients into wet ingredients until well combined. Fold in walnuts, saving about ¼ cup for topping. 5. Pour batter into pan and top with leftover walnuts. Bake 70-80 minutes, or until a toothpick inserted into the center comes out clean. Cook for 10 minutes before removing from pan. Nutrition Tips: 1. If you have a walnut allergy or simply don’t love walnuts, substitute this ingredient for a different heart-healthy nut/legume such as almonds, pecans, or peanuts. 2. Using canola oil in place of butter or vegetable lard is one simply way to switch towards using more heart-healthy oils, rich in monounsaturated and polyunsaturated fats which may help reduce your LDL (bad) cholesterol and increase HDL (good) cholesterol. 3. This bread recipe freezes well. Consider doubling the recipe and freezing the second loaf. Source: Nicolette Maggiolo is the Registered Dietitian for Home Base, a Red Sox Foundation and Massachusetts General Hospital Program, where she provides individual and group nutrition counseling to veterans and their families. -
UNIVERSITY of CALIFORNIA, SAN DIEGO Pollinator Effectiveness Of
UNIVERSITY OF CALIFORNIA, SAN DIEGO Pollinator Effectiveness of Peponapis pruinosa and Apis mellifera on Cucurbita foetidissima A Thesis submitted in partial satisfaction of the requirements for the degree Master of Science in Biology by Jeremy Raymond Warner Committee in charge: Professor David Holway, Chair Professor Joshua Kohn Professor James Nieh 2017 © Jeremy Raymond Warner, 2017 All rights reserved. The Thesis of Jeremy Raymond Warner is approved and it is acceptable in quality and form for publication on microfilm and electronically: ________________________________________________________________ ________________________________________________________________ ________________________________________________________________ Chair University of California, San Diego 2017 iii TABLE OF CONTENTS Signature Page…………………………………………………………………………… iii Table of Contents………………………………………………………………………... iv List of Tables……………………………………………………………………………... v List of Figures……………………………………………………………………………. vi List of Appendices………………………………………………………………………. vii Acknowledgments……………………………………………………………………... viii Abstract of the Thesis…………………………………………………………………… ix Introduction………………………………………………………………………………. 1 Methods…………………………………………………………………………………... 5 Study System……………………………………………..………………………. 5 Pollinator Effectiveness……………………………………….………………….. 5 Data Analysis……..…………………………………………………………..….. 8 Results…………………………………………………………………………………... 10 Plant trait regressions……………………………………………………..……... 10 Fruit set……………………………………………………...…………………... 10 Fruit volume, seed number, -
Serbian Journal of Engineering Management Vol
ISSN 2466-4693 UDC/UDK: 005:62 Univerzitet „Union – Nikola Tesla“ Fakultet za inženjerski menadžment Serbian Journal of Engineering Management Vol. 5, No. 1, 2020 Belgrade, January 2020 ISSN 2466-4693 UDC/UDK: 005:62 University “Union – Nikola Tesla“ School of Engineering Management Univerzitet „Union – Nikola Tesla“ Fakultet za inženjerski menadžment Serbian Journal of Engineering Management Vol. 5, No. 1, 2020 Belgrade, January 2020 Beograd, januar 2020. Serbian Journal of Engineering Management Vol. 5, No. 1, 2020 Published semiannually (January and July)/Izlazi dva puta godišnje (januar i jul) Publisher/Izdavač: University “Union – Nikola Tesla“, School for Engineering Management, Belgrade Univerzitet „Union – Nikola Tesla“, Fakultet za inženjerski menadžment, Beograd For publisher/Za izdavača: Prof. dr Vladimir Tomašević Editorial Board/Uredništvo Editor-in-Chief/Glavni i odgovorni urednik: Prof. dr Vladimir Tomašević Associate Editor/Zamenik glavnog i odgovornog urednika: Doc. dr Tatjana Ilić-Kosanović Editorial board/Uređivački odbor: Prof. dr Vladimir Tomašević, Fakultet za inženjerski menadžment, Beograd, Srbija Prof. dr Nikolay Popov, Tambov State Technical University, Russia Prof. dr Jasmina Starc, Faculty of Business and Management Sciences, Novo Mesto, Slovenia Prof. dr Simon Muhič, Faculty of Technologies and Systems, Novo Mesto, Slovenia Prof. dr Marjana Merkač Skok, GEA College, Faculty of Entrepreneurship, Ljubljana, Slovenia Prof. dr Ioan Bacivarov, Professor, ETTI - University Politehnica of Bucharest, Romania Prof. dr Sonja Cindori, Pravni Fakultet, Sveučilište u Zagrebu, Hrvatska Prof. dr Jelena Buha, ETH Zurich, Zurich, Switzerland Prof. dr Ozren Ocić, Fakultet za inženjerski menadžment, Beograd, Srbija Prof. dr Duško Tomić, American University in Emirates, Dubai, United Arab Emirates Prof. dr Drago Pupavac, Veleučilište u Rijeci, Rijeka Hrvatska Prof. -
Instant Pot Pumpkin Spiced Spaghetti Squash
Instant Pot Pumpkin Spiced Spaghetti Squash After months of summer squash in just about every meal, I’m happy to move on to winter squash. Don’t get me wrong — I love zucchini in just about every way, but as the weather gets cooler, our food choices change, and right now, I’m all about winter squash. At the farmer’s market last weekend, there was a wide variety of squash (tip: if you want to try a different and interesting variety of winter squash, head to your farmer’s market, where you’ll always find more than just the usual acorn and butternut you see at the grocery store) and I picked up a few, including a spaghetti squash, which I don’t eat very often. After this meal, that may change however. I recently got an Instant Pot, which I’ve been putting off for a while, and this dish was one of the first few things I’ve cooked in it. Winter squash has never been one of my favorite foods to cook at home, mostly due to how heavy, tough, and unwieldy they are, so I usually either eat my squash out, or buy it prepped and ready to go. My Instant Pot totally changed that, and now I can’t wait to move on to the next one. This recipe is super simple, yet amazingly delicious. Once you’ve cooked the squash, you just scrape the noodles from the skin, and toss with a quick dressing of Ava Jane’s Kitchen Avocado Oil, cider vinegar and the Pumpkin Pie Spice blend I got from Ava Jane’s Kitchen. -
Preparing the Season Food
Interesting Food Stories Preparing the Season Food Korea has clear distinctions for the four seasons. All creation buds in spring, the entire world grows green in summer, and fruits are borne in fall. Then, natures sleeps in preparation for the next year in winter. Although people can eat food whenever they want because of imported food and development of food storage, seasonal foods are cheap and most delicious in the right season. It is also fun to wait for your favorite season and its foods as well. Shall we look for seasonal delicacies? Spring Summer Autumn This is sprouting season, and the greenery In the hot summer, it is easy to lose your temper This is the season in which all things bear fruits gives the fresh flavor of spring. Fresh spring or for foods to lose their flavor. Luckily, there and “cheongomabi.” The meaning of this word is vegetables are good to eat with seasoning, are enough sweet fruits and vegetables that that humans or even animals get fat from eating or you can boil them in soup. It is better to will help you overcome the heat of the summer. tasty foods. Freshly harvested grains from this eat vegetables that directly came from the season also taste better. mountains or fields. Vegetables Vegetables Vegetables naengi (shepherd's purse) gaji (eggplant) haepssal (newly harvested rice) dallae (wild chive), chwi namul (groundsel) putgochu (greed chili) oksusu (corn), gamja (potato) dolnamul (sedum), ssuk (wormwood) aehobak (young cucumber) goguma (sweet potato) dureup (angelica), deodeok (mountain herb) yeolmu (young -
Preserving Pumpkin and Winter Squash
PRESERVING PUMPKIN AND WINTER SQUASH Kayla Wells-Moses, Family and Consumer Sciences Educator, WSU Colville Reservation Extension, Washington State University FS303E WSU EXTENSION | PRESERVING PUMPKIN AND WINTER SQUASH General Information Pumpkins and squash are commonly used in soups, pies, and breads. Cubes of pumpkin and other squash can be roasted for a healthy side dish. As indicated by the bright orange color of pumpkins, they contain high amounts of beta-carotene (U of I Extension 2016a). Beta-carotene protects against heart disease and may help prevent certain cancers. Squash is also a good source of potassium, niacin, iron, and fiber (U of I Extension 2016b). Squash are categorized as summer squash and winter squash. Summer squash are tender vegetables that are grown during warm, frost-free seasons and are harvested before the rind hardens and the fruit matures (U of I Extension 2017). As opposed to winter squash that grows on vines, summer squash grows on bush-type plants (Florkowska and Westerfield 2016). Winter squash is harvested after it forms the hard rind that allows for cold-weather storage (Florkowska and Westerfield 2016). There are many varieties of winter squash and pumpkins that are suitable for preservation. Squash varieties that preserve well are: acorn, buttercup, butternut, banana, golden delicious, Hubbard, and sweet meat (Figure 1 and Figure 2). Pumpkin varieties that are best for preserving are sugar and pie varieties. This publication outlines how to preserve pumpkins and winter squash, from harvesting and storing, to canning, freezing, and dehydrating for long-term storage. Figure 1. Acorn squash (iStock Photo). Figure 2. -
Bread Box 17 Oishi Oyster & Root Vegetable Chowder 19 Spicy Big
Bread Box 17 French Baguette | Pan de Muerto | Carta De Musica Chickpea Hummus & Black Olives | Le Beurre Bordier Oishi Oyster & Root Vegetable Chowder 19 White Wine | Pancetta | Celery Hearts | Horseradish Spicy Big Eye Tuna Tartare Cones 32 Sesame - Ginger Tuile | Chili Aioli | Wasabi | Tosa Soy | Diakon Sprouts Keluga Caviar Rye Tart One Ounce 79 Yolk Jam | Chives | Eureka Lemon Custard Pizza with House Cured Smoked Salmon 36 Red Onion | Dill Creme Fraiche | Chives | Salmon Roe Pizza with ‘Nduja & Littleneck Clams 26 Ricotta | Calabrian Chili | Baby Spinach | Oregano Kona Kampachi Sashimi 28 Hijiki Seaweed | Daikon | Jalapeño | Shiso | Crispy Arare Baby Beets & Pugliese Buratta 24 Prosciutto Croquant | IPA Vinegar | Labneh | Toasted Hazelnuts Roasted Bosc Pear Salad 23 Fennel | Raddichio | Arugula | Spanish Manchego | Marcona Almonds | Pomegranate Hand Cut USDA Prime Steak Tartare 28 Shallots | Pommes Souffle | Quail Egg | Sauce Girondine Potato Parmesan Gnocchi with Braised Veal Ragout 29 Chanterelle Mushrooms | Autumn Root Vegetables | Parmigiano Reggiano Agnolotti with Roasted Kabocha & Butternut Squash 24 Mascarpone | Amoretti | Pine Nuts | Sage Shaved Italian White Truffles 165 Agnolotti | Tagliatelle | Pizza Carnarolli Risotto 32 Maine Lobster | Botarga | Dungeness Crab | Lemon | Parsley Crispy Scale Black Sea Bass 47 Wild Field Mushrooms | Bartlett Pear | Parsnip | Sweet & Sour Shallots | Yuzu - Matcha Ponzu Steamed Alaskan Red King Salmon Hong Kong Style 49 Bok Choy | Scallions | Ginger | Toasted Chili Soy | Jasmine Rice Sautéed