The Oxford Companion to Food
... Un primer acercamiento a la definición de empanada es "… una empanada se prepara doblando una lámina de hojaldre sobre un trozo de relleno y sellando el borde" (Davidson & Jaine, 2006). La masa utilizada va desde el hojaldre hasta la masa de maíz, según los ingredientes disponibles y el estilo gastronómico local, y la amplia variedad de rellenos posibles queda atestiguada en la mención de "no menos de 18 rellenos" en las empanadas gallegas, y la "igualmente amplia gama" de rellenos utilizados en el nuevo mundo (Davidson & Jaine, 2006). ...
... Un primer acercamiento a la definición de empanada es "… una empanada se prepara doblando una lámina de hojaldre sobre un trozo de relleno y sellando el borde" (Davidson & Jaine, 2006). La masa utilizada va desde el hojaldre hasta la masa de maíz, según los ingredientes disponibles y el estilo gastronómico local, y la amplia variedad de rellenos posibles queda atestiguada en la mención de "no menos de 18 rellenos" en las empanadas gallegas, y la "igualmente amplia gama" de rellenos utilizados en el nuevo mundo (Davidson & Jaine, 2006). Estos rellenos pueden ser tanto dulces como salados, o una mezcla de ambos, como indica la polémica que inició esta revisión, en la que se combinan ingredientes dulces y salados en una sola empanada. ...
... posiblemente una forma conveniente de empacar alimentos durante las excursiones o para un estilo de vida nómada, de una manera similar al calzone italiano (MacKenzie, 1995). La primera mención de platos de masa rellenos parece ser en Persia del siglo IX d.C. (Bayhaqī et al., 2011;Davidson & Jaine, 2006), desde donde viajaron hasta la India hacia el este, y España hacia el oeste durante la expansión del Islam (Freedman, 2009;Kiple & Ornelas, 2000). El nombre de la preparación es sambusak, que luego se convirtió en samosa. ...
Quizá la comida chilena por antonomasia es la empanada. Aun así, su imagen no está exenta de controversias, siendo la principal la presencia de pasas en el relleno. Se revisó la historia de la empanada chilena para entender la pertinencia y función de las pasas en el relleno, y así determinar si son parte de una tradición gastronómica ancestral o una moda asociada a gustos. Para ello se realizó una revisión bibliográfica no estructurada que abarca desde las primeras referencias documentadas hasta la segunda década del siglo XXI. Complementariamente, se realizó una comparación de ingredientes y del proceso de producción de tres recetas representativas; una del siglo XIX, una del siglo XX, y una receta reciente. Se concluyó que las pasas son parte importante en la receta de las empanadas de horno para ocasiones especiales, pero no lo son para las de consumo diario. Por lo tanto, su uso es discrecional y puede depender tanto del gusto del comensal como la ocasión para la que se prepara el producto, mismo que se determinó está en constante evolución.
... Un primer acercamiento a la definición de empanada es "… una empanada se prepara doblando una lámina de hojaldre sobre un trozo de relleno y sellando el borde" (Davidson & Jaine, 2006). La masa utilizada va desde el hojaldre hasta la masa de maíz, según los ingredientes disponibles y el estilo gastronómico local, y la amplia variedad de rellenos posibles queda atestiguada en la mención de "no menos de 18 rellenos" en las empanadas gallegas, y la "igualmente amplia gama" de rellenos utilizados en el nuevo mundo (Davidson & Jaine, 2006). ...
... Un primer acercamiento a la definición de empanada es "… una empanada se prepara doblando una lámina de hojaldre sobre un trozo de relleno y sellando el borde" (Davidson & Jaine, 2006). La masa utilizada va desde el hojaldre hasta la masa de maíz, según los ingredientes disponibles y el estilo gastronómico local, y la amplia variedad de rellenos posibles queda atestiguada en la mención de "no menos de 18 rellenos" en las empanadas gallegas, y la "igualmente amplia gama" de rellenos utilizados en el nuevo mundo (Davidson & Jaine, 2006). Estos rellenos pueden ser tanto dulces como salados, o una mezcla de ambos, como indica la polémica que inició esta revisión, en la que se combinan ingredientes dulces y salados en una sola empanada. ...
... posiblemente una forma conveniente de empacar alimentos durante las excursiones o para un estilo de vida nómada, de una manera similar al calzone italiano (MacKenzie, 1995). La primera mención de platos de masa rellenos parece ser en Persia del siglo IX d.C. (Bayhaqī et al., 2011;Davidson & Jaine, 2006), desde donde viajaron hasta la India hacia el este, y España hacia el oeste durante la expansión del Islam (Freedman, 2009;Kiple & Ornelas, 2000). El nombre de la preparación es sambusak, que luego se convirtió en samosa. ...
Resumen Quizá la comida chilena por antonomasia es la empanada. Aun así, su imagen no está exenta de controversias, siendo la principal la presencia de pasas en el relleno. Se revisó la historia de la empanada chilena para entender la pertinencia y función de las pasas en el relleno, y así determinar si son parte de una tradición gastronómica ancestral o una moda asociada a gustos. Para ello se realizó una revisión bibliográfica no estructurada que abarca desde las primeras referencias documentadas hasta la segunda década del siglo XXI. Complementariamente, se realizó una comparación de ingredientes y del proceso de producción de tres recetas representativas; una del siglo XIX, una del siglo XX, y una receta reciente. Se concluyó que las pasas son parte importante en la receta de las empanadas de horno para ocasiones especiales, pero no lo son para las de consumo diario. Por lo tanto, su uso es discrecional y puede depender tanto del gusto del comensal como la ocasión para la que se prepara el producto, mismo que se determinó está en constante evolución. Palabras clave: cocina chilena, historia alimentaria, empanadas, cocina sudamericana.
... Aioli merupakan salah satu jenis saus klasik yang berasal dari Provencal, Italia dan penggunaannya meluas hingga daerah Mediteranian bahkan di berbagai belahan dunia, termasuk Indonesia. Produk ini dapat digunakan untuk melengkapi berbagai jenis hidangan mulai dari salad, seafood, dan berbagai jenis hidangan lainnya (Davidson, 2007). Meninjau dari sifat Aioli yang multifungsi tersebut, Peneliti terinspirasi untuk membuat produk Aioli dengan menggunakan bawang Dayak dengan mengedepankan fungsi dan manfaat kesehatan yang didapat dari produk pangan fungsional ini. ...
Penelitian ini bertujuan untuk mengevaluasi kualitas pengolahan pangan fungsional berupa Aioli berbahan dasar bawang dayak dalam segi rasa, tekstur, aroma dan warna, serta mengetahui tanggapan masyarakat terhadap produk tersebut. Selain itu, penelitian ini mengamati daya tahan Aioli bawang Dayak pada suhu ruangan dan menghitung harga jual untuk satu resep Aioli bawang dayak dengan berat 150 gram. Penelitian ini menggunakan pendekatan kuantitatif dan menggunakan teknik pengumpulan data eksperimental dengan menyebarkan formulir uji organoleptik kepada 20 orang panelis yang merupakan kolega dan masyarakat yang tinggal di sekitar peneliti. Dari segi rasa, perlakuan P1 memiliki perpaduan rasa gurih dan pedas dari bawang putih dengan rasa sepat dari bawang dayak. Sedangkan P2 memiliki rasa sepat khas bawang dayak dan sedikit rasa manis dari pickling water. Aroma pada perlakuan P1 merupakan perpaduan aroma khas bawang putih dan bawang dayak. Pada perlakuan P2 terdapat aroma khas bawang dayak dan tambahan aroma dari bahan aromatik. Penambahan ekstrak bawang dayak tidak terlalu memberi dampak pada tekstur karena ekstrak bawang dayak tersaring dengan baik sehingga perlakuan P1 dan P2 sama-sama memiliki tekstur yang lembut dan mengkilap. Terdapat perbedaan warna yang cukup signifikan akibat penambahan ekstrak bawang dayak pada produk sehingga perlakuan P1 memiliki warna jingga dan perlakuan P2 berwarna merah muda keunguan. Dalam penelitian ini, perlakuan P1 mendapat akumulasi nilai sebesar 229 dan perlakuan P2 sebesar 329. Maka, berdasarkan akumulasi nilai akhir tersebut dapat disimpulkan bahwa masyarakat lebih menyukai perlakuan P2. Kedua perlakuan memiliki daya tahan produk yang sama yaitu terbatas hingga 4 hari pada suhu ruangan dan harga jual untuk 1 resep Aioli berbahan dasar bawang Dayak adalah Rp 62.500 dengan isi 150 gr per pack. This study aims to evaluate the quality of functional food processing in the form of Aioli made from Dayak onion in terms of taste, texture, aroma, and color, and to find out the public's response to this product. In addition, this study observed the durability of Dayak onion Aioli at room temperature and calculated the selling price for one Dayak onion Aioli recipe weighing 150 grams. This study used a quantitative approach and used experimental data collection techniques by distributing organoleptic test forms to 20 panelists who were colleagues and the community living around the researchers. In terms of taste, the P1 treatment has a blend of savory and spicy flavors from garlic with the astringent taste of Dayak onions. Meanwhile, P2 has a pungent taste typical of Dayak onions and a slightly sweet taste from pickling water. The aroma in the P1 treatment is a blend of the typical aroma of garlic and Dayak onions. In the P2 treatment, there was a distinctive aroma of Dayak onions and an additional aroma from aromatic ingredients. The addition of Dayak onion extract did not significantly affect the texture because the Dayak onion extract was well filtered so that the P1 and P2 treatments both had a soft and shiny texture. There is a significant color difference due to the addition of Dayak onion extract to the product so that the P1 treatment has an orange color and the P2 treatment has a purplish pink color. In this study, treatment P1 received an accumulated value of 229 and treatment P2 of 329. So, based on the accumulated final score it can be concluded that the public prefers treatment P2. Both treatments have the same product durability which is limited to 4 days at room temperature and the selling price for 1 Aioli recipe made from Dayak onions is IDR 62,500 with 150 gr per pack.
... These camels gained their importance in Saudi Arabia because they can live and reproduce under severe harsh climatic conditions of heat and drought, which are not suitable for the survival of other domestic animals (Muyldermans, 2013). Camel's urine seems like a thick syrup, and camel feces are so dry (Davidson and Jane, 2006). During the past decade, our research group has focused extensively on examination, biopsy, and kidney diseases in dromedary camels (Tharwat et al., 2012a(Tharwat et al., and 2012b(Tharwat et al., , 2017(Tharwat et al., , 2018a(Tharwat et al., and 2018bTharwat and Al-Sobayil, 2016;Tharwat, 2020Tharwat, , 2021Tharwat, , 2023aTharwat, ,b, 2024Almundarij and Tharwat, 2023). ...
Camels play important role in the pastoral mode of life by fulfilling basic demands of livelihood. Various pathologies, such as, tuberculosis, hemorrhoids, ascites, increase size of the of the abdomen, gas colic, anemia, and abdominal tumors were treated with animal’s urine, including camels, horses, donkeys, sheep, goats, elephants, and buffalo. Thirty different compounds were analyzed in camel urine by gas chromatography (GC) and mass spectrometry (MS). For inductively coupled plasma (ICP) – mass spectrometry (MS) analysis 28 important elements were analyzed in urine of both camel and bovine. It was found that, the inorganic elements are almost similar except sodium, potassium, iron, zinc and magnesium are higher in levels in camel urine while chromium is high in bovine urine. Camel urine contains also different nanoparticles, crystals and nano-rods with varying shapes and sizes which offer potent selective cytotoxic activity against several lines of cancer cells. It is believed that the camel’s urine has therapeutic effect for a wide range of diseases such as chill, fever, or even tumors; therefore, it has been consumed in the Arabian Peninsula for long time. Usually, Patients take it directly or by mixing few drops with camel milk. The camel urine is used also for therapeutic purposes most widely in Asia, Africa, United States, United Kingdom and other European countries. The religious aspect of using camel urine in treatment comes from the fact that there has been convincing evidence that the Prophet Mohammad (PBUH) suggested use of camel urine to treat his companions who were suffering from abdominal pains at that time. The camel’s urine has anti-diabetic, anti-cancer, antibacterial, antiviral and antifungal properties. It has also hepato-protective and cardiovascular effects.
... La lasaña es una de las presentaciones más antiguas, representativas y consumidas de la pasta [8]. Su formato de venta suele consistir en varias láminas delgadas con un porcentaje de humedad cercano al 12.5 % [9]. ...
El presente artículo muestra el proceso de concepción, diseño y fabricación de una máquina de corte de paneles de lasaña desarrollado para la empresa Pastas Comarrico S. A. S. (Barranquilla, Colombia). El proceso de desarrollo de la máquina siguió indicaciones y requisitos de la empresa, que, sin embargo, puede servir para otras empresas del mismo sector alimenticio. Las características del proceso para el diseño del equipo son bajo par de corte, proceso de corte en seco, bajas pérdidas por mal cortado de las láminas, mayor volumen de producción que el proceso actual y diseño simple con bajo costo de operación y mantenimiento. El nuevo enfoque de corte de láminas se basa en el corte automático, al someterla a un bajo par de doblado con un giro de 20 grados en el movimiento de salida de la lámina de masa, determinado de manera experimental con un prototipo preliminar.
... These medicinal plants come from roots, stems, wood, bark, leaves, flowers, fruits, seeds or their extracts [12]. Examples of medicinal plants are Trachyspermum ammi (ajwain) [13], Cuminum cyminum L (cumin) [14] , Coriandrum sativum L. (coriander) [15], Cinnamomum Zeylanicum (cinnamon) [16] and many others. Each of these plant extract has its own property and can be used to cure or prevent specific diseases [17]. ...
The advancement of clinical medicine established exceptionally in today’s era is used to cure many infectious diseases. Unfortunately, the negative aftermath associated with synthetic drugs has caused many to turn their attention towards an alternative, which is natural plant-extract drugs. Plant-based drugs have a vast number of benefits and applications in the biomedical field and are further formulated with nanocomposite hydrogel, namely sodium alginate. Sodium alginate is a biopolymer that is water-soluble, non-toxic, biocompatible, and biodegradable, therefore having a high demand in the medical field. The objective of this review is to highlight the nanotechnology development that is used in the medical field to enhance the therapeutic effects of naturally occurring drugs. This review will discuss the use of sodium alginate nanocomposite to create a nanohybrid drug loaded with plant extracts.
La merma de los alimentos dentro del ámbito culinario es un tema complejo, no solamente el hecho de que incurre un rubro económico, sino, se ha convertido en un tópico de responsabilidad social y ambiental que se refleja como cumplimiento a los Objetivos de Sostenibilidad (ODS), teniendo en cuenta la difícil situación ambiental por la cual se atraviesa, enfatizando inclusive con la vanguardia gastronómica, misma que referencia el respeto por los recursos alimentarios, creatividad e innovación de los procedimientos culinarios convencionales. Esta investigación es aplicada, de tipo transversal; compilando de manera bibliográfica y hemerográfica conceptos importantes para la construcción teórica de esta investigación. Los objetivos tienen a fin demostrar el uso alternativo de las mermas, logrando con ello, la creación de productos novedosos, versátiles y sobre todo la optimización del alimento.
This book chronicles the history of food. It starts with the Columbian Exchange, a term coined in 1972 by the historian Alfred Crosby to refer to the flow of plants, animals and microbes across the Atlantic Ocean and beyond. It then explores the spice trade during the medieval period, the social biography and politics of food, and how food history is connected with race and ethnicity in the United States. The book also focuses on cookbooks as an important primary source for historians; contemporary food ethics, ethical food consumerism, and “ethical food consumption”; the link between food and social movements; the emerging critical nutrition studies; the relationship between food and gender and how gender can enlighten the study of food activism; the relationship between food and religion; the debates over food as they have developed within geography in both the English- and French-speaking worlds; food history as part of public history; culinary tourism; national cuisines; food regimes analysis; how the Annales School in France has shaped the field of food history; the role of food in anthropology; a global history of fast food, focusing on the McDonald's story; industrial foods; and the merits of food studies and its lessons for sociology. In addition, the book assesses the impact of global food corporations' domination in the contemporary era, which in many ways can be seen as the equivalent of the European and American empire of the past.
Codification of country-of-origin cuisines serves as a powerful tool for the international promotion of a country and the reinforcement of its national identity. Even though there have been efforts in that direction, Ecuadorian gastronomy is not consensually codified. This study aims to compare the perceptions of Ecuadorian gastronomy among inhabitants of coastal and highland cities-where most of the population of the country lives-using free listing as a study technique, to distinguish consumers' demographics through their representations, to define a list of the most culturally salient preparations, and to compare these perceptions with the traditional Ecuadorian dishes set forth by the Ministry of Tourism for the promotion of Ecuadorian cuisine. Data were acquired through face-to-face surveys in the main coastal and highland cities of Ecuador (n = 294) in which participants were asked to list the main dishes of Ecuadorian cuisine. The study identifies 25 preparations that exhibit the highest cultural consensus as determined by B'score. The four most salient dishes are encebollado (tuna, onion, and cassava soup), ceviche (lime-cured fish or shrimp cold soup), hornado, and fritada (roast and fried pork dishes, respectively). The representations of The Coast and Highlands show weak correlation (0.286 in Spearman's test) despite having 60% consensus in the most salient dishes, and other groups show much higher consensus. There is agreement with most provincial dishes selected for the promotion programs of Ecuadorian cuisine, although there is room for improvement. This study is valuable to help codify Ecuadorian gastronomy from a grassroots perspective, to point out promotion and local development practical implications for both domestic and international tourism, and to lay the groundwork for further research.
Spices have been an integral part of Indian cuisine for centuries, adding flavor, aroma, and colour to dishes. Indian spices are also known for their medicinal properties and have been used in traditional Indian medicine for centuries. Indian spices, a vibrant blend, of flavors that entice and transcend. Trachyspermum ammi (L.) Sprague, commonly known as ajwain, and Cuminum cyminum L., commonly known as cumin, are two important medicinal plants from the family Apiaceae. They have been used in traditional medicine for centuries to treat a wide range of ailments. Ajwain is a small, aromatic plant with pungent seeds which is a rich source of essential oils, including thymol, carvacrol, and p-cymene. These compounds have been shown to possess a variety of pharmacological activities, including antimicrobial, antifungal, anti-inflammatory, and antioxidant properties. Ajwain is traditionally used to treat a variety of digestive disorders, including indigestion, flatulence, colic, and diarrhea. It is also used to treat respiratory problems, such as asthma and bronchitis. Ajwain has also been shown to have antihypertensive, hypolipidemic, and antidiabetic effects. Cumin is a rich source of essential oils, including cumin aldehyde, beta-pinene, and gamma-terpinene. These compounds have been shown to possess antimicrobial, anti-inflammatory, and antioxidant properties. Cumin is traditionally used to treat a variety of digestive disorders, including indigestion, flatulence, and diarrhea. It is also used to treat respiratory problems, such as asthma and bronchitis. Cumin has also been shown to have antihypertensive, hypolipidemic, and antidiabetic effects. In conclusion, ajwain and cumin are two important medicinal plants with a wide range of potential therapeutic applications. Their use in traditional medicine is supported by a growing body of scientific evidence. This review represents the brief description of ajwain and cumin and their medicinal importance in our life.
With the advent and rapid progress of the novel blue economy, the prospect
of large-scale commercial production of diverse natural bioactive compounds from
aquatic biota is likely to be realized in the near future. The biodiversity of the marine
biota represents a potentially abundant source of new biomolecules with potentially
different economical applications. Most of these biotas are able to survive under stress
conditions, as a result, they produce complex metabolites with unique biological
properties. These natural substances could be used as functional constituents in the
food sector. Moreover, they could aid in the treatment of a broad range of different
diseases, including antitumor, antioxidant, antiaging, anti-inflammatory, and
antimicrobial. The special properties of these compounds make them an attractive
group deserving increasing scientific interest. It is interesting to note that there are
some biomolecules exclusively found in marine biota, including phlorotannins and
sulfated polysaccharides. This chapter explains the bioactive molecules from different
marine biota as well as illustrates their chemical structure and highlights their new
biologically active form.
Tiger puffer (Takifugu rubripes) is one of the most expensive farmed marine fish species in China. The high profitability of farmed tiger puffer is used to attract many new investors. However, some investments failed due to a lack of information about the tiger puffer fish farm business, poor farm and facility design, and flawed investment plans. To improve the investment efficiency and profitability of this industry, this analysis evaluated the economic performance of tiger puffer from eggs to harvest size using two different open-indoor combination aquaculture systems: a combination of recirculating aquaculture system and open net pen (RAS+ONP) and a combination of flow-through system and earth pond (FTS + EP). This analysis evaluated the financial performance of both systems using profit margin, net present value (NPV), internal rate of return (IRR), and payback period. At the same time, a sensitivity analysis was employed to measure economic risk. The results revealed that despite the RAS+ONP system being more economically profitable than the FTS + EP system, the financial indicators of the FTS + EP system granted a better economic performance in terms of NPV and IRR due to lower initial investment and operating costs. Meanwhile, the sensitivity analysis revealed that the economic performance of both systems was vulnerable to the fluctuations in fish prices and feed prices. The potential risk of earning profit was higher for the RAS+ONP if the feed price fluctuated compared to the FTS + EP system, while the risk was higher for the FTS + EP if the fish price fluctuated. Hence, the FTS + EP system could represent an opportunity for new entrants to obtain a more profitable production.
Trachyspermum ammi (L.) Sprague (Family: Apiaceae), commonly known
as Ajwain, is widely grown in India, Afghanistan, Iran, Egypt, Pakistan,
etc. Conventionally distillation of the Ajwain crop is done before the formation
of the seed for extraction of the essential oil. The quality and quantity of
essential oil production depend not only on genetic factors but also on the
plant’s developmental stage, post-harvest treatments, etc. Thus, the present
study was undertaken to find out the effect of six factors like drying of the
herb in the shade, sun, and oven (after seed formation), harvesting before and
after seed formation, and powdering the material after seed formation on the
essential oil yields and chemical composition. A marked difference was noted
in the essential oil yields in all the experiments, with maximum yield being
observed in the sun-drying method (3.2%). In contrast, a low yield was
noted in the powdered material(0.3%). The chemical composition of the
essential oil showed an interesting pattern. The major component -terpinene
was observed more in the essential oil obtained in the after-seed harvest material
(74.201%), whereas its low abundancy was noted in the oven-dried material
(31.756%). Powdering the material has influenced the thymol content evident
from the essential oil obtained from the unpowdered material (37.916%)to
the powdered material (3.99%); both were done before seed harvest. Based on
the above results, it can be concluded that the essential oil characteristics of
Ajwain are greatly influenced by drying temperature, methods of sample
preparation, and storage of herbage.
Ceviche is present in all the Pacific coast of Latin America. Its origin and history are still debated. The consensus is that it arises from creolization between local and Eurasian ingredients and techniques. Ecuadorian ceviche is both traditional and iconic, present in one form or another in its twenty-four provinces, adapting to the availability of products and becoming part of the identity of regions, parishes, and cities. The objective of this work is to confirm ceviche as a traditional Ecuadorian dish, to assess the most popular types of Ecuadorian ceviche, condiments and sides, and also to glimpse the wide variety of preparations that appear through adaptation to ingredient availability and food customs. We performed a review of both scientific and gray literature, a relative search volume analysis and a survey among culinary professionals (n = 403). The most popular in Ecuador is shrimp (Litopenaeus vannamei) ceviche with 54% of the responses, followed by fish, regardless of species (29%), and both lupin (Lupinus mutabilis) and black clam (Anadara tuberculosa) with 5%. The most utilized condiments are onion, lemon juice and cilantro a "holy trinity" with more than 90% usage. These results are in good agreement with those provided by Web search volumes. The variety of main ingredients, condiments and sides is ample, though, and suggests further research. Sustainability concerns related to ceviche are the sustainability of shrimp farming and fish capture, and the preservation of mollusks and their ecosystems.
A large variety of spices can be found in kitchens worldwide. The usage varies from region to region as per the cuisine. They hold nutritional values and are being exploited for their anticancer, antifungal, antibacterial, antiulcer, anti-inflammatory properties. This study highlights some of the commonly used Indian spices for their antifungal properties and summarizes their potential antifungal activity. Fungal diseases are deep-rooted and cause acute/chronic infections in humans, mainly Aspergillus and Candida species. As the tropical climate provides a breeding ground for fungal infections, such regions share a huge load of mycoses. Various spices have been shown to be effective against treating fungal diseases. The current study focuses on the potential anti-fungal role of the spices and reviews the current literature on the possible mechanism of action of the active compounds of these spices concerning the commonly used antifungal drugs. The spices consist of essential oils that work by inhibition mycotoxin biosynthesis, or disrupting and inhibiting cell wall formation and inhibiting efflux pumps and are comparable to the currently available antifungal drugs.
The Apiaceae taxon is one of the most important families of flowering plants and includes thousands of species used for food, flavoring, fragrance, medical and industrial purposes. This study had the specific intent of reviewing the main genomics and transcriptomic data available for this family and their use for the constitution of new varieties. This was achieved starting from the description of the main reproductive systems and barriers, with particular reference to cytoplasmic (CMS) and nuclear (NMS) male sterility. We found that CMS and NMS systems have been discovered and successfully exploited for the development of varieties only in Foeniculum vulgare, Daucus carota, Apium graveolens and Pastinaca sativa; whereas, strategies to limit self-pollination have been poorly considered. Since the constitution of new varieties benefits from the synergistic use of marker-assisted breeding in combination with conventional breeding schemes, we also analyzed and discussed the available SNP and SSR marker datasets (20 species) and genomes (8 species). Furthermore, the RNA-seq studies aimed at elucidating key pathways in stress tolerance or biosynthesis of the metabolites of interest were limited and proportional to the economic weight of each species. Finally, by aligning 53 plastid genomes from as many species as possible, we demonstrated the precision offered by the super barcoding approach to reconstruct the phylogenetic relationships of Apiaceae species. Overall, despite the impressive size of this family, we documented an evident lack of molecular data, especially because genomic and transcriptomic resources are circumscribed to a small number of species. We believe that our contribution can help future studies aimed at developing molecular tools for boosting breeding programs in crop plants of the Apiaceae family.
Aim: This research pioneers the process of obtaining information concerning the distribution and existence of seven ESBL genes linked to Pseudomonas, three virulence and five quorum sensing separated from 100 camel meat samples using PCR. Materials and methods: The Vitek system was used to identify Pseudomonas species. Phenotypic antibiotic resistance of 16 antibiotics was tested by disc diffusion. Quantification of pyocyanin, elastase, alkaline protease, biofilm and Vero cell cytotoxicity was also implemented. Results: The total number of Pseudomonas species isolated from camel meat was 10/100 identified as Pseudomonas aeruginosa 8/10, Pseudomonas fluorescens 2/10. The isolates were multidrug resistant and were resistant to four to eight antibiotics representing four to six classes. The 15 genes exhibited a huge diversity in their association. Conclusion: The results indicated that camel meat is an unpropitious hotbed for Pseudomonas species of clinical significance.
The litchi, initially an inhabitant of South China, came to India close to the eighteenth century. It is a significant evergreen soapberry tree 10 to 28 m (33–92 ft) tall and with fleshy pink fruit as long as 5 cm and 4 cm wide, weighing around 20 g. India stands second in the world of litchi production with a total production of 428,900 metric tons. The composition of litchi fruit is juice (60%), rag (8%), seed (19%) and 13% skin, changing with variety and weather. Also, this is an excellent source of vitamins, such as vitamin C, as well as bearing insignificant amounts of protein, fat, pectin and minerals, specially calcium, phosphorus and iron. The fruit is known for high perishability at climate temperatures with 2 to 3 days shelf life. It is cultivated best in regions with short, dry and cool winters and summers with high rainfall (1200 mm). The requirement of high humidity is an essential environmental factor. A mild, cold and dry winter is complementary conditions for litchi flowers. Various types of insects have been reported as fatal attackers of litchi such as Platypeplus aprobola Meyer, Blastobasis spp., grey weevil, Indarbela tetraonis, Aceria litchi Keifer, Planococcus citri, and snails. It has been observed that frequent disease (fruit rot, brown blight, etc.) is responsible for tree decline and death.
Dwight F. Reynolds brings together a collection of essays by leading international scholars to provide a comprehensive and accessible survey of modern Arab culture, from the early nineteenth to the twenty-first century. The chapters survey key issues necessary to any understanding of the modern Arab World: the role of the various forms of the Arabic language in modern culture and identity; the remarkable intellectual transformation undergone during the 'Nahda' or 'Arab Renaissance' of the late nineteenth and early twentieth century, the significant role played by ethnic and religious minorities, and the role of law and constitutions. Other chapters on poetry, narrative, theatre, cinema and television, art, architecture, humour, folklore, and food offer fresh perspectives and correct negative stereotypes that emerge from viewing Arab culture primarily through the lens of politics, terrorism, religion, and economics.
As the products of a civilized world skilled in food technology practices, wine and olive oil were widely used in both culinary and medicinal contexts in ancient Greek and Roman society. In the kitchen, they were most popular in a variety of dishes, especially as ingredients in sauces and marinades, while in ancient medicine they were utilized in their natural form or as compounds in medicines for numerous afflictions, from mild to severe. The popularity of wine and olive oil in the latter context was closely tied to humoral medicine, a Hippocratic concept popular throughout the Greco-Roman period, which sought to provide treatments based on balance within the human body. Despite the popularity of these foodstuffs, it is not always easy to assess their overall medical efficacy due to the nature of ancient medicine itself and to the socio-cultural environment in which it evolved.
This review considers which species of beans were domesticated out of a total of 80 or so species in tropical America, and the morpho- and ecological reasons and other nutritional aspects behind the choices of Amerindians who knew and experimented a lot with the flora. It explains why places of domestication refer to the locations where seeds of wild forms were picked for the last time. It further shows the current discrepancies between the archaeological records and the genetic data. The seven domestication events affecting the genus Phaseolus, five in Mesoamerica and two in the Andes, seem to have happened originally outside the presence of maize and before the wide use of ceramics, with food uses possibly different from the ones known nowadays (like toasting). The bright idea by Amerindians was to combine maize and beans into a performant agronomic and nutritional association that diffused so widely in pre-Columbian America and set the basis for the many brilliant civilizations they left us.
Purpose
– The purpose of this paper is to explore the routine, everyday experiences and attitudes people bring to cooking and eating and aims to compare the significance of such culinary cultures to diets in France and Britain.
Design/methodology/approach
– The initial phase of this qualitative, comparative research involved in-depth interviews with 13 French and 14 British citizens who were each asked to reflect upon foods eaten in the home, preparation methods and issues surrounding dietary practices and culinary cultures. The next phase of the research asked “experts” working within the field to reflect and elaborate upon the initial findings and in total ten French and nine British “experts” were interviewed.
Findings
– The results reveal how to a greater extent French respondents relied upon raw ingredients from which they more regularly prepared “traditional”, structured and commensal meal occasions. Such a food model remains a significant part of everyday life and culinary cultures in France support the consumption of a relatively healthy diet unlike in Britain.
Research limitations/implications
– This is a small exploratory study based on a limited number of respondents. Further research would benefit from observing what people actually do rather than relying on what people say they do.
Practical implications
– Those responsible for promoting healthier diets need to further prioritise the significance of culinary cultures to cooking practices and diet.
Originality/value
– While the influence of domestic cooking practices on food intake has received some scholarly attention, this paper presents a more holistic insight into how culinary cultures can play a significant mediating role on diets more generally.
Purpose
– This paper aims to examine whether Muslim and non-Muslim consumers give different importance to green food consumption.
Design/methodology/approach
– Data were analysed using means comparison and multiple discriminant analysis across a sample of 700 students in a public higher learning institution in the Federal Territory of Labuan, Malaysia, using the convenience sampling technique.
Findings
– Empirical results via multiple discriminant analysis discovered that imperative aspects such as specific needs, personal environmental values related to green food and governmental efforts strongly predict discrimination towards green food consumption among the non-Muslim consumers. Muslim consumers follow a strict diet that complies with religious dietary laws.
Practical implications
– Understanding Muslim and non-Muslim consumers’ awareness of and intentions towards green food consumption is very important for any manager in the food industry or food market, as it is critical that the food they produce is safe, environmental and healthy. It is understood that Muslim consumers are very particular about food intake, as they can only consume food that complies with religious dietary laws.
Originality/value
– The results of this study presented vital insights and enhanced the understanding of the role of religion and its influence on green food consumption in Asia.
Procuring, preparing, and consuming foods are symbolic processes learned and reified within cultural boundaries. While many cultures have established tradition or taste as rules to guide food activities, contemporary Americans are mainly guided by a fascination with health and risk (Pollan, The Omnivore's Dilemma). As reflections of and contributors to public understandings of food and risk, cookbooks can be rich sites for scholarly investigation (Driver; Nestle and McIntosh). In the current study, we explore the representation of tradition, taste, and science in the introductory materials of the Joy of Cooking. While discussions of science were more common than those of taste or tradition, science did not replace the presence of taste and tradition. The presence of science, taste, and tradition varied over time, suggesting that, though they remain criteria for eaters, their importance is constantly negotiated.
Life is the interplay between structural–functional integrity of biological systems and the influence of the external environment. To understand this interplay, it is useful to examine an animal model that competes with harsh environment. The dromedary camel is the best model that thrives under severe environment with considerable durability. The current proteomic study on dromedary organs explains a number of cellular mysteries providing functional correlates to arid living. Proteome profiling of camel organs suggests a marked increased expression of various cytoskeleton proteins that promote intracellular trafficking and communication. The comparative overexpression of α-actinin of dromedary heart when compared with rat heart suggests an adaptive peculiarity to sustain hemoconcentration–hemodilution episodes associated with alternative drought-rehydration periods. Moreover, increased expression of the small heat shock protein, α B-crystallin facilitates protein folding and cellular regenerative capacity in dromedary heart. The observed unbalanced expression of different energy related dependent mitochondrial enzymes suggests the possibility of mitochondrial uncoupling in the heart in this species. The evidence of increased expression of H+-ATPase subunit in camel brain guarantees a rapidly usable energy supply. Interestingly, the guanidinoacetate methyltransferase in camel liver has a renovation effect on high energy phosphate with possible concomitant intercession of ion homeostasis. Surprisingly, both hump fat tissue and kidney proteomes share the altered physical distribution of proteins that favor cellular acidosis. Furthermore, the study suggests a vibrant nature for adipose tissue of camel hump by the up-regulation of vimentin in adipocytes, augmenting lipoprotein translocation, blood glucose trapping, and challenging external physical extra-stress. The results obtained provide new evidence of homeostasis in the arid habitat suitable for this mammal.
Significance
This unique research on the chemical composition of organic balms of food mummies completes the trilogy of mummy types known from Ancient Egypt, complementing previous investigations of human and animal mummies. Our findings show that the Ancient Egyptians prepared the food offerings they made to their dead using preservation techniques at least as exotic as those used in embalming human and animal mummies. The discovery of the precious Pistacia resin on a beef rib mummy is especially noteworthy because the use of this substance is rare even in human mummies.
This paper considers a unique budget document of the sixteenth century prepared for the Crown to facilitate decision-making and resource (re)allocation via the market in a period of dearth – specifically, the Corn Commissions instituted to cope with the East Anglian Famine of 1527–1528. The budgetary procedure is detailed, together with discussion of the economic, political, and social contexts, and the significance of the Commissions as the foundation for subsequent developments in English public welfare policy. The document and policy of the commissions are critically evaluated as mechanisms of political and social control, which produced adverse behavioural responses and social outcomes.
This article examines the use of dashi stock as the most characteristic umami-yielding foodstuff in Japanese culinary practice. While umami is scientifically defined as a taste provided by umami substances (e.g., glutamate), the popular meanings attached to the term umami among Japanese is more complex. The article shows how glutamates are encoded in Japanese culinary culture. The research identifies socioeconomic and political factors that have influenced on the changes in perception of glutamate within Japanese society. Through observing changes in the preparation and consumption of umami-containing food, dashi, this study traces the uses and perception of umami over time.
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