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Offal good
\"Chris Cosentino, executive chef of Cockscomb in San Francisco, is known nationally for his \"odds & ends\" meat offerings. In Offal Good, Cosentino shares 140 recipes that show that offal cuts are arguably the best parts of the animal to cook and enjoy. Offal Good is a comprehensive guide to nose to tail cooking that shows the reader not only how to prepare these cuts but also how to let creativity fly, with recipes that bring out the incredible flavors and textural qualities of pork, beef, chicken, lamb, and duck offal\"-- Provided by publisher.
Book
Apparent digestibility coefficients of selected protein ingredients for juvenile Totoaba macdonaldi
Two feeding trials were performed to evaluate the apparent digestibility coefficients (ADCs) of dry matter, protein, and amino acids of three animal‐origin and four plant‐origin ingredients in Totoaba macdonaldi. In the first feeding trial, the animal‐origin ingredients were evaluated using totoaba juveniles with an initial weight of 529.7 ± 104.2 g, and for the second feeding trial 745.9 ± 210.6 g. Evaluated ingredients were: poultry by‐product meal, meat and bone meal, feather meal (FM), soy protein concentrate, soybean meal (SBM), corn gluten (CG), and wheat gluten (WG). Each experimental ingredient was evaluated in triplicate. ADCs of dry matter ranged from 35.9% for FM to 67.9% for poultry by‐product, while the protein ADCs values ranged from 41.7% for CG to 83.2% for poultry by‐product. Fish meal ADC (79.6%) was similar to poultry by‐product but significantly higher than WG and soy protein concentrate (72.5% and 72.6%, respectively). The ADCs for lysine were significantly higher for WG, sardine meal, poultry by‐product, and SMB (94.5%, 79.8%, 79.4%, and 79.4%, respectively). Based on the results from the present study, poultry by‐product, WG, and soy protein concentrate are the most promising alternative ingredients (i.e., to the fishmeal) for the formulation of totoaba grow‐out feeds.
Journal Article
Field roast : 101 artisan vegan meat recipes to cook, share, & savor
\"In Field Roast, Chef Tommy McDonald shares fundamental techniques and tips that will enable you to make your own vegan meats at home--for everyday (sandwiches, burgers, meatloaf) to holiday (stuffed roast, anyone?), as well as recipes for using them in every meal from breakfast through dinner. The 100 recipes are flexible: want to make your own plant-based meats? Great! Want to use Field Roast products instead? That will work too. All you need are grains, veggies, and spices--easy-to-find whole food ingredients for authentic, hearty taste. With basics such as cutlets and sausages, along with dishes like Burnt Ends Biscuit Sandwich, Chicken Fried Field Roast and Waffles, Pastrami on Rye, Tuscan Shepherd's Pie, Curry Katsu, (and even some favorite desserts), Field Roast brings new meaning to plant-based meat\"--Amazon.
Book
Plant cell culture technology in the cosmetics and food industries: current state and future trends
The production of drugs, cosmetics, and food which are derived from plant cell and tissue cultures has a long tradition. The emerging trend of manufacturing cosmetics and food products in a natural and sustainable manner has brought a new wave in plant cell culture technology over the past 10 years. More than 50 products based on extracts from plant cell cultures have made their way into the cosmetics industry during this time, whereby the majority is produced with plant cell suspension cultures. In addition, the first plant cell culture-based food supplement ingredients, such as Echigena Plus and Teoside 10, are now produced at production scale. In this mini review, we discuss the reasons for and the characteristics as well as the challenges of plant cell culture-based productions for the cosmetics and food industries. It focuses on the current state of the art in this field. In addition, two examples of the latest developments in plant cell culture-based food production are presented, that is, superfood which boosts health and food that can be produced in the lab or at home.
Journal Article
Vegetarian sheet pan cooking : 101 recipes for simple and nutritious meat-free meals straight from the oven
\"101 delicious vegetarian and vegan one-pan dishes perfect for family meals or fuss-free entertaining\"--Page 4 of cover.
Book
Microgreens : how to grow nature's own superfood
\"Microgreens provides practical guidance on growing arugula and other popular mini-greens unique for their powerful nutritional punch, tasty variety of colors, textures and flavors, and high levels of concentrated active compounds. The author provides guidance for growing, harvesting and preparing the most popular microgreens plus newer microgreens like kale, daikon radish, bok choy, shungiku, and mizuna. The comprehensive instructions explain which containers to use, how to sow the seeds, when to harvest, how to store the bounty, and much more. A special chapter has tips on helping children to grow microgreens.\"--Amazon.com.
Book
Teva and Teva Finland
Article 3(c) of Regulation (EC) No 469/2009 of the European Parliament and of the Council of 6 May 2009 concerning the supplementary protection certificate for medicinal products must be interpreted as not precluding the grant of a supplementary protection certificate (SPC) for a product consisting of two active ingredients even if one of those two active ingredients has already been, alone, the subject of an earlier SPC and it is the only one to have been disclosed by the basic patent, whereas the other active ingredient was known at the filing date or priority date of that patent.Article 3(a) of Regulation No 469/2009 must be interpreted as meaning that it does not suffice that a product is expressly mentioned in the claims of the basic patent in order for that product to be regarded as being protected by that patent, within the meaning of that provision. It is also necessary, in order to satisfy the condition laid down in that provision, that that product necessarily fall, from the point of view of a person skilled in the art, and in the light of the description and drawings of that patent, under the invention covered by that patent at the filing date or priority date.Article 3(a) of Regulation No 469/2009 must be interpreted as meaning that a product consisting of two active ingredients (A+B) is protected by a basic patent, within the meaning of that provision, where A and B are expressly mentioned in the claims of that patent and the specification of that patent teaches that A may be used as a medicinal product for human use alone or in combination with B, which is an active ingredient in the public domain at the filing date or priority date of that patent, provided that the combination of those two active ingredients necessarily falls under the invention covered by the same patent.
Journal Article
The whole life nutrition cookbook : over 300 delicious whole foods recipes, including gluten-free, dairy-free, soy-free, and egg-free dishes
\"Food is powerful medicine and whole foods, or foods in their natural unrefined forms, offer us vitamins, minerals, and antioxidants that prevent diseases and create a state of balance and health within us. Nutritionist Tom Malterre and chef Alissa Segersten understand that food can be both healing and delicious and in [this book] they provide information on the importance of living a whole foods lifestyle, and how to transition into one\"-- Provided by publisher.
Book
Ingesting Risk — The FDA and New Food Ingredients
Food additives that are “generally recognized as safe” — a determination that can be made by manufacturers — aren’t required to be approved by the FDA. This system could pose a threat to public health.
Journal Article