[Edible and medical application of pasta ulmi, salt, black curd beans, vinegar and thick sauce].

Pasta ulmi, salt, black curd beans, vinegar and thick sauce recorded in the book of Jijiupian (emergency chapter), written by SHI You in the Western Han dynasty could be used as condiments. For example, pasta ulmi tastes spicy, salt tastes salty, black curd beans taste bitter while vinegar tastes acidic. All of them also have high medical values, which were described as materia medica in the early classic literature of materia medica. The dual-purpose for both medicine and food reflected the characteristics of combination of food nutrition and diet-therapy as well as the important connotation of isogeny of medicine and food at early stage of the development of medicine.

Maple syrup-production, composition, chemistry, and sensory characteristics.

Maple syrup is made from sap exuded from stems of the genus Acer during the springtime. Sap is a dilute solution of primarily water and sucrose, with varying amounts of amino and organic acids and phenolic substances. When concentrated, usually by heating, a series of complex reactions produce a wide variety of flavor compounds that vary due to processing and other management factors, seasonal changes in sap chemistry, and microbial contamination. Color also forms during thermal evaporation. Flavor and color together are the primary factors determining maple syrup grade, and syrup can range from very light-colored and delicate-flavored to very dark-colored and strong-flavored.

Feeding the masses: H.J. Heinz and the creation of industrial food.

The H.J. Heinz Company's commitment to the purity and quality of its products in the late nineteenth and early twentieth century helped usher in an era of industrial food. While canning had been around for decades, it was not until both scientist and technologists innovations solved problems like bacterial contamination and mass-produced cans that Americans began to eat canned food on a regular basis. In addition to money-back guarantees, Heinz pioneered product tastings as a marketing tool in an attempt to convince skeptical housewives that his products were not only delicious, but were also safe to eat.

Enterobacteriaceae em especiarias utilizadas na elaboraçäo de embutidos cárneos / Enterobacteriaceae in the spices utilized in the elaboration of the sausages products

Os autores promoveram uma avaliaçäo bacteriológica, através da metodología recomendada pelo "Compendium of methods for the microbiological examination of foods", constatando a presença de microorganismos da família enterobacteriaceae em diferentes tipos de especiarias utilizadas na elaboraçäo de embutidos cárneos. Do total de quarenta amostras analisadas 87,5% mostraram a presença de representantes da família Enterobacteriaceae. Entre os diferentes gêneros da família enterobacteriaceae isolados temos a assinalar: Klebsiella; Enterobacter; Providencia; Citrobacter e Proteus