Oakland Catering Services, Herbs & Spices Catering Offers 10-Percent Discount for First-Time Clients
Oakland’s award-winning catering service, Herbs & Spices Catering, now offers 10-percent off catering services Monday through Friday from 7 a.m. to 5 p.m. for first-time clients and new corporate clients.
(PRWeb January 20, 2012)
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@Darlieisbored but butbut I like the baking and culinary course as well. Damn it. Im so indecisive.
@Darlieisbored but butbut I like the baking and culinary course as well. Damn it. Im so indecisive.
izzy0zzy@twitter.com (izzati aziz)
Wed, 25 Jan 2012 15:10:01 +0000
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Mission Data and TVVT LLC Announce Partnership to Deliver Best in Class Culinary Apps - YAHOO!
Mission Data and TVVT collaborate on Top Chef University app that transforms your iPad into the essential culinary tool in the kitchen. Mission Data, a leading mobile app design and development firm, and TVVT LLC, creators of Top Chef University, announced …
2012-01-25T12:00:58Z
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L’Academie de Cuisine is Pleased to Announce Appointment of Chef Jake Lydon as an Instructor for Phase 1 of L’Academie’s Evening Culinary Arts Program
Chef Jake Lydon, a 2001 graduate of L’Academie’s Culinary Arts Program, will take over Phase 1 of L’Academie’s Evening Culinary Arts Program on March 27, 2012. The evening session is the same program as the acclaimed daytime sessions, but allows the student to gradually leave their full time job for a career in the culinary field.
(PRWeb January 25, 2012)
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The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.).
J Sci Food Agric. 2012 Jan 23;
Sabir A, Unver A, Kara Z
BACKGROUND: Fatty acids and tocopherols in appropriate quantities are invaluable attributes that are desirable in seeds of agricultural products. Studies have generally focused on the evaluation of the oil and tocopherol components of oil crops. Recently, investigations revealed that the grape seed has robust potential in the production of healthy fatty acids as well as tocopherols. This study was thus conducted to determine the oil and tocopherol components of grape seeds, obtained from various grape cultivars of different species, including two rootstock varieties. RESULTS: The grape seed oil concentration of the studied varieties ranged from 7.3 to 22.4%. The determined fatty acid profiles of the genotypes conformed to the pattern described in the literature for grapes. Linoleic acid is the major component comprising 53.6-69.6% of the total, followed by oleic (16.2-31.2%), palmitic (6.9-12.9%) and stearic (1.44-4.69%). The oils of all the seeds analysed showed a preponderance of α-tocopherol (ranging from 260.5 to 153.1 mg kg(-1) oil extract). β-Tocopherol, γ-tocopherol and δ-tocopherol were also detected with the general means of 0.98, 22.2 and 0.92 mg kg(-1) , respectively. Linoleic acid showed a significantly negative correlation with all the fatty acids analysed. The strongest negative correlation existed between linoleic and oleic acids (r = - 0.834, P < 0.01). CONCLUSION: Present investigations indicated that oil content, fatty acid composition and tocopherol constituents of grape seed show great variation among the genotypes. Markedly higher proportions of linoleic acid with considerable amounts of tocopherols found in the oil samples suggest that grape seed is a good source for culinary, pharmaceutical and cosmetic uses. Copyright © 2012 Society of Chemical Industry.
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