Culinary cornucopia: Florida State Fair leaves gastronomic trail - Northwest News and Tribune
Culinary cornucopia: Florida State Fair leaves gastronomic trail
Northwest News and Tribune
Culinary cornucopia: Florida State Fair leaves gastronomic trail. Next Image > < Previous Image. JIM REED/STAFF. On an artery-challenging assignment, Tribune food writer Jeff Houck generates gastric gyrations while sampling the Florida State Fair cuisine.
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Fri, 08 Feb 2013 11:04:48 GMT
Leaf Proteome profiling of transgenic Mint infected with Alternaria alternata.
J Proteomics. 2013 Jan 28;
Sinha R, Bhattacharyya D, Majumdar AB, Datta R, Hazra S, Chattopadhyay S
The genus Mentha has been widely used in food, flavor, culinary, cosmetic and pharmaceutical industries. Substantial damage to this crop happened regularly due to environmental stresses like metal toxicity and pathogen attack. Here, an approach has been taken to raise transgenic mint over-expressing γ-Glutamyl-cysteine synthetase (γ-ECS), the rate-limiting enzyme of GSH biosynthesis, resulted enhanced GSH content and it’s in planta expression confers significant tolerance towards abiotic/biotic stresses viz. metal toxicity - Cd, Zn as well as against infection of Alternaria alternata and Rhizoctonia solani. A differential proteomic analysis through 2-DE and MALDI TOF-TOF MSMS was performed to focus on the altered abundance of functionally important protein species in control and infected transgenic mint. Results showed a significant variation in the protein profile of the infected transgenic plant as compared to the wild/control transgenic counterpart. In addition to protein species related to stress and defense, redox regulation, transcription factors and energy & metabolism, protein species related to signaling and gene regulation as well as cell division also showed differential accumulation in infected transgenic. Hence, proteomics can be used as a tool to decipher the mechanism of action of GSH in providing tolerance against a necrotrophic fungus, A. alternata in transgenic mint.
Open Question: Question about college?
Ok. So I’m 17 and a junior. Im currently taking a culinary class and in theater production. I did acting but now I’m doing tech. Ive always been indecisive about my life and my freshman year I finally decided I want to do baking and pastry cuz I love baking but I got into theater last year and completely fell in love with it. My rough draft plan (for lack of a better term) was to go to Community College for my basics and also get an associates in In Theater Arts and then transfer to university for baking and pastry because I don’t think there’s a college that does both and I’ve looked everywhere but today I was told that it would be better to do vice versa. Community College for basics but instead of doing Theater do baking and pastry then transfer to a University for theater. honestly I do not know what to do I do not want to mess up because I am a person that likes to have my plan set out but I also want to have a path that won’t make me unemployed. I really love theatre I really do but I don’t want to not have a backup plan and then end up unemployed and then don’t know where to go. so my question to you guys is what should I do and if you have any advice please let me know and also has anyone went to college for theater in please explain your experience and where you are now. and also what is your opinion on my new plan about goinh for baking pastry in Community College and then transfer to university for theater. thanks p.s sorry for all the reading
Wed, 06 Feb 2013 00:29:39 GMT
Sous Chef Professional (Pittsburgh)
Seeking An Sous Chef Professional Looking to make that next move and make a career change? At this upscale casual theme restaurant, our sous chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; esti (…)
Fri, 01 Feb 2013 23:37:00 GMT