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Sat, 1 Dec 2012 18:58:00 CST
Treat Yourself to Vermont Holiday Events this Winter Season
The month of December in Vermont’s downtowns and mountain villages are aglow with holiday cheer. It’s a time to explore cozy inside venues and outdoor adventures; soothing symphonies, decadent dining, skiing, snow-shoeing and sleigh rides await. Here’s a veritable wish-list of the hundreds of events on VermontVacation.com this month and Season’s Greetings to you.
(PRWeb November 30, 2012)
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Culinary head D. Taylor poised for new challenge as national leader - Beyond Chron
Culinary head D. Taylor poised for new challenge as national leader
The Culinary Union created Helping Hand, where laid off workers — thousands of them, not just union members — could enlist for unemployment and health benefits, food, rent, and utility and other assistance, all under one roof. Steven Horsford, who …
Tue, 27 Nov 2012 12:05:10 GMT
Culinary students get chance to help celebrity chef Robert Irvine
Students from the Pennsylvania School of Culinary Arts, from left, Shelby Widener, Tonya Byram and Molly York sort produce from Central Market onstage at the Strand-Capitol Performing Arts Center on Saturday.
Sat, 01 Dec 2012 22:10:22 GMT
A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms.
J Sci Food Agric. 2012 Oct 24;
Fruit bodies of about 200 mushroom species are consumed throughout the world, preferably as a delicacy. Knowledge of their chemical composition, nutritional value and health-promoting effects has expanded dynamically during the last few years. Dry matter (DM) is low: commonly about 100 g kg(-1) . The usual contents of protein, lipids and ash are 200-250, 20-30 and 80-120 g kg(-1) DM, respectively. Various carbohydrates form the remaining DM. Nevertheless, great variations occur both among and within species. Energy is low, usually 350-400 kcal kg(-1) of fresh fruit bodies. The nutritional contribution of mushroom protein derived from earlier data seems to be overestimated. Fat content is low with markedly prevailing in linoleic acid and oleic acid, while the proportion of n-3 fatty acids is nutritionally marginal. The main carbohydrates are chitin, glycogen, trehalose and mannitol. Information on fibre content and composition is limited. Health-promoting β-glucans are an auspicious group of polysaccharides. High potassium content is characteristic of mushrooms. Several species can accumulate very high levels of both detrimental trace elements, particularly cadmium and mercury, and radiocaesium isotopes if growing on heavily polluted substrates. Mushrooms seem to be a considerable source of ergosterol, provitamin D(2) , and phenolids with antioxidative properties. Hundreds of flavour constituents have been identified, particularly with eight-carbon aliphatic chains. Data on changes of mushroom components under various preservation conditions and culinary treatments have been fragmentary. Even more limited is knowledge of nutrient bioavailability. © 2012 Society of Chemical Industry.