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Bibliografias temáticas / Cuisine (Fruits)

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Literatura científica selecionada sobre o tema "Cuisine (Fruits)"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 26 de janeiro de 2023

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Artigos de revistas sobre o assunto "Cuisine (Fruits)"

1

Ahmad, Mushtaq, Sakina Akhtar, and Shariq Rashid Masoodi. "Wazwan the Kashmiri Cuisine - A Caloric Bomb." JMS SKIMS 15, no. 2 (2012): 174–75. http://dx.doi.org/10.33883/jms.v15i2.153.

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Wazwan, the Kashmiri cuisine, is a unique component of Kashmiri culture. Comprising of seven to thirty-six dishes of mutton, chicken, fruits and vegetables, it is served to invited persons (guests) on special occasions. Besides being micro- and macro-nutrient rich (especially in proteins), it is also rich in calories. Though cherished by all, it not feasible for patients suffering with obesity, diabetes, chronic liver disease or kidney disease because of its high caloric and protein content. In this article, the high calorie content of Wazwan is discussed. JMS 2012;15(2):173-74

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Takai*, Glenn, and Mari Marutani. "Evaluation of Hot Pepper Cultivars Grown on Guam." HortScience 39, no. 4 (2004): 859E—860. http://dx.doi.org/10.21273/hortsci.39.4.859e.

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Hot peppers (Capsicum sp.) were introduced to Guam and other Mariana Islands and became a “necessary” ingredient of local cuisine. Seven hot pepper accessions, including four local cultivars, were grown in calcareous soils on Guam and evaluated for total yield, marketable yield, the number of fruit, and weight of fruit. `Hot Beauty', a Taiwan cultivar, produced the highest total and marketable yields. `Group Zest', another Taiwan cultivar, was the earliest maturing cultivar and produced the largest fruits. `Guafi', a local cultivar, was the latest maturing cultivar. Consumer preference for hot pepper is being studied as fresh market and as processed hot sauce.

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Garrido, Luz, and Hernan Laurentin. "Germinación de un tipo venezolano de Capsicum chinense Jacq.: influencia de la maduración del fruto y de la extracción de la semilla desde el fruto." Biotecnología en el Sector Agropecuario y Agroindustrial 19, no. 1 (2020): 45–63. http://dx.doi.org/10.18684/bsaa.v19.n1.2021.1565.

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A type of sweet pepper of the species Capsicum chinense defines the Venezuelan cuisine, but this has not been enough to perform detailed studies of production issues in this crop. To determine the influence of fruit ripening, and seed extraction from the fruit on seed germination of a Venezuelan type of Capsicum chinense, a factorial experiment with 10 replications was conducted. Influence of the six combinations between three fruit maturation levels (green fruits, early-ripe fruits, and totally-ripe fruits) and two seed extraction moments of seed from the fruits (at the same day of the harvest and seven days after the harvest) were evaluated on seed germination percentage and days number to germination. Each replication consisted of 100 seeds, and seed germination was recorded for ten days. Results displayed no interaction between fruit ripening and extraction of seed for both dependent variables, but significant differences (P<0,01) were recorded for germination percentage among fruit ripening levels (the same for totally yellow and fruits changing color, but higher than green fruits), and between separation moment of seed from the fruits (seven days after the harvest resulted in 80% more germination rate as compared to seed separated at the same day of the harvest). Significant differences (P<0,01) were recorded also for the number of days to germination: seeds extracted from early- and totally-ripe fruits did not have significant differences (P>0,05) and germinated in 7,30 days in average, but they germinated faster (P<0,01) than seeds coming from green fruits which germinated in 8,40 days in average; seeds extracted from fruit 7 days after harvest germinated in 6,50 days in average, faster (P<0,01) than seeds extracted from the fruit the same day of harvest (8,75 days in average). Seeds of this type of sweet pepper germinate more abundantly and faster when they are separated from ripening fruits seven days after harvest.

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Paucean, Adriana. "A Geographical and Historical Overview of the Transylvanian Cuisine." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 70, no. 1 (2013): 1. http://dx.doi.org/10.15835/buasvmcn-fst:9478.

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The aim of this essay is to describe the Transylvanian cuisine, based on its historical and geographical characteristics, but also, deeply connected to all the other elements that have a thing to say in its definition. Therefore, we will be able to better understand the gastronomic culture in this area and its potential. Geographically speaking, the region in the Carpathian garden is characterized by mountains, meadows and especially hills. The variety of nature’s forms, the moderate climate and the rich hydrographic network are defining elements to the vegetation and fauna of this place. The Transylvanian villages are filled with people who are deeply connected to the nature around them. Any visitor that connects with the daily life here can observe the big number of inland products obtained in personal farms or yards. A prosperous land reveals its numerous types of vegetable and fruit. A Christian nation for as long as it has existed, the Romanians use a variety of dishes at every Christian festal occasion. Therefore, the Orthodox Church has also influenced the culinary tradition in this area. Transylvania’s specific cuisine has its special traits, but it is also influenced by other cultures, whose route somehow intersected with ours, such as: Hungarians, Saxons, Jewish people, Ukrainians or Slovaks. Another trait that needs to be mentioned is the fact that our alimentary tradition is deeply connected to the season we are in. After the body gets a lot of meat and fats during winter, it gets purified during spring and summer when more fruits and vegetables are consumed. The most common gastronomic techniques in the Transylvanian cuisine are: marinating, maturation, fumigation, salting- procedures that use the natural potential and eliminate the use of the chemical additives. In conclusion, we can consider the Transylvanian cuisine one of the most important parts of the multicultural heritage.

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Scott, Ashley, Robert C. Power, Victoria Altmann-Wendling, et al. "Exotic foods reveal contact between South Asia and the Near East during the second millennium BCE." Proceedings of the National Academy of Sciences 118, no. 2 (2020): e2014956117. http://dx.doi.org/10.1073/pnas.2014956117.

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Although the key role of long-distance trade in the transformation of cuisines worldwide has been well-documented since at least the Roman era, the prehistory of the Eurasian food trade is less visible. In order to shed light on the transformation of Eastern Mediterranean cuisines during the Bronze Age and Early Iron Age, we analyzed microremains and proteins preserved in the dental calculus of individuals who lived during the second millennium BCE in the Southern Levant. Our results provide clear evidence for the consumption of expected staple foods, such as cereals (Triticeae), sesame (Sesamum), and dates (Phoenix). We additionally report evidence for the consumption of soybean (Glycine), probable banana (Musa), and turmeric (Curcuma), which pushes back the earliest evidence of these foods in the Mediterranean by centuries (turmeric) or even millennia (soybean). We find that, from the early second millennium onwards, at least some people in the Eastern Mediterranean had access to food from distant locations, including South Asia, and such goods were likely consumed as oils, dried fruits, and spices. These insights force us to rethink the complexity and intensity of Indo-Mediterranean trade during the Bronze Age as well as the degree of globalization in early Eastern Mediterranean cuisine.

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Rishmawi, Sabreen, Fatma Haddad, Ghadeer Dokmak, and Rafik Karaman. "A Comprehensive Review on the Anti-Cancer Effects of Oleuropein." Life 12, no. 8 (2022): 1140. http://dx.doi.org/10.3390/life12081140.

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In Mediterranean cuisine and culture, olive oil and olive fruits play a significant role. Many people believe that those who consume olive oil and its fruit live longer and have a decreased risk of illness. Olive leaves were used to treat a range of diseases in ancient times, including malaria fever and lower earaches. Although it was not understood at the time what key components were responsible for these effects because they had not yet been discovered, Oleuropein is now recognized as one of the primary elements in immature olive fruits and leaves. Later research was carried out to determine the effects of this molecule, and it was determined that it functions as an antioxidant. Oleuropein consumption has aided in cancer treatment over the years, and this was assumed to be owing to its antioxidant properties. Oleuropein’s effects on cancer, however, go beyond that; it is now known that Oleuropein functions as both an anti-proliferative and an apoptotic promoter in many cancer cells. The kinetics and dosages of Oleuropein and the mechanisms behind its involvement and effects in cancer are explored in this review. Finally, the effects of Oleuropein in combination with anticancer medicines are investigated.

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Dambrauskaitė, Neringa. "The Cuisine of Sigismund II Augustus: Food and Its Supply in the Grand Duchy of Lithuania According to the Data in the Court Account Books of 1543–1546." Rocznik Lituanistyczny 7 (October 25, 2021): 93–115. http://dx.doi.org/10.12775/rl.2021.7.04.

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The objective of the present article is to reveal what food products were used in the cuisine of King Sigismund II Augustus and what were the ways of their supply when the Ruler resided in the Grand Duchy of Lithuania according to the data in the court account books of 1543–1546. The following issues will be addressed in the article: the supply of meat to the court kitchen of Sigismund II Augustus and its use; the consumption and supply of fish; the consumption of dairy products and eggs; bread, cereals, and sweet baked products on the Ruler’s menu; the assortment of vegetables and fruits; a variety of spices and their supply; the consumption of beverages.

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Flavius Augustin, Ionut, and Monica Butnariu. "A review about Pastinaca sativa L. ssp. sylvestris [Mill.] secondary metabolite diversity and inducibility." Journal of Applied Biotechnology & Bioengineering 9, no. 1 (2022): 5–6. http://dx.doi.org/10.15406/jabb.2022.09.00277.

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Pastinaca sativa L. ssp. sylvestris [Mill.] is a biennial, vegetable plant, whose root is tuberous and pivoting and the stem is tall and branched. The leaves are feather-sectate and the flowers are yellow, umbrella-shaped, compound. The fruits are dicariopse with winged edges. The plant is used in food and as a natural remedy in folk medicine. P. sativa is considered a very nutritious plant, important also due to its medicinal effects. The sweet taste and pleasant aroma made this vegetable indispensable in the traditional cuisine: either eaten in raw salads, or steamed, or it gives consistency and flavor to soups and broths. The roots and leaves are used for phytotherapeutic purposes.

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horan, kelly. "Vegetables Are Genius: A Zen Chef Cooks toward Enlightenment." Gastronomica 6, no. 4 (2006): 26–31. http://dx.doi.org/10.1525/gfc.2006.6.4.26.

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Tucked away in a fashionable Tokyo shopping district, chef Toshio Tanahashi's 20-seat restaurant, Gesshinkyo, serves haute Buddhist cuisine to a taste-making elite happy to pay hundreds of dollars for the privilege of eating painstakingly prepared vegetables. One Saturday every month, though, a handful of students pay a fraction of the price to prepare a ten-course meal alongside the master, and to imbibe a heaping portion of Zen wisdom along with the fruits of their labors. Reporter and Japan Society fellow Kelly Horan traveled to Tokyo to find out why Tanahashi's particular blend of ancient asceticism and 21st century hedonism is making his one of the most talked-about kitchens in the East.

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Silva, Bruno Guzzo, Ana Maria Frattini Fileti, Mary Ann Foglio, Paulo de Tarso Vieira Rosa, and Osvaldir Pereira Taranto. "Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi)." Journal of Food Quality 2017 (2017): 1–12. http://dx.doi.org/10.1155/2017/3152797.

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Pink peppercorns are among the most sophisticated condiments in the international cuisine. This culinary spice is obtained from dried fruits of Schinus terebinthifolius Raddi, a species native to South America. In this work, a methodology for the assessment of pink peppercorn quality under various drying conditions was defined. Experiments were performed in a pilot tray dryer, which ensured integrity of the product. A central composite rotatable design with 11 experiments was devised to study the influence of drying air temperature (35–75°C) and air velocity (0.3–0.9 m/s) on product quality, assessed by moisture content, color (CIELAB system), and volatile compounds. The essential oils of fresh and dried fruits were extracted by hydrodistillation and analyzed by gas chromatography coupled to mass spectrometry. Air temperature had the greatest influence on the quality parameters under study, while air velocity had no statistically significant effect. Considering all quality criteria, temperatures between 40 and 55°C provided the best compromise, yielding an adequate moisture content in the dried product without dramatic degradation of color and essential oil.

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Teses / dissertações sobre o assunto "Cuisine (Fruits)"

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CHANG, SHUN-CHING, and 張順清. "The Making of Innovative Cuisine with the Use of Taiwan Fruits." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/ws7g49.

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碩士<br>康寧大學<br>餐飲管理研究所<br>105<br>Taiwan is known as the Kingdom of Fruits because a great variety of fruits is grown and available year-round due to Taiwan’s ever-improving agricultural technology which has worked to improve the individual types of fruits, their production period and cultivation. This research focuses on the culinary use of fruits, using currently available fruits in Taiwan as the centerpiece, along with seafood, meats, vegetables and other ingredients. Prepared in the art of Chinese cuisine, the dishes include cold foods, hot foods, baked foods, fried foods and soup. Using seasonal fruits, the study prepared a total of 30 dishes-five spring, eleven summer, eight autumn and six winter dishes, focusing on the individual ingredients, as well as detailed and photographic descriptions of the method and process of preparation. The main goal of this study is to promote the economic value of Taiwanese fruits and benefit the fruit farmers by diversifying Chinese cuisine through introducing fruit as a viable ingredient in hopes of providing these options for culinary entrepreneurs and households to adopt.

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Livros sobre o assunto "Cuisine (Fruits)"

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1959-, Barret Philippe, ed. Ma cuisine des fruits. Calmann-Lévy, 2000.

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2

Les fruits. Parangon, 2000.

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3

Tutti frutti: 90 recettes sucrées et salées de fruits cuisinés. Les Éditions de l'Homme, 2015.

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4

Tutti Frutti. 2nd ed. Marabout, 2003.

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5

Larouche, Eva. Les petits fruits du Quebec. Quebec Loisirs, 2005.

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6

Poissons & fruits de mer. Parragon, 2004.

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7

Frédérique, Fournier, ed. Les salades de fruits. Héritage, 1991.

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8

Adam, Cornelia. Poissons et fruits de mer. Chantecler, 1997.

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9

1939-, Rouche Daniel, Bizos Didier, and Detering Maren, eds. Poissons et fruits de mer. [EDL], 2003.

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10

photogr, Beer Günter, ed. Poissons et fruits de mer. Feierabend, 2004.

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Capítulos de livros sobre o assunto "Cuisine (Fruits)"

1

Sahoo, Debasis. "Analysing the Tour Guides' Perceptions About Gastronomy Tourism in Himachal Pradesh." In Cases on Tour Guide Practices for Alternative Tourism. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-3725-1.ch008.

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Gastronomic activities like tasting of local cuisines, visiting of apple orchards, tea gardens, fruit marts, and attending cookery classes have always been an integral part of tour itinerary in Himachal Pradesh. Tourists rejoice it as a means of entertainment as well as cultural learning. The growing trend of gastronomy tourism and development of specific tourism policy under the theme of ‘Agro/Organic Tourism' is certainly going to increase the demand for ‘gastronomic tour guides' in coming years. Hence the present research tries to analyse the tour guides' perception about Gastronomy Tourism in Himachal Pradesh, their background knowledge, and opinion about the branding of Himachali Cuisine. Responses from 120 tour guides were collected through a survey instrument via convenience sampling. The analysis depicts the requirement of specialized food guide training programs, attracting young and women tour guides into the profession and emphasis on branding of Himachali Cuisine through listing of ethnic restaurants, preparation of gastronomic map, and organisation of culinary tours and events.

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Uğur Yıldırım, Mehmet, Ercüment Osman Sarıhan, and Khalid Mahmood Khawar. "Ethnobotanical Uses of Roots of Various Plant Species in Turkey." In Plant Roots [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.97418.

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Turkey has advantage of lying on transection of three climatic zones. Namely Europe-Siberia, Iran- Turan and the Mediterranean region situated between 26 and 45° east longitude and 36–42° north latitude in the Northern hemisphere. The number of plant species subspecies, taxa and varieties in Flora of Turkey is above 12,000. In terms of plant diversity in the temperate zone, it attracts attention with its features that are different from the neighbouring countries around it in Asia, Europe and the Middle East. This has led to the development of many distinct ethno-medicinal-botanical habits among local people; who use different plant parts like roots, leaves, flowers, fruits, herbs, seeds, etc. in their cuisines, natural dyeing, decoration, textile dyeing and medicinal purposes, etc. This study reviews ethnomedicinal and botanic uses of the 196 taxa belonging to 54 families and 113 genera grown in Turkey.

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Trabalhos de conferências sobre o assunto "Cuisine (Fruits)"

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Babcenco, Coralia, Viorica Cazac-Scobioala, Olga Alcaz, and Eugenia Covaliov. "Revitalization of Moldovan alivanca: traditions and preparation experiences." In Ethnology Symposium "Ethnic traditions and processes", Edition II. Institute of Cultural Heritage, Republic of Moldova, 2021. http://dx.doi.org/10.52603/9789975333788.25.

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Moldovan cuisine is a real treasure with tasty miracles, where the hearty soul of our people rules. These are the dishes generously and proudly served to all guests, who want to get familiarized with our country and culture. Moldovan cuisine is a part of the culture of the Republic of Moldova. Its diversity is due to the rich natural opportunities of our country. Grapes, fruit, vegetables, cattle breeding and aviculture – all such riches are successfully used in national cuisine. If speaking about traditional cuisine, we cannot but mention such dishes as Moldovan cozonac (sweet leavened bread), Moldovan pasca (Easter bread), sarmale (stuffed grape leaves or stuffed cabbage), zeama de gaina (sour chicken soup), alivanca (custard tart), Moldovan turta (cake), turta cu mac (poppyseed cake), and so on. The traditional dishes of the Republic of Moldova, which were forgotten in the mists of time, are the subject-matter of interest in this thesis paper, since they are less studied but still very valuable. The realized onsite study allowed us stating the existence of a large-scale range of recipes of alivanca, i.e. a peasant dessert, which is specific to Moldova, including: custard tart with sheep cheese (branza), custard tart with whey cheese (urda), custard tart with pork rinds (jumari), custard tart with dill and bunch onion, custard tart with nettle, custard tart with stevia, custard tart with garden orache, custard tart with chervil, custard tart with pumpkin, sweet custard tart.

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