Fish

July 31, 2009
Fish is a food source of animal protein that is easy to get us. In addition to cheap prices, we get fish easily in many places. As a side dish the day-to-day, regular consumption of fish with the first processed and cooked in a way that is quite simple, such as baked, steamed, fried, or as a mixture of vegetable, and others.

Benefits of consuming fish:
# Fish calori is low, it is selected as the ideal menu for those who always keep the body weight.
# Fish cholesterol is low. All types of fish suitable chosen as a low cholesterol menu.
# Fish digestible. This is an important consideration for those who experience difficulty in digestion.
# Of fish rich in oxygen-vitamin important for the body.
# Processed fish is easy. Time does not cook for too long, up to a lot of nutrition is not lost.

Bekatul and tempe

July 27, 2009
Bekatul that can be studied flour, eventually processed into cakes and dried brownis. Water to be taken carrot mixture to make Carrot Boy, carrot bread. Carrot pulp is not removed, but made of materials carrot cake. Tempe then mixed the dough of eggs, sausage and be tempe.

The price is cheap gala. Brownis bekatul dibanderol Rp 15,000, and zwieback bekatul Rp 30,000 per toples. Carrot boy removed Rp 2500 per seed, while the sausage Tempe only Rp 2,000 per piece. Hm, so by-match by a healthy, tasty, and inexpensive.

The plume is, brownis bekatul and zwieback bekatul of them, Students in the National Science Week, University of Brawijaya in Malang, 21-25 July future. Outlet Healthy become part of the 270 team (proposal) that passes to the race for the event, of a total of 12,600 proposals.

"Bekatul we want to lift as if I always identical as fodder. The bread can be so contrived that tasty. Bekatul contain vitamin B complex. It is also a high uterus carrot vitamin A, and where the protein-rich," said Maula Paramitha, members Outlet Healthy, Thursday (16 / 7).

Cakes and bread made Outlet Healthy, while this new sale in the canteen at the Faculty of Agriculture and Agricultural Technology UGM, and included in various exhibitions. Because of time limitations, they can make a limited number of, and based the order. Despite that, is terrible, products made in young people, all are in the process patented by the Department of Justice.

The food industry

July 24, 2009
The food industry is the complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry.

The food industry includes:

* Regulation: local, regional, national and international rules and regulations for food production and sale, including food quality and food safety, and industry lobbying activities
* Education: academic, vocational, consultancy
* Research and development: food technology
* Financial services insurance, credit
* Manufacturing: agrichemicals, seed, farm machinery and supplies, agricultural construction, etc.
* Agriculture: raising of crops and livestock, seafood
* Food processing: preparation of fresh products for market, manufacture of prepared food products
* Marketing: promotion of generic products (e.g. milk board), new products, public opinion, through advertising, packaging, public relations, etc
* Wholesale and distribution: warehousing, transportation, logistics
* Retail: supermarket chains and independent food stores, direct-to-consumer, restaurant, food services

Food processing is the methods and techniques used to transform raw ingredients into food for human consumption.Food processing takes clean, harvested or slaughtered and butchered components and uses them to produce marketable food products.there are several different ways in which food can be produced.

One Off Production This method is used when customers make an order for something to be made to their own specifications, for example a wedding cake. The making of One Off Products could take days depending on how intricate the design is and also the ability of the chef making the product.

Batch Production This method is used when the size of the market for a product is not clear, and where there is a range within a product line. A certain number of the same goods will be produced to make up a batch or run, for example at Gregg’s Bakery they will bake a certain number of chicken bakes. This method involves estimating the amount of customers that will want to buy that product.

Mass production This method is used when there is a mass market for a large number of identical products, for example, chocolate bars, ready meals and canned food. The product passes from one stage of production to another along a production line.

Just In Time This method of production is mainly used in sandwich bars such as Subway, it is when all the components of the product are there and the customer chooses what they want in their product and it is made for them fresh in front of them.

Orange juice

July 15, 2009
Orange juice is a popular breakfast beverage, superior to most other juices in its nutrition value. U.S. laws mandate that the label “orange juice” only be used for juices containing 100% juice.

Hard-core orange juice enthusiasts should be sure to get a glimpse of the “world’s largest orange juice glass,” constructed in honor of National Minority Cancer Awareness Week. The state of Florida claims orange juice as its “state drink,” even boasting its own Department of Citrus, which introduced the 8-foot-tall acrylic glass, full of 730 gallons of unconcentrated Valencia orange juice.
Varieties
Fresh-squeezed juice trumps other orange juices in any taste-battle. It can be made at home or purchased at some markets, at a higher price to match the superior flavor.

Alternately, OJ connoisseurs can almost always find the packaged juice to meet their unique tastes: pulp-free or with extra-pulp, mixed with other juice flavors or infused with extra “country-fresh” flavor.

Almost all orange juice sold in U.S. grocery stores is “reconstituted,” which means it has been concentrated, frozen and then revived with water.

Orange juice is easy to find in grocery stores in the refrigerated and frozen sections, though “fresh-squeezed” juices are often only available at specialty markets.

Storage Tips
• Fresh-squeezed juice can be kept in the refrigerator for a few days.

• Check the “use-by” dates on store-bought juices.

• Frozen juice and juice concentrates can last for a month in the freezer until they lose nutritional and taste value.

Orange juice and frozen orange juice concentrates play important roles in mixed drinks, smoothies and breakfast drinks, as well as a surprisingly large number of cooked dishes, sauces and glazes.

If you have the time, squeezing your own fresh orange juice is almost always the tastiest choice.

Juicing Tips:
• When using oranges for their zest and juice, be sure to zest the orange before juicing.

• An average orange will yield between 1/3 and ½ cup of juice.

• To yield the most juice, an orange should be room-temperature or warmer. Oranges can be heated in the microwave for 30 seconds to prepare them for better juicing.

• Roll the orange under your palm on a hard surface to soften it before juicing.

• If you only need a bit of juice at one time, make a toothpick-hole in the skin through which to extract juice, and then leave the toothpick in the hole to “seal” it and maintain freshness.

Orange juice is a quick and easy way to increase your intake of fruit servings (one 8 oz. glass = one serving of fruit).

Nutrients in food

July 14, 2009
Many individuals limit what foods they eat for reasons of morality, or other habit. For instance vegetarians choose to forgo food from animal sources to varying degrees. Others choose a healthier diet, avoiding sugars or animal fats and increasing consumption of dietary fiber and antioxidants.

Between the extremes of optimal health and death from starvation or malnutrition, there is an array of disease states that can be caused or alleviated by changes in diet. Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases such as scurvy, obesity or osteoporosis, as well as psychological and behavioral problems. The science of nutrition attempts to understand how and why specific dietary aspects influence health.

Nutrients in food are grouped into several categories. Macronutrients means fat, protein, and carbohydrates. Micronutrients are the minerals and vitamins. Additionally food contains water and dietary fiber.

Some countries list a legal definition of food. These countries list food as any item that is to be processed, partially processed or unprocessed for consumption. The listing of items included as foodstuffs include any substance, intended to be, or reasonably expected to be, ingested by humans. In addition to these foodstuffs, drink, chewing gum, water or other items processed into said food items are part of the legal definition of food. Items not included in the legal definition of food include animal feed, live animals unless being prepared for sale in a market, plants prior to harvesting, medicinal products, cosmetics, tobacco and tobacco products, narcotic or psychotropic substances, and residues.

Melinjo Gnetum gnemon

July 11, 2009
Melinjo (Gnetum gnemon) has respiratrol for the human who want to be young forever.

Gnetum gnemon is a species of Gnetum native to southeast Asia and the western Pacific Ocean islands, from Assam south and east through Indonesia and Malaysia to the Philippines and Fiji. Common names include Melinjo or Belinjo (Indonesian language), Bago (Malay language, Tagalog language), Peesae (Thai language), dae (Kwara'ae language) and Bét, Rau bép, Rau danh or Gắm (Vietnamese language). They are sometimes called padi oats or paddy oats.

It is a small to medium-size tree (unlike most other Gnetum species, which are lianas), growing to 15-20 m tall. The leaves are evergreen, opposite, 8-20 cm long and 3-10 cm broad, entire, emerging bronze-coloured, maturing glossy dark green. The fruit-like strobilus consist of little but skin and a large nut-like seed 2-4 cm long inside.

Fleshy strobili weigh about 5.5g, the seed alone 3.8g. Strobili mature mainly from June to September in NE Philippines. The red strobili are eaten by birds, mammals and reptiles.


It is widely used in Indonesian cuisine. The seeds are used for Sayur Asam (Sour Vegetables Soup) and also, grind into flour and deep-fried as crackers (emping, a type of krupuk). The crackers have a slightly bitter taste and are frequently served as a snack or accompaniment to Indonesian dishes. The leaves are also commonly used for vegetables dishes in Indonesia.

Recently, Japanese scientists (Mori, M., et al., 2008) found that Gnetum gnemon (id:melinjo) is not the cause of gout disease (uric acid disease).

Melinjo is native to Indonesia and very popular in this country. Lately, it is found that melinjo strobili are rich in polyphenol component which is called resveratrol. The resveratrol substances that found in melinjo is identified as dimer form and was published in XXIII International Conference on Polyphenols, Canada, in 2006.

Melinjo resveratrol, having antibacterial and antioxidative activity (Hisada, H., et al., 2005), exhibit good effects as food preservative, off flavour inhibitor and taste enhancer (Santoso, M., et al., 2008). And make an important step on food industries which do not use any synthetic chemicals in their processes.

At the present, Melinjo Extract is produced and supervised under cooperation between Indonesian Agricultural Association (NOFA (id:KTNA) ; Ikamaja's Mother Organization) and JASMELINDO (Japanese Non-Profit Organization), to protect certain profit for Indonesian farmers.

The sugar, fat and salt in food

July 10, 2009
The food industry is creating and marketing unhealthy food in much the same way that tobacco companies manufactured and sold cigarettes. But overeating doesn’t only affect people who are overweight. In fact, more than 70 million Americans have become conditioned to overeat, and it affects people of all different weights. Most of the foods served at restaurants combine tempting amounts of sugar, fat, and salt.

Potato skins: The potato is hollowed out and the skin is fried, which provides a substantial surface area for “fat pickup.” Then some combination of bacon bits, sour cream, and cheese is added. The result: fat on fat on fat on fat, loaded with salt.

Buffalo wings: The fatty parts of a chicken get deep-fried. Then they are served with creamy or sweet dipping sauce that’s heavily salted. Usually they’re par-fried at a production plant, then fried again at the restaurant, which doubles the fat. The result: sugar on salt on fat on fat on fat.

Spinach dip: The spinach provides little more than color—a high-fat, high-salt dairy product is the main ingredient. The result: a tasty dish of salt on fat.

Food additive

July 09, 2009
Aditif food or food additive does all chemicals included in foods in order to improve the quality, comfort, unique food, and others. Use aditif food has been used since the times of our forefathers. Aditif food materials have two food materials aditif natural or synthetic and artificial.

Material aditif also can make it if not used according to dose, especially aditif synthetic material or synthetic. Diseases that arise in the normal period of time long after the use of a material is aditif cancer, kidney damage, and others. Therefore the government use of aditif food strict and also prohibits using material aditif if certain foods can a dangerous health problem. The government also implemented a variety of research to find materials aditif food that is safe and cheap.

* MSG as a brace and also taste the food to flavor food. MSG is a substance made aditif food, while the natural flowers are clove.

* Gom Arab aditif material is natural to use emulsi oil and water that can be united.

* Salt alginat and glycerol adtif made marupakan material that is used to stabilize and condense a food can make food Texturized soft and flat.

Vegetarian diets have slightly weaker bones

July 03, 2009
People who live on vegetarian diets have slightly weaker bones than their meat-eating counterparts.

A joint Australian-Vietnamese study of links between the bones and diet of more than 2,700 people found that vegetarians had bones five percent less dense than meat-eaters, said lead researcher Tuan Nguyen.

The issue was most pronounced in vegans, who excluded all animal products from their diet and whose bones were six percent weaker, Nguyen said.

There was "practically no difference" between the bones of meat-eaters and ovolactovegetarians, who excluded meat and seafood but ate eggs and dairy products, he said.

"The results suggest that vegetarian diets, particularly vegan diets, are associated with lower bone mineral density," Nguyen wrote in the study, which was published Thursday in the American Journal of Clinical Nutrition.

"But the magnitude of the association is clinically insignificant," he added.

Nguyen, who is from Sydney's Garvan Institute for Medical Research and collaborated on the project with the Pham Ngoc Thach University of Medicine in Ho Chi Minh City, said the question of whether the lower density bones translated to increased fracture risk was yet to be answered.

"Given the rising number of vegetarians, roughly five percent (of people) in western countries, and the widespread incidence of osteoporosis, the issue is worth resolving," he said.

Seasoning

July 02, 2009
Seasoning is the process of imparting flavor to, or improving the flavor of, food. Seasonings include herbs, spices, and all other condiments, which are themselves frequently referred to as "seasonings". However, Larousse Gastronomique states that "to season and to flavour are not the same thing", insisting that seasoning includes a large or small amount of salt being added to a preparation. For instance, kosher salt (a coarser-grained salt) is rubbed into chicken, lamb, and beef to tenderize the meat and improve flavor. Other seasonings like black pepper and basil transfer some of their flavor to the food. A well designed dish may combine seasonings that complement each other.

Here's proven tips, ideas and suggestions for improving your food seasoning skills.

1. When seasoning gumbo, broths or other hot liquids, make sure they're at the same temperature you'll serve them to help keep the taste consistent.

2. Cold foods such as macaroni, potato or egg salad will need slightly more seasoning than hot food. The hotter the food the more our taste buds pick up flavors.

3. To intensify flavors, season chicken, fish, beef and pork before you cook them.

4. Season sauces, soups and gumbos after cooking to get a more accurate and consistent taste.

5. To avoid over seasoning apply a small amount taste, add and taste until the correct taste is achieved.

The Top 10 Soul Food Seasoning and Spices according to our research.
Sugar
Salt
Pepper
Garlic Powder
Hot Sauce
Cinnamon
Nutmeg
Onion Powder
Sage
Thyme