| |
|
| Green algae,Chlorophyceae |
|
| Ao-Nori, Awo-Nori |
Porphyra tenera |
| Green Nori, Sea Grass |
Enteromorpha intestinalis |
| Sea lettuce, green laver |
Ulva lactuca |
| Thongweed, Buttonweed, Sea Haricots, Sea Spaghetti |
Himanthalia elongata |
| |
|
| Brown algae, Phaeophyceae |
|
| Arame |
Eisenia bicyclis |
| Hijiki, Hizikia |
|
| Kombu |
Laminaria japonica |
| Wakame |
Undaria pinnatifida |
| Forest kelp, Cuvie, May-weed, Sea-rods |
Laminaria hyperborea |
| |
|
| Red algae, Rhodophyceae |
|
| Agar-Agar |
Thickening agent |
| Dulse, Shell Dulse, Sea Grass |
Palmaria palmata |
| Irisch Moos,Jelli Moss, Carrageen, Carrageen Moss |
Chondrus crispus |
| Nori, Laver |
Porphyra laciniata |
| Nori, Laver, Purple Laver, Sloke |
Porphyra umbilicalis |
| Ethanol |
is present |
| Relation citric acid/total acid |
the relation in spoiled pulp is |
| |
between 0,4 and 0,9. Good pulp has |
| |
a relation over 0,9 as citric |
| |
acid is metabolized by spoiling bacteria. |
| Sum of organic acids |
The Sum of L-lactic acid, D-lactic acid |
| |
acetic acid over 3 g/Kg.These acids are |
| |
formed during spoilage. |
| Nutrient-relation to disease |
Model claim |
| |
|
| Fat and heart disease |
Diets low in saturated fat and cholesterol |
| |
may reduce the risk of heart disease |
| Calcium and Osteosporosis |
Regular exercise and a healthy diet with |
| |
enough calcium helps teen and young |
| |
adult white and Asian women maintain |
| |
good bone health and may reduce |
| |
their high risk of osteosporosis |
| Sodium and hypertension |
Diet low in sodium may reduce |
| |
the risk of blood pressure, a disease |
| |
associated with many factors. |
| Dietary fiber and heart disease |
Low-fat diets rich in |
| |
fiber-contain grain products, fruits, |
| |
and vegetables may reduce the |
| |
risk of some types of cancer, |
| |
disease associated with many factors. |
| Neurotransmitter |
Source |
| Serotonin |
Pasta, rice, potatoes, cereals (wholemeal), bread, nuts, |
| |
almonds, dates, figs, bananas, pineapple and chestnuts. |
| Tyrosine and Phenylalanine |
milk and milk products, Eggs, potatoes, rice, |
| |
soy, noodle, poultry, meat and fish, |
| |
in aspartame and chocolate. |
| Choline and acetylcholine |
lecithin from soy,beer yeasts, soy, seeds, |
| |
nuts,wheat germs, vegetables, cereals (wholemeal), |
| |
liver, eggs and cheese. |
| Endorphin, enkephalin, |
|
| neuropeptides |
everything rich in carbohydrates like cereals, pasta, |
| |
honey,bananas, dried fruits, food rich in fat like |
| |
nuts, cream, butter, cocoa and cheese.Chocolate and |
| |
gum bears are therefore eaten during depressions. |
| Active compound |
Source |
activity |
| Lecithin |
Soy beans, egg yolk, liver, milk |
Concentration |
| Omega-3-fatty acid |
Mackerel, herring, tuna, margarine |
Concentration |
| Iron |
Meat, eggs, crustaceans, cereals, carrots |
Learning |
| Phenylalanin |
Milk, eggs, potatoes, rice, soy beans, noodles |
Learning |
| Zink |
Cereals, almonds, oysters, carrots,oranges |
Memory |
| Acetycholine |
Egg yolk, liver, cereals, vegetables |
Memory |
| Vitamin B1 |
Avocados, bananas, nuts |
Memory |
| Sulfides |
Garlic, onions |
Creativity |
| Nucleic acids |
Germinating cereals, vegetables |
Creativity |
| folic acid |
Green leaf vegetables, cheese, meat |
Creativity |
| Magnesium |
Dried fruits, dates, wheat germs |
Anti-stress |
| Pectin |
Apples, quinces |
Anti-stress |
| Vitamin B |
Milk, egg yolk, mushroom, poultry |
Anti-stress |
| Spices |
Activity |
Nomenclature |
| Anise |
calming, relaxing |
Pimpinella anisum |
| Basil |
reduces fear , nervous sleepless |
Ocimum basilicum |
| Savory |
acts on the intellect and sexual feeling |
Satureja hortensis |
| Curry |
can change mood |
Several spices |
| Dill |
acts calming and relaxing |
Anethum graveolens |
| Ginger |
is a stimulating tonic spice |
Zingiber officinale |
| Fennel seed |
acts calming for the stomach of babies as well |
Foeniculum vulgare |
| |
for the mood of adults |
|
| Garlic |
acts stimulating,lowers blood pressure |
Allium sativum |
| Caraway |
acts stimulating |
Carum carvi |
| Majoram |
wars up body and soul and is known |
Origanum majorana |
| |
as antiaphrodisiac,reducing sexual desire, |
|
| |
therefore good for nuns and monks |
|
| Melissa |
acts calming and relaxing |
Melissa officinalis |
| Nutmeg |
acts stimulating, known as aphrodisiac. |
Myristica fragans |
| Clove |
acts seducing because of its strong |
Jambosa caryophyllus |
| |
and exotic smell. |
|
| Paprika |
warming and stimulating, |
Capsicum annuum |
| |
love desire |
|
| Pepper and chilly |
stimulates sexual desire |
Piper nigrum |
| Pepper mince |
stimulates the mind and concentration, |
Mentha piperita |
| |
activating memory, and clears thinking |
|
| Rosemary |
acts on the brain strength |
Rosmarinus officinalis |
| |
memory and nerves |
|
| Sage |
improves the concentration |
Salvia pratensis |
| |
and learning |
|
| Thyme |
calms and ,relaxing |
Thymus vulgaris |
| Vanilla |
builds up, aphrodisiac, strong activity |
Vanilla panifolia |
| |
on emotions, security, soft love |
|
| |
and memories of the youth |
|
| Cinnamon |
Warm, velvet,security, |
Cassia vera |
| |
in India used to increase love. |
|
| Onions |
increase concentration |
Allium cepa. |
The CIAA Confédération des Industries Agro-Alimentaires issued in 2005 guidelines related to successful procedures on reducing acrylamide formation during manufacturing processes.
| E-Numer |
INS-Number |
CAS Nr |
Mainterm |
| |
1400 |
009004-53-9 |
Dextrins, white and yellow |
| |
1401 |
065996-63-6 |
Acid treated starch |
| |
1402 |
|
Alkaline modified starch |
| |
1403 |
977075-42-5 |
Bleached starch |
| E1404 |
1404 |
065996-62-5 |
Oxidized starch |
| |
1405 |
|
Enzyme treated starch |
| E1410 |
1410 |
|
Monostarch phosphate |
| |
1411 |
058944-89-1 |
Distarch glycerol |
| E1412 |
1412 |
977088-75-7 |
Distarch phosphate |
| E1413 |
141 |
977043-58-5 |
3Phosphated distarch phosphate |
| E1414 |
1414 |
068130-14-3 |
Acetylated distarch phosphate |
| E1420 |
1420 |
|
Acetylated starch, mono starch acetate |
| |
1421 |
|
Acetylated starch, mono starch acetate |
| E1422 |
1422 |
Acetylated distarch adipate |
|
| |
1423 |
053123-84-5 |
Acetylated distarch glycerol |
| E1440 |
1440 |
009049-76-7 |
Hydroxypropyl starch |
| E1442 |
1442 |
053124-00-8 |
Hydroxypropyl distarch phosphate |
| |
1443 |
059419-60-2 |
Hydroxypropyl distarch glycerol |
| E1450 |
1450 |
066829-29-6 |
Starch sodium octenyl succinate |
| E1451 |
|
|
Acetylated oxidised starch |
| Classification |
GI range |
Examples |
| |
|
|
| Low GI |
55 or less |
most fruit and vegetables (except potatoes,
watermelon |
| |
|
and sweet corn), wholegrains, pasta, beans, lentils |
| |
|
|
| Medium GI |
56 - 69 |
sucrose, croissant, basmati rice, brown rice |
| |
|
|
| High GI |
70 or more |
corn flakes, baked potato, some white rices (e.g.
jasmine), |
| |
|
white bread, candy bar |