Cheruje al Gusto: 2010

Monday, December 20, 2010

Frutas y hortalizas frescas

Source
Valor nutritivo
Tipos de frutas y hortalizas
Fisiologia de frutas y hortalizas
Maduracion de las frutas
Plagas y enfermedades
Informacion adicional

Saturday, November 27, 2010

Scoville heat units (SHU)

The Scoville scale is a measurement of the spicy heat (or piquance) of achili pepper.

The number of Scoville heat units (SHU)^[1] indicates the amount of capsaicin present. Capsaicin is a chemical compoundthat stimulateschemoreceptor nerve endings in the skin, especially the mucous membranes.

The scale is named after its creator, American chemist Wilbur Scoville. His method, devised in 1912,^[2] is known as the Scoville Organoleptic Test. An alternative method for quantitative analysis uses high-performance liquid chromatography, making it possible to directly measure capsaicinoid content.

Contents

Scoville organoleptic test

In Scoville's method, an alcohol extract of the capsaicin oil from a measured amount of dried pepper is added incrementally to a solution of sugar in water until the "heat" is just detectable by a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper or a bell pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable. The hottest chilis, such as habaneros and nagas, have a rating of 200,000 or more, indicating that their extract must be diluted over 200,000 times before the capsaicin presence is undetectable. The greatest weakness of the Scoville Organoleptic Test is its imprecision, because it relies on human subjectivity. Tasters taste only one sample per session.

Naga Jolokia (bhut jolokia, naga morich) is rated at over one million Scoville units. It is primarily found in Bangladesh and the Northeast Indian states of Assam, Nagalandand Manipur

The Red Savina pepper, one of the hottest chilis, is rated at 580,000 Scoville units.

Hottest chilis

The chilis with the highest rating on the Scoville scale exceed one million Scoville units and include specimens of naga jolokia or bhut jolokia and its cultivars, the "Dorset naga" and the "Ghost chili," neither of which has official cultivar status.^[4]^[5] Numerical results for any specimen vary depending on its cultivation conditions and the uncertainty of the laboratory methods used to assess the capsaicinoid content.

List of Scoville ratings

Pungency values for any pepper are variable, due to expected variation within a species—easily by a factor of 10 or more—depending on seed lineage, climate (humidity is a big factor for the Bhut Jolokia; the Dorset Naga and the original Naga have quite different ratings), and even soil (this is especially true of habaneros). The inaccuracies described in the measurement methods above also contribute to the imprecision of these values. When interpreting Scoville ratings, this should be kept in mind.^[3]

The Scoville scale may be extrapolated to express the pungency of substances that are even hotter than pure capsaicin. One such substance isresiniferatoxin, an alkaloid present in the sap of some species of euphorbiaplants (spurges), with a Scoville scale rating of 16 billion.^[6]

Scoville heat units	Examples
15,000,000–16,000,000	Pure capsaicin^[7]
8,600,000–9,100,000	Various capsaicinoids (e.g., homocapsaicin,homodihydrocapsaicin, nordihydrocapsaicin)
5,000,000–5,300,000	Law Enforcement Grade pepper spray,^[8] FN 303 irritant ammunition
855,000–1,075,000	Naga Jolokia (ghost chili)^[9]^[10]
350,000–580,000	Red Savina habanero^[11]^[12]
100,000–350,000	Guntur Chilli, Habanero chili,^[13] Scotch Bonnet Pepper,^[13] Datil pepper, Rocoto, African Birdseye (Piri Piri), Madame Jeanette, Jamaican Hot Pepper^[14]
50,000–100,000	Bird's eye chili/Thai Pepper/Indian Pepper,^[15]Malagueta Pepper,^[15] Chiltepin Pepper, Pequin Pepper^[15]
30,000–50,000	Cayenne Pepper, Ají pepper,^[13] Tabasco pepper, Cumari pepper (Capsicum Chinese)
10,000–23,000	Serrano Pepper, Peter Pepper
2,500–8,000	Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper,^[16] Paprika (Hungarian wax pepper), Tabasco Sauce
500–2,500	Anaheim pepper, Poblano Pepper, Rocotillo Pepper, Peppadew
100–500	Pimento, Peperoncini
0	No significant heat, Bell pepper, Cubanelle, Aji dulce

Monday, November 1, 2010

Dátiles

Source
About Dates

Since 4000 years B.C. dates were already appreciated and commercially cultivated in what is known to day as southern Iraq. Today, the main date-producing Arab countries are Algeria, Bahrain, Egypt, Iraq, Libya, Morocco, Oman, Saudi Arabia, Sudan, Syria, Tunisia, the UAE, and Yemen. Between them Algeria, Egypt, Libya, Morocco and Saudi Arabia produce 600 different kinds of dates, which accounts for 60% of the world's production.

Date is basically a fruit of the date palm and looks dark reddish brown, oval, and about 1 1/2 inches long. The date skin is wrinkled and coated with a sticky, waxy film.

Variety of dates

Dates were among the very first fruits cultivated on earth. A product of dry subtropical climatic conditions, the date was initially native to Middle East countries only but today it is planted in areas like North Africa, Iraq, and the Coachella valley in California near Palm Springs. The ‘Bahri’, 'Dayri’ and ‘Khadrawy’ of Iraq and Saudi Arabia, 'Medjool' of Morocco and 'Saidy' of Libya are some of the most famous varieties of dates.

Perny dates, Mabroom dates, Sofry dates, Khudry dates, Suqaey dates, Safawy dates, Shalaby dates, Sukkary dates, Anbarah dates, Ajwah dates, Helwah dates, Madjool dates, Rothana dates, Maktoomi dates, Naboot Seif dates, Rabiah dates, Baydh dates, Rashodiah dates, Sukhal Red & Yellow dates, Sari dates, Umel Kubar dates, Lubanah dates.

Type of dates

Thursday, August 12, 2010

List of additives and preservatives

Ad & Cons E-xxx

E 100 Curcumin
E 101 (i) Riboflavin (ii) Riboflavin-5'-phosphate
E 102 Tartrazine
E 104 Quinoline Yellow
E 110 Sunset Yellow FCF, Orange Yellow S E 120 Cochineal, Carminic acid, Carmines
E 122 Azorubine, Carmoisine
E 123 Amaranth
E 124 Ponceau 4R, Cochineal Red A
E 127 Erythrosine
E 128 Red 2G
E 129 Allura Red AC
E 131 Patent Blue V
E 132 Indigotine, Indigo carmine
E 133 Brilliant Blue FCF
E 140 Chlorophylis and Chlorophyllins: (i) Chlorophylls (ii) Chlorophyllins
E 141 Copper complexes of chlorophylls and chlorophyllins (i) Copper complexes of chlorophylls (ii) Copper complexes of chlorophyllins
E 142 Greens S
E 150a Plain caramel
E 150b Caustic sulphite caramel
E 150c Ammonia caramel
E 150d Sulphite ammonia caramel
E 151 Brilliant Black BN, Black PN
E 153 Vegetable carbon
E 154 Brown FK
E 155 Brown HT
E 160a Carotenes: (i) Mixed carotenes (ii) Beta-carotene
E 160b Annatto, bixin, norbixin
E 160c Paprika extract, capsanthin, capsorubin
E 160d Lycopene
E 160e Beta-apo-8'-carotenal (C 30)
E 160f Ethyl ester of beta-apo-8'-carotenic acid (C 30)
E 161b Lutein
E 161g Canthaxanthin
E 162 Beetroot Red, betanin
E 163 Anthocyanins
E 170 Calcium carbonates
E 171 Titanium dioxide
E 172 Iron oxides and hydroxides
E 173 Aluminium
E 174 Silver
E 175 Gold
E 180 Latolrubine BK
E 200 Sorbic acid
E 202 Potassium sorbate
E 203 Calcium sorbate
E 210 Benzoic acid
E 211 Sodium benzoate
E 212 Potassium benzoate
E 213 Calcium benzoate
E 214 Ethyl p-hydroxybenzoate
E 215 Sodium ethyl p-hydroxybenzoate
E 216 Propyl p-hydroxybenzoate
E 217 Sodium propyl p-hydroxybenzoate
E 218 Methyl p-hydroxybenzoate
E 219 Sodium methyl p-hydroxybenzoate
E 220 Sulphur dioxide
E 221 Sodium sulphite
E 222 Sodium hydrogen sulphite
E 223 Sodium metabisulphite
E 224 Potassium metabisulphite
E 226 Calcium sulphite
E 227 Calcium hydrogen sulphite
E 228 Potassium hydrogen sulphite
E 230 Biphenyl, diphenyl
E 231 Orthophenyl phenol
E 232 Sodium orthophenyl phenol
E 233 Thiabendazole
E 234 Nisin
E 235 Natamycin
E 239 Hexamethylene tetramine
E 242 Dimethyl dicarbonate
E 250 Sodium nitrite
E 251 Sodium nitrate
E 252 Potassium nitrate
E 260 Acetic acid
E 261 Potassium acetate
E 262 Sodium acetates (i) Sodium acetate (ii) Sodium hydrogen acetate (sodium diacetate)
E 263 Calcium acetate
E 270 Lactic acid
E 280 Propionic acid
E 281 Sodium propionate
E 282 Calcium propionate
E 283 Potassium propionate
E 284 Boric acid
E 285 Sodium tetraborate (borax)
E 249 Potassium nitrite
E 290 Carbon dioxide
E 296 Malic acid
E 297 Fumaric acid
E 300 Ascorbic acid
E 301 Sodium ascorbate
E 302 Calcium ascorbate
E 304 Fatty acid esters of ascorbic acid (i) Ascorbyl palmitate (ii) Ascorbyl stearate
E 306 Tocopherol-rich extract
E 307 Alpha-tocopherol
E 308 Gamma-tocopherol
E 309 Delta-tocopherol
E 310 Propyl gallate
E 311 Octyl gallate
E 312 Dodecyl gallate
E 315 Erythorbic acid
E 316 Sodium erythorbate
E 320 Butylated hydroxyanisole (BHA)
E 321 Butylated hydroxytoluene (BHT)
E 322 Lecithins
E 325 Sodium lactate
E 326 Potassium lactate
E 327 Calcium lactate
E 330 Citric acid
E 331 Sodium citrates (i) Monosodium citrate (ii) Disodium citrate (iii) Trisodium citrate
E 332 Potassium citrates (i) Monopotassium citrate (ii) Tripotassium citrate
E 333 Calcium citrates (i) Monocalcium citrate (ii) Dicalcium citrate (iii) Tricalcium citrate
E 334 Tartaric acid (L(+)-)
E 335 Sodium tartrates (i) Monosodium tartrate (ii) Disodium tartrate
E 336 Potassium tartrates (i) Monopotassium tartrate (ii) Dipotassium tartrate
E 337 Sodium potassium tartrate
E 338 Phosphoric acid
E 339 Sodium phosphates (i) Monosodium phosphate (ii) Disodium phosphate (iii) Trisodium phosphate
E 340 Potassium phosphates (i) Monopotassium phosphate (ii) Dipotassium phosphate (iii) Tripotassium phosphate
E 341 Calcium phosphates
E 341 Calcium phosphates (i) Monocalcium phosphate (ii) Dicalcium phosphate (iii) Tricalcium phosphate
E 350 Sodium malates (i) Sodium malate (ii) Sodium hydrogen malate
E 351 Potassium malate
E 352 Calcium malates (i) Calcium malate (ii) Calcium hydrogen malate
E 353 Metatartaric acid
E 354 Calcium tartrate
E 355 Adipic acid
E 356 Sodium adipate
E 357 Potassium adipate
E 363 Succinic acid
E 380 Triammonium citrate
E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)
E 400 Alginic acid
E 401 Sodium alginate
E 402 Potassium alginate
E 403 Ammonium alginate
E 404 Calcium alginate
E 405 Propan-1,2-diol alginate
E 406 Agar
E 407 Carrageenan
E 407a Processed eucheuma seaweed [Note - this additive was added by an amendment agreed in December 1996]
E 410 Locust bean gum
E 412 Guar gum
E 413 Tragacanth
E 414 Acacia gum (gum arabic)
E 415 Xanthan gum
E 416 Karaya gum
E 417 Tara gum
E 418 Gellan gum
E 420 Sorbitol (i) Sorbitol (ii) Sorbitol syrup
E 421 Mannitol
E 422 Glycerol
E 425 Konjac (i) Konjac gum (ii) Konjac glucomannane [Note - this additive is under discussion and may be included in a future amendment to the Directive on miscellaneous additives]
E 431 Polyoxyethylene (40) stearate
E 432 Polyoxyethylene sorbitan monolaurate (polysorbate 20)
E 433 Polyoxyethylene sorbitan monooleate (polysorbate 80)
E 434 Polyoxyethylene sorbitan monopalmitate (polysorbate 40)
E 435 Polyoxyethylene sorbitan monostearate (polysorbate 60)
E 436 Polyoxyethylene sorbitan tristearate (polysorbate 65)
E 440 Pectins (i) pectin (ii) amidated pectin
E 442 Ammonium phosphatides
E 444 Sucrose acetate isobutyrate
E 445 Glycerol esters of wood rosins
E 450 Diphosphates (i) Disodium diphosphate (ii) Trisodium diphosphate(iii) Tetrasodium diphosphate (iv) Dipotassium diphosphate (v) Tetrapotassium diphosphate (vi) Dicalcium diphosphate (vii) Calcium dihydrogen diphosphate
E 451 Triphosphates (i) Pentasodium triphosphate (ii) Pentapotassium triphosphate
E 452 Polyphosphates (i) Sodium polyphosphates (ii) Potassium polyphosphates (iii) Sodium calcium polyphosphate (iv) Calcium polyphophates
E 459 Beta-cyclodextrine [Note - this additive is under discussion and may be included in a future amendment to the Directive on miscellaneous additives]
E 460 Cellulose (i) Microcrystalline cellulose (ii) Powdered cellulose
E 461 Methyl cellulose
E 463 Hydroxypropyl cellulose
E 464 Hydroxypropyl methyl cellulose
E 465 Ethyl methyl cellulose
E 466 Carboxy methyl cellulose, Sodium carboxy methyl cellulose
E 470a Sodium, potassium and calcium salts of fatty acids
E 470b Magnesium salts of fatty acids
E 471 Mono- and diglycerides of fatty acids
E 472a Acetic acid esters of mono- and diglycerides of fatty acids
E 472b Lactic acid esters of mono- and diglycerides of fatty acids
E 472c Citric acid esters of mono- and diglycerides of fatty acids
E 472d Tartaric acid esters of mono- and diglycerides of fatty acids
E 472e Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E 472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
E 473 Sucrose esters of fatty acids
E 474 Sucroglycerides
E 475 Polyglycerol esters of fatty acids
E 476 Polyglycerol polyricinoleate
E 477 Propane-1,2-diol esters of fatty acids
E 479b Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids
E 481 Sodium stearoyl-2-lactylate
E 482 Calcium stearoyl-2-lactylate
E 483 Stearyl tartrate
E 491 Sorbitan monostearate
E 492 Sorbitan tristearate
E 493 Sorbitan monolaurate
E 494 Sorbitan monooleate
E 495 Sorbitan monopalmitate
E 500 Sodium carbonates (i) Sodium carbonate (ii) Sodium hydrogen carbonate (iii) Sodium sesquicarbonate
E 501 Potassium carbonates (i) Potassium carbonate (ii) Potassium hydrogen carbonate
E 503 Ammonium carbonates (i) Ammonium carbonate (ii) Ammonium hydrogen carbonate
E 504 Magnesium carbonates (i) Magnesium carbonate (ii) Magnesium hydroxide carbonate (syn.: Magnesium hydrogen carbonate)
E 507 Hydrochloric acid
E 508 Potassium chloride
E 509 Calcium chloride
E 511 Magnesium chloride
E 512 Stannous chloride
E 513 Sulphuric acid
E 514 Sodium sulphates (i) Sodium sulphate (ii) Sodium hydrogen sulphate
E 515 Potassium sulphates (i) Potassium sulphate (ii) Potassium hydrogen sulphate
E 516 Calcium sulphate
E 517 Ammonium sulphate
E 520 Aluminium sulphate
E 521 Aluminium sodium sulphate
E 522 Aluminium potassium sulphate
E 523 Aluminium ammonium sulphate
E 524 Sodium hydroxide
E 525 Potassium hydroxide
E 526 Calcium hydroxide
E 527 Ammonium hydroxide
E 528 Magnesium hydroxide
E 529 Calcium oxide
E 530 Magnesium oxide
E 535 Sodium ferrocyanide
E 536 Potassium ferrocyanide
E 538 Calcium ferrocyanide
E 541 Sodium aluminium phosphate, acidic
E 551 Silicon dioxide
E 552 Calcium silicate
E 553a (i) Magnesium silicate (ii) Magnesium trisilicate
E 553b Talc
E 554 Sodium aluminium silicate
E 555 Potassium aluminium silicate
E 556 Calcium aluminium silicate
E 558 Bentonite
E 559 Aluminium silicate (Kaolin)
E 570 Fatty acids
E 574 Gluconic acid
E 575 Glucono-delta-lactone
E 576 Sodium gluconate
E 577 Potassium gluconate
E 578 Calcium gluconate
E 579 Ferrous gluconate
E 585 Ferrous lactate
E 620 Glutamic acid
E 621 Monosodium glutamate
E 622 Monopotassium glutamate
E 623 Calcium diglutamate
E 624 Monoammonium glutamate
E 625 Magnesium diglutamate
E 626 Guanylic acid
E 627 Disodium guanylate
E 628 Dipotassium guanylate
E 629 Calcium guanylate
E 630 Inosinic acid
E 631 Disodium inosinate
E 632 Dipotassium inosinate
E 633 Calcium inosinate
E 634 Calcium 5'-ribonucleotides
E 635 Disodium 5'-ribonucleotides
E 640 Glycine and its sodium salt
E 900 Dimethyl polysiloxane
E 901 Beeswax
E 901 Beeswax, white and yellow
E 902 Candelilla wax
E 903 Carnauba wax
E 904 Shellac
E 912 Montan acid esters
E 914 Oxidized polyethylene wax
E 927b Carbamide
E 938 Argon
E 939 Helium
E 941 Nitrogen
E 942 Nitrous oxide
E 948 Oxygen
E 950 Acesulfame K
E 951 Aspartame
E 952 Cyclamic acid and its Na and Ca salts
E 953 Isomalt
E 954 Saccharin and its Na, K and Ca salts
E 957 Thaumatin
E 959 Neohesperidine DC
E 965 Maltitol (i) Maltitol (ii) Maltitol syrup
E 966 Lactitol
E 967 Xylitol
E 999 Quillaia extract
E 1105 Lysozyme
E 1200 Polydextrose
E 1201 Polyvinylpyrrolidone
E 1202 Polyvinylpolypyrrolidone
E 1404 Oxidized starch
E 1410 Monostarch phosphate
E 1412 Distarch phosphate
E 1413 Phosphated distarch phosphate
E 1414 Acetylated distarch phosphate
E 1420 Acetylated starch
E 1422 Acetylated distarch adipate
E 1440 Hydroxy propyl starch
E 1442 Hydroxy propyl distarch phosphate
E 1450 Starch sodium octenyl succinate
E 1505 Triethyl citrate E 1518 Glyceryl triacetate (triacetin)

Cheruje al Gusto

Monday, December 20, 2010

Frutas y hortalizas frescas

Saturday, November 27, 2010

Scoville heat units (SHU)

Scoville organoleptic test

List of Scoville ratings

Monday, November 1, 2010

Dátiles

Thursday, August 12, 2010

List of additives and preservatives

American cuts of beef

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