Chinese potato

Trichloroethylene has been detected in dairy products (milk, cheese, butter) at 0.3-10 pg/kg (0.3-10 ppb), meat (English beef) at 12-16 ppb, oils and fats at 0-19 ppb, beverages (canned fruit drink, light ale, instant coffee, tea, wine) at 0.02-60 ppb, fruits and vegetables (potatoes, apples, pears, tomatoes) at 0-5 ppb, and fresh bread at 7 ppb (McConnell et al. 1975). Samples obtained from a food processor in Pennsylvania contained trichloroethylene concentrations of 68 ppb in plant tap water, 28 ppb in Chinese-style sauce,... 

Monascus is cultivated on solid media in Asian countries to produce a red colorant named Anka and used as a food ingredient. A Chinese medical book on herbs published in the first century first mentioned the terms ang-kak and red mold rice. Red mold rice has been used as a food colorant or spice in cooking. In 1884, the French botanist Philippe van Thieghem isolated a purple mold on potato and linseed cakes and named it Monascus ruber. This ascomycete was so named because it has only one polyspored ascus. In 1895, Went isolated a mold from the red mold rice obtained from a market in Java, Indonesia. This fungus was named Monascus purpureus, after which several other species were isolated around the world. 

Native to tropical America, sweet potato (I. batatas) is a perennial morning glory vine that has been cultivated for over 5,000 years for its edible tubers in Mexico, Central and lowland South America, and the West Indies. Today, sweet potato is cultivated around the world, especially in developing countries (Plate 4). A decoction made from the leaves of this plant is used in folk remedies as a gargle to treat mouth and throat tumors, and poultices are prepared for inflammatory tumors (64). In Mexico, leaf decoctions are considered to be of cold nature , to reduce excessive body heat, contemporarily defined as such illnesses as diarrhea, dysentery, heart disease, stomach distress, fever, and gastrointestinal infection. In Chinese traditional medicine, the tubers have been used as a medicinal herb to eliminate secretion in perceived abnormal quantities of blood or other body fluids (79). 

Frying temperature was found to be the crlterial parameter that determined the flavor quality in Chinese pork bundle. Cooked meat aroma increased as the heating temperature varied from 134°C to 172°C., as shown in Figure 3. Below 130°C neither cooked meat aroma nor brown color developed. Slightly higher temperatures have been reported for the optimum flavor formation in fried potato chips at 180°C (2), and roasted beans at 200°C (3). 

China Potatoes, garlic, apples, spices, onions, Chinese sausage, Chinese wine... 

There is a trend in the changing American taste — from the basic meat, potato, and vegetables — toward exotic international cuisines ( 18 ). The changing population mix in the U.S. has contributed to this shift in no small way. A recent survey of ethnic food consumption showed that over 80% of those polled have eaten Italian, Chinese, and Mexican food more than once. The affluence of American consumers and their increased exposure to these international foods is providing the food processor with the incentives to satisfy the growing appetite for ethnic dishes. The end is not in sight. 

Chestnut has been part of the staple diet in many countries for centuries. It has a sweet and nutty flavor, and its texture is like a firm baked potato and not crunchy compared to other nuts. Chestnut, which is classified as a temperate nut, requires cold winters and warm summers. It has been grown on all continents in northern hemisphere and Austraha [2,3]. hi Asia, the Japanese chestnut Castanea crenata) has been cultivated since the eleventh century and the Chinese chestnut (Castanea mollissima), possibly for 6000 years. In the Mediterranean region, chestnut has been cultivated for at least 3000 years [2]. In Europe, chestnut spreads from south to north and from Mediterranean to Sweden. It was brought to the Alps and Appennines, and new villages were built only where chestnut could grow and produce fruits [4]. 

Biorefining is not a new activity production of vegetable oils, beer and wine requiring pretreatment, separation and conversion techniques developed thousands of years ago, and a Chinese official started paper production around AD 100. Industrial biorefining was initiated by the introduction of steam-driven paper machines in the nineteenth century. Most innovations are, however, related to developments in food production crystalline sugar, potato starch (early and mid-nineteenth century), wheat and corn starch (early twentieth century) and, recently, soy oil, proteins, and vitamins. Industrial processing techniques, developed in Europe and North America, are applied worldwide and serve as examples of biorefining evolvement. Some are discussed here. 

Tzeng, S.S. Yang, J.S. Liu, M.S. Sprouting inhibition in irradiated tubers of paddy field potatoes. Research Rep. 480, Food Industry Research and Development Institute, Hsinchu, Taiwan, ROC (in Chinese), 1987. 

Weaver, C., Heaney, R., Nickel, K., and Packard, P. (1997) Calcium bioavailability from high oxalate vegetables Chinese vegetables, sweet potatoes and rhubarb. J. Food Sci., 62, 524-525. 

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