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Flavors of the Maghreb: Authentic Recipes from the Land Where the Sun Sets (North Africa and Southern Italy)

為了解決Citrus的問題，作者 這樣論述：

The Arabic word Maghreb means ＂land where the sun sets.＂ The Maghreb is a multicultural Mediterranean region of North Africa which includes Tunisia, Algeria, Morocco, Mauritania, and Libya. It is bordered by the beautiful Mediterranean Sea, and in ancient times, the Maghreb included Spain, Sicily

, and Malta. The history of this region is completely different from that of the rest of Africa, and today’s cuisine reflects those differences. It’s an inviting cuisine, made with fresh local and seasonal ingredients, that carries a diversity of flavors and time-honored traditions to the Maghreb ta

ble.Before the Arab conquest, the Phoenicians, Greeks, Romans, Byzantines, and later the Italians and French, colonized the Maghreb. Each new culture that entered the region left unique influences and together they created a multicultural cuisine using aromatic spices, fresh herbs, citrus, dried fru

its, nuts, fresh fish, lamb, chicken, pasta, rice, and copious fresh vegetables. Ancient civilizations such as Phoenicians and Romans spread the cultivation of wheat. The Moors brought citrus and olives from Spain. The Berbers gave birth to couscous. Fennel, peas, and artichokes arrived with the Ita

lian settlement, and the baguette, salad Niçoise, and mayonnaise were brought by the French when they colonized the area. Thus, the food of Maghreb became a mélange of Sicilian, French, Spanish, Arabic, and Berber cuisine.This unique cookbook brings the colorful, aromatic foods of the Maghreb region

to readers through over 100 authentic recipes. Chapters cover a range of options: Appetizers, Soups, Sides, Vegetables, Main Courses, Condiments, and Desserts. Also included are helpful chapters on the pantry essentials, herbs and spices that give Maghreb foods their distinct appeal.Sample recipes:

Crostini with Dill and PecorinoSpicy Cauliflower MinestraCouscous for Festive Occasions (Seffa)Lamb Chops in Dried Fig SauceBaked Whole Bass with ChermoulaShrimp Speidini with Golden Breadcrumbs and PistachiosRustic Pizza Stuffed with Red Onions, Pine Nuts, and Golden RaisinsBroccoli AffogatiMarzip

an-Stuffed Dates

Citrus進入發燒排行的影片

以微波萃取愛玉殼果膠探討其理化特性與抗氧化活性

為了解決Citrus的問題，作者盧詩婷 這樣論述：

愛玉為台灣的特有種植物富含果膠及抗氧化成分，屬高經濟價值之作物。經統計愛玉全台產量將近 555 公噸，然而愛玉加工副產物－愛玉殼大多數並沒有被有效利用。因此本研究將以不同微波萃取條件 (微波功率 300 - 800 W、萃取時間 3 - 4 分鐘與 0 - 200 mM檸檬酸濃度萃取溶液) 萃取愛玉殼果膠，並探討其產率、半乳糖醛酸含量、酯化度、分子量、官能基特性與抗氧化活性。結果發現產率會隨著檸檬酸濃度與微波功率之增加而上升，並在 200 mM 檸檬酸與微波功率 800 W與萃取時間 4分鐘條件下有最高果膠產率 (21.6 ± 0.1% ) 。半乳糖醛酸含量會隨著檸檬酸濃度增加反而隨之下降。

酯化度也會隨檸檬酸濃度增加而下降，所有萃取條件下果膠之酯化度皆大於 50% 屬於高甲氧基果膠。此外在抗氧化能力方面發現愛玉殼果膠DPPH自由基清除率的IC50為175.1 μg/mL，還原力則隨著果膠濃度增加，果膠之還原力有增加的趨勢。綜合以上研究結果發現愛玉殼果膠具有開發功能性保健食品之潛力。關鍵字：果膠、愛玉殼、微波輔助萃取、半乳糖醛酸、酯化度、傅立葉轉換紅外線、2,2 - 二苯基 - 1 - 三硝基苯肼自由基清除率、還原力

Florida’’s C2c Trail Guide: 250-Miles of Coast-To-Coast Bicycle Rides and Walks from Titusville to St. Petersburg

為了解決Citrus的問題，作者Adler, Nanci 這樣論述：

Florida’s Coast-to-Coast Trail Guide is a guidebook designed specifically for the 250-mile dedicated bicycle/pedestrian trail that provides an uninterrupted cross-Florida trail from Titusville to St. Petersburg. The trail (over 80% complete and to be completed by 2025) already attracts not only l

ocal cyclists and walkers, but also out-of-state cycling enthusiasts. This book provides readers with a broad background of the communities through which they will travel. Although maps are included, this is not a detailed how-to guide, nor does it provide extensive lodging, camping or restaurant in

formation; much of that information changes frequently and can be easily obtained via online searches. Instead, this book focuses on interesting cultural and natural aspects of the route. By highlighting the local flavor of small towns, the beauty of natural Florida, as well as local historical even

ts, this book will introduce readers to the uniqueness of Florida. Distinctive features covered in the book include the Greek heritage of Tarpon Springs, Winter Garden’s thriving downtown based on its citrus and bass-fishing past, Titusville’s role in space exploration, and St. Petersburg’s lively w

aterfront and flourishing art scene. Also covered is the natural world of beautiful freshwater springs, moss-shrouded oak trees, and migratory birds found in protected areas along the trail such as Gemini Springs Park, Brooker Creek Preserve and the Green Swamp. In addition, readers will be introduc

ed to important historical Florida figures such as civil rights leaders Harry T. and Harriett V. Moore and Russian entrepreneur and railway builder Peter Demens.

探討微波及超音波輔助萃取檸檬皮果膠之產率與其理化性質

為了解決Citrus的問題，作者洪立璇 這樣論述：

檸檬在台灣的總產量約4.6萬公噸，其加工副產物-檸檬皮富含大量果膠，若妥善利用即可提高檸檬附加價值。本研究的目的是探討超音波輔助萃取和微波輔助萃取對檸檬果膠的產率 (%)、生理和化學性質影響。使用反應曲面法優化萃取條件，以3因子之中央合成法設計，超音波輔助萃取：時間 (X1，60~110.5分鐘)、pH (X2，1.0~3.0) 和溫度 (X3，20.8~80.2 ℃) 及微波輔助萃取：時間 (X1，1.5~6.5分鐘)、pH ((X2，1.0~3.0) 和瓦數 (X3，113.6~786.4 W)。結果顯示，以超音波輔助萃取條件 (60分鐘、pH 1.0 和55 ℃) 之最佳檸檬皮果膠產率

為37.9 %；微波輔助萃取條件 (4分鐘、pH 1.0 和450 W) 之最佳產率則為41.4 %，與過去文獻相比均高出許多，但經反應曲面法計算最適化條件，部分萃取條件難以實際運用於工業。半乳醣醛酸含量方面，在超音波輔助萃取 (38.9分鐘、pH 2.6及59.3 ℃) 和微波輔助萃取 (3.9分鐘、pH 2.4及494.2 W) 下可獲取最適化果膠半乳醣醛酸含量分別為78.6 ± 8.44 % 及68.7 ± 1.18 %，可應用於食品工業當中。而檸檬皮果膠酯化度，以pH 2.0為界線，當萃取溶液低於pH 2.0時可獲得低甲氧基果膠，反之則為高甲氧基果膠。關鍵字：果膠、反應曲面法、半乳糖醛

酸、酯化度、官能基