[Latin Name] Silybum marianum G.

[Plant Source] The dried seed of Silybum marianum G.

[Specifications]  Silymarin 80% UV & Silybin+Isosilybin 30% HPLC

[Appearance] Light Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count:  £1000CFU/G

                   Yeast & Mold:  £100 CFU/G

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life]24 Months

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[What is Milk Thistle]

Milk Thistle is a unique herb which contains a natural compound called silymarin. Silymarin nourishes the liver like no other nutrient currently known. The liver acts as the body’s filter constantly cleansing to protect you from toxins.

Over time, these toxins can accumulate in the liver. Milk Thistle’s potent antioxidant properties and rejuvenating actions help keep the liver strong & healthy.

[Function]
1, Toxicology tests showed that:a strong effcets of protecting cell membrane of liver, in Clinical application, Milk Thistle

Extract has good results for the treatment of acute and chronic hepatitis, liver cirrhosis and a variety of toxic liver damage, etc.;
2, Milk Thistle Extract significantly improves the liver function of the patients with symptoms of hepatitis;

3,Clinical applications: for the treatment of acute and chronic hepatitis, cirrhosis, liver poisoning and other diseases.

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Buffalo Style Chicken means one thing to me: spicy. I like spicy and I have liked Limited Edition Hot Pockets. Will I like the Hot Pockets Limited Edition Buffalo Style Chicken?

The Frozen Food Master reviews the Hot Pockets Limited Edition Buffalo Style Chicken. He will tell you how these frozen products looks, smells, and tastes in this video review episode of Freezerburns.

Read the Nutrition Facts and Ingredients of the Hot Pockets Limited Edition Buffalo Style Chicken below:

NUTRITION FACTS: Serving Size: 127g Calories: 280 Calories from Fat 80 Total Fat: 9g Saturated Fat 4g Trans Fat 0g Cholesterol 15mg Sodium: 730mg Total Carbohydrate: 38g Dietary Fiber 1g Sugars: 3g Protein: 10g

INGREDIENTS: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Cooked White Meat Chicken Patty, Chopped And Formed, Binders And Smoke Flavor Added (White Meat Chicken, Water, Textured Wheat Protein [Wheat Gluten, Wheat Starch, Sodium Phosphate, Soybean Oil, Tocopherol], Seasoning [Dehydrated Chicken Broth, Salt, Autolyzed Yeast Extract, Onion Powder, Garlic Powder, Dextrose, Natural Flavors, Citric Acid, Spice], Soy Protein Concentrate, Modified Cornstarch, Salt, Sodium Tripolyphosphate, Natural Smoke Flavor), Seasoning (Hot Sauce [Aged Cayenne Red Peppers, Distilled Vinegar, Water, Salt, Garlic Powder], Water, Soybean Oil, Corn Syrup, Creamer [Sunflower Oil, Corn Syrup Solids, Sodium Caseinate, Dipotassium Phosphate, Mono- And Diglycerides, Soy Lecithin, Corn Maltodextrin, Sugar, Vinegar, Onion, Cream [Cream, Soy Lecithin], Whey, Butter [Cream, Salt, Nonfat Milk], Garlic, Citric Acid, Lactic Acid [Contains Calcium Lactate], Spice, Disodium Inosinate And Disodium Guanylate, Methylcellulose, Xanthan Gum, Dipotassium Phosphate, Flavorings, Caramel Color, Margarine (Partially Hydrogenated Soybean Oil, Palm Oil, Water, Partially Hydrogenated Cottonseed Oil, Sugar, Mono- And Diglycerides, Artificial Flavor, Soybean Lecithin, Potassium Sorbate And Citric Acid [Preservatives], Colored With Annatto And Turmeric, Vitamin A Palmitate), 2% Or Less of Tomato Paste, Modified Food Starch, Vinegar, Seasoning (Toasted Bread Crumbs [Wheat Flour, Sugar, Yeast, Soybean Oil, Salt], Cheddar Cheese [Milk, Cheese Cultures, Salt, Enzymes], Salt, Whey, Dextrose, Dehydrated Onion, Natural Flavor, Soybean Oil, Garlic Powder, Reduced Lactose Whey, Disodium Phosphate, Citric Acid, Lactic Acid, Disodium Inosinate & Guanylate, Spice, Blue Cheese [Milk, Cheese Cultures, Salt, Enzymes], Extractives of Paprika & Annatto), Palm Oil (With Soy Lecithin, Artificial Flavor, Beta-Carotene [Color], Citric Acid [Preservative]), Sugar, Partially Hydrogenated Palm Kernel Oil (With Soy Lecithin), Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid]), Salt Partially Hydrogenated Soybean Oil, Dough Conditioner (Calcium Sulfate, Salt, L-Cysteine Hydrochloride, Garlic Powder, Tricalcium Phosphate, Enzymes), Yeast, Soy Lecithin, Lactic Acid, Artificial Butter Flavor (Maltodextrin, Artificial Flavors, Modified Corn Starch, Medium Chain Triglycerides), Dough Conditioner (Distilled Monoglycerides With Ascorbic Acid And Citric Acid [Antioxidants]), Spices, Whey, Soy Flour, Egg Whites.

FreezerBurns is a video food review show on a mission to deliver you real in-depth frozen food reviews, snack food reviews, and restaurant reviews. Gregory Ng is the Frozen Food Master and acts as frozen food chef, critic, and guinea pig.

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QAAFI SCIENCE SEMINAR SERIES
28 March 2017

DESCRIPTION
The structure and material properties of growing and fleshy plant tissues are determined by their (primary) cell walls. The biological requirement in growing tissues for cell walls to combine structural strength with flexibility and extensibility is met through a network of cellulose fibres in a hydrogel form that is modified by the presence of other polysaccharides. From direct measurement on isolated plant cell walls and using a model bacterial cellulose hydrogel system, the molecular rules governing the association of non-cellulosic polysaccharides with cellulose fibres have been deduced. The effects of various features of cell wall hydrogels on the characteristic material properties under small deformation, compression and extension have been characterized and rationalized. Consequences for plant material properties and plant food behavior in the digestive tract will be discussed.

About Prof. Mike Gidley
Professor Mike Gidley is Director of the Centre for Nutrition and Food Sciences (CNAFS) in QAAFI. Prof. Gidley’s career includes 22 years in food R&D in the private sector and the last 13 years at UQ in the Centre for Nutrition and Food Sciences.

Research themes within CNAFS include ‘Smart Selections’ (how to identify the right combinations of raw materials and processing to deliver consumer-preferred foods), ‘Naturally Nutritious’ (maximising the intrinsic nutritional properties of agricultural products in foods and ingredients) and ‘Uniquely Australian’ (identifying and validating opportunities for elite products from foods and ingredients that can only have come from Australia).

Prof. Gidley’s own research is focused on structure – function relationships in important food components such as starch granules and plant cell walls. This has led to the detailed characterisation of starch and dietary fibre digestion/fermentation in vitro and in vivo, with the understanding generated leading to opportunities for optimising nutritional value of foods and feeds. He is a Program Leader in the Australian Research Council Centre of Excellence in Plant Cell Walls (2011-2017)

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