![]() Medicinal and aromatic plants (MAPs) have been used in folk medicine for as long as human being have existed in the world. Luteolin 7- O-glucoside, luteolin and rosmarinic acid were the most abundant phenolics in this herb. 18 phenolic compounds were identified and quantified in the T. High-performance liquid chromatography/electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS) method was used for the phenolic compounds analysis. In total, 12 aroma-active compounds were detected in the aromatic extract by GC-MS-Olfactometry and terpenes were the most abundant compounds. Aroma extract dilution analysis (AEDA) was used for the first time for the determination of aroma-active compounds of Thymus serpyllum. ![]() Terpenes were qualitatively and quantitatively the most dominant volatiles in the sample. A total of 24 compounds were identified and quantified in Thymus serpyllum. The extraction method gave highly representative aromatic extract of the studied sample based on the sensory analysis. serpyllum were extracted by use of the purge and trap technique with dichloromethane and analyzed by gas chromatography–mass spectrometry (GC-MS). When he has a few minutes to spare, he makes time to dream about food and family.The present study was designed to characterize the volatile, aroma-active and phenolic compounds of wild thyme. Along with sharing his love and knowledge of anything food related, Chef Paul enjoys giving back to the community by supporting two of his favourite charities, Youth Empowerment Support Services, and Ronald McDonald House. When Chef Paul isn’t in kitchen he keeps busy by writing his weekly column for the Edmonton Sun where he provides mouth-watering and stress-free recipes for the modern family. ![]() The inspiration for Workshop Eatery takes him back to his younger days, eating the bounty of the season and cooking simple comfort food, like mom used to. Upon completion of the program in 2001, Paul traveled to Switzerland to hone his craft, working with Chef Urs Thommen at Gasthof Baren Utzenstorf. After a short stint working in Montreal, Paul enrolled in the culinary apprenticeship program at the Northern Alberta Institute of Technology, while he worked under Chef Thomas Neukom at the Buffalo Mountain Lodge in Banff, AB. Paul Shufelt followed his mom around the kitchen as a child but you could say his true culinary education began at 16, when he took a job as a dishwasher. Our wealth of experience allows us to deliver on our commitment to providing you with a world-class experience, no matter the size or scale of your desires. Our aim is to look after all of the little details, leaving you to relax and shine as the consummate host/hostess. While we can offer set menus for you to choose from, we are happy to work with you to create something special, that meets your desires, and your budget. Be it an intimate evening in your home with friends and loved ones, a meal in one of the Mosaic Centre’s private spaces to mark one of life’s special occasions, or a large-scale reception for the team in your office, we aim to work hand in hand with you to create the one-of-a-kind experience you were aiming for. That same experience is what you can expect when we cater your private event. At Workshop Eatery, when we think of catering to our guests, we think of creating handcrafted cuisine and warm, genuine hospitality each and every time.
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