"Les Raisins de la Mort Les Raisins de La Mort (English title: ""The Grapes of Death"") is a 1978 French horror film directed by Jean Rollin. It centres on a young woman who becomes trapped in a village where a dangerous pesticide has turned the residents into aggressive zombies. When a worker at the Roublès winemaking vineyard becomes ill, complaining of a pain in his neck, his boss insists it's a minor injury and tells him to go back to work. Élizabeth is travelling by train to Roublès to live with her fiancé, the owner of the vineyard. She makes"
"magnesium, iron and copper, and help to prevent tooth decay. To prepare the infusion the raisins are thoroughly washed, covered in hot water, and then left to soak for three hours before being pressed through a sieve to extract the juice. Other recipes recommend boiling the raisins and/or soaking the raisins in the refrigerator overnight before squeezing out the juice. Sometimes the raisins are boiled a second time after the overnight soaking. Naqe'e Al Zabib Naqe'e Al Zabib ( – raisin infusion) is a Yemeni beverage. It is a cold drink containing raisins. Naqe'e Al Zabib is served fresh, and"
"process is complete, raisins are sent to processing plants where they are cleaned with water to remove any foreign objects that may have become embedded during the drying process. Stems and off-grade raisins are also removed. The washing process may cause rehydration, so another drying step is completed after washing to ensure that the added moisture has been removed. All steps in the production of raisins are very important in determining the quality of raisins. Sometimes, sulfur dioxide is applied to raisins after the pre treatment step and before drying to decrease the rate of browning caused by the reaction"
"sugars (about 30% fructose and 28% glucose by weight). The sugars can crystallise inside the fruit when stored after a long period, making the dry raisins gritty, but that does not affect their usability. These sugar grains can be dissolved by blanching the fruit in hot water or other liquids. Global production in 2016 was 1.2 million metric tons, with the US as the top producer contributing 24% of the global harvest. Raisins are produced commercially by drying harvested grape berries. For a grape berry to dry, water inside the grape must be removed completely from the interior of the"
"higher antioxidant capacity than sun-dried black raisins do. Raisin A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ""raisin"" is reserved for the dark-colored dried large grape, with ""sultana"" being a golden-colored dried grape, and ""currant"" being a dried small Black Corinth seedless grape. The word ""raisin"" dates back to Middle English and is a loanword from Old French; in modern French, ""raisin"" means ""grape"", while a dried grape is a"
"for raw food that naturally have a high amount of humectants such as raisins, apricots, prunes and sultanas. Humectants are solutes (such as sugar or salt) that immobilize water in food. The drying process removes free water, and the humectants in the product bind the rest of the water, not allowing it to be utilized for chemical reactions or for microbial use. Osmotic dehydration is the process of soaking food in highly concentrated solutions of humectant. Salt and sugar are commonly used humectants for this process. Water diffusion from the food to the humectant solution is caused by osmotic pressure."
"Dried cranberry Dried cranberries are made by partially dehydrating fresh cranberries, a process similar to making grapes into raisins. They are popular in trail mix, salads, and breads, with cereals or eaten on their own. Dried cranberries are sometimes referred to as craisins due to the name's similarity to raisins, though the word ""Craisin"" is a registered trademark of Ocean Spray Cranberries, Inc. and cannot be officially applied to dried cranberries from other manufacturers. Most commercially produced dried cranberries contain added sugar. They may also be coated in very small quantities of vegetable oil to keep them from sticking together,"
"of drying methods are: sun drying, shade drying, and mechanical drying. Sun drying is an inexpensive process; however, environmental contamination, insect infections, and microbial deterioration can occur and the resulting raisins are often of low quality. Additionally, sun drying is a very slow process and may not produce the most desirable raisins. Mechanical drying can be done in a safer and more controlled environment where rapid drying is guaranteed. One type of mechanical drying is to use microwave heating. Water molecules in the grapes absorb microwave energy resulting in rapid evaporation. Microwave heating often produces puffy raisins. After the drying"
"between polyphenol oxidase and phenolic compounds. Sulfur dioxide also helps to preserve flavor and prevent the loss of certain vitamins during the drying process. Raisins are rich in dietary fiber, carbohydrates with a low glycemic index, and minerals like copper and iron, with a low fat content. Raisins are often recommended as a snack for weight control because they help the control of glucose, the good functioning of the digestive system and the regulation of blood pressure. Replacing unhealthy snacks with raisins as a dietary habit has shown positive benefits in patients with type 2 diabetes, including reduced diastolic blood"
"bigger evaporation capacity. The NRS-installation will consist of a number of columns filled with strong-acid-cationic resin. It is installed after carbonatation and filtration and before evaporation. The resin is loaded with sodium Na ions, that are exchanged for calcium Ca. The softened juice will then be evaporated. For the regeneration of the resin softened juice will be mixed with caustic-soda (NaOH) and will be sent to the columns to transform the resin back into Na-form. The calcium-rich juice with high pH is sent in several fractions to the beginning of the clarification process, where alcalinisation is needed and the calcium"
"of browning and helps to produce more desirable raisins. The historical method of completing this process was developed in the Mediterranean and Asia Minor areas by using a dry emulsion cold dip made of potassium carbonate and ethyl esters of fatty acids. This dip was shown to increase the rate of water loss by two- to three-fold. Recently, new methods have been developed such as exposing the grapes to oil emulsions or dilute alkaline solutions. These methods can encourage water transfer to the outer surface of grapes which helps to increase the efficiency of the drying process. The three types"
"Raisin A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ""raisin"" is reserved for the dark-colored dried large grape, with ""sultana"" being a golden-colored dried grape, and ""currant"" being a dried small Black Corinth seedless grape. The word ""raisin"" dates back to Middle English and is a loanword from Old French; in modern French, ""raisin"" means ""grape"", while a dried grape is a ""raisin sec"", or ""dry grape"". The Old French"
"that are created due to the Maillard reaction during roasting and can be preserved with freeze-drying. Compared to other drying methods like room temperature drying, hot-air drying, and solar drying, Robusta coffee beans that were freeze-dried contained higher amounts of essential amino acids like leucine, lysine, and phenylalanine. Also, few non-essential amino acids that significantly contributed to taste were preserved. With conventional dehydration, berries can degrade in quality as their structure is very delicate and contains high levels of moisture. Strawberries were found to have the highest quality when freeze dried; retaining color, flavour, and ability to be re-hydrated. In"
"extract or raisins. Recipes vary from person to person with a few differences in ingredients here and there. However the overall look and taste is the same. The beverage possesses a creamy consistency similar to a thick milkshake and varies from off-white to beige in color. It is a very popular drink, served regularly at social events and during the holidays. It is usually consumed along with a sweet pastry of some sort. The drink is often served cold however it can be served at room temperature. The beverage has become recently marketed in Haiti as well as the United"
"then be stored for a long time. Raisins were also pressed into clusters and dried as cakes, which kept the interior raisins softer. Grapes were also used to produce a thick, honey-like liquid, called grape honey (""dvash anavim"") that was used as a sweetener. Grape honey was made by treading the grapes in vats, but instead of fermenting the liquid produced, it was boiled to evaporate the water content, leaving behind the thick grape-honey syrup. Figs were an important source of food. Figs were cultivated throughout the land of Israel and fresh or dried figs were part of the daily"
"Straw wine Straw wine, or raisin wine, is a wine made from grapes that have been dried to concentrate their juice. The result is similar to that of the ice wine process, but suitable for warmer climates. The classic method dries clusters of grapes on mats of straw in the sun, but some regions dry them under cover, on roofs, or on modern racks, while some hang up the grapes or leave them to dry on the vine. The technique dates back to pre-Roman times, and most production of these wines has been in Northern Italy, Greece, and the French"
"Naqe'e Al Zabib Naqe'e Al Zabib ( – raisin infusion) is a Yemeni beverage. It is a cold drink containing raisins. Naqe'e Al Zabib is served fresh, and as the name implies (""zabīb"" means ""raisins"") it is made of grapes. It has a distant ancestor in nabidh, an infusion that is made mildly alcohol from the fermentation of sugars and was consumed widely in the pre-Islamic age. Consumption of nabidh was declared sinful in the Koran, as were wine and other intoxicating drinks. Raisins have high levels of vitamin C and other anti-oxidants, are important sources of phosphorus, potassium, calcium,"
"White raisins White raisins are a variety of raisin that are white in colour. They are often called golden raisins or muscats. White raisins are oven dried unlike the typical sun-dried raisin. They can be eaten in place of ""normal"" raisins and are less sweet than sultanas. They are often used in baking such as in pies and with other fruits. The specific golden raisin variety was made popular by Paul Harvey, who in the 1990s told listeners about a folk remedy that when dipped in gin the raisin would relieve arthritis pain. No actual benefits have been found from"
"Freeze-dried ingredients take so little time to rehydrate that they can often be eaten without cooking them first and have a texture similar to a crunchy chip. Dehydration can reduce the weight of the food by sixty to ninety percent by removing water through evaporation. Some foods dehydrate well, such as onions, peppers, and tomatoes. Dehydration often produces a more compact, albeit slightly heavier, end result than freeze-drying. Surplus precooked military Meals, Meals, Ready-to-Eat (MREs) are sometimes used by campers. These meals contain precooked foods in retort pouches. A retort pouch is a plastic and metal foil laminate pouch that"
"in the United States), but the word is now applied to raisins made from either white grapes or red grapes that are bleached to resemble the traditional sultana. Grape juice is obtained from crushing and blending grapes into a liquid. The juice is often sold in stores or fermented and made into wine, brandy, or vinegar. Grape juice that has been pasteurized, removing any naturally occurring yeast, will not ferment if kept sterile, and thus contains no alcohol. In the wine industry, grape juice that contains 7–23% of pulp, skins, stems and seeds is often referred to as ""must"". In"
"its golden colour and delicate, sweet flavour. ""Golden raisins"" are a Californian attempt to replicate the sultana industrially. They are made from the same variety (sultana=Thompson Seedless), treated with sulfur dioxide (SO), and flame dried to give them their characteristic colour. A particular variety of seedless grape, the Black Corinth, is also sun dried to produce Zante currants, which are much smaller than other vine fruit, darker in colour and have a tart, tangy flavour. Several varieties of raisins are produced in Asia and are only available at ethnic grocers. Green raisins are produced in Iran. Dried grapes in a"
"harvested by solar evaporation from shallow ponds since prehistoric times. Bromine, accumulated after being leached from the land, is economically recovered from the Dead Sea, where it occurs at 55,000 parts per million (ppm). Desalination is the technique of removing salts from seawater to leave fresh water suitable for drinking or irrigation. The two main processing methods, vacuum distillation and reverse osmosis, use large quantities of energy. Desalination is normally only undertaken where fresh water from other sources is in short supply or energy is plentiful, as in the excess heat generated by power stations. The brine produced as a"
"most epoxy and acrylic resins with water necessitates the use of dehydration, usually with ethanol. After the tissues have been dehydrated, cleared, and infiltrated with the embedding material, they are ready for external embedding. During this process the tissue samples are placed into molds along with liquid embedding material (such as agar, gelatine, or wax) which is then hardened. This is achieved by cooling in the case of paraffin wax and heating (curing) in the case of the epoxy resins. The acrylic resins are polymerised by heat, ultraviolet light, or chemical catalysts. The hardened blocks containing the tissue samples are"
"a lighter color and more moisture. They are often treated with sulfur dioxide after drying. Black Corinth or Zante currant are miniature, sometimes seedless raisins that are much darker and have a tart, tangy flavor. They are often called currants. Muscat raisins are large compared to other varieties, and also sweeter. Several varieties of raisins produced in Asia are available in the West only at ethnic grocers. Monukka grapes are used for some of these. Raisins can contain up to 72% sugars by weight, most of which is fructose and glucose. They also contain about 3% protein and 3.7%–6.8% dietary"
"different ingredients. If raisins of a higher water activity are packaged with bran flakes of a lower water activity, the water from the raisins migrates to the bran flakes over time, making the raisins hard and the bran flakes soggy. Food formulators use water activity to predict how much moisture migration affects their product. Water activity is used in many cases as a critical control point for Hazard Analysis and Critical Control Points (HACCP) programs. Samples of the food product are periodically taken from the production area and tested to ensure water activity values are within a specified range for"
"freeze distillation), in the same way that applejack is made from cider. In Finland, a sweet mead called """" (cognate with the root of zymurgy) is still an essential seasonal fermented product connected with the Finnish Vappu (May Day) festival. It is usually spiced by adding both the pulp and rind of a lemon. During secondary fermentation, raisins are added to control the amount of sugars and to act as an indicator of readiness for consumption; they will rise to the top of the bottle when the drink is ready. However, the sugar used in modern practice is typically brown"
"acid (such as lemon juice). While commonly made as a homemade recipe, there are only a handful of wineries that commercially produce Dandelion wine, including Bellview Winery of New Jersey, Breitenbach Winery of Ohio, Hidden Legend Winery of Montana, and Maple River Winery of North Dakota. Rose hip wine is a fruit wine. It can be made from fresh or dried rose hips. To produce this beverage, the rose hips are fermented in syrup with yeast and citric acid, creating an extract. This technique is used with only a few other types of fruit wine, including blackthorn (sloe), hawthorn, and"
"care is often taken so as to not burst the berries. Frozen or dried berries may be preferable for some baked berry products. Fresh berries are also often incorporated into baked berry desserts, sometimes with cream, either as a filling to the dessert or as a topping. Berries are often added to water and/or juiced, as in cranberry juice, which accounts for 95% of cranberry crop usage, blueberry juice, raspberry juice, goji berry juice, acai juice, aronia berry juice, and strawberry juice. Wine is the principal fermented beverage made from berries (grapes). Fruit wines are commonly made out of other"
"such as Africa and Mexico. Greenhouses allow for greater crop production because of increased humidity and also use less water since it is a closed system. Desalination techniques have been developed to allow greater access to fresh water in areas that have historically had limited access. The desalination process turns salt water into fresh water and will allow the irrigation of crops to continue without making a harmful impact on the water supply. While desalination can prove to be an effective tool to provide fresh water to areas that need it to sustain agriculture, it requires money and resources. regions"
"acid closely resembles abietic acid into which it passes when distilled in a vacuum; it has been supposed to consist of three isomers. Rosin is obtained from pines and some other plants, mostly conifers. Plant resins are generally produced as stem secretions, but in some Central and South American species such as ""Euphorbia dalechampia"" and ""Clusia"" species they are produced as pollination rewards, and used by some stingless bee species to construct their nests. Propolis, consisting largely of resins collected from plants such as poplars and conifers, is used by honey bees to seal gaps in their hives. Shellac and"
"Dehydration of individual ingredients allows the flexibility to cook different meals based on available ingredients, while precooked and dehydrated meals offer greater convenience. Several cookbooks and online grocery stores specialize in dehydrated foods. A Fork in the Trail and Another Fork in the Trail are both backcountry cookbooks that focus on dehydrating full meals. Surplus military Meals, Meals, Ready-to-Eat (MREs) are sometimes used by campers. These meals contain precooked foods in retort pouches. A retort pouch is a plastic and metal foil laminate pouch that is used as an alternative to traditional industrial canning methods. The final type of ingredients"
"liquor. The dehairing liquor was originally made of rotted, or fermented, vegetable matter, like beer or other liquors, but by the Middle Ages an unhairing bath included lime. Today, the lime solution is occasionally sharpened by the use of sodium sulfide. The liquor bath would have been in wooden or stone vats and the hides stirred with a long wooden pole to avoid human contact with the alkaline solution. Sometimes the skins would stay in the unhairing bath for eight or more days depending how concentrated and how warm the solution was kept—unhairing could take up to twice as long"
"of a pentadiene derivative and subsequent acidification/hydrolysis of the resulting isomer to produce retinol. Pure retinol is extremely sensitive to oxidization and is prepared and transported at low temperatures and oxygen free atmospheres. When prepared as a dietary supplement, retinol is stabilized as the ester derivatives retinyl acetate or retinyl palmitate. Because of the high prevalence of vitamin A deficiency in developing countries, there are efforts to produce genetically modified rice rich in β-carotene. The idea is that this would help poor people, who can not afford a varied diet containing sufficient natural sources of vitamin A, meet their dietary"