Farmhouse Two Tone Coffee Table

Farmhouse Two Tone Coffee Table – Raise the bar on modern farmhouse design with this versatile coffee table. Featuring a two-tone, vintage gray and white design with a silver pattern, the table’s unique “barn door” swings open to reveal hidden storage space. Simple roll casts add a nice touch that’s trendy. A meeting is required.

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Farmhouse Two Tone Coffee Table

Farmhouse Two Tone Coffee Table

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La uvilla (physalis peruviana l.) es una planta perteneciente a la family de las Solanáceas y sus frutos crecen y maduran dentro de su caliz. Su origen es confuso pero se cree que fue en los Andes sudamericanos como Perú (Leggue, 1974), Brasil (CRFG, 1997) and Ecuador (Bartholomaus et al., 1990).

Farmhouse Two Tone Coffee Table

Mainly, we are found in the tropical zone of America, Antilles and Australia. Según algunas fuentes los principales países produceres de uvilla are Colombia, South Africa, New Zealand, Kenya, India, Italy, Argentina, Suráfrica, Reino Unido, Canada, México, República Dominicana, Honduras y Perú. At the world level, the main exporting countries are: Zimbabwe, Colombia, Costa Rica, Ecuador, Kenya, South Africa, Perú, Bolivia and Mexico. (Ministerio de Agricultura, Ganadería, Acuacultura y Pesca, 2011, Ecuador, FAO 1982).

The genus of “physaloides” includes 90 to 100 species (D`Arcy, 1991; Martínez, 1998) and one of the edibles today is physalis peruviana, also known as uvilla cachumo guosee, uvilla na uchumo.

Farmhouse Two Tone Coffee Table

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It is a fruit considered “funcional food” that according to Harman (2004) has immuno-stimulant, anticancer, antibacterial, antiviral and diuretic characteristics. Además se le contribuen propiedades medicinales suche como purificar la sangre, diminuir la albúmina de los riñones, alliviar problems en la garganta, fortificar el nervio optica, limpiar las cataratas y controlar la amibúmina de los riñones de Planación Nacional, 1994). It is a source of provitamin A and vitamin C (Herman, 1994b).

Dentro del we are working intensively on fermentations. For the construction of new residential houses for the publication of the background and the knowledge of 100 people who are experts in the gastronomy sector as well as real users. Las catas han sido de tipo affectivas with the simple objective of achieving a positive or negative response to the acceptance of the fermented fruit.

Farmhouse Two Tone Coffee Table

We have been inspired by a Japanese technique and customs to ferment lactically fruit, as for example the well-known “umeboshi”. La palabra “ume” or albaricoque japonés es reallymente una ciruela (prunnus mume, armeniaca mume) siendo la traducción real “ciruela seca”. El “umeboshi” is traditionally used to make “umeshu” liqueur macera with “umeboshis”.

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In the case of umeboshi, it is a Japanese apricot that is cultivated at the beginning of summer when it is starting to change its color from green to yellow and is preserved through lactic fermentation in salted water for several months. Seguido se deshidratan al sol y se conservan semi-secos. Normally they are red in color because they ferment with red shiso leaves, but they also exist without shiso. The most common way to consume them in Japan is inside a cup of té bacha, desalados en tempura or the most significant on top of a bowl with rice (hinomau bento, hacienda referencia a la bandera japonesa). (Hosking, R., 2001)

Farmhouse Two Tone Coffee Table

The objective of this development is to obtain fermented physalis similar to a Japanese product called “umeboshi” of great gastronomic value, promoting its face and spreading it as a new Andean product marketable in the whole world.

Se llama al proceso celular where you use glucose to obtain energy, in which it partially oxidizes glucose and where the waste product is lactic acid. láctico, cultural use in the improvement of the main product, the development of the main product, the development of the main product. cervezas de tipo lambic tanto como verduras y frutas como sauerkraut, kimchi o umeboshi.

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Lactic fermentation occurs in three phases; and bacteria called anaeróbicas like Klebsiella and Enterobacter actúan de manera mayor en la fermentación, produce the acid in the bacterial environment. The second phase begins when the environment is very acidic for most bacteria and Leuconostoc mesenteroides and other Leuconostoc spp. toman control. Lactobacillus fermentan has the ability to reverse and increase pH.

Estas bacteria are of a high level of halophilic properties, different from muchos otros microorganisms que mueren na condiciones salinas, es por eso que siempre las fermentaciones lacticas han estado relacionadas un salinas un porcenta -2% sal in relación al total del peso de lo que se vaya a fermentar. This is very important for choosing ambie for lactic bacteria, extrae el agua de los productos por osmosis acelerando la fermentationación. In the case of “umeboshi” it is traditionally made in 20%-25% of salt, per market found in the market from 4%.

Farmhouse Two Tone Coffee Table

Traditionally, for this type of fermentation, glass or wooden bottles are used, always making sure that the product is completely covered with liquid to avoid that the product is in direct contact with oxygen, but there is no real fermentation. (siempre dejando oxigeno) for enabling su manejo.

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Se probaron distintos percentages de sal: 2%, 3% y 6%, se este rango ya que en fermentados y pruebas anteriores fueron aceptados de sal. Todos fueron realizaciones en bolsa de vacio con un 85% de vacio.

Farmhouse Two Tone Coffee Table

The fermentation was carried out in a refrigerator at 4ºC and for 2 months, se hizo de esta forma ya que en pruebas con otros products el realizar la fermentation en frio dio mejores resultados desde el point of view organoleptico, mejorando sabor.

The tests carried out with a small amount of salt result in many salads and a large part of the specific flavor of the physalis is hidden behind the intensity of the salt. Las pruebas con menor cantidad de sal tuvenido mejor aceptación. Aun así las primeras pruebas se pueden utilizar tras un mojo y un desalado del producto, insisting en que parte de su sabor y aroma se pierde en ese mojo.

Farmhouse Two Tone Coffee Table

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Podríamos decir que la uvilla fermentada puede ser utilizado de la misma forma que el “umeboshi” due to its acidez and salinidad de características muy similares, como parte de una garnición, salsas, etc., as well as simple snacks. En esta parte si diferenciamos el producto fermented del liquido de fermentation que se se extrae de la de la uvilla, un liquido transparenta salino que puede utilizador como cualquier fermented salsa potentiando cualquier preparacier, salino, como, como, salsa fermentada potentiando cualquier preparacier, salinos, como, como, como.

Changes in the variety of harvesting and differentiating pruebas organolépticas y de consumadores vimos que el mas aceptado fue el de un 3% of sal teniendo na 80% de aceptación en una cata de aceptación de applications 100% como 6% y 8% si fueran aceptados en menor cantidad siendo el menos aceptado el de 12%.

Farmhouse Two Tone Coffee Table

Esto nos abre grandes possibilites en differenti frutas lacticamentadas lacticamente. nustros de comorados comoral comores de comores de comos como.

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– ALVARES CAJAS, GILBERTO; CAMPOVERDE VIVANCO, GENNY; ESPINOSA MEJÍA, MARCO; Technical guide for the cultivation of uvilla (physalis peruviana L.) in Loja. Loja, Ecuador, 2012.

Farmhouse Two Tone Coffee Table

– FISHER, GERARD; MARTÍNEZ, ORLANDO. Calidad y madurez de la Uchuva (physalis peruviana L.) en relación con la coloración del fruto. Universidad Nacional de

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