摘要:

Lack of employment and earning opportunities, and the rapidly growing cities and slums are the most threatening unsolved problems of developing countries. Processing of agricultural commodities could, under certain conditions, counteract both rural exodus and unemployment. However, transfer of techniques from industrialized countries to Third World countries hampers development instead of being a tool for development. Adapting processing methods to the skills and knowledge of people in developing countries, and adapting products to their environment and their prevailing conditions, is a prerequisite for rural industrialization and thereby making life in rural areas possible and attractive. Small‐scale industrialization which starts with traditional techniques and which develops these techniques to suit changing needs, will also create jobs and income in other sectors of the home economy, for example, in the building trade, wood and metal industry, tool and equipment manufacturing industry, transport, banking, etc.

ISSN:8755-9129    

DOI:10.1080/87559129109540919

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor

摘要:

Literature on kimchi was reviewed with emphasis on preparation of kimchi, microorganisms involved in the fermentation, changes in the composition during ripening, methods to extend shelflife, and commercial production of kimchi. Kimchi is a traditional Korean fermented vegetable product with a historical background of over 1000 years. The variety of kimchi changes according to the main raw materials and minor ingredients used and methods of preparation. There are numerous microorganisms involved in kimchi fermentation, but it is basically a lactic acid fermentation. As excessive acids are formed during ripening, the quality of kimchi deteriorates. Thermal processing, cold storage, addition of preservatives, irradiation, and other methods have been employed to extend the shelflife of kimchi by preventing overripening. Cold storage appears to be the most promising method to preserve kimchi for an extended period without serious quality problems. Recently, commercial production of kimchi has increased for food service and export, and research on large‐scale production of kimchi is required.

ISSN:8755-9129    

DOI:10.1080/87559129109540920

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor

摘要:

The use of aromatic plant materials in foods and beverages is an old tradition in China. Related information is scattered and special publications are scarce. In this paper, an attempt is made to collect and correlate such scattered information. Information on a large number of traditional aromatic plant materials still used today is compiled in a table. Representative materials of frequent use have been selected and briefly reviewed.

ISSN:8755-9129    

DOI:10.1080/87559129109540921

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129109540922

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129109540923

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129109540918

出版商:Taylor & Francis Group    

年代:1991

数据来源: Taylor