摘要:

The glycoalkaloid composition of eggplants, tomatoes, and potatoes is discussed with specific reference to history, occurrences, factors affecting levels, control of accumulation, analysis, and toxicity.

ISSN:8755-9129    

DOI:10.1080/87559129409541010

出版商:Taylor & Francis Group    

年代:1994

数据来源: Taylor

摘要:

Bread making in Syria began in the 8th millennium BC, when a settlement was established on the eastern bank of the Euphrates river at Tel Mureybat, 90 km east of Aleppo. In Syria, all the stages in the development of milling have been found. The saddlestone evolved from stones used to pound or crush the wheat into flour. Later, the quern appeared, and from the concept of the quern evolved larger stone mills, originally powered by water and then by other energy sources. By the early 1900s, roller mills were operating in Syria. Many methods of bread making have been developed and passed on over the centuries. The first breads were probably baked over hot stones; then came the development of the tannour, a kiln‐type oven, which was followed in turn by hemispherical stone ovens. During the past decade, the Syrian government has responded to an increasing demand for bread by developing flour‐milling, yeast, and baking industries, and by sponsoring the development and establishment of automatic bakery lines. Two‐layered flat (2LF) bread is the most popular bread in Syria. Its current consumption rate is about 80% higher than all other types of bread. Both durum and bread wheats are blended to produce flour for the 2LF bread. This paper attempts to document the historical and technical aspects of bread making in Syria.

ISSN:8755-9129    

DOI:10.1080/87559129409541011

出版商:Taylor & Francis Group    

年代:1994

数据来源: Taylor

摘要:

Food irradiation is one of the most extensively and thoroughly studied methods of food preservation. Despite voluminous data on safety and wholesomeness of irradiated foods, food irradiation is still a “process in waiting.” Although some countries are allowing the use of irradiation technology on certain foods, its full potential is not recognized. Only 37 countries worldwide permit the use of this technology. If used to its full potential, food irradiation can save millions of human lives being lost annually due to food‐borne diseases or starvation and can add billions of dollars to the world economy. This paper briefly reviews the history and chemistry of food irradiation along with its main applications, impediments to its adoption, and its role in improving food availability and health situation, particularly in developing countries of the world.

ISSN:8755-9129    

DOI:10.1080/87559129409541012

出版商:Taylor & Francis Group    

年代:1994

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129409541013

出版商:Taylor & Francis Group    

年代:1994

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129409541009

出版商:Taylor & Francis Group    

年代:1994

数据来源: Taylor