scholarly journals Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread

2014 ◽  
Vol 2 (3) ◽  
pp. 144 ◽  
Author(s):  
Hasan Tangüler
Keyword(s):  
Raw Materials ◽  
Fermented Foods ◽  
Traditional Foods ◽  
Fermentation Conditions ◽  
Production Methods ◽  
Therapeutic Value ◽  
The World ◽  
Materials Used ◽  
Almost All ◽  
Fermented Products

Fermented products are one of the important foodstuffs in many countries of the world. People have gradually recognized the nutritional, functional and therapeutic value of these products and this has made them even more popular. Today, almost all consumers have a significant portion of their nutritional requirements fulfilled through these products. Scientific and technological knowledge is quite well developed for some fermented products such as wine, beer, cheese, and bread. These products are produced universally. However, scientific knowledge for some traditional foods produced locally in Turkey is still poor and not thorough. Numerous traditional, cereal-based fermented foods are produced in Turkey. The aim of this paper is to provide knowledge regarding the characterization, raw materials used for production, production methods, fermentation conditions and microorganisms which are effective in the fermentation of traditional foods. The study will focus on Boza, Tarhana, and Chickpea bread which are foods widely produced in Turkey.

Perspectives on global fermented foods

2014 ◽  
Vol 116 (11) ◽  
pp. 1767-1787 ◽  
Author(s):  
Surabhi Soni ◽  
Gargi Dey
Keyword(s):  
Raw Materials ◽  
Natural Populations ◽  
Starter Cultures ◽  
Systematic Research ◽  
Fermented Foods ◽  
Therapeutic Effects ◽  
Holistic View ◽  
Content Type ◽  
The World ◽  
Fermented Products

Purpose – The purpose of this paper is to outline the present status of various fermented foods and beverages across the globe and reviews on the microbiology and therapeutic effects of fermented foods. Design/methodology/approach – Fermented foods play an important socio-economic role in developing countries as well as making a major contribution to the nutrition requirements of natural populations. These foods have attracted attention all over the world as foods that might promote longevity. The approach is based on observations of online research with respect to fermented foods and their origins, analysis of research papers in journals and systematic research on the microbiology and health benefits of fermented products. Findings – In general, traditional fermented foods produced with indigenous practices throughout the world are made under primitive conditions, which result in low yield and poor quality. But since, these foods are not only traditional but also functional foods. They are experiencing a burst of popularity as health foods worldwide. The raw materials traditionally used for fermentation are as diverse as: fruits, cereals, vegetables, milk, meat, and fish. It is possible to obtain a large variety of different food products by selecting different raw materials, starter cultures, and fermentation conditions. Originality/value – The paper offers a holistic view that would guide a reader to identify various fermented products and enlighten them about their therapeutic properties.

A Society against Ugliness

2020 ◽  
pp. 200-217
Author(s):  
Anton Howes
Keyword(s):  
Royal Society ◽  
Raw Materials ◽  
Indian Subcontinent ◽  
East India Company ◽  
Private Company ◽  
The World ◽  
Almost All ◽  
Great Exhibition

This chapter examines the Great Exhibition of 1851, which is considered an industrial audit of the world that included exhibits from Britain's empire and other foreign nations. It talks about the East India Company, a private company that exercised control over almost all of the Indian subcontinent that provided displays of the products of India in the Great Exhibition. It also explains the aim of the Great Exhibition, which was to reveal to merchants and manufacturers in Britain the kinds of raw materials that might be imported for Englishmen to work upon. The chapter highlights the Royal Society of Arts' activities over the previous century, which focused on the spread of information instead of awarding premiums for exploiting new resources. It describes how the products of Britain's colonies brought attention to merchants and manufacturers in Britain itself.

scholarly journals Green criminology and native peoples: The treadmill of production and the killing of indigenous environmental activists

2018 ◽  
Vol 22 (3) ◽  
pp. 318-341 ◽  
Author(s):  
Michael J Lynch ◽  
Paul B Stretesky ◽  
Michael A Long
Keyword(s):  
Raw Materials ◽  
Green Criminology ◽  
Native Peoples ◽  
The Past ◽  
Environmental Interest Groups ◽  
The World ◽  
Treadmill Of Production ◽  
Capitalist World ◽  
Materials Used ◽  
News Services

During the development of green criminology, little attention has been paid to how Indigenous/Native Peoples (INP) are victimized by green crime and how they employ environmental activism to resist externally imposed ecological destruction. In the past decade, news services and environmental interest groups have reported on the killing of INP environmental activists who have resisted ecological destruction across the world. Here, we begin to develop a green criminological view of INP victimization and resistance to ecological destruction within the context of the global capitalist treadmill of production, while drawing upon concepts of colonization, imperialism, genocide and ecocide. Our analysis suggests that in the contemporary capitalist world system, expansion of the treadmill of production’s ecological withdrawal process (i.e. the withdrawal of raw materials used in production) not only accelerates ecological disorganization in developing/underdeveloped nations, but may be harmful in nations where INP are dependent on access to nature for survival.

Assessing the structural, mechanical and dispersible characteristics of flushable nonwovens

2019 ◽  
Vol 90 (5-6) ◽  
pp. 581-592
Author(s):  
Hande G Atasağun ◽  
Gajanan S Bhat
Keyword(s):  
Production Technology ◽  
Raw Materials ◽  
Wet Strength ◽  
Government Regulations ◽  
Production Methods ◽  
Legal Obligations ◽  
The World ◽  
And Performance ◽  
The Relationship ◽  
Positive Effect

Flushable wipes have become popular among consumers who worry about environmental problems the world confronts today. However, whether these wipes have a positive effect on environmental protection is contradictory because of the lack of government regulations and legal obligations. Starting from this point, in this study, we characterized commercially available flushable products, which were manufactured from various raw materials by different production methods, in order to understand the relationship between their structure and performance properties. The results showed that production technology had a significant effect on the structural, mechanical, and dispersible properties of nonwovens. The disintegration percentage of nonwovens was inversely related to their wet strength. The findings of this study will be helpful in the design of new flushable nonwovens for improved wet strength and dispersibility performance.

Characterisation of Local Bone Ash for Bone China Production

2013 ◽  
Vol 66 (1) ◽  
Author(s):  
Zainal Zakaria ◽  
Hamdzun Haron
Keyword(s):  
Raw Materials ◽  
Porcelain Body ◽  
Porcelain Factory ◽  
Production Methods ◽  
Bone China ◽  
Local Bone ◽  
Bone Ash ◽  
Clay Body ◽  
Materials Used ◽  
The Way

Clay body can be defined as a mixture of clay or other minerals to achieve a specific purpose in the production of ceramics. Among the types of clay that can produce white translucent ceramic products is porcelain. 'Porcelain' is derived from Italian word porselino which means 'piglet'. It is said that the name was given based on a cowry shell which is small and plump like a piglet or porselino and the shell also has shiny transparent finish like porcelain. Porcelain was produced in the 10th century during the reign of Emperor Hou Zhou Shi Zong, China. In 1748 a modification was carried out to the porcelain body by a British ceramic manufacturer Thomas Frye in Bow porcelain factory, London. The new body was known as 'fine porcelain'. He has formulated 45 % cattle bone ash in his porcelain mix to produce finer porcelain body, stronger, lower level of maturity during firing and its translucent effect was even greater. The term 'Bone China' was introduced by Josiah Spode in 1789 from Stoke after he successfully improved the formulation created by Frye. The beauty of bone china product in various forms is interesting enough for people to collect this exclusive product. However, bone china product has becoming an issue for Muslims who questions the materials used such as the permissible status of the bone used in its production. To solve this problem, a research has been carried out to identify the raw materials, the production methods and the way of detecting what type of bone used in the production of bone china. 

scholarly journals Sitokinin Organik: Pendampingan Kelompok Tani Sumber Urip-1 Desa Wonosari Kecamatan Poncokusumo Kabupaten Malang

2020 ◽  
Vol 2 (3) ◽  
pp. 143
Author(s):  
Moch. Agus Krisno Budiyanto ◽  
Tien Aminah ◽  
H. Husamah ◽  
Fendy Hardian Permana ◽  
Lud Waluyo
Keyword(s):  
Organic Matter ◽  
Community Service ◽  
Raw Materials ◽  
Local Potential ◽  
Further Training ◽  
Production Methods ◽  
Biological Potential ◽  
Training Activities ◽  
Materials Used

Mitra dalam pengabdian masyarakat ini Kelompok Tani Sumber Urip-1 yang berlokasi di Desa Poncokusumo Kecamatan Wonorejo Kabupaten Malang Provinsi Jawa Timur-mengalami kendala penggunaan sitokinin organik, yaitu pasokan sitokinin organik terkadang tidak lancar dan harganya mahal sedangkan di banyak daerah mitra terdapat potensi biologis yang dapat digunakan sebagai bahan organik sitokinin. Setelah berdiskusi dengan mitra, permasalahan kongkrit dan prioritas yang akan dibenahi, yaitu  1) Mitra belum menguasai cara pembuatan sitokinin organik berbasis potensi lokal dan 2) Mitra belum menguasai cara penggunaan sitokinin organik menurut bahan baku lokal yang digunakan pada tanaman tertentu. Solusi yang akan dilakukan adalah 1) melakukan pelatihan dan pendampingan produksi sitokinin organik dan 2) pelatihan dan pendampingan sitokinin organik menggunakan ToT Organik (Training of Trainer) yang diikuti oleh 5 orang petani dari perwakilan Kelompok Tani Sumber Urip-1. Hasil pelatihan dan pendampingan selanjutnya disebarluaskan kepada anggota petani lainnya. Melalui rangkaian kegiatan pelatihan, dan pendampingan pembuatan dan pemanfaatan sitokinin organik di Kelompok Tani Sumber Urip-1 Desa Wonorejo, Kecamatan Poncokusumo, Kabupaten Malang, mitra PPMI telah menguasai: 1) cara produksi auksin dan giberelin organik dan 2) Metode penggunaan sitokinin. Produk sitokinin organik diberi merk “Sitonik-BP” (dari Bonggol Pisang) dan “Sitonik-JM” (dari Jagung Muda)Organic Cytokinins: Mentoring to Sumber Urip-1 Farmer Group in Wonosari Village, Poncokusumo District, Malang Regency. Partners in this community service-Sumber Urip-1 Farmer Group, located in Poncokusumo Village, Wonorejo District, Malang Regency, East Java Province-experienced problems in the use of organic cytokines, namely the supply of organic cytokinins sometimes not smooth and expensive, while in many partner areas there is biological potential can be used as cytokinin organic matter. After discussions/deliberations with partners, concrete issues and priorities that will be addressed, namely 1) Partners have not mastered how to make organic cytokinins based on local potential and 2) Partners have not mastered how to use organic cytokinins according to local raw materials used in certain plants. Solutions to be undertaken are 1) conducting training and mentoring of organic cytokinins production and 2) training and mentoring of cytokinins organic ToT (Training of Trainer) followed by 5 farmers from representatives of Sumber Urip-1 Farmers Group. The results of further training and assistance are disseminated to other farmer members. Through a series of training activities, and assisting the manufacture and use of organic cytokinins at Sumber Urip-1 Farmer Group Wonorejo Village, Poncokusumo Sub-district, Malang Regency, the PPMI partners have mastered: 1) organic cytokinin production methods and 2) Methods of cytokinins use. Organic cytokinin products are branded "Sitonik-BP" (from Banana Veewil),  and "Sitonik-JM" (from corn).

scholarly journals UNIQUE FEATURES OF UTILIZATION OF HORTICULTURAL CROPS IN KOREA

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 700b-700
Author(s):  
Seung Koo Lee
Keyword(s):  
Fruits And Vegetables ◽  
Raw Materials ◽  
Red Pepper ◽  
Traditional Foods ◽  
Processing Methods ◽  
Horticultural Crops ◽  
Soybean Paste ◽  
Different Types ◽  
Horticultural Products ◽  
Fermented Products

Kimchi is a kind of a spicy fermented pickle, and there are many varieties of kimchi depending on processing methods, seasons, and the availability of certain vegetables. Kimchi contains good amounts of nutrients and stimulates the appetite. The taste of kimchi is attributed to the unique blending and fermentation of ingredients. Detailed information about kimchi preparations and raw materials will be discussed. Various utilization methods of other horticultural products unique in Korea will be outlined. Types of processing include the salting, drying, and fermenting of fruits and vegetables. Soysauce, soybean paste, and red pepper paste are the important fermented products which will be summarized. Different types of traditional foods in Korea will also be introduced.

HPTLC Method for Simultaneous Determination of Piperine, Embeline, and Carvone in the Ayurvedic Formulation Catpusphadhya Churna

2014 ◽  
Vol 97 (3) ◽  
pp. 773-777 ◽  
Author(s):  
Kajal L Jain ◽  
Rakesh K Patel ◽  
Hardik P Patel
Keyword(s):  
Raw Materials ◽  
Important Method ◽  
Important Group ◽  
Therapeutic Value ◽  
Soxhlet Apparatus ◽  
Materials Used ◽  
Indian Medicine ◽  
Hptlc Method ◽  
Detection And Quantification

Abstract Churnas are an important group of formulations used by traditional physicians to treat various types of diseases. The principle of using a churna is based on the fact that the therapeutic value of most substances greatly increases when they are reduced to a very fine state of subdivision. Catpusphadhya churna, as per the Ayurvedic system of Indian medicine, is used for acute rheumatoid arthritis. In the present study, an attempt was made to develop an HPTLC method for the quantitative determination of piperine, embeline, and carvone in a laboratory-prepared formulation. Raw materials used in formulations were obtained from two different suppliers and were subjected to methanol extractions by using a Soxhlet apparatus. Piperine, embeline, and carvone were quantified in the extracts by using HPTLC. The detection and quantification were performed at 254 nm. The formulation contained 2.35% (w/w) of piperine, 4.86% (w/w) of embeline, and 1.48% (v/w) of carvone. Linearity studies indicated that piperine, embeline, and carvone were in the linear ranges, while the recovery studies revealed a recovery of 99.32% (w/w) of piperine, 101.82% (w/w) of embeline, and 100.09% (v/w) of carvone, thus proving the accuracy of the analysis. The developed HPTLC method resolved and quantified piperine, embeline, and carvone effectively, so it could be an important method for the QC of polyherbal formulations.

scholarly journals Rotan Potensial dari Hutan Bukit Lubuk Pekak, Merangin, Jambi

2019 ◽  
Vol 4 (1) ◽  
pp. 32
Author(s):  
Titi Kalima ◽  
Ratih Damayanti ◽  
Adi Susilo
Keyword(s):  
Forest Management ◽  
Raw Materials ◽  
Morphological Characteristics ◽  
Complete Data ◽  
Forest Product ◽  
Management Unit ◽  
The World ◽  
Almost All

Rattan is a potential non-timber forest product. It grows in almost all parts of Indonesia, and has been widely used and traded. Indonesia as the largest rattan producer in the world supplies about 85% of world rattan needs. Bukit Lubuk Pekak Forest is part of the Production Forest Management Unit (KPHP) area, Merangin District, Jambi Province. The threat form rattan exploitation is increasing, especially in the Bukit Lubuk Pekak. Therefore, it is necessary to conduct study on the potency of rattan in that area for future conservation efforts. This study aimed to investigate rattan species in Bukit Lubuk Pekak forest, Merangin District, Jambi Province. Information of the potency of rattan is essential to support rattan industries. To complete data of rattan potency from Sumatra, an exploration in this area was carried out in July 2016 in Bukit Lubuk Pekak Forest. The study was conducted by purpossive sampling. Identification on morphological characteristics of rattan were performed on all  parts of plants including fruits and seeds (if available). The results showed that there were four rattan genus in Bukit Lubuk Pekak Forest: Calamus, Daemonorops, Korthalsia, and Plectocomiopsis. They consisted of nine species, namely Calamus caesius, C. exillis, C. insignis var. longispinosus, C. laevigatus, C. tumidus, Daemonorops micracantha, D. didymophylla, Korthalsia flagellaris, and Plectocomiopsis geminiflora. Among the nine species, two species that is Calamus caesius and Daemonorops didymophylla have been cultivated for industry raw materials and drug, respectively.

TECHNOLOGY AND THE WORLD FOOD PROBLEM: CHALLENGES WITH INDIGENOUS FERMENTED FOODS1

1971 ◽  
Vol 34 (1) ◽  
pp. 2-5
Author(s):  
E. H. Marth
Keyword(s):  
Raw Materials ◽  
Fermented Foods ◽  
World Food ◽  
Materials Selection ◽  
The World ◽  
Production And Distribution ◽  
Public Health Hazards ◽  
Selection Of Microorganisms ◽  
Potential Public Health ◽  
Selection Of

Microorganisms can contribute to the world's food supply if used to modify presently unacceptable raw materials so they become palatable; to convert wastes or other inedible materials to edible proteins, fats, and carbohydrates; and to preserve foods for later consumption. Challenges in the use of microorganisms for these purposes include: use of available native raw materials, selection of microorganisms, further processing of fermented foods or of microbial proteins, potential public health hazards, acceptance of new foods by undernourished persons, and cost of production and distribution as related to the ability of potential consumers to purchase the needed nutrients.

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