Proposal of New Pickles to Improve Food Sanitation at Wet Markets in Cambodia
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- SORM SOKLY
- Graduate School of Agriculture, Tokyo University of Agriculture
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- MURAMATSU YOSHIKI
- Tokyo University of Agriculture
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- OKA DAIKI
- Tokyo University of Agriculture
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- TANIOKA YURI
- Tokyo University of Agriculture
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- UCHINO MASATAKA
- Tokyo University of Agriculture
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- MURAMATSU SHUKI
- Showa Women's University
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- SEKIDO MOTOE
- Yamanashi Gakuin Junior College
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- NAKAMURA TAKAHIKO
- Tokyo University of Agriculture
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- NAKAJIMA TORU
- Tokyo University of Agriculture
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- SAKAGUCHI EIICHIRO
- Tokyo University of Agriculture
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- KAWAKAMI SHOTARO
- Tokyo University of Agriculture
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- ARIMITSU MARI
- Institute of Environmental Rehabilitation and Conservation
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- MIHARA MACHITO
- Tokyo University of Agriculture
抄録
<p>The lack of heat treatment is one possible factor leading to highly contaminated pickles with microbes, including the bacteria that cause food poisoning. A heating process that sterilizes food products is effective in reducing the microbial content of pickles. We applied heat treatments to ensure that homemade pickles were safe to consume. In this study, 2 kinds of pickled young papaya were made to develop a new, safe processed food that effectively utilizes agricultural products. The objective was to evaluate the possibility of acceptance of these samples in Cambodia and other Asian countries. The sensory evaluation indicated that the samples were acceptable but still need further improvement.</p>
収録刊行物
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- International Journal of Environmental and Rural Development
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International Journal of Environmental and Rural Development 13 (2), 32-37, 2022
特定非営利活動法人環境修復保全機構 研究センター
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詳細情報 詳細情報について
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- CRID
- 1390861173498603264
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- ISSN
- 24333700
- 2185159X
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- 本文言語コード
- en
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- データソース種別
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- JaLC
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- 抄録ライセンスフラグ
- 使用不可