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Bio-Refactoring-Based Upcycling Technology can Convert Cabbage Byproducts into Biodegradable Plastics

Bio-Refactoring-Based Upcycling Technology can Convert Cabbage Byproducts into Biodegradable Plastics
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Jung Eun Yang , Choon Chang , Laura Thomsonmay , Fermentation Regulation Technology Research Group , World Institute Of Kimchi Wikim , Technology Innovation Research Division Of The Wikim , Ministry Of Science , Hae Choon Chang , World Institute , Hae Woong Park , Technology Innovation Research Division , Food Chemistry ,

Team develops technology for producing bioplastics from agricultural and food byproducts

Team develops technology for producing bioplastics from agricultural and food byproducts
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Jung Eun Yang , Choon Chang , Technology Innovation Research Division Of The Wikim , World Institute Of Kimchi Wikim , World Institute Of Kimchi , Fermentation Regulation Technology Research Group , World Institute Of Kimchi Schematic , World Institute , Hae Choon Chang , Hae Woong Park , Technology Innovation Research Division , Cabbage Waste , Microbial Polyhydroxyalkanoate Production , Optimizing Hydrolysis Conditions , Polyhydroxyalkanoate Production , Food Chemistry ,

Korea turns to AI to standardize taste of kimchi

Data-driven artificial intelligence (AI) is being used to guarantee the high quality of mass-produced kimchi for global consumers, according to a state-run kimchi laboratory, Tuesday. This technological approach marks a departure from the traditional method of pickled cabbage making, which has historically relied on preparing the staple side dish by relying on feel. ....

Kwangju Gwangyoksi , South Korea , Soult Ukpyolsi , Ministry Of Science , World Institute Of Kimchi , World Institute Of Kimchi Wikim , National Information Society Agency , Courtesy Of World Institute Kimchi , World Institute , Solution Learning Innovation , Kim President Chang Hae Choon , South Korea , He Korea Times , Orea Times , Orean News In English ,