Results 31 to 40 of about 4,062 (165)
Determining the percentage of sulfur dioxide (SO2), used as a preservative in the process of drying in dried fruits such as apricots and figs. [PDF]
, 2012 Sulfur dioxide (SO2) is used as a preservative in the dried fruit industry to keep fruits from losing their original colour and taste however it is a poisonous chemical and can be lethal if exposed to in high levels.
Ozantürk, Ayşe Naz
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Suitability of Novi Sad Apricot Cultivars and Selections for Compotes
Contemporary Agriculture, 2017 The paper presents the results of three-year research on technological properties of fruits and quality of compotes made of four Novi Sad (NS) apricot cultivars (NS-4, NS-6, Novosadska rodna and Novosadska kasnocvetna) and five selections (SK-1, SK-3, SK-
Rahović Dragan +4 more
doaj +1 more source
Prevalence patogenů asociovaných se syndromem předčasného odumírání meruněk v komerčních výsadbách v České republice [PDF]
Vědecké Práce Ovocnářské, 2021 Apoplexy of apricots represents a long-lasting problem for Czech apricots growers. It is assumed that apricot tree dieback is caused by a complex of biotic and abiotic factors.
Martina Rejlová
doaj
Multi‐Biomimetic Structural Colors Inspired by Pearls and Bird Feathers
Advanced Materials, EarlyView.A dual‐biomimetic strategy mimicking pearls and bird feathers is proposed to construct full‐gamut structural colors. By integrating a non‐strictly periodic inorganic multilayer architecture with tunable light absorbers, this facile approach circumvents the complex fabrication of traditional 1D photonic crystals, offering immense potential for cosmetics,
Zhiwei Wang +12 more
wiley +1 more source
Determining of moisture diffusivity and activation energy in drying of apricots
Research in Agricultural Engineering, 2009 In this study, Fick's second law was used as a major equation to calculate the moisture diffusivity for apricot fruit with some simplification. Drying experiments were carried out at the air temperatures of 40, 50, 60, 70, and 80°C and the drying air ...
E. Mirzaee +3 more
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Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
Future Postharvest and Food, EarlyView.Processing quality in fruit crops is governed by complex genetic networks controlling texture, sweetness, color, browning, aroma, and nutritional quality. Advances in genomics, genomic selection, and genome editing enable the development of processing‐oriented cultivars with improved industrial performance, reduced postharvest losses, and enhanced ...
M. Ranjani +2 more
wiley +1 more source
, 2010 This publication provides information on the proper selection, preparation, freezing, and canning of ...
Henderson, Ann, Brennand, Charlotte P.
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The International Journal of Health Planning and Management, EarlyView.ABSTRACT Providing healthcare services in conflict‐affected regions like northern Syria is a significant challenge due to ongoing conflict and massive displacement. Mobile clinics offer a flexible solution to meet the urgent healthcare needs of displaced communities.
Jamil Hallak +2 more
wiley +1 more source