Results 111 to 120 of about 522 (126)
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Archontophoenix alexandrae, a New Host of Pseudomonas solanacearum in Australia
Plant Disease, 1990exaly +2 more sources
Structural organization in palm stems of Roystonea regia and Archontophoenix alexandrae
IAWA Journal, 2020Abstract Having a high stature subjects palms to the same constraints as trees, but the lack of cambial growth urges them to adopt a different strategy. We aimed to characterize the spatial organization of xylem tissues and their potential functions in two palm stems: a 30 cm diameter at breast height (DBH) royal palm (Roystonea regia) and a 12 cm DBH ...
Amy Ny Aina Aritsara, Kun-Fang Cao
openaire +1 more source
International Journal of Food Science & Technology, 2008
SummaryThe aim of this study was to evaluate the chemical properties of the flours prepared with residues from organic king palm processing, and also to determine the cookie‐making performance of residue blends from organic king palm processing and wheat flour, as well as the effect of the blends on the consumers’ acceptance and purchase intent of high‐
Manoela A. Vieira +5 more
openaire +1 more source
SummaryThe aim of this study was to evaluate the chemical properties of the flours prepared with residues from organic king palm processing, and also to determine the cookie‐making performance of residue blends from organic king palm processing and wheat flour, as well as the effect of the blends on the consumers’ acceptance and purchase intent of high‐
Manoela A. Vieira +5 more
openaire +1 more source
International Journal of Food Science & Technology, 2009
SummaryThe replacement of the blend of rice flour (70%) and corn starch (30%) with king palm flour [Archontophoenix alexandrae (F. Muell.) H. Wendl. and Drude] at levels of 0–30% was investigated for its effects on the chemical and physical characteristics of gluten‐free dough and cookies.
Karina N. De Simas +9 more
openaire +1 more source
SummaryThe replacement of the blend of rice flour (70%) and corn starch (30%) with king palm flour [Archontophoenix alexandrae (F. Muell.) H. Wendl. and Drude] at levels of 0–30% was investigated for its effects on the chemical and physical characteristics of gluten‐free dough and cookies.
Karina N. De Simas +9 more
openaire +1 more source
International Journal of Food Science & Technology, 2011
SummaryThe heart of palm is a food extracted from several species of palm trees. Only 10–20% of the raw material is transformed into canned hearts of palm, therefore this agro‐industry generates a large quantity of solid residue. The aim of this work was to extract and characterise a juice produced from this solid residue. This extract is compared with
Karina Cardoso Tramonte +6 more
openaire +1 more source
SummaryThe heart of palm is a food extracted from several species of palm trees. Only 10–20% of the raw material is transformed into canned hearts of palm, therefore this agro‐industry generates a large quantity of solid residue. The aim of this work was to extract and characterise a juice produced from this solid residue. This extract is compared with
Karina Cardoso Tramonte +6 more
openaire +1 more source
Composição química das sementes de Archontophoenix alexandrae H. Wendl. & Drude (Arecaceae)
Revista Arvore, 2004Maria Isabel Vallilo, Mario Tavares
exaly