Results 121 to 130 of about 619 (149)
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2020
The Alexandra and queen palms are globally grown plants with high ornamental and economic value. They are arious attacked by various fungal and bacterial diseases, including different kinds of leaf blight and leaf spots (caused by Pestalotia palmarum and Pestalotia palmicola).
Adnan Ahmad +4 more
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The Alexandra and queen palms are globally grown plants with high ornamental and economic value. They are arious attacked by various fungal and bacterial diseases, including different kinds of leaf blight and leaf spots (caused by Pestalotia palmarum and Pestalotia palmicola).
Adnan Ahmad +4 more
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
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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
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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
Integrative oncology: Addressing the global challenges of cancer prevention and treatment
Ca-A Cancer Journal for Clinicians, 2022Jun J Mao,, Msce +2 more
exaly
Archontophoenix alexandrae, a New Host of Pseudomonas solanacearum in Australia
Plant Disease, 1990openaire +1 more source