Results 31 to 40 of about 25,148 (170)
Soca: Jurnal Sosial Ekonomi Pertanian, 2019 Cropping petterns of farmers in Sembungan Village are monoculture and intercropping. This study examines more profitable and can evaluate cropping patterns using intercropping and monoculture.
Diar Rizkiqa Herliani +2 more
doaj +1 more source
Evaluation of Chemical Properties of Cold Pressed Ficus Carica Seed Oil
Pakistan Journal of Analytical & Environmental Chemistry, 2021 Free fatty acid, peroxide value , conjugated diene and triene, chlorophyll, β-carotene, fatty acid composition, triglyceride, tocol (tocopherol and tocotrienol) compositions, sterol, wax and total polymeric compound amounts of cold pressed Ficus carica ...
Hamide Filiz Ayyildiz +2 more
doaj +1 more source
Jurnal Gizi dan Pangan SoedirmanThe added value of carica fruit can be increased by using overripe fruit to make processed products. One such product with great potential is fruit leather.
Santi Dwi Astuti +4 more
doaj +1 more source
International Journal of Bio-Resource and Stress Management, 2023 The present study was conducted during 2019−2020 to characterize the Carica papaya leaf synthesized silver nanoparticles and to know the MIC of Carica papaya leaf extract along with silver nanoparticles synthesized using Carica papaya leaf extract ...
Y. Chandnani +6 more
doaj +1 more source
Study of the Chemical Composition of Carica papaya L. Seed Oils of Various Geographic Origins
Horticulturae, 2023 The papaya plant (Carica papaya L.) is tree-like fruit plant cultivated throughout the tropics and subtropics. The aim of this study was to compare the physicochemical properties, fatty acid, sterols, and triterpenic alcohols composition of Carica papaya
Sergey Goriainov +9 more
doaj +1 more source
Dos especies nuevas de Carica [PDF]
, 1958 Carica sphaerocarpa H. García_Barriga & J. Hernández C., nov. Sp. / Carica fructifragrans H. García.Barriga & J. Hernández C., nov. sp.
Hernández Camacho Jorge +3 more
core +1 more source
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Pollinator risks and recovery from air pollutant interactions during the fossil‐fuel transition
Frontiers in Ecology and the Environment, EarlyView.By altering the composition and concentration of floral scents, air pollutants such as ozone (O3) and nitrogen oxides (NOx) disrupt the ability of insect pollinators to locate flowers, threatening biodiversity and crop production. We examine the impact of these pollutants on pollinator performance and evaluate the short‐ and long‐term consequences of ...
James MW Ryalls +2 more
wiley +1 more source
Jurnal Natural, 2023 Vitamin C, as a crucial nutrient, plays a vital role in human health and is known to be sensitive to various factors such as ripeness level, storage and heating conditions.
NERDY NERDY +4 more
doaj +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