Results 161 to 170 of about 7,378 (194)

A Comprehensive Digital Workflow for Enhancing Dental Restorations in Severe Structural Wear. [PDF]

Bioengineering (Basel)
Alshabib A, Berger J, Garcia E, Jurado CA, Cabral G, Baldotto A, Riquieri H, Alrabiah M, Floriani F.   +8 more
europepmc   +1 more source

Optimizing the synthesis of nanoporous activated carbon from date-palm waste for enhanced CO₂ capture. [PDF]

Sci Rep
Al-Ghurabi EH, Boumaza MM, Al-Masry W, Asif M.   +3 more
europepmc   +1 more source

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Microstructure, nutrient composition and antioxidant capacity of king palm flour: A new potential source of dietary fibre

Bioresource Technology, 2010
The objective of this research was to evaluate the chemical composition, microstructure, and antioxidant capacity of king palm flour obtained from residues from organic king palm (Archontophoenix alexandrae) processing. King palm flour exhibited high levels of dietary fibre (70.85%) and total ash (3.27%); low contents of protein (3.51%) and lipid (0.91%
Karina N, de Simas, Leila do N, Vieira, Rossana, Podestá, Manoela A, Vieira, Ismael I, Rockenbach, Carmen L O, Petkowicz, João, de Deus Medeiros, Alícia, de Francisco, Edna R, Amante, Renata D M C, Amboni   +9 more
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Physicochemical and sensory characteristics of cookies containing residue from king palm (Archontophoenix alexandrae) processing

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, Karina C. Tramonte, Rossana Podestá, Sandra R. P. Avancini, Renata D. de M. C. Amboni, Edna R. Amante   +5 more
openaire   +1 more source

Juice from king palm (Archontophoenix alexandrae) leaf sheathes: chemical characterisation and use in soft drink formulation

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, João Gustavo Provesi, Iolanda Moreira Dutra Albuquerque E Silva, Aureanna Nairne Negrão Murakami, Marcelo Maraschin, Renata Dias De Mello Castanho Amboni, Edna Regina Amante   +6 more
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Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten‐free cookies

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, Leila do N. Vieira, Rossana Podestá, Carmen M. O. Müller, Manoela A. Vieira, Rosane C. Beber, Maurício S. Reis, Pedro L. M. Barreto, Edna R. Amante, Renata D. M. C. Amboni   +9 more
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Their majesties: the king and queen palms

1980
(Uploaded by Plazi from the Biodiversity Heritage Library) No abstract provided.
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King Raphia Palms

2019
The Nigerian Field, 39 (4), 180 ...
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Biology of the Palm King Amathusia Phidippus, An Extremely Rare and Endangered Butterfly of Peninsular India

2009
(Uploaded by Plazi from the Biodiversity Heritage Library) No abstract provided.
Mathew, George, Pulikkal, Unni Krishnan
openaire   +1 more source