Results 41 to 50 of about 15,171 (230)
Aroma Volatiles in Litchi Fruit: A Mini-Review
Horticulturae, 2022 Aroma is considered a fundamental component of fruit flavor. Variations in the composition and content of volatile organic compounds (VOCs) contribute to noticeable differences in fruit aromas.
Zhuoyi Liu, Minglei Zhao, Jianguo Li
doaj +1 more source
Dielectric properties of litchi fruit (Litchi chinensis Sonn) at microwave frequencies
Journal of Food Science and Technology, 2020 The dielectric properties of litchi fruit were determined using the open-ended coaxial probe method. The measurements were performed in the frequency range from 0.5 to 20 GHz during 3 days of storage at room temperature (~ 24 °C). The dielectric properties increased with storage time.
Richard Torrealba-Melendez +5 more
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Carbon Energy, EarlyView.ABSTRACT Biochar has emerged as a useful and adaptable source of carbon for supercapacitor electrodes. Its value comes from the way biomass chemistry, thermal conversion, and activation conditions shape the resulting pore network, surface groups, and degree of carbon ordering.
Soumen Mandal +6 more
wiley +1 more source
Improved energy efficiency of farmers' cooperative litchi drying operation in Northern Thailand [PDF]
, 2013 In 2007, Hmong farmers growing litchi in the mountainous region of Northern Thailand started to dry the fruit in response to its declining market price.
Anupunt +37 more
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Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit [PDF]
Journal of Food Science and Technology, 2015 The availability of fruit like litchi has been limited by variability in yield, alternate bearing, seasonal differences and most commonly post harvest problems. The litchi fruit has a very short shelf-life during which red color turns brown which greatly affects the appeal to consumer although not the unique flavor.
Bharat, Bhushan +5 more
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ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.Hierarchically porous, N‐doped freestanding anode enables reversible Na+ insertion/desorption and Na–Co alloying, delivering fast kinetics, structural robustness, and durable sodium‐storage performance even under bending/folding. To develop a green, sustainable, and high‐performance anode for sodium‐ion batteries (SIBs), flexible biomass‐based carbon ...
Yuqiong He +8 more
wiley +1 more source
Negotiating the forest - farmland interface in northern Thailand with companion modelling [PDF]
, 2010 The debate about the expansion of agriculture in forest areas and the conservation or reforestation of head watersheds is still going on in montane Southeast Asia but in a rapidly changing context.
Dumrongrojwatthana, Pongchai +1 more
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Effect of carrot puree edible films on quality preservation of fresh-cut carrots [PDF]
, 2015 peer-reviewedFinancial support from the high level talent fund of Henan University of Technology Science and Technology (No. 2012BS024) is gratefully acknowledged.The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol ...
Kong, D. +3 more
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Acute Encephalitis Syndrome and its alleged litchi (Litchi chinensis) connection—A review and status
The Indian Journal of Agricultural Sciences, 2016 In recent times, Acute Encephalitis Syndrome (AES), an unexplained mysterious disease is affecting people, especially young children below the age of 15 years in few Asian countries.
VISHAL NATH, SWATI SHARMA, KALYAN BARMAN
doaj +1 more source
Control of post-harvest pericarp browning of litchi (Litchi chinensis Sonn) [PDF]
Journal of Food Science and Technology, 2010 Pericarp browning is the major post-harvest problem of litchi (Litchi chinensis Sonn) fruit, resulting in reduced commercial value of the fruit. Control of post-harvest pericarp browning of fruit using 9 different post-harvest treatments were studied. The treated fruits were packed in transparent perforated (0.2% ventilation) low density polythene bags
M, Neog, L, Saikia
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