Results 41 to 50 of about 14,662 (134)
PHYSICOCHEMICAL EVALUATION OF COOKING AND DESSERT BANANAS (Musa sp.) VARIETIES
, 2014 "In México, banana (Musa sp.) varieties are used for human consumption as well as for traditional medicine, but the literature lacks information on local diversity and functional justification for their use. Three varieties of dessert bananas (Valery, Morado, and Enano) and one cooking banana (Macho) were collected in a commercial farm in Tuxtepec ...
O. Lidia Rosales-Reynoso +5 more
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Aplicación de bioestimulantes a vitroplantas de plátano (Musa sp. )
Agrisost, 2017 La investigación se realizó durante los meses de febrero - abril del 2016, en áreas del Centro de Aclimatación de vitroplantas de la Biofábrica, perteneciente a la Empresa de Semillas de Camagüey, con el objetivo de aplicar diferentes bioestimulantes y evaluar los indicadores de crecimiento que provengan de las aplicaciones de las alternativas ...
José Luis Montejo Viamontes +3 more
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Avaliação de genótipos de bananeira (Musa sp.) em Botucatu -SP
, 2014 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
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Conservation et germination des graines de bananiers (Musa sp.)
, 1990 Dans le but de préserver et conserver à long terme la diversité génétique des populations naturelles de bananiers Musa sp. dans un espace réduit et à faible coût, la possibilité de conservation des bananiers sous forme de graines est envisagée. Pour ceci, les facteurs conditionnant le succès de la conservation et de la germination des graines sont ...
Darjo, P., Bakry, Frédéric
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Biomassa Batang Pisang (Musa Paradisiaca Sp.) Sebagai Biosorben Cd(Ii)
, 2010 Proses industri sering menghasilkan limbah yang mengandung logam berat seperti kadmium (Cd). Salah satu metode untuk mengurangi kadar Cd(II) dalam air adalah biosorpsi. Penelitian ini bertujuan mengkaji kemampuan biosorpsi batang pisang (Musa paradisiaca sp.) yang terimobilkan pada kaolin sebagai biosorben untuk mengadsorpsi Cd(II) dalam larutan ...
Noer Komari, Sujatmiko
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Estabelecimento de bananeira (Musa sp.) em solo degradado
, 2018 The degraded soil under study originated by the removal of the superficial layer, which includes vegetation, organic matter, nutrients and microorganisms, whose processes are essential for the soil to be considered productive. Its recovery is important to maintain the balance of biodiversity of flora and fauna and protect it against erosion, among ...
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Revista Brasileira de Fruticultura, 2006 O presente trabalho teve como objetivo avaliar o ciclo e a produção de sete cultivares de bananeira na região de Selvíria, Estado do Mato Grosso do Sul. O delineamento experimental utilizado foi do tipo blocos ao acaso, com sete tratamentos (Nanica; Mysore; Marmelo; Ouro-da-Mata; Ourinho; São Tomé e Prata) e quatro repetições, num total de 28 parcelas.
Edicléia Aparecida da Silva +2 more
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Biodiversity of Banana Trees (Musa sp.) in Purwodadi Botanical Gardens
Berkala Ilmiah BiologiBanana is a fruit that is often found in everyday life. This fruit is a daily consumption to meet daily nutritional needs. Indonesia has approximately 200 types of bananas scattered throughout the island. Diversity of banana trees (Musa sp.) in an effort to conserve Indonesian plants that live in lowland forests by carrying out plant exploration and ...
Shofiyyatuz Zahro +4 more
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Compostos bioativos e atividade antioxidante em bananas (Musa sp.)
, 2014 Banana is a fruit grown in several countries. Its annual world production is around 104 million tonnes. In Brazil, banana culture sets the second place in volume of fruit produced and the third position in area harvested. This fruit is classified as a food with a high nutritional value, however it contains, in its composition, polyphenols, as for ...
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Potensi Senyawa Polifenol Antioksidan dari Pisang Goroho (Musa sapien sp.)
Agritech, 2012 Goroho banana is food material that has positive content effect on human body. The aims of this research were toanalyze polyphenolic content and to examine antioxidant activity of goroho. Polyphenolic antioxidant of goroho was extracted using methanol, ethanol and acetone for 2 hours at room temperature. Furthermore.
Suryanto, Edi +3 more
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