Results 91 to 100 of about 25,934 (259)
A review of blue carbon credit projects' socio‐economic activities
People and Nature, EarlyView.Abstract Coastal ‘blue carbon’ ecosystems (mangroves, seagrasses and saltmarshes) are critical for climate regulation and biodiversity, yet significant funding gaps persist in marine conservation. While blue carbon credits are increasingly used to bridge these gaps, concerns remain regarding their efficacy in delivering socio‐economic benefits.
Nata Tavonvunchai +3 more
wiley +1 more source
Revista Albanon, 2020 Kjo poezi u mundësua falë bashkëpunimit dhe ndihmës së pakursyer të mbesës së Et’hem Haxhiademit, Hortensia Haxhiademi - Pëllumbi, të cilën gjejmë rastin ta falenderojmë për materialin, e vënë në dispozicion për këtë numër të revistës.Në numrat në vijim ne do të mundohemi të sjellim edhe krijime të tjera të tij dhe një informacion më të bollshëm mbi ...
openaire +2 more sources
Pengembangan Media Belajar Booklet “Pembuatan Nata Sari Buah Jambu Darsono”
Jurnal Pendidikan: Teori, Penelitian, dan Pengembangan, 2018 Booklet is one of the learning media prepared for training or counseling for the community. The fruit craftsman community needs a booklet on "Nata de jambu, rich fiber fermented food " to help study the nata from Guava Darsono production.
Herdina Rahma Zalita +2 more
doaj +1 more source
IbM KELOMPOK USAHA NATA DE COCO
, 2016 Pendanaan IbM 2015Nata de Coco mulai dikenal dan dikembangkan di Indonesia sejak 1980-an. Sebagai produk olahan dengan bahan baku limbah air kelapa, pembuatan nata de coco mampu meningkatkan nilai ekonomi buah kelapa serta meningkatkan perekonomian ...
Hartatik, Sri. Prof. Dr. Ir. M.S. +1 more
core
PROTEOMICS, EarlyView.ABSTRACT Honey bees (Apis mellifera) are vital pollinators in fruit‐producing agroecosystems like highbush blueberry (HBB) and cranberry (CRA). However, their health is threatened by multiple interacting stressors, including pesticides, pathogens, and nutritional changes.
Huan Zhong +25 more
wiley +1 more source
The Dynamics of Bacterial Communities During Traditional Nata de Coco Fermentation
Microbiology Indonesia, 2010 One of the important problems in traditional Nata de Coco (Nata) fermentation is production inconsistency due to strain or genetic variability reflecting mixed microbial communities involved in this process.
CECILIA ANNA SEUMAHU +3 more
doaj +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.Banana and plantain are vital for food security and income in West Africa, yet banana bunchy top virus (BBTV) threatens production. This study combined remote sensing, field surveys, modelling and socio‐economic analysis to assess BBTV spread and control strategies in Benin.
Renata Retkute +13 more
wiley +1 more source
SOURSOP POTENCY AS THE SUBSTRATE IN NATA DE ANONNA PRODUCTION
Food ScienTech Journal, 2019 Nata is a functional food that has a healthy effect when consumed because it contains vitamin C which is beneficial to the body. Nata derived from soursop fruit, we know as nata de anonna, which is produced from the bacterial activity of Acetobacter ...
Indah Juwita Sari +5 more
doaj +1 more source
Pengolahan Wortel Sebagai Bahan Dasar Pembuatan Nata
, 2011 ABSTRAK Kartikasari, Risma. 2011. Pengolahan Wortel Sebagai Bahan Dasar Pembuatan Nata. Tugas Akhir, Jurusan Teknologi Industri, Fakultas Teknik, Universitas Negeri Malang. Pembimbing (1) Dra. Teti Setiawati, M. Pd (2) Laili Hidayati, S. Pd, M.Si Kata
risma kartikasari; Mahasiswa UM
core
Production of nata de pina and nata de soya / Siti Noraini Md Isa [PDF]
, 2003 Nata is a bacteria cellulose produced by Acetobacter aceti subspecies xylimtn through the fermentation of a fruit juice or plant extract. The production method is simple but precautions have to be taken to prevent contamination by other microorganism and
Md Isa, Siti Noraini
core