Results 131 to 140 of about 109,756 (267)
CAPACITY OF MAINTAINING THE APPLES QUALITY, IN FRESH CONDITION-CASE [PDF]
Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2015 A balanced diet implies consuming fruit throughout the year, for which their preservation throughout the winter helps to ensure their consumption and increase the growing profitability by avoiding the market overloading during fruit harvest.
Nicoleta OLTENACU, Elena LASCĂR
doaj
The design of a new bacon product : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University [PDF]
, 1975 An initial examination of the New Zealand domestic meat market showed that the bacon industry was most in need of help from the development of new products. Per capita consumption of bacon and ham, products which provided almost 70% of the bacon industry'
Wilkinson, Brian Herbert Patrick
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Journal of Animal Physiology and Animal Nutrition, EarlyView.ABSTRACT Newly‐weaned piglets face challenges such as reduced feed intake, impaired gut function, and susceptibility to post‐weaning diarrhoea, increasing the need for dietary strategies that support gut health and growth. This study investigated the effects of dietary supplementation with butyric acid (BA), resistant potato starch (PS), and their ...
Kathryn Ruth Connolly +2 more
wiley +1 more source
Molecular physiology of banana fruit ripening : improvement of fruit quality [PDF]
, 2008 It is now assumed that the quality of fruit is a complex trait in which a lot of mechanisms are involved, some of them being antagonistic. All of these mechanisms are the results the coercive action of differentially regulated genes.
Mbéguié-A-Mbéguié, Didier
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Plant Biotechnology Journal, EarlyView.ABSTRACT Free amino acids (FAAs) play a fundamental role in determining fruit quality and stress adaptation, yet their genetic regulation remains poorly understood. Through an integrated approach combining metabolomic and sensory analyses of 120 peach (Prunus persica) hybrids, we identified glutamate as a key metabolite linking FAA content to umami ...
Yike Su +8 more
wiley +1 more source
Pemanfaatan tepung kentang sebagai substitusi tepung terigu dalam pembuatan bolu marmer panggang
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi PertanianEfforts to reduce the use of domestic wheat flour include the use of local food ingredients such as tubers. Potatoes can be used to make potato flour, a type of flour derived from potatoes that can be used as an alternative to adding wheat flour as a ...
Ardita Epi Pratiwi, Ngatirah, Sunardi
doaj +1 more source
Advances in organic UV filters for sunscreens over the past decade
Photochemistry and Photobiology, EarlyView.Highlighted organic UV filter frameworks that have been described for sunscreens over the past decade divided into three groups: derivatives of or inspired by approved organic UV filters, natural product‐based compounds, and miscellaneous. Abstract Ultraviolet (UV) radiation is a major environmental factor in photoaging, erythema, and skin cancer ...
Gabriela Zanella Marcon +4 more
wiley +1 more source
ANALISIS PENERAPAN GREEN ACCOUNTING PADA WISATA BEDENGAN KABUPATEN MALANG [PDF]
Bedengan Tourism in Malang Regency is one of the tourist destinations with the potential for sustainable development. However, in its development, environmental aspects need to be considered to ensure its sustainability.
Karima, Mataul
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos +1 more
wiley +1 more source
HorticulturaeSome olive cultivars grown in southeastern Italy are characterized by the production of olives with a reduced level of bitterness. They are known as sweet olive cultivars and fruits are usually consumed directly or cooked without any debittering process,
Salem Alhajj Ali +5 more
doaj +1 more source