Results 101 to 110 of about 2,627 (174)

Physical-Chemical Properties of Strawberry Pseudofruits Submitted to Applications of Zinc Oxide Nanoparticles [PDF]

, 2018
Strawberry cultivation is appreciated in many countries because of the fruit's well-defined, attractive and nutritional sensorial characteristics. As such, it is of great commercial value.
C, C. L. (Carlesso), C, F. S. (Fernandes), C, R. (Rossoni), D, L. G. (Luz), H, R. (Riella), L, S. L. (Silva), M, F. (Fiori), R, L. C. (Lajus)   +7 more
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Ekstraksi Selulosa dari Pod Husk Kakao Menggunakan Sodium Hidroksida [PDF]

, 2012
Pod husk kakao banyak mengandung komponen kimia seperti pektin, lignin, hemiselulosa dan selulosa serta beberapakomponen yang lain yaitu caffein dan theobromine.
Anggrahini, S. (Sri), Hutomo, G. S. (Gatot), Marseno, D. W. (Djagal), Supriyanto, S. (Supriyanto)   +3 more
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Physiological and quality attributes associeated with different centrifugation times of baby carrots. [PDF]

, 2011
Made available in DSpace on 2011-04-09T16:15:41Z (GMT). No. of bitstreams: 1 morettiphysiological.pdf: 550157 bytes, checksum: c0c8a61bf8b7fd718d643bf18f03e26e (MD5) Previous issue date: 2008-04 ...
KLUGE, R. A., MACHADO, C. M. M., MATTOS, L. M., MORETTI, C. L.   +3 more
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Effects of Different Weather Conditions and Addition of Mangosteen Peel Powder on Chemical Properties and Antioxidant Activity of Coconut Sap [PDF]

, 2018
Coconut sap is sweet, oyster-white and translucent liquid which can be obtained by tapping coconut flowers for 8 ̶ 12 hours. Since it contains sugar with nearly neutral pH, coconut sap is highly susceptible to spontaneous fermentation.
Haryanti, P. (Pepita), Marseno, D. W. (Djagal), Santoso, U. (Umar), Supriyadi, S. (Supriyadi)   +3 more
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Blanching-Induced Changes in Polyphenol Oxidase, Antioxidants and Phenolic Profile of Mangosteen Pericarp

Food Technology and Biotechnology
Research background. Anthocyanin pigments in mangosteen pericarp can serve as natural colourants; however, their stability is compromised by enzymatic browning caused by polyphenol oxidase (PPO).
Giroon Ijod, Nur Izzati Mohamed Nawawi, Rabiha Sulaiman, Noranizan Mohd Adzahan, Farooq Anwar, Ezzat Mohamad Azman   +5 more
doaj   +1 more source

Germination-regulating mechanisms of giant foxtail (Setaria faberii) [PDF]

, 1963
Digitized 2007 AES.Includes bibliographical references (page 25)
Fletchall, O. Hale (Oscar Hale), 1920-
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Mechanisms of Litchi Response to Postharvest Energy Deficiency via Energy and Sugar Metabolisms

Foods
In the post-harvest phase, fruit is inexorably subjected to extrinsic stressors that expedite energy expenditure and truncate the storage lifespan. The present study endeavors to elucidate the response strategies of litchi to the alterations of energy ...
Kunkun Zhao, Zhaoyin Gao, Mir Muhammad Nizamani, Meijiao Hu, Min Li, Xiaohui Li, Jiabao Wang   +6 more
doaj   +1 more source

Karakteristik Mutu Lada Putih Butiran dan Bubuk yang Dihasilkan melalui Pengolahan Semi Mekanis di Tingkat Petani [PDF]

, 2017
Masalah pada pengolahan lada putih secara tradisional adalah adanya kontaminasi mikroba patogen yang tinggi, bau busuk dan lumpur (off-flavor) serta aroma yang kurang tajam pada lada putih yang dihasilkan sebagai akibat perendaman yang terlalu lama ...
Hidayat, Msi, Tatang, Maya, R. (Ria), Syakir, M. (Muhamad)   +2 more
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Uso do ácido ascórbico no controle do escurecimento do pericarpo de lichia Use of ascorbic acid in the control of browning in the pericarp of lychees

Revista Brasileira de Fruticultura, 2010
Um dos maiores problemas na pós-colheita da lichia é o escurecimento do pericarpo, o qual tem sido atribuído à degradação da antocianina. O objetivo do trabalho foi avaliar o efeito de diferentes doses de ácido ascórbico na prevenção do escurecimento do ...
Danieele Fabíola Pereira da Silva, Elaine Cristina Cabrini, Robson Ribeiro Alves, Luiz Carlos Chamhum Salomão   +3 more
doaj  

Zinc Oxide Nanoparticles Treatment Maintains the Postharvest Quality of Litchi Fruit by Inducing Antioxidant Capacity

Foods
Pericarp browning and fruit decay severely reduce the postharvest quality of litchi. Improving the antioxidant capacity of the fruit is an effective way to solve these problems.
Xiaomeng Guo, Qiao Li, Tao Luo, Dandan Xu, Difa Zhu, Jingyi Li, Dongmei Han, Zhenxian Wu   +7 more
doaj   +1 more source