Results 1 to 10 of about 220,747 (307)

MANAGING THE PRODUCTION PROCESSES - OPTIMIZATION OF THE TECHNOLOGICAL PROCESS OF BANANA RIPENING BY APPLYING THE SIMPLE ADDITIVE WEIGHTING METHOD

Ekonomika Poljoprivrede (1979), 2023
The realization of company goals is greatly influenced by the manager’s decisions in the activities of managing production processes. To make decisions, managers use different decision-making methods, taking into account different criteria on the basis ...
Ivan Stojanović, Violeta Jovanović, Aleksandar Manić   +2 more
doaj   +1 more source

INDICATORS OF THE QUALITY OF RICE GRAIN AND GROATS DEPENDING ON THE GENOTYPE OF CULTIVARS

Harčova Nauka ì Tehnologìâ, 2022
The yield and the quality of grain and groats have been determined for rice varieties belonging to different ripening groups: early-ripening Komandor and Yuzhanin, mid-ripening Ukraina 96, Vikont, Admiral, Magic, and Lotto, and late-ripening Fukushikiri,
D. Palamarchuk, M. Kozachenko, S. Sviatchenko   +2 more
doaj   +1 more source

Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector

Frontiers in Microbiology, 2021
Artisanal cheeses made with raw milk are highly appreciated products in Brazil. Most of these cheeses are produced in small facilities across different production regions in the country, some of which have been granted a protected designation of origin ...
Ana Paulina Arellano Pineda, Gabriela Zampieri Campos, Natan Jesus Pimentel-Filho, Bernadette Dora Gombossy de Melo Franco, Uelinton Manoel Pinto   +4 more
doaj   +1 more source

Effect of different preservation and salting methods on some volatile compounds and sensory properties of kashar cheese [PDF]

Kafkas Universitesi Veteriner Fakültesi Dergisi, 2020
The purpose of this study was to determine the effect of different preservation and salting methods of Kashar cheese on some volatile compounds. On the 1st, 7th, 15th, 30th, 60th, 90th and 120th days of the maturation of the samples of kashar cheese ...
Asya ÇETİNKAYA
doaj   +1 more source

Discovery of non-climacteric and suppressed climacteric bud sport mutations originating from a climacteric Japanese plum cultivar (Prunus salicina Lindl.). [PDF]

, 2015
Japanese plums are classified as climacteric; however, some economically important cultivars selected in California produce very little ethylene and require long ripening both "on" and "off" the tree to reach eating-ripe firmness. To unravel the ripening
Abdi, Abdi, Ahmad, Aranzana, Atkinson, Ayub, Begheldo, Burg, Candan, Carrasco, Casas, Chalmers, Chervin, Cipriani, Crisosto, Crisosto, Crisosto, Crisosto, Crisosto, Crisosto, Dandekar, Dangl, Dirlewanger, Dirlewanger, Dondini, El-Sharkawy, El-Sharkawy, El-Sharkawy, El-Sharkawy, Fernández i Martí, Fernández i Martí, Font i Forcada, Giovannoni, Giovannoni, Giovannoni, Grierson, Grossman, Herner, Hormaza, Kimura, Klee, Lelievre, Manganaris, Marcotrigiano, Martinez-Romero, McGlasson, McMurchie, Miller, Minas, Mnejja, Nei, Oeller, Okie, Okie, Osorio, Picton, Porat, Riaz, Rohlf, Ruthner, Selvarajah, Singh, Sisler, Solano, Tatsuki, Testolin, Tian, Tohge, Tonutti, Trainotti, Walker, Wang, Watkins, Yeh   +73 more
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Characterizing fruit ripening in plantain and Cavendish bananas: A proteomics approach [PDF]

, 2020
The fruit physiology of banana cultivars other than Cavendish is poorly understood. To study the ripening process, samples were taken daily from plantain and Cavendish bananas and the ripening stages were determined. We present data from the green to the
Bhuiyan, F., Campos, N.A., Carpentier, Sebastien C., Swennen, Rony L.   +3 more
core   +1 more source

Aminoethoxyvinylglycine Reduces Preharvest Fruit Drop and Fruit Ethylene Evolution in ‘Red Delicious’ Apple but Affects Fruit Size and Quality Inconsistently

HortScience, 2023
Aminoethoxyvinylglycine (AVG) is widely used in commercial apple (Malus ×domestica Borkh.) production to reduce preharvest fruit drop (PFD) and delay ripening for harvest management. Recently, the maximum allowable concentration of AVG was doubled (up to
Anish Malladi, Krittika V. Tonapi, Thomas M. Kon   +2 more
doaj   +1 more source

The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening

Animals, 2021
Adjunct cultures are used in cheesemaking to improve the sensory characteristics of the ripened cheeses. In addition, it is known that different adjunct cultures are capable of producing enzymes with the specificity to hydrolyze caseins, leading to the ...
Monika Garbowska, Anna Berthold-Pluta, Lidia Stasiak-Różańska, Antoni Pluta   +3 more
doaj   +1 more source

Sugar Signaling During Fruit Ripening

Frontiers in Plant Science, 2020
Sugars play a key role in fruit quality, as they directly influence taste, and thus consumer acceptance. Carbohydrates are the main resources needed by the plant for carbon and energy supply and have been suggested to be involved in all the important ...
Sara Durán-Soria, Delphine M. Pott, Sonia Osorio, José G. Vallarino   +3 more
doaj   +1 more source

Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese

Dairy, 2021
This work aimed to study the effects of using ewe’s milk from Churra, Assaf, or both breeds on the physicochemical and sensory characteristics of Zamorano cheese at the end of ripening.
Domingo Fernández, Patricia Combarros-Fuertes, Erica Renes, Daniel Abarquero, José María Fresno, María Eugenia Tornadijo   +5 more
doaj   +1 more source