Results 91 to 100 of about 182,366 (387)
BeveragesStrawberry nectars have increased colour stability when produced from overripe, darker, and redder strawberries, with a high anthocyanin concentration. The post-harvest storage of strawberries has been shown to develop these properties.
Helen Murray +4 more
doaj +1 more source
Planta Tropika: Jurnal Agrosains, 2020 Strawberry (Fragaria spp.) has a high economic value and various benefits, but the production of strawberry plants in Indonesia is still low in terms of both quantity and quality.
Ganies Riza Aristya +4 more
doaj +1 more source
How to Grow Strawberries in the Home Garden [PDF]
, 1958 PDF pages ...
Hill Jr., Robert G., Patterson, Vernon
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Food Biomacromolecules, EarlyView.Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley +1 more source
Innovative and eco-sustainable processing and packaging for safe and high quality organic products with enhanced nutritional quality. Final report [PDF]
, 2018 The main goal of the project has been to develop innovative sustainable processing and packaging technologies to meet the growing consumer demand and boost the manufacturing of safe organic berry products with high nutritional quality and low ...
Alminger, Marie
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Postharvest Quality Management of Strawberries
Strawberry - Pre- and Post-Harvest Management Techniques for Higher Fruit Quality, 2019 Strawberry fruit ( Fragaria × ananassa ), a genus of the Rosaceae family, is the most commonly consumed berry fruit crop worldwide and is valued for its unique flavor and nutritional quality.
M. Azam +4 more
semanticscholar +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Química Nova, 2015 Liquid chromatography is often used for the determination of pesticide multiresidues in foods. In Brazil, the strawberry crop is an example of a food with high levels of irregularities because of the application of pesticides.
Daniele Oshita, Isabel C. S. F. Jardim
doaj +1 more source
The Effect of Concentration Carrageenan Flour and Glycerol as Edible Coating Against the Changes in Quality of Strowberries (Fragaria X Ananassa) During Storage [PDF]
, 2015 Strawberries is one of the horticultural products which have a high economic value however short shelf life. Fruit damaged is mainly caused by process of respiration and transpiration.
Sari, R. N. (Rita)
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Chitosan/Cellulose Nanofibril Nanocomposite and Its Effect on Quality of Coated Strawberries
Journal of Food Quality, 2018 The aim of this study was to develop a chitosan/cellulose nanofibril (CNF) nanocomposite and evaluate its effect on strawberry’s postharvest quality after coating.
N. S. Resende +4 more
semanticscholar +1 more source