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This eight-page publication, part of the Agricultural Alternatives series focusing on small-scale and part-time farming operations, covers the issues surrounding irrigation for small fruit and vegetab...
Evaluation of Antioxidant Properties of Some Indian Vegetable and Fruit Peels by Decoction Extraction Method
Antioxidant Properties Indian Vegetable
2016/6/2
Vegetable and fruit peels are generally thrown into the environment as waste material. If this waste can be exploited for some beneficial purpose it will be useful and helpful. With this idea it was t...
Development of Fruit Dahi (Yoghurt) Fortified with Strawberry, Orange and Grapes Juice
Strawberry Orange Grapes Juice
2016/6/1
Dahi or yoghurt is the most popular milk product owing to its particular physical, nutritional, microbiological and organoleptic properties. The research was conducted to prepare fruit yoghurt fortifi...
Effect of Sunning as Post Harvest Treatment for Insect Pests on Antioxidants and Physicochemical Properties of Date Fruit
Post Harvest Treatment Antioxidants and Physicochemical Properties
2016/6/1
Date fruit from three date palm (Phoenix dactylifera) cultivars namely Khalas, Shiashy and Rizez were selected for study. Freshly harvested date fruit is prone to insect-pest infestation. It is, there...
The Effect of Traditional Primary Processing of the Shea Fruit on the Kernel Butter Yield and Quality
Traditional Primary Kernel Butter Yield and Quality
2016/6/1
The influence of three traditional unit operations (fruit storage, par-boiling duration and nut drying method) in the primary processing of the shea fruit in Ghana for the marketable kernel was assess...
Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation
cyanogenic glycosides fruit spirits plum black chokeberry Aronia melanocarpa fermentation
2014/2/25
The biosynthesis of ethanol and release of hydrocyanic acid are important factors characterising the fermentation process of fruit mashes. The effects were determined of the fruit pretreatment and met...
Monoacylglycerols as fruit juices preservatives
monoglycerides antimicrobial activity bacteria yeasts filamentous fungi apple juice
2014/2/25
Limiting or preventing the growth of undesirable microbial flora in food products is one of the main goals of food microbiology. A number of preservation methods have been designed to extend the shelf...
Effect of Enzymatic Hydrolysis on the Juice Yield from Bael Fruit (Aegle marmelos Correa) Pulp
Enzymatic Hydrolysis Bael Fruit
2016/6/1
The effect of incubation temperature (28.18-61.82°C), incubation time (97.5-652.5 min) and pectinase concentration (0.64-7.36 mg/25 g bael pulp) on juice yield, viscosity and clarity of juice were stu...
Modeling the Formulation and Shelf Life of Avocado (Persea americana) Fruit Spread
Formulation and Shelf Life Fruit Spread
2016/6/1
The aim of this study was to use a systematic scientific mixture design to formulate avocado fruit spread in order to retain its aesthetic properties. A two level-factorial with four formulation facto...
Development of Preserved Products Using Under Exploited Fruit, Wood Apple (Limonia acidissima)
Preserved Products Exploited Fruit
2016/5/31
The aim of study is to make preserved products using wood apple. Wood apple is the cheaper, highly nutritious and easily perishable and seasonally available fruit and it was decided to preserve for hu...
Quality of Guava and Papaya Fruit Pulp as Influenced by Blending Ratio and Storage Period
Guava and Papaya Fruit Pulp Blending Ratio
2016/5/31
Guava and papaya are the most widely grown commercial fruits of central India. Both the fruits are nutritive and may be used for processing. The analysis of organoleptic characters (i.e., colour, flav...
Stability of Betalain Pigment from Red Dragon Fruit (Hylocereus polyrhizus)
Betalain Pigment from Fruit
2016/5/31
Betalain pigment from red dragon fruit (Hylocereus polyrhizus) or known as purple pitaya was extracted and the stability was evaluated. Fruits were homogenized with ethanol to separate pectic substanc...
Quality characteristics of yogurt from goat's milk, supplemented with fruit juice
goat's milk yogurt aronia (Aronia melanocarpa L) blueberry fatty acids lactic acid bacteria counts
2014/2/26
Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. ...
Composition analysis and structural identification of anthocyanins in fruit of waxberry
waxberry (Myrica rubra Sieb. et Zucc.) anthocyanin natural product pigment identification composition analysis
2014/2/25
Anthocyanin pigments in the fruit of waxberry (Myrica rubra Sieb. et Zucc.), were extracted with 0.1% HCl in ethanol, and the crude anthocyanin extract was purified by C18 Sep-Pak cartridge open-colum...
Evaluation of apricot fruit quality and correlations between physical and chemical attributes
apricot fruit quality physical attributes chemical attributes genotypes
2014/2/25
The fruit of apricot (Prunus armeniaca L., Rosaceae) has been used as food in FYR Macedonia since a long time ago. The chemical organic matters from the fruit is a kind material for food processing an...