نتایج جستجو برای: sugar and apple

تعداد نتایج: 16838718  

2009
L. BACHAN

The low cost of the personal computer (PC) has made it the ideal vehicle for monitoring processes in factories and laboratories. Software developed at the Sugar Milling Research Institute (SMRI) has resulted in two PC systems that are capable of simultaneously receiving a number of signals, monitoring these graphically in real time and of storing the data for subsequent analysis. A ten-channel ...

Journal: :تحقیقات دامپزشکی 0
زهره طهماسبی بلداجی دانش آموخته تغذیه دام دانشگاه کشاورزی و منابع طبیعی رامین خوزستان، اهواز- ایران طاهره محمدآبادی گروه علوم دامی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان، اهواز- ایران محسن ساری گروه علوم دامی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان، اهواز- ایران مرتضی چاجی گروه علوم دامی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان، اهواز- ایران

background: the correct usage of  wastes in animal nutrition causes  decrease in environmental pollution. apple pomace as an energetic matter and source of digestible fibers for ruminants is a proper alternative for forage. objectives: the aim of this experiment was to investigate the effect of diets containing dried apple pomace on digestibility, rumination, microbial fermentation and blood gl...

Journal: :Journal of Zhejiang University. Science 2004
Yan-de Liu Yi-bin Ying

To evaluate the potential of FT-NIR spectroscopy and the influence of the distance between the light source/detection probe and the fruit for measuring the sugar content (SC) of Fuji apples, diffuse reflectance spectra were measured in the spectral range from 12500 to 4000 cm(-1) at 0 mm, 2 mm, 4 mm and 6 mm distances. Four calibration models at four distances were established between diffused ...

2009
Shashi Bhushan V K Joshi

Apple pomace extract (APE) in aerobic variable fed batch culture under standardized fermentation parameters was evaluated for the production of baker’s yeast. The substrate was fed at a flow rate of 0.39 dm h to regulate fermentable sugar concentration between 1-2 % in bioreactor. An average specific growth rate of 0.24 h and cellular yield coefficient of 0.48 g/g sugar was obtained during bake...

Journal: :Plant physiology 1963
G R Waller K Nakazawa

53. WEBB, K. L. & J. W. A. BURLEY. 1962. Sorbitol translocation in apple. Science 137: 766. 54. WVEATHERLEY, P. E., A. J. PEEL, & G. P. HILL. 1959. The physiology of the sieve tube. Preliminary experiments using aphid mouth parts. J. Exptl. Botany 10: 1-16. 55. AXANG, T. T. 1961. A study of tranislocation of of photosynthate in sugar cane plants with C14 anid P;. Rept. Taiwan Sugar Exp. Sta. 23...

Journal: :journal of ornamental plants 2015
ahmad dadashpour sasan sadegh hasani seyed fazel mirahmadi

orchard intensification is motivated by the desire to produce fruit early in the life of the orchard to rapidly recover establishment costs. intensification is possible using dwarfing rootstocks that control tree size, induce early cropping and produce large quantities of fruit compared to the amount of wood produced. therefore, this study attempts to compare some yield and fruit properties of ...

2014
C. Jivan F. Sala

Jivan C., Sala F., 2014. Relationship between tree nutritional status and apple quality. Hort. Sci. (Prague), 41: 1–9. Development of prediction models for the quality of apples is useful in guiding fruit tree nutrition and in optimising fruit management. The interrelationships between the leaf nutrient contents and some fruit quality indices were studied in five apple cultivars – Generos, Flor...

E. Panahi M. Afsharnezhad, R. Sariri S.S. Shahangian

The growing interest on the replacement of synthetic antioxidants with natural ones has directed many research toward the plant-derived raw materials. The special attention is focused on inexpensive or residual sources from food agricultural industries. Fruit peels are valuable wastes obtained from domestic and industrial sources. The potential of fruit wastes as sources of natural antioxidants...

Journal: :Journal of the American Society for Horticultural Science 1997

2014
JANNA CROPOTOVA SVETLANA POPEL

High bakery-stability of fruit fillings during baking at elevated temperatures is a very significant and desirable quality attribute in the manufacturing of filled bakery products. This research was performed with the aim of evaluating the basic physicochemical changes that occur as well as the heat-stability of apple fillings during the baking process in the oven at a temperature of 200°C for ...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید