the effects of uv-c illumination at the dosage of 6.6 kj m-2 on postharvest quality of mango fruit cv. ‘kaew kamin’ during storage at 25 or 12°c were investigated. the changes in fresh weight, texture, ripening index (ri), peel and pulp colours, visual appearance, total carotenoids (tc) and ascorbic acid (asa) content were determined on days 0, 4, 8, 12 and 16 of storage. uv-c irradiation effec...

Papaya leaf are not one of the richest natural resources in Indonesia which is utilization optimal. One way to optimize papaya process into powder. powder will be applied processed pastries that add variety semprit cake. The purpose making a cake with ratio tapioca flour and texture, color, water content protein content. This research was an experimental study using completely randomized design...

Bamboo lumber was prepared using Bambusa bamboos species and its weathering performance evaluated under natural accelerated weathering. Specimens of bamboo were exposed to for 150 days. Another set specimens UV light source (UVA 360) in tester up 250 hours. A comparative study on the level degradation made by evaluating CIEL*a*b* colour changes measured a Hunter lab spectro-colorimeter. Rate co...

roasting has considerable effects on the quality of cream made of nuts. in this study, the roasting conditions of walnut kernels were optimized based on the stability parameters of the produced cream. temperatures of 100-150°c for 10-30 minutes were used to roast walnut kernels. the amount of oil separation, peroxide, acidity and thiobarbituric acid values of the cream, as well as color paramet...

the simultaneous cross-linking and antimicrobial finishing of bleached cotton and cationized cotton by 3-chloro2-hydroxypropyl trimethyl ammonium chloride (quat-188) with butane tetracarboxylic acid and nano titanium dioxide is studied and explored in the current study. butane tetracarboxylic acid (btca) as a cross-linking agent can be linked to the cotton cellulosic chains by covalent bonds an...

In order to increase the production of original and recognizable sparkling wines, base wines from autochthonous grape varieties can be used for their preparation. Based on studied basic advanced physicochemical organoleptic characteristics, it was concluded about possibility using - ‘Makhrovatchic’, ‘Tsimlyanskii Belyi’, ‘Tsimladar’, ‘Kefesiya’, ‘Kokur Krasnyi’ ‘Chernyi Krymskii’ high-quality w...

The aim of the study was to compare effects microwave and sous-vide cooking on chemical composition, including fatty acid colour, microbial eating quality fillets produced from wild-living pikeperch. Skinned were (SV)-cooked at 65 °C for 40 min. or cooked in a oven (M) 539 W 3 Generally, decreased moisture increased protein contents SV M, fat content SV. Cooking lightness yellowness while decre...

The objectives of this work was to study the effect sex and weight at slaughter on meat quality in longissimus muscle Black goat Meriz .Twenty four weaned kids from each breed were divided equally penned individually into two groups .The 1st castrated using rubber ring ,and 2nd left intact assigned be slaughtered 15,20 25 kg live body overall means pH, lightness ,redness ,yellowness, drip loss,...

Unexpected rainfall in harvest season has a detrimental effect on cotton lint color grade and germination rate to extent that economic losses occur for farmers, seed producers manufacturers. This study was conducted elucidate the effects of different amounts evaluate response cultivars 2014 2015. Bolls were exposed 0 (control), 20, 35, 65, 95 125 mm precipitation. The determined GSN-24, Claudia...

This study aimed to evaluate the physicochemical characteristics, bioactive compound component content, and antioxidant activity of Jerusalem artichoke tea. The was dried at 70°C for 5 h, then roasted in oven 2, 4, 6 min, respectively. control group had a moisture content 11.92%, whereas sample heated 2-6 min rapidly declining content. Oven-heated samples higher levels crude protein fat than sa...