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The paper presents an application which uses Feed Forward Neural Networks (FFNNs) to model the non-linear behaviour of the terebinth fruit drying. Mathematical models and Artificial Neural Networks ...
Fennel, mint (peppermint), and sage herbal teas and apple, lemon, and rosehip fruit teas were selected for the determination of the following risk elements contents: aluminium (Al), arsenic (As), bari...
Chronic oxidation linked diseases are on a rise and are one of the leading causes of death globally. Epidemiological evidence increasingly points towards consumption of fruits and vegetables as a prev...
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...
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...
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...
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...
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...
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...
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. ...
In situ conservation is considered as conservation of wild biota in the natural habitat (locality). The authors extend the term to cultivated fruit species naturalised in the landscape, such as occasi...
The fruit of mulberry (Morus alba L., Moraceae) has been used as medicinal food in China for a long history. The pigment from the fruit extract is a kind of natural colourant for food processing and h...
Chardonnay grapes were fermented with or without juice of apple, pear, cantaloupe, peach, banana, or orange with a Saccharomyces cerevisiae yeast strain. Volatile chemicals formed in the seven wines w...
研究了不同助剂对紫胶保鲜蜡物理性能和纳他霉素对保鲜蜡抑菌性能的影响。确定了含纳他霉素的天然保鲜果蜡的生产工艺为:紫胶120g/L、吗啉20mL/L、丙二醇10mL/L、氨水12mL/L,乳化时间30min,当温度降至60℃时加入0.6g/L的纳他霉素。应用该保鲜果蜡贮藏的胡柚和锦橙,在温度为5~10℃,相对湿度为60%~65%条件下贮藏45d,能较好地保持果实的外观,表面新鲜饱满,有光泽,品质好,...
Several cases of consumer complaints to the still soft beverages – fruit drinks and ice teas were analysed. The visible impurities and slight sensory changes were observed, sediment was formed by micr...

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