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Rootstocks resistant to Meloidogyne incognita and compatibility of grafting in net melon
(2013-09-17)
Due to the few studies about grafting in net melon, in order to obtain better control of soil pathogens, the aim of the present study was to evaluate 16 genotypes of Cucurbitaceae: Benincasa hispida, Luffa cylindrica, ...
Osmotic dehydration process for low temperature blanched pumpkin
(Elsevier B.V., 2011-07-01)
This study investigated the influence of stepwise blanching over the kinetics of osmotic dehydration process and over the physical characteristics of pumpkin (Cucurbita moschata). The 2(3) factorial design and response ...
Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata)
(Elsevier B.V., 2007-10-01)
Kinetics of osmotic dehydration (OD) and effects of sucrose impregnation on thermal air-drying of pumpkin slices were investigated. A simplified model based on the solution of Fick's Law was used to estimate effective ...
Rootstocks resistant to Meloidogyne incognita and compatibility of grafting in net melon
(2013-09-17)
Due to the few studies about grafting in net melon, in order to obtain better control of soil pathogens, the aim of the present study was to evaluate 16 genotypes of Cucurbitaceae: Benincasa hispida, Luffa cylindrica, ...
Quality and microbiological changes in minimally processed tropical pumpkin packed in low-density polyethylene bagsCalidad y cambios microbiológicos en calabaza mínimamente procesada y empacada en polietileno de baja densidad
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 2016)
Experimental study of the application of edible coatings in pumpkin sticks submitted to osmotic dehydration
(Taylor & Francis, 2016-04)
Osmotic dehydration (OD) process permits to improve the organoleptic characteristics of the products; nevertheless, depending of the product, the incorporation of great amounts of solute can be not desirable for consumers. ...
Physicochemical changes on pumpkin/pepper sauces during refrigerated storage
(Wiley Blackwell Publishing, Inc, 2012-06)
Changes in rheological, textural and physicochemical characteristics of pumpkin and red bell pepper sauces prepared in 50:50 and 80:20 proportions were studied for 6 days under refrigerated conditions.Variations in sugar, ...
Influence of pre-treatments on the drying kinetics during vacuum drying of carrot and pumpkin
(Elsevier Sci LtdOxfordInglaterra, 2007)
Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata)
(Elsevier B.V., 2014)
Osmotic dehydration process for low temperature blanched pumpkin
(Elsevier B.V., 2014)