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A TEAM led by Queensland Alliance for Agriculture and Food Innovation has developed a comprehensive research program aimed at protecting Australia’s $450 million banana industry.
An empiric equation for the latent heat of vaporization of moisture in bananas during its isothermal drying
Energy Agricultural Products Dried Banana Heat and Mass Transfer
2013/2/28
In order to determine the energy needed to artificially dry a product, the latent heat of vaporization of moisture in the product, hfg, must be known. Generally, the expressions for hfg reported in th...
Sugarcane Juice as an Alternative Carbon Source for in vitro Culture of Plantains and Bananas
Alternative Carbon vitro Culture
2016/6/1
The suitability of sugarcane juice for the in vitro culture of bananas and plantains was investigated in this study. Two concentrations of sugar cane juice 5, 10% and 30 g L-1 laboratory sucrose were ...
From Bananas to Buttocks: The Latina Body in Popular Film and Culture
From Bananas to Buttocks The Latina Body in Popular Film and Culture
2009/12/7
We need only think of the bespectacled, bushy-browed and braces-wearing Betty Suarez in ABC's Ugly Betty (Fernando Gaitán, 2006-), or the highly digitalised, scantily clad torsos of Jessica Alba and R...
EFFECTS OF STORAGE OF BANANAS IN CONTROLLED ATMOSPHERE BEFORE ETHYLENE TREATMENTS ON ITS RIPENING AND QUALITY
Bananas controlled atmosphere storage oxygen carbon dioxide chlorothalonil United Kingdom
2009/9/30
The study was conducted in Post Harvest Laboratory, Cranfield University at Silsoe
College, UK during 1999. The objective was to investigate whether ripening processes
in banana fruits which are d...
Effects of Sucrose Palmitic Acid Ester Coating on the Internal Gas Concentrations of Cavendish Bananas in Relation to the Ripening, Respiration and Ethylene Production
internal gas ripening respiration ethylene production
2010/11/23
The effects of a 2% sucrose palmitic acid ester coating were studied on the internal oxygen, carbon dioxide and ethylene concentrations of banana fruits in relation to ripening, respiration and ethyle...
Effect of Sucrose Fatty Acid Ester Coating on the Ripening of Ethylene-Treated Cavendish Bananas
ripening storage life hue angle
2010/11/23
Sucrose fatty acid esters were used as coating materials to observe their effects on the ripening of ethylene-treated cavendish bananas. Bananas were coated with 2% sucrose fatty acid esters namely su...