Претраживање
Приказ резултата 21-30 од 40
Deficit irrigation strategies: Use of stress physiology knowledge to increase water use efficency in tomato and potato
(Horticulture in the 21st Century, 2010)
Many vegetables, including tomato and potato, have high water requirements, so that supplemental irrigation is necessary for successful production. The predictions are that the demand for irrigation will increase considerably ...
Immobilization of microbial cells for alcoholic and malolactic fermentation of wine and cider
(Encapsulation Technologies for Active Food Ingredients and Food Processing, 2010)
Wine-or cider-making is highly associated with biotechnology owing to the traditional nature of must fermentation. Nowadays, there have been considerable developments in wine-or cider-making techniques affecting all phases ...
Framing resilience in relation to territorialisation
(Taylor and Francis Inc., 2015)
Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste
(CRC Press, 2017)
Food related materials that are discharged worldwide are residues of high organic load generated through different stages of food’s life cycle, from agricultural production up to postharvest handling, processing, retail ...
Poly(butylene terephthalate)-Synthesis, Properties, Application
(Handbook of Engineering and Speciality Thermoplastics: Polyethers and Polyesters, 2011)
Synthesis, properties and application of thermoplastic polyester, poly (buthylene terephthalate) (PBT), are presented. The advantages and disadvantages of two synthetic routes-from dimethyl terephthalate (DMT) and terephthalic ...
Optimising stand density and nitrogen fertiliser rates for seed production in the tetraploid italian ryegrass cultivar K29T
(Springer Netherlands, 2014)
Tetraploid cultivars of Italian ryegrass have been developed and used as an alternative to diploid cultivars in an attempt to improve forage yield and quality. But, very often, production of tetraploid cultivars is reduced ...
Safety of Foods Based on Mushrooms
(Elsevier Inc., 2016)
Throughout the long period of human history, mushrooms played a very important role in some societies, where they were used as a highly appreciated food and medicine and as a psychoactive substances in some religious rites. ...
Cheeses from Serbia
(Wiley-IEEE Press, 2017)
HACCP in fermented meat production
(CRC Press, 2017)
Hazard Analysis and Critical Control Points (HACCP) is a conceptually simple, science based system whereby the food safety hazards can be identified and evaluated by the meat establishment, which then institute controls ...
White-brined cheeses
(Wiley-IEEE Press, 2017)
This chapter discusses various white-brined cheeses, including Batzos PDO, Turkish Beyaz Peynir, Feta, Halitzia, Halloumi, Mihalic, Sjenica, and Urfa. Turkish Beyaz Peynir is a rindless, white-coloured, close-textured ...