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Effect of Supplementation of Bacillus subtilis LS 1-2 Grown on Citrus-juice Waste and Corn-soybean Meal Substrate on Growth Performance, Nutrient Retention, Caecal Microbiology and Small Intestinal Morphology of Broilers
Bacillus subtilis LS 1-2 Citrus-juice Waste Corn-soybean Meal Avilamycin Performance Broiler
2016/5/6
A feeding trial was conducted to investigate the effect of dietary supplementation of Bacillus subtilis LS 1-2 grown on citrus-juice waste and corn-soybean substrate on growth performance, nutrient re...
Fungicide effect of banana column juice on tomato southern blight caused by Sclerotium rolfsii: Technical and economic efficiency
Benin disease control biofungicide sclerotium rolfsii decision matrix
2011/1/13
The efficiency of banana column juice was compared to that of the synthetic fungicide Maneb 80 and urea in laboratory, in pots under shed and in the field. In laboratory, the products underwent trials...
DRINKING OF CHOKEBERRY JUICE FROM THE ECOLOGICAL FARM DZIĘCIOŁOWO AND DISTENSIBILITY OF BRACHIAL ARTERY IN MEN WITH MILD HYPERCHOLESTEROLEMIA
aronia melanocarpa chokeberry juice brachial artery distensibility
2010/12/22
The aim of the study was to estimate the influence of drinking chokeberry juice on the endothelial function in men with mild hypercholesterolemia. It was shown that chronic treatment with flavonoids i...
为了降低苹果汁中展青霉素的含量，提高苹果汁的安全性，研究了超声波处理技术对苹果汁中展青霉素的降解效果及条件。在单因素试验的基础上，通过正交试验确定了超声波处理技术降解苹果汁中展青霉素的较佳工艺条件。结果表明：超声波降解苹果汁中展青霉素的最佳工艺参数为超声波功率420W、处理时间90min、超声波频率28kHz、处理温度30℃，在该条件下苹果汁中展青霉素降解率为69.43%，试验对苹果汁的关键质量参...
Relationship between Nitrate Ion Concentrations in Petiole Juice Measured by the Handy Reflecting Photometer and Vine Growth and Fruit Quality of ‘Kyoho’ Grapes
index length of current shoot percentage of sprouting buds
2010/11/23
To determine the relationship between NIC (nitrate ion concentration in petiole juice) and fruit quality, sampling conditions of the petioles were investigated in ‘Kyoho’ grapes with a long-pruning sy...
Relationship between Concentration of Soluble Solids in Fruit Juice and Productivity of the Next Year in Satsuma Mandarin
flowering intensity fruit quality fruit set yield
2009/7/9
In several satsuma mandarin (Citrus unshiu Marc.) cultivars, the parameters of productivity (flowering, fruiting, yield, etc.) of one year correlated negatively with those of the next year, while the ...
Seasonal Changes in Fruit Growth,Peel Color,Sugar and Acid Contents in Juice,Juice Vesicles Growth and Respiration Rate of Tankan (Citrus tankan Hayata)
fruit growth maturation sugar (Brix) Tarumizu 1 go titratable acidity
2009/7/6
A series of studies was conducted to improve the practical management of tankan (Citrus tankan Hayata) ‘Tarumizu 1 go’. Seasonal changes in fruit growth, peel color, and other important parameters of ...
苹果汁中拟除虫菊酯类和氨基甲酸酯类农药辐照降解（Degradation of Pyrethroids and Carbamate Pesticides in Apple Juice by Irradiation）
苹果汁 农药残留 降解
2009/5/22
采用60Co-γ射线辐照对苹果汁中4种拟除虫菊酯类农药和3种氨基甲酸酯类农药进行了降解，研究了不同辐照剂量对苹果汁中农药的降解效果和苹果汁主要理化指标的影响。结果表明，60Co-γ射线辐照对两类农药的降解作用都很显著：辐照剂量为9kGy时菊酯类农药的降解率达到最大，其中，氯菊酯65.72%、氟氯氰菊酯94.14%、氟氰戊菊酯72.41%和溴氰菊酯67.84%；辐照剂量为7?kGy时氨基甲酸酯类农药...
Inactivation of Bacillus subtilis Spores in Orange Juice and the Quality Change by High Electric Field Alternating Current
flavor high electric field AC nutrient
2010/3/4
Heat treatment is commonly used to inactivate micro-organisms in liquid foods in order to improve food safety and extend shelf life. However, using heat treatment to kill spores also thermally damages...
‘Sago’ - a natural product for cashew apple juice clarification
Cashew apple syrup PVP natural clarifier
2009/2/20
Clarification of cashew apple juice by removing phenols and tannins is an important step in cashew apple processing. The common clarifying agent recommended presently is poly vinyl pyrolidone (PVP),...
The chemical composition of pear juice, prepared from Akça, Ankara, Passe Crassane, Santa Maria, Starkrimson, Seker and Williams varieties, was investigated. Fructose (mean, 5.41%) was the main...
The Effect of Mash Enzymation on Juice Yield and Chemical Composition of Sour Cherry Juice
Mash Enzymation Juice Yield Chemical Composition of Sour Cherry Juice
2009/1/16
The effect of mash enzymation on juice yield and chemical composition of sourcherry juice was investigated. The increase in juice yield due to mash enzymation was found between 6.25 and 9.0%, in sourc...
Analysis Of Concentrated Fruit Juice Demand Using The Tobit Model
Concentrated Fruit Juice The Tobit Model
2009/1/15
The purpose of this study was to evaluate the comsumption of concertrated fruit juice by household, and determine the socio-economic factors that affect the level of comsumption. For this purpose, dat...
Kinetics of Nonenzymatic Browning Reaction in Citrus Juice Concentrates during Storage
Citrus juice concentrate nonenzymatic browning color storage kinetic
2009/1/13
The kinetics of nonenzymatic browning in citrus juice concentrates (orange, lemon, grapefruit and tangerine) during 8 weeks of storage at 28, 37 and 45 ºC were investigated. Browning development ...
Sowing Dates and Nitrogen Levels on Yield and Juice Quality of Sweet Sorghum
Sweet Sorghum Millable cane yield Juice quality
2010/11/11
An field experiment was conducted during kharif, 2005 at Tamil Nadu Agricultural University
Farm, Coimbatore, India to study the effect of different sowing dates (June 8th, June 23rd, July 8th and Ju...