نتایج جستجو برای: sugar and white sugar content

تعداد نتایج: 16886884  

This study was conducted to evaluate the genetic diversity of sugar beet half sib inbred lines (48 lines and one control cultivar) under water stress (200mm of class A evaporation pan) in field conditions in a randomized complete block design with three replicates in Khorasan Razavi Agricultural and Natural Resources Research and Education Center in 2015. In this research, traits such as root y...

Journal: :چغندرقند 0
هادی کریمی پور فرد اعضای هیئت علمی مرکز تحقیقات کشاورزی و منابع طبیعی استان اصفهان

in order to study the possibility of control of heterodera schachtii  in sugarbeet fields through integration of rotation with non- host crops and resistant catch crops and their effects on quantitative and qualitative traits of sugarbeet, this study was started from 2002 for three years in esfahan province. the experiments were carried out in a randomized complete block design with eight treat...

Journal: :چغندرقند 0
مهدی برادران فیروزآبادی دانشجوی دکتری زراعت دانشگاه تبریز محمد عبداللهیان نوقابی عضو هیأت علمی مؤسسه تحقیقات چغندرقند فرخ رحیم زاده خوئی دانشکدة کشاورزی دانشگاه تبریز محمد مقدم دانشکدة کشاورزی دانشگاه تبریز ذبیح اله رنجی عضو هیأت علمی مؤسسه تحقیقات چغندرقند، مهدیه پارسائیان دانشجوی کارشناسی ارشد اصلاح نباتات دانشگاه صنعتی اصفهان

a field experiment was carried out during 2001 in the experimental fields of sugar beet seed institute in karaj. the objective of this study was to determine the response of some quantitative and qualitative traits of three sugar beet lines subjected to continuous water stress and normal conditions. three sugar beet lines 7219-p.69, bp-karaj and 7112 as tolerant, semi tolerant and sensitive to ...

2001
T. E. Dickert

Sweet corn (Zea mays L.) producers desire high yields and high sugar content in the endosperm. High irrigation levels result in high yield, but their effect on sugar content is unclear. The effects of two irrigation levels, standard and stressed on endosperm sugar content were evaluated using three sugary1 hybrids over 2 years. No significant differences were found among the treatments when ave...

I. Alimoradi M. Honarvar,

Determination of the amount of sugar in sugar beet is usually accomplished by polarimetric method in sugar industry. This method is not accurate due to impurities such as sodium, potassium and amino-nitrogen that are present and might cause some errors in the evaluation of the technical quality of sugar beet. In this research, 7309 samples of sugar beet from two semi- arid county, Isfahan and C...

ژورنال: علوم آب و خاک 2009
انصاری, سارا, فرحناکی, عسکر, مجذوبی, مهسا,

Crystallization is an important phenomenon that affects some quality attributes such as appearance, texture and shelf life in many food materials. Sugar crystallization is a major challenge for dried fruits such as figs with low moisture levels and high sugar contents. In this study, the effect of glycerol and glucose syrup (DE = 38) on the amount of sugar crystallization in figs with different...

Borhani, Samaneh, Ershadi, Arash, Jafari Asl, Mehdi, Jafari, Zahra,

Hydroxy Methyl Furfural (HMF) is a compound that is formed as a result of heat treatment and long storage of sugar products such as invert sugar and according to codex standards its limit in foods is 40 ppm. Fructose syrup 55% is a transparent liquid with a sweet taste and has no off-flavor and has similar sweetness and functional properties to sucrose. Various studies show that due to the prod...

J.T. Tsialtas, N. Maslaris

In a 3-year experiment (2002-2004), five N rates (0, 60, 120, 180, 240 kg N ha-1) were applied to sugar beets arranged in a Randomized Complete Block design with six replications. Experimentation took place under the semi-arid, irrigated conditions of central Greece. The aim of this work was to study the late season response of sugar beet crop to N fertilization as assessed by non-destructive m...

انصاری, سارا, فرحناکی, عسکر, مجذوبی, مهسا,

Crystallization is an important phenomenon that affects some quality attributes such as appearance, texture and shelf life in many food materials. Sugar crystallization is a major challenge for dried fruits such as figs with low moisture levels and high sugar contents. In this study, the effect of glycerol and glucose syrup (DE = 38) on the amount of sugar crystallization in figs with different...

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