نتایج جستجو برای: during storage

تعداد نتایج: 1828598  

Journal: :Fly 2007
Nicholas S Tolwinski

Drosophila, Wnt, FGF, Jak/Stat, Rho, Rac, RhoGEF, Pebble, Naked Cuticle The site for the latest installment of the Fly Meeting (March 7–11) was downtown Philadelphia. The conference offered an illustration of all that is great about the Drosophila field bringing together evolutionary biologists, immunologists and everyone in between. Here I will provide a small sample of several advances from t...

Journal: :Physical review letters 2001
O Pierre-Louis M I Haftel

We show that the oscillatory driving of crystal surfaces can induce pattern formation or smoothening. Depending on driving conditions, step bunching and meandering, mound formation, or surface smoothening may be seen in the presence of a kinetic asymmetry at the steps or kinks. We employ a step model to calculate the induced mass flux along misoriented surfaces, which accounts for surface dynam...

The effect of storage time on some properties of groundnut shell briquette with 5, 10, 15 and 20% binder (cassava gel) was studied. The briquettes were prepared using a motorized briquetting machine. The moisture content, durability rating, water penetration, calorific value and the ash content were determined after every 30 days for 6 months. The results reveals that the moisture content of br...

Journal: :caspian journal of environmental sciences 2008
m. ghasemnezhad m. javaherdashti

native population of raspberry fruits (rubus spp) were treated with methyl jasmonate (mj) fumigation and were assayed for the antioxidant capacity, total anthocyanins and postharvest quality after 7 days storage at 4?c. the result of experiment revealed that berries treated with methyl jasmonate (mj) showed higher antioxidant capacity and total anthocyanins compared to the controled ones (non...

Journal: :journal of ornamental plants 2015
j. fattahi moghadam h. ebadi

decline in postharvest losses of kiwifruit depended to maintain of quality characteristics during storage and transportation. storage losses caused serious economic losses in kiwifruit. this study was conducted to inhibition of pathogen infection and increasing fruit quality of kiwifruit. hayward kiwifruits inoculated by b.cinerea conidia through pore wounds which formed by removal of the pedic...

Journal: :Optics letters 2008
N Marsal D Wolfersberger M Sciamanna G Montemezzani D N Neshev

We study the control of modulational instability and pattern formation in a nonlinear dissipative feedback system with a periodic modulation of the material refractive index. We use a one-dimensional photonic lattice in a single-mirror feedback configuration and identify three mechanisms for pattern control: bandgap suppression of instability modes, periodicity induced pattern modes, and orient...

Journal: :Physical review. E, Statistical, nonlinear, and soft matter physics 2008
E Brigatti V Schwämmle Minos A Neto

We present some numerical results obtained from a simple individual-based model that describes clustering of organisms caused by competition. Our aim is to show that, even when a deterministic description developed for continuum models predicts no pattern formation, an individual-based model displays well-defined patterns, as a consequence of fluctuation effects caused by the discrete nature of...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
ali sedaghat naser sedaghat masoud taghizadeh elnaz milani

introduction: in iran, the main problem in greenhouse cucumber production and post-harvest shelf life is short due to the application of traditional packaging and storage methods. this research was carried out in order to investigate on the effects of packaging type and chitosan edible coating on the physicochemical and sensory characteristics of royal greenhouse cucumber during storage conditi...

ژورنال: علمی شیلات ایران 2010
فرحناکی, عسگر, قیصری, حمیدرضا, موسوی نسب, مرضیه, پرویزی, میترا,

Surimi is a high quality myofibrillar protein concentrate that is obtained from cheap and underutilized fish species. In this research, surimi burger was prepared from Sarm (Scomberiodes commersonnianus) surimi (60%) and  other  ingredients.  Some  quality attributes of surimi burger were investigated during 3 months of frozen storage at -20°C. Fat value was determined in fresh raw surimi and s...

  Margarine contains a higher level of unsaturated and trans-fatty acids (TFA) than butter. The aim of this study was to investigate the physicochemical properties of these products in Iranian market during storage. Physicochemical analyses included fatty acid composition, peroxide and Anisidine values, slip melting point (SMP), color, chlorophyll content, solid fat content (SFC) and texture an...

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