Πλοήγηση ανά Θέμα "FRUITS"
Αποτελέσματα 1-7 από 7
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Application of ISO22000 and comparison to HACCP for processing of ready to eat vegetables: Part I
(2008)Preliminary Hazard Analysis was used to analyse and predict the occurring failure modes in a food chain system (ready to eat vegetables processing plant), in conjunction with ISO22000, the new Food Safety Management System, ... -
Determination of spiroxamine residues in grapes, must, and wine by gas chromatography/ion trap-mass spectrometry
(2005)Analytical methodology was developed and validated for the determination of spiroxamine residues in grapes, must, and wine by gas chromatography/ion trap-mass spectrometry (GC/IT-MS). Two extraction procedures were used: ... -
Effects of a UV-absorbing greenhouse covering film on tomato yield and quality
(2012)The effect of blocking the ultraviolet (UV) solar radiation using a UV-absorbing low density polyethylene (PE) film on tomato crop yield and fruit quality was evaluated in a two-year study in two arched roof greenhouses ... -
Impact of dietary shift to higher-antioxidant foods in COPD: a randomised trial
(2010)Chronic obstructive pulmonary disease (COPD) is characterised by increased oxidative stress. Dietary factors, such as ample consumption of foods rich in antioxidants, such as fruit and vegetables, might have beneficial ... -
A multi-residue method for pesticide residue analysis in rice grains using matrix solid-phase dispersion extraction and high-performance liquid chromatography-diode array detection
(2010)Pesticides are widely used in rice cultivation, often resulting in detection of their residues in rice grains. So far, no analytical method has been available for the simultaneous determination of most rice pesticides in ... -
Preprocessing storage conditions for green 'Conservolea' and 'Chondrolia' table olives
(2002)Green olives (Olea europaea L. cvs. 'Conservolea' and 'Chondrolia'), destined for Spanish-style processing, were harvested at the beginning and the end of commercial harvest period and stored at 5 and 7.5 degreesC in air ... -
Temperature and propylene effects on ripening of green and black 'Conservolea' olives
(2002)Ripening of detached mature-green and black-ripe olives (Olea europaea L., cv. Conservolea) was studied during storage at 0, 5, 10, or 20 degreesC in air or air plus 100-200 muL.L(-1) propylene. Green olive skin hdegrees ...