Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Amir Hossein Afkari Sayyah"'
Publikováno v:
Journal of Agricultural Sciences, Vol 26, Iss 4, Pp 488-498 (2020)
To improve the thermal performance, storage and saving heat solar energy of conventional greenhouse, a passive solar greenhouse was built which its north wall was made of soil. The bottom part of the north, south, west and east walls were sloping and
Externí odkaz:
https://doaj.org/article/4a7e0dd4a34d405898ebe23af6446dcc
Publikováno v:
Food Science & Nutrition, 9(2):1099-1105
Food Science & Nutrition, Vol 9, Iss 2, Pp 1099-1105 (2021)
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 2, Pp 1099-1105 (2021)
Food Science & Nutrition
The measurement of different quality properties requires particular tools and chemical materials, most of which are time‐using. The present research was accomplished to survey the possibility of using NIRS (870–2450 nm) to predict the amylose con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17038cb81d131bf82937fecd5258194c
https://doi.org/10.1002/fsn3.2086
https://doi.org/10.1002/fsn3.2086
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d050063bb872fe3cc4fc3b3d46cf01a0
https://doi.org/10.1111/jfpp.15069
https://doi.org/10.1111/jfpp.15069
Publikováno v:
International Journal of Food Engineering. 16
Visible/Near-infrared (Vis/NIR) spectroscopy at a range of 450–1000 nm was used to predict the values of three qualitative variables (starch, reducing sugar, and moisture content) on 200 potato tubers from 2 potato genotypes (‘Agria’ and ‘Clo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad5dce4bdd566617c98076f8f8854c90
https://doi.org/10.1515/ijfe-2019-0110
https://doi.org/10.1515/ijfe-2019-0110
Publikováno v:
International Journal of Food Properties. 16:104-113
Determination of physical properties of agricultural products, such as the potato, and their variations during long-term storage, is an important feature in achieving high product quality and consumer acceptance. Physical properties of potatoes (Agri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2425624a6a3a915e8c0c793046fd4b81
https://doi.org/10.1080/10942912.2010.529978
https://doi.org/10.1080/10942912.2010.529978