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pro vyhledávání: '"Green mango"'
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Autor:
Hiba Thamir Hussain
Publikováno v:
Al-Mustansiriyah Journal of Science, Vol 29, Iss 1, Pp 75-78 (2018)
Abstract: Alternative herbal medicine has been used to treat various infections in human as well as in animal, natural plants contain phytoconstituent having similar chemical properties as of synthetic antibiotics ,due to that, the aim of this study
Externí odkaz:
https://doaj.org/article/26402c36d1a54fa98abb120fc70326bd
Publikováno v:
Journal of the Bangladesh Agricultural University, Vol 18, Iss 3, Pp 734-741 (2020)
The study was performed to evaluate the effect of different concentrations of potassium meta-bisulphite (KMS) as preservative on nutritional and sensory quality of formulated green mango pulp stored at -20°C for 120 days. The mango pulp was formulat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ee7614abdf7a0bdf71b68a3e97a967f
http://www.ejmanager.com/fulltextpdf.php?mno=105300
http://www.ejmanager.com/fulltextpdf.php?mno=105300
Publikováno v:
International Journal of Fruit Science. 21:732-757
Currently, there is a growing market demand for dehydrated green mango powder for the development of value-added products. Preservation of green mangoes through drying is a good option. In this stu...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49619b25a6a333ccf7b883c190bbb145
https://doi.org/10.1080/15538362.2021.1930626
https://doi.org/10.1080/15538362.2021.1930626
Publikováno v:
Applied Intelligence. 50:4670-4687
When a robot picks green fruit under natural light, the color of the fruit is similar to the background; uneven lighting and fruit and leaf occlusion often affect the performance of the detection method. We take green mangoes as an experimental objec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e91c4eefc46142198bad27ffd0aeb8a
https://doi.org/10.1007/s10489-020-01818-w
https://doi.org/10.1007/s10489-020-01818-w
Publikováno v:
International Journal of Chemical Studies. 8:2235-2238
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0d4c930618dc1689a9864a52c2c452d
https://doi.org/10.22271/chemi.2020.v8.i4y.9960
https://doi.org/10.22271/chemi.2020.v8.i4y.9960
Autor:
Zhong Zhuo, Chen Shumian, Hongxing Peng, Zhengang Yang, Juntao Xiong, Zhenhui Zheng, Zhen Liu, Bolin Liu
Publikováno v:
Biosystems Engineering. 194:261-272
In this paper, a visual detection method by a UAV (unmanned aerial vehicle) was proposed to detect green mangoes on the surface of the tree crown rapidly and meet the need of estimating the number of mango fruits in orchards. The YOLOv2 model was use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25fa9e7df512b469dd1a9078d00e646c
https://doi.org/10.1016/j.biosystemseng.2020.04.006
https://doi.org/10.1016/j.biosystemseng.2020.04.006
Publikováno v:
International Journal of Chemical Studies. 8:2607-2609
The mature green mango fruits variety Ramkela and mint leaves were evaluated for various physico-chemical characteristics. Data show that average fruit weight and yield of pulp of mature green mango fruits were 203.00 g and 62.33 g/kg fruit. Yield of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::631d8fdcaccf2ad2670ff8d43f34d860
https://doi.org/10.22271/chemi.2020.v8.i6ak.11177
https://doi.org/10.22271/chemi.2020.v8.i6ak.11177
Autor:
Oleg Feygenberg, Michal Oren-Shamir, Noam Alkan, Mira Carmeli-Weissberg, Dalia Maurer, Pradeep Kumar Sudheeran, Asaph Aharoni, Sayantan Panda, Rinat Ovadia, Noa Sela
Publikováno v:
Horticulture Research
Mango fruit exposed to sunlight develops red skin and are more resistant to biotic and abiotic stresses. Here we show that harvested red mango fruit that was exposed to sunlight at the orchard is more resistant than green fruit to Colletotrichum gloe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d2822417d9269f5e53371035fae40e3
https://doi.org/10.1038/s41438-020-00452-4
https://doi.org/10.1038/s41438-020-00452-4
Publikováno v:
Journal of Food Science and Technology. 54:2341-2350
The present work was aimed to study and optimize the high pressure treated green mango blended mayonnaise in terms of oxidative and emulsion stability, as a function of technical parameters; pressure intensity, dwell period and level of green mango p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3dcf302664c4c1429fad5ead7becc9a8
https://doi.org/10.1007/s13197-017-2674-9
https://doi.org/10.1007/s13197-017-2674-9