Accurate Botanical Nomenclature: Pomegranate and the ‘Aril’ Misconception

Autor: Pablo Melgarejo, Juan José Martínez-Nicolás, Dámaris Núñez-Gómez, María Soledad Almansa, Pilar Legua

Publikováno v: Foods, Vol 13, Iss 2, p 201 (2024)

The pomegranate (Punica granatum L.) attracts attention in studies for its nutritional and medicinal properties. However, a recurring issue in the literature arises due to the multidisciplinary nature of these studies, leading to a mistaken repetitio

Externí odkaz: https://doaj.org/article/fc497705cf444e26aee9962ff76a3507

Production of potato mini-tubers in the aeroponic growing system

Autor: Broćić Zoran, Milinković Mirko, Momčilović Ivana, Poštić Dobrivoj, Oljača Jasmina, Veljković Biljana, Milošević Drago

Publikováno v: Journal on Processing and Energy in Agriculture, Vol 22, Iss 1, Pp 49-52 (2018)

At the micropropagation laboratory of the Potato Research Centre in Gucha, the following five virus-free in vitro potato cultivars are produced: 'Desiree', 'Kennebec', 'Agria', 'Cleopatra' and 'Sinora'. Acclimatized and rooted plants were transplante

Externí odkaz: https://doaj.org/article/36404ddff7354577a8069c7099812c5a

Effects of edible coating on minimally processed pomegranate fruits

Autor: Öz Tülin Ayşe, Eker Tülin

Publikováno v: Journal on Processing and Energy in Agriculture, Vol 21, Iss 4, Pp 197-200 (2017)

The pomegranate fruit is rich in many nutrients characterized by a variety of biologically-active and secondary metabolites. However, pomegranate fruits are prone to postharvest water loss, chilling injuries, physical disorders and fungal diseases. V

Externí odkaz: https://doaj.org/article/f188f0574e584b1d97bb7264b1074dbf

Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils

Autor: Oznur Saroglu, Irem Ozay-Arancioglu, Ayse Serap Karadag, Zeynep Hazal Tekin-Cakmak, Hatice Bekiroglu, Salih Karasu

Publikováno v: Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e06221, Published: 03 MAY 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 03 MAY 2021

This study aimed to investigate the effect of different drying methods on the drying kinetic, total bioactive content, in-vitro bioaccessibility of bioactive compounds, and color and microstructural properties of pomegranate arils. Drying methods sig

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6cc1101e974f5d99146e2c045619e3e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005020203&tlng=en

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