Plantain

Tiempo de Almacenamiento del Cormo y Su Efecto en El Crecimiento y Producción de Plátano (Musa AAB) Dominico Hartón

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Authors: 
Manuel Aristizábal L.
Publisher: 
Acta Agronómica
Year: 
2013

Pretratamiento de Residuos de Plátano (Musa paradisiaca (L.) AAB) y Arracacha (Arracacia xanthorrhiza Bancroft) para La Obtención de Azúcares Fermentables

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Authors: 
Darwin Carranza Saavedra
Authors: 
Jorge Andrés Alvarado Núñez
Authors: 
Daniel Alexander Méndez Reyes
Authors: 
Claudia Patricia Valenzuela Real
Authors: 
José Fernando Solanilla Duque
Publisher: 
Revista Venezolana de Ciencia y Tecnología de Alimentos
Year: 
2015

Mathematical Modeling of Thin Layer Drying of Green Plantain (Musa paradisiaca L.) Peel

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Authors: 
A. M. Faneite
Authors: 
A. Rincón
Authors: 
A. Ferrer
Authors: 
I. Angós
Authors: 
G. Arguello
Publisher: 
International Food Research Journal
Year: 
2016

Improved Plantain

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Authors: 
E. Lionelle Ngo-Samnick
Publisher: 
ISF
Year: 
2011

Plantain, Banana and Wheat Flour Composites in Bread Making: Prospects for Industrial Application

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Authors: 
Tajudeen Adeniji
Publisher: 
African Journal of Food, Agriculture, Nutrition and Development
Year: 
2015

Processing of Fresh-Cut Tropical Fruits and Vegetables: A Technical Guide

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Fruit and vegetable production and consumption in Asia and the Pacific region have shown a marked upward trend over the past several years. Rising consumer demand in the region has come with greater awareness of food safety issues and increased need for convenience and quality. The fresh-cut produce sector has responded to these demands, and is currently at different stages of development across the region.

Authors: 
Jennylynd B. James
Authors: 
Tipvanna Ngarmsak
Publisher: 
Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific
Year: 
2010

Quality Evaluation of Selected Plantain Varieties (Musa species) for Chips and as a Vegetable

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The present experiment was conducted to evaluate the best plantain varieties for chips and vegetable. Five plantain varieties; Cachaca, Saba, Kitawira, Niginu and Kibunga obtained from College of Agriculture and Veterinary Medicine (JUCAVM) were evaluated for their processing (vegetable and chips) and physical quality attributes. The experiment was carried out in the post harvest laboratory in 2014. To determine the chips quality, the fingers were peeled, sliced to a thickness of 2 mm and deep fat-fried in vegetable frying oil at initial temperature of 180°C for 4 min.

Authors: 
Betewulign Eshetu
Authors: 
Yetenayet Bekele Tola
Publisher: 
American Journal of Food Technology
Year: 
2014

REFIN S.A.

REFIN S.A. is located in the city of Samborondón – Ecuador which is a suburb of Guayaquil, country’s largest city and main port as well. Commercial operations of our family owned business began in year 1999 based on the partnership of Mr. Harold Müller-Gelinek (+) and Mr. Bernardo Malo, and since then the company has consistently grown always oriented towards providing premium quality tropical products to our off shore customers with whom we constantly work under long term relationship premises.

Location

Km1,5 Vía a Samborondón Edif. Samborondón Plaza, 5to piso oficina 505 & 506
Samborondón
Ecuador
Phone: 593 4 600 0224
Year: 
1,999
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Experiencias de la aplicación comercial de la técnica de reproducción acelerada de semilla (TRAS) en plátano en Rivas y Nandaime

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Authors: 
Guillermo Reyes Castro
Authors: 
Ena Rivers Carcache
Authors: 
Heidy Guadalupe Corea Narváez
Authors: 
Rosario del Socorro García Loáisiga
Publisher: 
La Calera, UNA, Nicaragua
Year: 
2009

Manejo postcosecha del plátano

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Authors: 
Ciro J. Arias Velázquez Julio Toledo Hevia
Authors: 
Julio Toledo Hevia
Publisher: 
FAO
Year: 
2000
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