Platano

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

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Autores: 
Tajudeen Adeniji
Editora: 
African Journal of Food, Agriculture, Nutrition and Development
Año: 
2,015

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.

Autores: 
Jennylynd B. James
Autores: 
Tipvanna Ngarmsak
Editora: 
Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific
Año: 
2,010

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.

Autores: 
Betewulign Eshetu
Autores: 
Yetenayet Bekele Tola
Editora: 
American Journal of Food Technology
Año: 
2,014

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.

Ubicación

Km1,5 Vía a Samborondón Edif. Samborondón Plaza, 5to piso oficina 505 & 506
Samborondón
Ecuador
Teléfono: 593 4 600 0224
Año: 
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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Autores: 
Guillermo Reyes Castro
Autores: 
Ena Rivers Carcache
Autores: 
Heidy Guadalupe Corea Narváez
Autores: 
Rosario del Socorro García Loáisiga
Editora: 
La Calera, UNA, Nicaragua
Año: 
2,009

Manejo postcosecha del plátano

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Autores: 
Ciro J. Arias Velázquez Julio Toledo Hevia
Autores: 
Julio Toledo Hevia
Editora: 
FAO
Año: 
2,000

Development and Nutritional Impact of Ready to Serve (RTS) Juice from Selected Edible Resources Including Indigenous Fruits and Vegetables of Indian Origin

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Autores: 
S. Bhama
Autores: 
T. Karthikeyan
Autores: 
T. Ramesh
Autores: 
S. Gopinathan
Editora: 
American Journal of Food Technology
Año: 
2,013

African Organic Agriculture Training Manual: Banana Crop Management

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Promedio: 4 (4 votos)
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Banana (Musa species) is a very important crop in sub-Saharan Africa, especially Eastern Africa, where besides consumption as food, bananas have cultural and medicinal values. There are many types of bananas grown in Africa, but depending on how bananas are utilised, they can be broadly grouped as follows:

Autores: 
Brian Ssebunya
Editora: 
FiBL, Research Institute of Organic Agriculture, Switzerland
Año: 
2,011

Manejo Poscosecha de Plátano

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El manejo poscosecha de plátano es importante debido a que las perdidas pueden llegar a 100% del cultivo por problemas de daño mecánico, pudrición y maduración prematura. Con el manejo correcto y condiciones de transporte y almacenamiento adecuadas, se puede almacenar el plátano por 3 a 4 semanas.

Autores: 
USAID-RED
Editora: 
USAID
Año: 
2,006

Quality Characteristics of Cookies Prepared from Unripe Plantain and Defatted Sesame Flour Blends

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Autores: 
C.E. Chinma
Autores: 
B.D. Igbabul
Autores: 
O.O. Omotayo
Editora: 
American Journal of Food Technology
Año: 
2,012
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