Search results for "harvest"
showing 8 items of 418 documents
Influence of different dehydration levels on volatile profiles, phenolic contents and skin hardness of alkaline pre-treated grapes cv Muscat of Alexa…
2020
A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution (45 g/L, dipped for 185 s, 25 °
Nanotechnologies and Radiation Processes : Online meeting (Riga, 3–4 February 2022)
2022
The Institute of Chemical Physics of the University of Latvia held an online conference session “Nanotechnologies and Radiation Processes” on the 3rd and the 4th of February of 2022. The session was organised within the framework of the 80th International Scientific Conference of the University of Latvia. The Book of Abstracts of the session focuses on such topics as energy harvesting, storage processes, development of functional materials, radiation processes in solids, growth, and fundamental studies of topological insulator nanostructures.
Safety in the use of portable olive harvesters
2011
Correlation between tissue-harvesting method and donor-site with the yield of spheroids from adipose-derived stem cells
2022
Turvetuotannon sosiaalisen toimiluvan menetys Saarijärven reitillä
2018
Following the 1970s oil crisis the search for alternative energy sources intensified in Finland. As a result, peat harvesting from peat bogs was launched programmatically. This included peat bogs around the Saarijärvi waterway in central Finland, consisting today about 50 peat harvesting sites. As in a number of cases, these peat harvesting operations are opposed by the local residents, who insist that peat harvesting is spoiling the waters, and thus damaging recreational activities like fishing, swimming, and the enjoyment of nature. The aim of our study was to investigate the situation in greater detail by eliciting local residents’ experiences. In the fall of 2015 a questionnaire was sen…
Quality and Shelf-life of Minimally Processed Cauliflower
2011
Cauliflower has been described as a vegetable with a high nutritional value due to its important content of vitamins, antioxidants and anti-carcinogenic compounds. Cauliflower inflorescences are harvested while they are totally immature, which implies severe changes in nutrient, water and hormonal status. Harvesting and the following processing can cause a severe stress determining the appearance of accelerated senescence symptoms. The effect of processing and cold storage of minimally processed cauliflower were investigated. Florets were treated with antioxidants before storage in PE bags at 4°C for 14 days. During storage period, weight loss, colour, firmness, SSC, pH, titratable acidity,…
IEEE Access Special Section Editorial: Exploiting the Benefits of Interference in Wireless Networks: Energy Harvesting and Security
2018
Interference used to be viewed as a harmful factor in wireless networks, which can reduce the quality of information transmission. To combat against interference, many interference management techniques have emerged. Due to the latest research advances, interference (or noise) can also be exploited to offer some benefits to wireless networks. The first aspect is that interference in multi-user networks can be collected as a green power supply for the transceivers, known as wireless energy harvesting. Another application is that one can generate artificial noise to disrupt the adversarial eavesdropping, and guarantee the security of wireless networks. Therefore, conventional interference man…
Postharvest quality and sensory attributes of organically grown Ficus carica L.
2021
This study evaluates some physical and chemical characteristics and sensory descriptors of fig fruit cultivars ‘Petrelli’ and ‘Fico di Terlizzi’, belonging to the national germplasm bank of fig trees and cultivated in Southern Italy. For the sensory evaluation of external appearance, the descriptors skin color, pulp color, odor, sweetness, stickiness, bitterness, juiciness, firmness, tannic taste and presence of achenes were measured. Results showed that fresh weight, total soluble solids (TSS), titratable acidity (TA), TSS:TA, firmness, and sensory properties were different for the two cultivars. SSC was more correlated with sensory attributes than TA, but other factors were also important…