Resultados de búsqueda - "Minimalism"

  1. Minimizing the Risk of Toxins in Staple Food Crops via Crossbreeding and Biotechnological Interventions por Veerendrakumar, H.V., Shailaja, D.S., Sagar, Nikhil U., Bomireddy, Deekshitha, Mohinuddin, Khaja D, Naik, Yogesh Dashrath, Sudini, Hari Kishan, Guo, Baozhu, Liao, Boshou, Gangurde, Sunil S., Pandey, Manish K.

    Publicado 2025
    “…The focus must be to exploit multifunctional and multidimensional approaches of plant breeding and biotechnology to minimize the risk of mycotoxins contamination in food and feed crops.…”
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  2. Canal operations planner. III: minimizing inequity with delivery performance ratio relaxation por Vries, T.T. de

    Publicado 2017
    “…In contrast with earlier canal operations planners that minimize inequity, the operations planner presented herein does not constrain the discharge in a canal to a binary integer. …”
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    Journal Article
  3. Minimizing Risks of Invasive Alien Plant Species in Tropical Production Forest Management por Padmanaba, M., Corlett, Richard T.

    Publicado 2014
    “…We suggest that future forestry practices need to reduce the risks of plant invasions by conducting surveillance for invasive species; minimizing canopy opening during harvesting; encouraging rapid canopy closure in plantations; minimizing the width of access roads; and ensuring that vehicles and other equipment are not transporting seeds of invasive species. …”
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  4. The mycotox charter: increasing awareness of, and concerted action for, minimizing mycotoxin exposure worldwide por Logrieco, A.F., Miller, J.D., Eskola, M., Krska, R., Ayalew, A., Bandyopadhyay, Ranajit, Battilani, P., Bhatnagar, D., Chulze, S., Saeger, S. de, Li, P., Perrone, G., Poapolathep, A., Rahayu, E.S., Shephard, G.S., Stepman, F., Zhang, H., Leslie, John F.

    Publicado 2018
    “…The European Union (EU) funded project, MycoKey, focuses on “Integrated and innovative key actions for mycotoxin management in the food and feed chains” and the right to safe food through mycotoxin management strategies and regulation, which are fundamental to minimizing the unequal access to safe and sufficient food worldwide. …”
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  5. Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces por Denoya, Gabriela Inés, Polenta, Gustavo Alberto, Apóstolo, Nancy Mariel, Budde, Claudio Olaf, Sancho, Ana Maria, Vaudagna, Sergio Ramon

    Publicado 2017
    “…The aim of this work was to optimize the pressure level (from 400 to 600 MPa) and the holding time (from 1 to 9 min) of the high pressure processing (HPP) to achieve enzyme inactivation while preserving texture and color of minimally processed peaches. Peach cylinders were processed by combining dipping in organic acid solution, with vacuum packaging and HPP at room temperature. …”
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  6. Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon 'Rojo Brillante' por Ghidelli, Christian, Rojas-Argudo, Cristina, Mateos, Milagros, Pérez-Gago, María B.

    Publicado 2017
    “…The results provide relevant information for further development of minimally processed 'Rojo Brillante' persimmon during storage at 5 degrees C. …”
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    Artículo

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