Mostrando 3 resultados de: 3
Subtipo de publicación
Article(3)
Área temáticas
Tecnología alimentaria(2)
Huertos, frutas, silvicultura(1)
Lesiones, enfermedades y plagas de las plantas(1)
Tecnología de las bebidas(1)
Evaluation of residual levels of benomyl, methyl parathion, diuron, and vamidothion in pineapple pulp and bagasse (smooth cayenne)
ArticleAbstract: The objective of this research was to study the residual levels of benomyl, methyl parathion, diuronPalabras claves:By-products, PESTICIDES, Pineapple, processing, ResiduesAutores:Batista R., Héctor Palacios-Cabrera, Menezes H.C., Oliveira J.Fuentes:googlescopusEffect of temperature and relative humidity during transportation on green coffee bean moisture content and ochratoxin A production
ArticleAbstract: Changes in temperature, relative humidity, and moisture content of green coffee beans were monitoredPalabras claves:Autores:Canepa F., Carvalhaes N., Héctor Palacios-Cabrera, Iamanaka B.T., Leme P.T.Z., Menezes H.C., Santi D., Taniwaki M.H., Teixeira A.A., Yotsuyanagi K.Fuentes:googlescopusThe production of ochratoxin A by Aspergillus ochraceus in raw coffee at different equilibrium relative humidity and under alternating temperatures
ArticleAbstract: The effect of alternating temperatures in the storage of coffee was studied. From the day and nightPalabras claves:Alternating temperatures, Aspergillus ochraceus, Coffee, Ochratoxin A, water activityAutores:Héctor Palacios-Cabrera, Iamanaka B.T., Menezes H.C., Taniwaki M.H.Fuentes:googlescopus