Hind Abdelmonem Elbashir (9 results)

Condition: New.

Taschenbuch. Condition: Neu. Organic Approach to Preservation of Potatoes | Spearmint oil for potato preservation | Hind Abdelmonem Elbashir | Taschenbuch | 80 S. | Englisch | 2020 | LAP LAMBERT Academic Publishing | EAN 9786200538734 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Condition: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | The book illustrated the effect of spearmint oil on the storage period, processing and organoleptic qualities on Diamant and Sinora potato varieties. Different applications of spearmint oil were carried out to inhibit potato sprouting during the storage period, e.g., spraying of spearmint oil in the field, evaporation of spearmint oil in cold store and combination treatments of spraying spearmint oil in the field coupled with evaporation in cold store. Potato tubers were stored at 10±1°C (76-78% RH) for 6 months. The application of spearmint oil in the field exhibited early break of dormancy, fast sprout growth, high fresh weight loss and high sugar accumulation. The combination treatments of spraying spearmint oil in the field coupled with evaporation in cold store controlled the sprouts till the third month of storage. Application of spearmint vapor in cold store suppressed potato sprouting till the end of the storage period. The spearmint oil had no adverse effects on reducing sugars, dry matter and chips yield of potatoes. After storage for six months, both potato varieties were still suitable for making chips and French fries.

Condition: New. Print on Demand.

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The book illustrated the effect of spearmint oil on the storage period, processing and organoleptic qualities on Diamant and Sinora potato varieties. Different applications of spearmint oil were carried out to inhibit potato sprouting during the storage period, e.g., spraying of spearmint oil in the field, evaporation of spearmint oil in cold store and combination treatments of spraying spearmint oil in the field coupled with evaporation in cold store. Potato tubers were stored at 10±1°C (76-78% RH) for 6 months. The application of spearmint oil in the field exhibited early break of dormancy, fast sprout growth, high fresh weight loss and high sugar accumulation. The combination treatments of spraying spearmint oil in the field coupled with evaporation in cold store controlled the sprouts till the third month of storage. Application of spearmint vapor in cold store suppressed potato sprouting till the end of the storage period. The spearmint oil had no adverse effects on reducing sugars, dry matter and chips yield of potatoes. After storage for six months, both potato varieties were still suitable for making chips and French fries. 80 pp. Englisch.

Condition: New. PRINT ON DEMAND.

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Elbashir Hind AbdelmonemAssociate Professor and Vice Dean, Hind Abdelmonem Elbashir, currently works at the Department of Nutrition and Food Science, Faculty of Home Economics, University of Bisha, Kingdom of Saudi Arabia. She holds .

Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The book illustrated the effect of spearmint oil on the storage period, processing and organoleptic qualities on Diamant and Sinora potato varieties. Different applications of spearmint oil were carried out to inhibit potato sprouting during the storage period, e.g., spraying of spearmint oil in the field, evaporation of spearmint oil in cold store and combination treatments of spraying spearmint oil in the field coupled with evaporation in cold store. Potato tubers were stored at 10±1°C (76-78% RH) for 6 months. The application of spearmint oil in the field exhibited early break of dormancy, fast sprout growth, high fresh weight loss and high sugar accumulation. The combination treatments of spraying spearmint oil in the field coupled with evaporation in cold store controlled the sprouts till the third month of storage. Application of spearmint vapor in cold store suppressed potato sprouting till the end of the storage period. The spearmint oil had no adverse effects on reducing sugars, dry matter and chips yield of potatoes. After storage for six months, both potato varieties were still suitable for making chips and French fries.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 80 pp. Englisch.

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The book illustrated the effect of spearmint oil on the storage period, processing and organoleptic qualities on Diamant and Sinora potato varieties. Different applications of spearmint oil were carried out to inhibit potato sprouting during the storage period, e.g., spraying of spearmint oil in the field, evaporation of spearmint oil in cold store and combination treatments of spraying spearmint oil in the field coupled with evaporation in cold store. Potato tubers were stored at 10±1°C (76-78% RH) for 6 months. The application of spearmint oil in the field exhibited early break of dormancy, fast sprout growth, high fresh weight loss and high sugar accumulation. The combination treatments of spraying spearmint oil in the field coupled with evaporation in cold store controlled the sprouts till the third month of storage. Application of spearmint vapor in cold store suppressed potato sprouting till the end of the storage period. The spearmint oil had no adverse effects on reducing sugars, dry matter and chips yield of potatoes. After storage for six months, both potato varieties were still suitable for making chips and French fries.