rafique tayyaba (53 resultados)

Condición: New.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New.

Condición: New.

Condición: New.

Condición: New.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Taschenbuch. Condición: Neu. Shelf life enhancement of Spinach by using Gamma Radiation | Tayyaba Rafique (u. a.) | Taschenbuch | 76 S. | Englisch | 2015 | LAP LAMBERT Academic Publishing | EAN 9783659753343 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Taschenbuch. Condición: Neu. Aumento da vida útil da espinafre através da utilização de radiação gama | Tayyaba Rafique (u. a.) | Taschenbuch | Portugiesisch | 2025 | Edições Nosso Conhecimento | EAN 9786209386800 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.

Taschenbuch. Condición: Neu. Wyd¿u¿enie okresu przydatno¿ci szpinaku do spo¿ycia dzi¿ki zastosowaniu promieniowania gamma | Tayyaba Rafique (u. a.) | Taschenbuch | Polnisch | 2025 | Wydawnictwo Nasza Wiedza | EAN 9786209384240 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.

Taschenbuch. Condición: Neu. Verlängerung der Haltbarkeit von Spinat durch Gammabestrahlung | Tayyaba Rafique (u. a.) | Taschenbuch | 68 S. | Deutsch | 2025 | Verlag Unser Wissen | EAN 9786209374005 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.

Paperback. Condición: new. Paperback. Les legumes a feuilles, en particulier les epinards, connus localement sous le nom de palak, font partie de l'alimentation humaine depuis de nombreuses annees. Ils presentent plusieurs avantages pour la sante et proprietes nutritives, sont riches en vitamine C, vitamine A et mineraux, notamment en fer. Le Pakistan figure parmi les dix premiers pays producteurs d'epinards au monde et contribue considerablement aux revenus. Cependant, le manque d'installations de stockage adequates et les attaques microbiennes entrainent des pertes apres recolte. L'irradiation des aliments est un processus qui consiste a exposer les aliments a une source de rayonnement ionisant. En fonction de la dose de rayonnement absorbee, divers effets peuvent etre obtenus, ce qui permet de reduire les pertes de stockage, de prolonger la duree de conservation et d'ameliorer la securite microbiologique et parasitologique des aliments. Dans la presente etude, une variete d'epinards a feuilles plates a ete exposee a differentes doses de rayonnement gamma (0,5, 0,75 et 1,0 kGy). La teneur microbienne des epinards avant et apres irradiation a ete analysee afin de determiner les changements significatifs, le cas echeant, dans la population de micro-organismes responsables de la deterioration. Une dose de rayonnement de 0,75 kGy a prolonge la duree de conservation des epinards de quatre jours sans avoir d'effets negatifs sur leurs proprietes sensorielles. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Leafy vegetables particularly spinach locally known as palak, have been part of human diet for many years. It has several health benefits and nutritive properties, it is rich in vitamin C, vitamin A, and minerals specially iron. Pakistan stands among top ten spinach producing countries in the world and contributes considerably to the income. However, lack of proper storage facilities and microbial attack result in post-harvest losses. Food irradiation is a process of exposing food to a source of ionizing radiation. Depending on the absorbed radiation dose, various effects can be achieved resulting in reduced storage losses, extended shelf life and improved microbiological and parasitological safety of foods. In present study, flat leaf variety of spinach was exposed to various gamma radiation doses (0.5, 0.75 and 1.0 kGy). The microbial content of spinach before and after irradiation was analyzed to determine significant changes, if any, in the population of spoilage microorganisms. Radiation dose of 0.75 kGy enhanced the shelf life of spinach by four days while leaving no adverse effects on this sensory attributes. 76 pp. Englisch.

Paperback. Condición: new. Paperback. Warzywa lisciaste, a w szczegolnosci szpinak, znany lokalnie jako palak, od wielu lat stanowia czesc diety czlowieka. Ma on wiele wlasciwosci prozdrowotnych i odzywczych, jest bogaty w witamine C, witamine A i mineraly, zwlaszcza zelazo. Pakistan znajduje sie wsrod dziesieciu najwiekszych producentow szpinaku na swiecie i w znacznym stopniu przyczynia sie do dochodow kraju. Jednak brak odpowiednich magazynow i atak mikroorganizmow powoduja straty po zbiorach. Napromieniowanie zywnosci to proces polegajacy na wystawieniu zywnosci na dzialanie promieniowania jonizujacego. W zaleznosci od pochlonietej dawki promieniowania mozna osiagnac rozne efekty, takie jak zmniejszenie strat podczas przechowywania, wydluzenie okresu przydatnosci do spozycia oraz poprawa bezpieczenstwa mikrobiologicznego i parazytologicznego zywnosci. W niniejszym badaniu odmiana szpinaku o plaskich lisciach zostala poddana dzialaniu roznych dawek promieniowania gamma (0,5, 0,75 i 1,0 kGy). Zawartosc mikroorganizmow w szpinaku przed i po napromieniowaniu zostala przeanalizowana w celu okreslenia ewentualnych znaczacych zmian w populacji mikroorganizmow powodujacych psucie sie zywnosci. Dawka promieniowania 0,75 kGy wydluzyla okres przydatnosci szpinaku do spozycia o cztery dni, nie wywierajac jednoczesnie zadnego negatywnego wplywu na jego wlasciwosci sensoryczne. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Paperback. Condición: new. Paperback. Os vegetais folhosos, particularmente a espinafre, conhecida localmente como palak, fazem parte da dieta humana ha muitos anos. Possui varios beneficios para a saude e propriedades nutritivas, e rica em vitamina C, vitamina A e minerais, especialmente ferro. O Paquistao esta entre os dez maiores produtores mundiais de espinafre e contribui consideravelmente para a renda do pais. No entanto, a falta de instalacoes de armazenamento adequadas e o ataque microbiano resultam em perdas pos-colheita. A irradiacao de alimentos e um processo que consiste em expor os alimentos a uma fonte de radiacao ionizante. Dependendo da dose de radiacao absorvida, varios efeitos podem ser alcancados, resultando em reducao das perdas de armazenamento, aumento da vida util e melhoria da seguranca microbiologica e parasitologica dos alimentos. No presente estudo, a variedade de espinafre de folha plana foi exposta a varias doses de radiacao gama (0,5, 0,75 e 1,0 kGy). O conteudo microbiano do espinafre antes e depois da irradiacao foi analisado para determinar alteracoes significativas, se houvesse, na populacao de microrganismos causadores de deterioracao. A dose de radiacao de 0,75 kGy aumentou a vida util do espinafre em quatro dias, sem deixar efeitos adversos nas suas caracteristicas sensoriais. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Paperback. Condición: new. Paperback. Blattgemuese, insbesondere Spinat, lokal bekannt als Palak, ist seit vielen Jahren Bestandteil der menschlichen Ernaehrung. Es hat mehrere gesundheitliche Vorteile und naehrstoffreiche Eigenschaften, ist reich an Vitamin C, Vitamin A und Mineralien, insbesondere Eisen. Pakistan gehoert zu den zehn groessten Spinatproduzenten weltweit und traegt erheblich zum Einkommen bei. Allerdings fuehren mangelnde Lagermoeglichkeiten und mikrobieller Befall zu Verlusten nach der Ernte. Bei der Lebensmittelbestrahlung werden Lebensmittel einer ionisierenden Strahlungsquelle ausgesetzt. Je nach absorbierter Strahlungsdosis lassen sich verschiedene Effekte erzielen, die zu geringeren Lagerverlusten, einer laengeren Haltbarkeit und einer verbesserten mikrobiologischen und parasitologischen Sicherheit der Lebensmittel fuehren. In der vorliegenden Studie wurde flachblaettriger Spinat verschiedenen Gammastrahlungsdosen (0,5, 0,75 und 1,0 kGy) ausgesetzt. Der mikrobielle Gehalt des Spinats vor und nach der Bestrahlung wurde analysiert, um gegebenenfalls signifikante Veraenderungen in der Population der Verderbniserreger festzustellen. Eine Strahlungsdosis von 0,75 kGy verlaengerte die Haltbarkeit des Spinats um vier Tage, ohne dessen sensorische Eigenschaften zu beeintraechtigen. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Paperback. Condición: new. Paperback. Le verdure a foglia, in particolare gli spinaci, conosciuti localmente come palak, fanno parte della dieta umana da molti anni. Hanno diversi benefici per la salute e proprieta nutritive, sono ricchi di vitamina C, vitamina A e minerali, in particolare ferro. Il Pakistan e tra i primi dieci paesi produttori di spinaci al mondo e contribuisce in modo significativo al reddito nazionale. Tuttavia, la mancanza di adeguate strutture di stoccaggio e l'attacco microbico causano perdite post-raccolta. L'irradiazione degli alimenti e un processo che consiste nell'esporre gli alimenti a una fonte di radiazioni ionizzanti. A seconda della dose di radiazioni assorbita, e possibile ottenere vari effetti che comportano una riduzione delle perdite di stoccaggio, una maggiore durata di conservazione e una maggiore sicurezza microbiologica e parassitologica degli alimenti. Nel presente studio, la varieta di spinaci a foglia piatta e stata esposta a varie dosi di radiazioni gamma (0,5, 0,75 e 1,0 kGy). Il contenuto microbico degli spinaci prima e dopo l'irradiazione e stato analizzato per determinare eventuali cambiamenti significativi nella popolazione dei microrganismi responsabili del deterioramento. Una dose di radiazioni di 0,75 kGy ha prolungato la durata di conservazione degli spinaci di quattro giorni, senza effetti negativi sulle loro caratteristiche sensoriali. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Rafique TayyabaMiss Tayyaba Rafique has done her BS Honors in Biotechnology from Department of Biotechnology, Lahore College For Women University, Lahore. She worked with gamma irradiation of spinach to reduce its microbial flora and.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Leafy vegetables particularly spinach locally known as palak, have been part of human diet for many years. It has several health benefits and nutritive properties, it is rich in vitamin C, vitamin A, and minerals specially iron. Pakistan stands among top ten spinach producing countries in the world and contributes considerably to the income. However, lack of proper storage facilities and microbial attack result in post-harvest losses. Food irradiation is a process of exposing food to a source of ionizing radiation. Depending on the absorbed radiation dose, various effects can be achieved resulting in reduced storage losses, extended shelf life and improved microbiological and parasitological safety of foods. In present study, flat leaf variety of spinach was exposed to various gamma radiation doses (0.5, 0.75 and 1.0 kGy). The microbial content of spinach before and after irradiation was analyzed to determine significant changes, if any, in the population of spoilage microorganisms. Radiation dose of 0.75 kGy enhanced the shelf life of spinach by four days while leaving no adverse effects on this sensory attributes.

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Leafy vegetables particularly spinach locally known as palak, have been part of human diet for many years. It has several health benefits and nutritive properties, it is rich in vitamin C, vitamin A, and minerals specially iron. Pakistan stands among top ten spinach producing countries in the world and contributes considerably to the income. However, lack of proper storage facilities and microbial attack result in post-harvest losses. Food irradiation is a process of exposing food to a source of ionizing radiation. Depending on the absorbed radiation dose, various effects can be achieved resulting in reduced storage losses, extended shelf life and improved microbiological and parasitological safety of foods. In present study, flat leaf variety of spinach was exposed to various gamma radiation doses (0.5, 0.75 and 1.0 kGy). The microbial content of spinach before and after irradiation was analyzed to determine significant changes, if any, in the population of spoilage microorganisms. Radiation dose of 0.75 kGy enhanced the shelf life of spinach by four days while leaving no adverse effects on this sensory attributes.Books on Demand GmbH, Überseering 33, 22297 Hamburg 76 pp. Englisch.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 68 pp. Polnisch.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 68 pp. Deutsch.