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International Journal of Agriculture and Food Science最新文献

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Review on ginger bacterial wilt (Ralstonia solanacearum Smith) and its management approaches: The case of Ethiopia 生姜青枯病(Ralstonia solanacearum Smith)及其防治方法综述:以埃塞俄比亚为例
International Journal of Agriculture and Food Science Pub Date : 2021-01-01 DOI: 10.33545/2664844x.2021.v3.i2a.51
Kitessa Gutu
{"title":"Review on ginger bacterial wilt (Ralstonia solanacearum Smith) and its management approaches: The case of Ethiopia","authors":"Kitessa Gutu","doi":"10.33545/2664844x.2021.v3.i2a.51","DOIUrl":"https://doi.org/10.33545/2664844x.2021.v3.i2a.51","url":null,"abstract":"","PeriodicalId":219033,"journal":{"name":"International Journal of Agriculture and Food Science","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122600350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Climate change adaptation and coping strategies among arable crop farmers in Adamawa state, Nigeria 尼日利亚阿达马瓦州耕地农民的气候变化适应和应对策略
International Journal of Agriculture and Food Science Pub Date : 2021-01-01 DOI: 10.33545/2664844x.2021.v3.i2a.53
Yohanna I, M. A, M. A, G. A
{"title":"Climate change adaptation and coping strategies among arable crop farmers in Adamawa state, Nigeria","authors":"Yohanna I, M. A, M. A, G. A","doi":"10.33545/2664844x.2021.v3.i2a.53","DOIUrl":"https://doi.org/10.33545/2664844x.2021.v3.i2a.53","url":null,"abstract":"","PeriodicalId":219033,"journal":{"name":"International Journal of Agriculture and Food Science","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130731580","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A review on impact of ceramic fertilizers with slow release of nutrient elements for agriculture applications 缓释型陶瓷肥料对农业应用的影响研究进展
International Journal of Agriculture and Food Science Pub Date : 2021-01-01 DOI: 10.33545/2664844x.2021.v3.i1a.42
RK Chaturvedi, Bipin Singh, V. Singh
{"title":"A review on impact of ceramic fertilizers with slow release of nutrient elements for agriculture applications","authors":"RK Chaturvedi, Bipin Singh, V. Singh","doi":"10.33545/2664844x.2021.v3.i1a.42","DOIUrl":"https://doi.org/10.33545/2664844x.2021.v3.i1a.42","url":null,"abstract":"","PeriodicalId":219033,"journal":{"name":"International Journal of Agriculture and Food Science","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122926007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Determinants of domestic saving in Ethiopia: A vector error correction approach 埃塞俄比亚国内储蓄的决定因素:矢量误差修正方法
International Journal of Agriculture and Food Science Pub Date : 2021-01-01 DOI: 10.33545/2664844x.2021.v3.i2a.83
Mustefa Bati Geda, K. Jemal
{"title":"Determinants of domestic saving in Ethiopia: A vector error correction approach","authors":"Mustefa Bati Geda, K. Jemal","doi":"10.33545/2664844x.2021.v3.i2a.83","DOIUrl":"https://doi.org/10.33545/2664844x.2021.v3.i2a.83","url":null,"abstract":"","PeriodicalId":219033,"journal":{"name":"International Journal of Agriculture and Food Science","volume":"54 45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121965133","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Development of pomegranate based fortified ice cream 石榴强化冰淇淋的研制
International Journal of Agriculture and Food Science Pub Date : 2021-01-01 DOI: 10.33545/2664844x.2021.v3.i1a.43
Asmita Dulichand Ukey, Priyanka Muneshwar
{"title":"Development of pomegranate based fortified ice cream","authors":"Asmita Dulichand Ukey, Priyanka Muneshwar","doi":"10.33545/2664844x.2021.v3.i1a.43","DOIUrl":"https://doi.org/10.33545/2664844x.2021.v3.i1a.43","url":null,"abstract":"","PeriodicalId":219033,"journal":{"name":"International Journal of Agriculture and Food Science","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130547491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
An overview of field crops production: The case of Metekel Zone: A review 大田作物生产综述:以梅特克尔区为例:综述
International Journal of Agriculture and Food Science Pub Date : 2021-01-01 DOI: 10.33545/2664844x.2021.v3.i2a.56
Zeru Yimer Kebede
{"title":"An overview of field crops production: The case of Metekel Zone: A review","authors":"Zeru Yimer Kebede","doi":"10.33545/2664844x.2021.v3.i2a.56","DOIUrl":"https://doi.org/10.33545/2664844x.2021.v3.i2a.56","url":null,"abstract":"","PeriodicalId":219033,"journal":{"name":"International Journal of Agriculture and Food Science","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116157475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Assessment of post-harvest handling and quality of honeybee products along the value chain in SNNPR, Ethiopia 埃塞俄比亚SNNPR价值链上蜜蜂产品收获后处理和质量评估
International Journal of Agriculture and Food Science Pub Date : 2021-01-01 DOI: 10.33545/2664844x.2021.v3.i2a.54
Bizuayehu Ayele Abebe, Adissu Tadele Megerssa
{"title":"Assessment of post-harvest handling and quality of honeybee products along the value chain in SNNPR, Ethiopia","authors":"Bizuayehu Ayele Abebe, Adissu Tadele Megerssa","doi":"10.33545/2664844x.2021.v3.i2a.54","DOIUrl":"https://doi.org/10.33545/2664844x.2021.v3.i2a.54","url":null,"abstract":"","PeriodicalId":219033,"journal":{"name":"International Journal of Agriculture and Food Science","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122409458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Formulation and evaluation of sweet corn milk (Zea Mays) based mayonnaise 甜玉米奶蛋黄酱的配方及评价
International Journal of Agriculture and Food Science Pub Date : 2021-01-01 DOI: 10.33545/2664844x.2021.v3.i1a.49
Jagajjanani G, A. Haripriya
{"title":"Formulation and evaluation of sweet corn milk (Zea Mays) based mayonnaise","authors":"Jagajjanani G, A. Haripriya","doi":"10.33545/2664844x.2021.v3.i1a.49","DOIUrl":"https://doi.org/10.33545/2664844x.2021.v3.i1a.49","url":null,"abstract":"","PeriodicalId":219033,"journal":{"name":"International Journal of Agriculture and Food Science","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126696124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Radiocaesium contamination in samples of black blueberry jams and comparison between organic and non-organic products 黑蓝莓果酱样品中的放射性铯污染及有机与非有机产品的比较
International Journal of Agriculture and Food Science Pub Date : 2021-01-01 DOI: 10.33545/2664844x.2021.v3.i2a.52
C. Cantaluppi, D. Zannoni, M. Calabrese
{"title":"Radiocaesium contamination in samples of black blueberry jams and comparison between organic and non-organic products","authors":"C. Cantaluppi, D. Zannoni, M. Calabrese","doi":"10.33545/2664844x.2021.v3.i2a.52","DOIUrl":"https://doi.org/10.33545/2664844x.2021.v3.i2a.52","url":null,"abstract":"","PeriodicalId":219033,"journal":{"name":"International Journal of Agriculture and Food Science","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132721450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Studies on formulation and standardization chakali incorporated with spinach puree 菠菜泥加查卡利的配方及标准化研究
International Journal of Agriculture and Food Science Pub Date : 2021-01-01 DOI: 10.33545/2664844x.2021.v3.i1a.47
R. Kokani, Namrata Dattatray Dohale
{"title":"Studies on formulation and standardization chakali incorporated with spinach puree","authors":"R. Kokani, Namrata Dattatray Dohale","doi":"10.33545/2664844x.2021.v3.i1a.47","DOIUrl":"https://doi.org/10.33545/2664844x.2021.v3.i1a.47","url":null,"abstract":"Chakali, a traditional savory product was identified as they are low in protein and mineral contents. Chakali is a highly preferred and most deep fried snack product in India due to its taste and easy preparation. The present investigation was carried out to standardize and formulation of spinach Chakali. Spinach is one of the most important and nutritious vegetables eaten raw or cooked it provides a very good amount of vitamins B6, Riboflavin, Folic acid, Niacin, soluble dietary fiber, omega -3fatty acids and minerals. It is also rich in iron and it helps to prevent disease like osteoporosis, anemia, gastrointestinal disorders, stimulation in children and fatigue and also has been suggested it’s used as an anticancer agents, antioxidant and anticancerous. The preparation of Chakali was carried out by using Rice flour and Bengal gram flour and incorporating of spinach puree at different variation viz., T0 (45:45:0), T1 (35:35:20), T2 and (30:30:30) and T3 (25:25:40) respectively. Further, the sample were allowed to deep frying and subjected to organoleptic evaluation by using 9 point hedonic scale. Results, revealed that T3 (25:25:40) shows highest sensory score as compared with other sample i.e. T1 (35:35:20) and T2 (30:30:30) and found more superior over other treatments. Finally, it can be concluded that 50% of incorporation of puree in the Chakali is more acceptable and shows better colour, Flavour, after taste and texture. Proximate composition of Spinach Chakali were found to be Ash content 3.19± 0.03%, Moisture content 2.4± 0.08%, Fat content 26.49± 0.12%, Protein content 12.04± 0.88%, Carbohydrate content 49.80± 0.33% and Energy value 485.77kcal respectively. It was concluded that the Chakali can be store for one month in High density polyethylene pouches at room temperature and Chakali satisfy consumer’s needs.","PeriodicalId":219033,"journal":{"name":"International Journal of Agriculture and Food Science","volume":"161 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127551267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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