Life Science Journal 2013;10(7S)
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Tamarind 1990 - 2004
Tamarind 1990 - 2004 Author A. K. A. Dandjouma, C. Tchiegang, C. Kapseu and R. Ndjouenkeu Title Ricinodendron heudelotii (Bail.) Pierre ex Pax seeds treatments influence on the q Year 2004 Source title Rivista Italiana delle Sostanze Grasse Reference 81(5): 299-303 Abstract The effects of heating Ricinodendron heudelotii seeds on the quality of the oil extracted was studied. The seeds were preheated by dry and wet methods at three temperatures (50, 70 and 90 degrees C) for 10, 20, 30 and 60 minutes. The oil was extracted using the Soxhlet method with hexane. The results showed a significant change in oil acid value when heated at 90 degrees C for 60 minutes, with values of 2.76+or-0.18 for the dry method and 2.90+or-0.14 for the wet method. Heating at the same conditions yielded peroxide values of 10.70+or-0.03 for the dry method and 11.95+or-0.08 for the wet method. Author A. L. Khandare, U. Kumar P, R. G. Shanker, K. Venkaiah and N. Lakshmaiah Title Additional beneficial effect of tamarind ingestion over defluoridated water supply Year 2004 Source title Nutrition Reference 20(5): 433-436 Abstract Objective: We evaluated the effect of tamarind (Tamarindus indicus) on ingestion and whether it provides additional beneficial effects on mobilization of fluoride from the bone after children are provided defluoridated water. Methods: A randomized, diet control study was conducted in 30 subjects from a fluoride endemic area after significantly decreasing urinary fluoride excretion by supplying defluoridated water for 2 wk. -
Accelerated Ripening of Kabkab Dates Using Sodium Chloride and Acetic Acid Solutions
Iran Agricultural Research, Vol. 27, No. 1-2, 2008 and Vol. 28 No. 1, 2009 Printed in the Islamic Republic of Iran Shiraz University "Research Note" Accelerated Ripening of Kabkab Dates Using Sodium Chloride and Acetic Acid Solutions A. FARAHNAKY1**, H. ASKARI1*, M. BAKHTIYARI1* AND M. MAJZOOBI1* 1Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, I.R. Iran ABSTRACT-In this research, the accelerated ripening of the Kabkab dates from Khalal to Tamr using NaCl and acetic acid solutions was studied. Fruits at Khalal stage were harvested and washed with distilled water before being treated with ripening inducers: 1. NaCl solutions, 2. acetic acid solutions and 3. Aqueous solution of NaCl (1%) and acetic acid. moisture, pH, colour, brix and textural firmness of the samples were monitored. Results indicated that during ripening the moisture content and colour changed significantly. The major change was observed for firmness where a maximum force for puncture test varied from about 1000 to 50 g force for all samples after 72 hours of incubation at 40 °C. Harvesting at Khalal stage followed by treating the fruits with NaCl and/or acetic acid solutions and an incubation stage at 40 °C showed to be a promising method for accelerated ripening. Keywords: Accelerated ripening, Acetic acid, Kabkab dates, NaCl, INTRODUCTION Date palm fruit (Phoenix dactylifera L.) is an important agricultural product of Iran and many Arabic countries. Dates are rich in certain nutrients and provide a good source of rapidly available energy due to their high carbohydrate content (70-80%). Most of the carbohydrates in dates are in the form of fructose, glucose and sucrose, which are easily digested by the human body. -
Evolution of Bentonite and Gelatin Effects on Clarification of Variety Of
International Food Research Journal 21(5): 1893-1899 (2014) Journal homepage: http://www.ifrj.upm.edu.my Evolution of bentonite and gelatin effects on clarification of variety of date fruit Kaluteh juice with response surface methodology 1Jalali, M., 2Jahed, E., 2Haddad Khodaparast, M. H., 3Limbo, S. and 4*Mousavi Khaneghah, A. 1Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran 2Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran 3Department of Food Envinronmental and Nutritional Sciences, Università degli Studi di Milano, Italy 4Department of Food Science &Technology, Islamic Azad University, Science and Research Branch, Tehran Article history Abstract Received: 19 January 2014 Date is one of important products that play important role in economy and nutritional health Received in revised form: in some tropical regions of the world. Liquid sugar of date is produced by date syrup after 16 February 2014 extraction of phases, purification, and elimination of pectin compounds, protein, fiber, and Accepted: 17 February 2014 color. This liquid has some characterizes such as 73% sugar with Brix 68-74% and it consists Keywords of mainly by glucose and fructose with similar ratio to honey hive and corn syrup with high fructose (HFCS) and It’s color varies from brown to bright yellow. In this study, bleaching Date and clarification of keloteh variety date syrup to produce liquid sugar were investigated by kloteh variety response surface methodology (RSM) and face central composite design (FCCD). Three main Bleaching and clarification factors including temperature (30-70°C), pH (4-6), and time (40-120 minute) to determine Response surface the optimal condition of maximum activity of these two components (bentonite and gelatin) methodology Bentonite by constant adding were investigated. -
A Brief History of the Origin of Domesticated Date Palms
A brief history of the origin of domesticated date palms Gros-Balthazard, Muriel 1 & Flowers, Jonathan M.1 1 Center for Genomics & Systems Biology, New York University Abu Dhabi, Abu Dhabi, United Arab Emirates Abstract The study of the origins of crops is of interest from both a fundamental evolutionary understanding viewpoint, and from an applied agricultural technology perspective. The date palm (Phoenix dactylifera L.) is the iconic fruit crop of hot and arid regions of North Africa and the Middle East, producing sugar-rich fruits, known as dates. There are many different cultivars each with distinctive fruit traits, and there are many wild Phoenix species too, which in total form a complex of related species. The understanding of plant domestication involves multiple disciplines, including phylogeography, population genetics and archaeology. In the past decade, they have prompted new discoveries on the evolutionary history of date palm, but a complete understanding of its origins remains to be elucidated, along with the genetic architecture of its domestication syndrome. In this chapter, we review the current state of the art regarding the origins of the domesticated date palm. We first discuss whether date palms are domesticated, and highlight how they diverge from their wild Phoenix relatives. We then outline patterns in the population genetic and archaeobotanical data, and review different models for the origins of domesticated date palms by highlighting sources of evidence that are either consistent or inconsistent with each model. We then review the process of date palm domestication, and emphasize the human activities that have prompted its domestication. We particularly focus on the evolution of fruit traits. -
UM AL-IRAQ (THE DATE PALM TREE) the Life and Work of Dr
UM AL-IRAQ (THE DATE PALM TREE) The Life and Work of Dr. Rashad Zaydan of Iraq By Nikki Lyn Pugh, Peace Writer Edited by Kaitlin Barker Davis 2011 Women PeaceMakers Program Made possible by the Fred J. Hansen Foundation *This material is copyrighted by the Joan B. Kroc Institute for Peace & Justice. For permission to cite, contact [email protected], with “Women PeaceMakers – Narrative Permissions” in the subject line. UM AL-IRAQ (THE DATE PALM TREE) ZAYDAN – IRAQ TABLE OF CONTENTS I. A Note to the Reader …………………………………………………………. 4 II. About the Women PeaceMakers Program …………………………………… 4 III. Biography of a Woman PeaceMaker — Dr. Rashad Zaydan ….……………… 5 IV. Conflict History — Iraq………………………………………………………… 7 V. Map — Iraq ……………………………………………………………………. 14 VI. Integrated Timeline — Political Developments and Personal History ………… 15 VII. Dedication …………………………………………………………………….. 22 VIII. Narrative Stories of the Life and Work of Dr. Rashad Zaydan 23 ُ UM AL-IRAQ 24 ُّ ُّ ُّ أمُّ ُّالعُّــ راق ُُُُُّّّّّ ُُُُُُُُُّّّّّّّّّ ّأولُّث ُّمَرَةُُُُُّّّّّ FIRST FRUIT 25 ُُُُّّّّالنُّ ـــشــأْة I. GROWING UP a. The Dawn’s Prayer …………………………………………………………. 26 b. Memories of Al Mansur ……………………………………………..……… II. MEHARAB AL NOOR/TEMPLES OF LIGHT 29 م ُحــرابُّالنّـــــور c. Beauty in Diversity …………………………………………………………. 31 d. The Day of Ashura ………………………………………………………… 32 e. Summer School ……………………………………………………………. 34 f. The First Spark …………………………………………………………….. 35 g. A Place for Prayer …………………………………………………………. 37 h. Postscript: The Most Advanced Degree ……………………………………. 39 ُُُُّّّّالحـــــربُّ والعقوباتُّ)الحصار(ُُُُّّّّ III. WAR AND SANCTIONS 42 َ ُ ُ ّ i. The Meaning of Marriage ………….………………………………………. 44 j. Baiji ………….……………………………………….……………………. 45 k. Wishing for Stability …………………….…………………………………. 46 l. Kuwait………………….………………………………………………….. 49 m. The Charity Clinic ………….……………………………………………… n. Postscript: The Empty House ………….………………………………….. 51 52 ا لُّحـــــــتـــــــﻻل IV. -
Local Practices and Knowledge Associated with Date Palm Cultivation in Southeastern Niger
Agricultural Sciences, 2016, 7, 586-603 http://www.scirp.org/journal/as ISSN Online: 2156-8561 ISSN Print: 2156-8553 Local Practices and Knowledge Associated with Date Palm Cultivation in Southeastern Niger Oumarou Zango1,2,3, Hervé Rey1, Yacoubou Bakasso2, René Lecoustre1, Frédérique Aberlenc4, Jean-Christophe Pintaud4 1UMR AMAP, CIRAD, Montpellier, France 2Faculty of Sciences and Technologies, University of Niamey, Niamey, Niger 3Montpellier University, Montpellier, France 4F2F-Palms Group, UMR DIADE, IRD, Montpellier, France How to cite this paper: Zango, O., Rey, H., Abstract Bakasso, Y., Lecoustre, R., Aberlenc, F. and Pintaud, J.-C. (2016) Local Practices and The date palm (Phoenix dactylifera L.), a dioecious species, is of particular interest in Knowledge Associated with Date Palm the Sahel due to its phenological plasticity in relation to climate change and its dou- Cultivation in Southeastern Niger. Agricul- ble-flowering capacity. This article explores local practices and knowledge associated tural Sciences, 7, 586-603. http://dx.doi.org/10.4236/as.2016.79056 with date palm cultivation in the oasis basins of southeastern Niger, and provides an inventory of local seed propagated varieties, for more effectively guiding agricultural Received: July 7, 2016 research and the breeding of this species. We carried out a survey of 30 date palm Accepted: September 10, 2016 Published: September 14, 2016 growers in 14 villages of the Manga region. The qualitative data of the survey were processed by a Multiple Correspondence Analysis. We inventoried 19 date palm va- Copyright © 2016 by authors and rieties, for which the main distinctive criterion was fruit colour, but some other cri- Scientific Research Publishing Inc. -
Date (Phoenix Dactylifera L.) Varieties Grown in Oman , J Agric Food Chem , 53 , 7586 – 91
4 Date ( Phoenix dactylifera L.) E. M. Yahia, Autonomous University of Queretaro, Mexico and A. A. Kader, University of California, Davis, USA Abstract: Dates have been an important basic food for several cultures over thousands of years and they are still consumed widely all over the world, especially in the Middle East and North Africa. Date palms grow in several countries, but the industry is still concentrated in the Middle East and North Africa. Over 7 million tons of dates are produced annually, but only about 10% enters world trade. Dates are a nutritious, high-energy food, consumed fresh, dried or in various processed forms. Fruit of some dry date cultivars are not very perishable, and can thus easily be shipped to distant markets and be stored for prolonged periods. In contrast, the shelf life of some moist (soft or syrupy) date cultivars is limited to a few days unless special care is taken to maintain the cold chain between harvest and consumption sites. However, postharvest losses are high due to diverse physical, physiological, pathological and insect problems. Dates adapt very well to very low temperatures, and therefore storage and shipping at low temperatures is the most important method of maintaining quality. Low temperatures signifi cantly reduce losses of colour, fl avour, and textural quality; and delay development of sugar spotting, incidence of moulds and yeasts, and insect infestation; and prevent development of syrupiness and souring of soft, moist dates. Key words: Phoenix dactylifera , postharvest, nutritional quality, health benefi ts, insects, storage, processing. 4.1 Introduction Fruits of the date palm, Phoenix dactylifera L., have been a staple food for the population of the Middle East and North Africa for thousands of years (Yahia, 2005). -
Wine Produced from Fermentation of Honey Slurry and Dates Palm Fruit Juice Blend Using Saccharomyces Cerevisiae Isolated from Palm Wine
International Journal of Biology; Vol. 10, No. 3; 2018 ISSN 1916-9671 E-ISSN 1916-968X Published by Canadian Center of Science and Education Wine Produced From Fermentation of Honey Slurry and Dates Palm Fruit Juice Blend Using Saccharomyces cerevisiae Isolated From Palm Wine S. S. D. Mohammed1, B. Yohanna1, J. R. Wartu1, N. L. Abubakar1 & S. Bello2 1 Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria 2 Department of Food Technology, College of Science and Technology, Kaduna Polytechnic, Nigeria Correspondence: S. S. D. Mohammed, Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria. Tel: 234-080-3586-1774. E-mail: [email protected], [email protected] Received: April 25, 2018 Accepted: June 22, 2018 Online Published: June 26, 2018 doi:10.5539/ijb.v10n3p52 URL: https://doi.org/10.5539/ijb.v10n3p52 Abstract This study aimed at evaluating the fermentative performance of Saccharomyces cerevisiae isolated from palm wine on honey slurry and dates palm fruit juice blend for wine production. The yeast was isolated from palm wine on saboraud dextrose agar (SDA) using pour plate technique and was identified using microscopic and standard biochemical techniques. Physicochemical parameters were determined during 21 days fermentation using standard procedures. The proximate composition of the blend before fermentation and the produced wine was evaluated. The microbiological and sensory evaluations of the produced wine was investigated. The yeast strain was identified as Saccharomyces cerevisiae. The fermentation recorded total viable yeast count from 2.5x106 to 13.0 x 106 CFU/mL. The physicochemical parameters revealed that during the fermentation, the pH values ranged from 4.3 to 5.4, percentage titratable acidity (TTA) ranged from 5.2 to 9.4. -
Date Palm Tamar Matzu’I תמר מצוי :Hebrew Name Scientific Name: Phoenix Dactylifera نخيل :Arabic Name Family: Arecaceae (Palmae)
Signs 10-18 Common name: Date Palm tamar matzu’i תמר מצוי :Hebrew name Scientific name: Phoenix dactylifera نخيل :Arabic name Family: Arecaceae (Palmae) “The righteous shall flourish like the palm-tree; he DatE PaLM shall grow like a cedar in Lebanon” (Psalms 92:12/13) A tall palm tree, one of the symbols of the des- dates; the color of the fruit ranges from yellow to ert. Its trunk is tall and straight, and it bears “scars” dark red. that are remnants of old leaves that have been shed The date palm grows wild throughout the Near or removed. Additional trunks may grow from the East and North Africa and, as a fruit tree, has spread base of the main trunk. At the top of the trunks are around the world. All parts of the tree are used by crowns of large, stiff pinnate leaves. The bluish-gray humans: the trunks for construction, the leaves for leaves (palm fronds) are divided into leaflets with roofing, the fruit-bearing branches for brooms, and pointed tips. the seeds for medicinal purposes. The date palm The date palm is dioecious: large inflorescences is often mentioned in the Bible as an example of a (clusters) of male and female flowers develop on multi-use plant. It is one of the seven species with separate trees. In its natural habitat, the wind which the Land of Israel is blessed, and the lulav – a pollinates female trees, but this is done manually for closed date palm frond – is one of the four species cultivated trees. -
The Origins of Fruits, Fruit Growing, and Fruit Breeding
The Origins of Fruits, Fruit Growing, and Fruit Breeding Jules Janick Department of Horticulture and Landscape Architecture Purdue University 625 Agriculture Mall Drive West Lafayette, Indiana 47907-2010 I. INTRODUCTION A. The Origins of Agriculture B. Origins of Fruit Culture in the Fertile Crescent II. THE HORTICULTURAL ARTS A. Species Selection B. Vegetative Propagation C. Pollination and Fruit Set D. Irrigation E. Pruning and Training F. Processing and Storage III. ORIGIN, DOMESTICATION, AND EARLY CULTURE OF FRUIT CROPS A. Mediterranean Fruits 1. Date Palm 2. Olive 3. Grape 4. Fig 5. Sycomore Fig 6. Pomegranate B. Central Asian Fruits 1. Pome Fruits 2. Stone fruits C. Chinese and Southeastern Asian Fruits 1. Peach 1 2. Citrus 3. Banana and Plantain 4. Mango 5. Persimmon 6. Kiwifruit D. American Fruits 1. Strawberry 2. Brambles 3. Vacciniums 4. Pineapple 5. Avocado 6. Papaya IV. GENETIC CHANGES AND CULTURAL FACTORS IN DOMESTICATION A. Mutations as an Agent of Domestication B. Interspecific Hybridization and Polyploidization C. Hybridization and Selection D. Champions E. Lost Fruits F. Fruit Breeding G. Predicting Future Changes I. INTRODUCTION Crop plants are our greatest heritage from prehistory (Harlan 1992; Diamond 2002). How, where, and when the domestication of crops plants occurred is slowly becoming revealed although not completely understood (Camp et al. 1957; Smartt and Simmonds 1995; Gepts 2003). In some cases, the genetic distance between wild and domestic plants is so great, maize and crucifers, for example, that their origins are obscure. The origins of the ancient grains (wheat, maize, rice, and sorghum) and pulses (sesame and lentil) domesticated in Neolithic times have been the subject of intense interest and the puzzle is being solved with the new evidence based on molecular biology (Gepts 2003). -
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1 Daniel 1 But Daniel resolved not to defile himself with the royal food and wine, and he asked the chief official for per- mission not to defile himself this way. Now God had caused the official to show favor and compassion to Daniel, but the official told Daniel, “I am afraid of my lord the king, who has assigned your food and drink. Why should he see you looking worse than the other young men your age? The king would then have my head because of you.” Daniel then said to the guard whom the chief official had appointed over Daniel, Hananiah, Mishael, and Azariah, “Please test your servants for ten days: Give us nothing but vegetables to eat and water to drink. Then compare our appearance with that of the young men who eat the royal food, and treat your servants in accordance with what you see.” So he agreed to this and tested them for ten days. At the end of the ten days they looked healthier and better nourished than any of the young men who ate the royal food. So the guard took away their choice food and the wine they were to drink and gave them vegeta- bles instead. Daniel 10 In the third year of Cyrus king of Persia, a revelation was given to Daniel (who was called Belteshazzar). Its mes- sage was true and it concerned a great war. The under- standing of the message came to him in a vision. At that time I, Daniel, mourned for three weeks. I ate no choice food; no meat or wine touched my lips; and I used no lotions at all until the three weeks were over. -
MCM Web List 23.2.2018
For enquiries please contact us at [email protected] SHIPPED UNIT COUNTRY, REGION COFFEE VARIETY PROCESSING FROM CUPPING NOTES QTY WEIGHT PACKAGING AVAILABILITY ORIGIN (KG) BOLIVIA Rich, full bodied and sweet with dried date, honey and jasmine, dark BOLIVIA, Caranavi Copacabana "Carmelita" Caturra, Catuai Washed Nov-17 2 30 Grain Pro IN STOCK chocolate and a lingering honey finish. Floral aroma, full body, caramel sweetness and notes of dates, dark BOLIVIA, Caranavi Don Carlos Caturra Washed Nov-17 41 30 Grain Pro IN STOCK chocolate, orange and honey. Caturra, Catuai, Rich, full bodied and sweet with dried date, honey and jasmine, dark BOLIVIA, Caranavi Lucio Mamani Washed Nov-17 22 30 Grain Pro IN STOCK Typica chocolate and a lingering honey finish. Caturra, Catuai, Full bodied and bright with pineapple acidity and notes of marzipan, dark BOLIVIA, Caranavi Mamani Mamani Washed Nov-17 33 30 Grain Pro IN STOCK Typica chocolate, plum, apricot and roast hazelnuts. BRAZIL A well structured coffee, with a refined stone fruit acidity, syrupy mouthfeel BRAZIL, Mucugê, Bahia Airumá Topázio, Catuaí Pulped Natural Oct-17 69 30 Grain Pro IN STOCK and notes of peach, dark chocolate, raisins and orange blossom. Unique and complex with tropical fruit notes, muscat, honey, white peach, BRAZIL, Mucugê, Bahia La Liberdade Catuaí Pulped Natural Oct-17 12 30 Grain Pro IN STOCK orange and bergamot. Complex, floral and elegant, with a refined stone fruit acidity and notes of BRAZIL, Mucugê, Bahia San José Special Selection Catuaí Pulped Natural Oct-17 14 30 Grain Pro IN STOCK peach, pink grapefruit, sugarcane juice, bergamot and a lingering honey finish.