A SHORT REVIEW: PRODUCTION AND CHARACTERIZATION OF WINE FROM FIG FRUIT (FICUS CARICA)
Journal Title: International journal of research -GRANTHAALAYAH - Year 2018, Vol 6, Issue 3
Abstract
Fig is one of the oldest fruit species cultivated in the Mediterranean basin, and it can be widespread in warm and dry climates around the world. Turkey is the primary producer and the tree can bear up to two crops per year which is depending upon the fig type, quality can be differing from season to season. Figs can be eaten fresh, dried, or processed into different types of products. They are low in organic acids and high in sugars so it is sweet-tasting fruit. Their phenolic content is medium and higher in red cultivars which hold high levels of anthocyanins. The total carotenoid in the fig is quite low and mostly concentrated in the fruit's peel when compared with other fruits. Fruit drying is the easiest way of fig fruit preservation. The traditional sun-drying method yields produce with diverse quality. Automated air dehydration has several advantages and makes fruit with high sugar content and high total phenolics. Anthocyanins and carotenoids are lost during the drying process. The consumption of figs should be encouraged as it contains high beneficial effects and potential healthy alternative for sweets.
MEDICAL STUDENT’S KNOWLEDGE, ATTITUDES AND PERCEIVED BARRIERS TOWARDS RESEARCH: A STUDY AMONG NEPALESE STUDENTS
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VALORIZATION OF SUPERABSORBENT POLYMERS FROM USED DISPOSABLE DIAPERS AS SOIL MOISTURE RETAINER
This study was conducted to explore the potential of superabsorbent polymers (SAPs) from used disposable diapers as soil moisture retainer. Swelling behavior of the proposed hydrogel in response to external stimuli such...
GENERAL REVIEW OF THE GENETIC AND GEOLOGICALECONOMIC MODELING OF THE MINERAL DEPOSITS OF SERBIA
Changed marketing and economy-ambiental conditions of planning, realization and evaluation of the geological exploration, order quantitative different approach in which are integral implied geology important elements of...
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