http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Ara Zakiya Gulshan,Haque Ahmed Redwan 한국농업기계학회 2021 바이오시스템공학 Vol.46 No.3
Purpose The application of insecticides has been practiced over decades to protect crops from pests. The toxicity of insecticides to nontarget pollinators is now evident, and many pollinator species are in peril due to the uncontrolled application of insecticides which is, furthermore, a concern for sustainable food production. Therefore, this review aims to give an insight into the impacts of insecticide application on pollinators and food security. Methods In the early section of this review, a brief discussion on the role of insect and mammalian pollinators in pollination has been added. Later on, different synthetic insecticides used in agriculture and their toxicity to pollinators have been extensively reviewed. In the following section, associated risks of insecticide application to food security and human nutrition have been discussed. At the end of this review, several management approaches have been pointed out to reduce insecticide exposure and eventually conserve pollinators. Results It has been found that insecticide exposure of pollinators results in physiological, behavioral, and foraging impairments which could be the reason for low crop yield and an incidental threat to food security. Conclusions This review can be used as a reference for future research in the conservation of pollinators.
Assessment of the Potential of Watermelon Rind Powder for the Value Addition of Noodles
Chakrabarty Nayan,Mourin Mehrin Mamun,Islam Nawsheen,Haque Ahmed Redwan,Akter Sorifa,Siddique Abu Ayub,Sarker Manobendro 한국농업기계학회 2020 바이오시스템공학 Vol.45 No.4
Purpose This study was conducted to investigate the potential of watermelon rind as a source of nutrients for the value addition of noodles. Methods Three different varieties of watermelon with yellow, dark green, and pale green rind were separately dried to produce rind powder and studied for their proximate composition, phenol content, and antioxidant activity. The effect of the substitution of wheat flour with different levels ofwatermelon rind powder (WRP) (10–20%) on the cooking and sensory attributes of noodles was investigated. Results The results showed that the rind powder of the pale green rind watermelon (PGRW) contained the maximum amount of protein (19.74%), whereas the highest amount of fiber (13.35%) was present in that of the dark green rind watermelon (DGRW). In contrast, the rind powder of the yellow rind watermelon (YRW) had a higher amount of fat (13.00%) thanDGRW(8.37%) and PGRW(5.83%). However, the total phenol content in terms of gallic acid equivalent (GAE) was the maximumin PGRW(166.88 GAE/g), which resulted in greater antioxidant activity (13.28%). Furthermore, the incorporation of WRP affected the cooking yield of the noodles. Both the cooking yield and cooking loss were at maximum with the incorporation of 15% rind powder. Sensory evaluation indicated that the control sample was the most acceptable, followed by the noodles with 10% WRP, among the value-added noodles. Conclusion Considering the nutritional potential, 10% WRP can be incorporated with wheat flour for the large-scale production of noodles.