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1.

Development and Identification of Anti-cancer Component of Sulforaphane in Developmental Stages of Broccoli (Brassica oleracea var. italica L.) Li Z. S., Liu Y. M., Fang Z. Y., Yang L. M., Zhuang M., Zhang Y. Y, Lv H. H. Journal of Food and Nutrition Research. 2016 4 (8). doi: 10.12691/jfnr-4-8-2 Keywords: Sulforaphane, Broccoli , Glucoraphanin, Development cycle, HPLC Context: Broccoli is a rich source of sulforaphane, an anti-cancer component. In the study, four Broccoli lines were chosen to characterize the variation of sulforaphane among different organs and developmental stages by RP-HPLC. The resu... Abstract Full Text (PDF) [Epub] Full Text (HTML)

2.

Development of a Simple Method for Determination of Anti-cancer Component of Indole-3-carbinol in Cabbage and Broccoli Zhansheng Li, Xiaochun Wei, Lingyun Li, Yumei Liu, Zhiyuan Fang, Limei Yang, Mu Zhuang, Yangyong Zhang, Honghao Lv Journal of Food and Nutrition Research. 2017 5 (9). doi: 10.12691/jfnr-5-9-3 Keywords: indole-3-carbinol, cabbage, Broccoli , HPLC, anti-cancer Context: ...been found rich in Brassica vegetables. However, there was few good extraction method of indole-3-carbinol in cabbage and Broccoli . In this work, the wavelength and the ration of mobile phase in determination method, as well as different temperature and pH values... Abstract Full Text (PDF) [Epub] Full Text (HTML)

3.

Effect of Domestic Processing Methods on the Chemical Composition and Organoleptic Properties of Broccoli and Cauliflower Abd Allah Mansour, Nahed M.Elshimy, Laila A. Shekib, Magda S. Sharara American Journal of Food and Nutrition. 2015 3 (5). doi: 10.12691/ajfn-3-5-3 Keywords: broccoli, cauliflower, chemical composition, minerals, organoleptic properties Context: ...ds (blanching in boiled water, steaming and microwaving) on chemical composition, minerals, color and organoleptic properties of Broccoli (Brassica oleacea var italica) and cauliflower (Brassica oleracea var. botrytis). The results of ... Abstract Full Text (PDF) [Epub] Full Text (HTML)

4.

Reduction of Unpleasant Perceptive Intensity and Primary School Lunch Vegetable Waste by Sauce Flavoring Pei Yu Tien, Pei Fen Yang, Yih Ming Weng, Zer Ran Yu, Be Jen Wang Journal of Food and Nutrition Research. 2024 12 (8). doi: 10.12691/jfnr-12-8-1 Keywords: vegetable waste, school lunch, flavoring sauces, perception intensity, sensory acceptance Context: ...ty, and thus improve vegetable consumption. In this study, the effect of culinary practice (blanching and seasoning addition) of Broccoli , a common vegetable served in school lunch, on sensory characteristics (acceptance and perception intensity of astringency, bitterne... Abstract Full Text (PDF) [Epub] Full Text (HTML)

5.

Effect of Food Preparation Technique on Antioxidant Activity and Plant Pigment Content in Some Vegetables Species Violeta Mitic, Vesna Stankov Jovanovic, Marija Dimitrijevic, Jelena Cvetkovic, Gordana Stojanovic Journal of Food and Nutrition Research. 2013 1 (6). doi: 10.12691/jfnr-1-6-2 Keywords: antioxidant activity, leafy green vegetables, chlorophyll, carotenoids, correlation Context: Effect of food preparation technique on antioxidant activity and plant pigment content in Broccoli , Brussels sprouts, white cabbage, kale, chard, spinach and garden patience were studied. The highest content of chlorophyll a was de... Abstract Full Text (PDF) [Epub] Full Text (HTML)