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2 Result(s) for ' Broccoli'
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1.
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...
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2.
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...
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