PubAg

Main content area

You searched for: Subject "broccoli" Remove constraint Subject: "broccoli"
Start Over

Search

1,616  Search Results

« Previous | 1 - 20 of 1,616 |
Number of results to display per page

Search Results

1. Comparison of Parent and Child Ratings of Fruit and Vegetable Liking to Assess Parent Accuracy as Proxy Reporters

Author:
Stage, Virginia C.; Downing, Carrie; Hegde, Archana V.; Dev, Dipti A.; Peterson, Amanda D.; Goodell, L. Suzanne
Source:
Ecology of food and nutrition 2019 v.58 no.2 pp. 166-186
ISSN:
1543-5237
Subject:
broccoli,   etc   ; fruits; grapes; oranges; parents; preschool children; preschools; North Carolina;     Show all 8 Subjects
Abstract:
... This study examined the accuracy of parent-report child fruit/vegetable (FV) liking. Child/parent dyads (n = 24) were recruited from six Head Start preschools in North Carolina. Liking for 10 FVs was assessed using a validated pictorial tool for children; a similar scale was used for parents. Negative relationships were observed between parent/child for one fruit (grapes) and one vegetable (brocco ...
DOI:
10.1080/03670244.2019.1572002

2. Fermentation-based biotransformation of glucosinolates, phenolics and sugars in retorted broccoli puree by lactic acid bacteria

Author:
Ye, Jian-Hui; Huang, Long-Yue; Terefe, Netsanet Shiferaw; Augustin, Mary Ann
Source:
Food chemistry 2019 v.286 pp. 616-623
ISSN:
0308-8146
Subject:
broccoli,   etc   ; autoclaving; biotransformation; chemical composition; fermentation; functional foods; glucoiberin; glucoraphanin; lactic acid bacteria; polyphenols; progoitrin; sugars;     Show all 12 Subjects
Abstract:
... This study investigated the effect of lactic acid bacteria (LAB) fermentation on the chemical profile of autoclaved broccoli puree, using 7 broccoli-derived LAB isolates (named F1-F5, BF1 and BF2). The total concentrations of glucosinolates (glucoiberin, progoitrin and glucoraphanin) and 10 major phenolics significantly increased from trace level and 289 μg total phenolics/g dry weight (DW) respec ...
DOI:
10.1016/j.foodchem.2019.02.030

3. Simultaneous direct determination of 15 glucosinolates in eight Brassica species by UHPLC-Q-Orbitrap-MS

Author:
Hwang, In Min; Park, Boyeon; Dang, Yun Mi; Kim, Su-Yeon; Seo, Hye Young
Source:
Food chemistry 2019 v.282 pp. 127-133
ISSN:
0308-8146
Subject:
broccoli,   etc   ; Brassica; analytical methods; antineoplastic activity; cabbage; cauliflower; glucobrassicin; kale; kimchi; radishes; South Korea;     Show all 11 Subjects
Abstract:
... Glucosinolates (GLS) have been reported to have significant anti-oxidative, antimicrobial, and anti-cancer activities. The current study was aimed to develop an analytical method for glucosinolate quantitation in eight Brassica species from Gwangju, Republic of Korea. For this purpose the UHPLC-Q-Orbitrap-MS technique was used and validated for optimal extraction conditions, detection and quantita ...
DOI:
10.1016/j.foodchem.2018.12.036

4. Determination of glucosinolates in broccoli-based dietary supplements by cyclodextrin-mediated capillary zone electrophoresis

Author:
Lechtenberg, Matthias; Hensel, Andreas
Source:
Subtropical plant science 2019 v.78 pp. 138-149
ISSN:
0889-1575
Subject:
broccoli,   etc   ; beta-cyclodextrin; borates; capillary zone electrophoresis; dietary supplements; early development; glucoraphanin; plant development; seeds; temperature;     Show all 10 Subjects
Abstract:
... A new cyclodextrin-mediated capillary zone electrophoresis method for the separation and quantification of intact glucosinolates (GSL) has been developed. β-Cyclodextrin concentration and temperature were shown to be key parameters for selectivity. Controlled variation of both parameters provided a set of methods for the analysis of GSL-containing plants with customized selectivities. As a proof o ...
DOI:
10.1016/j.jfca.2019.02.007

5. Investigations on the effect of broccoli and wine sulphur compounds on glyoxal scavenging under simulated physiological conditions

Author:
Hamzalıoğlu, Aytül; Gökmen, Vural
Source:
Journal of functional foods 2019 v.55 pp. 220-228
ISSN:
1756-4646
Subject:
broccoli,   etc   ; cysteine; mass spectrometry; models; pH; potassium metabisulfite; sulforaphane; sulfur; wines;     Show all 9 Subjects
Abstract:
... This study aimed to investigate the glyoxal (GO) scavenging effect of broccoli and wine sulphur compounds in model systems under physiological conditions. The model systems composed of GO and different sulphur compounds both in pure forms and food extracts were subjected to simulated physiological conditions (37 °C & 7.4 pH, 2 h). The results revealed that some of these sulphur sources could scave ...
DOI:
10.1016/j.jff.2019.02.033

6. Spectral Tuning by a Single Nucleotide Controls the Fluorescence Properties of a Fluorogenic Aptamer

Author:
Filonov, Grigory S.; Song, Wenjiao; Jaffrey, Samie R.
Source:
Biochemistry 2019 v.58 no.12 pp. 1560-1564
ISSN:
1520-4995
Subject:
broccoli,   etc   ; RNA; biosensors; emissions; fluorescence; fluorescent dyes; moieties; nucleotide aptamers; spectral analysis;     Show all 9 Subjects
Abstract:
... Fluorogenic aptamers are genetically encoded RNA aptamers that bind and induce the fluorescence of otherwise nonfluorescent small molecule dyes. These RNA–fluorophore complexes can be highly fluorescent and useful for RNA visualization and genetically encoded biosensors. Notably, different RNA aptamers can bind the same fluorophore, resulting in complexes that exhibit spectrally distinct fluoresce ...
DOI:
10.1021/acs.biochem.9b00048

7. Analysis of multiple pesticide residues in polyphenol-rich agricultural products by UPLC-MS/MS using a modified QuEChERS extraction and dilution method

Author:
Guo, Jiagang; Tong, Mengmeng; Tang, Jie; Bian, Hongzheng; Wan, Xiaochun; He, Lili; Hou, Ruyan
Source:
Food chemistry 2019 v.274 pp. 452-459
ISSN:
0308-8146
Subject:
broccoli,   etc   ; acephate; acetonitrile; apples; dinotefuran; nitenpyram; omethoate; oolong tea; pesticide residues; polyphenols;     Show all 10 Subjects
Abstract:
... An efficient method for the rapid extraction and clean-up of 20 pesticide residues from polyphenol-rich agricultural samples (tea, apple, broccoli, and shallot) for analysis by UPLC-MS/MS was developed. Following extraction, PVPP was used to precipitate polyphenols, supernatant was diluted to minimize matrix effects. Homogenized samples were vortexed in acetonitrile prior to cleanup with a combina ...
DOI:
10.1016/j.foodchem.2018.08.134

8. Opportunistic Behaviour and Trust: Experimental Results from Broccoli Farmers in Ecuador

Author:
Romero Granja, Cristina; Wollni, Meike
Source:
Journal of agricultural economics 2019 v.70 no.1 pp. 62-80
ISSN:
0021-857X
Subject:
broccoli,   etc   ; data collection; developing countries; exports; farm income; farm tenancy; farmers; markets; supply chain; Ecuador;     Show all 10 Subjects
Abstract:
... Linking smallholder farmers to high‐value markets through contract farming has become an important strategy to increase farm incomes in developing countries. However, various forms of opportunistic behaviour have been reported, threatening the sustainability of inclusive supply chains. When formal institutions are weak, informal codes of conduct like trust can be important complements to facilitat ...
DOI:
10.1111/1477-9552.12271

9. Effects of α‐, β‐ and maltosyl‐β‐cyclodextrins use on the glucoraphanin–sulforaphane system of broccoli juice

Author:
Martínez‐Hernández, Ginés B; Venzke‐Klug, Tâmmila; Carrión‐Monteagudo, María del Mar; Artés Calero, Francisco; López‐Nicolás, José M; Artés‐Hernández, Francisco
Source:
Journal of the science of food and agriculture 2019 v.99 no.2 pp. 941-946
ISSN:
0022-5142
Subject:
broccoli juice,   etc   ; cyclodextrins; flavor; food industry; glucoraphanin; health promotion; industrial applications; processing technology; stabilizers; sulforaphane; thioglucosidase;     Show all 11 Subjects
Abstract:
... Cyclodextrins (CDs) are macromolecules with several industrial applications, being particularly used in the food industry as health‐promoting compounds protection agents, as flavour stabilizers, or to eliminate undesired tastes and browning reactions, among others. This study shows the effects of α‐ (10, 30 and 40 mmol L⁻¹), β‐ (3, 6 and 10 mmol L⁻¹) and maltosyl‐β‐CDs (30, 60 and 90 mmol L⁻¹) use ...
DOI:
10.1002/jsfa.9269

10. Genetically encoded RNA-based sensors for intracellular imaging of silver ions

Author:
YuThese two authors contribute equally to this work., Qikun; Shi, Jing; Mudiyanselage, Aruni P. K. K. Karunanayake; Wu, Rigumula; Zhao, Bin; Zhou, Ming; You, Mingxu
Source:
Chemical communications 2019 v.55 no.5 pp. 707-710
ISSN:
1364-548X
Subject:
broccoli,   etc   ; RNA; antibacterial properties; bacteria; chemical reactions; disinfection; image analysis; ions; oligonucleotides; silver;     Show all 10 Subjects
Abstract:
... Silver has been widely used for disinfection. The cellular accumulation of silver ions (Ag⁺) is critical in these antibacterial effects. The direct cellular measurement of Ag⁺ is useful for the study of disinfection mechanisms. Herein, we reported a novel genetically encoded RNA-based sensor to image Ag⁺ in live bacterial cells. The sensor is designed by introducing a cytosine–Ag⁺–cytosine metallo ...
DOI:
10.1039/c8cc08796b

11. UV-B treatment controls chlorophyll degradation and related gene expression in broccoli (Brassica oleracea L. Italica Group) florets during storage

Author:
Aiamla-or, Sukanya; Shigyo, Masayoshi; Yamauchi, Naoki
Source:
Scientia horticulturae 2019 v.243 pp. 524-527
ISSN:
0304-4238
Subject:
broccoli,   etc   ; Brassica oleracea; chlorophyll; florets; gene expression; gene expression regulation; genes; irradiation; storage temperature; ultraviolet radiation;     Show all 10 Subjects
Abstract:
... Control of chlorophyll (Chl) degradation and related gene expression in response to UV-B treatment were investigated in broccoli florets during storage. Reductions in hue angle value and Chl content in broccoli florets during storage at 4, 15 and 25 °C were delayed with 19 kJ m−2 of UV-B irradiation. Furthermore, up-regulation of BoSGR and BoNYC1, Chl-degrading genes, was found with floret yellowi ...
DOI:
10.1016/j.scienta.2018.09.009

12. Intensifying sulforaphane formation in broccoli sprouts by using other cruciferous sprouts additions

Author:
Liang, Hao; Wei, Yongqin; Li, Ruimin; Cheng, Li; Yuan, Qipeng; Zheng, Fuping
Source:
Food science and biotechnology 2018 v.27 no.4 pp. 957-962
ISSN:
1226-7708
Subject:
broccoli,   etc   ; chemoprevention; glucoraphanin; hydrolysis; radishes; sulforaphane;     Show all 6 Subjects
Abstract:
... Sulforaphane is a significant chemopreventive compound which is the predominant glucosinolate in broccoli sprouts. However, the existence of the epithiospecifier protein could direct the hydrolysis of glucosinolates toward sulforaphane nitrile formation instead of sulforaphane. Therefore, the study aimed on improving the yielding of sulforaphane in broccoli sprouts with a new method of the united ...
DOI:
10.1007/s10068-018-0347-8

13. The effect of chewing on oral glucoraphanin hydrolysis in raw and steamed broccoli

Author:
Sarvan, Irmela; van der Klauw, Michelle; Oliviero, Teresa; Dekker, Matthijs; Verkerk, Ruud
Source:
Journal of functional foods 2018 v.45 pp. 306-312
ISSN:
1756-4646
Subject:
broccoli,   etc   ; glucoraphanin; hydrolysis; mastication; steam; sulforaphane; thioglucosidase;     Show all 7 Subjects
Abstract:
... Chewing disrupts broccoli cells, and myrosinase can effectively hydrolyze the glucosinolate glucoraphanin into the biological active sulforaphane. The influence of chewing time and steaming time on glucoraphanin hydrolysis as well as sulforaphane and sulforaphane nitrile formation in broccoli was studied.To study the effect of chewing time on differently steamed broccoli, broccoli was chewed for 1 ...
DOI:
10.1016/j.jff.2018.04.033

14. Recovery of aqueous phase of broccoli obtained by MHG technique for development of hydrogels with antioxidant properties

Author:
López-Hortas, L.; Conde, E.; Falqué, E.; Domínguez, H.; Torres, M.D.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.107 pp. 98-106
ISSN:
0023-6438
Subject:
broccoli,   etc   ; alginates; antioxidant activity; bioactive compounds; color; energy intake; energy requirements; frozen storage; gelatin; gelation; hydrogels; liquids; texture;     Show all 13 Subjects
Abstract:
... Natural and blanched broccoli were processed by microwave hydrodiffusion-gravity (MHG) for recovering their bioactive liquid phases. The corresponding phenolic content, antioxidant properties, colour and energy requirements were evaluated. Functional hydrogels characterised mechanically were formulated with selected bioactive liquid phases. Results indicated that liquid phases obtained from natura ...
DOI:
10.1016/j.lwt.2019.02.081

15. The effect of vegetable and spice addition on the acrylamide content and antioxidant activity of innovative cereal products

Author:
Jaworska, Danuta; Mojska, Hanna; Gielecińska, Iwona; Najman, Katarzyna; Gondek, Ewa; Przybylski, Wiesław; Krzyczkowska, Patrycja
Source:
Food additives & contaminants 2019 v.36 no.3 pp. 374-384
ISSN:
1944-0057
Subject:
broccoli,   etc   ; acrylamides; antioxidant activity; brown rice; cinnamon; flavor; garlic; ginger; ingredients; nutritive value; pumpkins; wheat bran; whole grain flour; zucchini;     Show all 14 Subjects
Abstract:
... The aim of the work was to assess the impact of vegetable and spice addition on the acrylamide content and antioxidant activity of extruded cereal crisps. The foods were based on grain ingredients, such as brown rice, whole grain flour, wheat bran, with different vegetables. Products from one group contained green vegetables, such as broccoli and zucchini; garlic was included as a flavour additive ...
DOI:
10.1080/19440049.2019.1577991

16. Colour, water and chlorophyll loss in harvested broccoli (Brassica oleracea L. Italica) under ambient conditions in Pakistan

Author:
Shakeel, Muhammad; Khan, Salik Nawaz; Saleem, Yasar; Burgess, Paul J.; Shafiq, Shazia
Source:
Scientia horticulturae 2019 v.246 pp. 858-861
ISSN:
0304-4238
Subject:
broccoli,   etc   ; Brassica oleracea; ambient temperature; chemical constituents of plants; chlorophyll; color; florets; relative humidity; storage temperature; turgor; Pakistan;     Show all 11 Subjects
Abstract:
... Broccoli (Brassica oleracea L. Italica) is a nutritious green vegetable containing desirable phytochemicals that is being more widely consumed in Pakistan. However the florets rapidly discolour and wilt after harvest. This study reports the changes in the colour, turgor, weight, visual quality and chlorophyll of harvested broccoli florets after harvest under ambient temperatures of 18 ± 1 °C and a ...
DOI:
10.1016/j.scienta.2018.11.041

17. Effects of hormonal and physical treatments on the expression of a putative chlorophyll b reductase gene (BoNYC1) during postharvest senescence of broccoli

Author:
Reyes Jara, Andrea M.; Gómez-Lobato, María E.; Civello, Pedro M.; Martínez, Gustavo A.
Source:
Postharvest biology and technology 2019 v.147 pp. 107-112
ISSN:
0925-5214
Subject:
broccoli,   etc   ; 1-methylcyclopropene; air; alcohol dehydrogenase; chlorophyll; cytokinins; degreening; ethylene; genes; postharvest treatment; ultraviolet radiation; white light;     Show all 12 Subjects
Abstract:
... Senescence and degreening are the most important features that determine loss of quality during postharvest of broccoli. During senescence, chlorophylls are degraded with the purpose of avoiding presence of photoactive molecules. Chlorophyll b must be previously converted to chlorophyll a in order to be catabolized. This reduction process is catalyzed by two enzymes, chlorophyll b reductase (CBR) ...
DOI:
10.1016/j.postharvbio.2018.09.010

18. Investigating the relationship between volatile components and differentially expressed proteins in broccoli heads during storage in high CO2 atmospheres

Author:
Wang, Liang; Zhang, Yuxiao; Chen, Yong; Liu, Shasha; Yun, Liping; Guo, Yanyin; Zhang, Xinhua; Wang, Fei
Source:
Postharvest biology and technology 2019 v.153 pp. 43-51
ISSN:
0925-5214
Subject:
broccoli,   etc   ; carbon dioxide; energy efficiency; fermentation; gas chromatography-mass spectrometry; glycolysis; harvesting; headspace analysis; odors; off flavors; protein synthesis; proteomics; shelf life; stress tolerance; volatile compounds;     Show all 15 Subjects
Abstract:
... Broccoli heads usually age by yellowing or producing an off-flavor after harvesting and during storage under improper conditions. However, the reasons for the off-flavor are complex, and the factors affecting the development of this characteristic is unclear. This study aimed to investigate the relationship between off-flavor compounds and differentially expressed proteins in a controlled O2/CO2 a ...
DOI:
10.1016/j.postharvbio.2019.03.015

19. Effect of different light-emitting diode (LED) irradiation on the shelf life and phytonutrient content of broccoli (Brassica oleracea L. var. italica)

Author:
Loi, Martina; Liuzzi, Vania C.; Fanelli, Francesca; De Leonardis, Silvana; Maria Creanza, Teresa; Ancona, Nicola; Paciolla, Costantino; Mulè, Giuseppina
Source:
Food chemistry 2019 v.283 pp. 206-214
ISSN:
0308-8146
Subject:
broccoli,   etc   ; ascorbic acid; carotenoids; chlorophyll; cold; cold storage; color; florets; irradiation; light emitting diodes; phenolic compounds; phytonutrients; postharvest storage; proteins; shelf life; Italy;     Show all 16 Subjects
Abstract:
... Broccoli (Brassica oleracea L. var. italica) is largely cultivated in southern Italy. It is an important source of phytonutrients, which are partially lost during postharvest storage. The aim of this work was to evaluate the overall effect of five different low-intensity light-emitting diodes (LEDs) on the quality parameters of broccoli florets over 20 d of cold storage. The level of ascorbic acid ...
DOI:
10.1016/j.foodchem.2019.01.021

20. Biomass-codoped carbon dots: efficient fluorescent probes for isocarbophos ultrasensitive detection and for living cells dual-color imaging

Author:
Hu, Yuefang; Chen, Zhenming; Lai, Feiyan; Li, Jinfang
Source:
Journal of materials science 2019 v.54 no.11 pp. 8627-8639
ISSN:
0022-2461
Subject:
broccoli,   etc   ; acetylcholinesterase; biomass; carbon quantum dots; copper; detection limit; enzymatic reactions; enzyme activity; fluorescence; fluorescent dyes; image analysis; ions; organophosphorus pesticides; pyrolysis; soybeans; standard deviation;     Show all 16 Subjects
Abstract:
... Biomass quantum dots, which are green, cheap and easy to prepare, are promising fluorescence probes. In this study, we prepared biomass nitrogen-codoped carbon dots (B-NCdots) through pyrolysis, using natural soybean as the starting material and introduced the B-NCdots as green fluorescent probes for the ultrasensitive detection of organophosphorus pesticides (OPs). The B-NCdots obtained emitted b ...
DOI:
10.1007/s10853-019-03494-9