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broccoli, etc ; agriculture; data collection; electronics; neural networks; Show all 5 Subjects
Abstract:
... The generalisation performance of a convolutional neural network (CNN) is influenced by the quantity, quality, and variety of the training images. Training images must be annotated, and this is time consuming and expensive. The goal of our work was to reduce the number of annotated images needed to train a CNN while maintaining its performance. We hypothesised that the performance of a CNN can be ...
broccoli, etc ; altitude; automation; color; georeferencing; humans; models; prototypes; Show all 8 Subjects
Abstract:
... Broccoli is an example of a high-value crop that requires delicate handling throughout the growing season and during its post-harvesting treatment. As broccoli heads can be easily damaged, they are still harvested by hand. Moreover, human scouting is required to initially identify the field segments where several broccoli plants have reached the desired maturity level, such that they can be harves ...
broccoli, etc ; biochemical pathways; glucoraphanin; hydrolysates; metabolism; nutritive value; sulforaphane; technology; Show all 8 Subjects
Abstract:
... Postharvest yellowing is the main manifestation in the rapid deterioration of broccoli. Here, we monitored the composition and content changes of glucosinolates accompanying the yellowing process of broccoli to reveal the changes of characteristic bioactive substances along with the appearance changes process. Glucosinolates content was greatly reduced in parallel with the yellowing process. The m ...
broccoli, etc ; ascorbic acid; cauliflower; drip loss; flavor; food chemistry; magnetic fields; Show all 7 Subjects
Abstract:
... The effects of 1, 3, 5 kV/cm electrostatic field (EF) and 2, 5, 8 mT static magnetic field (MF) on the quality of frozen broccoli and cauliflower (B and C) were studied. The freezing parameters were significantly improved by 3, 5 kV/cm EF or 8 mT MF treatment (P < 0.05), a maximum reduction of nucleation time and phase transition time by 20.14 % and 32.09 % was found in 5 kV/cm EF treated cauliflo ...
Marjana Radünz; Taiane Mota Camargo; Helen Cristina dos Santos Hackbart; Camila Francine Paes Nunes; Jardel Araújo Ribeiro; Elessandra da Rosa Zavareze
broccoli, etc ; agriculture; cauliflower; dietary supplements; encapsulation; glucosinolates; kale; thermal stability; zein; Show all 9 Subjects
Abstract:
... BACKGROUND: Broccoli, kale, and cauliflower contain phenolic compounds and glucosinolates, which have several biological effects on the body. However, because they are thermolabile, many of these substances are lost in the cooking process. Electrospinning encapsulation, using zein as a preservative wall material, can expand the applications of the compounds in the food and pharmaceutical industrie ...
broccoli, etc ; Brassicaceae; case studies; flavor; florets; glucobrassicin; glucoraphanin; horticultural crops; nutrition; Show all 9 Subjects
Abstract:
... Glucosinolates (GLS) contribute to the unique flavour, nutrition, and plant defence of the Cruciferous vegetables. Understanding the GLS changes through postharvest processing is essential for defined preservation. In this study, four different fresh-cut types, whole flower (W), floret (F), quarterly cut floret (QF) and shredded floret (FS) of broccoli, were stored for 0, 1, 2 and 3 day (s) to exp ...
broccoli, etc ; air; chlorophyll; color; energy; flavonoids; glucosinolates; kale; microstructure; phenolic compounds; spinach; Show all 11 Subjects
Abstract:
... In this study, quality characteristics of broccoli, kale, and spinach dried with hot air drying (AD), freeze drying (FD) and Refractance Window drying (RWD) were investigated, including phenolics, flavonoids, vitamins, glucosinolates, color, Tg and microstructure. Broccoli, kale and spinach samples dried using RWD had the highest total phenolics content (8.50, 18.77 and 12.40 mg/g, respectively). ...
broccoli, etc ; Aphidius; Chelonus; Diaeretiella rapae; Meteorus; Nealiolus; corn; entomologists; onions; reflectance; Mexico; Show all 11 Subjects
Abstract:
... The diversity of Braconidae was determined in an area cultivated with maize, chili, broccoli, and onion in the municipality of San Francisco de los Romo, Aguascalientes, Mexico. The collections were made with yellow, blue, red and green sticky traps. Three-hundred thirteen specimens from 11 subfamilies, 19 genera, and 30 species were captured. Adialytus Forster, Chelonus insularis Cresson, Homolob ...
broccoli, etc ; dibutyl phthalate; energy; hormone receptors; kiwifruit; metabolism; phthalic acid; pollution; research; Show all 9 Subjects
Abstract:
... Four common phthalic acid esters (PAEs), namely, butylbenzyl phthalate (BBzP), dibutyl phthalate (DBP), di(2-ethylhexyl) phthalate (DEHP), and di-n-octyl phthalate (DNOP) that are known to affect children upon exposure, were selected, and the hormone effects were explored during different supplementary food intakes by using methods such as factorial design experiment, molecular docking, and dynami ...
broccoli, etc ; agriculture; chlorophyll; cucumbers; enzyme-linked immunosorbent assay; leeks; procymidone; standard deviation; Show all 8 Subjects
Abstract:
... BACKGROUND: There is now an increasing demand for the immunoassay of procymidone residue in foodstuffs. However, the matrix interference could significantly affect the analysis. Till now there is no detailed information on the source of the interference and the mechanism involved, which greatly limits the real application of these techniques. RESULTS: Significant matrix effect was observed in the ...
broccoli, etc ; animal models; bioavailability; buckwheat sprouts; chemoprevention; humans; mung beans; soybeans; wheat; Show all 9 Subjects
Abstract:
... Plant sprout foods exhibit a lot of biological activities including anti‐inflammatory, antioxidative, anticancer, antidiabetes, anti‐infection, and antiviral activities. Up to the present moment, plant sprout foods have received much attention due to their abundance, good bioavailability, and health benefits for human. This review highlights the biological activities of different plant sprout food ...
broccoli, etc ; antineoplastic activity; food chemistry; hydrolysis; isothiocyanates; pH; sinigrin; thermal stability; thioglucosidase; Show all 9 Subjects
Abstract:
... Brassica vegetables, especially broccoli, have health benefits such as anticancer activity, which are attributed to isothiocyanate (ITC), products of glucosinolate hydrolysis. This study aimed to explore the effect of cooking time and addition of exogenous myrosinase (MYR) from moringa seeds on the yield of ITCs. The results showed that raw broccoli produced a significantly high amount of ITCs, wh ...
broccoli, etc ; ambient temperature; biosynthesis; chlorophyll; glucosinolates; glutamic acid; irradiation; microRNA; storage quality; Show all 9 Subjects
Abstract:
... Irradiation of green vegetables with different wavelengths of light represents a safe and effective technology that can be used to maintain postharvest quality. In this regard, our previous research demonstrated that red LED irradiation (50 μmol m⁻² s⁻¹) helped to delay the senescence of broccoli stored at room temperature. In the present study, a total of 20,246 differentially expressed mRNAs (DE ...
broccoli, etc ; anthocyanins; ascorbic acid; biosynthesis; food research; glucoraphanin; glucose; sulforaphane; thioglucosidase; water content; Show all 10 Subjects
Abstract:
... In this study, various LED lights (white, red, yellow, green, blue and purple) were applied to evaluate their effects on the biochemical parameters, aliphatic glucosinolates synthesis and sulforaphane formation in broccoli sprouts. The length of broccoli sprouts and bulk water content were decreased after LED light treatments, especially white, green, and purple LED lights. The highest contents of ...
broccoli, etc ; dietary supplements; germination; glucoraphanin; health promotion; hydrolysis; response surface methodology; sulforaphane; temperature; Show all 9 Subjects
Abstract:
... Broccoli sprouts are a recognized source of health-promoting compounds, such as glucosinolates, glucoraphanin, and sulforaphane (SFN). Maximization of SFN content can be achieved by technological processing. We investigated the effect of blanching conditions to determine the optimal treatment that maximizes sulforaphane content in broccoli sprouts. Broccoli seeds (cv. Traditional) grown under cont ...
broccoli, etc ; bees; diet; economic valuation; entomology; food production; fruits; humans; landscapes; pollinating insects; Show all 10 Subjects
Abstract:
... Three out of four plants provide fruits or seeds for human consumption as crops rely on insect pollinators across the world. Many fruit and vegetable crops such as almonds, apples, cranberries, melons, broccoli, cherries and blueberries are dependent upon insect pollinator services. Thus, healthy and nutritious diet to humans is offered by the bee pollinators. These natural servants help in the fe ...
broccoli, etc ; biosynthesis; carotenoids; chlorophyll; dietary supplements; florets; glucoraphanin; light emitting diodes; sulforaphane; thioglucosidase; Show all 10 Subjects
Abstract:
... The aim of this study was to evaluate the effect of white, red, green, yellow, blue and purple LED lights on visual and nutraceutical quality of broccoli florets during storage at 20 °C for 5 days. The results showed that purple LED light exhibited the best effect on reducing yellowing and retaining chlorophyll via down-regulating expression of genes related to chlorophyll degradation, including B ...
broccoli, etc ; Parkinson disease; carrots; cauliflower; fried foods; gastronomy; mouth; surveys; sweet peppers; tomatoes; Show all 10 Subjects
Abstract:
... Older adults, who have developed motoric eating difficulties as in Parkinson's disease have difficulty consuming foods with common tableware. They may be offered alternative servings developed for eating by their fingers. The present study investigated which kind of vegetables and cooking techniques suited this consumer group in order to accomplish a high level of acceptance. Vegetable preferences ...
Abad Arturo López-Hernández; Ana Sofia Ortega-Villarreal; Jesús Alberto Vázquez Rodríguez; Manuel López-Cabanillas Lomelí; Blanca Edelia González-Martínez
broccoli, etc ; Brassica oleracea var. italica; antioxidant activity; ascorbic acid; gastronomy; nutritive value; polyphenols; Show all 7 Subjects
Abstract:
... The analysis of the effect of different cooking methods (boiling, steaming, and microwaving) and cooking times (0, 1, 3, 5 and 10 min), in phenolic compounds and ascorbic acid concentration and their antioxidant activity in broccoli samples were investigated in this study. The results show that total polyphenol content increased to 12% on microwaving at 5 min and decreased to 60% in boiling at 10 ...
broccoli, etc ; Brassica oleracea var. italica; antioxidants; encapsulation; florets; glucosinolates; metabolic diseases; phytochemicals; technology; Show all 9 Subjects
Abstract:
... Broccoli (Brassica oleracea var. italica Plenck) is one of the most common cruciferous vegetables in the world. Broccoli florets and sprouts are usually used for consumption, while its other parts, such as stalks and leaves, are wasted during harvesting.This review summarizes and compares the main nutrients and phytochemicals in different botanical parts of broccoli. In addition, the recent advanc ...