“Vegetables as Food”
نویسندگان
چکیده
منابع مشابه
Impact of food disinfection on beneficial biothiol contents in vegetables.
In this work we investigated the impact of food disinfection on the beneficial biothiol contents in a suite of vegetables consumed daily, including spinach, green bean, asparagus, cucumber, and red pepper. Four disinfection technologies commonly studied and/or used in food processing and preservation, including hydrogen peroxide, free chlorine, and gaseous- and aqueous-phase ozone, were examine...
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The microbiological quality of selected fresh vegetables; lettuce, cabbage, mukunuwenna, gotukola, and tomato were assessed from different market types in the Kandy district. Fifty samples of each vegetable were tested for viable bacterial count (VBC), Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7, before and after washing using tap water. The average VBC in unwashed vege...
متن کاملFood as healer, food as slayer.
Nowhere in medicine is there more controversy, superstition, confusion and religious fervor than there is surrounding the subject of food allergies and illness. Conventional allergists and immunologists generally limit interactions between food and the immune system to the Type 1 hypersens i t iv i ty, immunoglobul in E ( IgE) mediated response. Practitioners of integrative and complementary an...
متن کاملChocolate: food as medicine/medicine as food.
Cocoa and chocolate products have been delicacies for hundreds of years. Only recently have they been recognized as significant sources of phytochemicals with healthful effects. These foods are among the most concentrated sources of the procyanidin flavonoids, catechin and epicatechin. Recent studies have shown that these polyphenols are absorbed from the intestine of animals and humans with ep...
متن کاملAssessment of heterogeneity in types of vegetables served by main household food preparers and food decision influencers.
OBJECTIVE While vegetables are often studied as one food group, global measures may mask variation in the types and forms of vegetables preferred by different individuals. To explore preferences for and perceptions of vegetables, we assessed main food preparers based on their preparation of eight specific vegetables and mushrooms. DESIGN An online self-report survey. SETTING Ontario, Canada...
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ژورنال
عنوان ژورنال: Nature
سال: 1941
ISSN: 0028-0836,1476-4687
DOI: 10.1038/147711a0