Screening and evaluation of bamboo shoots: Comparing the content of trace elements from 100 species [PDF]
Food Chemistry: XHundreds of bamboo shoots have been reported to be edible, but the accumulation of trace elements and hazardous elements in bamboo shoots is poorly understood. Here, 100 bamboo species have been evaluated by screening elements including B, Fe, Mn, Cu, Zn,
Ji Feng Shao, Haibao Ji
exaly +4 more sources
A Review of the Nutritional Composition, Storage Challenges, Processing Technology and Widespread Use of Bamboo Shoots [PDF]
FoodsBamboo shoots, as the young bamboo stems, are rich in protein, fiber, vitamins, and minerals, as well as many bioactive substances beneficial to health, and are gaining in importance worldwide as a healthy food and dietary supplement.
Shubo Li, Xiaoling Liu, Yuan Guo
exaly +4 more sources
The Potencial of Bamboo Shoot for Health
Agritepa, 2021 Bamboo is naturel mixture because it can survive in many habitats and belongs to the order of angiosperms monocots. There are around 1200 – 1500 species of bamboo in the world that grow in hilly areas but do not grow in alkaline, desert and rice fields ...
Yenni Okfrianti +3 more
doaj +3 more sources
Understanding Water Utilization Mechanisms in Degrading Bamboo Shoots: A Cytological and Physiological Study [PDF]
PlantsDegradation of shoots, characterized by stunted growth and signs of water deficit, is common in bamboo stands. However, the specific mechanisms underlying water utilization in degrading shoots remain unclear.
Tianyi Hu +6 more
doaj +2 more sources
Value addition to bamboo shoots: a review [PDF]
Journal of Food Science and Technology, 2011 Bamboo shoot forms a traditional delicacy in many countries. Being low in fat content and high in potassium, carbohydrate, dietary fibres, Vitamins and active materials, bamboo shoots are consumed in raw, canned, boiled, marinated, fermented, frozen, liquid and medicinal forms.
Jatindra K Sahu, G D Sharma
exaly +3 more sources
Multi-dimensional analysis of quality differences among four cultivars of bamboo shoots [PDF]
Food Chemistry: XThe quality differences and underlying reasons of 4 bamboo shoots (dendrocalamus brandisii, dendrocalamus latiflorus, pleioblastus amarus, and phyllostachys violascens) were systematically analyzed.
Min Zhang +9 more
doaj +2 more sources
Geographical variation in the quality of Chimonobambusa rigidula bamboo shoots and its relationship with site environment [PDF]
Scientific ReportsChimonobambusa rigidula bamboo shoots are an important health-promoting vegetable. This study aims to identify the primary environmental factors influencing the quality of bamboo shoots across various regions, thereby providing a scientific foundation ...
Qinchao Fu +5 more
doaj +2 more sources
Comparative Analysis of the Lignification Process of Two Bamboo Shoots Stored at Room Temperature [PDF]
Plants, 2020 Two types of bamboo shoots, high bamboo (Phyllostachys prominens) shoots (HBSes) and moso bamboo (Phyllostachys edulis) shoots (MBSes), underwent a fast post-harvest lignification process under room temperature storage.
Zuying Zhang +5 more
doaj +2 more sources
Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup [PDF]
Food Chemistry: XThe effect of adding bamboo shoots to stewing on the quality and flavor of chicken soup has never been reported. Therefore, this study investigated the effects of 4 kinds of bamboo shoots on the edible quality, volatile and water-soluble flavor ...
Hailang Wang +8 more
doaj +2 more sources
Effects of melatonin on inhibiting quality deterioration of postharvest water bamboo shoots [PDF]
Food Chemistry: Molecular SciencesWater bamboo shoots (Zizania latifolia) is prone to quality deterioration during cold storage after harvest, which causes the decline of commodity value. Chlorophyll synthesis and lignin deposition are the major reasons for quality degradation.
Chunlu Qian +9 more
doaj +2 more sources