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The characterization of sensory properties, aroma profile and antioxidant capacity of noodles incorporated with asparagus tea ultra-micro powder [PDF]
Food Chemistry: XAsparagus tea enhances the taste and flavor of processed foods when used as an ingredient during preparation. In this study, asparagus tea ultra-micro powder was incorporated into wheat flour during the mixing process before noodle formation at levels of
Tengteng Li +7 more
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Comparing Four Red/Green-Leafed Vegetables Reveals the Complementary Photoprotective Roles of Anthocyanin Accumulation and Chlorophyllase [PDF]
PlantsThe photoprotective role of anthocyanins in leaves is debated, as some anthocyanin-rich red leaves do not exhibit greater tolerance to high-light conditions than their anthocyanin-deficient green counterparts.
Ying Chen +7 more
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AoMYB114 transcription factor regulates anthocyanin biosynthesis in the epidermis of tender asparagus stems [PDF]
Frontiers in Plant ScienceIntroductionAsparagus is a valuable vegetable, and its edible part is a tender stem. The color of the tender stem epidermis is an important trait. In particular, purple asparagus is rich in anthocyanins.
Yanwen Li +9 more
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Mechanical harvesting for green asparagus
California Agriculture, 1969 Results of 1968 Tests Indicate that Substantial Reductions in Yield of Green Asparagus can be Expected with Selective Mechanical Harvesting, as well as with Nonselective Harvesting.
R Kepner, R Cowden, G Weigt
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Техника и технология пищевых производств, 2022 Green asparagus is widely consumed fresh due to its high nutritional value and a low calorie content. However, its short shelf-life due to a high water content causes high postharvest losses.
Quang Vinh Nguyen +4 more
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Quality Evaluation of Wild and Cultivated Asparagus: A Comparison between Raw and Steamed Spears
Agriculture, 2021 Asparagus is highly appreciated for its organoleptic and nutritional characteristics and wild genotypes are valuable components of traditional dishes.
Lucrezia Sergio +5 more
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Effect of NaCl on Asparagus Quality, Production and Mineral Leaching [PDF]
, 2008 Previous research has shown that the incidence of Fusarium oxysporum and F. redolens on asparagus roots was reduced by field applications of NaCl. F. oxysporum and F.
Kruistum, G., van +2 more
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Agronomy, 2021 Green asparagus (Asparagus officinalis L.) is a widely grown and consumed crop which provides high-level nutritional interest. In recent years, the decline syndrome in asparagus plantations has been rapidly augmenting.
Francisco Javier López-Moreno +5 more
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Metabolites, 2021 Green and white asparagus are quite different crops but can be harvested from the same plant. They have distinct morphological differences due to their mode of cultivation and they are characterised by having contrasting appearance and flavour ...
Eirini Pegiou +5 more
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Enhancing the Production of the Phenolic Extracts of Asparagus Using an Advanced Green Process
Metabolites, 2022 Asparagus officinalis L. is a common vegetable widely consumed due to its high consumer acceptance. In addition to its flavor, green asparagus contains a high amount of bioactive compounds with health-promoting effects. In this sense, the growing concern
Lucía López-Salas +5 more
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