Results 41 to 50 of about 6,633 (186)
TEXTURAL QUALITY OF GREEN AND WHITE ASPARAGUS
Journal of Food Quality, 1998 ABSTRACTA textural comparison between green and white asparagus was conducted on three cultivars (‘Jersey Gem’, ‘Jersey General’, and ‘Jersey Giant’) harvested during spring and summer of 1990. Spears were analyzed for fibrousness and sensory characteristics at three different sections: tip, middle and base.
E.A. BROVELLI +3 more
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, 2019 Distribution of expression levels between Atlas_G of green shoot asparagus and Atlas_W of white shoot asparagus.
Young Rog Yeoung (7022714) +3 more
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Natural Product CommunicationsAsparagus ( Asparagus officinalis L.) is a food crop with a variety of pharmacological effects that can be classified as green or white, depending on cultivation methods.
Tae Jin Kim +5 more
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Food Chemistry International, EarlyView.Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique +3 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
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Food Safety and Health, EarlyView.A conceptual framework of virtual water showing its sources, major applications, components of the virtual water footprint, and emerging future directions. The diagram emphasizes the growing role of virtual water in global sustainability and resource planning.
Priti Bhowmik +2 more
wiley +1 more source
The effect of cooking approaches on the flavor, nutrition and antioxidant activity of asparagus
CyTA - Journal of FoodAfter cooking, asparagus develops unique flavor boosting its sensory appeal. This study explored flavor, nutrition, and antioxidant activity in asparagus after deep-frying, stir-frying, steaming, boiling, and air-frying.
Chunyan Shen, Yaling Huang
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Food Safety and Health, EarlyView.In this review, we critically summarized the application of natural polysaccharides (NPs) for the treatment of IBD. This approach combines, in a unique way (right), the basic structure–activity relationships of NPs from different origins (left) with their multipronged mode of action, which involves modulation of the gut microbiota and other ...
Felix Danso +3 more
wiley +1 more source
PERFORMANCE OF GREEN AND BLANCHED ASPARAGUS CULTIVARS IN NEBRASKA [PDF]
HortScience, 1992 Fourteen asparagus cultivars were established in 1988 in eastern Nebraska on a heavy silty clay soil to determine suitability for Nebraska production. Total & marketable yields differed among cultivars with highest total & marketable yields obtained with “UC157-F 1 ”, “Jersey General”,
Laurie Hodges +4 more
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Taxonomic novelties in subgenus Euphorbia (Euphorbiaceae) from South India
Nordic Journal of Botany, EarlyView.Extensive floristic explorations throughout southern India have uncovered some noteworthy taxonomic additions within the subgenus Euphorbia (Euphorbiaceae). Three distinct taxa of Euphorbia are described and illustrated herein as E. sankarensis, E. bahalita and E. tortilis var. mysorensis.
Sarojini Devi Naidu +1 more
wiley +1 more source