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Adapting the Crohn's disease exclusion diet to a Nordic framework: a theoretical approach to cultural and nutritional customization. [PDF]
Front NutrVivanco Karlsson N +3 more
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The inhibition of kohlrabi chloroplast degeneration by kinetin
Protoplasma, 1973Detached kohlrabi leaves of late autumn material yellowed completely after 6 days in weak light. This process was accompanied by a decrease in chlorophyll, protein, and ribonucleic acid levels. In the chloroplasts, degeneration symptoms such as reduction in chloroplast volume, the decay of grana, development of the long thylakoid system, disappearance ...
F, Mlodzianowski, M, Kwintkiewicz
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Tipping Point Vegetables: “Owning” Kale and Kohlrabi
Journal of Nutrition Education and Behavior, 2014Objective: To analyze the proportion of toddler foods sold in highand low-income supermarkets of New York City (NYC) that: (a) are ‘‘high’’ in sodium content, (b) have more than 25% of their total calories derived from sugar. Study Design, Setting, Participants, and Intervention: This cross-sectional study was conducted in 12 and 17 supermarkets ...
Tomoko Iwaki, J.D. Gussow, I.R. Contento
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Development of the Stem Tuber in Kohlrabi
Journal of Experimental Botany, 1967Stem swelling in kohlrabi (KR) normally occurred between the third and fifth node and followed initiation of meristematic activity in pith parenchyma cells ; this usually began about 7 weeks after germination and was associated with the death of parenchyma cells in the centre of the pith lower down the stem.
I. W. SELMAN, S. KULASEGARAM
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Identification and Characterization of Anthocyanin Biosynthesis-Related Genes in Kohlrabi
Applied Biochemistry and Biotechnology, 2017Kohlrabi (Brassica oleracea var. gongylodes L.) is an important vegetable of the Brassicaceae family. The main edible part of kohlrabi is the swollen stem. The purple cultivars make anthocyanin mainly in the peel of the swollen stem, while in the leaf, it is limited to the midrib, but green cultivars do not.
Md Abdur, Rahim +8 more
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The glucosinolates and aroma volatiles of green kohlrabi
Phytochemistry, 1990Abstract The aroma volatiles of green kohlrabi were isolated and analysed by conventional procedures. Ca 190 μg of aroma components were obtained per gram fresh weight of kohlrabi. In all, 83 components (ca 96% w/w of the sample) were identified. Sulphur compounds.
Glesni Macleod, Alexander J. Macleod
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Kohlrabi-Based Amperometric Biosensor for Hydrogen Peroxide Measurement
Analytical Letters, 1991Abstract Hydrogen peroxide was determined amperometrically in a steady-state arrangement by utilizing a kohlrabi - ferrocene based carbon paste electrode. A very short response time (2.6 seconds) and a relatively large usable pH range (5.0–7.4) were obtained. Several important hydrogen donors were studied as possible interferences.
Lu Chen +3 more
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, 2017 Kohlrabi and kale belong to mesophilic vegetable species with lower temperature requirements and thus it is possible to grow them in simple greenhouse types like low or high tunnels or with direct covering of plants. By combining growing periods in different climatic conditions, a year-round market supply of these vegetables could be achieved.
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Quality Changes of Fresh‐Cut Kohlrabi Sticks under Modified Atmosphere Packaging
Journal of Food Science, 2007ABSTRACT: The aim of this study was to determine the effect of different gas compositions on quality attributes and shelf life of kohlrabi sticks stored in modified atmosphere up to 14 d at 0 °C. Two commercial films were tested: oriented polypropylene (OPP) and amide‐polyethylene (amide‐PE).
V H, Escalona, E, Aguayo, F, Artés
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