Results 11 to 20 of about 4,082 (212)

Differential Effects of Low Light Intensity on Broccoli Microgreens Growth and Phytochemicals

Agronomy, 2021
To produce high-quality broccoli microgreens, suitable light intensity for growth and phytochemical contents of broccoli microgreens in an artificial light plant factory were studied.
美芳 高, Rui He, Yiting Zhang
exaly   +3 more sources

Evaluation of buckwheat sprouts as microgreens

Acta Agriculturae Slovenica, 2010
Microgreens from common and tartary buckwheat genotypes were evaluated for total flavonoid content (rutin, quercetine and kaempferol separately), bound phenolic acids content, carotenoids and -tocopherol content and antioxidant activity. The results have
Dagmar JANOVSKÁ, Lenka ŠTOČKOVÁ, Zdeněk STEHNO   +2 more
doaj   +3 more sources

A Comparative Study of Cast-Tape, Freeze, and Oven Drying on the Physicochemical and Bioactive Properties of Red Cabbage Microgreen (Brassica oleracea var. capitata f. rubra) Foam Powders. [PDF]

J Food Sci
ABSTRACT The aim was to produce red cabbage microgreen foams and dry them by cast‐tape drying (CTD), freeze‐drying (FD), and oven drying (OD) to obtain powder and characterize them. The foam composition was water (74.7%), microgreens (14.2%), emulsifier (6.5%), pre‐gelatinized starch (2.8%), and maltodextrin (1.8%).
De Jesus Silva I, De Jesus MS, Santos Araujo HC, Campos Nascimento RS, Santos Leite Neta MT, De Sá JPN, Mazzutti S, De Oliveira FA, Gutierrez Carnelossi MA, Durigon A.   +9 more
europepmc   +2 more sources

Optimization of light spectrum and intensity to enhance growth and metabolite profiles in green and purple radish microgreens cultivated in a vertical farming system. [PDF]

J Sci Food Agric
Abstract BACKGROUND Microgreens have emerged as a promising crop in vertical farming due to their high nutritional value and short growth cycles. Light spectrum and intensity are critical factors influencing biomass production and metabolic activity in plants, particularly in controlled environments such as vertical farming systems. This study aimed to
Hernández-Adasme C, Martínez V, Flores M, Mestre T, Frutos-Tortosa A, Navarro-Zapata U, Martínez-Moreno A.   +6 more
europepmc   +2 more sources

Microgreens: Functional Food for Nutrition and Dietary Diversification. [PDF]

Plants (Basel)
Microgreens are tender, edible seedlings harvested 7–21 days after germination containing a central stem, cotyledons, and true leaves. Known as a fresh, ready-to-eat functional food, they are mostly rich in vitamins, antioxidants, bioactive compounds, and minerals, with distinctive flavors, colors, and textures.
Seth T, Mishra GP, Chattopadhyay A, Deb Roy P, Devi M, Sahu A, Sarangi SK, Mhatre CS, Lyngdoh YA, Chandra V, Dikshit HK, Nair RM.   +11 more
europepmc   +4 more sources

Effect of Substrate on Microgreens Production

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Horticulture
Microgreens are currently gaining raising attention due to their potential in improving nutritional security. Substrates are regarded as a major aspect that might affect microgreen yields.
Dimitrios BILALIS, Panteleimon STAVROPOULOS, Antonios MAVROEIDIS, Spyridon KOUREMPES, Maria-Christina KOUREMPE, Ioannis ROUSSIS, Ioanna KAKABOUKI   +6 more
doaj   +2 more sources

Microgreens of tropical edible-seed species, an economical source of phytonutrients- insights into nutrient content, growth environment and shelf life

Future Foods, 2023
Microgreens of six tropical edible-seed species categorized as pulse (green gram, horse gram), vegetable (mustard, amaranthus), millet (ragi) and cereal (wheat) were evaluated with an objective of studying the suitability of different growing media ...
K.S. Arya, M. Sangeeta Kutty, T. Pradeepkumar   +2 more
doaj   +1 more source

Evaluation of Growth Conditions, Antioxidant Potential, and Sensory Attributes of Six Diverse Microgreens Species

Agriculture, 2023
Microgreens belong to a class of functional foods with valuable nutritional elements and diverse health benefits when consumed as food supplements. Its consumption has increased sharply due to the abundance of different health-promoting components than ...
Ajeet Singh Dhaka, Harsh Kumar Dikshit, Gyan P. Mishra, Mechiya Tomuilim Tontang, Nand Lal Meena, Ranjeet Ranjan Kumar, S. V. Ramesh, Sneh Narwal, Muraleedhar Aski, Vinutha Thimmegowda, Sanjeev Gupta, Ramakrishnan M. Nair, Shelly Praveen   +12 more
doaj   +1 more source

Nutritional quality and health benefits of microgreens, a crop of modern agriculture

Journal of Future Foods, 2021
Microgreens are young, tender greens that are used to enhance the color, texture, or flavor of salads and main dishes. They can be grown in small scales and indoors, making them widely adopted by controlled environment agriculture, an indoor farming ...
Yanqi Zhang, Zhenlei Xiao, Emily Ager, Lingyan Kong, Libo Tan   +4 more
doaj   +1 more source

Sulforaphane Bioavailability in Healthy Subjects Fed a Single Serving of Fresh Broccoli Microgreens

Foods, 2023
Cruciferous vegetable consumption is associated with numerous health benefits attributed to the phytochemical sulforaphane (SFN) that exerts antioxidant and chemopreventive properties, among other bioactive compounds.
John A. Bouranis, Carmen P. Wong, Laura M. Beaver, Sandra L. Uesugi, Ethan M. Papenhausen, Jaewoo Choi, Edward W. Davis, Adilson Nunes Da Silva, Newton Kalengamaliro, Rekha Chaudhary, Jordan Kharofa, Vinita Takiar, Thomas J. Herzog, William Barrett, Emily Ho   +14 more
doaj   +1 more source