Results 51 to 60 of about 4,082 (212)

Biofortification of Sodium Selenate Improves Dietary Mineral Contents and Antioxidant Capacity of Culinary Herb Microgreens [PDF]

, 2021
Selenium biofortification of plants has been suggested as a method of enhancing dietary seleniumintake to prevent deficiency and chronic disease in humans, while avoiding toxic levels of intake. Popular herbs such as basil (Ocimum basilicum L.), cilantro
Moon, Youyoun, Newman, Rachel Newman G., Sams, Carl E., Tou, Janet C., Waterland, Nicole L.   +4 more
core   +2 more sources

Accumulation of Agmatine, Spermidine, and Spermine in Sprouts and Microgreens of Alfalfa, Fenugreek, Lentil, and Daikon Radish

Foods, 2020
Sprouts and microgreens are a rich source of various bioactive compounds. Seeds of lentil, fenugreek, alfalfa, and daikon radish seeds were germinated and the contents of the polyamines agmatine (AGM), putrescine (PUT), cadaverine (CAD), spermidine (SPD),
Irena Kralj Cigić, Sašo Rupnik, Tjaša Rijavec, Nataša Poklar Ulrih, Blaž Cigić   +4 more
doaj   +1 more source

The Inclusion of Green Light in a Red and Blue Light Background Impact the Growth and Functional Quality of Vegetable and Flower Microgreen Species [PDF]

, 2022
Microgreens are edible seedlings of vegetables and flowers species which are currently considered among the five most profitable crops globally. Light-emitting diodes (LEDs) have shown great potential for plant growth, development, and synthesis of ...
Ferrante A., Incrocci L., Mensuali A., Orlando M., Trivellini A.   +4 more
core   +1 more source

Microgreen Growth In Microgravity Versus Earth: A UB-Student Spaceflight Experimental Project Mission 12 [PDF]

, 2018
Faculty Research Day 2018: Student Spaceflight Experiments Program FinalistThe experiment will give us a better understanding of growing a plant in space versus Earth. The purpose of this experiment is to compare the growth rate of microgreens in gravity
Aziz, Zack, Figueroa, William, Jolly, Chadwick, Knight, Aaron   +3 more
core  

Selenium biofortification of pea (Pisum sativum L.) microgreens through seed priming: Effects on agronomic performance and nutritional quality

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Selenium (Se) deficiency is a widespread nutritional problem. Agronomic biofortification of microgreens through seed nutripriming is a promising approach to enhance Se intake. Microgreens, comprising nutrient‐dense foods that can be produced year‐round, are ideal targets for biofortification and may help alleviate malnutrition. This
Cátia Magalhães, Matilde Rodrigues, José Pinela   +2 more
wiley   +1 more source

Assessment of bioactive compounds, antioxidant properties and morphological parameters in selected microgreens cultivated in soilless media

Scientific Reports
The study investigated the effect of soilless media (burlap), on the morphological traits and antioxidant activities of microgreens from Brassicaceae, Amaranthaceae, and Linaceae families.
Mahendra Gunjal, Jyoti Singh, Sawinder Kaur, Vikas Nanda, Riaz Ullah, Zafar Iqbal, Sezai Ercisli, Prasad Rasane   +7 more
doaj   +1 more source

Microgreens: from trendy vegetables to functional food and potential nutrition security resource [PDF]

, 2021
Starting as trendy high-value gourmet greens, today, microgreens have gained great popularity among consumers for their nutritional profile and high content of antioxidant compounds. Microgreens’ nutritional profile is associated with the rich variety of
Di Gioia, F., Ferreira, Isabel C.F.R., Petropoulos, Spyridon Α., Rosskopf, E.N.   +3 more
core   +1 more source

Microbial Safety of Legumes—A Review: Bacterial Contamination, Foodborne Outbreaks, and Traditional and Innovative Mitigation Strategies

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao, Narindra Randriamiarintsoa, Teresa M. Bergholz, Kirk D. Dolan   +3 more
wiley   +1 more source

Preservation of Nutritional and Functional Properties of Wheatgrass (Triticum aestivum L.) by Cast‐Tape Drying and Freeze‐Drying

Journal of Food Process Engineering, Volume 49, Issue 4, April 2026.
This study shows that cast‐tape drying at 80°C yields wheatgrass powder with quality and phenolic retention like freeze‐drying, but in shorter time and with lower energy requirements. The results highlight CTD as a practical and efficient method for processing heat‐sensitive, chlorophyll‐rich ingredients.
Kassiana Luiza Pedralli Dallariva, Lorrane Santos de Oliveira, Letícia Rocha Guidi, Ricardo Corrêa de Santana, Marta Fernanda Zotarelli   +4 more
wiley   +1 more source

Campus-Based Agriculture: The Future of Food at Gettysburg College [PDF]

, 2019
This research investigates various methods for producing food on the campus of Gettysburg College in order to improve food sustainability. The transportation of food contributes to the increased use of fossil fuels, which in turn leads to global warming ...
Werley, Bryn K.
core   +1 more source