Results 81 to 90 of about 4,082 (212)
The Influence of Risk Perceptions on Consumers’ Willingness to Pay for Nutrient-enhanced Microgreens
HortScienceMicrogreens are young plants used as ingredients and flavoring in various dishes. Their production time is short, and their production methods can be altered to enhance the nutritional content. To date, consumers’ preferences for microgreens that display
Alicia Rihn +2 more
doaj +1 more source
Improved Quality of Color Sumatra Barb, Puntigrus Tetrazona (Bleeker, 1855) with Artificial Feed Enriched Red Spinach Flour (Amaranthus Tricolor L.) [PDF]
, 2019 Ikan sumatra albino (Puntigrus tetrazona) merupakan salah satu ikan hias asli Indonesia yang berasal dari pulau Sumatera. Budidaya ikan sumatra albino mengalami penurunan dalam kualitas warna karena spesies ini tidak dapat memproduksi karotenoid dalam ...
Koncara, G. (Gamel) +3 more
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The use of a nutrient quality score is effective to assess the overall nutritional value of three brassica microgreens [PDF]
, 2020 Microgreens have immense potential for improving dietary patterns, but little information is available regarding their overall nutritional value. We evaluated the nutritional traits of three hydroponically grown Brassica microgreens by using a Nutrient ...
Corbo F. +3 more
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Journal of Human Nutrition and Dietetics, Volume 38, Issue 4, August 2025.ABSTRACT Aims Nutrition and dietetics students are future change agents for sustainable food systems, yet sustainability education remains limited in university curricula. This study evaluated the impact of an experiential learning activity using an indoor aquaponic system on students' knowledge, attitudes and behavioural intentions towards sustainable
Isabelle Crowe +4 more
wiley +1 more source
Food Science &Nutrition, Volume 13, Issue 7, July 2025.This systematic review highlights the potential activity of plant‐based ingredients and phytochemicals to reduce the formation of AGEs and α‐dicarbonyl compounds in bakery products. The examined studies demonstrated that various phytochemicals, including flavonoids, phenolic acids, stilbenes, and other polyphenols, as well as various plant extracts and
Busra Turan‐Demirci +2 more
wiley +1 more source
2015 Statewide List of Iowa CSA Farms and Organizers [PDF]
, 2015 This directory lists 85 Iowa farms that operate Community Supported Agriculture (CSA) enterprises, with contact information, website links, available produce and distribution range shown for each farm.https://lib.dr.iastate.edu/extension_pubs/1009 ...
Lyons, Savanna M., Trout, Stefanie
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The Effects of Sowing Density Applications on Yield and Some Quality Parameters in Different Vegetable Microgreens [PDF]
Microgreens are plants consumed before reaching maturity. Vegetable seeds are generally used in their production. Microgreens are used in salads and various dishes in terms of their aromatic aspects.
Mehmet Ali Gündoğdu +3 more
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Microgreens: A New Specialty Crop
EDIS, 2010 HS1164, a 3-page illustrated fact sheet by Danielle D. Treadwell, Robert Hochmuth, Linda Landrum, and Wanda Laughlin, provides an overview of this new type of market crop and its production. Includes references. Published by the UF Department of Horticultural Sciences, April 2010.
Danielle D. Treadwell +3 more
openaire +1 more source
Special Issue: Food Sustainability, the Food System, and Alaskans [PDF]
, 2011 [Geography] -- The Alaska Food Policy Council: Everyone knows that food is important, but our dependence upon Outside for the stuff of life has finally begun to seem, well, just a little discomfiting to Alaska's policymakers.
School of Natural Resources and Agricultural Sciences, Agricultural and Forestry Experiment Station, University of Alaska
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Can Greenbelt Microgreens Expand its Model? A Discussion on the Future of Microgreens
Journal of Agricultural Studies, 2018 Microgreens are considered as an emerging superfood, which are young seedlings of vegetables and herbs, produced in seven to fourteen days. Known as “vegetable confetti”, they gained popularity in upscale restaurants. But microgreens’ nutritional value is only starting to be identified through scientific research.
openaire +2 more sources