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2017
Vegetation Inventory of the Juan Fernández Islands A number of studies on vegetation of the Robinson Crusoe Archipelago have been completed over the past 120 years. A first summary of the general vegetation of the archipelago was provided by Johow (1896) in addition to his treatment of the flora of the archipelago.
Greimler, Josef +2 more
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Vegetation Inventory of the Juan Fernández Islands A number of studies on vegetation of the Robinson Crusoe Archipelago have been completed over the past 120 years. A first summary of the general vegetation of the archipelago was provided by Johow (1896) in addition to his treatment of the flora of the archipelago.
Greimler, Josef +2 more
openaire +2 more sources
Vegetables and Vegetable Products
2011Useful testing for the microbiological safety and quality of vegetable products is discussed. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types. This chapter covers primary production, fresh and fresh cut vegetables, cooked vegetables, frozen vegetables, canned vegetables ...
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Vegetables and Vegetable Products
2004Vegetables are defined as the fresh parts of plants which, either raw, cooked, canned or processed in some other way, provide suitable human nutrition. Fruits of perennial trees are not considered to be vegetables. Ripe seeds are also excluded (peas, beans, cereal grains, etc.).
H.-D. Belitz, W. Grosch, P. Schieberle
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The contribution of brown vegetation to vegetation dynamics
Ecology, 2010Indices of vegetation dynamics that include both green vegetation (GV) and non‐photosynthetic vegetation (NPV), that is, brown vegetation, were applied to MODIS surface reflectance data from 2000 to 2006 for the southwestern United States. These indices reveal that the cover of NPV, a measure of vegetation brownness and a component of ecosystems ...
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2023
The interest on minimally processed vegetables prepared without chemical preservatives has prompted the quest for biopreservation or biological control (biocontrol) approaches. Protective cultures of lactic acid bacteria have been developed over the last few decades to increase the safety and shelf-life of these products.
Ramos, Bárbara +3 more
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The interest on minimally processed vegetables prepared without chemical preservatives has prompted the quest for biopreservation or biological control (biocontrol) approaches. Protective cultures of lactic acid bacteria have been developed over the last few decades to increase the safety and shelf-life of these products.
Ramos, Bárbara +3 more
openaire +2 more sources
Vegetables: fermented vegetables and minimally processed vegetables
The consumption of fermented vegetables and minimally processed vegetables (MPVs) is widespread in the world and represents a major component of the human diet. Microorganisms play a key role in affecting the quality and safety of final products. In the present chapter the current knowledge on the main types of fermented vegetables (table olives ...Randazzo, Cinzia Lucia +2 more
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2013
Vegetable oils under a protected designation of origin (PDO) are highly susceptible to fraud. Therefore, in order to protect the producers, inform the consumers and contribute to the maintenance of a high quality within the sector, huge efforts have been made to discover analytical strategies to verify the authenticity of PDO vegetable oils. Due to its
Tres, Alba +2 more
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Vegetable oils under a protected designation of origin (PDO) are highly susceptible to fraud. Therefore, in order to protect the producers, inform the consumers and contribute to the maintenance of a high quality within the sector, huge efforts have been made to discover analytical strategies to verify the authenticity of PDO vegetable oils. Due to its
Tres, Alba +2 more
openaire +2 more sources
Vegetables and vegetable products
1998A vegetable is the edible component of a plant including leaves, stalks, roots, tubers, bulbs, flowers and seeds. In mushrooms, the fruiting body is usually the organ of interest. With the exception of certain seeds, plant tissues are low in protein. Water, fibre, starch, certain vitamins, minerals and some lipids are the principal components.
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Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
, 1998Y. Velioğlu +3 more
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Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence.
Nutrition and Cancer, 1992G. Block, B. H. Patterson, A. Subar
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