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"Vegetables"
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V is for vegetables : inspired recipes & techniques for home cooks- from artichokes to zucchini
\"One of America's most highly acclaimed chefs gives us more than 140 simple recipes and techniques for imaginative vegetable cooking at home.\"--provided by Amazon.com.
Book
The Effect of ISous-Vide/I Processing Time on Chemical and Sensory Properties of Broccoli, Green Beans and Beetroots
Vegetables are a natural source of bioactive compounds, however, their content is strongly affected by the preparation methods. The study aimed to find the balance between high health-promoting properties, resulting from well-retained minerals content, and sensory properties by testing different times of sous-vide cooking of vegetables at 85 °C. For each vegetable, broccoli, green beans and beetroots, three times options of sous-vide treatment were individually applied. No effect of sous-vide cooking on dry matter content was found for tested vegetables, with the exception of dry mass loss of beetroots cooked for 180 min. The results of potassium, magnesium, calcium and phosphorus determination, confirmed that the sous-vide technique often allows for the retention of these minerals at a level not lower than in raw vegetables. For both broccoli and beetroots, it was observed that the longer the sous-vide processing time, the lower the color intensity, and in the case of each tested vegetable, the worse the consistency. Therefore, the study proves that this method of heat treatment reduces the loss of minerals and preserves the desired color of studied vegetables.
Journal Article
Vegetables
Introduces vegetables and how they are grown, and describes different vegetables taken from various parts of plants.
Book
Fresh delicious : poems from the farmer's market
\"In these vivid poems, blueberries are flavor-filled fireworks, cucumbers are a fleet of green submarines in a wicker sea, lettuce tastes like butter and pepper and salt, but sometimes I crunch into a leaf the very same flavor as rain. The unexpected, ingenious imagery and enticing artwork in this collection will inspire the imaginations of young readers, and show how poetry can be as fresh and delicious as the farmers market produce it celebrates.\"--Provided by publisher.
BOOK
Retracted: Extraction and Dyeing Techniques of Traditional Vegetable Dyestuffs
[This retracts the article DOI: 10.1155/2022/4173886.].
Journal Article
Vegetable Exudates as Food for Callithrix spp
Marmosets of the genus Callithrix are specialized in the consumption of tree exudates to obtain essential nutritional resource by boring holes into bark with teeth. However, marmoset preferences for particular tree species, location, type, and other suitable factors that aid in exudate acquisition need further research. In the current study, the intensity of exudate use from Anadenanthera peregrina var. peregrina trees by hybrid marmosets Callithrix spp. groups was studied in five forest fragments in Viçosa, in the state of Minas, Brazil. Thirty-nine A. peregrina var. peregrina trees were examined and 8,765 active and non-active holes were analyzed. The trunk of A. peregrina var. peregrina had a lower number of holes than the canopy: 11% were found on the trunk and 89% were found on the canopy. The upper canopy was the preferred area by Callithrix spp. for obtaining exudates. The intensity of tree exploitation by marmosets showed a moderate-to-weak correlation with diameter at breast height (DBH) and total tree height. The overall results indicate that Anadenanthera peregrina var. peregrina provides food resources for hybrid marmosets (Callithrix spp.) and these animals prefer to explore this resource on the apical parts of the plant, where the thickness, location, and age of the branches are the main features involved in the acquisition of exudates.
Journal Article