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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
Relationships between nitrogen, dry matter accumulation and glucosinolates in Eruca sativa Mills. The applicability of the critical NO.sub.3-N levels approach
Background and Aims Rocket salad (Eruca sativa Mills) is one of the major leafy vegetables produced worldwide and has been characterized as a rich source of chemoprotective glucosinolates (GSL). The relationship between N fertilization and the resulting plant biomass and N status with GSL quantity and quality in rocket leaves was examined. Methods A pot experiment was conducted, applying ten different N-rates and destructive sampling was carried out 15, 30 and 45 days after transplanting (DAT). The Mitscherlich equation was used to establish N[O.sub.3]-N critical levels at each growth stage and as an indicator of N demand for relative maximum dry matter accumulation and glucosinolate content and composition was determined. Results Glucosinolate content was significantly influenced by N rate, growth stage and their interaction. Different GSL types showed dissimilar responses to N fertilization: aliphatic GSLs were significantly reduced under increased N rates whereas indole GSL showed the reverse. Under excess N fertilization (>1.04 g/plant), dry matter accumulation remained constant, N[O.sub.3]-N was significantly increased and total GSL content was significantly reduced, factors that could lead to an anticipated product quality decline. Conclusions The application of the critical N[O.sub.3]-N level approach used to identify optimal N fertilization rates for plant growth could serve as means to obtain optimized GSL content in the edible plant parts. Keywords Eruca * Glucosinolates * N critical levels * Nitrate environmental pollution * Plant product quality
Journal Article
Variation in G lucosinolate C ontents of C ruciferous P lants
Glucosinolates are secondary metabolites of almost all plants of the order Brassicales, and have been known to control nematode populations. In this study, 14 glucosinolates were identified, quantified, and compared in several varieties and cultivars of cruciferous plants including Brassica campestris ssp. pekinensis (Chinese cabbage), Brassica juncea var. crispifolia L. H. Bailey (mustard), Brassica juncea L. Czern. var. juncea (leaf mustard), Brassica oleracea L. var. acephala (kale), Raphanus sativus L. (radish), and Brassica campestris L. ssp. oleifera (winter turnip rape). The most abundant glucosinolate in mustard, leaf mustard, kale, and radish was sinigrin. In leaf mustard, the sinigrin content ranged from 193.05 μmol/g to 215.52 μmol/g, and in mustard, the sinigrin contents of blue mustard and red mustard were 219.08 μmol/g and 215.73 μmol/g, respectively. Kale and radish contained 137.79 μmol/g and 120.25 μmol/g, respectively, of sinigrin. Gluconapin was the most abundant glucosinolate in winter turnip rape, at 121.17 μmol/g. Chinese cabbage contained mostly glucocochlearin (79.88 μmol/g). These results will be useful in the development of environmentally friendly plant-based pesticides by allowing for proper control of glucosinolates based on those present in the chosen plant species.
Journal Article
Parasitic Contamination of Raw Vegetables in Zanjan Markets, Iran
Background; Complex surface of vegetables facilitate attachment and transmission of several pathogens. No previous study has been conducted in survey of parasitic contamination of vegetables in Zanjan. This study aimed to detect the parasitic contamination in common raw vegetables in Zanjan markets. Methods;A total of 352 raw vegetable samples, including leek, parsley, basil, mint, radish, cress and dill were collected from grocery stores using cluster sampling in different regions of the city during 2014. The edible parts of vegetables were separated and immersed in normal saline solution. Floating vegetables were removed and the solution was allowed to sediment at room temperature for 24 hours. The pellet was examined following sedimentation and floatation methods. Results; Various Organisms were detected in 54% (190) of the 352 samples, but only 2.8% of samples had pathogenic parasites including; Trichostrongylus eggs (3), Hookworm eggs (2), Eimeria oocysts (2), Sarcocystis oocyst (1), Strongyloides larvae (1), and Fasciola eggs (1). The contamination rate of vegetables was highest (90.4%) in the fall (p˂0.05). Conclusion; Vegetable contamination with parasitic organisms in this area was low, maybe due to irrigation of vegetables with sources other than sewage water, but it is still necessary to improve sanitary conditions of vegetables.
Journal Article