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Consumption of fruit and vegetables and risk of frailty: a dose-response analysis of 3 prospective cohorts of community-dwelling older adults
fruits vegetables elderly frailty exhaustion slow walking speed
2016/5/18
Background: Consuming fruit and vegetables (FVs) may protect against frailty, but to our knowledge no study has yet assessed their prospective dose-response relation.
Common genetic architecture underlying young children’s food fussiness and liking for vegetables and fruit
child eating food fussiness genetic heritability infant liking preferences
2016/2/10
Background: Food fussiness (FF) is common in early childhood and is often associated with the rejection of nutrient-dense foods such as vegetables and fruit. FF and liking for vegetables and fruit are...
Selected fruits and vegetables: comparison of nutritional value and affordability
dietary cost elderly people nutrient profile nutrient score
2015/5/18
We compared subgroups of fruit and vegetables which provide the best nutritional value per unit cost. For this purpose, nutrient adequacy score and nutrient density score, based on the content of vita...
Development and Nutritional Impact of Ready to Serve (RTS) Juice from Selected Edible Resources Including Indigenous Fruits and Vegetables of Indian Origin
Development and Nutritional Impact Selected Edible
2013/6/2
The aim of the research work is to formulate a nutritional juice to fulfil the nutritional requirements of human being through cost effective manner. Thus, the developmental strategy is to produce a n...
Microbiological Quality of Raw Vegetables Grown in Bekaa Valley, Lebanon
Bekaa Valley Raw Vegetables
2011/5/31
The purpose of this study was to assess the microbiological quality of fresh vegetables collected from several regions in Bekaa Valley areas. A total of 63 vegetable samples irrigated from Litani Rive...
高氧气调对果蔬采后生理和品质影响研究进展（Progress in Effects of High Oxygen on Postharvest Physiology and Quality of Fresh Fruits and Vegetables）
果蔬 气调贮藏 高氧
2009/8/11
高氧(21%～100%)能有效地抑制果蔬无氧呼吸代谢、组织酶促褐变以及风味损失，因此，已成为一种新的贮藏方式。综述了高氧气调对果蔬呼吸代谢、乙烯合成、组织褐变、活性氧代谢、挥发性物质和营养物质、色泽和质地以及果蔬腐烂等采后生理和贮藏品质的影响，分析了目前高氧气调研究中存在的不足和今后的研究方向，为果蔬高氧气调的深入研究提供参考。
Non-Destructive Techniques for Quality Evaluation of Intact Fruits and Vegetables
non-destructive methods quality evaluation MRI
2009/7/8
Consumers are now more conscious about quality and source of their foods. Attempts made to determine the quality of food materials are numerous, but most of them are destructive in nature. In recent y...
Evaluation of Inhibitory Effects of Vegetables and Herbs on Hyaluronidase and ldentification of Rosmarinic Acid as a Hyaluronidase Inhibitor in Lemon Balm (Melissa officinalis L.)
hyaluronidase inhibition Labiatae family borage
2009/7/8
The inhibitory effects of 46 vegetable and herb extracts on hyaluronidase (EC 3.2.1.35), which is known to be related to inflammation and involved in migration of tumor cells, were examined. Twenty-tw...
Cis-Trans Isomers of β-Carotene in Fresh Vegetables and Fruits
cis-β-carotene trans-β-carotene vegetables
2009/7/7
The composition of cis-trans isomers of β-carotene in fresh vegetables and fruits was studied using high performance liquid chromatography (HPLC) with a photodiode array detector. All-trans-β-carotene...
Enzymatic Deodorization with Raw Fruits, Vegetables and Mushrooms
enzymatic deodorization raw fruits raw vegetables
2009/7/7
Abilities of 31 kinds of raw fruits, 33 kinds of raw vegetables, and 2 kinds of raw mushrooms to remove the odor of methylmercaptan were examined. Apple, pear, loquat, peach, plum, prune, apricot, che...
Changes in Various Ingredients, Escherichia coli, Taste and Texture of Blade Vegetables as a Result of Low Temperature Steam-Heating Process
low temperature steam heating process blade vegetables texture
2009/7/7
To research wider uses of the low temperature steam heating process, blade vegetables were heated by steam of temperature adjusted from 55°C to 80°C for 5-30 min. The treated vegetables were used for ...
Evaluation of Antioxidant Activity of Vegetables from Okinawa Prefecture and Determination of Some Antioxidative Compounds
antioxidant polyphenol luteolin chicoric acid
2009/6/18
We examined the phenolic contents of 45 species of vegetables and their radical scavenging activities for 1,1-diphenyl-2-picrylhydrazyl radical (DPPH·). High contents of phenolic compounds and strong ...
Radical-Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity
radical-scavenging activity 1,1-diphenyl-2-picrylhydrazyl ascorbic acid
2009/6/18
The radical-scavenging activity of vegetables was measured using the 1,1-diphenyl-2-picrylhydrazyl-HPLC method, and the effect of cooking on this activity was determined. The content of ascorbic acid ...
Comparison of Traditional Culture Method with DOX System for Detecting Coliform and Escherichia coli from Vegetables
dissolved oxygen DOX coliform
2009/6/17
The methods of sanitary inspection performed primarily by traditional culture methods are time consuming, laborious, and require complicated laboratory techniques. A number of instrumental methods hav...
Influence of Polyphenol and Ascorbate Oxidases during Cooking Process on the Radical-Scavenging Activity of Vegetables
radical-scavenging activity polyphenol oxidase polyphenol
2009/6/17
The influence of polyphenol oxidase and ascorbate oxidase on radical-scavenging activity and contents of total phenol, chlorogenic acid, and ascorbic acid in vegetables during the cooking process were...