نتایج جستجو برای: carrots

تعداد نتایج: 1231  

Journal: :Public health nutrition 2011
Tamara Bucher Klazine van der Horst Michael Siegrist

OBJECTIVE Our physical environment influences our daily food choices unconsciously. Strategic changes in the food environment might therefore be potential measures to influence consumers' food selection towards better nutrition, without affecting the consumers' freedom of choice. The present study aimed to examine whether increased vegetable variety enhances healthy food choices and improves me...

2008
Ana Allende Rolando J. Gonzalez James McEvoy Yaguang Luo

Acidified sodium chlorite (ASC) is an alternative to chlorine in reducing microbial populations to maintain food quality and safety on fresh-cut produce. However the most effective concentration for microbial reduction on shredded carrots is unknown. In this study the influence of tap water, sodium hypochlorite (SH; 200 mg-L1) and acidified sodium chlorite (ASC; 100,250,500 and 1,000 mg-L') was...

2013
MASSIMO IORIZZO DOUGLAS A. SENALIK SHELBY L. ELLISON DARIUSZ GRZEBELUS PABLO F. CAVAGNARO JOHANNE BRUNET DAVID M. SPOONER ALLEN VAN DEYNZE

Human manipulation of wild progenitors during crop domestication has led to the foundation of modern agriculture ( Zohary and Hopf, 2000 ; Glémin and Bataillon, 2009 ). A common suite of traits including loss of seed shattering, dormancy, and branching are often selected during the domestication process and referred to as the “domestication syndrome” ( Zohary and Hopf, 2000 ). After primary tra...

2013
A. Jafarian-Dehkordi M. Alehashem

Vegetables are an inevitable and important part of a healthy and balanced diet. They could be contaminated by heavy metals in many ways including irrigation by sewage water and industrial effluents sewage sludge, vehicular emissions, industrial waste and atmospheric deposition. In this study, we sought to determine if some vegetables (cucumbers, tomatoes, cabbage, lettuce, potatoes, onions, car...

2007
Talwinder S. Kahlon Mei-Chen M. Chiu Mary H. Chapman

Cholesterol-lowering potential of foods and food fractions have been evaluated by determining ☆ The mention of are endorsed or recom other firms or similar ⁎ Corresponding a E-mail address: ts 0271-5317/$ – see fro doi:10.1016/j.nutres.2 their bile acid–binding potential. Reducing bile acid recirculation lowers cholesterol by reducing fat absorption and use of cholesterol to synthesize bile aci...

2016
Bryan M Gannon India Pungarcher Luciana Mourao Christopher R Davis Philipp Simon Kevin V Pixley Sherry A Tanumihardjo

Background: Crops such as maize, sorghum, and millet are being biofortified with provitamin A carotenoids to ensure adequate vitamin A (VA) intakes. VA assessment can be challenging because serum retinol concentrations are homeostatically controlled and more sensitive techniques are resource-intensive. Objectives: We investigated changes in serum retinol relative differences of isotope amount r...

2016
Stephen D. Ebbs Scott J. Bradfield Pawan Kumar Jason C. White Xingmao Ma

The expanding production and use of engineered nanomaterials (ENMs) have raised concerns about the potential risk of those materials to food safety and human health. In a prior study, the accumulation of Zn, Cu, and Ce from ZnO, CuO, or CeO2, respectively, was examined in carrot (Daucus carota L.) grown in sand culture in comparison to accumulation from exposure to equivalent concentrations of ...

2016
Bryan M Gannon India Pungarcher Luciana Mourao Christopher R Davis Philipp Simon Kevin V Pixley Sherry A Tanumihardjo

BACKGROUND Crops such as maize, sorghum, and millet are being biofortified with provitamin A carotenoids to ensure adequate vitamin A (VA) intakes. VA assessment can be challenging because serum retinol concentrations are homeostatically controlled and more sensitive techniques are resource-intensive. OBJECTIVES We investigated changes in serum retinol relative differences of isotope amount r...

2013
Vanessa Soufflet-Freslon Matthieu Jourdan Jérémy Clotault Sébastien Huet Mathilde Briard Didier Peltier Emmanuel Geoffriau

BACKGROUND Carrot is a vegetable cultivated worldwide for the consumption of its root. Historical data indicate that root colour has been differentially selected over time and according to geographical areas. Root pigmentation depends on the relative proportion of different carotenoids for the white, yellow, orange and red types but only internally for the purple one. The genetic control for ro...

Journal: :The British journal of nutrition 2014
Ralf M Schweiggert Rachel E Kopec Maria G Villalobos-Gutierrez Josef Högel Silvia Quesada Patricia Esquivel Steven J Schwartz Reinhold Carle

Carrot, tomato and papaya represent important dietary sources of β-carotene and lycopene. The main objective of the present study was to compare the bioavailability of carotenoids from these food sources in healthy human subjects. A total of sixteen participants were recruited for a randomised cross-over study. Test meals containing raw carrots, tomatoes and papayas were adjusted to deliver an ...

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