This study examined carcass and meat quality parameters in growing/finishing pigs fed unconventionally versus the concentrate-based system. Ninety-six, 12 wk old pigs (34±SD 0.3 kg) were randomly divided into three groups, assigned to one of the three dietary treatments: standard complete concentrate mixture, conventional (C diet); unconventional, steamed potato-green forage-concentrate based d...

Microgreens (seedlings of edible vegetables and herbs) have gained popularity as a new culinary trend over the past few years. Although small in size, microgreens can provide surprisingly intense flavors, vivid colors, and crisp textures and can be served as an edible garnish or a new salad ingredient. However, no scientific data are currently available on the nutritional content of microgreens...

During the past 30 years, medicinal and aromatic plants in the United States have moved from essentially unknown, minor agricultural plants into crops that many farmers consider producing as an alternative to usual plantings of food and feed crops. The attraction of medicinal and aromatic plants as worthy farm crops has grown due to the demand created by consumer interest in these plants for cu...

Culinary practices are influenced by climate, culture, history and geography. Molecular composition of recipes in a cuisine reveals patterns in food preferences. Indian cuisine encompasses a number of diverse sub-cuisines separated by geographies, climates and cultures. Its culinary system has a long history of health-centric dietary practices focused on disease prevention and promotion of heal...

According to the Ayurveda, plants have been used for treatment of so many diseases. Herbal drugs are easily available and fewer side effects. So, people attracted towards herbal drugs. Ocimum kilimandscharicum is one a few types basil that perennial. It well-known plant in Indian traditional system medicine. The genus belongs family Labiatae most popular culinary herbs known its medicinal prope...