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KALE: 作品数：24被引量：43H指数：3; 导出分析报告; 相关领域：农业科学更多>>; 相关作者：饶璐璐刘祥东孙彬刘澄周路军更多>>; 相关机构：西柏思机电设备(嘉兴)有限公司北京市农林科学院蔬菜研究中心北京科技大学《英国医学杂志中文版BMI》编辑部更多>>; 相关期刊：《Chinese Herbal Medicines》《数学的实践与认识》《Agricultural Sciences》《城市漫步（GBA版）》更多>>; 相关基金：国家社会科学基金教育部人文社会科学研究基金河北省自然科学基金河北省高等学校科学技术研究指导项目更多>>

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期刊=Food and Nutrition Sciences

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High Protein Gluten Free Snack Foods Based on Whole Grain Flour and Vegetables: 《Food and Nutrition Sciences》2021年第5期407-417,共11页Talwinder S. Kahlon Ronald P. Haff Jenny L. Brichta; Novel snack foods comprised of various combinations of whole grains and vegetables were evaluated for consumer acceptability in sensory booths by seventy-one in-house volunteers. Specifically, snacks containing Buckwh...; 关键词：BUCKWHEAT GLUTEN-FREE Jalapeno KALE OKRA Peanut Meal Sorghum

Whole Grain Gluten-Free High Protein Vegetable Snacks of Buckwheat Peanut Meal and Kale: 《Food and Nutrition Sciences》2018年第4期335-345,共11页Talwinder S. Kahlon Roberto J. Avena-Bustillos Mei-Chen M. Chiu; Whole grain gluten-free high protein vegetable snacks were evaluated. The snacks were Buckwheat-Peanut Meal-Kale (BPK), BPK-Garlic, BPK-Onion and BPK-Ginger. Peanut meal was utilized to increase the protein content of...; 关键词：Sensory Evaluation BUCKWHEAT KALE PEANUT MEAL GLUTEN-FREE Water Activity

Polyphenol Composition and Antioxidant Activity of Different Potentially Functional Kale-Based Snacks: 《Food and Nutrition Sciences》2014年第12期1145-1152,共8页Filomena Nazzaro Federica Cardinale Autilia Cozzolino Tiziana Granese Florinda Fratianni; Four types of kale-based snacks were investigated on the basis of polyphenol content and composition, glucosinolates amount, and antioxidant activity. The amount of polyphenols resulted to be higher than that of raw m...; 关键词：KALE Antioxidant POLYPHENOLS GLUCOSINOLATES UPLC

The Agronomic Techniques as Determinants of the Phenolic Content and the Biological Antioxidant Effect of Palm-Tree Kale: 《Food and Nutrition Sciences》2014年第1期1-7,共7页Francesca Danesi Veronica Valli Simona Elementi Luigi Filippo D’Antuono; The content of phytochemicals in vegetables is strongly affected by genetic, agronomic, and environmental factors, and by transportation and storage conditions, potentially affecting the sensory and putative health-pr...; 关键词：KALE Brassica OLERACEA L. Cultured CARDIOMYOCYTES Antioxidants PHYTOCHEMICALS AGRONOMIC TECHNIQUES Plant Density Nitrogen Fertilization

<i>In vitro</i>Bile Acid Binding of Mustard Greens, Kale, Broccoli, Cabbage and Green Bell Pepper Improves with Sautéing Compared with Raw or Other Methods of Preparation被引量：1: 《Food and Nutrition Sciences》2012年第7期951-958,共8页Talwinder S. Kahlon Rebecca R. Milczarek Mei-Chin M. Chiu; Bile acid binding potential of foods and food fractions has been related to lowering the risk of heart disease and that of cancer. Steam cooking has been observed to significantly improve bile acid binding of green/le...; 关键词：In vitro Bile Acid Binding Mustard Greens KALE BROCCOLI CABBAGE Green Bell Pepper and Collard Greens Sautéing STEAMING Boiling

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