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Published in 2022 at "Frontiers in Plant Science"
DOI: 10.3389/fpls.2022.943740
Abstract: Alfalfa sprouts are among the most nutritionally rich foods, and light exposure is a critical factor in determining their biomass and quality. However, detailed metabolic and molecular differences between yellow and green alfalfa sprouts remain…
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Keywords:
alfalfa;
without light;
alfalfa sprouts;
light exposure ... See more keywords
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2
Published in 2022 at "Antioxidants"
DOI: 10.3390/antiox12010103
Abstract: Eggs are a complete food with high-quality proteins; a 2:1 ratio of unsaturated to saturated fatty acid (SFA); and a good amount of minerals, as well as vitamins or antioxidant compounds. Seeds or mature plants…
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Keywords:
bioactive compounds;
alfalfa sprouts;
freeze dried;
cholesterol content ... See more keywords
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1
Published in 2022 at "Foods"
DOI: 10.3390/foods11172588
Abstract: Aqueous and ethanolic pomegranate peel extracts (PPE) were studied as a source of phenolic compounds with antimicrobial, anti-quorum sensing, and antioxidant properties. The aqueous extract showed higher total phenolic and flavonoid content (153.43 mg GAE/g…
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Keywords:
alfalfa;
alfalfa sprouts;
pomegranate punica;
peel extracts ... See more keywords
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Published in 2022 at "Pathogens"
DOI: 10.3390/pathogens11101156
Abstract: Nontyphoidal Salmonella enterica is one of the leading pathogens for foodborne outbreaks in a multitude of food commodities, including alfalfa sprouts, which are commonly consumed raw. The food industry has commonly used chlorinated washes, but…
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Keywords:
alfalfa sprouts;
enterica;
salmonella enterica;
bacteriophage ... See more keywords