Academic literature on the topic 'Leafy vegetable'
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Journal articles on the topic "Leafy vegetable"
Smith, Francisca I., and P. Eyzaguirre. "African Leafy Vegetables: Their Role in the World Health Organization’s Global Fruit and Vegetables Initiative." African Journal of Food, Agriculture, Nutrition and Development 7, no. 14 (May 28, 2007): 01–17. http://dx.doi.org/10.18697/ajfand.14.ipgri1-1.
Full textHERMAN, K. M., A. J. HALL, and L. H. GOULD. "Outbreaks attributed to fresh leafy vegetables, United States, 1973–2012." Epidemiology and Infection 143, no. 14 (February 20, 2015): 3011–21. http://dx.doi.org/10.1017/s0950268815000047.
Full textSong, Xiao-yan, Bao-lin Liu, and Ganesh K. Jaganathan. "Temperature Distribution Pattern of Brassica chinensis during Vacuum Cooling." Journal of Food Processing 2016 (February 28, 2016): 1–6. http://dx.doi.org/10.1155/2016/8247085.
Full textKarmakar, Kamal, Tanvir Muslim, and Md Azizur Rahman. "Chemical Composition of Some Leafy Vegetables of Bangladesh." Dhaka University Journal of Science 61, no. 2 (November 19, 2013): 199–201. http://dx.doi.org/10.3329/dujs.v61i2.17070.
Full textMa, Chin H., and Manuel C. Palada. "(224) In Situ N Monitoring for Safe Leafy Vegetables using Quick and Advanced Tools." HortScience 40, no. 4 (July 2005): 1074D—1074. http://dx.doi.org/10.21273/hortsci.40.4.1074d.
Full textBuzdar, Salah Udin, Syed Muhammad Khair, and Syed Munawar Shah. "Consumers’ Willingness to Pay for Fresh-Water Grown Leafy Vegetables." Journal of Applied Economics and Business Studies 4, no. 4 (December 31, 2020): 117–34. http://dx.doi.org/10.34260/jaebs.446.
Full textKougblénou, Sylvain Daton, Alidéhou Jerrold Agbankpé, Justin Gbèssohélé Béhanzin, Tamègnon Victorien Dougnon, Alidah Victonie Aniambossou, Lamine Baba-Moussa, and Honoré Sourou Bankolé. "Microbiological Safety of Leafy Vegetables Produced at Houeyiho and Sèmè-Kpodji Vegetable Farms in Southern Benin: Risk Factors for Campylobacter spp." International Journal of Food Science 2019 (December 16, 2019): 1–8. http://dx.doi.org/10.1155/2019/8942608.
Full textHart, Alexander D., Azubuike CU, Barimalaa IS, and SC Achinewhu. "Vegetable Consumption Pattern of Households in Selected Areas of the old Rivers State in Nigeria." African Journal of Food, Agriculture, Nutrition and Development 5, no. 8 (April 25, 2005): 01–18. http://dx.doi.org/10.18697/ajfand.8.1365.
Full textHart, Alexander D., Azubuike CU, Barimalaa IS, and SC Achinewhu. "Vegetable Consumption Pattern of Households in Selected Areas of the old Rivers State in Nigeria." African Journal of Food, Agriculture, Nutrition and Development 5, no. 8 (April 25, 2005): 01–18. http://dx.doi.org/10.18697/ajfand.8.1365.
Full textSam, Luong Hong, and Tran Anh Son. "A Study on Application of Ultrasonic Wave and Ozone Micro-Bubbles in Leafy Vegetables Washing." Key Engineering Materials 863 (September 2020): 79–84. http://dx.doi.org/10.4028/www.scientific.net/kem.863.79.
Full textDissertations / Theses on the topic "Leafy vegetable"
Mahlangu, Sandile Alexandra. "Production and commercialisation potential of indigenous leafy vegetables : case study of Capricorn District in the Limpopo Province, South Africa." Thesis, University of Limpopo, 2014. http://hdl.handle.net/10386/1332.
Full textThere are few plant species commercialised significantly globally and food requirements are mainly met by only few species. However, there is an enormous number of under-utilised species that play a vital role in the livelihood of rural households. These species are referred to as indigenous crops. Indigenous crops are adaptable to local agro-ecological conditions even where there is unreliable rainfall, which is the case in many parts of the country, require a minimum production management, mature early, and are easy to harvest and preserve and require less capital investments. Despite all these, in South Africa indigenous leafy vegetables (ILVs) were not commercialised and most researchers did not pay much attention to do research on possibilities of commercialising these crops. Thus this study investigated the economic potential of commercialising indigenous leafy vegetables in the rural South African context in general and in the study area in particular. The objectives of the study were (1) to identify the socio-economic characteristics of ILVs producers in rural areas of Capricorn district, (2), to investigate constraints faced by farmers in commercialising ILVs in rural areas of Capricorn district, (3), to determine the productivity of indigenous leafy vegetables in rural areas of Capricorn district, and (4), to assess different types of marketing channels of ILVs in rural areas of Capricorn district. The study used Stochastic Frontier Production Function to determine the productivity and to assess the socio-economic characteristics of producers of Indigenous Leafy Vegetables. Bubble chart was used to assess the marketing channels whilst consumer data was captured into a statistical package. The results indicated that there are several significant socio-economic factors that affect ILV production and there are also factors which constraint farmers from commercialising ILVs. Productivity of ILVs in the study area varied a lot among farmers; some farmers had a high productivity but most farmers had a low productivity. The results indicated that out of the factors included in the analysis significant production factors were; amount of labour used, cost of hiring tractor service and land devoted to ILVs and inefficiency factors were; gender, age, household size, farming experience, farm size, v hired labour, primary occupation and land ownership. ILV farmers had no formal marketing channels; they sold their product direct to consumers or through hawkers. Therefore, the study recommends the integration of science/modern technology and indigenous knowledge, to improve the productivity of ILVs. Since farmers were not technically efficient, therefore it is important to run workshops that will help them improve their production and marketing skills and how to market their products. Or create booklets that have information on how to efficiently produce ILVs. There should also be awareness campaign on the benefit of ILVs in both rural and urban communities. The study also recommends a multi-disciplinary approach in developing the crop; more stakeholders should be involved so as to make the crop appealing. Finally the study recommends the commercialisation of these crops due to the fact that they have the potential and are demanded in most parts of South Africa.
DeNiro, Julia L. "Airborne Transport of Foodborne Pathogens from Bovine Manure to Vegetable Surfaces." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1376925440.
Full textFu, J. "Effects of different harvest start times on leafy vegetables (Lettuce, Pak Choi and Rocket) in a reaping and regrowth system." Lincoln University, 2008. http://hdl.handle.net/10182/670.
Full textAnele, Mayekiso. "Production of Indigenous Leafy Vegetables (ILVs) and their contribution to household food security: evidence from Coffee Bay, Eastern Cape Province of South Africa." Thesis, University of Fort Hare, 2016. http://hdl.handle.net/10353/712.
Full textSriwichai, Wichien. "Déterminants de la bioaccessibilité des caroténoïdes et tocophérols de légumes feuilles : comparaison variétale et influence du procédé." Thesis, Montpellier, 2016. http://www.theses.fr/2016MONTT176.
Full textThe vitamin A deficiency is a major public health problem in numerous countries and affects specifically vulnerable groups. A diversified diet allows decreasing the vitamin A deficiency in a sustainable way. Fruits and vegetables have an important role to play in this context. Some of provitamin A carotenoids can fulfil human vitamin A requirements. Their poor intestinal absorption and bioconversion into vitamin A is a limiting factor. This thesis aim at, firstly, identify the key determinants of carotenoid (β-carotene and lutein) and α-tocopherol bioaccessibility in 8 fresh leafy vegetables consumed in South East Asia. Their nutritional profile and capacity to liberate micronutrient throughout in vitro digestion were assessed. Statistical correlations were determined among the variables to identify which factor promotes or impairs the micronutrient bioaccessibility. In a second step, two studies were leaded on chayote and moringa leaves to evaluate the influence of culinary treatments and preservation methods on the compound bioaccessibility. A microscopical approach was used to assess the structural changes of the food at the cellular scale. Finally, a quantification method of pectins and tannins in the digestive medium was developed to highlight their role in the carotenoid micellarisation. Leafy vegetables are constituted of tree distinct tissues (epidermis, mesophylle and vascular bundles). The pectin contents in leafy vegetable were the only key factor statically involved in the carotenoid micellarisation. The analysis of the pectin contents of the digestive medium of leafy vegetable did not confirm this hypothesis. The condensed tannins had rather a protective role probably related to their antioxidant properties. Among the culinary treatments, steaming increased greatly the carotenoid and α-tocopherol bioaccessibility with concomitant tissue disorganization and low degradation reactions. On the contrary, frying destroys the epidermis layer, opens some palissadic cells with a high level of destruction of vitamins with the high temperature used. Drying at moderate temperature (60°C) plus grinding produce powders with high release of compounds during in vitro digestion. In conclusion, fresh and processed vegetables have an interesting nutritional profile and processing (drying/grinding, steaming, sterilization) improves the digestive release of micronutrients. Cell opening is an important factor as well as the biochemical composition of the leaves which determine the digestive behaviour (stability, micellarisation). Stabilisation of leaves by drying and grinding allow delivering functionalised powder during the year. Moringa has a nutritional profile comparable to others leafy vegetables except for its phenolic contents. The consumption of diversified products based on leafy vegetables in fresh or processed state should improve the nutritional status of populations
Jansen, van Rensburg WS, Averbeke W. Vab, R. Slabbert, M. Faber, Jaarsveld P. Van, Heerden I. Van, F. Wenhold, and A. Oelofse. "African leafy vegetables in South Africa." Water SA, 2007. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1000817.
Full textAmoussa, Hounkpatin Waliou B. A. "Évaluation du potentiel de couverture des besoins en vitamine A des jeunes enfants à partir des sauces accompagnant les aliments de base consommés au Bénin." Thesis, Montpellier 2, 2011. http://www.theses.fr/2011MON20160/document.
Full textThe identification and the improvement of the potential in pro-vitamins A of sauces accompanying staple foods could constitute a food-based approach for combating vitamin A deficiency (VAD) among young children in Benin. The nutritional quality and the retention of pro-vitamins A in sauces during traditional home processing has been assessed by using a field-laboratory iterative approach. Anthropometric measurements were used to appreciate subjects' nutritional status. A food consumption survey of 420 young children was conducted to assess the adequacy of iron, zinc and vitamin A (VA) intakes, and to identify the main VA-rich foods eaten by children using the weighed food record method. Mangoes, eggs, red palm oil (RPO), various leafy vegetables (LV) and palm nut juice sauces appeared to be the main VA-rich foods consumed by 34.2% investigated children. When consumed, these LV sauces containing RPO or palm nut juice (PNJ) contributed to the meeting of 71-129% of the recommended VA intake of young children. The traditional processing method of the most promising sauces such as amaranth leaf sauces based on RPO or PNJ was monitored step by step during home visits and allowed identifying the thermal treatments applied to LV, to palm nut or to RPO as critical steps. Heating the RPO at 180-200°C appears as the more prejudicial step to VA. It decreased more than 70% and in less than 3 min, α-carotene, β-carotene and Retinol Activity Equivalent (RAE) contents. Violaxanthin, a non pro-VA carotenoid, was the only compound to be significantly affected by the thermal treatment (100°C) of amaranth leaves. RAE remained high after blanching even when alkaline traditional potash was added. The formulated sauces on the basis of the ingredients LV-amaranth, palm nut or RPO present a good acceptability, a high RAE and their consumption could be promoted favorably in food-based strategies to alleviate VAD
Palumbo, John. "Management of Aphids and Thrips on Leafy Vegetables." College of Agriculture, University of Arizona (Tucson, AZ), 1999. http://hdl.handle.net/10150/221610.
Full textMatheron, Michael E., and Martin Porchas. "Performance of Products for Management of Sclerotinia Leaf Drop of Lettuce in 2002." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2002. http://hdl.handle.net/10150/214955.
Full textTengku, Muda Mohamed Mahmud. "Acclimation of leafy vegetables for post-harvest quality retention." Thesis, University of Nottingham, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308305.
Full textBooks on the topic "Leafy vegetable"
Ready-to-eat or not?: Examining the impact of leafy greens marketing agreements : hearing before the Subcommittee on Domestic Policy of the Committee on Oversight and Government Reform, House of Representatives, One Hundred Eleventh Congress, first session, July 29, 2009. Washington: U.S. G.P.O., 2011.
Find full textHughes, Meredith Sayles. Green power: Leaf & flower vegetables. Minneapolis, MN: Lerner Publications Co., 2001.
Find full textUnited States. Agricultural Marketing Service. Fruit and Vegetable Division. Processed Products Branch. Frozen leafy greens: Grading manual. Washington, DC: The Branch, 1987.
Find full textFood and Agriculture Organization of the United Nations. and World Health Organization, eds. Microbiological hazards in fresh leafy vegetables and herbs: Meeting report. Geneva: World Health Organization, 2008.
Find full textCooking with traditional leafy vegetables: Indigenous plants in Tanzania's kitchen. Dar es Salaam, Tanzania: Regent Estate Senior Women Group, 2008.
Find full textFood and Agriculture Organization of the United Nations. Microbiological hazards in fresh leafy vegetables and herbs: Meeting report. Geneva: World Health Organization, 2008.
Find full textFeldt, Linda Diane. Spinach and beyond: Loving life and dark green leafy vegetables : a cookbook. Ann Arbor, MI: Moon Field Press, 2003.
Find full textSpinach and beyond: Loving life and dark green leafy vegetables : a cookbook. Ann Arbor, MI: Moon Field Press, 2003.
Find full textphotographer, Kernick John, ed. Root to leaf: A southern chef cooks through the seasons. New York: Harper Wave, an imprint of HarperCollins Publishers, 2015.
Find full textSpringer, John K. The importance of plant disease management in U.S. production of leafy green vegetables. Washington, D.C.?]: The Program, 1994.
Find full textBook chapters on the topic "Leafy vegetable"
Gunes, Gurbuz, and Esra Dogu-Baykut. "Green Leafy Vegetables." In Handbook of Vegetables and Vegetable Processing, 683–99. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119098935.ch29.
Full textReddy, P. Parvatha. "Leafy Vegetable Crops." In Biointensive Integrated Pest Management in Horticultural Ecosystems, 179–82. New Delhi: Springer India, 2014. http://dx.doi.org/10.1007/978-81-322-1844-9_13.
Full textReddy, Parvatha P. "Leafy Vegetable Crops." In Nematode Diseases of Crops and their Management, 319–23. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-3242-6_18.
Full textGunes, Gurbuz, and Esra Dogu. "Green Leafy Vegetables: Spinach and Lettuce." In Handbook of Vegetables and Vegetable Processing, 705–16. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9780470958346.ch35.
Full textReddy, P. Parvatha. "Leafy, Root and Tuber Vegetable Crops." In Plant Growth Promoting Rhizobacteria for Horticultural Crop Protection, 223–34. New Delhi: Springer India, 2014. http://dx.doi.org/10.1007/978-81-322-1973-6_12.
Full textGullino, M. Lodovica, Giovanna Gilardi, and Angelo Garibaldi. "Seed-Borne Fungal Pathogens of Leafy Vegetable Crops." In Global Perspectives on the Health of Seeds and Plant Propagation Material, 47–56. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-017-9389-6_4.
Full textNarain, Udit, Alka Kushwaha, Rajendra Prasad, and Ved Ratan. "Symptomatology and Etiology of Alternariose in Root, Fruits, and Leafy Vegetables." In Diseases of Fruits and Vegetable Crops, 461–87. Series statement: Innovations in horticultural science: Apple Academic Press, 2020. http://dx.doi.org/10.1201/9780429322181-25.
Full textPavithra, M., K. R. Sridhar, and A. A. Greeshma. "17. Bioactive attributes of traditional leafy vegetable Talinum triangulare." In Human Health Handbooks, 357–72. The Netherlands: Wageningen Academic Publishers, 2017. http://dx.doi.org/10.3920/978-90-8686-853-7_17.
Full textEbel, Roland, María de Jesús Méndez Aguilar, Juan Ariel Castillo Cocom, and Susanne Kissmann. "Genetic Diversity in Nutritious Leafy Green Vegetable—Chaya (Cnidoscolus aconitifolius)." In Sustainable Development and Biodiversity, 161–89. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-96454-6_6.
Full textGullino, M. Lodovica, Giovanna Gilardi, and Angelo Garibaldi. "Chemical and Non Chemical Seed Dressing for Leafy Vegetable Crops." In Global Perspectives on the Health of Seeds and Plant Propagation Material, 125–36. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-017-9389-6_9.
Full textConference papers on the topic "Leafy vegetable"
Lin, Jing, Zhiqin Wang, Chong Li, and Xiang Yuan. "Study on Bunching Mechanical Properties of Leafy Vegetable." In 2021 ASABE Annual International Virtual Meeting, July 12-16, 2021. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2021. http://dx.doi.org/10.13031/aim.202100129.
Full textYAO, MING-HWI, HUU-SHENG LUR, and CHUN-HSIANG HUANG. "LIFE CYCLE ASSESSMENT OF LEAFY VEGETABLE CONSUMPTION IN URBAN TAIPEI, TAIWAN." In URBAN AGRICULTURE 2020. Southampton UK: WIT Press, 2020. http://dx.doi.org/10.2495/ua200071.
Full textDahir, Hana, Alaa Mohamed, Sara Alsaeedi, and Tahra Elobeid. "Determination of Ocps and Pops Residues in Local Produce in Qatar and their Health Implications." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0210.
Full textMallick, J., K. L. Narayana, S. Khuntia, D. Singh, and R. Barik. "Biogas generation from leafy biomass & vegetable wastes by application of ultrasound." In 2009 International Conference on the Developments in Renewable Energy Technology (ICDRET 2009). IEEE, 2009. http://dx.doi.org/10.1109/icdret.2009.5454178.
Full textTan, Dingzhong, Chenxi Guan, Jian Guo, Chenggong Ji, and Chao Jiang. "Research on Leafy Vegetable Recognition and Navigation Line Extraction Algorithm Based on Machine Vision." In ICCIR 2021: 2021 International Conference on Control and Intelligent Robotics. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3473714.3473838.
Full textAli, Mohd Fozi, and Shahrul Azwan Shakrani. "The effects of secondary treated wastewater irrigation on leafy vegetable growth under soil and soilless culture." In 2013 IEEE Business Engineering and Industrial Applications Colloquium (BEIAC). IEEE, 2013. http://dx.doi.org/10.1109/beiac.2013.6560178.
Full textGao, Guohua, Xinyue Du, Zihua Zhang, Wenyue Liu, and Shiyue Pan. "Low-carbon design of leafy vegetable production system based on life cycle analysis and digital model." In 2022 12th International Conference on CYBER Technology in Automation, Control, and Intelligent Systems (CYBER). IEEE, 2022. http://dx.doi.org/10.1109/cyber55403.2022.9907402.
Full textSITAREK-ANDRZEJCZYK, Monika, Jarosław PRZYBYŁ, and Marek GAJEWSKI. "THE EFFECT OF POST-HARVEST TREATMENT AND STORAGE CONDITIONS ON VITAMIN C CONTENT IN TWO LEAFY PARSLEY CULTIVARS." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.018.
Full textMohinani, Hanisha, Vinita Chugh, Shivanghee Kaw, Om Yerawar, and Indu Dokare. "Vegetable and Fruit Leaf Diseases Detection using ResNet." In 2022 Interdisciplinary Research in Technology and Management (IRTM). IEEE, 2022. http://dx.doi.org/10.1109/irtm54583.2022.9791744.
Full textGherman, Oxana. "Ion Vatamanu: the Poetry of Vegetal Pulsations." In Conferință științifică internațională "Filologia modernă: realizări şi perspective în context european". “Bogdan Petriceicu-Hasdeu” Institute of Romanian Philology, Republic of Moldova, 2022. http://dx.doi.org/10.52505/filomod.2022.16.21.
Full textReports on the topic "Leafy vegetable"
Yu, Zhang, Fu Yao, Yang Xuefei, Aye Mya Mon, Pyae Phyo Hein, Li Jianwen, Yunn Mi Mi Kyaw, et al. Vegetables from local markets in Myanmar. International Centre for Integrated Mountain Development (ICIMOD), September 2022. http://dx.doi.org/10.53055/icimod.1011.
Full textFuchs, Marcel, Ishaiah Segal, Ehude Dayan, and K. Jordan. Improving Greenhouse Microclimate Control with the Help of Plant Temperature Measurements. United States Department of Agriculture, May 1995. http://dx.doi.org/10.32747/1995.7604930.bard.
Full textBrandl, Maria T., Shlomo Sela, Craig T. Parker, and Victor Rodov. Salmonella enterica Interactions with Fresh Produce. United States Department of Agriculture, September 2010. http://dx.doi.org/10.32747/2010.7592642.bard.
Full textADAS, RSK. Nitrate Surveillance Monitoring Program (Annual Report May 2021 - March 2022). Food Standards Agency, December 2022. http://dx.doi.org/10.46756/sci.fsa.uau489.
Full textLers, Amnon, and Gan Susheng. Study of the regulatory mechanism involved in dark-induced Postharvest leaf senescence. United States Department of Agriculture, January 2009. http://dx.doi.org/10.32747/2009.7591734.bard.
Full textSeginer, Ido, Daniel H. Willits, Michael Raviv, and Mary M. Peet. Transpirational Cooling of Greenhouse Crops. United States Department of Agriculture, March 2000. http://dx.doi.org/10.32747/2000.7573072.bard.
Full textLers, Amnon, E. Lomaniec, S. Burd, A. Khalchitski, L. Canetti, and Pamela J. Green. Analysis of Senescence Inducible Ribonuclease in Tomato: Gene Regulation and Function. United States Department of Agriculture, February 2000. http://dx.doi.org/10.32747/2000.7570563.bard.
Full textLers, Amnon, and Pamela J. Green. LX Senescence-Induced Ribonuclease in Tomato: Function and Regulation. United States Department of Agriculture, September 2003. http://dx.doi.org/10.32747/2003.7586455.bard.
Full textGhanim, Murad, Joe Cicero, Judith K. Brown, and Henryk Czosnek. Dissection of Whitefly-geminivirus Interactions at the Transcriptomic, Proteomic and Cellular Levels. United States Department of Agriculture, February 2010. http://dx.doi.org/10.32747/2010.7592654.bard.
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