Ressources Etiqueté: Edible Flowers
116 correspondances trouvées (Affichage 111 - 116) Précédent
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Edible landscapes combine ornamental flowers with vegetables, fruits and edible flowers. Floral ingredients such as peppery nasturtiums or tart Calendula add flavor, texture, and color, and transform an ordinary salad into an exciting dish. Are used to flavor and garnish foods Add variety and...
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Abstract, International Journal of Molecular Science, 2015 Edible flowers are commonly used in human nutrition and their consumption has increased in recent years. The aim of this study was to ascertain the nutritional composition and the content and profile of phenolic compounds of three edible...
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Abstract, Preventive Nutrition and Food Science, 2019 Thirteen edible flowers, which are used as food ingredients in Japan, were evaluated as possible sources of antioxidants and biological compounds. The nutritional composition, total polyphenol content (TPC), carotenoid content, and antioxidant...
- Abstract,Journal of Experimental Agriculture International, 2017 Edible flowers are among the important plant sources in terms of their nutritional content as well as aesthetic appearance. This mini review is written to increase awareness on edible flowers. For the study a set of both printed and...
- Abstract, Agriculture, 2018 Edible flowers have been historically linked to traditional world cuisine and culture. They are often used as ingredients in food and beverages for medicinal or pharmaceutical purposes. However, little attention has been paid to the quality of their lipids, and...
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Abstract,Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2019 The introduction of edible flowers into our menu and their consumption significantly increases as a result of decorative, taste or aroma qualities. Current research on the chemical composition of edible flowers indicates a high...