scholarly journals Functional Ingredients From Brassicaceae Species: Overview and Perspectives

2020 ◽  
Vol 21 (6) ◽  
pp. 1998 ◽  
Author(s):  
Daniela Ramirez ◽  
Angel Abellán-Victorio ◽  
Vanesa Beretta ◽  
Alejandra Camargo ◽  
Diego A. Moreno
Keyword(s):  
Functional Properties ◽  
Nutritional Quality ◽  
Natural Source ◽  
Future Perspectives ◽  
Functional Ingredients ◽  
Phytochemical Composition ◽  
Brassicaceae Species ◽  
Phytochemical Profile ◽  
Food Matrices

Brassicaceae vegetables are important crops consumed worldwide due to their unique flavor, and for their broadly recognized functional properties, which are directly related to their phytochemical composition. Isothiocyanates (ITC) are the most characteristic compounds, considered responsible for their pungent taste. Besides ITC, these vegetables are also rich in carotenoids, phenolics, minerals, and vitamins. Consequently, Brassica’s phytochemical profile makes them an ideal natural source for improving the nutritional quality of manufactured foods. In this sense, the inclusion of functional ingredients into food matrices are of growing interest. In the present work, Brassicaceae ingredients, functionality, and future perspectives are reviewed.

scholarly journals Functional Properties and Nutritional Quality of Some Wild and Edible Bean in Nigeria

OALib ◽  
2016 ◽  
Vol 03 (02) ◽  
pp. 1-9 ◽  
Author(s):  
O. A. Awoyinka ◽  
A. O. Ileola ◽  
C. N. Imeoria ◽  
S. T. Olumakinde ◽  
F. C. Oladele ◽  
...  
Keyword(s):  
Functional Properties ◽  
Nutritional Quality

scholarly journals Effects of fibre-rich rye milling fraction on the functional properties and nutritional quality of wholemeal rye bread

2019 ◽  
Vol 57 (1) ◽  
pp. 222-232 ◽  
Author(s):  
Piotr Kołodziejczyk ◽  
Jan Michniewicz ◽  
Maciej S. Buchowski ◽  
Hanna Paschke
Keyword(s):  
Functional Properties ◽  
Nutritional Quality ◽  
Rye Bread

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

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