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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
291

A Review of Literature on the Consumption of Vegetables in America

Ware, Martha 06 1900 (has links)
This thesis is a review of thirty-two investigations made from 1917 to 1944 relative to vegetables in the diet of the American people.
292

Possible non-chemical methods for the management of root-knot nematodes (Meloidogyne spp)

Vouyoykalou, E. January 1994 (has links)
No description available.
293

Dehydration of potato cubes using puffing as an intermediate step

Varnalis, Angelos January 2000 (has links)
No description available.
294

Analysis of broccoli (Brassica oleracea L. var. italica) growth and development in response to microclimate under direct plastic film crop covers

Mourao, Isabel de Maria Cardoso Gonsalves January 1995 (has links)
No description available.
295

Dietary prevention of type 2 diabetes : the role of fruit and vegetable intake

Carter, Patrice January 2012 (has links)
This thesis begins with a background chapter which explores the current diabetes epidemic and examines the role of obesity and oxidative stress as causative factors. Current dietary recommendations for prevention of type 2 diabetes are critically evaluated. A systematic review and meta-analysis was conducted to determine the independent role of fruit and vegetables in preventing diabetes. Convincing benefit for greater consumption of green leafy vegetables was demonstrated. An insignificant trend towards benefit was observed for fruit and vegetables. The Fruit and Vegetable Intake and Glucose Control Study (FIVE) is a sub study of the Let’s Prevent Diabetes Study. FIVE includes cross sectional analysis of baseline plasma vitamin C, (a biomarker for fruit and vegetable intake) from 2101 participants. FIVE further includes 12 months analysis of individuals with impaired glucose regulation, randomised to receive group education or usual care. Results demonstrate 29% of the population consumed at least 5 portions of fruit and vegetables a day. Fewer South Asian individuals met the recommendation compared to White Europeans (21% vs. 30% p = 0.003). Each additional piece of fruit or vegetable consumed (21.8μmol/l plasma vitamin C) was associated with a reduction of 0.04% in HbA1c, 0.05mmol/l in fasting and 0.22mol/l in 2 hour blood glucose. Participants who consumed 5 portions a day compared to those who did not, had a 24% associated reduced risk of being diagnosed with impaired glucose regulation (OR = 0.76, 95% CI: 0.59 to 0.98). At 12 months follow up those receiving lifestyle education had greater levels of plasma vitamin C compared to those in the usual care arm (36.1μmol/l (SD 20.7) vs.29.9μmol/l (SD 20.3)). No statistical difference in mean change between intervention arms was seen. The thesis provides novel, robust nutritional biomarker data from a large at risk, multi ethnic population. Results support recommendations to promote fruit and vegetables in the diet to prevent diabetes. The potential for tailored advice on increasing green leafy vegetables among those at risk of diabetes should be investigated further.
296

The relationship between iron nutrition and the factors present in vegetable and cereal foods that affect iron absorption

Gillooly, Mary . A. January 1986 (has links)
A thesis submitted to the Faculty of Medicine, University of the Witwatersrand, Johannesburg, for the Degree of Doctor of Philosophy in Medicine. Johannesburg, 1986 / The iron nutrition of populations is largely determined by the quality of the diet consumed. As this is frequently cereal or vegetable based, the interplay of the different enhancers and inhibitors that influence iron absorption from the "common pool" of non-haem iron assumes a profound significance in iron nutrition. This thesis took advantage of the widespread occurrence of iron deficiency among Indian women in Natal to establish more clearly the factors in frequently consumed foods which affect iron absorption. / IT2018
297

Compositional changes of selected squash cultivars under different storage temperature for two storage periods

Jang, Chia-Jane Janice January 2011 (has links)
Vita. / Digitized by Kansas Correctional Industries
298

The effect of cooking method upon iron and zinc bioavailability in rice

Shahnaseri, Mahnaz, University of Western Sydney, Hawkesbury, Faculty of Science, Technology and Environment, School of Food Science January 2001 (has links)
Prevention of iron deficiency rather than treatment is preferred by most nutritionists. The presence of a maximal iron supply is not advised because an excessive or unnecessary iron supplement may have biologically adverse effects, such as impaired immune resistance or negative interaction with other trace elements. All cereals and most vegetables contain phytate (inositol hexaphosphate) which can bind iron and zinc and reduce their biological availability. The amount of iron available for absorption in any given diet depends to a large extent on the composition of the diet, e.g., the presence of vitamin C and haem iron, and the absence of phytate. Rice is one of the most important staples in the Iranian diet and, in fact, rice, for most Iranians, is not a side dish but a main dish to which other foods or ingredients are added. An awareness of the effects of cooking method on nutrient content is important because cooking techniques influence the overall quality of a group's diet. The goal of this study is to determine the bioavailability of iron and zinc in traditional Iranian rice dishes and to assess the effect of traditional methods of cooking rice upon iron and zinc bioavailability. Iranian migrants residing in Sydney were surveyed in order to determine their food habits and traditional cooking methods, for the assessment of their effects upon the bioavailability of iron and zinc in Iranian rice dishes. Rice contains phytate, which is a potent inhibitor of iron absorption. The amount of phytate in rice depends on whether the rice is polished or not. The pre-cooking treatment such as soaking can also influence the phytate content of the rice. Soaking prior to cooking also reduced the amount of ion and zinc. The inhibitory effect of phytate is also overcome by adding different herbs, vegetables and legumes used traditionally in rice dishes cooked by Iranians. Herbs or vegetables such as coriander, parsley and cauliflower, used in Iranian rice dishes, increased the bioavailability iron and zinc. Results obtained from this research show that method of cooking, as well as the food mixture, is very important for the absorption of iron and zinc from the diet / Doctor of Philosophy (PhD)
299

Some dynamics of peri-urban vegetable farming in China

Hodder, Rupert. January 1987 (has links)
published_or_final_version / Geography and Geology / Master / Master of Philosophy
300

Locational and historical aspects of the quick frozen vegetable processing industry of California

Ketron, Robert George, 1938- January 1968 (has links)
No description available.

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