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The Global ETD Search service is a free service for researchers
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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.
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Showing 1 to 10 of 123 (0.033 seconds)Spelling suggestions: "subject:"broccoli."" "subject:"troccoli.""
| 1 |
Effect of swine confinement air, pot size, and soil mix on growth and development of broccoli transplantsMartin, Regina Eva January 2011 (has links)
Vita. / Digitized by Kansas Correctional Industries
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| 2 |
The effects of priming on vigor and viability of broccoli (Brassica oleracea var. italica Plenck) seeds /Jett, Lewis W., January 1994 (has links)
Thesis (Ph. D.)--Virginia Polytechnic Institute and State University, 1994. / Vita. Abstract. Includes bibliographical references. Also available via the Internet.
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| 3 |
Production and postharvest quality maintenance of single unit and bunching broccoli in Virginia /Jett, Lewis W., January 1990 (has links)
Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1990. / Vita. Abstract. Includes bibliographical references (leaves 42-43). Also available via the Internet.
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| 4 |
MADS box genes and the genetics of cauliflower curd development : functional implications of triplication in the B. oleracea genomeKop, Erik Peter January 2002 (has links)
No description available.
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| 5 |
Effects of heat processing on product quality of sous-vide broccoli packsVlok, Nicolaas Hugo January 1998 (has links)
Thesis (MTech (Food technology))--Cape Technikon, Cape Town,1998 / To establish the optimum pasteurisation procedure, the
effects of sous-vide heat processing on the pH, ascorbic
acid and sensory aspects of broccoli (Brassica oleracea var.
Italica) were studied.
Broccoli florets were blanched using steam and
ammonia(NH3)-steam, chilled to <2°C in ice water at O°C,
and vacuum packaged. Sous-vide processing proceeded
immediately at pasteurisation temperatures 73°, 76°, 79°,
82° and 85°C to a p~ = 100. Directly afterwards, the pH of
the processed sous-vide broccoli was measured and
percentage L-ascorbic acid loss calculated, by comparing
sous-vide broccoli with unprocessed controls from the same
broccoli head. Objective colour measurements were made
using CIELAB L*, a* and b* co-ordinates. Consumer
acceptance was tested using paired preference analysis.
The same analyses were repeated after storage at 2° - 4°C
for 21 days.
Suitable statistical analyses showed significantly higher
(P<0.05) pH-values in the case of NHrsteam-blanched
broccoli, with the result that the ascorbic acid retention of
NH3-steam broccoli was significantly lower (P<0.05) than
that of steam blanched broccoli. Higher pasteurisation
temperatures, and resulting shorter heat processing times,
ii
showed a significant reduction (P<O.05) in ascorbic acid
losses.
NHa-steam blanched broccoli was significantly (P<O.05)
greener after pasteurisation than steam-blanched broccoli.
Steam blanched broccoli deteriorated further significantly
(P<O.05) towards a more yellow colour during a 21 day
storage period at 2° - 4°C.
Sensory analysis showed a significant consumer preference
(P<O.05) for the greener NHa-steam- blanched broccoli but
showed a significant preference (P<O.05) for the texture of
steam blanched broccoli. No significant (P>O.05) taste
preference was detected for broccoli from either blanching
method.
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| 6 |
Ascorbic acid and vitamin B-6 retention in broccoli and green peppers after home dehydration and storageBarrett, Joan 19 February 1980 (has links)
Graduation date: 1980
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| 7 |
Fall and spring broccoli yields and weed control under no-till and conventional tillage with overseeded legume living mulches /Infante, Michelle Louise, January 1994 (has links)
Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1994. / Vita. Abstract. Includes bibliographical references (leaves 42-45). Also available via the Internet.
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| 8 |
Effects of overseeded legume living mulches and tillage on weed suppression and broccoli yield /Serage, Tammam Ibrahim, January 1993 (has links)
Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1993. / Vita. Abstract. Includes bibliographical references (leaves 27-32). Also available via the Internet.
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| 9 |
A two-phase pilot study of broccoli.Valiere, Andreana A. January 2004 (has links)
Thesis (M.S.)--University of Hawaii at Manoa, 2004. / Includes bibliographical references (leaves 67-84). Also available via World Wide Web.
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| 10 |
Broccoli characteristics that influence consumer purchasingMorris, Shannon Kae 18 August 1997 (has links)
Graduation date: 1998
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