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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.
Search results
Showing 1 to 10 of 123 (0.039 seconds)| 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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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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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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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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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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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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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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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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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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Broccoli characteristics that influence consumer purchasingMorris, Shannon Kae 18 August 1997 (has links)
Graduation date: 1998
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