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The purpose of this study is to develop functional probiotic Labneh cheeses supplemented with broccoli florets.

Probiotic Labneh cheese was produced using broccoli florets paste at four different levels (0, 5, 10 and 15%), with Lactobacillus casei NRRL B-1922 as a probiotic strain, to evaluate its physicochemical, phenols, antioxidant activity, minerals, vitamins, textural, microbiological and sensory characteristics during storage for 15 days.

The results indicated that Labneh cheese with added broccoli paste exhibited significantly (p = 0.05) higher level of moisture, acidity, soluble nitrogen, phenols, antioxidant activity, minerals and B vitamins, and lower protein, fat, ash and pH values when compared to control Labneh cheese. Textural analysis of Labneh cheese indicated that Labneh with higher level of broccoli (15%) exhibited harder texture than others. Higher viable counts of Lactobacillus casei and Streptococcus thermophilus were detected in Labneh with broccoli paste, and the counts (107 cfu/g) were higher than the number should be present to achieve their health benefits. The most acceptable Labneh cheeses were those supplemented with 5 and 10% broccoli paste.

This study revealed broccoli florets could enhance the growth of Lactobacillus casei and Streptococcus thermophilus in the Labneh matrix, which resulted in a wider spectrum of health benefits of Labneh cheese to the consumers.

The purpose of this paper is to explore how traditional agribusiness firms can differentiate their product through innovation and branding at the value chain level, through the application of entrepreneurial marketing (EM). Traditionally, fresh vegetable products have been marketed as unbranded commodities.

To address the research aim, this paper used a case study, which included semi-structured interviews with managers and personnel and unstructured observation of supply chain processes.

The findings are based on a Tasmanian fresh broccoli value chain and suggest that EM could be effectively integrated at a multi-firm level. Clear communication, knowledge sharing, and trusting relationships are necessary to create a shared vision and a sustainable value chain.

An increasing number of firms in the agribusiness sector are looking for strategies that can enhance value for themselves and members of their chain. EM as a strategy can help an entire value chain achieve product differentiation and co-innovation, with flow on benefits to the consumer.

There is limited research at the entrepreneurial and marketing interface that explores the application of EM at an inter-organizational level. This paper is one of the first to investigate EM in context of a supply chain management, using a value chain innovation framework.

Vegetables are rich in vitamin C, but most of them are commonly cooked before being consumed. The objective of the present study was to evaluate the effects of three common cooking methods (i.e. steaming, microwaving, and boiling) on the vitamin C content of broccoli, spinach, and lettuce.

100 g of homogeneous pieces of broccoli, spinach, and lettuce was separately processed for 5 minutes by steaming, microwaving, and boiling. A simple UV analytical method was employed to determine the vitamin C content of the vegetables.

Loss of vitamin C in broccoli, spinach, and lettuce during steaming was 14.3, 11.1, and 8.6 per cent, respectively, while the loss of vitamin C during boiling was 54.6, 50.5, and 40.4 per cent, respectively. During microwaving, loss of vitamin C in broccoli, spinach, and lettuce was 28.1, 25.5, and 21.2 per cent, respectively.

This study shows that any raw vegetable contains the highest content of vitamin C compared to that of cooked one. Eating raw vegetables is the best way to obtain vitamin C. Cooking methods (i.e. steaming, microwaving, and boiling) have huge impacts on the vitamin C content of vegetables. Steaming is the best cooking method for retaining the vitamin C content in vegetables.

This study evaluates for the first study the effects of three common cooking methods (i.e. steaming, microwaving, and boiling) on the vitamin C content of broccoli, spinach, and lettuce.

This paper compares the agrarian development of two indigenous communities in the highlands of Ecuador who specialize in nontraditional agricultural exports (NTAE). It brings together the peasant theory with literature on the environmental impact of globalization.

Through a comparative ethnography, based on six months of participant observation and interviewers, I illustrate the differences in production processes and explain the divergent trajectories of agrarian modernization.

I found that NTAE impacted the two communities differently: one became more ecologically sustainable and the other became more environmentally exploitative. However, neither case fits squarely within the framework of modern/traditional or peasant/capitalist. Instead of traditional environmentalism and individualistic exploitation, we see the reverse: individualistic environmentalism and traditional exploitation. That is, ecological methods are paired with individualistic competition, and environmental exploitation takes place within a system of communal solidarity.

With buyer-driven organic certification standards, global integration does not always lead to ecological degradation. For quinoa growers, traditional production practices persist not as resistance to global capitalism but as a strategy to access high-value export markets. Broccoli farmers, although exploitative of local natural resources and their own health, do so within communal institutions that buffer against individualistic risk-taking.

This comparative case presents an alternative depiction of modernization as complex and nonlinear.

Domestic preparation practices influence the sensory properties and nutritional composition of food products. Information on the variability in actual domestic preparation practices is needed to assess the influence of applied conditions on the sensory and nutritional quality of food. The collection of such information requires a reliable, valid and practical research method. The paper aims to discuss these issues.

Direct in-home observations, observations in a model-kitchen using cameras, and a self-reporting questionnaire were evaluated for reliability and validity, to study domestic food preparation practices by consumers. Broccoli preparation practices by Dutch consumers were checked by these three methods in this research paper.

All three research methods were found to be test-retest, inter-observer, parallel-form reliable; and face, content and concurrent valid. However, the self-reporting questionnaire is the most practical research method that can be administered on a large number of respondents in a short time to capture the wide variations in preparation practices.

Consumers can be assisted on domestic food preparation practices that reach their sensory preferences (e.g. texture, colour) as well as have health benefits on consumption.

Examines the way in which British Field Products Ltd has over the year developed an efficient supply chain. Uses the example of broccoli to trace this development since the company started producing broccoli in 1985. Outlines BFD’s six fundamental requirements for an efficient supply: scale of operation; strategic alliances, production flexibility, continuity of supply quality control and communications. Concludes that the best way forward is mutual awareness.

Significant differences may occur in the nutrient content of different edible portions of vegetables and fruits. The purpose of this study was to screen the folate content of different edible portions of some common fruits and vegetables.

5‐methyltetrahydrofolate was measured using high‐performance liquid chromatography/mass spectrometry in composites of asparagus tips and stems, broccoli florets and stems, the bulb and leaves of leeks, and the peel and flesh of apples, pears, peaches, and potatoes.

Folate content was significantly higher (25 µg/100 g) in asparagus tips vs stems or whole vegetable and leek bulbs compared to leaves or the whole plant, on an as‐consumed basis. No significant difference was found in the edible portions within the other products.

Selective consumption of asparagus tips and leek bulbs would increase folate intake compared to the whole vegetable or the stems and leaves. Consideration should be given to possible differences in composition within other vegetables and fruits not studied.

There have been no previous reports on folate distribution in edible portions of vegetables and fruits that are rich sources of this vitamin.

The purpose of this paper is to evaluate the retention rate of vitamin C and carotenoids in vegetables submitted to heat treatment.

Samples of carrot and broccoli were submitted to conventional cooking, steaming, microwaving and autoclave. Ascorbic acid concentrations were determined according to the methodology of Zhang and Hamauzu. The extraction of carotenoids was done using the methodology of Niizu and Rodriguez‐Amaya. The formula of Murphy et al. was used to calculate the retention rate of vitamins.

The highest retention percentage of ascorbic acid, α‐carotene, β‐carotene and lutein in carrots was obtained using microwave cooking. In the case of broccoli, the best retention for α‐ and β‐carotene was by steam cooking, whereas ascorbic acid was best preserved in the autoclave and lutein by conventional cooking.

Ascorbic acid and carotenoids are compounds present in vegetables relevant mostly from a therapeutical point of view, as they appear to be associated with the prevention of many diseases. However, these vitamins are lost during the cooking process, which is of great importance in developing countries where deficits of these nutrientes are quite common in the population.

The results obtained in this study indicate that the cooking technique of choice is of fundamental importance not only at home but also for the food industry, considering the increasing consumption of processed foods.

The purpose of this paper is to assess the meal selection and potential vegetable substitution preferences in a sample of university students, to inform design of planned nudge interventions for increasing vegetable intake in on-campus cafeterias. The setting was a public university in southern Ontario, Canada.

An online survey was disseminated via multiple channels, and 686 undergraduate students responded. The frequency of purchasing specific meals on campus was queried first to set context, and then preferences for meal types (wraps, pasta, etc.), followed by preferences for vegetables to be added within meal types.

For portable meal options such as sandwiches, pitas and wraps, preferred vegetables for modification were cucumbers, spinach, tomatoes and bell peppers, and having vegetable toppings and raw cauliflower or broccoli as sides with pizza. For burgers or hotdogs, preferred sides were garden salad, cucumber slices and carrot sticks. Broccoli was the most preferred vegetable addition and substitution for sit-down meals, such as meals of chicken, beef, pork or fish with a side of potatoes or rice.

The findings can be used to design nudge interventions in university cafeterias by incorporating preferred vegetables into composite meals frequently purchased by students.

Few nudge studies to date have incorporated more vegetables into existing composite meals and offering them as the new default. Stated preferences are a reasonable starting point for the design of such interventions.

The purpose of this paper is to investigate how vegetable side components (carrot and broccoli) influence children’s associations and expected liking of two common Norwegian dishes (meatballs and salmon).

Children aged 11-12 years old were recruited to complete an adapted free association test (n=89). Each participant was exposed to four pictures of dishes that included combinations of the experimental food items served with potatoes and sauce. Participants stated their immediate associations and how much they liked each meal on a five-point smiley face scale for children. Evoked associations were coded and categorized before the relationship between the expected liking of the dishes and the associations were visualized based on correspondence analysis.

The authors found that the expected liking of the dishes was significantly affected by the composition of the dish, that the associations related to the meal changed when the vegetable component changed, and that children’s associations to food are quite similar to what previous studies have found for adults.

How children categorize complex dishes and how their mental representation explains expected liking has rarely been investigated before. By investigating how dishes with different components activate different associations and how these associations co-occur with children’s expected liking of the dishes, the authors gain knowledge that can help us develop strategies for improved dietary change.