1,720,987 research outputs found
Le proprietà nutrizionali dei micro-ortaggi. The nutritional properties of microgreens. Las propiedades nutricionales de las micro-hortalizas
No full text“Microgreens: novel fresh and functional food to explore all the value of biodiversity” (MicroGREENS) is a project funded by the Italian Ministry of Agriculture and Forestry (Mipaaf - Decree n. 93824 of December, 30th 2014), according to article 9 of the announcement of the public selection for the provision of funds to finance projects in the field of agriculture, food, forestry, fishing and aquaculture related to the goals of Expo Milano 2015. The project was born from the cooperation between the Association ‘ORTINNOVA’ and some researchers of the Department of Agricultural and Environmental Science of the University of Bari ‘Aldo Moro’. The project MicroGREENS aims to broadcast and increase the public awareness on the importance and value of the great heritage of biodiversity of the Italian and Apulian vegetables, revealing how such richness can be exploited to develop novel, fresh, functional and high value food products such as microgreens
Micro-ortaggi, agro-biodiversità e sicurezza alimentare. Microgreens, agrobiodiversity and food security. Micro-hortalizas, agrobiodiversidad y siguridad alimentaria.
No full textThe project was born from the cooperation between the Association ‘ORTINNOVA’ and some researchers of the Department of Agricultural and Environmental Science of the University of Bari ‘Aldo Moro’. The project MicroGREENS aims to broadcast and increase the public awareness on the importance and value of the great heritage of biodiversity of the Italian and Apulian vegetables, revealing how such richness can be exploited to develop novel, fresh, functional and high value food products such as microgreens
Prefazione. Preface. Prefacio
No full text“Microgreens: novel fresh and functional food to explore all the value of biodiversity” (MicroGREENS) is a project funded by the Italian Ministry of Agriculture and Forestry (Mipaaf - Decree n. 93824 of December, 30th 2014), according to article 9 of the announcement of the public selection for the provision of funds to finance projects in the field of agriculture, food, forestry, fishing and aquaculture related to the goals of Expo Milano 2015. The project was born from the cooperation between the Association ‘ORTINNOVA’ and some researchers of the Department of Agricultural and Environmental Science of the University of Bari ‘Aldo Moro’. The project MicroGREENS aims to broadcast and increase the public awareness on the importance and value of the great heritage of biodiversity of the Italian and Apulian vegetables, revealing how such richness can be exploited to develop novel, fresh, functional and high value food products such as microgreens
In cucina con i micro-ortaggi. In the kitchen with microgreens. En la cocina con las micro-hortalizas
No full text“Microgreens: novel fresh and functional food to explore all the value of biodiversity” (MicroGREENS) is a project funded by the Italian Ministry of Agriculture and Forestry (Mipaaf - Decree n. 93824 of December, 30th 2014), according to article 9 of the announcement of the public selection for the provision of funds to finance projects in the field of agriculture, food, forestry, fishing and aquaculture related to the goals of Expo Milano 2015. The project was born from the cooperation between the Association ‘ORTINNOVA’ and some researchers of the Department of Agricultural and Environmental Science of the University of Bari ‘Aldo Moro’. The project MicroGREENS aims to broadcast and increase the public awareness on the importance and value of the great heritage of biodiversity of the Italian and Apulian vegetables, revealing how such richness can be exploited to develop novel, fresh, functional and high value food products such as microgreens
Come coltivare micro-ortaggi. How to grow microgreens. Cómo cultivar micro-hortalizas
No full text“Microgreens: novel fresh and functional food to explore all the value of biodiversity” (MicroGREENS) is a project funded by the Italian Ministry of Agriculture and Forestry (Mipaaf - Decree n. 93824 of December, 30th 2014), according to article 9 of the announcement of the public selection for the provision of funds to finance projects in the field of agriculture, food, forestry, fishing and aquaculture related to the goals of Expo Milano 2015. The project was born from the cooperation between the Association ‘ORTINNOVA’ and some researchers of the Department of Agricultural and Environmental Science of the University of Bari ‘Aldo Moro’. The project MicroGREENS aims to broadcast and increase the public awareness on the importance and value of the great heritage of biodiversity of the Italian and Apulian vegetables, revealing how such richness can be exploited to develop novel, fresh, functional and high value food products such as microgreens
La scelta delle specie da coltivare. The selection of the species to grow. La elección de las especies a cultivar.
No full text“Microgreens: novel fresh and functional food to explore all the value of biodiversity” (MicroGREENS) is a project funded by the Italian Ministry of Agriculture and Forestry (Mipaaf - Decree n. 93824 of December, 30th 2014), according to article 9 of the announcement of the public selection for the provision of funds to finance projects in the field of agriculture, food, forestry, fishing and aquaculture related to the goals of Expo Milano 2015. The project was born from the cooperation between the Association ‘ORTINNOVA’ and some researchers of the Department of Agricultural and Environmental Science of the University of Bari ‘Aldo Moro’. The project MicroGREENS aims to broadcast and increase the public awareness on the importance and value of the great heritage of biodiversity of the Italian and Apulian vegetables, revealing how such richness can be exploited to develop novel, fresh, functional and high value food products such as microgreens
Microgreens. Nuovi alimenti freschi e funzionali per esplorare tutto il valore della biodiversità. Novel fresh and functional food to explore all the value of biodiversity. Nuevos alimentos frescos y funcional para explorar todo el valor de la biodiversidad.
No full textEnsure enough food and water to the growing world population and preserve the biodiversity of our planet are among the major challenges of our immediate future. These challenges are essentially addressed to the agricultural world, which is constantly evolving to satisfy the most basic needs of the humankind. The approaches and the possible answers to these big challenges are many and, even if partial, each sustainable solution or innovation can contribute to improve the quality of our life.
Among the different crop production sectors, the vegetable sector is most likely the one expressing the greatest agro-biodiversity. Beyond the agroecosystems diversity, the richness of species, varieties and products, the biodiversity of the vegetable crops, is also expressed by the use for edible purpose of different plant portions, even within the same species: in other terms, all the organs that constitute a plant, often metamorphosed, can be used as vegetables.
In this book, funded by the Italian Ministry of Agriculture and Forestry, we describe what can be considered the result of the latest evolution of the concept of vegetables, which has led to the definition of a new category of vegetable products, called microgreens. Besides promoting the knowledge of this new category of vegetable products, attempting to reach a wide audience, this publication aims to increase the public awareness on the major challenges previously mentioned, showing also how, in their own small way, microgreens can give a concrete answer to these challenges. In the book we discuss how microgreens can contribute, directly or indirectly, to preserve and valorize the biodiversity, improve the environmental sustainability, increase food and nutritional security, and how, taking advantage of their beauty and simplicity, microgreens may be also used as an educational tool. Finally, the book provides the basic information to grow microgreens and some suggestion for their culinary use. Microgreens may be considered an innovation of the concept of vegetables and of the vegetable industry, just like that of the fresh cut and the precooked ready to eat products, or that of the soilless vegetable production systems, for example. These are innovations that contribute to transform the whole concept of agriculture.
Microgreens, with the large variety of colors, shapes and flavors described in this book, should not be necessarily seen as substitute of their relative standard vegetables. They should be discovered and placed inside our own imagination, considering some of the keywords that characterize microgreens and modern agriculture, and that are highlighted in this book: agrobiodiversity, sustainability, beauty, food and nutrition security, education, health, and wellness
Glucosinolate profile of Diplotaxis tenuifolia (L.) DC and Diplotaxis erucoides (L.) DC
No full textNon previst
Sprouts, Microgreens and “Baby Leaf” Vegetables
No full textAfter a brief introduction regarding the definitions of sprouts, microgreens and “baby leaf” vegetables, this chapter provides an overview of this growing market segment within the sector of vegetable products. Given their short growth cycle (4–10 days), sprouts are usually grown in the dark, without a growing medium and without fertilizers and agrochemicals. Their edible portion is constituted by the entire sprout, including the rootlets. From a biological point of view, the sprout represents the first stage of growth of a plant that starts from seed germination. “Microgreens” is instead a marketing term used to describe a category of products that has no legal definition. They differ from sprouts because they require light and a growing medium and have a longer growth cycle (7–28 days); the edible portion is constituted by stem and cotyledons and often by the emerging first true leaves. By contrast, “baby leaf” vegetables are grown in the presence of light, either in soil or soilless systems, have a longer growth cycle (20–40), usually require the use of fertilizers and agrochemicals and are harvested after the development of the true leaves.
A specific section, including an introductory description, utilized species, production techniques, postharvest handling and nutritional properties, is dedicated to each vegetable category. This chapter highlights also the sensory traits and describes the overall quality concept for sprouts, microgreens and “baby leaf” vegetables, including the aspects associated to the microbiological safety of these vegetables.
The chapter is completed by five tables and six figures, which offer the reader an immediate understanding of several aspects characterizing these vegetable categories and provide specific information on some nutritional properties of microgreens, such as the contents of ascorbic acid, α-tocopherol, phylloquinone, nitrates and minerals. For some bioactive compounds, the relative amount of fresh product necessary to satisfy the recommended daily intake is also reported
Culinary Assessment of Self-Produced Microgreens as Basic Ingredients in Sweet and Savory Dishes
No full text“Microgreens” is a marketing term used to describe young and tender edible seedlings. In this work, a new culinary concept was developed to stimulate the culinary use of self-produced microgreens as basic ingredients of sweet and savory dishes. The production of microgreens in a soilless growing system was considered as a preliminary part of the culinary process for the dishes’ preparation. In order to obtain customized microgreens for the culinary assessment, three different species were self-produced. As a result of the pilot consumer test, all species of microgreens resulted acceptable. A gastronomic session was also applied to develop some dishes using microgreens in the recipe. The culinary promotion of self-produced microgreens not only as garnishing greens may offer to the international gastronomy new ingredients and support the exploitation of local varieties and wild edible plants
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