Tag: Broccoli

Nutritional value, health efficacy and food application of broccoli
By: Date: 2021-12-24 Categories: foodtechnology Tags: ,

Recently, Institute of urban agriculture, Chinese Academy of Agricultural Sciences, Chengdu University Researchers from Auckland University and Sun Yat sen University published a high-level review entitled”nutritional values, beneficial effects, and food applications of broccoli (Brassica oleracea var.italicaplenck)” on the international top food journal trends in Food Science & Technology (top journal of Chinese Academy of Sciences zone 1, impact factor 12.563).

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Ulanqab Market Supervision Bureau carried out investigation on the project of high quality development standard system for Zhuozi west blue flower industry
By: Date: 2021-11-17 Categories: chinesefood Tags: ,

Zhuozi broccoli industry is the second largest agricultural and animal husbandry pillar industry built by Zhuozi County except”Zhuozi smoked chicken”. In 2021, it produced 75.5 million kg of broccoli, the output value reached 120 million yuan, the annual profit was 37.5 million yuan, the products were exported to domestic and international markets, and the export earned foreign exchange of 4.35 million yuan.

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Effects of sodium selenite and selenium yeast on selenium content, nutritional quality and antioxidant activity of broccoli bulb
By: Date: 2021-10-03 Categories: foodtechnology Tags: ,

In this study, different concentrations of selenium yeast and sodium selenite solution were applied to broccoli roots. The selenium concentration gradients were set as 0, 0.1, 0.2, 0.4, 0.8 and 1.6mmol/l,. The results showed that the total selenium content of broccoli flower ball treated with high concentration selenium yeast (1.6 mmol/L) was 6 times higher than that treated with the same concentration of sodium selenite, and the maximum selenium concentration reached 282 mg/kgdw, indicating that selenium yeast was more conducive to increasing the selenium content of broccoli flower ball than sodium selenite.

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Dr. Rao Shen from the National Selenium Center published a paper on the research of selenium-enriched broccoli cultivation
By: Date: 2021-06-05 Categories: foodtechnology Tags: ,

A few days ago, Rao Shen published a research paper in the international authoritative journal”Food Research International” (a periodical of agricultural and forestry sciences), revealing the mechanism of selenium affecting the important active ingredients of broccoli, flavonoids and glucosinolates. The first author of the paper is Dr. Rao Shen, and the corresponding author is the director of the National Selenium-enriched Agricultural Products Processing Technology Research and Development Center (National Selenium Center), the dean and professor of the School of Modern Industry of Selenium Science and Engineering, Wuhan University of Light Industry and Professor Cheng Shuiyuan and Yangtze University Horticulture Xu Feng, Dean and Professor of the College of Landscape Architecture.

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