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2014 | 58 | 11-12 |
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Jarmuż (Brassica oleracea L. var. acephala DC.) - cenne warzywo kapustne. Cz.I. Pochodzenie, uprawa i kierunki wykorzystania

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Treść / Zawartość
Warianty tytułu
EN
Kale (Brassica oleracea L. var. acephala DC.): a valuable Brassica vegetable. Part I. Origin, cultivation and utilization
Języki publikacji
PL
Abstrakty
EN
Brassicas are one of the main types of vegetable cultivated in Poland, examples of which are white cabbage, red cabbage, Savoy cabbage, Nappa cabbage, 1 Brussels sprouts, broccoli and cauliflower. Of these, white cabbage is the most i important in terms of the area under cultivation and level of consumption; Poland also ranks as a leading European producer of this species. Kale, a Brassica vegetable little appreciated in Poland, is usually treated as a decorative plant and 1 its curly leaves are primarily used to decorate dishes. This paper deals with the origin, morphological characteristics, cultivation conditions and current trends in the use of kale, in the kitchen as well as in the food industry.
PL
Brassicas are one of the main types of vegetable cultivated in Poland, examples of which are white cabbage, red cabbage, Savoy cabbage, Nappa cabbage, 1 Brussels sprouts, broccoli and cauliflower. Of these, white cabbage is the most i important in terms of the area under cultivation and level of consumption; Poland also ranks as a leading European producer of this species. Kale, a Brassica vegetable little appreciated in Poland, is usually treated as a decorative plant and 1 its curly leaves are primarily used to decorate dishes. This paper deals with the origin, morphological characteristics, cultivation conditions and current trends in the use of kale, in the kitchen as well as in the food industry.
Wydawca
-
Rocznik
Tom
58
Numer
Opis fizyczny
s.19-21,fot.,bibliogr.
Twórcy
autor
  • Katedra Technologii Owoców, Warzyw i Grzybów, Wydział Technologii Żywności, Uniwersytet Rolniczy, Kraków
Bibliografia
  • [1] Thomson C. A., Newton T. R., Graver E. J., Jackson K. A., Reid R M., Hartz V. L, Cussler E. C., Hakim L. A.: 2007. Cruciferous vegetable intake questionnaire improved cruciferous vegetable intake estimates. Journal of the American Dietetic Association 107:631-643.
  • [2] Gapiriski M.: 1993. Warzywa mato znane i zapomniane. Poznań: PWRiL.
  • [3] Biggs M., McVicar J., Flowerdew B.: 2007. Wielka Księga Warzyw, Zióti Owoców. Warszawa. Dom Wydawniczy Bellona.
  • [4] Skąpski H., Dąbrowska B.: 1994. Uprawa warzyw w polu. Warszawa, SGGW.
  • [5] Altinok S., Karakaya A.: 2003. Effect of growth season on forage yields of different Brassica cultiwars dunder Ankara conditions. Turkish Journal of Agriculture and Forestry 27,85-90.
  • [6] Rosa E., Almeida D.: 1996. The influence of growing season on protein and mineral content of several Brassica crops. Acta Horticulturae 407, 261-268.
  • [7] Angelus W.: 1982. Szczegółowa uprawa warzyw. Warszawa, PWRiL.
  • [8] Dobrakowska-kopecka., Doruchowski R. W„ Gapiński M.: 1989. Warzywnictwo. Warszawa, PWRiL.
  • [9] Orłowski M. (red.).: 2000. Polowa uprawa warzyw. Szczecin, Wydawnictwo Brasika.
  • [10] Kupczak K., Loska R: 2001.' Odmiany warzyw. Uprawy połowę, 2001-2002. Kraków, Plantpress.
  • [11] Imungi J. K. 1992. Postharvest handling of perishable crops. In: Proceedings of the post­harvest management of food crops seminar held In serena hotel. Jomo Kenyatta University of Agriculture and Technology, Nairobi.
  • [12] korus A.: 2013. Effect of preliminary processing and technological treatments on the content of chlorophylls and carotenoids in kale (Brassica oleracea L. var. acephala) leaves. Journal of Food Processing and Preservation 37, 335-344.
  • [13] Korus A.: 2012. Effect of technological processing and preservation method on amino acid content and protein quality in kale (Brassica oleracea Ĺ var. acephala) leaves. Journal of the Science of Food and Agriculture 92, 613-625.
  • [14] Korus A., Lisiewska Z.: 2011. Effect of preliminary processing and method of preservation on the content of selected antioxidative compounds in kale (Brassica oleracea L. var. acephala) leaves. Food Chemistry 129,149-154.
  • [15] Korus A.: 2011. Effect of preliminary processing, method of drying and storage tempera­ture on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves. LWT - Food Science and Technology 44,1711-1716.
  • [16] Trajer M., Dyngus M.: 2013. Krajowa produkcja, spożycie oraz promocja owocówi warzyw. Biuletyn Informacyjny. Agencja Rynku Rolnego 3,14-25.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-010baac4-3c39-4f90-a8d4-54dd58781044
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