Browsing by Subject "Vegetables"

Now showing 1 - 4 of 4
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    Las empresas del sector comercializador de hortalizas de Almería y el proceso de distribución
    (Instituto de EStudios Almerienses, 2001) Montoya Lázaro, Beatriz; Martínez-Carrasco Pleite, Federico; Martínez Paz, José Miguel; Economía Aplicada
    In Almerías province is located one of the more important vegetables production centes of Spain. The increase of the horticuIturaI activity under pIastic has been accompanied by the simultaneous development of its commercial system. So, in this work are described the different commercial patterns by means of which horlicul turists market its products and the supplying sources which every agent uses, quantifying in this way the importance every agent engage in the system of commercialization in origin of vegetables of Almeria.
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    Fantasía y razón en Margaret Cavendish. O acerca del conocimiento de animales, vegetales y minerales
    (Servicio de Publicaciones. Universidad de Murcia, 2025) Aguilar, Claudia; Sin departamento asociado
    This paper aims to study the notions of fancy and reason in two works by Margaret Cavendish: Philosophicall Fancies (1653) and Philosophical Letters (1664). I argue that, despite one being an early work and the other a mature one, this distinction does not affect her notions of fancy and reason. Therefore, there is continuity on this topic between the early work of 1653 and the mature work of 1664. Likewise, despite some name changes, in Philosophical Letters Cavendish maintains her original position regarding the knowledge of animals, vegetables, and minerals.
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    Fantasía y razón en Margaret Cavendish. O acerca del conocimiento de animales, vegetales y minerales
    (Servicio de Publicaciones. Universidad de Murcia, 2025) Aguilar, Claudia; Sin departamento asociado
    This paper aims to study the notions of fancy and reason in two works by Margaret Cavendish: Philosophicall Fancies (1653) and Philosophical Letters (1664). I argue that, despite one being an early work and the other a mature one, this distinction does not affect her notions of fancy and reason. Therefore, there is continuity on this topic between the early work of 1653 and the mature work of 1664. Likewise, despite some name changes, in Philosophical Letters Cavendish maintains her original position regarding the knowledge of animals, vegetables, and minerals.
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    Influence of cooking methods on antioxidant activity of vegetables
    (Wiley, 2009-04-03) Jiménez-Monreal, A. M.; García-Diz, L.; Martínez-Tomé, Magdalena; Mariscal, M.; Murcia, M. A.; Tecnología de Alimentos, Nutrición y Bromatología
    The influence of home cooking methods (boiling, microwaving, pressure-cooking, griddling, frying, and baking) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC). Artichoke was the only vegetable that kept its very high scavenging-lipoperoxyl radical capacity in all the cooking methods. The highest losses of LOO· scavenging capacity were observed in cauliflower after boiling and microwaving, pea after boiling, and zucchini after boiling and frying. Beetroot, green bean, and garlic kept their antioxidant activity after most cooking treatments. Swiss chard and pepper lostOH· scavenging capacity in all the processes. Celery increased its antioxidant capacity in all the cookingmethods, except boiling when it lost 14%. Analysis of the ABTS radical scavenging capacity of the different vegetables showed that the highest losses occurred in garlic with all themethods, exceptmicrowaving. Among the vegetables that increased their TEAC valueswere green bean, celery, and carrot after all cookingmethods (except green bean after boiling). These 3 types of vegetables showed a lowABTS radical scavenging capacity. ccording to the method of analysis chosen, griddling, microwave cooking, and baking alternately produce the lowest losses, while pressure-cooking and boiling lead to the greatest losses; frying occupies an intermediate position. In short, water is not the cook’s best friend when it comes to preparing vegetables.