Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves.

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Resolved Question: How can I become a chef?

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Thu, 14 Feb 2013 07:07:18 GMT
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Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves.

J Sci Food Agric. 2013 Jan 31;
Bernaert N, Wouters D, De Vuyst L, De Paepe D, De Clercq H, Van Bockstaele E, De Loose M, Van Droogenbroeck B

BACKGROUND: Leek is grown for its thickened cylindrical white shaft made up of long leaf bases. Despite the potentially valuable nutritional profile of the green leaves, a large portion remains unused owing its restricted culinary applications. This large quantity of this plant biomass could be valorized given an adequate stabilization method. In this study, we examined leek fermentation with regard to antioxidant changes. RESULTS: The oxygen radical absorbance capacity (ORAC) increased by 62% when the green leaves were fermented for 21 days, while 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity did not increase significantly. Fermentation resulted in an increase of endogenous polyphenolic compounds such as ferulic acid, astragalin, luteolin and naringenin. Moreover, fermentation stimulated the production of a series of polyphenolic compounds that were not present in the fresh leek. The flavour precursors in leek, i.e. methiin and isoalliin, were reduced by 91-93% and 100%, respectively, when spontaneous fermentation was allowed to occur on the white shaft and green leaves. CONCLUSION: Our results demonstrated that application of fermentation resulted in a higher ORAC value and polyphenol content of the leek plant, especially in the green leaves. These results indicate the nutritional relevance of fermentation, which hold promise as a stabilization technique. © 2013 Society of Chemical Industry.

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Exploring Asia by Bike with Exotissimo Travel

The fascinating landscapes of Asia are often best explored by bicycle. Offering the chance to experience up close the ever changing terrain, meet with local people, stop at your pleasure and cover more ground than on foot.

(PRWeb February 13, 2013)

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Culinary tradition needs to be taught - San Francisco Chronicle

San Francisco Chronicle

Culinary tradition needs to be taught
San Francisco Chronicle
The kitchen at the Culinary Institute of America at Greystone, in St. Helena, is a sprawling labyrinth. When you are a guest chef, trying to find what you need can be rather daunting, especially when you are pressed for time and need to get the food out.

Fri, 15 Feb 2013 23:28:36 GMT
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