Practices and health perception of preparation of Brassica vegetables: translating survey data to technological and nutritional implications

References

• Angelillo IF, Viggiani NMA, Rizzo L, Bianco A. 2000. Food handlers and foodborne diseases: knowledge, attitudes, and reported behavior in Italy. J Food Protect 63:381–385
   PubMed Web of Science ®Google Scholar
• Bazzano LA, He J, Ogden LG, Loria CM, Vupputuri S, Myers L, Whelton PK. 2002. Fruit and vegetable intake and risk of cardiovascular disease in US adults: the first national health and nutrition examination survey epidemiologic follow-up study. Am J Clin Nutr 76:93–99
   PubMed Web of Science ®Google Scholar
• Bongoni R, Steenbekkers LPA, Verkerk R, van Boekel MAJS, Dekker M. 2013. Studying consumer behaviour related to the quality of food: a case on vegetable preparation affecting sensory and health attributes. Trends Food Sci Tech 33:139–145
   Web of Science ®Google Scholar
• Bongoni R, Stieger M, Dekker M, Steenbekkers B, Verkerk R. 2014a. Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus). Int J Food Sci Nutr 65:809–815
   PubMed Web of Science ®Google Scholar
• Bongoni R, Verkerk R, Dekker M, Steenbekkers LPA. 2014b. Consumer behaviour towards vegetables: a study on domestic processing of broccoli and carrots by Dutch households. J Hum Nutr Diet 28:219–225
   PubMed Web of Science ®Google Scholar
• Bongoni R, Verkerk R, Steenbekkers B, Dekker M, Stieger M. 2014c. Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance. Plant Food Hum Nutr 69:228–234
   PubMed Web of Science ®Google Scholar
• Brissenden R. 2003. Southeast Asian food: classic and modern dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam. Victoria, Australia:Hardie Grant Publishing
   Google Scholar
• Clammer J. 2003. Globalisation, class, consumption and civil society in South-east Asian cities. Urban Stud 40:403–419
   Web of Science ®Google Scholar
• Conaway CC, Getahun SM, Liebes LL, Pusateri DJ, Topham DKW, Botero-Omary M, Chung F-L. 2000. Disposition of glucosinolates and sulforaphane in humans after ingestion of steamed and fresh broccoli. Nutr Cancer 38:168–178
   PubMed Web of Science ®Google Scholar
• Dauchet L, Amouyel P, Hercberg S, Dallongeville J. 2006. Fruit and vegetable consumption and risk of coronary heart disease: a meta-analysis of cohort studies. J Nutr 136:2588–2593
   PubMed Web of Science ®Google Scholar
• Dawson R, Canet C. 1991. International activities in street foods. Food Control 2:135–139
   Google Scholar
• Dekker M, Verkerk R, Jongen WM. 2000. Predictive modelling of health aspects in the food production chain: a case study on glucosinolates in cabbage. Trends Food Sci Tech 11:174–181
   Web of Science ®Google Scholar
• Eid N, Walton G, Costabile A, Kuhnle GG, Spencer JP. 2014. Polyphenols, glucosinolates, dietary fibre and colon cancer: understanding the potential of specific types of fruit and vegetables to reduce bowel cancer progression. Nutr Aging 2:45–67
   Google Scholar
• Faller ALK, Fialho E. 2009. The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking. Food Res Int 42:210–215
   Web of Science ®Google Scholar
• Francisco M, Velasco P, Moreno DA, Garcia-Viguera C, Cartea ME. 2010. Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C. Food Res Int 43:1455–1463
   Web of Science ®Google Scholar
• Gittelsohn J, Wolever TM, Harris SB, Harris-Giraldo R, Hanley AJ, Zinman B. 1998. Specific patterns of food consumption and preparation are associated with diabetes and obesity in a Native Canadian community. J Nutr 128:541–547
   PubMed Web of Science ®Google Scholar
• Gliszczyñska-šwiglo A, Ciska E, Pawlak-Lemanska K, Chmielewski J, Borkowski T, Tyrakowska B. 2006. Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. Food Addit Contam 23:1088–1098
   PubMed Web of Science ®Google Scholar
• Green LR, Selman C. 2005. Factors impacting food workers’ and managers’ safe food preparation practices: a qualitative study. Food Protect Trends 25:981–990
   Google Scholar
• Green L, Selman C, Banerjee A, Marcus R, Medus C, Angulo FJ, Radke V, Buchanan S. 2005. Food service workers’ self-reported food preparation practices: an EHS-Net study. Int J Hyg Envir Heal 208:27–35
   PubMed Web of Science ®Google Scholar
• Hanschen FS, Lamy E, Schreiner M, Rohn S. 2014. Reactivity and stability of glucosinolates and their breakdown products in foods. Angew Chem Int Ed 53:11430–11450
   PubMed Web of Science ®Google Scholar
• Herr I, Büchler MW. 2010. Dietary constituents of broccoli and other cruciferous vegetables: implications for prevention and therapy of cancer. Cancer Treat Rev 36:377–383
   PubMed Web of Science ®Google Scholar
• Higdon JV, Delage B, Williams DE, Dashwood RH. 2007. Cruciferous vegetables and human cancer risk: epidemiologic evidence and mechanistic basis. Pharmacol Res 55:224–236
   PubMed Web of Science ®Google Scholar
• Kala A, Prakash J. 2006. The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods. Int J Food Sci Tech 41:163–171
   Web of Science ®Google Scholar
• Kidmose U, Yang R-Y, Thilsted SH, Christensen LP, Brandt K. 2006. Content of carotenoids in commonly consumed Asian vegetables and stability and extractability during frying. J Food Compos Anal 19:562–571
   Web of Science ®Google Scholar
• Kittler PG, Sucher KP. 2008. Food and culture. California:Thomson Wadsworth
   Google Scholar
• Larson NI, Story M, Eisenberg ME, Neumark-Sztainer D. 2006. Food preparation and purchasing roles among adolescents: associations with sociodemographic characteristics and diet quality. J Am Diet Assoc 106:211–218
   PubMed Web of Science ®Google Scholar
• Liu RH. 2003. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. Am J Clin Nutr 78:517S–520S
   PubMed Web of Science ®Google Scholar
• Miglio C, Chiavaro E, Visconti A, Fogliano V, Pellegrini N. 2007. Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. J Agric Food Chem 56:139–147
   PubMed Web of Science ®Google Scholar
• Nugrahedi PY, Verkerk R, Widianarko B, Dekker M. 2015. A mechanistic perspective on process-induced changes in glucosinolate content in Brassica vegetables: a review. Crit Rev Food Sci Nutr 55:823–838
   PubMed Web of Science ®Google Scholar
• Paschel J. 2007. Globalization of food preferences. Food Technol 61:32–39
   Web of Science ®Google Scholar
• Pellegrini N, Chiavaro E, Gardana C, Mazzeo T, Contino D, Gallo M, Riso P, et al. 2010. Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen Brassica vegetables. J Agric Food Chem 58:4310–4321
   PubMed Web of Science ®Google Scholar
• Poelman AA, Delahunty C. 2011. The effect of preparation method and typicality of colour on children’s acceptance for vegetables. Food Qual Prefer 22:355–364
   Web of Science ®Google Scholar
• Poelman AA, Delahunty CM, de Graaf C. 2012. Cooking time but not cooking method affected children’s acceptance of Brassica vegetables. Food Qual Prefer 28:441–448
   Web of Science ®Google Scholar
• Puspito H, Fleet GH. 1985. Microbiology of sayur asin fermentation. Appl Microbiol Biot 22:442–445
   Web of Science ®Google Scholar
• Rosa EAS, Heaney RK. 1993. The effect of cooking and processing on the glucosinolate content: studies on four varieties of Portuguese cabbage and hybrid white cabbage. J Sci Food Agric 62:259–265
   Web of Science ®Google Scholar
• Rungapamestry V, Duncan AJ, Fuller Z, Ratcliffe B. 2006. Changes in glucosinolate concentrations, myrosinase activity, and production of metabolites of glucosinolates in cabbage (Brassica oleracea var. capitata) cooked for different durations. J Agric Food Chem 54:7628–7634
   PubMed Web of Science ®Google Scholar
• Rungapamestry V, Duncan A, Fuller Z, Ratcliffe B. 2008. Influence of blanching and freezing broccoli (Brassica oleracea var. italica) prior to storage and cooking on glucosinolate concentrations and myrosinase activity. Eur Food Res Technol 227:37–44
   Web of Science ®Google Scholar
• Sijtsema S, Linnemann A, Gaasbeek Tv, Dagevos H, Jongen W. 2002. Variables influencing food perception reviewed for consumer-oriented product development. Crit Rev Food Sci Nutr 42:565–581
   PubMed Web of Science ®Google Scholar
• Soengas MdP, Sotelo T, Velasco P, Cartea ME. 2011. Antioxidant properties of Brassica vegetables. Funct Plant Sci Biotech 5:43–55
   Google Scholar
• Song L, Thornalley PJ. 2007. Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables. Food Chem Toxicol 45:216–224
   PubMed Web of Science ®Google Scholar
• Statistics Central Java. 2013. Population density of Jawa Tengah by regency/city 2013. Available at: http://jateng.bps.go.id. Accessed on 16 March 2015
   Google Scholar
• Traka M, Mithen R. 2009. Glucosinolates, isothiocyanates and human health. Phytochem Rev 8:269–282
   Web of Science ®Google Scholar
• Vallejo F, Tomás-Barberán FA, García-Viguera C. 2002. Glucosinolates and vitamin C content in edible parts of broccoli florets after domestic cooking. Eur Food Res Technol 215:310–316
   Web of Science ®Google Scholar
• van Boekel MAJS, Fogliano V, Pellegrini N, Stanton C, Scholz G, Lalljie S, et al. 2010. A review on the beneficial aspects of food processing. Mol Nutr Food Res 54:1215–1247
   PubMed Web of Science ®Google Scholar
• Van Esterik P. 2008. Food culture in Southeast Asia. Westport, Connecticut:Greenwood Publishing Group
   Google Scholar
• Verkerk R, Schreiner M, Krumbein A, Ciska E, Holst B, Rowland I, De Schrijver R, et al. 2009. Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health. Mol Nutr Food Res 53:S219–S219
   PubMed Web of Science ®Google Scholar
• Wahlqvist ML, Lee M-S. 2007. Regional food culture and development. Asia Pac J Clin Nutr 16:2–7
   PubMed Web of Science ®Google Scholar
• West E, Lamp C, Joy A, Murphy S, Hudes M, Bunch S, Wright J. 1999. Food preparation practices influence nutrition. Calif Agric 53:29–32
   Google Scholar
• Woodburn MJ, Raab CA. 1997. Household food preparers’ food-safety knowledge and practices following widely publicized outbreaks of foodborne illness. J Food Protect 60:1105–1109
   PubMed Web of Science ®Google Scholar
• Yuan G-F, Sun B, Yuan J, Wang Q-M. 2009. Effects of different cooking methods on health-promoting compounds of broccoli. J Zhejiang Univ Sci B 10:580–588
   PubMed Web of Science ®Google Scholar