111-120 of 120 results
Bridging the knowledge-gap to breed high-value, flavonoid-rich apples (AP12036)
This project investigated opportunities to grow more nutritious apple varieties, with a focus on breeding and selecting for new flavonoid-rich apples.
13 June 2017
Integrated orchard nutrition info for macadamia growers
The Integrated orchard nutrition fact sheet provides macadamia growers with an overview of integrated orchard nutrition (ION) including self-assessment questions to identify the opportunity for implementing or improving an ION approach.
26 February 2017
Research and education of health professionals relating to the health benefits of almond consumption (AL12001)
This project communicated almond health research and evidence to Australian health professionals through events and resources.
6 January 2017
Economic modelling of the impact of increased vegetable intake on health costs and grower returns (VG15031)
This project modelled the impact of increased vegetable consumption on grower returns and also on government health expenditure.
29 July 2016
How to maximise the health benefits of Brassica vegetables
This fact sheet summarises the main opportunities for growers to maximise the health benefits of their brassica crops
28 June 2016
Development of a vegetable education kit (VG13089)
The development of a vegetable education resource for use in Australian schools was progressed under this project.
22 March 2016
Identifying and understanding the factors influencing bioactive levels in vegetables (VG14027)
This project added information on phytonutrients found in vegetables to the Veggycation online education platofrm, which helps communicate the health benefits of Australian vegetables.
8 March 2016
Review of the health benefits and nutritional properties of pear (AP15010)
Research supporting the health benefits of pears was brought together from across the world in this project.
14 December 2015
Review optimal cooking techniques for vegetables to maximise retention of nutrients (VG13087)
This project collated scientific information on the impact of cooking on texture, flavour, colour and nutrient content across vegetables, delivered through the Veggycation website.
27 January 2015
Conveying health benefits of Australian vegetables (VG12043)
The Veggycation vegetable education resource was developed by this project and allows consumers, educators and vegetable businesses to access information on the nutritional content and benefits of vegetables.
26 August 2014