broccoli
brassica oleracea var. italica
Identification
| Name | broccoli |
Regulatory
Physical Properties
| Food Chemicals Codex Listed | No |
No sensory data available
Safety Information
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | food additive |
| Recommendation for broccoli usage levels up to | not for fragrance use. |
| Recommendation for broccoli flavor usage levels up to | not for flavor use. |
No supplier data available
Potential Uses
Natural Occurrence
Synonyms
brassica oleracea italica
brassica oleracea var. italica
PubMed:
Protein-enhanced soups: a consumer-accepted food for increasing dietary protein provision among older adults.
PubMed:
Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties.
PubMed:
Plate versus bulk trolley food service in a hospital: comparison of patients' satisfaction.
PubMed:
Vegetable acceptance by infants: effects of formula flavors.
PubMed:
An evaluation of simultaneous and sequential presentation of preferred and nonpreferred food to treat food selectivity.
PubMed:
Flavor experiences during formula feeding are related to preferences during childhood.