Results 101 to 110 of about 111,893 (177)

Inactivation Kinetics of Foodborne Pathogens in Carrot Juice by High-Pressure Processing. [PDF]

open access: yesBiology (Basel), 2023
Hwang CC   +6 more
europepmc   +1 more source

Determination the Frequency of Yersinia enterocolitica in Traditional Fruit Juices Obtained from Juices Shop in Southern Part of Tehran

open access: yesپیاورد سلامت, 2021
Background and Aim: Fruit juices are an important part of modern diets that can infect various gastrointestinal tract infections if infected with pathogenic bacteria.
Mohammad Mehdi Soltan Dallal   +5 more
doaj  

Effect of High-Pressure Processing on the Qualities of Carrot Juice during Cold Storage. [PDF]

open access: yesFoods, 2023
Hwang CC   +7 more
europepmc   +1 more source

Enzymatic clarification of carrot juice by using response surface methodology [PDF]

open access: yes, 2014
 Carrot juice was treated with pectinase at various enzyme concentrations (0.01% to 0.1%), process temperatures (350C to 550C) and incubation time (40 to 120 min).
Alam, Md. Shafiq   +2 more
core  

Broiler Performance Given Carrot Waste Juice Meal As A Feed Supplement [PDF]

open access: yes, 2020
Carrot waste contains various vitamins and carotenoid beta-carotene as provitamin A which is useful for improving broiler performance. The research objective was to determine the performance of broiler feeds given carrot waste juice meal as a feed ...
Noviadi, R, Maradon, GG
core  

Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures. [PDF]

open access: yesFoods, 2023
Rejdlová A   +6 more
europepmc   +1 more source

Impacts of Flu/Cold Incidences and Retail Orange Juice Promotion on Orange Juice Demand [PDF]

open access: yes
In this study, we examine the impacts of retail promotions and flu/cold incidences on the demand for orange juice using weekly Nielsen grocery orange juice sales statistics and the flu/cold incidences reported by Surveillance Data Inc.
Brown, Mark G., Lee, Jonq-Ying
core  

Some properties of stirred yoghurt made with processed grape seed powder, carrot juice or a mixture of grape seed powder and carrot juice

open access: yes, 2012
The effect of the addition of processed grape seed powder (0.75%), carrot juice (10%), and carrot juice-processed grape seed powder combination (10%+0.75%) into apricot added yoghurt production were studied.
Özel, Serap, Arslan, Seher
core  

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