Effect of Tomato, Beetroot and Carrot Juice Addition on Physicochemical, Antioxidant and Texture Properties of Wheat Bread. [PDF]
Antioxidants (Basel), 2022 Raczyk M, Kruszewski B, Zachariasz E.
europepmc +1 more source
Comprehensive evaluation of the effect of five sterilization methods on the quality of black carrot juice based on PCA, TOPSIS and GRA models. [PDF]
Food Chem X, 2023 Bao S +7 more
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, 2018 Aqueous extracts of orange peel and pulp with high total phenolic contents (TPC) (25.94 and 11.38 mg GAE/g extracts, respectively) were employed in the formulation of functional carrot juice and functional juices were treated using thermosonication ...
Babiker, Elfadil E. +9 more
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Freeze dried probiotic carrot juice powder for better storage stability of probiotic. [PDF]
J Food Sci Technol, 2023 Rishabh D +3 more
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High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice. [PDF]
Foods, 2021 Gottardi D +7 more
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Jurnal Ilmu dan Teknologi Hasil Ternak, 2017 The purpose of this research was to determine the best combination of carrot juice (CJ) and hunkwee flour (HF) on manufacturing of kefir ice cream.
Ilma Mahdiana +2 more
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The influence of pH on carotene transfer from carrot juice to olive oil
, 1998 A current model for carotenoid transport and absorption in the gut proposes an initial solubilization in the oil phase of dietary emulsions followed by incorporation of the carotenoids in mixed bile salt micelles.
Fillery-Travis, A., Parker, M., Rich, G.
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Carrot Juice Consumption Reduces High Fructose-Induced Adiposity in Rats and Body Weight and BMI in Type 2 Diabetic Subjects. [PDF]
Nutr Metab Insights, 2021 Mahesh M +7 more
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Complete Genome Sequence of Clostridium botulinum CJ0611A1, a Type A(B) Isolate Associated with an International Outbreak of Botulism from Commercial Carrot Juice. [PDF]
Microbiol Resour Announc, 2021 Harris R +4 more
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Viability of L.casei in symbiotic carrot juice during fermentation and storage [PDF]
, 2011 Although dairy products are generally good matrices for the delivery of probiotics to humans and traditionally the most used, fruit juices are of growing interest, due to their pleasant taste profile and refreshing characteristics.
Geskovski, Nikola +5 more
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