Results 121 to 130 of about 193,464 (237)

Juice drinks based on vegetable raw materials

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Numerous scientific studies have repeatedly proved the importance of consumption of fresh vegetables and fruits for human health. Natural juices from vegetables and fruits are a concentrated form of vitamins, minerals and antioxidants.
N. V. Novgorodska, I. M. Bernyk, S. M. Ovsienko   +2 more
doaj   +1 more source

Efficiency Study on Vertical-Finned Crystalliser for Concentration of Carrot Juice

Chemical Engineering Transactions, 2019
Vertical-Finned Crystalliser (VFC) is a new innovation of the progressive freeze concentration method which is applied in concentration of carrot juice.
Norshafika Yahya, Nazhreen Azlan, Nurul Aini Amran, Zaki Yamani Zakaria, Norzita Ngadi, Ridhuan Hashim, Mazura Jusoh   +6 more
doaj   +1 more source

Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts [PDF]

, 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., Ahmed, Isam A. Mohamed, Isam A. Mohamed Ahmed, Ghafoor, Kashif, Fahad Al-Juhaimi, Al-Juhaimi, Fahad, Kashif Ghafoor, Elfadil E. Babiker, Adiamo, Oladipupo Q., Oladipupo Q. Adiamo   +9 more
core   +1 more source

Redução de brix e acidez em sucos de frutas através de nanofiltração [PDF]

, 2012
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2009O maracujá (Passiflora edulis flavicarpa) tem um flavor especial e intenso, porém em ...
Klein, Bruna
core  

Caracterização físico-química e comportamento reológico de sucos de cenoura e laranja e suas misturas [PDF]

, 2007
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de Alimentos.Dentre os principais avanços do segmento de bebidas, destaca-se o crescente interesse da sociedade pelos sucos e ...
Vandresen, Solange
core  

Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

Brazilian Journal of Poultry Science
The effect of marination with antioxidant-rich fruit and vegetable juices, including black carrot juice, black mulberry juice, black grape and pomegranate juice, mixed vegetable juice (yellow carrot, tomato, zucchini, pepper, black carrot, cucumber and ...
V Gök, Y Bor
doaj   +1 more source

The influence of pH on carotene transfer from carrot juice to olive oil [PDF]

, 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.
core   +1 more source

BLACK CARROT JUICE: A NEW APPROACH to CURE ACRYLAMIDE-INDUCED HEPATOTOXICITY in RATS

Ankara Sağlık Bilimleri Dergisi, 2020
Objective: The liver is exposed to many harmful agents, which cause hepatotoxicity due to oxidative stress. Acrylamide is a carcinogenic agent and has toxic effects on the liver.
Hıdır Pekmez, Alper Yalçın
doaj  

Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices

Foods, 2019
The objective of this work was to optimize pulsed electric field (PEF) or ohmic heating (OH) application for carrot and apple mashes treatment at different preheating temperatures (40, 60 or 80 °C).
Cinzia Mannozzi, Kamon Rompoonpol, Thomas Fauster, Urszula Tylewicz, Santina Romani, Marco Dalla Rosa, Henry Jaeger   +6 more
doaj   +1 more source

Evaluation of Grape Pomace in Production of Shalgam Juice: Effects on Some Physicochemical, Microbiological and Sensorial Properties

Brazilian Archives of Biology and Technology
Shalgam juice is a red colored and cloudy traditional fermented beverage produced by lactic acid fermentation of bulgur flour, black carrot, salt, turnip, sourdough, and water. In this study, the usability of grape pomace as a black carrot substitute for
Mehmet Akbulut, Nedim Tekçe, Hacer Çoklar   +2 more
doaj   +1 more source