Results 131 to 140 of about 6,854 (221)

Safety evaluation of the food enzyme dextransucrase from the genetically modified Bacillus subtilis strain DP‐Eyp97 [PDF]

EFSA J
Abstract The food enzyme dextransucrase (sucrose:1,6‐α‐d‐glucan 6‐α‐d‐glucosyltransferase; EC 2.4.1.5) is produced with the genetically modified Bacillus subtilis strain DP‐Eyp97 by Genencor International B.V. The production strain met the requirements for the qualified presumption of safety. The food enzyme was considered free from viable cells of the
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Cristina Fernández‐Fraguas, Daniele Cavanna, Simone Lunardi, Yi Liu   +18 more
europepmc   +2 more sources

Factors affacting production and concentration of carrot juice

วิทยานิพนธ์ (วท.ม.)--จุฬาลงกรณ์มหาวิทยาลัย, 2539งานวิจัยนี้มีวัตถุประสงค์เพื่อศึกษาปัจจัยที่มีผลต่อการผลิตน้ำแครอทและการทำน้ำแครอทเข้มข้น ขั้นแรกได้ศึกษาผลของการลวกแครอทในสารละลายกรดซิตริก 0.05 0.10 ที่อุณหภูมิ 90 ํC โดยที่ให้จุดกึ่งกลางชิ้นแครอทมีอุณหภ ...
เอกภพ ศุภกรชูวงศ์
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Accumulation and excretion of carotenoids after continual ingestion of carrot juice in human subjects

, 2005
Dietary carotenoids are absorbed from the digestive tract and distributed in tissues and fluids in the body. However, little is yet known on their absorption and metabolism.
Ogawa, Mutsumi, フクバ, ヒロヤス, Fukuba, Hiroyasu, 清水, 史子, 小川, 睦美, オガワ, ムツミ, 福場, 博保, シミズ, フミコ, Shimuzu, Fumiko   +8 more
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Implementing HACCP Plan in the Production of Pasteurized Carrot Juice

UW-Stout Research Day showcases student, faculty, and staff research, creativity, and innovation and its impact on business, industry and the community.Pasteurized carrot juice, derived from fresh carrots, is a nutrient-rich beverage packed with ...
Shrestha, Subani
core  

Fermentation-Driven Valorization of a Carrot Juice By-Product into an Exopolysaccharide-Enriched Beverage. [PDF]

Foods
Caponio M, De Lellis LF, Daglia M, Verni M, Rizzello CG.   +4 more
europepmc   +1 more source

Lactic Acid Fermentation of Carrot Juice: Effects of LAB Strains, Total Soluble Solids, Inoculum Level, and Fermentation Time. [PDF]

Food Sci Nutr
Nguyen TV, Van CK, Em HTU, Chau LM, Thanh NN, Phong HX.   +5 more
europepmc   +1 more source

Update : Foodborne botulism toxin Type A associated with bottled carrot juice \u2014 Florida and Georgia [PDF]

September 29, 2006, 19:30 EDT (7:30 PM EDT)CDCHAN-00251-06-09-29-ADV-NTwo events of foodborne botulism have been caused by the same commercial brand of carrot juice.

core  

Permeabilization of <i>Cryptosporidium</i> spp. Oocysts in Water, Apple and Carrot Juice by Pulsed Electric Field Technology. [PDF]

Foods
Berzosa A, Garza-Moreno L, Quílez J, Raso J, Álvarez-Lanzarote I, Martínez JM.   +5 more
europepmc   +1 more source

The research on usability in fermented black carrot juice production of black carrot pomace

, 2014
Bu çalışmada fermente havuç suyu üretiminde, siyah havuç posasının kullanılabilirliği araştırılmıştır. Bu amaçla 5 farklı pet şişe içerisine sırasıyla; birincisine % 16,6 dilimlenmiş siyah havuç, ikincisine % 12,45 dilimlenmiş siyah havuç ve % 4,15 siyah
Tatoğlu, Özgür
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Assessment of Microencapsulated and Free Form Presumptive Probiotics in Fermented Black Carrot Juice (Shalgam) Production. [PDF]

J Food Sci
Sengun I, Kendirci P, Kirmizigul Peker A, Kilic G, Ozturk B.   +4 more
europepmc   +1 more source