Results 141 to 150 of about 111,893 (177)

Antibacterial activity and mode of action of totarol against Staphylococcus aureus in carrot juice. [PDF]

J Food Sci Technol, 2018
Shi C, Che M, Zhang X, Liu Z, Meng R, Bu X, Ye H, Guo N.   +7 more
europepmc   +1 more source

Exploring the Potential of High-Voltage Electric Field Cold Plasma (HVCP) Using a Dielectric Barrier Discharge (DBD) as a Plasma Source on the Quality Parameters of Carrot Juice. [PDF]

Antibiotics (Basel), 2019
Umair M, Jabbar S, Nasiru MM, Sultana T, Senan AM, Awad FN, Hong Z, Zhang J.   +7 more
europepmc   +1 more source

Comparative analyses of prediction models for inactivation of Escherichia coli in carrot juice by means of pulsed electric fields. [PDF]

J Food Sci Technol, 2017
Singh J, Singh M, Singh B, Nayak M, Ghanshyam C.   +4 more
europepmc   +1 more source

Microencapsulation of Black Carrot Anthocyanins by Conventional and Three-Nozzle Spray-Drying: Effect on Storage Stability and Bioaccessibility. [PDF]

Foods
Vergara C, Pino MT, Parada J, Zamora O, Robert P, García P, Farias MJ.   +6 more
europepmc   +1 more source

Evaluation of Water Status and Thermal Characteristics of Dried Carrot Half-Slices in Correlation with Physicochemical and Sensory Properties. [PDF]

Molecules
Ignaczak A, Woźniak Ł, Kozłowska M, Kowalska H.   +3 more
europepmc   +1 more source

From diversity to dominance: how salt and CO₂ shape LAB-dominated ecosystems in vegetable fermentations. [PDF]

Microbiol Spectr
Eilers T, Van Rillaer T, Wittouck S, Tuyaerts I, Michiels K, Victor M, Gehrmann T, Bron PA, Van Beeck W, Lebeer S.   +9 more
europepmc   +1 more source

Carrot extracellular nanovesicles as carotenoid carriers in an in vitro macular degeneration model. [PDF]

Sci Rep
Tapia-Aguayo A, Cisneros-Pardo A, De Los Santos-González BE, Hernández-Pérez J, González-Valdez J, Ramos-Parra PA.   +5 more
europepmc   +1 more source

Exploring the valorization of green leaves accumulated as agricultural waste into plant-based fermented juices. [PDF]

Front Nutr
Acar EG, Devecioglu D, Ozkan G, Karbancioglu-Guler F, Kahveci D.   +4 more
europepmc   +1 more source

Upcycling Apple and Carrot Pomace into Fortified Food Ingredients: Advancing Sustainability and Resource Efficiency. [PDF]

Foods
Căpruciu R, Popescu SM.
europepmc   +1 more source

Methods for Maintaining and Using Lactic Acid Bacteria Starter Cultures for Commercial Cucumber Fermentation Brined With Low Salt. [PDF]

J Food Sci
Santos AB, Page CA, Pérez-Díaz IM, Santos FBO, Arroyo-López FN.   +4 more
europepmc   +1 more source