Results 161 to 170 of about 111,893 (177)

Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment

LWT - Food Science and Technology, 2021
Maria Luisa Rojas Cervantes, Livia Negri, Trinidad Soteras   +2 more
exaly  

Comparison of UV-C and thermal treatments for the preservation of carrot juice

Innovative Food Science and Emerging Technologies, 2017
Ioannis Karabagias, Kyriakos Riganakos, Mario Stahl   +2 more
exaly  

Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil

Food Chemistry, 2015
Jicheng Zhan, Xiangyu Sun, Chengrui Tian   +2 more
exaly  

Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color

Food and Bioproducts Processing, 2011
Charanjit Kaur
exaly  

Effect of carrot juice and stabilizer on the physicochemical and microbiological properties of yoghurt

LWT - Food Science and Technology, 2016
Emun Kiros, W K Solomon, Geremew Bultosa   +2 more
exaly  

Effect of high pressure carbon dioxide on the quality of carrot juice

Innovative Food Science and Emerging Technologies, 2009
Xiaojun Liao, Jihong Wu, Linyan Zhou
exaly  

Polyacetylene levels in carrot juice, effect of pH and thermal processing

Food Chemistry, 2014
Mohammad Billal Hossain, Íngrid Aguilo, Nigel Brunton   +2 more
exaly  

Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice

Food Chemistry, 2013
Xiangyu Sun, Chengrui Tian
exaly  

Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage

Ultrasonics Sonochemistry, 2018
Arshad Mehmood, Muhammad Nadeem
exaly  

Effects of thermal and high-pressure treatments on the carotene content, microbiological safety and sensory properties of acidified and of non-acidified carrot juice

LWT - Food Science and Technology, 2015
Pierre Picouet, Nicoletta Belletti
exaly