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Valorization of Agri-Food Waste from Pigment-Rich Root Vegetable in Integrated EU Biorefinery Systems. [PDF]

Foods
Matei E, Cosma L, Râpă M, Calotă AS, Predescu AM, Stoica A, Coman G.   +6 more
europepmc   +1 more source

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

LWT - Food Science and Technology, 2021
This study aimed to evaluate the effect of pasteurization of carrot juice by heat treatment (80 °C – 7 min) and ohmic heating (OH) on its physicochemical and chromatic parameters, enzymatic and microbiological inactivation, volatile compounds ...
Maria Luisa Rojas Cervantes, Livia Negri, Trinidad Soteras   +2 more
exaly   +2 more sources

Benefits of isochoric freezing for carrot juice preservation

Journal of Food Science
Abstract Isochoric freezing (IF) at −5°C/77 and −10°C/100 MPa was used to preserve carrot juice for 12 weeks. The juice qualities were compared to those using heat treatment (HT) at 95°C for 15 s followed by cold storage at 4°C.
Cristina Bilbao‐Sainz, Carl Olsen, Bor‐Sen Chiou, Boris Rubinsky, Vivian C. H. Wu, Tara McHugh   +5 more
openaire   +3 more sources

Infantile Methemoglobinemia Caused by Carrot Juice

New England Journal of Medicine, 1973
THE toxic threat of nitrate contained in commonly ingested vegetables has recently been reviewed.1 Concern has been stimulated by reports of methemoglobinemia in German and French infants after ing...
J P, Keating, M E, Lell, A W, Strauss, H, Zarkowsky, G E, Smith   +4 more
openaire   +2 more sources

The effect of the fluidized bed agglomeration process on the powder properties of black carrot juice powders

Journal of food process engineering, 2023
This study aims to apply fluidized bed agglomeration process performed at 60°C and 1.6 m/s as air temperature and velocity, to improve the powder properties of the black carrot juice powders obtained by spray drying at the inlet and outlet air ...
Hira Yüksel Sarıoğlu, S. Dirim
semanticscholar   +1 more source

Sterilization of black carrot juice by thermosonication: Compound changes revealed by NMR and GC–MS metabolomics methods

Journal of food process engineering, 2023
In this study, thermosonic sterilization (TS), ultrasonic sterilization (US), and heat sterilization at 60°C, 80°C, and 90°C were used for the bactericidal treatment of black carrot juice.
Jialu Wang, Yushuang Lu, Yishu Ni, Lin Zhu, Sheng Fang   +4 more
semanticscholar   +1 more source

Sensitive and rapid determination of tetracycline antibiotic by carrot juice-derived carbon dots as a fluorescent probe.

Luminescence (Chichester, England Print)
The antibiotic tetracycline can be efficiently used as medicine for the deterrence of bacterial infections in humans, animals, and plants. However, the unprecedented use of tetracycline is of great concern owing to its low biodegradability, extensive ...
M. Mohammadnejad, Robab Alekasir
semanticscholar   +1 more source