Results 171 to 180 of about 6,854 (221)

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

NEUTRALIZED JUICE OF ACID‐TREATED CARROTS

Journal of Food Science, 1976
ABSTRACT The purpose of this investigation was to determine if the pH of juice from acid‐treated carrots could be adjusted with NaOH to that of juice from water‐treated carrots without the formation of a coagulum and without damage to juice flavor.
THOMAS S. STEPHENS, GUADALUPE SALDANA, BRUCE J. LIME   +2 more
openaire   +1 more source

The effect of high-power ultrasound on the quality of carrot juice

Food Science and Technology International, 2019
The effect of high-power ultrasound treatment on enzymes’ activity, physicochemical attributes (total soluble solids, pH, viscosity, turbidity, particle size distribution and colour) and carotenoids’ content of carrot juice was investigated. The treatments were carried out at 20 kHz (0.95, 2.38, 3.80 W/ml power) in an ice bath for 2, 4, 6, 8, 10 min ...
Liyi, Chen, Xiufang, Bi, Dandan, Guo, Yage, Xing, Zhenming, Che   +4 more
openaire   +2 more sources

Optimisation of electroplasmolysis application for increased juice yield in carrot juice production

International Journal of Food Science & Technology, 2011
SummaryElectroplasmolysis (EP) which is among electrical methods and helps to increase cell permeability was used in this study as a pretreatment on carrot juice production for improving yield. A voltage range of 20–60 V and an application time of 30–90 s were studied using the electroplasmolyzator.
Rayman, Ahsen, Baysal, Taner, Demirdoven, Aslihan   +2 more
openaire   +1 more source

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   +2 more sources

Optimization of Carrot Juice Color and Cloud Stability

Journal of Food Science, 1993
ABSTRACT Investigations were conducted on the effects of heating, acidification, and enzyme treatment on carrot juice color and cloud stability. Heating whole carrots to 93°C prior to milling and pressing improved juice color, but reduced juice yield compared to heating milled carrots to 93°C. Juice color was improved by acidification
C.A. SIMS, M.O. BALABAN, R.F. MAlTHEWS
openaire   +1 more source

Rheological and Chemical Changes in Stored Carrot Juice

Canadian Institute of Food Science and Technology Journal, 1985
Abstract The rheological properties of carrot juice with average aqueous content of 91.5% was analysed using a capillary viscometer. The juice underwent enzymatic and microbiological degradation during storage. The alteration in the composition of certain constituents of the juice and the effect on its rheological behaviour was determined as a ...
J.I. Lombraña, J.M. Días
openaire   +1 more source

Exploring the potential of thermosonication in carrot juice processing

Journal of Food Science and Technology, 2015
The effects of thermosonication on enzymes (polyphenolase, peroxidase, pectinmethylesterase and lipoxygenase), microorganisms (total plate count, yeast and mold), coloring pigments (carotenoids, lutein and lycopene), ascorbic acid, total phenols, flavonoids, tannins, pH, acidity, °Brix and color of carrot juice in comparison with thermal treatment were
Saqib Jabbar, Muhammad Abid, Bing Hu, Malik Muhammad Hashim, Shicheng Lei, Tao Wu, Xiaoxiong Zeng   +6 more
openaire   +1 more source

Relationships in Colour and Carotene Content of Carrot Juices

Canadian Institute of Food Science and Technology Journal, 1983
Abstract The colour and total carotene content of carrot juices obtained from different lots of carrots and processing schemes, as well as five commercial juices, were determined. Colour was measured by tristimulus colorimetry. Total carotenoids were extracted in acetone-hexane, total carotenes separated by chromatography, and absorbance measured at ...
Marie Hélène Munsch, Ronald E Simard, Jean-Marc Girard   +2 more
openaire   +1 more source