Results 181 to 190 of about 193,464 (237)

Mathematical modeling of Escherichia coli O157:H7 growth in carrot juice influenced by Thymbra capitata essential oil, heat treatment, and storage temperature.

Journal of food microbiology, 2022
The aim of this study was to develop a mathematical model describing the survival of Escherichia coli O157:H7 in carrot juice treated with Thymbra capitata essential oil combined with mild heat treatment and stored at different temperatures.
S. Charfi, N. Boujida, A. Bouyahya, M. El‐Shazly, A. Khamlichi, J. Abrini, N. Senhaji   +6 more
semanticscholar   +1 more source

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

Microwave-assisted extraction of carotenoids from carrot juice processing waste using flaxseed oil as a solvent

LWT, 2020
The present study was aimed to evaluate the effect of microwave technology on the extraction yield of carotenoid from carrot juice processing waste using flaxseed oil as solvent.
Aysel Elik, D. K. Yanık, F. Göğüş
semanticscholar   +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

Continuous-flow manothermosonication treatment of apple-carrot juice blend: Effects on juice quality during storage

, 2021
The effect of manothermosonication (MTS) treatment on quality of apple-carrot juice blends during storage was examined in comparison with a high temperature-short time (HTST) treatment.
Ozan Kahraman, H. Feng
semanticscholar   +1 more source

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

High pressure processing of carrot juice: Effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour.

Food Chemistry, 2020
The aim of this study was to determine the influence of static and multi-pulsed hydrostatic pressure processing (HPP) treatments on the polyphenolic profile, oxidoreductase activity, colour, and browning index of carrot juice. Phenolic acids, flavonoids,
J. Szczepańska, F. Barba, S. Skąpska, Krystian Marszałek   +3 more
semanticscholar   +1 more source

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

The effect of carrot storage on the properties of carrot-apple juice

2019
Organic farming is the foundation of sustainable development, especially when its products are later used as raw materials in various production processes. In research apple juice from Ligol and Gala Must varieties and carrots of the Bolero and Norway varieties grown in an organic way was used.
Arkadiusz Ratajski, Ewa Golisz, Gaik, Emilia, Trzcińska, Malwina   +3 more
openaire  

Application of ultrasounds to determine carrot juice properties

Annals of Warsaw University of Life Sciences - SGGW - Agriculture (Agricultural and Forest Engineering), 2017
Badania ultradźwiękowe właściwości soku marchwiowego. Celem badań było określenie, czy na prędkość i współczynniki tłumienia fali ultradźwiękowej mogą wpływać właściwości surowca wykorzystanego do przygotowania soku marchwiowego. Zależności prędkości fali od temperatury i stężenia fazy stałej opisano z użyciem modelu liniowego.
Arkadiusz Ratajski, Jędrzej Trajer
openaire   +2 more sources