Results 181 to 190 of about 6,854 (221)
Some of the next articles are maybe not open access.
Temperature effect on the rheological behavior of carrot juices
Journal of Food Engineering, 2009Abstract A study of the rheological behavior of untreated and pasteurized carrot juice was carried out using a rotational viscometer at temperatures between 8 and 85 °C. The rheological models of Newton, Bingham, Casson, Ostwald-De-Waele, Herschel-Bulkley and Mizhari-Berk were fitted to the experimental results.
Solange Vandresen +3 more
openaire +1 more source
Preparation and storage stability of carrot juice
2020Bu çalışmanın amacı, sarı, turuncu ve mor havuçların sularını hazırlamak ve onların farklı şartlarda dayanıklı lığını araştırmaktır. Havuç suyu hazırlama, sınıflandırma, yıkama, kabuğunu soyma, asitte haşlama, doğrama,, suyunu çıkarma, sterile et me / ve şişeleme safhalarını kapsamaktadır.
openaire +1 more source
Carrot juice as functional food of plant origin
2018Carrot is important vegetable crop that is grown for roots that can be differently colored. It belongs to group of functional foodstuff of plant origin. It is rich in minerals, vitamins and other phytonutrients and has beneficial effect on human health.
Petek, Marko +5 more
openaire +1 more source
Enzymatic synthesis of fructooligosaccharides: From carrot discards to prebiotic juice
Food Research International, 2023Maria Micaela Ureta +2 more
exaly
Phisical properties of ultrasonically treated carrot juice
2019Eco – friendly and innovative technologies are used in food processing for obtaining products with minimum modified organoleptic and sensorial characteristics. The purpose of this research was to determine physical properties of the high – intensity ultrasound treated carrot juice.
Bosiljkov, Tomislav +6 more
openaire