Effect of Wheatgrass Juice on Nutritional Quality of Apple, Carrot, Beet, Orange and Lemon Juice
Foods, 2022 Fresh fruit and vegetable juices are commonly consumed as a valuable source of nutrients, while wheatgrass juice is, due to its nutritional value, used as a natural dietary supplement.
Sanja Grubišić +6 more
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STUDY ON THE ACCEPTABILITY OF YOGHURT WITH CARROT JUICE
Food and Environment Safety, 2017 In this paper we focus on the results of a study regarding the evaluation of the sensory characteristics and consumers’ acceptance of unsweetened yoghurt with carrot juice. The yoghurts were obtained considering three carrot juice levels (10%, 20% and 30%
Ana LEAHU, Cristina E. HRETCANU
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Impact of black carrot juice on acrylamide-induced structural alterations in rats' testicles
Adıyaman Üniversitesi Sağlık Bilimleri DergisiAim: The purpose of this study was to investigate the deleterious effects of acrylamide on rat testicular tissue and to determine how these effects might vary in response to black carrot juice.Materials and Methods: Four groups of adult male Wistar ...
Hıdır Pekmez +7 more
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The influence of carrot juice on the quality indicators of wheat bread from the first grade flour [PDF]
Новые технологии, 2019 The article presents the results of research on the effect of carrot juice on the quality of wheat bread made from first-grade flour. Possibilities of using the potential of vegetables of the Republic of Adygea, in particular carrots, to obtain carrot ...
S. N. Edygova +2 more
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Antioxidant Composition of Guava (Psidium guajava L.) Beverage Blended with Black-Carrot Juice [PDF]
Journal of Horticultural Sciences, 2015 An investigation was undertaken to study guava beverage blended with black-carrot juice, during 2011-2012. Enzyme-assisted processing of guava significantly improved the juice yield, total soluble solids, titratable acidity pH, ascorbic acid and sugars ...
V S Khandare +3 more
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Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice [PDF]
Beverages, 2022 Fresh carrot juice presents nutritional and organoleptic qualities which have to be preserved. However, it is a fast perishable beverage, and its low-acidic pH promotes the development of foodborne pathogens and spoilage microorganisms.
Charlène Leneveu-Jenvrin +5 more
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Evaluation the Sensory and Probiotics Properties of the Yogurt Supplemented with Carrot Juice
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2015 This study aimed to develop a new type of yogurt through addition of carrot juice. Yogurt is a fermented milk product obtained from fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus strains.
Carmen R. Pop +4 more
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Effect of Carrot-Juice on Exopolisaccharides and β-D Galactosidase Activity in Yogurt [PDF]
Animal Production: Indonesian Journal of Animal Production, 2016 Carrot juice and milk were blended and fermented by culture bacteria Streptococcus thermophillus and Lactobacillus bulgaricus. Carrot juice affect significantly on lactic acid content (1.09± 0.12% – 1.15± 0.01%), pH value (3.80±0.06 – 4.17 ...
Lilik Eka Radiati +2 more
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Drinking carrot juice increases total antioxidant status and decreases lipid peroxidation in adults [PDF]
Nutrition Journal, 2011 Background High prevalence of obesity and cardiovascular disease is attributable to sedentary lifestyle and eating diets high in fat and refined carbohydrate while eating diets low in fruit and vegetables.
Patil Bhimanagouda S +4 more
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Open Agriculture, 2023 The abundance of agricultural products often causes environmental problems. The utilization of agricultural waste from carrots can reduce both the feed cost and environmental pollution and become a source of vitamin A for the health of the native chicken.
Silondae Hasrianti +16 more
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