Effect of Carrot Juice on the Texture Properties, Rheology, and Microstructure of Yoghurt [PDF]
Journal of Food Quality, 2023 In the present study, carrot juice prepared was added into skimmed milk before fermentation to produce 10% and 20% (w/w) carrot-fortified skim milk.
Li-Ying Bo +7 more
doaj +3 more sources
Effect of Wheatgrass Juice on Nutritional Quality of Apple, Carrot, Beet, Orange and Lemon Juice [PDF]
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
doaj +6 more sources
Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice [PDF]
Foods, 2020 Carrot juice (straight, 8.5 Brix and concentrated, 15.2 Brix) was fermented by lactic acid bacteria (Lactobacillus gasseri strain DSM 20604 or DSM 20077). Fermentation enhanced the nutritional profile of carrot juice. There was a greater sugar reduction (
Yue Xu +4 more
doaj +4 more sources
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
doaj +4 more sources
STUDY ON THE ACCEPTABILITY OF YOGHURT WITH CARROT JUICE [PDF]
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
doaj +2 more sources
Quality Acceptability, Nutritional Composition and Antioxidant Properties of Carrot-Cucumber Juice [PDF]
Beverages, 2019 Fresh vegetables (carrot and cucumber) were juiced using a juice extractor. The extracted juice was then divided into five varying proportions: A (100% carrot juice), B (80% carrot, 20% cucumber), C (70% carrot, 30% cucumber), D (50% carrot, 50% cucumber)
Taiwo Ayodele Aderinola
exaly +4 more sources
Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic. [PDF]
Food Chem XThis study investigates the optimization of bioactive components in thermosonicated black carrot juice using response surface methodology (RSM) and gradient boosting (GB) modeling techniques.
Yıkmış S +7 more
europepmc +2 more sources
Effect of Tomato, Beetroot and Carrot Juice Addition on Physicochemical, Antioxidant and Texture Properties of Wheat Bread. [PDF]
Antioxidants (Basel), 2022 Bakery products, including bread, are important components of the diet of people all over the world. One of the food industry’s goals is to improve its quality in the context of healthiness and physical parameters.
Raczyk M, Kruszewski B, Zachariasz E.
europepmc +2 more sources
Characteristics of Carrot Juice Steamed Sponge at Various Doses of Addition of Carrot Juice [PDF]
, 2023 Carrots are a type of vegetable plant that very popular with the public because of its high nutritional content, it is used for all preparations, such as medicines, cosmetic ingredients, food ingredients. Carrots have a short shelf life, so they need to be processed, one of which is processed into steamed cakes.
Muhammad Safari, Rahmah Utami Budiandari
openaire +3 more sources
Comparative bioavailability of β-carotene from raw carrots and fresh carrot juice in humans: a crossover study. [PDF]
Nutr Res PractBACKGROUND/OBJECTIVES Carrots are a major source of beta-carotene, but comparative studies on different consumption methods are limited. This study compared the rates of β-carotene absorption from fresh carrots versus fresh carrot juice. SUBJECTS/METHODS
Choi M, Baek J, Park E.
europepmc +2 more sources