Results 11 to 20 of about 6,854 (221)

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
doaj   +2 more sources

Effect of Carrot Juice on the Texture Properties, Rheology, and Microstructure of Yoghurt

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, Zhi-Qin Pan, Tian-Ying Sun, Guo-Jun Du, Duo Zhang, Zhi-Qiang Song, Chun-Li Song, Ren Jian   +7 more
doaj   +2 more sources

The influence of carrot juice on the quality indicators of wheat bread from the first grade flour

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, Z. N. Khatko, A. A. Teknedzhan   +2 more
doaj   +3 more sources

Antioxidant Composition of Guava (Psidium guajava L.) Beverage Blended with Black-Carrot Juice

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, D P Waskar, B M Kalalbandi, S M Panpatil   +3 more
doaj   +3 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, Baptiste Quentin, Fatima-Ezzahra Messaaf, Mathilde Hoarau, Marc Lebrun, Fabienne Remize   +5 more
doaj   +2 more sources

Impact of black carrot juice on acrylamide-induced structural alterations in rats' testicles

Adıyaman Üniversitesi Sağlık Bilimleri Dergisi
Aim: 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, Alper Yalçın, Ahmet Türk, Anıl Kaya, Seda Cetın, Elif Merve Betül Yanılmaz, Gülru Esen, Muhammed Furkan Arpacı   +7 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, Cătălina Topan, Ancuţa M. Rotar, Cristina Semeniuc, Liana Salanţă   +4 more
doaj   +2 more sources

Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality [PDF]

Journal of Food Science and Technology, 2014
Purple carrot juice was clarified by microfiltration. Two modes of filtration, batch concentration and total recycle were tested and the effect of microfiltration process on permeate flux and membrane fouling was studied. Intrinsic membrane resistance was negligible compared with the fouling resistances, which was less than 5 % of total resistance ...
Ennouri, Monia, Ben Hassan, Ines, Ben Hassen, Hanen, Lafforgue, Christine, Schmitz, Philippe, Ayadi, Abdelmoneim   +5 more
openaire   +4 more sources

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, Firman Jaya, Heldy Oktavia   +2 more
doaj   +2 more sources

Influence of Combined Effect of Ultra-Sonication and High-Voltage Cold Plasma Treatment on Quality Parameters of Carrot Juice [PDF]

Foods, 2019
Influence of the combined effect of ultra-sonication (US) and high-voltage cold plasma treatment (HVCP) on the quality parameters of fresh carrot juice has been studied.
Muhammad Umair, Saqib Jabbar, Ahmed M. Senan, Tayyaba Sultana, Mustapha M. Nasiru, Assar A Shah, Hong Zhuang, Zhang Jianhao   +7 more
doaj   +2 more sources