Results 191 to 200 of about 6,854 (221)

Carrot-juice Agar as a Medium

The American Journal of the Medical Sciences, 1914
openaire   +1 more source

Comparison of UV-C and thermal treatments for the preservation of carrot juice

Innovative Food Science and Emerging Technologies, 2017
Kyriakos A Riganakos, Ioannis K Karabagias, Mario Stahl   +2 more
exaly  

Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil

Food Chemistry, 2015
Tingting Ma, Chengrui Tian, Xiangyu Sun   +2 more
exaly  

Effect of high pressure carbon dioxide on the quality of carrot juice

Innovative Food Science and Emerging Technologies, 2009
Linyan Zhou, Jihong Wu, Xiaojun Liao
exaly  

Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color

Food and Bioproducts Processing, 2011
Charanjit Kaur
exaly  

Effect of carrot juice and stabilizer on the physicochemical and microbiological properties of yoghurt

LWT - Food Science and Technology, 2016
Emun Kiros, Geremew Bultosa, W K Solomon   +2 more
exaly  

Polyacetylene levels in carrot juice, effect of pH and thermal processing

Food Chemistry, 2014
Íngrid Aguiló-Aguayo, Nigel P Brunton, Mohammad B Hossain   +2 more
exaly  

Quality of carrot juice as influenced by blanching and sonication treatments

LWT - Food Science and Technology, 2014
Saqib Jabbar, Bing Hu, Malik Muhammad Hashim   +2 more
exaly  

Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage

Ultrasonics Sonochemistry, 2018
Muhammad Nadeem, Tahir Mahmood Qureshi, Masooma Munir   +2 more
exaly  

Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice

Foods, 2020
Mya Myintzu Hlaing, Mary Ann Augustin, Netsanet Shiferaw Terefe   +2 more
exaly