Results 191 to 200 of about 193,464 (237)

Photodynamic Inactivation Mediated by Curcumin Solid Lipid Nanoparticles on Bacteria and Its Application for Fresh Carrot Juice

Food and Bioprocess Technology, 2023
Yihang Liu, Suilou Wang, Jiayi Wu, G. Qi, Guitang Chen, Hehe Li, Haixiang Wang   +6 more
semanticscholar   +1 more source

Response surface optimization of pulsed electric field processed kiwi–carrot juice: enzyme inactivation and evaluation of physicochemical and nutritional properties

Journal of Food Measurement & Characterization, 2023
A. Ziaiifar, Adel Dezyani, Zohreh Mokhtari, Sara Aghajanzadeh, Edris Arjeh   +4 more
semanticscholar   +1 more source

Optimization of processing conditions to enhance antioxidant and carotenoid contents of carrot juice

Journal of Food Measurement & Characterization, 2023
Wafa Dallagi, S. Rguez, M. Hammami, I. Bettaieb Rebey, S. Bourgou, I. Hamrouni Sellami   +5 more
semanticscholar   +1 more source

Preparation and storage stability of carrot juice

2020
Bu 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 CONSUMER SEGMENTATION AND PERCEPTIONS OF PASTA SAUCE AND ORANGE JUICE ENHANCED WITH CARROT JUICE

Acta Horticulturae, 2004
K.M. Kelley, B.K. Behe, R.M. Walden, J.B. Harte   +3 more
openaire   +1 more source

Production of large surface area activated carbon from a mixture of carrot juice pulp and pomegranate peel using microwave radiation-assisted ZnCl2 activation: An optimized removal process and tailored adsorption mechanism of crystal violet dye

Diamond and related materials, 2022
Aiman Suhaimi, A. S. Abdulhameed, Ali H. Jawad, Tarek Ahmed Yousef, O. Al Duaij, Z. Alothman, L. Wilson   +6 more
semanticscholar   +1 more source

Encapsulation of Arctium lappa L. root extracts by spray-drying and freeze-drying using maltodextrin and Gum Arabic as coating agents and it’s application in synbiotic orange-carrot juice

Journal of Food Measurement & Characterization, 2022
F. Esmaeili, M. Hashemiravan, M. Eshaghi, H. Gandomi   +3 more
semanticscholar   +1 more source

Carrot juice as functional food of plant origin

2018
Carrot 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, Lazarević, Boris, Karažija, Tomislav, Šatvar, Mihaela, Vuletić, Iris, Herak Ćustić, Mirjana   +5 more
openaire   +1 more source

Carrot Juice Yogurts

2017
Lihua Fan, Margaret Cliff
openaire   +1 more source

The effect of organic farmiing on carrot juice properties

2019
Organic farming as a component of sustainable development is an important area where quality assurance and control is a very important factor. Carrots of Naval and Nerac varieties were used in the research. Each of them was cultivated in a conventional and ecological way.
Arkadiusz Ratajski, Jędrzej Trajer, Monika Janaszek-Mańkowska, Demianiuk, Katarzyna, Kostewicz, Izabella   +4 more
openaire