Results 211 to 220 of about 193,464 (237)

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

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

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

Food Chemistry, 2014
Mohammad Billal Hossain, Nigel Brunton
exaly  

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

Foods, 2020
Mary Ann Augustin, Netsanet Shiferaw Terefe   +1 more
exaly  

Quality of carrot juice as influenced by blanching and sonication treatments

LWT - Food Science and Technology, 2014
Bing Hu, Saqib Jabbar, Xiaoxiong Zeng
exaly  

Health benefits of carrot juice

2014
openaire   +1 more source

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

Ultrasonics Sonochemistry, 2018
Tahir Mahmood Qureshi, Arshad Mehmood, Muhammad Nadeem   +2 more
exaly  

Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice

Food Chemistry, 2013
Xiangyu Sun, Chengrui Tian
exaly  

Effects of thermal and high-pressure treatments on the carotene content, microbiological safety and sensory properties of acidified and of non-acidified carrot juice

LWT - Food Science and Technology, 2015
Pierre Picouet, Nicoletta Belletti
exaly  

[Use of carrot juice in infantile nutrition].

Pediatria, 1966
A, Manu, R, Mitter
openaire   +1 more source

Pectic acid and the juice of carrots

The Philosophical Magazine
openaire   +1 more source