Results 211 to 220 of about 30,802 (258)

Infantile Methemoglobinemia Caused by Carrot Juice

New England Journal of Medicine, 1973
THE toxic threat of nitrate contained in commonly ingested vegetables has recently been reviewed.1 Concern has been stimulated by reports of methemoglobinemia in German and French infants after ing...
J P, Keating, M E, Lell, A W, Strauss, H, Zarkowsky, G E, Smith   +4 more
openaire   +4 more sources

Enzymatic synthesis of fructooligosaccharides: From carrot discards to prebiotic juice

Food Research International, 2023
A great volume of carrots is discarded daily worldwide because they do not meet the required shape and size standards. However, they have the same nutritional characteristics as those commercialized, and can be used in different food products. Carrot juice is an excellent matrix for the development of functional foods with prebiotic compounds, such as ...
Laureana Guerra, Micaela Ureta, Diana Romanini, Nadia Woitovich, Andrea Gómez-Zavaglia, Adriana Clementz   +5 more
openaire   +5 more sources

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

Food Chemistry, 2013
The effect of three processing units (blanching, enzyme liquefaction, and pasteurisation) on polyphenols and antioxidant activity of carrot juices was investigated. Polyphenols and antioxidant activity of carrot juices varied with different processes.
Tingting, Ma, Chengrui, Tian, Jiyang, Luo, Rui, Zhou, Xiangyu, Sun, Jinjin, Ma   +5 more
openaire   +4 more sources

NEUTRALIZED JUICE OF ACID‐TREATED CARROTS

Journal of Food Science, 1976
ABSTRACT The purpose of this investigation was to determine if the pH of juice from acid‐treated carrots could be adjusted with NaOH to that of juice from water‐treated carrots without the formation of a coagulum and without damage to juice flavor.
THOMAS S. STEPHENS, GUADALUPE SALDANA, BRUCE J. LIME   +2 more
openaire   +1 more source

Optimisation of electroplasmolysis application for increased juice yield in carrot juice production

International Journal of Food Science & Technology, 2011
SummaryElectroplasmolysis (EP) which is among electrical methods and helps to increase cell permeability was used in this study as a pretreatment on carrot juice production for improving yield. A voltage range of 20–60 V and an application time of 30–90 s were studied using the electroplasmolyzator.
Rayman, Ahsen, Demirdoven, Aslihan, Baysal, Taner   +2 more
openaire   +1 more source

STABILIZATION OF CARROT JUICE BY DILUTE ACID TREATMENT

Journal of Food Science, 1971
SUMMARY– A problem arises if juice extracted from raw carrots is heated to about 180° before or during conventional canning practices. An unsightly, unappetizing coagulum forms and the color of the juice precipitates with the coagulum. The coagulum is not as evident if the carrots are heated 5 min in water prior
THOMAS S. STEPHENS, GUADALUPE SALDANA, HAROLD E. BROWN, FRANCIS P. GRIFFITHS   +3 more
openaire   +1 more source

Optimization of Carrot Juice Color and Cloud Stability

Journal of Food Science, 1993
ABSTRACT Investigations were conducted on the effects of heating, acidification, and enzyme treatment on carrot juice color and cloud stability. Heating whole carrots to 93°C prior to milling and pressing improved juice color, but reduced juice yield compared to heating milled carrots to 93°C. Juice color was improved by acidification
C.A. SIMS, M.O. BALABAN, R.F. MAlTHEWS
openaire   +1 more source

Benefits of isochoric freezing for carrot juice preservation

Journal of Food Science
Abstract Isochoric freezing (IF) at −5°C/77 and −10°C/100 MPa was used to preserve carrot juice for 12 weeks. The juice qualities were compared to those using heat treatment (HT) at 95°C for 15 s followed by cold storage at 4°C.
Cristina Bilbao‐Sainz, Carl Olsen, Bor‐Sen Chiou, Boris Rubinsky, Vivian C. H. Wu, Tara McHugh   +5 more
openaire   +2 more sources

Rheological and Chemical Changes in Stored Carrot Juice

Canadian Institute of Food Science and Technology Journal, 1985
Abstract The rheological properties of carrot juice with average aqueous content of 91.5% was analysed using a capillary viscometer. The juice underwent enzymatic and microbiological degradation during storage. The alteration in the composition of certain constituents of the juice and the effect on its rheological behaviour was determined as a ...
J.I. Lombraña, J.M. Días
openaire   +1 more source

Encapsulation of black carrot juice using spray and freeze drying

Food Science and Technology International, 2014
Black carrot juice extracted using pectinase enzyme was encapsulated in three different carrier materials (maltodextrin 20DE, gum arabic and tapioca starch) using spray drying at four inlet temperatures (150, 175, 200 and 225 ℃) and freeze drying at a constant temperature of − 53 ℃ and vacuum of 0.22–0.11 mbar with the constant feed mixture.
S, Murali, Abhijit, Kar, Debabandya, Mohapatra, Pritam, Kalia   +3 more
openaire   +2 more sources