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Phisical properties of ultrasonically treated carrot juice
2019Eco – friendly and innovative technologies are used in food processing for obtaining products with minimum modified organoleptic and sensorial characteristics. The purpose of this research was to determine physical properties of the high – intensity ultrasound treated carrot juice.
Bosiljkov, Tomislav +6 more
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Carrot juice as functional food of plant origin
2018Carrot 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.
Lazarević, Boris +3 more
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Preparation and storage stability of carrot juice
2020Bu 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.
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Volatile compounds of purple carrot juice, shalgam: Unveiling the effect of purple carrot size
Acta AlimentariaAbstractThis study investigates the impact of carrot size on the volatile compounds (VCs) and sensory characteristics of traditional shalgam juice (SJ). Four carrot sizes (Carrots 15–20 cm long are cut into 3, 6 and 9 cm pieces), 3 cm (SJ-3 cm), 6 cm (SJ-6 cm), 9 cm (SJ-9 cm), and halved lengthwise (SJ-L), were used in traditional processing.
H. Tanguler +3 more
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