Results 241 to 250 of about 30,802 (258)

Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice

Food Chemistry, 2019
Justyna Szczepańska, Krystian Marszałek, Paula Mapelli-Brahm   +2 more
exaly  

Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts

Food Chemistry, 2018
Oladipupo Q Adiamo, Kashif Ghafoor, Elfadıl E Babiker   +2 more
exaly  

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

Food and Bioproducts Processing, 2011
Suresh Walia, Charanjit Kaur
exaly  

Quality of carrot juice as influenced by blanching and sonication treatments

LWT - Food Science and Technology, 2014
Saqib Jabbar, Bing Hu, Tao Wu
exaly  

[Use of carrot juice in infantile nutrition].

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

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

LWT - Food Science and Technology, 2016
Emun Kiros, Geremew Bultosa Beri
exaly  

UTILIZATION OF CARROT JUICE TO INHIBIT Listeria monocytogenes

Journal of Food and Dairy Sciences, 2000
openaire   +1 more source

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 A Picouet, Nicoletta Belletti
exaly  

Vegetable-Containing Juices (Carrot, Kale, and Sprout)

2016
openaire   +1 more source

Carrot juice with L. bulgaricus and inulin.

2008
Nazzaro F, Fratianni F
openaire   +2 more sources