Optimization of onion Juice inhibiting white-blush in fresh-cutcarrots by response surface methodology [PDF]
E3S Web of Conferences, 2021 The effect of onion juice on the whitening of fresh-cut carrots during storage was explored to optimize the processing technology of fresh-cut carrots.
Lu Jiani, Jiang Xiaoning
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ANTIMUTAGENIC EFFECT OF CARROT (Daucus carota) ON INDUCTION OF STREPTOMYCIN AND RIFAMPICIN RESISTANT MUTANTS IN BACTERIAL SYSTEMS [PDF]
Mesopotamia Journal of Agriculture, 2008 G-system was used to study the cytotoxicity and genotoxicity of carrot root juice. The system composed of three bacterial strains: G3 (Bacillus spp), G12 (Arthrobacter spp), G27 (Brevibacterium spp).
Ilham A. Khalaf
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PENERAPAN UMUR SIMPAN SARI WORTEL PADA BIAYA PENYIMPANAN SELAMA PEMASARAN
AGROMIX, 2011 : Research target is to know shelf life of carrot juice. Knownly by shelf life knowable carrot juice hence the way of correct handling for it’s storage cost and carrot juice during marketing activity.
Rekna Wahyuni
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The influence of carrot juice on the quality indicators of wheat bread from the first grade flour
Новые технологии, 2019 The article presents the results of research on the effect of carrot juice on the quality of wheat bread made from first-grade flour. Possibilities of using the potential of vegetables of the Republic of Adygea, in particular carrots, to obtain carrot ...
S. N. Edygova +2 more
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Processing of Black Carrot Juice by Nanofiltration and Forward Osmosis [PDF]
Chemical Engineering Transactions, 2021 Juice concentration is traditionally achieved with thermal evaporators. However, many nutrients and sensorial attributes suffer from degradation at high temperature. In order to preserve the sensorial and nutritional attributes of the juice, non-thermal processes based on membranes have arisen as an alternative.
Roda-Serrat, Maria Cinta +6 more
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Pengaruh Jenis Gula Dan Penambahan Sari Nanas-wortel Terhadap Sifat Fisiko-kimia, Viabilitas Bakteri Yogurt, Serta Organoleptik Yogurt Non Fat [PDF]
, 2012 Yogurt is a dairy products through fermentation lactic acid bacteria (LAB) by Lactobacillus delbrueckii ssp. bulgaricus dan Streptococcus salivarius ssp. thermophilus. Isomalt has a lower caloric value can be used in yogurt.
Kusumawati, N. (Netty) +2 more
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Validated UPLC-MS/MS methods to quantitate free and conjugated Alternaria toxins in commercially available tomato products and fruit and vegetable juices in Belgium [PDF]
, 2016 Ultraperformance liquid chromatography tandem mass spectrometry and Quick, Easy, Cheap, Effective, Rugged, and Safe based analytical methodologies to quantitate both free (alternariol (1), alternariol monomethyl ether (2), tenuazonic acid (3), tentoxin ...
Asam, Stefan +10 more
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Journal of Food Protection, 2000 The objective of this study was to determine the antimicrobial activity of pepsin-digested lactoferrin added to carrot juice and filtrates prepared from carrot juice. Lactoferrin isolated from raw skim milk was digested by pepsin for 4 h at pH 3. The digest of lactoferrin was lyophilized, and the antimicrobial activity of the digests was determined in ...
P, Chantaysakorn, R L, Richter
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Plant-based beverages as good sources of free and glycosidic plant sterols [PDF]
, 2017 To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved health ...
Decloedt, Anneleen +4 more
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[Carrot juice nutritional profile].
Voprosy pitaniia, 2021 Carrot juice is one of the main products of carrot processing and the second most popular vegetable juice after tomato. Due to the presence of a complex of various nutritive and biologically active substances (BAS) carrot juice can make a significant contribution to maintaining human healthy diet.
L M, Khomich, I B, Perova, K I, Eller
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