Results 31 to 40 of about 30,802 (258)
Development of Probiotic Carrot Juice
Journal of Nutrition & Food Sciences, 2016 The aim of this research was to provide a non-dairy probiotic drink to attend people that cannot eat dairy products due to lactose intolerance, dietary preferences such as vegetarians, or other health issues. While looking for alternative carrier for probiotics, the suitability of carrot juice for the production of probiotic food with L.
Shafiya Rafiq, Vasudha Sharma
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Fruit and vegetable juice fermentation with Bifidobacteria [PDF]
, 2014 Consumers are becoming more interested in healthy nutrition. To meet consumer requirements, the possibility of the fruit and vegetable juice fermentation by bifidobacteria was investigated. Sour cherry, orange, carrot, and tomato juice was fermented with
Hardi, J. +5 more
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Evaluation the Sensory and Probiotics Properties of the Yogurt Supplemented with Carrot Juice
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2015 This study aimed to develop a new type of yogurt through addition of carrot juice. Yogurt is a fermented milk product obtained from fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus strains.
Carmen R. Pop +4 more
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Soluble and insoluble-bound phenolics and antioxidant activity of various industrial plant wastes [PDF]
, 2019 The potential of selected industrial food wastes from juice and nut production including apple peel, apple pomace, pomegranate peel, pomegranate seed, chestnut shell, and black carrot pomace as resources for natural antioxidants was investigated. Soluble
Gulsunoglu, Zehra +3 more
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Antioxidant Activity and Sensory Properties Carrot (Daucus carrota) Soyghurt
MATEC Web of Conferences, 2016 Carrot (Dascus carota L.) is one of the more commonly used vegetables of human nutrition. It is rich in beta carotene, ascorbic acid, tocopherol and classified as vitaminized food.
Susiloningsih Enny Karti Basuki +2 more
doaj +1 more source
Effect of thermosonication on peroxides enzyme activity and color parameters of carrot juice [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2014 In this study carrot juice samples were sonicated according to a D-optimal design response surface with different treatment of sonication temperature (25, 37.5 and 500C), sonication time (10, 20 and 30 min) and sonication power (350, 400w) at a constant ...
Ali Ayaseh +4 more
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Iinfluence of Main Technological Parameters of Drying on Quality of Bagasse From Carrot and Beet [PDF]
, 2018 The work studies the drying process of vegetable bagasse, namely of carrot and beet. There is studied the moisture content kinetics of vegetable bagasse and determined the dependence of the process duration on main technological parameters in the work of
Mayak, O. (Olga) +4 more
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Jurnal Ners, 2017 Introduction: Ca Cervix patients who had a chemotherapy may experience depletion of Hb level. Hb level can increase by giving a natural carrot juice. The nutritional content of carrot juice such as beta karoten, ferrum, calcium, vitamin B, vitamin C ...
Ni Ketut Alit Armini +2 more
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Plants, 2020 The study assesses the antioxidant activity (AA), carotenoid profile and total phenolic content (TPC) of carrot juices obtained from three different varieties (black, orange and yellow) and prepared using high- (HSJ) and low-speed juicer (LSJ).
Aleksandra Purkiewicz +6 more
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Antioxidant Composition of Guava (Psidium guajava L.) Beverage Blended with Black-Carrot Juice
Journal of Horticultural Sciences, 2015 An investigation was undertaken to study guava beverage blended with black-carrot juice, during 2011-2012. Enzyme-assisted processing of guava significantly improved the juice yield, total soluble solids, titratable acidity pH, ascorbic acid and sugars ...
V S Khandare +3 more
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