Results 31 to 40 of about 111,893 (177)
POSSIBILITY OF PRODUCTION HIGH β-CAROTENE CONTENT JUICES FROM EGYPTIAN COMMON FRUITS AND VEGETABLES [PDF]
Journal of Food and Dairy Sciences, 2009 Possibility of high β-carotene content juice production from our Egyptian common fruits and vegetables was the main goal of this work. So, chemical composition of raw mango, apricot, pumpkin and carrot were determined to be raw materials description then,
Sh. El-Shehawy +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
doaj +1 more source
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
doaj +1 more source
Effect of ultrasound treatment on quality and microbial load of carrot juice [PDF]
, 2016 Effect of ultrasound treatment on carrot juice was investigated through measuring pH, electrical conductivity, viscosity, visual color, total soluble solids, total sugars, total carotenoids, ascorbic acid contents and microbial load.
JIANG,Aili, ZOU,Yu
core +1 more source
Effect of Pasteurization on Rheological Properties of White Carrot Juice [PDF]
, 2015 The rheological behaviour of untreated and pasteurized white carrot juice was modelled to investigate the influence of temperature on viscosity and its fluid type.
Panasiewicz, Marian +5 more
core +1 more source
Quality Evaluation of Yoghurt Supplemented with Carrot Juice- [PDF]
, 2018 In the present study, carrot juice was used in the preparation of yoghurt using cow's milk. The effect of refrigerated storage (6°C) in the chemical and microbiological characteristics of yoghurt samples was investigated during 1, 7 and 15 days of ...
Sulieman,, Abdel Moneim E. +2 more
core +1 more source
Is it Possible to Produce Carrier-Free Fruit and Vegetable Powders by Spray Drying?
Polish Journal of Food and Nutrition Sciences, 2023 The application of low-temperature, dehumidified air-assisted spray drying was evaluated as a method to produce carrier-free powders of selected sugar-rich and acid-rich food materials: blackcurrant juice concentrate, mango puree, purple carrot juice ...
Alicja Barańska +2 more
doaj +1 more source
, 2023 Carrots are a type of vegetable plant that very popular with the public because of its high nutritional content, it is used for all preparations, such as medicines, cosmetic ingredients, food ingredients.
Safari, Muhammad +1 more
core +1 more source
Carrot-based fermentation juice rich in sleep-promoting components improved sleep in mice
Frontiers in Nutrition, 2022 The impact of fermentation by Levilactobacillus brevis YSJ3 on sleep-promoting components (SPCs) of carrot juice was evaluated. The contents of acetic acid, isovaleric acid, butyric acid, and γ-aminobutyric acid (GABA) significantly increased after ...
Daiyao Liu +7 more
doaj +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen +2 more
wiley +1 more source