Results 41 to 50 of about 6,854 (221)

The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices

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, Joanna Ciborska, Małgorzata Tańska, Agnieszka Narwojsz, Małgorzata Starowicz, Katarzyna E. Przybyłowicz, Tomasz Sawicki   +6 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, Mohammad Alizadeh, Mohsen Esmaiili, Abbas Mehrdad, Yousef Javadzadeh   +4 more
doaj   +1 more source

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, D. M.A. Helal, M. M. M. Tabikha   +2 more
doaj   +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, Aleksandra Jedlińska, Katarzyna Samborska   +2 more
doaj   +1 more source

THE EFFECT OF PROCESSING METHOD ON THE CHARACTERISTICS OF CARROT JUICE [PDF]

Journal of Food Quality, 2007
ABSTRACT The production of carrot juice using different technologies is the main subject of this investigation. Although the production and preservation of the carrot juice technology have not been improved and are not prevalent, an intensive study has been carried out on this subject recently.
NİLAY DEMİR, K. SAVAŞ BAHÇECİ, JALE ACAR   +2 more
openaire   +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, Daiyao Liu, Jianming Zhang, Juan Chen, Juan Chen, Chengcheng Zhang, Huaxi Yi, Daqun Liu   +7 more
doaj   +1 more source

Excipient Emulsion–Based Delivery Systems for Enhancing Carotenoid Bioavailability: Advances in Formulation and Gastrointestinal Fate

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Excipient emulsion systems improve carotenoid solubilization, protect against degradation, and enhance gastrointestinal absorption through optimized formulation and digestion behavior. ABSTRACT Carotenoids are bioactive compounds that contribute to human health through antioxidant, provitamin A, and disease‐preventive effects.
Tugce Ceyhan, Elifsu Nemli, Esra Capanoglu, Merve Tomas   +3 more
wiley   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

Face and Construct Validity of a Grapefruit Arthroscopy Training Model With Active Fluid Management

Arthroscopy, Sports Medicine, and Rehabilitation, EarlyView.
Purpose To evaluate the face and construct validity of a grapefruit arthroscopy training model with active fluid management across varying levels of arthroscopic experience. Methods Orthopaedic residents, fellows, and attending surgeons were stratified into novice (n = 10), intermediate (n = 10), and advanced (n = 9) groups.
Harrison A. Volaski, Christopher Perrino, Yungtai Lo, Michael Hossack, Benjamin J. Levy, I. Martin Levy   +5 more
wiley   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source