Results 61 to 70 of about 193,464 (237)
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
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
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
FermentationIn recent years, ultrasound has been integrated into fermentation technology due to its activating effect on microorganisms, and the possible effects of ultrasound-assisted fermentation on the fermentation process, yield and quality of the final product ...
Muhammed Ercan +3 more
semanticscholar +1 more source
A Study on the use of carrot juice in the tissue culture of Daucus carota [PDF]
, 2004 Effects of using carrot juice in the in vitro growth of Daucus carota were investigated. Callus was the only form of growth obtained after five weeks in culture.
Puchooa, D, Ramburn, R
core +5 more sources
Food Chemistry, 2021 The influence of high pressure homogenization (HPH) at 100-150 MPa performed by multiple passes below 35 °C on carrot juice quality and stability was studied. The highest reduction in microorganisms (by 2.47 log) was noted at 150 MPa with 5 passes of the
J. Szczepańska +3 more
semanticscholar +1 more source
Effects of peeling on the physico-chemical properties of wine from carrot juice [PDF]
, 2006 The effect of peeling on the physico-chemical properties of wine from carrot juice was investigated. Wines were produced from the juice of peeled and unpeeled carrots respectively by alcoholic fermentation using a culture of wine yeast (Sacchromyces ...
Omole, JO
core +1 more source
Sustainability, 2022 The creation of an environmentally friendly food system involves, e.g., the production of safe and healthy food and the reduction of its waste. Therefore, the main aim of this research was to determine the effect of the addition of ground sumac powder ...
Emilia Osmólska +4 more
semanticscholar +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
Physicochemical, microbiological and sensory properties of carrot juice fortified set-style yoghurt
Food Research, 2022 An attempt has been made to develop carrot juice-based set-style yoghurt for enriched nutritional and therapeutic properties. Yoghurts were fortified with carrot juice at a ratio of 10%, 20%, 30%, 40% and 50% and were analyzed for physicochemical ...
P. Sarker +3 more
semanticscholar +1 more source