Results 61 to 70 of about 111,893 (177)
Nonthermal Concentration of Red Beetroot Juice by Reverse Osmosis and Forward Osmosis
Food Science &Nutrition, Volume 14, Issue 9, September 2026.RO and FO were used for nonthermal concentration of red beetroot juice. Single strength juice was concentrated by RO to 17 °Brix, and by FO to 50 °Brix; color and betalain were preserved by both processes. Overall, FO is a promising method for concentrating beetroot juice.
Eugenia Avellaneda, Carmen I. Moraru
wiley +1 more source
Effect of preliminary ultrasonic treatment on carrot juice extraction process [PDF]
, 2005 W pracy przedstawiono wyniki wstępnej obróbki ultradźwiękowej miazgi marchwiowej. Celem przeprowadzonych doświadczeń było określenie wpływu pola akustycznego o częstotliwości 20 kHz na wydajność tłoczenia i zawartość suchej masy w uzyskanym soku ...
Kobus, Z.
core
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Plant flavonoids from fruits, vegetables, tea, and soybeans require food processing technologies (microencapsulation, nano‐encapsulation, lipid carriers, fermentation, food collaboration) to enhance bioavailability, enabling the development of functional foods for precision dietary intervention in PCOS.
Jianding Wang +12 more
wiley +1 more source
Optimization of carrot juice production
, 1996 Bu çalışmada, materyal olarak Marmara Bölgesinde yaygın olarak tüketilen Nantes çeşidi havuç kullanılmıştır. Bu havuç çeşidinin sebze suyuna işlenerek değerlendirilmesi ve farklı meyve suları kullanılarak kalitenin arttırılması amaçlanmıştır, Havuç ...
Özşar, Özlem
core
Food Science &Nutrition, Volume 14, Issue 9, September 2026.In a cross‐sectional study of 61 undergraduate nursing students in Brazil, dietary patterns were centered on rice, beans, and bread, with limited fruit and vegetable diversity and frequent coffee consumption (72.1% daily or weekly). Despite a predominantly eutrophic BMI profile (65.0%), eating behavior (TFEQ‐21 domains: Cognitive Restraint ...
Maria Laura Lacerda Nascimento +4 more
wiley +1 more source
, 2010 Anthocyanins, phenolic acids and carotenoids are the predominant phytochemicals present in purple carrots. These phytochemicals could be useful in treatment of the metabolic syndrome since anthocyanins improve dyslipidaemia, glucose tolerance ...
Lindsay Brown +6 more
core +1 more source
Applicability of recombinant Aspergillus sojae crude mannanase enzyme in carrot juice production
, 2020 The mannanases can be used for enzymatic maceration in carrot juice in order to increase the extract yield that soluble compounds such as sugars and β‐carotene can easily release.
Karhan, Mustafa +8 more
core +1 more source
From Deep‐Fat Frying to G‐Frying: Exploring Absorption Dynamics of Oil Fractions in Fried Foods
Food Science &Nutrition, Volume 14, Issue 9, September 2026.This review provides a comparative analysis of oil absorption across conventional and emerging frying technologies, including hot‐air, microwave, G‐frying, pressure, vacuum, and infrared frying. It examines the migration of surface oil, structural oil, and penetrated surface oil during frying and cooling, highlighting technology‐specific absorption ...
Arash Ghaitaranpour +3 more
wiley +1 more source
The Big Carrot: High Stake Incentives Revisited [PDF]
This paper provides an empirical demonstration of high stakes incentives in relation to religious practice. It shows that, when both positive (carrot) and negative (stick) incentives are available, the former are more effective than the latter ...
Neuman, Shoshana +2 more
core +2 more sources
KAJIAN PRODUKSI MINUMAN CAMPURAN SARI WORTEL DENGAN BERBAGAI BUAH
Jurnal Teknologi & Industri Hasil Pertanian, 2013 This research was aimed to find the most preferred fruit to be mixed with carrot juice, to determine the formulation of carrot and the chosen fruit that give the best mixed juice, and to elucidate the physical and chemical characteristics of the ...
Ikrar Triastuti +2 more
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