Results 71 to 80 of about 111,893 (177)
Cogent Food & Agriculture, 2020 This work investigated the effect of mango and carrot flour and juice substitution on the quality of teff injera. The mango and carrot in two forms (flour and juice) at three substitution levels (15%, 20% and 30%) were added using factorial experiment ...
Abebaw Teshome Tiruneh +3 more
doaj +1 more source
Natural Product‐Derived Vesicles in Nanotherapeutics
Journal of Extracellular Vesicles, Volume 15, Issue 9, September 2026.Natural product‐derived vesicles (NPVs) are an emerging nature‐based nanotherapeutic that can deliver bioactive metabolites into the target site and induce beneficial mechanisms. A practical, chronological bench‐to‐bedside approach throughout the entire NPV development process is expected to resolve challenges encountered in NPV studies.
Kartiko Arif Purnomo, Tsong‐Long Hwang
wiley +1 more source
Redução de brix e acidez em sucos de frutas através de nanofiltração [PDF]
, 2012 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2009O maracujá (Passiflora edulis flavicarpa) tem um flavor especial e intenso, porém em ...
Klein, Bruna
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KAJIAN PRODUKSI MINUMAN CAMPURAN SARI WORTEL DENGAN BERBAGAI BUAH
Jurnal Teknologi & Industri Hasil Pertanian, 2017 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 chosen ...
Ikrar Triastuti +2 more
doaj
Legume Science, Volume 8, Issue 3, September 2026.ABSTRACT Chickpea (Cicer arietinum L.) is an important dietary legume worldwide and provides micronutrients and phytochemicals, including phenolics, flavonoids, carotenoids, bioactive peptides, dietary fiber, and resistant starch. This narrative review summarizes evidence from in vitro, animal, and human studies on the potential health relevance of ...
Rohama Shahid +4 more
wiley +1 more source
Optimization of canned carrot (Daucus carota L.) juice processing
, 2015 Response surface methodology was used to investigate the effects of processing time (81C, 101C, 121C), temperature (20 min, 30 min, 402 min) and PH (5.0, 6\u27.0 and 7.0) on the qualities of canned carrot juice.
Acero, Camille Gabrielle M
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Applied Food ResearchEnsuring food security is a growing global challenge, and nutrient-rich beverages like carrot juice offer promising solutions. Carrot juice is naturally abundant in calcium, vitamin C, potassium, and β-carotene, but its short shelf-life limits its ...
Alishba Saleem +4 more
doaj +1 more source
Gastroprotective Effect of Carrot (Daucus carota L.) Juice in Rat Models
Althea Medical Journal, 2014 Background: Gastritis has become one of the very common gastrointestinal tract disorders in clinical practice. One of the factors causing gastritis is the prolonged intake of nonsteroidal anti-inflammatory drugs (NSAIDs) which is commonly adopted by ...
Wong Hui Jiin +2 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Low water activity ingredients, including dried fruits, vegetables, herbs, and spices, are widely used in ready‐to‐eat (RTE) and non‐RTE foods. Although low water activity limits microbial growth, bacterial pathogens can survive for extended periods in these products.
Heidy M. W. den Besten +7 more
wiley +1 more source
Effects of peeling on the physico-chemical properties of wine from carrot juice
, 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
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