Carrot Juice
Mostrando 1-12 de 12 artigos, teses e dissertações.
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1. Electrochemical Determination of Trifluralin Herbicide Using Silver Solid Amalgam Electrode: Application in Fresh Food Samples
This paper reports the use of polished silver solid amalgam electrode (p-AgSAE) allied to square wave voltammetry (SWV) in the development of a simple, sensitive, fast and green electroanalytical methodology for the trifluralin herbicide determination in fresh food samples. The experimental (supporting electrolyte and potential and time accumulation) and vol
J. Braz. Chem. Soc.. Publicado em: 2021-07
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2. Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey
Abstract Black carrot, which is an economically important product, is produced extensively in Konya and Hatay regions in Turkey. Kombucha tea is a symbiotic system, comprises of bacteria and yeasts cultures called as SCOBY, and produced by fermentation of sugar and tea leaves. Kombucha samples contained black carrot juice in two concentrations (10 and 20%) a
Food Sci. Technol. Publicado em: 2021-03
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3. Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae
Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic prop
Food Sci. Technol. Publicado em: 2020-03
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4. Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae
Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic prop
Food Sci. Technol. Publicado em: 11/11/2019
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5. The Effects of Different Media, Sucrose Concentrations and Natural Additives on Plantlet Growth of Phalaenopsis Hybrid 'Pink'
ABSTRACT The effects of various sucrose concentrations as carbon source and natural additives in different media on plantlet growth of Phalaenopsis hybrid 'Pink' were studied. Plantlets were cultured on two media (Murashige and Skoog [MS] and Vacin and Went [VW]) supplemented with 0, 10, 20, 30 and 40 g L-1 sucrose either with 0, 10 and 20% (v/v) coconut wat
Braz. arch. biol. technol.. Publicado em: 11/05/2017
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6. Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat
ABSTRACT The effect of marination with antioxidant-rich fruit and vegetable juices, including black carrot juice, black mulberry juice, black grape and pomegranate juice, mixed vegetable juice (yellow carrot, tomato, zucchini, pepper, black carrot, cucumber and lettuce) for 24 and 48 hours on chemical, textural and sensorial properties of turkey breast meat
Rev. Bras. Cienc. Avic.. Publicado em: 2016-09
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7. Effect of ultrasound treatment on quality and microbial load of carrot juice
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. No significant effect (p>0.05) of ultrasound treatment on pH of carrot juice was observed. Electrical conductivity, viscosity
Food Sci. Technol. Publicado em: 05/02/2016
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8. Aplicação de campos elétricos pulsados de alta intensidade no processamento de suco de cenoura / Application of high intensity pulsed electric field on carrot juice processing
Suco de hortaliças é um produto de alto valor nutricional, porém é perecível e, por isso durante seu processamento necessita passar por um processo de estabilização com o intuito de aumentar a sua vida de prateleira. O tratamento térmico é normalmente empregado com essa finalidade, contudo causa alteração de sabor, aroma, aparência e textura, al�
Publicado em: 2008
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9. DESENVOLVIMENTO DE CLONES DE BATATA DE ALTA QUALIDADE DE TUBÉRCULO A PARTIR DE GENITORES RESISTENTES A REQUEIMA / DEVELOPMENT OF POTATO CLONES WITH HIGHT TUBER QUALITY FROM LATE BLIGHT RESISTENT PROGENITORS
Potato (Solanum tuberosum L.) is the most important horticultural crop of the world. Late blight (Phytophthora infestans (Mont.) de Bary) is the most important and devastating disease. There is no cultivar with sufficient level of resistance in Brazil being most part of production costs used for its control. Besides late blight resistance, new cultivars shou
Publicado em: 2007
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10. Efeito da adição de pectina e frutooligossacarideo como ingredientes funcionais no suco misto de cenoura e laranja
The effects of addition to a carrot-orange blended juice of two functional ingredients, citric pectin and fructo-oligosaccharides, were studied. Pectin has proved to have hypocholesterolemic effect in a wide range of experiments involving animais and humans. The fructo-oligosaccharides has revealed a probiotic effect, providing physiologic benefits by select
Publicado em: 2000
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11. Utilização de alginato de sodio em texturizados de suco misto de laranja e cenoura de valor energetico reduzido
The production of texturized fruits as crystallized fruit analogues is a recently developed and expanding technology. The hydrocolloid sodium alginate is suitable for this purpose, since in the presence of calcion ions it forms gels with sensory caracteristics similar to those of a wide variety of fruits within a broad range of pH values, and with considerab
Publicado em: 1999
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12. Inhibitory effects of raw carrots on Listeria monocytogenes.
The survival and growth of two strains of Listeria monocytogenes on raw and cooked carrots stored at 5 and 15 degrees C and in carrot juice media at 30 degrees C were investigated. The influence of shredding, chlorine treatment, and packaging under an atmosphere containing 3% O2 and 97% N2 on the behavior of L. monocytogenes and naturally occurring microflor