Zobrazeno 1 - 10
of 481
pro vyhledávání: '"Black carrot"'
Autor:
Elif BAYSAL, Aslıhan KAZAN
Publikováno v:
Journal of Innovative Science and Engineering, Vol 8, Iss 1, Pp 92-102 (2024)
Pigments obtained from plants and algae are utilized as colour additives in food and pharmaceutical formulations due to the advantages of being non-toxic and possessing several biological activities. However, the low stability limits the utilization
Externí odkaz:
https://doaj.org/article/aa492a31a0344c8ab3ff9e196fd0d4ad
Autor:
Ozlem Kilic Buyukkurt, Gamze Guclu, Onur Sevindik, Hasim Kelebek, Pinar Kadiroglu Kelebek, Serkan Selli
Publikováno v:
Heliyon, Vol 10, Iss 15, Pp e35013- (2024)
The aim of this study was to characterize the aroma and aroma-active compounds of black carrot pomace, a valuable by-product of black carrot juice industry. Aroma compounds were analyzed using GC-MS-O and extracted via the SAFE technique. The extract
Externí odkaz:
https://doaj.org/article/38f93d4ee3dc4ef69e22f27827dbfd40
Autor:
E Anandhi, Rafeeya Shams, Kshirod Kumar Dash, Jasleen Kaur Bhasin, Vinay Kumar Pandey, Anjali Tripathi
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100420- (2024)
Black carrots are an essential component of the human diet due to the presence of various beneficial nutrients, including polyphenols, anthocyanins, and phenolic acids. Black carrots can be added to enhance the color, taste, and nutritional value of
Externí odkaz:
https://doaj.org/article/a289eeb4260a40f6910d646844c55b06
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 67 (2024)
Abstract Shalgam juice is a red colored and cloudy traditional fermented beverage produced by lactic acid fermentation of bulgur flour, black carrot, salt, turnip, sourdough, and water. In this study, the usability of grape pomace as a black carrot s
Externí odkaz:
https://doaj.org/article/296abe427db34fc19420b82e4b5996b9
Autor:
Kenan Bozbay, Vedat Çinar, Taner Akbulut, Isa Aydemir, Yavuz Yasul, Kursat Yusuf Aytac, Ahmet Ozkaya, Luca Russo, Andrea Fusco, Gian Mario Migliaccio
Publikováno v:
Applied Sciences, Vol 14, Iss 16, p 7284 (2024)
In this study, the effects of exercise applied to sedentary individuals and the use of pomegranate–black carrot juice on minerals, fatty acids and some biochemical parameters were examined. Twenty healthy sedentary men participated in this study. T
Externí odkaz:
https://doaj.org/article/5a7d9ad3e5314b93a6dab93a7c1f905b
Publikováno v:
Heliyon, Vol 10, Iss 3, Pp e25109- (2024)
Black carrot is a prominent source of polyphenols and the cheapest source of anthocyanins in India. In this study, an attempt has been made to examine the feasibility of black carrot powder as an ingredient in bread. Black carrot bread was prepared b
Externí odkaz:
https://doaj.org/article/51a6a56701a64c31a3c76bfcef5d7717
Autor:
José Luis Ordóñez-Díaz, Isabel Velasco-Ruiz, Cristina Velasco-Tejero, Gema Pereira-Caro, José Manuel Moreno-Rojas
Publikováno v:
Foods, Vol 13, Iss 10, p 1575 (2024)
Black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) is widely recognized for its bioactive compounds and antioxidant properties. The black carrot of Cuevas Bajas (Málaga) is a local variety characterized by a black/purple core, which dif
Externí odkaz:
https://doaj.org/article/e42546a1ebb5416bb75af12d55d29afe
Autor:
Florina Stoica, Roxana Nicoleta Rațu, Iuliana Motrescu, Irina Gabriela Cara, Manuela Filip, Denis Țopa, Gerard Jităreanu
Publikováno v:
Foods, Vol 13, Iss 7, p 1130 (2024)
Researchers and food manufacturers are investigating the use of fruit and vegetable by-products as nutrient-dense food ingredients in response to increasing consumer requests for healthier and more natural foods. Black carrot (Daucus carota L.), a ro
Externí odkaz:
https://doaj.org/article/a6b13d0114d14b7e8ca3b10342928eb0
Publikováno v:
Пищевые системы, Vol 5, Iss 3, Pp 271-277 (2022)
In the modern world, shelf life extension of foods with a possibility of controlling their freshness and quality in real time is gaining increasing importance. To solve this task, the development of pH-sensitive films based on edible biopolymers with
Externí odkaz:
https://doaj.org/article/529d624c0a75445ca01f26f9af73cff3
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