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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > plant products > vegetable products > vegetable juices > carrot juice × 35 items, grouped by Research, Technology and Engineering (view ungrouped items) materials science (5)    (Click to View) Assessing the suitability of polylactic acid flexible films for high pressure pasteurization and sterilization of packaged foodstuff Journal of food engineering (Click to View) Chemical, physical and sensory parameters of different carrot varieties (daucus carota l.) Journal of food process engineering (Click to View) The effect of processing method on the characteristics of carrot juice Journal of food quality (Click to View) Effect of sweeteners and hydrocolloids on quality attributes of reduced‐calorie carrot juice Journal of the science of food and agriculture (Click to View) Modulation of plasma all-trans retinoic acid concentrations by the consumption of carotenoid-rich vegetables Nutrition mathematics and statistics (7)    (Click to View) THE Effects of different initial lactobacillus plantarum concentrations on some properties of fermented carrot juice Journal of food processing and preservation (Click to View) Drinking carrot juice increases total antioxidant status and decreases lipid peroxidation in adults Nutrition journal (Click to View) Influence of operating parameters on clarification of carrot juice by microfiltration process Journal of food process engineering (Click to View) Evaluation of the adsorption behavior of polyacetylenes onto a food-grade resin for the debittering of carrot juice European food research and technology (Click to View) Optimization of blanching process for carrots Journal of food process engineering (Click to View) Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water Journal of food engineering (Click to View) Thermal inactivation kinetics of vegetable peroxidases Journal of food engineering methodology (8)    (Click to View) Effects of pulsed electric field on colloidal properties and storage stability of carrot juice International journal of food science and technology (Click to View) Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage Food chemistry (Click to View) Optimisation of electroplasmolysis application for increased juice yield in carrot juice production International journal of food science and technology (Click to View) Stability and bioaccessibility of different forms of carotenoids and vitamin A during in vitro digestion Food chemistry (Click to View) Stability of black carrot anthocyanins in the turkish delight (lokum) during storage Journal of food process engineering (Click to View) Analysis of juice colour and dry matter content during pulsed electric field enhanced expression of soft plant tissues Journal of food engineering (Click to View) Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas Journal of the science of food and agriculture (Click to View) Modulation of plasma all-trans retinoic acid concentrations by the consumption of carotenoid-rich vegetables Nutrition research (5)    (Click to View) THE Effects of different initial lactobacillus plantarum concentrations on some properties of fermented carrot juice Journal of food processing and preservation (Click to View) Drinking carrot juice increases total antioxidant status and decreases lipid peroxidation in adults Nutrition journal (Click to View) Effect of sweeteners and hydrocolloids on quality attributes of reduced‐calorie carrot juice Journal of the science of food and agriculture (Click to View) Effect of beet and honey on quality improvement and carotene retention in a carrot fortified milk product Innovative food science and emerging technologies (Click to View) Modulation of plasma all-trans retinoic acid concentrations by the consumption of carotenoid-rich vegetables Nutrition support systems and models (3)    (Click to View) Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia coli O157:H7 in laboratory medium and carrot juice Food control (Click to View) Evaluation of the adsorption behavior of polyacetylenes onto a food-grade resin for the debittering of carrot juice European food research and technology (Click to View) Thermal inactivation kinetics of vegetable peroxidases Journal of food engineering technology (21)    (Click to View) Effects of pulsed electric field on colloidal properties and storage stability of carrot juice International journal of food science and technology (Click to View) Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage Food chemistry (Click to View) Assessing the suitability of polylactic acid flexible films for high pressure pasteurization and sterilization of packaged foodstuff Journal of food engineering (Click to View) Storage stability of strawberry jam color enhanced with black carrot juice concentrate Journal of food processing and preservation (Click to View) Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments Journal of the science of food and agriculture (Click to View) Optimisation of electroplasmolysis application for increased juice yield in carrot juice production International journal of food science and technology (Click to View) Colour stability of canned strawberries using black carrot and elderberry juice concentrates as natural colourants European food research and technology (Click to View) The effect of high hydrostatic pressure on the microbiological quality and safety of carrot juice during refrigerated storage Food microbiology (Click to View) THE Effects of different initial lactobacillus plantarum concentrations on some properties of fermented carrot juice Journal of food processing and preservation (Click to View) Influence of operating parameters on clarification of carrot juice by microfiltration process Journal of food process engineering (Click to View) Stability of black carrot anthocyanins in the turkish delight (lokum) during storage Journal of food process engineering (Click to View) Evaluation of the adsorption behavior of polyacetylenes onto a food-grade resin for the debittering of carrot juice European food research and technology (Click to View) The effect of processing method on the characteristics of carrot juice Journal of food quality (Click to View) Optimization of blanching process for carrots Journal of food process engineering (Click to View) Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice Food chemistry (Click to View) Effect of gamma irradiation on the microbiological quality and antioxidant activity of fresh vegetable juice Food microbiology (Click to View) Contribution of lactic acid fermentation to improved nutritive quality vegetable juices enriched with brewer's yeast autolysate Food chemistry (Click to View) Analysis of juice colour and dry matter content during pulsed electric field enhanced expression of soft plant tissues Journal of food engineering (Click to View) Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water Journal of food engineering (Click to View) Synbiotic potential of carrot juice supplemented with Lactobacillus spp. and inulin or fructooligosaccharides Journal of the science of food and agriculture (Click to View) Thermal inactivation kinetics of vegetable peroxidases Journal of food engineering