Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation
Sign Up to like & getrecommendations! Published in 2023 at "Applied Sciences"
DOI: 10.3390/app13106113
Abstract: Fermented foods have gained popularity recently, especially lactofermented vegetable juice products that provide a rich source of nutrients. This study analyzed the properties of fermented beetroot, carrot and beetroot-carrot juices fermented with bacterial strains Lactiplantibacillus plantarum… read more here.
Keywords: beetroot carrot; day; carrot; carrot juices ... See more keywords
The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices
Sign Up to like & getrecommendations! Published in 2020 at "Plants"
DOI: 10.3390/plants9121759
Abstract: The study assesses the antioxidant activity (AA), carotenoid profile and total phenolic content (TPC) of carrot juices obtained from three different varieties (black, orange and yellow) and prepared using high- (HSJ) and low-speed juicer (LSJ).… read more here.
Keywords: total phenolic; phenolic content; content; carrot ... See more keywords