Possibility to use the different sizes and colours of carrots for the production of juices - comparison of bioactive compounds, nutritional quality, pro-health properties, and sensory evaluation.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12206
Abstract: BACKGROUND Carrot is a popular vegetable consumed by people of all age groups and is used in various food products because of its high nutritional content, especially vitamin A. RESULTS In the present study, colourful… read more here.
Keywords: use different; health; possibility use; carrot ... See more keywords
Determination of the effective radiation dose for mutation breeding in purple carrot (Daucus carota L.) and possible variations formed.
Sign Up to like & getrecommendations! Published in 2021 at "Molecular biology reports"
DOI: 10.1007/s11033-021-06618-0
Abstract: BACKGROUND Plant breeding allows altering the genetic structure of plants to meet human needs. The use of radiation technology for inducing mutations and -thereby- new phenotypic variants has become increasingly common as a tool for… read more here.
Keywords: purple carrot; radiation dose; irradiation; radiation ... See more keywords
Protective effects of purple carrot extract (Daucus carota) against rat tongue carcinogenesis induced by 4-nitroquinoline 1-oxide
Sign Up to like & getrecommendations! Published in 2018 at "Medical Oncology"
DOI: 10.1007/s12032-018-1114-7
Abstract: The aim of this study was to evaluate the chemopreventive potential of purple carrot extract following rat tongue carcinogenesis induced by 4-nitroquinoline 1-oxide (4NQO). For this purpose, histopathological analysis, proliferative status, antioxidant activity and inflammatory… read more here.
Keywords: group; carrot; carrot extract; purple carrot ... See more keywords
Fruit–Carrot-Based Smoothies as Innovative Products with a Complex Matrix of Bioactive Compounds Effected on Activities of Selected Digestive Enzymes and Cholinesterases In Vitro
Sign Up to like & getrecommendations! Published in 2023 at "Antioxidants"
DOI: 10.3390/antiox12040917
Abstract: In this study, four different carrot varieties (purple, yellow, white, and orange) were used in the production of smoothies with raspberry, apple, pear, strawberry, and sour cherry juices. The in vitro inhibition effects against α-… read more here.
Keywords: matrix; bioactive compounds; sour cherry; carrot ... See more keywords
New Smoothie Products Based on Pumpkin, Banana, and Purple Carrot as a Source of Bioactive Compounds
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27103049
Abstract: Smoothies are fruit- and/or vegetable-based products in form of beverages that are typically semi-liquid, thick in consistency, and mainly consist of purees and juices. Other ingredients, such as yogurt, milk, ice cream, sugar, honey, or… read more here.
Keywords: bioactive compounds; pumpkin banana; banana purple; products based ... See more keywords
Making Use of Sustainable Local Plant Genetic Resources: Would Consumers Support the Recovery of a Traditional Purple Carrot?
Sign Up to like & getrecommendations! Published in 2020 at "Sustainability"
DOI: 10.3390/su12166549
Abstract: Local plant genetic resources are of vital importance for the resilience of the agroecosystems, especially under conditions of global climate change. The diversification of production using these resources is postulated as an alternative for the… read more here.
Keywords: local plant; plant genetic; traditional purple; genetic resources ... See more keywords