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Optimization of Processing Parameters for Clarification of Blended Carrot-orange Juice and Improvement of its Carotene Content
Blended carrot-orange juice carotene content enzyme clarification
2010/9/30
The aim of this work was to optimize the processing parameters for the clarification of blended
carrot-orange juice using Response Surface Methodology (RSM) and to improve the carotene content. The b...
Decontamination of cut carrot by Persteril® agent based on the action of peroxyacetic acid
carrot decontamination Persteril peroxyacetic acid texture sensory quality colour
2014/2/27
The use of cleaned and cut fresh vegetables for direct consumption without cooking is limited by the short shelf life caused by the fast growth of contaminating microflora. With the aim of reducing th...
Pectic Enzymes Related with the Formation of Coagulum in Carrot Juice
carrot juice pectinesterase polygalacturonase
2009/7/7
This study was conducted to investigate the relationship between several blanching conditions and remaining enzyme activities, especially pectinesterase (PE) and polygalacturonase (PG), on the formati...
Guaiacol Peroxidases in Carrot（Daucus carota L.）Root
Daucus carota guaiacol peroxidases root
2009/3/19
Carrot (Daucus carota L.) belongs to the group of common edible vegetables. The aim of the present study was to establish the distribution of guaiacol peroxidases in carrot root sections as well as to...