Related references
Note: Only part of the references are listed.Effect of pretreatment conditions on physicochemical parameters of carrot juice
Harish Kumar Sharma et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Volatility of apples during air and freeze drying
MK Krokida et al.
JOURNAL OF FOOD ENGINEERING (2006)
Drying kinetics and β-carotene degradation in carrot undergoing different drying processes
P Suvarnakuta et al.
JOURNAL OF FOOD SCIENCE (2005)
Enzymatic production of a soluble-fibre hydrolyzate from carrot pomace and its sugar composition
KY Yoon et al.
FOOD CHEMISTRY (2005)
Dietary fibre fractions from fruit and vegetable processing waste
A Nawirska et al.
FOOD CHEMISTRY (2005)
Effects of production and processing factors on major fruit and vegetable antioxidants
W Kalt
JOURNAL OF FOOD SCIENCE (2005)
Optimization of HPLC quantification of carotenoids in cooked green vegetables -: Comparison of analytical and calculated data
MC de Sá et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2004)
Effect of carrot intake on cholesterol metabolism and on antioxidant status in cholesterol-fed rat
C Nicolle et al.
EUROPEAN JOURNAL OF NUTRITION (2003)
Characterization of nonstarch polysaccharides content from different edible organs of some vegetables, determined by GC and HPLC:: Comparative study
MJ Villanueva-Suárez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Bioactivity of falcarinol and the influence of processing and storage on its content in carrots (Daucus carota L)
SL Hansen et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)
Influence of cold storage and blanching on the carotenoid content of Kintoki carrots
E Mayer-Miebach et al.
JOURNAL OF FOOD ENGINEERING (2003)
Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways
R Puuponen-Pimia et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)
Preparation and antioxidant properties of water extract of propolis
T Nagai et al.
FOOD CHEMISTRY (2003)
Carotenoid content and physicochemical and sensory characteristics of carrot chips deep-fried in different oils at several temperatures
A Sulaeman et al.
JOURNAL OF FOOD SCIENCE (2001)
By-products of plant food processing as a source of functional compounds - recent developments
A Schieber et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2001)
Antioxidant activity of some foods containing phenolic compounds
S Karakaya et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2001)
Natural antioxidants from residual sources
A Moure et al.
FOOD CHEMISTRY (2001)
Comparative contents of dietary fiber, total phenolics, and minerals in persimmons and apples
S Gorinstein et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
The effect of blanching on quality attributes of dehydrated carrots during long-term storage
PS Negi et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2001)
High plasma levels of α- and β-carotene are associated with a lower risk of atherosclerosis -: Results from the Bruneck study
A D'Odorico et al.
ATHEROSCLEROSIS (2000)
Is lycopene beneficial to human health?
PM Bramley
PHYTOCHEMISTRY (2000)