The carrot is a root vegetable well-known for its high nutritional content and health
advantages. It is well known for its strong antioxidant content, particularly carotenoids, which …

Black carrots are a type of carrot that is naturally dark purple or black in color. They are a
good source of antioxidants, vitamins, and minerals, and have been shown to have several …

The effect of environmental variables on vitamin C degradation in the analysed plant and
vegetable juice samples was investigated. The study focused on samples from chives …

This study examined the addition of carrot paste (CP) at levels of 3%, 5%, and 10% as a
potential antioxidant in frankfurter-type sausages, denoted as F1, F2, and F3. F0, was a …

Nutraceuticals can serve as an alternative supplement to overcome nutritional deficiency for
a healthy lifestyle. They can also play a key role in disease management. To develop carrot …

The effect of different drying methods (conventional at T= 50° C and T= 70° C and
lyophilisation) on different types of root vegetables (celery, carrot, fennel, purple carrot …

The physicochemical, antioxidant, antimicrobial and nutritional features of Capsicum, carrot,
spinach, purple cabbage and oyster mushroom incorporated in chicken sausages were …

Following the work already carried out in our laboratory on eucalyptol, a new green solvent
derived from biomass, we are now looking at sabinene as another new green solvent …

The effects of a novel method non-thermal cold plasma (CP) treatment on microbial control,
quality maintenance, and γ-aminobutyric acid (GABA) accumulation of shred carrots were …

Drying as preservation technique is an old process involving simultaneous heat and mass
transfer resulting in reduction of moisture to lower water activity levels. The removal of …