Published in Genes
Purple or black carrots ( Daucus carota ssp. sativus var. atrorubens Alef) are characterized by their dark purple- to black-colored roots, owing their appearance to high anthocyanin concentrations. In recent years, there has been increasing interest in the use of black carrot anthocyanins as natural food dyes. Black carrot roots contain large quant...
Published in Journal of texture studies
It is essential to understand the physical and mechanical properties of a product since these properties affect the structure, texture, and ultimately consumer acceptance. The effect of drying conditions on dynamic viscoelastic properties, stress relaxation function and creep compliance, and physical properties, such as moisture distribution, color...
Published in Food Technology and Biotechnology
Research background Fresh-cut fruits and vegetables are considered sources of antioxidant compounds. However, their shelf life is limited due to nutritional, quality and safety deterioration. Therefore, in recent decades, various methods have been reported for food processing and preservation, as well as for the determination of antioxidant compoun...
Open Access Journal / Millet flour (M) and carrot flour(C) were produced and blended in the ratios 100M:0C, 95M:5C, 90M:10C, 85M:15C and 80M:20C respectively to produce extruded flakes. The composite flours were subjected to analysis of the proximate and mineral composition, as well as functional and pasting properties. Extruded flakes were analyze...
Published in Frontiers in Sustainable Food Systems
Chemical disinfectants represent one of the commonly used practice in minimally processed vegetables food-chain. However, the scarce safety and sustainability of these agents force food industry to move toward more sustainable “green washing solutions.” Among the latter, while the application of plant derivates for the control of several pathogens ...
Published in Nutrients
Carrots are consumed worldwide. Several meta-analysis studies on carrot consumption have indicated that carrots play a central role as a protecting vegetable against development of different types of cancers. A cancer-preventive role of carrots is plausible because they are the main dietary source of the bioactive polyacetylenic oxylipins falcarino...
This book covers the scientific basis of biology and production of carrots and related Apiaceae crops, with updated technical crop management content. This new edition is divided intro three sections: (i) crops' importance and main features; (ii) carrots, from their genetic diversity and breeding to cropping systems, pests and disease management, q...
This chapter provides information on the domestication and evolution, genetic diversity and types of carrots (Daucus carota). The importance of carrot wild relatives for studies on evolutionary genetics, breeding, genetic improvement and taxonomy are also discussed.
Carrot is considered a healthy vegetable as it is rich in fibre and antioxidant-related compounds and with a low level of kilocalories. Some compounds are involved in both the nutritional and sensory quality. In most cases, carrot quality is highly dependent on the variety. However, environment conditions and growing practices influence carrot comp...
Published in Foods
Pureed foods, a compensatory diet for dysphagia, require the incorporation of hydrocolloids in order to be swallowed safely. The effect of hydrocolloid addition on textural dynamics of pureed foods has not yet been investigated. Starch and xanthan were added to levels that allowed products to meet the criteria of the International Dysphagia Diet St...
