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...
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...
Published in Foods
The performances of a quartz crystal microbalances (QCMs) based on an electronic nose (E-nose), modified with hairpin-DNA (hpDNA) for carrot aroma profiling has been evaluated. Solid phase micro-extraction (SPME) headspace sampling, combined with gas chromatography (GC), was used as a reference method. The changes in carrot aroma profiles stored at...
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...
Published in Chemistry and Technology of Fuels and Oils
Test results for heavy-metal contents in light-brown soils of the southern Russian Federation are presented. The accumulation of heavy metals in biomass of vegetables, in particular onion bulbs, beet roots, carrots, and potato tubers, grown with drip irrigation on this soil type is analyzed.
V današnjih časih so kupci vedno bolj zahtevni in na trgu je vedno večje povpraševanje po kakovostni hrani. Zato mora pridelovalec znati pridelati kakovostno hrano, če hoče biti zanimiv in konkurenčen na trgu. S pravilno tehnologijo pridelave in ukrepom, kot je gnojenje, lahko vplivamo na količino in kakovost korenja. V nekaterih poizkusih se je iz...
Published in Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Carrot (Daucus carota L.) is a globally used vegetable from the Apiacea family. It contains macro and micro elements, as well as various phytochemicals. The aim of the study was to determine concentration of carotenoids and organic acids, phenolic composition and antiradical scavenging activity, and colour changes during steam-blanching (for 1.5 an...
Phytophotodermatitis is a clinical diagnosis from phototoxicity of the skin induced by contact with plants or their extracts. Phytophotodermatitis maypresent with burning, erythema, patches, plaques, vesicles, bullae, or hyperpigmented patches in welldemarcated and unusual shapes. Inquiring about occupation, hobbies, and plant or plant extract cont...
