Abstract Complex carrot processing technology “Mirzoi krasny” along with concentrated and powdered natural dye rich in mineral elements biologically active substances obtained powder transparent juice used the food industry. Based on obtaining absorption spectrum of dyes, it was found that main coloring pigment dye, β, are also α γ-carotenoids.A method sterilization based an IR gausted object h...

A model stomach system was used to investigate disintegration of various foods in simulated gastric environment. Food disintegration modes and typical disintegration profiles are summarized in this paper. Mechanisms contributing to the disintegration kinetics of different foods were investigated as related to acidity, temperature, and enzymatic effect on the texture and changes in microstructur...

Antioxidants are substances that protect cells from the damages caused by free radicals. Fruit and vegetables rich in antioxidants provide important sources of antioxidants. While quest for an antioxidant supplement is ongoing, this study investigated vitamins minerals composition fresh carrot-cabbage juice. Antioxidant compositions juice were determined standard methods using spectrophotometry...

A combined treatment of high-pressure carbon dioxide (HPCD) and high hydrostatic pressure (HHP) was investigated as a non-thermal processing technique to enhance the safety and shelf life of carrot juice. Aerobes were completely inactivated by a combined treatment of 4.90 MPa-HPCD and 300 MPa-HHP. A combined treatment of 4.90 MPa-HPCD and 600 MPa-HHP effectively inactivated enzymes. The residua...

In order for a country to be healthy, strong, and productive during the COVID-19 pandemic, nutritional status of its people must good. new millennium, we are replacing upward trend in health awareness that has increased consumer demand healthy drinks with immunity boosting properties. The goal current experiment was create beverage using apple juice inclusion carrot ginger juice. Treatment T1 h...

abstract: this study was aimed at probiotication of tomato and carrot juices using lactobacillus plantarum, lb. fermentum, lb. casei, lysinibacillus sphaericus and saccharomyces boulardii. to enhance the stability, the probiotic cultures were micro-encapsulated using alginate coated chitosan beads. tomato and carrot juice samples were pasteurized for 20 min at 63 °c. lb. fermentum, lb. plantara...