Black carrot, which is an economically important product, produced extensively in Konya and Hatay regions Turkey. Kombucha tea a symbiotic system, comprises of bacteria yeasts cultures called as SCOBY, by fermentation sugar leaves. samples contained black carrot juice two concentrations (10 20%) compared with the green varieties were used for enrichment production investigated terms physico-che...

Carrot discard was evaluated as a raw material for acetone-butanol-ethanol (ABE) fermentation. Different strategies based on hydrothermal pretreatment and/or enzymatic hydrolysis were compared biobutanol production from carrot pulp. In addition, the use of different types enzymes and diverse enzyme mixtures evaluated. this way, total sugar recoveries up to 76%, butanol ABE concentrations 7.4 11...

Fruit juices are prone to spoilage without the use of preservatives. This study evaluated effect preservatives on microbial, physicochemical and sensory quality cucumber carrots juices. Carrot cucumbers fruits were extracted, filtered treated with garlic ginger powder sodium benzoate. served as control. The microbial qualities fruit juice determined using standard methods. Total viable count fo...

Dried carrot pomace (DCP) may be used as a thickening, coloring agent and also a carotenoid-fiber enriched component in food products formulations. The main objective of this study to investigate the effect of DCP from juice industries waste material on the physicochemical, rheological, nutritional properties of ketchup by partial replacement (0.7-3.5%) of tomato paste and the carboxy methyl ce...

Carrot pomace is the main waste residue obtained during carrot juice extraction. Plant tissues respond to abiotic stresses (i.e., wounding stress and ultraviolet C (UVC) radiation) by accumulating bioactive compounds. Due mechanical damage occurring extraction, undergoes extreme stress. In this study, effects of UVC light (11.8 W m?2, 0–120 min) storage time (48 h, 25 °C) on accumulation phenol...