Fresh carrot juice presents nutritional and organoleptic qualities which have to be preserved. However, it is a fast perishable beverage, its low-acidic pH promotes the development of foodborne pathogens spoilage microorganisms. This study aims assess modification variability physicochemical microbial indicators during storage juice, isolate select microorganisms used as promoters quantify effe...

The creation of an environmentally friendly food system involves, e.g., the production safe and healthy reduction its waste. Therefore, main aim this research was to determine effect addition ground sumac powder (in amount 0.5, 1.5, 3.0 g/100 mL) on physicochemical properties freshly pressed carrot (Daucus carota L.) juice obtain a product with extended shelf life. analyses revealed multiplicat...

Discarded carrots are a major food waste that is produced from cultivation to sale. This has high humidity, which generates not only economic but also environmental problems, requiring specific biorefinery for its valorization. The pulp and the juice were separated received different treatment. was subjected process of separation purification using several diafiltration cycles (30 kDa) giving r...

OBJECTIVES The objective of this study was to evaluate the discolouration effects of artificial saliva, granule lemon juice, coffee (without sugar), coca cola, sour cherry juice, fresh carrot juice and red wine on resin-based composite materials that are commonly used in restorative dentistry. METHODS Colour of four brands of resin composites (Filtek Z 250 (3M Espe), Filtek Supreme (3M Espe),...

Influence of wastes generated during juice production: apple, carrot and red beet, added to barley straw, on density pellet mass, hardness, ash content calorific value was assessed. Dry mass additives in the substrate production was: 0, 10, 20 30% mixture weight. The relative humidity raw material 17.0, 19.5 22%. Higher percentages higher moisture materials increased hardness pellet. contents n...

Abstract Sago ( Metroxylon sago ) is generally found in central and eastern Indonesia. The nutritional content of flour per 100 grams 94 g carbohydrates, 0.2 protein, fat, 14 water content, 355 cal calories. also has a low glycemic index <55. One the product developments Bagea, typical Sulawesi cookies made from that can be fortified with local natural resources such as carrots snakehead fis...