scholarly journals Effect of high-pressure microfluidization on nutritional quality of carrot (Daucus carota L.) juice

2020 ◽  
Vol 57 (6) ◽  
pp. 2159-2168 ◽  
Author(s):  
Tanmay Kumar Koley ◽  
Jyoti Nishad ◽  
Charanjit Kaur ◽  
Yang Su ◽  
Shruti Sethi ◽  
...  
Keyword(s):  
High Pressure ◽  
Daucus Carota ◽  
Nutritional Quality ◽  
Daucus Carota L

scholarly journals Effect of fertilizers’ types on yield parameters, sweetness and nutritional quality of carrot (Daucus carota L.) genotypes

2020 ◽  
Vol 6 (1) ◽  
pp. 079-087
Author(s):  
Maxime Merlin Djoufack Tonfack ◽  
Edith Marius Foko Kouam ◽  
Eric Bertrand Kouam ◽  
Mariette Anoumaa ◽  
Marie Kaktcham Pierre ◽  
...  
Keyword(s):  
Daucus Carota ◽  
Nutritional Quality ◽  
Daucus Carota L ◽  
Yield Parameters

scholarly journals The quality of carrot (Daucus carota L.) cultivated in the field depending on iodine and selenium fertilization

2016 ◽  
Vol 28 (2) ◽  
pp. 151-164 ◽  
Author(s):  
Sylwester Smoleń ◽  
Łukasz Skoczylas ◽  
Iwona Ledwożyw-Smoleń ◽  
Roksana Rakoczy ◽  
Marta Liszka-Skoczylas ◽  
...  
Keyword(s):  
Daucus Carota ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Dry Weight ◽  
Root Weight ◽  
Storage Roots ◽  
Selenium Compounds ◽  
Daucus Carota L ◽  
Selenium Fertilization

AbstractThe aim of the study was to evaluate the influence of various chemical forms of iodine (I−and IO3−) and selenium (SeO32−and SeO42−) on the nutritional and health-promoting quality of carrot (Daucus carotaL.) storage roots. The experiment (conducted in 2012-2014) comprised the soil fertilization of carrot ‘Kazan’ F1in the following combinations: 1. Control, 2. KI, 3. KIO3, 4. Na2SeO4, 5. Na2SeO3, 6. KI + Na2SeO4, 7. KIO3+ Na2SeO4, 8. KI + Na2SeO3, 9. KIO3+ Na2SeO3. Iodine and selenium were applied twice: before sowing and as top dressing in a total dose of 5 kg I ha−1and 1 kg Se ha−1. No significant influence of iodine and selenium fertilization was noted with respect to average root weight and leaf yield. Each year, the application of KI + Na2SeO4negatively affected the content of glucose and total sugars in carrot. An increased sucrose level was noted in the roots of plants treated with KIO3+ Na2SeO4, with a total sugar concentration comparable to the control. Irrespective of the year, carrots fertilized with KI were characterized by the highest accumulation of nitrates (III) – NO2−in roots. The simultaneous introduction of iodine and selenium compounds (KI + Na2SeO4, KIO3+ Na2SeO4, KI + Na2SeO3and KIO3+ Na2SeO3) into the soil reduced the content of nitrates (III) in carrot as compared to combinations with the individual application of these compounds. The influence of the tested factors on other analysed parameters (the content of dry weight, nitrates (V), chlorides, oxalates, citrates, free amino acids, carotenoids, phenolic compounds, phenylpropanoids, flavonols and anthocyanins as well as free radical scavenging activity (DPPH) was rather year-dependent.

scholarly journals Boron Uptake, Yield and Quality of Carrot (Daucus carota L.) In Response to Boron Application

2015 ◽  
Vol 8 (5) ◽  
pp. 1-5 ◽  
Author(s):  
Sadia Sultana ◽  
Atif Muhmood ◽  
Syed Shah ◽  
Ifra Saleem ◽  
Abid Niaz ◽  
...  
Keyword(s):  
Daucus Carota ◽  
Boron Uptake ◽  
Daucus Carota L ◽  
Yield And Quality

scholarly journals Analysis of the use of microcystin-contaminated water in the growth and nutritional quality of the root-vegetable, Daucus carota

2016 ◽  
Vol 24 (1) ◽  
pp. 752-764 ◽  
Author(s):  
J. Machado ◽  
J. Azevedo ◽  
M. Freitas ◽  
E. Pinto ◽  
A. Almeida ◽  
...  
Keyword(s):  
Daucus Carota ◽  
Nutritional Quality ◽  
Contaminated Water ◽  
Root Vegetable

Chemical composition and keeping-quality of carrot (Daucus carota L.) varieties

1978 ◽  
Vol 2 (3-4) ◽  
pp. 159-165 ◽  
Author(s):  
K.L. Bajaj ◽  
Gurdeep Kaur ◽  
J.S. Brar ◽  
B.S. Sukhija
Keyword(s):  
Chemical Composition ◽  
Daucus Carota ◽  
Daucus Carota L ◽  
Keeping Quality

scholarly journals Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO2

2020 ◽  
Vol 7 ◽  
Author(s):  
Antonio Morata ◽  
Buenaventura Guamis
Keyword(s):  
High Pressure ◽  
Nutritional Quality ◽  
Antimicrobial Effect ◽  
Oxidative Enzymes ◽  
Covalent Bonds ◽  
Ultra High Pressure ◽  
Short Processing Time ◽  
Highly Effective ◽  
Low Levels

Ultra-high pressure homogenization (UHPH) is a high pressure technique in which a fluid is pressurized by pumping at higher than 200 MPa and instantaneously depressurized at atmospheric pressure across a special valve. The full process takes <0.2 s and the in-valve time is <0.02 s. In the valve, extremely intense impacts and shear forces produce the nanofragmentation of biological tissue at a range of 100–300 nm. The antimicrobial effect is highly effective, reaching easily inactivation levels higher than 6-log cycles even at low in-valve temperatures. At in-valve temperatures of 140–150°C (0.02 s) the destruction of thermoresistant spores is possible. Even when the temperature in-valve can be elevated (70–150°C), it can be considered a gentle technology because of the tremendously short processing time. It is easy to get outlet temperatures after valve of 20–25°C by the expansion and assisted by heat exchangers. Thermal markers as hydroxymethylfurfural (HMF) are not formed, nor are deleterious effects observed in sensitive compounds as terpenes or anthocyanins, probably because of the low effect in covalent bonds of small molecules of the high-pressure techniques compared with thermal technologies. Additionally, intense inactivation of oxidative enzymes is observed, therefore protecting the sensory and nutritional quality of fruit juices and avoiding or reducing the use of antioxidants as sulphites. UHPH can be consider a powerful and highly effective continuous and sterilizing technology without thermal repercussions, able to keep fresh juices with most of their initial sensory and nutritional quality and allowing high-quality and natural fermented derivatives as wine.

scholarly journals Influence of preliminary osmotic dehydration on drying kinetics and final quality of carrot (Daucus carota L.)

2011 ◽  
Vol 32 (3) ◽  
pp. 185-194 ◽  
Author(s):  
Stefan Kowalski ◽  
Dominik Mierzwa
Keyword(s):  
Daucus Carota ◽  
Osmotic Dehydration ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Drying Time ◽  
Solid Gain ◽  
Visual Appearance ◽  
Daucus Carota L ◽  
Colorimetric Measurements

Influence of preliminary osmotic dehydration on drying kinetics and final quality of carrot (Daucus carotaL.)This paper concerns convective drying of carrot preliminary dehydrated in aqueous solutions of three types of osmotic agents (sucrose, fructose, glucose). Three solution concentrations (20, 40 and 60%) were examined to work out efficient conditions of osmotic dewatering. The parameters such as water loss (WL), solid gain (SG) and osmotic drying rate (ODR) indicating the real efficiency of osmotic dehydrations (OD) were determined. The samples dehydrated with osmotic solutions underwent further convective drying to analyze influence of dehydration process on drying kinetics and final products quality. The quality of products was assessed on the basis of visual appearance of the samples and colorimetric measurements. It was found that osmotic pretreatment improves significantly the final product quality as the samples were less deformed and their colour was better preserved compared to samples, which had not been preliminarily dehydrated. Preliminary dehydration, however, did not influence significantly the overall drying time of the samples.

Sign in / Sign up

Export Citation Format

Share Document