Carrot is one of the important root vegetables rich in bioactive compounds like carotenoids
and dietary fibers with appreciable levels of several other functional components having …

There is a rapidly growing body of literature covering the role of plant secondary metabolites
in food and their potential effects on human health. Furthermore, consumers are increasingly …

Pure β‐carotene was encapsulated in 25 Dextrose Equivalent maltodextrin by three drying
processes (spray, freeze and drum). Stability was studied at 11% and 32% RH and 25° C …

Phenolic compounds constitute a large and diverse group of secondary metabolites derived
from phenylalanine and tyrosine and are widely distributed throughout the plant kingdom …

Color and texture are important quality characteristics and major factors affecting sensory
perception and consumer acceptance of foods. pH has an important effect on pigments (eg …

Pectin methylesterase (PME) catalyses the demethoxylation of pectin, a major plant cell wall
polysaccharide. Through modification of the number and distribution of methyl-esters on the …

The effects of various processing methods on carotenoid, color, and vitamin A content
changes in carrot juice were studied. Results showed that canning (121 C, 30 min) resulted …

Processing of fruits, vegetables, and oilseeds results in high amounts of waste materials
such as peels, seeds, stones, and oilseed meals. Disposal of these materials usually …

The effects of blanching treatment on peroxidase inactivation, colour and texture of pumpkin
(Cucurbita maxima L.) were studied in the temperature range of 75–95° C. Peroxidase …

Our objectives were to investigate the effect of blanching on nutrients, color, α‐and β‐
carotenes, dietary fiber, and water‐holding capacity of carrot pulp after juice was extracted …