Jump to Main Content
- Cisneros‐Zevallos, Luis, et al. Show all 4 Authors
- Journal of food science 2019 v.84 no.5 pp. 1151-1161
- abiotic stress; beverages; blanching; brix; carotenoids; carrot juice; carrots; case studies; chlorogenic acid; cutting; dietary supplements; filtration; functional foods; genetic engineering; horticultural crops; minerals; pasteurization; peeling; phenolic compounds; plant tissues; raw materials; sensory evaluation; sensory properties; titratable acidity; willingness to pay
- ... Phenolic compounds have potential to prevent and treat chronic degenerative diseases (CDDs). A phenolic‐rich carrot juice was produced by the application of wounding stress. The effects of wounding intensity, storage, peeling, blanching, filtration, and pasteurization over physicochemical, nutritional, nutraceutical, and sensory properties of carrot juice were evaluated. Juices from unpeeled carro ...
- Cisneros‐Zevallos, Luis, et al. Show all 8 Authors
- Journal of food science 2018 v.83 no.9 pp. 2351-2361
- absorption; carrots; chlorogenic acid; dietary fiber; drying; food fortification; functional foods; ingredients; milling; oils; phenolic compounds; sausages; shelf life; shredding; vitamin A
- ... In this study, a functional carrot powder (FCP) ingredient was obtained by applying wounding stress to carrot (shredding and storing for 48 hr at 15 °C) prior to dehydration (60 °C) and milling. Likewise, FCP was incorporated into sausage formulations, which were further characterized. The application of wounding stress in carrots resulted in a FCP with higher fiber (30.1%) and chlorogenic acid (7 ...