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ULTRASOUND-ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS AND ANTIOXIDANTS FROM CARROT POMACE: A RESPONSE SURFACE APPROACH.

• Authors : JABBAR, SAQIB^1,2; ABID, MUHAMMAD^1,3; TAO WU¹

Subjects: CARROTS; BIOACTIVE compounds; ANTIOXIDANTS

• Source: Journal of Food Processing & Preservation. Dec2015, Vol. 39 Issue 6, p1878-1888. 11p.

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DEVELOPMENT OF AN INNOVATIVE FROZEN DAIRY PRODUCT FORTIFIED WITH CARROT EXTRACT.

• Authors : TURTURICĂ, MIHAELA¹ ; ENACHI, ELENA¹; BARBU, VASILICA¹

Subjects: YOGURT; DAIRY products; CARROTS

• Source: Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare. 2021,

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Small, sweet and raw.

• Authors : Courtlauld, Simon

Subjects: CARROTS; NUTRITIONENGLAND

• Source: Spectator (00386952). 5/18/2002, Vol. 288 Issue 9067, p64. 2/5p. 1 Cartoon or Caricature.

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Carrot Consumption Varies With Age, Income, and Race.

• Authors : Biing-Hwan Lin ; Lucier, Gary

Subjects: *CONSUMPTION (Economics); CARROTS; COOKING educationUNITED States

• Source: Amber Waves: The Economics of Food, Farming, Natural Resources, & Rural America. Apr2008, Vol. 6 Issue 2, p4-4. 1p. 1 Color Photograph, 1 Graph.

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The effects washing carrots in solutions of hydrogen peroxide on the microbial and carotenoid quality of juice and salads.

• Authors : Hajduk, Ewa¹ ; Surówka, Krzysztof¹

Subjects: *FOOD safety; *FOOD service; FOOD microbiology

• Source: Food Service Technology. Mar2005, Vol. 5 Issue 1, p1-6. 6p.

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24-carrot Gold.

• Authors : Strailey, Jennifer

Subjects: *WEBSITES; CARROTS; NUTRITIONLARSON, Ivy

• Source: Progressive Grocer. Nov2012, Vol. 91 Issue 11, p116-116. 1p.

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Colorful carrots found beneficial.

Subjects: CARROTS; ANTHOCYANINS; XANTHOPHYLLS

• Source: Western Farm Press. 2/5/2005, Vol. 27 Issue 5, p18-18. 1/8p.

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EVOLUTION OF ANTIOXIDANT CAPACITY OF BLEND JUICE MADE FROM BEETROOT, CARROT AND CELERY DURING REFRIGERATED STORAGE.

• Authors : PROFIR, ALINA G.¹ ; VIZIREANU, CAMELIA¹

Subjects: ANTIOXIDANTS; VEGETABLE juices; BEETS

• Source: Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare. 2013,

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Improving Properties of Whey-Less Cheese Fortified with Acylated Anthocyanin from Purple Carrot Powder during the Storage Period.

• Authors : Mohammadi, Mohsen¹ (AUTHOR); Eskandari, Mohammad-Hadi¹ (AUTHOR); Golmakani, Mohammad-Taghi¹ (AUTHOR)

Subjects: ANTHOCYANINS; CHEESE; POWDERS

• Source: Journal of Food Processing & Preservation. 3/29/2023, p1-10. 10p.

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Thinking Outside The Can.

• Authors : Gray, Eliza

Subjects: *CONSUMER attitudes; *PRICES; *EMPLOYEESCAMPBELL Soup Co. CAMPBELL Soup Co. CAMPBELL Soup Co. CPBMORRISON, Denise

• Source: TIME Magazine. 2/2/2015, Vol. 185 Issue 3, p44-47. 4p. 11 Color Photographs.

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