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Hurdle Technology as a Promising Procedure for Production of Functional Milk-Carrot Drink

https://doi.org/10.2139/ssrn.4680903
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Folin-Ciocalteu method for the measurement of total phenolic content and antioxidant capacity
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Phenolic content and ferric reducing–antioxidant power of cow's milk produced in different pasture‐based production systems in southern Brazil
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Improved Bligh and Dyer extraction procedure
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Methods for Extraction and Analysis of Carotenoids
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Milk Drink Using Whey Butter Cheese (queijo manteiga) and Acerola Juice as a Potential Source of Vitamin C
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Determination of Free Radical Scavenging Activity of Plant Extracts Through DPPH Assay: An EPR and UV–Vis Study
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Chemical composition, functional properties and processing of carrot—a review
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Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality
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Antioxidant and pro-oxidant activities of carotenoids and their oxidation products
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Impact of boron, calcium and genetic factors on vitamin C, carotenoids, phenolic acids, anthocyanins and antioxidant capacity of carrots (Daucus carota)
inferredcites →https://doi.org/10.1016/j.foodchem.2016.05.107openalex-extracted
Spectrophotometric method for fast quantification of ascorbic acid and dehydroascorbic acid in simple matrix for kinetics measurements
inferredcites →https://doi.org/10.1016/j.jfca.2005.04.005openalex-extracted
Variation in retinol and carotenoid content of milk and milk products in The Netherlands
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Detection in raw cow's milk of coliform bacteria - reservoir of antibiotic resistance
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Comparison of the efficacy of gamma and UV irradiation in sanitization of fresh carrot juice
inferredcites →https://doi.org/10.1016/s0021-9673(01)00883-4openalex-extracted
Comparison of analytical techniques to quantify malondialdehyde in milk powders
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Detection and impact of protease and lipase activities in milk and milk powders
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Isomerization and losses of trans-.beta.-carotene in sweet potatoes as affected by processing treatments
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Phenolic Autoxidation Is Responsible for Color Degradation in Processed Carrot Puree
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Judgment on level of maturity for tomato quality using L*a*b* color image processing
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Interaction of malondialdehyde with biological molecules — new trends about reactivity and significance
inferredcites →https://doi.org/10.1111/jfpp.12075openalex-extracted
β-Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugar
inferredcites →https://doi.org/10.15835/nsb245108openalex-extracted
Variation in Content of Carotenoids and Vitamin C in Carrots
inferredcites →https://doi.org/10.21608/jfds.2020.106390openalex-extracted
Production of Nutraceutical Probiotic Whey–Based Beverage Fortified with Annona squamosal L (Custard Apple ) Fruit إنتاج مشروب شرش حیوى مغذى مدعم بفاکهة (ثمرة القشدة) Annona squamosal L
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The use of alkaline phosphatase and possible alternative testing to verify pasteurisation of raw milk, colostrum, dairy and colostrum‐based products
inferredcites →https://doi.org/10.3168/jds.s0022-0302(07)71595-3openalex-extracted
Effects of Ultra-High Pressure Homogenization on Microbial and Physicochemical Shelf Life of Milk
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Effect of Purple Corn Anthocyanin on Antioxidant Activity, Volatile Compound and Sensory Property in Milk During Storage and Light Prevention
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Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot Varieties
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Carotenoids, Fatty Acid Composition and Heat Stability of Supercritical Carbon Dioxide-Extracted-Oleoresins
inferredcites →https://doi.org/10.4141/cjps09057openalex-extracted
Red-fleshed apple as a source for functional beverages
inferredcites →https://doi.org/10.4236/fns.2012.32034openalex-extracted
Mixes of Carrot Juice and Some Fermented Dairy Products: Potentiality as Novel Functional Beverages
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Changes of phenolic content and antiradical activity in hybrids of “Nante” carrots during storage
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