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Carrot Pulp Chemical Composition, Color, and Water‐holding Capacity as Affected by Blanching
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. Carrot pulpExpand
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Carrot Juice Color, Carotenoids, and Nonstarchy Polysaccharides as Affected by Processing Conditions
Effects of processing variables on color, alpha- and beta-carotenes, and non-starchy polysaccharides (NSP) of carrot juice products were investigated. Unblanched carrots produced the highest amountsExpand
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Evaluation of the Potential of Freshly Bred Orange-Fleshed Sweet Potato Varieties in Combating Vitamin A Deficiency
Orange-fleshed sweet potato (OFSP) is advocated as a rich and readily accessible source of vitamin A. This study was done to evaluate the potential of the newly bred OFSP varieties in combatingExpand
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