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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 pulp… Expand
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 amounts… Expand
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 combating… Expand