Beans are a good source of nutrients and a variety of phytochemicals such as flavonoids,
tannins and phytates. On the one hand, these non-nutrient phytochemicals reduce nutrient …

Wounding stress was applied to carrot to obtain a nutraceutical-rich carrot powder (stressed-
carrot powder, SCP) that contained 522, 225, and 23% more chlorogenic acid, total …

A new plant milk was discovered from the seed of Adenanthera pavonina. The
physicochemical and nutritional properties of the new pro-milk extract were assessed, and …

It is generally acknowledged that despite the superior nutritional value of soymilk, the
presence of off-flavours catalysed by lipoxygenase (LOX) activities has to some extent …

The aim of this study was to develop gummy–supplements (GS) based on probiotics
(Lactobacillus plantarum LUHS135 and L. paracasei LUHS244), prebiotics (psyllium husk) …

Beverages are used to quench thirst, and are taking with snacks as lunch in some countries.
In many develo** countries, beverages are commonly produced from cereals and starchy …

The present study was conducted to evaluate the production of ayran by adding freeze‐
dried black carrot fiber at different ratios (0%, 0.25%, 0.5%, and 1%), followed by its storage …

Abstract Effects of enriching soymilk with pawpaw puree at different ratios (10–40%) were
evaluated for physicochemical properties, vitamin A and C, mineral contents, and sensory …

Micronutrients retention of solar-dried vegetables were studied with an aim of increasing
iron, zinc and β-carotene bioaccessibility as well as product diversification. Iron, zinc and β …

Carrot powder (CP) was prepared and used at levels of 0.0, 1.0, 2.0 and 4.0% with probiotic
bacteria in making cream cheese (CCh). The attained results revealed richness of CP with …