Anjum F., Khan B. A, Noreen N., Masood T. and Faisal S. 2008. Effect of boiling and storage on β-carotene content of different vegetables . J. life soc. sci., 6 (1): 63-67
Amany E.E., Hany A., Abou G., Hamida M.M., Mousa M. and Youssef M.M. 2012. Mixes of carrot juice and some fermented dairy products potentiality as novel functional beverages. J. Food and Nutr. Sci. (3) 233-239.
Ataie-Jafari A., Larijani B., Majd H.A., Tahbaz F. 2009. Cholesterol-lowering effect of probiotic yogurt in comparison with ordinary yogurt. Ann. J. Metab. 54 (1): 22-27.
Bayizit A. A., Yılsay T. Ö., Yılmaz L. 2007. Study on the use of yoghurt, whey, lactic acid and starter culture on carrot fermentation, J. Food Nutr. Sci., 57 (2): 147 -150
Brown-Riggs C. 2016. Nutrition and Health Disparities: The role of dairy in improving minority health outcomes. Int. J. Environ. Res. Public Health. 13 (28): 1-9 in mildly to moderately hypercholesterolemic subjects. J. Ann. Nutr. Metab.(54): 22–27.
Chowdhury B.R., Chakraborty R., Raychaudhuri U. 2008. Study on beta-galactosidase enzymatic activity of herbal yogurt. J. Food Sci. Nutr., 59 (2): 116-22.
Cliff, M.A., L. Fan, K. Sanford, K. Stanich, C. Doucette, N. Raymond. 2013. Descriptive analysis and early-stage consumer acceptance of yogurts fermented with carrot juice. J. of Dairy Sci. 96 (7): 4160-4172
Daneshi M., Ehsani M.R., Razavi S.H., Labbafi M. and Sheykh Rezaee M. 2012. Effect of cold storage on viability of probiotic bacteria in carrot fortified milk. J. Nutr. Food Sci., 2 (9):1-4
Gad A.S. and S.H.S Mohamad. 2014. Effect of hydrocolloid type on physiochemical properties of nonfat drinkable yogurt fermented with ropy and non ropy yogurt cultures. J. Comunicata Sci. 5 (3): 318-325.
Grauwet T., Kebede B.T., Delgado R.M., Lemmens L., Manzoni F., Vervoor L., Hendrickx M., Elmore J. S and Loey A.V. 2015. Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots. J. Eur. Food Res. Technol. 240:183–198
Kailasapathy K. and Sultana K. 2003. Survival and β-D-galactosidase activity of encapsulated and free Lactobacillus acidophilus and Bifidobacterium lactis in ice cream. Aust. J. Dairy Technol., (58) 223-227.
Kwiatkowski C.A., Haliniarz M., Kołodziej B., Harasim E., Tomczyńska-Mleko M. 2015. Content of some chemical components in carrot (Daucus carota L.) roots depending on growth stimulators and stubble crops. J. Elem., 20 (4): 933-943.
Lee, W.J and Lucey, J.A. 2010. Formation and physical properties of yogurt. Asian-Aust. J. Anim. Sci. 23 (9): 1127–1136
Madora E.P, T. K. Takalani and M.E. Mashau. 2016. Physicochemical, microbiological and sensory properties of low fat yogurt fortified with carrot powder. Int. J. Agric and Bio.Eng. 9 (1): 118-124.
Ouldali O., Aoues A., Meddah B., Slimani M., Nicolas A. 2011. Kharoubi O., Beneficial effects of carrot pectin against lead intoxication in wistar rats. International J. of Green Pharmacy. (6):126-130
Ramchandran L. and Shah N.P. 2009. Effect of exopolysaccharides on the proteolitic and angiostensin-1 converting enzyme-inhibitory activities and textural and rheological properties of low fat yogurt during refrigerated storage. J. Dairy Sci., 2009 (92) 895-906
Singh B., Panesar P.S., and Nanda V. 2006. Utilization of carrot pomace for the preparation of a value added product. J. of Dairy and Food Sci., 1, (1) 22-27.
Shori A.B., Baba A.S., Misran M. and Tan H.W. 2013. Enrichment of yogurt made from camel milk with Allium sativum an Cinnamomun verum: Influence on syneresis, water holding capacity, exopolysaccharides and rheological properties. J. of veterinary and Sci. 1 (1): 75-87.
Sriphannam W., Unban K., Ashida H., Yamamoto K. and Khanongnuch C. 2012. Medium component improvement for β-galactosidase production by a probiotic strain Lactobacillus fermentum CM33. African Journal of Biotechnology, 11 (5): 11242-11251.
Article Metrics##”article.abstract”## view : 1221 times
PDF – 528 times
Metrics powered by PLOS ALM
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.