Preliminary Studies on Colour and Sensory Profiling of Selected Carrot Genotype
Author:
Funder
ICAR-Indian Institute of Vegetable Research, Varanasi, India
Publisher
Springer Science and Business Media LLC
Subject
Engineering (miscellaneous)
Link
https://link.springer.com/content/pdf/10.1007/s40009-023-01332-w.pdf
Reference18 articles.
1. Al-Snafi AE (2017) Nutritional and therapeutic importance of Daucus carota—a review. IOSR J Pharm 7(2):72–88
2. Singh BK, Koley TK, Maurya A, Singh PM, Singh B (2018) Phytochemical and antioxidative potential of orange, red, yellow, rainbow and black coloured tropical carrots (Daucus carota). Physiol Mol Biol Plants 24(5):899–907
3. Arscott SA, Tanumihardjo SA (2010) Carrots of many colors provide basic nutrition and bioavailable phytochemicals acting as a functional food. Compre Rev Food Sci Food Saf 9(2):223–239
4. Alasalvar C, Grigor JM, Zhang D, Quantick PC, Shahidi F (2001) Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties. J Agric Food Chem 49:1410–1416
5. Kreutzmann S, Thybo AK, Bredie WLP (2007) Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes. Food Qual Pref 18:482–489
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