A comprehensive review on carrot (<i>Daucus carota</i> L.): the effect of different drying methods on nutritional properties and its processing as value-added foods-Reference-Cited by-同舟云学术

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A comprehensive review on carrot (Daucus carota L.): the effect of different drying methods on nutritional properties and its processing as value-added foods

Published:2024 Issue:3 Volume:2 Page:667-688
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Motegaonkar Shivani¹,Shankar Amar¹,Tazeen Humeera¹²,Gunjal Mahendra¹³^ORCID,Payyanad Sachin⁴

Affiliation:

1. Department of Food Technology, Faculty of Engineering and Technology, JAIN (Deemed to-be University), Bangalore, Karnataka, India

2. Department of Agriculture and Biosystems Engineering, North Dakota State University, Fargo, ND-58102, USA

3. Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India

4. Fire and Combustion Research Centre (FCRC), JAIN (Deemed-to-be University), Bangalore, Karnataka, India

Abstract

Carrot drying and opportunities for its processing.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D3FB00162H

Reference131 articles.

1. Chemical composition, functional properties and processing of carrot—a review

2. Advances in research on the carrot, an important root vegetable in the Apiaceae family

3. Study of different varietis of carrot and its benefits for human health: A review

4. Carotenoid Presence Is Associated with the Or Gene in Domesticated Carrot

5. India production of CARROT , https://agriexchange.apeda.gov.in/India%20Production/India_Productions.aspx?hscode=1073 , accessed March 9, 2023

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