Items where Subject is "600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot"

Article

Aditi, Goel and Chauhan, A. S. and Prakash, M. Halami (2023) Lactiplantibacillus plantarum MCC5231 enriched carrot (Daucus carota) nectar: a value-added beverage with enhanced vitamin A. Journal of Food Measurement and Characterization, 17. pp. 6425-6439.

Anand, J. C. (1953) Preparation and preservation of fermented carrot juice. Indian Food Packer, 7 (4). pp. 17-18.

Beerh, O. P. and Saxena, A. K. and Manan, J. K. (1984) Improvement of traditional method of manufacture of carrot murrabba. Indian Food Packer, 38 (4). pp. 59-63.

Berry, S. K. and Manan, J. K. and Joshi, G. J. and Saxena, A. K. and Kalra, C. L. (1989) Preparation and evaluation of ready-to-serve (RTS) black carrot beverage (kanji). Journal of Food Science and Technology, 26 (6). 327-328, 11 ref..

Chakkaravarthi, A. and Math, R. G. and Walde, S. G. and Rao, D. G. (1993) Grinding characteristics of carrots (Daucus carota L.). Journal of Food Engineering, 20 (4). 381-389, 7 ref..

Chetan Nayak, A. and Suguna, K. and Rastogi, N. K. (2006) Combined effect of gamma-irradiation and osmotic treatment on mass transfer during rehydration of carrots. Journal of Food Engineering, 74 (1). pp. 134-142. ISSN 0260-8774

Chetan Nayak, A. and Suguna, K. and Narasimhamurthy, K. and Rastogi, N. K. (2007) Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot. Journal of Food Engineering, 79 (3). pp. 765-770.

Kirti, R. Saad and Gyanendra, Kumar and Bijesh, Puthusseri and Sudhanva, M. S. and Giridhar, P. and Nandini, P. Shetty (2023) Genome-wide identification of MATE, functional analysis and molecular dynamics of DcMATE21 involved in anthocyanin accumulation in Daucus carota. Phytochemistry, 210. p. 113676.

Kirti, R. Saad and Gyanendra, Kumar and Giridhar, P. and Nandini, P. Shetty (2018) Differential expression of anthocyanin biosynthesis genes in Daucus carota callus culture in response to ammonium and potassium nitrate ratio in the culture medium. 3 Biotech, 8. pp. 1-11.

Kirti, R. Saad and Gyanendra, Kumar and Sandeep, N. Mudliar and Giridhar, P. and Nandini, P. Shetty (2021) Salt Stress-Induced Anthocyanin Biosynthesis Genes and MATE Transporter Involved in Anthocyanin Accumulation in Daucus carota Cell Culture. ACS Omega, 6. pp. 24502-24514.

Kuppuswamy, S. and McBean, D. M. (1957) Effect of coating with starch and starch fractions on storage of dehydrated carrot. Food Technology, 11. pp. 262-265.

Madhusudhan, R. and Ravishankar, G. A. (1996) Gradient of anthocyanin in cell aggregates of Daucus carota in suspension cultures. Biotechnology Letters, 18 (11). 1253-1256, 23 ref..

Mrudula Kalpalathika, P. V. and Nanjundaswamy, A. M. and Patwardhan, M. V. (1988) Studies on canned strained baby foods based on vegetables. I. Carrots. Journal of Food Science and Technology, 25 (3). pp. 137-141. ISSN 0022-1155

Narayan, M. S. and Venkataraman, L. V. (2002) Effect of sugar and nitrogen on the production of anthocyanin in cultured carrot (Daucus carota) cells. Journal of Food Science, 67 (1). pp. 84-86.

Narayan, M. S. and Thimmaraju, R. and Bhagyalakshmi, N. (2005) Interplay of growth regulators during solid-state and liquid-state batch cultivation of anthocyanin producing cell line of Daucus carota. Process Biochemistry, 40. pp. 351-358.

Rajendran, L. and Ravishankar, G. A. and Venkararaman, L. V. and Prathiba, K. R. (1992) Anthocyanin production in callus cultures of Daucus carota as influenced by nutrient stress and osmoticum. Biotechnology Letters, 14 (8). 707-712, 18 ref..

Rajendran, L. and Suvarnalatha, G. and Ravishankar, G. A. and Venkataraman, L. V. (1994) Enhancement of anthocyanin production in callus cultures of Daucus carota L. under the influence of fungal elicitors. Applied Microbiology and Biotechnology, 42 (2/3). 227-231, 32 ref..

Rastogi, N. K. and Eshtigahi, M. N. and Knorr, D. (1999) Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots. Journal of Food Science, 64 (6). pp. 1020-1023.

Rastogi, N. K. and Nayak, C. A. and Raghavarao, K. S. M. S. (2004) Influence of osmotic pre-treatments on rehydration characteristics of carrots. Journal of Food Engineering, 65. pp. 287-292.

Rastogi, N. K. and Nguyen, Loc Thai and Balasubramaniam, V. M. (2008) Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing. Journal of Food Engineering, 88. pp. 541-547.

Rastogi, N. K. and Raghavarao, K. S. M. S. (1997) Water and solute coefficients of carrot as a function of temperature and concentration during osmotic dehydration. Journal of Food Engineering, 34 (4). 429-440, 25 ref..

Rastogi, N. K. and Loc Thai, Nguyen and Jiang, Bo (2010) Improvement in Texture of Pressure-Assisted Thermally Processed Carrots by Combined Pretreatment using Response Surface Methodology. Food Bioprocess Technology, 3. pp. 762-771.

Ravindra, P. V. and Narayan, M. S. (2003) Antioxidant activity of the anthocyanin from carrot (Daucus carota) callus culture. International Journal of Food Sciences and Nutrition, 54 (5). pp. 349-55. ISSN 0963-7486

Rixon, Raj and Salony, Azam Sheikh and Sridevi Annapurna, Singh and Nandini, P. Shetty (2024) Improvement of storage stability and bioaccessibility of microencapsulated black carrot (Daucus Carota ssp. sativus) anthocyanins using maltodextrin and sericin protein combinations as wall material. Food Bioscience, 61. p. 104666.

Saad, K. R. and Giridhar, P. and Nandini, P. Shetty (2018) Medium composition potentially regulates the anthocyanin production from suspension culture of Daucus carota. 3 Biotech, 8.

Sastry, M. V. and Siddappa, G. S. (1958) Retention of B-carotene during the preparation of carrot preserve. Food Science, 7 (6). p. 149.

Sindhuja, H. N. and Marjan, A. and Srinivas, P. and Shylaja, M. Dharmesh (2016) A novel beta-carotene–associated carrot (Daucus carota L.) pectic polysaccharide. Nutrition, 32. pp. 818-826.

Sindhuja, H. N. and Shylaja, M. Dharmesh (2015) Amelioration of Skin cancer in mice by β-carotene and Phenolics of Carrot (Daucus carota). American Journal of Biopharmacology Biochemistry and Life Sciences, 4 (2). pp. 1-25.

Singh Negi, P. and Kumar Roy, S. (2000) Effect of low-cost storage and packaging on quality and nutritive value of fresh and dehydrated carrots. Journal of the Science of Food and Agriculture, 80 (15). 2169-2175, 38 ref..

Singh Negi, P. and Kumar Roy, S. (2001) The effect of blanching on quality attributes of dehydrated carrots during long-term storage. European Food Research and Technology, 212 (4). 445-448, 24 ref..

Smita, Gautam and Kalpana, Platel and Srinivasan, Krishnapura (2012) Assessment of zinc deficiency and effect of dietary carrot, amchur and onion on zinc status during repletion in zinc-deficient rats. Journal of the Science of Food and Agriculture, 92. pp. 165-170. ISSN 0022-5142

Soumya, Banerjee and Ravi, R. and Suvendu, Bhattacharya (2013) Textural characterisation of gellan and agar based fabricated gels with carrot juice. LWT - Food Science and Technology, 53. pp. 255-261. ISSN 0023-6438

Sudha, G. and Ravishankar, G. A. (2003) Elicitation of anthocyanin production in callus cultures of Daucus carota and involvement of calcium channel modulators. Current Science, 84 (6). pp. 775-779.

Sudha, G. and Ravishankar, G. A. (2003) The role of calcium channels in anthocyanin production in callus cultures of Daucus carota. Plant Growth Regulation, 40. pp. 163-169.

Sudha, G. and Ravishankar, G. A. (2003) Influence of putrescine on anthocyanin production in callus cultures of Daucus carota mediated through calcium ATPase. Acta Physiologiae Plantarum, 25 (1). pp. 69-75.

Suvarnalatha, G. and Rajendran, L. and Ravishankar, G. A. and Venkataraman, L. V. (1994) Elicitation of anthocyanin production in cell cultures of carrot (Daucus carota L.) by using elicitors and abiotic stress. Biotechnology Letters, 16 (12). 1275-1280, 23 ref..

Thai Nguyen, LOC and Rastogi, N. K. and Balasubramaniam, M. (2007) Evaluation of the Instrumental Quality of Pressure-Assisted Thermally Processed Carrots. Journal of Food Science, 72 (5). E264-E270.

Vishwanathan, K. H. and Girish, K. G. and Umesh Hebbar, H. (2013) Infrared assisted dry-blanching and hybrid drying of carrot. Food and Bioproducts Processing, 91. pp. 89-94.

Walde, S. G. and Math, R. G. and Chakkaravarthi, A. and Rao, D. G. (1992) Preservation of carrots (Daucus carota L.) by dehydration techniques - a review. Indian Food Packer, 46 (6). 37-42, 24 ref..

Thesis

Abhijit, Bhattacharya (1993) Extraction and characterization of pectin from carrot pomace. Masters thesis, Central Food Technological Research Institute.

Anusha, Sampath (1997) Carotenoids stability and quality retention in fresh and processed carrots. Masters thesis, Central Food Technological Research Institute.

Kirti Rani, Saad (2019) Molecular regulation of anthocyanin in static and submerged cultures of Carrot. Doctoral thesis, University of Mysore.

Mandira, Paul (1993) Post harvest technology of pineapples and carrots. Masters thesis, Central Food Technological Research Institute.

Manikyambica, Gudapati (1988) Chemistry and technology of vegetable juice beverages. Masters thesis, Central Food Technological Research Institute.

Rajani, J. (2011) Preparation of sugar free and nutraceutical enriched carrot halwa. Masters thesis, University of Mysore.

Rajendran, L (1995) Anthocyanin production in cultured tissues of daucus carota as influenced by media consituents and elicitors. Doctoral thesis, Central Food Technological Research Institute.

Student Project Report

Aditi Ganesh, Zodge (2023) Development of carrot blended beverages and evaluation of quality characteristics. [Student Project Report] (Submitted)

Anjana, T. S (2024) Quality attributes of nectar prepared from the puree blend of carrot and tomato. [Student Project Report] (Submitted)

Anusha, Sampath (1997) Carotenoids stability in carrots : Effect of storage and processing. [Student Project Report] (Submitted)

Aparna, Gupta (2018) Development of osmo-dried product from carrot (Daucus carota) and its storage stability. [Student Project Report] (Submitted)

Arvind Kumar, Yadav (2019) EMR based drying of vegetable for improved quality. [Student Project Report] (Submitted)

Ashwani Kumar, Deo (2018) Augmentation of nutraceuticals from in vitro culture. [Student Project Report] (Submitted)

Bismi, Angel John (2008) Involement of indoleamines in in vitro plant tissue differentiation. [Student Project Report]

Deekshitha, A. T. (2019) Understanding regulation of anthocyanin biosynthesis in carrot (Daucus carota). [Student Project Report] (Submitted)

Hariprasad, Peddi (2003) Isolation, purification and identification of beta-carotene from carrot and its antioxidant property. [Student Project Report] (Submitted)

INDIRA, G (1988) Studies on the preparation and storage of carrot juice beverages. [Student Project Report] (Submitted)

Kon Sung, Woon (1981) Packaging of presterilized carrots in flexible pouches. [Student Project Report] (Submitted)

Maheswari, K. (2010) Development of Instant Carrot Mixes and Evaluation of its Quality Characteristics. [Student Project Report]

Mariyam, Farooqui (2022) Development and quality evaluation of restructured carrot gummies and RTD beverage with no added sugar. [Student Project Report] (Submitted)

Monisha Nair, S. (2024) Preparation and quality evaluation of pomegranate, beet root and carrot based blended beverages (ready to drink and concentrated) endowed with anthocyanins, betalains and carotenoids. [Student Project Report] (Submitted)

Morla, Sreekanth (2007) Field assisted drying - Studies on acoustic assisted drying of carrots. [Student Project Report]

Preveen, Sharma (1991) Comparative Studies on freeze dried and vaccum dried carrot discs. [Student Project Report] (Submitted)

Pritam, Jayram Patil (2011) Studies on Osmodehydrofreezing of Carrot and Pineappple. [Student Project Report]

Rashmi Nayak, S. (2003) Studies on carrot cell line for anthocyanin production and screening of beet hairy root cultures for herbicide sensitivity. [Student Project Report] (Submitted)

Sethuraghavan, B. S. (2002) Production and utilization of natural colours from red beet and carrot in food formulation. [Student Project Report] (Submitted)

Shwetha, G. (2007) Value Added Products From Dehydrated Carrot (Daucus Carota). [Student Project Report]

Sneha, Binoy (2024) Formulation and quality evaluation of restructured intermediate moisture food (IMF) products from blended juices of pomegranate, beetroot and carrot. [Student Project Report] (Submitted)

Subhasmita, P. Pattanaik (2023) Development and quality evaluation of blended crush beverages from carrot, tomato and papaya. [Student Project Report] (Submitted)

Vikash, Patel (2020) Decontamination of Carrot (Daucus carota) by UVC light. [Student Project Report] (Submitted)

Vinod Kumar, Kaul (1980) Optimisation of time and temperature in carrot processing and aseptic filling. [Student Project Report] (Submitted)

Yuvaraj, A. K. (2014) Enhancement of anthocyanin production in in vitro cultures of carrot (Daucus carota). [Student Project Report] (Submitted)