Carrots properties

Fig. 1. Properties of foods near 2.45 GHz as a function of temperature, where A represents distilled water B, cooked carrots C, mashed potatoes D, cooked ham E, raw beef F, cooked beef and G, com oil (a) dielectric constants and (b) load factors, e = etan6 (32).

Kammerer, D., Carle, R., and Schieber, A., Quantification of anthocyanins in black carrot extracts Daucus camta ssp. sativus var. atrorubens Alef.) and evaluation of their color properties, Eur. Food Res. TechnoL, 219, 479, 2004. 

We measured many properties of the soil, the growing crop and the carrots, after harvest and after storage. The results were studied in relation to the management factors, and mutual correlations were computed. This procedure enabled us to contribute to the validation of the IQC, the validation of the new parameters and the evaluation of carrot management. Details of the methods and results of the carrot experiments are described elsewhere (Northolt et al., 2004). As with apple, we only mention some of the results here that are relevant to the IQC. 

Yen YH, Shih CH and Chang CH. 2008. Effect of adding ascorbic acid and glucose on the antioxidative properties during storage of dried carrot. Food Chem 107(1) 265—272. 

DC027 Suzuki, Y. Purification, and properties of carrot exo-polygalacturonase. Abstr... 

It is difficult to explain why toxic hydrocarbons can be made selective to carrots by the addition of a nontoxic oil but not by the addition of water. Green (7) found some correlation between the toxicity of oils and their ability to emulsify. It is commonly found that high aromatic oils are easier to emulsify than are oils with low aromatic content. It is possible that some action between the aromatic hydrocarbons and the emulsifying agent results in increased toxicity. There is some evidence that the permeability of the protoplasmic membrane is the key to carrot resistance. If this is true, the presence of the emul er or the physical properties of the emulsion might increase the cell penetration of the hydrocarbons. Work is being continued along these lines and on the fundamental reasons for differential plant resistance to oils. 

Relton, J.M. Bonner, P.L.R. Wallsgrove, R.M. Lea, P.J. Physical and kinetic properties of lysine-sensitive aspartate kinase purified from carrot cell suspension culture. Biochim. Biophys. Acta, 953, 48-60 (1988)... 

Vegetables are the most important source of carotenoids for humans. Most vegetables contain a variety of carotenoids [30,31]. Only carrots O-carotene) and tomatoes (lycopene) [32] contain one major carotenoid. However, even in these vegetables, several minor components can be identified, most of them geometrical isomers - structurally similar, but nevertheless totally different. For nutritional aspects, the level of these stereoisomers in nature is significant, because their biomedical properties can differ enormously. 

Wild carrot has diuretic, antilithic, and carminative properties. Traditionally, it is used for urinary calculus, lithuria, cystitis gout, and specifically for urinary gravel or calculus. 

Salad Krasnodarsky is produced using Jerusalem artichoke, beet, carrot, and parsley greens. The components are cut, mixed, and roasted in vegetable oil. Citric acid and salt are added, and the mixture is aged and prepacked as a sterilized product with a long shelf-life and specific organoleptic properties. 

A new condiment is described that contains soya-bean paste, puree from Jerusalem artichoke and radish, sugar, salt, vegetable oil and extracts of carrot seeds, mustard seeds, rice meal, fennel, basil, creeping thyme, and Grecian laurel. It has improved organoleptic properties and is enriched with biologically active substances. 

Sesquiterpenols are found in appreciable amounts in oils of ginger, carrot, valerian, patchouli and vetiver. The pharmacological effects are quite varied and general properties assigned to them include anti-inflammatory, stimulant to liver and glands, and tonic. 

Use of the starch-iodine complex has been reported for the disinfection of wounds and for the artificial insemination of animals.310 Food containers may also be disinfected with this complex.311 Uses of the starch-iodine complex in the iodization of food312,313 and ruminant fodder314 have also been described. This complex has been found effective in the storage preservation of cabbage and carrots,315 potatoes,316 and apples 317 The addition of 0.0005 to 0.005% of the complex to bee honey also improves its properties it was reported that the application of a 1% aqueous solution of the complex for spraying bee houses increased the yield of honey.318... 

Materials science associated with fracture mechanics has mainly been confined to composite materials such as concrete, ceramics and metals. Much of the emphasis of the research has been on preventing fatigue and failure rather than designing for it to occur. The way a structure deforms and breaks under stress is crucial for properties such as flow and fracture behaviour, sensory perception of structure, water release and the mobility and release of active compounds. In the case of foods, the ability to break down and interact with the mouth surfaces provides texture and taste attributes. The crack propagation in a complex supramolecular structure is highly dependent on the continuous matrix, interfacial properties and defects and the heterogeneity of the structure. Previous structure-fracture work has dealt with cellular plant foods, and it has been demonstrated that the fracture path differs between fresh and boiled carrots due to cellular adhesion and cell wall strength as well as cell wall porosity and fluid transport (Thiel and Donald 1998 Stoke and Donald 2000 Lillford 2000). 

---