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3 articles for “Vegetable Juice”
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Zymomonas isolated from different States of Mexico: limited producers of ethanol
Abstract: The microbial synthesis of ethanol is conventionally by yeast, however the bacterial genus Zymomonas has an interesting capacity to synthesize ethanol, currently it is an ecological alternative, for the global demand for fuels other than oil. The objectives of this work were: i) to isolate Zymomonas that synthesize ethanol from natural sources ii) to select Zymomonas natural amounts for ethanol synthesis. The results show a wide distribution of Zymomonas in …
Published in Journal of Modern Chemistry & Chemical Technology · Vol. 15, Issue 1, 2024 · pp. 1–9 Read article
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Application of Fruit and Vegetables Peels as Functional Ingredients in Baked Cookies: A review
Abstract: About half of the waste produced by industrial fruit and vegetable manufacture is in the form of peels, cores, pomace, and unripe or damaged fruits and vegetables. Many fruits and vegetables, including citrus, apples, peaches, pears, bananas, pomegranates, berries, mangoes, and sugar beet, have peels, pulp/pomace, and seeds that contain concentrations of phenolics and other phytochemicals that are typically much higher than in the edible tissues of those fruits and …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 2, 2024 · pp. 11–19 Read article
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The Review of Beetroot Composition and Benefits of Beetroot
Abstract: The genus Beta L. comprises the red beetroot, which is linked to the Betoideae branch of the goosefoot family (Amaranthaceae). Because the tuberous root of the vegetable beetroot (Beta vulgaris L.) contains a large amount of nutrients, including vitamins and minerals as well as substances with physiological activity, including betalain, inorganic nitrates, polyphenols, and folates, it is consumed in every country around the world. Like its relative turnip, the beet …
Published in Research and Reviews : A Journal of Ayurvedic Science, Yoga and Naturopathy · Vol. 12, Issue 3, 2025 · pp. 35–42 Read article