Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
60 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
Based on 3 papers
Based on 2 papers
2 kGy dose → had no significant effect → sensory attributes in carrot
“Sensory evaluation results showed that irradiation had no significant ( P < 0.05) effect on the ratings of any of the sensory attributes in carrot.”
“In the wheat bran and carrot fiber groups, the incidence of colorectal tumors was not significantly different from that of the group fed on the fiber-free basic diet.”
carrot fiber → did not significantly affect → incidence of colorectal tumors
“The antioxidant activity determined by the DPPH method exhibited 40% and 78% activity in methanol extracts of carrot and beetroot pulp waste (20 mg) respectively.”
methanol extracts of carrot and beetroot pulp waste → exhibit → antioxidant activity
“Total polyphenols were higher in methanol extracts of samples (220-250 mg/100g) compared to ethanol and aqueous extracts.”
methanol extracts of carrot and beetroot pulp waste → contain → total polyphenols
“Carrot psyllid attack decreased the sensory attributes juiciness”
carrot psyllid attack → decreases → juiciness
“Carrot plants at 8-10 weeks of age tolerated attack by psyllids at low levels (2% leaves with curling or discoloration)”
carrot psyllid attack → tolerates → low levels of attack