ライフサイエンスコーパス: carrot

1 r a 1; hazelnut), and Dau c 1.0104 (Dau c 1; carrot).

2 ich in both types of carotenoids (atomic red carrots).

3 taining good results except for eggplant and carrot.

4 s of nitrogen decreased the quality of fresh carrot.

5 ocyanin bioaccessibility in masticated black carrot.

6 llowed the order: sanguinello>apricot>tomato>carrot.

7 on the same batches of broccoli, tomato and carrot.

8 arge proportion of the observed variation in carrots.

9 containing a frame-shift insertion in orange carrots.

10 ts, red carrots, red tomatoes and atomic red carrots.

11 r determinants of nutritional quality of the carrots.

12 a higher vitamin C content and stability in carrots.

13 respectively, after 4 days compared to whole carrots.

14 e slightly more retained in parsnips than in carrots.

15 alcium content in the edible portions of the carrots.

16 g of carrots was 41% +/- 2% higher in sCAX1 carrots.

17 carrots to obtain the calcium found in sCAX1 carrots.

18 ter, to remove difenoconazole and linuron in carrots.

19 re observed between conventional and organic carrots.

20 etween conventionally- and organically-grown carrots.

21 il, 200 g carrots + 19 g olive oil, or 200 g carrots.

22 ollowed by papaya (5.3%), tomato (3.1%), and carrot (0.5%).

23 ys: 200 g carrots + 6.53 g tributyrin, 200 g carrots + 13.15 g C8-dietary oil, 200 g carrots + 19 g o

24 00 g carrots + 13.15 g C8-dietary oil, 200 g carrots + 19 g olive oil, or 200 g carrots.

25 following 4 meals on 4 different days: 200 g carrots + 6.53 g tributyrin, 200 g carrots + 13.15 g C8-

26 ted for the first time for classification of carrots according to their processing.

27 ese cellular insights confirm that the major carrot allergen has a special status among Bet v 1-relat

28 er Bet v 1-related food allergens, the major carrot allergen, Dau c 1, has been suggested to induce f

29 Serum IgE to carrot extract, recombinant carrot allergens (rDau c 1.0104; rDau c 1.0201; rDau c 4

30 ive of this study was to evaluate a panel of carrot allergens for diagnosis of carrot allergy in Spai

31 f sensitization to carrot components between carrot allergic and carrot-tolerant but pollen sensitize

32 Sensitization to rDau c Cyc occurred in one carrot allergic patient and one nonatopic control.

33 Forty-nine carrot allergic patients, 71 pollen allergic but carrot-

34 ms were major allergens for Swiss and Danish carrot allergic patients, the profilin rDau c 4 for the

35 c IFR 2 were recognized by 6% and 20% of the carrot allergics, but did not contribute to a further in

36 a panel of carrot allergens for diagnosis of carrot allergy in Spain, Switzerland and Denmark.

37 PBMC of birch pollen-allergic patients with carrot allergy were analyzed for reactivity to Bet v 1,

38 Tributyrin and carrots alone resulted in no increase in any of the meas

39 Carrot and parsnips were prepared in four different form

40 ied apples, prunes, figs, raisins, apricots, carrot and sweet potato, stevia leaves and liquorice roo

41 or the extraction of carotenoids from orange carrot and the extraction parameters were optimized.

42 While carrot and tomato contained large carotenoid crystals cl

43 eters) in order to assess the quality of the carrots and address the question whether organic also me

44 Tubers of carrots and beets contain the highest levels of Put.

45 tional vegetables (broccoli, collard greens, carrots and beets), both raw and cooked.

46 Raw carrots and carrots blanched in water and in 4% trehalos

47 al-stable isotope method with (42)Ca-labeled carrots and i.v. (46)Ca to determine the absorption of c

48 Carrots and parsnips are often consumed as minimally pro

49 and 1,619 mug Trolox/mg phenolics for whole carrots and shreds, respectively, for Choctaw cultivar).

50 by treated wastewater-irrigated root crops (carrots and sweet potatoes) grown in lysimeters and to e

51 tion system on the metabolite composition of carrots and to build statistical models for prediction p

52 sters) were isolated from different types of carrots and tomatoes.

53 h as tomato, potato, cucumber, sweet pepper, carrot, and grapevine.

54 ited for prediction of carotenoids in orange carrots, and especially for ranking them according to th

55 ides on raw agricultural produce like pears, carrots, and melons etc.

56 etween conventionally- and organically-grown carrots, and no potential harm arising from heavy metal

57 th different anthocyanin extracts from black carrot (Anthocarrot), grape fruit skins (Enocolor), elde

58 The purple carrot anthocyanin (0.025%) in model beverages (citric a

59 The degradation of purple carrot anthocyanin in model beverage systems (pH 3.0) co

60 in prolonging the color stability of purple carrot anthocyanins (0.025%) in model beverages (0.05% l

61 for a child at a daily consumption of half a carrot ( approximately 60 g).

62 Based on our data, carrots are an excellent source of potassium.

63 ther carotenoid accumulating systems, orange carrots are characterized by unusually high levels of al

64 and lemon flesh as citrus fruit fibres, and carrot as vegetable fibre.

65 tion of organically and conventionally grown carrots, as well as for the geographical origin differen

66 Conventionally-, organically- and self-grown carrots available across the Czech market were character

67 Black carrots (BCs) are a rich source of stable anthocyanins (

68 Four landrace carrots ("Becaria", "CRS", "Gonzalez" and "Rodriguez") a

69 Over time, mothers liked the tastes of carrot, beet, and celery juices more, but no changes in

70 lsion and pure olive oil phase enriched with carrot beta-carotene was investigated.

71 nd purple grape, purple sweet potato, purple carrot, black and purple bean, black lentil (BL), black

72 of vitamin C in the range 37.5-85%, whereas carrots blanched conventionally at 60 degrees C and by U

73 Raw carrots and carrots blanched in water and in 4% trehalose and maltos

74 ility of phytoene and phytofluene in tomato, carrot, blood orange (sanguinello cultivar), and apricot

75 At 10(3) CFU/ml, StrepB carrot broth (SBCB), Granada instant liquid biphasic (IG

76 ces were most pronounced in aliquots from 83 carrot broth aliquots collected after 6 h (84.3%) compar

77 rly-aliquot carrot broth-enhanced PCR of 144 carrot broth aliquots collected after fewer than 6 h of

78 ds increased sensitivity compared to that of carrot broth culture alone for the detection of Streptoc

79 r the LIM broth-enhanced PCR (30.5%) or full carrot broth culture analysis (29.6%).

80 ced PCR) in instances of subsequent positive carrot broth culture or positive overnight clinical carr

81 The results were compared to the carrot broth culture results derived from visualization

82 Analysis of overnight carrot broth culture using the BD GeneOhm StrepB assay (

83 more true-positive results (P < 0.001) than carrot broth culture visualization.

84 Thirty-four carrot broth cultures (16.7%) generated diagnostic pigme

85 We investigated the prospect of reducing the carrot broth incubation time prior to PCR performance.

86 y detected 10 CFU S. agalactiae after 4 h of carrot broth incubation with competitive flora.

87 liquots demonstrating detection after 2 h of carrot broth incubation.

88 Hewitt broth (LIM broth) and with the StrepB carrot broth kit (carrot broth).

89 Carrot broth was prospectively inoculated with clinical

90 The use of carrot broth within a rapid and highly accurate molecula

91 broth) and with the StrepB carrot broth kit (carrot broth).

92 In the context of the result on day 1, both carrot broth- and LIM broth-enhanced PCRs generated more

93 ed sensitivity and specificity comparable to carrot broth- and LIM broth-enhanced real-time PCRs.

94 The predictive values for both protocols of carrot broth- or LIM broth-enhanced PCR were >/=95.4%.

95 . agalactiae detection rate by early-aliquot carrot broth-enhanced PCR (66.1%) exceeded that observed

96 liquots from 227 specimens were subjected to carrot broth-enhanced PCR (early-aliquot carrot broth-en

97 Carrot broth-enhanced PCR by the use of either protocol

98 Early-aliquot carrot broth-enhanced PCR detection rate differences wer

99 In vitro experimentation demonstrated that carrot broth-enhanced PCR nominally detected 10 CFU S. a

100 e samples (51.8%; P<0.0002) or early-aliquot carrot broth-enhanced PCR of 144 carrot broth aliquots c

101 Enhanced sensitivity of early-aliquot carrot broth-enhanced PCR versus direct swab PCR suggest

102 to carrot broth-enhanced PCR (early-aliquot carrot broth-enhanced PCR) in instances of subsequent po

103 h culture using the BD GeneOhm StrepB assay (carrot broth-enhanced PCR) yields increased sensitivity

104 broth culture or positive overnight clinical carrot broth-enhanced PCR.

105 Carrot broth-enhanced subculture to GBS Detect (Hardy Di

106 of pigment on day 1 or from a subculture of carrot broth.

107 to enhance the antioxidant capacity (AC) of carrots by increasing the synthesis of phenolic compound

108 dy clearly shows that PEF could add value to carrots by maximising bioprotective effects.

109 e removal of difenoconazole and linuron from carrots by ozone.

110 Wounded carrots can be promoted as an inexpensive rich source of

111 e commercial fresh-cut carrot products (baby carrots, carrot stixx, shredded carrots, crinkle cut coi

112 san was investigated after their uptake into carrot cell cultures.

113 ffect was attributed to strengthening of the carrot cell walls under high pressure, thereby hindering

114 For carrots, cell walls and chromoplast substructure were im

115 Transient expression of AtKRS in carrot cells promotes aminoacylation of such tRNAs in vi

116 ssions of distaste initially when eating the carrot cereal.

117 We present CARROT (ClAssification of Relationships with ROTations),

118 We demonstrate that CARROT clearly outperforms existing methods on simulated

119 Several samples of carrots collected from local markets in 2006 were also a

120 sed calcium absorption from sCAX1-expressing carrots compared with controls.

121 ed alpha-carotene levels in leaves of orange carrots compared with white-rooted cultivars.

122 ns and in the prevalence of sensitization to carrot components between carrot allergic and carrot-tol

123 e portion size of the first course increased carrot consumption by 47%, or 12 +/- 2 g (P < 0.0001).

124 In this work we show that in carrots, contrary to that reported for aerial organs of

125 of 2-furoylmethyl-amino acids were found in carrots conventionally blanched with water at 95 degrees

126 ted in artichokes, green beans, broccoli and carrots cooked under different conditions.

127 oducts (baby carrots, carrot stixx, shredded carrots, crinkle cut coins, and oblong chips) were evalu

128 The nutritional value of carrot crops (with an acceptable physical quality) can b

129 the estimated activation energy of the three carrot cultivars situated between 114.33 and 191.45 kJ/m

130 AAO activity in all carrot cultivars was stable up to 50 degrees C and inact

131 In all carrot cultivars, two dominant discriminative quality-re

132 osynthesis of phenolic antioxidants in three carrots cultivars (Navajo, Legend and Choctaw) were stud

133 In 2008-2010 the field study with carrot cv. 'Kazan F1' was conducted.

134 ike proteins rDau c IFR 1, rDau c IFR 2; the carrot cyclophilin rDau c Cyc) were analyzed by ImmunoCA

135 hromosome-scale assembly and analysis of the carrot (Daucus carota) genome, the first sequenced genom

136 were performed on mycorrhizas of transformed carrot (Daucus carota) roots and Glomus intraradices gro

137 plant-specific insoluble nuclear protein in carrot (Daucus carota), called Nuclear Matrix Constituen

138 roccoli (Brassica oleracea L. var. italica), carrot (Daucus carota), corn (Zea mays), and tomato (Sol

139 Carrots (Daucus carota L.) were used to investigate the

140 ascorbic acid oxidase (AAO) on vitamin C in carrots (Daucus carota subsp. sativus), namely Nantes, E

141 use using 660 seeds originating from 33 wild carrots (Daucus carota) collected near the Chernobyl nuc

142 oid accumulation in cultivated orange-rooted carrots (Daucus carota) is determined by a high protein

143 HPHT) processing on the volatile fraction of carrots, differently coloured cultivars exhibiting orang

144 d several fractures on both raw and blanched carrots due to ice crystals formation and re-crystallisa

145 cids as indicators of the damage suffered by carrots during their blanching and subsequent drying.

146 ativus), namely Nantes, Egmont Gold and baby carrots during thermal treatment.

147 ols and phenolic acids) in tomato, broccoli, carrot, eggplant and grape has been carried out by ultra

148 beta-carotene isomerisation in an olive oil/carrot emulsion and pure olive oil phase enriched with c

149 In the oil/carrot emulsion, less beta-carotene isomerisation was ob

150 Dried carrot exhibited the highest (0.988 g/g) and liquorice t

151 y, pectin in tissue particles of LTB and HTB carrots exhibited low degree of methylesterification (DM

152 ong pollen allergic controls, 34% had IgE to carrot extract, 18% to each of rDau c 1.0104, rDau c 1.0

153 Serum IgE to carrot extract, recombinant carrot allergens (rDau c 1.0

154 The sensitivity of the carrot extract-based test was 82%.

155 ogen peroxide was observed for standards and carrot extracts alike.

156 The carrot extracts have no antimicrobial effects, while the

157 o directly identify MMA(III) and MMTA in the carrot extracts.

158 es, which were used for standard addition in carrot extracts.

159 g of exposure affected the acceptance of the carrot flavor that did not generalize to the novel brocc

160 7.9 mo of age, infants' acceptance of plain, carrot-flavor (exposed flavor), and broccoli-flavor (non

161 e, which resulted in a faster rate of eating carrot-flavored cereal than that in infants who were exp

162 ronomic rules for iodine biofortification of carrot for: (a) consumption and/or processing directly a

163 In order to speed up the breeding of orange carrots for high carotenoid content it is imperative to

164 ents, both occurring after the divergence of carrot from members of the Asterales order, clarifying t

165 different matrices such as tomato, broccoli, carrot, grape and eggplant, observing that chlorogenic a

166 resh and fresh-cut samples including tomato, carrot, grape, eggplant and broccoli.

167 al species of precooked vegetables (cabbage, carrots, green beans and bell peppers).

168 erent chemical species of Se in broccoli and carrots grown in soils amended with ground shoots of the

169 Carrots grown with no supplement of B in the nutrient so

170 On average, the carrots had a total vitamin C content amounting from 368

171 24 to 379.87 mug/g dry matter and the Nantes carrots had the highest vitamin C content.

172 Nantes carrots had the lowest AAO activity.

173 ostructure changes) of convective dehydrated carrots has been assessed.

174 vitamin A in humans after consumption of raw carrots.Healthy adults (n = 12) consumed a meal containi

175 ochromanols was observed in raw broccoli and carrot homogenates.

176 Tripling the portion size of carrots, however, did not lead to a further increase in

177 termine the absorption of calcium from these carrots in humans.

178 at the meal increased as the portion size of carrots increased (P < 0.0001).

179 s vegetable intake (P(trend) = 0.06) and for carrot intake (P(trend) = 0.02).

180 Carrot is a frequent cause of food allergy in Europe.

181 Carrot is an important nutritional crop due to the high

182 Source code for CARROT is freely available at http://carrot.stanford.edu

183 Black carrot is indicated to play an important role in nutriti

184 Since the top of the carrot is intact, it may still be used for growing.

185 so), associated with vegetative disorders in carrots, is transmitted by the carrot psyllid Bactericer

186 oxidant capacity and phenolic acids in black carrot jams and marmalades after processing, storage and

187 conclusion, current study highlighted black carrot jams and marmalades as good sources of polyphenol

188 fication and pasteurisation on ACNs of black carrot juice (BCJ).

189 (P = 0.004) but not of the control solutions carrot juice (P = 0.26), NaCl (P = 0.68), caffeine (P =

190 re employed in the formulation of functional carrot juice and functional juices were treated using th

191 ch focuses on the study of polyacetylenes in carrot juice and their response to pH, storage and therm

192 (FaDOAc) and falcarinol (FaOH) were in fresh carrot juice at concentrations of 73 and 233 mug/L, resp

193 ing technology for preserving the quality of carrot juice by minimising the physicochemical changes d

194 prepared from natural green precursors i.e. carrot juice by the one-step hydrothermal process.

195 ween phenolic acids (PA) derived from purple carrot juice concentrate (PCJC) and PCW components.

196 Reducing the pH of the raw carrot juice from its natural pH 6.13 to pH 3.5 resulted

197 Finally, carrot juice provided the greatest amount of bioaccessib

198 ication of the method to a BoNT-contaminated carrot juice sample resulted in the identification of 98

199 Carrot juice was thermo-sonicated (24 kHz, 120 mum ampli

200 vels was applied for the optimization of the carrot juice with peel (CJPL) and pulp (CJPP) extracts.

201 digestion of carotenoids and retinoids from carrot juice, raw and cooked spinach, micronutrient-fort

202 nt improvements in the quality of functional carrot juice.

203 ructural properties of microcapsules of pure carrot juice.

204 g mothers drank vegetable, beet, celery, and carrot juices for 1 mo beginning at 0.5, 1.5, or 2.5 mo

205 All detected pesticides in apricot, carrot, kiwifruit and leek were below the MRLs.

206 (BA) of carotenoids from edible portions of carrot, mango, papaya, and tomato was compared using an

207 In the case of carrots, no effect of thermal treatments on carotenoid b

208 We also applied CARROT on four populations from Phase III of the HapMap

209 of the agricultural system of the harvested carrots on the basis of features determined by liquid ch

210 gy and associated food allergy to hazelnuts, carrots, or both were analyzed for IgE cross-reactivity,

211 Oil-in-water emulsions were prepared with carrot- or tomato-enriched olive oil (5%w/v) and stabili

212 Higher consumption of carrots (P = .061) and spinach (P = .094) also showed so

213 interactions were observed for pectin of LTB carrot particles.

214 ck currant (BC), red cabbage (RC) and purple carrot (PC) in the presence of ferric ions.

215 Purple carrot (PC) is a potential dietary constituent, which re

216 ene) from yellow and green leafy vegetables [carrots, pechay (bok choy), squash, and kangkong (swamp

217 subtilis from rhizospheric soil and roots of carrot plant.

218 res were also detected in extracts of intact carrot plants cultivated on triclosan contaminated soils

219 e different anthocyanin compounds from black carrot pomace with cyanidin-3-xyloside-galactoside-gluco

220 traction of anthocyanin colorants from black carrot pomace.

221 xtraction of anthocyanin pigments from black carrot pomace.

222 compounds would be maximized from the black carrot pomace.

223 Association mapping analysis using a large carrot population revealed a significant association of

224 erence material for selected pesticides in a carrot/potato matrix was investigated.

225 A commercially available baby food (carrot/potato-based mash) was spiked with 11 pesticides

226 Carrot powders with GA used as a carrier material result

227 properties have been evaluated in air-dried carrots previously subjected to different ultrasound (US

228 Dried carrots previously subjected to ultrasound blanching pre

229 nica (dicot, Apiaceae), also known as deadly carrot, produces the highly toxic compound thapsigargin.

230 (PAL) activity of five commercial fresh-cut carrot products (baby carrots, carrot stixx, shredded ca

231 Total carotenoids of the carrot products were unchanged by UV-B exposure.

232 es in PAL activity were also observed in all carrot products, except crinkle cut coins.

233 eight ratio (exposure area) of the fresh-cut carrot products.

234 arly JA-responsive genes in a Daucus carota (carrot) protoplast expression system.

235 n = 12) consumed a meal containing 300 g raw carrot (providing 27.3 mg beta-carotene and 18.7 mg alph

236 disorders in carrots, is transmitted by the carrot psyllid Bactericera trigonica.

237 tion describing the elemental composition of carrots published previously, recommended daily intakes,

238 omanian agro-industrial wastes (apple peels, carrot pulp, white- and red-grape peels and red-beet pee

239 of endogenous ascorbic acid oxidase (AAO) in carrot puree (Daucus carota cv. Nantes) after being trea

240 the same order of magnitude as the untreated carrot puree after being exposed to pulsed electrical en

241 rrot puree could be related to the resulting carrot puree composition, alteration in intracellular en

242 nzyme kinetics and thermostability of AAO in carrot puree could be related to the resulting carrot pu

243 f k value (Ea value) for AAO inactivation in carrot puree decreased, indicating that the changes in k

244 processing on the bioprotective capacity of carrot puree for White Belgian, Yellow Solar, Nantes, Nu

245 apolation of data for these model systems to carrot puree suggests that nutritionally-significant amo

246 As a case study, a thermally sterilised carrot puree was selected.

247 apple puree serum was compared with that in carrot puree.

248 pressure high temperature (HPHT) sterilised carrot purees using a 'fingerprinting kinetics' approach

249 chemical composition of broccoli, tomato and carrot purees were investigated by using a range of comp

250 s (with I and N application) with respect to carrot quality when compared to results obtained after t

251 The matrices studied were orange carrots, red carrots, red tomatoes and atomic red carrot

252 he matrices studied were orange carrots, red carrots, red tomatoes and atomic red carrots.

253 In fact, overexpression of CYP97A3 in orange carrots restored leaf carotenoid patterns almost to thos

254 k has shown that consumption of Ca-fortified carrots results in enhanced Ca absorption.

255 three orders of magnitude, while the dynamic carrot root (DCR) portion overpredicted by a single orde

256 analysis (PCA) revealed metabolic variety of carrot root composition depending on root color and bota

257 l regulation for carotenoid synthesis during carrot root development.

258 n with iodine and nitrogen on the quality of carrot roots and its storage ability.

259 NES) analysis performed on broccoli florets, carrot roots and shoots, dried ground S. pinnata, and th

260 s, anthocyanins and carotenoids was noted in carrot roots directly after the harvest as well as at th

261 he best markers that could differentiate the carrot samples grown in Transylvania, Romania, from thos

262 dentified for the first time in freeze-dried carrot samples that were collected over 25 years ago as

263 able to differentiate the organically grown carrots samples in a percent of 83.3% (initial classific

264 Pectin present in the LTB carrot serum exhibited a lower DM, was more branched, an

265 d showed a higher molar mass compared to HTB carrot serum pectin.

266 not significantly affected by the amount of carrots served in the first course.

267 Diatremes are carrot-shaped bodies forming the upper parts of very dee

268 in beta-carotene, such as natural (spinach, carrots, spirulina), hybrid (high-beta-carotene yellow m

269 ange, mango, apple, kiwi, lettuce, broccoli, carrot, squash, eggplant, radish, mushroom, cucumber, an

270 ode for CARROT is freely available at http://carrot.stanford.edu.

271 ial fresh-cut carrot products (baby carrots, carrot stixx, shredded carrots, crinkle cut coins, and o

272 Artichokes and carrots suffered pronounced losses of antioxidant activi

273 at conditions carotenoid accumulation (Y) in carrot taproot and is coexpressed with several isoprenoi

274 hanism regulating carotenoid accumulation in carrot taproot is not at the biosynthetic level.

275 Previously, we have modified carrots to express increased levels of a plant calcium t

276 e required twice the serving size of control carrots to obtain the calcium found in sCAX1 carrots.

277 arrot components between carrot allergic and carrot-tolerant but pollen sensitized patients.

278 ot allergic patients, 71 pollen allergic but carrot-tolerant patients and 63 nonatopic controls were

279 28 teeth had significantly lower intakes of carrots, tossed salads, and dietary fiber than did fully

280 that when people were fed sCAX1 and control carrots, total calcium absorption per 100 g of carrots w

281 The lowest storage ability was found for carrot treated with KI without N.

282 alose was able to limit the hardness loss of carrots undergone to B, C and D blanching pre-treatments

283 Regarding sensorial analysis of rehydrated carrots, US-pretreated samples presented acceptable qual

284 In 3 of the meals, a first course of raw carrots varied in portion size (30, 60, or 90 g), and no

285 332 roots from 86 carrot varieties grown in 2014 at the experimental farm

286 rrots, total calcium absorption per 100 g of carrots was 41% +/- 2% higher in sCAX1 carrots.

287 on of total arsenic in potatoes, swedes, and carrots was lower in peeled produce compared to unpeeled

288 age of absorption of alpha-carotene from raw carrots was not significantly different from beta-carote

289 ssibility of beta-carotene in raw and pulped carrots was very low (<0.5%).

290 y related cyanidin-3-O-glycosides from black carrot were investigated in aqueous solutions (pH 3.6 an

291 The mechanical properties of carrots were affected by blanching which caused a hardne

292 Specifically, carrots were either blanched at low temperature (LTB) or

293 of phytochemicals was higher when fresh-cut carrots were stored at 4 degrees C regardless of the pre

294 nces with respect to conventionally blanched carrots, were detected.

295 among samples A and B water-blanched and raw carrot while a thermo-protective effect due to the sugar

296 a soil amendment for enriching broccoli and carrots with healthful forms of organic-Se.

297 activation was found in 80 degrees C-treated carrots with high vitamin C retention predominantly in l

298 randomized trials, we labeled these modified carrots with isotopic calcium and fed them to mice and h

299 treatments at high temperature gave rise to carrots with retention of vitamin C in the range 37.5-85

300 vels of total phenolic acids compared to the carrots with the supplement of B (e.g. -Ca treatment and