• The Korean Journal of Food And Nutrition
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• v.13 no.6
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• pp.563-569
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• 2000

Since there has not been a pickle made out of radish and carrots among the foods. We come up with the idea of making a pickle with radish and carrot. To examine the value that two kinds of pickle can carry out as a food, we utilize several methods : such as the examination of changes of color, hardness. PH, total bacteria and sensory test to investigate characteristics of a radish and carrot pickle during the storage.

• Korean Journal of Plant Taxonomy
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• v.34 no.4
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• pp.287-295
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• 2004

Daucus species vegetated in the island Dae-heug-san-do off the Korean Peninsula has been recorded as Daucus littoralis Sibth. et Sm. var. koreana Nakai, endemic to Korea in several flora. However, the name was revealed as a naked name, nomen nudum, because the valid publication and type specimens were found anywhere. Comparative observation on morphological characters between the Korean taxon of Daucus and D. littoralis reveals that the Korean vegetated in the island Dae-heug-san-do is not the D. littoralis, but the D. carota L. subsp. carota. The Korean name of the latter is designated newly as San-dang-geun. The new korean name, Seon-dang-geun, of the unrecorded taxon, D. carota subsp. maritimus (Lam.) Batt., is also given.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1832-1838
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• 2015

Carrot powder was added at different levels (0, 5, 10, 15, and 20%) to Perilla-Dasik, and its effects on the physical and antioxidant properties of Dasik were measured. For texture characteristics, hardness, cohesiveness, and chewiness of Dasik slightly increased as carrot powder content increased. For color properties, both $a^*$ (redness) and $b^*$ (yellowness) values increased as carrot powder content increased. Anti-oxidative effects, as measured by acid value, peroxide value, and free radical scavenging activity, were greater in samples containing carrot powder compared to control. In the sensory test, Dasik with carrot powder was more preferred than control (without carrot powder). Based on these results, 20% addition of carrot powder in the formulation was the most acceptable for Dasik.

• Journal of the Korean Society of Food Science and Nutrition
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• v.8 no.1
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• pp.15-20
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• 1979

The nitrite and nitrate levels of carrot juice at various temperature and periods were studied. The nitrite level of carrot juice at high temperature increased rapidly as the bacterial level increased. When carrot juice was held at $30^{\circ}C$, nitrite concentration began to decline after 14 hours, although there was no decrease in bacterial population, The nitrate level of carrot juice at high temperature decreased rapidly. The bacteria in carrot juice were supposed to reduce nitrates to nitrites, No increase in nitrite and no decrease in nitrate occured when bacterial growth was prevented by holding the juice at $5^{\circ}C$ or by adding potassium dehydroacetate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.582-587
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• 1997

The changes of ascorbic acid(AsA) and dehydroascorbic acid(DHAA) contents in distilled water, carrot juice, and carrot+vegetable juices under different incubation time and temperature were determined by using high performance liquid chromatography. AsA in carrot juice was more stable than that in distilled water. AsA contents in distilled water and carrot juice were gradually reduced in a time and temperature dependent manner. AsA contents in carrot juice and carrot+ vegetable juices stored in refrigerator(4$^{\circ}C$) for 2 and 24 hours appeared to decrease, but the DHAA contents in all samples increased. Total vitamin C(AsA+DHAA) contents in carrot juice and carrot +vegetable juices remained with the high residue values of 90~97% after incubating at 4$^{\circ}C$ for 2 and 24 hours.

• Korean journal of applied entomology
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• v.45 no.3 s.144
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• pp.339-346
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• 2006

Total 90 species of medicinal plants were surveyed to see if they have any suppressive effects on the dinsity of M hapla at the exhibition field in the Chinan medicinal herbs experiment station. In 70 species including Achyranthes japonica, root-knot and/or egg sac of M. hapla was not found and these plants were planted in C. lanceolata field to check the degree of M. hapla infection. In 26 species including A. japonica, M. hapla infection was not observed. Simultaneously, 30 species were planted in pots to find out degree of infection by M. hapla. Dianthus chinensis, Rudbeckia bicolor, Sedum kantschaticum, Ricinus communis, Anemarrhena asphodeloides, Malva verticillate, Chelidonium majus, Sesamum indicum, Agrimonia pilosa, Geum aleppicum, Sanguisorba officinalis and Scrophularia buergeriana were free from infection. While the number of galls and density of M. hapla in soil were higher to high innoculation density, and the growth of C. lanceolata was rower.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.210-216
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• 2008

Leuconostoc mesenteroides SM isolated from a raw carrot was used for the fermentation of carrot juice (CJ). Lactic acid fermentation of CJ was performed at $25^{\circ}C$ for 24 hr with $0{\sim}20%$ sucrose concentration, resulting in the production of mucilage. The fermented CJ showed the complete conversion of sugar into dextran after fermentation for 24 hr in the presence of sucrose below 15% concentration. With 15% sucrose, the fermented CJ had pH 3.8, 0.9% acidity, consistency index of $3.5\;Pa{\cdot}s^n$. After cold storage for 3 weeks, fermented CJ showed slight increase in acidity and relatively constant value in pH; however, the consistency index, red color value and viable cell counts were slightly decreased for 3 weeks. The ${\beta}-carotene$ content in CJ was drastically decreased by lactic acid fermentation for 24 hr, indicating $72\;{\mu}g/mL$ as compared to $142\;{\mu}g/mL$. The fermented CJ had improved body texture, red color and stability without sedimentation.

• Journal of the Korean Applied Science and Technology
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• v.39 no.6
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• pp.932-940
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• 2022

In this study, the extracts of carrot (Daucus carota var. sativa) leaf fermented with Weizmannia coagulans KK7 strain were investigated for the anti-inflammatory activities and component changes. The KK7 strain was isolated from kimchi, a Korean fermented vegetable. The high-performance liquid chromatography was performed to analyze the changes in the components of the carrot leaf extracts before and after fermentation. It was confirmed that the content of luteolin, a kind of flavonoid, was significantly increased after fermentation. The anti-inflammatory activities of the carrot leaf extracts and the fermented carrot leaf extracts were evaluated by the inhibition of NO (nitric oxide) production in LPS-induced RAW 264.7 cells. The NO scavenging ability of the fermented carrot leaf extracts was higher than the other extracts. The protein expression of iNOS, an enzyme responsible for the NO production was significantly reduced in a concentration-dependent manner by treatment with the fermented carrot leaf extracts. In conclusion, we found that the anti-inflammatory effect of carrot leaf was increased by microbial fermentation, suggesting that carrot leaf generally discarded could be used as new food and cosmetic materials through fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.680-686
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• 1996

Investigations were conducted on the effects of different blanching solutions and time on tile quality of carrot juice to minimize undesirable changes in color, taste and flavor of raw carrot. Juice yields were 65.9% in raw juice(RJ), 51.7~55.3% in juice by blanching in water(JBIW) and 44.6% in juice by blanching in acetic acid solution(JBIA). pH of JBIW was 6.12~6.37, similar to RJ, while that of JBIA was 4.85. Soluble solid was in the decreasing order of RJ, JBIW and JBIA. Turbidities of JBIW for 1 min and JBIA for 5 min after 3 day storage at $4^{\circ}C$ were maintained by 94% compared to the original juice. Only 44~46% of $\beta-carotene$ was extracted from carrots during pressing, and f-carotene was extracted to a greater extent than $\alpha-carotene.$ Sensory evaluation indicated that JBIW for 1 min was superior to nth and commercially available juice in overall acceptance.

• 베이커리
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• no.7 s.360
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• pp.90-91
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• 1998