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P. J. Jones and S. Jew, “Functional Food Development: Concept to Reality,” Trends in Food Science & Technology, Vol. 18, No. 7, 2007, pp. 387-390. doi:10.1016/j.tifs.2007.03.008

has been cited by the following article:

• TITLE: Mixes of Carrot Juice and Some Fermented Dairy Products: Potentiality as Novel Functional Beverages

  AUTHORS: Amany E. El-Abasy, Hany A. Abou-Gharbia, Hamida M. Mousa, Mohammed M. Youssef

  KEYWORDS: Yoghurt; Rayeb; Probiotics; Anthocyanins; β-Carotene; Antioxidants

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.2, February 27, 2012

  ABSTRACT: The present study aimed to formulate and evaluate yoghurt and Rayeb (Traditional Egyptian natural fermented milk) mixes with red and yellow carrot juices. Out of 16 different mixing ratios (Eight for yoghurt and eight for Rayeb), data indicated that the most significantly acceptable mixes as judged by panelists were: yoghurt-red carrot juice (3:1 v/v), yoghurt-yellow carrot juice (2:1 v/v), Rayeb-red carrot juice (2:1 v/v) and Rayeb-yellow carrot juice (4:1 v/v). The aforementioned mixes were further investigated versus their counterpart controls (yoghurt and Rayeb). It was obvious that the formulated mixes contained considerably higher concentrations of the bioactive components mainly, ascorbic acid and anthocyanins (red-carrot mixes) and β-carotene (yellow-carrot mixes) along with antioxidant activity (DMPD Radical Scavenging Activity) and higher counts of probiotic LAB, as compared to the controls.