Enhancing the Antioxidant Properties of Carrot Wastes Through Lactic Acid Fermentation and Thermophysical Treatments.

Claudia Bas-Bellver, Cristina Barrera, Lucía Seguí

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

3 authors.

Claudia Bas-BellverInstituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain.ORCID 0000-0002-9995-516X

Cristina BarreraInstituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain.ORCID 0000-0003-4408-3541

Lucía SeguíInstituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain.ORCID 0000-0002-2711-9445

Funding

Universitat Politècnica de València PAID-10-23Universitat Politècnica de València PAID-10-24

6 · The paper itself

Abstract

Carrot wastes contain valuable bioactive compounds, particularly carotenoids, phenolics, and dietary fibre, whose concentration and bioaccessibility can be enhanced through structural and biochemical modifications induced by thermophysical and biological treatments, providing valorization potential. This study evaluated the effects of microwave treatment (1.5 or 3 W/g for 2, 4, and 6 min), ultrasound treatment (100 or 200 g at 40 kHz for 5, 10, or 15 min), and lactic acid fermentation with

Indexed as

antioxidantscarrot waste LAB fermentationmicrostructuremicrowavesultrasounds

Identifiers

PMID41897707

DOI10.3390/foods15060985

PMCPMC13024771

What Socratic holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.