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In this study, the influences of processing and pasteurization on color values and total phenolic compounds of pomegranate juices were investigated. Pomegranate juices were produced by different clarification techniques (conventional fining, conventional fining together with polyvinylpolypyrrolidone [PVPP], ultrafiltration). Nonclarified juice was also produced as control. Clarification methods, heat treatments and methods and heat treatments together significantly (P < 0.05) affected the color values of pomegranate juices. Moreover, conventional fining together with PVPP treatment was found to be the most effective method to remove phenolic compounds.

Carrot juice (Daucus carota L.) is one of the most popular vegetable juices and represents a rich source of natural b-carotene. Vegetable juices are available either fermented or not fermented. With the production of lactofermented juices, carrot juices are microbiologically stable, delicious and potentially provide high nutritional value. In this study, Refik Saydam Kulfur Kolleksiyanu (RSKK) 1602 Lactobacillus plantarum is used as a starter culture in carrot mash. Sensory evaluation demonstrated that an initial bacteria concentration of 3 ¥ 10 5 cfu/g mash resulted in the most preferred fermented carrot juice. The acidity of the fermented carrot juice can be adjusted by altering the population of the starter RSKK 1602 L. plantarum culture and the 15-16 h of fermentation time. A modified Gompertz equation was selected to describe the growth curve of RSKK 1602 L. plantarum in carrot mash.3 Corresponding