Utilization of horticultural by-products in functional foods preparation

Physico- Chemical Evaluation of By-Products of Some Fruits Resulting From Food Processing

Some Citrus Peels As A Source of Antioxidants in Different Vegetable Oils and Its Applications in Some Functional Foods

Utilization of Some Citrus Peels in Formulating Functional Cookies and Pasta

Chemical and Technological Evaluation of Avocado Fruit Wastes for Enhancing Functional Properties of Some Foods

Utilization of Wastes Resulted From Juice Production in the Fortification of Some Bakery Products for the Protection of Cardiovascular Diseases

Characterization of Wastes from Pomegranate (<i>Punica granatum</i> L.) Juice and Its Use as a Functional Drink

EVALUAYION OF SOME FOOD PROCESSING WASTES AS SOURCES OF DIETARY FIBERS

EVALUAYION OF SOME FOOD PROCESSING WASTES AS SOURCES OF DIETARY FIBERS

NUTRITIONAL EVALUATION, CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF SOME FOOD PROCESSING WASTES