GENERATION OF MEAT-LIKE VOLATILES FROM CYSTEINE, GLUCOSE AND SERINE MODEL SYSTEM AND ITS ANTIOXIDANT ACTIVITY

Effect of Water Content Chemical Composition and Antioxidant Activity from Volatile Generated from Beef Fat in Maillard Reaction

Leather Fatliquoring Agent from Camel Hump Fat

Non-Chemically Modified Prefix Substance as a fat liquor for Leather Manufacture from Recovered Neatsfoot Oil

Preparation and Light Stabilization of Natural Anthocyanin Dyes in the Presence of Fullerene for Food Products

Synthesis of Antioxidant Peptide SCAP1 (Leu-Ala-Asn-Ala-Lys)

Micro-encapsulation of Eugenia supra-auxillaris phenolics Rich Fraction for Its Possible Use as a Natural Food Preservative

Studies On Some Thiazolidinones As Antioxidants For Local Base Oil

Antioxidant, Sensory and Antibacterial activities of some Essential oils in Beef Kofta

Design and Synthesis of New Curcuminoid Compounds and their Derivatives as Antioxidant Agents