Effect of Blanching Process and Frozen Storage on Bioactive Compounds and Some Quality Parameters of Organic and Conventional Green Bean

EFFECT OF PRE-PROCESSING TREATMENTS ON THE QUALITY OF COOLED AND FROZEN GREEN BEANS

Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds

EFFECT OF VARIOUS THERMAL TECHNIQUES AND FROZEN STORAGE ON SOME CHEMICAL COMPONENT AND PHYTOCHEMICAL COMPOUNDS OF GREEN BEANS AND BROCCOLI.

EFFECT OF THERMAL PROCESSING ON TOTAL PHENOLS, MYRICETIN AND QUERCETIN, VITAMIN C AND ANTIOXIDANT ACTIVITY OF SOME VEGETABLES

Effect of Blanching and Freezing on Nutritive Value of Some Vegetables In Sudan

EFFECT OF BLANCHING TREATMENTS AND FROZEN STORAGE ON THE QUALITY ATTRIBUTES OF FROZEN ARTICHOKE

INFLUENCE OF ROASTING AND STORAGE CONDITIONS ON BIOCHEMICAL CONSTITUENTS OF ARABICA COFFEE BEANS

Influence of domestic freezing on the biochemical composition and mineral contents of fish muscles

EFFECT OF SOME POSTHARVEST TREATMENTS ON QUALITY OF FRESH FULL AND CUT SNAP BEAN PODS DURING COLD STORAGE