UTILIZATION OF SOME VEGETABLES WASTES AND BY- PRODUCTS AS NATURAL SOURCES OF ANTIOXIDANTS

UTILIZATION OF POTATO PROCESSING WASTE AS NATURAL ANTIOXIDANTS SOURCE IN BEVERAGES.

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

Comparative Study on some Plants as Sources of Natural Antioxidants

Utilization of Natural Antioxidants Extracted from by-products Using New Methods to Enhance the Oxidative Stability of Cooking Oils

UTILIZATION OF SOME FRUITS AND VEGETABLES WASTES AS A SOURCE OF DIETARY FIBERS IN CAKE MAKING

BIOACTIVE COMPOUNDS AND ANTIOXIDANT PROPERTIES OF FRUIT AND VEGETABLES BY-PRODUCTS

STUDIES ON THE EXTRACTION OF ANTIOXIDANTS FROM AGRICULTURAL WASTES AND THEIR USE IN SOME MEAT PRODUCTS

UTILIZATION OF NATURAL ANTIOXIDANT EXTRACTS OF POMEGRANATE PEELS AND GUAVA SEEDS IN VEGETABLE OILS STABILITY

Utilization of horticultural by-products in functional foods preparation