IMPACT OF DEHYDRATION METHODS ON THE YIELD AND QUALITY OF LIME PEELS PECTIN

EFFECT OF EXTRACTION MEDIUM AND ACID TYPE ON THE PHYSIO -CHEMICAL PROPERTIES OF ORANGE PEELS ISOLATED PECTIN

EFFECT OF DIFFERENT DRYING METHODS ON THE PHYSICAL PROPERTIES AND QUALITY OF SOME FRUIT PEELS

Studying the Effect of Extraction Parameters on Extracting Process of Pectin from Dried Orange Peels

EFFECT OF PROCESSING CONDITIONS ON PROPERTIES OF POMEGRANATE SYRUP

Effect of Microwave Treatment on Chemical Composition and Microbiological Quality of Milk

EFFECT OF FOOD PROCESSING (PULPING AND JAM MAKING) ON SOME CHEMICAL AND PIGMENTS CONTENT OF PEACH FRUITS.

Impact of Thermal Treatment and Ozone on Quality Parameters and Shelf-Life of Mango Nectar

EFFECT OF CONCENTRATION PROCESS AND STORAGE PERIOD ON QUALITY PROPERTIES OF SOME FRUIT AND VEGETABLE CONCENTRATES

CHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITY AND STRUCTURE OF PECTIN AND EXTRACTS FROM LEMON AND ORANGE PEELS