CHARACTERIZATION OF RED PIGMENTS EXTRACTED FROM RED BEET (BETA VULGARIS, L.) AND ITS POTENTIAL USES AS ANTIOXIDANT AND NATURAL FOOD COLORANTS

BIOLOGICAL EVALUATION OF MALLOW LEAVES AND TOMATO WASTES AS A SOURCE OF NATURAL FOOD COLORANTS

EFFECT OF PRESERVATION METHODS ON GREEN AND RED CABBAGE QUALITY TO USE AS NUTRACEUTICAL FOOD INGREDIENTS

Biological evaluation of some synthetic and natural food colorants

EXTRACTION OF ANTHOCYANINS PIGMENTS FROM Pelargonium zonal PETALS AS NATURAL COLORANTS IN SOME FOODS

Effect of Different Extraction Methods on Stablity of Anthocyanins Extracted from Red Onion peels (Allium cepa) and Its Uses as Food Colorants

ANTIMICROBIAL ACTIVITY OF NATURAL ANTHOCYANINS AND CAROTENOIDS EXTRACTED FROM SOME PLANTS AND WASTES

RED CARROT ROOTS PROCESSED WASTES AS A SOURCE OF NATURAL RED PIGMENTS

Relationship Between Antioxidant Activities and Red Tablebeet Root Pigments with A Potential Application as a Natural Juice Blend

EVALUATION OF LOCAL GRAPE POMACE AS UNTRADITIONAL FEED AND NATURAL ANTIOXIDANT