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

EFFECT OF NATURAL α -TOCOPHEROL, β -CAROTENE AND THEIR MIXTURES ON ACCELERATED OXIDATIVE STABILITY OF STRIPPED SUNFLOWER OIL

COLOR STABILITY OF STRAWBERRY JAM FORTIFIED BY PURPLE CARROT PUREE

Stability of Lycopene, β–Carotene and Vitamin A in Tomatoes and Some Tomato Products

PREPARATION AND CHARACTERIZATION OF STARCH BASED EDIBLE/ BIODEGRADABLE FILMS

Antioxidant-Rich Biodegradable Films: Incorporating Date Phenolic Extracts into Polyvinyl Alcohol Biofilms for Strawberry Preservation

Curcumin: Analysis and Stability

TOCOPHEROLS: THEIR ROLE IN STABILIZING ANHYDROUS BUTTER-FAT (Ghee) AND BUTTER COOKIES

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

Enhancement the Chemical and Microbiological Properties of Milk Cream by Encapsulated Strawberry Leaves Extract