Physico-Chemical and Technological Characteristic of Tomato and Orange Peels By-products

Chemical and Technological Evaluation of Avocado Fruit Wastes for Enhancing Functional Properties of Some Foods

Chemical, Physical and Sensory Evaluation of Burdekin Plum Fruits (Pleiogynium solandrei) products

Preparation and Evaluation of Some Citrus Wastes to Use in Preparing Functional Foods

Physico-chemical Evaluation of White and Pink Grapefruit (Citrus paradisi) Juice

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

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

PHYSICO-CHEMICAL CHARACTERISTICS OF SOME FRUIT JUICE BLENDS AND THEIR ORGANOLEPTIC EVALUATIONS.

Effect of Enzymatic Treatments on Physico-chemical Properties and Quality of Juice and Syrup of Some Date Fruits

UTILIZATION OF FRUITS AND VEGETABLES BY-PRODUCTS IN THE MANUFACTURE OF BEEF BURGER