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

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.

Physicochemical and Microbiological Evaluation of Commercial Tomato Concentrates Consumed In Egypt

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

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

Utilization of Pomegranate Peel as a Source of Natural Antioxidants in Preparation of some Food Products