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

Effect of Anthocyanins Extracted from Peanut Skins, Roselle Calyces and Outer Peels of Onions on Quality and Colour Stability of Yoghurt Beverages during Storage

Physical Properties, Microstructure and Proximate Chemical Composition of Roselle (Hibiscus sabdariffa) Seeds and Kernels

EFFECT OF EXTRACTION CONDITIONS, HEAT TREATMENTS AND SPRAY-DRYING ON STABILITY OF ROSELLE CALYCES ANTHOCYANINS AS NATURAL FOOD COLORANTS

STUDIES ON SOME PHENOLIC AND FLAVONOID COMPOUNDS OF RED SORGHUM BRAN AND THEIR ANTIBACTERIAL ACTIVITY

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

ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF SOME PLANT EXTRACTS

The Colour Stability and Physico-Chemical Properties of Tomato Paste Enriched with Rosella (Hibiscus sabdariffa L.)

ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SPICES

ANTIMICROBIAL AND ANTIOXIDANT EFFICACY OF SOME NATURAL PLANTS EXTRACTS