EVALUTATION OF ACTIVE EDIBLE COATING CONTAINING ESSENTIAL OIL EMULSIONS TO EXTEND SHELFLIFE OF ORANGE

PROLONGING STORAGE AND SHELF LIFE OF “ANNA” APPLE FRUITS BY USING CHITOSAN AND SOME NATURAL ANTIOXCIDANTS

EVALUATION OF MICROBIAL LOAD IN SOME CANNED FRUITS AND LINE PROCESSING OF CANNED ORANGE

EFFECT OF CHITOSAN AND POTASSIUM PERMANGANATE TREATMENTS ON QUALITY AND STORABILITY OF CANTALOUPE FRUITS

EFFECT OF PASTEURIZATION, PACKAGE TYPE AND PACKAGING CONDITIONS ON ORANGE JUICE QUALITY DURING STORAGE

EFFECTS OF CHITOSAN AND SOME IMMERSION SOLUTIONS ON THE QUALITY AND SHELF LIFE OF SLICED MANGO

Experimental Evaluation of The Effectiveness of Orange Peel/ Chitosan Nanoparticles

PROLONGING OF ORANGE JUICE SHELF LIFE VIA GREEN TEA ADDITION

Potential Application of Chitosan Nanoparticles as Preservative Agent for Fishery Products

EVALUATION OF ANTIMICROBIAL ACTIVITY AND PHYTOCHMICAL ANALYSIS OF CITRUS LEMON, MANDARIN, AND ORANGE PEEL