Utilization of Some Vegetables and Fruits Waste As Natural Antioxidants

BIOACTIVE COMPOUNDS AND ANTIOXIDANT PROPERTIES OF FRUIT AND VEGETABLES BY-PRODUCTS

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

UTILIZATION OF POTATO PROCESSING WASTE AS NATURAL ANTIOXIDANTS SOURCE IN BEVERAGES.

STUDIES ON THE EXTRACTION OF ANTIOXIDANTS FROM AGRICULTURAL WASTES AND THEIR USE IN SOME MEAT PRODUCTS

Utilization of Natural Antioxidants Extracted from by-products Using New Methods to Enhance the Oxidative Stability of Cooking Oils

UTILIZATION OF PEACH AND TOMATO WASTES AS UNCONVENTIONAL SOURCES OF EDIBLE OILS AND NATURAL ANTIOXIDANTS

Utilization of horticultural by-products in functional foods preparation

UTILIZATION OF SOME FRUITS AND VEGETABLES WASTES AS A SOURCE OF DIETARY FIBERS IN CAKE MAKING

UTILIZATION OF NATURAL ANTIOXIDANT EXTRACTS OF POMEGRANATE PEELS AND GUAVA SEEDS IN VEGETABLE OILS STABILITY