PRODUCTION AND EVALUATION OF NUTRACEUTICAL VEGETABLE JUICE BLENDS

Production of untraditional vegetable juices fortified with fruits

MANUFACTURING OF HEALTHY TRADITIONAL AND LOW CALORIE CITRUS JUICES BLENDS AND THEIR KINETIC STABILITY

NEW INNOVATIVE PRODUCTS OF HUSK TOMATO FRUIT

EFFECT OF PASTEURIZATION AND STORGE ON FLAVOUR OF APPLE AND KIWIFRUIT BLEND JUICE

MANUFACTURE OF YOGHURT DRINK SUPPLEMENTED WITH CARROT AND GUAVA PULPS

PREPARING NEW BLENDS OF FRUIT JUICES TO MEET THE NEEDS OF THE POTENT ANTIOXIDANT EFFECTS

PRODUCTION OF CONCENTRATED APRICOT AND PEACH JUICES.

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

PHYSICOCHEMICAL AND SENSORIAL OF JUICE FROM MIXTURES OF PERSIMMON WITH PRICKLY PEAR FRUITS