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

Bio-Engineering Studies for Tomato Pomace Powder Production as a Nutritional Valuable Material

ALTERATION iN TASTE-ACTIVE COMPOUNDS OF TOMATO PRODUCTS DURING PROCESSING

PRODUCTION OF TOMATO POWDER AND DRIED SLICES FOR USE IN SOME FOODSTUFFS

CAROTENOIDS AND TOCOPHEROL CONTENT OF TOMATO FRUITS AND TOMATO PRODUCTS

UTILIZATION OF TOMATO CANNERY WASTES (SEEDS) IN FOOD PURPOSES

EVALUATION OF LYCOPENE EXTRACTED FROM TOMATO PROCESSING WASTE AS A NATURAL ANTIOXIDANT IN SOME BAKERY PRODUCTS

Bioactive compounds content and antioxidant activity in selected plant parts from food processing by-products

USE OF TOMATO POMACE, MANGO SEEDS KERNEL AND POMEGRANATE PEELS POWDERS FOR THE PRODUCTION OF FUNCTIONAL BISCUITS

Technological and Chemical Studies on Canned Tomato Product