EFFECT OF THERMAL AND CHEMICAL PRE-TREATMENTS ON OXIDATIVE ENZYME ACTIVITIES OF BANANA AND APPLE SLICES

Effect of Some Antioxidant Agents on Quality Attributes and Storability of Fresh Cut Taro

Chemical, Microbiological and Sensory Studies on Green Banana Exposed to Oven and Freeze drying

INFLUENCE OF PRE- AND POST-HARVEST APPLICATIONS OF SOME ANTIOXIDANTS AND BIOCHEMICALS ON PROLONGING MARKETABLE LIFE OF WILLIAMS BANANA FRUITS

Effect of Different Dried Methods and Storage on Some Enzymes Activity and Quality of Cactus pear and Papaya

EFFECT OF PRESERVATION METHODS ON GREEN AND RED CABBAGE QUALITY TO USE AS NUTRACEUTICAL FOOD INGREDIENTS

Comparative Study between Synthetic and Natural Antioxidants of Banana, Mango and Orange Peels Extracts and their Effect on the Soybean and Olive Oils

MARKETING PRELONGATION OF RIPENED BANANA USING NATURAL SUBSTANCES

EFFECT OF ANTI-BROWNING AGENTS AND WRAPPING FILMS ON BROWNING INHIBITION AND MAINTAINING QUALITY OF BABY CORN DURING STORAGE.

Chemical, Microbiological and Antioxidant Effects of Banana Peels on Butter Cake