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

INHIBITORY EFFECTS OF SOME ESSENTIAL OILS ON CU2+-INDUCED OXIDATIVE MODIFICATION OF HUMAN LOW DENSITY LIPOPROTEINS

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

ANTIOXIDANT ACTIVITY OF APPLE PEEL EXTRACTS PREPARED BY DIFFERENT SOLVENTS

ASCORBIC ACID AND TISSUE BROWNING IN MANGO CV HINDI BE-SENNARA FRUITS (Mangifera indica L.) UNDER COLD STORAGE

Effect of Pretreatments on Controlling Enzymatic Browning Before Drying of Eggplant Slices

PATULIN IN APPLE FRUITS: II. EFFECT OF APPLE TREATMENTS WITH SOME CHEMICAL SANITIZERS ON PATULIN PRODUCTION BY Penicillium expanusm

Studies on Producing Yeast Autolysate and its Antioxidant Properties to Enhance Flesh Apple Juice Qualities

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

SUPPRESSING PATULIN PRODUCTION AND APPLE ROTS BY C ERTAIN SALTS