Physico- Chemical Evaluation of By-Products of Some Fruits Resulting From Food Processing

Effect of Processing on Nutrient Composition and Antioxidant Capacity of Loquat Jam and Concentrated Syrup

Effect of Home-Processing on The Antioxidant Properties of Apricot Products

EFFECT OF PREPARING AND PROCESSING ON PESTICIDE RESIDUES OF SOME FRUITS (ORANGE AND JUAVA)

EFFECT OF THE MANUFACTURING PROCESS OF OLIVE JAM ON QUALITY OF LIPIDS AND ANTIOXIDANTS.

STUDIES ON EFFECT OF PROCESSING AND STORAGE ON Quality OF JAM PRODUCED FROM TOMATO (VARIETY HYPEEL.303).

EFFECT OF PROCESSING CONDITIONS ON PROPERTIES OF POMEGRANATE SYRUP

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

EFFECT OF CONCENTRATION PROCESS AND STORAGE PERIOD ON QUALITY PROPERTIES OF SOME FRUIT AND VEGETABLE CONCENTRATES

Effect of some Technological Treatments on Physical Properties and Bioactive Components of Ripe Soft Persimmon Fruits