CHANGES IN TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING DOMESTIC PROCESSING OF SOME CEREAL GRAINS

CHANGES OCCURRING IN DIFFERENT NUTRIENTS 0F WHITE KIDNEY BEANS AS AFFECTED BY PROCESSING

Changes of Total Phenolics, Tannins, Phytate and Antioxidant Activity of Two Sorghum Cultivars as Affected by Processing

COLOR CHARACTERISTICS AND ENZYME ACTIVITY OF PEROXIDASE AND POL YPHENOLOXIDASE IN DIFFERENT WHEAT CULTIVARS AND THEIR PASTA: 1- EFFECT OF MILLING PROCESS ON COLOR CHARACTERISTICS AND ENZYME ACTIVITY OF PEROXIDASE AND POL YPHENOLOXIDASE IN DIFFERENT WHEAT CUL TIVARS

Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains

EFFECT OF SOME STORAGE CONDITIONS ON SOME COOKING AND EATING RICE QUALITY CHARACTERISTICS

UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY

CHEMICAL AND PHYSICAL CHARACTERSTICS OF WEANING FOODS PREPARED FROM CEREALS AND LEGUMES

STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION

EFFECT OF THERMAL PROCESSING (PARBOILING AND EXTRUSION) ON STABILIZATION OF RICE BRAN DURING STORAGE