BIOLOGICAL EVALUATION OF MACARONI SUPPLEMENTED WITH DRIED MALLOW LEAVES AND TOMATO WASTES AS A SOURCE OF NATURAL COLORANTS

Biological evaluation of some synthetic and natural food colorants

EVALUATION OF RED CABBAGE ANTHOCYANIN PIGMENTS AND ITS POTENTIAL USES AS ANTIOXIDANT AND NATURAL FOOD COLORANTS

UTILIZATION OF CAROTENOID PIGMENTS EXTRACTED FROM TOMATO PEEL AS NATURAL ANTIOXIDANTS AND COLORANTS IN SUNFLOWER OIL AND SPAGHETTI

UTILIZATION OF CAROTENOIDS EXTRACTED FROM APRICOT PROCESSED WASTES AS NATURAL COLORANTS

RED CARROT ROOTS PROCESSED WASTES AS A SOURCE OF NATURAL RED PIGMENTS

The Colour Stability and Physico-Chemical Properties of Tomato Paste Enriched with Rosella (Hibiscus sabdariffa L.)

NUTRITIONAL EVALUATION, CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF SOME FOOD PROCESSING WASTES

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

CHEMICAL AND BIOLOGICAL EVALUATION OF HU K TOMATO FRUITS AS ANTIANEMIC A D HYPOCHOLESTEROLEMIC AGENT