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

UTILIZATION OF ACEROLA FRUIT AS A SOURCE OF POWERFUL ANTIOXIDANT FOR ENRICHMENT OF SOME PROCESSED FOODS [

Preparation of new jams recipes using some un traditional agricultural resources

PREPARING NEW BLENDS OF FRUIT JUICES TO MEET THE NEEDS OF THE POTENT ANTIOXIDANT EFFECTS

MANUFACTURE OF HIGHLY ANTIOXIDANT LOW CALORIES BEVERAGES AND ICES FROM FERMENTED MILK PERMEATE

Valorization of some fermented products as antioxidants

MANUFACTURING OF HEALTHY TRADITIONAL AND LOW CALORIE CITRUS JUICES BLENDS AND THEIR KINETIC STABILITY

ASSESSING THE QUALITY OF HEALTHY APPLE JAM PRODUCTS FORTIFIED WITH NATURAL HERBAL EXTRACTS

COLOR STABILITY OF STRAWBERRY JAM FORTIFIED BY PURPLE CARROT PUREE

INFLUENCE OF DIFFERENT PROCESSING TECHNOLOGIES ON THE ANTIOXIDANT ACTIVITIES OF STRAWBERRIES AND BITTER ORANGE PEELS