Carotenoids, Phenolics, Antioxidant Activity and Sensory Attributes of Carrot Jam: Effect of Turmeric Addition

RHEOLOGICAL PROPERTIES OF STRAWBERRY PUREE JAM

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

Potential Effects of cooking conditions and substitution with carrot and pumpkin on quality attributes of orange sweet potato jam

NOVEL FUNCTIONAL POMEGRANATE LEATHER REPLACEMENT WITH DEEP PURPLE CARROT F1 JUICE

EFFECT OF FROZEN STORAGE ON THE QUALITY ATTRIBUTES OF FRESH AND CONCENTRATE CUT-BACK STRAWBERRY JUICES

QUALITY ATTRIBUTES OF CARROT JAM SUPPLEMENTED WITH PROTEIN CONCENTRATE OF LOOFA SEEDS

MANUFACTURE OF MIXED JAMS USING NATURAL SOURCES OF POWERFUL ANTIOXIDANTS AND IRON

Effect of addition essential oils and partial substituting of sugar with stevia leaves aqueous extract on the quality of both mango and strawberry jam during storage

Fortification of Cake with Sweet Potato and Beetroot Flour as Natural Antioxidant During Storage