Bioactive Compounds and Physicochemical Properties of Fruit – Orange Juice Mixes with Rosemary Extract

EFFECT OF PASTEURIZATION, PACKAGE TYPE AND PACKAGING CONDITIONS ON ORANGE JUICE QUALITY DURING STORAGE

PROLONG THE SHELF–LIFE OF CHILLED KOFTA USING EXTRACT OF GREEN TEA LEAVES

EVALUTATION OF ACTIVE EDIBLE COATING CONTAINING ESSENTIAL OIL EMULSIONS TO EXTEND SHELFLIFE OF ORANGE

Effect of some chemical preservatives and storage condition on phytochemical components and antioxidant activity of some fruit pulp

EVALUATION OF CHITOSAN AS A NEW NATURAL PRESERVATIVE IN ORANGE JUICE

THE DIETARY FIBER, TOTAL PHENOLIC CONTENT, AND ANTIOXIDANT ACTIVITY OF ORANGE PEELS

Extending Shelf Life and Maintaining Quality of Valencia Oranges by Some Safe Eco-friendly Treatments

EFFECT OF PACKAGING MATERIALS ON QUALITY OF ORANGE JUICE

BIOCHEMICAL AND TECHNOLOGICAL STUDIES ON GREEN TEA