PHYSICO-CHEMICAL CHARACTERISTICS OF SOME FRUIT JUICE BLENDS AND THEIR ORGANOLEPTIC EVALUATIONS.

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

CHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITY AND STRUCTURE OF PECTIN AND EXTRACTS FROM LEMON AND ORANGE PEELS

CHEMICAL COMPOSITION AND PHYTOCHEMICAL SCREENING OF Citrus sinensis(ORANGE) PEELS

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

EFFECT OF PACKAGING MATERIALS ON QUALITY OF ORANGE JUICE

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

Preparation of Flavored Yoghurt with Orange Peel- Oil and Evaluation its Potential Antioxidant, Antimicrobial, and Antiviral Properties

Identification and determination of aroma components of some juice and its blends

Improving Bioactive Compounds and Antioxidant Activity of Fruit Nectar Blends Using Some Medicinal Extracts