CAROTENOIDS AND TOCOPHEROL CONTENT OF TOMATO FRUITS AND TOMATO PRODUCTS

ANTIOXIDANT ACTIVITY OF YELLOW PEPPER CAROTENOIDS

UTILIZATION OF CAROTENOIDS EXTRACTED FROM APRICOT PROCESSED WASTES AS NATURAL COLORANTS

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

PROPERTiES OF CAROTENOID PIGMENTS EXTRACTED FROM YELLOW CARROT AND PUMPKIN AS A FOOD COLORANTS

Utilization of Some Vegetables and Fruits Waste As Natural Antioxidants

IMPORVING OF VEGETABLE OILS STABILITY BY USING SOME NATURAL ANTIOXIDANTS PREPARATIONS .

Utilization of Natural Antioxidants Extracted from by-products Using New Methods to Enhance the Oxidative Stability of Cooking Oils

Characterization of β-carotene Extracted from Orange Peels and its Use as a Natural Colorant and Antioxidant in Ice Cream

CARROT LEAVES: ANTIOXIDATIVE AND NUTRITIVE VALUES