EXTRACTION OF ANTHOCYANINS PIGMENTS FROM Pelargonium zonal PETALS AS NATURAL COLORANTS IN SOME FOODS

PRODUCTION AND APPLICATION OF NATURAL FOOD PIGMENTS BY MONASCUS RUBER USING POTATO CHIPS MANUFACTURING WASTES

STIMULATION OF ANTHOCYANIN PRODUCTION IN STRAWBERRY CALLUS CULTURES

BIOACTIVE COMPOUNDS AND ANTIOXIDANT PROPERTIES OF FRUIT AND VEGETABLES BY-PRODUCTS

ANTIMICROBIAL ACTIVITY OF NATURAL ANTHOCYANINS AND CAROTENOIDS EXTRACTED FROM SOME PLANTS AND WASTES

PRODUCTION OF CLEAR APPLE JUICE USING COMMERCIAL PECTINASES

EVALUATION OF RED CABBAGE ANTHOCYANIN PIGMENTS AND ITS POTENTIAL USES AS ANTIOXIDANT AND NATURAL FOOD COLORANTS

Effect of Different Extraction Methods on Stablity of Anthocyanins Extracted from Red Onion peels (Allium cepa) and Its Uses as Food Colorants

Anthocyanin Content, Peroxidase and Polyphenol Oxidase Activities in Relation to Browning Potential of Celebration, Sapphire and Santa Rosa Plum Fruits During Cold Storage

PRODUCTION OF FETA LIKE CHEESE FORTIFIED WITH POMEGRANATE AND LEMON PEELS EXTRACT AS NATURAL ANTIOXIDANTS