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

Study of Some Physicochemical and Sensory Properties of Apricot Jam Supplemented with Apricot Kernel Flour

Chemical, Sensory and Microbiological Assessment of Some Local and Imported Jam in the Egyptian Market

PRODUCTION OF HEALTHY SAUSAGE WITH TOMATO PEEL POWDER AND POMEGRANATE PEEL POWDER

Preparation of new jams recipes using some un traditional agricultural resources

EFFECT OF THE MANUFACTURING PROCESS OF OLIVE JAM ON QUALITY OF LIPIDS AND ANTIOXIDANTS.

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

Physico- Chemical Evaluation of By-Products of Some Fruits Resulting From Food Processing

Effect of Home-Processing on The Antioxidant Properties of Apricot Products

Effect of Processing on Nutrient Composition and Antioxidant Capacity of Loquat Jam and Concentrated Syrup