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

EFFECT OF FOOD PROCESSING (PULPING AND JAM MAKING) ON SOME CHEMICAL AND PIGMENTS CONTENT OF PEACH FRUITS.

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

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

ASSESSING THE QUALITY OF HEALTHY APPLE JAM PRODUCTS FORTIFIED WITH NATURAL HERBAL EXTRACTS

EFFECT OF PROCESSING CONDITIONS ON PROPERTIES OF POMEGRANATE SYRUP

Effect of Enzymatic Treatments on Physico-chemical Properties and Quality of Juice and Syrup of Some Date Fruits

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

Effect of domestic processing and microwave heating on phenolic compounds and tannins in some oil seeds

Effect of Processing on the Characterization of Hot-Break Triple-Concentrated Tomato Paste