Technological and Chemical Studies on Canned Tomato Product

Physicochemical and Microbiological Evaluation of Commercial Tomato Concentrates Consumed In Egypt

THE RELATIONSHIP BETWEEN RHEOLOGICAL PROPERTIES, COLOR AND STRUCTURAL CHARACTERIZATION OF TOMATO PASTE (COLD-BREAK) DURING PROCESSING

Chemical, Sensory and Microbiological Properties of Fleshy Tomatoes and Orange-fleshed Sweet Potatoes dried by Different Techniques

ALTERATION iN TASTE-ACTIVE COMPOUNDS OF TOMATO PRODUCTS DURING PROCESSING

Physico-Chemical and Technological Characteristic of Tomato and Orange Peels By-products

Effect of Storage on Bioactive Compounds of Tomato And Its Products

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

Application of the HACCP System during the Production of Tomato Paste

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