The Impact of Eggplant Peel Fortification as a Potential Source of Dietary Fibers and Phytochemicals on the Rheological Properties and Quality of Pan Bread

Fortification of Cake with Sweet Potato and Beetroot Flour as Natural Antioxidant During Storage

Dairy Ices with High Nutritional Value Fortified with Date and Pomegranate Dibs and Red Beet Root Juice Concentrate as Natural Colorant

Valorization Beetroot Waste for Eco-Friendly Extraction of Natural Dye for Textile and Food Applications.

CHARACTERIZATION OF RED PIGMENTS EXTRACTED FROM RED BEET (BETA VULGARIS, L.) AND ITS POTENTIAL USES AS ANTIOXIDANT AND NATURAL FOOD COLORANTS

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

Enhancement of Nutritional and Functional Characteristics of Noodles Formulated with Spinach Leaves and Sugar Beet

Utilization of Red Carrot Roots) Daucus carota L.( By-products As A Source of Natural Pigments

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

Bioactive compounds and antioxidant activity of some fruit and vegetable wastes