Quality Characteristics of Fortified Cupcake by Pomegranate Peels Powder as Natural Source of Antioxidants and some Bioactive Components

UTILIZATION OF SOME PLANT MATERIAL EXTRACTS TO EXTEND THE SHELF LIFE OF CUPCAKES DURING STORAGE

ADDITION OF NATURAL ANTIOXIDANT TO RETARD CAKE RANCIDITY

EFFECT OF NATURAL ANTIOXIDANT OF CAKE QUALITY DURING STORAGE

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

Characterization of Physicochemical, Antioxidant, and Sensory Quality of Cookies Enriched with Microencapsulated Ginger Extracts as a Functional Ingredient

Utilization of ginger as a natural antioxidant and antimicrobial to produce bakery product

Enhancing Antioxidant Activities of Cupcakes by Using Pumpkin Powder During Storage

Bioactivity of Ethanolic Leaf Extract for Pomegranate, Guava and Green Garlic as Antioxidant and Antimicrobial Agents

Natural Antioxidants: Preservation Roles and Mycotoxicological Safety of Food