Extraction, Encapsulation and Utilization of Red Pigments from Roselle (Hibiscus sabdariffa L.) as Natural Food Colourants

Physicochemical and Technological Studies on Husk Tomato (Physalis pruinose L.)

EFFECT OF EXTRACTION CONDITIONS, HEAT TREATMENTS AND SPRAY-DRYING ON STABILITY OF ROSELLE CALYCES ANTHOCYANINS AS NATURAL FOOD COLORANTS

Stability of Lycopene, β–Carotene and Vitamin A in Tomatoes and Some Tomato Products

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

Physical Properties, Microstructure and Proximate Chemical Composition of Roselle (Hibiscus sabdariffa) Seeds and Kernels

EFFECT OF SPRAY DRYING CONDITIONS ON THE YIELD AND PHYSICOCHEMICAL PROPERTIES OF ROSELLE (Hibiscus sabdariffa L.) POWDER.

BIOLOGICAL EVALUATION OF MALLOW LEAVES AND TOMATO WASTES AS A SOURCE OF NATURAL FOOD COLORANTS

COLOR STABILITY OF STRAWBERRY JAM FORTIFIED BY PURPLE CARROT PUREE

EFFECT OF TOMATO PEEL PIGMENTS AND SOME NATURAL ANTIOXIDANTS ON OXIDATIVE STABILITY OF UNFLOWER OIL.