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

THE DIETARY FIBER, TOTAL PHENOLIC CONTENT, AND ANTIOXIDANT ACTIVITY OF ORANGE PEELS

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

Encapsulation of carotenoids extracted from Navel orange and Clementine Tangerine peel extract as a by-product.

Some Citrus Peels As A Source of Antioxidants in Different Vegetable Oils and Its Applications in Some Functional Foods

CHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITY AND STRUCTURE OF PECTIN AND EXTRACTS FROM LEMON AND ORANGE PEELS

BY-PRODUCTS OF TOMATO PROCESSING AS A SOURCE OF FUNCTIONAL COMPOUNDS

Full Profiling of The Orange By-Products and Their Potential Effects with Chromium on Obesity Complications in Rats

Bioactive compounds and antioxidant activity of some fruit and vegetable wastes

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