A
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Anthocyanins
Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds [Volume 3, Issue 1, 2016, Pages 27-38]
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Antioxidant activity
Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC [Volume 3, Issue 1, 2016, Pages 35-44]
B
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Beef burger
Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC [Volume 3, Issue 1, 2016, Pages 35-44]
C
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Chlorophylls
Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans [Volume 3, Issue 1, 2016, Pages 19-25]
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Citric acid
Effect of Transglutaminase Enzyme and some Natural Antioxidants on the Quality of Ready to Eat Catfish Fingers during Frozen Storage [Volume 3, Issue 1, 2016, Pages 45-55]
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Color
Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans [Volume 3, Issue 1, 2016, Pages 19-25]
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Concentrate
Impact of Processing on Flavor Volatiles and Physicochemical Properties of Pomegranate Juice [Volume 3, Issue 1, 2016, Pages 67-74]
F
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Flavonoids
Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans [Volume 3, Issue 1, 2016, Pages 19-25]
-
Flavonoids
Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds [Volume 3, Issue 1, 2016, Pages 27-38]
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Fruits
Properties and Total Initial Activities of Three Oxidative Enzymes Isolated from some Fruits and Vegetables Grown in Egypt [Volume 3, Issue 1, 2016, Pages 9-18]
G
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Green Beans
Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans [Volume 3, Issue 1, 2016, Pages 19-25]
H
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Heat processing
Enhancement of Guava Nectar Characteristics by Reducing Heat Processing and Addition of Juniper (Juniperus communis) Extracts [Volume 3, Issue 1, 2016, Pages 57-66]
J
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Juniper leaves and berries
Enhancement of Guava Nectar Characteristics by Reducing Heat Processing and Addition of Juniper (Juniperus communis) Extracts [Volume 3, Issue 1, 2016, Pages 57-66]
L
-
Lentil coat powder
Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC [Volume 3, Issue 1, 2016, Pages 35-44]
P
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Phenolic and Flavonoid compounds
Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers [Volume 3, Issue 1, 2016, Pages 1-8]
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Phenolics
Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans [Volume 3, Issue 1, 2016, Pages 19-25]
-
Phenolics
Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds [Volume 3, Issue 1, 2016, Pages 27-38]
-
Polyphenols
Impact of Processing on Flavor Volatiles and Physicochemical Properties of Pomegranate Juice [Volume 3, Issue 1, 2016, Pages 67-74]
-
Pomegranate seeds
Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds [Volume 3, Issue 1, 2016, Pages 27-38]
R
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Ready to eat fish fingers
Effect of Transglutaminase Enzyme and some Natural Antioxidants on the Quality of Ready to Eat Catfish Fingers during Frozen Storage [Volume 3, Issue 1, 2016, Pages 45-55]
S
-
Storage
Enhancement of Guava Nectar Characteristics by Reducing Heat Processing and Addition of Juniper (Juniperus communis) Extracts [Volume 3, Issue 1, 2016, Pages 57-66]
T
-
Tigernut
Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers [Volume 3, Issue 1, 2016, Pages 1-8]
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