CHANGES OF BIOACTIVE COMPOUNDS IN STRAWBERRY FRUITS AS A RESULT OF DIFFERENT PROCESSING TECHNIQUES
GHENA MOHAMED ABDRABO MOHAMED;
Abstract
Strawberry is an excellent source of food ingredients, however improper processing could affect the product’s quality. Strawberry cultivars “Festival and sweet Charlie” were used through this study. Strawberries were processed to dehydrated form and Jam.
Other data
| Title | CHANGES OF BIOACTIVE COMPOUNDS IN STRAWBERRY FRUITS AS A RESULT OF DIFFERENT PROCESSING TECHNIQUES | Other Titles | التغييرات التي تحدث فى المركبات الفعالة فى ثمار الفراولة الناتجة عن استخدام طرق تصنيعية مختلفة | Authors | GHENA MOHAMED ABDRABO MOHAMED | Keywords | CHANGES OF BIOACTIVE COMPOUNDS IN STRAWBERRY FRUITS AS A RESULT OF DIFFERENT PROCESSING TECHNIQUES | Issue Date | 2012 | Description | Strawberry is an excellent source of food ingredients, however improper processing could affect the product’s quality. Strawberry cultivars “Festival and sweet Charlie” were used through this study. Strawberries were processed to dehydrated form and Jam. |
Recommend this item
Similar Items from Core Recommender Database
Items in Ain Shams Scholar are protected by copyright, with all rights reserved, unless otherwise indicated.