الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Increasing interest in nutrition, fitness and beauty consciousness has enhanced concerns over a healthy diet. Fruits and vegetables have assumed the status of functional foods, able to provide additional health benefits, like prevention or delaying onset of chronic diseases, as well as meeting basic nutritional requirements. Nowadays, food scientists have collaborated with nutrition researchers to develop plant-based functional foods to promote healthy eating habits. Vegetables and fruits are a good source of natural antioxidants, containing many different phenolic components which provide protection against harmful free radicals and have been associated with lower incidence, mortality rates of cancer and heart diseases in addition to a number of other health benefits. .
Processed cheese is most of the dairy products that having high consumption pattern by population, specially the children. Their popularity as products may be attributed to several factors including, the diversity they offer in flavor, texture and cooking properties; inter alia, adaptability to fast food trade, easy customization to cheese ingredient applications and their attractive packaging into convenient formats as well as shapes. Such diversity is controlled by changes in, processing conditions, composition and formulation.
The aim of this work was to study the use of some natural additives (such as tomato juice, red pepper and Roselle calyces paste) in processed cheese .The effect of these natural additives on the quality of these products for chemical analysis and oxidative stability, phenolic compounds and organoleptic properties were studied.
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