Fatty Acids Composition and Oxidative Stability of Peanut and Sesame Oils with the Sensory Evaluation of Mayonnaise Prepared by Different Oils - Egyptian Knowledge Bank - troweb

2759

Fatty Acids Composition and Oxidative Stability of Peanut and Sesame Oils with the Sensory Evaluation of Mayonnaise Prepared by Different Oils

Article

Last updated: 01 Jan 2025

Overview Similar Items

Article

Enhancing Oxidative Stability of Nigella Sativa Oil with Some Agro-Industrial Wastes Extracts and its Utilization in Mayonnaise

Article

PHYSICAL, CHEMICAL PROPERTIES AND OXIDATIVE STABILITY OF BLENDED PALM OIL WITH SUNFLOWER AND SOYBEAN OIL

Article

Effects of some Aromatic Plant Oils on Thermo Oxidative Stability of Sun Flower Oil

Article

Formulation and Stability of Healthy Vegetable Oil Blends Rich in Omega-3 Fatty Acids

Article

Influence of Adding Essential Oils as Natural Antioxidants on Thermal Stability of Sunflower Oil

Article

Physico-Chemical Properties, Fatty Acids Content, Oxidative Stability and Antioxidant Activity of some Virgin Olive Oil Cultivars

Article

Fatty acids and chemical composition of peanut (Arachis hypogaea L.)

Article

A Comparative Study on Some Oils as Natural Antioxidants

Article

Comparative Study of Vegetable Oils Oxidative Stability using DSC and Rancimat Methods

Article

Influence of Roasting Treatments on Oil Quality Properties of Two Sesame Seed Varieties