EFFECT OF SOME NATURAL ANTIOXIDANTS ON OXIDATIVE STABILITY OF GHEE LIKE PRODUCT CONTAINING HIGH LEVELS OF POLYUNSATURATED FATTY ACIDS

Production of ghee-like product from vegetable oils blend enriched with red onion skin extract as a natural antioxidant

Effect of Punicalagin as Natural Antioxidant on The Oxidative Stability of Canola Oil during Storage

Efficiency of Turmeric, Hibiscus and Beet Root Extracts as an Eco-Friendly Edible Coating to Extend storage Life of Hass Avocado Fruit

Bioactive Profiles and Antioxidant Activities of Some Spices and Aromatic Herbs and Their Impact on Shelf Life of Toast Bread

TOCOPHEROLS: THEIR ROLE IN STABILIZING ANHYDROUS BUTTER-FAT (Ghee) AND BUTTER COOKIES

Improving the Thermoxidative Stability of Soybean Oil Using Some Herbal Extracts

Evaluation of some Functional Characteristics of Butter Oil vs. some Vegetable Oils

EFFECT OF STORAGE PERIODS ON THE STABILITY OF SUNFLOWER OIL TREATED WITH NATURAL ANTIOXIDANTS

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