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

Physicochemical Characteristics and Storage Stability of Palm Olein and Red Palm Olein

EFFECT OF THE ADDITION OF PROPOLIS EXTRACT AS NATURAL ANTIOXIDANT ON THE KEEPING QUALITY OF BISCUIT DURING STORAGE

EFFECT OF ADDITION OF NATURAL PLANT EXTRACT ON THE FATTY ACID COMPOSITION AND STABILITY OF SOME VEGETABLE OILS DURING 12 MONTHES STORAGE PERIOD

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

EVALUATION OF ANTIOXIDANT ACTIVITY OF SOME PLANT EXTRACTS AND THEIR EFFECTS ON THE STABILITY OF LIPIDS IN BISCUITS

EFFECT OF NATURAL α -TOCOPHEROL, β -CAROTENE AND THEIR MIXTURES ON ACCELERATED OXIDATIVE STABILITY OF STRIPPED SUNFLOWER OIL

EFFECT OF PACKAGING AND STORAGE PERIOD ON SOME PHYSICAL, CHEMICAL CHARACTERISTICS ,FATTY ACID COMPOSITION ,STABILITY AND KEEPING QUALITY OF SUNFLOWER OIL .

EFFECT OF PHENOLIC COMPOUNDS EXTRACT FROM SOME HERBS AND SPICES ON THE STABILITY OF PALM OIL DURING DEEP FRYING

EFFECT OF HEATING PROCESS ON THE STABILITY OF SOYBEAN AND SUNFLOWER OIL MIXTURE TREATED WITH SOME DIFFERENT NATURAL ANTIOXIDANTS.