EFFECT OF THERMAL PROCESSING AND TYPES OF FOODS ON STABILITY OF COTTONSEED OIL PROPERTIES AND FORMATION OF TRANS COMPONENTS DURING DEEP FRYING

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

Quality of Deep Frying Oil as Affected By the Type of Foods and Total Frying-Use Time

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

Effect of the Duration Time of Cooking Frequency on Chemical and Physical Properties of Waste Cooking Oil Used for Biodiesel Production

Effect of Deep Frying on Fatty Acid Composition and Polymer Content in Sunflower and Soybean Oils

EFFECT OF DEEP-FAT FRYING ON CANOLA OIL, PALMOLEIN AND SUNFLOWER OIL BLENDS: B) BIOLOGICALAND NUTRITIONAL STUDIES

ANTIOXIDATIVE EFFECT OF ISOLATED NATURAL ANTIOXIDANTS ON THE STABILITY OF SUNFLOWER OIL DURING HEAT TREATMENTS

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

EFFECT OF USING SOME RICE BY-PRODUCT ON THE PHYSICOCHEMICAL PROPERTIES OF HEATED SUNFLOWER OIL DURING DEEP FRYING