Utilization of Natural Antioxidants Extracted from by-products Using New Methods to Enhance the Oxidative Stability of Cooking Oils

UTILIZATION OF NATURAL ANTIOXIDANT EXTRACTS OF POMEGRANATE PEELS AND GUAVA SEEDS IN VEGETABLE OILS STABILITY

UTILIZATION OF EXTRACTS FROM POMEGRANATE AND SOUR ORANGE WASTES AS NATURAL ANTIOXIDANTS iN R~TRADING corros SEED OIL OXIDATION

SUITABILITY OF SOME FOOD GRADE ANTIOXIDANTS FOR SUNFLOWER OIL

USE OF CRUDE OLIVE LEAVE JUICE AS A NATURAL ANTIOXIDANT FOR THE STABILITY OF HEATED SUNFLOWER OIL

IMPORVING OF VEGETABLE OILS STABILITY BY USING SOME NATURAL ANTIOXIDANTS PREPARATIONS .

UTILIZATION OF OLEIN OIL RESULTING FROM FRYING PROCESSES IN SOAP MANUFACTURE

ANTIOXIDANT PROPERTIES OF OLIVE PHENOLIC COMPOUNDS ON SUNFLOWER OIL STABILITY

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

EFFECT OF ADDING OF UNSAPONIFIABLE MATTER OF WHOLE BARLEY GRAINS, WHEAT GERM AND RICE BRAN OILS, ON THE OXIDATIVE STABILITY OF SUNFLOWER OIL