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

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

IMPROVING OXIDATIVE STABILITY AND DEEP FRYING PERFORMANCE OF BLEND SUNFLOWER OIL WITH UNCONVENTIONAL JOJOBA OIL

THERMAL DECOMPOSITION OF SUNFLOWER OIL DURING DEEP FAT FRYING OF POTATO CHIPS AND EFFECTS OF USING RICE HULLS AND RICE STRAW AS NATURAL ADSORBENTS

EFFECT OF ADD SOME AROMATIC PLANTS ON THE STABILITY OF THE OXIDE FRYING OILS

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

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

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

IMPROVING THE FRYING QUALITY OF VEGETABLE OILS (SUNFLOWER AND COTTON SEED) BY BLENDING WITH CANOLA OIL

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