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

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 .

Extending the Shelf Life of Ghee Using Garden Cress and Jojoba Oils as Alternatives of Synthetic Antioxidants

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

BLENDING OF ROASTED AND UNROASTED SESAME SEEDS OILS WITH SUNFLOWER AND OLIVE OILS FOR IMPROVING THEIR ANTIOXIDATION POTENCY

Production of Functional Ternary Vegetable Oil Blends Suitable for Dietary and Therapeutic Purposes

Chemical Properties and Oxidative Stability of Modified of Table Margarine from Buffalo Fat Fractions with Vegetable Oil Oleogels

IMPROVING OILS STABILITY DURING DEEP-FAT FRYING USING NATURAL ANTIOXIDANTS EXTRACTED FROM AGRO-INDUSTRIAL BY-PRODUCTS

PRODUCTION OF WHITE SOFT CHEESE FORTIFIED WITH NATURAL ANTIOXIDANTS AS A FUNCTIONAL DAIRY FOOD