Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils (original) (raw)

Anti-Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying

reza reza

Journal of the American Oil Chemists' Society, 2009

View PDFchevron_right

Effect of Frying and Reheating Processes on the Fatty Acids and Antioxidants of Commonly Used Cooking Oils in the Arabian Region: A Comparative Study

Rasha Jame

Oriental journal of chemistry, 2023

View PDFchevron_right

Effect of animal fats on the physical properties of palm fat

Ildikó Zeke

Acta Alimentaria, 2014

View PDFchevron_right

Relationship between the fat and oil composition and their initial oxidation rate during storage

Václav Zeman

2020

View PDFchevron_right

Effect of fatty acids on the rheological properties of corn and potato starch

Jaspreet Singh

Journal of Food Engineering, 2002

View PDFchevron_right

Effect of Storage on Physico-chemical Characteristics and Fatty Acid Composition of Selected Oil Blends

kavita waghray

Journal of life sciences, 2011

View PDFchevron_right

Solid Fat Content as a Substitute for Total Polar Compound Analysis in Edible Oils

Jill Winkler-moser

Journal of the American Oil Chemists' Society, 2012

View PDFchevron_right

Assessment of the fatty acid patterns in vegetable oils, fats and fat-rich foods commonly consumed in Egypt

mahmoud ali

Grasas y Aceites, 2001

View PDFchevron_right

Role of Minor Constituents and Balanced Fatty Acids in Upgrading the Low Stability of Cooking Oils Blended with Palm Super Olein

Magdalena Rudzinska

Asian Journal of Scientific Research

View PDFchevron_right

Impact of chicken nugget presence on the degradation of canola oil during frying

Noor Hidayu Othman

international food research journal, 2014

View PDFchevron_right

Changes in microstructural, thermal, and rheological properties of olive oil/monoglyceride networks during storage

Nelson Ojijo

Food Research International, 2004

View PDFchevron_right

Studying the Biochemical and Biophysical Properties of Edible Oils after Normal and Microwave Heating and Reheating

Yasser Khedr

The International Conference on Chemical and Environmental Engineering, 2018

View PDFchevron_right

The Effect of Plant Essential Oil and Extracts on Fatty Acid Profile of Virgin Olive Oil Stored in Different Packaging Materials

Magdi Osman

Journal of Oleo Science, 2021

View PDFchevron_right

Oil quality of by- products of marine fish during processing methods

khandakar zakir hossain

Journal of Aquaculture & Marine Biology, 2022

View PDFchevron_right

Quality of Vegetable Oil Prior to Fortification Is an Important Criteria to Achieve a Health Impact

Purwiyatno Hariyadi

Nutrients, 2014

View PDFchevron_right

Characterization of fatty acids and triacylglycerols in vegetable oils by gas chromatography and statistical analysis

Hana Rezanková

Analytica Chimica Acta, 1999

View PDFchevron_right

Physico-Chemical Properties, Composition, and Oxidative Stability of Olive and Soybean Oils Under Different Conditions

Mohamed Makni

International Journal of Food Properties, 2014

View PDFchevron_right

A study on the effect of repeated heating on the physicochemical and antioxidant properties of cooking oils used by fried food vendors of Lucknow city

sunita mishra

Discover Food, 2023

View PDFchevron_right

Production of Palm Oil Reference Materials for the Determination of Solid Fat Content

Ahmad Tarmizi

Journal of Food Quality, 2008

View PDFchevron_right

Characterization of Crude Palm Oil (CPO), Corn Oil and Waste Cooking Oil for Biodiesel Production

SAIFUL BAHRI MOHAMED

2021

View PDFchevron_right

Changes in Fatty Acid, Tocopherol and Sterol Contents of Oils Extracted from Several Vegetable Seeds

Elfadil E Babiker

Journal of Oleo Science, 2021

View PDFchevron_right

Effect of blending on stability and nutritional quality of oils

Dorota Klensporf-Pawlik

2024

View PDFchevron_right

Article Quality of Vegetable Oil Prior to Fortification Is an Important Criteria to Achieve a Health Impact

Drajat Martianto

2014

View PDFchevron_right

Antiradical Performance and Physicochemical Characteristics of Vegetable Oils Upon Frying of French Fries: A Preliminary Comparative Study

Prof. Mohamed Fawzy Ramadan Hassanien

Journal of Food Lipids, 2006

View PDFchevron_right

Evaluation of fatty acid profile of oils/fats by GC-MS through two quantification approaches

Laura Mihai

Romanian Biotechnological Letters

View PDFchevron_right