Search Result "stable frying oil"
Formulation of Stable Frying Oil for Food Industry by Using Various Edible Oils and Antioxidants
Journal: Current Nutrition & Food Science
Volume: 15 Issue: 7 Year: 2019 Page: 672-677
Author(s): Aziz H. Rad,Behzad Ebrahimi,Fakhreddin Homayoonpour,Aydin Tabrizi,Darya A. SalmasI,Maede Baharbanafshe
Comparison of Bioactive Compounds of Matricaria recutita Extracted by Ultrasound and Maceration and their Effects on Preventing Sunflower Oil During Frying
Journal: Current Nutrition & Food Science
Volume: 15 Issue: 2 Year: 2019 Page: 156-164
Author(s): Reza Farahmandfar,Maryam Asnaashari,Yegane Asadi,Batool Beyranvand
Safety Factors of Oils Marketed in Iran and Applicable Strategies in Control of Food Derived Cardiovascular Diseases
Journal: Current Nutrition & Food Science
Volume: 16 Issue: 4 Year: 2020 Page: 571-577
Author(s): Ali Jamali,Masoumeh Moslemi,Naeimeh Akramzadeh,Amin M. Khaneghah,Manouchehr Dadgarnejad
Physico-Chemical Changes and Stability of Nutraceutical in Rice Bran Oil During Simulated Domestic Frying
Journal: Current Nutrition & Food Science
Volume: 9 Issue: 2 Year: 2013 Page: 144-150
Author(s): Rangaswamy Baby Latha, Nasirullah
Bioactive Compounds of Virgin Olive Oil Extracted from Bladi and Arbequina Cultivars
Journal: Current Nutrition & Food Science
Volume: 14 Issue: 1 Year: 2018 Page: 17-27
Author(s): M.S. Mirrezaie Roodaki,M.A. Sahari,B. Ghiassi Tarzi,M. Barzegar,M. Gharachorloo
Olive Oil: A Natural Source of Benefits for Human Health
Ebook: New Findings from Natural Substances
Volume: 1 Year: 2022
Author(s):
Doi: 10.2174/9789815051421122010010
Role of Virgin Coconut Oil as Multiple Health Promoting Functional Oil
Ebook: Frontiers in Natural Product Chemistry
Volume: 9 Year: 2022
Author(s):
Doi: 10.2174/9789815040586122090010
Oleocanthal, a Natural anti-Inflammatory Compound in Extra Virgin Olive Oil
Journal: Anti-Inflammatory & Anti-Allergy Agents in Medicinal Chemistry
Volume: 9 Issue: 2 Year: 2010 Page: 94-100
Author(s): Sara Cicerale, Russell S.J. Keast
Phenolic Content in Traditionally Processed Erythrina indica L. Seeds: Antioxidant Potential and Type II Diabetes Related Functionality
Journal: Current Nutrition & Food Science
Volume: 7 Issue: 3 Year: 2011 Page: 200-208
Author(s): Vellingiri Vadivel, Hans K. Biesalski
Molecular Mechanisms of Inflammation. Anti-Inflammatory Benefits of Virgin Olive Oil and the Phenolic Compound Oleocanthal
Journal: Current Pharmaceutical Design
Volume: 17 Issue: 8 Year: 2011 Page: 754-768
Author(s): Lisa Lucas, Aaron Russell, Russell Keast