Search Result "Frying"

Research Article

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

Research Article

Physicochemical Quality and Thermal Stability of Vegetable Oils during Deep-Fat Frying of Potato Chips

Journal: Current Nutrition & Food Science
Volume: 20 Issue: 3 Year: 2024 Page: 337-348
Author(s):

Research Article

Repeated Frying of Olive Oil has a Better Effect on Survival Rate Compared to Palm Oil through Glucose Energy Metabolism Increase in Mice

Journal: Current Nutrition & Food Science
Volume: 17 Issue: 7 Year: 2021 Page: 737-741
Author(s): Nadiya A. Nabila,Sri Umijati,Lilik Herawati

Research Article

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

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

Fatty Acid (FA) Compositions and Trans Content of Frequently Consumed Edible Oils and Fats from Iran’ Market

Journal: Current Nutrition & Food Science
Volume: 12 Issue: 1 Year: 2016 Page: 56-64
Author(s): Abdol-Samad Abedi,Hedayat Hosseini,Abdorreza Mohammadi,Zahra Abdollahi,Majid Hajifaraji,Amin Mousavi Khaneghah

Research Article

Transformation in Content of Bioactive Compounds of Glodok Fish (Boleopthalmusboddarti) Based on the Effect of Variations in Temperature andFrying Time

Journal: Current Bioactive Compounds
Volume: 19 Issue: 2 Year: 2023 Page: 2-19
Author(s): Moh. Rasyid Ridho

Olive Oil and Haemostasis

Journal: Current Nutrition & Food Science
Volume: 3 Issue: 2 Year: 2007 Page: 175-182
Author(s): Javier Delgado-Lista, Jose Lopez-Miranda, Pablo Perez-Martinez, Juan Ruano, Francisco Fuentes, Francisco Perez-Jimenez

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

Research Article

Nutritional Analysis and Overall Diet Quality of Fresh and Sun-dried Mystus bleekeri

Journal: Current Nutrition & Food Science
Volume: 16 Issue: 8 Year: 2020 Page: 1252-1258
Author(s): Sanchari Goswami,Kuntal Manna

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