These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

131 related articles for article (PubMed ID: 31741531)

  • 1. Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application.
    Koohikamali S; Alam MS
    J Food Sci Technol; 2019 Nov; 56(11):5063-5073. PubMed ID: 31741531
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Chemometric Approach for the Evaluation of Quality and Thermo-Oxidative Stability of Soybean, Palm Olein and Canola Oils and Their Blends.
    Memon HD; Sherazi STH; Mahesar SA; Shoaib H; Malghani NA
    J Oleo Sci; 2023; 72(7):667-680. PubMed ID: 37380483
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Assessment of transesterified palm olein and Moringa oleifera oil blends as vanaspati substitutes.
    Nadeem M; Azeem MW; Rahman F
    J Food Sci Technol; 2015 Apr; 52(4):2408-14. PubMed ID: 25829626
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Flaxseed oil and palm olein blend to improve omega-6: omega-3 ratio.
    Joshi A; Hegde M; Zanwar A
    J Food Sci Technol; 2022 Feb; 59(2):498-509. PubMed ID: 35185171
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Antioxidant effect of supercritical CO2 extracted Nigella sativa L. seed extract on deep fried oil quality parameters.
    Solati Z; Baharin BS
    J Food Sci Technol; 2015 Jun; 52(6):3475-84. PubMed ID: 26028729
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of Anti-Clouding Agent on the Fate of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Palm Olein during Repeated Frying.
    Ahmad Tarmizi AH; Abd Razak RA; Abdul Hammid AN; Kuntom A
    Molecules; 2019 Jun; 24(12):. PubMed ID: 31242570
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Dielectric Spectroscopy of Palm Olein During Batch Deep Frying and Their Relation with Degradation Parameters.
    Ibrahim NUA; Abd Aziz S; Hashim N; Jamaludin D; Khaled AY
    J Food Sci; 2019 Apr; 84(4):792-797. PubMed ID: 30861127
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of deep-fat frying on fat oxidation in soybean oil.
    Goburdhun D; Jhurree B
    Int J Food Sci Nutr; 1995 Nov; 46(4):363-71. PubMed ID: 8574863
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Use of pilot plant scale continuous fryer to simulate industrial production of potato chips: thermal properties of palm olein blends under continuous frying conditions.
    Tarmizi AH; Ismail R
    Food Sci Nutr; 2014 Jan; 2(1):28-38. PubMed ID: 24804062
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Tropical Oil Blending and Their Effects on Nutritional Content and Physicochemical Properties during Deep Fat Frying.
    Kittipongpittaya K; Panya A; Prasomsri T; Sueaphet P
    J Nutr Sci Vitaminol (Tokyo); 2020; 66(Supplement):S206-S214. PubMed ID: 33612597
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets.
    Ahmad SNS; Tarmizi AHA; Razak RAA; Jinap S; Norliza S; Sulaiman R; Sanny M
    Foods; 2021 Jan; 10(2):. PubMed ID: 33513727
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Deep-fat Frying Using Soybean Oil-based Diacylglycerol-Palm Olein Oil Blends: Thermo-oxidative Stability, 3-MCPDE and Glycidyl Ester Formation.
    Lee YJ; Khor YP; Kadir NSA; Lan D; Wang Y; Tan CP
    J Oleo Sci; 2023; 72(5):533-541. PubMed ID: 37121678
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Improving the frying performance of RBD palm olein oil using NaturFORT™ TRLG 101 liquid as on-top of TBHQ in deep-fat frying of potato chips.
    Trivedi V; Nivetha Y; Edwin Chow PY
    J Food Sci Technol; 2017 Nov; 54(12):4035-4041. PubMed ID: 29085146
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips.
    Wong YH; Muhamad H; Abas F; Lai OM; Nyam KL; Tan CP
    Food Chem; 2017 Mar; 219():126-130. PubMed ID: 27765207
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein.
    Wroniak M; Raczyk M; Kruszewski B; Symoniuk E; Dach D
    Antioxidants (Basel); 2021 Oct; 10(10):. PubMed ID: 34679771
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Evaluation of antioxidant properties of Za'atar (
    Maskan M; Horuz E
    J Food Sci Technol; 2017 Jun; 54(7):1794-1801. PubMed ID: 28720934
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Studies on chemical and sensory parameters of coconut oil and its olein blends with sesame oil and palmolein during wheat flour-based product frying.
    Khan MI; Asha MR; Bhat KK; Khatoon S
    J Food Sci Technol; 2011 Apr; 48(2):175-82. PubMed ID: 23572732
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Potential of using basa catfish oil as a promising alternative deep-frying medium: A thermo-oxidative stability study.
    Khor YP; Wan SY; Tan CP; Zhao G; Li C; Wang Y; Li Y
    Food Res Int; 2021 Mar; 141():109897. PubMed ID: 33641946
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Retention of natural antioxidants of blends of groundnut and sunflower oils with minor oils during storage and frying.
    Sunil L; Reddy PV; Krishna AG; Urooj A
    J Food Sci Technol; 2015 Feb; 52(2):849-57. PubMed ID: 25694693
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Improvement in Frying Stability of Safflower Oil by Blending with Refined Olive Pomace Oil during Deep Fat Frying.
    Yılmaz EG; Yorulmaz A
    J Oleo Sci; 2023 Oct; 72(10):901-910. PubMed ID: 37704448
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.