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Journal Abstract Search

157 related items for PubMed ID: 23572732

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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 Feb; 66(Supplement):S206-S214. PubMed ID: 33612597
    [Abstract] [Full Text] [Related]

  • 4. Evaluation of antioxidant properties of Za'atar (Thymbra spicata) essential oils as natural antioxidant for stability of palm olein during deep-fat frying process.
    Maskan M, Horuz E.
    J Food Sci Technol; 2017 Jun; 54(7):1794-1801. PubMed ID: 28720934
    [Abstract] [Full Text] [Related]

  • 5. A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil.
    Ben Hammouda I, Triki M, Matthäus B, Bouaziz M.
    J Agric Food Chem; 2018 Apr 04; 66(13):3514-3523. PubMed ID: 29526090
    [Abstract] [Full Text] [Related]

  • 6. 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 04; 59(2):498-509. PubMed ID: 35185171
    [Abstract] [Full Text] [Related]

  • 7. Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra-coconut oil.
    Maneesh Kumar M, Faiza S, Debnath S, Nasirullah.
    J Food Sci Technol; 2017 Oct 04; 54(11):3689-3698. PubMed ID: 29051664
    [Abstract] [Full Text] [Related]

  • 8. 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 04; 52(4):2408-14. PubMed ID: 25829626
    [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 04; 2(1):28-38. PubMed ID: 24804062
    [Abstract] [Full Text] [Related]

  • 10. The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries.
    Aniołowska M, Kita A.
    J Am Oil Chem Soc; 2015 Jan 04; 92(11-12):1621-1631. PubMed ID: 26640279
    [Abstract] [Full Text] [Related]

  • 11. 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 18; 10(10):. PubMed ID: 34679771
    [Abstract] [Full Text] [Related]

  • 12. Elucidation of the reduced oil uptake of frying batters made from wheat and brown rice flour blends in terms of rheology and surface roughness.
    Jeong S, Lee S.
    J Sci Food Agric; 2021 Nov 18; 101(14):6036-6042. PubMed ID: 33852742
    [Abstract] [Full Text] [Related]

  • 13. Olive Oil Benefits from Sesame Oil Blending While Extra Virgin Olive Oil Resists Oxidation during Deep Frying.
    Ioannou ET, Gliatis KS, Zoidis E, Georgiou CA.
    Molecules; 2023 May 24; 28(11):. PubMed ID: 37298766
    [Abstract] [Full Text] [Related]

  • 14. 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 24; 54(12):4035-4041. PubMed ID: 29085146
    [Abstract] [Full Text] [Related]

  • 15. 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 24; 56(11):5063-5073. PubMed ID: 31741531
    [Abstract] [Full Text] [Related]

  • 16. Palm oil and palm olein frying applications.
    Ismail R.
    Asia Pac J Clin Nutr; 2005 Nov 24; 14(4):414-9. PubMed ID: 16326649
    [Abstract] [Full Text] [Related]

  • 17. 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 24; 141():109897. PubMed ID: 33641946
    [Abstract] [Full Text] [Related]

  • 18. Effect of frying conditions on the physico-chemical properties of rice bran oil and its blended oil.
    Mishra R, Sharma HK.
    J Food Sci Technol; 2014 Jun 24; 51(6):1076-84. PubMed ID: 24876639
    [Abstract] [Full Text] [Related]

  • 19. 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 03; 72(10):901-910. PubMed ID: 37704448
    [Abstract] [Full Text] [Related]

  • 20. Effect of deep-fat frying on fat oxidation in soybean oil.
    Goburdhun D, Jhurree B.
    Int J Food Sci Nutr; 1995 Nov 03; 46(4):363-71. PubMed ID: 8574863
    [Abstract] [Full Text] [Related]

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