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2 results for Ibrahim Afaneh.

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Effect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oils
by Ibrahim Afaneh, Jehad Abbadi, Fuad Al-Rimawi, Ghassan Al-Dabbas and Saleh Sawalha
American Journal of Food Science and Technology. 2017, 5(6), 245-248. DOI: 10.12691/ajfst-5-6-4
Pub. Date: November 13, 2017Views: 14539Downloads: 13321
trans fatty acid elaidic acid margarine ghee corn oil olive oil HPLC frying time
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Evaluation of the Effect of Packaging Materials and Storage Temperatures on Quality Degradation of Extra Virgin Olive Oil from Olives Grown in Palestine
by Jehad Abbadi, Ibrahim Afaneh, Ziad Ayyad, Fuad Al-Rimawi, Wadie Sultan and Khalid Kanaan
American Journal of Food Science and Technology. 2014, 2(5), 162-174. DOI: 10.12691/ajfst-2-5-5
Pub. Date: November 06, 2014Views: 32405Downloads: 27606Citations: 3
Olea europaea L. olive oil oil oxidation stability indicators storage conditions packaging materials
Abstract Full Text PDF (280 KB) Full Text HTML Full Text ePUB (454 KB)
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