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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: 14308Downloads: 13100
trans fatty acid elaidic acid margarine ghee corn oil olive oil HPLC frying time
Abstract Full Text PDF (254 KB) Full Text HTML Full Text ePUB (154 KB)
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The Effect of Corn Oil on the Quality Characteristics of Mayonnaise
by Ghulam Rasool, Sarfraz Hussain, Zafar Alam and Muhammad Suhail Ibrahim
American Journal of Food Science and Technology. 2013, 1(3), 45-49. DOI: 10.12691/ajfst-1-3-7
Pub. Date: November 19, 2013Views: 41342Downloads: 34347
mayonnaise Phsio-chemical properties corn oil sensory evaluation
Abstract Full Text PDF (136 KB) Full Text HTML Full Text ePUB (242 KB)
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