Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Esmat S. Mohamed"'
Autor:
Ahmed A. Aly, Eid A. Zaky, Basma S. Elhabeby, Hussain Alessa, Ahmed M. Hameed, Mohammed Aljohani, Mohamed A. Nassan, Sultan Kadasah, Esmat S. Mohamed, Abdullah A.A. Alghamdi
Publikováno v:
Arabian Journal of Chemistry, Vol 14, Iss 11, Pp 103411- (2021)
Antioxidants are used to prevent oxidative changes and flavor development in oils and fats. The aim of this study is to evaluate the antioxidant effect of adding thyme powder added on sunflower oil during frying at different temperature intervals (25
Externí odkaz:
https://doaj.org/article/f2b8096566cc4838b51f38d5d62009ef
Publikováno v:
Food Bioscience. 47:101752
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::848458f26e3dd2f1e3d201d04379b465
https://doi.org/10.1016/j.fbio.2022.101752
https://doi.org/10.1016/j.fbio.2022.101752
Autor:
Mohammed Aljohani, Mohamed A. Nassan, Sultan Kadasah, Basma S. Elhabeby, Ahmed M. Hameed, Hussain Alessa, Abdullah A. A. Alghamdi, Eid A. Zaky, Ahmed A. Aly, Esmat S. Mohamed
Publikováno v:
Arabian Journal of Chemistry, Vol 14, Iss 11, Pp 103411-(2021)
Antioxidants are used to prevent oxidative changes and flavor development in oils and fats. The aim of this study is to evaluate the antioxidant effect of adding thyme powder added on sunflower oil during frying at different temperature intervals (25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16f573dfc3b9d0089d5da611552ee419
https://doi.org/10.1016/j.arabjc.2021.103411
https://doi.org/10.1016/j.arabjc.2021.103411