نمایش نتایج جستجو برای
نویسنده: Farhoosh
موضوع : علوم و صنایع غذایى
اعتبار علمی: ISI
موارد یافت شده: 47
1 - Extraction of essential oils from Mentha piperitausing using advanced techniques: Microwave versus ohmic assisted hydrodistillation (چکیده)2 - Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oil (چکیده)
3 - Ultrasonic-assisted extraction of antioxidative compounds from Bene (Pistacia atlantica subsp. mutica) hull using various solvents of different physicochemical properties (چکیده)
4 - Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion (چکیده)
5 - Optimization of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (چکیده)
6 - Evolution of Oxidative Values during Kinetic Studies on Olive Oil Oxidation in the Rancimat Test (چکیده)
7 - Evaluating Compositions and Comparing Pathos radical power and Oxidative Stability of Different Concentrations of Laurus Nobilis Leaf Extract with BHT (چکیده)
8 - Shelf-life prediction of olive oils using empirical models developed at low and high temperatures (چکیده)
9 - Effect of Initial Quality and Compositional Parameters on Total Polar Compounds Formation during Continuous Heating of Olive Oil (چکیده)
10 - Assaying Antioxidant Characteristics of Sesame Seed, Rice Bran, and Bene Hull Oils and their Unsaponifiable Matters by Using DPPH Radical-Scavenging Model System (چکیده)
11 - The effects of adding water and PolyglycerolPolyricinoleate on the texture, appearance and sensory qualities of compound milk chocolate (چکیده)
12 - Antioxidative and synergistic effects of bene kernel and hull oils during oxidation of virgin olive oil (چکیده)
13 - Filtration of crude canola oil miscella utilizing PVDF membrane: the effects of pretreatments and operating conditions (چکیده)
14 - Rheology and microstructure of basil seed gum and b-lactoglobulin mixed gels (چکیده)
15 - The effect of sugar beet fiber addition on the chemical properties of tortilla chips (چکیده)
16 - Micelle-enhanced Ultrafiltration of Chemical Pretreated Crude Canola Oil Miscella (چکیده)
17 - Oxidative Stability of Virgin Olive Oil as Affected by the Bene Unsaponifiable Matters and Tertiary-Butylhydroquinone (چکیده)
18 - Antioxidant activity of the essential oil and methanolic extract of cumin seed (Cuminum cyminum) (چکیده)
19 - Olive oil oxidation: Rejection points in terms of polar, conjugated diene, and carbonyl values (چکیده)
20 - Chemical Composition and Physicochemical Properties of Pumpkin Seeds (Cucurbita pepo Subsp. pepo Var. Styriaka) Grown in Iran (چکیده)
21 - Improvement of canola oil frying stability by bene kernel oil’s unsaponifiable matter (چکیده)
22 - Effect of Bene Kernel Oil on the Frying Stability of Canola Oil (چکیده)
23 - Antioxidant activity of sesame, rice bran and bene hull oils and their unsaponifiable matters (چکیده)
24 - Antioxidant activity of the fractions separated from the unsaponifiable matter of bene hull oil (چکیده)
25 - Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil (چکیده)
26 - Optimization of Hydrocolloid Extraction From Wild Sage Seed (Salvia macrosiphon) Using Response Surface (چکیده)
27 - Frying stability of canola oil in presence of pumpkin seed and olive oils (چکیده)
28 - Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying (چکیده)
29 - Frying performance of the hull oil unsaponifiable matter of Pistacia atlantica subsp. mutica (چکیده)
30 - Bene hull oil as a highly stable and antioxidative vegetable oil (چکیده)
31 - Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time (چکیده)
32 - Antioxidant activity of Bene hull oil compared with sesame and rice bran oils during the frying process of sunflower oil (چکیده)
33 - Anti-Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying (چکیده)
34 - The effect of commercial refining steps on the rancidity measures of soybean and canola oils (چکیده)
35 - Evaluating the performance of peroxide and conjugated diene values in monitoring quality of used frying oils (چکیده)
36 - Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil (چکیده)
37 - Shelf-life Determination of Saffron Stigma: Water Activity and Temperature Studies (چکیده)
38 - Carbonyl value in monitoring of the quality of used frying oils (چکیده)
39 - Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils (چکیده)
40 - Physicochemical properties of the kernel oil from Amygdalus scoparis growing wild in Iran (چکیده)
41 - Chemical Composition and Oxidative Stability of Kernel Oils from Two Current Subspecies of Pistacia atlantica in Iran (چکیده)
42 - Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions (چکیده)
43 - The effect of operational parameters of the Rancimat method on the determination of the oxidative stability measures and shelf-life prediction of soybean oil (چکیده)
44 - A compositional study on two current types of salep in Iran and their rheological properties as a function of concentration and temperature (چکیده)
45 - Antioxidant activity of various extracts of old tea leaves and black tea wastes (Camellia sinensis L.) (چکیده)
46 - Determination of carbonyl value in rancid oils: a critical reconsideration (چکیده)
47 - Antioxidant activity and mechanism of action of butein in linoleic acid (چکیده)
