Effects of Frying and Storage Conditions On Physicochemical Properties of Palm Olein and Olive Oil Blends

by Naghshineh, Mahsa
Published 2009

Effects of frying condition on physicochemical properties of palm olein-olive oil blends.

by Naghshineh, Mahsa, Mirhosseini, Hamed
Published 2010

Influence of pectin and CMC content on physicochemical properties of orange beverage emulsion.

by Mirhosseini, Hamed, Tan, Chin Ping, Naghshineh, Mahsa
Published 2010

Evaluation of equilibrium headspace concentration of orange beverage emulsion by using solid phase microextraction (SPME) during storage.

by Mirhosseini, Hamed, Tan, Chin Ping, Naghshineh, Mahsa
Published 2010

Principle component analysis of equilibrium headspace concentration of beverage emulsion as function of main emulsion components.

by Mirhosseini, Hamed, Tan, Chin Ping, Kostadinović, Sanja, Naghshineh, Mahsa
Published 2010

Effect of saturated/unsaturated fatty acid ratio on physicochemical properties of palm olein-olive oil blend

by Naghshineh, Mahsa, Ariffin, Abdul Azis, Mohd Ghazali, Hasanah, Mirhosseini, Hamed, Mohammed, Abdulkarim Sabo
Published 2010

Monitoring the change patterns of physicochemical properties of oil blend as function of storage time.

by Naghshineh, Mahsa, Ariffin, Abdul Aziz, Mohd Ghazali, Hasanah, Mirhosseini, Hamed, Kuntom, Ainie, Mohammed, Abdulkarim Sabo
Published 2009

Influence of partial replacement of olive oil on frying performance of palm olein

by Naghshineh, Mahsa, Ariffin, Abdul Azis, Mohd Ghazali, Hasanah, Mirhosseini, Hamed, Mohammed, Abdulkarim Sabo, Kuntom, Ainie
Published 2009