أعضاء هيئة التدريس - جامعة بنها
Biochemical study on sterol oxidation products of some fried food in Egypt
• 2013
معلومات البحث
المؤلفون
remah sobhy attia
الكلمات المفتاحية
Not Available
المجلة العلمية
Not Available
الناشر
Not Available
المجلد
Not Available
العدد
Not Available
الصفحات
Not Available
publication.type
Local
رابط البحث
Not Available
المواد المرفقة
Not Available
الملخص
• Select samples of fried food products found in the Egyptian market
• a chemical analysis of the oils extracted from selected products
• Analysis of the changes that occurred in the sterol
• Quantitative of antioxidants sterol outputs using modern equipment for the experiment in fried products on the market
• to test sterol antioxidants outputs feed on mice
• continuous improvement of food production and increase food production at the national level
• Select samples of fried food products found in the Egyptian market
• a chemical analysis of the oils extracted from selected products
• Analysis of the changes that occurred in the sterol
• Quantitative of antioxidants sterol outputs using modern equipment for the experiment in fried products on the market
• to test sterol antioxidants outputs feed on mice
• continuous improvement of food production and increase food production at the national level
• a chemical analysis of the oils extracted from selected products
• Analysis of the changes that occurred in the sterol
• Quantitative of antioxidants sterol outputs using modern equipment for the experiment in fried products on the market
• to test sterol antioxidants outputs feed on mice
• continuous improvement of food production and increase food production at the national level
• Select samples of fried food products found in the Egyptian market
• a chemical analysis of the oils extracted from selected products
• Analysis of the changes that occurred in the sterol
• Quantitative of antioxidants sterol outputs using modern equipment for the experiment in fried products on the market
• to test sterol antioxidants outputs feed on mice
• continuous improvement of food production and increase food production at the national level