Refine your search

Your search returned 17 results.

Not what you expected? Check for suggestions
Sort
Unhighlight Highlight
Select all Clear all
Select titles to:
Results
1.
No cover image available
Studies on deep frying oils [microform] / Simone Youssef Aziz. by Language: English Summary language: Arabic
Publication details: 1982
Dissertation note: Thesis (M.S.)-- Cairo University, 1982.
Other title:
  • دراسات عن زيوت التحمير.
Availability: Items available for loan: Main (1)Call number: THESIS S-2482.

Place hold Add to cart
2.
No cover image available
The effect of repated heating and deep frying of oils on carcinogenesis in experimental animals [microform]/ Sanaa Ibrahim Mohamed Saleh. by
Publication details: 1995
Dissertation note: Thesis (Ph.D.)--Alexandria University,1995.
Other title:
  • أثر التسخين والقلى المتكرر للزيوت على إحداث السرطان فى حيوانات التجارب.
Availability: Items available for loan: Main (1)Call number: THESIS S-10160.

Place hold Add to cart
3.
No cover image available
Effect of deep-fat frying of foods on the formation of some harmful compounds and their relation to nutritional quality [computer file]/ Wael Helmy Moussa Elreffaei. by Language: English Summary language: Arabic
Publication details: 2005
Dissertation note: Thesis (Ph.D.) --Ain shams University, 2005.
Other title:
  • تأثير معاملات القلى العميق للأغذية على تكوين بعض المركبات الضارة فى الزيوت وعلاقتها بالجودة التغذوية.‪‪‪
Online access:
Availability: Items available for loan: Main (1)Call number: CD-1305.

Place hold Add to cart
4.
No cover image available
Preparation of different oil blends for frying [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحضير مخاليط مختلفة من الزيت للتحمير.
In: Minufiya journal of agricultural research 2009.v.34(2)
Online access:
Availability: No items available.

Add to cart
5.
No cover image available
Biological evaluation of hazards resulting from feeding on deep frying oils [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التقييم البيولوجي للمخاطر الناتجة عن التغذية على الزيوت السابق استخدامها في عمليات القلي العميق.
In: Zagazig journal of agricultural research 2009.v.36(1)
Online access:
Availability: No items available.

Add to cart
6.
No cover image available
Improving oxidative stability and deep frying performance of blend sunflower oil with unconventional jojoba oil [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحسين الثبات التأكسدي و معدل القلي العميق لزيت العباد بخلطة مع زيت الجوجوبا الغير تقليدي.
In: Mansoura University Journal of Agricultural Sciences 2007.v.32(11)
Online access:
Availability: No items available.

Add to cart
7.
No cover image available
Effect of deep frying on thermal behavior of some vegetable oils having different omega-fatty acids [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير التحمير على السلوك الحرارى لبعض الزيوت النباتية ذات أحماض اوميجا مختلفة.
In: Minufiya Journal of Agricultural Research 2010.v.35(4)Part 1
Online access:
Availability: No items available.

Add to cart
8.
No cover image available
Proximal chemical quality of frozen and fried chicken nuggets and strips [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسات علي صلاحية بانية وناجتس الدجاج المجمد.
In: Suez canal Veterinary medicine journal 2010.V.XV(1)
Online access:
Availability: No items available.

Add to cart
9.
No cover image available
Microbiological evaluation of frozen chicken nuggets and strips [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسات علي صلاحية بانية وناجتس الدجاج المجمد.
In: Suez canal Veterinary medicine journal 2010.V.XV(1)
Online access:
Availability: No items available.

Add to cart
10.
No cover image available
Deep-fat frying of potatoes in palm oil in relation to quality characteristics assessment [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • القلي العميق للبطاطس في زيت النخيل و غلاقته بتقييم صفات الجودة .
In: Alexandria Journal of Food Science and technology 2006.v.3(1)
Online access:
Availability: No items available.

Add to cart
11.
No cover image available
Sun 3 is the best recommended frying oil: effect of oil blend and heating time on the characteristics of absorbed oil during deep frying of potato fingers [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير كل من خلط الزيوت وزمن التسخين على خواص الزيت الممتص بواسطة أصابع البطاطس أثناء التحمير العميق.‪
In: Mansoura University Journal of Agricultural Sciences 2005.v.30(12)part-B
Online access:
Availability: No items available.

Add to cart
12.
No cover image available
Use of safflower oil mixed with palm olein in deep-fat frying process [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام خليط من زيت بذور القرطم و زيت اولين النخيل في عملية التحمير.
In: Journal of Biological Chemistry and Environmental Sciences 2008.v.3(2)III
Online access:
Availability: No items available.

Add to cart
13.
No cover image available
Estimation of quality attributes and frying times of cottonseed and sunflower oil blend during deep-fat frying of potato chips [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقدير خصائص الجودة و عدد مرات القلي لخليط من زيت بذرة القطن و زيت عباد الشمس أثناء عمليات القلي العميق لرقائق البطاطس.
In: Alexandria Journal of Food Science and technology 2004.v.1(2)
Online access:
Availability: No items available.

Add to cart
14.
No cover image available
Thermal decomposition of sunflower oil during deep fat frying of potato chips and effects of using rice hulls and rice straw as natural adsorbents [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • نواتج التكسير الحرارى لزيت عباد الشمس اثناء تحمير البطاطس وتأثير إستخدام قش وقشر الأرز كمواد إدمصاص طبيعية.‪
In: Mansoura Unviersity Journal of Agricultural Sciences 2004.v.29(5)
Online access:
Availability: No items available.

Add to cart
15.
No cover image available
Evaluation of some edible coatings for reducing oil uptake of some fried foods during deep-fat frying [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقييم بعض مواد التغطية الغذائية لخفض كميه الزيت الممتص لبعض الأغذيه أثناء القلي العميق.
In: Journal of Agricultural Research Kafrelsheikh Univeristy 2008.v.34(1)
Online access:
Availability: No items available.

Add to cart
16.
No cover image available
Quality of deep-fat frying falafel balls as influenced by various fibers and hydrocolloidsl [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير الالياف والغرويات علي جودة الفلافل المقلية بطريقة القلي العميق.
In: Minufiya Journal of Agricultural Research 2003. v.28(2)
Online access:
Availability: No items available.

Add to cart
17.
No cover image available
Preventive actions of acrylamide formation as a chemical hazard during deep fat frying of potato strips [electronic resource] / Osama Ahmed Mohamed El-Sayed by Language: English Summary language: Arabic
Publication details: 2022.
Dissertation note: Thesis (Ph.D.) -- Cairo University, 2022.
Other title:
  • الإجراءات الوقائية للتحكم في تكوين الأكريلاميد كخطر كيميائي أثناء القلي العميق لشرائح البطاطس
Online access:
Availability: Items available for loan: Main (1)Call number: CD-6784.

Place hold Add to cart
Pages
Not finding what you're looking for?

Home | About ENAL | Collections | Services | Activities | Calendar | Contact us

7 Nadi El Sayed St., Gizah, Egypt | Phone: +02-33351313 | Fax: 202 33351302 | Email: enalegypt@gmail.com