Shaziya Manzoor

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Publications (10)

• Green extraction of bioactives from apple pomace and olive leaves: Characterisation and their effect on the heat-induced trans fatty acid formation in edible oils during frying process
  Food Chemistry Advances 2025 DOI: 10.1016/j.focha.2024.100858
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• Production of trans-free shortening by lipase catalysed interesterification using mustard oil and palm stearin: optimisation and characterisation
  Biomass Conversion and Biorefinery 2024 DOI: 10.1007/s13399-022-03315-1
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• Influence of food type, oil type and frying frequency on the formation of trans-fatty acids during repetitive deep-frying
  Food Control 2023 DOI: 10.1016/j.foodcont.2022.109557
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• Advances in vacuum frying: Recent developments and potential applications
  Journal of Food Process Engineering 2023 DOI: 10.1111/jfpe.14219
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• Oleogels for the development of healthy meat products: A review
  Applied Food Research 2022 DOI: 10.1016/j.afres.2022.100212
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• Oleogels: Promising alternatives to solid fats for food applications
  Food Hydrocolloids for Health 2022 DOI: 10.1016/j.fhfh.2022.100058
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• Quality assessment and degradative changes of deep-fried oils in street fried food chain of Kashmir, India
  Food Control 2022 DOI: 10.1016/j.foodcont.2022.109184
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• Improving oxidative stability of soyabean oil by apple pomace extract during deep frying of french fries
  Food Bioscience 2022 DOI: 10.1016/j.fbio.2022.101874
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• Effect of apple pomace-based antioxidants on the stability of mustard oil during deep frying of French fries
  LWT 2022 DOI: 10.1016/j.lwt.2022.113576
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• Green extraction of lutein from marigold flower petals, process optimization and its potential to improve the oxidative stability of sunflower oil
  Ultrasonics Sonochemistry 2022 DOI: 10.1016/j.ultsonch.2022.105994
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