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Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classification of samples using chemometric approaches
(Tubitak Scientific & Technical Research Council Turkey, 2015)
The present study investigates fatty acid composition and trans fatty acid formation in oils extracted from French-fried potatoes, which were produced in the laboratory and collected from different restaurants. Potatoes ...
Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration
(Springer India, 2015)
The effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15 degrees C) on steady shear rheological properties of O/W model system meat emulsions were investigated. The effect of temperature ...