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Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approaches
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 diferent restaurants. Potatoes ...
A response surface methodology study on the efects of some phenolics and storage period length on vegetable oil quality: change in oxidation stability parameters
In the present study, response surface methodology was conducted for the determination of efects of some phenolics (gallic acid, ellagic acid, and quercetin) on some stability parameters of mixed oil prepared with sunfower ...