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International Journal of Food Properties Volume 18, 2015 - Issue 7
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Original Articles

Oxidation on the Stability of Canola Oil Blended with Stinging Nettle Oil at Frying Temperature

Fatih DurmazDepartment of Chemistry, Faculty of Science, University of Selcuk, Konya, TurkeyCorrespondence[email protected]
&
M. Younis TalpurDepartment of Chemistry, Faculty of Science, University of Selcuk, Konya, Turkey;National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan;Government Muslim Science Degree College Hyderabad, Education and Literacy Department, Government of Sindh, Karachi, Pakistan
Pages 1402-1415 | Received 07 Oct 2013, Accepted 17 Apr 2014, Published online: 11 Mar 2015

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Fatma Nur Arslan, Ayça Nesibe Şapçı, Fatma Duru & Huseyin Kara. (2017) A study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils. International Journal of Food Properties 20:3, pages 704-717.
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Articles from other publishers (5)

Welela Meka Kedir, Abiyot Kelecha Geletu, Getabalew Shifera Weldegirum & Milkesa Fanta Sima. (2023) Antioxidant activity of selected plants extract for palm oil stability via accelerated and deep frying study. Heliyon 9:7, pages e17980.
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Zhen-shan Zhang, Hui-jie Jia, Xiao-dan Li, Yu-lan Liu, An-chi Wei & Wen-xue Zhu. (2022) Effect of drying methods on the quality of tiger nuts (Cyperus esculents L.) and its oil. LWT 167, pages 113827.
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Alam Zeb. 2019. Food Frying. Food Frying 23 64 .
Casimir C. AkohFelix Aladedunye, Usha Thiyam-Hollander & N.A. Michael Eskin. 2017. Food Lipids. Food Lipids 261 294 .
Felix A. Aladedunye. (2015) Curbing thermo‐oxidative degradation of frying oils: Current knowledge and challenges. European Journal of Lipid Science and Technology 117:11, pages 1867-1881.
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