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International Journal of Food Properties Volume 18, 2015 - Issue 12
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Original Articles

A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep-Frying Process: Fatty Acid Composition and Tocopherol Analyses

Fatma Nur ArslanDepartment of Chemistry, Faculty of Science, University of Karamanoglu Mehmetbey, Karaman, Turkey;Department of Chemistry, Faculty of Science, University of Selcuk, Konya, TurkeyCorrespondence[email protected]
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,
Huseyin KaraDepartment of Chemistry, Faculty of Science, University of Selcuk, Konya, Turkey;Department of Biotechnology, Faculty of Science, University of Konya N.E., Konya, TurkeyView further author information
,
M. Younis TalpurDepartment of Chemistry, Faculty of Science, University of Selcuk, Konya, Turkey;National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, PakistanView further author information
&
Syed Tufail Hussain SheraziDepartment of Chemistry, Faculty of Science, University of Selcuk, Konya, Turkey;Department of Biotechnology, Faculty of Science, University of Konya N.E., Konya, Turkey;National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, PakistanView further author information
Pages 2776-2790 | Received 11 Apr 2014, Accepted 24 Aug 2014, Published online: 31 Jul 2015

Citations (3)

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Read on this site (2)

Parag Jain, Trilochan Satapathy & Ravindra Kumar Pandey. (2020) First report on ticks (Acari: Ixodidae) controlling activity of cottonseed oil (Gossypium Sp.). International Journal of Acarology 46:4, pages 263-267.
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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 (1)

Qi Li, Yaoyao Dong, Yuan Gao, Shuang-kui Du, Wenhao Li & Xiuzhu Yu. (2021) Functional Properties and Structural Characteristics of Starch–Fatty Acid Complexes Prepared at High Temperature. Journal of Agricultural and Food Chemistry 69:32, pages 9076-9085.
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