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International Journal of Food Properties Volume 19, 2016 - Issue 8
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Original Articles

Selected Rheological Characteristics and Physicochemical Properties of Vegetable Oil Affected by Heating

S. Rubalya ValantinaDepartment of Physics, SASTRA University, Thirumalaisamudram, Thanjavur, IndiaCorrespondence[email protected]
,
V. Mukesh KumarDepartment of Biotechnology, SASTRA University, Thirumalaisamudram, Thanjavur, India
&
T. DevasenaDepartment of Biotechnology, SASTRA University, Thirumalaisamudram, Thanjavur, India
Pages 1852-1862 | Received 10 Dec 2014, Accepted 26 Feb 2015, Published online: 04 May 2016

Citations (11)

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D. R. Phebee Angeline, S. Rubalya Valantina & V. Mukesh Kumar. (2017) Empirical models to correlate the basic physical and chemical indices of modified rice bran and mustard oil. International Journal of Food Properties 20:11, pages 2805-2816.
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Articles from other publishers (10)

Siti Nur Syahirah Nor Mahiran, Nurul Huda Abd Kadir, Maulidiani Maulidiani, Tengku Rozaina Tengku Mohamad, Nigel J. Gooderham & Mahboob Alam. (2023) Multivariate modelling analysis for prediction of glycidyl esters and 3-monochloropropane-1,2-diol (3-MCPD) formation in periodically heated palm oil. Heliyon 9:10, pages e20413.
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Muhammad Saleem, Hina Ali, M. Bilal, Babar M. Atta & Naveed Ahmad. (2023) Quality Analysis of Canola and Mustard Oil Using Fluorescence Spectroscopy. Journal of Fluorescence.
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Sonia Randhawa & Tirtha Mukherjee. (2023) Effect of containers on the thermal degradation of vegetable oils. Food Control 144, pages 109344.
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Alexander Nikolaevich Ostrikov, Natalia Leonidovna Kleymenova, Inessa Nikolaevna Bolgova, Maxim Vasilyevich Kopylov & Natalia Nikolaevna Lobacheva. (2023) The study of edible vegetable oils rheological properties. BIO Web of Conferences 71, pages 01020.
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Charles O, Raymond O, Princess C.U.Uzochukwu O. (2022) Characterization of the Physicochemical Properties of Virgin and Used Vegetable Oil. Nigerian Journal of Pure and Applied Sciences, pages 4341-4349.
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Durgeshwari Gadpayale, Alka Katiyar, Mahak Singh & Lallu Singh. (2022) Nutritional quality evaluation of oil and fatty acid profile in various genotypes/varieties of Indian mustard [Brassica juncea Czern & Coss (L.)]. Environment Conservation Journal 23:3, pages 240-246.
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Semra Turan, Sule Keskin & Rukiye Solak. (2021) Determination of the changes in sunflower oil during frying of leavened doughs using response surface methodology. Journal of Food Science and Technology 59:1, pages 65-74.
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S. Rubalya Valantina, S. Uma, B. G. Jeya Prakash, D. R. Phebee Angeline, A. Alfred Maxwell & R. Aravindhan. (2018) Modelling, characterization and quality analysis of heated oil using electric moment and chemical properties. Journal of Food Science and Technology 56:2, pages 571-579.
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Naser Bazina & Jibin He. (2018) Analysis of fatty acid profiles of free fatty acids generated in deep-frying process. Journal of Food Science and Technology 55:8, pages 3085-3092.
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S. Rubalya Valantina, D.R. Phebee Angeline, S. Uma & B.G. Jeya Prakash. (2017) Estimation of dielectric constant of oil solution in the quality analysis of heated vegetable oil. Journal of Molecular Liquids 238, pages 136-144.
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