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International Journal of Food Properties Volume 20, 2017 - Issue 1
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An implementation of central composite design: Effect of microwave and conventional heating techniques on the triglyceride composition and trans isomer formation in corn oil

Mustafa TopkafaSelcuk University, Faculty of Science, Department of Chemistry, Konya, TurkeyCorrespondence[email protected]
&
Hamide Filiz AyyildizSelcuk University, Faculty of Science, Department of Chemistry, Konya, Turkey
Pages 198-212 | Received 07 Oct 2015, Accepted 06 Feb 2016, Published online: 08 Sep 2016

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İsmail Tarhan, Ashraf A. Ismail & Hüseyin Kara. (2017) Quantitative determination of free fatty acids in extra virgin olive oils by multivariate methods and Fourier transform infrared spectroscopy considering different absorption modes. International Journal of Food Properties 20:sup1, pages S790-S797.
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Articles from other publishers (8)

Qin Guo, Tian Li, Yang Qu, Manzhu Liang, Yiming Ha, Yu Zhang & Qiang Wang. (2023) New research development on trans fatty acids in food: Biological effects, analytical methods, formation mechanism, and mitigating measures. Progress in Lipid Research 89, pages 101199.
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Anita Nkansah Agyare, Chang Hong An & Qi Liang. (2022) Goji Berry (Lycium Barbarum L.) Carotenoids Enrichment through ‘Green’ Extraction Method Improves Oxidative Stability and Maintains Fatty Acids of Yak Ghee with Microwave Heating and Storage. Foods 11:3, pages 369.
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Paulina Guzik, Andrzej Szymkowiak, Piotr Kulawik, Marzena Zając & Władysław Migdał. (2022) The confrontation of consumer beliefs about the impact of microwave-processing on food and human health with existing research. Trends in Food Science & Technology 119, pages 110-121.
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Mustafa Topkafa, Hamide Filiz Ayyildiz & Huseyin Kara. (2021) Impact of carotenoids on the oxidative stability and trans fatty acid content of sunflower oil by using central composite design. Journal of the Iranian Chemical Society 18:9, pages 2261-2270.
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Oktay Kalkan, Mustafa Topkafa & Huseyin Kara. (2021) Determination of effect of some parameters on formation of 2-monochloropropanediol, 3-monochloropropanediol and glycidyl esters in the frying process with sunflower oil, by using central composite design. Journal of Food Composition and Analysis 96, pages 103681.
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Seyma Yildiz, Semra Turan, Mustafa Kiralan & Mohamed Fawzy Ramadan. (2020) Antioxidant properties of thymol, carvacrol, and thymoquinone and its efficiencies on the stabilization of refined and stripped corn oils. Journal of Food Measurement and Characterization 15:1, pages 621-632.
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Mustafa Topkafa. (2020) Application of the central composite design and response surface methodology for investigation of induction time, conjugated diene, conjugated triene and trans fatty acid content of corn oil enriched with carotenoids. Journal of the Iranian Chemical Society 17:12, pages 3383-3392.
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Semra BOZKURT, Uğraşım Melike YAZICI, Safiye BOZBEY & Aslı YORULMAZ. (2017) Mikrodalga Isıtmanın Pirina Yağının Oksidatif Stabilite ve Yağ Asidi Bileşimine Etkisi. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, pages 51-55.
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