Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil

Author:

Aşkın BuketORCID,Kaya YalçınORCID

Funder

Kirklareli University

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference39 articles.

1. Abdulkarim SM, Long K, Lai OM et al (2007) Frying quality and stability of high oleic Moringa oleifera seed oil in comparison with other vegetable oils. Food Chem 105:1382–1389

2. Abbas Ali M, Bamalli ZM, Nouruddeena I et al (2014) Effect of palm olein addition on the quality characteristics of sunflower oil during deep fat frying. Acta Alim 43(2):288–296

3. Abbas Ali M, Najmaldien AHA, Latip RA et al (2013) Effect of Heating at Frying Temperature on The Quality Characteristics of Regular and High-Oleic Acid Sunflower Oils. Acta Sci Pol Technol Aliment 12(2):159–167

4. Aladedunye F, Przybylski R, Niehaus K et al (2014) Phenolic extracts from Crataegus × mordenensis and Prunus virginiana. Composition, antioxidant activity and performance in sunflower oil. LWT 59(1):308–319

5. Ali A, Najmaldien AH, Latip RA et al (2013) Effect of heating at frying temperature on the quality characteristics of regular and high-oleic acid sunflower oils. Acta Sci Pol Technol Aliment 12(2):159–167

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