Nurhan Uslu

[ 1 ] - Determination of the Physicochemical Changes in the Different Vegetable Oils after Fat-Product Interaction During Frying Process

Determination of changes in physicochemical properties of different vegetable oils (sunflower, corn, hazelnut, palm, and olive oils)  was aimed after the frying process with different frying material used (potato and pepper). The increase in free fatty acid content, peroxide value, viscosity and polar compound formation of oils was observed, while the reduction of the polyunsaturated fatty ...