Effects of Mixing Canola and Palm Oils with Sunflower Oil on the Formation of Trans Fatty Acids during Frying

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Effects of Mixing Canola and Palm Oils with Sunflower Oil on the Formation of Trans Fatty Acids during Frying"
written by Radwan S. Farag, Magdy A. S. El-Agaimy, Bothaina S. Abd El Hakeem,
published by Food and Nutrition Sciences, Vol.1 No.1, 2010

has been cited by the following article(s):

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[1]	Improving the oxidation kinetics of linseed oil using the blending approach Journal of Food Processing and Preservation, 2020 DOI:10.1111/jfpp.14964

[2]	Enhancement of Composition and Oxidative Stability of Chia ( Salvia hispanica L.) Seed Oil by Blending with Specialty Oils Journal of Food Science, 2019 DOI:10.1111/1750-3841.14580

[3]	Oil/fat blending strategy for improving milk fat globule membrane stability and its effect on fatty acid composition International Journal of Dairy Technology, 2019 DOI:10.1111/1471-0307.12604

[4]	Cis-trans isomerization of unsaturated fatty acids in edible oils to prepare trans fat Grasas y Aceites, 2018 DOI:10.3989/gya.0225181

[5]	Vegetable oil blending: A review of physicochemical, nutritional and health effects Trends in Food Science & Technology, 2016 DOI:10.1016/j.tifs.2016.09.007

[6]	Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review Comprehensive Reviews in Food Science and Food Safety, 2015 DOI:10.1111/1541-4337.12147

[7]	An automated approach for analysis of Fourier Transform Infrared (FTIR) spectra of edible oils Talanta, 2012 DOI:10.1016/j.talanta.2011.11.030