Evaluation of edible oil types used in packaged foods in Türkiye with principal component analysis
Necattin Cihat Icyer,
Nesrin Kuran
Abstract:In our rapidly changing world, where consumers’ expectations for healthy food are on the rise, the edible oil content in packaged foods has become a central focus. Among various types of oils, palm oil is often regarded as one of the most contentious. This research study aimed to identify the types of fats present in packaged food products in Türkiye and examined the reasons for their utilization. A total of 1380 packaged food items, classified into 11 categories, were scrutinized, and the types of oils within… Show more
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