[1] Rababah, T. M. (1998). Improvement of the quality of halawa Rababah tehina with special emphasis on the problem of oil separation. Master thesis, Jordan University.
[3] Boskou, D. (2017). Edible Cold Pressed Oils and Their Biologically Active Components. J. Exp. Food Chem., 3(1),1000108-1000109
[4] Siger, A., Nogala-kalucka, M., Lampart-szczapa, E. (2008). The content and antioxidant activity of phenolic compounds in cold‐pressed plant oils. J. Food Lipids., 15(2), 137-149.
[5] Warra, A. (2011). Seed oil methods of extraction and its prospects in cosmetic industry: a review. J. Pure App. Sci., 4(2), 164-168.
[6] Jang, J., Roger, C., Eiji, M. (1997). Neuro-Fuzzy and Soft Computing-a Computational Approach to Learning and Machine Intelligence. Auto Cont, IEEE Transn., 42(10), 1482-84.
[7] Mohebbi, M., Shahidi, F., Fathi, M., Ehtiati, A., Noshad, M. (2010). Prediction of moisture content in pre-osmosed and ultrasounded dried banana using genetic algorithm and neural network. Food Bio. Proc., 98(4), 362-366.
[8] Noshad, M., Mohebbi, M., Shahidi, F., Mortazavi, S,A. (2013). Application of the Fuzzy- Neural Adaptive Inference System (ANFIS) to predict the water loss of quince slicee during ultrasound- osmotic dehydration. 21th Con Food Sci and tech, Shiraz ( In presian).
[9]
Karaman, S.,
Ozturk, I.,
Yalcin, H.,
Kayacier, A.,
Sagdic, O. (2012). Comparison of adaptive neuro-fuzzy inference system and artificial neural networks for estimation of oxidation parameters of sunflower oil added with some natural byproduct extracts.
J. Sci. Food Agric., 92(1), 49-58.
[10] AOCS. (1997) Official Methods and Recommended Practices of the American Oil Chemists’ Society. American Oil Chemists’ Society, Champaign., Method Cd., 8-53.
[11] AOCS.(1993). Official Methods and recommended practices of the American Oil Chemists Society. 4th ed, Champaign, IL: American Oil Chemists’ Society Press.
[12] AOAC. (1995) Official methods of analysis of the Association of Official Analytical Chemistry (AOAC). 16th Ed.
[13] Ross, T.J. (2010). Fuzzy logic with engineering application, 3th ed., John Wiley and Sons, Ltd., Publication, United Kingdom, pp 264-265.
[14] Jang, J. S. R., and C. T. Sun. (1997). Neuro-fuzzy modeling and control, proceedings of the IEEE, 83 (3), 378-406.
[15] Hernandez-Perez, J. A., Garcıa-Alvarado, M. A., Trystram, G. and Heyd, B. )2004(. Neural networks for the heat and mass transfer prediction during drying of cassava and mango. Innovative Food Sci. Emer. Technologies, 5, 57–64.
[16] Erenturk, S. and Erenturk, K. )2007(. Comparison of genetic algorithm and neural network approaches for the drying process of carrot. J.Food Eng. 78, 905–912.
[17] Abraham, A (2005). Adaptation of Fuzzy Inference System Using Neural Learning, in: Nedijah, N. and Mourelle, M.,
Fuzzy systems engineering, theory and practice. Springer publishing, Berlin, Heidelberg, pp 53-83
[18] Prior, E.M., Vadke, V.S., Sosulski, F.W. (1991). Effect of heat treatment on canola press oils. II: Oxidative stability. J. Am. Oil Chem. Soc. 68, 407-411.
[19] Gunstone, F.D. (2004). Rapeseed and Canola Oil Production Processing Properties and uses., Blackwell publishing Ltd., London, pp 67-96.