Kambiz C Soheili

Journal article JAOCS Journal of the American Oil Chemists Society · February 1, 2008 Vegetable oils have been deacidified using supercritical carbon dioxide and membrane processing. However, the pressures required are substantially greater than those used in industry. Therefore, the feasibility of using subcritical carbon dioxide (at much ... Full text Cite

Pan-heating of low-linolenic acid and partially hydrogenated soybean oils

Journal article JAOCS Journal of the American Oil Chemists Society · January 1, 2002 Genetically modified low-linolenic acid soybean oil (LL-SBO) was compared to partially hydrogenated soybean oil (PH-SBO). Samples were heated on a Teflon pan at ∼ 180°C until a selected end point of ≥20% polymer content was reached. High-performance size-e ... Full text Cite

Comparison of a low-linolenic and a partially hydrogenated soybean oil using pan-fried hash browns

Journal article JAOCS Journal of the American Oil Chemists Society · January 1, 2002 Hash browns (HB) were fried (Teflon-coated pan. ∼180°C) with low-linolenic acid (LL-SBO) and creamy partially hydrogenated soybean oils (PH-SBO). High-performance size-exclusion chromatography of the oil extracted before heating indicated a relatively low ... Full text Cite

Esterified propoxylated glycerol soyate, a fat substitute model compound, and soy oil after heating.

Journal article J Agric Food Chem · September 1999 The changes occurring in two oil samples [EPG-00 soyate (transesterified soybean oil) and soy oil esterified propoxylated glycerol (EPG-08 soyate, a model, fat substitute compound)] were compared after heating at approximately 190 degrees C for 12 h/day. T ... Full text Link to item Cite