Sensory and chemical stability of tortilla chips fried in canola oil, corn oil, and partially hydrogenated soybean oil

1995 ◽  
Vol 72 (10) ◽  
pp. 1123-1130 ◽  
Author(s):  
Z. J. Hawrysh ◽  
M. K. Erin ◽  
S. S. Kim ◽  
R. T. Hardin
Keyword(s):  
Soybean Oil ◽  
Chemical Stability ◽  
Canola Oil ◽  
Corn Oil ◽  
Partially Hydrogenated Soybean Oil ◽  
Tortilla Chips ◽  
Hydrogenated Soybean Oil

Evaluation of Raman Spectroscopy for DeterminingcisandtransIsomers in Partially Hydrogenated Soybean Oil

2002 ◽  
Vol 6 (5) ◽  
pp. 637-644 ◽  
Author(s):  
G. L. Johnson ◽  
R. M. Machado ◽  
K. G. Freidl ◽  
M. L. Achenbach ◽  
P. J. Clark ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Soybean Oil ◽  
Partially Hydrogenated Soybean Oil ◽  
Hydrogenated Soybean Oil

Trans-free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends

2009 ◽  
Vol 111 (12) ◽  
pp. 1212-1220 ◽  
Author(s):  
Jamshid Farmani ◽  
Mohammad Safari ◽  
Manouchehr Hamedi
Keyword(s):  
Soybean Oil ◽  
Oil Palm ◽  
Canola Oil ◽  
Palm Olein ◽  
Oil Blends ◽  
Hydrogenated Soybean Oil
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