Development of SFE and SFC for analysis of food; chemical changes in food upon heating and processing; lipid autoxidation; changes in fats and oils during heating; effect of extrusion on flavor developmentDr. Artz’s research interests include the analysis of fats and oils using supercritical fluid technology, a system which would greatly reduce the use of toxic solvents in the laboratory. He has also been examining the effect of selected food processes, such as extrusion, on fat and oil stability. This would provide important information on the quality of critical food components upon consumption. In addition, his work has included the analysis of a new fat substitute, a competitor to olestra or olean. The widespread use of heat stable fat substitutes could significantly reduce heart disease in the United States.
