2014-15 CATALOG-w

2014/2015
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2014/2015 Catalog
Products by Subject Areas
Analytical . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Biochemistry. . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
2014/2015
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Products on
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Proteins,
Surfactants,
and
Detergents
Contents
For the most up-to-date information on products

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Biorenewables . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Biotechnology . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Food and Feed . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Health and Nutrition. . . . . . . . . . . . . . . . . . . . . . 26
Home and Personal Care . . . . . . . . . . . . . . . . . . 32
Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Special Value Packages. . . . . . . . . . . . . . . . . . . . . 6

AOCS Methods. . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Journals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Science and Industry Developments . . . . . . . . . 44
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AOCS MONOGRAPH SERIES ON OILSEEDS . . . . . . . . . . . . . 4
Product Order Form . . . . . . . . . . . . . . . . . . . . . . 52

Title Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Editor Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
AOCS Mission Statement | AOCS advances the science and technology of oils, fats, surfactants
and related materials, enriching the lives of people everywhere.
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Edible Oleogels
Green Vegetable Oil Processing
Lipid Oxidation: Challenges in Food Systems
Olive Oil: Chemistry and Technology, 2nd Edition
Practical Guide to Vegetable Oil Processing
Processing Contaminants in Edible Oils: MCPD and Glycidyl Esters
Single Cell Oils: Microbial and Algal Oils, 2nd Edition
Soap Manufacturing Technology
Trans Fats Alternatives
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Special Book Series
AOCS MONOGRAP
Excellent reference resources f liari
Sunflower
Chemistry, Production, Processing,
AOCS MONOGRAPH SERIES ON OILSEEDS, VOLUME 7
M
V O LU
Edited by Enrique Martnez Force, Nurhan Turgut Dunf

Joaqun J. Salas Lin
2014. Hardback. TBD pages.
ISBN 978-1-893997-94-3. Product code 224
List: $TBD AOCS Member: $TBD
ES
COMING
For full description, see page 39.
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SOON
Olive Oil
Soybeans
Chemistry and
Technology, 2nd Edition
Chemistry, Production,
Processing, and
Utilization
AOCS MONOGRAPH SERIES

ON OILSEEDS, VOLUME 1
Edited by Dimitrios Boskou
2006. Hardbound. 282 pages.
ISBN 978-1-893997-88-2.
Product code 210
List: $140 AOCS Member: $85
For description see page 24.

Edited by Lawrence A. Johnson,
Pamela J. White, and Richard Galloway
ISBN 978-1-893997-64-6.
Product code 223
Gourmet and
Health-Promoting
Specialty Oils
Edited by Robert A. Moreau and
Afaf Kamal-Eldin
ISBN 978-1-893997-97-4.
Product code 241
For description and contents, see
page 23.
H SERIES ON OILSEEDS
Industrial Oilseed Crops
and Utilization

Edited by Thomas A. McKeon, Randall J. Weselake,
Douglas G. Hayes and David F. Hildebrand
2014. Hardback. TBD pages.
ord, and
Special Book Series
esrecommend to your liarian today!
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Canola
Palm Oil
Cocoa Butter and
Chemistry, Production,
Production, Processing,
Related Compounds
Processing, and Utilization Characterization, and Uses

Edited by James K. Daun, N. A. Michael

Eskin, and Dave Hickling
ISBN 978-0-9818936-5-5.
Product code 257
Edited by Oi-Ming Lai, Chin-Ping Tan,

and Casimir C. Akoh
ISBN 978-0-9818936-9-3.
Product code 264
For description and contents,

see page 21.
Edited by Nissim Garti and

Neil R. Widlak
ISBN 978-0-9830791-2-5.
Product code 259
For description and contents,
see page 22.
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Special Value Packages
Biodiesel Package
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VALUE List: $904 AOCS Member: $645

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Industrial Uses of
Vegetable Oils
The Biodiesel Handbook,
2nd Edition
Industrial Applications of
Renewable Resources CD-ROM
Focus on Biodiesel CD-ROM
2nd International Congress on Biodiesel DVD
Single Cell Oils: Microbial and Algal Oils, 2nd
Edition
Soy Protein Products:

Characteristics,
Nutritional Aspects, and
Utilization
Soybeans as Functional
Foods and Ingredients
Practical Handbook of Soybean Processing and
Utilization
Soybeans: Chemistry, Production, Processing, and
Utilization
Lipid Analysis Package
Trans Fats Package
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Analysis of Lipid
Oxidation
Lipid Analysis and
Lipidomics: New Techniques
and Applications
Modern Methods for
Lipid Analysis by Liquid
Chromatography/Mass
Spectrometry
Lipid Oxidation Pathways, Volume 1
Oilseed Monograph Package
Edible Oleogels: Structure

and Health Implications
Ofcial Methods for the
Determination of Trans
Fat, 2nd Edition
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CD-ROM
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Trans Fats Replacement
Solutions
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Soybeans: Chemistry, Production, Processing, and
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Canola: Chemistry, Production, Processing, and Utilization
Palm Oil: Production, Processing, Characterization, and Uses
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Analytical
Analytical Products from AOCS Te

Official Methods and Recommended
Practices of the AOCS, 6th Edition,
3rd Printing
Edited by David Firestone
Includes all Additions and Revisions 2013-2014. 2011-2012. 2009.
1,578-page, single-volume bound by an 11 X 11 heavy-duty binder.
ISBN 978-1-893997-74-5. Product code METH09
The Ofcial Methods and Recommended Practices of the AOCS
contains currently recognized methodology required for prociency testing in the Laboratory Prociency Program (LPP).
Additionally, AOCS Methods are internationally recognized
for trade, and several are listed by the Codex Alimentarius
Commission. Worldwide acceptance has made AOCS Methods a
requirement wherever fats and oils are analyzed.
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Additions and Revisions to the Official Methods and Recommended

ecommended Practices of the AOCS
Additions and Revisions (new, updated, or revised methods) are included in print form. Corrections (minor
typographical errors) are included in an accompanying CD-ROM.
2011-2012 Additions and Revisions Product code 11AR List: $175 AOCS Member: $150
2013-2014 Additions and Revisions Product code 13AR List: $220 AOCS Member: $175
2011-12 and 2013-14 Additions and Revisions Product code AR_SET List: $300 AOCS Member: $275
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At the Uniform Methods Committee Meeting of

the 103rd AOCS Annual Meeting & Expo, a majority vote was taken to enact the online publishing of
both ofcial and amended records of the Ofcial
Methods and Recommended Practices of the AOCS.
This action was taken to maintain version control
of AOCS Methods during revision.
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For the most recent revisions, visit

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8
Analytical Methods
Approved Chemist Program
Laboratory Proficiency Program
A2LA Certified Reference Materials
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chnical Services
Physical and Chemical Characteristics of Oils, Fats, & Waxes, 3rd Edition
Analytical
Edited by David Firestone

2013. Softbound. 320 pages. ISBN 978-0-9830791-9-4. Product code mi99_3
The third edition of Physical and Chemical Characteristics of Oils, Fats, and Waxes
includes updated material as well as 25% more new content. This is an essential
reference tool for professionals interested in the quality, trade, and authenticity
of oils and fats. Values for signicant properties and important low-level constituents of nearly 500 fats and oils are provided including the following parameters
where available: Specic Gravity, Refractive Index, Iodine and Saponication
Value, Titer, and Fatty Acid, Tocopherol, Tocotrienol, Sterol, and Triglyceride
Composition.
CONTENTS
Characteristics of over 500 oils and fats of plant and animal origin
Triglyceride molecular species of selected oils and fats
Comprehensive introduction to fatty acid nomenclature
Essential reference material to fats and oils researchers
Indispensable information for understanding biodiesel feedstock
Includes a searchable
PDF download
Other Products from AOCS Technical Services

The AOCS Laboratory Prociency Program (LPP) is the most extensive and respected collaborative prociency testing program for oil- and fat-related commodities, oilseeds, oilseed meals, and edible fats.
Participants use AOCS or similar methods for sample analysis and then compare their results with a large
cross-section of other laboratories using the same methodology and samples.
The mission of the LPP is to achieve analytical excellence and maintain peak performance of laboratory
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Certified Reference Materials

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Quality Reference Materials

Quality Reference Materials are peer-reviewed, performance-based fats and oils reference materials, analyzed by participants of the LPP program.
A complete listing of materials is available at www.aocs.org/LabServices/QRM
Processing Contaminants in Edible Oils
Analytical
MCPD and Glycidyl Esters

Edited by Shaun MacMahon
2014. Hardback. 230 pages. ISBN 978-0-9888565-0-9. Product code 272
This book discusses the current research on monochloropropanediol
diol
(MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants
are formed during the industrial processing of food oils during deodorization. The
mechanisms of formation for these contaminants, as well as research identifying possible precursor molecules are reviewed. Strategies which have been used successfully
to decrease the concentrations of these contaminants in edible oils are discussed, including the removal of precursor molecules before processing, modications of deodorization protocol, and approaches for the removal of
these contaminants after the completion of processing. Analytical strategies for accurate detection and quantitation of MCPD and glycidyl esters are covered, along with current information on their toxicological properties.
This book serves as a single point of reference for the signicant research related to these contaminants.
Also available as an eBook on iTunes and Kindle.
Extreme Chromatography
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Faster, Hotter, Smaller

Edited by William Craig Byrdwell and Michal Holapek
There is a dizzying array of new chromatographic techniques that are available
to the modern analytical chemist. Consider this book your one-stop source for
theoretical and practical considerations of most of the up-and-coming analytical
technologies. This book describes the latest techniques and theoretical aspects, as
well as applications that will allow todays scientist to choose and decide the best
approach for his applications.
CONTENTS
The Theory and Practice of UHPLC and UHPLC-MS
Hydrophilic Interaction ChromatographyAn Excellent Method for Separation of Polar Samples
Chiral Separations
High-temperature Liquid Chromatography
High-efciency Liquid Chromatography Separations Achieved by Monolithic Silica Columns
Silver-ion High-performance Liquid ChromatographyMass Spectrometry in the Analysis of Lipids
Recent Advances in Comprehensive Two-Dimensional Liquid Chromatography for the Analysis of
Natural Products
Multiple Parallel Mass Spectrometry Techniques for Lipid and Vitamin D Analysis
Nano-liquid Chromatographic Separations
Comprehensive 2D GC Methodologies for the Analysis of Lipids
Thin-layer Chromatography with Direct Mass Spectrometric Analyte Detection
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and new titles, visit www.aocs.org/newbooks.
Official Methods for the Determination of trans Fat,

2nd Edition
Analytical
Edited by Magdi M. Mossoba and John K.G. Kramer

2009. Softbound. 84 pages. ISBN 978-1-893997-72-1. Product code 247
This monograph describes the most common gas chromatographic and infrared
spectroscopic ofcial methods required for the determination of trans fatty acids
for food labeling purposes. The authors review the current status and limitations
of the latest methods and discuss the numerous factors that may have an impact
on accuracy and precision. The extensive discussion informs current researchers
and analysts in nutrition and food chemistry and technology and should provide a stimulus for improving
trans fatty acid methodologies.
Official Methods of Analysis of AOAC International, 19th Edition

Edited by Dr. George Latimer, Jr.
Published by AOAC International.
2012. Hardback. ISBN 0-935584-80-3. Product code 085
The Ofcial Methods of AnalysisSM, 19th Edition, is a 2-volume set. Following are some of the highlights in
the new edition:
31 Methods adopted as First Action
16 SMPRs developed and approved by AOAC stakeholder panels
7 Methods with major modications
10 Methods with minor editorial revisions
New Techniques and Applications

Edited by Magdi M. Mossoba, John K.G. Kramer, J. Thomas Brenna, and Richard E. McDonald
New applications and methods for the analysis of edible oils, fats, and cellular lipids are always in development. These methods apply to biological and food matrices, edible oils and fats, cellular fats of pathogenic bacteria and spores, and cover
many research applications in lipidomics, food analysis, food safety, food security,
and counter-terrorism. Lipid Analysis offers the lipid analyst an array of essential
analytical tools in the elds of chromatography, mass spectrometry, spectroscopy,
magnetic resonance, and chemometrics.
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Lipid Analysis and Lipidomics
A Chemical Study of Oils and Fats of Animal Origin,

by M. E. Chevreul
Edited by Gary R. List and Jaime Wisniak, annotated and translated by Albert J. Dijkstra
M. E. Chevreuls Recherches chimiques sur les corps gras dorigine animale is
important not only because it established the chemical nature of fats, but because
it also conveys a historical perspective. Berzelius commented that Chevreuls work
should serve as a model for young chemists wishing to do research in any eld of chemistry and went on to
say that Chevreuls investigations were the most complete and best executed series of experiments in all of
chemistry. The translator of this rst English language edition has produced a formidable work and valuable
contribution to the literature.
11
Analytical
AOCS Methods for Biodiesel Feedstock Quality

2009. PDF. ISBN 978-0-9818936-3-1. Product code E270
This downloadable PDF contains 23 methods for determining the quality of biodiesel feedstocks, including
cleanliness, purity, water content, acidity, sulfur, phosphorus, and oxidative stability. It has been revised to
include information from the newest release of the Ofcial Methods and Recommended Practices of the AOCS,
6th Edition.
Analysis of Lipid
Oxidation
Oil Extraction and

Analysis
Edited by Afaf Kamal-Eldin and

Jan Pokorny
2005. Softbound. 300 pages.
ISBN 978-1-893997-70-7.
Product code 206
Critical Issues and

Comparative Studies
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Modern Methods for

Lipid Analysis by Liquid
Chromatography/
Mass Spectrometry and
Related Techniques
Edited by William Craig Byrdwell
2005. Hardback. 588 pages.
Edited by D. L. Luthria
ISBN 978-1-893997-78-3.
Product code 199
Crystallization and
Solidification Properties
of Lipids
Edited by Neil R. Widlak, Richard
Hartel, and Suresh Narine
ISBN 978-1-893997-2-9.
Product code 149
Official Supplies
Refining cup, 960 mL (for use with AOCS Official Method Ca-9a 52) | Product code 014
List: $35
More Analytical Titles That Might Interest You

Advances in Conjugated Linoleic Acid Research, Volume 3
Edited by Martin P. Yurawecz, John K.G. Kramer, Ola Gudmundsen, Michael W. Pariza, and Sebastiano Banni.

Edited by Nissim Garti and Neil R. Widlak. For full description, see page 22.
Distillers Grains: Production, Properties, and Utilization

Edited by KeShun Liu and Kurt A. Rosentrater. For full description, see page 17.
Formulating Detergents and Personal Care Products

A Complete Guide to Product Development
Edited by Louis Ho Tan Tai. For full description, see page 33.
12
Industrial Chocolate Manufacture and Use, 4th Edition

Edited by Steve T. Beckett. For full description, see page 40.
Lipid Oxidation
Challenges in Food Systems
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Biochemistry
Edited by Amy Logan, Uwe Nienaber, and Xiangqing (Shawn) Pan

Lipid oxidation in food systems is one of the most important factors affecting food
quality, nutrition, safety, color, and consumers acceptance. The control of lipid
oxidation remains an ongoing challenge as most foods constitute very complex
matrices. Lipids are mostly incorporated as emulsions, and chemical reactions
occur at various interfaces throughout the food matrix. Recently, incorporation of
healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Food ingredients contain a vast array of components, many of them unknown or constituting diverse or
undened molecular structures, requiring the food industry to develop effective approaches to mitigate lipid
oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid
oxidation mechanisms and strategies to improve the oxidative stability of food systems.
CONTENTS
Challenges in Elucidating Lipid Oxidation Mechanisms: When, Where, and How do Products Arise?
Challenges in Analyzing Lipid Oxidation: Are One Product and One Sample Concentration Enough?
Oxidation in Different Food Matrices: How Physical Structure Impacts Lipid Oxidation in Oil-in-Water
Emulsions and Bulk Oils
Substrate and Droplet Size: Important Factors for Understanding Aqueous Lipid Oxidation
The Role of the Interfacial Layer and Emulsifying Proteins in the Oxidation in Oil-in-Water Emulsions
Oxidative Stability of Enzymatically Processed Oils and Fats
The Polar Paradox: How an Imperfect Conceptual Framework Accelerated Our Knowledge of Antioxidant
Behavior
Role of Hydrophobicity on Antioxidant Activity in Lipid Dispersions: From the Polar Paradox to the CutOff Theory
Understanding Antioxidant and Prooxidant Mechanisms of Phenolics in Food Lipids
Antioxidant Evaluation and Antioxidant Activity Mechanisms
Strategies to Minimize Oxidative Deterioration in Aquatic Food
Products: Application of Natural Antioxidants from Edible Mushrooms
The Natural Antioxidant Ergothioneine: Resources, Chemical Characterization, and Applications
Rosemary and Green Tea Extracts as Natural Antioxidants: Chemistry, Technology, and Applications
Using Natural Plant Extracts to Delay Lipid Oxidation in Foods
Strategies to Prevent Oxidative Deterioration in Oil-in-Water Emulsion Systems: Canola-Based Phenolic
Applications
nc
e
i
r
e
xp
www.aocs.org/YouCan
13
Biochemistry
Structure-Function Analysis of Edible Fats

Edited by Alejandro G. Marangoni
List Price: $175 AOCS Member: $125
This book summarizes current modern approaches in the quantication of the
physical structure of fats and its relationship to macroscopic functionality. The
approach taken here is a general one, and the principles and techniques presented
can be applied to any lipidic material. With increased maturity of a eld such as the
physics of fats and oils, comes an increased need for more quantitative approaches
to common problems encountered by industry. This book outlines modern methods used for this purpose by some of the leading authorities in the eld today.
CONTENTS
Rheology and Mechanical Properties of Fats
Characterization of the Nanostructure of
Intercrystalline Interactions
Triacylglycerol Crystal Networks
Oil Migration Through FatsQuantication and
Nucleation and Crystallization Kinetics of Fats
Its Relationship to Structure
Powder X-ray Diffraction of Triglycerides in the
Methods Used in the Study of the Physical
Study of Polymorphism
Properties of Fats
Phase Behavior of Fat Mixtures
Edible Oleogels
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Structure and Health Implications
14
Edited by Alejandro Marangoni and Nissim Garti

In an effort to provide alternatives to trans and saturated fats, scientists have been
busy modifying the physical properties of oils to resemble those of fats. In this
fashion, many food products requiring a specic texture and rheology can be
made with these novel oil-based materials without causing signicant changes to
nal product quality. The major approach to form these materials is to incorporate
specic molecules (polymers, amphiphiles, and waxes) into the oil components that will alter the physical
properties of the oil so that its uidity will decrease and the rheological properties will be similar to those
of fats. These new oil-based materials are referred to as oil gels, or oleogels, and this emerging technology
is the focus of many scientic investigations geared toward helping decrease the incidence of obesity and
cardiovascular disease.
CONTENTS
Physical Properties of Organogels Made of Rice
An Overview of the Past, Present, and Future of
Bran Wax and Vegetable Oils
Organogels
Monoglycerides in Oils
Novel Strategies for Nanostructuring Liquid Oils
Physical Properties of -fat Gel Made of Fullyinto Functional Fats
hydrogenated Rapeseed Oil and Vegetable Oils
Edible Oil Organogels based on Self-assembled
Ceramide Oleogels
-sitosterol + -oryzanol Tubules
Oleogels Based on Non-lamellar Lyotropic Liquid
Vegetable Oil-Based Ricinelaidic Acid
Crystalline Structures for Food Applications
OrganogelsPhase Behavior, Microstructure,
Protein-templated Oil Gels and Powders
and Rheology
Ethylcellulose Oleogels
Hydroxystearic Acid Oleogels
Clinical Study on 12-hydroxystearic Acid
Candelilla Wax as an Organogelator for Vegetable
Organogel Ingestion
OilsAn Alternative to Develop trans-free
Products for the Food Industry
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Teaching Innovations in Lipid Science
Biochemistry
Edited by Randall J. Weselake

Teaching Innovations in Lipid Science focuses on innovative ways to involve high
school and undergraduate students in lipid science, better ways to integrate the
teaching of lipid science into the curriculum, new or improved teaching methods,
and strategies for increasing public awareness of lipid-related issues. This book
provides comprehensive coverage of the role of lipids in agriculture, biotechnology, nutrition, and health. Featuring an international list of contributors, it presents recent advancements in lipid processing technologies and includes laboratory
exercises and prompts for student independent study projects.
Edited by Afaf Kamal-Eldin and David B. Min

This book complements Lipid Oxidation Pathways, Volume 1, by focusing on the
oxidation kinetics and mechanisms governing the behavior of different molecular
species involved in lipid oxidation reactions. It provides a more detailed review
of the reactions of lipid molecules other than conventional polyunsaturated fatty
acids.
Edited by Afaf Kamal-Eldin

ISBN 978-1-893997-43-1.
Product code 179
Temas Selectos en Aceites

y Grasas, Volumen 2Qumica
Edited by Jane Mara Block and
Daniel Barrera-Arellano
ISBN 978-85-212-0630-9.
Product code 231
Choline, Phospholipids,
Health, and Disease
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Lipid Oxidation
Pathways, Volume 1
Edited by Steven H. Zeisel and

Bernard F. Szuhaj
ISBN 978-0-935315-86-8.
Product code 112
More Biochemistry Titles That Might Interest You

Advances in Conjugated Linoleic Acid
Research, Volume 2
Edited by Jean-Louis Sebedio, William W. Christie, and
Richard Adlof. For full description, see page 31.
Crystallization and Solidification

Properties of Lipids
Edited by Neil R. Widlak, Richard W. Hartel, and
Suresh Narine. For full description, see page 12.
Lipids in Nanotechnology
Edited by Moghis U. Ahmad. For full description,
see page 20.
Tocotrienols: Vitamin E Beyond

Tocopherols, 2nd Edition
Edited by Barrie Tan, Ronald Ross Watson, and
Victor R. Preedy. For full description, see page 27.
15
Biorenewables
The Biodiesel Handbook, 2nd Edition

Edited by Gerhard Knothe, Jrgen Krahl, and Jon Van Gerpen
The second edition of this invaluable handbook covers converting vegetable oils,
animal fats, and used oils into biodiesel fuel. The Biodiesel Handbook delivers solutions to issues associated with biodiesel feedstocks, production issues, quality control, viscosity, stability, applications, emissions, and other environmental impacts,
as well as the status of the biodiesel industry worldwide.
CONTENTS
Other Uses of Biodiesel
Introduction
Other Alternative Diesel Fuels from Vegetable
History of Vegetable Oil-Based Diesel Fuels
Oils and Animal Fats
Basics of Diesel Engines and Diesel Fuels
Glycerol Technology Options for Biodiesel
Biodiesel Production
Industry
Analytical Methods
Appendices: Technical Tables; Biodiesel
Fuel Properties
Standards; Unit Conversions; Internet Resources
Exhaust Emissions
Current Status of the Biodiesel Industry
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Building a Successful Biodiesel Business,

2nd Edition
Edited by Jon Van Gerpen, Rudy Pruszko, Davis Clements, Brent Shanks, and Gerhard Knothe
This second edition of Building a Successful Biodiesel Business includes three
updated chapters. Developments in the industry have re-emphasized the
importance of fuel quality to the continued growth of biodiesel. Chapters
on biodiesel specications, test methods, and engine requirements will help
clarify quality issues. Protability of biodiesel production will continue for
those companies that control costs, build efcient plants, stay abreast of new
developments, and capture a supply of feedstock.
Single Cell Oils

Microbial and Algal Oils, 2nd Edition
16
Edited by Zvi Cohen and Colin Ratledge

Featuring recognized academic and industrial experts in this cutting-edge eld,
this book reviews single cell oils (SCO) currently on the market. The text mainly
focuses on the production of long-chain polyunsaturated fatty acids, Arachidonic
acid, and Docosahexaenoinc acid. The authors provide real world examples of the
commercial development and applications of various SCO in a variety of elds,
from food ingredients and disease treatment, to aquaculture and sh farming.
CONTENTS
Part 4. Single Cell Oils for Biofuels
Part 1. Introduction and Overview
Part 5. Safety and Nutrition of Single Cell Oils
Part 2. Production of Single Cell Oils Using
Part 6. Synopsis and Overview
Heterotrophically Grown Microorganisms
Part 3. Production of Single Cell Oils Using
Photosynthetically Grown Microorganisms
2nd International Congress on Biodiesel DVD
Focus on Biodiesel CD-ROM

Edited by Gerhard Knothe
2007. CD-ROM. ISBN 978-1-893997-95-0. Product code CD_BIOD
AOCS spotlights the topic of renewable energy with this comprehensive CD-ROM
containing various PowerPoint presentations, abstracts, book chapters, technical
tables, biodiesel standards, and numerous links to internet resources. Biodiesel
topics covered include: history and development, properties, standards, feedstock, applications, business
development opportunities, and research into new technologies.
Biorenewables
Co-sponsored by: AOCS and Euro Fed Lipid

2010. DVD. Product code DVD_255
Access the latest biodiesel science and technology. Listen to the experts while viewing their synchronized PowerPoint slides as presented at the 2nd International
Congress on Biodiesel, in Munich, Germany. Keep this information at your ngertips to review from your home or ofce.
Biocatalysis and Bioenergy
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Edited by Ching T. Hou and Jei-Fu Shaw

Leading experts worldwide provide information on state-of-the-art advances and
in-depth reviews of the latest achievements, emphasizing biodiesel, bioethanol,
and industrial products. Advantages of biocatalysis include high specicity, efciency, energy conservation, and pollution reduction. Biocatalysis and Bioenergy
details advances in the eld with information on enzyme catalysis, biotransformation, bioconversion, fermentation, genetic engineering, and product recovery. The
prospect of using biocatalysis for the production of energy has great potential due to its cost-effectiveness,
the fact that it does not require a limited resource such as oil, and its potential universality of application
and use globally. This is the denitive reference for biochemists and biochemical engineers; bioprocess and
bioenergy scientists; physical and oil chemists (oleochemists); microbiologists, industrial microbiologists,
molecular biologists; metabolic engineers working in biocatalysis, bioethanol, and biodiesel fuels; as well as
DOE scientists working on renewable energy, and other professionals in related elds.
Distillers Grains
Production, Properties, and Utilization
Edited by KeShun Liu and Kurt A. Rosentrater
Marketability and suitable uses of distillers dried grains with solubles (DDGS) are
key to the economic viability of fuel ethanol production. As the industry grows, the
importance of distiller grains has also increased. This book is divided into six parts
covering a wide range of information related to DDGS. Topics covered include:
DDGS lipids and mycotoxin occurrence, traditional use of DDGS as livestock feed,
potential further uses of DDGS (most notably feed for sh and other animals and food ingredients for human
consumption), and emerging opportunities for DDGS such as bioplastics and feedstocks for bioenergy.
To order INDIVIDUAL CHAPTERS email orders@aocs.org
List: $45 each | AOCS Member: $25 each
17
Industrial Oilseed Crops
Biorenewables
ING
COMON
SO
EEdited by Thomas A. McKeon, Randall J. Weselake, Douglas G. Hayes and

DDavid F. Hildebrand
22014. Hardback. ISBN 978-1-893997-98-1. Product code 243
LList: $TBD AOCS Member: $TBD
The Industrial Oilseed Crops book will provide comprehensive descriptions
T
oof crops used for industrial purposes. It will include the numerous applicattions of these oils, underlining their current and potential contributions to
reducing petroleum use and developing protable renewable resources for
the agricultural community.
Industrial Uses of Vegetable Oils
18
AOCS Meetings
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Edited by Sevim Z. Erhan

Vegetable oils have superb environmental credentials and are now used more in
products such as paints and coatings, printing inks, engine oils, and biodiesel.
Industrial Uses of Vegetable Oils offers insights into these important uses of vegetable oils and covers developments in biodegradable grease, vegetable oil-based
polyols, and the synthesis of surfactants from vegetable oil feedstocks.
105th AOCS Annual Meeting & Expo

May 47, 2014 | San Antonio, Texas, USA
World Conference on Fabric and Home CareMontreux 2014

October 69, 2014 | Montreux, Switzerland
106th AOCS Annual Meeting and Industry Showcase
May 36, 2015 | Orlando, Florida, USA
107th AOCS Annual Meeting & Expo
May 14, 2016 | Salt Lake City, Utah, USA
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Biotechnology
Edited by Richard F. Wilson

Advances in genomics and biotechnology are enabling quantum leaps in the
understanding of soybean molecular biology. The problems that face the soybean
industry are also diversifying and escalating on a global scale. Designing Soybeans
for the 21st Century Markets outlines current and emerging barriers in the global
soybean market, principally:
1) long-term ability to sustain production to meet continued growth in demand
for soybean and soybean products;
2) governmental and legislative policies;
3) global access to advances in soybean technology; and
4) customer and consumer trends in the use of soybean products.
The book also addresses state-of-the-art steps that should help move soybeans past these market barriers as
advances in genomics and genetic engineering are deployed to design soybeans and soybean products that
meet the challenges of 21st century markets.
CONTENTS
Impact of Research on the Economic Outlook for Soybeans and Soybean Products in Global Markets
Inuence of Legislation and Governmental Policy on Markets for Soybean and Soybean Products
Advances in Genome Sequencing and Genotyping Technology for Soybean Diversity Analysis
SoyBase and the Legume Information System: Accessing Information about the Soybean and Other
Legume Genomes
Genes and Alleles for Quality Traits on the Soybean Genetic/Physical Map
Identication of Genes that Mediate Protection against Soybean Pathogens
Tissue-Specic Regulation of Gene Expression by siRNAs in Soybean
Biological Mechanisms that Inuence Soy Protein Concentration and Composition
Implementing a Uniform Process for Measurement of Soybean Quality Traits
Characterization of the Linkage Group I Seed Protein QTL in Soybean
Modern Breeding Approaches to Enhancing Soy Protein Quality
The Path to Economically Viable Foreign Protein Co-Products of Oilseeds
Development of Tools to Study Immune-Mediated Allergenic Responses to Food and Feed
Use of Biotechnology to Enhance Soy Protein Ingredients
High-Oleic, Low-Saturate Soybeans Offer a Sustainable and Nutritionally Enhanced Solution for Food
Applications Requiring High Oil Stability
Accelerated Yield Technology: A Platform for Marker Assisted Selection of Simple and Complex Traits
Contributors
Distributors Welcome
AOCS Press welcomes partnerships with reputable book distributors.
We offer agency rates and improved discounts for bulk sales.
To learn more contact orders@aocs.org or +1 217-693-4803.
19
Biotechnology
Lipids in Nanotechnology
Edited by Moghis U. Ahmad
Nanotechnology is a rapidly expanding eld that includes fundamental nanoscale
phenomena and processes, nanomaterials, nanoscale devices and systems, nanomanufacturing, and benets and risks of nanotechnology. This book serves as a
valuable reference and resource for those interested in the eld of nanotechnologyfrom basic research to engineering aspects of nanoparticles. It covers thermodynamics to engineering aspects of nanoparticles or nanoemulsions; synthesis
and applications of surface active lipids to food and cosmetics; and pharmaceutical applications to nanomedicine. Lipids in Nanotechnology will be useful to scholars, scientists, and technologists who are interested
in the eld of lipid nanotechnology.
CONTENTS
Nanotechnology: Emerging Interest, Opportunities, and Challenges
Surface Active Lipids as Encapsulation Agents and Delivery Vehicles
Milk Phospholipids: A Nanocarrier System for Delivery of Bioactive Compounds
Marine Phospholipid Liposomes
Formulation of Lipid Micro/Nanodispersion Systems
Self-emulsifying Delivery Systems and Lipid Transport
Applications of Nanotechnology in Pharmaceutical Development
Lipid Nano-vehicles Based on Lyotropic Liquid Crystals as Drug Delivery Vehicles
Lipid Nanoparticulate Drug Delivery and Nanomedicine
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Legume Crop Genomics
Soybeans as Functional
Foods and Ingredients
Edited by Richard F. Wilson, H. Tom

Stalker, and E. C. Brummer
ISBN 978-1-893997-48-6.
Product code 194
Edited by KeShun Liu

ISBN 978-1-893997-33-2.
Product code 180
More Biotechnology Titles That Might Interest You

Healthful Lipids
Edited by Casimir C. Akoh and Oi-Ming Lai. For full description, see page 29.
Teaching Innovations in Lipid Science

Edited by Randall J. Weselake. For full description, see page 15.
For the most up-to-date

information on products visit
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20
Prices subject to change without notice.
Microscopic Analysis of Agriculture Products,

4th Edition
Food and Feed
Edited by James Makowski, Neil Vary, Marjorie McCutcheon, and Pascal Veys
2011. Spiralbound. 204 pages. ISBN 978-1-89399771-4. Product code 226
This fourth edition provides a more inclusive approach to the microscopy
of agricultural products. Agricultural microscopy is an applied science that
draws from many academic disciplines including plant and animal anatomy,
feed technology, and analytical chemistry. This full-color manual is designed
as a study guide for beginning microscopists, and a reference for the more
experienced microscopists and others working toward common goals of agricultural product identication.
CONTENTS
Minerals of Agricultural
Feed Ingredients of Marine
Methods of Agricultural
Importance
Origin
Microscopy
Microchemical Spot Tests
Detecting Animal Products in
Feed Ingredients of Plant
Appendix A: Glossary
Feeds and Feed Ingredients
Origin
Appendix B: Mesh Size
Fertilizer Microscopy
Feed Ingredients of Animal
Conversion Table
Weed Seeds of Agricultural
Origin
Importance
Canola
Chemistry, Production, Processing, and Utilization
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Edited by James K. Daun, N. A. Michael Eskin, and Dave Hickling

This book gives a picture of the canola crop including its history, botany, genetics,
distribution, breeding and biotechnology, production, processing, composition,
nutritional properties and utilization of the seed, oil and meal, as well as an economic prole. While the main focus in this book is on canola of Canadian origin,
its cousin crop oilseed rape will also be discussed. The work provides up-to-date information on the crop and
highlights areas where research and development is either needed or is in process.
CONTENTS
Origin, Distribution, and Production
Botany and Plant Breeding
Genetic Engineering Approaches for Trait Development in Brassica Oilseed Species
Agronomy
Seed Morphology, Composition, and Quality
Processing
Canola Oil Composition and Properties
Meal Nutrient Composition
Oil Nutrition and Utilization
Meal Nutrition and Utilization
Industry Trade and Economics
21
P | +1 217-693-4803
Food and Feed

Edited by Nissim Garti and Neil R. Widlak
This book covers the progress of the last 10 years of studies on cocoa butter.
Descriptions of aspects including physical characteristics such as rheology, hardness, melt proles, and more, studied by new and advanced techniques are included.
Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done
by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by
new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects, such
as the effect of minor components, emulsiers, and other fats, are discussed in great detail.
CONTENTS
Behavior
Chocolate and Cocoa ButterStructure and
Effect of Emulsiers on Cocoa Butter and
Composition
Chocolate Rheology, Polymorphism, and Bloom
Theobroma cacaoAn Introduction to the Plant,
Methods of Studying Cocoa Butter and Bloom
Its Composition, Uses, and Health Benets
A New Method to Study Molecular Interactions
Cocoa Polyphenols
in FatsSynchrotron Radiation Microbeam
Phase Behavior of Saturated Triacylglycerides
X-ray Diffraction
Inuence of Symmetry and Chain Length
Milk Fat and Cocoa Butter
Mismatch
Molecular Interactions of Triacylglycerides in
Molecular Composition Dynamics and Structure
Blends of Cocoa Butter with trans-free Vegetable
of Cocoa Butter
Oils
Polymorphism and Mixing Phase Behavior of
Methods and Technologies Related to Shea Butter
Major Triacylglycerols of Cocoa Butter
Chemophysical Properties and to the Delivery of
Causes and Best Manufacturing Practices to
Bioactives in Chocolate and Related Products
Minimize Bloom in Confections
Enzymatic and Other Modication Techniques to
Morphology of Chocolate Fat Bloom
Produce Cocoa Butter Alternatives
Effect of Minor Components on Cocoa Butter
Confectionary Fats
Polymorphism and Kinetics of Crystallization
Future of Cocoa Butter Research
Noncacao Ingredients on Cocoa Butter
Crystallization
Impact of Cocoa Butter Origin on Crystal
More Food and Feed Titles That Might Interest You

Canola and Rapeseed: Production, Processing, Food Quality, and Nutrition
Edited by Usha Thiyam-Hollnder, N. A. Michael Eskin, and Bertrand Matthus. For full description, see page 35.
Deep Frying: Chemistry, Nutrition, and Practical Applications, 2nd Edition

Edited by Michael D. Erickson. For full description, see page 30.

Edited by Richard F. Wilson. For full description, see page 19.
Edible Oleogels: Structure and Health Implications

Edited by Alejandro G. Marangoni and Nissim Garti. For full description, see page 14.
Healthful Lipids
Edited by Casimir C. Akoh and Oi-Ming Lai. For full description, see page 29.
22
Industrial Chocolate Manufacture and Use, 4th Edition

Edited by Steve T. Beckett. For full description, see page 40.

Chemistry, Production, Processing, and Utilization

Edited by Lawrence A. Johnson, Pamela J. White, and Richard Galloway
Soybeans, often referred to as the miracle crop, are grown for both oil and protein.
Indeed, no other widely grown crop is more versatile in providing food, feed, fuel,
and biobased products. Useful for both experts and novices, this comprehensive soybean reference book disseminates key soybean information to drive success for soybeans. This book includes
21 chapters covering all aspects of soybeansfrom genetics, breeding, and quality to post-harvest management, marketing and utilization (food and energy applications), U.S. domestic versus foreign practices, and
production methods.
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Soybeans
Food and Feed
Edited by Robert A. Moreau and Afaf Kamal-Eldin

The third volume in the AOCS Monograph Series on Oilseeds is a unique blend
of information focusing on edible oils. These oils contain either unique avor components that have led to their being considered gourmet oils, or contain unique
health-promoting chemical components. Each chapter covers processing, edible
and non-edible applications, lipids, health benets, and more related to each type
of oil. This book includes a series of color photos showing the colorful pigments
and the beautiful variety of sources for the oils.
CONTENTS
Corn Kernel Oil and Corn
Borage, Evening Primrose,
Introduction
Fiber Oil
Blackcurrant, and Fungal Oils:
Color Illustrations
Oat Oil
-Linolenic Acid-Rich Oils
Olive Oil
Barley Oil
Sesame Seed Oil
Avocado Oil
Parsley, Carrot, and Onion
Niger Seed Oil
Tree Nut Oils
Seed Oils
Nigella (Black Cumin) Seed Oil
Flax, Perilla, and Camelina
Algal Oils
Camellia Oil and Tea Oil
Seed Oils: -Linolenic
Fish Oils
Pumpkin Seed Oil
Acid-Rich Oils
Butter, Butter Oil, and Ghee
Wheat Germ Oil
Hempseed Oil
Rice Bran Oil
Berry Seed and Grapeseed Oils
Soybeans as Functional Foods and Ingredients

Edited by KeShun Liu
This book provides an overview of the key benets of soy protein products in an
easily understood format. Soy protein, our, concentrates, and isolates have been
shown to be versatile food ingredients. The functional properties and nutritional
benets of soy protein products are fully described.
Follow AOCS
23
Olive Oil
Chemistry and Technology, 2nd Edition
Food and Feed

Edited by Dimitrios Boskou
A staple Mediterranean region food for thousands of years, olive oil is now becoming popular among consumers all over the world. More and more research suggests its healthful benets including reducing risk of coronary heart disease. Olive
Oil offers insight to the most important aspects of chemistry, technology, quality,
analysis, and biological importance of olive oil. The book offers an overview as well as topics that will help
readers address more specic problems, such as analysis and authentication.
Palm Oil
Production, Processing, Characterization, and Uses
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24
Edited by Oi-Ming Lai, Chin-Ping Tan, and Casimir C. Akoh

This book serves as a rich source of information on the production, processing,
characterization, and utilization of palm oil and its components. It also includes
several topics related to oil palm genomics, tissue culture, and genetic engineering
of palm oil. Physical, chemical, and polymorphic properties of palm oil and its
components as well as the measurement and maintenance of palm oil quality are included and may be of
interest to researchers and food manufacturers. General uses of palm oil/kernel oil and their fractions in
food, nutritional and oleochemical products, and the potential use of palm oil as an alternative to trans fats
are discussed. Some attention is also given to palm biomass, bioenergy, biofuels, waste management, and
sustainability.
Trans Fats
in Foods
Trans Fats
Alternatives
Edited by David Kritchevsky,

Gary R. List, and
Nimal Ratnayake
ISBN 978-1-893997-96-7.
Product code 217
List: $120
AOCS Member: $75
Trans fatty acids continue to interest the edible oil
industry, food processors, health professionals, and
the general public. This book brings together the
latest information on the effect of trans fatty acids,
health and nutrition, labeling, analysis, and food
products, and would be great for food technologists
and dietitians.
Edited by Dharma R. Kodali

and Gary R. List
ISBN 978-1-893997-52-3.
Product code 213
List: $110
AOCS Member: $65
Scientists around the
world are working to create solutions or alternatives
to trans fats. Trans Fats Alternatives is an indispensable guide for everyone who is interested in trans
fatsfrom food product manufacturers who provide the trans fat solutions to the researchers who
want to create innovative solutions.
AOCS/SFA Edible Oils

Manual, 2nd Edition
Lipid Oxidation
Challenges in Food Systems
Edited by Amy Logan, Uwe Nienaber,
and Xiangqing (Shawn) Pan
ISBN 978-0-9830791-6-3.
Product code 269
Single Cell Oils

Microbial and Algal Oils,
2nd Edition
Fats and Oils Handbook

(Nahrungsfette und le)
Edited by Michael Bockisch
ISBN 978-0-981893-6-0-0.
Product code 115
Distillers Grains
Production, Properties, and
Utilization
Edited by KeShun Liu and
Kurt A. Rosentrater
ISBN 978-1-4398-1725-4.
Product code 250
Soy Protein Products

Characteristics, Nutritional
Aspects, and Utilization,
Revised and Expanded
Edition
Edited by Joseph Endres
ISBN 978-1-893997-27-1.
Product code 153
Get Involved
Present your research

Serve on a committee
Join a Common Interest Group
Organize a symposium
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Edited by Zvi Cohen and Colin Ratledge

ISBN 978-1-893997-73-8.
Product code 249
Edited by Ching T. Hou and

Jei-Fu Shaw
ISBN 978-0-8493-9282-5. Product
code 219
Food and Feed
Edited by Richard A. Della Porta

ISBN 978-1-893997-55-4.
Product code 215
Biocatalysis and
Biotechnology for
Functional Foods and
Industrial Products
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Health and Nutrition
Trans Fats Replacement Solutions

Edited by Dharma R. Kodali
Epidemiological studies have continued to increase awareness of how
trans fats impact human nutrition and health. Because of the adverse
effects, the trans fats labeling regulations came into effect in 2006. Since
ce
then, the fats and oils industry and food product manufacturers researched
esearched and
implemented a number of novel, practical, and cost-effective solutions to replace
trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with
world-wide trends and scenarios in terms of regulations and trans fat replacement solutions.
CONTENTS
Trans Fats Chemistry, Structure, and Functionality
Natural versus Industrial Trans Fatty Acids
FDA Food Labeling Regulations for Trans Fat
Nutritional Aspects of Trans Fatty Acids
Application of Gas Chromatography and Infrared Spectroscopy for the Determination of the Total Trans
Fatty Acid, Saturated Fatty Acid, Monounsaturated Fatty Acid, and Polyunsaturated Fatty Acid Contents
in Edible Fats and Oils
Processing Solutions: Fractionation and Blended Oils
High-Oleic Oils and Their Uses for Trans Fat Replacement in North America
Latest Developments in Chemical and Enzymatic Interesterication for Commodity Oils and Specialty Fats
Enzymatic Interesterication
Structured Emulsions and Edible Oleogels as Solutions to Trans Fat
Trans Fat Replacements Solutions for Frying and Baking Applications, Shortenings, Margarines, and
Spreads
Trans Fats Replacement Solutions in North America
Trans Fats Replacement Solutions in Europe
Trans Fats Replacement Solutions in South America
Trans Fats Replacement Solutions in China
Trans Fats Replacement Solutions in Japan
Trans Fats Replacement Solutions in India
Trans Fats Replacement Solutions in Malaysia
Trans Fats Replacement in Australia and New Zealand
An Open Access resource on lipid

biochemistry, lipid analysis, and the chemistry
and technology of fats and oils.
Includes a primer on lipidsideal for
students, educators, and corporate new hires.
Sections are updated frequently and
written by leaders in fats and oils science.
26
Visit lipidlibrary.aocs.org to access the world of lipid science!
Tocotrienols
Vitamin E Beyond Tocopherols, 2nd Edition
Be a mentor
Author a book
Propose a method
Donate to AOCS Foundation
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M
k a Difference
Edited by Barrie Tan, Ronald Ross Watson, and Victor R. Preedy

The rst 90 years of vitamin E research has produced prolic and notable discoveries. Until the last few decades, attention has been given mostly to the biological
activities and underlying mechanisms of -tocopherol, which we now know is one
of more than eight vitamin E isomers. Tocotrienol discovery came much later, in
1965, but existed for almost 20 years as an obscure vitamin E. Currently, tocotrienols have reached a new measure of research height; more than one-third of all vitamin E research of the last
30 years has been published since 2009. The thriving eld of tocotrienol research gives ground for publication of the second edition, a compilation of the latest tocotrienol research in all new chapters.
CONTENTS
Tocotrienols in Plants: Occurrence, Biosynthesis, and Function
Safety of Unsaturated Vitamin E Tocotrienols and Their Isomers
Bioavailability and Metabolism of Tocotrienols
Bioavailability of Tocotrienols and Interference of Their Bioavailability by -Tocopherol Supplementation
-Tocopherol: A Detriment to Tocotrienol Benets
Antiangiogenic Effects on Tocotrienol
Mechanism of Delta-Tocotrienol on Colorectal Cancer
Targeted Prostate Cancer Chemoprevention Trial with Tocotrienols
-Tocotrienol: Demethylated Vitamin E with Hormetic Function and Therapeutic Application in Breast
Cancer
Mevalonate-Suppressive Tocotrienols for Cancer Chemoprevention and Adjuvant Therapy
Potential of Tocotrienols in Lung Cancer
Tocotrienols: Viable Options for Managing Metabolic Diseases
Tocotrienols as Possible Treatments for Obesity
Tocotrienols, Inammation and Cancer: How Are They Linked?
1-Modulating NF-B Activity by Tocotrienols
Antioxidant Action of Tocotrienols
Tocotrienol in Human Pancreatic Cancer
Tocotrienols in the Treatment of Dyslipidemia
Tocotrienols and Vascular Effects
Prolongevity Effects of Tocotrienols: Trials in Caenorhabditis elegans
Anti-Tyrosinase Activity of Tocotrienol in Skin Blemishes
Tocotrienols and Bone Health
Tocotrienol and Physiology of Reproduction
Tocotrienol and Tocopherol in Stress-Induced Gastric Mucosal Injury
Structural Modication of Tocotrienols to Improve Bioavailability
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Omega-3 Oils
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Applications in Functional Foods

Edited by Ernesto M. Hernandez and Masashi Hosokawa
This book addresses new applications of omega-3 fatty acids from both plant
and marine sources in food supplements and pharmaceuticals, and covers three
basic areas: structure and function, production and processing, and health effects.
The authors review the latest clinical evidence on the impact of consumption of
omega-3 polyunsaturated fatty acids on prevalent human diseases such as inammation-related and cardiovascular illnesses. They also examine technologies to purify marine oils and protect them against oxidation as well as novel techniques for their incorporation into foods.
CONTENTS
Omega-3 Fatty Acids in Health and Disease
Clinical Effects of n-3 PUFA Supplementation in Human Health and Inammatory Diseases
Fish Sources of Various Lipids Including n-3 Polyunsaturated Fatty Acids and Their Dietary Effects
Production of Marine Oils
Processing of Omega-3 Oils
Synthesis and Properties of Structured Lipids with Omega-3s
Applications of Omega-3 Fats in Foods
Synergistic/Additive Health Effects of Fish Oil and Bio-Active Agents
Docosahexaenoic Acid Containing Phosphatidylcholine Alleviates Obesity-Related Disorders in Obese Rats
Health Benets of Flaxseed
Fish Oil and Aggression
Effect of Dietary Fish Protein and Fish Oil on Azoxymethane-induced Aberrant Crypt Foci in A/J Mice
Fatty Acids in Health Promotion and

Disease Causation
Edited by Ronald R. Watson
Fatty Acids in Health Promotion and Disease Causation has four main focuses and
sections. The rst focuses on heart disease and the role of fatty acids in its prevention and causation. The second focuses on body composition, diabetic disease
and health promotion, and actions after transformation by oxidation. The third
section is on fatty acids in health promotion including cancer, intestinal microbes,
and membrane functions. In the last section, the actions of presumed health-promoting omega-3 fatty acids
are extensively investigated by experts from around the world.
Dietary Fats and Risk of Chronic Disease
28
Edited by Yung-Sheng Huang, Teruyoshi Yanagita, and Howard R. Knapp

Dietary fat is an important source of nutrients and plays a key role in all aspects
of human health. Dietary Fats and Risk of Chronic Disease is based on an AOCSJOCS Joint Symposium on Bioscience, and many of the chapters were developed
from key sessions at the symposium. It covers the effects that different dietary
fats have on the development of chronic diseases, such as cardiovascular disease,
diabetes, cancers, inammation, and immune functions. Those involved in health
and nutrition, including researchers, physicians, formulators, and dietitians will
benet from the information in this book.
Healthful Lipids
Diacylglycerol Oil, 2nd Edition
Focus on Obesity CD-ROM
Whil
supp e
lie
last. s
Edited by Patricia Kearney, MEd

2009. CD-ROM. ISBN 978-1-893997-69-1. Product code CD_245
The obesity epidemic is not only conned to adults. Childhood obesity is rampant
in the United States as well as in some developing countries. Does obesity really
have economic consequences? What determines our eating patterns? Do trans fats
really play a role in obesity? The role of omega-3 and human health is covered, as well as how dietary conjugated linoleic acid modies body fat mass in experimental models. Learn the emerging science on obesity,
fatty acids, and other compounds from this fully searchable CD-ROM.
CONTENTS
Emerging Science on Obesity, Fatty Acids, and
Introduction
Other Compounds
Overview of Oils in the Food and Health Chain
Oil and Fatty Acid Functionality
Role of Oils and Fatty Acids in the Development
Appendix
of Chronic Disease
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Edited by Yoshihisa Katsuragi, Takuji Yasukawa, Noboru Matsuo, Brent D. Flickinger,

Ichiro Tokimitsu, and Mark G. Matlock
Obesity and the metabolic disorders caused by obesity are growing global problems. The information in the second edition of Diacylglycerol Oil will help with
obese and diabetic patients. This book includes the latest safety and regulatory
information and discusses the physicochemical properties and application techniques of diacylglycerol oil, an oil with unique digestion and absorption characteristics making it less likely to be stored as body fat. Other topics covered include metabolism, health benets,
and processing technologies. Professionals researching and developing food products and ingredients will
learn more about the characteristics of diacylglycerol oil in this newer edition.
Edited by Casimir C. Akoh and Oi-Ming Lai

List $250 AOCS Member: $195
Healthful Lipids addresses critical regulatory issues, emerging technologies, and
the efforts made toward the production of healthier lipids. Technological advancements and technologies in processing and analysis, health-related concerns, and
strategies used in the production and application of healthful lipids are examined.
An in-depth patent review on enzyme-modied and trans-free fats and oils makes
this book a valuable reference to graduate students and food industry professionals interested in food research, product development, food processing, nutrition, dietetics, quality assurance, genetic engineering of oil crops, oil processing, fat substitutes, and lipid biotechnology.
Advances in Conjugated Linoleic Acid Research,

Volumes 13 CD-ROM
This searchable CD-ROM contains the complete PDFs of Advances in Conjugated
Linoleic Acid Research, Volumes 13. This is your only chance to get all three volumes, as Volume 1 is no longer available in print!
29
P | +1 217-693-4803
Focus on Omega-3 CD-ROM
Advances in Conjugated
Linoleic Acid Research,
Volume 3
Carotenoids and Retinoids
Edited by Martin P. Yurawecz,

John K.G. Kramer, Ola Gudmundsen,
Michael W. Pariza, and
Sebastiano Banni
Edited by Lester Packer, Ute

Obermller-Jevic, Klaus Kraemer,
and Helmut Sies
ISBN 978-1-893997-83-7.
Product code 205
Gourmet and HealthPromoting Specialty

Oils
Fish, Omega-3 and

Human Health,
2nd Edition
AOCS MONOGRAPH SERIES ON

OILSEEDS, VOLUME 3
Edited by Robert A. Moreau and Afaf
Kamal-Eldin
Deep Frying
Chemistry, Nutrition, and
Practical Applications,
2nd Edition
Edited by Michael D. Erickson
ISBN 978-1-893997-92-9.
Product code 214
Trans Fats in Foods

Edited by David Kritchevsky,
Gary R. List, and Nimal Ratnayake
ISBN 978-1-893997-96-7.
Product code 217
30
Whil
e
supp
Edited by William E.M. Lands
lie
last. s
AOCS spotlights the topic of omega-3 with this CD-ROM containing articles,
AOCS Annual Meeting PowerPoint presentations, a glossary, and numerous links
to internet resources. Users can easily access and evaluate information on omega-3s including food sources, human health, supplements, feed, and methods and analysis.
Molecular Aspects and Health
Issues
Edited by William E.M. Lands

ISBN 978-1-893997-81-3.
Product code 204
Nutrition and
Biochemistry of
Phospholipids
Edited by Bernard F. Szuhaj and
Willem van Nieuwenhuyzen
ISBN 978-1-893997-42-4.
Product code 178
Male Fertility and

Lipid Metabolism
Edited by Stephanie R. De Vriese and
Armand B. Christophe
ISBN 978-1-893997-39-4.
Product code 167
The Antioxidant
Vitamins C and E
Edited by Kalanithi Nesaretnam and

Lester Packer
ISBN 978-1-893997-19-6.
Product code 147
Advances in Conjugated
Linoleic Acid Research,
Volume 2
Edited by Jean-Louis Sebedio,
William W. Christie, and Richard Adlof
ISBN 978-1-893997-28-8.
Product code 154
Follow AOCS
Edited by Lester Packer, Maret G.

Traber, Klaus Kraemer, and Balz Frei
ISBN 978-1-893997-29-5.
Product code 155
Micronutrients and
Health Molecular
Biological Mechanisms
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All the news

None of the slobber
A concise, global briefing on the weeks top oils and fats news stories
delivered right to your desk.
Your FREE Inform SmartBrief subscription is available at: tinyurl.com/informSB.
31
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Home and Personal Care
Soap Manufacturing Technology

Edited by Luis Spitz
2009. Hardback. 484 pages. ISBN 978-1-893-997-61-5. Product code 238
Today, the bar soap industry is thriving in much of the world. In developing
countries especially, toilet and laundry bar soaps are produced in large quantities by companies other than the well-known, multinational rms. In other
parts of the world boutique soap manufacturers are producing elite bar
soaps for a select group of healthy green consumers. These soap producers, as well as anyone with an interest in soap technology will benet from
Soap Manufacturing Technology. This collection features soap-related information from the AOCS-SODEOPEC Conferences of 2006 and 2008 (SODEOPEC=Soaps and Detergents,
Oleochemicals and Personal Care Products).
CONTENTS
The History of Soaps and Detergents
Implications of Soap Structure for Formulation and User Properties
Soap Structure and Phase Behavior
Formulation of Traditional Soap Cleansing Systems
Chemistry, Formulation, and Performance of Syndet and Combo Bars
Transparent and Translucent Soaps
Kettle Saponication: Computer Modeling, Latest Trends, and Innovations
Continuous Saponication and Neutralization Systems
Semi-Boiled Soap Production Systems
Soap Drying Systems
Bar Soap Finishing
Manufacture of Multicolored and Multicomponent Soaps
Soap Making Raw Materials: Their Sources, Specications, Markets, and Handling
Analysis of Soap and Related Materials
Soap Bar Performance Evaluation Methods
Soap Calculations, Glossary, and Fats, Oils, and Fatty Acid Specications
Biobased Surfactants and Detergents

Synthesis, Properties, and Applications
Edited by Douglas G. Hayes, Dai Kitamoto, Daniel K.Y. Solaiman, and Richard D. Ashby
Interest in biobased surfactants and detergents is growing due to their ability to
outperform synthetic, petroleum-derived surfactants when it comes to biodegradability, biocompatibility, and measures of sustainability. Consumers want ecofriendly and biobased products, leading to increased use of biobased surfactants.
This must-have book covers biosurfactant synthesis and applications, as well as
how to reduce manufacturing and purication costs, impurities, and by-products.
CONTENTS
Part 1. Introduction, Importance, and Relevance
Part 2. Biosynthesis of Rhamnolipids and Sophorolipids
Part 3. Employment of Phospholipids and Their Mimics in Biomedical Applications
Part 4. Sugar-, Polyol-, and Amino-based Lipids: Biodegradable and Biocompatible Surfactants for Foods,
Health Care Products, and Pharmaceuticals
32
Formulating Detergents and Personal Care Products

A Complete Guide to Product Development, Reprinted
Singapore 2012
World Conference on Fabric and Home Care
2012. DVD. Product code DVD_12WC
Over 600 people from 36 countries attended the World Conference on Fabric and
Home Care, October 2931, 2012 in Singapore. The global conference provided
state-of-the-art perspectives on the technology, products, and business trends of
the global fabric and home care business, presented by technical and business thought leaders. This DVD is
a valuable collection of dynamic presentations, along with videos synched with PowerPoints from all speakers, including CEOs from leading corporations Unilever, Procter & Gamble Company, and Kao.
Edited by Louis Ho Tan Tai

Reprinted 2014. Softbound. 465 pages. ISBN 978-1-630670-16-0. Product code 139
This essential book for any formulator of personal care products or detergents
explains the role and structure of detergents in a highly pragmatic manner. The
author includes extensive details on many components and how they can be put
together to produce an optimum product. Researchers, engineers, and technicians
will benet from this title.
Montreux 2010
2011. DVD. Product code DVD_10WC
Over 900 people attended Montreux 2010the 7th World Conference on
Detergents: New Strategies in a Dynamic Global Economy. The program featured
20 presentations by top-level executives providing diverse business perspectives
and forward-thinking strategies. This two-DVD set is a valuable collection of the dynamic presentations
from the conference, along with audio and videos synched with PowerPoints from high-level presenters,
including the CEOs of Henkel AG & Co. KGaA, The Procter & Gamble Company, and Unilever.
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7th World Conference on Detergents
Astonishing Diversity of Natural Surfactants CD-ROM

Edited by Howard R. Knapp
This CD-ROM is a compilation of seven review articles by Valery M. Dembitsky
on the Astonishing Diversity of Natural Surfactants that were published in Lipids.
Over 2,000 separate compounds were grouped into seven broad classes of amphipathic molecules that have known biological activities, with potential pharmaceutical, medicinal, cosmetic,
and food science applications. Since the applications of the compounds themselves cut across many different scientic and industrial disciplines, this will be useful for those in the chemical, biochemical, and
medical elds. This convenient, fully searchable compilation is a great convenience in obtaining references
and comments on potential applications of these more than 2,000 interesting compounds.
33
6th World Conference on Detergents

2006. CD-ROM. Product code CD_06WC
Over 1,000 people attended the 6th World Conference on Detergents, Dening
and Designing our Future, held in Montreux, Switzerland. This 4-day conference
was the sixth in a series spanning nearly 30 years, and delivered a program combining both business and technical presentations focused on forward-looking and
progressive ideas.
Industrial Utilization
of Surfactants
SODEOPEC
Soaps, Detergents,
Oleochemicals, and
Personal Care Products
Principles and Practice

Edited by Milton J. Rosen and
Manilal Dahanayake
ISBN 978-1-893997-11-0.
Product code 140
Edited by Luis Spitz

ISBN 978-1-893997-76-9.
Product code 200
Proceedings of the 5th World Conference

on Detergents
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Reinventing the Industry: Opportunities

and Challenges
www.aocs.org/store.
Edited by Arno Cahn

2003. Hardback. Includes CD-ROM. 262 pages.
Follow AOCS

2013
AOCS Directory
Connecting members worldwide.
A valuable tool for anyone in the industry, this directory has complete
contact information for over 4000 fats and oils professionals throughout
96 countries. Online access is also included and features extended industry
information with search capability.
Directory
Includes an AOCS membership!

2013. Softbound. Product code R_DIR
| List: $178
Contact Doreen Berning to order: +1 217-693-4813
34
www.aocs.org
Processing Contaminants in Edible Oils

MCPD and Glycidyl Esters
Processing
Edited by Shaun MacMahon

This book discusses the current research on monochloropropanediol
ol
(MCPD) and glycidyl esters in edible oils. These potentially harmful contamtaminants are formed during the industrial processing of food oils during deodorization.
eodorization
The mechanisms of formation for these contaminants, as well as research identifying
possible precursor molecules are reviewed. Strategies which have been used successfully to decrease the concentrations of these contaminants in edible oils are discussed, including the removal of
precursor molecules before processing, modications of deodorization protocol, and approaches for the removal
of these contaminants after the completion of processing. Analytical strategies for accurate detection and quantitation of MCPD and glycidyl esters are covered, along with current information on their toxicological properties. This book serves as a single point of reference for the signicant research related to these contaminants.
CONTENTS
Direct Detection Techniques for Glycidl Esters
Formation Mechanisms
Direct Detection Techniques for MCPD Esters
Mitigation of MCPD and Glycidyl Esters in
Toxicological Properties of Glycidyl Esters
Edible Oils
Toxicological Properties of MCPD Esters
Indirect Detection Techniques for MCPD Esters
and Glycidyl Esters
Canola and Rapeseed

Edited by Usha Thiyam-Hollnder, N.A. Michael Eskin, and Bertrand Matthus
With a focus on current health issues, this book presents information on the chemistry of minor constituents of canola and rapeseed. It includes research on bioactive compounds and identies new areas of interest for industrial application
of functional foods and nutraceuticals. Chapters present historical perspectives,
modifying composition of oil, ways to increase crop yield, value-added processing, canola protein, and biodiesel quality. The text also covers several health aspects including heart health,
obesity and insulin resistance, antioxidant behavior, and the effects of canola on the oxidation of edible oils.
CONTENTS
The Potential for Ultrasound
Canola Research: Historical
Rapeseed and Canola
and Supercritical Fluid
and Recent Aspects
Phenolics: Antioxidant
Extraction for Value-Added
An Update on Characterization
Attributes and Efcacy
Processing of Canola
and Bioactivities of Sinapic
Nutritional Impact of Fatty
Acid Derivatives
Acid Composition of Canola
Processing of Virgin Canola Oils
Valuable Vinylphenols
Oil and Its Effect on the
Rapeseed Proteins: Recent
from Rapeseed and Canola:
Oxidative Deterioration
Results on Extraction
Decarboxylative Pathways
Effect of Canolol on Oxidation
and Application
Processing of Canola Proteins:
of Edible Oils
Frying Stability of High-Oleic,
A Review
Canola Oil, Canolol and
Low-Linolenic Canola Oils
The Future of Omega-9 Oils
Cancer: Evolving Research
Biodiesel from Mustard Oil
Modication of Seed Oil
Canola as a Promising
Canola Oil and Heart Health:
Formation in Brassica Oilseed
Nutraceutical: Status and
A Historical Perspective
Species
Scope
Canola Oil: Evolving Research
Measurement of Oil Content by
in Obesity and Insulin
Rapid Analytical Techniques
Resistance
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Production, Processing, Food Quality, and Nutrition
35
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Processing
Green Vegetable Oil Processing,

Revised First Edition
Edited by Walter E. Farr and Andrew Proctor
2014. Hardback. 306 pages. ISBN 978-0988565-3-0. Product code 268
The revised rst edition includes much of the content of the rst edition, but incorporates updated data, details, images, gures, and captions. This book addresses
alternative green technologies at various stages of oilseed and vegetable oil processing, including: oil extraction technologies such as expeller, aqueous, and supercritical
methods; and green modications of conventional unit operations such as degumming, rening, bleaching, hydrogenation, winterizing/dewaxing, fractionation, and deodorization. While most
chapters describe soy oil processing, the techniques described are equally applicable to oils and fats in general.
CONTENTS
Nano Neutralization
Extrusion/Expeller Pressing as a Means of
Physical Rening of Vegetable Oils
Processing Green Oils and Meals
Conservation of Energy and Resources in
Modern Aqueous Oil ExtractionCentrifugation
Hydrogen Generation and in Hydrogenation
Systems for Olive and Avocado Oils
Dry Condensing Vacuum Systems for
Aqueous Extraction of Corn Oil After
Deodorizers for Substantial Energy Savings
Fermentation in the Dry Grind Ethanol Process
Enzymatic Interesterication
Drying and Cooling Collets from Expanders with
CLA Production by Photo-isomerization of
Major Energy Saving
Linoleic Acid in Linoleic Acid Rich Oils
Algae Drying and Extraction
Enzymatic Degumming
Hydrogenation of Fats and Oils Theory and Practice,

2nd Edition
Edited by Gary R. List and Jerry W. King
The why and how of hydrogenation are addressed in this book written for
both production staff who need advice on specic problems, and personnel who
seek directions and solutions. The book offers direct, practical explanations of
why changes occur as they do and a glossary of technical terms containing more
detailed descriptions of features mentioned throughout the text.
Baileys Industrial Oil & Fat Products, Sixth Edition

Edited by Fereidoon Shahidi
2005. Published by John Wiley & Sons, Inc.
Volume 1: Edible Oil and Fat Products: Chemistry,
Properties, and Health Effects. Product code 095
List: $425/vol. AOCS Member: $375/vol.
Volume 2: Edible Oil and Fat Products: Edible Oils.
Product code 096
Volume 3: Edible Oil and Fat Products: Specialty Oils
and Oil Products. Product code 097
36
Complete Six-Volume Set. Product code 100

List: $2550/set AOCS Member: $2150/set
Volume 4: Edible Oil and Fat Products: Products and

Applications. Product code 098
Volume 5: Edible Oil and Fat Products: Processing
Technologies. Product code 099
Volume 6: Industrial and Nonedible Products from Oils
and Fats. Product code 099B
Oils and fats are essential constituents in our food and are critical in their effects on our health in the following areas: science
and technology, food and nutrition, and various other industrial segments. The material contained in this set, Selected Topics in
Oils and Fats, provides an overview of these issues, in Spanish, from internationally-renowned experts.
Temas Selectos en
Aceites y Grasas,
Volumen 2
Qumica

ISBN 978-85-212-0489-3.
Product code 230
CONTENTS/ CONTEDO
Sources of Fats and Oils / Fuentes de Aceites y
Grasas
Preparation of Oilseeds / Preparacin de Semillas
Oleaginosas
Solvent Extraction / Extraccin por Solvente
Degumming / Desgomado
Neutralization / Neutralizacin
Clarication of Oils and Fats / Claricacin de
Aceites y Grasas
Silica Gel / Silica Gel
Deodorization / Desodorizacin
Modication of Lipids / Modicacin de Lpidos
Hydrogenation and Interesterication /
Hidrogenacin e Interestericacin
Splitting / Fraccionamiento
Lipid Analysis / Anlisis de Lpidos
Quality Control / Control de Calidad
Environmental Aspects / Aspectos Ambientales

ISBN 978-85-212-0630-9.
Product code 231
CONTENTS/ CONTEDO
Introduction to the Chemistry of Lipids /
Introduccin a la Qumica de Lpidos
Oxidation of Lipids / Oxidacin de Lpidos
trans Fatty Acids: Physico-Chemical and
Technological Characteristics / cidos Grasos trans:
Caractersticas Fsico-Qumicas y Tecnologicas
trans Fatty Acids: Health and Nutrition / cidos
Grasos trans: Salud y Nutricin
Omega-3 and Omega-6 Fatty Acids: Essentiality
and Metabolic Requirements / cidos Grasos
Omega-6 y Omega-3, su Esencialidad y
Requerimientos Metablicos
Gamma Linolenic Fatty Acid / cido Gamma
Linolnico
Conjugated Linoleic Acid (CLA): Sources,
Analysis, Physiological Effects, and Safety Issues
in Humans/ cido Linolico Conjugado (CLA):
Funtes, Anlisis, Efectos Fisiolgicos y Seguridad
en Humanos
Fatty Acids and Health / cidos Grasos y Salud
Mono and Di-Glycerides / Mono y Diglicridos
Phospholipids/ Fosfolpidos
Sunower Waxes / Ceras de Girasol
Steroids / Esteroides
Tocopherols and Tocotrienols / Tocoferoles y
Tocotrienoles
Carotenoids / Carotenoides
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Temas Selectos en
Aceites y Grasas,
Volumen 1
Procesamiento
Processing
Los aceites y grasas son constituyentes indispensables en nuestra alimentacin, los cuales adquieren cada da mayor importancia por sus efectos en nuestra salud, que se extiende a las reas de Ciencia y Tecnologa de Alimentos, Nutricin y varios otros
segmentos industriales. El material contenido en los 3 volmenes de esta serie de libros, Temas Selectos en Aceites y Grasas,
ofrece una visin amplia de estos asuntos, expuesta de manera didctica por especialistas de reconocido prestigio internacional
y est dirigido a profesionales de la industria y academia, estudiantes e interesados en esta rea del conocimiento.
For more information on these books and to get free shipping, search product code PKG_TSAG online at www.aocs.org/store, or contact the
AOCS Ordering Department.
Para mayor informacin acerca de estos libros y a la vez conseguir gastos de envo sin cargo, busque en el sitio de internet www.aocs.org/store,
el cdigo de producto PKG_TSAG , o bien puede contactarse de manera directa con el Departamento de Pedidos de la AOCS.
37
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Processing Fundamentals
Fats and Oils Handbook (Nahrungsfette und le)

Edited by Michael Bockisch
This book describes the raw materials predominantly used in fats and oils processing. It is the updated and revised English version of Nahrungsfette und le,
originally printed in German. It contains 283 tables, 647+ gures, and over 850
references.
Bleaching and Purifying Fats and Oils Theory

and Practice, 2nd Edition
Edited by Gary R. List
Since the original publication of Pattersons book in 1992, the bleaching process
has continued to attract the attention of researchers and the edible oil industry.
In this second edition, the reader is directed to more modern techniques of tracemetal analysis such as ame-atomic adsorption, graphite furnace atomic adsorption, atomic emission spectrometry involving direct current plasma (DCP), and
inductively coupled plasma (ICP). It also discusses the Freundlich Equation and reports on high-temperature water extraction, high-temperature oxidative aqueous regeneration, and extraction with supercritical
CO2. Finally, various degumming methods improved over the past several decades are discussed.
Practical Guide to Vegetable Oil Processing

Edited by Monoj K. Gupta
Practical Guide to Vegetable Oil Processing is a comprehensive and made-easy review
of all vegetable oil processing steps, including critical process control points, their
signicance, proper control ranges, and the troubleshooting process. This book
is a must-have for vegetable oil processing and maintenance personnel, as well as
equipment manufacturers. It discusses process equipment and their functions,
along with everything one needs to know to maintain the operation in good order.
Business of Fats and Oils CD-ROM
38
Whil
supp e
lie
last. s
2006. CD-ROM. ISBN 978-1-893997-53-0. Product code 211

In 2005, AOCS held a conference on Fats and Oils in the Food Industry. This
CD-ROM contains selected PowerPoint presentations from the meeting, as
well as some related extras, and aims to illustrate how to communicate the
benets and attributes of your product or idea to an interested party. Topics
covered include product development, marketing, labeling and other federal requirements, and patents.
Sunflower
Edited by Enrique Martnez Force, Nurhan Turgut Dunford, and
Joaqun J. Salas Lin
2014. Hardback. ISBN 978-1-893997-94-3. Product code 224
This comprehensive reference book delivers key information on all aspects of sunower. With over 20 chapters,
this book provides an extensive review of the latest developments in sunower
genetics, breeding, processing, quality and utilization; including food, energy and
industrial bioproduct applications. U.S. and international practices, production,
and processing aspects of sunower are reviewed by world-renowned experts in
this eld.
ING
COMON
SO
Processing Fundamentals
Chemistry, Production, Processing

and Utilization
Practical Handbook of Soybean Processing

and Utilization
Introduction to Fats and Oils Technology,

2nd Edition
W | aocs.org/store
Edited by D.R. Erickson

In 1980, the American Soybean Association (ASA) and the American Oil Chemists
Society (AOCS) jointly published the Handbook of Soy Oil Processing and Utilization.
This newer Practical Handbook of Soybean Processing and Utilization is intended to
provide a single source of practical information on the subject to an international
audience. It is designed not only to revise and update the content of the original
handbook, but also to expand the content to include all soybean products.
Edited by Richard D. OBrien, Walter E. Farr, and Peter J. Wan

Since the rst edition was introduced, the fats and oils industry has undergone a
number of changes and challenges that have prompted the development of new
and revised products, technologies, and processing techniques. This second edition provides a more complete coverage of the pertinent subjects in fats and oils
technology; at the same time it follows the original objective, which is to provide
an overview of the fats and oils industry and serve as a starting point for new fats and oils scientists and
engineers. This edition has been expanded from 19 to 29 chapters and subdivided into ve sections, covering raw materials, processing, quality, applications, and new developments. The material covered in the 16
chapters retained from the rst edition has been updated to include the advances in technology and practice.
Thirteen new chapters that pertain to new areas of fats and oils technology have been added to supplement
the original material.
Follow AOCS
39
Processing
Industrial Chocolate
Manufacture and Use,
4th Edition
Edited by Steve T. Beckett
ISBN 978-1-4051-3949-6.
Product code 254
Extruders and Expanders

in Pet Food, Aquatic
and Livestock Feeds
Production
P | +1 217-693-4803
Edited by Mian N. Riaz

ISBN 978-3-86037-301-9.
Product code 246
AOCS/SFA Edible Oils

Manual, 2nd Edition
Edited by Richard A. Della Porta
ISBN 978-1-893997-55-4.
Product code 215
Frying Technology
and Practices
Edited by Monoj K. Gupta, Kathleen
Warner, and Pamela J. White
ISBN 978-1-893997-31-8.
Product code 157
Nutritionally Enhanced
Edible Oil and Oilseed
Processing
Edited by Dharma R. Kodali and

Gary R. List
ISBN 978-1-893997-52-3.
Product code 213
Edited by Nurhan Turgut Dunford

and H. Brian Dunford
ISBN 978-1-893997-49-3.
Product code 183
Deep Frying
Chemistry, Nutrition, and
Practical Applications, 2nd
Edition
Edited by Michael D. Erickson
ISBN 978-1-893997-92-9.
Product code 214
Look
40
for AOCS Press ads in Inform Magazine for

monthly book discounts. To receive updates on promotions
and new titles, visit www.aocs.org/newbooks.
More Processing Titles That Might Interest You

Canola: Chemistry, Production, Processing, and Utilization
Edited by James K. Daun, N. A. Michael Eskin, and Dave Hickling. For full description, see page 21.

Edited by Dimitrios Boskou. For full description, see page 24.
Palm Oil: Production, Processing, Characterization, and Uses
Processing

Edited by Robert A. Moreau and Afaf Kamal-Eldin. For full description, see page 23.

Edited by Oi-Ming Lai, Chin-Ping Tan, and Casimir C. Akoh. For full description, see page 24.
Soybeans: Chemistry, Production, Processing, and Utilization

Edited by Lawrence A. Johnson, Pamela J. White, and Richard Galloway. For full description, see page 23.
Soy Protein Products: Characteristics, Nutritional Aspects, and Utilization

Revised and Expanded Edition
Edited by Joseph Endres. For full description, see page 25.
www.aocs.org/store.
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Take a look at whats happening

in the fats and oils community
visit the AOCS blog.
www.aocs.org/blog
41
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Technical Journals
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Enjoy online access to every journal issue ever published, as well as FREE
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Journal of the American

Oil Chemists Society
(JAOCS)
The monthly, peer-reviewed, scientific
journal most widely used by research
and development professionals.
Richard W. Hartel, Editor-in-Chief
JAOCS is the leading source for
original research articles on the
science and technology of fats,
oils, oilseed proteins, and related
materials. This monthly journal
includes advances, innovations
and important new information
pertaining to analysis, properties,
processing, products, and applications of these food and industrial resources.
2012 Impact Factor: 1.592
JAOCS Volume 91, 2014 (12 issues)

ISSN 0003-021X (print)
ISSN 1558-9331 (online)
AOCS Member: $175 (Print/Online)
42
Journal of Surfactants
and Detergents (JSD)
The peer-reviewed, science journal
dedicated to the surfactants and
detergents industry.
Jean-Louis Salager, Editor-in-Chief
JSD is a peer-reviewed, bimonthly
journal publishing research
papers and reviews in the area of
surfactants and detergents. This
includes the basic and applied science of petrochemical and oleochemical-based surfactants, the
development and performance
of surfactants in all applications,
as well as the development and
manufacturing of detergent ingredients and their formulation into
nished products.
JSD Volume 17, 2014 (6 issues)

ISSN 1097-3958 (print)
Lipids
The prime source of information
in basic lipid researchincluding
chemistry, biochemistry, metabolism,
nutrition, physiology, and biomedical
applications.
Eric J. Murphy, Editor-in-Chief
Lipids, the premier journal in the
lipid eld, features original papers
and invited reviews in the general
area of lipid research, including
chemistry, biochemistry, clinical
nutrition, and metabolism. In
addition, Lipids publishes papers
establishing novel methods for
addressing research questions in
the eld of lipid research.
Lipids Volume 49, 2014 (12 issues)

ISSN 0024-4201 (print)
For more information on nonmember or institutional rates, please visit www.springer.com
www.springerlink.com
For more information on nonmember or institutional rates, please visit www.springer.com.

AOCS Member subscribers receive online access to back issues and to 5 industry-related journals published by Springer for each AOCS technical journal subscription. These bonus journals were hand-selected
by our Journal of the American Oil Chemists Society (JAOCS), Lipids, and Journal of Surfactants and Detergents
(JSD) editors, to best meet your research needs.
Journal of the American Oil

Chemists Society (JAOCS)
Journal of Surfactants and

Detergents (JSD)
Analytical and Bioanalytical

Chemistry
Bioprocess and Biosystems
Engineering
Chemistry and Technology of
Fuels and Oils
European Food Research and
Technology
Food Biophysics
Analytical and Bioanalytical

Chemistry
Colloid and Polymer Science
Colloid Journal
Journal of Analytical Chemistry
Progress in Colloid and Polymer
Science
Lipids
Biologia Plantarum
Inammation
Journal of Membrane Biology
Molecular and Cellular
Biochemistry
Neurochemical Research
All three AOCS journals offer a free Table of Contents Alert. Signing up is simple. Just visit the journal
homepage and ll out your email address in the box on the right-hand side. You will be notied by
email the instant a new issue is available online. Direct links connect you to the article abstracts, with
author names, DOI, and page numbers included in the article overview.
Sign up at www.aocs.org/journals.
The Journal of the

American Oil Chemists
Society is absolutely the
rst journal I search when
looking for any information on fats and oils.
PROF. PAMELA J. WHITE
DEPT OF FOOD SCIENCE
AND HUMAN NUTRITION
IOWA STATE UNIVERSITY
I nd the Journal
of Surfactants and
Detergents an extremely
useful source of new
knowledge related to
surfactants.
PROF. KRISTER HOLMBERG
CHALMERS UNIVERSITY OF TECHNOLOGY
GOTHENBURG, SWEDEN
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Technical Journals
Springer publishes all three AOCS technical journals in both print and electronic forms. They are available
via SpringerLink, Springers online information platform. Online First, a feature where articles are published online before they appear in print, is also available.
Lipids continues to be
an invaluable resource for
students, staff, and faculty
studying in the eld of lipid
research.
PROF. DAVID A. BERNLOHR
DEPT OF BIOCHEMISTRY, MOLECULAR
BIOLOGY AND BIOPHYSICS
THE UNIVERSITY OF MINNESOTA-TWIN CITIES
43
Science and Industry Developments

P | +1 217-693-4803
44
News and features t

Inform International news on fats, oils and related materials
Inform magazine keeps professionals who are interested in the science and technology of fats, oils, surfactants, detergents, proteins, oleochemicals, and related materials current on the latest news, developments,
and emerging trends that impact their business and
research. Informs international network of contributing
authors brings a unique level of deep expertise to such
topics as processing, surfactants and detergents, instrumentation, food technology, oleochemicals, biofuels, biotechnology, safety and environmental issues, health and
nutrition, plant proteins, plant lipids, feed microscopy,
and world trade and economics.
Inform Volume 25, 2014 (10 issues) ISSN: 1528-9303
List Individual and Institutional
US Print Only ................................ $195
Non-US Print Only/Surface .......... $230
Non-US Print Only/Airmail ........... $320
Free wit
h
Member AOCS
ship!
Inform digital edition uses a page-flipping format for a more natural online reading experience!
Inform is included with AOCS membership.
Inform App
Access Inform magazine on your mobile device with our apps for iPad, iPhone, Android, Kindle, and
Windows devices. The app itself is free for everyone to download. Access to the magazine is free for AOCS
Members using their AOCS login credentials, and costs
$2.99 per issue for nonmembers. Special theme collections
of recent feature articles are also available and are on sale
for a limited time for $4.99. Subjects include biofuels, food
science and applications, omega-3 fatty acids, processing
advances, and olive oil. More information
on how to download the apps is available
on the AOCS website.
Science and Industry Developments
he way you want it!
Inform SmartBriefa concise, comprehensive briefing on the weeks

top fats and oils news stories delivered right to your desk.
Stay ahead of the curve with the latest in

global fats and oils news.
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45
Coming in 2015
The AOCS Press editorial staff and contributing writers are working around the clock
to deliver books with the most recent research and technology!
Look for these upcoming titles in 2015:

Handbook of Lipids in Human Function
Polar Lipids: Biology, Chemistry, and Technology
Ionic Liquids for Lipid Processing and Analysis:
Opportunities and Challenges
Peanuts: Genetics, Processing, and Utilization
(part of the OILSEED MONOGRAPH SERIES)
Olive and Olive Oil Bioactives
To receive updates on promotions and new titles, visit www.aocs.org/newbooks.
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lower your cost-per-hire.
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aocs.org/careers
TITLE INDEX
Product
Code
List
Price
Member
Page
2nd International Congress on Biodiesel DVD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .DVD_255. . . . . $220. . . . . . $195. . . . . . 17

6th World Conference on Detergents CD-ROM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . CD_06WC. . . . . $115. . . . . . .$75 . . . . . . 34
Title Index
Advances in Conjugated Linoleic Acid Research, Volume 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154. . . . . . . . $235. . . . . . $175. . . . . . 31

Advances in Conjugated Linoleic Acid Research, Volume 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 209. . . . . . . . $235. . . . . . $175. . . . . . 30
Advances in Conjugated Linoleic Acid Research, Volumes 13 CD-ROM . . . . . . . . . . . . . . . . . . . . . . . . CD_209. . . . . . $350. . . . . . $265. . . . . . 29
Analysis of Lipid Oxidation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 206. . . . . . . . $220. . . . . . $175. . . . . . 12
The Antioxidant Vitamins C and E . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155. . . . . . . . $127. . . . . . .$85 . . . . . . 31
AOCS Methods for Biodiesel Feedstock Quality PDF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . E270 . . . . . . . $145. . . . . . $120. . . . . . 12
AOCS/SFA Edible Oils Manual, 2nd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215. . . . . . . . .$99 . . . . . . .$59 . . . . . . 25
Astonishing Diversity of Natural Surfactants CD-ROM. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . CD_233. . . . . . $140. . . . . . .$95 . . . . . . 33
Baileys Industrial Oil & Fat Products Sixth Edition Vol 1-6 & Full Set . . . . . . . . . . . . . . . . . . . . . . . . . . 095-100 . . .See listing . . . . . . . . . . . . . . 36
Biobased Surfactants and Detergents: Synthesis, Properties, and Applications . . . . . . . . . . . . . . 235. . . . . . . . $250. . . . . . $180. . . . . . 32
Biocatalysis and Bioenergy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 253. . . . . . . . $213. . . . . . $150. . . . . . 17
Biocatalysis and Biotechnology for Functional Foods and Industrial Products . . . . . . . . . . . . . . . . . . . . . 219. . . . . . . . $250. . . . . . $180. . . . . . 25
The Biodiesel Handbook, 2nd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 234. . . . . . . . $150. . . . . . $100. . . . . . 16
Bleaching and Purifying Fats and Oils: Theory and Practice, 2nd Edition. . . . . . . . . . . . . . . . . . . . . . . 220. . . . . . . . $230. . . . . . $170. . . . . . 38
Building a Successful Biodiesel Business, 2nd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 227. . . . . . . . $120. . . . . . .$75 . . . . . . 16
Business of Fats and Oils CD-ROM. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 211. . . . . . . . $120. . . . . . .$75 . . . . . . 38
Deep Frying: Chemistry, Nutrition, and Practical Applications, 2nd Edition . . . . . . . . . . . . . . . . . . . . 214. . . . . . . . $190. . . . . . $125. . . . . . 30
Designing Soybeans for 21st Century Markets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 256. . . . . . . . $210. . . . . . $148. . . . . . 19
Diacylglycerol Oil, 2nd Edition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 239. . . . . . . . $130. . . . . . .$85 . . . . . . 29
Dietary Fats and Risk of Chronic Disease . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 216. . . . . . . . $150. . . . . . .$98 . . . . . . 28
Distillers Grains: Production, Properties, and Utilization . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250. . . . . . . . $200. . . . . . $150. . . . . . 17
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Canola and Rapeseed: Production, Processing, Food Quality, and Nutrition . . . . . . . . . . . . . . . . . . . . . . . 265. . . . . . . . $220. . . . . . $165. . . . . . 35
Canola: Chemistry, Production, Processing, and Utilization . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 257. . . . . . . . $250. . . . . . $175. . . . . . 21
Carotenoids and Retinoids: Molecular Aspects and Health Issues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 205. . . . . . . . $175. . . . . . $125. . . . . . 30
A Chemical Study of Oils and Fats of Animal Origin, by M.E. Chevreul . . . . . . . . . . . . . . . . . . . . . . . . . . . . 251. . . . . . . . $104. . . . . . .$65 . . . . . . 11
Choline, Phospholipids, Health, and Disease . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112. . . . . . . . $160. . . . . . $125. . . . . . 15
Cocoa Butter and Related Compounds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 259. . . . . . . . $270. . . . . . $195. . . . . . 22
Crystallization and Solidification Properties of Lipids. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149. . . . . . . . $160. . . . . . $125. . . . . . 12
Edible Oleogels: Structure and Health Implications. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 258. . . . . . . . $174. . . . . . $125. . . . . . 14

Extreme Chromatography: Faster, Hotter, Smaller. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 261. . . . . . . . $204. . . . . . $149. . . . . . 10
Extruders and Expanders in Pet Food, Aquatic and Livestock Feeds Production . . . . . . . . . . . . . . . . . . . . 246. . . . . . . . $174. . . . . . $130. . . . . . 40
Fats and Oils Handbook (Nahrungsfette und le) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115. . . . . . . . $250. . . . . . $195. . . . . . 38
Fatty Acids in Health Promotion and Disease Causation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 237. . . . . . . . $200. . . . . . $135. . . . . . 28
Fish, Omega-3 and Human Health, 2nd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 204. . . . . . . . $115. . . . . . .$75 . . . . . . 30
Focus on Biodiesel CD-ROM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . CD_BIOD . . . . . $140. . . . . . .$95 . . . . . . 17
Focus on Obesity CD-ROM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . CD_245. . . . . . $114. . . . . . .$71 . . . . . . 29
Focus on Omega-3 CD-ROM. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . CD_229. . . . . . $140. . . . . . .$95 . . . . . . 30
Formulating Detergents and Personal Care Products: A Complete Guide to
Product Development . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139. . . . . . . . $130. . . . . . .$80 . . . . . . 33
Frying Technology and Practices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157. . . . . . . . $173. . . . . . $124. . . . . . 40
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The Inuencing Innovation campaign is raising
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Management software. This new platform will
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TITLE INDEX
Product
Code
Gourmet and Health-Promoting Specialty Oils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Green Vegetable Oil Processing, Revised First Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
List
Price
Member
Page
. . . . . 241. . . . . . . . $190. . . . . . $132. . . . . . 23

. . . . . 268. . . . . . . . $132. . . . . . .$89 . . . . . . 36
Industrial Chocolate Manufacture and Use, 4th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 254. . . . . . . . $374. . . . . . $289. . . . . . 40
Industrial Oilseed Crops. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 243. . . . . . . . .TBD . . . . . . .TBD . . . . . . 18
Industrial Uses of Vegetable Oils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 208. . . . . . . . $150. . . . . . .$95 . . . . . . 18
Industrial Utilization of Surfactants: Principles and Practice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140. . . . . . . . $150. . . . . . .$95 . . . . . . 34
Introduction to Fats and Oils Technology, 2nd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142. . . . . . . . $200. . . . . . $140. . . . . . 39
Title Index
Healthful Lipids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 196. . . . . . . . $250. . . . . . $195. . . . . . 29

Hydrogenation of Fats and Oils: Theory and Practice, 2nd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 221. . . . . . . . $230. . . . . . $170. . . . . . 36
Legume Crop Genomics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 194. . . . . . . . $223. . . . . . $165. . . . . . 20

Lipid Analysis and Lipidomics: New Techniques and Applications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 207. . . . . . . . $150. . . . . . .$95 . . . . . . 11
Lipid Oxidation: Challenges in Food Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 269. . . . . . . . $250. . . . . . $190. . . . . . 13
Lipid Oxidation Pathways, Volume 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 179. . . . . . . . $223. . . . . . $165. . . . . . 15
Lipid Oxidation Pathways, Volume 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 236. . . . . . . . $223. . . . . . $165. . . . . . 15
Lipids in Nanotechnology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 260. . . . . . . . $195. . . . . . $136. . . . . . 20
Nutrition and Biochemistry of Phospholipids. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 178. . . . . . . . $211. . . . . . $155. . . . . . 30

Nutritionally Enhanced Edible Oil and Oilseed Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 183. . . . . . . . $200. . . . . . $157. . . . . . 40
Official Methods and Recommended Practices of the AOCS, 6th Edition, 2rd Printing . . . . . . . . . . . . METH09 . . . . . $770. . . . . . $625. . . . . . . 8
Official Methods for the Determination of Trans Fat, 2nd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 247. . . . . . . . .$75 . . . . . . .$35 . . . . . . 11
Official Methods of Analysis of AOAC International, 19th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 085. . . . . . . . $730. . . . . . $657. . . . . . 11
Official Supplies - Refining Cup, 960mL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 014. . . . . . . . .$35 . . . . . . .$35 . . . . . . 12
Oil Extraction and Analysis: Critical Issues and Comparative Studies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 199. . . . . . . . $260. . . . . . $175. . . . . . 12
Olive Oil: Chemistry and Technology, 2nd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 210. . . . . . . . $140. . . . . . .$85 . . . . . . 24
Omega-3 Oils: Applications in Functional Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 240. . . . . . . . $163. . . . . . $117. . . . . . 28
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Male Fertility and Lipid Metabolism. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 167. . . . . . . . $235. . . . . . $173. . . . . . 30

Micronutrients and Health: Molecular Biological Mechanisms. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147. . . . . . . . $110. . . . . . .$75 . . . . . . 31
Microscopic Analysis of Agricultural Products, 4th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 226. . . . . . . . $225. . . . . . $160. . . . . . 21
Modern Methods for Lipid Analysis by Liquid Chromatography/Mass Spectrometry
and Related Techniques . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201. . . . . . . . $234. . . . . . $175. . . . . . 12
Montreux 2010: 7th World Conference on Detergents DVD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .DVD_10WC. . . . $220. . . . . . $175. . . . . . 33
Palm Oil: Production, Processing, Characterization, and Uses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 264. . . . . . . . $270. . . . . . $195. . . . . . 24
Physical and Chemical Characteristics of Oils, Fats, and Waxes, 3rd Edition . . . . . . . . . . . . . . . . . . . . . mi99_3. . . . . . $150. . . . . . $120. . . . . . . 9
Practical Guide to Vegetable Oil Processing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 212. . . . . . . . $160. . . . . . $115. . . . . . 38
Practical Handbook of Soybean Processing and Utilization. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 082. . . . . . . . $118. . . . . . .$83 . . . . . . 39
Proceedings of the 5th World Conference on Detergents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 176. . . . . . . . $241. . . . . . $180. . . . . . 34
Processing Contaminants in Edible Oils: MCPD and Glycidyl Esters . . . . . . . . . . . . . . . . . . . . . . . . . 272. . . . . . . . $155. . . . . . $110. . . . . . 35
Singapore 2012: World Conference on Fabric and Home Care DVD . . . . . . . . . . . . . . . . . . . . . . . . . . . .DVD_12WC. . . . $220. . . . . . $175. . . . . . 33
Single Cell Oils: Microbial and Algal Oils, 2nd Edition. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 249. . . . . . . . $165. . . . . . $115. . . . . . 16
Soap Manufacturing Technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 238. . . . . . . . $223. . . . . . $165. . . . . . 32
SODEOPEC: Soaps, Detergents, Oleochemicals, and Personal Care Products . . . . . . . . . . . . . . . . . . . . . . . 200. . . . . . . . $250. . . . . . $178. . . . . . 34
49
TITLE INDEX
Title Index
Product
Code
Price
Member
Teaching Innovations in Lipid Science . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 218. . . . . . . . $140. . . . . . .$95 . . . . . . 15

Temas Selectos en Aceites y Grasas, Volumen 1 - Procesamiento . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 230. . . . . . . . $100. . . . . . .$80 . . . . . . 37
Temas Selectos en Aceites y Grasas, Volumen 2 - Qumica . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 231. . . . . . . . $100. . . . . . .$80 . . . . . . 37
Tocotrienols: Vitamin E beyond Tocopherols, 2nd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 266. . . . . . . . $170. . . . . . $140. . . . . . 27
Trans Fats Alternatives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 213. . . . . . . . $110. . . . . . .$65 . . . . . . 24
Trans Fats in Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 217. . . . . . . . $120. . . . . . .$75 . . . . . . 24
Trans Fats Replacement Solutions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 271. . . . . . . . $195. . . . . . $145. . . . . . 26
All the news

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Soy Protein Products: Characteristics, Nutritional Aspects, and Utilization . . . . . . . . . . . . . . . . . . . . . 153. . . . . . . . .$55 . . . . . . .$25 . . . . . . 25
Soybeans as Functional Foods and Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 180. . . . . . . . $200. . . . . . $155. . . . . . 23
Soybeans: Chemistry, Production, Processing, and Utilization . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 223. . . . . . . . $250. . . . . . $175. . . . . . 23
Structure-Function Analysis of Edible Fats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 267. . . . . . . . $175. . . . . . $125. . . . . . 14
Sunflower: Chemistry, Production, Processing, and Utilization. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 224. . . . . . . . .TBD . . . . . . .TBD . . . . . . 39
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EDITOR INDEX
A
Adlof, Richard ................................ 31

Ahmad, Moghis U. .......................... 20
Akoh, Casimir C. ..................... 5, 24, 29
Ashby, Richard D. ............................ 32
Banni, Sebastiano........................... 30
Barrera-Arellano, Daniel...............15, 37
Beckett, Steve T. ............................. 40
Block, Jane Mara ........................15, 37
Bockisch, Michael .......................25, 38
Boskou, Dimitrios ........................ 4, 24
Brenna, J. Thomas........................... 11
Brummer, E. C. ............................... 20
Byrdwell, William Craig ................10, 12
Johnson, Lawrence A. ................... 4, 23
Packer, Lester.............................30, 31
Pan, Xiangqing (Shawn) ..............13, 25
Pariza, Michael W............................ 30
Pokorny, Jan .................................. 12
Preedy, Victor R. ............................. 27
Proctor, Andrew ............................. 36
Pruszko, Rudy ................................ 16
R
Ratledge, Colin...........................16, 25
Ratnayake, Nimal .......................24, 30
Riaz, Mian N. ................................. 40
Rosen, Milton J............................... 34
Rosentrater, Kurt A......................17, 25
Cahn, Arno .................................... 34

Christie, William W. ......................... 31
Christophe, Armand B. ..................... 30
Clements, Davis.............................. 16
Cohen, Zvi ..................................... 25
Kamal-Eldin, Afaf ..........4, 12, 15, 23, 30

Katsuragi, Yoshihisa ........................ 29
Kearney, Patricia MEd ..................... 29
King, Jerry W.................................. 36
Kitamoto, Dai................................. 32
Knapp, Howard R. .......................28, 33
Knothe, Gerhard .........................16, 17
Kodali, Dharma R. ............. 24, 25, 26, 40
Kraemer, Klaus ...........................30, 31
Krahl, Jrgen ................................. 16
Kramer, John K.G. .......................11, 30
Kritchevsky, David.......................24, 30
Dahanayake, Manilal ....................... 34

Daun, James K. ........................... 5, 21
Della Porta, Richard A. ................25, 40
De Vriese, Stephanie R. .................... 30
Dunford, H. Brian............................ 40
Dunford, Nurhan Turgut ........... 4, 39, 40
Lai, Oi-Ming .......................... 5, 24, 29

Lands, William E.M.......................... 30
Latimer Jr., George .......................... 11
Lin, Joaqun J. Salas ..................4 , 39
List, Gary R. ........... 11, 24, 30, 36, 38, 40
Liu, KeShun ..................... 17, 20, 23, 25
Logan, Amy ...............................13, 25
Luthria, D. L. .................................. 12
Tai, Louis Ho Tan ............................. 33

Tan, Barrie .................................... 27
Tan, Chin-Ping ............................ 5, 24
Thiyam-Hollnder, Usha................... 35
Traber, Maret G............................... 31
MacMahon, Shaun ......................10, 35

Makowski, James ........................... 21
Marangoni, Alejandro G. .................. 14
Matsuo, Noboru ............................. 29
Matthus, Bertrand......................... 35
McCutcheon, Marjorie ..................... 21
McDonald, Richard E........................ 11
McKeon, Thomas A....................... 5, 18
Min, David B. ................................. 15
Moreau, Robert A. .................. 4, 23, 30
Mossoba, Magdi M.......................... 11
Van Gerpen, Jon ............................ 16

van Nieuwenhuyzen, Willem ............. 30
Vary, Neil ...................................... 21
Veys, Pascal ................................... 21
Endres, Joseph ............................... 25

Erhan, Sevim Z. .............................. 18
Erickson, D.R. ................................. 39
Erickson, Michael D. ....................30, 40
Eskin, N.A. Michael ................. 5, 21, 35
F
Farr, Walter E. ............................36, 39

Firestone, David ............................ 8, 9
Flickinger, Brent D. .......................... 29
Force, Enrique Martnez ................ 4, 39
Frei, Balz....................................... 31
G
Galloway, Richard ........................ 4, 23

Garti, Nissim.......................... 5, 14, 22
Gudmundsen, Ola ........................... 30
Gupta, Monoj K. .........................38, 40
Narine, Suresh ............................... 12

Nesaretnam, Kalanithi ..................... 31
Nienaber, Uwe ...........................13, 25
Hartel, Richard ...........................12, 42

Hayes, Douglas G. ...................5, 18 , 32
Hernandez, Ernesto M...................... 28
Obermller-Jevic, Ute ...................... 30

OBrien, Richard D. .......................... 39
Sebedio, Jean-Louis ........................ 31

Shahidi, Fereidoon .......................... 36
Shanks, Brent ................................ 16
Shaw, Jei-Fu ..............................17, 25
Sies, Helmut .................................. 30
Solaiman, Daniel K.Y........................ 32
Spitz, Luis .................................32, 34
Stalker, H. Tom ............................... 20
Szuhaj, Bernard F. .......................15, 30
T
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Editor Index
Hickling, Dave ............................. 5, 21

Hildebrand, David F. ..................... 5, 18
Holapek, Michal ............................ 10
Hosokawa, Masashi ........................ 28
Hou, Ching T. .............................17, 25
Huang, Yung-Sheng ........................ 28
Wan, Peter J. ................................. 39

Warner, Kathleen............................ 40
Watson, Ronald R. ..................... 27 , 28
Weselake, Randall J. ................ 5, 15, 18
White, Pamela J. .................... 4, 23, 40
Widlak, Neil R. ....................... 5, 12, 22
Wilson, Richard F. .......................19, 20
Wisniak, Jaime ............................... 11
Y
Yanagita, Teruyoshi ......................... 28

Yasukawa, Takuji ............................ 29
Yurawecz, Martin P. ......................... 30
Z
Zeisel, Steven H. ............................. 15
51
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