AOCS prepares for Montréal meeting - Results Directaocs.files.cms-plus.com/inform/2002/1/am02.pdf · ISSFAL meeting to overlap AOCS Montréal gathering “Dietary Fats and Health”

AOCS will hold its 2002 AnnualMeeting & Expo from May 5–8, 2002,in the Palais des Congrès in Montréal,Quebec, Canada.

Lecture and poster presentations ona wide array of topics will be offeredduring approximately 70 scientific ses-sions. The meeting will include theAOCS Health and Nutrition Division’sfirst Mark Bieber MemorialSymposium, named for one of thefounders of the division. Dr. Bieber diedin 2001 shortly before the annualAOCS meeting in Minneapolis.

Administrative activities will beprominent in Montréal, with the mostvisible milestone being the inaugurationof Thomas Foglia of the U.S.Department of Agriculture’s EasternRegional Research Center inWyndmoor, Pennsylvania, as president,succeeding Michael Cox of Sasol NorthAmerica Inc., from Austin, Texas.About the same time, James Lyon,AOCS’ executive director/executive vicepresident for more than three decades,will be turning over his office to JeanWills, chosen by the AOCS GoverningBoard to succeed Lyon when he retiresas of June 1.

AOCS awards will be conferredthroughout the week. All award recip-ients will be recognized during anannual breakfast that also is used as thevenue for the AOCS annual businessmeeting.

While researchers present their latestdata in lecture halls, approximately 140industry suppliers will be available inthe exhibit hall with their latest infor-mation, equipment, and services.Persons attending the meeting get theirfirst chance to see what’s new in theexhibit during an opening mixer to beheld there from 5:30 to 7 p.m. Sunday,May 5. The opening mixer on Sundayand the breakfast on Tuesday will be the

only all-conference social events thisyear; there will not be a concluding din-ner as has been held at previous suchAOCS events.

The exhibition will be open at 10a.m. Monday, Tuesday, and Wednesday.On Monday, May 6, the exhibition willremain open until 6 p.m. to accommo-date a poster paper viewing sessionfrom 4 to 6 p.m., with snacks and bev-erages being available in the hall after 5p.m. More than 150 poster presenta-tions are expected to be on display. OnTuesday, May 7, the exhibits will closeat 4 p.m., and on Wednesday, May 8, at2:30 p.m.

The exhibit hall also will be the siteof the 7th Annual Silent Auction, whichraises funds for the AOCS Foundation.

The schedule of education, publica-tions, technical, and administrativecommittee meetings will be in the pro-gram distributed at the meeting. Almostall committees are open to whomeverwishes to attend; a few involved in eval-uating qualifications for special certifi-cations meet in private.

Most AOCS divisions and sectionswill meet during the event, with manyholding meal functions featuring invitedspeakers. AOCS’ Canadian Section willhold a breakfast on Monday, May 6;the AOCS Latin American Section andthe European Section will hold separateluncheon meetings the same day.

The meeting registration desk in theconvention center will be open fromnoon until 7 p.m. on Sunday, May 5, 7a.m. to 6 p.m. on Monday, May 6; 6:30a.m. to 5 p.m. on Tuesday, May 7; andfrom 7:30 a.m. until 5 p.m. onWednesday, May 8.

The 12th Annual Jim Lyon ClassicGolf Tournament, named for AOCS’retiring executive vice president, will be

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Annual Meeting & Expo

AOCS prepares for

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held on Saturday, May 4. Proceeds fromthe tournament are used for AOCSFoundation projects.

The meeting’s other sporting event,the 18th Annual Fat People’s Fun Runor Walk, will begin at 6:30 a.m.Monday, May 6.

General chairperson for the meetingis Kelley C. Fitzpatrick, of theSaskatchewan Nutraceutical Network,in Saskatoon, Saskatchewan, Canada.Technical chairperson is Randall J.Weselake, of the University ofLethbridge, in Lethbridge, Alberta,Canada, assisted by the vice technicalchairperson, Robert T. Tyler, from theUniversity of Saskatchewan, inSaskatoon, Saskatchewan, Canada.

Previous annual AOCS meetings inCanada were in 1962, 1982, and 1992(in Toronto) and 1972 (in Ottawa), oronce each decade during the past 41years.

Two short coursesplanned in MontréalTwo AOCS short courses are scheduledto be held in Montréal, Canada, priorto the AOCS Annual Meeting & Expo.

Methods for Assessing theEnvironmental Fate of DetergentIngredients, sponsored by AOCSSurfactants and Detergents Division,will be held May 4–5 at the same site.Registration will be limited to approxi-mately three dozen persons.

Chairpersons for the short course areCharles Hammond of Sasol NorthAmerica Inc., and Michael Showell ofProcter & Gamble, both in the UnitedStates. The first-day sessions will runfrom 2 p.m , until 6:30 p.m.; the sec-ond-day sessions will be held from 8a.m. to 1 p.m.

The second short course, sponsoredby AOCS Food Structure andFunctionality Division, will be onUnderstanding Structure–FunctionRelationships in Food SystemsThrough Specific LocalizationMethods and Microscopy. It will beheld Sunday, May 5.

Course organizer is Marcel Paques ofUniversity Research Vlaardingen in TheNetherlands.

ISSFAL meeting to overlapAOCS Montréal gathering“Dietary Fats and Health” will be thetheme for the fifth congress of theInternational Society for the Study ofFats and Lipids (ISSFAL), to be heldMay 7–11, 2002, in Montréal, Canada,

The initial scientific sessions of themeeting, on May 8, will be held in con-junction with the AOCS Health andNutrition Division at the Palais desCongrès, where the AOCS AnnualMeeting & Expo will be held May 5–8.

The ISSFAL meeting program, as ofOct. 25, 2001, called for more than 20plenary lectures, accompanied bynumerous break-out lecture sessions aswell as poster presentations.

The four general topics for the ses-sions will be: Lipids in CardiovascularHealth, Lipids in Neural Developmentand Disease, Lipids in ImmuneFunction, and Lipid Structure andMembrane Transport.

Michael Crawford of the Universityof North London, United Kingdom, isscheduled to give the congress’ openinglecture on Thursday, May 9. Crawford’stopic will be Arachidonate andDocosahexaenoate in PerinatalNeurovascular Development.

Other plenary speakers and theirtopics available as of Oct. 31 were:

Robert Ackman, Dalhousie

University, Canada, on the History ofFats and Oils in Canada.

Wes Alexander, University ofCincinnati, United States, on Lipids andOrgan Transplantation.

Diana Bach, Weizmann Institute,Israel, on Phase Behavior and Structureof Mixtures of Cholesterol withNegatively Charged Phospholipids.

Philip Beachy, Johns HopkinsUniversity, United States, onCholesterol and Hedgehog Signaling.

Bruce Bistrain, Beth Israel DeaconessMedical Center, United States, on Is FatMalabsorption Pro-inflammatory?

Arend Bonen, University ofWaterloo, Canada, Cellular Fatty AcidUptake Is Regulated by MembraneProteins.

Jean-Marie Bourre, Institut Nationalde la Santé et de la Recherche Médicale(INSERM), France, on PUFA and theAging Brain.

Tom Brenna, Cornell University,United States, on Essential Fatty AcidRequirement for the Perinatal Primate.

Philip Calder, University ofSouthampton, United Kingdom, on n-3PUFA and Immune Function: Molecularto Clinical Aspects.

Bob Chapkin, Texas A&MUniversity, United States, onImmunomodulation by n-3 PUFA.

Lucy Chan, Fatty Acids Intake in theCanadian Arctic.

Les Cleland, Royal AdelaideHospital, Australia, on Fish Oil in theTreatment of Rheumatoid Arthritis.

Stephen Cunnane, University ofToronto, Canada, on Lipid Synthesis asan Integral Part of PUFA Metabolism inthe Neonate.

Eric DeWailly, Laval University,Canada, on n-3 PUFA andCardiovascular Risk in the Inuit ofNorthern Québec.

Claudio Galli, University of Milan,

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Italy, on PUFA and Antioxidants in theCardiovascular System.

James Hamilton, Boston University,United States, on Transport of FattyAcids in vivo: Why Fatty Acids NeedBoth Proteins and Lipids.

Laurence Harbige, GreenwichUniversity, United Kingdom, on FattyAcids and Autoimmunity.

Burton Litman, University of Basel,Switzerland, on Membrane Lipids andG Protein-Coupled Signaling.

Peter Jones, McGill University,Canada, on Plant Sterols and HumanHealth.

Maria Makrides, Women’s and

Children’s Hospital (Adelaide),Australia, on PUFA and InfantDevelopment.

Robert Ross, Queens University,Canada, on Abdominal Fat and Risk ofHeart Disease.

Joachim Seelig, University of Basel,Switzerland, Lipid Bilayer Interactionswith Proteins and Peptides.

Andrew Sinclair, RoyalMelbourne Institute of Technology,Australia, on Perinatal Omega-3Fatty Acids Supply and BloodPressure in Adults.

Walter Willett, Harvard School ofPublic Health, United States, on Dietary

Unsaturated Fats and the Risk of HeartDisease.

There also will be a public forum ondietary fats and health on the evening ofMay 9. The ISSFAL annual businessmeeting will be held late Friday after-noon, May 10, with the Congress din-ner to be held later that evening.

More information and registrationdetails are available from the ISSFAL2002 Secretariat, c/o Golden PlannersInc., 301–126 York St., Ottawa,Ontario, Canada K1N 5T5 (phone:613-241-9333; fax: 613-556-2173;e-mail: [email protected];netlink: www.issfal.org.uk).

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Tentative scientific program This tentative scientific program has been prepared from pre-sentation titles submitted by Oct. 15, 2001. This program issubject to change. The final program and abstracts for all pre-sentations will be distributed to registrants attending the 93rdAOCS Annual Meeting & Expo.

Analyticaltrans Fatty Acid Analysis

Chairpersons: Magdi Mossoba, U.S. Food and DrugAdministration (FDA), and John Kramer, Agriculture andAgri-Food Canada, Canada

Changes in the Docosahexaenoic Acid (DHA), ConjugatedLinoleic Acid (CLA), and trans-18:1 Content in Milk Fatfrom Cows Fed Diets Containing Either Fish Meal orAlgae. C.C. Cruz-Hernandez, C. Avramis, University ofGuelph, Canada; J.K.G. Kramer, Food ResearchProgram, Agriculture and Agri-Food Canada, Canada;B.M. McBride, T.C. Wright, and A.R. Hill, University ofGuelph

Determination of trans Fat by Infrared Spectroscopy: AReview. M. Mossoba, FDA; J. Kramer, Agriculture andAgri-Food, Canada;, and M. Yurawecz, FDA

trans-7,cis-9 CLA Is Endogenously Synthesized by∆9-Desaturase in Lactating Dairy Cows. B.A. Corl, L.H.Baumgard, Cornell University; J.M. Griinari, Universityof Helsinki, Finland; P. Delmonte, K.M. Morehouse, M.P.Yurawecz, FDA; and D.E. Bauman, Cornell University

CLA and the Regulation of Milk Fat Synthesis. D.E.Bauman, Cornell University, and J.M. Griinari, University of Helsinki, Finland

Effect of Diet on Milk Fat trans Fatty Acid and CLA IsomerComposition in Ruminants. J.M. Griinari, University ofHelsinki, Finland, and K.J. Shingfield, University ofReading, United Kingdom

CLA in Human Plasma and Their Change by Consumption ofa Hydrogenated Margarine. R. Rickert, Institute ofBiochemistry and Food Chemistry, University of Hamburg,Germany, H. Demmelmair, Dr. von HaunerschesKinderspital München; B. Koletzko, Kinderpoliklinik,Univeristy of Munich; and H. Steinhart, Institute ofBiochemistry and Food Chemistry, University of Hamburg

Analysis of trans Fatty Acids by Fourier Transform Infrared(FTIR) Spectroscopy. J. Sedman, F.R. van de Voort, andA.A. Ismail, McGill University, Canada

Combination of Ag–Thin Layer Chromatography (TLC)and Gas Chromatography (GC) for Analysis of transMono- and Dienoic FAME. J. Molkentin and D. Precht,Federal Dairy Research Center, Institute for DairyChemistry and Technology, Germany

Ag–TLC/GC Method Used for the Analysis of trans FattyAcids in Dairy Fats. J. Molkentin and D. Precht, FederalDairy Research Center, Institute for Dairy Chemistry andTechnology, Germany

A Comparison of Fourier Transform Mid-Infrared andNear-Infrared Technologies for trans Analysis. R. Cox,A. St-Laurent, ABB Bomem, Canada; and E. Lambert,Bunge North America

The Effects of Diet on Milk CLA Content and ResultantChanges in Milk Composition. P.Y. Chouinard,Université Laval, Canada; and D.E. Bauman, CornellUniversity

Conjugated Linoleic Acid (CLA)

Chairpersons: Jean-Louis Sébédio, Institut National de laRecherche Agronomique (INRA), France; and M.P.Yurawecz, FDA

Synthesis and Isolation of trans-7,cis-9 OctadecadienoicAcid and Other CLA Isomers by Base Conjugation ofPartially Hydrogenated Octadecatrienoic Fatty Acids.M.P. Yurawecz, P. Delmonte, J.A.G. Roach, K.M.Morehouse, A. Weisz, FDA; Y. Ito, National Institutes ofHealth; P. Nyman, FDA; and L. Lehmann, University ofHamburg, Germany

Additional program to be announced.

Silver-Ion Chromatography

Chairperson: Richard Adlof, U.S. Department ofAgriculture (USDA) National Center for AgriculturalUtilization Research (NCAUR)

Determination of Conjugated Octadecadienoic Fatty Acid(CLA) Methyl Esters by Silver-Ion High-PerformanceLiquid Chromatography (HPLC) Using RelativeRetention Volumes. M. Yurawecz, P. Delmonte, A.

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Kataoka, K.M. Morehouse, FDA; B. Corl, L. Baumgard,and D.E. Bauman, Cornell University

Detailed Triglyceride Analysis of Vegetable Oils and Fats bySilver-Phase Liquid Chromatography. A.J.H. Louter,Unilever Research Vlaardingen, The Netherlands

Silver-Ion HPLC: Method Development andStandardization. R.O. Adlof, NCAUR

Triglyceride Composition of Agricultural Commodity OilsUtilizing a Silver-Ion Chromatography Method. W.E.Neff, NCAUR

Panel Discussion

Processing Analyses

Chairperson: Theresa Lee, Ross Products Division, AbbottLabs

The Analysis of High-Payload Microcapsules of Fish OilConcentrates in Foods. J.M. Curtis, M. Yan, R.J.LeBlanc, M.M. Boydon, and S. Moulton, OceanNutrition Canada, Canada


Nutraceutical Analysis

Chairpersons: Bruce Holub, University of Guelph, Canada,and Humayoun Akhtar, Agriculture and Agri-FoodCanada, Canada

Lycopene: Approaches to Extraction and Analysis. H.Akhtar and M. Bryan, Agriculture and Agri-FoodCanada, Canada

Flax Lignans: Analytical Methodologies. A.D. Muir andN.D. Westcott, Agriculture and Agri-Food Canada,Canada

Phytoestrogens: Analytical Approaches to the Measurementof Isoflavones in Foods and Biological Fluids. D.B.Clarke, A.S. Lloyd, and M. Philo, Central ScienceLaboratory, United Kingdom

Kefir: A Healthy Probiotic Drink. E. Farnworth, FoodResearch and Development Centre, Canada

Recent Advances in the Extraction and Analysis ofAnthocyanins from Fruits and Vegetables. G. Mazza,Pacific Agri-Food Research Centre, Canada

ω-3 Fatty Acids in Functional Foods—Challenges and

Opportunities for Enhancing Human Health. B.J. Holub,University of Guelph, Canada

General Analytical

Chairpersons: Arnis Kuksis, University of Toronto, Canada,and Heikki Kallio, University of Turku, Finland

Program to be announced.

Use of Spectroscopic Methods toDetermine the Fatty AcidComposition of Oils and OilseedsChairperson: Jim Daun, Canadian Grain Commission,

Canada

Fourier Transform Infrared (FTIR) Methods for theCharacterization of Fats and Oils in Relation to FattyAcid Composition. J. Sedman, F.R. van de Voort, andA.A. Ismail, McGill University, Canada

Determination of Fatty Acid Components in Oilseed Crops. B.Siemens and J. Daun, Canadian Grain Commission, Canada

Mass Spectrometry for Determination of the Fatty AcidCompositions of Lipids. W.C. Byrdwell, Florida AtlanticUniversity

Photoacoustic and Raman Spectroscopy for Analysis ofEdible Oils and Fatty Foods. J. Irudayaraj, H. Yang, andM. Pharadkar, The Pennsylvania State University

Near Infrared (NIR) Analysis of Fatty Acid Composition inthe Intact Canola Seed: Investigation of PLS ModelComplexity. T. Golebiowski, T. Pallot, J. Allen, Ag-SeedResearch P/L, Australia; and A. Leong and C. Chester,Victorian Institute for Dryland Agriculture, Australia

Analysis of Fatty Acid Composition of Single Canola Seedsby NIR. L. Velasco, Institute for Sustainable Agriculture(CSIC), Spain

Determination of Oleic Acid Content in Ground Corn UsingNIR. S. Wright and S. Luo, Pioneer Hi-Bred InternationalInc.

1H Magic Angle Spinning NMR and Microimaging forNondestructive Analysis of Oil in Oilseeds. M.L.H.Gruwel and S.R. Abrams, National Research Council’sPlant Biotechnology Institute, Canada

Centralized Internet-Enabled NIR Analysis for Fatty AcidComposition of Canola with Consistent Prediction atMultiple Locations. C.-H. Tseng, Cognis Corporation

Analytical posters

Detection of Hazelnut Oil Adulteration of Olive Oilwith Raman and FTIR Spectroscopy. B. Ozen, Y.Kim, Purdue University; A. Tay, The Ohio StateUniversity; and L. Mauer and T. Haley, PurdueUniversity

Study on Chemical Composition of Sunflower OilWaxes. A.A. Carelli, L.M. Frizzera, P.R. Forbito,and G.H. Crapiste, Planta Piloto de IngenieríaQuímica (PLAPIQUI), Universidad Nacional delSur–Consejo Nacional de InvestigacionesCientíficas y Técnicas (UNS-CONICET),Argentina

Development of Rapid Immunoassay for GossypolAnalysis. X. Wang, Clemson University

Rheological Determination of the FractalDimension of a Fat Crystal Network. L.A.Mathiasen and A.G. Marangoni, University ofGuelph, Canada

Gas Chromatographic Analysis of Nutraceuticals.J.W. Walsh, G. Nixon, W. Cooke, and M.Brown, Alltech Associates Inc.

Gas Chromatographic Analysis of FoodPreservatives. J.W. Walsh and G. Nixon, AlltechAssociates Inc.

A New HPLC Column for the Separation ofcis/trans Fatty Acids. B. Katz and R. Weigand,Alltech Associates Inc.

Gas Chromatographic Analysis of Plant Sterols andStanols. J.W. Walsh, G. Nixon, and W. Cooke,Alltech Associates Inc.

Normal Phase-HPLC and GasChromatography/Mass Spectroscopy (GC/MS)Comparative Analyses of Polyunsaturated FattyAcid Hydroperoxides. S. Kermasha, C. Hall, andM. Vega, McGill University, Canada

Analysis of Acidic Compounds by Capillary GasChromatography. J.W. Walsh and G. Nixon,Alltech Associates Inc.

Analysis of Fatty Acids by Capillary GasChromatography. J.W. Walsh and G. Nixon,Alltech Associates Inc.

Analysis of Citric Acid, Protein, and Alkenals inRefined Oils Using Membrane SeparationTechnology. V.C. Gordon, Safety Associates Inc.

Review of Fat and Oil Analysis of Food Products

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Using Benchtop Pulsed-NMR. C. Tanz, A. Parker, andM. Vackier, Oxford Instruments Process Systems

Quantification of Vegetable Fats in Chocolate: State-of-the-Art and New Findings. F. Dionisi and B. Hug, NestléResearch Center, Switzerland

Distribution of Stereoisomers of α-Tocopherol in SelectedTissues in Relation to Type and Level of α-TocopherolIntake. S.K. Jensen and C. Lauridsen, Danish Institute ofAgricultural Sciences, Denmark

Specific Heats of Cottonseed and Its Co-Products. P. Wanand Z. Zarins, USDA Southern Regional Research Center

Comparison of Alkalsafe and p-Anisidine Value in AnimalMeals. C. Pazos, Nestlé Friskies PTC

Determination of Solid Fat Content by UltrasonicVelocimetry. A.P. Singh, University of Guelph, Canada;D.J. McClements, University of Massachusetts; and A.G.Marangoni, University of Guelph

Analysis of Minor Components in Hazelnut Oil and OliveOil. M. Gordon, T. Keceli, and C. Covell, The Universityof Reading, United Kingdom

Analysis and Bioavailability of Carotenoids. S.J. Schwartzand N.L. Puspitasari-Nienaber, The Ohio State University

Development and Application of HPLC FluorescenceDetection for the Analysis of Partially HydrogenatedTerphenyls-Based Thermal Heating Fluid in VegetableOils. M. Mee Ho, University of Malaya, Malaysia

Development of Analytical Methods for the Detection ofGenuine and Randomized Lard as Adulterants inVegetable Oils. J.M.N. Marikkar, O.M. Lai, H.M.Ghazali, and Y.B. Che Man, Universiti Putra Malaysia,Malaysia

Physical and Chemical Properties of CLA- and DHA-Enriched Milk Fats. C.A. Avramis, University of Guelph,Canada; J.K.G. Kramer, Agriculture and Agri-FoodsCanada; A.G. Marangoni, and A.R. Hill, University ofGuelph

Rapid Determination of Total Fat in High-Moisture DairyProducts by Low-Resolution NMR. C. Reh and F.Dionisi, Nestlé Research Center, Switzerland

In-Line and At-Line Analysis of Butter and Margarine byFT-NIR. R. Cox and M.F. Laporte, ABB Bomem, Canada

Milk Fat Depression Is Associated with Formation of aPreviously Unidentified CLA Isomer in Ruminants. A.Ärölä, V. Toivonen, Agricultural Research Centre,Finland; K. Nurmela, P. Peräjoki, Valio Ltd., Finland; J. Kraft, Friedrich Schiller University, Germany; and J.M. Griinari, University of Helsinki, Finland

Effect of Very Long Chain Polyunsaturated Fatty Acids onthe Iodine Values of Marine Oils. R.G. Ackman and N.Zhang, Department of Food Science and Technology,Dalhousie University, Nova Scotia

Dual Parallel Mass Spectrometers for Analysis ofTriacylglycerols and Triacylglycerol Oxidation Products.W.C. Byrdwell, Florida Atlantic University, and W.E.Neff, USDA NCAUR

Determination of Gossypol in Cottonseed Oil by FTIRSpectroscopy. M.E.S. Mirghani, Y.B. Che Man, S. Jinap,B.S. Baharin, and J. Bakar, Universiti Putra Malaysia,Malaysia

Determination of Slip Melting Point in Palm Oil Blends byPartial Least Squares and Principal ComponentRegression Modeling of FTIR Spectroscopic Data. G.Setiowaty and Y.B. Che Man, Universiti Putra Malaysia,Malaysia

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Effects of Dietary trans α-Linolenic Acid on Fatty AcidComposition and Monoaminergic Neurotransmission inthe Brain of Newborn Piglets. N. Acar, J.M. Chardigny,O. Berdeaux, and J.-L. Sébédio, INRA, France

In vivo Effects of CLA Isomers on Eicosanoid Production. S.Gnaedig, J.-L. Sébédio, J.M. Chardigny, S. Gregoire, M.Genty, and S. Almanza, INRA, France

Total Syntheses of Labeled CLA Isomers and TheirMetabolites. O. Loreau and J.P. Noel, Commissariat àl’Energie Atomique–Saclay, France

Biotechnology

Biocatalysis I

Chairperson: Ching T. Hou, NCAUR

Lactonases, Lipase-like Enzymes from Microorganisms:Their Properties and Application to the Synthesis ofChiral Compounds. S. Shimizu, Kyoto University, Japan

Biocatalytic Preparation of Chiral Synthons for DrugDevelopment. R. Patel, Bristol-Myers Squibb Co.

Bioconversion of Linoleic Acid by Clavibacter sp. ALA2.C.T. Hou, NCAUR

Title to be announced. K. Hayashi, National Food ResearchInstitute, Japan

Effectiveness of Novel Immobilized Lipases in Alkyl EsterSynthesis. T.A. Foglia, A.-F. Hsu, and M.J. Haas, USDAEastern Regional Research Center (ERRC)

Lipase-Catalyzed Synthesis of Structured Triglycerides. U.T.Bornscheuer, Institute for Chemistry and Biochemistry,Germany

Enzyme Reactions Involved in the Biosynthesis of IndustrialUse Fatty Acids and Oils. T.A. McKeon, J.T. Lin, andG.Q. Chen, USDA Western Regional Research Center(WRRC)

Isolation and Characterization of the BiocatalystResponsible for the Transformation of Oleic Acid into

Hydroxy Fatty Acids in Pseudomonas aeruginosa 42A2.A. Manresa, Universitat de Barcelona, Spain

Microbial Production of Conjugated Fatty Acids. J. Ogawa,Kyoto University, Japan

Modification of Plant and MicrobialOil and Co-Products for Value-AddedUtilization

Chairpersons: David Kyle, Martek Biosciences Corp.;Keshun Liu, Monsanto Corporate Research; DavidHildebrand, University of Kentucky; and Richard Wilson,USDA Agricultural Research Service (ARS)

Functional Genomic Approaches to Identify Genes for IncreasingSeed Protein Content. J. Zhao, Monsanto Company

Modifying Soybean Composition for Improved Food Uses.A.J. Kinney, DuPont Experimental Station

Discovering the Best Genes for Soybean Meal. T.Oulmassov, Monsanto Company

Enhancing Amino Acid Composition of Soybean MealThrough Genetic Engineering. W. Rapp, MonsantoCompany

Biocatalysis II

Chairperson: Ching T. Hou, USDA NCAUR

Phosphatidylserine Formation from Lecithin byPhospholipase D in Nonsolvent System. T. Yamane, Y.Iwasaki , and Y. Mizumoto, Laboratory of MolecularBiotechnology, Japan

Enzymatically Prepared Fish Oil Containing StructuredLipid Model Emulsions: Effect of Emulsifier Type onOxidation. C.C. Akoh, L.B. Fomuso, and M. Corredig,University of Georgia

Enzymatic Enrichment of Astaxanthin fromHaematococcus. Y. Shimada, Osaka Municipal TechnicalResearch Institute, Japan

Advance your knowledge and managerial skills with membership in the Processing Division. It provides a well-balanced forum of technical infor-mation and networking opportunities, to promote and facilitate communication and cooperation between members, and to mentor young profes-sionals. Division members have the following professional interests: oilseed handling preparation and extraction, refining and processing, oil productsand packaging, feed ingredients, by-product utilization, safety and health, and environmental concerns. ● To join, contact: AOCS, MembershipPrograms, P.O. Box 3489, Champaign, IL 61826-3489 USA; phone: 1-217-359-2344; fax: 1-217-351-8091; e-mail: [email protected].

AOCS PROCESSING DIVISION

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Title to be announced. S. Fujikawa, Suntory Ltd., JapanSynthesis of Structured Triacylglycerols Comprising n-3

PUFA and MCFA. G.G. Haraldsson, University ofIceland, Iceland

Synthesis of Poly(hydroxyalkanoates) by Protein-EngineeredPHA Synthases. D. Solaiman, ERRC

Incorporation of Free Fatty Acid into the Molecular Speciesof Lipid Classes in Castor Oil Biosynthesis. J.T. Lin,WRRC

Microbial Production of Arachidonic Acid by the EffectiveUse of Starch. T. Aki, University of Hiroshima, Japan

2002 Biotechnology Division Lifetime Achievement Awardacceptance talk (Title and recipient to be announced)

Recent Advances in Steroid Research IChairperson: W. David Nes, Texas Tech University

Regulation of Cholesterol Biosynthesis. G.F. Gibbons,University of Oxford, England

Enzymatic C-Methylation Reactions in Sterol Synthesis. W.Nes, Texas Tech University

Inhibitors of ∆8-∆7 Sterol Isomerase Protect CorticalNeurons from Excitotoxicity. S.T. Furlong, T.M. Piser, A.Zacco, D. Lloyd, T.J. Mangano, W. Zhou, W.D. Nes, D.Chen, T.R. Simpson, and R.A. Keith, AstraZenecaPharmaceuticals

Regulation of Isoprenoid Flux by Squalene Synthase. I.Shechter, Uniformed Services University

Genetic Improvement of Plant Lipid Metabolism

Chairpersons: Richard Wilson, USDA ARS, and DavidHildebrand, University of Kentucky

Flux Control Measurements of Lipid Synthesis in Oil Crops.U. Ramli, D. Baker, Cardiff University, United Kingdom;P. Quant, Oxford University, United Kingdom; A. Kinney,DuPont, United States; and J. Harwood, CardiffUniversity

Production and Purification of Molecules in Oil Bodies. M.Moloney, SemBioSys Genetics Inc., Canada

Fatty Acid Metabolism in Transgenic Oilseeds. A. Kinney, E.Cahoon, and W. Hitz, DuPont

Oxylipin Production. D. Hildebrand, University of Kentucky

General BiotechnologyChairpersons: Casimir Akoh, University of Georgia, and

Tsung Min Kuo, USDA NCAUR

Purification of Highly Unsaturated Fatty Acids from MarineOils. D. Fabritius, T. Kiy, and M. Ruesing, CelaneseVentures, Germany

Production of Natural Flavors: Biotechnological Approach.S. Kermasha, McGill University, Canada

Detection of GMOs During the Chemical and PhysicalRefining of Soybean Oil. N. Gryson, Hogeschool Gent,and Department of Food Technology and NutritionFaculty, Belgium; F. Ronsse, Department of FoodTechnology and Nutrition Faculty, Belgium; K. Messens,Hogeschool Gent, Belgium; M. De Loose, Ministry ofSmall Enterprises, Traders, and Agriculture, Belgium; andT. Verleyen, and K. Dewettinck, Ghent University,Belgium.

Valorization of Tuna Fish Oil by the Fractionation of n-3Polyunsaturated Fatty Acids. M. Hossen, Texas A&MUniversity; S. Rakshit, Asian Institute of Technology,Thailand; D. Pioch, Recherche Agronomique pour leDéveloppement (CIRAD), France; E. Hernandez, TexasA&M University; and D. Montet, CIRAD

Detection of Roundup Ready Soybeans by Near-InfraredSpectroscopy. S. Roussel, Iowa State University; C. Hardyand G. Rippke, La Recherche pour l’Ingenierie del’Agriculture et de l’Environment (CEMAGREF), France

Recent Advances in Steroid Research IIChairperson: Ed Parish, Auburn University

Structure/Function Relationships in Sterol 14-Demethylase.M.R. Waterman, G.I. Lepesheva, and L.M. Podust,Vanderbilt University

Brassinolide Modification of Sterol and Lipid Profiles inPlant Cells. J. Goad and G. Rusk, University ofLiverpool, United Kingdom

Role of Oxysterol-Binding Protein (OSBP) and OSBP-Related Proteins in Vesicle and Lipid Transport. N.Ridgeway and J. Wyles, Dalhousie University, Canada


30



Quantitative Analysis of Phytosterol Fatty Acyl Esters. R.A.Moreau, K.B. Hicks, USDA ERRC; and V. Singh,University of Illinois

New Chemical Syntheses of Cholest-4,6-dien-3-one. E.J.Parish, H. Sun, and S.A. Kizito, Auburn University

Recent Advances in Steroid Research IIIChairperson: John R. Williams, Temple University

Supramolecular Chemistry with a View Toward Biology andMedicine. S. Regen, Lehigh University

Estrogen Receptor: Structure, Function, and Ligand Design.J.A. Katzenellenbogen, University of Illinois

Approaches to the Synthesis of the Shark RepellentPavoninin. J.R. Williams, D. Chai, H. Gong, W. Zhao,and J. Bloxton, Temple University

Polyamine-Coupled Cholesterol Metabolites from the Sharkwith Diverse Biological Functions. W. Kinney, M.Zasloff, J. Williams, X. Zhang, K. Cheshire-Kinney, M.Anderson, M. McLane, S. Jones, L. Noecker, and M.Rao, Genaera Corporation

Biotechnology posters

The Incorporation of Caprylic Acid into Perilla Oil viaLipase-Catalyzed Reactions. I.H. Kim, S.N. Ko, S.H.Chung, Korea University; H. Kim, Biological SciencesInstitute; K.T. Lee, Chungnam National University; andJ.H. Kim, Nong Shim Co. Ltd., Republic of Korea

Production of Alkyl Ester as Biodiesel from Fractionated Lardand Restaurant Grease. K.-T. Lee, Chungnam NationalUniversity, Korea, and T.A. Foglia, USDA ERRC

Biotechnological Use of Chlorophyllase in the Removal ofGreen Pigments from Canola Oil. S. Kermasha, M. Bitar,C. Blum, and L. l’Hocine, McGill University, Canada

Biogeneration of Lipophenols by Microbial Lipases. S.Kermasha, T. Petel, and M.B. Lu, McGill University,Canada

Characterization of Lipoxygenase Activity from SelectedMicroorganisms. S. Kermasha, C. Hall, and M. Vega,McGill University, Canada

Bioconversion of 1-Octanone into 3-Octanone by SelectedMicrobial Enzymatic Extracts. S. Kermasha, C. Hall, andM. Vega, McGill University, Canada

Linolenic Acid Biosynthesis in Selected Plant Tissues.Mohammed Abdel-Reheem, Resham Bhella, and DavidHildebrand, University of Kentucky


31


Improved Production of (E)-2-Hexenal. W. Siangdung, H.Fukushige, and D. Hildebrand, University of Kentucky

Monoglycerides Production via Enzymatic Esterification. V.Miguel and A. Errazu, PPLAPIQUI, Argentina

Stereospecificity of Hydroperoxide Lyase Activity ofEnzymatic Extracts from Penicillium sp. S. Kermasha, C.Hall, and M. Vega, McGill University, Canada

Enzymes and Membrane Filtration in PUFA Enrichmentfrom Marine Source. M. Linder, J. Fanni, and M.Parmentier, Ecole Nationale Supérieur d’Agronomie etdes Industries Alimentaires (ENSAIA)–Institut NationalPolytechnique de Lorraine (INPL), France

Enzymatic Enrichment of Linoleic Acid in Palm Kernel Oil.O.M. Lai, J.M. Marikkar, H.M. Ghazali, and Y.B. CheMan, Universiti Putra Malaysia, Malaysia

Conversion of Oleic Acid to 7,10-Dihydroxy-8(e)-octade-cenoic Acid by Pseudomonas sp. Pr3 in a Reactor—Practical Considerations. T.M. Kuo, NCAUR

Edible ApplicationsTechnology

Functional Components in FoodEmulsions IChairpersons: Ernesto Hernandez, Texas A&M University,

and Frank Orthoefer, ACH Food Companies Inc.


Functional Lipids in Food

Chairpersons: Ernesto Hernandez, Texas A&M University,and Frank Orthoefer, ACH Food Companies Inc.

Formulating Foods with Omega 3 Fish Oil. I. Gawrilow,consultant

Formulating Foods with DHA from Algae. M. Klacik,OmegaTech Inc.

Stearidonic Acid Oil in Foods. A. Hebard, John H. King &Sons, England

Micronutrient Enhanced Crops. C. GeorgeDelivery Systems for Functional Food Ingredients. R.J.

Nicolosi, University of Massachusetts

Essential Fatty Acids in Foods. K. Fitzpatrick, SaskatchewanNutraceutical Network, Canada

Frying Fats in FoodsChairpersons: D. Nakhasi, Bunge Foods Corp., and M.

Eskin, University of Manitoba, Canada

Chemical and Physical Properties of Low-trans Spread,Shortening, and Frying Oils Prepared by ElectrochemicalHydrogenation. K. Warner, G.R. List, W.E. Neff,NCAUR; and M. Gil and P.N. Pintauro, TulaneUniversity

Objective Methodology for the Determination of FryingShortening Stability. C.L. Abrassart, Bunge Foods Corp.

Pan-Frying Stability of NuSun Oil. S. Kiatsrichart and W.Artz, University of Illinois

A Differential Scanning Calorimetry Study of Used FryingOil. E.S. Lambert, Bunge Foods Corp.

Oxidative, Frying, and Flavor Stabilities of Soybean Oilswith Low and Ultra-Low Linolenic Acid Composition. C.Su, Iowa State University; K. Warner, NCAUR; M.Gupta, MG Edible Oil Consulting International; and P.White, Iowa State University

Iron and Oil Stability During Frying. A. Coscione and W.Artz, University of Illinois

Regeneration of Oil Used in the Potato Chips Industry. M.Gharachorloo and M. Ghavami, Islamic Azad University,Iran

Crystallization: Functional andPhysical PropertiesChairpersons: Suresh Narine, University of Alberta, Canada;

Mark Auty, Dairy Products Research Centre, IrishAgricultural and Research Authority (TEAGASC),Ireland; and Neil Widlak, Archer Daniels Midland Co.


Role of Modified Oils in New Food ProductsChairpersons: Ernesto Hernandez, Texas A&M University,


High Stearic Acid Soybean Oil and Applications. G.R. List,NCAUR

32



Synthesis, Physical Properties, and Phase Behavior of HighStearic Acid Soybean Oil. G.R. List, NCAUR

Diacylglycerols (DAG) in Foods. N. Widlak, Archer DanielsMidland Co.

Mid-Oleic Oil Applications. R. Wilson, USDA ARSHigh-Oleic Oils in Food Applications. P. Corbett, Dow Agro

Sciences, Canada

Edible Application Technology posters

Solubility of Lipid Mixtures: Measurement and Calculation.Y. Zhou and R. Hartel, University of Wisconsin–Madison

Effect of Cooling Rate Solid Fat Content Determination inMilk Fat. G. Rye and A. Marangoni, University ofGuelph, Canada

Multistep Crystallization of Fats. B. Vanhoutte, I. Foubert, A.Huyghebaert, and K. Dewettinck, Ghent University, Belgium

Isothermal Crystallization Kinetics of Cocoa Butter asMeasured by Differential Scanning Calorimetry. K.Dewettinck, I. Foubert, P. Vanrolleghem, T. Keersebilck,and A. Huyghebaert, Ghent University, Belgium

Functional Lipids in Oats. J. Quick, A. Viberg, LipidTechnologies Provider AB, Sweden; and B. Herslof,Lipidea HB, Sweden

Crystallization of Triglycerides Described by the AvramiIndex and Fractal Analysis. J.F. Toro-Vazquez, V.Herrera-Coronado, M.A. Charo-Alonso, and E.Dibildox-Alvarado, Universidad Autónoma de San LuisPotosí, México

Purification of Polyunsaturated Fatty Acid n-3 from Sardine Oilwith Urea-Based Fractionation. N. Gámez, L.A. Medina,Instituto Technológico de Veracrux and Universidad deSonora, México; J.A. Noreiga, Instituto Technológico deVeracrux; and J.O. Angulo, Medina, Instituto Technológicode Veracrux and Universidad de Sonora.

OmegaDry—The New Alternative to Microencapsulation ofOmega Oils Using Gamma Cyclodextrin. H. Reuscher,Wacker Biochem Corp.

Effect of Mass Transfer and Heat Transfer on PhysicalProperties of Milk Fat. G. Rye and A. Marangoni,University of Guelph, Canada

The Effects of Tween 60 on the Microstructure andRheology of a Model Plastic Fat System. J.W. Litwinenkoand A.G. Marangoni, University of Guelph, Canada

Rheology of Cocoa Butter in Relation to Its CrystallizationBehavior and Microstructure. N. Brunello and A.G.Marangoni, University of Guelph, Canada

A New Dynamic Model to Describe the CrystallizationKinetics of Fats. I. Foubert, P. Vanrolleghem, B.Vanhoutte, T. Keersebilck, A. Huyghebaert, and K.Dewettinck, Ghent University, Belgium

Mathematical Modeling of the Crystallization Kinetics ofFats: A Methodological View. P. Vanrolleghem, I.Foubert, and K. Dewettinck, Ghent University, Belgium

Isothermal Crystallization of Cocoa Butter. I. Foubert, T.Keersebilck, P. Vanrolleghem, and K. Dewettinck, GhentUniversity, Belgium.

Feed Microscopy

Vitamins and Minerals in AnimalNutritionChairperson: Carol Kennedy, Pfizer Canada Inc., Canada

Vitamins in Animal Nutrition. M. Duval and R. Kampen,BASF Canada, Canada

Selenium in Animal Nutrition and Human HealthImplications. K.J. Hintze, G.P. Lardy, J.S. Caton, NorthDakota State University; and J.W. Finley, USDA GrandForks Human Nutrition Research Center

Vitamins in Dairy Cattle Nutrition with Emphasis on Biotin.C.W. Cruywagen, University of Stellenbosch, South Africa

Vitamin and Mineral Status in Growing Horses. K.Thompson, Buckeye Nutrition

Adequate and Safe Dietary Calcium and Vitamin D in aCompanion Parrot. D.N. Phalen, Texas A&M University

Manganese and Magnesium in Nutrition. K. Miller, NorthDakota State University

Workshop in Vitamin–MineralDetection TechniquesChairperson: Jim Makowski, Windsor and Associates

Vitamin and Mineral Identification—Spot-TestDemonstrations. J. Makowski, Windsor and Associates

Mineral Identification Through Microscopy. E. Jacobsenand T. Costigan, Prince Agri Products Inc.

33


Agricultural Applications ofMicroscopy and Imaging: NewMicroscopic Techniques for IdentifyingFood/Feed Contamination

Chairpersons: M. Auty, Dairy Products Research Centre,TEAGASC, Ireland, and Marge McCutcheon, WestVirginia Department of Agriculture

Species Identification of Animal Hair by Using AtomicForce Microscopy. C.W. Cruywagen, University ofStellenbosch, South Africa

Quantitation of Total Fat and Fat Quality in Cheese andDairy Products Using Membrane Separation Technology.V.C. Gordon, Safety Associates Inc.

Detection and Differentiation of Apralan, Paylean, Pulmotiland Tylan in Animal Feeds Using Microscopy. P. Klink,Elanco Animal Health, Division of Eli Lilly andCompany

Lecithin in Animal Nutrition

Chairpersons: Joe Casey, Central Soya Co. Inc., and GlennKobata, California Department of Food and Agriculture


Food Structure andFunctionality Forum

Dairy ApplicationsChairpersons: M. Auty, Dairy Products Research Centre,

TEAGASC, Ireland, and Harjinder Singh, MasseyUniversity, New Zealand

Some Observations of a Microscopist, Author, and Revieweron Structural Studies of Milk Products. M. Kalab,Agriculture and Agri-Food Canada, Canada

Effect of Emulsifiers and Processing Conditions onMicrostructure of Milk Fat/Sunflower Oil Blends. S.Martin, M. Cerdeira, C. Puppo, Centro de Investigacióny Desarrollo en Criotecnología de los Alimentos,(CIDCA), Universidad Nacional de La Plata (UNLP),CONICET, Argentina; R.W. Hartel, University of

Wisconsin–Madison, and M.L. Herrera,CIDCA–UNLP–CONICET and University of BuenosAires, Argentina.

Texturization of Dairy-Based Spreads. Y. Shi, B. Liang, andR.W. Hartel, University of Wisconsin–Madison

Localization of Whey and Casein in Cheeses UsingMicroscopy and Immunochemistry Techniques. Y. Wangand D. Pechak, Kraft Foods

Manufacturing Yogurt Structures with a PredictedConsumer Preference. M. Langton and A. Astrom,Swedish Institute for Food and Biotechnology (SIK),Sweden

Dynamic Confocal Imaging of Tension and Fracture inComposite Food Materials. D.P. Ferdinando, UnileverResearch, United Kingdom; K.P Plucknett, DefenceEvaluation and Research Agency, United Kingdom; andV. Normand, Firmenich SA, Switzerland

Dairy Powders/Caramels. C. Attapattu, University ofWisconsin

Colloidal and Interfacial Sciences

Chairpersons: M. Paques, Wageningen Centre for FoodSciences, Unilever Research Vlaardingen, TheNetherlands, and David Pechak, Kraft Foods Inc.

Protein Polysaccharide Interactions. C.G. De Kruif, NIZOFood Research, The Netherlands

Title to be announced. B. Campbell, Kraft FoodsStructure in Heat-Treated Low-Fat Emulsions. R. Ofstad

and V. Hoest, Norwegian Food Research Institute (MATFORSK), Norway

Fatty Acid Salts–Induced Gels of Food Proteins: TheirRheological Properties and Structural Changes of theProteins During Gelation. N. Yuno-Ohta, NihonUniversity, Japan

Wheat Gluten Proteins. A.S. Tatham, Institute of ArableCrops Research (IACR), Long Ashton Research Station,United Kingdom

Interfacial Composition and Stability of Oil-in-WaterEmulsion Formed with Mixtures of Milk Proteins andPolysaccharides. H. Singh and Y. Hemar, Institute ofFood, Nutrition, and Human Health, Massey University,New Zealand


35



Food Contaminants

Chairpersons: Mark Auty, Dairy Products Research Centre,TEAGASC, Ireland, and Marge McCutcheon, WestVirginia Department of Agriculture

Forensic Tampering. F. Platek, FDAContaminants in Food Processing. D. Kittleson, PillsburyHow to Approach Contaminant Identification. M. Auty,

Dairy Products Research Centre, TEAGASC, Cork,Ireland

Growth Promoters. P. Klink, South AfricaIdentification of Plant Material. D.F. Wood, USDA WRRCTitle to be announced. J. Makowski, Windsor and

Associates

Microbiology and FoodChairpersons: Judy Arnold and Ida Yates, USDA Russell

Research Center

Prevention of Bacterial Fouling on Food EquipmentSurfaces. J.W. Arnold, USDA Richard Russell ResearchCenter

Probiotics and Their Use in Food Animal Production. R.Droleskey, USDA Southern Plains Agricultural ResearchCenter

The Effect of High-Pressure Sterilization on Listeria-Inoculated Seafood. K.R.S. Schneider and M.V.W. Wood,University of Florida

Food Microstructure Investigations by Atomic ForceMicroscopy. J. Thornton, Digital Instruments/VeecoMetrology Group

Controlling Growth of the Toxigenic Fungus, Fusarium ver-ticillioides. I. Yates and J. Arnold, USDA Richard RussellResearch Center

Ingredients and Food ProcessingChairpersons: Diana Kittleson, Pillsbury Co., TPC Labs;

and Bernhard Tauscher, Federal Research Center forNutrition, Germany

Noninvasive Quality Determination of Fruit and Vegetables:Application of a Multiwavelength NIR-Diode LaserArray. B. Tauscher, Federal Research Center forNutrition, Germany

Characterization of the Application of Novel OilStructurants. E. Floeter, F. Gandolfo, and W. Hogervorst,Unilever Research Vlaardingen, The Netherlands

High-Pressure Processing. E. Ting and E. Raghubeer, FlowInternational

Microstructure of Rice Starch Isolates. D.F. Wood, USDAWRRC; and A.M. Ibanez-Carranza and C.F. Shoemaker,University of California

Title to be announced. F. Escher and B. Conde-Petit,Eidgenössiche Technische Hochschule (ETH),Switzerland

Title to be announced. M. Michel, Nestec Ltd., NestléResearch Center, Switzerland

Title to be announced. M. Salmenkallio-Marttila, VTT(Valtion Teknillinen Tutkimuskeskus) Biotechnology,Finland

New Methods and Techniques for Food Structure and Functionality AnalysisChairpersons: Kathy Groves, Leatherhead Food Research

Association, England, and Maud Langton, SIK, Sweden

Quantifying Microstructures Through Image Analysis.G.M.P. van Kempen, Unilever Research, Vlaardingen,The Netherlands; M. van Ginkel, C.L. Luengo Hendriks,L.J. van Vliet, Delft University of Technology, TheNetherlands; and S. Singleton, Unilever ResearchColworth House, United Kingdom

Cryo-Transmission Electron Microscopy (TEM) ofBiopolymers in Comparison with Other TEMTechniques. M. Langton, A. Altskar, and A.-M.Hermansson, SIK, Sweden

Freeze Substitution and Low-Temperature Embedding ofDairy Products for Transmission Electron Microscopy.A.K. Smith and H.D. Goff, University of Guelph, Canada

Recent Advances in Our Understanding of the RelationshipBetween Crystallization Behavior, Microstructure, andRheological Properties of Fat Crystal Networks. A.Marangoni, University of Guelph, Canada

Spectroscopic Prediction of Rheological Properties inGrains. F. Meadows and F. Barton USDA QualityAssessment Research Unit

Staining Techniques for Detection of Components in FishMuscle. K. Hanneson Eggen and G. Enersen, MATFORSK, Norway


36



Freeze Substitution and Low-Temperature Embedding. S.Smith, University of Guelph, Canada

Food Structure and Functionality postersRelationships Between Microstructure and Rheological

Properties of Model Lipid Systems. B. Liang, Y. Shi, andR.W. Hartel, University of Wisconsin–Madison

Minor Biomolecules from the Olive Drupe to Olive Oil: TheTechnology and the Well-being Effects. N. Uccella,Centro Interuniversitario di Ricerche Avanzate in Scienzadegli Alimenti–Mediterranean Agrifood Research Centre,Calabria University, Italy

Formation and Physical Properties of β-Fat Gel. I:Macroscopic and Microscopic Observations. K. Higaki,Y. Sasakura, I. Hachiya, Meiji Seika Kaisha Ltd., and K.Sato, Hiroshima University, Japan

Formation and Physical Properties of β-Fat Gel. II: In situObservation of Gel-Formation Processes. K. Higaki, Y. Sasakura, I. Hachiya, Meiji Seika Kaisha Ltd.; and S. Ueno and K. Sato, Hiroshima University, Japan

Formation and Physical Properties of β-Fat Gel. III:Rheological Properties. K. Higaki, T. Koyano, I. Hachiya,Meiji Seika Kaisha Ltd.; and K. Sato, HiroshimaUniversity, Japan

Formation and Physical Properties of β-Fat Gel. IV: Whyand How? K. Sato, Hiroshima University; and K. Higaki,T. Koyano, and I. Hachiya, Meiji Seika Kaisha Ltd.,Japan

Exchange in Semisolid Triglyceride Systems Measured byNMR Spectroscopy: Effect of Partial Glycerides onExchange Rates. P. Smith, N. Haghshenas, YtkemiskaInstitutet, Institute for Surface Chemistry; I. Furo, RoyalInstitute; and B. Bergenstahl, Lund University, Sweden

Effect of Shear Rate on Fat Crystallization Kinetics. P.H.Rousset and V. Mooser, Nestlé Research Center,Switzerland

Utilizing Polarized Light Microscopy to Characterize theEffects of Tween 60 on the Physical Properties of aModel Plastic Fat System. J.W. Litwinenko and A.G.Marangoni, University of Guelph, Canada

Health and Nutrition

Male Fertility and Lipid Metabolism

Chairpersons: Stephanie De Vries, Ghent University,Belgium, and Véronique Douard, INRA, France

Factors Affecting Male Fertility. F. Comhaire, GhentUniversity, Belgium

Docosahexaenoic Acid (DHA) and Male Infertility. J.Conquer, University of Guelph, Canada

The Importance of DHA in the Molecular Species of theTestes and Spermatozoa. W.E. Connor, Oregon Healthand Science University

Variation of DHA Content of Human Spermatozoa atDifferent Stages of Maturation. M. Ollero and J.G.Alvarez, Beth Israel Deaconess Medical Center, HarvardMedical School

Differences in Fatty Acid Composition of Phospholipids ofSpermatozoa from Fertile vs. Infertile Males. A. Zalata,University of Mansoura, Egypt; and A. Christophe and F.Comhaire, Ghent University, Belgium

Relationship Between the Fatty Acid Composition ofPhospholipids of Spermatozoa and Plasma Phospholipids.S.R. De Vriese, A.B. Christophe, and F.C. Comhaire,Ghent University, Belgium

DHA-Rich Marine Oils and Improved ReproductiveEfficiency in Pigs. H. Drummond, Australia

Dietary Fatty Acids Influence the Quality of Fresh andStored Semen in Domestic Birds. E. Blesbois, V. Douard,and D. Hermier, INRA, France

Metabolism of Lipids in Turkey Semen During in vitroStorage. V. Douard, D. Hermier, and E. Blesbois, INRA,France

Regulation of Avian and Mammalian Sperm Production byDietary Polyunsaturated Fatty Acids. B.K. Speake,Scottish Agricultural College, United Kingdom

Lecithin/Phospholipids in Nutrition

Chairpersons: M. Craig-Schmidt, Auburn University, andS. Carlson, University of Kansas Medical Center


37


General Health and NutritionDiet-Induced Increase in Membrane Ganglioside Content Is

Associated with Increase in Total Content of EtherPhospholipids and Molecular Species of EtherPhospholipids Containing 20:4n-6 and 22:6n-3 in the RatIntestine. E.J. Park, M. Suh, and M.T. Clandinin,University of Alberta, Canada

Effect of Dose Delivery Route (oral, intravenous, intraperi-toneal) on the Distribution of [1-14C]Linolenic Acid intoVarious Rat Tissues. N. Attar-Bashi and A. Sinclair,Royal Melbourne Institute of Technology (RMIT)University, Australia

Anandamides and Diet: A New Pot of Nutritional ResearchIs Simmering. A. Berger, Nestlé Research Center,Switzerland; V. Di Marzo, Instituto per la Chimical diMolecole di Interesse, Italy; and S. Innis, University ofBritish Columbia, Canada

Lipid Modulation of Gene ExpressionChairpersons: Jean-Pierre Poisson and Michel Narce,

Université de Bourgogne, France


Effect of Triglyceride Structure and Structured Triglycerides on Lipid Metabolism

Chairperson: Carl-Erik Høy, Technical University ofDenmark, Denmark

Absorption of Structured Lipids. H. Mu, TechnicalUniversity of Denmark, Denmark

Clinical Applications of Structured Lipids. B. Bistrian, BethIsrael Deaconess Medical Center, Harvard Medical School

38



Absorption of Structured Lipids in Animal Models forMalabsorption. P. Tso, University of Cincinnati MedicalCenter, and S. DeMichele, Ross Laboratories

The Effect of Seal and Fish Oils on Lipid Metabolism inExperimental Animals. I. Ikeda, Kyushu University, Japan

Stability of Structured Lipids in Food Products. C. Jacobsen,Danish Institute of Fisheries Research; N.S. Nielsen,Danish Institute of Fisheries Research and BioCentrum-Technical University of Denmark; and M. Timm, DanishInstitute of Fisheries Research, Denmark

Mark Bieber Symposium:Dietary Fat, Obesity, and Health—From Theory to Practice

Chairperson: Andy Sinclair, RMIT University, Australia


Lipids in Cardiovascular Health I

Chairpersons: P. Jones, McGill University, Canada, and C.Galli, University of Milan, Italy

History of Fats and Oils in Canada. R. Ackman, DalhousieUniversity, Canada

n-3 PUFA and Cardiovascular Risk in the Inuit of NorthernQuebec. E. Dewailly, Laval University, Canada

Dietary Unsaturated Fats and the Risk of Heart Disease. W.Willett, Harvard School of Public Health

Dietary Fats and Aboriginal Health

Chairperson: E. Dewailly, Laval University, Canada

Title to be announced. R. Muggli, F. Hoffmann-La Roche,Switzerland;

Fat and Health for Inuit. M. Grey, Canadan-3 PUFA and Cardiovascular Disease Risk Factors in

Greenland. P. Bjerregaard, Copenhagen, Denmark n-3 PUFA and Stroke in Greenland. G. Mulvad, Greenlandn-3 PUFA and Thrombosis in Greenland. H.S. Petersen, Greenland n-3 PUFA Intake in Greenland. T. Pars, DenmarkDiabetes Prevention in Inuit from Alaska. S. Ebbersson,

Alaska

Fatty Acid Intake in the Canadian Arctic. Laurie Chan,Canada

Fat, Culture, and Health Among Australian FishingAborigines. P. Rouja, Bermuda

Lipids in Cardiovascular Health II

Chairpersons: Peter Jones, McGill University, Canada; andClaudio Galli, University of Milan, Italy

Plant Sterols and Human Health. P. Jones, McGillUniversity, Canada

PUFA and Antioxidants in the Cardiovascular System. C.Galli, University of Milan, Italy

Abdominal Fat and Risk of Heart Disease. R. Ross, QueensUniversity, Canada

Perinatal n-3 Fatty Acids Supply and Blood Pressure inAdults. A. Sinclair, RMIT, Australia

Health and Nutrition posters

Microarray Gene Expression Profiling of FeedingConjugated Linoleic Acid Isomers in Obese and DiabeticRats. K. Nagao, Y.M. Wang, and T. Yanagita, SagaUniversity, Japan

Metabolism in Humans of CLA Isomers Relative to Oleicand Linoleic Acids. R.O. Adlof, USDA NCAUR; G.Nelson, USDA Western Human Nutrition ResearchCenter; and E.A. Emken, Midwest Research Consultants

Dietary Effects of Bitter Gourd Oil Containing ConjugatedLinolenic Acids on Lipids of Rat Tissues. R. Noguchi, Y.Yasui, R. Suzuki, M. Hosokawa, Hoddaido University;K. Fukunaga, Kansai Medical University; and K. Miyashita, Hokkaido University, Japan

Dietary Fiber Intake and Accumulation of PolychlorinatedBiphenyls in Body Fats. R. De Schrijver, CatholicUniversity Leuven, Belgium

Differential Accretion of ω-3 and ω-6 Long-Chain PUFA tothe Fetal Brain of the Rat After Supplementation of theMothers with α-Linolenic Acid or DHA. A. Valenzuela,University of Los Andes and INTA, Unive; R. VonBenhardi, V. Valenzuela, G. Ramirez, R. Alarcon,University of Los Andes; and S. Nieto, INTA, Unive, Chile

Remotions of Allergenic Proteins of Sunflower Oil. J.A. Gallegos-Infante, N.E Rocha-Guzman, R.F.Gonzalez-Laredo, F.G. Zuno-Floriano, and S.A. Vidaña-Martinez, Instituto tecnologico de Durango, Mexico

39



Thin-Layer Chromatography Blotting for GC–MS Analysis ofLipid Hydroperoxides in Plasma Lipoprotein. J. Terao, M.Miyoshi, and J. Moon, University of Tokushima, Japan

Do Different Structured Triglycerides Have Cholesterol-Lowering Properties in Hypercholesterolemic Hamsters?T. Aoyama, R.J. Nicolosi, and T.A. Wilson, Center forChronic Disease Control and Prevention; and D.Kritchevsky, The Wistar Institute

Nitrates and Nitrites in Food. A. Carmen, Institute ofHygiene and Public Health, Romania

Health Benefits of Macadamia Nuts. M. Garg, University ofNewcastle, Australia

Title to be announced. J. Kralovec, Ocean NutritionCanada, Canada

Prevention of Obesity and Alleviation of Hyperlipidemia by10t,12c Conjugated Linoleic Acid in ExperimentalAnimals. T. Yanagita, K. Nagao, and Y.M. Wang, SagaUniversity, Japan

Dietary Anticancer Effect of Bitter Gourd Oil. H. Kohno,Kanazawa Medical University; R. Suzuki, R. Noguchi,M. Hosokawa, K. Miyashita, Hokkaido University; andT. Tanaka, Kanazawa Medical University, Japan

Physiological Intakes of Myristic Acid Enhance DHA inTwo Interventional Studies in a Collectivity of Monks. H.Dabadie, Nutrition, France

Dietary Medium-Chain Triacylglycerols SuppressedAccumulation of Body Fat Compared in a Double-BlindControlled Trial in Healthy Subjects. H. Tsuji, M. Kasai,H. Takeuchi, M. Nakamura, Nisshin Oil Mills Ltd., M.Okazaki, Kagawa Nutrition University; and K. KondoOchanomizu University, Japan

Intake of Linoleic and α-Linolenic Acids and Their DietaryOrigins in a French Population. Relations with Plasmaand Adipose Contents. N. Combe and C. Boue-vaysse,Institut des Corps Gras (ITERG), France

40



Can Perinatal Supplementation of Long-Chain PUFAPrevent Obesity? U. Das, EFA Sciences LLC

Development of Yogurt with Increased Conjugated LinoleicAcid by Probiotic Bacteria. S. Xu and T. Boylston, IowaState University

Phytosterols in Agricultural By-Products. Y. Jiang and T.Wang, Iowa State University

Importance of (n-6)/(n-3) Fatty Acid Ratio in Maternal Dieton Immune Cell Response in Progeny. C. Lauridsen andS.K. Jensen, Danish Institute of Agricultural Sciences,Denmark

Effects of Lard and Transesterified Lard on ChylomicronTriacylglycerol Structure and Postprandial LipidResponse. K. Yli-Jokipii, University of Turku; U. Schwab,University of Ku; R. Tahvonen, J.-P. Kurvinen, Universityof Turku; H. Mykkanen, University of Ku; and H. Kallio,University of Turku, Finland

Effects of High-Dose β-Carotene Supplementation. P. Rust,D. Majchrzak, K.-H. Wagner, and I. Elmadfa, Institute ofNutritional Sciences, Austria

Efficacy of Antioxidant Activity in Solutions ofPolysaccharides Extracted from Plant Cell Walls. D. Sun,C.J. O’Connor, B.G. Smith, and L.D. Melton, Universityof Auckland, New Zealand

Industrial Oil Products

Oleochemistry IChairpersons: J.O. Metzger, University of Oldenburg,

Germany, and D. Pioch, Lipotechnie, France

Oxidation of Conjugated Linoleic Acid (CLA)—NewInsights into CLA Chemical Properties. S.F. Marcel Lie Ken Jie, University of Hong Kong, China

Regio- and Stereoselective Reactions of Fatty Compounds. U.Biermann and J.O. Metzger, University of Oldenburg, Germany

Calendula Oil Derivatives for Industrial Applications. X.P.Pages, C.A. Alfos, J.L. Laur, C.B. Birot, and K.D. David,ITERG, France

Synthesis and Reactions of Lipid Isoxazoles. J. Kenar and A.Wetzel, USDA NCAUR

New Branched Unsaturated Alcohol. N. Huebner, A. Behler,L. Zander, and A. Westfechtel, Cognis, Germany

Intermediate Chemicals Through Heterogeneous CatalyticConversion Rapeseed Oil. D. Pioch, A.-K. Tran Minh, P.Lozano, and F. Billaud, CIRAD–Cultures pérennes,France

Structure–Property Relationships in Different Types ofVegetable Oils. A. Guo, S. Lava, and Z. Petrovic, KansasPolymer Research Center

Oleochemistry II

Chairpersons: J.O. Metzger, University of Oldenburg,Germany, and D. Pioch, Lipotechnie, France

Applications of Olefin Metathesis in Oleochemistry:Prospects for the Oleochemical Industry. J.C. Mol,Institute of Molecular Chemistry, The Netherlands

Catalytic Esterification of Fatty Acids over Solid Catalysts.J.B. Barrault, Y.P. Pouilloux, and E.R. Rivault,LACCO–Centre National de la Recherche Scientifique(CNRS); and G.D. Defez, Stearinerie Dubois, France

New Catalysts in Oleochemistry: Transesterification andEtherification of Glycerol. S.B. Bancquart, and C.V.Vanhove, LACCO–Ecole Superiere d’Ingenieurs de Poitiers(ESIP); J.M.C. Clacens, Institute for Research Catalysts; Y.P.Pouilloux, and J.B. Barrault, LACCO–ESIP, France

Characterization of Hydrogenated Soybean Oil Used inCandles. K. Rezaei, T. Wang, and L.A. Johnson, IowaState University

Bio-Based Industrial FluidsChairpersons: S.Z. Erhan, USDA NCAUR, and J. Perez,

Pennsylvania State University

Tribology and Performance Benefits of Vegetable Oils Highin Oleic Acid. L. Honary, University of Northern Iowa’sAgriculture-Based Industrial Lubricants (ABIL) ResearchProgram

A Statistical and Molecular Modeling Approach to PredictLow-Temperature Vegetable Oil Crystallization. A.Adhvaryu and S.Z. Erhan, NCAUR

Tall-Oil–Derived Esters of Polybasic Acids as LubricantComponents. L. Nelson, Arizona Chemical

A Study of Friction, Wear, and Oxidative Stability of SomePalm Oil Fluids. R. Yunus, University of Putra Malaysia,Malaysia; K. Wain, E. Tersine, and J. Perez, PennsylvaniaState University


43



Synchrotron Studies of Additive Film Formation inBoundary Lubrication. J. Hershberger, O. Ajayi, and G.Fenske, Argonne National Laboratory

Investigation of Raw Soy Oil as a Diesel Fuel Extender. D.Kersner, D. Morris, A. Boehman, Pennsylvania StateUniversity; D. Sharer, Ag Com Inc.; and J. Perez,Pennsylvania State University

Mechanisms of Action EFAT Antioxidants. E. Hammondand E. Planker, Iowa State University

Alternative Fuels and Additives fromVegetable OilsChairpersons: G. Knothe and R.O. Dunn, NCAUR

Synthesis of Biodiesel Fuels Using Immobilized Lipases. A.-F. Hsu, K.C. Jones, W.N. Marmer, and T.A. Foglia,USDA ERRC

Catalysts and Processing for Biodiesel Production. G.J.Suppes and M.J. Goff, University of Missouri

Biodiesel Synthesis from Waste Fats and Oils. R. Patzer,Agricultural Utilization Research Institute

Biodiesel Production by a New Continuous Process UsingHeterogeneous Catalyst. G. Hillion, L. Bournay, and B.Delfort, Institut Francais du Petrole, France

Recent Developments in Biodiesel Cold Flow Properties. S.Howell, MARC-IV and National Biodiesel Board, and P.Nazzaro, Advanced Fuel Solutions

Speed of Sound and Bulk Modulus of Alkyl Esters. M.E. Tatand J.H. Van Gerpen, Iowa State University

Monitoring of Biodiesel Oxidation. G. Knothe, NCAURPredicting the Oxidative Stability of Biodiesel. R. Dunn and

G. Knothe, NCAURBiodiesel as Alternative Fuel—Emissions, Health Effects,

and Technical Strategies. J. Krahl, University of AppliedSciences Coburg; A. Munack, Federal AgriculturalResearch Center; J. Buenger, University of Goettingen; O.Schroeder and H. Stein, Federal Agricultural ResearchCenter, Germany

Lesquerella and Other New Crop OilseedsChairpersons: S. Cermak, USDA NCAUR, and M. Foster,

Texas A&M University

Herbicides for Lesquerella Production in West Texas. M.A.Foster, Texas A&M University

Development of Lesquerella Oil Estolide as a PotentialFunctional Fluid. T. Isbell and S. Cermak, USDANCAUR

Accessing Genetic Diversity in Lesquerella ThroughInterspecific Hybridization. D. Dierig, P. Tomasi, and A.Salywon, USDA U.S. Water Conservation Lab (USWCL)

Expelling and Processing of Seedoil from Lesquerella fend-leri. B. Phillips and M. Edgecomb, NCAUR

Primary and Ultimate Biodegradation Studies of New CropOils and New Crop Estolides. M.R. Edgcomb, NCAUR

Vernonia—A Potential New Epoxy Oilseed Crop. T.A.Coffelt, USDA, USWCL

Potential Products from Salicornia bigelovii. L. Luyengi andT.P. Abbot, NCAUR

Chemical Composition and Derivative Properties from aNew Cuphea Breed, SPR-23 (lanceolata-viscosissima). S.Cermak, T. Isbell, and A.B. Deppe, NCAUR

Toward Reducing Saturated Fatty Acid Content in CanolaOil. M. Bondaruk, University of Lethbridge, S. Davis, A. Degefu, Alberta Research Council; W. Wiehler, P. Boora, R. Weselake, University of Lethbridge; and S. Shah, Alberta Research Council, Canada

Paints, Coatings, and Polymers

Chairpersons: J. Kenar and Z. Liu, USDA NCAUR

Synthesis and Photopolymerization of Epoxidized VegetableOils. J. Crivello, Rensselaer Polytechnic Institute

Nonyellowing Waterborne Oil-Based Coatings. J. Bagdachi,Eastern Michigan University

Environmentally Friendly Alternatives for Co-catalysts inthe Drying of Alkyd Paints. F. Micciche, Instituut voorAgrotechnologisch Onderzoek (ATO) B.V. andTechnische Universiteit Eindhoven, The Netherlands; E.A.Oostveen, J.V. Haveren, and R.V.D. Linde, ATO.

Soy Polyol. J. Massingill, Southwest Texas State UniversityRigid, Thermosetting Liquid Molding Resins from

Renewable Resources: Synthesis and Polymerization ofSoy Oil Pentaerythritol Glyceride Maleates. R.P. Wool,University of Delaware; S. Kusefoglu, Bogazici University,Turkey; and E. Can, University of Delaware

44



Industrial Flaxseed Oil Research: High OxidativePolymerizing. M. Takayanagi, T. Hirose, K. Taketomi,and S. Nakajima, The Nisshin Oil Mills, Ltd., Japan

Development of Soybean Oil/Epoxy/Clay-Based Compositesby Solid Freeform Fabrication Method. Z. Liu, S.Z.Erhan, USDA NCAUR; and P.D. Calvert, The Universityof Arizona

Industrial Oil Products posters

Chemical Modification of Epoxidized Soybean Oil withLinear and Branched Alcohols for Lubricant Basestocks.S.Z. Erhan and H.-S. Hwang, USDA NCAUR

Effect of Temperature on the Oil Composition DuringGermination of Cucurbitaceae Seeds. A. Amaya and M.Grompone, Facultad de Quimica, Uruguay

Silica Granulated Candida antarctica Lipase B:Development and Applications. T.L. Husum, M.W.Christensen, and L.S. Pedersen, Novozymes A/S,Denmark

Lipid Oxidation and Quality

Analysis of Antioxidant Activity

Chairpersons: K. Schwarz, University of Kiel, Germany, andE. Frankel, University of California

Roundtable discussion: Moderator: P.J. White, Iowa StateUniversity

Oxidation in vivo Metabolic Markers. J.B. German,University of California, Davis

Rapid, Noninvasive Assay Methods for RelativeEffectiveness of Antioxidants Against Production ofPrimary and Secondary Lipid Oxidation Products: GC ofOxygen Uptake and Front-Face Fluorescence. W. Porter,K. Conca, and A. Barrett, U.S. Army Biological andChemical Command

A Comparison of Radical-Scavenging Methods withLiposomes for the Assessment of Antioxidant Activity.M. Gordon, W. Roberts, University of Reading, UnitedKingdom; and F. Paiva-Martins, University of Porto,Portugal

Evaluation of Antioxidant Activity in Oil Systems. S.L.Cuppett, University of Nebraska–Lincoln, and C.A. HallIII, North Dakota State University

Free Radical Methods for Evaluating Antioxidants. K.M.Schaich, Rutgers University

Determination of the Antioxidant Activity and Phase Partitionof Attributes of Lipophilic and Hydrophilic Compounds byElectron Spin Resonance Spectroscopy. D. McPhail, TheRowett Research Institute, United Kingdom

Comparison of Antioxidant Assay for the Investigation of PlantExtracts Activities. K. Schwarz, University of Kiel, Germany

Frying Oils: Properties, Performance,and Stability

Chairpersons: M. Eskin, University of Manitoba, Canada;and M. Blumenthal, Libra Technologies Inc.

The Very-Fry Quick Test for Polar Compounds:Acceptability and New Improvements. M. Blumenthal,Libra Technologies Inc.

A Distillation/Mass Spectrometry Method for PolarFractions in the Crust of French Fries. K. Schaich, RutgersUniversity, and M. Blumenthal, Libra Technologies Inc.

Composition of Oils Extracted from Potato Chips by Super-critical Fluid Extraction. W.E. Neff, F.J. Eller, and K.Warner, USDA NCAUR

Bioactives in Oils and Oilseeds

Chairpersons: F. Shahidi, Memorial University, Canada; andT. Ohshima, University of Fisheries, Japan

Effects of Rice Bran Oil on Lipoproteins inHypercholesterolemic Men. A. Berger, J.B. German, C.Bertoli, and P. Lambelet, Nestlé Research Center, Switzerland

Tocopherols, Tocotrienols, and Other Bioactives in OilDistillates. A. Paps, Eastman Chemical Company

Almond and Hazelnut Products: Potential Sources ofNutraceuticals and Bioactives. F. Shahidi, MemorialUniversity, Canada

Application of Centrifugal Partition Chromatography toSeparation of Polyunsaturated Fatty Acids andTocopherols. U. Wanasundara, POS Pilot PlantCorporation, Canada; P.P. Kolodziejczyk, Old CollegeCenter for Innovation, Canada; F. de la Poype and G. LeCrouérour, Kromaton Sarl, France

45


Lipid Oxidation in FoodChairpersons: Monoj Gupta, MG Edible Oil Consulting

International, and Tammy Crowe, Kalsec Inc.

Characterization of Polar and Nonpolar Fractions ofRefined-Bleached-Deodorized Palm Olein During Deep-Fat Frying. C.P. Tan and Y.B. Che Man, Universiti PutraMalaysia, Malaysia

Oxidation of Conjugated Fatty Acids and Their Esters. R.Suzuki, K. Nakao, Hokkaido University; M. Abe, KanekaCo.; and K. Miyashita, Hokkaido University, Japan

Oxidative Stability of Fish and Algae Oils Containing Long-Chain Polyunsaturated Fatty Acids in Bulk and in Oil-in-Water Emulsions. E.N. Frankel, T. Satué-Gracia,University of California, Davis; A.S. Meyer, TechnicalUniversity of Denmark, Denmark; and J.B. German,University of California, Davis

Nonvolatile Components and Frying Performance of High-Oryzanol Rice Bran Oil. S.L. Abidi, K.A. Rennick,NCAUR; F. Zhang, S. Pasco, A. Wood,and D. McCaskill, Riceland Foods Inc.

Identification of Volatile CompoundFormed in Autoxidized Fish Oil. N.Gotoh and S. Wada, Tokyo Universityof Fisheries, Japan

Mechanisms of Beany Flavor Formation inSoybean Oil and Full-Fat Soy Flour bySolid-Phase Microextraction and MassSpectrometer. J.H. Lee and D.B. Min,The Ohio State University

Antioxidant Activity of Olive Polyphenolsin Oil-in-Water Emulsions. F. Paiva-Martins, University of Porto, Portugal,and M. Gordon, The University ofReading, United Kingdom

Olive Oil I

Chairpersons: A. Kiritsakis, TechnologicalEducation Institute, Greece

Changes in Virgin Olive Oil DuringFrying. M. Gordon, The University ofReading, United Kingdom; G.Fregapane-Quadri, and S. Gomez-Alonso, University of Castilla–LaMancha, Spain

Health Implications of Olive Oil Phenolics. S. Cuppett,University of Nebraska–Lincoln

Olive Oil II

Chairperson: A. Kiritsakis, Technological EducationInstitute, Greece


Lipid Oxidation and Quality posters

Natural and Synthetic Antioxidants as Inhibitors ofCholesterol Oxidation Under the Rancimat TestConditions. A. Valenzuela, P. Alonso, J. Sanhueza, A.Millacoy, and S. Nieto, Laboratorio de Lípidos yAntioxidantes, INTA, Universidad de Chile, Chile

46



Kinetic Study of Free Fatty Acid Formation on Milled RiceSurface. H.S. Lam and A. Proctor, University of Arkansas

Antioxidant Properties of Oryzanol in Soybean Oil. J.M.King, Z. Xu, and J.S. Godber, LSU Agricultural Center

Factors Affecting the Evaluation of Natural Antioxidants inSunflower Oil. A.A. Carelli, I.C. Franco, and G.H.Crapiste, PLAPIQUI (UNS-CONICET), Argentina

Effects of Emulsifiers on the Oxidative Stability of SoybeanOil Triacylglycerols in Emulsion. H. Kubouchi, T. Hara,K. Miyashita, H. Kai, Hokkaido University; and K.Matsuda, Mitsubishi-Kagaku Foods Co., Japan

Kinetic Model for Co-oxidation of β-Carotene with Lipid inthe Presence of Antioxidant. A. Takahashi, N. Shibasaki-Kitakawa, and T. Yonemoto, Tohoku University, Japan

Rapid Monitoring of Autoxidation in Edible Oils by FourierTransform Infrared Spectroscopy Using a DisposableInfrared Card. T. Russin, F.R. van de Voort, and J.Sedman, McGill University, Canada

Role of Phospholipids as Antioxidants Against Heme andNonheme Iron-Induced Lipid Peroxidation in Food andBiomembrane Model Systems. C.D. Dacaranhe and J.Terao, University of Tokushima, Japan

Effect of Sprout Damage on Seed and End-Use ProductQuality. V.J. Barthet and J.K. Daun, Canadian GrainCommission, Canada

Reduction of Milled Rice Surface Total Lipid and Free FattyAcid by Water Washing. M.A. Monsoor and A. Proctor,University of Arkansas

Antioxidative Power of Natural Substances: Melanoidines,Tocotrienols, and Spices. K.-H. Wagner, S. Derkits, F.Wotruba, B. Isnardy, and I. Elmadfa, Institute ofNutritional Sciences, Austria

Oxidative Stability of Flaxseed Pasta. C. Hall III, F. Manthey, and R. Lee, North Dakota State University

Influence of Microwave Roasting on Positional Distributionof Fatty Acids of Triacylglycerols and Phospholipids inSunflower Seeds (Helianthus annuus L.). H. Yoshida, Y.Hirakawa, S. Abe, and Y. Mizushina, Kobe-GakuinUniversity, Japan

Changes in Lipid Oxidation in Infant FormulationsContaining 4-Enriched Lipids from a Range of SourcesDuring Storage. V.C. Gordon and S. Aliff, SafetyAssociates Inc.

Fatty Acid Profiles of Lamb Tissues as Affected by theAnimal Diet/Production System. K.S. Rhee, C.J. Lupton,Y.A. Ziprin, and K.C. Rhee, Texas A&M University

Modification of Hake Liver Oil Composition DuringStorage and Its Lipoxygenase Content. M. Grompone, T.Pagano, and Y. Pinchak, Facultad de Quimica, Uruguay

Phospholipids

Lecithin/Phospholipid in Nutrition

Chairpersons: M. Craig-Schmidt, Auburn University, and S.Carlson, University of Kansas Medical Center

Program to be announced

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Phospholipid–Protein InteractionsChairpersons: Willem van Nieuwenhuyzen, Central Soya,

Belgium; and Marcel Paques, Unilever ResearchVlaardingen, The Netherlands

Title to be announced. H. Singh, Massey University, NewZealand

Phospholipid–Protein Interactions as Viewed by FTIRSpectroscopy. M. Subirade, Universite Laval, Canada

Impact of Phospholipid–Protein Interactions in FoodColloids. Y. Mine, University of Guelph, Canada

Interfacial Binding of Candida rugosa Lipase to DPPCLiposomes. A. Marangoni and C. Lopez Amaya,University of Guelph, Canada

Introduction to Phospholipid–Protein Interactions inEmulsion. W. van Nieuwenhuyzen, Central Soya, Belgium

Lecithin Use in AnimalNutritionChairpersons: Joe Casey, Central Soya Co Inc.,

and Glenn Kobata, California Department ofFood and Agriculture

Lipid Nutrition of Litopenaeus vannanei:Phospholipids and Application. H. Gong, D.-H. Jiang, A.L. Lawrence, and D.M. Gatlin,III, Arizona Mariculture Associates LLC

Essentiality of Phospholipids in Fish Larval Diets.S. Fontagne, I. Geurden, G. Corraze, and P.Bergot, Unite Mixte INRA-IFREMER (InstitutFrançais de Recherche pour l’Exploitation dela Mer) de Nutrition des Poissons, France

Lecithin Applications in Equine Nutrition. J.C.Russett, Central Soya Company

Lecithin Use in Calf Milk Replacers. J.N. Casey,Central Soya Co. Inc.

Lipid Composition of Chicken Semen andFertility. S. Cerolini, Istituto Zootecnica,Università di Milano, Italy

General PhospholipidsChairperson: Jonathan Maynes, Central Soya Company

Inc.

Enzyme-Catalyzed Enrichment of Phospholipids inButtermilk. J. Fanni, M. Linder, and M. Parmentier,ENSAIA-INPL, France

Antitumor Activity of DHA-Inserted PhospholipidLiposomes Against Fibrosarcoma. A. Fujimoto, KyowaHakko Kogyo Co., Ltd.; J. Sasaki, Hirosaki University,M. Hosokawa, and K. Takahashi, Hokkaido University,Japan

Soybean Lecithin Composition and Functionality. Y. Wu andT. Wang, Iowa State University

Anatomical Distribution of Lipid Classes and Fatty AcidComposition in Sea Scallop Placopecten magellanicus

48


from Georges Bank (Nova Scotia). M. Linder, EcoleNationale Supérieure d’Agronomie et des IndustriesAlimentaires, France, and R.G. Ackman, CanadianInstitute of Fisheries Technology, Canada

Processing

Extraction and Processing ofSpecialty Oils Chairpersons: D. Wiesenborn, North Dakota State

University and S. Gregory, Texas A&M University

Lab-ßcale Ethanol Extraction of Green Coffeeseed Oil. S.P.Freitas, Embrapa Food Technology, and R.C.A. Lago,Estácio de Sá University, Brazil

Effects of Processing on the Crystallization Behavior,Polymorphism, and Microstructure of Cocoa Butter. R.J.Campos and A.G. Marangoni, University of Guelph,Canada

New Olive-Pomace Oil: Anomalous Compounds. M.V.Ruiz-Méndez and A.E. Ramos, Instituto de la GrasaCSIC, Spain

New Processing Technology

Chairperson: Ulises Rodriguez, Lurgi Life Science GmbH,Germany

Simultaneous Aqueous Extraction of Protein and Oil fromWhite Mustard Flour. D.T. Balke and L.L. Diosady,University of Toronto, Canada

Soapstock: New Challenges, New Opportunities. R.S.Daniels, Agrotech/Daniels Plant Food Inc.

Process Development for the Enzymatic Modification ofOils and Fats. X. Xu, Technical University of Denmark,Denmark

Vegetable Oil Purification Using Supercritical Fluids andMembrane Processing. T. Kinyanjui and W. Artz,University of Illinois

Pilot Plant Extraction of Soybean Oil with Hexanes UsingExpanded Feedstock. B. Todd and F. Lowder, PhillipsPetroleum Company

Industrial Enzymatic Interesterification. T. Uchiyama, FujiOil Europe, Belgium

Chemical vs. Physical Refining. A.J. Dijkstra, Belgium

Process Requirements for the Production of High-QualityBiodiesel and Glycerine. H. Saft, K. Hohmann, R.Boensch, and G. Mallok, Lurgi Life Science GmbH,Germany

Advances in Glycerin Refining Process. A.D. Ingrole, PanCentury Oleochemicals Sdn. Bhd., Malaysia

New Developments in Lipid Extraction and Utilization. S.Kuk, J. Dyer, and A. Pepperman, USDA SouthernRegional Research Center (SRRC)

A Cost-Effective Method to Recover Mixed Toc andVitamin E from Physical Refining Distillates. O.P.Nambiar, Chemical Construction International (P) Ltd.,India

Hot Topics: Processing Applications

Chairpersons: G. Mitchell, Process Plus, and R. Narayanan,Ag Processing Inc.

Design Factors to Consider When Changing Your ExtractionPlant from Commercial Hexane to Isohexane Solvent.T.G. Kemper, De Smet Process and Technology Inc.

Effect of Processing Conditions on Crystallization Kineticsand Rheology of Milk-Fat Fractions/Sunflower OilBlends Formulated With and Without the Addition ofEmulsifiers. C. Puppo, M. Cerdeira, S. Martini,CIDCA–UNLP–CONICET, Argentina; R.W. Hartel,University of Wisconsin–Madison, United States; andM.L. Herrera, CIDCA–UNLP–CONICET and Universityof Buenos Aires, Argentina

Practical Experiences Toward the Highest Quality of theSoybean Refined Oil. D.T. Lima Filho, ABC Indústria eComércio S/A, Brazil

Production of Rice Bran Oil Derivatives. L. Gingras,Riceland Foods Inc.

Optimizing the Hydrogenation Process with Real-TimeMonitoring. R. Cox, H. Buijs, A. Bordeleau, ABBBomem, Canada; S. Martin and K. Walker, CromptonCorporation

Minimizing Thermally Induced Isomerism DuringDeodorization. R. Cook, Ebortec Ltd., United Kingdom

Exhibitor Session/Fats and OilsProcessing/Refining Equipment


49

50



Alternative Fuels—BiodieselChairpersons: Gunter Börner, ÖHMI Engineering, Germany;

and Mike Haas, USDA ERRC

Centrifugal Contactor Continuously Removes Glycerin andSpeeds Biodiesel Production. D. Leonard, C. Luri,Costner Nevada Industries Corp. Inc. (CINC); M.Vornefeld, Auxill, Germany; and D. Meikrantz, CINC

Production of Fatty Acid Methyl Esters from Soapstock-Derived Acid Oil. M.J. Haas, P.J. Michalski, USDAERRC; S. Runyon, Runyon Industries Inc.; and K.M.Scott, USDA ERRC

Use of Centrifuges in Biodiesel Processes. B. Harten andK.P. Eickhoff, Westfalia Separator Food Tec GmbH,Germany

Fatty Acid Methyl Ester Conversion from AcidulatedSoapstock. T. Wang, W. Mentzen, E. Hammond, and M.Kaiser, Iowa State University

Processing posters

Extraction of Oil from Ground Corn Using Ethanol. J.Kwiatkowski and M. Cheryan, University of Illinois

Temperature-Dependent Diffusion Coefficient of Sunflower OilDuring Extraction with Hexane. G.H. Crapiste, E.E. Perez,and A.A. Carelli, PLAPIQUI (UNS–CONICET), Argentina

Solubility Behavior of Multicomponent Lipid Mixtures inSupercritical Carbon Dioxide. O. Guclu-Ustundag and F.Temelli, University of Alberta, Canada

Effect of Seed Selection and Processing on Stability of MilledFlaxseed. G. Pizzey and T. Luba, Pizzey’s Milling, Canada

Perspectives on Oil Extraction And Refining of Three NewVarieties of Sunflower. J.A. Gallegos-Infante, N.E.Rocha-Guzman, R.F. Gonzalez-Laredo, F.G. Zuno-Floriano, and S.A. Vidaña-Martinez, InstitutoTecnologico de Durango, Mexico

Pressurized Solvent Extraction of Wheat Germ Oil. N.T.Dunford, Oklahoma State University

Design and Operation of a Commercial-Scale SpecialityOilseed Extraction Plant Using Multiple Solvents. P.M.Clough, AL Bolier bv, The Netherlands

Cis/trans Isomerization During the Reduction of MethylOleate into Unsaturated Alcohols over CoSn Catalysts.K. De Oliveira, Y. Pouilloux, and J. Barrault, LACCO-ESIP, France

Evaluation and Processing of Wild Almond Oil. A. Aghlaraand M. Ghavami, Islamic Azad University, Iran

Aqueous Extraction of Emulsified Oil from Rice Bran. M.A.Monsoor and A. Proctor, University of Arkansas

Enzyme-Assisted Process of Borage Oil Extraction byPressing. M.E. Zuniga-Hansen and C. Soto, UniversidadCatolica de Valparaiso, Chile

Results and Experience from Using Energy Steam Treatmenton Rapeseed and Soybeans. C. Münter, GEA EvaporationTechnologies AB, Sweden

Formulation of Frying Oils. S. Mirzaee, P. Zandi, NationalNutrition and Food Technology Research Institute; M.Ghavami, National Nutrition and Food TechnologyResearch Institute and Azad University; and M.T.Mazloomi, National Nutrition and Food TechnologyResearch Institute, Iran

Countercurrent Bleaching—Overview. P. Transfeld, ÖHMIAkiengesellschaft, Germany

Improved Process Technologies for Global Competitiveness.R. Skhariya, Mecpro Heavy Engineering Ltd., India

Hydrogenation of Soybean Oil: Effects of Pressure andTemperature on Oil Quality. F. Eller, J. Teel, K. Steidly,and G. List, USDA NCAUR

Partly Deoiled Soybean Meal Processed on a Twin-ScrewExtruder Cooker. J. Evrard, P. Burghart, CentreTechnique Interprofessionnel des OléagineuxMétropolitain (CETIOM); and P. Carre, Center forResearch and Experimentation on Oilseeds (CEREOL),France

Influence of Refining on Steradienes. T. Verleyen, R. Verhe,K. Dewettinck, A. Huyghebaert, University of Ghent; andW. De Greyt, Extraction De Smet, Belgium

Influence of Refining on Free and Esterified Sterols. T.Verleyen, A. Huyghebaert, University of Ghent; W. DeGreyt, Extraction De Smet; R. Verhe, and K. Dewettinck,University of Ghent, Belgium

Ag Biotechnology’s Impact on Oilseed Processing. N. Jakel,Renessen LLC

Crystallization of Fats Under Controlled Shear. G.Mazzanti, A. Marangoni, University of Guelph; and S.Idziak, University of Waterloo, Canada

Quality of Minimally Refined Soybean Oil. T. Wang, IowaState University; X. Wang, Clemson University; and L.Johnson, Iowa State University

Toxicological Review of Isohexane. J. Galvin, PhillipsPetroleum Co.

Protein and Co-Products

Protein Product Development and Technology Transfer

Chairperson: Deland J. Myers, Iowa State University

Title to be announced. Mike Erker, Smith-Bucklin Inc.Transfer and Commercialization of Technology Developed

at Iowa State University. D.J. Myers, Iowa StateUniversity

Title to be announced. Peter Johnsen, USDA NCAUREntrepreneur Tech Transfer Experience. F. Trocino,

Heartland Resource TechnologiesTitle to be announced. Phil Kerr, Protein Technologies Inc.

Protein-Based Functional Foods I

Chairpersons: Navam N. Hettiarachchy, University ofArkansas; and Ali Mohamed, Virginia State University


Protein-Based Functional Foods IIChairperson: C.Y. Wang, South Dakota State University


Protein Modification and Utilization

Chairperson: Fred F. Shih, USDA SRRC


Protein and By-Product Utilization of CanolaChairpersons: Dale Adolphe, Canola Council, Canada; and

Herbert W. Schafer, CanAmera Foods Inc., Canada

Product Utilization—Oil and Co-Products. S.D. Arntfield,University of Manitoba, Canada

Breeding for Altered Composition of Canola Seed. R.Scarth, University of Manitoba, Canada

Protein and Co-Products posters

Soy Protein–Lipid Interactions and Their Effects onFunctionality. A. Alzagtat and I. Alli, McGill University,Canada

Properties and Potential Novel Applications of NonzeinProteins from Corn Wet-Milling Co-Products. M. Hojilla-Evangelista, USDA NCAUR

Recovery of Enantiomeric Gossypol by DirectCrystallization. M. Dowd, USDA SRRC

Isolation and Characterization of Flaxseed Proteins. I. Alliand R. El-Ramahi, McGill University, Canada

Susceptibility of Various Food Proteins to Ultrasound-Induced Physicochemical Changes. D. Guzey, B.D. Bruce,and J. Weiss, University of Tennessee

Effect of Hydrothermal Treatment on Heat-Denatured SoyProtein. H. Wang, Iowa State University

Amino Acid Content of Soybeans: Measurement and Long-Term Trends. S. Moizzudin and C. Hurburgh, Iowa StateUniversity

Specialty Oils ApplicationsCommon Interest Group

Extraction and Processing of Specialty OilsChairpersons: D. Wiesenborn, North Dakota State

University and S. Gregory, Texas A&M University

Effects of Conventional Refining Process on the MinorComponent Contents and Oxidative Stability of Rice BranOil. S.H. Yoon, Korea Food Research Institute, Korea

Determination of Fatty Acids in Oilseeds Based onSupercritical Fluid Extraction with in situ EnzymaticMethanolysis. C. Turner, J.-T. Lin, and T.A. McKeon,USDA WRRC

Vintis vinifera Kernels: Oil Processing and Antioxidants. H.Boechzelt and W. Haas, Joanneum Research, Austria

Extraction and Processing of Specialty Oil: It’s Not Canola.S. Hoeskema, BTG Consulting Inc.

Green Biodiesel—An Economic Challenge for the Beginningof the 3rd Millennium. O. Rohr, Miracema-Nuodex,Brazil

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Issues in Identity Preservation,Regulation, and Marketing of Specialty and Modified Oils

Chairperson: Jim le Cureux, Michigan State University


Pharmaceutical Applications ofSpecialty OilsChairpersons: Ernesto Hernandez, Texas A&M University;



Analytical Techniques for Specialty OilsChairperson: Tong Wang, Iowa State University


Role of Modified Oils in New Food ProductsChairpersons: Ernesto Hernandez, Texas A&M University;


Concurrent session on same topic with Edible ApplicationsDivision; topics, speakers listed under that heading.

Health and Cosmetic Applications of Specialty OilsChairpersons: Ernesto Hernandez, Texas A&M University;


DHA Content in Thraustochytrium sp. Varies with CellCycle Progression. H.R. Kim, Institute for MolecularBiology and Genetics; I.H. Kim, College of Health; andK.T. Lee, Chungnam National University, Korea


Specialty Oils postersOccurrence of Conjugated Fatty Acids in Natural Products.

S. Arato, R. Suzuki, M. Hosokawa, and K. Miyashita,Hokkaido University, Japan

Extraction of Lipophilic Compounds from Native Hibiscus Seedsby Supercritical Carbon Dioxide. R. Holser, USDA NCAUR

Food Applications of High-Oleic Sunflowerseed Oil. E.Dubinsky, Eng. E. Dubinsky and Associates, Argentina

Surfactants and Detergents

Application of Modeling to Detergent FormulationsChairperson: George Smith, Huntsman Corporation

Design of Experiments in Optimizing Surfactant Blends forHard-Surface Cleaners. A. Johnson, Akzo Nobel


General Surfactants I

Chairperson: Floyd Friedli

A Study of Scaling-up on Cloud Point Extraction of OrganicPollutants from Wastewater by Using a NonionicSurfactant. P. Trakultamupatam, S. Osuwan,Chulalongkorn University, Thailand; and J. Scamehorn,Institute for Applied Surfactant Research

Cleaning-up Phenolic-Laden from the Pulp and PaperIndustry by Using Colloid-Enhanced Ultrafiltration. N. Komesvarakul, J. Scamehorn, and H. Gecol,University of Oklahoma

Surfactant Phase Behavior with Hydrophobic Oils: FromDrill Cuttings to Detergency. J.D. Childs, E. Acosta, D.A.Sabatini, and J.F. Scamehorn, University of Oklahoma

Effect of a Subsaturated Surfactant on Wetting of anAqueous Solution on Surfactant Precipitate. N.Dechabumphena, C. Saiwan, Chulalongkorn University,Thailand; and J.F. Scamehorn, University of Oklahoma

A New Technique for Measuring Monomer-MicelleEquilibrium. P. Lohateeraparp, University of Oklahoma;H. Crookham, C.C. Nunn, Unilever; D.A. Sabatini andJ.F. Scamehorn, University of Oklahoma

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Foaming of Aqueous Solutions of Nonionic SurfactantsAround the Cloud Point. J.F. Scamehorn, University ofOklahoma; and N. Yanumet, Chulalongkorn University,Thailand

Physical Chemistry of Surfactants andSurfactant MixturesChairperson: Andress Johnson, Akzo Nobel Chemicals Inc.

The Physical Chemical and Performance Properties ofAmphoteric Surfactants in Detergent and Personal-CareApplications. G.A. Smith and R. Smadi, HuntsmanSurface Sciences

Synergistic Effects Between Alkyl Glucosides and AmineDerivatives. I. Johansson and B. Karlsson, Akzo NobelSurface Chemistry AB, Sweden

Surface Analysis of Surfactant/Fiber Interaction. B.C. Beardand J. Hare, Akzo Nobel Chemicals


General Surfactants II

Chairperson: Dewey Smith, Sasol North America Inc.

Properties and Emulsification of Smectite Modified byNonionic Surfactant. R. Nakamoto, Y. Ito, H. Umezawa,R. Yasue, and Y. Miyawaki, Lion Corporation, Japan

Alkyl Glucosides as Hydrotropes for Alkoxylates. Effects ofStructure and Electrolytes. I. Johansson, B. Karlsson, andL. Jonsson, Akzo Nobel Surface Chemistry AB, Sweden

Application of Surfactant and Fatty Acid in Deinking. D.Nguyen and J. Grant, Huntsman Corporation

Effects of Oils, Soap, and Hardness on Stability of Foams.H. Zhang, C.A. Miller, Rice University; and K.H. Raney,Shell Chemical Co.

Oxo-Alcohols and Derivatives from Fischer-Tropsch Olefins.K.L. Matheson, Sasol North America Inc.

An Overview of Monoolein-Based Nanostructures. M.Monduzzi, Cagliari University, Italy

The Effect of Hydrophobe Structure on Performance ofAlcohol Ethoxylates. D. Smith, Sasol North America Inc.

Kinetics of Synthesis of Sucrose Polyester (sugar-based sur-factant). Pradip Sonkul and Ravindra Kulkarni, GodrejIndustries Ltd., India

Environmental Fate of Detergent IngredientsChairperson: Tom Federle, The Procter & Gamble Company

Biodegradation of Oxo-Alcohols Derived from Fisher-Tropsch Olefins. A. Nielsen, Sasol North America Inc.


Detergent Technology

Chairperson: Curtis Schwartz, Rohm and Haas Company

Using Surfactant Mixture for Microemulsion FormationRelated to Oily Soil Detergency. C. Tongcumpou, S.Chavadej, N. Yanumet, Chulalongkorn University,Thailand; E. Acosta, J.F. Scamehorn, D.A. Sabatini,University of Oklahoma; and L.B. Quencer, DowChemical Co.

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Application of Cationic Surfactant and Modified SiliconeCombination System to Fabric Softener. J. Yokoyama, H.Miyasaka, E. Hashiyama, H. Yamazaki, and T.Mukaiyama, Lion Corporation, Japan

Microscope Studies of Softener Quat Deposition on Tissueand Textiles. Y. Deac, H. Dumm, R. Egner, M. Fender,F.E. Friedli; R.O. Keys, Degussa/Performance Chemicals;C.R. Milburn, C. Poffenberger, K. Seidel, and J. Venzmer,Degussa/Goldschmidt Industrial Specialties, Germany

Improved Stain Removal Through the Use of Long-ChainBleach Activators. E. Haque, Warwick InternationalLimited, United Kingdom

Equilibrium and Kinetics of Microemulsion-BasedDetergency: The Role of Linker Molecules. D.A.Sabatini, E.J. Acosta, H. Uchiyama, J.H. Harwell, andJ.F. Scamehorn, University of Oklahoma

Use of Polymeric Biguanide in Household Products. S.Brown, Avecia Biocides

Surfactants and Detergents posters

Performing Detergents—A11 Way to Protect theEnvironment. S. Florescu, M. Leca, University ofBucharest; and A. Golgojan, Soda Products WorksGovora, Romania

Detergent Uses for Ionic Liquids. D. McCall, MasterChemical

The Effect of Hydrophobe Structure on Protease EnzymeStability in HDL Formulations. G. Russell, Sasol NorthAmerica Inc.

Specialty Aliphatic Ether Amine Surfactant MixturesImprove Industrial Hard Surface Cleaning andDegreasing. T. Crutcher, Tomah Products Inc.❏

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AOCS, P.O. Box 3489, Champaign, IL 61826-3489 USA • Phone: 1-217-359-2344 • Fax: 1-217-351-8091 • E-mail: [email protected]

Keeping pace with your technology…

TECHNICAL SERVICES

The Resource: Reference SamplesOver 50 different peer-evaluated reference materials now avail-able! AOCS provides fats- and oils-related reference samplematerials that have been analyzed by participants in the AOCSLaboratory Proficiency Program. Samples are shipped withreports that include the mean value and standard deviationderived for various constituent components.

The reference samples include oilseeds and meals, fats and oils,marine oils, specialty oils suitable for the determination of transfatty acids, aflatoxins, cholesterol, and trace metals, as well asformulations for feed microscopy and nutritional labeling.

For ordering information, contact AOCS Technical Services.

Documents

AOCS prepares for Montréal meeting - Results Directaocs.files.cms-plus.com/inform/2002/1/am02.pdf · ISSFAL meeting to overlap AOCS Montréal gathering “Dietary Fats and Health”