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New and Upcoming Books

Now when you publish with AOCS Press you also publish with Elsevier through our 2015 publishing alliance. All new titles will become part of the Academic Press and AOCS Press series and will be available through ScienceDirect and other global distribution channels. Now more than ever, AOCS Press is committed to producing resources that advance research and technologies in the fats, oils, surfactants, detergents and related materials industries. Send AOCS Press  your idea for a new title or tell us what information is important to you that should be made available in a book.


Elsevier Offer for AOCS Members:
30% off plus free shipping. Use code: AOCS30


Academic Press Titles Coming Soon!

Ionic Liquids in Lipid Processing and Analysis:
Opportunities and Challenges

Edited by Xuebing Xu, Zheng Guo, and Ling-Zhi Cheong


Oxidative Stability and Shelf Life of Foods
Containing Oils and Fats
Edited by Min Hu and Charlotte Jacobsen


Peanuts: Genetics, Processing, and Utilization
AOCS Monograph Series on Oilseeds, Volume 8

Edited by H. Thomas Stalker and Richard F. Wilson

  Soap Manufacturing Technology, 2nd Edition
Edited by Luis Spitz

Industrial OilCrops
Edited byTom McKeon, Douglas Hayes, David Hildebrand and Randall Weselake,

Handbook of Lipids in Human Function: Fatty Acids
Edited by Ronald R. Watson and Fabien De Meester

Practical Guide to Vegetable Oil Processing, 2nd Edition
Edited by Monoj Gupta

2015 Titles

Polar Lipids: Biology, Chemistry, and Technology
Edited by Moghis U. Ahmad and Xuebing Xu 

Polar Lipids #275May 2015. Hardback. 545 pages. ISBN 978-1-630670-44-3. Product code 275
List: $155 • AOCS Member: $120

Polar Lipids is a valuable reference resource providing thorough and comprehensive coverage of different types of polar lipids known to lipid science and industry today. This book covers important applications and utilization of polar lipids, either in the area of food and nutrition, or health and disease.

Each chapter covers chemistry and chemical synthesis, biosynthesis and biological effects, functional and nutritional properties, applications, processing technologies, and future trends of a variety of polar lipids—including glycolipids, ether lipids, phenol lipids, serine phospholipids, omega-3 phospholipids, rice lecithin, palm lecithin, sunflower lecithin, sugar- and protein-based lipids, lysophospholipids, and more.


Sunflower:  Chemistry, Production, Processing, and Utilization 
AOCS Monograph Series on Oilseeds, Volume 7
Edited by Enrique Martínez-Force, Nurhan Turgut Dunford, and Joaquín J. Salas

Sunflowers 224 May 2015. Hardback. 715 pages. ISBN 978-1-893997-94-3. Product code 224
List: $230 • AOCS Member: $175

This comprehensive reference book delivers key information on all aspects of sunflower. With over 20 chapters, this book provides an extensive review of the latest developments in sunflower genetics, breeding, processing, quality, and utilization; including food, energy and industrial bioproduct applications. World-renowned experts in this field review U.S. and international practices, production, and processing aspects of sunflower.



Olive and Olive Oil Bioactive Constituents 
Edited by Dimitrios Boskou

Olive Oil 277May 2015. Hardback. 422 pages. ISBN 978-1-630670-41-2. Product code 277
List: $165 • AOCS Member: $125

The market is flooded with products posing as elixirs, supplements, functional foods, and olive oil alternatives containing phenols obtained from multiple olive sources. This technically-oriented book will be of value to nutritionists and researchers in the biosciences. It unravels the body of science pertaining to olive minor constituents in relation to new chemical knowledge, technological innovations, and novel methods of recovery, parallel to toxicology, pharmacology, efficacy, doses, claims, and regulation.

Topics include: the biological importance of bioactive compounds present in olive products; developments and innovations to preserve the level of bioactives in table olives and olive oil; and importance of variety, maturity, processing of olives, storage, debittering of olives and table olives as a valuable source of bioactive compounds.