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January 2013
DHA function and metabolism in the nervous system
Evidence is increasing that docosahexaenoic acid (DHA) offers benefits to the brain and nervous system throughout the entire human lifecycle. Learn how this fatty acid jump-starts our brains from infancy to adulthood.
Recent advances in benchtop magnetic resonance for food manufacturing and agriculture
Experts at a leading analytical instruments company review the latest developments in benchtop magnetic resonance for rapid measurement in food manufacturing and agriculture and compare the technology to conventional methods.
Electron paramagnetic resonance: analysis of oxidative stability of olive oil
Electron paramagnetic resonance can monitor free radical formation from lipid oxidation in oils. Scientists recently used the technology to differentiate and screen five olive oil samples from the AOCS Laboratory Proficiency Program.
trans Fatty acid content of foods in China
In 2012, the trans fatty acid (TFA) contents of bottled cooking oil, food service oil, and oil-bearing food in China were analyzed. Read the results.
2013–2014 AOCS Governing Board Candidates
AOCS: supporting international standards
Associate Editor Catherine Watkins looks at the wide range of activities AOCS undertakes in the international standards development arena on behalf of the oils and fats community.
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