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Challenges and Opportunities in Lipids and Oil/Fats Education and Curriculum Development Organizers: Andrew Proctor, Department of Food Science, University of Arkansas, USA; and Randy Weselake, Department of Agricultural, Food and Nutritional Science, University of Alberta, Canada.
Learn about challenges/opportunities in developing educational approaches from the point of view of faculty, students, and industry with a comparative review of practices in different countries.
Buy the complete Annual Meeting 2010 Hot Topics CD Set and save $45.
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Value-Added Fats and Oils: What’s on the Horizon? What's New in Nutrition Research, Dietary Guidance, and Directions for the Industry? Organizer: Sarah Murphy, PMK Associates, Inc., USA.
Session Chairs: Patricia Kearney, President and CEO, PMK Associates, Inc., USA; and Mary LaGuardia, Omega-9 Oils Market Manager, Dow AgroSciences, USA.
This year, the 2010 US Dietary Guidelines for Americans will be issued by the federal government. Included will be updated recommendations based on a review of the science by the Subcommittee on Fatty Acids. This will shape how Americans eat and the products they demand over the next decade and will impact not only which fats should be limited in the diet, but also which ones are essential to include.
Buy the complete Annual Meeting 2010 Hot Topics CD Set and save $45.
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High-Protein Diets and Weight Management Organizer: Nicolas Deak, Solae LLC, USA; and Charles Schasteen, Solae LLC, USA.
State-of-the-art research will show protein’s key role in weight management, the satiety in high-protein diets, mechanism(s) of weight management with high-protein diets, and sports nutrition/lean mass
preservation.
Buy the complete Annual Meeting 2010 Hot Topics CD Set and save $45.
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| Best Sellers |
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This new, must-have book covers biosurfactants: synthesis and applications. Contents include how to reduce manufacturing and purification costs, impurities, and by-products.
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In this 2nd edition, the reader is directed to more modern techniques of trace-metal analysis such as flame-atomic adsorption, graphite furnace atomic adsorption, and atomic emission spectrometry involving direct current plasma (DCP) and inductively coupled Plasma (ICP).
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This book will cover everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.
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