Volunteer Oral Presentations
Wednesday Afternoon - 16 August 2006
General Session III - Frying Oils/Oil Stability
Chairpersons: N. Dunford, Oklahoma State University, USA; and To be announced
Absorbant Treatment of Frying Oil: Commercial Frying Case Study. B.S. Cooke, The Dallas Group Specialty Adsorbents, USA.
Resistance of Different Types of Palm Olein During Batch Frying of French Fries. K. Ahmad, Malaysian Palm Oil Board, Malaysia.
Stability of Vegetable Oils Available in Iranian Markets. B. Ghiassi Tarzi, M. Ghavami, E. Hosseini, and A. Elhami, College of Food Technology & Nutrition, Science & Research Branch , Islamic Azad University, Iran.
Storage Stability Study for Butter Spread Produced from Enzymatic Interesterification. H. Zhang, C. Jacobsen, H. Mu, and X. Xu, BioCentrum-DTU, Technical University of Denmark, Denmark.
Enhancement in the Oxidative Stability of Some Vegetable Oils by Blending with Moringa oleifera Oil. S. Iqbal2, F. Anwar1, A. Ijaz Hussain1, and M. Iqbal Bhanger3 , 1Dept. of Chemistry, University of Agriculture, Pakistan; 2Dept. of Chemistry, University of Sargodha, Pakistan; 3Center of Excellence in Analytical Chemistry, University of Sindh, Pakistan.
Study of Changing Fatty Acid of Two Oils by Partially Frying of Potato. H. Mirzaei, Gorgan University of Agriculture Science and Natural Resources, Iran.
Quantitative Determination of Acidity by Flow Injection Analysis. H. Kara1, H. Filiz Ayyildiz1, M. Topkafa1, and A. Demir2, 1Selcuk University, Faculty of Science, Chemistry Department, Turkey; 2Zade Edible Oil Company, Turkey.
Monday Afternoon...Tuesday Morning...Tuesday Afternoon...Wednesday Morning...Wednesday Afternoon...Poster Presentations
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