OMB_Meeting_Book-11-2016

AOAC OMB Teleconference Materials

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Nair, M.C. and M.M. Blumenthal (1995) "Collaborative Study of the VERI-FRY FFA-350 Rapid, Solventless, Colorimetric Reagent Gel Method for Determination of Percent Free Fatty Acids (Titratable Acidity) in Fats and Oils", AOAC International (under ISO Harmonized Protocol), in final committee approval status PROCESS MODELING & OPTIMIZATION Blumenthal, M.M. (1962) "Lanthanides from the Laboratory", Adelphi University Science Journal, Garden City, NY Blumenthal, M.M. (1987) "Optimum Frying: Theory and Practice", 2" d Edition, Monograph series, Libra Laboratories, Inc., Piscataway, N.J. Blumenthal, M.M. and B. Friedman (1988) "Improving Quality of Cooking Fluids by Continuous Recirculation and Treatment in Zone with Compound to Selectively Reduce Surfactants", U.S. Patent filed. Blumenthal, M.M. and Stier, R.F. (1988) "Frying Research Provides New Perspectives", Hornblower, IFT Northern California Section, 40:2 Blumenthal, M.M. (1988) "Accurate Analysis and Modeling of Microwavable Foods through Use of In-Store Computers", Proceedings of International Conference on Micro-Ready Foods, pp.7-18 and 209-218, Princeton, NJ, October 6-7 Blumenthal, M.M. (1989) "Principles of Product Development", Graduate Course in Food Science and Technology Management, Rutgers University, New Brunswick, NJ, Sept-Dec. Blumenthal, M.M. (1990) "A New Look at the Chemistry and Physics of Deep-Fat Frying", presentation at the Libra-organized, standing-room-only (>500 attendees) Symposium: "The Chemistry and Technology of Deep Fat Frying", at the Annual Meeting of the Institute of Food Technologists (IFT), Anaheim, Calif., June 16-20. (Landmark presentation: presents the new paradigm of understanding of frying systems and chemistry) Blumenthal, M.M.(1991) "A New Look at the Chemistry and Physics of Deep-Fat Frying", Food Technol., 45:2, p.68-71, 94. (Landmark paper: presents new paradigm of understanding of frying systems and chemistry) Blumenthal, M.M. and R.F. Stier (1991) "Optimization of Deep-Fat Frying Operations", Trends in Food Science and Technology, 2:6, p. 144-148 Blumenthal, M.M. (1994) "Frying Theory" and "Oil Filtration and Treatment: Are These Technologies Effective, and Why?" Institute of Food Technologists short course on Frying, Atlanta, GA, June 24-25 Blumenthal, M.M. (1996) "Quantitative Frying: Methodology and Analysis", presented at the 1996 Annual Meeting of the American Oil Chemists' Society, Indianapolis, Indiana (Tied together thermodynamics, oil chemistry, surfactant theory, food sensory properties, and the chemical and microbiological toxicology of fried food) Blumenthal, M.M., J.R. Stockler, S. Sundaram, and F. Serafin (2003) Method and Routine for Treating Frying Oils with a Food Simulacrum that Mimics Grain Based Foods, AIChE Meeting, San Francisco, November 2003 FRYING TECHNOLOGY Blumenthal, M.M. (1989) "Frying Oil Technology: Historical Perspectives", Presented at Chemistry and Technology of Deep-Fat Frying, Short Course at the University of California, Davis, CA, April 3-5, 1989 Blumenthal, M.M. (1989) "Food Frying: Principles and Evaluation", Presented at Chemistry and Technology of Deep-Fat Frying, Short Course at the University of California, Davis, CA, April 3-5, 1989 Blumenthal, M.M. (1989) "Future Frying Research Areas", Presented at Chemistry and Technology of Deep-Fat Frying, Short Course at the University of California, Davis, CA, April 3-5, 1989

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