OMB_Meeting_Book-11-2016

AOAC OMB Teleconference Materials

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Blumenthal, M.M. (1992) "Introduction and Acceptability of Edible Oils", Presented at "the Chemistry and Technology of Deep-Fat Frying" Short Course Sponsored by Rutgers University Continuing Education, February 25-27 Blumenthal, M.M. (1992) "Food Frying: Principles and Evaluation", Presented at "the Chemistry and Technology of Deep-Fat Frying" Short Course Sponsored by Rutgers University Continuing Education, February 25-27 Blumenthal, M.M. (1992) "Future Research Areas for Frying Oils", Presented at "the Chemistry and Technology of Deep-Fat Frying" Short Course Sponsored by Rutgers University Continuing Education, February 25-27 Blumenthal, M.M. (1995) "Deep-Pat Frying Technology" Chapter (50+ pp.), Bailey's Industrial Oil and Fat Products, 5th Ed., Vol. 3, Chapter 11, Wiley-interscience, John Wiley &Sons Blumenthal, M.M. (1992) "Frying Technology", Encyclopedia of Food Science and Technology, pp-1278 - 1282, Y.H. Hui, Ph.D., Editor, Wiley-interscience, John Wiley & Sons Blumenthal, M.M. (1993) "Quality vs. Shelflife: How to Get Both", presented as invited lecture in Short Course, "Extending Product Quality and Shelflife", American Institute of Baking (AIB), Manhattan, Kansas, April 13-15. Blumenthal, M.M. (1993) "How Can a Laboratory Conduct a Reliable Frying Study?", invited lecture at IFT Eastern Food Science Conference VIII, Princeton, NJ, Oct. 18. Blumenthal, M.M. (1992-1997, yearly) "Lipids: Applied Technology", presented as invited lecture at Rutgers University Short Course: "Introduction to Food Science: Principles and Recent Advances", every August. (Adjunct Professor activity) Blumenthal, M.M. (1997) 'The Science and Technology of Frying", Food Technology International, pp.69-70, The International Review for the Food and Drink Processing Industries, published in association with the European Federation of Food Science and Technology Blumenthal, M.M. (2000) "Frying Technology", Encyclopedia of Food Science and Technology, 2nd edition, pp.l 168 - 1172, Y.H. Hui, Ph.D., Editor, Wiley-interscience, John Wiley & Sons Blumenthal, M.M., (2000) Understanding Frying, (electronic "Master Class" for Consulting Clients suitable for videoconferencing), now being prepared for new short courses and matching book. Blumenthal, M.M. (2001) “A New Look at Frying Science “ Cereal Foods World, 46 (8) pp 352—354, August Blumenthal, M.M. (2002) The VERI-FRY® Quick Test for Polar Materials: Acceptability and New Improvements, AOCS National Meeting, Montreal Schaich, K. and M.M. Blumenthal (2002) A Distillation/Mass Spectrometric Method for Polar Fractions in the Crust of French Fries, AOCS National Meeting, Montreal Dana, DF. , M.M. Blumenthal, S. Saguy (2002) The Effect of Water Injection on Oil Quality During Deep Fat Frying, AOCS National Meeting, Montreal Blumenthal, M.M. (2003) 100 Years of Documented Frying Science and Technology Publications… So What is Left to Do? AIChE Meeting, San Francisco, November 2003 In 1990, Dr. Blumenthal began a writing a series of articles with an employee (Mr. Stier) to set the tone for a shift in the technical offerings of Libra Laboratories, Inc. Dr. Blumenthal ended his participation in the popular series in 1995 and moved on to other professional activities in packaging safety and technology. FOOD TECHNOLOGY Editorial Series in Baking & Snack Magazine (1990 - 1995) Stier, R.F. and M.M. Blumenthal (1990) "Heat Transfer in Frying", Baking & Snack Systems, Vol. 12:9, p. 15-19 Stier, R.F. & M.M. Blumenthal (1990) "Shelf Life and Package Selection", Baking & Snack Systems Vol.12:11 p. 13-16 Stier, R.F. and M.M. Blumenthal (1991) "Insurance Policy for Food Safety", Baking & Snack, Vol.

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