New research from Lipids: Issue Information
About us
Founded in 1909, the AOCS is an international scientific society with more than 4,500 members in over 90 countries. AOCS offers a forum for the exchange of ideas, information, and experience among its members and others who have a professional interest in the science and technology of fats, oils, surfactants, detergents, and related materials. AOCS Mission: AOCS advances the science and technology of oils, fats, proteins, surfactants, and related materials, enriching the lives of people everywhere. As an international professional organization, we ● provide current and emerging information and disseminate research results in oils, fats, lipids, proteins, surfactants and related materials, through our meetings, publications, and web presence; ● develop and uphold methods of analysis used in global trade and research, conduct proficiency testing, provide reference materials, and coordinate with other standards developers including ISO and Codex Alimentarius; ● facilitate and strengthen interactions among professionals through meetings, specialized interest groups and other networking opportunities; and, ● collaborate with other scientific societies and related organizations to promote the advancement of science. Tel: +1-217-359-2344; E-mail: general@aocs.org Website: www.aocs.org.
- Website
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http://www.aocs.org
External link for AOCS
- Industry
- Research Services
- Company size
- 11-50 employees
- Headquarters
- Urbana, IL
- Type
- Nonprofit
- Founded
- 1909
- Specialties
- Laboratory Services, Analytical Methods, Fats and Oils, Meetings, AOCS Press Books, Lab Proficiency Testing, Certified Reference Material, Health and Nutrition, Industrial Oil Products, Lipid Oxidation and Quality, Phospholipids, Processing, Surfactants and Detergents, Analytical Chemistry, Health and Nutrition, Laboratory Proficiency Program, Reference Samples, Lipids, Biotechnology, Edible Applications Technology, phospholipids, lipid biochemistry, dietary fats, processing, protein and co-products, lab quality, and Journals
Locations
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Primary
2710 S. Boulder Drive
P.O. Box 17190
Urbana, IL 61802, US
Employees at AOCS
Updates
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New research from Sustainable Food Proteins: The effect of heat treatment and high‐pressure homogenization on the dispersibility and interfacial behavior of faba bean protein isolate and concentrate
The effect of heat treatment and high‐pressure homogenization on the dispersibility and interfacial behavior of faba bean protein isolate and concentrate
aocs.onlinelibrary.wiley.com
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New research from Lipids: Acute ultraviolet B irradiation increases cholesterol and decreases Cyp7a1 expression in the liver of female mice
Acute ultraviolet B irradiation increases cholesterol and decreases Cyp7a1 expression in the liver of female mice
aocs.onlinelibrary.wiley.com
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New research from the Journal of Surfactants & Detergents: Spray‐dried immobilized lipase from Staphylococcus aureus HA25 for application in detergent industry
Spray‐dried immobilized lipase from Staphylococcus aureus HA25 for application in detergent industry
aocs.onlinelibrary.wiley.com
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New research from the Journal of Surfactants & Detergents: Performance and mildness of alkyl glycoside hydroxypropyl sulfonate
Performance and mildness of alkyl glycoside hydroxypropyl sulfonate
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New research from the Journal of Surfactants & Detergents: Controlling the antibacterial activity of surfactants by hydrotrope addition
Controlling the antibacterial activity of surfactants by hydrotrope addition
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New from Journal of the American Oil Chemists' Society: Effect of palm oil methyl ester on coconut oil as a viable bio‐lubricant alternative to traditional mineral‐based oils
Effect of palm oil methyl ester on coconut oil as a viable bio‐lubricant alternative to traditional mineral‐based oils
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New from Journal of the American Oil Chemists' Society: Enzymatic conversion of camellia seed oil into glycerol esters: Synthesis and characterization
Enzymatic conversion of camellia seed oil into glycerol esters: Synthesis and characterization
aocs.onlinelibrary.wiley.com
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New from Journal of the American Oil Chemists' Society: Effect of microwave frying on the physicochemical properties of palm olein and French fries
Effect of microwave frying on the physicochemical properties of palm olein and French fries
aocs.onlinelibrary.wiley.com