AOCS (American Oil Chemists' Society)

AOCS, a leading global fats and oils society and publisher of books in the fields of lipid chemistry, food science, health and nutrition, and surfactants and detergents, has aligned with Elsevier, one of the world’s leading scientific and technical publishers.

The new books will be co-branded under the Academic Press and AOCS Press imprints. Together, Academic Press and AOCS Press offer a range of reference books, monographs, handbooks, and more to address the needs of professionals, students, researchers and academics.

American Oil Chemists' Society book proposal form在新的选项卡/窗口中打开

American Oil Chemists' Society Imprint

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  Processing Contaminants in Edible Oils在新的选项卡/窗口中打开

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  High Oleic Oils在新的选项卡/窗口中打开

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  Biobased Surfactants在新的选项卡/窗口中打开

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  Rice Bran and Rice Bran Oil在新的选项卡/窗口中打开

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  Edible Oleogels在新的选项卡/窗口中打开

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  Structure-Function Analysis of Edible Fats在新的选项卡/窗口中打开

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  Polyunsaturated Fatty Acid Metabolism在新的选项卡/窗口中打开

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  Lipid Modification by Enzymes and Engineered Microbes 在新的选项卡/窗口中打开

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  Handbook of Advanced Chromatography /Mass Spectrometry Techniques在新的选项卡/窗口中打开

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  Fatty Acids在新的选项卡/窗口中打开

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  Practical Guide to Vegetable Oil Processing在新的选项卡/窗口中打开

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  Soap Manufacturing Technology在新的选项卡/窗口中打开

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  Industrial Oil Crops在新的选项卡/窗口中打开

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  Ionic Liquids in Lipid Processing and Analysis在新的选项卡/窗口中打开

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  Oxidative Stability and Shelf Life of Foods Containing Oils and Fats在新的选项卡/窗口中打开

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  Peanuts在新的选项卡/窗口中打开

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  Hydrogenation of Fats and Oils在新的选项卡/窗口中打开

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  Practical Handbook of Soybean Processing and Utilization在新的选项卡/窗口中打开

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  Lipids in Nanotechnology在新的选项卡/窗口中打开

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  Processing Contaminants in Edible Oils在新的选项卡/窗口中打开

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  Fats and Oils Handbook (Nahrungsfette und Öle)在新的选项卡/窗口中打开

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  Polar Lipids在新的选项卡/窗口中打开

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  Soybeans在新的选项卡/窗口中打开

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  Sunflower在新的选项卡/窗口中打开

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  Olive and Olive Oil Bioactive Constituents在新的选项卡/窗口中打开

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  Trans Fats Replacement Solutions在新的选项卡/窗口中打开

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  Green Vegetable Oil Processing在新的选项卡/窗口中打开

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  Lipid Oxidation在新的选项卡/窗口中打开

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  Palm Oil在新的选项卡/窗口中打开

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  Cocoa Butter and Related Compounds在新的选项卡/窗口中打开

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  Designing Soybeans for 21st Century Markets在新的选项卡/窗口中打开

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  Omega-3 Oils在新的选项卡/窗口中打开

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  Canola在新的选项卡/窗口中打开

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  Single Cell Oils在新的选项卡/窗口中打开

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  The Biodiesel Handbook在新的选项卡/窗口中打开

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  Bleaching and Purifying Fats and Oils在新的选项卡/窗口中打开

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  Deep Frying在新的选项卡/窗口中打开

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  Functionality of Food Proteins在新的选项卡/窗口中打开

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  Gourmet and Health-Promoting Specialty Oils在新的选项卡/窗口中打开

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  Handbook of Lipids in Human Function在新的选项卡/窗口中打开

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  Olive Oil在新的选项卡/窗口中打开

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  Trans Fats Replacement Solutions在新的选项卡/窗口中打开