Awards Programs

AOAC provides annual awards for scientific achievement, scientific potential, and service to the association. AOAC's most prestigious award, The Harvey W. Wiley Award, is presented each year to a scientist (or group of scientists) who has made an outstanding contribution to analytical methodology in an area of interest to the Association. AOAC's annual scholarship award is given to a worthy upper-level undergraduate or graduate student majoring in a field of study that supports the mission of the Associ-

8. E.N. Frankel et al., "Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs. Emulsions," J. Agric. Food Chem. 42, 1054-1059 (1994).

9. S.-W. Huang et al., "Antioxidant Activity of a-Tocopherol and Trolox in Different Lipid Substrates: Bulk Oils vs. Oil-in-Water Emulsions," J. Agric. Food Chem. 44, 444-452 (1996).

10. S.-W. Huang et al., "Antioxidant Activity of Carnosic Acid and Methyl Carnosate in Bulk Oils and Oil-in-Water Emulsions," J. Agric. Food Chem. 44, 2951-2956 (1996).

11. E. N. Frankel et al., "Antioxidant Activity of a Rosemary Extract and Its Constituents, Carnosic Acid, Carnosol, and Ros-marinic Acid in Bulk Oil and Oil-in-Water Emulsions," J. Agric. Food Chem. 44, 131-135 (1996).

12. S.-W. Huang et al., "Partitioning of Selected Antioxidants in Corn Oil-in-Water Model Systems," J. Agric. Food Chem. 45, 1991-1994 (1997).

13. E. A. Decker and H. O. Hultin, (1992) "Lipid Oxidation in Muscle Foods via Redox Iron," in A. J. St. Angelo, ed., Lipid Oxidation in Foods, American Chemical Society Symposium Series Vol. 500, American Chemical Society Books, Washington, D.C., 1992, pp. 33-54.

14. P. B. McCay, "Vitamin E: Interactions with Free Radicals and Ascorbate," Ann. Rev. Nutr. 5, 323-340 (1985).

15. J. Kanner, J. B. German, and J. E. Kinsella, "Initiation of Lipid Peroxidation in Biological Systems," Crit. Rev. Food Sei. Nutr. 25, 317-364 (1987).

16. E. Graf and J. W. Eaton, "Antioxidant Functions of Phytic Acid," in Free Rad. Biol. Med. 8, 61-69 (1990).

17. D. G. Bradley and D. B. Min, "Singlet Oxygen Oxidation of Foods," Crit. Rev. Food Sei. Nutr. 31, 211-236 (1992).

18. T. A. Dahl, W. R. Midden, and P. E. Hartman, "Some Prevalent Biomolecules as Defenses against Singlet Oxygen Damage," Photochem. Photobiol. 47, 357-362 (1988).

19. P. DiMascio, P. S. Kaiser, and H. Sies, "Lycopene as the Most Efficient Biological Carotenoid Singlet Oxygen Quencher," Arch. Biochem. Biophys. 274, 532-538 (1989).

20. L. Mei, A. D. Crum, and E. A. Decker, "Development of Lipid Oxidation and Inactivation of Antioxidant Enzymes in Cooked Beef and Pork," J. Food Lipids 1, 273-283 (1994).

21. C. Faustman, "Food from Supplement-Fed Animals," in J. Smith, ed., Technology for Reduced Additive Food, Blackie Academic & Professional, New York, pp. 160-194, 1993.

Eric A. Decker University of Massachusetts Amherst, Massachusetts

Homemade Pet Food Secrets

Homemade Pet Food Secrets

It is a well known fact that homemade food is always a healthier option for pets when compared to the market packed food. The increasing hazards to the health of the pets have made pet owners stick to containment of commercial pet food. The basic fundamentals of health for human beings are applicable for pets also.

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