Andrew Proctor
Affiliations: | 1986-1993 | Food Science and Technology | Ohio State University, Columbus, Columbus, OH |
| 1993- | Food Science | University of Arkansas, Little Rock, AR |
Area:
Food Science and Technology Agriculture, Analytical ChemistryWebsite:
https://food-science.uark.edu/directory/index/uid/aproctor/name/Andy+Proctor/Google:
"Andrew Proctor"Bio:
http://www.ic-steiermark.at/cms/wp-content/uploads/2017/05/proctor-cv17.pdf
https://books.google.com/books?id=c5ovAQAAIAAJ
Mean distance: (not calculated yet)
Parents
Sign in to add mentor| Harry Ellsworth Snyder | grad student | 1983-1986 | University of Arkansas, Fayetteville | |
| (Improved bleaching of soy oil by reversible adsorption of pigments.) | ||||
Children
Sign in to add trainee| Senator H. Lam | grad student | 2003 | University of Arkansas |
| Rahul R. Gangidi | grad student | 2005 | University of Arkansas |
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Publications
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| Shinn SE, Proctor A, Baum JI. (2018) Egg Yolk as Means for Providing Essential and Beneficial Fatty Acids Journal of the American Oil Chemists' Society. 95: 5-11 |
| Shinn SE, Ruan CM, Proctor A. (2017) Strategies for Producing and Incorporating Conjugated Linoleic Acid-Rich Oils in Foods. Annual Review of Food Science and Technology. 8: 181-204 |
| Shinn SE, Liyanage R, Lay JO, et al. (2016) Isolation and Characterization of Chicken Yolk Vitelline Membrane Lipids Using Eggs Enriched With Conjugated Linoleic Acid. Lipids. 51: 769-79 |
| Shinn SE, Proctor A, Gilley AD, et al. (2016) Effect of feeding CLA on plasma and granules fatty acid composition of eggs and prepared mayonnaise quality. Food Chemistry. 197: 57-65 |
| Shinn SE, Gilley AD, Proctor A, et al. (2015) Three hen strains fed photoisomerized trans,trans CLA-rich soy oil exhibit different yolk accumulation rates and source-specific isomer deposition. Lipids. 50: 397-406 |
| Shinn SE, Gilley AD, Proctor A, et al. (2015) Effect of trans, trans CLA egg enrichment from CLA-rich soy oil on yolk fatty acid composition, viscosity and physical properties. Journal of Agricultural and Food Chemistry. 63: 2506-13 |
| Faukner J, Rawles SD, Sink TD, et al. (2015) The Effects of Diets Containing Standard Soybean Oil, Soybean Oil Enhanced with Conjugated Linoleic Acids, Menhaden Fish Oil, or an Algal Docosahexaenoic Acid Supplement on Juvenile Channel Catfish Performance, Hematology, Body Composition, and Nonspecific Immune Response North American Journal of Aquaculture. 77: 217-229 |
| Mayfield S, Van De Walle D, Delbaere C, et al. (2015) CLA-Rich Chocolate Bar and Chocolate Paste Production and Characterization Jaocs, Journal of the American Oil Chemists' Society. 92: 1633-1642 |
| Mayfield S, Proctor A, Shinn SE, et al. (2015) CLA-Rich Soy Oil Shortening Production and Characterization Jaocs, Journal of the American Oil Chemists' Society. 92: 1267-1275 |
| Shinn SE, Liyanage R, Lay JO, et al. (2015) Using MALDI MS for rapid analysis of food lipids Lipid Technology. 27: 255-257 |