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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.
AOAC OMB Teleconference Materials
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