Upcoming Publications

Nutrition Congress 2000 Symposium: Forbidden Fruits but Essential Nutrients
Publication in final preparation.

ILSI South Africa is working on the following publications:

• ILSI South Africa: Monograph on Application of Water Pinch in the Food and Beverage Industries
  The aim of this monograph is to introduce the concept of Water Pinch to technologists in the food and beverage industry. It then describes how to undertake a water pinch study at a factory site so as to rationally design a water management system and to aid in the rational evaluation of water/effluent treatment interventions. Test factories are being assisted to undertake their own studies using the draft monograph, the objective being for the factories to use the monograph, and not for the project team to do the work for them. In order to build up a series of successful case studies the first few factories will require more assistance than later ones. The experience of "observing" the factories at work will assist in revising the monograph. After completing the initial test implementations, the experience will be recorded prior to moving to further factories. Both the Water Research Commission (WRC) and State Dept of Water Affairs and Forestry (DWAF) have expressed interest in promoting launches and presentations of the final monograph. This monograph will be available at the end of 2002.

• ILSI South Africa: Training Manual on Used Frying Oils
  Because of considerable evidence of the widespread use of abused cooking oils, the Directorate of Food Control of the Dept of Health requested ILSI SA’s assistance in the preparation of a training manual on such frying oils suitable for use by Environmental Health Officers (previously known as Health Inspectors). After reviewing documents available locally and finding them unsuitable for the purpose, the trustees commissioned the preparation of a purpose-written manual. Publication is scheduled for late 2002. Authors: Prof Lucia Anelich, Technikon Pretoria and Andrew MacKenzie, ILSI South Africa Provisional Format:
  Chapter 1: What are Edible Fats and Oils?
  Chapter 2: Introduction to Fats and Oils Chemistry
  Chapter 3: Fatty Acids
  Chapter 4: Factors affecting physical Characteristics of Fats and Oils
  Chapter 5: Processing
  Chapter 6: Reactions of Fats and Oils
  Chapter 7: What happens during heating, cooking and frying
  Chapter 8: What can go wrong
  Chapter 9: Legal Requirements
  Chapter 10: Recommendations