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Education

• PhD: University of Arkansas, Food Science
• MS: University of Arkansas, Food Science
• BS: University of London, Chemistry and Biology

Courses Taught

• FDSC 3202 (PDF) : Introduction to Food Law
• FDSC 6133 (PDF) : Food Lipid Chemistry

Integral Valorization of Bio-Production (2008-12): Dr. Proctor is US Director of this very recently funded EU-US program supported by FIPSE, US Department of Education. This builds on the success of 'Renewable Resources and Clean Technology' and broadens the field of study to food, in addition to as non-food agricultural materials and applications. A partnership involving the University of Arkansas, Iowa State University, Kansas State University, University of Gent (Belgium), University of Graz (Austria), and the National Polytechnic Institute of Toulouse (France) will provide a one-semester study abroad program. A two-week intensive winter class on Food Quality/Safety is also available in Gent in January/February 2009. Contact Dr. Proctor for further information.

Research Emphasis

Lipid Chemistry and Health Research Program

• Conjugated linoleic acid synthesis from soy oil
• CLA synthesis in various linoleic acid rich vegetable oils
• HPLC triacylglycerides analysis of CLA-rich soy oil
• CLA rich soy oil oxidation
• Effect of minor oil constituents on soy conjugated linoleic acid (CLA)

Publications

• Lall, R., Proctor, A. Jain, V. P. and Lay J.O. 2009. Conjugated linoleic acid-rich soy oil triacylglyceride fraction identification. J. Ag. Food. Chem. 57:1727-1734.    
• Lall, R., Proctor, A. and Jain, V.P. 2009. A rapid micro FAME preparation method for vegetable oil fatty acid analysis by gas chromatography. J. Am. Oil Chem. Soc. 86:309-314.
• Jain, V.P., Tokle, T., Kelkar, S. and Proctor A. 2008. Effect of degree of processing on soy oil conjugated linoleic acid yields. J. Ag. Food Chem. 56:8174–8178.
• Gangidi, R. R. and  Proctor, A. 2008 . Chapter 8. Meat and Meat products. In: Infrared Spectroscopy for Food Quality Analysis and Control.  Ed  Da-Wen Sun. Elsevier Press.
• Jain, V. P., Proctor, A. 2008. Pilot scale production of conjugated linoleic acid-rich soy oil by photo-irradiation. J. Food Sci. 73:E183-192.
• Jain, V. and Proctor, A. 2007. Kinetics of photoirradiation-induced synthesis of soy oil-conjugated linoleic acid isomers. J. Ag. & Food Chem. 55:889-894.
• Jain, V. and Proctor, A. 2007 Production of conjugated linoleic acid-rich potato chips. J. Food Sci. 72:75-78.
• R.T. Baublits R.T, Pohlman, F.W., A.H. Brown Jr. Johnson, Z.B. A. Proctor, Sawyer P., Dias-Morse P. Galloway, D.L. 2007. Injection of conjugated linoleic acid into beef strips. Meat Science 75:84-93.
• Parker, A., Proctor, A. Eason, R.L. and Jain, V. 2007. Effects of rice harvest moisture on kernel damage and milled rice surface free fatty acid levels. J.Food. Sci. 72:10-15.
• Jain, V. and Proctor, A. 2006. Photocatalytic production and processing of conjugated linoleic rich soy oil. J. Ag. & Food Chem. 54:5590-5596.
• Gangidi, R.R., Proctor, A., Pohlman, F.W., Meullenet, J.F. 2005. Rapid determination of spinal cord content of ground beef by near-infra red spectroscopy. J. Food Sci. 70:.397-400.
• Feliz, D. J., Proctor, A., Monsoor, M. A. and Eason, R. L. 2005. The effects of damage kernel caused by combine harvester settings on milled rice free fatty acid levels. J. Food Sci: 70:376-379.
• Lam, H. S., Proctor, A., Howard, L.R. and Cho, M.J. 2005. Rapid fruit extract antioxidant capacity determination by Fourier transform infrared spectroscopy. J. Food Sci. 70:545-549.
• Monsoor, M.A. and Proctor, A. 2005. Tocopherol, tocotrienol, and oryzanol content of rice bran aqueous extracts. J. Am. Oil Chem. Soc. 82:463-464.
• Proctor, A. and Brooks, D.D. 2005. Chapter 6. Adsorption in Oil Processing. In Baileys Industrial Oil And Fats Products. Ed. E. Shahedi. Wiley Publications.
• Özgül-Yücel, S. and Proctor, A. 2004. Rice bran free fatty acid determination by diffuse reflectance infrared spectroscopy. J. Am. Oil Chem. Soc. 81:221-224.
• Proctor, A., Monsoor, M.A., Gangidi R.R. and Lam. H.S. 2004. Food Science Applications of Fourier Transform Infrared Spectroscopy. Food Science Central. International Food Information Service. FoodInfo Online. Features 18th May 2004 http://www.foodsciencecentral.com/library.html#ifis/13165 Invited review article.
• Lam, H.S. and Proctor, A. 2004. Hydrolysis of acylglycerols and phospholipids of milled rice surface lipids during storage. J. Am. Oil Chem. Soc. 81:385-388.
• Monsoor, M. and Proctor, A. 2004. Volatile component analysis of commercially milled head and broken rice. J. Food Sci. 69:632-636.
• Gangidi, R.R. and Proctor, A. 2004 Photochemical production of Conjugated linoleic acid from soy oil. Lipids 39:577-582.
• M. A. Monsoor, Proctor, A. and Siebenmorgen, T.J. 2004. Surface lipid and FFA content of head and broken rice produced by milling after different drying treatments. Cereal Chem. 81:705-709
• Lam, H.S., Proctor, A., Nyalala, J., Morris, M.D. and Smith, G.W. 2004. Quantitative determination of low-density lipoprotein oxidation by FTIR and chemometric analysis. Lipids. 39:687-692.