Ory, Robert L(ouis)
ORY, Robert L(ouis)
ORY, Robert L(ouis). American, b. 1925. Genres: Food and Wine, Chemistry, Sciences. Career: Texas Agricultural Experiment Station, College Station, agricultural chemist, 1950-54; U.S. Department of Agriculture, ARS Southern Regional Research Laboratory, New Orleans, research chemist, 1954-58, ARS Seed Protein Pioneering Research Laboratory, New Orleans, research biochemist, 1958-67, Southern Regional Research Laboratory, research chemist, 1967-68, research leader in protein properties research, 1969-76, and in biochemical mechanisms research, 1976-85, acting chief of Oilseed and Food Laboratory, 1979-82; Polytechnic Institute of Denmark, Dept. of Biochemistry, Fulbright research scholar, 1968-69; Virginia Polytechnic Institute and State University Extension Service, Blacksburg, adjunct professor of food science, 1975-. Private consultant to the food industry, 1985; international lecturer. Publications: Grandma Called It Roughage: Dietary Fiber Facts and Fallacies, 1991. EDITOR: (with A.J. St. Angelo) Enzymes in Food and Beverage Processing, 1977; Antinutrients and Natural Toxicants in Foods, 1981; (with F.R. Rittig) Bioregulators: Chemistry and Uses, 1984; Plant Proteins: Applications, Biological Effects, Chemistry, 1986. Work represented in anthologies. Contributor to scientific journals. Address: 6647 Ahekolo Circle, Diamondhead, MS 39525-3403, U.S.A.