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Lipid Oxidation and Quality

Lipid Oxidation and Quality

Lipid Oxidation and Quality

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Tuesday, Jun 30
8:55 AM – 9:20 AM

Machine-Learning-Driven Raman Spectroscopy for Rapidly Detecting Type and Adulteration of Edible Oils
Hefei Zhao, MA – University of Nebraska-Lincoln
Analytical
Lipid Oxidation and Quality
Tuesday, Jun 30
10:30 AM

Corn Fiber Oil Blends for Improved Frying Oil Stability
Jill Moser – USDA, ARS, NCAUR
Lipid Oxidation and Quality
Protein and Co-Products
Tuesday, Jun 30
10:55 AM – 11:20 AM

How Should Industry and Academia Align Frying Oil Research
Richard A. DellaPorta, MS – Pepsico / Frito-Lay
Lipid Oxidation and Quality
Analytical
Tuesday, Jun 30
11:20 AM

Antioxidant Activity Evaluation of Tocored with Three Different Methods
Liyou Zheng – State Key Laboratory of Food Science and Technology Synergetic Innovation Center of Food Safety and Nutrition School of Food Science and Technology
Lipid Oxidation and Quality
Tuesday, Jun 30
11:45 AM – 12:10 PM

Enhanced antioxidant activity of rosemary extracts with phospholipids
Ernesto M. Hernandez – Advanced Lipid Consultants
Lipid Oxidation and Quality
Edible Applications Technology
Tuesday, Jun 30
12:10 PM – 12:35 PM

Technology of Pretreatment for Cold Pressed, Expeller Pressed and Pre-pressed and Solvent Extracted Mustard and Canola Residues: Extractability of Canolol
Usha Thiyam-Holländer – University of Manitoba
Lipid Oxidation and Quality
Wednesday, Jul 1
8:30 AM – 8:55 AM

Oxidation kinetics of polyunsaturated fatty acids being esterified into glycerophosphocholine and glycerophosphoethanolamine in dried scallop during storage
Dayong Zhou – Dalian Polytechnic University
Lipid Oxidation and Quality
Phospholipid
Wednesday, Jul 1
8:55 AM – 9:20 AM

Enhancing the Shelf Life of Flaxseed Oil by Modifying Oil Manufacturing Processes
Marc Pignitter, PhD – Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna
Lipid Oxidation and Quality
Processing
Wednesday, Jul 1
9:20 AM – 9:45 AM

Oxidative Stability of Chia Seed Oil Essential Fatty Acids Encapsulated by Amylose-inclusion Complexation
Andrea Di Marco – Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)
Lipid Oxidation and Quality
Wednesday, Jul 1
8:30 AM

A Qualitative Approach for Enhancing the Nutritional Properties of Palm Olein and Flaxseed Oil
Kshitij Bhardwaj, Dr – King georges medical university
Health and Nutrition
Lipid Oxidation and Quality
Wednesday, Jul 1
10:55 AM

Implications of short-term high-fat intake on gut, liver, and cardiovascular health of adolescent male rats
Karen L. Sweazea, PhD, FAHA – Arizona State University
Health and Nutrition
Lipid Oxidation and Quality
Wednesday, Jul 1
8:55 AM

Using Adsorbents to Impact Oxidative Stability of Biodiesel and its Influence on Engine Oil Deterioration
Jerome D.A Kpan, M.Eng – Technology Transfer Automotive Centre of Coburg University of Applied Sciences and Arts, Germany
Analytical
Lipid Oxidation and Quality
Wednesday, Jul 1
8:30 AM – 8:55 AM

Rapid Small-Scale Oxidation Test: Screening the Influence of Antioxidants in Food and Pet Food Products
Carolin Edinger – Anton Paar ProveTec GmbH
Lipid Oxidation and Quality
Analytical
Wednesday, Jul 1
8:55 AM – 9:20 AM

The use of synthetic and natural additives in prolonging shelf life of fresh meat preparations
Henna FS Lu, Master and PhD – Kalsec Europe Ltd
Lipid Oxidation and Quality
Protein and Co-Products
Wednesday, Jul 1
12:10 PM

Sample Preparation and Simultaneous Quantification of Major and Minor Cannabinoids in an Aqueous Matrix Using GC-MS
Liyun Ye, PhD – Dalhousie University
Analytical
Lipid Oxidation and Quality
Thursday, Jul 2
8:30 AM – 8:55 AM

Evaluation of Avocado Oils Sold in the US
Hilary S. Green – University of California, Davis
Analytical
Lipid Oxidation and Quality
Thursday, Jul 2
10:55 AM

Effect of Oil Types and Frying Cycles on Flavor Compounds of French Fries during Deep-frying
Lirong Xu – Jiangnan University
Analytical
Lipid Oxidation and Quality
Thursday, Jul 2
12:10 PM – 12:35 PM

Rapid analytical approach for quality assurance of pet food products using ultrafast GC analyzer (e-nose)
Lili T. Towa, PhD – Alpha MOS
Analytical
Lipid Oxidation and Quality
Thursday, Jul 2
12:35 PM – 1:00 PM

Physical and oxidative stability of high fat omega-3 PUFA delivery oil-in-water emulsions stabilized with modified phosphatidylcholine and oil-water interface characteristics of a model emulsion system using small angle X-ray and neutron scattering techniques
Charlotte Jacobsen – Technical University of Denmark; Betül Yesiltas
Lipid Oxidation and Quality
Protein and Co-Products

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