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Future of Lipid Oxidation, Antioxidants, Nutrition, Genomics and Metabolomic Aspects

Saturday, April 28

Organizers: Edwin N, Frankel, Adjunct Professor, Department of Food Science and Technology, University of California–Davis, USA

Designed to help chemists, food scientists, researchers, and industrial managers understand the major factors that affect the stability of oil-bearing foods, how antioxidants can be used to minimize the effects of lipid oxidation in foods and biological systems, and how antioxidants increase their oxidative stability as a basis for development of healthful products.

 

Free Radical Lipid Oxidation: Mechanisms.
Edwin N. Frankel, University of California, Davis, USA.
Control of Oxidation, Oxidative Stability, and Antioxidants.
Edwin N. Frankel, University of California, Davis, USA.
Lipid Oxidation in Biology—A Systems Approach.
J. Bruce German, University of California, Davis, USA.
Personalizing Oxidation and Protection: Genomics to Metabolomics.
J. Bruce German, University of California, Davis, USA.
Fish Oils and Algal Oils.
Neil MacFarlane, Consultant, UK.
Lipid Oxidation Volatiles and Flavors.
Neil MacFarlane, Consultant, UK.
Improving Oxidative Stability of Vegetable Oils without Hydrogenation.
Kathleen Warner, Fats & Oils Consulting, USA.
Questions & Answers / Closing Comments.
Edwin Frankel, University of California, Davis, USA.