Tuesday, 19 October 2004: 8:30 AM-12:00 PM | |||
Classroom - 306 (Illinois Central College) | |||
AGFD (AOCS): Measuring and Reducing Lipid Oxidation in Food Systems | |||
| The general topic area for the session is lipid oxidation, and the emphasis will be on the measurement, control and reduction of lipid oxidation in food systems, from frying oils to meat. This would include research topics that range from the SPME-GC-MS/olfactory analysis of volatile lipid oxidation products, to the evaluation of antioxidants and antioxidant activity and other novel technologies useful for the reduction of oxidation in food. | |||
| Organizer: | William E. Artz | ||
| 8:30 AM | 245 | Recent developments in headspace GC for routine monitoring of volatile lipid oxidation products Keith R. Cadwallader | |
| 9:10 AM | 246 | Iron, Heme and Oil Oxidation during Frying William E. Artz, Aline R. Coscione, Patricia C. Osidacz | |
| 9:30 AM | 247 | Honey, a potential replacement for synthetic antioxidants in food systems Nicki J. Engeseth | |
| 9:50 AM | Break | ||
| 10:10 AM | 248 | Methodology Comparison for Measuring Oil Quality Susan L. Cuppett | |
| 10:30 AM | 249 | Peroxyl Radical Clocks and Novel Phenolic Antioxidants Derek A. Pratt | |
| 10:50 AM | 250 | Active Absorbents and Treatment of Used Frying Oils - Compositional Changes and Changes in Animal Biochemistry Brian S. Cooke | |
| 11:10 AM | 251 | Irradiation, Lipid Oxidation and Meat Quality Preservation M. Susan Brewer | |
Back to The 36th ACS Great Lakes Regional Meeting 2004 (October 17-20, 2004)