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  • Monday, Apr 28th
    10:30 AM – 12:00 PM PST
    General Lipid Oxidation and Quality
    Room: B116
    Chair: Drew Elder, PhD – Kalsec Inc.
    Chair: Purlen Sezer Okur, PhD Candidate (she/her/hers) – University of Nebraska-Lincoln
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    10:35 AM – 10:55 AM PST
    Heteronuclear NMR Method as a Replacement for Classical POV Titration in the Determination of Hydroperoxides in Lipids and Lecithin
    Room: B116
    Co-Author: Bernd Diehl – Spectral Service AG
    Presenting Author: Hendrik Henning, PhD – Steelyard Analytics, Inc.
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    10:55 AM – 11:15 AM PST
    The Impact of Pyropheophytin a (PPP) and 1,2-Diacylglycerols (DAGs) on Extra Virgin Olive Oil Quality and Shelf Life
    Room: B116
    Presenting Author: Xueqi Li, MSc (she/her/hers) – University of California, Davis
    Co-Author: Lu Li – California Olive Ranch
    Co-Author: Andrew Blandino – University of California, Davis
    Co-Author: Mary Mori – California Olive Ranch
    Co-Author: Christopher Moore – California Olive Ranch
    Co-Author: Alejandra Andalon – California Olive Ranch
    Co-Author: Selina C. Wang, University of California, Davis, USA (she/her/hers) – University of California, Davis
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    11:15 AM – 11:35 AM PST
    Black soldier fly larvae oil and palm kernel fatty acid distillates for broiler feeding: effect on meat lipid composition and secondary oxidation
    Room: B116
    Co-Author: Laura Parro – University of Barcelona
    Co-Author: Arnau Caralt – University of Barcelona
    Co-Author: Anastasia Braga – University of Barcelona
    Co-Author: Stefania Vichi – University of Barcelona
    Co-Author: Magdalena Rafecas – University of Barcelona
    Co-Author: Ana C. Barroeta – Universitat Autònoma de Barcelona
    Co-Author: Francesc Guardiola – University of Barcelona
    Presenting Author: Alba Tres – University of Barcelona
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    11:35 AM – 11:55 AM PST
    DSC Study of Refined Bleached Shea Olein inhibited by Oleoresin and BHT
    Room: B116
    Presenting Author: Aderonke O. Korede – Ladoke Akintola Univ of Technology
    Co-Author: Beatrice I.O. Ade-Omowaye – Ladoke Akintola University of Technology
    Co-Author: Emmanuel A. Akande – Ladoke Akintola University of Technology
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    12:00 PM – 1:00 PM PST
    Lipid Oxidation and Quality 2026 Technical Session Development Roundtable
    Room: Oregon Ballroom 204
    Lipid Oxidation and QualityCommittee Meeting
  • Monday, Apr 28th
    1:30 PM – 3:00 PM PST
    Leveraging Artificial Intelligence in Lipid Oxidation Research
    Room: B116
    Chair: Leqi Cui – Florida State University
    Chair: Uwe Nienaber, PhD – Kalsec Inc.
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    1:35 PM – 1:55 PM PST
    Big Data for a Deep Problem: Understanding and Predicting Antioxidant Interactions
    Room: B116
    Presenting Author: Carlos D. Garcia, PhD – Clemson University
    Co-Author: Emmanuel Dike – Clemson University
    Co-Author: Jorge D. barroso – Clemson University
    Co-Author: Lucas Ayres – Migma
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    1:55 PM – 2:15 PM PST
    Advanced Hybrid Techniques for Modeling Time-Dependent Data in Food Science
    Room: B116
    Presenting Author: Carlos Parra-Escudero – university of massachusetts amherst
    Co-Author: Jiakai Lu, PhD – university of massachusetts amherst
    Co-Author: Shyamvanshikumar M. Singh – Purdue University
    Co-Author: Carlos M. Corvalan – Purdue University
    Co-Author: Ipek Bayram, PhD (she/her/hers) – University of Ankara
    Co-Author: Eric A. A. Decker – University of Massachusetts Amherst
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    2:15 PM – 2:35 PM PST
    Advanced evaluation method for oxidative deterioration of edible oils using multivariate analysis incorporating weak chemiluminescence data
    Room: B116
    Co-Author: Yuta Yoshida, Bachelor of Engineering – Tohoku University
    Co-Author: Kousuke Hiromori, PhD (he/him/his) – Tohoku University
    Co-Author: Naomi Shibasaki-Kitakawa – Tohoku University
    Presenting Author: Atsushi Takahashi, PhD (he/him/his) – Tohoku University
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    2:35 PM – 2:55 PM PST
    Predictive Tools for Antioxidant Peptide Discovery: Potential and Challenges
    Room: B116
    Presenting Author: Mads Bjørlie (he/him/his) – Technical University of Denmark
    Co-Author: Betül Yesiltas Svensson, PhD – Technical University of Denmark
    Co-Author: Rasmus Kranold K. Mikkelsen (he/him/his) – Technical University of Denmark
    Co-Author: Simon Gregersen Echers, PhD – Aalborg University
    Co-Author: Charlotte M. Jacobsen, PhD – Technical University of Denmark
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    3:30 PM – 5:00 PM PST
    Application of Lipidomics in Lipid Oxidation and Quality
    Room: B116
    Chair: Karen M. Schaich, ScD – Rutgers University
    Chair: Yao Lu – dsm-firmenich
    Lipid Oxidation and QualityHealth and NutritionAnalytical
  • Monday, Apr 28th
    3:30 PM – 5:00 PM PST
    Frying Oil Stabilization: Mechanisms and Control Techniques
    Room: C124
    Chair: Drew Elder, PhD – Kalsec Inc.
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    3:35 PM – 3:55 PM PST
    Effects of Varying an Applied Voltage on Oxidation Rate of Safflower Oil under Simulated Frying Temperature
    Room: C124
    Presenting Author: Leen Yasin – University of Michigan-Flint
    Co-Author: Matthew J. Fhaner, PhD (he/him/his) – University of Michigan
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    3:35 PM – 4:15 PM PST
    Lipidomics - from Introduction to the Standardization and Harmonization Efforts by the International Lipidomics Society
    Room: B116
    Presenting Author: Kim Ekroos, PhD – Lipidomics Consulting Ltd.
    Lipid Oxidation and QualityHealth and NutritionAnalytical
  • Monday, Apr 28th
    3:55 PM – 4:15 PM PST
    Impact of an inline thin film degasser on extending the frying life of oils.
    Room: C124
    Presenting Author: Bassam Jirjis, MA (he/him/his) – Cargill Inc
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    4:15 PM – 4:35 PM PST
    Integrating lipidomics with untargeted and pseudo-targeted flavoromics to unlock the dynamic response of volatile development of specialty barley malt: A time-course study
    Room: B116
    Presenting Author: ZIXUAN GU, PhD (he/him/his) – NORTH DAKOTA STATE UNIVERSITY
    Co-Author: BINGCAN CHEN, PhD (he/him/his) – NORTH DAKOTA STATE UNIVERSITY
    Lipid Oxidation and QualityHealth and NutritionAnalytical
  • Monday, Apr 28th
    4:15 PM – 4:35 PM PST
    Effect of the Frying Processing on the sensory Fried Food and hazard compounds in Frying Oil
    Room: C124
    Presenting Author: Junmei Liang, MA – Wilmar (Shanghai) Biotech R&D Center Ltd. Co
    Co-Author: Fuhuan Niu – Wilmar (Shanghai) Biotechnology R&D center Ltd., Co.
    Co-Author: Tian Xia – Wilmar (Shanghai) Biotechnology R&D center Ltd., Co.
    Co-Author: lingling Wei – Wilmar (Shanghai) Biotechnology R&D center Ltd., Co.
    Co-Author: zhenbo xu – Wilmar (Shanghai) Biotechnology R&D center Ltd., Co.
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    4:35 PM – 4:55 PM PST
    Optimized flaxseed oil influences intestinal lipid metabolism and reduces plasma oxidative stress
    Room: B116
    Presenting Author: Marc Pignitter, PhD – University of Vienna, Physiological Chemistry
    Co-Author: Fawzan Aurum – University of Vienna
    Co-Author: Matthias Strauss – University of Vienna
    Co-Author: Yifan Bao, MSc – University of Vienna
    Co-Author: Julia Rogozinski – University of Vienna
    Co-Author: Lukas Meusburger – University of Vienna
    Co-Author: Christiane Ott – German Institute of Human Nutrition
    Co-Author: Markus Gassner – University of Vienna
    Co-Author: Daniel König – University of Vienna
    Co-Author: Tilman Grune – German Institute of Human Nutrition
    Lipid Oxidation and QualityHealth and NutritionAnalytical
  • Monday, Apr 28th
    5:00 PM – 6:00 PM PST
    Lipid Oxidation and Quality Poster Session
    Room: Expo Hall
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    5:00 PM – 6:00 PM PST
    Characterizing the Phenolic Compounds in Iron Walnut Oil (Juglans sigillata Dode) Across Chinese Regions
    Room: Expo Hall
    Presenting Author: Pan Gao, PhD – Wuhan Polytechnic University
    Co-Author: Sihong Zhang – Wuhan Polytechnic University
    Co-Author: Dongping He – Wuhan Polytechnic University
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    5:00 PM – 6:00 PM PST
    Cold plasma-assisted extraction of astaxanthin from crawfish Procambarus clarkii
    Room: Expo Hall
    Presenting Author: Mariel Benigno, MSc – Louisiana State University
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    5:00 PM – 6:00 PM PST
    Development for effective oxidation inhibition technique of edible oils at frying temperature
    Room: Expo Hall
    Presenting Author: Kotono Fujitaki, master – Tohoku University
    Co-Author: Kousuke Hiromori, PhD (he/him/his) – Tohoku University
    Co-Author: Naomi Shibasaki-Kitakawa – Tohoku University
    Co-Author: Atsushi Takahashi, PhD (he/him/his) – Tohoku University
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    5:00 PM – 6:00 PM PST
    Enhancing milk powder quality through electrostatic spray drying: a comprehensive study on off-flavor formation and lipid oxidation
    Room: Expo Hall
    Presenting Author: Xiaohan Wu, MS (she/her/hers) – University of Minnesota
    Co-Author: Fernanda Dias, PhD (she/her/hers) – University of Minnesota
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    5:00 PM – 6:00 PM PST
    Enhancing oxidative stability and quality of goat milk butter with antioxidants during refrigerated storage
    Room: Expo Hall
    Co-Author: Fatma Mohamed – Fort Valley State University
    Co-Author: Jessica Awagogu – Fort Valley State University
    Presenting Author: Jung Hoon Lee (he/him/his) – Fort Valley State University
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    5:00 PM – 6:00 PM PST
    Evaluation of applewood extract as a natural antioxidant in emulsified meat products.
    Room: Expo Hall
    Presenting Author: Axel Paelinck, Msc – University College Odisee
    Co-Author: Hannes Withouck, M.Sc. (he/him/his) – University College Odisee and KU Leuven (MTSP)
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    5:00 PM – 6:00 PM PST
    Impact of Processing on Lipidomic Markers in Camelina and Pennycress Protein Isolates: A Holistic Perspective
    Room: Expo Hall
    Presenting Author: Qianqian Chen (she/her/hers) – University of Minnesota
    Co-Author: Fernanda Dias, PhD (she/her/hers) – University of Minnesota
    Co-Author: Wellington da Silva Oliveira, PhD (he/him/his) – University of Minnesota
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    5:00 PM – 6:00 PM PST
    Investigating the Oxidative Stability of Fish Oleogels Prepared with Carnauba Wax
    Room: Expo Hall
    Co-Author: Zi-Jie Yang – Taipei Medical University
    Co-Author: Chih-Yun Hsieh – Taipei Medical University
    Co-Author: I-Ting Yang – Taipei Medical University
    Presenting Author: Wei Ju Lee, PhD – Taipei Medical University
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    5:00 PM – 6:00 PM PST
    Lipid Oxidation in Walnut Flour: The Role of Oleosomes in their intact matrix
    Room: Expo Hall
    Presenting Author: Maria Victoria Acevedo-Estupinan – University of Massachusetts Amherst
    Co-Author: Eric Andrew Decker, PhD – University of Massachusetts Amherst
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    5:00 PM – 6:00 PM PST
    Optimization of antioxidant and emulsifier combinations in model nutritional formula oil blends for peroxide quenching
    Room: Expo Hall
    Presenting Author: Abbie Sommer – Abbott Nutrition
    Co-Author: Megan Kemski – Abbott Nutrition
    Lipid Oxidation and Quality
  • Monday, Apr 28th
    5:00 PM – 6:00 PM PST
    Optimization of Processing Methods for Enhancing the Oxidative Stability and Nutritional Properties of Pressed Black Soybean Oil
    Room: Expo Hall
    Co-Author: Hsiao-Chi Hu – Taipei Medical University
    Presenting Author: Wei Ju Lee, PhD – Taipei Medical University
    Lipid Oxidation and Quality
  • Tuesday, Apr 29th
    8:30 AM – 10:00 AM PST
    Impact of Lipid Oxidation on Other Food Components
    Room: B116
    Chair: Mitchell Culler, MS PhD – Kraft Heinz
    Chair: Hannes Withouck, M.Sc. (he/him/his) – University College Odisee and KU Leuven (MTSP)
    Lipid Oxidation and Quality
  • Tuesday, Apr 29th
    8:35 AM – 9:15 AM PST
    Lipid co-oxidation of functional biomolecules: The case for looking beyond lipids in oxidative degradation of foods, pet foods, and biological tissues
    Room: B116
    Presenting Author: Karen M. Schaich, ScD – Rutgers University
    Lipid Oxidation and Quality
  • Tuesday, Apr 29th
    9:15 AM – 9:35 AM PST
    Peptides as Antioxidants in Emulsions: Effects of pH and Composition
    Room: B116
    Presenting Author: Mads Bjørlie (he/him/his) – Technical University of Denmark
    Co-Author: Betül Yesiltas Svensson, PhD – Technical University of Denmark
    Co-Author: Charlotte M. Jacobsen, PhD – Technical University of Denmark
    Lipid Oxidation and Quality
  • Tuesday, Apr 29th
    10:30 AM – 12:00 PM PST
    Novel Methods to Measure Lipid Oxidation and Antioxidant Activity
    Room: B116
    Chair: Matthew J. Fhaner, PhD (he/him/his) – University of Michigan
    Chair: Felix Aladedunye, PhD – Frito Lay North America/Univ Manitoba
    Lipid Oxidation and QualityAnalytical
  • Tuesday, Apr 29th
    10:35 AM – 10:55 AM PST
    Comprehensive mapping and predictive modelling of vegetable oil oxidation products by NMR-based oxylipidomics
    Room: B116
    Co-Author: Vincent J.P Boerkamp – Food Chemistry - Wageningen University & Research
    Co-Author: Khoa Nguyen – Food Chemistry - Wageningen University & Research
    Co-Author: Jean-Paul Vincken – Food Chemistry - Wageningen University & Research
    Co-Author: John P.M. van Duynhoven – Biophysics - Wageningen University & Research
    Presenting Author: Marie Hennebelle, PhD (she/her/hers) – Food Chemistry - Wageningen University & Research
    Lipid Oxidation and QualityAnalytical
  • Tuesday, Apr 29th
    10:55 AM – 11:15 AM PST
    Dual-Method Approach for Edible Oil Oxidation Analysis: LC-MS/MS and Near-Infrared Spectroscopy
    Room: B116
    Presenting Author: Shunji Kato – Graduate School of Agricultural Science, Tohoku University
    Co-Author: Yurika Otoki, PhD – Tohoku University
    Co-Author: Kiyotaka Nakagawa – Graduate School of Agricultural Science, Tohoku University
    Lipid Oxidation and QualityAnalytical
  • Tuesday, Apr 29th
    11:15 AM – 11:35 AM PST
    Analysis method and application of oxylipins based on chromatography-mass spectrometry technology
    Room: B116
    Presenting Author: Fang Wei, PhD – Oil Crops Research Institute Of Chinese Academy Of Agricultural Sciences
    Lipid Oxidation and QualityAnalytical
  • Tuesday, Apr 29th
    11:35 AM – 11:55 AM PST
    Oxylipin formation in commercial vegetable oils: A novel approach to monitoring oxidative stability and shelf-life indicators
    Room: B116
    Presenting Author: Ipek Bayram, PhD – Middle East Technical University
    Co-Author: Yige Wang – University of California Davis
    Co-Author: Guodong Zhang – University of California Davis
    Co-Author: Eric A. A. Decker – University of Massachusetts Amherst
    Lipid Oxidation and QualityAnalytical
  • Tuesday, Apr 29th
    1:30 PM – 3:00 PM PST
    Lipid Oxidation and Sustainability: Influence on Food Waste and Packaging
    Room: B116
    Chair: Ruchira Nandasiri, MSc – University of Manitoba
    Chair: Melissa V. Perez-Santana, MS Student – University of Florida
    Lipid Oxidation and Quality
  • Tuesday, Apr 29th
    1:35 PM – 2:15 PM PST
    Using natural antioxidants to meet shelf-life expectations for foods stored in sustainable packaging
    Room: B116
    Presenting Author: Jennifer Young – Kalsec
    Co-Author: Anna Breitkreuz – Kalsec
    Lipid Oxidation and Quality
  • Tuesday, Apr 29th
    2:15 PM – 2:35 PM PST
    Starfish oil as a sustainable new source of marine oil: Composition and stability
    Room: B116
    Presenting Author: Ann-Dorit Moltke Sørensen, PhD – Technical University of Denmark
    Co-Author: Adane Tilahun Getachew – Technical University of Denmark
    Co-Author: Christos Papakonstantinou – Q-Interline
    Co-Author: Charlotte M. Jacobsen, PhD – Technical University of Denmark
    Lipid Oxidation and Quality
  • Tuesday, Apr 29th
    2:35 PM – 2:55 PM PST
    Antioxidant Analysis of Biodegradable and Edible Food Packaging
    Room: B116
    Presenting Author: Jooyeoun Jung, PhD – Oregon State University
    Co-Author: Jerry Lin – Oregon State University
    Co-Author: Yanyun Zhao – Oregon State University
    Lipid Oxidation and Quality
  • Tuesday, Apr 29th
    3:30 PM – 5:00 PM PST
    Fundamentals of Lipid Oxidation: Mechanisms
    Room: B116
    Chair: Richard A. Della Porta, MS – RAD Consulting
    Chair: Wellington da Silva Oliveira, PhD (he/him/his) – University of Minnesota
    Lipid Oxidation and Quality
  • Tuesday, Apr 29th
    3:35 PM – 3:55 PM PST
    Loss of Products in Lipid Handling Procedures Compromises Accurate Analysis of Active Lipid Oxidation Pathways and Oxidation Extent
    Room: B116
    Presenting Author: Chenge Wang – Rutgers University
    Co-Author: Karen M. Schaich, ScD – Rutgers University
    Lipid Oxidation and Quality
  • Tuesday, Apr 29th
    3:55 PM – 4:15 PM PST
    The mechanism of 2-alkanone and lactone formation by thermal oxidation of saturated fatty acids
    Room: B116
    Presenting Author: Daisuke Isaka, MA (he/him/his) – The Nisshin Oillio Group, Ltd.
    Co-Author: Kanji Aoyagi – The Nisshin OilliO Group, Ltd.
    Co-Author: Shunji Kato – Graduate School of Agricultural Science, Tohoku University
    Co-Author: Yurika Otoki, PhD – Tohoku University
    Co-Author: Hidetaka Uehara – The Nisshin OilliO Group, Ltd.
    Co-Author: Kiyotaka Nakagawa – Graduate School of Agricultural Science, Tohoku University
    Lipid Oxidation and Quality
  • Tuesday, Apr 29th
    4:15 PM – 4:35 PM PST
    Study of the acidic compounds derived from triacylglycerol that contribute to acid value increment
    Room: B116
    Presenting Author: Ryosuke Aoki, Master (he/him/his) – J-Oil Mills, Inc.
    Co-Author: Shunji Kato – Graduate School of Agricultural Science, Tohoku University
    Co-Author: Masayoshi Sakaino – J-Oil Mills, Inc.
    Co-Author: Toshiro Sato – J-Oil Mills, Inc.
    Co-Author: Jun Imagi – J-Oil Mills, Inc.
    Co-Author: Kiyotaka Nakagawa – Graduate School of Agricultural Science, Tohoku University
    Lipid Oxidation and Quality
  • Tuesday, Apr 29th
    4:35 PM – 4:55 PM PST
    Comparison of diacylglycerol and triacylglycerol lipid oxidation through LC-MS/MS analysis of hydroperoxide isomers
    Room: B116
    Presenting Author: Mizue Ouchi – Kao Corporation
    Co-Author: Katsuyoshi Saitou – Kao Corporation
    Co-Author: Masao Shimizu – Kao Corporation
    Co-Author: Shunji Kato – Graduate School of Agricultural Science, Tohoku University
    Co-Author: Kiyotaka Nakagawa – Graduate School of Agricultural Science, Tohoku University
    Lipid Oxidation and Quality
  • Tuesday, Apr 29th
    6:00 PM – 7:30 PM PST
    Lipid Oxidation and Quality Division Dinner
    Room: Oregon Ballroom 201
    Lipid Oxidation and QualityNetworking Event
    Sponsored By 
  • Wednesday, Apr 30th
    8:30 AM – 10:00 AM PST
    Oxidation in Emulsions and Structured Systems
    Room: B116
    Chair: Chris Carter (he/him/his) – North Carolina A&T State University
    Lipid Oxidation and QualityEdible Applications Technology
  • Wednesday, Apr 30th
    8:35 AM – 8:55 AM PST
    Impact of NaCl substitution with KCl on lipid oxidation and antioxidant distribution in O/W emulsions
    Room: B116
    Presenting Author: Hyuk Choi, MS (he/him/his) – Florida State University
    Co-Author: Leqi Cui – Florida State University
    Lipid Oxidation and QualityEdible Applications Technology
  • Wednesday, Apr 30th
    8:55 AM – 9:15 AM PST
    Enhancing oxidative stability of flaxseed oil emulsions by forming double-layers of protein-polyphenol conjugate and a polysaccharide
    Room: B116
    Presenting Author: Supratim Ghosh, PhD (he/him/his) – University of Saskatchewan
    Co-Author: Shahrzad Sharifimehr (she/her/hers) – University of Saskatchewan
    Lipid Oxidation and QualityEdible Applications Technology
  • Wednesday, Apr 30th
    9:15 AM – 9:35 AM PST
    The Role of Janus Protein Particles in Stabilizing Pickering Emulsions Rich in Omega-3 PUFA against Lipid Oxidation
    Room: B116
    Presenting Author: Thang Tran – Technical University of Denmark
    Co-Author: Charlotte M. Jacobsen, PhD – Technical University of Denmark
    Lipid Oxidation and QualityEdible Applications Technology
  • Wednesday, Apr 30th
    9:35 AM – 9:55 AM PST
    Antioxidant Effects of Green Tea Extract and EDTA on the Oxidative Stability of Oleogels and Cookies
    Room: B116
    Presenting Author: Muxin Zhao, PhD (she/her/hers) – North Dakota State University
    Co-Author: BINGCAN CHEN, PhD (he/him/his) – NORTH DAKOTA STATE UNIVERSITY
    Lipid Oxidation and QualityEdible Applications Technology
  • Wednesday, Apr 30th
    10:30 AM – 12:00 PM PST
    Identification of Novel Antioxidants and Their Efficacies
    Room: B116
    Chair: Vinatee Patil – Kraft Heinz Company
    Lipid Oxidation and Quality
  • Wednesday, Apr 30th
    10:35 AM – 10:55 AM PST
    Development of a Spectrophotometric Assay with Mathematical Modelling to Unveil Optimal Combination for Antioxidant Synergy with Tocopherols in Oil-in-Water Emulsions
    Room: B116
    Presenting Author: Camille Robichon, PhD Student – Cirad
    Co-Author: Pierre Villeneuve (he/him/his) – Cirad
    Co-Author: Philippe Bohuon – Cirad
    Co-Author: Bruno Baréa (he/him/his) – Cirad
    Co-Author: Nathalie Barouh, master – Cirad
    Co-Author: Francis Courtois – Cirad
    Co-Author: Frédéric Fine – Terre Inovia
    Co-Author: Erwann Durand (he/him/his) – Cirad
    Lipid Oxidation and Quality
  • Wednesday, Apr 30th
    10:55 AM – 11:15 AM PST
    Influence of applewood polyphenols as natural antioxidants on the oxidative stability of mayonnaise
    Room: B116
    Presenting Author: Hannes Withouck, M.Sc. (he/him/his) – University College Odisee and KU Leuven (MTSP)
    Co-Author: Axel Paelinck, Msc – University College Odisee
    Co-Author: Lore Gheysen – KU Leuven
    Co-Author: Céline Dejonghe – KU Leuven
    Co-Author: Ilse Fraeye – KU Leuven
    Co-Author: Imogen Foubert – KU Leuven
    Lipid Oxidation and Quality
  • Wednesday, Apr 30th
    11:15 AM – 11:35 AM PST
    Evaluating the Antioxidant Properties of Linusorbs in Gluten-free Bread Fortified with Flaxseed Meal
    Room: B116
    Presenting Author: Youn Young Shim, PhD – University of Saskatchewan
    Co-Author: Sung Jin Lee – Kolmar BNH Co., Ltd.
    Co-Author: Hye-Jin M. Kim – Kolmar BNH Co., Ltd.
    Co-Author: Young Jun Kim – Korea University
    Co-Author: Martin J.T. J. Reaney, PhD – University of Saskatchewan
    Lipid Oxidation and Quality