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  • Sunday, Apr 28th
    9:00 AM – 4:45 PM EDT
    Short Course: Lipid Oxidation in Foods
    Room: 518ab
    Session Organizer: Eric Decker, PhD – University of Massachusetts Amherst
    Session Organizer: Charlotte M. Jacobsen, PhD – Technical University of Denmark
    Lipid Oxidation and Quality
  • Sunday, Apr 28th
    9:10 AM – 10:30 AM EDT
    Fundamentals of Lipid Oxidation
    Room: 518ab
    Speaker: Eric Decker, PhD – University of Massachusetts Amherst
    Lipid Oxidation and Quality
  • Sunday, Apr 28th
    10:40 AM – 11:00 AM EDT
    Break with Refreshments
    Room: 518ab
    Lipid Oxidation and Quality
  • Sunday, Apr 28th
    11:00 AM – 12:15 PM EDT
    Antioxidant Technologies
    Room: 518ab
    Speaker: Charlotte M. Jacobsen, PhD – Technical University of Denmark
    Lipid Oxidation and Quality
  • Sunday, Apr 28th
    12:15 PM – 12:25 PM EDT
    Q&A and Discussion
    Room: 518ab
    Speaker: Charlotte M. Jacobsen, PhD – Technical University of Denmark
    Lipid Oxidation and Quality
  • Sunday, Apr 28th
    1:25 PM – 2:10 PM EDT
    Methods to Measure Lipid Oxidation and Antioxidants
    Room: 518ab
    Speaker: BINGCAN CHEN, PhD (he/him/his) – NORTH DAKOTA STATE UNIVERSITY
    Lipid Oxidation and Quality
  • Sunday, Apr 28th
    2:10 PM – 2:40 PM EDT
    Oxidation in Emulsions
    Room: 518ab
    Speaker: Charlotte M. Jacobsen, PhD – Technical University of Denmark
    Lipid Oxidation and Quality
  • Sunday, Apr 28th
    2:40 PM – 3:10 PM EDT
    Oxidation in Low Moisture Foods
    Room: 518ab
    Speaker: Eric Decker, PhD – University of Massachusetts Amherst
    Lipid Oxidation and Quality
  • Sunday, Apr 28th
    3:10 PM – 3:20 PM EDT
    Q&A and Discussion
    Room: 518ab
    Speaker: BINGCAN CHEN, PhD (he/him/his) – NORTH DAKOTA STATE UNIVERSITY
    Speaker: Charlotte M. Jacobsen, PhD – Technical University of Denmark
    Speaker: Eric Decker, PhD – University of Massachusetts Amherst
    Lipid Oxidation and Quality
  • Sunday, Apr 28th
    3:20 PM – 3:35 PM EDT
    Break
    Room: 518ab
    Lipid Oxidation and Quality
  • Sunday, Apr 28th
    3:35 PM – 4:05 PM EDT
    Oxidation in Frying Oils
    Room: 518ab
    Speaker: Jill K. Winkler-Moser, PhD (she/her/hers) – USDA-Agricultural Research Service
    Lipid Oxidation and Quality
  • Sunday, Apr 28th
    4:05 PM – 4:35 PM EDT
    Panel Discussion and Closing Remarks
    Room: 518ab
    Speaker: Jill K. Winkler-Moser, PhD (she/her/hers) – USDA-Agricultural Research Service
    Speaker: Eric Decker, PhD – University of Massachusetts Amherst
    Speaker: Charlotte M. Jacobsen, PhD – Technical University of Denmark
    Speaker: BINGCAN CHEN, PhD (he/him/his) – NORTH DAKOTA STATE UNIVERSITY
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    10:30 AM – 12:00 PM EDT
    Fundamentals of Lipid Oxidation – Mechanisms
    Room: 524c
    Session Chair: Leqi Cui – Florida State University
    Session Chair: Richard A. DellaPorta, MS – Pepsico - Frito-Lay
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    10:35 AM – 10:52 AM EDT
    Can rerouting of alkoxyl radicals from hydrogen abstraction/chain propagation to rearrangement to epoxides in oxidizing methyl oleate explain apparent low oxidation of monounsaturates?
    Room: 524c
    Presenting Author: Chenge Wang – Rutgers University
    Co-Author: Karen M. Schaich, ScD – Rutgers University
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    10:52 AM – 11:09 AM EDT
    Impact of nonthermal plasma on lipid oxidation in various lipid matrices and identifying the key reactive species involved
    Room: 524c
    Presenting Author: Danyang Liu, MA – Ghent University
    Co-Author: Charlie Van Paepeghem – Ghent University
    Co-Author: Joke Sierens – Ghent University
    Co-Author: Mehrnoush Narimisa – Ghent University
    Co-Author: Anton Nikiforov – Ghent University
    Co-Author: Nathalie De Geyter – Ghent University
    Co-Author: Kristof Demeestere – Ghent University
    Co-Author: Bruno De Meulenaer – Ghent University
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    11:09 AM – 11:26 AM EDT
    Effects of substituting sodium chloride with potassium chloride on lipid oxidation of O/W emulsions stabilized by cetyltrimethylammonium bromide (CTAB)
    Room: 524c
    Presenting Author: Hyuk Choi (he/him/his) – Florida State University
    Co-Author: Leqi Cui – Florida State University
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    11:26 AM – 11:43 AM EDT
    Beyond impurities: The role of minor components in oil stability
    Room: 524c
    Presenting Author: Daniel Golodnizky (he/him/his) – Technion Israel Institute of Technology
    Co-Author: Emil Eshaya – Technion israel institute of technology
    Co-Author: Carlos Bernardes – Universidade de Lisboa
    Co-Author: Maya Davidovich-Pinhas – Technion - Israel Institute of Technology
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    11:43 AM – 12:00 PM EDT
    Determination of antioxidant capacity as a tool for mathematical modeling to predict the lipid oxidation lag phase
    Room: 524c
    Presenting Author: Carolina Cantele, PhD (she/her/hers) – University of Turin
    Co-Author: Ipek Bayram, PhD (she/her/hers) – University of Massachusetts Amherst
    Co-Author: Carlos Parra-Escudero – University of Massachusetts Amherst
    Co-Author: Jiakai Lu, PhD – University of Massachusetts Amherst
    Co-Author: Vladimiro Cardenia, PhD (he/him/his) – University of Turin
    Co-Author: Eric Decker, PhD – University of Massachusetts Amherst
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    1:30 PM – 3:00 PM EDT
    Effect of Antioxidants During Food Production
    Room: 524c
    Session Chair: Felix Aladedunye, PhD – PepsiCo Foods North America
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    1:35 PM – 1:55 PM EDT
    Stabilizing fish protein isolates from sensitive filleting side streams with minimal lingonberry pomace addition
    Room: 524c
    Presenting Author: Jingnan Zhang, PhD – Chalmers University of Technology
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    1:55 PM – 2:15 PM EDT
    New insights into the loss of antioxidant effectiveness of α-tocopherol in the presence of phosphatidylcholine reverse micelles in edible oils
    Room: 524c
    Presenting Author: Joaquin Velasco – Instituto De La Grasa - CSIC
    Co-Author: María-Jesús Gil – Instituto de la Grasa (CSIC)
    Co-Author: Yun-Qi Wen – The Ocean University of China
    Co-Author: Aída García-González – Intituto de la Grasa (CSIC)
    Co-Author: María-Victoria Ruiz-Méndez (she/her/hers) – Instituto de la Grasa (CSIC)
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    2:15 PM – 2:35 PM EDT
    Study of oleogel based on sunflower and rosemary components as frying oil
    Room: 524c
    Presenting Author: Anatoly Samoylov, PhD (he/him/his) – Aquanova RUS JSC
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    2:35 PM – 2:55 PM EDT
    Early shelf-life prediction of soybean oil using computational modeling of tocopherol depletion kinetics during lipid oxidation
    Room: 524c
    Presenting Author: Ipek Bayram, PhD (she/her/hers) – University of Massachusetts Amherst
    Co-Author: Carlos Parra-Escudero – University of Massachusetts Amherst
    Co-Author: Eric Decker, PhD – University of Massachusetts Amherst
    Co-Author: Jiakai Lu, PhD – University of Massachusetts Amherst
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    3:30 PM – 5:00 PM EDT
    Identification of Novel Antioxidants and Their Efficacies
    Room: 524c
    Session Chair: Drew Elder, PhD – Kalsec Inc.
    Session Chair: Mitchell Culler, MS PhD – Kraft Heinz
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    3:35 PM – 4:15 PM EDT
    Investigating α-Tocopherol Role's as Both Anti- and Pro-oxidants in Model Systems
    Room: 524c
    Presenting Author: Zhehan Jiang, MsC – Dalhousie University
    Co-Author: Wei Xia – Mara Renewables Corporation
    Co-Author: Suzanne M. Budge – Dalhousie University
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    4:15 PM – 4:35 PM EDT
    Evaluation of Antioxidant Strategies in Low-Moisture Foods
    Room: 524c
    Presenting Author: Vinatee Patil – Kraft Heinz Company
    Co-Author: Eric Decker, PhD – University of Massachusetts Amherst
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    4:35 PM – 4:55 PM EDT
    Diverse Sourdough Starter Microbiomes Produce Unique Metabolomic Profiles with Antioxidant Capacity: Functional Outlooks for Baked Goods
    Room: 524c
    Presenting Author: Charlene Van Buiten, PhD (she/her/hers) – Colorado State University
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    5:00 PM – 6:00 PM EDT
    Dedicated Poster Viewing
    Room: 220d
    AnalyticalBiotechnologyEdible Applications TechnologyHealth and NutritionIndustrial Oil ProductsLipid Oxidation and QualityProcessing
  • Monday, Apr 29th
    5:00 PM – 6:00 PM EDT
    Lipid Oxidation and Quality Poster Session
    Session Chair: Marc Pignitter, PhD – University of Vienna
    Session Chair: Jennifer Young – Kalsec
    Session Chair: David Pinkston – SuperSep Consulting, LLC
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    5:00 PM – 6:00 PM EDT
    Chemical Composition and Foaming Properties of Freeze Dried Aquafaba
    Presenting Author: Harjot Kaur (she/her/hers) – University of Saskatchewan
    Co-Author: Yue He, PhD (she/her/hers) – University of Saskatchewan
    Co-Author: Martin J.T. Reaney – University of Saskatchewan
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    5:00 PM – 6:00 PM EDT
    Developing an innovative green approach to form high-stability powder fish oil formulation using supercritical carbon dioxide
    Presenting Author: Purlen Sezer Okur, PhD Candidate (she/her/hers) – University of Nebraska-Lincoln
    Co-Author: Ozan N. N. Ciftci – University of Nebraska-Lincoln
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    5:00 PM – 6:00 PM EDT
    Development of an Electrochemical Method for Tannin Removal from Grape Pomace Extracts
    Presenting Author: Minfang Luo – Carleton University
    Co-Author: Yuqing Zhang (she/her/hers) – Carleton university
    Co-Author: Farah Hosseinian – Carleton University
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    5:00 PM – 6:00 PM EDT
    Evaluating the Impact of Palm Kernel Fatty Acid Distillates in Broiler Feed Formulation on meat composition and oxidation
    Co-Author: Laura Parro – University of Barcelona, INSA-UB
    Co-Author: Arnau Caralt – University of Barcelona
    Co-Author: Iván García-Salgado – University of Barcelona
    Co-Author: Claudia Troisi – University of Barcelona
    Co-Author: Magda Rafecas – University of Barcelona, INSA-UB
    Co-Author: Stefania Vichi – University of Barcelona, INSA-UB
    Co-Author: Ana Barroeta – Autonomous University of Barcelon
    Co-Author: Francesc Guardiola – University of Barcelona, INSA-UB
    Presenting Author: Alba Tres – University of Barcelona, INSA-UB
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    5:00 PM – 6:00 PM EDT
    Highly accurate prediction of edible oil oxidative stability by a multivariate regression model combining open ingredient data and chemiluminescence measurement
    Presenting 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
    Co-Author: Atsushi Takahashi, PhD – Tohoku University
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    5:00 PM – 6:00 PM EDT
    HS-SPME-GC-MS/Olfactometry Based Sensory-directed Flavoromics to Uncover Aroma Boundary Compositions of Commercial Barley Malts with a Wide Lovibond Variation
    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 Quality
  • Monday, Apr 29th
    5:00 PM – 6:00 PM EDT
    Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. seed oil
    Presenting Author: Pan Gao, PhD – Wuhan Polytechnic University
    Co-Author: Yubo Han – Wuhan Polytechnic University
    Co-Author: Dongping He – Wuhan Polytechnic University
    Co-Author: Martin J.T. Reaney – University of Saskatchewan
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    5:00 PM – 6:00 PM EDT
    Oxidative stability of Pickering Emulsions Stabilized with Microgel Particles Obtained by Protein-Polyphenol Complexation
    Co-Author: Zeynep Merve Abacı – Inonu University
    Co-Author: Maide Kosar – Inonu University
    Co-Author: Feyzanur İzciler – Inonu Univesity
    Co-Author: yunus İzci – Inonu Univesity
    Co-Author: Gokhan Durmaz (he/him/his) – University of Massachusetts
    Co-Author: Rassoul Kadkhodaee – Research Institute of Food Science and Technology
    Presenting Author: Sibel Uluata, PhD – Inonu Universitesi
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    5:00 PM – 6:00 PM EDT
    Reducing the Oxidation of Polyunsaturated Fatty Acids by Applying a Constant Cathodic Voltage
    Presenting Author: Matthew M. Thelen (he/him/his) – University of Michigan-Flint
    Co-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 29th
    5:00 PM – 6:00 PM EDT
    Soybean hulls by-product: extraction, characterization and antioxidant properties
    Presenting Author: Ignacio Vieitez Osorio, pHD – PEDECIBA Quimica-UdelaR
    Co-Author: Maximiliano Kniazev – Facultad de Química (UdelaR)
    Co-Author: Adriana Gámbaro – Facultad de Química (UdelaR)
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    5:00 PM – 6:00 PM EDT
    Study of oleogel based on sunflower and rosemary components as frying oil
    Presenting Author: Anatoly Samoylov, PhD (he/him/his) – Aquanova RUS JSC
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    5:00 PM – 6:00 PM EDT
    Untargeted flavoromics Provides New Insight into the Impact of High-tunnel and Open-field Production on the Variations of Aroma Profile of Industrial Floral Hemp
    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 Quality
  • Monday, Apr 29th
    5:00 PM – 6:00 PM EDT
    Evaluation of the effects of allyl isothiocyanate and diallyl disulfide on the trans isomerization of unsaturated fatty acids during heat treatment
    Presenting Author: Junji Obi, MS – Nissui Corporation
    Co-Author: Taro Sakamoto – Nissui Corporation
    Co-Author: Kiyomi Furihata – Nissui Corporation
    Co-Author: Seizo Sato – Nissui Corporation
    Co-Author: Masaki Honda – Meijo University
    Lipid Oxidation and Quality
  • Monday, Apr 29th
    6:00 PM – 7:30 PM EDT
    Lipid Oxidation and Quality Division Dinner
    Room: Restaurant h3
    Networking EventLipid Oxidation and Quality
    Sponsored By 
  • Tuesday, Apr 30th
    7:30 AM – 8:30 AM EDT
    Lipid Oxidation and Quality Division Mentoring Breakfast
    Room: 521c
    Networking EventLipid Oxidation and Quality
  • Tuesday, Apr 30th
    8:30 AM – 10:00 AM EDT
    Effects of Lipid and Protein Oxidation on Plant-based Ingredient and Food Quality
    Room: 524c
    Session Chair: Jingnan Zhang, PhD – Chalmers University of Technology
    Session Chair: Moumita Ray
    Lipid Oxidation and QualitySustainable Protein
  • Tuesday, Apr 30th
    8:35 AM – 8:55 AM EDT
    Determination of the efficacy of rosemary extract to maintain freshness in plant-based meat alternative products using sensory-directed analysis
    Room: 524c
    Presenting Author: Megan Harper-Kerr, MSc (she/her/hers) – GERSTEL, Inc.
    Co-Author: Nicole Kfoury, PhD (she/her/hers) – GERSTEL, Inc.
    Co-Author: David Bolliet, MSc – Kalsec
    Co-Author: Poulson Joseph, PhD – Kalsec
    Co-Author: Kristin Soave – Kalsec
    Lipid Oxidation and QualitySustainable Protein
  • Tuesday, Apr 30th
    8:55 AM – 9:15 AM EDT
    Examining polyphenols to reduce off-flavors associated with protein-rich plant ingredients
    Room: 524c
    Presenting Author: Lily Lincoln – University of Wisconsin - Madison
    Co-Author: Audrey Girard – University of Wisconsin - Madison
    Co-Author: Vanessa Soendjaja – Mondelez
    Lipid Oxidation and QualitySustainable Protein
  • Tuesday, Apr 30th
    9:15 AM – 9:35 AM EDT
    HS-SPME-GC-MS/Olfactometry Based Sensory-directed Flavoromics to Uncover Aroma Boundary Compositions of Commercial Barley Malts with a Wide Lovibond Variation
    Room: 524c
    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 QualitySustainable Protein
  • Tuesday, Apr 30th
    9:35 AM – 9:55 AM EDT
    Revitalizing flaxseed oil: Novel strategies for improved stability, nutrition, and taste
    Room: 524c
    Co-Author: Tobias Pointner, MSc (he/him/his) – University of Vienna
    Co-Author: Matthias Strauss – University of Vienna
    Co-Author: Katharina Rauh – University of Vienna
    Co-Author: Luisa Backes – University of Vienna
    Co-Author: Raphael Steinschaden – University of Vienna
    Co-Author: Aidan Cheung – University of Warwick
    Co-Author: Sarah Fruehwirth – University of Vienna
    Co-Author: Barbara Lieder – University of Vienna
    Presenting Author: Marc Pignitter, PhD – University of Vienna
    Lipid Oxidation and QualitySustainable Protein
  • Tuesday, Apr 30th
    10:30 AM – 12:00 PM EDT
    Emerging Trends in Sustainability and Green Chemistry in Lipid Oxidation
    Room: 524c
    Session Chair: Ignacio Vieitez Osorio, pHD – PEDECIBA Quimica-UdelaR
    Session Chair: Ruchira Nandasiri, PhD, PAg (he/him/his) – St. Boniface Hospital Albrechtsen Research Centre
    Lipid Oxidation and Quality
  • Tuesday, Apr 30th
    10:30 AM – 12:00 PM EDT
    Oxidation in Emulsions and Structured Systems
    Room: 524a
    Session Chair: Akhil Bajaj
    Edible Applications TechnologyLipid Oxidation and Quality
  • Tuesday, Apr 30th
    10:35 AM – 10:55 AM EDT
    In-situ reverse micelle-assisted extraction of polar antioxidants for improving oxidative stability of nonpolar flaxseed oil based on polar paradox theory
    Room: 524c
    Presenting Author: Ying Li, PhD – Jinan University (Guangzhou)
    Lipid Oxidation and Quality
  • Tuesday, Apr 30th
    10:35 AM – 11:15 AM EDT
    Relentless pursuit for edible oil quality, purity and safety
    Room: 524a
    Presenting Author: Selina C. Wang, University of California, Davis, USA (she/her/hers) – University of California, Davis
    Edible Applications TechnologyLipid Oxidation and Quality
  • Tuesday, Apr 30th
    10:55 AM – 11:15 AM EDT
    Extracellular vesicles from olive co-products: Isolation, characterization and evaluation of their antioxidant activity.
    Room: 524c
    Presenting Author: Pierre Villeneuve (he/him/his) – CIRAD UMR Qualisud
    Co-Author: Nathalie Barouh (she/her/hers) – CIRAD UMR Qualisud
    Co-Author: Amal Fenaghra – CIRAD UMR Qualisud
    Co-Author: Pascal Colosetti – UMR CarMeN, INSERM
    Co-Author: Jerome Lecomte – CIRAD UMR Qualisud
    Co-Author: Josephine Lai Kee Him – Centre de Biologie Structurale (CBS), Univ. Montpellier
    Co-Author: Anne Mey – UMR CarMeN, INRAE
    Co-Author: Marie-Caroline Michalski, PhD, Eng. (she/her/hers) – INRAE, CarMeN Laboratory
    Co-Author: Claire Bourlieu-Lacanal – INRAE, UMR IATE
    Co-Author: bruno baréa – CIRAD UMR Qualisud
    Lipid Oxidation and Quality
  • Tuesday, Apr 30th
    11:15 AM – 11:35 AM EDT
    Enhancing physical stability and lipid oxidation prevention in emulsions using the interfacial layer of faba protein-tannic acid conjugates
    Room: 524a
    Presenting Author: Shahrzad Sharifimehr (she/her/hers) – University of Saskatchewan
    Co-Author: Supratim Ghosh, PhD (he/him/his) – University of Saskatchewan
    Co-Author: Sammynaiken Ramaswami (he/him/his) – University of Saskatchewan
    Edible Applications TechnologyLipid Oxidation and Quality
  • Tuesday, Apr 30th
    11:15 AM – 11:35 AM EDT
    Developing an innovative green approach to form high-stability powder fish oil formulation using supercritical carbon dioxide
    Room: 524c
    Presenting Author: Purlen Sezer Okur, PhD Candidate (she/her/hers) – University of Nebraska-Lincoln
    Co-Author: Ozan N. N. Ciftci – University of Nebraska-Lincoln
    Lipid Oxidation and Quality
  • Tuesday, Apr 30th
    11:35 AM – 11:55 AM EDT
    Tiny, yet impactful: Occurrence and role of micelles and very small oil droplets on lipid oxidation in surfactant-stabilized emulsions
    Room: 524a
    Presenting Author: Claire Berton-Carabin, PhD (she/her/hers) – INRAE
    Co-Author: Sten ten Klooster – WUR
    Co-Author: Machi Takeuchi – TU Eindhoven
    Co-Author: Remco Tuinier – TU Eindhoven
    Co-Author: Rick Joosten – TU Eindhoven
    Co-Author: Heiner Friedrich – TU Eindhoven
    Co-Author: Karin Schroën – WUR
    Edible Applications TechnologyLipid Oxidation and Quality
  • Tuesday, Apr 30th
    11:35 AM – 11:55 AM EDT
    EFFECT OF AIR FRYING AS HEAT PRE-TREATMENT ON THE PHENOLIC COMPOUNDS OF DE-OILED LOWER-GRADE YELLOW MUSTARD SEEDS
    Room: 524c
    Presenting Author: Ruchira Nandasiri, PhD, PAg (he/him/his) – St. Boniface Hospital Albrechtsen Research Centre
    Lipid Oxidation and Quality
  • Tuesday, Apr 30th
    1:30 PM – 3:00 PM EDT
    Lipid Oxidation Products and Process Contaminants: From Analytics to Health Impacts
    Room: 524c
    Session Chair: Fernanda F. G. Dias, PhD (she/her/hers) – University of Minnesota
    Session Chair: Jake M. Olson, PhD – TerViva Bioenergy Inc.
    Session Chair: Giorgia Purcaro, PhD (she/her/hers) – University of Liège
    Lipid Oxidation and QualityHealth and NutritionAnalytical
  • Tuesday, Apr 30th
    1:35 PM – 1:52 PM EDT
    A New UHPLC-UV-MS Method for Detection and Identification of Bioactive Compounds
    Room: 524c
    Presenting Author: Adam Zarth – Cargill
    Co-Author: Ana Magallanes Lopez – Cargill
    Co-Author: Vicenta Garcia Campayo – Cargill
    Lipid Oxidation and QualityHealth and NutritionAnalytical
  • Tuesday, Apr 30th
    1:52 PM – 2:09 PM EDT
    Evaluation of the effects of allyl isothiocyanate and diallyl disulfide on the trans isomerization of unsaturated fatty acids during heat treatment
    Room: 524c
    Presenting Author: Junji Obi, MS – Nissui Corporation
    Co-Author: Taro Sakamoto – Nissui Corporation
    Co-Author: Kiyomi Furihata – Nissui Corporation
    Co-Author: Seizo Sato – Nissui Corporation
    Co-Author: Masaki Honda – Meijo University
    Lipid Oxidation and QualityHealth and NutritionAnalytical
  • Tuesday, Apr 30th
    2:09 PM – 2:26 PM EDT
    Diet Enriched with Epoxidized Triacylglycerols Induces Inflammatory Responses in the Gastrointestinal Tract of Mice
    Room: 524c
    Presenting Author: Magdalena Osowiecka – Institute of Physiological Chemistry
    Co-Author: Yifan Bao, MSc – Institute of Physiological Chemistry
    Co-Author: Matthias Strauss – Institute of Physiological Chemistry
    Co-Author: Christiane Ott – DIfE German Institute of Human Nutrition Potsdam-Rehbruecke
    Co-Author: Richard Bleyer – Institute of Physiological Chemistry
    Co-Author: Daniela Krivda – Institute of Physiological Chemistry
    Co-Author: Yury Lebedov – The Maulide Group
    Co-Author: Sergio Armentia Armentia Matheu – The Maulide Group
    Co-Author: Nuno Maulide – The Maulide Group
    Co-Author: Tilman Grune – Institute of Physiological Chemistry
    Co-Author: Marc Pignitter, PhD – University of Vienna
    Lipid Oxidation and QualityHealth and NutritionAnalytical
  • Tuesday, Apr 30th
    2:26 PM – 2:43 PM EDT
    Monochloro-1,2-propanediol Esters (MCPDE) and Glycidyl Esters (GE) Analysis: Recent Updates from the U.S. Food and Drug Administration
    Room: 524c
    Presenting Author: Jessica K. Beekman, PhD (she/her/hers) – U.S. FDA
    Co-Author: Samanta Popol (she/her/hers) – U.S. FDA
    Co-Author: Iris Yourick – U.S. FDA
    Lipid Oxidation and QualityHealth and NutritionAnalytical
  • Tuesday, Apr 30th
    2:43 PM – 3:00 PM EDT
    Inhibition of advanced glycation end-products by chlorogenic and caffeic acids and their detection and quantification by fluorescence and LC-MS
    Room: 524c
    Presenting Author: Christianne Yapor – Chapman University
    Co-Author: Lilian W. Senger, PhD – Chapman University
    Lipid Oxidation and QualityHealth and NutritionAnalytical
  • Tuesday, Apr 30th
    3:30 PM – 5:00 PM EDT
    Analytical Strategies for Assessing Sustainable Lipid and Protein-Containing Products
    Room: 524c
    Session Chair: Hans-Gerd Janssen (he/him/his) – Unilever Foods Innovation Centre
    Session Chair: Matthew J. Fhaner, PhD (he/him/his) – University of Michigan
    AnalyticalLipid Oxidation and Quality
  • Tuesday, Apr 30th
    3:35 PM – 3:55 PM EDT
    Separation of isomeric triglycerides by cyclic ion mobility mass spectrometry
    Room: 524c
    Presenting Author: Carlo De Bruin, MSc (he/him/his) – Wageningen University & Research
    Co-Author: Wouter de Bruijn – Wageningen University & Research
    Co-Author: Mirjam Hemelaar – Wageningen University & Research
    Co-Author: Jean-Paul Vincken – Wageningen University & Research
    Co-Author: Marie Hennebelle, PhD (she/her/hers) – Wageningen University & Research
    AnalyticalLipid Oxidation and Quality
  • Tuesday, Apr 30th
    3:55 PM – 4:15 PM EDT
    Characterizing the biocorona formed on nanomaterials interacted with food matrix
    Room: 524c
    Presenting Author: Saji George, PhD – McGill University
    Co-Author: Wut Phue – McGill
    AnalyticalLipid Oxidation and Quality
  • Tuesday, Apr 30th
    4:15 PM – 4:35 PM EDT
    Analytical support to aid developing countries in setting up a sustainable supply chain for Shea butter
    Room: 524c
    Presenting Author: Rene Blok, BASc (he/him/his) – Bunge
    AnalyticalLipid Oxidation and Quality
  • Tuesday, Apr 30th
    4:35 PM – 3:55 PM EDT
    Functional Materials - Biomass as A Platform for Molecular Design
    Room: 524c
    Presenting Author: George John, PhD – City College of New York
    AnalyticalLipid Oxidation and Quality
  • Wednesday, May 1st
    8:30 AM – 10:00 AM EDT
    The Role of Polyphenols and Flavonoids in Health, Nutrition and Oxidation
    Room: 524b
    Session Chair: Ignacio Vieitez Osorio, pHD – PEDECIBA Quimica-UdelaR
    Session Chair: Apollinaire Tsopmo – Carleton University
    Health and NutritionLipid Oxidation and Quality
  • Wednesday, May 1st
    8:35 AM – 8:55 AM EDT
    Developing Powerful Multi-Antioxidant Systems by Exploring the Compositional Diversity of Essential Oils and Plant extracts and by Modulating their Structures
    Room: 524b
    Presenting Author: Salwa Karboune – McGill University
    Health and NutritionLipid Oxidation and Quality
  • Wednesday, May 1st
    8:55 AM – 9:15 AM EDT
    Phenolic content of hydroponically grown sweet basil inoculated with endophytic bacteria and their antioxidant activity in model systems.
    Room: 524b
    Presenting Author: Gabriela Yunuen Campos Espinosa, MSc (she/her/hers) – Carleton University
    Co-Author: Patricia Dörr de Quadros – University of Waterloo
    Co-Author: Roberta Fulthorpe – University of Toronto
    Co-Author: Apollinaire Tsopmo – Carleton University
    Health and NutritionLipid Oxidation and Quality
  • Wednesday, May 1st
    9:15 AM – 9:35 AM EDT
    Ultrasound assisted-Liposomes and Emulsion-Filled Gels are promising candidates as encapsulation agents to deliver phytochemicals
    Room: 524b
    Presenting Author: Farah Hosseinian – Carleton University
    Health and NutritionLipid Oxidation and Quality
  • Wednesday, May 1st
    9:35 AM – 9:55 AM EDT
    Steam explosion enhances the ability of phenolics of beach pea in controlling lipid peroxidation in human LDL cholesterol, liposome, and food systems
    Room: 524b
    Presenting Author: Sarusha Santhiravel – Memorial University of Newfoundland
    Co-Author: Fereidoon Shahidi – Memorial University of Newfoundland
    Health and NutritionLipid Oxidation and Quality
  • Wednesday, May 1st
    10:30 AM – 12:00 PM EDT
    General Lipid Oxidation and Quality
    Room: 524c
    Session Chair: Drew Elder, PhD – Kalsec Inc.
    Session Chair: Hefei Zhao, PhD (he/him/his) – University of California, Davis
    Lipid Oxidation and Quality
  • Wednesday, May 1st
    10:35 AM – 10:52 AM EDT
    Linseed Oil From Germinated Seeds Revealed Enhanced Nutritional Quality, Oxidative Stability and Bioactivity
    Room: 524c
    Presenting Author: Tobias Pointner, MSc (he/him/his) – University of Vienna
    Co-Author: Katharina Rauh – University of Vienna
    Co-Author: Sophia Buchwinkler – University of Vienna
    Co-Author: Arturo Auñon-Lopez – University of Vienna
    Co-Author: Sanja Kostadinovik – Goce Delcev University of Štip
    Co-Author: Sasa Mitrev – Goce Delcev University of Štip
    Co-Author: Mila Mitreva – Agrofila
    Co-Author: Marc Pignitter, PhD – University of Vienna
    Lipid Oxidation and Quality
  • Wednesday, May 1st
    10:52 AM – 11:09 AM EDT
    The theoretical and practical way to develop low SFA frying Oil
    Room: 524c
    Presenting Author: Junmei Liang – Wilmar (Shanghai) Biotech R&D Center Ltd. Co
    Co-Author: Kevin Lim – WIL@NUSCorporate Lab
    Co-Author: Yuanrong Jiang – Wilmar (shanghai) biotechnology R&D center
    Co-Author: Fuhuan Niu – wilmar (Shanghai) biotechnology R&D center Ltd., Co.
    Lipid Oxidation and Quality
  • Wednesday, May 1st
    11:09 AM – 11:26 AM EDT
    Possibilities for investigation of the oxidative behavior of food products with the RSSOT (Rapid Small Scale Oxidation Test)
    Room: 524c
    Presenting Author: Carolin Edinger (she/her/hers) – Anton Paar
    Lipid Oxidation and Quality
  • Wednesday, May 1st
    11:26 AM – 11:43 AM EDT
    Reactivity of monosodium glutamate in meat and its role on lipid and protein oxidative processes
    Room: 524c
    Presenting Author: Arturo Auñon-Lopez – University of Vienna
    Co-Author: Verena Rohringer – University of Vienna
    Co-Author: Jon Alberdi-Cedeño – University of the Basque Country (UPV-EHU)
    Co-Author: Kübra Taranaci – University of Vienna
    Co-Author: Marc Pignitter, PhD – University of Vienna
    Lipid Oxidation and Quality
  • Wednesday, May 1st
    11:43 AM – 12:00 PM EDT
    In Silico Food Science. A ground-up Investigation into lipid structure and oxidative degradation
    Room: 524c
    Presenting Author: Ryan W. Kung, PhD (he/him/his) – University of Saskatchewan
    Co-Author: John Tse – University of Saskatchewan
    Co-Author: Sammynaiken Ramaswami (he/him/his) – University of Saskatchewan
    Co-Author: Supratim Ghosh, PhD (he/him/his) – University of Saskatchewan
    Lipid Oxidation and Quality