Effect of Antioxidants During Food Production

Session Chair(s)

• 

  Felix Aladedunye, PhD

  Senior Research Scientist
  Measurement Science
  PepsiCo Foods North America
  Plano, TX, United States

Chairing this section

Presentations:

• 1:35 PM – 1:55 PM EDT

  Stabilizing fish protein isolates from sensitive filleting side streams with minimal lingonberry pomace addition
  

  Presenting Author: Jingnan Zhang, PhD – Chalmers University of Technology
• 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
  

  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)
• 2:15 PM – 2:35 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
• 2:35 PM – 2:55 PM EDT

  Early shelf-life prediction of soybean oil using computational modeling of tocopherol depletion kinetics during lipid oxidation
  

  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