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Short Course: Lipid Oxidation in Foods

Lipid Oxidation and Quality

Session: Short Course: Lipid Oxidation in Foods

Oxidation in Frying Oils

Sunday, April 28, 2024

3:35 PM – 4:05 PM EDT

Room: 518ab

Speaker(s)

Jill K. Winkler-Moser, PhD (she/her/hers)

Research Chemist
USDA-Agricultural Research Service
Peoria, Illinois, United States

Slides

This lecture will cover the mechanisms of lipid oxidation and degradation during frying and the implications for fried food quality. It will also cover methods for measuring frying oil quality and strategies for mitigating oxidation during frying.