Session 8: Room 397 | ||
Sunday AMOxidation in heterogenous foods and biological tissues: Impact on food quality and health | ||
| Sponsor: | Food Chemistry Division | |
| Moderator(s): | E. A. Decker, Univ. of Massachusetts H. J. Andersen, Danish Institute of Agricultural Science | |
| Time: | 9:00 AM | |
| 9:00 AM | Introductory Remarks | |
| 9:05 AM | 8-1 | Division Lecture: Chemistry of singlet oxygen oxidation in foods D. B. MIN |
| 9:35 AM | 8-2 | Prooxidative metals: Why where they are can dictate their reactivity E. A. DECKER, D. J. McClements |
| 10:05 AM | 8-3 | Lipid oxidation: A problem in multiple phases J. B. GERMAN, S. Watkins, E. Frankel |
| 10:35 AM | 8-4 | Protein oxidation in foods: Mechanisms and implications H. J. ANDERSEN, H. Ostdal |
| 11:05 AM | 8-5 | Lipid: Protein interactions: A potential basis for lipid oxidation induced discoloration of foods L. C. FAUSTMAN |
| 11:35 AM | 8-6 | Use of oxidative stress biomarkers to evaluate dietary antioxidants in vivo B. FREI |