Session 30A |
Sunday PM
Food Chemistry: Lipids
|
| Sponsor: | Food Chemistry Division |
| Time: | 1:00 PM- 4:30 PM |
| 30A-1 | Effect of dough improvers on physical dough properties and sensorial product quality of "Chinese Steam Bread"
C. L. CHEN, M. H. Chang |
| 30A-2 | Rosemary extracts as inhibitors of lipid oxidation and color change in cooked poultry products
L. YU, L. Scanlin, G. R. Schmidt |
| 30A-3 | Oxidative stability of oil-in-water emulsions as a function of iron and surfactant hydroperoxide concentrations
C. D. NUCHI, D. J. McClements, E. A. Decker |
| 30A-4 | Ability of surfactant micelles to alter antioxidant partitioning and lipid oxidation in oil-in-water emulsions
W. CHAIYASIT, M. P. Richards, D. J. McClements, E. A. Decker |
| 30A-5 | Investigation of an egg albumen coating as a courier of antioxidants in the prevention of lipid oxidation and rancidity in poultry products
D. B. ARMITAGE, N. S. Hettiarachchy |
| 30A-6 | Edible film as a carrier of antioxidant
F. AL-AMERI, N. S. Hettiarachchy |
| 30A-7 | Antioxidant activity of macambo (Theobroma bicolor L.) extracts
J. MANCINI-FILHO, R. Pavan Torres, D. E. Garcia Torres |
| 30A-8 | Antioxidant properties of different portions of broccoli
C. Y. CHANG, F. I. Lin, J. T. Guo |
| 30A-9 | Freeze-thaw stability of oil-in-water emulsions
J. N. COUPLAND, S. Vanapalli |
| 30A-10 | Effect of high-pressure homogenization on soy protein concentrate emulsions
R. ROESCH, M. Corredig |
| 30A-11 | The effect of soy oil and lecithin on the texture of curds prepared from chickpeas, lentils and smooth peas
R. CAI, B. K. BAIK |
| 30A-12 | Anti- or pro-oxidative effects of polyphenolic compounds in oil emulsion by making chelate with catalytic metals
Y. YOSHIE, M. Takayanagi, T. Suzuki |
| 30A-13 | Effects of sesame oil on thermooxidative stability of soybean oil
E. CHOE, J. Chung |
| 30A-14 | Effect of temperature on the stability of oil-in-water emulsions
T. SAMS, J. Weiss |
| 30A-15 | Comparison of the frying performance of winterized cottonseed oil and partially hydrogenated canola oil
C. C. KING, E. W. Christian, A. Rivera-Acosta, J. Filary, J. A. Sheaffer |
| 30A-16 | The effects of irradiation on lipid oxidation of almonds
G. L. SANTOS-NORRIS, D. R. Connell, A. Prakash |
| 30A-17 | Fatty acid profile of oil recovered from catfish (Ictalurus punctatus) processing wastes
S. SATHIVEL, W. Prinyawiwatkul, C. C. Grimm, S. Lloyd, J. M. King |
| 30A-18 | Application of modulate differential scanning calorimetry and dynamic thermal stripping-thermal desorption – gas chromatography to describing oxidation byproducts in extra virgin olive oil
A. KANAVOURAS, R. J. Hernandez |
| 30A-19 | Evaluation of electron donating ability of b-carotene by using soybean oil and 2,2-diphenyl-1-picrylhydrazyl(DPPH) in acetone system
B. OZCELIK, J. Lee, D. B. Min |
| 30A-20 | The effects of chlorophyll, light and oxygen on the stability of 2,2-diphenyl-1-picrylhydrazyl radical in acetone and soybean oil
B. OZCELIK, J. Lee, D. B. Min |
| 30A-21 | Oil holding capacity of plastic fats: Effects of intermediate melting point triacylglycerols
F. JAHANIAVAL, Y. Kakuda |
| 30A-22 | Vitamin E stability in peanuts during roasting and storage
J. CHUN, J. Lee, R. R. Eitenmiller |
| 30A-23 | Stabilizing polymorphic transitions using diacylglycerols and sucrose polyesters
J. H. OH, B. G. Swanson |
| 30A-24 | Lipase-catalyzed production of structured lipids from borage oil and eicosapentaenoic acid (EPA)
F. SHAHIDI, S. P. J. N. Senanayake |
| 30A-25 | The effect of pH, CaCl2 and temperature on the stability of beverage emulsions
R. CHANAMAI, D. J. McClements |
| 30A-26 | Phenolic compounds of Lianolia virgin olive oil and their alteration during storage
O. I. OKOGERI, M. Tasioula-Margari |
| 30A-27 | Microwave-assisted fatty acid analysis of oil recovered from catfish processing wastes containing high moisture content
S. SATHIVEL, W. Prinyawiwatkul, C. C. Grimm, J. M. King |
| 30A-28 | Oxidation of olive oil exposed to still air
A. KANAVOURAS, A. Cert, R. Mateos, R. J. Hernandez |
| 30A-29 | Characterization of the antioxidants in honeys from different floral sources
N. GHELDOF, X. Wang, N. Engeseth |
| 30A-30 | Effect of packaging and light exposure on vitamin A stability in fortified vegetable oil
Y. KAKUDA, H. Smadi, K. Gao, V. Abraham, L. Laleye |
| 30A-31 | Quality assessment of frying oil by quantitative 1H and 13C NMR spectra
M. LI, K. M. Keener, B. E. Farkas |
| 30A-32 | Influence of two different corn diets on the oxidative susceptibility of pork as measured by TBARS and hexanal content
L. N. FERNANDO, E. P. Berg, I. U. Gruen |
| 30A-33 | Partitioning of d-tocopherol in aqueous mixtures of triacylglycerols and isolated membranes
H. SIGFUSSON, H. O. Hultin |
| 30A-34 | Oils, margarines, and butters: Study using differential scanning calorimetry and thermogravimetrical analysis
C. CRUZ-HERNANDEZ, R. M. Cruz-Hernandez, F. Mijangos-Santiago |
| 30A-35 | Oxidation of DHA-enriched fish oil and extraction and identification of the volatile oxidation products
H. I. LEE, Y. Lee, J. Y. Yang, S. A. Kizito, J. S. Weese, H. An |