Session 29B |
Sunday PM
Food Chemistry: Lipids, antioxidants and emulsifiers
|
| Sponsor: | Food Chemistry Division |
| Time: | 2:00 PM- 5:30 PM |
| 29B-1 | Ability of antioxidants to alter interfacial tension and lipid oxidation in bulk oil
W. CHAIYASIT, D. J. McClements, E. A. Decker |
| 29B-2 | Ability of chelators to alter the physical location and prooxidant activity of iron in oil-in-water emulsions
Y. J. CHO, D. J. McClememts, E. A. Decker |
| 29B-3 | Antioxidant activities of cranberry components in foods
C. H. LEE, M. P. Richards, J. D. Reed |
| 29B-4 | Antioxidant activity of sacha mangua (Grias neuberthii Macbr.) extracts.
J. MANCINI-FILHO, R. Pavan, D. A. P. Mancini, D. E. G. Torres |
| 29B-5 | Antioxidant activity of selected plant extracts
N. S. HETTIARACHCHY, D. J. Feliz, R. Cai |
| 29B-6 | Antioxidant and anti-microbial activity of polyphenols derived from phytic acid
A. S. MOLENGRAFT, J. W. Frost, E. T. Ryser, G. M. Strasburg |
| 29B-7 | Antioxidant effect of rosemary (Rosmarinus officinalis L.) extract on pork batters
E. HERNáNDEZ-HERNáNDEZ, E. Ponce-Alquicira, F. Cruz-Sosa, I. Guerrero-Legarreta |
| 29B-8 | Antioxidant effects of peanut skin and hull extracts
S. F. O'KEEFE, D. O. Felton, K. A. Reed |
| 29B-9 | Assessment of trans fatty acids in commercial margarines by GC
M. KAKHU, M. Ahmedna, H. Nasri, I. Goktepe |
| 29B-10 | Changes in chemical characteristics and fatty acid profile of salmon oil during refining
P. Z. LIAN, C. M. LEE |
| 29B-11 | Characterization of oil from roe and viscera of skipjack tuna (Katsuwonus pelamis)
P. SOPHANODORA, J. Promnimit |
| 29B-12 | Classification and detection of adulteration for dietary supplement oils using Fourier-Transform infrared spectroscopy
B. F. Ozen, I. WEISS, L. J. Mauer |
| 29B-13 | Crystallization of cocoa butter under liquid shear
R. CAMPOS, A. G. Marangoni |
| 29B-14 | Differential scanning calorimetry determination of autoxidation and thermally induced oxidation of olive oil
E. VITTADINI, J. H. Lee, D. B. Min, Y. Vodovotz |
| 29B-15 | Effect of cooking treatment on antioxidative properties of broccoli
C. Y. CHANG, C. H. Lin, S. H. Chiang |
| 29B-16 | Effect of processing and storage on antioxidant capacity of honey
X. H. WANG, N. Gheldof, N. J. Engeseth |
| 29B-17 | Effect of soybean soapstock on the fatty acid composition of hen egg yolk
V. PARDIO, L. Landín, L. Díaz, P. Figueroa, K. Waliszewski, A. Bringas, F. Pérez-Gil |
| 29B-18 | Effect of trans fatty acids isomers on rat heart phospholipids profile
J. MANCINI-FILHO, R. Curi, C. M. Sabarense |
| 29B-19 | Effects of microwave radiation and storage time on lipid oxidation of tilapia fish fillet treated with antioxidants during frozen storage
K. A. ABOU-ZEID, Y. S. Hafez |
| 29B-20 | Effects of natural antioxidants on iron-catalyzed lipid oxidation of structured lipid-based emulsions
H. T. OSBORN, C. C. Akoh |
| 29B-21 | Free fatty acid formation and subsequent development of lipid oxidation products in stored milled rice
H. S. LAM, A. Proctor |
| 29B-22 | Influence of environmental conditions on stability of O/W emulsions containing droplets stabilized by lecithin-chitosan membranes
S. OGAWA, E. A. Decker, D. J. McClements |
| 29B-23 | Influence of molecular weight and concentration of chitosan on physicochemical stability of O/W emulsions
S. CHI, S. Zivanovic, P. M. Davidson, C. Basurto, J. Weiss |
| 29B-24 | Influence of sodium dodecyl sulfate on the droplet flocculation of b-lactoglobulin stabilized oil-in-water emulsions
J. Yokota, H. J. KIM, E. A. Decker, D. J. McClements |
| 29B-25 | Inhibition of lipid oxidation and stability of food system by emulsions and cryoprotectants
Y. PARK, S. Keheller, D. J. McClements, E. A. Decker |
| 29B-26 | Interaction of mesquite gum with milk whey or chitosan in concentrated O/W emulsions and effect on emulsion rheology
J. O. Ruiz-Ramos, J. P. PéREZ-OROZCO, E. Bosquez-Molina, F. Cruz-Sosa, E. J. Vernon-Carter |
| 29B-27 | Lipid profile of beef patties containing texturized peanut
M. J. HINDS, M. N. Riaz, D. R. Moe, D. D. Scott, A. Salam |
| 29B-28 | Optimization of bleaching conditions of roasted sesame oil
E. CHOE, I. KIM, Y. LEE, M. Kim |
| 29B-29 | Oxidation of long-chained aldehydes in grain sorghum wax during storage
K. T. HWANG, C. L. Weller, S. L. Cuppett, M. A. Hanna |
| 29B-30 | Physical and oxidative stabilities of different proteins-stabilized corn oil-in-water emulsions
M. HU, D. J. McClements, E. A. Decker |
| 29B-31 | Production and characterization of O/W emulsions containing multi-layered droplets stabilized by b-lactoglobulin-pectin membranes
L. Moreau, H. J. KIM, E. A. Decker, D. J. McClements |
| 29B-32 | Role of non-adsorbed protein on droplet flocculation in hexadecane oil-in-water emulsions stabilized by b-lactoglobulin
H. J. KIM, E. A. Decker, D. J. McClements |
| 29B-33 | The antioxidative stability of fish oil-in-water emulsions containing continuous phase protein
H. FARAJI, D. J. McClements, E. A. Decker |
| 29B-34 | The impact of heat and salt on the droplet flocculation in corn oil-in-water emulsion stabilized by WPI at pH 3
D. DJORDJEVIC, H. J. Kim, D. J. McClements, E. A. Decker |
| 29B-35 | Thermal degradation of menhaden oil from different purification steps
S. SATHIVEL, W. Prinyawiwatkul, I. I. Negulescu, J. M. King, B. F. A. Basnayake |
| 29B-36 | Use of WPI, casein, and metal chelators to increase the oxidative stability of algae oil-in-water emulsion at pH 3
J. ALAMED, D. Djordjevic, D. J. McClements, E. A. Decker |
| 29B-37 | Viscosity enhancement and depletion flocculation by biopolymers in model beverage emulsions
R. CHANAMAI, G. R. Horn, R. Hammond, D. J. McClements |
| 29B-38 | Vitamin C equivalent antioxidant capacity of various polyphenolics, fruits, and vegetables and the polyphenolic structure-bioactivity relationship
D. O. KIM, O. K. Chun, H. Y. Moon, C. Y. Lee |