| |
Session 67D |
Wednesday PM
Food Chemistry: Lipid and carbohydrate chemistry
|
| Sponsor: | Food Chemistry Division |
| Time: | 2:00 PM- 5:30 PM |
| | 67D-1 | Chitin and chitosan: Value-added products from mushroom waste
T. WU, S. Zivanovic |
| | 67D-2 | Emulsifying properties of water-soluble soybean polysaccharide
A. NAKAMURA, M. Corredig, T. Takahashi, R. Yoshida, H. Furuta, H. Maeda |
| | 67D-3 | Molecular weight and degree of acetylation of ultrasonicated chitosan
S. R. BAXTER, S. Zivanovic, J. R. Mount, J. Weiss |
| | 67D-4 | Solubilization characteristics of flaxseed gum
S. Y. XU, Z. Wang, H. H. Chen |
| | 67D-5 | Tryptophan luminescence detects molecular mobility in amorphous sugars
R. D. LUDESCHER, A. Zunic |
| | 67D-6 | Effect of natural tocopherols on the thermal oxidation of partially hydrogenated cottonseed fats
C. J. Steel, D. BARRERA-ARELLANO, M. D. C. Dobarganes |
| | 67D-7 | Oxidative stability of foods containing a micro algae oil-in-water emulsion
H. FARAJI, E. A. Decker, D. J. McClements |
| | 67D-8 | Influence of reverse micelle structure on iron catalyzed oxidation of methyl linolenate in AOT-water-hexadecane systems
W. CHAIYASIT, C. B. Stanley, D. J. McClements, H. H. Strey, E. A. Decker |
| | 67D-9 | Physicochemical properties of structured lipids from olive oil with conjugated linoleic acid
K.-T. Lee, J.-H. LEE, M. R. Kim |
| | 67D-10 | Chemical characteristics and oxidative stability of sructured lipid from soybean oil containing conjugated linoleic acid
K.-T. Lee, J.-H. LEE, M. R. Kim |
| | 67D-11 | Effect of ethanolic tocopherol addition and cooking method on oxidative stability of beef patties during refrigerated storage
T. M. WILLS, C. A. Mireles DeWitt, H. Sigfusson |
| | 67D-12 | Inhibition of lipid oxidation in cooked beef patties by yeast extracts
L. WANG, Y. L. Xiong, J. Gomez-Basauri |
| | 67D-13 | Changes in lignan and tocopherol contents of soybean oil-sesame oil mixture during heating
J. LEE, J. Chung, E. Choe |
| | 67D-14 | Identification and quantification of cholesterol oxidation products in shrimp (salted and dried)
G. R. Sampaio, D. H. Bastos, R. A. Soares, E. A. TORRES |
| | 67D-15 | Physicochemical characterization and optimization of refining process of chufa tuber oil
M. KIM, N. Lee, S. H. Yoon |
| | 67D-16 | Effect of storage on the fatty acid composition of egg yolk from hens fed soybean soapstock
V. PARDIO, L. Landín, K. Waliszewski, A. Bringas, R. Loeza, F. Pérez-Gil |
| | 67D-17 | Frying oil stability at elevated temperatures in the presence of heme-iron
P. C. OSIDACZ, W. E. Artz |
| | 67D-18 | Efficient and economical separation of neutral lipids and phospholipids from liquid egg yolk
D. U. AHN, E. J. Lee, J. C. Kim |
| | 67D-19 | Chemical and physical properties of butterfat-vegetable oil spread prepared with enzymatically transesterified canola oil and caprylic acid
B. H. KIM, C. C. Akoh |
| | 67D-20 | Mass balance of phytosterols and tocols during soybean oil refining
J. Lin, C. Y. WANG |
| | 67D-21 | Chemical properties of non-hydrogenated cottonseed oil as a deep-fat frying medium
L. D. THOMPSON, D. R. Daniel, B. J. Shriver, K. C. Wu, L. C. Hoover |