Lipid Oxidation and Quality
Fernanda Furlan Goncalves Dias, PhD
Food Science and Technology
University of California, Davis
Recent evidence about lipid oxidation mechanisms, reactions with other molecules and potential toxicity present new challenges in analyzing more oxidation products in greater detail and with greater sensitivity. This session presents information about class analyses of lipid oxidation products micromolar or lower levels; analyses of individual non-volatile and volatile epoxides, carbonyls, alcohols and other products; lipidomic approaches to tracking product distributions; and methods for tracking co-oxidation reactions that remove lipid oxidation products.