Lipid Oxidation and Quality
Professor and group leader
National Food Institute
Technical University of Denmark
Kgs. Lyngby, Hovedstaden, Denmark
Lipid oxidation is a “one size does not fit all” reaction – its reactions, catalysts, inhibitors and outcome change with the specific food or cell matrix, and this alters observed kinetics, analytical methods required for monitoring and effects on product qualities. This session will compare patterns of lipid oxidation, co-oxidation and inhibition in different food and material matrices with different lipid composition and organization (e.g. meat, vs dairy vs complex dry vs complex extruded vs emulsions), then consider how these differences alter analyses required to accurately detect and quantitate lipid oxidation, as well as modify antioxidant strategies.