'Lipid oxidation' presentation slideshows

Nutrient

Nutrient. The nutritients account for more than 99.9% of the food. The main classes of nutrients are : carbohydrates, proteins, fats, vitamins, and minerals, and all of them may pose toxicological risks to the consumer.

587 views • 44 slides

ANTIOXIDANT

ANTIOXIDANT. Antioxidants. The chemical compounds which can delay the start or slow the rate of lipid oxidation reaction in food systems. Mechanism of Antioxidant. 14 13 12 11 10 9. C. H. (. C. H. ). C. H. C. H. C. H. C. H. C. H. C. H. C.

1.41k views • 40 slides

Post mortem changes influencing sensory quality of seafood

Department of Fisheries and Aquatic Resources (DFAR) Sri Lanka. National Aquatic Resources Research and Development Agency (NARA) Sri Lanka. United Nations University Fisheries Training Programme (UNU-FTP) Iceland. Icelandic International Development Agency (ICEIDA) Iceland.

459 views • 32 slides

Chapter 5: Analysis of water content, total solids & water activity

Chapter 5: Analysis of water content, total solids & water activity.

1.21k views • 31 slides

Dublin, June 8 th and 9 th 2011

ProSafeBeef FOOD-CT-2006-36241 Advancing Beef Safety and Quality through Research and Innovation Integrated Project : FP6 48 Month Review Pillar No 4 Pillar Leader: Jens Petter Wold (Nofima). Dublin, June 8 th and 9 th 2011. Pillar 4 .

360 views • 21 slides

425 views • 19 slides

Flavor

414 views • 18 slides

FST 151 FOOD FREEZING FOOD SCIENCE AND TECHNOLOGY 151 Shelf-life Prediction of Frozen Foods & Case Studies Lecture N

FST 151 FOOD FREEZING FOOD SCIENCE AND TECHNOLOGY 151 Shelf-life Prediction of Frozen Foods & Case Studies Lecture Notes Prof. Vinod K. Jindal (Formerly Professor, Asian Institute of Technology) Visiting Professor Chemical Engineering Department Mahidol University Salaya, Nakornpathom

674 views • 17 slides

Lipid Oxidation with special consideration for n-3 fatty acids

415 views • 17 slides

Food Matrix I mpacts on Lipid O xidation

Food Matrix I mpacts on Lipid O xidation. Shima Shayanfar 04/15/14. Unsaturated Lipids. Hydrophone or Hydrophilic molecules With 1 or more double bonds E.g.: fatty acids and their derivatives (tri, di, monoglyceride phospholipids) ? -3, ? -6, ? -9. Oxidation. 1- Photoxidation

345 views • 16 slides

Protecting n-3 Fatty Acids in Foods and Supplements -Rachel McNicholas

300 views • 13 slides

Epidemiology of Obesity

342 views • 10 slides

Food Science Experiments for Highschool Sciences

Food Science Experiments for Highschool Sciences. Experiment 2 Peroxide Value (Titration). Fatty acids. Fatty acids are: straight chains of carbon atoms with hydrogen atoms attached (hydrocarbons) with a carboxylic group (COOH) attached at one end and

107 views • 10 slides

RESULTS

RESULTS. INTRODUCTION. OBJECTIVES. CONCLUSION. ABSTRACT. MATERIALS AND METHODS. Storage Stability of Omega-3-enhanced Rainbow Trout ( Oncorhynchus mykiss ): 1 Refrigerated Storage Temperature. Y. C. Chen, J. Nguyen, K. Semmens, S. Beamer, and J. Jaczynski

87 views • 1 slides