Pre-conference ISNFF2016

Pre-conference ( October 8 [AM and PM] and October 9 [AM])

Antioxidants and Oxidation Control: Fundamentals, Application Areas and Health Effects
Topics include the following:
- Antioxidants and oxidation control: Critical considerations
- Lipid oxidation fundamentals and action mechanisms
- Oxidative processes: Flavor effects and health implications
- Arresting oxidation in food, feed and biological systems
- Oxidation in bulk oil and emulsions and its control
-Oxidation in meat, seafood and poultry and use of antioxidants
- Oxidation in pet foods and its control
- Oxidation in low-moisture products: snack foods and pet foods
- Critical re-evaluation of antioxidant testing: Pitfalls and hurdles
- Spices and herbs as antioxidants
- Regulatory approval of natural antioxidants
- Antioxidants in cancer chemoprevention
- Antioxidants in cardioprotection
- Carotenoids and xanthophylls as food antioxidants and colorants
- Expanding the use of phenolic antioxidants by structure and other modification
- Antioxidant beverages: The way to future
- Citrus antioxidants
- Caffeinated beverages and extracts as antioxidants
- Delivery of antioxidants: Use of nanotechnology and other innovative processes
- House keeping role of antioxidant enzymes
- Cellular antioxidant systems: Do they provide an advantage?
- Omega-3 oils and their protection
- Closing remarks
Course instructors (Confirmed and tentative): Fereidoon Shahidi, Debasis Bagchi, Kazuo Miyashita, Young-Joon Surh, Karen Schaich, Chi-Tang Ho, Milda Embuscado, John Finley, Min Hu, Namal Senanayake, James Tonkins, George Burdock, Charlotte Jacobsen, Colin Barrow, Jaroslav Kralovec
Final program with time for each presentation will soon be announced

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