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Article: Lipid Oxidation and Antioxidants

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International News on Fats, Oils and Related Materials : INFORM
Article date:
July 1, 2009
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This short course, organized by Edwin Frankel, University of California-Davis (USA), continues a long tradition of offering basic and practical instructions from leaders in the field to assist participants in understanding (i) the major factors that affect the stability of oil-bearing foods and (ii) how antioxidants can be used to minimize the effects of lipid oxidation and increase the stability of these foods as a basis for the development of healthful products.

The stimulating lectures presented at this short course elicited many questions and resultant discussions on the wide variety of multidisciplinary topics affecting food and health, as offered by a very competent faculty. ...

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