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Oils, Fats and <strong>Lipid</strong>s for a Healthy and Sustainable World 9 th <strong>Euro</strong> <strong>Fed</strong> <strong>Lipid</strong> Congress · 18–21 September 2011 · Rotterdam<br />
scientific programme – posters scientific programme – posters<br />
OXI-004 Effect of Antioxidants on Thermal Stability of Oil in Water<br />
Emulsions Rich in Unsaturated Fatty Acids<br />
D. Ansorena, S. Campos, Porto/E, I. Berasategi, C. Poyato,<br />
M. García-Iñiguez de Ciriano, I. Astiasarán, Pamplona/E<br />
OXI-005 Processing Influence on the Oxidation Level of Sunflower<br />
Oil<br />
T.T. Nosenko, A.O. Oleksenko, Kyiv/UA<br />
OXI-006 The Effect of Pea Protein on Physicochemical<br />
Characterization and Oxidative Kinetics of Rapeseed Oil<br />
Nanoemulsions<br />
E. Arab Tehrany, E. Mallo, C. Gaiani, N. Belhaj, M. Linder,<br />
Vandoeuvre lès Nancy/F<br />
OXI-007 Reduction of trans Fatty Acids in Doughnuts<br />
L. Brühl, G. Unbehend, Detmold/D<br />
OXI-008 Phenolic Composition of South American Red Wines<br />
Classified According to their Antioxidant Activity, Retail<br />
Price and Sensory Quality<br />
D. Granato, I.A. Castro, Sao Paulo/BR<br />
OXI-009 Assessment of Physicochemical Properties and Antioxidant<br />
Activity of Argentinean Red Wines using Chemometrics<br />
D. Granato, I.A. Castro, Sao Paulo/BR<br />
OXI-010 Increasing the Shelf Life of Frying Oils with a Natural<br />
Antioxidant or Flavour Blend and the Effect on the Shelf<br />
Life of a Fried Product<br />
W. Dooghe, M. Liessens, Herentals/B<br />
OXI-011 A Kinetic Study on the Formation of Hydroperoxy-,<br />
Keto- and Hydroxy-dienes in FAMEs Derived from<br />
Sunflower Oils<br />
A. Morales, C. Dobarganes, Sevilla/E, G. Márquez-Ruiz,<br />
Madrid/E, J. Velasco, Sevilla/E<br />
OXI-012 Antioxidative Potential of Selected Herbs and Spices<br />
D. Chrpova, Prague/CZ, C. Garcia Ortiz, I. Roubíckova,<br />
L. Kourimska, J. Panek, Prague/CZ<br />
OXI-013 Oxidative Stability of Selected Oils with Different Degree<br />
of Unsaturation<br />
I. Roubickova, D. Chrpova, L. Kourimska, J. Mikeska,<br />
J. Panek, Prague/CZ<br />
OXI-014 Recovery of Phenolic Antioxidants from Rice Hulls after<br />
Alkaline Digestion<br />
A. Kyriakoudi, N. Nenadis, M.Z. Tsimidou, Thessaloniki/GR<br />
OXI-015 Preparation and Functionality of Phenolics-enriched<br />
Lecithin (Phenolipids)<br />
M.F. Ramadan, Zagazig/ET, B. Matthäus, Detmold/D<br />
OXI-016 The Effect of Polymerization on Rheological Behavior of<br />
Canola Oil<br />
N. Dehghannejad, Isfahan/IR, M. Hojjatoleslamy,<br />
Shahre Kord/IR<br />
OXI-017 Changes in Oil Properties due to Repeated Frying and<br />
their Effect on the Water, Oil Content and Crust Properties<br />
of French-fries<br />
T.D. Karapatsios, E.P. Kalogianni, Thessaloniki/GR<br />
OXI-018 Positional Distribution of Fatty Acids in Refined and<br />
Crude Hoki Oils by 1,3 Specific Hydrolysis using<br />
Pancreatic Lipase<br />
T.R. Tengku Mohamad, E.J. Birch, Dunedin/NZ<br />
OXI-019 Effect of Adding Essential Oil from Origanum onites on<br />
Oxidative Stability of Pistachio Nut Paste<br />
E. Adal, S. Eren, Gaziantep/TR<br />
OXI-020 Cellular Effects of Oxidised Marine Oil Enriched with<br />
Omega-3<br />
S. Grimmer, M. Todorcevic, M. Lilac, G. Vogt, B. Ruyter, Ås/N<br />
OXI-021 Intake of Oxidized Cod Liver Oil and Health Effects:<br />
A Randomized Controlled Trial<br />
I. Ottestad, G. Vogt, Ås/N, K. Retterstøl, Oslo/N, M. Myhrstad,<br />
Akerhus/N, J.-E. Haugen, Ås/N, A. Nilsson, Oslo/N,<br />
G. Ravn-Haren, Copenhagen/DK, B. Nordvi, K. Wettre<br />
Brønner, L. Frost Andersen, K.B. Holven, Oslo/N, S.M. Ulven,<br />
Akerhus/N<br />
OXI-022 Antioxidant and Antimicrobial Activity and Solubility of<br />
Alkyl Esters of Phenolic Acids<br />
R. Merkl, J. Smidrkal, I. Hrádková, V. Filip, Prague/CZ<br />
OXI-023 Deterioration of Liquid Margarines and Vegetables Oils<br />
during Frying<br />
A. Lamglait, Oslo/N, G. Vogt, E. Olsen, Ås/N, I. Storrø,<br />
Trondheim/N, H. Standall, B. Kirkhus, Ås/N<br />
OXI-024 Polar and Polymeric Compound Analysis to Assess the<br />
Influence of Refinery Process on Cottonseed Oil’s Quality<br />
F.N. Arslan, Karaman/TR, H. Kara, M. Topkafa, Konya/TR<br />
OXI-025 Synthesis and Structure Analysis of Oxidation and Thermodegradation<br />
Products and their One-step Isolation<br />
J. Kyselka, V. Filip, I. Hradkova, J. Smidrkal, Prague/CZ<br />
OXI-026 Monitoring of the Changes in Cottonseed Oil Tocopherol<br />
Content during Deep-Frying Process<br />
H. Kara, Konya/TR, F.N. Arslan, Karaman/TR, H.F. Ayyildiz,<br />
Konya/TR<br />
OXI-027 Antioxidant Activity of the Essential Oil and Methanolic<br />
Extract of Cuminum cyminum at Three Concentrations in<br />
Purified Sunflower Oil<br />
S. Einafshar, H. Poorazarang, R. Farhoosh, H. Khorsand<br />
Beheshti, Mashad/IR<br />
OXI-028 Image Analysis of Color Changes in Canola Oil to<br />
Influence of Bene Kernel Oil and its Unsaponifiable<br />
Matters Fraction during Frying Process<br />
P. Sharayei, R. Farhoosh, H. Poorazerang, M. Hossein,<br />
H. Khodaparast, Mashhad/IR<br />
PalM oil<br />
PALM-001 Influence of Monopalmitin on the Crystallization Behaviour<br />
of Palm Oil<br />
S. Verstringe, V. De Graef, F. Depypere, K. Dewettinck,<br />
Ghent/B<br />
PALM-002 Latest Developments and Trends in Palm Oil Refining<br />
B. Schols, J. De Kock, W. De Greyt, M. Kellens, Zaventem/B<br />
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