Synopsis: Looking at peroxide values, several studies have shown that tocopherols have pro-oxidant effect on oxidizing lipids when used in high concentrations based on peroxide values.It is unclear as to why this occurs.
Start Time: Friday, February 14, 2020 3:00 PM
End Time: Friday, February 14, 2020 5:00 PM
Location: Food Science & Nutritional Sciences East
Address: 63 Dudley Road
Campus: George H. Cook
Room: Auditorium
City, State, Country: New Brunswick,, NJ US
Fee: N/A
Speaker: Carey Zeng
Sponsor: Department of Food Science
Category: Talk, Lecture, Seminar
Contact Name: Deborah Koch
Contact Email: dmarion@sebs.rutgers.edu
Contact Phone: (828) 932-5429
Target Audience: Current Students,  Researchers,  Visitors,  Donors & Supporters,  Undergraduate Students,  Graduate Students,  Prospective Students,  Faculty,  Staff,  Alumni,  General Public,  Parents & Families