Food Forum Lecture Hall: Live preview - the harm, principle and control measures of oil oxidation in food

Course Name: "The harm, principle and control measures of oil oxidation in food" presenter: Zhou Kai, Forum ID bad child's sky, food master's degree, after graduation mainly engaged in feed and food antioxidants, anti-corrosion anti-mold agent formulation development work, a variety of natural plant sources of antioxidants, preservatives have carried out basic research.
is currently responsible for the development of compound additives products.
Live Time: June 20, 2020 9:30-10:30 Course Introduction: Grease or fatty foods oxidizing acid failure will not only reduce the nutritional and sensory value of the product, but also the free fundamentals and oxidizing products produced by oil oxidation will adversely affect the health of the human body or animal.
In order to prevent and slow down food oxidation, in addition to using cooling, drying, nitrogen filling, exhaust, sealing, light avoidance and other methods, the addition of antioxidants before food oxidation is a simple, economical and effective method.
Main contents: First, the harm of oil oxidation II, the mechanism and influence factors of oil oxidation III, antioxidants and antioxidant mechanism IV, antioxidant structure relationship V, oil oxidation stability evaluation and shelf life prediction SIX, rosemary extract in food application" free registration: 1, Computer side registration, please poke here, mobile phone side registration, please open WeChat sweep the "food forum, lecture hall" live course form: 1, live preview, in the food forum "food lecture hall" section published live preview post, the post will introduce the curriculum and share courseware content.
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