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UID:20260404T081510EDT-5339ocA7o8@132.216.98.100
DTSTAMP:20260404T121510Z
DESCRIPTION: \n\nPhD Oral Defense of Ogan Iheanacho Mba\, Department of Bio
 resource Engineering\n\nSelecting an appropriate oil for commercial deep-f
 at frying can be challenging. Commercial frying began with animal fats. Ne
 xt\, partially hydrogenated vegetable oils were commonly used. Due to the 
 high temperature\, the presence of oxygen\, water\, and other compounds fr
 om the food being fried\, the frying oil undergoes thermo-oxidation induce
 d irreversible degradation reactions. The highly-saturated animal fats and
  trans-fatty acids that come with hydrogenation procedures have adverse pu
 blic health consequences. Oils with higher unsaturation are more susceptib
 le to thermo-oxidation reactions. On the other hand\, omega-3 and omega-6 
 monounsaturated fatty acids have proven health benefits\, demand for natur
 al products has been rising\, and emphasis on nutritional enrichment has b
 een increasing. The food industry has been exploring alternatives that add
 ress both public health concerns and improves frying process and products.
  The use of minimally processed stable oils\, blending different oils in a
  frying medium\, and breeding oil seeds with altered fatty acid compositio
 n appear to be the most viable cost effective alternatives to animal fats 
 and hydrogenated vegetable oils. Virgin palm oil (VPO) has a balanced comp
 osition of saturated and monounsaturated fatty acids. It is very rich in e
 ndogenous phytonutrients (such as carotenoids\, tocopherols and tocotrieno
 ls) with biological activity and health-promoting functions. This study in
 vestigated the stability of these phytonutrients and the extent of the phy
 tonutrients’ migration into fried products when VPO is used either alone o
 r as the major component in blends of oils in deep-fat frying operations. 
 Refined canola oil (RCO) was used as the second oil sample in the binary b
 lends.\n\nEveryone in the McGill community is welcome to attend a PhD oral
  defense. Please join us in celebrating the accomplishments of our PhD can
 didates.\n
DTSTART:20170104T151500Z
DTEND:20170104T151500Z
LOCATION:MS2-022 (Faculty Lounge)\, Macdonald-Stewart Building\, CA\, QC\, 
 St Anne de Bellevue\, H9X 3V9\, 21111 Lakeshore Road
SUMMARY:PhD Oral Defense: Deep-fat frying characteristics of blends of palm
  and canola oils
URL:https://www.mcgill.ca/channels/channels/event/phd-oral-defense-deep-fat
 -frying-characteristics-blends-palm-and-canola-oils-264783
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