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Edwin N. Frankel, Ph.D.
Adjunct Professor
Department of Food Science
and Technology
University of California
Davis, CA 95616-8598
Phone: 530-752-4478
Fax: 530-752-4759
Email: enfrankel@ucdavis.edu |
Research Interests
Lipid oxidation and antioxidation in foods and biological systems.
Lipid oxidation, autoxidation and stability of fats and oils. Mechanism
of action of food antioxidants in retarding oxidative and flavor deterioration.
Activity of natural antioxidants in bulk oil and emulsion systems.
Methods to define and evaluate effective ways of improving oxidative
stability, and the nutritional and safety of foods containing polyunsaturated
lipids including fish oils..
Lipid peroxidation in biological systems. Oxidation of human low-density
lipoproteins.
Current Research Projects
Effects of whey lactoferrin on oxidative stability of food lipids, infant
formula and foods supplemented with iron to improve their nutritive value.
Oxidative stability and effect of natural antioxidants on oils, emulsions
and foods containing docosahexaenoic acid (DHA) and long-chain omega-3
fatty acids.
Curriculum vitae
Recent Publications
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