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.

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.

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