Understanding lipid oxidation mechanism in low moisture cracker system

Last updated 29th Aug 2017
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A pinboard by Thanh Vu

PhD Candidate, University of Massachusetts Amherst


Fundamental knowledge to develop technologies increasing food quality and reducing food waste

My research provides novel scientific knowledge on lipid oxidation in low moisture snacks which contributes a high saturated fat intake to American diet. Manufacturers can utilize my research findi...