Event
PhD Defense: Mechanistic insights into the role of metals in the Maillard reaction using mass spectrometry and isotope labeling techniques
Thursday, August 11, 2016 13:15
Macdonald-Stewart Building
MS2-022 (Faculty Lounge), 21111 Lakeshore Road, St Anne de Bellevue, QC, H9X 3V9, CA
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PhD Oral Defense of Ossana Nashalian, Department of Food Science & Agricultural Chemistry
Trace metals are food components that can play an important role in regulating the Maillard reaction through their redox activity and high ligand binding affinity especially towards amino acids. The resulting amino acid-metal complexes are known to possess a different chemical reactivity relative to their free counterparts and are expected to behave differently during thermal treatments. Understanding how these metal complexes degrade independently or react with other food components during processing can provide important insight into their fundamental role in the context of the Maillard reaction.
Everyone in the McGill community is welcome to attend a PhD oral defense. Please join us in celebrating the accomplishments of our PhD candidates.
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