Program - staging.files.cms.plus.com

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April 28–May 1, 2013 | Montréal, Québec, Canada Poster Presentations
11. Tocopherol Composition of Brazil Nut Oil Varies According to Extraction
Method. V.N. Castelo Branco, V. Rezende, S. Botelho, and A. Torres, Federal
University of Rio de Janeiro, Brazil.
12. Crystallization and Polymorphism Behavior of Pure Triacylglycerol’s
Added with Monoacylglycerols. R. Silva, N. Agostinho, J. Maruyama, Y. Silva,
and L. Gioielli, São Paulo University, Brazil.
13. Modeling and Analysis of Segmented Data from Lipid Studies: Straight
Line Analysis Tool (SLAT) Software. S. Joseph, L. Bouzidi, and S. Narine, Trent
Centre for Biomaterials Research, Trent University, Canada.
14. Determination of trans Fatty Acid Levels by Gas Chromatography in
Processed Foods in India. N. Lakra 1 , K. Anwar 2 , and K.K. Pant 2 , 1 Jawaharlal
Nehru University, India; 2 Indian Institute of Technology, India.
15. Liquid Oil Margarine with Ultramicro-Starch-Filaments and Oil Leakage
Prevention from Oily-fruits for Beverage- and- Food Manufacture. Y.
Yamada and K. Yamada, Nagoya Naikaseikeisanfujinka Hospital, Japan.
16. Morphology and Physical Properties of High Melting Fractions of Milk
Fat. S. Ueno, S. Itatani, and H. Hondoh, Hiroshima University, Japan.
17. Puff Pastry Margarines Performances Related to Their Physicochemical
Properties. S. Danthine 1 , E. Lefebure 2 , V. Cavillot 3 , and C. Blecker 2 , 1 Ulg GxABT,
Belgium; 2 GxABT, Belgium; 3 Wagralim, Belgium.
18. Thermal and Structural Behaviour of Four Industrial Lauric Fats. S.
Danthine 1 , P. Anihouvi 1 , C. Blecker 1 , A. Dombrée 2 , and V. Van Hoed 2 , 1 Ulg GxABT,
Belgium; 2 Puratos Group, Belgium.
19. Promising Cultivar of Soybean for the Yield of Oil and Protein in Khyber
Pakhtunkhwa-Pakistan. M. Usman and N. Ullah, Foundation for Rural
Development, Pakistan.
20. Quantifi cation of Energy Parameters during Crystallization of Tag
Binary Mixtures. O. Al-Qatami and G. Mazzanti, Dalhousie University, Process
Engineering and Applied Sciences, Canada.
FS&FF-P: Food Structure & Functionality Posters
1. Evaluation of Fatty Acids Compositions in Daily Distributed Cream and
Yogurt in Tehran/Iran. S. Sabounchi, Standard Organization, Iran.
2. Hardfats Added to Palm Oil: Changes in Microstructure And Consistency.
G. Oliveira, T. Kieckbusch, and A.P. Ribeiro, UNICAMP - University of Campinas,
Brazil.
3. Preparation, Characterization and Optimization of Liposomes
Containing Eicosapentaenoic and Docosahexaenoic Acids: A
Methothodology Approach? Z. Hadian 1 , M. Ali Sahari 2 , H.R. Moghimi 1 , M.
Barzegar 3 , and S. Abbasi 3 , 1 Shahid Beheshti University of Medical Sciences, Iran;
2 Tarbiat Modares, Iran; 3 School of Agriculture, Tarbiat Modares University, Iran.
4. Production of an Extended Shelf Life Water-soluble Derivative of
Conjugated Linoleic Acid (CLA). S. Koohikamali, Universiti Putra Malaysia
(UPM), Malaysia.
5. The Relationship Between Physical Properties and Functionality for
Margarine Products. Z. Zhi-ming 1 , H. Zhang 2 , Y.-l. Bi 1 , X.-Y. Sun 2 , and X. Xu 2 ,
1 Henan University of Technology, China; 2 Wilmar Biotechnology Research and
Development Center Co., Ltd., China.
6. The Crystallization Behavior of Palm Oil with HIU Irradiation. F.
Chen 1 , H. Zhang 2 , X. Wang 1 , and X. Sun 3 , 1 Jiangnan University, China; 2 Wilmar
Biotechnology Research and Development Center (Shanghai) Co., Denmark;
3 Wilmar Biotechnology Research and Development Center (Shanghai) Co., China.
7. Eff ect of Tempering and Cocoa Butter Content on the Texture and
Bloom of Lauric Compound Chocolate. H. Shen 1 , H. Zhang 2 , S. Xie 2 , and X.
Wang 1 , 1 Jiangnan University, China; 2 Wilmar (Shanghai) Biotechnology R&D
Center Co., Ltd., Denmark.
8. Eff ect of Salt and Liver / Fat Ratio on Microstructure, Stability and
Texture of Liver Paste. I. Foubert 1 , L. Steen 2 , I. Fraeye 2 , O. Goemaere 2 , and H.
Paelinck 2 , 1 KU Leuven University Kulak, Belgium; 2 KAHO Sint-Lieven, Belgium.
9. Functionalization of Non-interesterifi ed Mixtures of Fully
Hydrogenated Fats Using Shear Processing. N. Acevedo 1 , J.M. Block 2 , and
A.G. Marangoni 3 , 1 Iowa State University, USA; 2 Santa Catarina Federal University,
Brazil; 3 University of Guelph, Canada.
10. Crystallization Behavior of High-oleic High-stearic Sunfl ower Oil
Stearins Under Dynamic and Static Conditions. S. Martini 1 , J. Rincon
Cardona 2 , Y. Ye 1 , C. Y. Tan 1 , R. Candal 2 , and M.L. Herrera 3 , 1 Utah State University,
USA; 2 National University of San Martin, Argentina; 3 University of Buenos Aires,
Argentina.
11. Viscoelastic and Melting Behavior of Waxes in Vegetable Oils. C.Y. Tan,
Y.Y. Heng, and S. Martini, Utah State University, USA.
12. Feeding Hens Flaxseed Oil and Dried Whitebait Aff ects Fatty Acid
Composition and Sensory Characteristics of Eggs. H. Yi 1 , K.T. Hwang 1 , and
B.S. Shin 2 , 1 Seoul National University, Republic of Korea; 2 Haitnimnara Co., Korea.
13. Evaluation of Thin-Layer Drying Models for Describing Drying Kinetics
of Apple(var.Golab). E. Meisami-Asl, Tehran University, Islamic Republic of
Iran.
H&N-P: Health and Nutrition Poster Session
Chair: K.D. Stark, University of Waterloo, Canada
1. Dietary Eff ects of trans, trans Rich Conjugated Linoleic Acid Soy Oil
on Egg Yolk Lipids and Egg Quality. S. Shinn and A. Proctor, University of
Arkansas, USA.
2. Dietary Hemoglobin Reduce Serum and Liver Cholesterol Contents
and Increase Fecal Fatty Acids, Cholesterol, and Bile Acids in Rats. K.
Fukunaga 1 , R. Hosomi 2 , H. Arai 3 , S. Kanda 4 , Toshimasa Nishiyama 4 , and Munehiro
Yoshida 1 , 1 Kansai University, Japan; 2 Tottori College, Japan; 3 Kitami Institute of
Technology, Japan; 4 Kansai Medical University, Japan.
3. Tissue-specifi c Diff erences in Fatty Acid Desaturation and Fat
Accumulation by Pioglitazone-administrated Rats. M. Ochiai, and T.
Matsuo, Faculty of Agriculture, Kagawa University, Japan.
4. Digestibility and Nutritional Quality of Enzyme-treated Pulse Flours.
A.N.A. Aryee and J.I. Boye, Agriculture & Agri-Food Canada, Canada.
5. Fatty Acid Composition of Plasma Phospholipid Fractions of Women
During Pregnancy and Postpartum: a Pilot Study. A. Chalil and K.D. Stark,
University of Waterloo, Canada.
6. Hypolipemiant and Antioxidant Eff ect of Clna Rich Nanocapsules Tested
on Rat Model. A. Sengupta 1 and M. Ghosh 2 , 1 Bengal Engineering and Science
University, India; 2 University of Calcutta, India.
7. Fucoxanthin Suppresses Macrophage Infi ltration into White Adipose
Tissue through Regulation of Chemokine Production in Obese/Diabetic
Mice. M. Hosokawa, A. Koide, M.-J. Yim, M. Oyama, and K. Miyashita, Hokkaido
University, Japan.
8. Protein Digestibility of Yogurt, Pasta and Muffi n Formulated with
Raw and Pre-Treated Pea and Lentil Ingredients. F. Zare and J.I. Boye,
Agriculture and Agri-Food Canada, Canada.
9. Oxygenated Fatty Acids Fermented by Lactobacillus plantarum
Decrease LXRα-induced Cellular Triacylglycerol in HepG2 cells. T.
Nanthirudjanar, Y.-I. Kim, T. Goto, N. Takahashi, T. Kawada, S.-B. Park, S. Kishino,
J. Ogawa, T. Sugawara, and T. Hirata, Graduate School of Agriculture, Kyoto
University, Japan.
10. Eff ects of Stage of Maturity and Post-Harvest Storage Condition on the
Ergothioneine and Phenolic Contents, and Antioxidative Properties of
Select Mushroom Varieties. H.T. Nguyen, R. Nagasaka, and T. Ohshima, Tokyo
University of Marine Science and Technology, Japan.
11. Eff ect of 4-hydroxy-2-nonenal on Chemical Mediators Release from
Mast Cells. M. Takasugi 1 , T. Hirata 2 , S. Matsumoto 2 , S. Sekimoto 2 , R.Hosomi 3 , K.
Fukunaga 4 , and H. Arai 2 , 1 Kyushu Sangyo University, Japan; 2 Kitami Institute of
Technology, Japan; 3 Tottori College, Japan; 4 Kansai University, Japan.