Final Program - 11th International Congress on Engineering and Food
Final Program - 11th International Congress on Engineering and Food
Final Program - 11th International Congress on Engineering and Food
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
MONDAY, MAY 23 rd 11:30‐13:30<br />
Sessi<strong>on</strong> 4: High Pressure Processing NFP 2<br />
Room Hesperides<br />
Chairs: M. Hendrickx, M.V. Karwe<br />
11:30 High pressure high temperature processing of plant based food systems: Mechanisms<br />
<strong>and</strong> kinetics (NFP285) Pp361<br />
M. Hendrickx<br />
Laboratory of <strong>Food</strong> Technology, Leuven <strong>Food</strong> Science <strong>and</strong> Nutriti<strong>on</strong> Research Centre, Katholieke Universiteit Leuven,<br />
Belgium<br />
12:00 Pressure <strong>and</strong> temperature n<strong>on</strong> uniformity during high pressure processing (HPP) of<br />
foods (NFP1291) Pp363<br />
M.V. Karwe, A. Cuitino, M. Khurana, Y. Miyazawa, J.A. Mald<strong>on</strong>ado<br />
Rutgers University, US<br />
12:30 Industrial high pressure processing of foods: Review of evoluti<strong>on</strong> <strong>and</strong> emerging trends<br />
(NFP1295) Pp365<br />
F. Purroy, C. T<strong>on</strong>ello<br />
NC Hyperbaric SA, Spain<br />
12:45 Illustrating temperature uniformity in high pressure high temperature reactors using<br />
temperature sensitive indicators (NFP151) Pp367<br />
T. Grauwet a , I. Van der Plancken a , L. Vervoort a , A. Matser b , M. Hendrickx a , A. Van Loey a<br />
a Laboratory of <strong>Food</strong> Technology, Leuven <strong>Food</strong> Science <strong>and</strong> Nutriti<strong>on</strong> Research Centre, Katholieke Universiteit Leuven,<br />
Belgium, b Wageningen UR <strong>Food</strong> & Biobased Research, The Netherl<strong>and</strong>s<br />
13:00 Bioc<strong>on</strong>versi<strong>on</strong> of glutamic acid to gamma‐aminobutyric acid in soybean by high pressure<br />
with precursor feeding (NFP419) Pp369<br />
S. Ueno a , T. Katayama a , T. Watanabe b , K. Nakajima b , M. Hayashi b , T. Shigematsu b , T. Fujii a,b<br />
a Innovative Research Center for Agricultural Sciences, Tohoku University, Japan, b Department of <strong>Food</strong> Science,<br />
Niigata University of Pharmacy <strong>and</strong> Applied Life Sciences, Japan<br />
13:15 The effect of the high hydrostatic pressure <strong>on</strong> polyphenols <strong>and</strong> anthocyanins in red fruit<br />
products (NFP67) Pp371<br />
G. Ferrari a,b , P. Maresca b , R. Ciccar<strong>on</strong>e b<br />
a Department of Industrial <strong>Engineering</strong>, University of Salerno, Italy, b ProdAl Scarl, University of Salerno, Italy<br />
*Pp: Page number in Printed Proceedings
Change language