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
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WEDNESDAY, MAY 25 th<br />
08:00‐18:30 Registrati<strong>on</strong> desk open<br />
WEDNESDAY, MAY 25 th 08:15‐10:15<br />
WEDNESDAY, MAY 25 th 08:00‐10:15<br />
Sessi<strong>on</strong> 1: <strong>Food</strong> structure, microstructure <strong>and</strong> nanostructure FMS 8<br />
Room Terpsichore (A)<br />
Chairs: J.M. Aguilera, E. Shim<strong>on</strong>i<br />
08:00 Where is the “nano” in foods? (FMS1297) Pp115<br />
J.M. Aguilera<br />
Universidad Austral De Chile, P<strong>on</strong>t. Universidad Catolica de Chile<br />
08:30 Enhancing genistein bioavailability by amylose complexes (FMS283) Pp117<br />
R. Cohen, E. Shim<strong>on</strong>i<br />
Biotechnology & <strong>Food</strong> <strong>Engineering</strong>, Techni<strong>on</strong> – Israel Institute of Technology, Israel<br />
08:45 Nanostructures <strong>and</strong> polymorphisms in protein stabilised lipid nanoparticles, as food<br />
bioactive carriers: c<strong>on</strong>tributi<strong>on</strong> of particle size <strong>and</strong> adsorbed materials (FMS296) Pp119<br />
R. Shukat a , C. Bourgaux b , F. Meneau c , P. Relkin a<br />
a AgroParisTech ‐ UMR 1145, Department of Science <strong>and</strong> <strong>Engineering</strong> for <strong>Food</strong> & Bioproducts, France, b UMR CNRS<br />
8612, France, c Synchrotr<strong>on</strong> SOLEIL, France<br />
09:00 Technological <strong>and</strong> nutriti<strong>on</strong>al aspects of solid lipid nanoparticles added to<br />
o/w emulsi<strong>on</strong>s (FMS663) Pp121<br />
R. Greiner, K. Oehlke, E. Walz, V. Graef<br />
Department of <strong>Food</strong> Technology <strong>and</strong> Bioprocess <strong>Engineering</strong>, Max Rubner‐Institut, Germany<br />
09:15 Microstructural analysis of deep‐fat fried formulated products by C<strong>on</strong>focal Laser<br />
Scanning Microscopy (CLSM) <strong>and</strong> fluorescent labelling (FMS1179) Pp123<br />
M.C. Moreno, P. Bouch<strong>on</strong><br />
P<strong>on</strong>tifica Universidad Católica de Chile, Chile<br />
09:30 Gas bubbles in structured foods: technical advances to m<strong>on</strong>itor their growth <strong>and</strong> impact<br />
<strong>on</strong> process underst<strong>and</strong>ing <strong>and</strong> modeling (FMS1030) Pp125<br />
T. Lucas a,b , D. Grenier a,b , Y. Larid<strong>on</strong> a,b , S. Challois a,b , C. Doursat c , D. Flick c<br />
a Cemagref, <strong>Food</strong> <strong>Engineering</strong> And Processing, France, b Université européenne de Bretagne, France, c UMR 1145,<br />
AgroParisTech, France<br />
09:45 Effect of pore structure <strong>and</strong> starch retrogradati<strong>on</strong> <strong>on</strong> physical properties of breadcrumb<br />
(FMS219) Pp127<br />
M. Tashiro, T. Nishizu, K. Hashizume, H. Sako, K. Goto<br />
<strong>Food</strong> Process <strong>Engineering</strong> Laboratory, Gifu University, Japan<br />
10:00 Chitin nanocrystal o/w stabilized emulsi<strong>on</strong>s (FMS763) Pp129<br />
M.V. Tzoumaki a , T. Moschakis a , V. Kiosseoglou b , C.G. Biliaderis a<br />
a Department of <strong>Food</strong> Science <strong>and</strong> Technology, School of Agriculture, Aristotle University of Thessal<strong>on</strong>iki, Greece,<br />
b Department of Chemistry, Aristotle University of Thessal<strong>on</strong>iki, Greece<br />
*Pp: Page number in Printed Proceedings
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