Final Program - 11th International Congress on Engineering and Food

MONDAY, MAY 23 rd 11:30‐13:30
Session 2: Food properties EPF 2
Room Terpsichore (B)
Chairs: M. Stieger, M.D. Hubinger, Z. Maroulis
11:30 Effect of temperature on the density of whole milk under high pressure (EPF187) Pp205
B. Guignon, I. Rey, P.D. Sanz
MALTA Consolider Team, Department of Processes, Food Science Technology and Nutrition Institute (ICTAN‐CSIC),
Spain
11:45 Texture‐taste interactions: Enhancement of taste intensity by structural modifications
of the food matrix (EPF55) Pp207
M. Stieger a,b
a TI Food & Nutrition, The Netherlands, b Agrotechnology & Food Sciences Group, Wageningen University, The
Netherlands
12:00 Decomposition of absorption spectra of multi‐layered biological materials by spatiallyresolved
spectroscopy and parallel factor analysis (EPF223) Pp209
M. Tsuta a,b , N. Nguyen Do Trong a , E. Herremans a , J. De Baerdemaeker a , W. Saeys a
a BIOSYST‐MeBioS K.U.Leuven, Belgium, b National Food Research Institute, Japan
12:15 Correlating Mozzarella cheese properties to production processes by rheological,
mechanical and microstructure study: Meltability study and activation energy
(EPF1248) Pp211
X.‐X. Ma a , B. James a , L. Zhang b , E. Emanuelsson‐Patterson a
a Department of Chemical and Materials Engineering, University of Auckland, New Zealand, b Research Centre,
Fonterra Co‐operative Group Limited, New Zealand
12:30 Comparison of nutritional composition between palm kernel fiber and the effect of the
supercritical fluid extraction on its quality (EPF681) Pp213
M.M. Ben Nama a , N.N. Ab. Rahman a , S.S. Al‐Rawi b , A.H. Ibrahim c , M.O. Ab Kadir b , A.M.S.
Abdul Majid c
a Department of Biology, Universiti Sains Malaysia, Malaysia, b Department of Environmental Technology, Universiti
Sains Malaysia, Malaysia, c Department of Pharmacology, Universiti Sains Malaysia, Malaysia
12:45 Practical implications of probe‐ and sample‐ related variables in puncture testing of
clingstone peaches (EPF536) Pp215
R.R. Milczarek, T.H. McHugh
United States Department of Agriculture, Agricultural Research Service, USA
13:00 Inflammatory properties of almond milk fermented with potentially probiotic bacteria
(FPE695) Pp217
N. Bernat a , M. Chafer a , A. Chiralt a , Y. Sanz b , C. Gonzalez‐Martínez a , J.M. Laparra b
a Instituto de Ingeniería de Alimentos para el Desarrollo. Universidad Politecnica de Valencia, Spain, b Agrochemistry
and Food Technology Institute (IATA‐CSIC), Microbial Ecophysiology and Nutrition Laboratory, Spain
13:15 Structural changes of gliadins during sourdough fermentation (FPE476) Pp219
G. Komen, A.H. Baysal, S. Harsa
Izmir Institute of Technology, Turkey
*Pp: Page number in Printed Proceedings