IUFoST World Congress

13th World Congress of Food Science & Technology
Food is Life
Nantes, France
17-21 September 2006

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• Food Additives in the European Union: Changes in their Evaluation and Regulation
  M. Luetzow
  PDF file (59.3 KB)



• Application of a novel enzymatic sterilisation Time Temperature integrator
  P. Cox, G. Tucker, H. Brown, S. Bakalis, P. Fryer, and M. Adams
  PDF file (232 KB)



• Use of X-ray Micro-CT to characterize structure phenomena during frying
  T. Miri, S. Bakalis, S.D. Bhima, and P. Fryer
  PDF file (1.11 MB)



• Chemical Characteristics and Fatty acid Composition of Cucurbitaceae Oils fron Cameroon
  M.B. Achu, E. Fokou, C. Tchiégang, M. Fotso, and M.F. Tchouanguep
  PDF file (214 KB)



• How Do Endosperm Proteins Affect the Pasting and Texture of Rice? – A Study of the Physiochemical Properties of Rice Using a Model System
  J. Zhao, G. Baxter, and C. Blanchard
  PDF file (174 KB)



• Crystallisation Kinetics of Ultra Pure Lactose
  E. Lifran, L. Vu, R. Durham, J. Hourigan, and R. Sleigh
  PDF file (177 KB)



• Glass Transition and Enthalpy Relaxation of Sucrose - Glucose Syrup Solid System
  W. Zhou, Y. Liu, and B. Bhandari
  PDF file (61.2 KB)



• Can We Reduce World Hunger by 50% in only Nine More Years?
  K. Marsh
  PDF file (44.5 KB)



• Multiple Emulsions - Preparation and Stability
  G. Muschiolik, I. Scherze, P. Preissler, J. Weiß, A. Knoth, and A. Fechner
  PDF file (3.41 MB)



• Preservative residue in beef and chicken sausages and bolognas marketed in Iran
  B. Shemshadi, H. Hosseini, and R. Ferdosy
  PDF file (123 KB)



• Effect of temperature in the behaviour of pectin methylesterase. Differences between roof and leafy vegetables
  D. Rico, A.B. Martin-Diana, J. Mulcahy, C. Barry-Ryan, G. Henehan, and J. Frias
  PDF file (51.2 KB)



• Physico-chemical characteristics of carcass and Longissimus dorsi quality in three white crossbreed pigs: comparison to iberian quality
  M. Manrique, Y. Lostao, G. Antolín, and A. Gutierrez
  PDF file (152 KB)



• Progress on Intervention and Mobilization for Global Food Security
  A. Mcgill
  PDF file (127 KB)



• Global Food Security: Strategies for Urban Communities
  A. Mcgill
  PDF file (125 KB)



• Drying by desorption: a tool to determine spray-drying parameters
  P. Schuck, E. Blanchard, E. Onillon, A. Dolivet, S. Mejean, and R. Jeantet
  PDF file (115 KB)



• Improving Physical Properties of Methylcellulose-Whey Protein Based Edible Film
  N. Turhan, and Ö. Erdohan
  PDF file (148 KB)



• Sequence-specific enzymes for totally new food ingredients
  L. Van Orsouw
  PDF file (48.1 KB)



• The effect of average storage temperature, and temperature fluctuation on the rate of moisture migration in a model frozen food
  D. Reid, and L. Perez-Albela Saettone
  PDF file (152 KB)



• Aggregation, Gelation and Phase Separation of globular proteins: a way to build up a wide range of different textures
  D. Durand, K. Baussay, L. Benyahia, T. Nicolai, and M. Pouzot
  PDF file (139 KB)



• Statistical and spectral texture analysis methods for discrimination of bread crumb images
  U. Gonzales-Barron, and F. Butler
  PDF file (302 KB)



• Effect of the PVA type on the physical properties of biodegradable films based on blends of gelatin and PVA
  P. Sobral, G. Silva, R. Carvalho, J. Solorza-Feria, P. Bergo, and A.M. Habitante
  PDF file (56.7 KB)



• Development of nutritious baked bean and rice chips
  A. Bonilla, I. Anglade, and E. Cubero-Castillo
  PDF file (51.9 KB)



• Probiotic supplementation improves tolerance to Helicobacter pylori eradication therapy - a placebo-controlled, double-blind randomised pilot study
  R. Korpela, E. Myllyluoma, L. Veijola, T. Ahlroos, S. Tynkkynen, E. Kankuri, H. Vapaatalo, and H. Rautelin
  PDF file (68.8 KB)



• Modelling heat and mass transfer in high-pressure food processing
  P. Sanz, L. Otero, A. Ramos, and C. De Elvira
  PDF file (154 KB)



• Microscale modelling of gas diffusion in fruit tissue
  Q.T. Ho, H.K. Mebatsion, F. Mendoza, B.E. Verlinden, P. Verboven, S. Vandewalle, and B.M. Nicolaï
  PDF file (162 KB)



• Moisture Induced Antiplasticization of Microcrystalline Cellulose
  T. Carvajal, S.P. Chamarthy, and R. Pinal
  PDF file (139 KB)



• Effect of Elevated Isothermal Cooking on Color Degradation of Cooked Pork Ham
  A. Thipayarat
  PDF file (284 KB)



• Modeling Fruit Microstructure Using an Ellipse Tessellation Algorithm
  H.K. Mebatsion, P. Verboven, Q.T. Ho, B.E. Verlinden, F. Mendoza, T.A. Nguyen, and B.M. Nicolaï
  PDF file (569 KB)



• Improvement of Nutritional Quality of a Traditional Dish: from a Field Survey to the Optimization of the Preparation in the Laboratory
  S. Avallone, P. Bohuon, Y. Hemeri, and S. Trèche
  PDF file (126 KB)



• Effect of Ultra High-Pressure Homogenisation on Natural-Occuring Micro-Organisms of Bovine Milk
  A. Trujillo, J. Pereda, V. Ferragut, and B. Guamis
  PDF file (108 KB)



• Sensory Evaluation of Non-Synthetic Conjugated Linoleic Acid (CLA)-Rich and Transvaccenic Acid (TVA)-Rich Cream and Butter
  E. Silva-Hernández, R. Herrera-Lee, M. Jácome-Sosa, I. Verdalet-Guzman, W. Wismer, T. Nakano, and L. Ozimek
  PDF file (91.1 KB)



• Application of Globin and Keto-hexose Glycated Globin to Wheat-based Products
  S. Hayakawa, A. Innun, M. Ogawa, and S. Gohtani
  PDF file (136 KB)



• Various Factors Affecting the Pellet Morphology, Broth Reology and Pectinase Enzyme Production in Submerged Fermentation of Aspergillus Sojae
  S. Unluturk, S. Oncu, C. Tari, and N. Gogus
  PDF file (565 KB)



• Characterization of agarose microgels for nutraceuticals encapsulation
  J.-C. Jacquier, and A. Ellis
  PDF file (154 KB)



• Antimicrobial Activity of Duck Egg Lysozyme against Salmonella enteritidis
  S. Hayakawa, S. Naknukool, T. Uno, and M. Ogawa
  PDF file (237 KB)



• Mathematical modeling of thin layer drying kinetics of apples slices
  N. Hamdami, M. Sayyad, and A. Oladegaragoze
  PDF file (280 KB)



• Optimizing intrinsic and extrinsic process factors to minimize folate loss in fruit and vegetables
  I. Oey, P. Verlinde, M.T. Nguyen, C. Arroqui, M. Hendrickx, and A. Van Loey
  PDF file (114 KB)



• Development of a New Superheated Steam System with Micro Water Droplet and Its Application for Blanching of Potato
  S. Isobe, I. Sotome, and Y. Ogasawara
  PDF file (2.00 MB)



• Grape skin and seeds hardness assessment by texture analysis
  H. Letaief, L. Rolle, G. Zeppa, and V. Gerbi
  PDF file (192 KB)



• How can we consume new products ? The example of exotic foods (1930-2000)
  F. Régnier
  PDF file (203 KB)



• Moisture transfer in ready to eat multidomain foods (sweet and savoury snacking): an experimental and modelling study
  C. Bourlieu, E. Roca, V. Guillard, N. Gontard, and S. Guilbert
  PDF file (223 KB)



• Aroma retention in evaporated and freeze-dried strawberry pastes
  M. Kopjar, V. Pilizota, J. Hribar, E. Zlatic, N. Nedic Tiban, D. Subaric, and J. Babic
  PDF file (120 KB)



• Salt Diffusion and Salt Diffusivity in Sardine Muscle (Sardinella aurita)
  A. Sahli, S. Bellagha, and S. Bornaz
  PDF file (87.5 KB)



• Rheological investigations of food gels under high pressure
  L. Kulisiewicz, A. Baars, and A. Delgado
  PDF file (123 KB)



• Fate and impact of apple polyphenols during cider production
  C. Renard, S. Guyot, J.-M. Le Quéré, J. Primault, A. Baron, R. Bauduin, C. Le Bourvellec, S. Bernillon, A. Nogueira, J. Pagès, and J.-F. Drilleau
  PDF file (48.4 KB)



• The Influence of Eating Habit on Preferences towards Innovative Food Products
  K. Sparke, and K. Menrad
  PDF file (238 KB)



• European Food Information Resource Network of Excellence (EuroFIR) – Providing the Tools for Improved Nutrition and Health in Europe
  P. Finglas, and A. Moeller
  PDF file (50 KB)



• Intestinal absorption of lycopene from different foods
  V. Böhm, K. Fröhlich, G. Laske, and J. Hohbein
  PDF file (225 KB)



• An Interdisciplinary Approach to Improving Sea Urchin Roe and Developing a High Value Export Market
  P. Silcock, S. Then, C. Delahunty, M. Barker, R. Law, M. Sewell, S. Bishop, and P. Bremer
  PDF file (49.5 KB)



• The influence of Information Exposure and Beliefs about Technology on the Acceptance of Novel Food Technologies: a Conjoint study of Farmed Prawns
  D. Cox, G. Evans, and H. Mudge
  PDF file (44.6 KB)



• Construction and validation of a psychometric scale to measure consumers’ fears of novel food technologies
  D. Cox, and G. Evans
  PDF file (49.7 KB)



• Depletion Model of Casein Micelle at Low Temperature
  J. Léonil, S. Marchin, M. Ollivon, and J.-L. Putaux
  PDF file (59.1 KB)



• Study of cream cheese microstructure by confocal laser scanning microscopy : quantitative image analysis
  F. Fenoul, M. Le Denmat, F. Hamdi, G. Cuvelier, and C. Michon
  PDF file (48.6 KB)



• Nonenzymatic glycation reaction of folate with reducing sugars: A case study on [6S]-5-methyltetrahydrofolate and fructose
  P. Verlinde, A. Zulueta Albelda, I. Oey, E. Temme, M. Hendrickx, and A. Van Loey
  PDF file (125 KB)



• 3-D Microscale Geometry of Apple Tissue using X-Ray Computed Microtomography
  F. Mendoza, P. Verboven, Q.T. Ho, H.K. Mebatsion, T.A. Nguyen, M. Wevers, and B.M. Nicolaï
  PDF file (516 KB)



• Probiotic bacteria induce a differential cytokine production pattern in human peripheral blood mononuclear cells
  I. Julkunen, R. Kekkonen, E. Kajasto, V. Veckman, M. Miettinen, and R. Korpela
  PDF file (52.9 KB)



• Supramolecular Organisation of Fat in Dairy Products
  C. Lopez, V. Briard-Bion, B. Camier, and J.-Y. Gassi
  PDF file (52.4 KB)



• Design of low frequency acoustic sensor for wheat dough study in kneading and fermentation phases
  G. Nassar, A. Skaf, F. Lefebvre, B. Nongaillard, and R. Dib
  PDF file (363 KB)



• Risk assessment of aflatoxins in food products consumed in South Korea
  H.S. Chun, H.E. Ok, H.J. Kim, J.-B. Hwang, and D.-H. Chung
  PDF file (275 KB)



• Facing University's Social Responsibility: Contributions for Minimizing the Risk of Foodborne Listeriosis
  E. Dupouy, T. Jechiu, and L. Cosciug
  PDF file (131 KB)



• Pore structure determination in bakery products by magnetic resonance imaging
  M. Regier, H.P. Schuchmann, and E. Hardy
  PDF file (509 KB)



• Transglutaminase Effects on the Rheological Characteristics of Peanut Flour Dispersions
  G. Gharst, D. Clare, J. Davis, and T. Sanders
  PDF file (101 KB)



• Transglutaminase Polymerization of Peanut Proteins
  D. Clare, G. Gharst, and T. Sanders
  PDF file (86.1 KB)



• Study of a combined method (drying and frying) toasted tortilla manufacturing
  J. Velez-Ruiz, J. Morales-Perez, and M. Sosa-Morales
  PDF file (117 KB)



• High-Pressure Homogenisation for Food Sanitisation
  F. Donsì, G. Ferrari, and P. Maresca
  PDF file (919 KB)



• Using low-intensity ultrasound to investigate the effect of ingredients and processing on the properties of breadmaking doughs
  M. Scanlon, J. Page, H. Elmehdi, G. Bellido, and K. Mehta
  PDF file (49.4 KB)



• Implementation of the EU-Legislation of Genetically Modified Organisms in the German Food and Feed Industry with specific emphasis on GMO-testing
  T. Hirzinger, and K. Menrad
  PDF file (126 KB)



• Preparation and Properties of Rice Starch- Chitosan Blend Film
  T. Bourtoom
  PDF file (115 KB)



• Challenges in formulating foods to specific nutritional profiles
  N. Sunley
  PDF file (125 KB)



• Aroma cross-modal interactions with texture and taste in dairy products
  C. Tournier, C. Sulmont-Rossé, and E. Guichard
  PDF file (145 KB)



• Fructans reduced the severity of colitis induced by dextran sodium sulphate in mice as a preventive intervention but not as a curative treatment
  C. Hoebler, E. Gaudier, J. Maisonneuve, and M. Rival
  PDF file (53.2 KB)



• Influence of the composition and the structure of fruit preparations on the aroma release and diffusion
  N. Cayot, G. Savary, E. Guichard, and J.-L. Doublier
  PDF file (49.0 KB)



• A Distance Education Approach to Food Science Training in Sub-Saharan Africa
  D. Mercer, D. Lund, and J. Meech
  PDF file (72.0 KB)



• Multiscale modelling of gas and moisture transport during refrigerated storage of fruit
  B.M. Nicolaï, N. Anh, Q.T. Ho, H.K. Mebatsion, F. Mendoza, P. Verboven, B.E. Verlinden, and M. Wevers
  PDF file (248 KB)



• Mesoscale simulation of soft condensed matter as foods with Lattice Boltzmann
  R. Van Der Sman, S. Van Der Graaf, J. Kromkamp, and G. Brans
  PDF file (45.4 KB)



• In vivo aroma release measurements and sensory perception of flavoured milk proteins gels
  I. Gierczynski, H. Labouré, and E. Guichard
  PDF file (205 KB)



• The Influence of Dietary Components on Absorption Mechanisms at the Intestinal Monolayer
  R. Durham, K. Staples, and M. Jones
  PDF file (217 KB)



• Docosahexaenoic and Eicosapentaenoic Acid as Functional Food Ingredients
  H. Steinhart, A. Müller, and W. Richter
  PDF file (47.4 KB)



• Pulsed Electric Fields (PEF) Processing of Meat
  S. Toepfl, V. Heinz, and D. Knorr
  PDF file (43.0 KB)



• Developing NMR probes of the microscopic water distribution in food
  B. Hills, A. Gravelle, K. Wright, N. Marigheto, and D. Hibberd
  PDF file (1.18 MB)



• Mechanistic approach to explain in-mouth aroma release and perception: case of dairy gels
  I. Souchon, A. Saint-Eve, S. Atlan, I. Deleris, E. Guichard, E. Sémon, M. Marin, and C. Trelea
  PDF file (69.8 KB)



• Hollow fibre membrane contactor: new technology to control mass transfers in liquid food separations
  I. Souchon, F. Gascons Viladomat, M. Bes, V. Athès, and M. Marin
  PDF file (48.8 KB)



• Osmotic Dehydration of Fruits and Vegetable
  W. Spiess, and D. Behsnilian
  PDF file (213 KB)



• Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria
  M. Oliveira, M.R. Damin, E. Minowa, and M. Alcantara
  PDF file (304 KB)



• Ultrasound-assisted Extraction of Polyphenols from Red-grape (Vitis Vinifera) Residues
  G. González-M, X. Usaquén-C, M. Martínez-R, and H. Aya-Baquero
  PDF file (215 KB)



• Development of a Molecularly Imprinted Polymer (MIP) for the Recovery of Lactoferrin
  M. García-Garibay, I. Méndez-Palacios, A. López-Luna, E. Bárzana, and J. Jiménez-Guzmán
  PDF file (207 KB)



• An Optimised Quantitative Real-Time PCR Assay for Listeria Monocytogenes Including and Internal Amplification Control
  D. Rodríguez-Lázaro, M. Pla, M. Scortti, H.J. Monzó, and J.A. Vázquez-Boland
  PDF file (316 KB)



• Molecular methodology in Food Microbiology diagnostics: trends and current challenges
  D. Rodríguez-Lázaro, and M. Hernández
  PDF file (313 KB)



• The Pattern of Wheat Flour Dough Linear Viscoelastic Behaviour
  J. Lefebvre, and N. Mahmoudi
  PDF file (159 KB)



• Recent Advances on Modeling Turbulent Flow over Highly Permeable Media: Applications to Food Industry
  M. De Lemos
  PDF file (43.2 KB)



• Encapsulation of magnesium in W/O/W emulsions: characterization and stability evaluation
  M. Bonnet, A. Berkaoui, M. Cansell, M.-H. Ropers, M. Anton, and F. Leal-Calderon
  PDF file (52.1 KB)



• Recent Advances on Modeling of Turbulent Flow over Highly Permeable Media: Applications to Food Industry
  M. De Lemos
  PDF file (43.9 KB)



• Fuzzy Semantic Approach for Data Integration Applied to Risk in Food: an Example about the Cold Chain
  P. Buche, G. Hignette, C. Dervin, J. Dibie-Barthélemy, O. Haemmerlé, and L. Soler
  PDF file (213 KB)



• The contribution of water removal to the phenomenon of “consistency loss” associated with juice concentrate products
  D. Reid, K. Kotte, M. Kalamaki, and M. Ibanez
  PDF file (306 KB)



• Determining the State Diagram of a frozen aqueous solution by stepwise DSC: validating the method
  D. Reid
  PDF file (75.1 KB)



• Consumers Response to a New Food Safety Issue: Food Terrorism
  J. Kinsey, T.F. Stinson, D.J. Degeneffe, K. Ghosh, and F. Busta
  PDF file (248 KB)



• Can we trust these food scientists?
  R. Blanchfield
  PDF file (129 KB)



• Improvement of calcium solubility and bioavailability of calcium-fortified soymilk containing Lactobacillus acidophilus, L. casei and L. plantarum
  A.L. Tang, K. Walker, G. Wilcox, N. Shah, and L. Stojanovska
  PDF file (124 KB)



• Neuromagnetic Changes of Brain Rhythm Evoked by Intravenous Olfactory Stimulation in Humans
  A. Miyanari, Y. Kaneoke, A. Ihara, S. Watanabe, Y. Osaki, T. Kubo, A. Kato, T. Yoshimine, Y. Sagara, and R. Kakigi
  PDF file (704 KB)



• Could Lycopene and Vitamin C Modify the Biomarkers of Inflammation and Oxidative stress?
  K. Jacob, V. Böhm, L. Sanchez-Siles, P. Serrano-Santos, G. Ros, and M. Periago
  PDF file (50.1 KB)



• Method of reduction of the volume of proteolytic databases and the structural interpretation of irregularities on the example of analysis of proteolysis kinetics of beta casein by trypsin mutants
  M. Vorob'ev, J.-M. Chobert, and T. Haertlé
  PDF file (100 KB)



• Rheological behaviour of whole wheat flour
  M. Haros, A. Ferrer, and C. Rosell
  PDF file (259 KB)



• Maintaining a cold chain in retail: does it work?
  M. Jevšnik, A. Ovca, and K. Likar
  PDF file (197 KB)



• Life cycle analysis of the environmental impact of different cabinet designs
  R. Watkins, and S. Tassou
  PDF file (119 KB)



• Temperature Regulations During the Transport of Perishables in Australia
  S. Estrada-Flores, N. Smale, and D. Tanner
  PDF file (325 KB)



• Rapid Methods and Automation in Microbiology:25 years of Scientific Developments and Global Market Trends
  D. Fung
  PDF file (42.9 KB)



• Profiling, Identification and Biotransformation of Bioactive Isoflavone Isomers in Fermented Soymilk using Endogenous and Exogenous β-glucosidases
  N. Shah, D. Otieno, and J. Ashton
  PDF file (139 KB)



• Food Safety Approach into Romanian Bread-making industry within the Context of EU Integration
  A. Sîrbu
  PDF file (45.0 KB)



• Integration of glass transition in freeze-drying kinetic modelling to improve protein stability
  S. Passot, C. Trelea, F. Fonseca, N. Barbouche, and M. Marin
  PDF file (125 KB)



• Factors Affecting Acrylamide Formation in Processed Potato Products – A Simulation Approach
  E. Cummins, F. Butler, N. Brunton, and R. Gormley
  PDF file (277 KB)



• Resistants to antibiotics of bacteria isolated from smoked fish
  L. Laniewska-Trokenheim, M. Sobota, and I. Warminska-Radyko
  PDF file (140 KB)



• Probing nanostructures in food with the AFM
  V. Morris
  PDF file (1.70 MB)



• Application of Nanotechnology in Food Packaging
  G. Asadi, and S.M. Mousavi
  PDF file (135 KB)



• Antioxidant And Anticarcinogenic Composite From Green Tea And Red Wine Lee As Food Additive
  N. Omiadze, N. Mchedlishvili, L. Gulua, G. Kvesitadze, S. Zaletok, O. Orlovskiy, S. Gogol, and O. Samoylenko
  PDF file (53.4 KB)



• CLSM - a powerful tool for structure design
  A.M. Hermansson
  PDF file (42.8 KB)