IUFOST, 13th World Congress of Food Sciences Technology

Q.T. Ho Q.T. Ho, H.K. Mebatsion H.K. Mebatsion, F. Mendoza F. Mendoza, B.E. Verlinden B.E. Verlinden, P. Verboven P. Verboven, S. Vandewalle S. Vandewalle and B.M. Nicolaï B.M. Nicolaï

DOI: https://doi.org/10.1051/IUFoST:20060228

Open Access

Moisture Induced Antiplasticization of Microcrystalline Cellulose

T. Carvajal, S.P. Chamarthy and R. Pinal

DOI: https://doi.org/10.1051/IUFoST:20060236

Open Access

Effect of Elevated Isothermal Cooking on Color Degradation of Cooked Pork Ham

A. Thipayarat

DOI: https://doi.org/10.1051/IUFoST:20060242

Open Access

Modeling Fruit Microstructure Using an Ellipse Tessellation Algorithm

H.K. Mebatsion H.K. Mebatsion, P. Verboven P. Verboven, Q.T. Ho Q.T. Ho, B.E. Verlinden B.E. Verlinden, F. Mendoza F. Mendoza, T.A. Nguyen T.A. Nguyen and B.M. Nicolaï B.M. Nicolaï

DOI: https://doi.org/10.1051/IUFoST:20060246

Open Access

Improvement of Nutritional Quality of a Traditional Dish: from a Field Survey to the Optimization of the Preparation in the Laboratory

S. Avallone S. Avallone, P. Bohuon P. Bohuon, Y. Hemeri Y. Hemeri and S. Trèche S. Trèche

DOI: https://doi.org/10.1051/IUFoST:20060248

Open Access

Effect of Ultra High-Pressure Homogenisation on Natural-Occuring Micro-Organisms of Bovine Milk

A. Trujillo, J. Pereda, V. Ferragut and B. Guamis

DOI: https://doi.org/10.1051/IUFoST:20060250

Open Access

Sensory Evaluation of Non-Synthetic Conjugated Linoleic Acid (CLA)-Rich and Transvaccenic Acid (TVA)-Rich Cream and Butter

E. Silva-Hernández E. Silva-Hernández, R. Herrera-Lee R. Herrera-Lee, M. Jácome-Sosa M. Jácome-Sosa, I. Verdalet-Guzman I. Verdalet-Guzman, W. Wismer W. Wismer, T. Nakano T. Nakano and L. Ozimek L. Ozimek

DOI: https://doi.org/10.1051/IUFoST:20060264

Open Access

Application of Globin and Keto-hexose Glycated Globin to Wheat-based Products

S. Hayakawa, A. Innun, M. Ogawa and S. Gohtani

DOI: https://doi.org/10.1051/IUFoST:20060270

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060271

Open Access

Characterization of agarose microgels for nutraceuticals encapsulation

J.-C. Jacquier and A. Ellis

DOI: https://doi.org/10.1051/IUFoST:20060293

Open Access

Antimicrobial Activity of Duck Egg Lysozyme against Salmonella enteritidis

S. Hayakawa, S. Naknukool, T. Uno and M. Ogawa

DOI: https://doi.org/10.1051/IUFoST:20060308

Open Access

Mathematical modeling of thin layer drying kinetics of apples slices

N. Hamdami, M. Sayyad and A. Oladegaragoze

DOI: https://doi.org/10.1051/IUFoST:20060324

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060327

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060336

Open Access

Grape skin and seeds hardness assessment by texture analysis

H. Letaief, L. Rolle, G. Zeppa and V. Gerbi

DOI: https://doi.org/10.1051/IUFoST:20060337

Open Access

How can we consume new products ? The example of exotic foods (1930-2000)

F. Régnier F. Régnier

DOI: https://doi.org/10.1051/IUFoST:20060341

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060345

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060346

Open Access

Salt Diffusion and Salt Diffusivity in Sardine Muscle (Sardinella aurita)

A. Sahli, S. Bellagha and S. Bornaz

DOI: https://doi.org/10.1051/IUFoST:20060347

Open Access

Rheological investigations of food gels under high pressure

L. Kulisiewicz, A. Baars and A. Delgado

DOI: https://doi.org/10.1051/IUFoST:20060362

Open Access

Fate and impact of apple polyphenols during cider production

C. Renard C. Renard, S. Guyot S. Guyot, J.-M. Le Quéré J.-M. Le Quéré, J. Primault J. Primault, A. Baron A. Baron, R. Bauduin R. Bauduin, C. Le Bourvellec C. Le Bourvellec, S. Bernillon S. Bernillon, A. Nogueira A. Nogueira, J. Pagès J. Pagès and J.-F. Drilleau J.-F. Drilleau

DOI: https://doi.org/10.1051/IUFoST:20060374

Open Access

The Influence of Eating Habit on Preferences towards Innovative Food Products

K. Sparke and K. Menrad

DOI: https://doi.org/10.1051/IUFoST:20060381

Open Access

European Food Information Resource Network of Excellence (EuroFIR) – Providing the Tools for Improved Nutrition and Health in Europe

P. Finglas and A. Moeller

DOI: https://doi.org/10.1051/IUFoST:20060384

Open Access

Intestinal absorption of lycopene from different foods

V. Böhm V. Böhm, K. Fröhlich K. Fröhlich, G. Laske G. Laske and J. Hohbein J. Hohbein

DOI: https://doi.org/10.1051/IUFoST:20060393

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060409

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060411

Open Access

Construction and validation of a psychometric scale to measure consumers’ fears of novel food technologies

D. Cox and G. Evans

DOI: https://doi.org/10.1051/IUFoST:20060413

Open Access

Depletion Model of Casein Micelle at Low Temperature

J. Léonil J. Léonil, S. Marchin S. Marchin, M. Ollivon M. Ollivon and J.-L. Putaux J.-L. Putaux

DOI: https://doi.org/10.1051/IUFoST:20060416

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060418

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060424

Open Access

3-D Microscale Geometry of Apple Tissue using X-Ray Computed Microtomography

F. Mendoza F. Mendoza, P. Verboven P. Verboven, Q.T. Ho Q.T. Ho, H.K. Mebatsion H.K. Mebatsion, T.A. Nguyen T.A. Nguyen, M. Wevers M. Wevers and B.M. Nicolaï B.M. Nicolaï

DOI: https://doi.org/10.1051/IUFoST:20060431

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060436

Open Access

Supramolecular Organisation of Fat in Dairy Products

C. Lopez, V. Briard-Bion, B. Camier and J.-Y. Gassi

DOI: https://doi.org/10.1051/IUFoST:20060438

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060445

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060458

Open Access

Facing University's Social Responsibility: Contributions for Minimizing the Risk of Foodborne Listeriosis

E. Dupouy, T. Jechiu and L. Cosciug

DOI: https://doi.org/10.1051/IUFoST:20060460

Open Access

Pore structure determination in bakery products by magnetic resonance imaging

M. Regier, H.P. Schuchmann and E. Hardy

DOI: https://doi.org/10.1051/IUFoST:20060465

Open Access

Transglutaminase Effects on the Rheological Characteristics of Peanut Flour Dispersions

G. Gharst, D. Clare, J. Davis and T. Sanders

DOI: https://doi.org/10.1051/IUFoST:20060475

Open Access

Transglutaminase Polymerization of Peanut Proteins

D. Clare, G. Gharst and T. Sanders

DOI: https://doi.org/10.1051/IUFoST:20060479

Open Access

Study of a combined method (drying and frying) toasted tortilla manufacturing

J. Velez-Ruiz, J. Morales-Perez and M. Sosa-Morales

DOI: https://doi.org/10.1051/IUFoST:20060490

Open Access

High-Pressure Homogenisation for Food Sanitisation

F. Donsì F. Donsì, G. Ferrari G. Ferrari and P. Maresca P. Maresca

DOI: https://doi.org/10.1051/IUFoST:20060497

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060499

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060502

Open Access

Preparation and Properties of Rice Starch- Chitosan Blend Film

T. Bourtoom

DOI: https://doi.org/10.1051/IUFoST:20060515

Open Access

Challenges in formulating foods to specific nutritional profiles

N. Sunley

DOI: https://doi.org/10.1051/IUFoST:20060519

Open Access

Aroma cross-modal interactions with texture and taste in dairy products

C. Tournier C. Tournier, C. Sulmont-Rossé C. Sulmont-Rossé and E. Guichard E. Guichard

DOI: https://doi.org/10.1051/IUFoST:20060543

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060547

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060557

Open Access

A Distance Education Approach to Food Science Training in Sub-Saharan Africa

D. Mercer, D. Lund and J. Meech

DOI: https://doi.org/10.1051/IUFoST:20060560

Open Access

Multiscale modelling of gas and moisture transport during refrigerated storage of fruit

B.M. Nicolaï B.M. Nicolaï, N. Anh N. Anh, Q.T. Ho Q.T. Ho, H.K. Mebatsion H.K. Mebatsion, F. Mendoza F. Mendoza, P. Verboven P. Verboven, B.E. Verlinden B.E. Verlinden and M. Wevers M. Wevers

DOI: https://doi.org/10.1051/IUFoST:20060561

Open Access

Mesoscale simulation of soft condensed matter as foods with Lattice Boltzmann

R. Van Der Sman, S. Van Der Graaf, J. Kromkamp and G. Brans

DOI: https://doi.org/10.1051/IUFoST:20060570

Open Access

In vivo aroma release measurements and sensory perception of flavoured milk proteins gels

I. Gierczynski I. Gierczynski, H. Labouré H. Labouré and E. Guichard E. Guichard

DOI: https://doi.org/10.1051/IUFoST:20060577

Open Access

The Influence of Dietary Components on Absorption Mechanisms at the Intestinal Monolayer

R. Durham, K. Staples and M. Jones

DOI: https://doi.org/10.1051/IUFoST:20060580

Open Access

Docosahexaenoic and Eicosapentaenoic Acid as Functional Food Ingredients

H. Steinhart H. Steinhart, A. Müller A. Müller and W. Richter W. Richter

DOI: https://doi.org/10.1051/IUFoST:20060582

Open Access

Pulsed Electric Fields (PEF) Processing of Meat

S. Toepfl, V. Heinz and D. Knorr

DOI: https://doi.org/10.1051/IUFoST:20060591

Open Access

Developing NMR probes of the microscopic water distribution in food

B. Hills, A. Gravelle, K. Wright, N. Marigheto and D. Hibberd

DOI: https://doi.org/10.1051/IUFoST:20060597

Open Access

Mechanistic approach to explain in-mouth aroma release and perception: case of dairy gels

I. Souchon I. Souchon, A. Saint-Eve A. Saint-Eve, S. Atlan S. Atlan, I. Deleris I. Deleris, E. Guichard E. Guichard, E. Sémon E. Sémon, M. Marin M. Marin and C. Trelea C. Trelea

DOI: https://doi.org/10.1051/IUFoST:20060611

Open Access

Hollow fibre membrane contactor: new technology to control mass transfers in liquid food separations

I. Souchon I. Souchon, F. Gascons Viladomat F. Gascons Viladomat, M. Bes M. Bes, V. Athès V. Athès and M. Marin M. Marin

DOI: https://doi.org/10.1051/IUFoST:20060616

Open Access

Osmotic Dehydration of Fruits and Vegetable

W. Spiess and D. Behsnilian

DOI: https://doi.org/10.1051/IUFoST:20060620

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060635

Open Access

Ultrasound-assisted Extraction of Polyphenols from Red-grape (Vitis Vinifera) Residues

G. González-M G. González-M, X. Usaquén-C X. Usaquén-C, M. Martínez-R M. Martínez-R and H. Aya-Baquero H. Aya-Baquero

DOI: https://doi.org/10.1051/IUFoST:20060638

Open Access

Development of a Molecularly Imprinted Polymer (MIP) for the Recovery of Lactoferrin

M. García-Garibay M. García-Garibay, I. Méndez-Palacios I. Méndez-Palacios, A. López-Luna A. López-Luna, E. Bárzana E. Bárzana and J. Jiménez-Guzmán J. Jiménez-Guzmán

DOI: https://doi.org/10.1051/IUFoST:20060639

Open Access

An Optimised Quantitative Real-Time PCR Assay for Listeria Monocytogenes Including and Internal Amplification Control

D. Rodríguez-Lázaro D. Rodríguez-Lázaro, M. Pla M. Pla, M. Scortti M. Scortti, H.J. Monzó H.J. Monzó and J.A. Vázquez-Boland J.A. Vázquez-Boland

DOI: https://doi.org/10.1051/IUFoST:20060642

Open Access

Molecular methodology in Food Microbiology diagnostics: trends and current challenges

D. Rodríguez-Lázaro D. Rodríguez-Lázaro and M. Hernández M. Hernández

DOI: https://doi.org/10.1051/IUFoST:20060643

Open Access

The Pattern of Wheat Flour Dough Linear Viscoelastic Behaviour

J. Lefebvre and N. Mahmoudi

DOI: https://doi.org/10.1051/IUFoST:20060653

Open Access

Recent Advances on Modeling Turbulent Flow over Highly Permeable Media: Applications to Food Industry

M. De Lemos

DOI: https://doi.org/10.1051/IUFoST:20060655

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060657

Open Access

Recent Advances on Modeling of Turbulent Flow over Highly Permeable Media: Applications to Food Industry

M. De Lemos

DOI: https://doi.org/10.1051/IUFoST:20060658

Open Access

Fuzzy Semantic Approach for Data Integration Applied to Risk in Food: an Example about the Cold Chain

P. Buche P. Buche, G. Hignette G. Hignette, C. Dervin C. Dervin, J. Dibie-Barthélemy J. Dibie-Barthélemy, O. Haemmerlé O. Haemmerlé and L. Soler L. Soler

DOI: https://doi.org/10.1051/IUFoST:20060659

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060664

Open Access

Determining the State Diagram of a frozen aqueous solution by stepwise DSC: validating the method

D. Reid

DOI: https://doi.org/10.1051/IUFoST:20060665

Open Access

Consumers Response to a New Food Safety Issue: Food Terrorism

J. Kinsey, T.F. Stinson, D.J. Degeneffe, K. Ghosh and F. Busta

DOI: https://doi.org/10.1051/IUFoST:20060666

Open Access

Can we trust these food scientists?

R. Blanchfield

DOI: https://doi.org/10.1051/IUFoST:20060668

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060670

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060671

Open Access

Could Lycopene and Vitamin C Modify the Biomarkers of Inflammation and Oxidative stress?

K. Jacob K. Jacob, V. Böhm V. Böhm, L. Sanchez-Siles L. Sanchez-Siles, P. Serrano-Santos P. Serrano-Santos, G. Ros G. Ros and M. Periago M. Periago

DOI: https://doi.org/10.1051/IUFoST:20060675

Open Access

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 M. Vorob'ev, J.-M. Chobert J.-M. Chobert and T. Haertlé T. Haertlé

DOI: https://doi.org/10.1051/IUFoST:20060677

Open Access

Rheological behaviour of whole wheat flour

M. Haros, A. Ferrer and C. Rosell

DOI: https://doi.org/10.1051/IUFoST:20060681

Open Access

Maintaining a cold chain in retail: does it work?

M. Jevnik M. Jevnik, A. Ovca A. Ovca and K. Likar K. Likar

DOI: https://doi.org/10.1051/IUFoST:20060688

Open Access

Life cycle analysis of the environmental impact of different cabinet designs

R. Watkins and S. Tassou

DOI: https://doi.org/10.1051/IUFoST:20060701

Open Access

Temperature Regulations During the Transport of Perishables in Australia

S. Estrada-Flores, N. Smale and D. Tanner

DOI: https://doi.org/10.1051/IUFoST:20060704

Open Access

Rapid Methods and Automation in Microbiology:25 years of Scientific Developments and Global Market Trends

D. Fung

DOI: https://doi.org/10.1051/IUFoST:20060705

Open Access

Profiling, Identification and Biotransformation of Bioactive Isoflavone Isomers in Fermented Soymilk using Endogenous and Exogenous β-glucosidases

N. Shah, D. Otieno and J. Ashton

DOI: https://doi.org/10.1051/IUFoST:20060707

Open Access

Food Safety Approach into Romanian Bread-making industry within the Context of EU Integration

A. Sîrbu A. Sîrbu

DOI: https://doi.org/10.1051/IUFoST:20060710

Open Access

Integration of glass transition in freeze-drying kinetic modelling to improve protein stability

S. Passot, C. Trelea, F. Fonseca, N. Barbouche and M. Marin

DOI: https://doi.org/10.1051/IUFoST:20060715

Open Access

Factors Affecting Acrylamide Formation in Processed Potato Products – A Simulation Approach

E. Cummins, F. Butler, N. Brunton and R. Gormley

DOI: https://doi.org/10.1051/IUFoST:20060719

Open Access

Resistants to antibiotics of bacteria isolated from smoked fish

L. Laniewska-Trokenheim, M. Sobota and I. Warminska-Radyko

DOI: https://doi.org/10.1051/IUFoST:20060721

Open Access

Probing nanostructures in food with the AFM

V. Morris

DOI: https://doi.org/10.1051/IUFoST:20060723

Open Access

Application of Nanotechnology in Food Packaging

G. Asadi and S.M. Mousavi

DOI: https://doi.org/10.1051/IUFoST:20060739

Open Access

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

DOI: https://doi.org/10.1051/IUFoST:20060740

Open Access

CLSM - a powerful tool for structure design

A.M. Hermansson

DOI: https://doi.org/10.1051/IUFoST:20060743

Open Access

Characterisation of Fruits by Multivariate Image Analysis

D. Bertrand, P. Guillermin, S. Chevallier and A. Kohler

DOI: https://doi.org/10.1051/IUFoST:20060745

Open Access

Modelling of High Hydrostatic Pressure Inactivation of Pectinmethylesterase from Persimmon Fruit

G. Katsaros, J. Apseridis and P. Taoukis

DOI: https://doi.org/10.1051/IUFoST:20060753

Open Access

Carotenoid Journey in the Human Body: From Food to Beneficial Effects

A. During

DOI: https://doi.org/10.1051/IUFoST:20060758

Open Access

Field evaluation of the application of time temperature integrators for monitoring food quality in the cold chain

P. Taoukis

DOI: https://doi.org/10.1051/IUFoST:20060765

Open Access

Hygienic quality of different ham preparations

C. Voidarou, A. Tzora, A. Alexopoulos and E. Bezirtzoglou

DOI: https://doi.org/10.1051/IUFoST:20060771

Open Access

Defining the Forefront of Food Science by Integration with Nanotechnology and Nutrigenomics

Y.M. Lo

DOI: https://doi.org/10.1051/IUFoST:20060773

Open Access

Synthesis of Fatty Acid Methyl Ester from Palm Oil using Crude Lipase from Papaya Latex and Rice Bran

R. Indrati, P. Hastuti, T. Tranggono and T. Utami

DOI: https://doi.org/10.1051/IUFoST:20060781

Open Access

Induction of Detoxifying Enzyme by Sesquiterpenes Present in Inula helenium

J.-S. Kim, J.-R. Kim, H.A. Lim, C.H. Jang, J.H. Kim, Y.K. Kim, T. Konishi and J. Yoon Park

DOI: https://doi.org/10.1051/IUFoST:20060786

Open Access

Consumer-oriented design to upgrade the palatability of functional dressings based on food “kansei” modeling

M. Kawahashi, A. Ise, H. Hashimoto, T. Araki and Y. Sagara

DOI: https://doi.org/10.1051/IUFoST:20060790

Open Access

Application of the hurdle concept: acidification and/or addition of antimicrobials to reduce the required thermal thermal treatments of foods

M. Marcotte, S. Grabowski and G. Blom

DOI: https://doi.org/10.1051/IUFoST:20060795

Open Access

Application of Food “Kansei” Model to Quality Design for Margarine conforming the preference of consumers

M. Shibata, T. Hayashi, R. Konaka, T. Araki and Y. Sagara

DOI: https://doi.org/10.1051/IUFoST:20060796

Open Access

Market Capacity Model for the Supply Chain of Fruit and Vegetables in Indonesia - A Case Study on the Kramat Jati Central Wholesale Market in Jakarta

T. Araki, T. Koyama, Y. Sagara and A. Tambunan

DOI: https://doi.org/10.1051/IUFoST:20060797

Open Access

Microbial contamination of food refrigeration equipment

J. Evans, S. Russell, C. James and J. Corry

DOI: https://doi.org/10.1051/IUFoST:20060800

Open Access

Optimising a multi-deck refrigerated display cabinet using CFD

J. Evans, A. Foster and M. Madge

DOI: https://doi.org/10.1051/IUFoST:20060802

Open Access

Development of Symmetric and Asymmetric Straight-through Microchannel Devices for Monodisperse Emulsions

M. Nakajima, I. Kobayashi and K. Uemura

DOI: https://doi.org/10.1051/IUFoST:20060809

Open Access

What's Special about Carotenoids?

G. Britton

DOI: https://doi.org/10.1051/IUFoST:20060812

Open Access

Nutrigenetic of fat-soluble microconstituents bioavailability

P. Borel

DOI: https://doi.org/10.1051/IUFoST:20060813

Open Access

Molecular mechanisms involved in the antiatherogenic role of beta-carotene in human vascular cells

P. Palozza

DOI: https://doi.org/10.1051/IUFoST:20060814

Open Access

Chemometrics of Multivariate Images in Food Science

D. Bertrand and A. Kohler

DOI: https://doi.org/10.1051/IUFoST:20060817

Open Access

Sensory Evaluation of Milk Chocolates as an Instrument of New Product Development

K. Dürrschmid K. Dürrschmid, U. Albrecht U. Albrecht, G. Schleining G. Schleining and W. Kneifel W. Kneifel

DOI: https://doi.org/10.1051/IUFoST:20060822

Open Access

The cold chain of chilled products under supervision in France

E. Derens, B. Palagos and J. Guilpart

DOI: https://doi.org/10.1051/IUFoST:20060823

Open Access

Adsorption onto Granular Activated Carbon (GAC) as an Emerging Technology for the Recovery of Aroma Compounds in the Fruit Juice Industry

I. Ortiz, N. Diban, G. Ruiz and A. Urtiaga

DOI: https://doi.org/10.1051/IUFoST:20060824

Open Access

A molecular basis for the cancer preventive activity of tomato carotenoids

Y. Sharoni

DOI: https://doi.org/10.1051/IUFoST:20060827

Open Access

Bone health-supporting activity of carotenoids

J. Levy

DOI: https://doi.org/10.1051/IUFoST:20060829

Open Access

Flavour volatile compounds developed during fermentation of a cereal based fermented food with Lactic Acid Bacteria

S. Pandiella, I. Salmeron, R. Rozada and K. Thomas

DOI: https://doi.org/10.1051/IUFoST:20060843

Open Access

Effects of Processing and Composition on the Structure Formation in Casein Based Food Systems

U. Kulozik and S. Roeck

DOI: https://doi.org/10.1051/IUFoST:20060845

Open Access

Influence of Turgor on Micromechanical and Structural Properties of Apple Tissue

M. Oey M. Oey, E. Vanstreels E. Vanstreels, J. Debaerdemaeker J. Debaerdemaeker, B. Tijskens B. Tijskens, H. Ramon H. Ramon and B.M. Nicolaï B.M. Nicolaï

DOI: https://doi.org/10.1051/IUFoST:20060855

Open Access

Rate of Carotenoid Degradation in Dehydrated Carrots

V. Lavelli, B. Zanoni and A. Zaniboni

DOI: https://doi.org/10.1051/IUFoST:20060857

Open Access

Understanding co-variant patterns in biological data by the use of multiblock methods

A. Kohler, M. Hanafi, D. Bertrand and E.M. Qannari

DOI: https://doi.org/10.1051/IUFoST:20060859

Open Access

Key issues and open questions in GMO controls

Y. Bertheau, J. Davison and A. Kobilinsky

DOI: https://doi.org/10.1051/IUFoST:20060865

Open Access

The dimensions of food microstructure

J.M. Aguilera

DOI: https://doi.org/10.1051/IUFoST:20060871

Open Access

Rheological interfacial properties of espresso coffee foaming fractions

L. Piazza, A. Bulbarello and J. Gigli

DOI: https://doi.org/10.1051/IUFoST:20060873

Open Access

A Multidimensional Approach of Oxidation in Food Emulsions

C. Genot C. Genot, M. Viau M. Viau, A. Villière A. Villière, V. Rampon V. Rampon, M.L. Andersen M.L. Andersen, L. Skibsted L. Skibsted and A. Meynier A. Meynier

DOI: https://doi.org/10.1051/IUFoST:20060895

Open Access

Modelling convective and microwave drying of potatoes slices

M. Di Matteo, D. Albanese, L. Cinquanta, L. Russo, S. Crescitelli, M. Farina and A. Brasiello

DOI: https://doi.org/10.1051/IUFoST:20060901

Open Access

Osmodehydrofreezing of sensitive fruit and vegetables: Effect on quality characteristics and shelf life

E. Dermesonlouoglou and P. Taoukis

DOI: https://doi.org/10.1051/IUFoST:20060910

Open Access

Characterization of flavour composition and evaluation profile of TNM red wines by SPME-GC/MS

J. Câmara J. Câmara, R. Perestrelo R. Perestrelo, V. Pereira V. Pereira and J.C. Marques J.C. Marques

DOI: https://doi.org/10.1051/IUFoST:20060922

Open Access

Evaluation of volatile constituents profile in Scotch whisky by SPME/GC-_ITMS

J. Câmara J. Câmara, J.C. Marques J.C. Marques, R. Perestrelo R. Perestrelo, F. Rodrigues F. Rodrigues, L. Oliveira L. Oliveira, P. Andrade P. Andrade and M. Caldeira M. Caldeira

DOI: https://doi.org/10.1051/IUFoST:20060924

Open Access

Characterizations of Collagen Fibers for Biodegradable Films Production

V. Telis, K. Wolf and P. Sobral

DOI: https://doi.org/10.1051/IUFoST:20060929

Open Access

Effect of Plasticizers on Soy Protein - Beeswax Bilayer Films Properties

A. Mauri A. Mauri, G. Denavi G. Denavi, F. Speroni F. Speroni and M. Añón M. Añón

DOI: https://doi.org/10.1051/IUFoST:20060938

Open Access

Multiscale simulation with Lattice Boltzmann of natural and forced convection in stored or packed agricultural produce

R. Van Der Sman

DOI: https://doi.org/10.1051/IUFoST:20060990

Open Access

Safety of small–scale food fermentations in developing countries

O. Ijabadeniyi and F.O. Omoya

DOI: https://doi.org/10.1051/IUFoST:20060993

Open Access

Coupling airflow and heat transfer during food cooling process and refrigerated equipment

G. Alvarez, J. Moureh, O. Laguerre, S. Ben Amara, S. Tapsoba and D. Flick

DOI: https://doi.org/10.1051/IUFoST:20060994

Open Access

Effective transport properties of food products calculated from principles of statistical physics

O. Vitrac and M. Hayert

DOI: https://doi.org/10.1051/IUFoST:20060999

Open Access

Harmonisation and validation of methods in Food Safety

N. Cook

DOI: https://doi.org/10.1051/IUFoST:20061016

Open Access

Inulin and oligofructose : their efficacy as prebiotic fibres in mineral absorption and bone health

W. Caers

DOI: https://doi.org/10.1051/IUFoST:20061019

Open Access

Review of currently applied methodologies used for detection and typing of foodborne viruses

A. Rzezutka

DOI: https://doi.org/10.1051/IUFoST:20061022

Open Access

The role of standardization bodies in the harmonization of analytical methodology in food microbiology

B. Lombard

DOI: https://doi.org/10.1051/IUFoST:20061023

Open Access

Lessons learnt in development and application of detection methods for foodborne parasites

H.V. Smith and N. Cook

DOI: https://doi.org/10.1051/IUFoST:20061025

Open Access

From Molecular to Macroscopic Investigation of Food Structure using NMR and MRI Techniques

F. Mariette

DOI: https://doi.org/10.1051/IUFoST:20061031

Open Access

Exploring mastication of cellular solids and assessment of mechanical behaviour using finite elements calculation

S. Guessasma and G. Della Valle

DOI: https://doi.org/10.1051/IUFoST:20061055

Open Access

Sensory Science and Consumer Behavior: Current Practices and Applications

H. Stone and J. Sidel

DOI: https://doi.org/10.1051/IUFoST:20061089

Open Access

Liking, wanting, and eating: Too much of a good thing?

D. Mela

DOI: https://doi.org/10.1051/IUFoST:20061090

Open Access

Sensory Cues for Emotional Responses to Foods & Drinks

D. Thomson

DOI: https://doi.org/10.1051/IUFoST:20061091

Open Access

Consumer Targeted Product Quality: how to keep your consumers happy

M. Everitt

DOI: https://doi.org/10.1051/IUFoST:20061092

Open Access

Designing foods for sensory pleasure

M. Kerslake

DOI: https://doi.org/10.1051/IUFoST:20061093

Open Access

S & P-Type Models: a Novel Class of Predictive Microbial Growth Models

J. Van Impe J. Van Impe, F. Poschet F. Poschet, B.M. Nicolaï B.M. Nicolaï and A. Geeraerd A. Geeraerd

DOI: https://doi.org/10.1051/IUFoST:20061134

Open Access

Modelling the Formation of Acrylamide in Potato Crisps Using Artificial Neural Network

A. Serpen and V. Gokmen

DOI: https://doi.org/10.1051/IUFoST:20061165

Open Access

ISEKI-FOOD A Socrates Thematic Network, an European Association, and the importance of tuning curricula, teaching methods/materials and quality assurance'

E. Dumoulin and C. Silva

DOI: https://doi.org/10.1051/IUFoST:20061174

Open Access

Is Global Scientific Consensus on Food Regulations Possible?

H. Lelieveld and L. Keener

DOI: https://doi.org/10.1051/IUFoST:20061175

Open Access

EUROAGRI+ to strengthen the competitiveness of food companies trough innovation and crossborder collaboration

J.-C. Villettaz

DOI: https://doi.org/10.1051/IUFoST:20061182

Open Access

Nanotechnology Research and Development for Improving Food Quality and Safety in USA

H. Chen

DOI: https://doi.org/10.1051/IUFoST:20061183

Open Access

Nanotechnology research for food science in Japan

M. Nakajima

DOI: https://doi.org/10.1051/IUFoST:20061186

Open Access

European Technology Platform Food for Life

J. Maat

DOI: https://doi.org/10.1051/IUFoST:20061189

Open Access

Overview of Nanotechnology Research for Food Science in the Netherlands

F. Kampers

DOI: https://doi.org/10.1051/IUFoST:20061190

Open Access

French National Research Agency (ANR) : Research programme and actions in Food and Human Nutrition

M. Marin

DOI: https://doi.org/10.1051/IUFoST:20061191

Open Access

Pectin-protein interactions in the cell wall- a biomimetic approach

S. Ring, J. Moffat, A. Macdougall, T. Noel and R. Parker

DOI: https://doi.org/10.1051/IUFoST:20061207

Open Access

Interactions between pectin and cellulose

J.-F. Thibault, A. Zykwinska, M. Ralet and C. Garnier

DOI: https://doi.org/10.1051/IUFoST:20061224

Open Access

Towards a dynamic analysis of protein trafficking in plant cells

F. Brandizzi

DOI: https://doi.org/10.1051/IUFoST:20061239

Open Access

Nanotechnology for foods in Israel: focus on delivering health

E. Shimoni

DOI: https://doi.org/10.1051/IUFoST:20061269

Open Access

Whole grain and technological aspects: example of biscuits and bread substitutes

A. Verel and C. Gerard

DOI: https://doi.org/10.1051/IUFoST:20061272

Open Access

Consumer Attitudes Towards Healthy Cereal Grain Products in Four European Countries

R. Shepherd

DOI: https://doi.org/10.1051/IUFoST:20061318

Open Access

Processing concepts for non-thermal modification of foods

D. Knorr

DOI: https://doi.org/10.1051/IUFoST:20061319

Open Access

Lebanon / Middle East Symposium Food Production under Religious Dietary Regulations

W. Spiess

DOI: https://doi.org/10.1051/IUFoST:20061323

Open Access

Nutritional properties of carbohydrates in cereal grains: state of the art and perspectives

K. Englyst

DOI: https://doi.org/10.1051/IUFoST:20061333

Open Access

The role of processing and the food matrix in allergenicity of foods

C. Mills, A. Sancho, N. Rigby, J. Jenkins and A. Mackie

DOI: https://doi.org/10.1051/IUFoST:20061342

Open Access

Principles of Structured Food Emulsions: Novel formulations and trends

H. Schubert, R. Engel and L. Kempa

DOI: https://doi.org/10.1051/IUFoST:20061343

Open Access

Agricultural Research in Africa to improve African Rural Economy, Agriculture, Nutrition and Food Security - Role and Initiatives of the Forum for Agricultural Research in Africa

J.-C. Legoupil and M. Jones

DOI: https://doi.org/10.1051/IUFoST:20061344

Open Access

Food is Life: Food for All The Challenge of Feeding Every Person on Earth

C. Bertini

DOI: https://doi.org/10.1051/IUFoST:20061345

Open Access

European Policy in Food Safety

H. Koëter H. Koëter

DOI: https://doi.org/10.1051/IUFoST:20061346

Open Access

What future for genomics ?

R. Beachy

DOI: https://doi.org/10.1051/IUFoST:20061347

Open Access

High Pressure Assisted Structure Engineering of Foods

M. Hendrickx, A. De Roeck, T. Duvetter, I. Fraeye, D. Sila, C. Smout, S. Van Buggenhout, A. Van Loey and I. Verlent

DOI: https://doi.org/10.1051/IUFoST:20061352

Open Access

New developments of quality culture in the Middle East

A. Idriss

DOI: https://doi.org/10.1051/IUFoST:20061353

Open Access

How to better exploit grains - the HEALTHGRAIN approach

K. Poutanen

DOI: https://doi.org/10.1051/IUFoST:20061355

Open Access

Supramolecular chemistry and food science : food for thought and thought for food

J.-M. Lehn

DOI: https://doi.org/10.1051/IUFoST:20061356

Open Access

Consumer’s Behaviour: the Science Beyond the Fact

L. Frewer

DOI: https://doi.org/10.1051/IUFoST:20061357

Open Access

Image texture analysis of apples broken down in a mastication simulator prototype

L. Billy, G. Arvisenet, P. Poinot, S. Chevallier, G. Royer, E. Vigneau and C. Prost

DOI: https://doi.org/10.1051/IUFoST:20061358

Open Access

Organisation of Plant Cell Wall by Imaging Techniques

F. Guillon, C. Barron, B. Bouchet, M.-F. Devaux, F. Jamme, S. Philppe, P. Robert, L. Saulnier and O. Tranquet

DOI: https://doi.org/10.1051/IUFoST:20061361

Open Access

Grain Fractionation to Improve Nutritional Intensity of Cereal Product

J. Abécassis J. Abécassis

DOI: https://doi.org/10.1051/IUFoST:20061365

Open Access

Digestion and colloids – The way forward in advanced nutrient delivery

M. Michel, H. Watzke, L. Sagalowicz, E. Kolodziejczyk and M. Leser

DOI: https://doi.org/10.1051/IUFoST:20061370

Open Access

Evaluation of the Physiological Effects of Conjugated Alpha-Linolenic Acids (CLnA)

M. Plourde M. Plourde, P. Angers P. Angers and J.-L. Sébédio J.-L. Sébédio

DOI: https://doi.org/10.1051/IUFoST:20061371

Open Access

The COST system of networking in the field of food and agriculture research

V. Nedovic, P. Raspor, S. Kefi, J. Williams, W. Obert and M. Grabert

DOI: https://doi.org/10.1051/IUFoST:20061375

Open Access

Functional Foods and Health Claims Concerning Body Weight Management

J.A. Martínez J.A. Martínez, D. Ansorena D. Ansorena and I. Astiasarán I. Astiasarán

DOI: https://doi.org/10.1051/IUFoST:20061381

Open Access

Bio-molecular self-assemblies on a nanometer scale: a way to improve food quality ?

M. Axelos

DOI: https://doi.org/10.1051/IUFoST:20061383

Open Access

Intervention and Mobilisation for Food Security

A. Mcgill

DOI: https://doi.org/10.1051/IUFoST:20061385

Open Access

Processes Innovation for Bioactive Dairy Ingredients

J. Wan, M. Coventry and C. Versteeg

DOI: https://doi.org/10.1051/IUFoST:20061388

Open Access

A Food Systems Approach to Understanding Food Security

P. Ericksen

DOI: https://doi.org/10.1051/IUFoST:20061389

Open Access

The Status and Progress on Food Safety in China

X. Shi

DOI: https://doi.org/10.1051/IUFoST:20061396

Open Access

Oriental food and health

G. Yang and D. Mao

DOI: https://doi.org/10.1051/IUFoST:20061397

Open Access

Issues and challenges in utilizing natural antioxidants as food ingredients in functional food: a case study of bread

W. Zhou

DOI: https://doi.org/10.1051/IUFoST:20061398

IUFOST - 13th World Congress of Food Science & Technology: Food is Life