Proceedings

COST FA1001 workshop:

InsideFood

SYMPOSIUM

International
Closing Symposium of

EU FP7 project:

Integrated sensing and
imaging devices for designing,
monitoring and controlling
microstructure of foods

 

9-12 April, 2013

Leuven

Belgium

 

 

Preface

 

Consumer demand for enhanced nutritional quality, sensory quality and safety is driving food manufacturers to optimization of their products and processes with respect to food structure. Food structure is defined as the organisation of food constituents at multiple spatial scales and their interactions. Many food properties relevant to process engineering and product quality are related to structure. Insight in food structure and how it changes during processing operations is essential for producing high quality food.

 

The InsideFood Symposium was organised in Leuven (Belgium) on 9-12 April 2013 by the MeBioS division and the Leuven Food Science and Nutrition Research Centre (LFoRCe) of the University of Leuven (Belgium) within the framework of EU-FP7-project ‘InsideFood’ and COST action FA1001 ‘The application of innovative fundamental food-structure-property relationships to the design of foods for health, wellness and pleasure’. Its purpose was to create an exchange forum for recent scientific knowledge on food structure, its characterisation and its relation to physical, sensory, nutritional and health inducing food properties. This symposium was the first exclusively dedicated to this relatively new and exciting topic.

 

With 36 oral presentations, 75 posters, and 194 delegates from 34 different countries, the InsideFood Symposium  was a very successful symposium that witnesses the large interest in food structure at multiple scales. In this volume you will find manuscripts of both the oral and poster presentations.

 

We would like to thank all sponsors for their generous support.

 

Bart Nicolai & Laura Piazza

Conveners

 

 

Content

 

Organisation. 2

Invited speakers. 4

Microscopy. 5

Spectroscopy and spectral imaging. 7

X-ray tomography. 10

Other tomographic techniques. 12

Emerging techniques. 14

Modelling and simulation. 15

Structure-property relations. 17

Structural food engineering. 20

Applications. 22

Sponsors. 24


 

Organisation

 

Organised by:

 

 

 

 

 

Supported by:

 

 

 

 

 

 

 

 

 

 

Conveners

B. Nicolaï (BE)

L. Piazza (IT)

 

 

Local organisation committee

T. Defraeye

A. De Roeck

W. Devarrewaere

K. Gebruers

 

E. Herremans

M. Hertog

P. Verboven

B. Verlinden

 

International scientific committee

J. Aguilera (CL)

L. Ahrne (SE)

P. Barreiro Elorza (ES)

C. Biliaderis (GR)

J. Bronlund (NZ)

A. Datta (US)

J. Delcour (BE)

A. East (NZ)

M. Hendrickx (BE)

B. Hills (GB)

E. Jakubczyk (PL)

K. Jouppila (FI)

M. Leitner (AT)

P. Masi (IT)

U. Matsushima (JP)

A. McGlone (NZ)

M. Meinders (NL)

L. Opara (SA)

D. O’Riordan (IR)

B. Piggott (UK)

F. Tanaka (JP)

G. Trystram (FR)

W. Saeys (BE)

A. Toriccelli (IT)

E. Van Der Linden (NL)

R. Van Der Sman (NL)

E. Windhab (CH)

A. Zdunek (PL)

J. Claes (BE)

 

Food Structures: From farm to cell

Aguilera, J.M., College of Engineering, Pontificia Universidad Católica de Chile, Chile

Applications of laser spectroscopy in food science and biophotonics

Svanber g, S., Atomic Physics division , Lund University, Sweden

Bridging Length Scales and Properties in Food Protein Fibrils

Mezzenga, R., Laboratory of Food and Soft Materials, Institute of Food, Nutrition and Health, ETH-Zürich, Switzerland

Digital gastronomy - the 3D food printer

van Bommel, K., FoodLab, TNO, Eindhoven, The Netherlands

Food structure engineering for nutrition, health and wellness

Kaufmann, S., Food Science and Technology Department, Nestlé Research Center, Lausanne, Switzerland.

Oral presentations

Cartography of tomato pericarp cellular morphology at the fruit scale

Legland, D.1,2,3,4, Devaux, M.-F.5, Bouchet, B.5, Guillon, F.5, Lahaye, M.5

1. INRA, UMR782 Food Process Engineering and Microbiology, 78850 Thiverval-Grignon, France

2. AgroParisTech, UMR782 Food Process Engineering and Microbiology, 78850 Thiverval-Grignon, France

3. INRA, UMR 1318 Institut Jean-Pierre Bourgin, 78026 Versailles, France

4. AgroParisTech, Institut Jean-Pierre Bourgin, 78026 Versailles, France

5. INRA, UR1268 Biopolymers – Interactions and Assemblies, 44300 Nantes, France

The functionality of plant-based food systems as affected by process-induced changes in cell wall polysaccharides

Van Buggenhout, S., Christiaens,S., Moelants, K., Ribas-Agusti, A., Van Loey, A.M., and Hendrickx, M.E.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium

Probing plant cell mechanical properties with the atomic force microscopy

Zdunek, A. and Kurenda, A.

Institute of Agrophysics PAS, Department of Microstructure and Mechanics of Biomaterials, Doswiadczalna 4, 20-290 Lublin, Poland

Rice bran-filled biodegradable pea starch film

Cano, A., Jímenez, A., Cháfer, M., Chiralt, A. and Gónzalez-MartinezC.

Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IIAD). Universidad Politécnica de Valencia. Camino de vera s/n. 46022 Valencia., Spain.

Multi-scale investigation of eyes in Swiss-type cheese

Huc, D. 1,4, Mariette, F. 4,5 , Challois, Barreau,S.1, Moulin, G. 1,2,3 and Michon, C. 1,2,3

1. AgroParisTech, UMR1145  Ingénierie Procédés Aliments, F-91300 MASSY

2. INRA, UMR1145 Ingénierie Procédés Aliments, F-91300 MASSY

3. CNAM, UMR1145 Ingénierie Procédés Aliments, F-75002 PARIS

4. Irstea, UR TERE, 17 Av. de Cucillé, CS 64427, F-35044 RENNES

5. Université européenne de Bretagne, France

Posters

Unraveling the process-structure-function relation of pectin in plant-based foods using anti-pectin antibodies: a case study on tomato suspensions

Christiaens, S., Van Buggenhout, S., Van Loey, A.M. and Hendrickx, M.E.

Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium

Enzymes in food matrices

Minten, I., Gosiewska, S., Chien, Y.-H. and Schooneveld, M.

DSM Biotechnology Center, Delft, The Netherlands

Model mixtures evidence the respective roles of whey protein particles and casein micelles during the acid gelation of heated milk

Andoyo, R.1,2, Guyomarc'h, F. 1,2, Chantal Cauty 1,2 and Famelart, M.-H. 1,2

1. INRA, UMR1253, Science et Technologie du Lait et de l'Œuf, 65 rue de St Brieuc, F-35 042 Rennes cedex, France

2. AGROCAMPUS OUEST, UMR 1253, Science et Technologie du Lait et de l'Œuf, 65 rue de St Brieuc, F-35 042 Rennes cedex, France

Influence of chestnut flour on texture properties of gluten-free muffins

Romano, A.1 and Masi P.1,2

1. Centre of Food Innovation and Development in the Food Industry, University of Naples - Federico II, Naples, Italy

2. Department of Food Science, University of Naples - Federico II, Naples, Italy

Impact of carrageenan/starch interactions on neutral dairy dessert creams microstructure by means of multiple staining and CLSM

Matignon, A. 1,2, Moulin, G. 1, Sieffermann, J.M. 1, Barey, P. 3, Desprairies, M. 3, Mauduit, S. 3 and Michon, C. 1

1. AgroParisTech, UMR1145 Ingénierie Procédés Aliment, F-91300 Massy

2. Ferrandi, L’école française de gastronomie, F-75006 Paris

3. Cargill, Usine de Baupte, F-50500 Baupte

Analysis of structural changes of water, chelate and diluted alkali soluble pectins fractions from carrot during cold storage with the atomic force microscope

Cybulska, J., Kozioł, A., Mierczyńska, J. and Zdunek, A.

Institute of Agrophysics Polish Academy of Sciences, Ul. Doswiadczalna 4, 20-290 Lublin, Poland, e-mail: j.cybulska@ipan.lublin.pl

Visualization of the first tipburn symptoms in lettuce

Vanhassel, P.1, Vermeulen, K. 1, Bleyaert, P. 1, Van Labeke, M.C. 2 and Leroux, O. 2

1. Inagro, Rumbeke-Beitem, Belgium

2. Ghent University, Ghent, Belgium

Microstructure changes of osmodehydrated kiwifruit sliced pretreated with ultrasound

Nowacka, M.1, Tylewicz, U.2, Balestra, F.2, Dalla Rosa, M.2 and Witrowa-Rajchert, D.1

1. Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland

2. Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy

Spectroscopy and spectral imaging

Oral presentations

Study of pork meat freezing process by infrared thermography

Balaguer, N., Castro-Giráldez, M. and Fito, P.J.

Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain

Differentiation of Microstructures of Sugar Foams by Non-contact Hyperspectral Scatter Imaging

Erkinbaev, C., Herremans, E., Nguyen Do Trong, N., Verboven, P., Nicolai, B. and Saeys, W.

BIOSYST-MeBioS, K.U.Leuven, Kasteelpark Arenberg 30, 3001 Leuven, Belgium.

Optical properties of ‘Braeburn’ apples in relation to brown heart development

Vanoli, M.1,2, Rizzolo, A. 1, Grassi, M. 1, Spinelli, L. 3, Verlinden, B.E. 4 and Torricelli, A. 2

1. CRA-IAA, Milan, Italy

2. Politecnico di Milano, Dipartimento di Fisica, Milan, Italy

3. IFN – CNR, Milan, Italy

4. Flanders Centre of Postharvest Technology (VCBT), Leuven, Belgium

Through-skin sub surface analysis of intact salmon using spatially offset Raman spectroscopy

Afseth, N.K.1, Bloomfield, M. 2, Wold, J.P. 1, Andrews, D. 2, and Matousek, P. 2,3

1. Nofima – Norwegian Institute of Food, Fisheries and Aquaculture research, Ås, Norway

2. Cobalt Light Systems, Harwell Oxford, UK

3. Central Laser Facility, STFC Rutherford Appleton Laboratory, UK.

Posters

Nondestructive quality evaluation and monitoring of Braeburn apples by Spatially Resolved Spectroscopy

Nguyen Do Trong, N. *1, Tsuta, M. 2, Erkinbaev, C. 1, Mathijs, F. 1, Moreda, G. 3, Barreiro, P. 3, Verboven, P. 1, Nicolai, B.M. 1 and Saeys, W. 1

1. Katholieke Universiteit Leuven, Leuven, Belgium

2. National Food Research Institute, Tsukuba, Japan

3. Universidad Politécnica de Madrid, Madrid, Spain

Application of metabolism inhibitors for identification biological source of biospeckle phenomenon in apple tissue

Kurenda, A. and Zdunek, A.

Institute of Agrophysics, Polish Academy of Sciences, Department of Microstructure and Mechanics of Biomaterials, Doswiadczalna 4, 20-290 Lublin 27, Poland

Assessment of internal quality of blueberries using hyperspectral images with selected wavelengths

Leiva-Valenzuela, G.A.1,2, Lu, R.2 and Aguilera, J.M.1

1. United States Department of Agriculture, Agricultural Research Service, Michigan State University,  /224 Farrall Hall, Michigan State University, East Lansing, Michigan, United States of America 48824.

2. Department of Chemical and Bioprocess Engineering,  Pontificia Universidad Católica de Chile, Avenida Vicuña Mackenna 4860, Macul, Santiago, Chile.

Spatially Resolved Spectroscopy – A future technique for sensing product quality and process optimization/monitoring

Nguyen Do Trong, N.1, Erkinbaev, C.1, Aernouts, B.1, Watté, R.1, Van Beers, R.1, Tsuta, M.1,2, Goodarzi, M. 1, Nicolai, B.M. 1, Saeys, W. 1

1. Katholieke Universiteit Leuven, Leuven, Belgium

2. National Food Research Institute, Tsukuba, Japan

Nondestructive assessment of fruit biological age in Brazilian mangoes by time-resolved reflectance spectroscopy in the 540-900 nm spectral range

Spinelli, L.1, Rizzolo, A. 2, Vanoli, M. 2,3, Grassi, M. 2, Eccher Zerbini, P. 4, Meirelles de Azevedo Pimentel, R. 5, and Torricelli, A. 3

1. IFN-CNR, Milan, Italy

2. CRA-IAA, Milan, Italy

3. Politecnico di Milano, Dipartimento di FisicaMilan, Italy

4. Horticultural Supply Chains, Wageningen University, The Netherlands

5. EPAMIG, Belo Horizonte, Minas Gerais, Brazil

Study of ham drying kinetics by infrared thermography

Traffano-Schiffo, M.V., Castro-Giráldez, M. and Fito, P.J.

Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.

Application of infrared thermography and dielectric spectroscopy for controlling freezing process of raw potato

Cuibus, L.1, Castro-Giráldez, M. 2, Fito, P.J. 2 and Fabbri, A. 1

1. Dep. of Agricultural and Food Science, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC)

2. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain

Crispness of air-dried apple rings in relation to osmosis time and fruit maturity measured by time-resolved reflectance spectroscopy

Rizzolo, A.1, Vanoli, M. 1,2, Cortellino G. 1, Spinelli, L. 3 and Torricelli, A. 2

1. CRA-IAA,  Milan, Italy

2. Politecnico di Milano, Dipartimento di Fisica, Milan, Italy

3. IFN CNR,  Milan, Italy

Relationship among mechanical properties, crispness and microstructural characteristics measured by OCT for osmo-air-dried apple rings in relation to fruit TRS optical properties

Rizzolo, A.1, Vanoli, M. 1,2, Cortellino, G. 1, Spinelli, L. 3, Nemeth, A. 4, Leitner, M. 4 and Torricelli, A. 2

1. CRA-IAA, Milan, Italy

2. Politecnico di Milano, Dipartimento di Fisica, Milan, Italy

3. IFN-CNR, Milan, Italy

4. RECENDT, Linz, Austria

Apple texture in relation to optical, physical and sensory properties

Vanoli, M.1,2, Rizzolo, A. 1, Zanella, A. 3, Grassi, M. 1, Spinelli, L. 4, Cubeddu, R. 2 and Torricelli, A. 2

1. CRA-IAA, Milan, Italy

2. Politecnico di Milano, Dipartimento di Fisica, Milan, Italy

3. Research Centre for Agriculture and Forestry Laimburg, Auer (Post), Italy

4. IFN – CNR, Milan, Italy

Characterizing the tissue of apple air-dried rings as affected by fruit maturity assessed by TRS and osmosis treatment  using X-ray CT measurement, and relationship with ring crispness

Rizzolo, A.1, Vanoli, M. 1,2, Cortellino, G. 1, Spinelli, L. 3, Herremans, E. 4, Bongaers, E. 5, Verboven, P. 4, Nicolai, B.M. 4 and Torricelli, A. 2

1. CRA-IAA, Milan, Italy

2. Politecnico di Milano, Dipartimento di Fisica, Milan, Italy

3. IFN–CNR, Milan, Italy

4. Katholieke Universiteit Leuven, MeBioS, BIOSYST, Heverlee, Belgium

5. Bruker micro-CT, Kontich, Belgium

Study of a control methodology of orange juice evaporation by dielectric spectroscopy

Iaccheri, E., Castro-Giraldez, M. and Fito, P.J.

Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain

Decomposition of Diffuse Reflectance Images – Features for Monitoring Structure in Turbid Media

Skytte, J.L. 1, Nielsen, O. 1,2, Andersen, U. 3, Carstensen, J.M. 1, Dahl, A. 1, Larsen, R. 1, Møller, F. 4,  Kamran, F. 5 and Frisvad,J.R. 1

1. DTU Compute, Department of Applied Mathematics and Computer Science, Technical University of Denmark, Matematiktorvet, Building 303B, DK-2800 Kgs. Lyngby, Denmark

2. NKT Photonics A/S, Blokken 84, DK-3460 Birkerød, Denmark

3. Arla Strategic Innovation Centre, Rørdrumvej 2, DK-8220 Brabrand, Denmark

4. DuPont, Edwin Rahrs Vej 38, DK-8220 Brabrand, Denmark

5. DTU Photonics, Technical University of Denmark, Ørsteds Plads, Building 343, DK-2800 Kgs. Lyngby, Denmark

 

Oral presentations

X-ray phase contrast tomography of ice cream: A time-lapse study

Medebach, A.1, Pinzer, B.R. 1, Dubois, C. 2, Limbach, H.J. 2, Schneebeli, M. 3 and Stampanoni, M. 1,4

1. Paul Scherrer Institut, Swiss Light Source, 5232 Villigen PSI, Switzerland

2. Nestlé Research Center, Department of Food Science & Technology, 1000 Lausanne 26, Switzerland

3. WSL Institute for Snow and Avalanche Research SLF, Snow and Permafrost, 7260 Davos Dorf, Switzerland

4. Institute of Biomedical Engineering, ETH Zurich, 8092 Zürich, Switzerland

Isolation of single cells and pores for the characterisation of 3D fruit tissue microstructure based on X-ray micro-CT image analysis

Herremans, E.1, Verboven, P. 1, Bongaers, E. 2, Estrade,P. 3, Verlinden, B.E. 4, Wevers, M. 5 and Nicolai, B.M. 1,4

1. BIOSYST-MeBioS, University of Leuven, Willem de Croylaan 42, 3001 Leuven, Belgium

2. Bruker microCT, Kartuizersweg 3B, 2550 Kontich, Belgium

3. VSG, Avenue Kennedy 87, Mérignac Cedex 33708, France

4. Flanders Centre of Postharvest Technology, Willem de Croylaan 42, 3001 Leuven, Belgium

5. MTM, University of Leuven, Kasteelpark Arenberg 44, 3001 Leuven, Belgium

Microstructural heterogeneity of bread

Van Dyck, T.1,2, Verboven, P. 1, Wevers, M. 3, Claes, J. 2 and Nicolai, B.M. 1

1. BIOSYST-MeBioS, Katholieke Universiteit Leuven, Leuven, Belgium.

2. Lab4Food, Faculty of Engineering Technology, M2S and LFoRCe, Geel, Belgium,

3. Department of Metallurgy and Materials Engineering, Katholieke Universiteit Leuven, Leuven, Belgium

Exploring kiwifruit surface characteristics using X-ray micro computed tomography

Trejo Araya, X.I.1, Verboven, P. 3, East, A.R. 1, Cantré, D. 3, Herremans, E. 3, Nicolaï, B. 3, Pranamornkith, T. 1, Loh, M. 2, Mowat, A. 4 and Heyes, J. 1

1. Centre for Postharvest and Refrigeration Research, Massey University,Palmerston North, New Zealand.

2. Fonterra Research Centre, Palmerston North, New Zealand

3. BIOSYST-MeBioS, K.U.Leuven, Willem de Croylaan 42, Heverlee, Belgium

4. Zespri International Ltd, Mt Maunganui, New Zealand

Posters

Study of the water vapour sorption of freeze dried carrots using micro-CT

Koster, M. and van Dalen, G.

Unilever Research & Development, Vlaardingen, the Netherlands      

A microfocus computed tomography (µCT) study of cellular inhomogeneities in cake crumb

Wilderjans, E.1, Kerckhofs, G. 2, Brijs, K. 1, Wevers, M. 3 and Delcour, J.A. 1

1. Laboratory of Food Chemistry and Biochemistry and LFoRCe, KU Leuven, Leuven, Belgium

2. Prometheus, Division of Skeletal Tissue Engineering, KU Leuven, Leuven, Belgium

3. Department of Metallurgy and Materials Engineering, KU Leuven, Leuven, Belgium

From dough to bread: the setting up of a heterogeneous cellular structure

Chevallier, S. 1,2,3, Jury, V. 1,2,3 and Rouaud, O.1,2,3

1. ONIRIS, UMR 6144 GEPEA CNRS, Nantes, F-44307, France, email: sylvie.chevallier@oniris-nantes.fr

2. CNRS, Nantes, F-44307, France

3. LUNAM Université Nantes Angers Le Mans, France.

Effect of fat type and heat treatment on the microstructure of meat emulsions

Miklos, R.1, Lametsch, R. 1, and Nielsen, M.S. 3, Lauridsen, T. 3 and Einarsdottir, H. 2,

1. Department of Food Science, UCPH, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark

2. Dept. of Applied Mathematics and Computer Science, Technical University of Denmark, Matematiktorvet Bldg. 303B, DK-2800 Kgs. Lyngby, Denmark

3. Niels Bohr Institute, UCPH,  Blegdamsvej 17, DK-2100 Copenhagen, Denmark

Quantitative comparison of the eye formation in cheese using radiography and computed tomography data

Guggisberg, D.1*, Schütz, P. 2, Fröhlich-Wyder, M.T. 1 and Wechsler, D. 1

1. Agroscope Liebefeld-Posieux Research Station, ALP, Switzerland

2. EMPA, Dübendorf, Switzerland

Characterization of the 3-D cellular structure of mango (Mangifera indica L. cv. Carabao) during chilling injury development using X-ray computed microtomography

Cantre, D.1, Verboven, P. 1 and Nicolai, B.M. 1,2

1. BIOSYST-MeBioS, Catholic University Leuven, Willem de Croylaan 42, B-3001 Leuven, Belgium

2. Flanders Centre of Postharvest Technology, Willem de Croylaan 42, B-3001 Leuven, Belgium

Analysis of X-ray CT images of the microstructure of bakery products for optimizing MA packaging

Verboven, P. 1, Herremans, E. 1, Ho, Q.T. 1, Stoops, J. 2,3, Morren, S. 2,3, Van Dyck, T. 1,2, Claes, J. 2,3, Nicolai, B.M. 1 and Van Campenhout, L. 2,3

1. BIOSYST-MeBioS, Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Willem De Croylaan 42, 3001 Leuven, Belgium.

2. Lab4Food, Biosciences and Technology Department, Thomas More Kempen, Kleinhoefstraat 4, 2440 Geel, Belgium,

3. Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium

Characterization of Instable Food Foams Using Fast Micro-CT  in a Laboratory Setup and at a Synchrotron Source

Eggert, A.1, Nachtrab, F. 1,2, Dombrowski, J. 3, Hanke, R. 1,4 and Zabler, S. 1,4

1. Fraunhofer Development Center X-ray Technology EZRT, Fraunhofer Institute for Integrated Circuits IIS, Fürth, Germany

2. Institute of Advanced Materials and Processes ZMP, Friedrich-Alexander-University Erlangen-Nürnberg, Germany

3. Chair for Food Process Engineering and Dairy Technology, Technische Universität München, Freising, Germany

4. Chair for X-ray microscopy LRM, Julius-Maximilians-University Würzburg, Germany

 

Oral presentations

On-line MRI sequences for the evaluation of apple internal quality

Melado-Herreros, A. 1, Fernández-Valle, M.E. 2, Hernandez-Sancheza N. 1, Jiménez-Ariza, T. 1 , Verlinden, B. 3, Val, J. 4  and Barreiro-Elorza, P. 1

1.  LPF-TAGRALIA, Technical University of Madrid (UPM),ETSI Agrónomos, Avda. Complutense s/n, Madrid, Spain

2. CAI of NMR and electronic spin. Universidad Complutense de Madrid. Av. Juan XXIII, nº 1. Madrid, Spain

3. Flanders Centre of Postharvest Technology (VCBT). Willem de Croylaan 42, 3001 Heverlee, Belgium

4. Estación Experimental de AulaDei (CSIC). Avda. Montañana 1005-50059. Zaragoza. Spain

Optical coherence tomography for evaluation of skin thickness and surface structures in apples

Leiss-Holzinger, E. 1, Leitner, M.1, Verboven, P. 2, Abera, M.K. 2, Bongaers, E. 3, Daelemans, D. 4, Estrade, P. 5, Herremans, E. 2, Hertog, M. 2, Saeys, W. 2, Vanstreels, E. 4, Verlinden, B.E. and Nicolai, B.M. 2,6

1 RECENDT, Research Center for Nondestructive Testing GmbH, Science Park 2 / 2. OG, Altenberger Straße 69, A-4040 Linz

2. BIOSYST-MeBioS, University of Leuven, Willem de Croylaan 42, 3001 Leuven, Belgium

3. Bruker microCT, Kartuizersweg 3B, 2550 Kontich, Belgium

4. Department of Microbiology & Immunology, Kapucijnenvoer 33 blok i - box 1030, 3000 Leuven, Belgium

5. VSG, Avenue Kennedy 87, Mérignac Cedex 33708, France

6. Flanders Centre of Postharvest Technology, Willem de Croylaan 42, 3001 Leuven, Belgium

Quantitative, multi-scale imaging of the layered structure in puff pastry

Deligny, C.1,2, Bousquières, J.1,2, Collewet, G.S.1,2, Challois, S.1,2, Riaublanc, A.3 and Lucas, T.1,2

1. IRSTEA, UR TERE, F-35044 Rennes, France

2. Université européenne de Bretagne, France

3. UR 1268 Biopolymeres Interact Assemblages INRA, F-44300 Nantes, France

Quantitative analysis of micro-structure in meat emulsions from grating-based multimodal X-ray tomography

Einarsdottir, H.1, Nielsen, M.S.3, Miklos, R.2, Lametsch, R.2, Larsen, R.1 and Ersbøll, B.K.1

1. The Technical University of Denmark, DTU Informatics, Denmark

2. University of Copenhagen, KU Life, Denmark

3. University of Copenhagen, Niels Bohr Institute, Denmark

Posters

1H HR MAS NMR metabolomic and non-destructive 2D NMR relaxometry to assess internal quality in apples

Melado-Herreros, A. 1, Barreiro, P. 1, Villa-Valverde, P. 2, Fernández-Valle, M.-E.2 and Humpfer, E. 3

1. LPF-TAGRALIA, UPM-CEI Moncloa. ETSI Agrónomos, Madrid, Spain.

2. CAI of NMR, Universidad Complutense de Madrid, Madrid, Spain.

3. Bruker BioSpin GmbH. Rheinstetten, Germany.

Characterization of microstructure of apples using quantitative MRI

Winisdorffer, G., Musse, M., Quellec, S., Devaux, M.-F., Mariette, F. and Lahaye, M.

IRSTEA, UR TERE, 17 Avenue de Cucillé, CS 64427, 35044 Rennes, France

Université européenne de Bretagne, France

INRA, UR1268 Biopolymères Interactions Assemblages, BP 71627, F-44316 Nantes, France

Applications of neutron imaging to investigate food water status

Matsushima, U.1, Kardjilov, N. 2, Saito, Y. 3 and Herppich, W.B. 4

1. Faculty of Agriculture, Iwate University

2. SF3, Helmholtz Center Berlin for Materials and Energy, Germany

3. Kyoto University Research Reactor Institute, Kyoto University, Japan

4. Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering Potsdam-Bornim, Germany

Inline 3D X-ray Inspection of Food using Discrete Tomography

Pereira, L.F.A., Roelandts, T. and Sijbers, J.

iMinds-Vision Lab, University of Antwerp, Universiteitsplein 1, 2610 Wilrijk (Antwerp), Belgium

Oral presentations

Characterization of SLN in o/w-emulsions

Heisler, J. 1, Oehlke, K. 1, Greiner, R. 1 and Steffen-Heins, A. 2

1. Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany

2. Institute of Human Nutrition and Food Science, University of Kiel, Kiel, Germany

Cold neutron radiography to monitor compression properties of food materials during high pressure treatment

Schlüter, O. 1, Herppich, W.B. 1, Boguslawski, S. 2, Knorr, D. 2 and Kardjilov, N. 3

1. Leibniz-Institut für Agrartechnik Potsdam-Bornim, Potsdam, Germany

2. Technische Universität Berlin, Berlin, Germany

3. Helmholtz-Zentrum Berlin für Materialien und Energie, Berlin, Germany

Food-grade electrospinning of proteins

Nieuwland, M. 1, Geerdink, P. 1, Brier, P. 2, van den Eijnden, P. 2, Henket, J.T.M.M. 2, Langelaan, M.L.P. 2, Stroeks, N. 1, van Deventer, H.C. 1 and Martin, A.H. 1

1. TNO, Functional Ingredients, PO Box 360, 3700 AJ Zeist, The Netherlands

2. TNO, Equipment for Additive Manufacturing, PO Box 6235, 5600 HE Eindhoven, The Netherlands

Alginate beads production using a liquid sheet pre-gelification technique

Davalos-Saucedo, C.A., Sarghini, F. and Masi, P.

Università degli Studi di Napoli Federico II, CAISIAL, Centre of Food Inovation and Development in The Food Industry, Via Università 100 Portici, Naples, Italy.

Posters

Novel colloidal structures from food-grade materials for applications in functional foods

Patel, A.R.

Research Director-Vandemoortele Centre, Laboratory of Food Technology & Engineering, Faculty of Bioscience Engineering, University of Gent, Gent, Belgium

Encapsulation of coriander essential oil in alginate and alginate/chitosan microspheres by emulsification external gelation method

Dima, C.1, Gitin, L. 1, Alexe, P. 1 and Dima, S. 2

1. ”Dunărea de Jos” University of Galati, Faculty of Food Science and Engineering, Galati, Romania

2. ”Dunărea de Jos” University of Galati, Faculty of Science and Environment, Galati, Romania

Extraction of anthocyanins from Purple Majesty Potato using ultrasound assisted extraction

Lemos, M.A. 1, Bremner, D. 2 and Shon, M. 1

1. Food and Life Sciences, School of Contemporary Sciences, University of Abertay Dundee, DD1 1HG, UK

2. Environment and Forensic Science, School of Contemporary Sciences, University of Abertay Dundee, DD1 1HG, UK

 

Modelling and simulation

Oral presentations

In-situ x-ray tomography and finite element modelling: the fracture of a confectionery wafer

Mohammed, I.K. 1, Charalambides, M.N. 1, Williams, J.G. 1 and Rasburn, J. 2

1. Mechanical Engineering Department, Imperial College London, South Kensington, London, SW7 2AZ, UK

2. Nestec York Ltd., Nestlé Product Technology Centre, Haxby Road, PO Box 204, York YO91 1XY, UK

IStudy of water distribution and shrinkage of apple tissue during dehydration with neutron tomography and finite element modelling

Aregawi, W. 1, Defraeye, T. 1, Saneinejad, S. 3,4, Vontobel, P. 5, Lehmann, E. 5, Carmeliet, J. 3,4, Derome, D. 4, Verboven, P. 1 and Nicolai, B.M. 1,2

1. MeBioS, Department of Biosystems, University of Leuven, Willem de Croylaan 42, 3001 Heverlee, Belgium,

2. VCBT, Flanders Centre of Postharvest Technology, Willem de Croylaan 42, 3001 Heverlee, Belgium

3. Building Physics, Swiss Federal Institute of Technology Zurich (ETHZ), Wolfgang-Pauli-Strasse 15, 8093 Zürich, Switzerland

4. Laboratory for Building Science and Technology, Swiss Federal Laboratories for Materials Testing and Research (Empa), Überlandstrasse 129, 8600 Dübendorf, Switzerland

5. Paul Scherrer Institute (PSI), 5234 Villigen, Switzerland

Bottom-up model approach to rehydration of porous food

Van der Sman, R.G.M. 1 and van Duynhoven, J. 2

1. Food Process Engineering, Wageningen University & Research

2. Unilever Research, Vlaardingen

Modelling of bubble growth in Swiss-type cheese: MRI measurements of the displacement of the bubble interfaces and cheese edges

Grenier, D. 1,2, Laridon, Y. 1,2, Challois, S.1,2 Le Ray, D. 1,2, Moulin, G. 3,4,5, Doursat, C. 3,4,5, Flick, D. 3,4,5 and Lucas, T. 1,2

1. Irstea, UR TERE, 17 Av. de Cucillé, CS 64427, F-35044 RENNES

2. Université européenne de Bretagne, France

3. AgroParisTech, UMR1145  Ingénierie Procédés Aliments, F-91300 MASSY

4. INRA, UMR1145 Ingénierie Procédés Aliments, F-91300 MASSY

5. CNAM, UMR1145 Ingénierie Procédés Aliments, F-75002 PARIS

Posters

Modelling of HPMC thermogelation as a function of polymer concentration, pH and ionic strength

Mariotti, M. and Alamprese, C.

Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Italy

Study on model development of plant tissue using the finite element method

Pieczywek, P.M. and Zdunek, A.

Bohdan Dobrzanski Institute of Agrophysics Polish Academy of Sciences

Modeling of milk coagulation using dielectric spectroscopy

Velázquez-Varela, J., Castro-Giraldez, M. and Fito, P.J.

Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022, Valencia, Spain

Application of virtual fruit tissue geometries to postharvest studies

Abera, M.K., Fanta, S.W., Herremans, E., Defraeye, T., Ho, Q.T., Verboven, P. and Nicolai, B.M.

Flanders Centre of Postharvest Technology / BIOSYST-MeBios, University of Leuven, Willem de Croylaan 42, B-3001, Leuven, Belgium

Microscale modeling of water transport in fruit tissue

Fanta, S.W. 1, Abera, M.K. 1, Ho, Q.T. 1, Verboven, P. 1, Carmeliet, J. 3,4 and Nicolai, B.M. 1,2

1. BIOSYST-MeBios, University of Leuven, Willem de Croylaan 42, B-3001, Leuven, Belgium

2. Flanders Centre of Postharvest Technology (VCBT), Willem de Croylaan 42, B-3001, Leuven, Belgium

3. Building Physics, Swiss Federal Institute of Technology Zurich (ETHZ), Wolfgang-Pauli-Strasse 15, 8093 Zürich, Switzerland

4. Laboratory for Building Science and Technology, Swiss Federal Laboratories for Materials Testing and Research (Empa), Überlandstrasse 129, 8600 Dübendorf, Switzerland

 

Structure-property relations

Oral presentations

Optical properties of emulsion-based hydroxypropyl methylcellulose (HPMC) films: effect of their microstructure

Zúñiga, R.N. 1, Skurtys, O. 2, Osorio, F. 3, Aguilera, J.M. 4 and Pedreschi, F. 4

1. Universidad Tecnológica Metropolitana, Chile

2. Universidad Técnica Federico Santa María, Chile

3. Universidad de Santiago de Chile, Chile

4. Pontificia Universidad Católica de Chile, Chile

Role of gluten and starch in crumb structure and texture of fresh and stored straight-dough bread

Lagrain, B. 1, Wilderjans, E. 1, Glorieux, C. 2 and Delcour, J.A. 1

1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Belgium

2. Laboratory for Acoustics and Thermal Physics, KU Leuven, Belgium

Microscopic studies providing insight into the mechanisms of mass transfer in vacuum impregnation

Panarese, V.1, Dejmek, P. 2, Rocculi, P.1, and Gómez Galindo, F.2

1. Department of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy

2. Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden

Effect of morphology on water sorption in cellular solid foods

Esveld, E. 1, van Dalen, G. 2, van Duynhoven, J. 2.3, and Meinders, M. 1,4

1. Food & Biobased Research, Wageningen UR, Netherlands

2. Unilever R&D, Vlaardingen, Netherlands

3. Laboratory of Biophysics and NMR Centre, Wageningen UR, Netherlands

4. Top Institute Food and Nutrition, Wageningen, Netherlands

Posters

Understanding the rheology of concentrated carrot- and tomato-derived purée

Moelants, K.R.N. 1, Cardinaels, R. 2, Van Buggenhout, S. 1, Van Loey, A.M. 1, Moldenaers, P. 2 and Hendrickx, M.E. 1

1. Laboratory of Food Technology (LFoRCe), Department of Microbial and Molecular Systems, University of Leuven, Belgium

2. Laboratory of Applied Rheology and Polymer Processing, Department of Chemical Engineering, University of Leuven, Belgium

What’s the skin got to do with it ?  Searching the fruit epidermis for storage information

East, A. 1, Trejo Araya, X.I. 1, Mowat, A. 2 and Heyes, J. 1

1. Centre for Postharvest and Refrigeration Research, Massey University, Palmerston North, New Zealand. Ph: +64 6 350 4336.

2. Zespri International Ltd, Mt Maunganui, New Zealand

Mechanical, barrier and microstructural properties of films based on cassava starch gelatin blends: effect of aging and lipid addition.

Acosta, S., Jimenez, A., Chiralt, A., Gonzalez, C. and Chafer, M.

Instituto de Ingenieria de Alimentos para el Desarrollo, Universidad Politecnica de Valencia, Camino de vera s/n, 46022 Valencia, Spain

Carotenoid conversion kinetics depend on the carotenoid type and on the food system

Colle, I., Lemmens,  L., Knockaert, G., Van Buggenhout,  S., Van Loey, A.M and Hendrickx, M.E.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium

Rapid, non-contact viscosity measurements of stirred yoghurt with the Foodtexture Puff Device

D'huys, K.1, Claes, J. 2 and De Ketelaere, B. 1

1. Division MeBioS, Department Biosystems, KU Leuven, Belgium

2. Lab4Food, Department Microbial and Molecular Systems and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Belgium

Rheological properties of beta-sitosterol and gamma-oryzanol organogels

Alamprese, C., Ferrari,  I., Rossi,  M., Lucisano, M., and Mariotti, M.

Department of Food, Environmental and Nutritional Sciences (DeFENS)

Università degli Studi di Milano, Italy

Cooking properties of fresh pasta supplemented with tiger nut flour

Martín-Esparza, M.E., González-Martínez, C. and Albors, A.

IUIAD-Institute of Food Engineering for Development, Food Technology Department, Technical University of Valencia-Universitat Politècnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain

Impact of the Maillard reaction on the structure and functionality of lactoferrin

Joubran, Y. 1, Mackie, A. 2 and Lesmes, U. 1

1. Technion – Israel Institute of Technology, Haifa, Israel

2. Institute of Food Research, Norwich, united kingdom

Spatio-temporal changes of physicochemical parameters during cheese ripening

Vandenberghe, E. 1,3, Choucharina, S. 1, Luca, S. 2, De Ketelaere, B. 3, De Baerdemaeker, J. 3 and Claes, J. 1,3

1. Lab4Food, Biosciences and Technology Department, and Leuven Food Science and Nutrition Research Centre (LFoRCe), University of Leuven, Kleinhoefstraat 4, 2440 Geel, Belgium 

2. Department of Electrical Engineering - ESAT, division SCD, University of Leuven, Kasteelpark Arenberg 10, 3001 Leuven, Belgium

3. Division Mechatronics, Biostatistics and Sensors, University of Leuven, Kasteelpark Arenberg 30, 3001 Heverlee, Belgium

Rheological and microstructural properties of wheat flour dough and its constituents in the presence of emulsifying waxy maze starches

Dapčević, Hadnadjev, T. 1, Hadnadjev, M. 1, Dokić, Lj. 2, Torbica, A. 1 and Pojić, M.1

1. Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia

2. Faculty of Technology, University of Novi Sad, Novi Sad, Serbia

Thermodynamic model of microwave drying of citrus peel with different treatments

Talens, C. 1,2, Castro-Giraldez, M. 1, Bald, C. 2, Fito, P.J. 1

1. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain

2. AZTI-Tecnalia, Parque Tecnológico de Bizkaia, Ed 609, 48160 Derio, Spain

A rheological characterisation of liquid egg albumen

Cardinaels, R.1, Van de Velde, J. 1, Mathues, W. 1, Van Liedekerke, P.2 and Moldenaers, P.1

1. Soft Matter, Rheology and Technology, Department of Chemical Engineering, KU Leuven, Willem de Croylaan 46, BE-3001 Heverlee, Belgium

2. Department of BIOSYST, KU Leuven, Kasteelpark Arenberg 30, BE-3001 Heverlee, Belgium

Comparison of the capability of gas retention in fermenting dough obtained from various wheat species and gluten-free mixtures

Kedzior, Z., Pruska-Kedzior, A., Rybak, M., Makowska, A., Binder, M.

Poznań University of Life Sciences, Institute of Food Technology, ul. Wojska Polskiego 31, 60-624 Poznan, Poland

Transport Properties of Foods Estimated from Microstructure

Warning, A.1, Verboven, P.2, Nicolai, B.2, van Dalen, G.3, Datta, A.K.1

1. Department of Biological and Environmental Engineering, Cornell University

2. Division of Mechatronics, Biostatistics and Sensors, KU Leuven, Belgium

3. Advanced Measurement and Data Modeling, Unilever R&D

Structural food engineering

Oral presentations

Pre-crystallization to control the fat crystal structure and its relation to storage stability in dark chocolate

Svanberg, L. 1, Lorén, N. 1, Ahrné, L. 1, and Windhab, E. 2

1. SIK - the Swedish Institute for Food and Biotechnology, Box 5401, SE-402 29 Gothenburg, Sweden

2. Swiss Federal Institute of Technology, Zurich, Institut für Lebensmittelwissenschaften, LFO E 12.1,ETH Zentrum, CH-8092 Zürich, Switzerland

Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise

Di Mattia, C. 1, Balestra, F. 2, Martuscelli, M. 1, Andrich, L. 1, Mastrocola, D. 1 and Pittia, P. 1

1. University of Teramo, Teramo, Italy

2. Alma Mater Studiorum, University of Bologna, Cesena, Italy.

Liposome-in-alginate systems for encapsulation of natural antioxidants

Isailovic, B. 1, Djordjevic, V. 1, Nedovic, V. 2 and Bugarski, B. 1

1. Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Serbia

2. Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Serbia

Posters

Effect of high pressure sterilization on nutritional quality of carrot products

Knockaert, G., Lemmens, L., Van Buggenhout, S., Hendrickx, M.E. and Van Loey, A.M.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LForCe), Department of Microbial and Molecular Systems (M²S), KU Leuven, Belgium

Carotenoid bioaccessibility as affected by food structure: relevant case studies on carrots and tomatoes

Lemmens, L., Colle, I., Van Buggenhout, S., Van Loey, A.M. and Hendrickx, M.E.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium

Thermal and high-pressure stability of pectin-modifying enzymes in a tomato matrix: Towards the creation of specific endogenous enzyme populations through processing

Houben, K., Jamsazzadeh Kermani, Z., Van Buggenhout, S., Jolie, R.P., Van Loey, A.M. and Hendrickx, M.E.

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium

The effect of soluble fibers in emulsions on the carotenoid bioaccessibility

Verrijssen, T.A.J. 1, Cardinaels, R. 2, Moldenaers, P. 2, Van Loey, A.M. 1, Hendrickx, M.E. 1 and Van Buggenhout, S. 1

1. Laboratory of Food Technology,Department of Microbial and Molecular Systems,KU Leuven,Belgium

2. Laboratory of Applied Rheology and Polymer Processing,Department of Chemical Engineering,KU Leuven,Belgium

Designing microstructure into acid skim milk/guar gum gels

Rohart, A. 1,2,3 and Michon C. 1,2

1. AgroParisTech, UMR1145 Ingénierie Procédés Aliments, 1 avenue des Olympiades, F- 91300 Massy

2. INRA, UMR1145 Ingénierie Procédés Aliments, 1 avenue des Olympiades, F- 91300 Massy

3. Senoble Holding, 30 rue des Jacquins, F- 89150 Jouy

Creating structures by osmotic dehydration: progressive dehydration vs. progressive dehydration

Seguí, L. 1 and Fito, J.P. 1, Niranjan, K. 2 and Fito, P. 1

1.  Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de Valencia, Camino de Vera s/n, 46022, Valencia, Spain.

2. Deparment of Food and Nutritional Siences, University of Reading, PO Whiteknghts Reading RG6 6AP, Reading, United Kingdom.

Effect of processing and formulation on the microstructural properties of water-in-cocoa butter emulsions

di Bari, V., Norton, J.E. and Norton, I.T.

School of Chemical Engineering, University of Birmingham, Birmingham, UK

Influence of emulsifying polysaccharides on the microstructure, quality and stalling of wheat bread

Hadnađev, M.1, Dapčević, Hadnađev, T. 1, Rakita, S. 1, Dokić, Lj. 2 and Pojić, M. 1

1. Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia

2. Faculty of Technology, University of Novi Sad, Novi Sad, Serbia

Liposome-in-alginate systems for encapsulation of natural antioxidants

Isailović, B. 1, Djordjević, V. 1, Bugarski, B. 1 and Nedović, V. 2

1. Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Serbia

2. Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Serbia

Physical properties of caseinate-based edible films using corn oil, avishan shirazi extract and tragacanth         

Khorsand, N. 1, Rezvani, E. 1, Schleining, G. 1 and Taherian, A.R. 2

1. University of Natural Resources and Life Sciences (Boku), Department of Food Science and Technology, Vienna, Austria

2.  Food Research and Development Center, Agriculture and Agri-Food Canada, Quebec, Canada

Effects of high pressure homogenization on the physicochemical properties of corn starch

Majzoobi, M. 1, Shahbazi, M. 1, Farahnaky, A. 1, Rezvani, E. 2 and Schleining, G. 2

1. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.

2. University of Natural Resources and Life Sciences (Boku), Department of Food Science and Technology, Vienna, Austria

 

Oral presentations

Ropiness of yoghurts – a mechanistic study

Oosterlinck, F. 1, Bremer, L. 2, Maljaars, L. 3, Williams, A. 4, Matheus, W. 4 and Clasen, C. 4

1. DSM Ahead Materials Science Research, Geleen, the Netherlands

2. DSM ACES C&I, Geleen, the Netherlands

3. DSM Biotechnology Center, Delft, the Netherlands

4. Katholieke Universiteit Leuven, Louvain, Belgium

Towards healthy deep-fried battered snacks: relationship among oil uptake, texture and morphology

Renzetti, S., Jurgens, A. and van Deventer, H.

TNO, Expertise Group Functional Ingredients, Zeist, The Netherlands

Insights into the texture of extruded cereals products

Chanvrier, H., Davidek, T., Gumy, J.-C. and Blank, I.

NESTEC SA, Nestlé Product Technology Centre Orbe

NESTEC Ltd, Rte de Chavornay 3, CH-1350 ORBE

Multi-length scale imaging and analysis of freeze-dried carrots and their rehydration behaviour

van Dalen, G. 1, Voda, A. 1, Duijster, A. 2, van Vliet, L. 2, Vergeldt, F. 3, van der Sman, R. 4, Van As, H. 3 and van Duynhoven, J. 1

1. Unilever Research, Vlaardingen

2. Quantitative Image Analysis, TU Delft

3. Biophysics, Wageningen University & Research

4. Food Process Engineering, Wageningen University & Research

Posters

Effect of cooking on the levels of bioactive compounds in Purple Majesty Potato

Lemos, M.A. 1, Maryam, M., Aliyu, M. 1, Kynoch, G. 2, Joseph, L.R. 1 and Hungerford, G. 3

1. Food and Life Sciences, School of Contemporary Sciences, University of Abertay Dundee, DD1 1HG, UK

2. Albert Bartlett, Airdrie, UK

3. HORIBA Jobin Yvon IBH Ltd, 45 Finnieston Street, Glasgow G3 8JU, UK

Effect of oil quality on the levels of total phenolics, total anthocyanins and antioxidant activity of French fries

Lemos, M. A. and Sivaramareddy, A.

Food and Life Sciences, School of Contemporary Sciences, University of Abertay Dundee, DD1 1HG, UK

Preliminary Characterization of monovarietal virgin olive oils produced in eastern area of Morocco

Mansouri, F. 1, Benmoumen, Lopez, G. 4, A. 1, Fauconnier, M.L. 2, Sindic, M. 3, Serghini-Caid, H. 1 and Elamrani, A. 1

1. Laboratoire de Biologie des plantes et des micro-organismes, Faculté des Sciences, Université Mohamed Ier, Oujda; Maroc.

2. Laboratoire Qualité et Sécurité des Produits Alimentaires, Gembloux Agro-Bio Tech, Université de Liège; Belgique.

3. Unité de Chimie Générale et Organique, Gembloux Agro-bio Tech, Université de Liège; Belgique.

4. Société Huiles d’olive de la Méditerranée, Km-14, Route Ahfir, Oujda, Maroc.

Comparative study of four oils of safflower (Carthamus tinctorius) varieties grown in eastern of Morocco.

Ben moumen, A. 1, Mansouri, F. 1, Zraibi, L. 1, Abid, M. 1, Nabloussi, A. 4, Fauconnier, M.L. 3, Sindic, M. 2, El amrani, A. 1 and Serghini Caid, H. 1

1. Laboratoire de Biologie des plantes et des micro-organismes, Faculté des Sciences, Université Mohamed Ier, Oujda; Maroc.

2. Laboratoire Qualité et Sécurité des Produits Alimentaires, Gembloux Agro-Bio Tech, Université de Liège; Belgique.

3. Unité de Chimie Générale et Organique, Gembloux Agro-bio Tech, Université de Liège; Belgique.

4. CRRAM , Institut National de Recherches Agronomiques, Meknes Maroc.

Sensory evaluation of a functional bread obtained on rice and millet flour basis

Iordachescu, G., Neagu, C. and Tateana,  C.

Dunarea de Jos University, Galati, Romania             

 

Production and rheological properties of locust bean gum from Iranian carob seeds

Farahnaky, A. 1, Darabzadeh, N., Majzoobi, M. 1 and Mesbahi, Gh. 1 and Rezvani, E. 2 and Schleining, G. 2

1. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

2. Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences, Vienna, Austria

Analysis of texture of extruded cereal products with filling

Jakubczyk, E.1, Gondek E. 1, Antoniuk, A. 2, Gerełło, A. 1 and Walczuk, J. 1

1. Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Warsaw, Poland

2. Chaber S.A., Warsaw, Poland

Investigation conducted to determine the total levels of arsenic (As) and selenium (Se) and other trace alements in rice purchased from supermarkets in North Africa and the Middle East (NA & MIDEA)

Lawgali, Y.F1,2. and Meharg, A.A.2

1. Department of plant production, University of Sirte , Libya

2. Institute of Biological and Environmental Sciences, University of Aberdeen, UK

Amaranth and quinoa in extruded corn snacks: Effect of storage temperature on lipid oxidation

Ramos Diaz, J.M. and Jouppila, K.

Department of Food and Environmental Sciences, Agnes Sjöbergin katu 2 – P.O. Box 66, FI-00014 University of Helsinki, Finland.

Comparative study between the different compartments of Opuntia ficus-indica L.

Chougui, N. Sahi, Y. Belkacemi, M.

Applied Biochemistry Laboratory,  Department of Food and Sciences, Faculty of Natural Sciences and Life, University of Bejaia, Algeria.

 

 

 

 

 

 

 

 

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