FOOD SCIENCE AND ENGINEERING

Category

C2

Type

FOOD SCIENCE & ENGINEERING

Tuesday, August 18 (Day 2), Room 418

• FOOD SCIENCE AND ENGINEERING
  C2-Tu-3

  day/room

  Tuesday, August 18, Room 418

  time

  13:30〜15:10

  chair

  CARSON J. K. (University of Waikato, New Zealand)
  WATANABE M. (Tokyo University of Marine Science and Technology, Japan)

  13:30   KEYNOTE

  FOOD TECHNOLOGY AND FOOD PRESERVATION : AN OLD NECESSITY WITH A PROMISING FUTURE
  GUILPART J.
  IIR President of Section C, France

  14:10   113

  A DSC METHOD FOR DETERMINATION THE QUALITY OF FISH OILS DURING STORAGE OR AFTER PROCESSING
  TOLSTOREBROV I.(*), EIKEVIK T. M.(*), BANTLE M.(**), NORDTVEDT T. S.(***), STAVSET O.(**)
  (*) Norwegian University of Science and Technology (NTNU), Institute for eEnergi- og Prosessteknikk, Norway, (**) SINTEF Energy Research Ltd., Norway, (***) SINTEF Fisheries and Aquaculture Ltd., Norway

  14:30   685

  X-RAY MICRO-TOMOGRAPHY TO QUANTIFY FROZEN ICE CREAM STRUCTURE
  ALVAREZ G.(*), CANTRE D.(**), VERBOVEN P.(**), NDOYE F. T.(*), WARREN M.(***), HARTEL W. R.(***), NICOLAI B.(**)
  (*) Irstea, Refrigeration Process Engineering Research Unit, France, (**) BIOSYST-MeBioS, KU Leuven, Belgium, (***) University of Wisconsin, United States

  14:50   573

  A DISCRIMINATING MICROSCOPY TECHNIQUE FOR THE MEASUREMENT OF ICE CRYSTALS AND AIR BUBBLES SIZE DISTRIBUTION IN SORBETS
  HERNANDEZ O.(*,**,***), NDOYE F.(*), BENKHELIFA H.(**,***), FLICK D.(**,***), ALVAREZ G.(*)
  (*) IRSTEA, France, (**) AgroParisTech, UMR1145 Ingénierie Procédés Aliments, France, (***) INRA, UMR1145 Ingénierie Procédés Aliments, France

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