• Book of Abstracts EuroFoodWater 2000

• Quantum and Molecular Mechanical Studies of Water and Carbohydrates


• Analysis of Water in Food by Near Infrared Spectroscopy


• Water activity and dielectric properties of gels in frequency range 200 MHz to 6 GHz


• Karl Fischer Titration Of Food : Towards Complete Automation


• Measuring Water Content in Raisins


• Control of the water content of dairy products - definition of limits, consideration of process variation,
  official use of autocontrol data


• Estimation of water equilibrium properties in food processing


• The influence of conductivity on Karl Fischer titration


• Free and/or bound water by dielectric measurements


• Magnetic Resonance Imaging  studies of water interactions in meat


• The behaviour of water as a protein solvent near the glass transition temperature


• Water Activity Thermodynamic and Kinetic Consequences on state changes in foods


• WATER VAPOR SORPTION ISOTHERMS AND THE CAKING OF FOOD POWDERS


• Total Solids Determination in Dairy Products by Microwave Oven Technique


• The energy of interaction between water and surfaces of biological Reference Materials

session 1 - Water in Food 1

• Antiplasticizing effect.pdf


• Mathematical approach for modeling.pdf


• NMR study of water diffusion in casein.pdf


• Water activity in solutions of sucrose.pdf

session 2 - Microwave Spectroscopy

• Bound and free water.pdf


• Microwave dielectric spectra.pdf


• Moisture in food by means of millimeter waves.pdf


• Tews.pdf

Session 3 - Near Infrared Spectroscopy

• On-line determination of water by NIR sensors.pdf


• On-line NIR moisture gauges.pdf


• Study of water-sugar interaction.pdf


• Water in food by NIR.pdf

Session 4 - Water in Food 2

• Acoustic properties of crunchy products.pdf


• Amorphous state in pharmaceutical powder.pdf


• Dry coating.pdf


• Heat of sorption.pdf


• Thermodynamic properties of water.pdf


• Variable idration.pdf


• Water binding in starch films.pdf

Session 5 - Water Determination 1

• Coffee moisture by Karl Fischer.pdf


• Coulometric Karl Fischer.pdf


• Criteria and tools for robust determination.pdf


• Influence of water on certified reference materials.pdf


• New reference method.pdf

Session 6 - Water Determination 2

• Sartorius WDS 400.pdf


• Uncertainty on vapor permeability.pdf


• Uncertainty.pdf


• Vapor permeability.pdf


• Water analysis by TD-NMR.pdf

session 1-1

• Bernreuther.pdf


• Grigera.pdf


• Mathlouthi.pdf

session 1-2

• Bourlieu.pdf


• Karbowiak.pdf


• Vallée.pdf

Session 2-1

• Emteborg.pdf


• Federle.pdf


• Rückold.pdf


• Rudi.pdf


• Weglarz.pdf

Session 2-2

• Felgner.pdf


• Lüddeke.pdf


• Pilz.pdf


• Reh.pdf


• VanRuth.pdf

Session 3-1

• Gerris.pdf


• Maquet.pdf


• Marrone.pdf


• Molander.pdf


• Woolfe.pdf

Session 3-2

• Calderone.pdf


• Isengard.pdf


• VanDenBijgaart.pdf


• Voerkelius.pdf


• Wood.pdf

Session 4-1

• Labuza.pdf


• LucDeBry.pdf


• Ross.pdf

Session 4-2

• Attwool.pdf


• Bernreuther.pdf


• Jouppila.pdf


• Pittia.pdf


• Roca.pdf

session A - Structure & Dynamics

• A1 -LABUZA SCM-STATE DIAGRAMS.pdf


• A2 - George W Neilson - Hydration of ions.pdf


• A4 - Voilley -Transfer of water and active molecules.pdf


• A5 - MATHLOUTHI - Clustering in sucrose solutions.pdf


• A6 - Labuza - Protein Aggregation.pdf

session B - Processing & Stability

• B1 - Starzak - Amorphous sugar and drying.pdf


• B2 - Elena Venir - Honey crystallization.pdf


• B4 - Navarini - Water quality for espresso coffee.pdf

Session C - Methodology & Regulations

• C1 - Brian Hills - Multidimensional NMR.pdf


• C2 - Federle - Online NIR.pdf


• C4 - Rath - Moisture Measurement.pdf


• C5 - Isengard - reference method.pdf


• C6 - GVuataz - water in solid food.pdf


• C7 - Hoffmann- water in various types of coffee.pdf


• C8 - Fontana2008 - Moisture Sorption Behavior of Foods.pdf


• C9 - Lourdais - European Regulation.pdf


• C10 - Van Royen-Water in Foods Stuttgart april 2008.pdf


• C11 - A. Maquet-Water determination in organic food.pdf

session 1 - Water Structure and Interactions in Food

• PL1: Role of water in the denaturation of proteins under high pressure, J. Raul GRIGERA, IFLYSIB, CONICET-University of La Plata, Argentina


• IL1:Water activity and volumetric properties of carbohydrate solutions - thermodynamic implications of a simple model, Maciej STARZAK, Univ. KwaZulu Natal, Durban, RSA


• IL2: Role of water in the polymorphic transitions of small carbohydrates, Mohamed MATHLOUTHI, Univ. Reims Champagne-Ardenne, Reims, France

session 2 - Water Structure and Interactions in Food

• OC1: What are the mechanisms of deliquescence leading to early dissolution of crystalline NaCl-Sucrose mixtures? Laurent FORNY, Gilles Vuataz, Nestl Research Center Vers-Chez-les-Blanc, Switzerland


• OC2: Characteristics of dehydration kinetics from dihydrate trehalose to anhydrous trehalose by ethanol in DSC pan, Nicolas VERHOEVEN, Ohashi Tetsuya, Sayaka Kurozumi, Eiyu Izumo, Yoshii Hidefumi, Furuta Takeshi, Faculty of Engineering, Tottori University, Tottori, Japan


• OC3: Hydration Properties and Proton Exchange in Aqueous Sugar Solutions Studied by Time Domain Nuclear Magnetic Resonance, Vincent AROULMOJI, M. Mathlouthi, L. Feruglio, E. Murano,M. Grassi, Protos, Trieste, Italy

Session 3 - Water Content and Food Quality

• PL2: Influence of moisture content and humectant type on aggregation of protein, hardening and nutritional quality loss during storage of protein nutritional bars, Ted LABUZA, Peng Zhou, Dan Zhu, Heather Taterka & Amy Tran, University of Minnesota, St. Paul, USA


• IL3: Calibration of On-line - NIR moisture measurement systems in food production processes, Hartmut FEDERLE, Faculty of Product Engineering, Furtwangen, Germany


• IL4:Water content of flavonoid/cyclodextrin nanoparticles, Daniel I. HADARUGA, Nicoleta G. Ha?da?ruga?, Geza N. Bandur, Heinz-Dieter Isengard, University of Timifloara, Romania


• OC4: Rapid moisture measurement with microwave resonance technology in infant formulas, Georg MERKH, Marion Dambacher and Heinz-Dieter Isengard, University of Hohenheim, Germany

Session 4 - Water Content and Food Quality

• OC5: New methods to assess water diffusion in amorphous matrices: a critical comparison, Alessandro GIANFRANCESCO, G. Vuataz, L. Forny, X. Mesnier, F. Salaun, Nestlé Research Centre, Vers-Chez-Les Blanc, Switzerland


• OC6: Microwave Resonance Technology (MWR) for Process Control in Food Industry, Manfred RAHE, Jochen Scholz, Sartorius AG, Göttingen, Germany


• OC7: Non-destructive prediction of water activity,water and fat contents in dry-cured ham by computed tomography, Eva SANTOS GARCES, Pere Gou, Núria Garcia-Gil, Israel Muñoz, Jacint Arnau & Elena Fulladosa, IRTA, Monells, Spain


• Round Table:Water content in industrial food, what is measured and how? Moderators: Karl-Heinz GROBECKER, IRMM, Geel, Belgium and Heinz-Dieter ISENGARD, Univ. Hohenheim, Germany

Session 5 - Water Activity, barriers and Food Stability, Part 1: Encapsulation and barriers

• PL3: Encapsulation and stabilization of bioactives in food: a watermanagement perspective, Job UBBINK, Nestlé Research Centre, Vers-Chez- Les Blanc, Switzerland


• IL5: Physico-chemical properties of edible films and coatings affected by moisture and/or flavour compounds interactions, Frédéric DEBEAUFORT, Alicia Hambleton., Andrée Voilley Université de Bourgogne, Dijon


• IL6: Building encapsulation systems by controlled polymer-polymer interactions in solutions, Jochen WEISS, University of Hohenheim, Germany


• OC8:Water vapour permeability of bread crust is key to crispness retention, Anita HIRTE, Rob J. Hamer, Juliën A. Voogt, Marcel B.J. Meinder, and Cristina Primo-MartinWageningen University, The Netherlands

Session 6 - Water Activity and Food Stability, Part 2a: Food Stability

• PL4: Food stability determination: Challenges beyond water activity and glass transition, Shafiur RAHMAN, Sultan Qaboos University, Muscat, Sultanate of Oman


• IL7: Modeling of water vapor adsorption on foods by using the grand canonical ensemble in a statistical physics treatment, Salah KNANI, A. Ben Lamine, M. Khalfaoui,M. A. Hachicha and M. Mathlouthi, Université de Monastir, Tunisia and University of Reims Champagne Ardenne, France


• IL8: Estimation of energy requirements for air drying of fresh and blanched pumpkin, yam, and sweet potato slices,: Kolawole FALADE, University of Ibadan, Ibadan, Nigeria


• OC9: Keeping the quality of spray dried dairy ingredients: dependence on water activity and glass transition, Pierre SCHUCK, Serge Méjean,Anne Dolivet and Romain Jeantet, INRA Rennes and AgroCampus Ouest, Rennes, France

Session 7 - Water Activity and Food Stability, Part 2b: Food Stability

• OC10: Determining Critical Water Activities for Phase Transitions Using the Dynamic Dew point Isotherm Method, Brady P. CARTER, Decagon, Pullman, USA- Shelly J. Schmidt and Xioda Yuan, University of Illinois, Urbana, USA


• OC11:Water adsorption properties of cork material, Sonia LEQUIN, Jean- Pierre Bellat, Thomas Karbowiak, Régis Gougeon, Laurent Brachais, David Chassagne, Université de Bourgogne, Dijon, France


• OC12: Crystallization behaviour of freeze-dried lactose and lactitol as detected from the loss of sorbed water, Kirsi JOUPILLA, P. Laine, Univ. Helsinki, Finland

Session 8 - Water Activity and Food Stability, Part 2c: Food Stability

• OC13: Analysis of water transport through thin cereal food products using 3D NMR images and estimation of swelling and apparent water diffusivity, DAUDIN J.D., Foucat L. and Wallecan J, INRA Saint Genès Champanelle, France


• OC14:Water in freeze-dried lactic acid bacteria: Friend or Foe, Stéphanie PASSOT, Stéphanie Cenard, Inès Douania, Ioan Cristian Tréléa, Fernanda Fonseca, INRA Thiverval Grignon, France


• OC15:Water study by DSC and LF-NMR during osmotic dehydration of kiwifruit, TYLEWICZ U., Laghi L., Rocculi P., Panarese V., Placucci G., Dalla Rosa M., University of Bologna, Italy

• Book of Abstracts EuroFoodWater 2012

• Book of Abstracts EuroFoodWater 2014

• Book of Abstracts EuroFoodWater 2016