SESSION Ia:
Water structure and interactions in food and
biological systems Chaired by: Prof. Mohamed MATHLOUTHI
(University of Reims and Association EFW, France)
SESSION Ib:
Water structure and interactions in food an
biological systems
Chaired by: Assoc. Prof. Daniel HADARUGA
(Polytechnic University of Timisoara, Romania)
SESSION IIb: Water activity and the shelf-life of food products Chaired by: Prof. Bo JIANG
(Jiangnan University, Wuxi, China)
OC10: MOISTURE-MEDIATED INTERACTIONS IN COMPLEX
INGREDIENT BLENDS: CASE STUDIES OF SEASONING
BLENDS
Lisa J. MAUER, Abigail Sommer
OC11: WATER ACTIVITY VARIATION OF SUGAR ISOMERS
AND ASSOCIATED BENEFITS IN FOOD APPLICATION
Leon Zhou, Leslie Kleiner, Chandani Perera
OC12: THE EFFECT OF WATER VAPOR ON SPRAY-DRIED
DAIRY POWDERS: SURFACE AND BULK.
V. Maidannyk, D. McSweeney, S. Montgomery, N.
McCarthy, M. Auty
OC13: ALTERING THE CRYSTALLIZATION TENDENCY OF
AMORPHOUS SUCROSE UTILIZING POLYMERS,
POLYPHENOLS, EMULSIFIERS, SUGARS, SALTS, AND
OTHER CO-FORMULATED ADDITIVES
Adrienne Voelker, Collin Felten, Alpana A. Thorat,
Laurent Forny, Vincent Meunier, Lynne S. Taylor, Lisa J.
Mauer
SESSION IIIa:
Water analysis and identification of food Chaired by: Heinz-Dieter ISENGARD (University of
Hohenheim, Germany)
SESSION IIIb: Water analysis and identification of food Chaired by: Dr. Alexander BERNREUTHER
European Commission, DG Joint Research Centre, JRC
Unit F.4 (Fraud Detection & Prevention), Geel, Belgium
Création de site internet Reims