The 8th International Conference on Water in Food (EuroFoodWater2014; EFW2014), May 25-27, 2014, Timişoara, Romania

Polytechnic University of Timişoara




SCIENTIFIC PROGRAMME



1st Day – Monday, 26th of May, 2014



9:00–9:20

Opening of the conference


Prof. Corneliu-Mircea DAVIDESCU (Polytechnic University of Timişoara, Romania)


Prof. Paul PÂRŞAN (Banat’s University of Agricultural Sciences and Veterinary Medicine “King Mihai I of Romania” - Timişoara, Romania)



Session I: Water properties and interactions with

biological molecules

Chaired by: Prof. Mohamed MATHLOUTHI

(University of Champagne-Ardenne, France)


9:20–10:00

PL1: THE FIVE MECHANISMS OF WATER-SOLID INTERACTIONS: MEASUREMENT AND CASE STUDIES

Lisa J. MAUER, Matthew ALLAN, Seda ARIOGLU, Belinda CHRISTINA, Na LI, Krystin MARRS

10:00–10:20

OC1: RELATION BETWEEN MOISTURE TRANSFER, WATER WETTABILITY AND STRUCTURE OF GELATIN BASED FILMS TREATED OR NOT BY ELECTRON BEAM

Nasreddine BENBETTAÏEB, Thomas KARBOWIAK, Salwa BORNAZ, Andrée VOILLEY, Frédéric DEBEAUFORT

10:20–10:40

OC2: HYDRATION AND APPARENT VOLUMINOSITY OF CASEIN MICELLE SUSPENSIONS

Stefan NOEBEL, Joerg HINRICHS



10:40–11:30

Coffee break, Posters & Exhibition

(“Timişoara” Hotel)



11:30–11:50

OC3: CALCIUM AND ASCORBIC ACID AFFECT CELLULAR STRUCTURE AND WATER MOBILITY IN APPLE TISSUE DURING OSMOTIC DEHYDRATION IN SUCROSE SOLUTIONS

Maria A. MAURO, Nicolò DELLAROSA, Urszula TYLEWICZ, Silvia TAPPIA, Luca LAGHI, Pietro ROCCULI, Marco DALLA ROSA

11:50–12:10

OC4: THE IMPACT OF AMYLASES ON WATER AND BIOPOLYMER DYNAMICS DURING STORAGE OF STRAIGHT-DOUGH WHEAT BREAD

G.M. BOSMANS, B. LAGRAIN, E. FIERENS, J.A. DELCOUR

12:10–12:30

OC5: RELATIVE IMPORTANCE OF MOISTURE MIGRATION AND AMYLOPECTIN RETROGRADATION TO POUND CAKE CRUMB FIRMING

A. LUYTS, E. WILDERJANS, I. VAN HAESENDONCK, K. BRIJS, C.M. COURTIN, J.A. DELCOUR



12:30–14:30

Lunch (“Belvedere” Restaurant at the

Timişoara” Hotel)



Session I: Water properties and interactions with

biological molecules

Chaired by: Assoc. Prof. Daniel HĂDĂRUGĂ

(Polytechnic University of Timişoara, Romania)


14:30–15:10

PL2: WATER STRUCTURE AND INTERACTIONS IN FOOD, COSMETICS AND PHARMACEUTICALS

Mohamed MATHLOUTHI

15:10–15:30

OC6: THE EFFECTS OF COMPOSITION AND WATER PLASTICIZATION ON FLUIDNESS PROPERTIES OF DAIRY POWDERS

Runjing LI, Mark FENELON, Yrjö H. ROOS, Song MIAO

15:30–15:50

OC7: WATER VAPOR SORPTION AND NEW INSIGHTS IN HYDROPHILIC – HYDROPHOBIC INTERACTION

Jürgen ADOLPHS



15:50–16:40

Coffee break, Posters & Exhibition

(“Timişoara” Hotel)





Session II: Water and food stability and safety


16:40–17:00

OC8: A COMPARISON OF ANALYTICAL TECHNIQUES USED TO DETERMINE THE DELIQUESCENCE POINT OF CRYSTALLINE INGREDIENTS

Matthew ALLAN, Lisa J. MAUER

17:00–17:20

OC9: KINETICS OF SWELLING PROCESS AND RELEASE MECHANISMS OF CORIANDER SATIVUM L ESSENTIAL OIL FROM CHITOSAN/ALGINATE/INULIN MICROCAPSULES IN WATER

Cristian DIMA, Livia PATRASCU, Alina CANTARAGIU, Petru ALEXE, Ştefan DIMA

17:20–17:40

OC10: INFLUENCE OF THE GRIST / BREWING WATER RATIO ON THE TECHNOLOGICAL POTENTIAL OF SOME SPECIAL RYE MALT MASHES FOR THE BREWING INDUSTRY

Mariana-Liliana PĂCALĂ, Lidia FAVIER, Yassine KADMI, Diana STEGĂRUŞ, Otto KETNEY, Ovidiu TIŢA



19:30

Conference Dinner (Recaş Winery, http://www.recaswine.ro/index.php?r=ie)



2nd Day – Tuesday, 27th of May, 2014



Session III: Water content and water activity of food

Chaired by: Prof. Lisa MAUER (Purdue University, USA)

9:00–9:40

PL3: THE PROBLEM OF WATER CONTENT DETERMINATION IN PRODUCTS CONTAINING LACTOSE

Heinz-Dieter ISENGARD, Georg MERKH

9:40–10:00

OC11: A NEW METHOD TO ESTABLISH ROBUST SORPTION ISOTHERMS

Vincent MEUNIER, M. DUPAS-LANGLET, L. FORNY, S. SAMAIN, M.I. GIARDIELLO

10:00–10:20

OC12: EFFECT OF WATER ACTIVITY AND SYSTEM MOBILITY ON PECTINESTERASE ACTIVITY IN SOLUTION

Giampiero SACCHETTI, Lilia NERI, Carla D. DI MATTIA, Dino MASTROCOLA, Paola PITTIA



10:20–11:30

Coffee break, Posters & Exhibition, “The Best Poster” Selection (“Timişoara” Hotel)



Session III: Water content and water activity of food

Chaired by: Prof. Heinz-Dieter ISENGARD

(University of Hohenheim, Germany)


11:30–11:50

OC13: MICROWAVE RESONANCE MEASUREMENT OF GRAIN

Udo SCHLEMM, Hendrik RICHTER, Rainer HERRMANN

11:50–12:10

OC14: STUDY OF WATER FEATURES IN COFFEE BEANS BY USING DYNAMIC DEWPOINT AND DIELECTRIC METHODS

Pietro ROCCULI, Eleonora IACCHERI, Chiara CEVOLI, Annachiara BERARDINELLI, Luigi RAGNI, Santina ROMANI

12:10–12:30

OC15: RAPID TD-NMR (TIME-DOMAIN NUCLEAR MAGNETIC RESONANCE) METHOD FOR THE SIMULTANEOUS DETERMINATION OF FAT AND MOISTURE IN PREDOMINANTLY DRY FOODSTUFFS

Steven P. HAILEY, Devin DARRELL, Colin L. SIMPSON



12:30–14:30

Lunch (“Belvedere” Restaurant at the

Timişoara” Hotel)



14:30–14:50

OC16: FLAVONOID AND FLAVONOID-FATTY ACID BIOCONJUGATE / CYCLODEXTRIN COMPLEXES: A KARL FISCHER WATER TITRATION APPROACH

Daniel I. HĂDĂRUGĂ, Nicoleta G. HĂDĂRUGĂ, Heinz-Dieter ISENGARD

14:50–15:10

OC17: ANALYSIS OF WATER CONCENTRATION OF THERMALLY DEGRADED PALM OIL BY PRE-FROZEN POTATOES AND CHICKEN NUGGETS BY KARL FISCHER TITRATION

Dan-Ștefan CLONDA, Adrian RIVIŞ, Nicoleta G. HĂDĂRUGĂ

15:10–15:30

OC18: KARL FISCHER WATER TITRATION PARAMETERS OF RYE AND WHEAT FLOUR MIXTURES

Corina I. COSTESCU, Teodor TRAŞCĂ, Ioan DAVID, Nicoleta G. HĂDĂRUGĂ



15:30–16:00

Concluding remarks & closing of the conference





POSTER SESSION:


Session I: Water properties and interactions

with biological molecules

P1: WATER STATUS AND MOBILITY AFFECT THE IN VITRO ANTIOXIDANT ACTIVITY OF MODEL FOOD SYSTEMS CONTAINING BIOACTIVE COMPOUNDS

Carla D. DI MATTIA, Lilia NERI, Dino MASTROCOLA, Giampiero SACCHETTI



P2: RELATION BETWEEN MOISTURE SORPTION AND MECHANICAL PROPERTIES OF STARCH-OIL LAMINATE FILMS

Ewelina BASIAK, Frèdèric DEBEAUFORT, Andrzej LENART, Andrée VOILLEY



P3: POTATO FIBRE INFLUENCE ON WATER STATUS AND STALING OF BREAD

Eleonora CARINI, Elena CURTI, Agoura DIANTOM, Elena VITTADINI



P4: DIFFERENT BEHAVIOR OF WATER IN FRUIT FILLINGS PREPARED WITH THE ADDITION OF INULIN, PECTIN AND GELLAN GUM

Janna CROPOTOVA, Urszula TYLEWICZ, Nicolò DELLAROSA, Santina ROMANI & Marco DALLA ROSA

P5: WATER CONTRIBUTION TO THE STRUCTURATION OF STARCH MATRICES IN THE PRESENCE OF FLAVOUR

Silawan SOMBOONCHAN, Samuel LUBBERS, Gaëlle ROUDAUT



P6: PHYSICOCHEMICAL CHARACTERISATION OF CARVACROL-β-CYCLODEXTRIN INCLUSION COMPLEXES

Adriano Antunes de Souza ARAÚJO, Paula dos Passos MENEZES, Mairim Russo SERAFINI, Lucindo José QUINTANS-JÚNIOR, Bruno Vasconcelos de SANTANA, Polliana Barbosa Pereira dos SANTOS, Francilene Amaral da SILVA, Gabriel Francisco da SILVA



P7: SILYBIN, RUTIN AND THEIR FATTY ACID BIOCONJUGATE/CYCLODEXTRIN COMPLEXES AS POTENTIAL HEPATOPROTECTIVE AGENTS. A KARL FISHER WATER TITRATION APPROACH

Daniel I. HĂDĂRUGĂ, Noemi SANTA, Cătălina CHERA, Lenuţa Maria ŞUTA, Gerlinde RUSU, Nicoleta G. HĂDĂRUGĂ, Heinz-Dieter ISENGARD



P8: INFLUENCE OF FLAVONOID GLYCOSIDE NARINGIN AND HESPERIDIN FATTY ACID BIOCONJUGATION ON THE WATER CONTENT OF THEIR CYCLODEXTRIN COMPLEXES

Daniel I. HĂDĂRUGĂ, Emilia TĂMĂŞOIU, Angelica BOGDAN, Geza N. BANDUR, Nicoleta G. HĂDĂRUGĂ, Heinz-Dieter ISENGARD



P9: ADSORPTION BEHAVIOR OF BULGUR

E. AYKIN, M. ERBAS, S. ARSLAN, A.N. DURAK



P10: SUPERHEATING STEAM COOKING TO ENHANCE FLAVOURS OF POTATOES

Emilie DESCOURS, Jean-Marie DELAITRE, Fréderic DEBEAUFORT, Andrée VOILLEY, Anne-Marie SEUVRE



P11: EFFECT OF WATER AND GLUTEN ON PHYSICO-CHEMICAL PROPERTIES AND STABILITY OF READY TO EAT SHELF-STABLE PASTA

Agoura DIANTOM, Eleonora CARINI, Elena CURTI, Fabrizio CASSOTTA, Alessandro D’ALESSANDRO, Elena VITTADINI



Session II: Water and food stability and safety

P12: EVALUATION OF THE EFFECT OF TWO ANTIOXIDANTS FORMULATIONS ON CHEMICAL, PHYSICAL AND MICROBIOLOGICAL PROPERTIES OF A KIWI JAM DURING TWENTY WEEKS OF STORAGE

Célia PIMENTA, Manuela VAZ VELHO, Luís PATARATA, Rita PINHEIRO



P13: STUDY OF THE EFFECT OF PH ON COLOUR OF FLAVOURED SOLUTIONS OF SPIRULINA SPP. AND CHLORELLA VULGARIS

A. Catarina CORREIA, Pilar MORAIS, M. Helena GOMES, Carla BARBOSA, Manuela VAZ VELHO



P14: THE ANTIMICROBIAL MECHANISM OF ELECTROLYZED OXIDIZING WATER AND ITS ROLE IN THE FOOD INDUSTRY. AN OVERVIEW

Ana-Maria CIUCIU, Camelia VIZIREANU, Petru ALEXE, Maricica STOICA



P15: PHTHALATES CONTAMINANTS IN BOTTLED WATER

Luiza GĂINĂ, Castelia CRISTEA, Emese GAL, Luminita SILAGHI-DUMITRESCU



P16: CARP MIOFIBRILAR PROTEIN CONCENTRATE DRY BY USING SPRAY DRYER TECHNOLOGY AND ELEMENTAL MAPPING OF MICROSTRUCTURES BY SCANNING ELECTRON MICROSCOPY

Floricel CERCEL, Mariana STROIU, Petru ALEXE



P17: INVESTIGATION OF WATER QUALITY FOR FOOD PROCESSING: MONITORING OF THE NITROSAMINES CONTENT BY ULTRA HIGH PERFORMANCE LIQUID CHROMATOGRAPHY TANDEM MASS SPECTROMETRY

Y. KADMI, L. FAVIER, A.I. SIMION, M.L. PĂCALĂ, C. GRIGORAS, D. WOLBERT



P18: THE INFLUENCE OF THE STORAGE MICROCLIMATE ON THE FRESHNESS OF THE APPLES, DETECTED THE ELECTRONIC NOSE

Mirela CALU, Petru ALEXE



P19: WATER QUALITY USED IN THE TECHNOLOGICAL PROCESS OF OBTAINING BEER

Ana Maria DODOCIOIU, Mirela CALUTU, M. DODOCIOIU, Daniela CIUPEANU, Carmen VLADULESCU



Session III: Water content and water activity of food

P20: COMMON-ION EFFECTS ON DELIQUESCENCE LOWERING OF CRYSTALLINE INGREDIENT BLENDS

Matthew ALLAN, Lisa J. MAUER



P21: MEASURING WATER VAPOR PERMEATION FOR FOOD PACKAGE MATERIALS USING CRDS

Byung Il CHOI, Sang Bong WOO, Jong Chul KIM, Sang-Wook LEE



P22: INVESTIGATION OF WATER FEATURES OF BISCUIT DURING STORAGE THROUGH THE USING A RAPID DYNAMIC DEWPOINT METHOD

Santina ROMANI, Pietro ROCCULI, Silvia TAPPI, Marco DALLA ROSA



P23: INFLUENCE OF DIFFERENT DRYING METHODS ON THE PHYSICOCHEMICAL PROPERTIES OF PUMPKIN

Liliana SEREMET (CECLU), Elisabeta BOTEZ, Oana-Viorela NISTOR, Doina Georgeta ANDRONOIU, Gabriel–Dănuţ MOCANU



P24: THE INFLUENCE OF PHOSPHOLIPASES ON THE WATER CONTENT OF VARIOUS BREAD TYPES

Laura CORPAŞ, Paul PÂRŞAN, Ioan DAVID, Nicoleta G. HĂDĂRUGĂ, Heinz-Dieter ISENGARD



P25: A STUDY REGARDING PRESERVATION PERIOD OF A DIETETIC MEAT PRODUCT

Cristian TUDOSE, Livia PATRASCU, Petru ALEXE



P26: MOISTURE SORPTION MODELLING OF SOY-MELON PROTEIN ENRICHED ‘GARI’-A SEMOLINA FROM CASSAVA

M.O. OLUWAMUKOMI, I.A. ADEYEMI



P27: PREPARATION OF ETHYL ALCOHOL FROM GRAPE POMACE EXTRACTED BY SUBCRITICAL WATER

V. SUKMANOV, Y. PETROVA, A. BIRCA, A. GOLUBEV, I. LAGOVSKIY, D. KRISTIA