Eurofoodwater 2002
Eurofoodwater 2004
session 1 - Water in Food 1
session 2 - Microwave Spectroscopy
Session 3 - Near Infrared Spectroscopy
Session 4 - Water in Food 2
Session 5 - Water Determination 1
Session 6 - Water Determination 2
Eurofoodwater 2006
session 1-1
session 1-2
Session 2-1
Session 2-2
Session 3-1
Session 3-2
Session 4-1
Session 4-2
Eurofoodwater 2008
session A - Structure & Dynamics
session B - Processing & Stability
Session C - Methodology & Regulations
Eurofoodwater 2010
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
Eurofoodwater 2012
Eurofoodwater 2014
Eurofoodwater 2016
Eurofoodwater 2018
SESSION Ia:
Water structure and interactions in food and
biological systems
Chaired by: Prof. Mohamed MATHLOUTHI
(University of Reims and Association EFW, France)
- PL1: INNOVATIVE FREEZING PROCESSES ASSISTED
BY EXTERNAL ELECTRO - MAGNETIC FIELDS AND
ASSESSMENT OF FREEZE DAMAGE IN FROZEN
FOODS; AN OVERVIEW.
Le-BAIL Alain, JHA Piyush Kumar, SADOT Mathieu,
JURY Vanessa, CURET Sébastien, CHEVALLIER Sylvie,
ROUAUD Olivier, HAVET Michel, ELIASSON Lovisa,
XANTHAKIS Epameinondas, HUEN Julien, MATULLAT
Imke
-
OC1: PREDICTIVE INVESTIGATION OF THE
INTERACTIONS IN AQUEOUS SOLUTIONS
CONTAINING POLYOLS
Oumar TOURE, Baptiste BOIT, Claude-Gilles
DUSSAP, Olivier BAUDOUIN, Louis CAMPAGNOLO
-
OC2: KINETICS OF AROMA SORPTION AND ITS IMPACT
ON EDIBLE FILM PROPERTIES AS A FUNCTION OF
RELATIVE HUMIDITY
Benbettaieb, N., O'Connel C., Seuvre, A.M and
Debeaufort, F.
SESSION Ib:
Water structure and interactions in food an
biological systems
Chaired by: Assoc. Prof. Daniel HADARUGA
(Polytechnic University of Timisoara, Romania)
SESSION IIa:
Water activity and the shelf-life of Food products
Chaired by: Prof. Lisa MAUER (Purdue University,
USA)
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
-
OC16 UNVEILING THE MECHANISM OF THE
OCCURRENCE OF BREAKAGE IN BISCUITS DURING
STORAGE AND MEANS TO MITIGATE THIS RISK
LE-BAIL Patricia, BEDAS Marion, JONCHERE
Camille, RIBOURG L., COURCOUX Philippe, JAILLAIS
Benoit, OGE Anthony, GUIHARD Luc, LE-BAIL Alain
-
OC17: IMPACT OF ENRICHMENT WITH EGG -
DERIVED MATERIALS ON WATER STATUS OF GLUTENFREE
RICE PASTA STUDIED BY LOW-FIELD NMR AND
THERMOGRAVIMETRIC ANALYSIS
Magdalena Witek, Ireneusz Maciejaszek, Krzysztof
Surówka
-
OC18: KINETIC ANALYSIS OF POULTRY FREEZEDRYING
USING INFRARED THERMOGRAPHY
Fito, P.J., Tomas-Egea, J.A.; Castro-Giraldez, M.
-
OC19: IMPACT OF BROAD BEANS ADDITION ON
RHEOLOGICAL BEHAVIOR OF WHEAT FLOUR BASED
SOURDOUGHS
Livia Patrascu, Ina Vasilean, Iuliana Aprodu