Participants Index
Aberg, H, I01
Abreu, M, L05
Abugoch, L, J35
Accorsini, F, A01
Adamzig, H, M12
Adedeji, A, M06
Adriazola, K, H19
Affandi, M, B05
Aguilar, C, L10
Aguilar, C, L10a
Aguilar, F, L26
Aguilera, J, E04, G03, G04, G05, G10, Symposium B
Akiyama, I07
Aktas, T, Q21
Alamilla-Beltrán, L, E11, E12, N20, Q01
Alarcon, W, L29
Alcarde, A, P25
Alegria, C, L05
Alessandrini, L, I04
Alexopoulos, A, L02
Ali, F, Q12
Allen, P, I09
Almonacid, S, J13
Alonso, A, N22, N23
Alric M, E05
Alvarez, G, J22
Alves, V, O07, Symposium A
Alzadora, S, L09, L27
Alzamora, S, H01, G07
Amiot.J, P04
Andrés, A, Q20
Andrés, S, C02
Anfossi, S, O04a
Anfossi, S, O05
Angelidis, A, K04
Angioloni, A, J10
Ângulo-Elles, M, P19
Apseridis, J, L20
Arak, T, I07, J15, M13
Araki, T, I02, I08
Arana-Errasquin, R, M17
Araya-Farias, M, P17
Arboleya, J, Symposium D
Arjona, J, M05
Arnau. J, Q04,Q05
Arnaud, E, Q22
Arruda, R, A05
Arul, J, P03,
Arzate-Vazquez, I, M17
Assa, R, M22
Asteriadou, K, B01, NO9
Athes, V, P01, PO2
Augustin, W, J43
Avallone, S, J27
Azuara-Nieto, E, E11
Bacchiocca, M, J20
Baeza, S, H20
Bakalis, S, F05, J26, Symposium F
Balestra, F, I04, J10
Baljinnyam F, J, D08
Balsa-Canto, E, N22, N23
Banga, J, N22
Barata, L, Q17
Barbanti, D, F07, GO1
Barbosa-Cánovas, G, Conferences IV
Barreiro, J, G14
Barzaghi, S, Q28
Batista, E, P16
Batista, F, P13
Bauer, W, Congress lecture
Bayod, E, P18
Bazinet, L, P03, PO4
Beirão-da-Costa, L, L05, Q02, Q03, Q13
Belhamri, R, J44
Bellagha, S, Q23
Bello-Pérez, L, O11, O12
Belšćak, A, D07
Beltrán, F, P19
Ben Aissa, M, G06
Ben Zid, M, Q23
Benali, M, Q12
Ben-Amara, S, N12
Benavides, S, K05
Beney, L, A06
Bénézech, T, J41, J42
Benincasa, M, A01
Benitez, R, J07
Benkhelifa, H, J22
Bergenståhl, B, P18
Bergin, D, K02, K03
Bernardo, J, Q05
Bertolo, A, B06
Bes, M, P02
Betta, G, F07, G01
Beyssac E, E05
Bezirtzoglou, E, L01, LO2
Bifani, V, O08
Blake, O, H03
Ble, W, J42
Blom, G, L04
Bohuon, P, F01, J27, Q26, Symposium F
Bolini, H, D02, I03
Bonazzi, C, F06
Boom. R, E21, J04, Conferences VII
Borghi, D, C01
Bouchon, P, Q26, Symposium F
Boulekou, S, L20
Boxler, C, J43
Brabet, C, E16
Braga, A, Q17
Braisch, B, E17
Brito, C, D02, IO3
Bronlund, J, N01, N04, N16, N17
Brown, R, M18
Broyart, B, F06, N28
Brune, S, P03
Brunner, G, P06
Bryony, J, M04
Bubnik, Z, B02, L15
Buckow, R, L12, L13
Buera, M, E02, G07, Conferences X
Bugarsk, B, A04
Bund, R, J05, J06
Bustos, R, H19
Butler, F, K02, K03
Cáez, G, D03, G02
Calceta, A, J14
Caldeira, M, C01
Calderón-Domínguez, G, M17
Califano, A, CO2, H02,
Campanella, O, D04, H03
Cancino, B, B03, L26
Cano, MP, L17a, L17b
Caravelli, A, B08
Cardozo, G, E13
Cardozo, L, C01
Carpentier, B, J41
Carson, J, F02
Carvajal, F, L10, L10a
Carvajal, P, D11
Casañas, E, H01
Casas, N, D03, G02
Casim, S, G07
Castillo, M, M07, M24, M25
Castorena, J, L23
Castro, E, J03, J35; J36
Caswel, J, K01
Catalá, R, O04a
Cavallieri, A H04, HO5
Cerecero-Enriquez, R, Q11
Ceriani, R, P13
Ceriani, R, P14
Cerqueira, C, M16, O13
Chambi, O09
Chang, K, P11
Chanona-Pérez, J, E11, E 12, M17, N20, Q01, Symposium F
Char, C, L09
Chaunier, L, G13
Chávez, J, J09
Chávez-López, C, J21
Che Man, Y, P22
Chen, X, E05, N18, Conferences II
Cheong, L, B05
Cheryan, M, Symposium A
Chevalier, D, L16
Chevarin, C, N11, N12
Chew, J, J48
Chiavaro, E, G01
Chiralt-Boix, A, G05
Cleland, D, F02, N01
Coan, M, J29
Coelhoso, I, O07
Collell, C, Q04
Collignan, A, L03, Q22
Colo, M, Plenary Lecture 2
Comaposada, J, Q04, QO5
Combariza, M, L10, L10a
Contreras, E, B07, B08
Corominas, M, Q05
Correia, P, Q02, Q03
Cortez-Veja, W, J11
Costa, N, O07
Courcoux, P, G13
Courtois, F, J33, J34
Coventry, J, L14
Cox, P, D05, Conferences I
Cranfield, J, K01
Creamer, L, H13
Crespo, I, L17b
Crisóstomo, J, H20
Cruz-Guerra, E, Q11a
Cullen, P, L07; L08, M03
Cunha, R, E22, H04, H06, H14
Curotto, E, J02
Cussler, E, Plenary Lecture 4, Symposium D
Cuvelier, G, G12
Dacanal, G E, Q06
Dai, J, P21
Dalla-Rosa, M, I04, J10, J20, J21, J29, O16
Daryaei, H, L14
Datta, A, N24, N25, Conferences III
Daudin, J, F06, J11, N11
David, V, M02
Davidson, V, K01, M18, Symposium C
de Ancos, B, L17a, L17b,
de la Fuente , J, P06
de Pilli, T, Q24
de Souza, J, D02
de Vito, F, L21
Deflorian, F, O03
Dehghannya , J, N05
Dejmek, P, L25, N34, Conferences 2
Dekker, M, Conferences 1
Dekkers, B, J04
del Valle, J, P06, PO7, P09, P10
Delgado, A, I06, L11.
Della Valle, G, G13
Dellavalle, D, J16
Denis, S, E05
Depypere, F, E15, H17
Dermesonlouoglou, E, Q27
Derossi, A, Q24
Desmorieux, H, Q07, Q08
Desrumaux, A, J16
Dev, S, N33
Dewettinck, K, E15, H17
Dhall, A, N25
di Berardo, L, J21
di Giulio, Plenary Lecture 3
di Mattia, C, D06
Diaz, T, J02
Diban , N, P02
Dimakou, Ch, C07
Ding, L, P20
Dissa, O, Q08
Djelveh, G, J01
Do, G, M13
Dondero, M, J02
Dorantes-Alvarez, L, J28
Dornier, M, M22
Dostalova, J, L15
Doursa, C, J31
Downey, G, M03
Downey, M, J18
Drbird, M, N09
Du, C, M24
Dueik, V, J35, J36
Duffy, G, K02
Dufresne, P, Q12
Duggan, S, K02
Dumay, E, L17
Dumoulin, E, N28
Echenique, A, P19
Elez-Martínez, P, L17a, L17b
Empis, J, L05
Endo, S, M14
Enrione, J, H19, H20
Espinosa, O, Symposium D
Estensoro, I, L17a
Esturo, A, B04
Everard, C, M24, M25
Fagan, C, M24
Faille, C, A03, J41
Falguera, V, H07
Farfán, M, J03
Farha, A, Q23
Farid, M, C03
Farris , S, Q28
Farroni A., A02
Fayolle, F, J44
Fazi, A, K01
Fernández, P, J36
Ferrari, G, L21, O15
Ferreira, C, O09
Ferreira-Pinto, M, L05
Ferro Orozco, A, B07
Ferrua, M, N13
Fito, P, Conferences III
Flick, D, J22, J30, J31
Flores-Andrade, E, E11
Flores-Huicochea, E, O11
Fonseca, F, Q15
Fonseca, G, J11
Foraquita L, F03
Foster, K, N16, N17
Frías, J, M03
Fried, A, M10
Fröhling, A, M12
Fryer, P, B01, F05, J26, N09, N10, N32
Fuentealba, C, M09
Fujii, S, Q21
Furlanetto, R, J29
Furst, W, P01
Furuta, T, E03, J19, Q14
Gagnon, F, Q12
Galetto, C, J24
Galotto, M, O04, O04a, O05, O06
Galvão, E, P15.
García, C, D09
Garcia, G, P14
García, M, N23, O14
Gariepy, Y, N33
Garretón, O, Plenary Lecture 5
Garriga, M, Q05
Garza, S, H07
Gauthier, B, A03
Gauthier, M, Q07
Gavara, R, O04a, O06
Genti-Lelièvre , L, J41
Germain, J, G03, G04
Gervais, P, A06
Geyer, M, M11
Giangiacomo, R., Q28
Giannuzzi, L, L28
Gibert, O, N02
Giménez, G, G14
Gin, B, C03
Gloria-Hernández, H, G05
Glove, J, J23
Gobbi , S, Q28
Gogou, E, N07
Golding, M, L12
Gómez, P, L27
Gómez-Galindo, F, L25, O16, Symposium F
Goñi, S, N29, N30
Gonzáles-Barron, U, K02, K03
González, G, L10, Symposium D
González, G, L10a
Gorena, T, J09
Gou, P, Q04
Gowen, A, M03
Grabowsk, S, L04
Gracia-Juliá, A, L17
Grenier, D, J30
Grima, N, G09
Guarda, A, O04, O05
Guarda, A, O04a
Guerrero, K, L27
Guerrero, L, M19
Guerrero, S, L09
Guerrero-Beltrán, J, L06
Guilbert, S, Conferences VI
Guirardello,R, C01
Gutierrez de Piñera, C, M02, P19
Gutiérrez, G, Q01
Gutiérrez-López, G, E11, E12, N20, Symposium C
Guyo, C, A07
Guzmán, R, Symposium E
Habeych, E, J04
Haddad-Amamou, A, J22
Hagiwara S, D08, J15
Hagiwara, T, J46
Halder, A, N25
Hamaker, B, D04, H03
Han, J, N19
Hansen, J, O01
Harte, F, Symposium F
Hartel, R, J05, J06, Conferences VII
Hashimoto, A, M21
Hasting, T, N09
Hausdorf, L, M12
Hayden, B, J17, J34
Heidebach, T, A08
Heinz, V, L13, L18, L30
Heldmann, D, Plenary Lecture 6
Henke, S, B02
Henry, G, Conferences VIII
Henson, S, K01
Hernández , F, Q07
Hernández, A, N31
Hernández, P, O04a, O06
Herrera, L, M05
Hévrard G, E05
Hinkova, A, B02
Hirano, Y, I07
Holmes, D, J23
Hong, S, O10
Horžić, D, D07
Hosseini, S, D05
Houska, M, L15
Howell, P, H16
Hubinger, M, A02, E16, O15
Huizing, R, L04
Hyland, A, Conferences IX
Ibarz, A, H07, J07
Ihl, M, O08
Iida, K, Q14
Ikeda, G, I02
Ikeda, M, I07
Imamich, S, J46
Innings, F, E 18
Inoue, S, J20
Inoue, T, L24
Inoura, H, J12
Isbarn, S, L13
Isoda. H, N19
Jackman, P, I09
Jan, A, J04
Jara , A, O08
Jiménez, A, N20
Jiménez-Aparicio, A, Q01
Jiménez-Munguia, M, N28
Johns, M, J23
Jorge, L, E13
Juliano, P, N10, N32
Kadlec, P, B02, L15
Kajiwara, K, C08
Kameoka, T, M21
Kanellaki, M, A04
Kanou, M, M21
Kapsokefalou, M, D01.
Karathanos, V, E01, G08, I05
Karlović, D, D07
Kasahara, I, L26
Katapodis, P, N07
Katsaros, G, L19, L20
Kawai, K, C08
Kesselman, E, E09b
Khalil, W, P01
Khin, M, N35
Khwanpruk, K, Q09
Kim, E, P11
King., M., P23
Kiskini, A, D01
Kless, K, M10
Klocke, M, M12
Klotz, B, L10, L10a, N27
Knoerzer, K, N10, N32
Knorr, D, L13, L18, Symposium B
Kobayashi, I, E07, E19, E20, L24, M21
Köhler, K, E17
Kokini, J, Symposium B
Komes, D, D07
Kondjoyan, A, L03
Kondjoyan, A, N11
Kourkoutas, Y, L02, N11
Kovačević,K, D07
Kowalczyk, W, I06
Kriekouki, A, N07
Krokida, M, G08
Kudoh, K, M13
Kulozik, U, A07, A08, N08, Symposium A, Conferences VII
Kumar, S, M20
Kurozawa, L, A02
Kyritsi, A, I05
Labuza, T, Symposium B
Lai, O, B05, P22
Lamarche, F, P17
Langton, P, Conferences I
Lanoisellé, J, H18, P20, P24
Lara, E, L16
Latrach, M, L16
Lazou, A, G08
Le Bail, A, G06
Le Gentil-Lelièvre, C, J42
Le Page J, N11
Lebovka, N, G09, L21, L22
Leclerc, P, E06
Lecompte, J, L03
Lee, D, M15
Legentilhomme, P, J42
Legrand, J, J16, J42, G12
Lehmacher, A, L13
Leighton,F, Symposium E
Lemus, R., Q19, Q20
Lequette, Y, A03
Lescano, C, M19
Li L, P20
Li, S, Q10
Liakopoulou–Kyriakides, M, K04
Liang, B, J06
Liao, X., P20
Lima, A, O13
Lin Teng Shee, F, P03
Lipa N, F03
Livings, S, G05
Lo, S, B05
Loiseau, G, Q22
Loisel, C, J16, G12
Long, K, B05, P22
Lopes da Cunha, R, H05
Lopes, V, M16
López ,O, O14
López, D, J13
López-González , C, O12
López-Hidalgo, M, M12
López-Pedemonte, T, L17
Lorenzo, G, H02
Love, R, N01
Loveday, S, H13
Low, M, N26
Lucas T, F01
Luck, B, M08
Luna-Solano, G, Q11, Q11a
Macedo, G, D02
Mackey , B, N27
MacTaggart, D, H16.
Maeda, T, M14
Magnani, R, J45
Maifreni, M, J29
Makhlouf, J, P17
Mandala, I, C07, D01
Manojlovic, V, A04
Marcotte, M, L04, Q12, Conferences IX
Marin, M, Q15
Martin, P, H16
Martínez Montes, F, L23
Martinez, V, H01
Martins, R, M16, O13
Martuscelli, M, C05
Martynenko, A, M18
Massini, R, F07
Mastrocola, D, C05
Mathmann, I, I06
Mathys, A, L18
Matiacevich, S., E02, G07
Mauro, M, Q25
Mawson, J, N03, N04
Mazzobre, M, C04, Symposium F
McCarthy, K, N24
McCarthy. M, N24, Q24.
Medina, W, F03
Meirelles, A, E22, P13, P14, P15, P16, P25
Mejia, C, D04
Mejia, D, J49
Melendez, R, M05
Melin, P, B07, F03, G11
Melrose, J, N09
Mendoza, F, M19
Menegalli, F, E13, Q06, Q25
Merts, I, N01
Meza, B, H09
Michishita, T, I07
Mirade, P, N11, N12
Miranda, A, Q13
Miranda, M, Q19.
Mirhosseini, H, N06
Miri, T, F05
Mital, G, M20
Mitra, P, P11
Miyawaki, O, H10
Moggridge, G, H15, J23
Moldão-Martins, M, L05, Q13
Moldão-Martins, M, Q13
Mondor, M, P17
Monnerat, S, Q25
Montanez-Sáez, J, O01
Monteau, J, G06, J08
Monteiro, A, Q13
Montiel-Saldaña, L, O11.
Moore, R, M08.
Moraes, I, A05
Morales, U, N20
Moreira, R, O13
Morelo, G, J09
Moreno, M, Q26
Morgenstern, M, N16
Mottram, D, N26
Mouaziz, H, Q07, Q08
Mourtzinos I, E01
Müller, A, G14
Muñoz, I, Q04
Muñoz-Herrera, A, Q01
Muthukumarappan, K, L07, L08
Nabetani, H, D08, J15
Naim, F, L04
Nakajima, M, D08, E07, E19, E20, Conferences VII
Naranjo, E, L29
Narchi, I, J01
Nedovic, V, A04, Conferences X
Neoh, T, E03, Q14,
Neri, L, C05
Ngadi, M, M06, N05, P21
Nicorescu, I, G12
Nieto, A, G07, H01
Niranjan, K, Conferences III, Conferences IX
North, M, F02
Norton, I, D05
Núñez, G, P07
Nyam, K, P22
O’Callaghan, D, M24, M25
O’Donnell, C, L07, L08, M03, M24, M25
Occhino E, D06
Ochoa Velasco, C, L06
Ohmori, S, J46
Ohnishi, S, H10
Oliveira J, O01
Orsat, V, N33, P21
Ortiz-Moreno, A, J28
Osakada, K, J15
Osorio, F, H19, H20
Oteiza, J, L28
Paez, H, Q19, Q20
Pagán, J, H07
Pai, D, H03
Pain, J, N02, M22
Pallante, R, M09
Palzer,S, Conferences V
Paparella. A, J21
Paramera E., E01
Paramita, V, Q14
Parhar, N, M18
Paricaud, P, P01
Park, K, A02
Parker, D, J26
Parker, M, H11, H12
Pascual-Pineda, L, E11
Passot, S, Q15
Paterson, B, J48
Payne, F, M07, M08, M25
Pedreschi, F, J39, Symposium F
Pelizer, L, A05, J45
Peralta, J, N15
Perea-Flores, M, E12
Pereira, C, C01, F04, P15
Perera, C, N35
Pérez-Won, M, L16
Perrechi, F, E 22
Peti, T, Q22
Picar,L , L16
Picouet, P, Q04
Piergiovann, L, Q28
Pieters, J, E15
Pinelo, M, D09.
Pinho, S, Symposium F
Pinnavaia, G, I04
Piovan, S, J10
Pittia, P, C05, D06, J21, J29
Pizza, T, Q25
Pliego-Bravo, Y, Q11a
Pontieri, M, J45
Porras, G, F05
Portanguen, S, L03
Potier, D, Conferences VIII
Poulin, J, P04
Pour,V, B02
Prades, A, M22
Prendergas, D, K02
Prentice, C, B06, J11
Priamo, W, P16
Puglielli, A, J05
Purlis, E, N30
Pyle, D, N26, N27
Quevedo, R, M17
Quintana-Zaragoza, L, Q11a
Quintero, M, L29
Raghavan, V, N33, P21
Rakesh, V, N24.
Ramaswamy, H, Conferences II
Ramon, O, E09
Rao, M, H13
Remondetto G, E06
René, M, L17
Resio, A, J14
Revuelta, M, B04
Reyes, C, L29
Reyes, J, L16
Rhim, JO10
Riaublanc, A, G12
Ribero, G, J25
Rielly, C, Q09
Rinaldi, M, F07
Rizvi, S, Symposium B
Robert, P, J09
Robles, D, L23
Robles, M, L23
Rocca- Poliméni, R, J30
Rocculi, P, J10, J20, O16
Rodrigues, M, E13
Rodríguez, J, L29
Rodriguez, R, O01
Rojas- González, J, J27
Romani, S, I04. J10, J20
Romero, N, J09
Roos, Y, Conferences V
Rosas, M, Q16
Rossi, N, J41
Rossi, S, O02
Rossier, F, B03
Rougier, T, F06
Roux-de Balmann, H, P05
Rubilar, M, D09
Rubiolo, A, C06, H09, J24, J25, N15
Ruzante, J, K01
Saavedra, J, M09
Sacchetti, G, C05, D06
Saénz, C, J09
Sagara, Y, I07, I08, M14
Sagara, Y, J15, M13, M23
Saguy, S, M10, Conferences V
Sahli, A, Q23.
Saikhwan, P, J48
Sakiyama, T, J46
Salapa, I, Q27
Salas-Mellado, M, J11
Salgado-Cervantes, M, Q11
Salomón,V, G03
Salvadori, D, GO7, L27,
Salvadori, V, N29, N30
Sampaio, K, P14
Sánchez-Moreno, C, L17a, L17b
Sánchez-Rivera, M, O11, O12
Sandoval, A, G13, G14
Sandoval, A, P10
Sano, C, I02
Santander, J, L26
Santchurn, S, Q22
Santos, P, Q17, Q18
Sarantópoulos, C, O15
Saravacos, G, G08, Conferences IX
Sarker, D, D06
Sarter, S, L03
Sastry. S, Conferences IV
Sato, A, H06, H14
Savoire, R, P24
Scanavini, H, P13, P25
Schlüter, O, M11, M12
Schlüter, O, M12
Schneider, J, M11
Scholl, S, J43, J47
Schroën, K, E21
Schuchmann, H, E17
Segura, L, O02
Seifried, B, P08
Semyonov, D, E08
Seo, Y, N24
Severini, C, Q24
Shene, C, D09
Sherkat, F, L14
Shibata, M, I08
Shimazu, H, M21
Shimoni, E, E08, E09, E10
Shiotani, S, D08
Shynkaryk, N, L21, L22
Sihufe, G, C06
Silva, A, O08, Q17, Q18
Silva, J, M16, O13
Silva, S, P14
Simpson, R, J12, J13, Symposium D
Singh, H, H13
Singh, R, J49, N13, Symposium D, Conferences X
Sipsas, V, A04
Siqueira, P, D02
Siracusa, V, O16
Skoglund, T, N34
Skurtys, O, E04
Soares, J, J11
Sobral, P, H08, Conferences VI
Solar, M, B07
Solorza-Feria, J, O11, O12
Sotelo, I, D03, L29
Sothornvit, R, O10
Souchon, I, P01
Soumpasi, E, C07
Sousa, E, P15
Souza, B, O13, P02
Souza, P, P25
Spiritus, H, A01
Stapley, A, Q09
Stefanis, C, L02
Stoforos, N, K04, L20
Stoyanov, S, Conferences VII
Strohalm, J, L15
Suárez, C, J14
Subirade, M, E05, E06
Suehara, K, M21
Sugimoto, Y, M21
Sugiyama, T, M13, M23
Sugiyama., J, M13, M14
Sun, D-W, I09, L11, Conferences III
Sun, R, N16
Surowsky, B, M11
Suzuki, T, C08
Suzuki, Y, J15
Tabayehnejad, N, M07.
Tabayehnejad, N, M08
Tabilo-Munizaga, G, L16
Taghizadeh, M, M03
Taham, T, P14
Tajchakavit, S, P17
Talansier, E, J16
Tallarico, A , J45
Tan, C, P22
Tan, Ch, B05
Tanguay, M, Q12
Taoukis, P, L19, L20
Taoukis, P, Q27
Tapia-Blácido, D, H08
Tassan-Mangina, F, J29
Teixeira, A, J50, M16, O13, Conferences IV
Tejeda-Hernández , V, Q01
Temelli, F, P08, Symposium A
Thierry, T, A03
Thompson , C, M08
Thompson, J, J49
Timgren, A, N14
Tisori, T, Q27
Tiwari, B, L07, L08
Toepfl, S, L30
Tolaba, M, J14
Tolis, C, L01
Tolkach, A, N08, Symposium F
Tonon, R, E16
Tornberg, E, I01
Tornberg., E, P18
Torrance, N17
Torreggiani, D, Q28
Torres, M, M02
Trägårdh, C, E18, N14
Trägårdh, G, N14
Tréléa, C, Q15
Trinh, K, H11,H12, J17, J18
Troncoso, E, J39, J40
Trystam, G, F06, J27, J30, J31, J33, Symposium C
Tsuta, M, M14, M23
Turchiuli, C, N28
Tylewicz , U, O16
Tyrovouzis, N, K04
Tzia, C, I05
Ueda, R, I02
Uemura, K, L19, L24
Ulloa, P, O04
Uquiche, E, P06, P09, P10
Uribe, E, Q19
Utto, W, N04
Valenzuela, H, P23
van de Voort, F, M15
van der Sman, R, N21
van Dijke, K, E21
Vanin, F, J31
Varela, M, F04
Vasseu, J, J30
Vavias, S, L02
Vega-Gálvez, A, Q19, Q20
Velezmoro, C, J12
Verbeken, D, H17
Verboden, P, Symposium C
Verdini, R, H09, J24
Versteeg, C, L12, L14, N10, N32
Vial, C, G12, J01
Vicente, A, M16, L25, O13
Vidal, L, B07, G11
Vigneault , C, N05
Vilas, C, N23
Vilela, J, H04
Villalobos-Carvajal, R, K05, O06
Villegas-Santiago, J, Q11
Vissotto, F, E13, E14
Vittadini, E, G01
Vivalda, S, G01
Vivar-Vera, M, J28
Vladisavljević, G, E19
Voidarou., C, L02
Voilley, A, Conferences II
Vorobiev, E, G09, L21, L,22, P20, P24
Wadsö, L, L25
Walke, A, H16.
Walter, A, M12
Wang, R, D10, F02
Watanabe, H, J46
Watanabe, M, J46
Watzke, H, Plenary Lecture 1
Welti-Chanes, J, L06, Symposium D
White, D, H15
Wilkinson, B, H11, H12
Williamson, M, J32
Willix, J, F02
Wilson, D, H15, H16, J48
Wilson, I, J23, J32
Wolf, B, E17
Wulf, J, M11
Xargayó, M, Q05
Xu , P, N16, N17
Yagman, F, Q19, Q20
Yamamoto, S, Q21
Yamauchi, K, E03
Yan, X, Q10
Yanai, N, D08
Yang, S, M20
Yang, Z, J26
Yannioti X s, S, C07, D01
Yataghene, M., J44
Yin, L, E07
Yoo , M, N18
Yoshii, H, E03, J19, Q14
Yoshinari, M, Q21
Zambrano, M, M05
Zareifard, R, L04, B07, B08
Zaritzky, N, B07, B08, C02, H02, L28, O14, Conferences VI
Zetzl, C, P06
Zheng, L, L11
Zhou, W, D10, N35
Ziaiifar, A, J33, J34
Zorrilla, S, C06, J24, J25, N15
Zufia, J, B04
Zúñiga, R, G10, J39
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MONDAY APRIL 21, 2008
Mini-orals I (Room Caracola C): Bioprocessing – Cleaning – Storage – Bioctive compounds
Chair: E. Plett
10:00 M. Benincasa. Biosurfactant production in a fed-batch bioreactor using vinasse and soapstock as substrate (A01)
10:09 Y. Lequette. Using enzymatic activities to detach biofilms of environmetal isolates (A03)
10:18 H. Simonin. Impact of simultaneous thermal and osmotic treatments on yeast plasma membrane damage (A06)
10:27 K. Asteriadou. Project ZEAL: zero emission by advanced cleaning-improved cleaning processes (B01)
10:36 A. Esturo. Improving environmental performance in fish canning industry by separation and recovery of sub-products from cooking waters (B04)
10:45 B. Gin. The use of phase change material (PCM) in cold storage (C03)
10:54 S. Yanniotis. Iron-fortified gluten and gluten-free bakery products. The role of iron compound used on their quality characteristics (D01)
11:03 G. Cáez. Storage conditions effect on polyphenols content and antioxidant activity of blend vegetables (D03)
11:12 C. Di Mattia. Effect of phenolic compounds on the colloidal properties and on the oxidative stability of olive oil o/w emulsions (D06)
11:21 H. Nabetani. Purification and concentration of antioxidant dipeptides extracted from chicken meat (D08)
11:30 P. Carvajal-Rondanelli. Unfolded peptides as antimicrobial agents of potential use in the food industry (D11)
11:39 V.T. Karathanos. Controlled oxidation of vanillin induced by heat affect its antioxidant and antimicrobial properties (D12)
Mini-orals II (Room Palma): Encapsulation – Transport & physical properties
Chair: J. Welti
10:00 F. Depypere. Particle segregation in top-spray fluid bed coating and effects on coating thickness and coating quality (E15)
10:09 K. Köhler. Batch and continuous processing of particle stabilised emulsions (pickering emulsions) (E17)
10:18 F. Innings. Analyses of flow field and drop break-up in high-pressure homogenisers (E18)
10:27 Kobayashi. High-flux production of monodisperse emulsions using asymmetric straight-through microchannel array devices (E19)
10:36 K. van Dijke. Pressure gradient criterion for microchannel emulsification processes (E21)
10:45 P. Bohuon. Strategy for minimizing the uncertainty on concentration-dependent diffusivity as identified by two inverse methods (F01)
10:54 J. Carson. A thermal conductivity prediction method for frozen foods (F02)
11:03 G. Porras. Diffusion enhancement in food materials using electrical fields (F05)
11:12 G. Trystam. Modelling of mass transfers in multi-domain foods for quality prediction (F06)
11:21 D. Barbanti. Air-steam baking of sponge cakes: effect on selected physical characteristics (G01)
11:30 E. Vorobiev. Textural and compressing properties of potato tissue treated by pulsed electric fields (G09)
Mini-orals III (Room Caracola C): Rheological & sensory properties
Chair: V. Davidson
14:30 P.W. Cox. Application of hydrophobins to novel low fat foods (D05)
14:39 O. Campanella. Role of rheology in extrusion expansion of high quality, high modified corn fiber incorporated products (H03)
14:48 A. Ibarz. Rheological behaviour of concentrated orange juice at low temperatures (H07)
14:57 F. Menegalli. Rheological behaviour of amaranth flour film-forming solutions and their relation to film properties (H08)
15:06 O. Miyawaki. Effect of freezing on electrical and rheological properties of food (H10)
15:15 M. Parker. Effect of thermal treatments on the rheology of meat extracts (H11)
15:24 A. Rao. Rheological and phase behavior of high-concentration food dispersions (H13)
15:33 D. White. Novel rheology in a structured food product - Marmite™ (H15)
15:42 D.I. Wilson. Apparent wall slip in visco-plastic food flow (H16)
15:51 T. Araki. Industrial sensory evaluation for the product development of ready-to-eat cup-soup based on food Kansei model (I02)
16:00 K. Mathmann. Development of a novel hybrid tool to predict the mouthfeel during yogurt consumption (I06)
16:09 T. Michishita. Retronasal aroma evaluation and designing method for espresso based on food Kansei engineering (I07)
16:18 M. Shibata. Optimal designing for Danish pastry based on food Kansei model (I08)
16:27 E. Habeych. Shear induced structure formation of starch-zein blends (J04)
16:36 J. Monteau. Sandwich bread cooling (J08)
TUESDAY APRIL 22, 2008
Mini-orals IV (Room Palma): Food processing
Chair: U. Kulozik
10:00 P. Rocculi. Automatic vending machine for fresh pizza making (J10)
10:09 E. Talansier. Static mixer process for the industrial fabrication of food foams (J16)
10:18 K.T. Trinh. Air nucleation and fouling of dairy products (J17)
10:27 M. Dalla Rosa. Effect of different technological frying parameters on acrylamide formation and quality of french fries (J20)
10:36 G. Moggridge. In-situ X-ray studies of cocoa butter drops undergoing spray freezing (J23)
10:45 M. Williamson. Development of a baking oven heating system with potential for industrial production of innovative food forms (J32)
10:54 A.M. Ziaiifar. Variation of porosity during frying and cooling of french fries and its relation with oil absorption (J33)
11:03 T. Bénézech. Building up of a model biofilm resistant to cleaning in place procedures – effect of the flow conditions (J41)
11:12 F. Fayolle. Hydrodynamics study during cleaning of scraped surface heat exchangers (J44)
11:21 T. Sakiyama. Use of air-water two-phase flow to reduce water consumption for rinsing pipe lines (J46)
11:30 S. Scholl. Improvement of fouling and cleaning behavior in milk processing by surface modifications and discontinuous flow conditions (J47)
11:39 D.I. Wilson. Investigation of cleaning mechanisms using scanning fluid dynamic gauging (J48)
11:47 P. Juliano. Inactivation distributions of C. botulinum in a high pressure high temperature system by computational fluid dynamics (N10)
Mini-orals V (Room Caracola C): Minimal & emerging process technologies
Chair: H. Ramaswamy
10:00 M. Salas-Mellado. Influence of the process parameters on the characteristics of surimi of chicken (J11)
10:09 Y. Suzuki. Biodiesel fuel production from crude Jatropha oil using non-catalytic alcoholysis with superheated methanol vapor (J15)
10:18 U. Gonzáles-Barron. A quantitative risk assessment model of prevalence of Salmonella spp. during pork slaughter in the Republic of Ireland (K02)
10:27 M. Moldão-Martins. Alternative sanitizing methods for fresh-cut fruits and vegetables decontamination. Effects on overall quality (L05)
10:36 K. Muthukumarappan. Color degradation kinetics of freshly squeezed orange juice during ozone processing (L07)
10:45 G. González. Inactivation of pathogenic bacteria in milk by high intensity ultrasound waves (L10)
10:54 R. Buckow. Process cost models for high pressure processing of foods (L12)
11:03 H. Daryaei. Application of high pressure for controlling post-acidification by mesophilic starter bacteria in fresh cheeses (L14)
11:12 A. Mathys. Development of high pressure sterilization concepts based on mechanistic inactivation studies of bacterial spores (L18)
11:21 G. Katsaros. Modeling the effect of high hydrostatic pressure on the activity of plant proteolytic enzymes of different origin (L19)
11:30 N.I. Lebovka. Electrically assisted drying of food plants at different temperature operational conditions (L22)
11:39 D.L.T. Robles. Drying, smoking and salt in design, built, operation and validation of equipment to generate pulsed electromagnetic fields (L23)
11:47 K. Uemura. Development of a practical system for inactivating spores in fresh juice using high electric field AC (L24)
WEDNESDAY APRIL 23, 2008
Mini-orals VI (Room Caracola C): Instrumentation & food analysis
Chair: P. Dejmek
10:00 A. Gowen. Characterisation of blemishes on white mushroom (Agaricus bisporus) caps using hyperspectral imaging (M03)
10:09 M. Ngadi. Microstructural characterization of deep-fried breaded products using X-micro-computed tomography (M06)
10:18 O. Schlüter. Microtechnology for in-situ detection of pathogens during postharvest processing of vegetables (M12)
10:27 T. Sugiyama. Development of cryogenic micro-slicer spectral imaging system for measuring 3-D distribution of composition (M13)
10:36 M. Tsuta. Visualization of internal structure of wheat grains by excitation-emission matrix imaging (M14)
10:45 F. van de Voort. Determination of free fatty acids in biodiesel using a variable filter array IR spectrometer (M15)
10:54 L.M. Guerrero. Predicting ripening stages of mango (Mangifera indica L.) fruits using digital image analysis (M19)
11:03 G.S. Mittal. Microbial identification and classification using fluorescence microscopy and image analysis (M20)
11:12 A. Hashimoto. Mid-infrared spectroscopic analysis on wine characteristics (M21)
11:21 E. Bezirtzoglou. Experimental effect of ozone upon the microbial flora of commercially produced dairy fermented products (L02)
11:30 D.J. Cleland. Moisture transport and prediction of air relative humidity in refrigerated facilities (N01)
11:39 E. Shimoni. Producing starch nanoparticles as vehicles for encapsulation (E10)
Mini-orals VII (Room Caracola C): Modeling – Packaging
Chair: A. Datta
14:30 O. Gibert. Estimation of the activation energy by DMTA: an original approach for considering biological heterogeneity (N02)
14:39 C. Tan. Modeling the relationship between the main emulsion components and colloidal properties of orange beverage emulsion using response surface methodology (N06)
14:48 P. Taoukis. Study of xylanase based pressure-temperature time integrators (PTTI) for high hydrostatic pressure processes evaluation (N07)
15:06 S.E. Zorrilla. CFD modeling of a liquid round jet impinging on a sphere in a hydrofluidization system (N15)
15:15 R. van der Sman. Modelling the heat and moisture transport during cooking of meat (N21)
15:24 E. Balsa-Canto. An optimal identification loop for model development of food processing (N22)
15:33 K. Knoerzer. Carrier optimisation and design in a pilot scale high pressure sterilisation plant by thermal fluid dynamic modelling (N32)
15:42 T. Skoglund. Dynamic simulation of liquid food process lines (N34)
15:51 W. Zhou. Mathematical modeling of a total drying process of edible-film coated fruits and evaluation of their viscoelastic behaviour (N35)
16:00 J.C. Montanez-Sáenz. Modelling the gas exchange dynamics during the storage of soft cheese (O01)
16:09 V.D. Alves. Transport properties of biodegradable composite films for food packaging (O07)
16:18 H. Chamba. Production of edible films based on polysaccharides and protein mixtures (O09)
16:27 V. Athes. Membrane contactors for partial dealcoholization of wine (P02)
16:36 L. Bazinet. Influence of process parameters on peptide fractionation by electrodialysis with ultrafiltration membrane (P04)
16:47 S. Galier. Feasibility of electrophoretic membrane contactor for the fractionation of the two major whey proteins (P05)
THURSDAY APRIL 24, 2008
Mini-orals VIII (Room Caracola C): Separation & drying processes
Chair: M. Cheryan
08:00 B. Seifried. Interfacial tension of marine lipids in supercritical carbon dioxide (P08)
08:09 E. Bayod. The susceptibility to create shear induced flocs in tomato fiber suspensions on homogenization and shearing (P18)
08:18 J.L. Lanoisellé. Linseed oil extraction by high voltage electrical discharge and dynamic microfiltration (P20)
08:27 V. Raghavan. Comparison of extraction methods for ginsenosides extraction from American ginseng root by chromatography (P21)
08:36 H. Valenzuela. Production of chitosan fiber from exoskeleton of Penaeus vannamei by treatment of caustic soda (P23)
08:45 L. Beirão-da-Costa. Functional characteristics of Castanea sativa, Quercus suber and Quercus rotundifolia fruit flours (Q02)
08:56 H. Desmorieux. Influence of the drying processes on the biochemical quality and on the porous structure of the dry Spirulina (Q07)
09:05 K. Khwanpruk. Volatiles retention in spray drying of coffee (Q09)
09:14 S. Passot. Vacuum freeze-drying of a bed of pellets: experimental study and mathematical modelling (Q15)
09:23 S. Yamamoto. Inactivation behaviour of yeasts during drying (Q21)
09:32 E. Arnaud. Osmotic treatment combined with meat fermentation: effect of water loss on fermentation kinetics (Q22)
09:41 A. Derossi. Osmotic dehydration kinetics of apples and associated water mobility changes (Q24)
09:50 D. Torreggiani. Osmo-air-drying to obtain crispy apple chips: processing optimization (Q28)
| Poster Presentation |
MONDAY APRIL 21, 2008
9:00-11:30 – Posters I (Room Esmeralda): Bioprocessing – Waste processing – Shelf-life – Bioctive compounds – Nano- & microtechnologies / Emulsions
A01 M. Benincasa. Biosurfactant production in a fed-batch bioreactor using vinasse and soapstock as substrate
A02 L. Kurozawa. Optimization of enzymatic hydrolysis of chicken meat using response surface methodology
A03 Y. Lequette. Using enzymatic activities to detach biofilms of environmetal isolates
A04 V. Nedovic. Beer fermentation by immobilized cell technology using a multistage packed bed bioreactor
A05 L.H. Pelizer. Spirulina platensis production in tray type bioreactor using sugar cane bagasse as support
A06 H. Simonin. Impact of simultaneous thermal and osmotic treatments on yeast plasma membrane damage
A07 U.Kulozik. Enzymatic protein crosslinking and textural effects in stirred type yoghurt systems
A08 U. Kulozik. Microencapsulation of probiotics by means of enzymatically induced cross linking of dairy proteins
B01 K. Asteriadou. Project ZEAL: zero emission by advanced cleaning-improved cleaning processes
B02 Z. Bubnik. Modelling and simulation of nonwaste production process in a sugar factory
B03 B. Cancino. Model solutions for the sedimentation of corn starch in wastewater
B04 A. Esturo. Improving environmental performance in fish canning industry by separation and recovery of sub-products from cooking waters
B05 O.M. Lai. Synthesis of 1-palmitoyl-3(2)-oleoyl glycerol using polystyrene-supported sulfonic acids as green catalysts
B06 C. Prentice. Recovery of carotenoprotein and purification of astaxanthin from Pink shrimp (Farfantepenaeus paulensis) wastes
B07 N. Zaritzky. Modeling the effect of powdered activated carbon addition in activated sludge reactors treating dairy wastewater
B08 N. Zaritzky. About the use of ferric chloride for phosphorus removal from dairy processing wastewater in activated sludge reactors
C01 D. Borghi. Storage logistics of fruits and vegetables in distribution centers
C02 A. Califano. Preservation of low-fat n-3 enriched chicken sausages during refrigerated storage
C03 B. Gin. The use of phase change material (PCM) in cold storage
C04 M.F. Mazzobre. The efficiency of different sugars, polysaccarydes and salts for the preservation of frozen enzymes
C05 P. Pittia. Effect of smoking on the evolution of proteolysis and free amino acids during ripening of dry-cured raw ham
C06 A. Rubiolo. Effect of ripening temperature and sampling site on the proteolysis of Reggianito Argentino cheese
C07 S. Yanniotis. Effect of temperature fluctuation in a freezer on the drip loss of meat
C08 K. Kawai. Effects of water activity on non-enzymatic browning reaction rate of model freeze-dried foods
D01 S. Yanniotis. Iron-fortified gluten and gluten-free bakery products. The role of iron compound used on their quality characteristics
D02 C. Brito. Antioxidant capacity of commercial guava (Psidium guajava L.) juices and nectars
D03 G. Cáez. Storage conditions effect on polyphenols content and antioxidant activity of blend vegetables
D04 O. Campanella. Molecular modification of corn zein proteins for the production of gluten free and related foods
D05 P.W. Cox. Application of hydrophobins to novel low fat foods
D06 C. Di Mattia. Effect of phenolic compounds on the colloidal properties and on the oxidative stability of olive oil o/w emulsions
D07 D. Komes. Health promoting effects of stimulant food products
D08 H. Nabetani. Purification and concentration of antioxidant dipeptides extracted from chicken meat
D09 M. Rubilar. Influence of the drying process on the antioxidant capacity of bioactive phenolic compounds in Murta berries
D10 W. Zhou. Integrating engineering approaches in the development of functional food - mathematical modeling of the stability of green tea antioxidants during bread baking
D11 P. Carvajal. Unfolded peptides as antimicrobial agents of potential use in the food industry
D12 V.T. Karathanos. Controlled oxidation of vanillin induced by heat affect its antioxidant and antimicrobial properties
E01 V.T. Karathanos. Verification of the encapsulation of food flavors in beta-cyclodextrin and modified starch
E02 M.P. Buera. Complementary transitions of corn starch products as helpful tools to evaluate different process stages
E03 T.L. Neoh. Stability of 1-methylcyclopropene/α-cyclodextrin inclusion complex
E04 O. Skurtys. Formation of gelled emulsions using microfluidics
E05 M. Subirade. Microspheres based on soy and zein proteins as oral delivery vehicles
E06 M. Subirade. Whey proteins nanoparticles: preparation, characterisation and in vitro cellular uptake
E07 L. Yin. Preparation of beta-carotene nanodispersions stabilized by polyglycerol fatty acid esters and pH-dependent aggregation
E11 G.F. Gutiérrez-López. Thermodynamic properties of nanoestructurated powders of sucrose-calcium
E12 J.J. Chanona-Pérez. Influence of morphology and microstructure of milk agglomerates on their packing and rehydration properties
E13 F.Z. Vissotto. Morfological characterization of cocoa beverage powders agglomerated with steam
E14 F.Z. Vissotto. Study of process parameters and sugar particle size in the cocoa beverage powder steam agglomeration
E15 F. Depypere. Particle segregation in top-spray fluid bed coating and effects on coating thickness and coating quality
E16 M. Hubinger. Microencapsulation of açai (Euterpe oleraceae Mart.) pulp by spray drying: influence of process conditions
E17 K. Köhler. Batch and continuous processing of particle stabilised emulsions (pickering emulsions)
E18 F. Innings. Analyses of flow field and drop break-up in high-pressure homogenisers
E19 I. Kobayashi. High-flux production of monodisperse emulsions using asymmetric straight-through microchannel array devices
E20 M. Nakajima. Monodisperse nonspherical droplets produced using microchannel array devices
E21 K. van Dijke. Pressure gradient criterion for microchannel emulsification processes
E22 F. Perrechil. Oil-in-water emulsions stabilized by sodium caseinate – LBG conjugates
15:30-18:00 – Posters II (Room Esmeralda): Food properties
F01 P. Bohuon. Strategy for minimizing the uncertainty on concentration-dependent diffusivity as identified by two inverse methods
F02 J. Carson. A thermal conductivity prediction method for frozen foods
F03 P. Melin. Thermal properties from two varieties of Canihua (Ceanopodium canihua cook)
F04 C.G. Pereira. Thermophysical and thermodynamic properties of mangaba and graviola pulps: effect of temperature
F05 G. Porras. Diffusion enhancement in food materials using electrical fields
F06 G. Trystam. Modelling of mass transfers in multi-domain foods for quality prediction
F07 D. Barbanti. Study of thermal diffusivity of multi-phase low-acid sauces
G01 D. Barbanti. Air-steam baking of sponge cakes: effect on selected physical characteristics
G02 G. Cáez. Evolution of acoustic and texture properties on unwrapped cereal flakes at different storage conditions
G03 J.C. Germain. Effect of water activity on the structure and mechanical properties of bread crumb
G04 J.C. Germain. Structure and rheological properties of protein stabilized liquid foams
G05 H. Gloria-Hernández. Effect of dairy proteins on the moisture adsorption and glass transition properties of polysaccharides
G06 J. Monteau. Thermomechanical properties of part-baked bread crumb
G07 D. Salvatori. Viscoelastic characteristics and water mobility of osmotic dehydrated apple
G08 G. Saravacos. Mechanical properties of corn-legume based extrudates
G09 E. Vorobiev. Textural and compressing properties of potato tissue treated by pulsed electric fields
G10 R. Zúñiga. Air inclusion affects fracture and color properties of gelatin gels
G11 L. Vidal. Wheat gluten behavior under increasing dose of papaya protease
G12 J. Legrand. Dynamically heat-induced aggregates. A new alternative in foams formation and its stability?
G13 A.J. Sandoval. Bulk mechanical behavior of commercial starch-based food foams
G14 A.J. Sandoval. Capillary rheometry of a starchy ready to eat breakfast cereal formulation and its major components
H01 S.M. Alzamora. Effect of thermal treatment on rheological characteristics of apple at high and small deformations
H02 A. Califano. Rheological assessment of frozen gluten-free doughs
H03 O. Campanella. Role of rheology in extrusion expansion of high quality, high modified corn fiber incorporated products
H04 A. Cavallieri. Cold gelation of soy protein isolate-gellan systems induced by divalents or monovalents cations
H05 A. Cavallieri. Large strain rheology of cold set whey proteins-polysaccharides gels
H06 R. Cunha. Influence of particle characteristics and suspending medium on rheological behaviour of suspensions
H07 A. Ibarz. Rheological behaviour of concentrated orange juice at low temperatures
H08 F. Menegalli. Rheological behaviour of amaranth flour film-forming solutions and their relation to film properties
H09 B. Meza. Effect of freezing on viscoelastic behavior of heat-treated whey protein suspensions
H10 O. Miyawaki. Effect of freezing on electrical and rheological properties of food
H11 M. Parker. Effect of thermal treatments on the rheology of meat extracts
H12 M. Parker. Rheological characterisation of commercial beef stock concentrate
H13 A. Rao. Rheological and phase behavior of high-concentration food dispersions
H14 R.L. Cunha. Rheological behaviour of diluted solutions: interactions between different pectins
H15 D. White. Novel rheology in a structured food product - Marmite™
H16 D.I. Wilson. Apparent wall slip in visco-plastic food flow
H17 F. Depypere. Rheological properties of dairy desserts prepared in an indirect UHT pilot plant
H18 J.L. Lanoisellé. Rheology of carrot puree
H19 J. Enrione. Biochemical and rheological characterization of gelatin extracted from farmed Atlantic salmon (Salmo salar) skin
H20 J. Enrione. Lubricated compressed flow of gels extracted from Brama australis
I01 H. Åberg. The effect of homogenization of fruit and vegetable fiber suspensions on the sensory attributes of perceived texture
I02 T. Araki. Industrial sensory evaluation for the product development of ready-to-eat cup-soup based on food Kansei model
I03 C. Brito. Evaluation of sweetness profile of different sweeting agents on guava (Psidium guajava L.) nectar by time-intensity
I04 M. Dalla Rosa. Physico-chemical and sensorial characterization of different kinds of a typical Italian fresh pasta
I05 V.T. Karathanos. Study of sensory characteristics and vitamin retention of fortified rice grain with vitamin B and minerals
I06 K. Mathmann. Development of a novel hybrid tool to predict the mouthfeel during yogurt consumption
I07 T. Michishita. Retronasal aroma evaluation and designing method for espresso based on food “Kansei” engineering
I08 M. Shibata. Optimal designing for Danish pastry based on food Kansei model
I09 D.-W. Sun. Prediction of important beef eating qualities from a variety of wavelet texture features
TUESDAY APRIL 22, 2008
9:00-11:30 – Posters III (Room Esmeralda): Food processing
E08 E. Shimoni. Encapsulating probiotic bacteria for delivery in dry foods
E09 E. Shimoni. Relating nanoscale order & rheology of oil-monoglyceride coagels to macroscopic properties
E10 E. Shimoni. Producing starch nanoparticles as vehicles for encapsulation
J01 G. Djelveh. Continuous foaming of a model food in a rotor-stator device: combined effect of formulation and process conditions
J02 M. Dondero. Recovery and properties of muscle proteins extracted from Chilean jack mackerel (Trachurus murphyi) by pH shift process
J03 M. Farfán. Physical characteristics and reaction conditions: comparison of structured lipids obtained by chemical and enzymatic interesterification
J04 E. Habeych. Shear induced structure formation of starch-zein blends
J05 R.W. Hartel. Effect of addition of protein on moisture sorption and desorption in delactosed permeate
J06 R.W. Hartel. Effect of composition on moisture sorption of delactosed permeate
J07 A. Ibarz. Production of protein hydrolysates from pig bones.
J08 J. Monteau. Sandwich bread cooling
J09 P. Robert. Optimization of the microencapsulation of phenolic compounds from pomegranate juice (Punica granatum) by spray drying
J10 P. Rocculi. Automatic vending machine for fresh pizza making
J11 M. Salas-Mellado. Influence of the process parameters on the characteristics of surimi of chicken
J12 R. Simpson. Use of the revisited general method for accurate prediction of the temperature changes at different thermal processing conditions
J13 R. Simpson. Optimum design and operating conditions of multiple effect evaporators: tomato paste
J14 C. Suárez. Relationships among wet-milling responses of amaranth grain: correlations and principal component analysis
J15 Y. Suzuki. Biodiesel fuel production from crude Jatropha oil using non-catalytic alcoholysis with superheated methanol vapor
J16 E. Talansier. Static mixer process for the industrial fabrication of food foams
J17 K.T. Trinh. Air nucleation and fouling of dairy products
J18 K.T. Trinh. Effect of homogenisation on lipolysis of fat in dilute and concentrated whole milk
J19 H. Yoshii. Coagulation inhibition of soy milk with nigari by soybean water-soluble polysaccharides
J20 M. Dalla Rosa. Effect of different technological frying parameters on acrylamide formation and quality of french fries
J21 M. Dalla Rosa. Effect of vacuum impregnation on quality and microbial characteristics of traditional meat products
J22 A. Haddad-Amamou. Study of crystal size distribution during the freezing of sucrose/water solution in a scraped surface heat exchanger
J23 G. Moggridge. In-situ X-ray studies of cocoa butter drops undergoing spray freezing
J24 R.A. Verdini. Immersion freezing of strawberries to improve postharvest quality
J25 S.E. Zorrilla. Freezing of mozzarella cheese by immersion in NaCl solutions
J26 S. Bakalis. MuPEPT: a new method for studying non-invasively rotation of particles in real systems
J27 P. Bohuon. Impact of deep-fat-frying on some plantain micronutrients
J28 L. Dorantes-Alvarez. Microwave blanching of a fruit with a high-browning potential
J29 P. Pittia. Low temperature cooking affecting meat quality
J30 G. Trystam. Optimisation of cooking and energy saving using pressure cooker
J31 F. Vanin. A study of the crust setting and its effect on heat and mass transport and expansion during bread baking
J32 M. Williamson. Development of a baking oven heating system with potential for industrial production of innovative food forms
J33 A.M. Ziaiifar. Variation of porosity during frying and cooling of french fries and its relation with oil absorption
J34 A.M. Ziaiifar. Heat conductivity variation of crust/core regions using modified Lees’s method during deep-fat frying of potato
J35 V. Dueik. Studying the physicochemical properties of gelatin extracted from Atlantic salmon (Salmo salar) wastes
J36 V. Dueik. Vacuum impregnation of honey improves the quality of apple chips
J39 E. Troncoso. Effect of vacuum frying, potato variety and pretreatments over physical and sensory properties of fried potato slices
J40 E. Troncoso. Kinetics of physical properties during atmospheric and vacuum frying of pretreated potato slices
J41 T. Bénézech. Building up of a model biofilm resistant to cleaning in place procedures – effect of the flow conditions
J42 T. Bénézech. Influence of hydrodynamics on bacterial transport and adhesion to inert surfaces in a food processing line
J43 C. Boxler. Fouling from milk components on stainless steel surfaces at low and high temperatures
J44 F. Fayolle. Hydrodynamics study during cleaning of scraped surface heat exchangers
J45 L.H. Pelizer. Atmospheric data statistical treatment for environmental impacts study caused by the sugar cane industry
J46 T. Sakiyama. Use of air-water two-phase flow to reduce water consumption for rinsing pipe lines
J47 S. Scholl. Improvement of fouling and cleaning behavior in milk processing by surface modifications and discontinuous flow conditions
J48 D.I. Wilson. Investigation of cleaning mechanisms using scanning fluid dynamic gauging
J49 R.P. Singh. Energy efficiency of industrial-scale cooling facilities for fruits and vegetables
J50 A. Teixeira. Food engineering systems for long-term space mission to mars
K01 V. Davidson. Multi-factorial risk prioritization framework for food-borne pathogens
K02 U. Gonzáles-Barron. A quantitative risk assessment model of prevalence of Salmonella spp. during pork slaughter in the Republic of Ireland
K03 U. Gonzáles-Barron. A meta-analysis study of the effect of chilling on prevalence of Salmonella spp. on pig carcasses
K04 N. Stoforos. Effect of cryoprotectants on the growth characteristics of Listeria monocytogenes at low temperatures
K05 S. Benavides. Effects of oregano essential oil and mechanism of gelation on physical and antimicrobial properties of calcium alginate film
WEDNESDAY APRIL 23, 2008
9:00-11:30 – Posters IV (Room Esmeralda): Minimal & emerging food process technologies – Instrumentation & food analysis
L01 E. Bezirtzoglou. Dairy industry success tied to implementation of an effective policy and legislation
L02 E. Bezirtzoglou. Experimental effect of ozone upon the microbial flora of commercially produced dairy fermented products
L03 A. Collignan. Improving microbial safety of poultry products by combined steam and lactic acid decontamination treatments
L04 M. Marcotte. Engineering aspects of hurdle technologies
L05 M. Moldão-Martins. Alternative sanitizing methods for fresh-cut fruits and vegetables decontamination. Effects on overall quality
L06 J. Welti-Chanes. High dynamic pressure processing of orange juice to inactivate pectinmethylesterase
L07 K. Muthukumarappan. Color degradation kinetics of freshly squeezed orange juice during ozone processing
L08 K. Muthukumarappan. Quality characteristics of sonicated orange juice using response surface methodology
L09 C. Char. Use of high intensity ultrasound to assess microbial inactivation in orange juice
L10 G. González. Inactivation of pathogenic bacteria in milk by high intensity ultrasound waves
L10a G. González. Quantitative studies on the inactivation of E. coli and L. monocytogenes in milk by high-intensity ultrasound
L11 D.-W. Sun . Effect of acoustic intensity on freezing rate and nucleation temperature of immersion-frozen melons
L12 R. Buckow. Process cost models for high pressure processing of foods
L13 R. Buckow. Predictive models for inactivation of pathogenic viruses in foods by heat and high hydrostatic pressure
L14 H. Daryaei. Application of high pressure for controlling post-acidification by mesophilic starter bacteria in fresh cheeses
L15 P. Kadlec. Microorganisms’ decontamination of germinated grain legume seeds by means of high pressure processing
L16 E. Lara. Shelf life extension of soft shell crabs (Ovalipes trimaculatus) treated by high hydrostatic pressure
L17 T. López-Pedemonte. Effect of dynamic high pressure on protein aggregation: controlled protein aggregation at the nanoscale range
L17a M.P. Cano. Effect of high-pressure processing on peroxidase activity of modified atmosphere packaged pre-cut red pepper
L17b M.P. Cano. Effect of high-pressure processing on Listeria innocua inoculated into carrot slices packaged under CO2 atmosphere
L18 A. Mathys. Development of high pressure sterilization concepts based on mechanistic inactivation studies of bacterial spores
L19 G.L. Katsaros. Modeling the effect of high hydrostatic pressure on the activity of plant proteolytic enzymes of different origin
L20 G.L. Katsaros. Modeling high hydrostatic pressure inactivation of pectinmethylesterase from a wide range of fruit and vegetable sources
L21 N.I. Lebovka. Influence of pulse duration on disintegration of fruit and vegetable tissues by pulsed electric fields
L22 N.I. Lebovka. Electrically assisted drying of food plants at different temperature operational conditions
L23 D.L.T. Robles. Drying, smoking and salt in design, built, operation and validation of equipment to generate pulsed electromagnetic fields
L24 K. Uemura. Development of a practical system for inactivating spores in fresh juice using high electric field AC
L25 F. Gómez-Galindo. Exploring metabolic responses of potato tissue induced by electric pulses
L26 I. Kasahara. Study on the effects of a pulsed ultraviolet light pasteurization process on physicochemical and sensorial properties of clarified apple juice
L27 D. Salvadori. Non thermal preservation of fresh-cut fruit slices by using UV-C light
L28 N. Zaritzky. UV treatment to control Escherichia coli O157:H7 in fruit juices
L29 J.A. Rodríguez. Ultrasound treatment effect on myofibrilar protein of surimi paste determined by electrophoresis SDS-PAGE
L30 V. Heinz. Pathogen inactivation by pulsed electric fields - a survey of processing conditions and equipment design
M02 T. David . Microstructural analysis of pericarpio and endocarpio of fruits of commercial interest for its potential use in handling
M03 A. Gowen. Characterisation of blemishes on white mushroom (Agaricus bisporus) caps using hyperspectral imaging
M04 J. Bryony. Surface structure and composition of fresh and bloomed chocolate analysed using XPS and ESEM
M05 R. Meléndez. Thermal analysis of beef meat in a MDSC with tridistilled water like reference
M06 M. Ngadi. Microstructural characterization of deep-fried breaded products using X-micro-computed tomography
M07 F. A. Payne. Total milk-clotting activity measurement using infrared light backscatter
M08 F. A. Payne. Development of a milk transport security system
M09 J. Saavedra. Characterization and classification of commercial wines from the Casablanca valley (Chile) by chemometric techniques
M10 S. Saguy. New dynamic method for quantifying contact angles of powders and porous foods during capillary rise
M11 O. Schlüter. Fluorescence based porphyrin detection to indicate pork meat deterioration during cold storage
M12 O. Schlüter. Microtechnology for in-situ detection of pathogens during postharvest processing of vegetables
M13 T. Sugiyama. Development of cryogenic micro-slicer spectral imaging system for measuring 3-D distribution of composition
M14 M. Tsuta. Visualization of internal structure of wheat grains by excitation-emission matrix imaging
M15 F. Van de Voort. Determination of free fatty acids in biodiesel using a variable filter array IR spectrometer
M16 A. Vicente. Feasibility of UV-VIS-SWNIR spectroscopy for monitoring chitosan edible coatings
M17 J. Chanona-Pérez. Evaluation of the ripening process of avocado hass (Persea americana Mill) by means image processing and fractal analysis
M18 V. Davidson. Image analysis methods for 3-stage drying of ginseng roots
M19 L.M. Guerrero. Predicting ripening stages of mango (Mangifera indica L.) fruits using digital image analysis
M20 G. S. Mittal. Microbial identification and classification using fluorescence microscopy and analysis
M21 A. Hashimoto. Mid-infrared spectroscopic analysis on wine characteristics
M22 A. Prades. Near infrared spectroscopy: a tool for on-line monitoring of beverage quality
M23 J. Sugiyama. Spectral imaging application on foods
M24 C.P. O’Donnell. Potential of image texture analysis for monitoring curd syneresis
M25 C.P. O’Donnell. A novel on-line color sensor used to determine fat content in whey during curd syneresis in a pilot-scale cheese vat
15:30-18:00 – Posters V (Room Esmeralda): Modeling – Packaging
N01 D. J. Cleland. Moisture transport and prediction of air relative humidity in refrigerated facilities
N02 O. Gibert. Estimation of the activation energy by DMTA: an original approach for considering biological heterogeneity
N03 A.J. Mawson. Modelling the temperature dependence of colour change in tomatoes
N04 A.J. Mawson. Modelling volatile release in active packaging post harvest systems in response to changing ambient temperature conditions
N05 M. Ngadi. Simulation of airflow during forced-air precooling of bulk produce in vented package
N06 C. Tan. Modelling the relationship between the main emulsion components and colloidal properties of orange beverage emulsion using response surface methodology
N07 P. Taoukis. Study of xylanase based pressure-temperature time integrators (PTTI) for high hydrostatic pressure processes evaluation
Q27 P. Taoukis. Mathematical modelling of mass transfer during osmotic dehydration of fish fillets and effect on quality and shelf-life
N08 A. Tolkach. Exploring thermal denaturation phenomena of b-lactoglobulins and a-albumins by a novel kinetic model
N09 K. Asteriadou. Exploring CFD solutions for coexisting flow regimes in a T-piece
N10 P. Juliano. Inactivation distributions of C. botulinum in a high pressure high temperature system by computational fluid dynamics
N11 P.S. Mirade. Simulation of the coupling between a turbulent airflow and water losses of unwrapped food products
N12 P.S. Mirade. Three-dimensional experimental and CFD characterisation of the airflow pattern in a cold room
N13 R.P. Singh. Computational fluid dynamics as a design tool of the forced-air cooling process of strawberries
N14 A. Timgren. PIV and CFD measurements of a drop during formation in a laminar cross-flow
N15 S.E. Zorrilla. CFD modeling of a liquid round jet impinging on a sphere in a hydrofluidization system
N16 J. Bronlund. A 2D chewing simulator - mechanism and results
N17 J. Bronlund. A biologically inspired 3D chewing simulator
N18 X.C. Chen. A soft physicochemical stomach (SPS) model for simulating activities of the human stomach
N19 H. Isoda. Monitoring of food contaminants by transepithelial electrical resistance of human intestinal barrier function
N20 G. Gutiérrez. Simulation of heat and mass transfer processes on a lab-scale spray dryer
N21 R. van der Sman. Modelling the heat and moisture transport during cooking of meat
N22 E. Balsa-Canto. An optimal identification loop for model development of food processing
N23 E. Balsa-Canto. Modelling the thermal processing of bioproducts in batch units
N24 A.K. Datta. Study of combination heating through computational modelling and MRI experimentation
N25 A.K. Datta. A general multiphase, porous-media model of thermal food processes
N26 D.L. Pyle. Modelling the kinetics of acrylamide and flavour formation in potato cakes
N28 E. Dumoulin. Modelling particle growth in a fluidized bed with PBE considering thermal zones
N29 S. Goñi. Meat cooking: simulation of process times and weight loss
N30 S. Goñi. Simulating preservation processes of carcasses using real geometries
N31 A. Hernández. Optimum parameters for the heat and mass transfer simulation in drying of foodstuffs from neural network inverse
N32 K. Knoerzer. Carrier optimisation and design in a pilot scale high pressure sterilisation plant by thermal fluid dynamic modelling
N33 V. Raghavan. Finite element modelling and simulation of the microwave heating of in-shell eggs
N34 T. Skoglund. Dynamic simulation of liquid food process lines
N35 W. Zhou. Mathematical modelling of a total drying process of edible-film coated fruits and evaluation of their viscoelastic behavior
O01 J.C. Montanez-Sáenz. Modelling the gas exchange dynamics during the storage of soft cheese
O02 L. Segura. A pore-scale network model to transport of water and oxygen in polymeric film intended for food packing applications
O03 F. Deflorian. Advanced electrochemical characterisation of organic coatings for protecting beverage steel cans
O04 A. Guarda. High hydrostatic pressure effect on mechanical properties of plastic packaging: influence of simulant properties
O04a A. Guarda. Design of active films with adequate oxygen scavenging properties
O05 M.J. Galotto. Oxygen absorption kinetics of a complex film according with the Chapman Richards growth model
O06 M.J. Galotto. Preparation and characterization of gliadin films modified with chitosan of different molecular weights
O07 V. D. Alves. Transport properties of biodegradable composite films for food packaging
O08 V. Bifani. Effect of glycerol content on sorption isotherms of carboxymethylcellulose based edible films with quercetin
O09 H. Chambi. Production of edible films based on polysaccharides and protein mixtures
O10 S. Hong. Properties of whey protein isolate-based nanocomposite films
O11 J. Solorza-Feria. Rheology of film forming solutions made from oxidized banana starch and glycerol
O12 J. Solorza-Feria. Viscoelasticity of filmogenic solutions prepared with modified banana starch and glycerol
O13 A. Vicente. Interactions between chitosan edible coating constituents: performance indicators
O14 N. Zaritzky. Development and characterization of acetylated corn starch biodegradable films.
O15 M. Hubinger. Effect of osmotic dehydration and pectin edible coating on respiration and quality of minimally processed melon
O16 P. Rocculi. Effect of MAP on physico-chemical and technological properties of shell hen’s egg
THURSDAY APRIL 24, 2008
9:00-11:30 – Posters VI (Room Esmeralda): Separation & drying processes
P01 V. Athès. Batch distillation: behavior of aroma compounds in hydro-alcoholic solutions and simulation
P02 V. Athès. Membrane contactors for partial dealcoholization of wine
P03 L. Bazinet. Performing an unique three-step process for conversion of chitosan to its oligomers using bipolar membrane electrodialysis
P04 L. Bazinet. Influence of process parameters on peptide fractionation by electrodialysis with ultrafiltration membrane
P05 S. Galier. Feasibility of electrophoretic membrane contactor for the fractionation of the two major whey proteins
P06 J.M. del Valle. Equilibrium and mass transfer parameters on high-pressure CO2 extraction of plant essential oils
P07 G. Núñez. Development of an experimental method to determinate vegetable oil partition between pre-pressed hazelnut seeds and supercritical CO2
P08 B. Seifried. Interfacial tension of marine lipids in supercritical carbon dioxide
P09 E. Uquiche. Rapid decompression with supercritical CO2 as an herb pretreatment for essential oil extraction
P10 E. Uquiche. Effect of substrate pretreatment on the supercritical CO2 extraction kinetics of essential oil extraction from Origanum vulgare L. and Peumus boldus M.
P11 K.S. Chang. Artificial neural network prediction modelling of coumarin extraction of Cuscuta reflexa using supercritical fluid carbon
P13 A. Meirelles. Study of the reflux effect in the cachaça distillation through computer simulation
P14 A. Meirelles. Steam deacidification of the model system of refined sunflower seed oil + oleic acid + linoleic acid
P15 C.G. Pereira. Essential oils of Ocimum sanctum and Mentha arvensis obtained with pressurized CO2: modelling of the extraction curves
P16 E. Batista. Thermodynamic modelling for the system of rice brain oil + anhydrous ethanol + hexane AT (298.3 – 313.3) K using the NRTL model
P17 M. Araya-Farias. Clarification of apple juice by electroflotation
P18 E. Bayod. The susceptibility to create shear induced flocs in tomato fiber suspensions on homogenization and shearing
P19 C.A. Gutiérrez de Piñeres Rocha. Extraction of proteins of the fresh “lactosuero” using fields of electrical pulses
P20 J.L. Lanoisellé. Linseed oil extraction by high voltage electrical discharge and dynamic microfiltration
P21 V. Raghavan. Comparison of extraction methods for ginsenosides extraction from American ginseng root by chromatography
P22 C.-P. Tan. Enzyme-assisted aqueous extraction of Kalahari melon seed oil: optimization using response surface methodology
P23 H. Valenzuela. Production of chitosan fiber from exoskeleton of Penaeus vannamei by treatment of caustic soda
P24 E. Vorobiev. Filtration of crude linseed oil: impact of phospholipids
P25 P.A.Souza. Cachaça production by the double distillation technique
Q01 L. Alamilla-Beltrán. Wall materials powders obtained by spray drying: relation of operations conditions and physical properties
Q02 L. Beirão-Da-Costa. Functional characteristics of Castanea sativa, Quercus suber and Quercus rotundifolia fruits flours
Q03 L. Beirão-Da-Costa. Drying of Castanea sativa, Quercus suber and Quercus rotundifolia fruits
Q04 J. Comaposada. Deviations in water content measurements with NIR due to the contamination with fungi in dry-cured meat sausage
Q05 J. Comaposada. Fast drying of dry-cured meat sausages compared to traditional process. Quick-dry-slice process (QDS process)
Q06 G. C. Dacanal. Agglomeration of spray-dried acerola powder in a pulse-fluid bed
Q07 H. Desmorieux. Influence of the drying processes on the biochemical quality and on the porous structure of the dry Spirulina.
Q08 H. Desmorieux. Food initial size influence on shrinkage and constant drying period determination of Spirulina and mangos
Q09 K. Khwanpruk. Volatiles retention in spray drying of coffee
Q10 S. Li. Experimental study on drying ginseng process by microwave vacuum
Q11 G. Luna-Solano. Evaluation of mango mini-flakes color during the fluidized bed and tray drying
Q11a G. Luna-Solano. Quality evaluation of minimally processed mango and banana during the storage
Q12 M. Marcotte. A comparison of technologies (spray and fluidized bed drying using inert particles) to dry food solutions into powders
Q13 M. Moldão-Martins. Menta pulegium L. essential oil encapsulation in spray and freeze drying of rice starch and gelatine based systems
Q14 T.L. Neoh. Influential drying conditions on morphology of spray-dried powders of model D-limonene emulsion
Q15 S. Passot. Vacuum freeze-drying of a bed of pellets: experimental study and mathematical modelling
Q16 M. E. Rosas. Evaluation of shrinkage during dehydration of Carica papaya
Q17 P.H.S. Santos. Determination of the optimum ripeness stage for pineapple drying
Q18 P.H.S. Santos. Study of the vitamin C degradation in the drying of pineapple in normal and modified atmosphere
Q19 E. Uribe. Moisture sorption and drying characteristics of Aloe vera (Aloe barbadensis Miller)
Q20 F. Yagman. Dehydration and sorption isotherms of red alga Gracilaria (Gracilaria chilensis)
Q21 S. Yamamoto. Inactivation behaviour of yeasts during drying
Q22 E. Arnaud. Osmotic treatment combined with meat fermentation : effect of water loss on fermentation kinetics
Q23 S. Bellagha. Isotherms and drying kinetics of osmotically dehydrated apples (Golden delicious)
Q24 A. Derossi. Osmotic dehydration kinetics of apples and associated water mobility changes.
Q25 F. Menegalli. Osmotic dehydration of apples in sugar/salt solutions
Q26 M.C. Moreno. Effect of freeze, air and osmotic drying on tissue composition, oil absorption and location during potato frying
Q28 D. Torreggiani. Osmo-air-drying to obtain crispy apple chips: processing optimization