Technical Program | Sponsorship
Technical ProgramSession III.: Processed Food Applications: Bakery, Dairy and Snack Foods session
Keynote Presentation: Crystallization Kinetics and Morphological Modification of Edible Fats Affected by Food Emulsifiers.
K. Sato, Hiroshima University, Japan
Trans-fat Free Fats Based from Fully Hydrogenated Stock, Nano-scale Modifications and Functionality.
N.C. Acevedo, A.G. Marangoni, University of Guelph, Guelph, Ontario, Canada
Can Food Preparation be a Source of trans Fatty Acids?.
R. Przybylski, F. Aladedunye, University of Lethbridge, Lethbridge, AB, Canada
Preparation, Characterization, and Phase Behavior of Model Diacid 1,3-diacylglycerols.
R.J. Craven, R.W. Lencki, Department of Food Science, University of Guelph, Guelph, Ontario, Canada
RHEO-NMR and Synchrotron X-Ray Diffraction Characterization of Crystallizing Triglycerides.
Mengyu Li, Gianfranco Mazzanti, Dalhousie University, Halifax, Nova Scotia, Canada
Development of Zero trans Baking Shortenings by Enzymatic Interesterification.
E. Gruczynska1,2, R. Przybylski2, 1Warsaw University of Life Sciences, Warsaw, Poland, 2University of Lethbridge, Lethbridge, Alberta, Canada
Nano-scale Matrices for Controlled Release Applications.
D. Rousseau, Ryerson University, Canada
Structure and Rheological Properties of Polymer Organogels.
M. Rietberg, T. Dey, A.G. Marangoni, University of Guelph, Guelph, ON, Canada
High Oleic Soybean Oil: An Improved Soybean Oil for Use in Food.
S. Knowlton, DuPont Company, USA