Conference Archives
23rd Meeting of the Canadian Section of the AOCS

Technical Program  |  Sponsorship

Technical Program

Session III.: Processed Food Applications: Bakery, Dairy and Snack Foods session

Chairs: S. Ghosh, Ryerson University, Canada; and A.P. Singh, Parmalat, Canada

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

Technical Program