Presentations from the Conference on Food Structure and Food Quality
3-7 October 2004, Jury's Hotel, Cork, Ireland

Microencapsulation of Bakery Ingredients and the Impact on Bread Characteristics.O. Al-Widyan and D.M. Small, RMIT University, Dept. of Applied Chemistry, Australia. (1.5 MB)

Determination of Ice Crystal Damage of High Pressure Frozen Foods by Light Microscopy and Image Analysis. M. Lille and K. Autio, VTT Biotechnology, Finland. (5.4 MB)

Keynote Presentation: 3-thia Fatty Acids CA New Generation of Functional Lipids? R.K. Berge, University of Bergen, Haukeland University Hospital, Department of Clinical Biology, Division of Biochemistry, Norway. (816 KB)

Mechanical Hardness Determination of Extruded Snack Food Type Flips. M. Brncic¹, B. Tripalo¹, D. Jezek¹, D. Semenski², and N. Drvar², ¹University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia; ²University of Zagreb, Faculty of Mechanical Engineering and Naval Architecture, Croatia. (1.7 MB)

Measurement of Amylase in Australian White Wheat Flour and Evaluation of its Impact on the Quality Parameters of Yellow Alkaline Noodles.L. Cato, A.L. Halmos and D.M. Small, RMIT University, Department of Applied Chemistry, Australia. (576 KB)

Structure and Dynamics of Whey Protein/Gum Arabic Coacervates. F. Weinbreck¹ and C.G. De Kruif², ¹NIZO Food Research, The Netherlands; 2²Van't Of. Laboratory, Debye Research Institute, University of Utrecht, The Netherlands. (3.9 MB)

Improving the Functionality of Cheddar and Mozzarella Cheese. T.P. Guinee and M.A.E. Auty, Dairy Products Research Centre, Ireland. (2.7 MB)

Effects of Process Parameters on the Physical Properties of the Starch-Based Extrudates. J.Ikonen and K. Jouppila, Dept. of Food Technology, University of Helsinki, Finland. (260 KB)

Drying of Alcalyzed Cocoa-Bean. D. Jezek, B.Tripalo, and M. Brncic, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia. (1.7 MB)

Visualising Nanostructures in Foods by Atomic Force Microscopy. V.J. Morris, Institute of Food Research, UK. (3.1 MB)

Measurement of Rheological Properties of Cheese and Cheese Products.
D. O'Callaghan, Food Ingredients Dept. Dairy Products Research Centre, Ireland. (664 KB)

Development of a Method for the Manufacture of Miniature Cheddar-Type Cheeses from Milks with Different Fat Globule Size Distributions. J.A. O'Mahony¹, M.A.E. Auty², and P.L.H. McSweeney¹, ¹ Department of Food and Nutritional Sciences, University College, Cork, Ireland; ²Dairy Products Research Centre, Ireland. (2.1 MB)

Influencing Functional Properties of Egg Yolk by Using Phospohlipases. E.H. Reimerdes, K. Franke, and M. Sell, German Institute of Food Technology, Germany. (208 KB)

Formulation of Carotenoid-Emulsions to Improve Bioavailability. H. S. Ribeiro¹, K.Briviba², G. Rechkemmer³, and H. Schubert¹, ¹Institute of Food Process Engineering, University of Karlsruhe, Germany; ²Institute of Nutritional Physiology, Federal Research Centre for Nutritional, Germany; ³Technical University of Munich, Germany. (1.4 MB)

Effects of Fat Content in Sponge Cakes on Their Textural Properties.
J. Rutkowska and A. Poltorak, Warsaw Agricultural University Faculty of Human Nutrition and Consumer Sciences, Poland. (364 KB)

Characterization of Polyunsaturated Oil-in-Water Emulsions. P. Udabage¹, P. Meakin², I. Burgar2, Z. Shen¹, and M.A. Augustin1, ¹Food Science Australia, Australia; ²CSIRO Manufacturing and Infrastructure Technology, Australia.
(456 KB)

Two Dimensional Laplace Inversion Used to Measure Water Mobility in Cheese. P. Hubbard¹, P.T. Callaghan¹, L.K. Creamer² , and P.J. Watkinson²; ¹School of Chemical and Physical Sciences, Victoria University, New Zealand;²Fonterra Research Centre, New Zealand. (1.9 MB)

Characterisation of Liposomes Produced from Commerical Phospholipid Fractions Using a Microfluidiser. A. Thompson and H. Singh, Riddet Centre, Massey University, Palmerston North, New Zealand. (13.5 MB)