CHANGES TO FINAL PROGRAM
updated May 27


NEW SCHEDULE - MONDAY, May 29

Mo 11:20-12:20
Food process intensification / Process and equipment design
Room: Sistina; Chairperson: Donsi F.
TEXTURE PROFILE ON EXTRUDED SNACK: CORRELATION BETWEEN INSTRUMENTAL AND SENSORY ANALYSIS
Berwig Kimberli, Marques Diego Rodrigues, Silva Denise M.B., Mendes Maiara, Raniero Ghiovani, Monteiro Claudia C.F., Monteiro Antonio Roberto Giriboni
 
NEW SCHEDULE
PRELIMINARY STUDY ON THE PLASMA PROCESSED AIR TREATMENT OF FRESH CUT SALADS: ASSESSMENT OF THE INDUCED STRUCTURAL MODIFICATION THROUGH A RHEOLOGICAL APPROACH
Piazza Laura, Rocchi Elisa
   
EFFECTIVE AGITATING MOTIONS FOR FRESH CREAM MIXING EXTRACTED BY A HUMAN MOTION ANALYSIS
Ohmura Naoto, Hara Maiko, Ikeda Kazuya, Honda Sachiko, Shirasugi Naoko, Masuda Hayato

NEW SCHEDULE - MONDAY, May 29

Mo 9:20-10:40
Food process intensification / Process and equipment design
Room: Sistina; Chairperson: Piazza L.
   
SUPERCRITICAL CARBON DIOXIDE DECAFFEINATION PROCESS: A LIFE CYCLE ASSESSMENT STUDY
De Marco Iolanda, Riemma Stefano, Iannone Raffaele
 
CANCELLED
COMPATIBILITY ASSESSMENT OF CRUDE OIL BLENDS USING DIFFERENT METHODS
Ben Mahmoud Mohamed Altaher Mustafa, Aboujadeed Abdurraof
 
COMPARATIVE STUDY OF SOLAR DRYING OF COCOA BEANS: TWO METHODS USED IN COLOMBIAN RURAL AREAS
Puello-Mendez Juliana, Meza Castellar Pedro, Cortes Ocana Luis, Bossa Luis, Sanjuan Emmanuel, Lambis-Miranda Henry A., Villamizar Leonardo
 
IMPROVING THE EXTRACTION YIELD OF JUICE AND BIOACTIVE COMPOUNDS FROM SWEET CHERRIES AND THEIR BY-PRODUCTS BY PULSED ELECTRIC FIELDS
Pataro Gianpiero, Carullo Daniele, Bobinaite Ramune, Donsi Giorgio, Ferrari Giovanna

NEW SCHEDULE - WEDNESDAY, May 31

We 11:00-12:40
Food process intensification / Process and equipment design
Room: Sistina; Chairperson: Miccio M.
   
MICROWAVE EFFECTS ON THE ENZYMATIC HYDROLYSIS OF SUCROSE
Balia Giorgia, Grosso Massimiliano, Tronci Stefania, Desogus Francesco
 
PROCESS PARAMETERS OF VACUUM-ASSISTED FREEZE CONCENTRATION
Petzold Guillermo, Orellana Patricio, Moreno Jorge, Cuevas Carolina
 
Application of nanoscale science in food processing and packaging
   
NEW SCHEDULE
ANALYSIS OF HEAT AND MOMENTUM TRANSFER IN SCREW-DRIVE HEAT TRANSFER SYSTEMS: COMPUTATIONAL ANALYSIS FOR DESIGN AND OPTIMIZATION
Sarghini Fabrizio, De Vivo Angela, Erdogdu Ferruh
 
SMART MEMBRANES PRODUCTION BY SUPERCRITICAL PHASE INVERSION TO INCREASE FOOD SHELF-LIFE
Baldino Lucia, Cardea Stefano, Reverchon Ernesto
 
EVALUATION AND MODELING OF SCAVENGING PERFORMANCES OF ACTIVE MULTILAYER PET BASED FILMS FOR FOOD PRESERVATION.
Di Maio Luciano, Marra Francesco, Apicella Annalisa, Incarnato Loredana