Session 33: Room S501-cd (McCormick Place - Chicago) | ||
Monday AMApplications of calorimetry in food and biological materials | ||
| Sponsor: | Food Engineering Division | |
| Cosponsor(s): | Food Chemistry Division Food Microbiology Division | |
| Moderator(s): | G. Kaletunç, The Ohio State University R. W. Hartel, Univ. of Wisconsin, Madison | |
| Time: | 9:00 AM | |
| 9:00 AM | Introductory Remarks | |
| 9:05 AM | 33-1 | Use of calorimetry and x-ray diffraction to study lipid polymorphism M. OLLIVON, C. Lopez, C. Loisel |
| 9:35 AM | 33-2 | Use of isothermal microcalorimetry to determine kinetic and thermodynamic parameters from complex, heterogeneous biological systems for the prediction of shelf life M. A. A. O'NEILL, A. E. Beezer |
| 10:05 AM | 33-3 | Evaluation by calorimetry the inactivation of microorganisms G. KALETUNç |
| 10:35 AM | 33-4 | Methods and applications of microcalorimetry in food P. LEPARLOUER |
| 11:05 AM | 33-5 | Understanding crystallization phenomena using calorimetry R. W. HARTEL |
| 11:35 AM | 33-6 | The glass transition and food product stability L. SLADE, H. Levine |