Session 8: Room N-212 | |||
Tuesday AMPhysics and chemistry of modifying food for caloric reduction | |||
| Sponsor: | Food Chemistry Division | ||
| Cosponsor(s): | Product Development Division | ||
| Moderator(s): | E. A. Foegeding, North Carolina State Univ. D. J. McClements, Univ. of Massachusetts, Amherst | ||
| Time: | 9:00 AM | ||
| 9:00 AM | Introductory Remarks | ||
| 9:05 AM | 8-1 | Function of lipids in foods E. A. DECKER | |
| 9:35 AM | 8-2 | Biophysical analysis of food nanostructure R. D. LUDESCHER | |
| 10:05 AM | 8-3 | Techniques used to probe food structure J. N. COUPLAND | |
| 10:35 AM | 8-4 | Reduced calories in gel systems E. A. FOEGEDING | |
| 11:05 AM | 8-5 | Reduced calories in high solids foods G. R. ZIEGLER | |
| 11:35 AM | 8-6 | Caloric reduction in food emulsions D. J. MCCLEMENTS | |