Session 35: Room N-208 | |||
Wednesday AMNEW PRODUCTS & TECHNOLOGIES: Innovations in processing and functional ingredients | |||
| Moderator(s): | S. S. H. Rizvi, Cornell Univ. J. P. Clark, Consultant | ||
| Time: | 9:00 AM | ||
| 9:00 AM | Introductory Remarks | ||
| 9:05 AM | 35-1 | Improving detection limits for volatile flavor compounds using pulsed dynamic headspace/gcms analysis D. CARDIN, T. Robinson, C. Casteel | |
| 9:20 AM | 35-2 | Food testing with In-Spec 2200TM L. MAJNO | |
| 9:35 AM | 35-3 | Wet milling difficult materials with a newly developed hybrid mill S. A. ANDERSON | |
| 9:50 AM | 35-4 | Membrane technology for wastewater treatment A. A. COCCI, R. C. Landine, S. R. Grant | |
| 10:05 AM | 35-5 | New phospholipase A2 for modification of egg yolk and soy lecithin P. BIRSCHBACH | |
| 10:20 AM | 35-6 | SustaneTM SAIB MCT: The new beverage weighting agent P. M. COOK | |
| 10:35 AM | 35-7 | Innovative, all natural emulsion stabilizer based on high molecular weight polysaccharides S. BARAY, S. E. Simmons, F. T. Thevenet | |
| 10:50 AM | 35-8 | Ticamulsion 2010: Modified gum acacia, new emulsifier F. M. WARD, W. H. Hanway, K. Kuschwara, S. A. Andon | |