Ya Tengo la lista de trabajos que se presentarán en la sesión dedicada a “Molecular Gastronomy” dentro del EuroFoodChem, en París, a finales de Agosto.
La sesión queda así:
SESIÓN 1:
Molecular gastronomy
PRESIDENTE DE LA MESA : Jorge RUIZ CARRASCAL
Ponencia plenaria
“Molecular gastronomy, definition, programme, some recent results»
Dr. Hervé THIS, INRA / AgroParisTech and College de France (FR-Paris)
> 11.00 Pausa para al café- Sesión de Póster – Exhibición
11.40 – 13.00 : COMUNICACIONES ORALES
> 11.40 La estabilidad térmica de los flavonoides de la cebolla (Allium cepa L.)- Influencia del cultivo y del procesado del alimento
Dr. Sascha RHON, Institute of Food Technology and Food Chemistry (DE-Berlin)
> 12.00 Estabilidad de los tocoferoles en función de los diferentes tipos de cocinado
Pr. Hans STEINHART, Institute of Biochemistry and Food Chemistry (DE-Hamburg)
> 12.20 Variaciones en los merengues
Dr. Helen HOFSTEDE, Food Physics Laboratory, Wageningen University (NL-Wageningen)
> 12.40 La autooxidación explicada
Dr. Thorvald PEDERSEN, University of Copenhagen, Faculty of Life Sciences (DK-Copenhagen)
La lista de posters es la siguiente:

(Lo siento, no tengo tiempo de traducirla)

1. Adhesion of gel of iota-carrageenan to solid surfaces
2. Distribution of some unsaponifiable compounds between free and esterified fraction in olive oils, as depending upon applied technology
3. Challenges and opportunity of functional food: development and characterization of an innovative functional cooked ham
4. 1986-2006: State of the art of 20 years of research on Electronic Noses applied in Food Chemistry
5. Thermal, Rheological and Structural Behavior of Processed Cheese – Influence of the Fat Fraction
6. Development of a method for the characterization of foamed systems. Application to the sparging of fresh egg (Gallus gallus) whites
7. Distribution of S-alk(en)yl-L-cysteine sulfoxides in garlic
8. Gastrovac®: Vacuum Applications
9. Science can be Tasty
10. Monitoring of whey protein modifications in milk models during thermal treatment
11. Influence of water chemistry on black tea flavour
12. The effect of olive leaf supplementation on the oxidative stability and quality of pork meat
13. Oxidative stability of food processed in olive oil
14. Tea of Salvia species as a promising beverage
15. Liqueur based “crème Mousseline”: effect of fat, whipping and alcohol on flavour release and perception.
16. Vacuum cooking of meat at different time-temperature combinations: effect on flavor volatile formation
17. Microbial transglutaminase as a tool for increasing foam stability at high temperatures
18. Elaboration of rock rose (Cistus Ladanifer var. maculatus) flavour extracts for culinary purposes of by either distillation in a rotary evaporator or steam distillation
19. Improvement of the thermal stability of commercial porcine gelatine gels by enzymatic modification with microbial transglutaminase
20. Texture profile analysis of commercial porcine gelatine gels modified by the action of microbial transglutaminase
21. Determination of green plant pigments using a UV-visible spectra and multiple linear regression.
22. Study of the effect of pH of the cooking water on the colour and pigment content of cooked green beans (Phaseolus vulgaris L.).

La verdad es que no sé que co.. pintan algunos de ellos en esta sesión, pero en fin, mejor que zozobre que no que zofalte…