Food Processing: extrusion, digestion, mild processing, plant-based foods - Part 1

Impact of processing conditions on the multiscale structure of high moisture extrudates of plant proteins as seen by multi-modal imaging

Low field NMR studies of plant-based emulsions

Coffee-break

Food Processing: extrusion, digestion, mild processing, plant-based foods - Part 2

Molecular changes during deep-frying of potato and wheat starch determined by temperature-controlled time domain 1H NMR are linked to the microstructure

Magnetic resonance methods for quantifying multiscale anisotropic structure in soy protein extrudates

Using TD-NMR to study the properties of plant-based meat analogue burgers during the cooking process

NMR spectroscopy for structural elucidation of insoluble crystalline mannan from residual seeds of the edible açaí (Euterpe oleracea Mart.) pulp production

Lunch

Next NMR developments for foods: miniaturization, on/at-line measurements, low/mid field, image/signal analysis - Part 1

Developments and applications of time domain NMR methods in food science

Micrometric water transfers in starchy products by NMR

Low field NMR relaxation time assessment of Cucumaria frondosa sea cucumber quality during heat-induced autolysis enzyme inactivation

Coffee-Break

Using low-field NMR and solid-state NMR for the analysis of whole coffee samples

Next NMR developments for Foods - miniaturization, on/at-line measurements, low/mid field, image/signal analysis - Part 2

Assessment of palm oil from different varietals using GC-FID and TD-NMR

FFC NMR as a powerful tool for food systems investigation

Characterization of water state and repartition during drying process of tomato with single sided nuclear magnetic resonance

Magnetic Resonance food analysis solutions for labs of any size

Poster Session