Properties of Water in Foods - Springer978-94-009-5103-7/1.pdf · ¥s'~ Boake Allen Australia Ltd,...
Transcript of Properties of Water in Foods - Springer978-94-009-5103-7/1.pdf · ¥s'~ Boake Allen Australia Ltd,...
NATO ASI Series Advanced Science Institutes Series
A Series presenting the results of activities sponsored by the NATO Science Committee, which aims at the dissemination of advanced scientific and technological knowledge, with a view to strengthening links between scientific communities.
The Series is published by an international board of publishers in conjunction with the NATO Scientific Affairs Division
A Life Sciences Plenum Publishing Corporation B Physics London and New York
C Mathematical and D. Reidel Publishing Company Physical Sciences Dordrecht and Boston
D Behavioural and Martinus Nijhoff Publishers Social Sciences Dordrecht/Boston/Lancaster
E Applied Sciences
F Computer and Springer-Verlag Systems Sciences Berlin/Heidelberg/New York
G Ecological Sciences
Series E: Applied Sciences - No. 90
Properties of Water in Foods in Relation to Quality and Stability
edited by
D. Simatos Ecole Nationale Superieure de Biologle Appliquee a la Nutrition et a l'Alimentation Universite de Dijon Dijon, France
J.L. Multon Institut National de la Recherche Agronomlque Nantes, France
1985 Martinus Nijhoff Publishers Dordrecht I Boston I Lancaster
Published in cooperation with NATO Scientific Affairs Division
Proceedings of the NATO Advanced Research Workshop on Influence of Water on Food Quality and Stability (ISOPOW III), Beaune, France, September 11-16, 1983
Library of Congress Catalog in Publication Data
NATO Advanced Research Workshop on Influence of Water on Food Quality and Stability (1983 Beaune, France)
(NATO ASI series. Series E, Applied sciences no. 90)
"Proceedings of the NATO Advanced Research Workshop on Influence of Water on Food Qualtiy and Stability (Isopow III), Beaune, France, September 11-16, 1983"-
"Published in cooperation with NATO Scientific Affairs Division."
Includes bibliographical references and index. 1. Food--Water activity--Congresses. I. Simatos, D.
II. Multon, J. L. (Jean Louis), 1938-
III. North Atlantic Treaty Organization. Scientific Affairs Division. IV. Title .. ~. Series. TX553.W3N38 1983 664 85-4946 ISBN-13: 978-94-010-8756-8
ISBN-13: 978-94-010-8756-8 e-ISBN-13: 978-94-009-5103-7 001: 10.1007/978-94-009-5103-7
Distributors for the United States and Canada: Kluwer Boston, Inc., 190 Old Derby Street, Hingham, MA 02043, USA
Distributors for the UK and Ireland: Kluwer Academic Publishers, MTP Press Ltd, Falcon House, Queen Square, Lancaster LA 1 1 RN, UK
Distributors for all other countries: Kluwer Academic Publishers Group, Distribution Center, P.O. Box 322, 3300 AH Dordrecht, The Netherlands
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publishers, Martinus Nijhoff Publishers, P.O. Box 163, 3300 AD Dordrecht, The Netherlands
Copyright © 1985 by Martinus Nijhoff Publishers, Dordrecht Softcover reprint of the hardcover 1 st edition 1985
J.e. Cheftel
H.B. Christian
R.B. Duckworth
F. Franks
G.W. Gould
J. Kapsalis
M. Karel
J. Kirk
M. Le Maguer
LB. Rockland
v
Assistant Editors
Laboratoire de Biochimie et Technologie Alimentaire Universite des Sciences et Techniques du Languedoc Montpellier - F.
Division of Food Research CSIRO - North Ryde - N.S.W. - Australia.
Department of Bioscience and Biotechnology University of Strathclyde - Glasgow - Scotland - U.K.
Department of Botany University of Cambridge - Cambridge - U.K.
Unilever Research - Colworth Laboratory Bedford - U.K.
U.S. Army Natick Research and Development Center Natick - Mass - U.S.A.
Department of Nutrition and Food Science Massachusetts Institute of Technology Cambridge - Mass. - U.S.A.
Campbell Soup Company Camden - New Jersey - U.S.A.
Food Science Department University of Alberta - Edmonton - Alberta - Canada
Food Science Research Center Chapman College - Orange - Cal. - U.S.A.
VII
Preface
Water is recognized as being an important factor in numerous phenomena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected.
In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actually, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries.
The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R.B. Duckworth who organized the symposium entitled: Water Relations of Foods, held at the University of Strathclyde (Scotland) in September 1974, under the auspices of Internatioral Union of Food Science and Technology (IUFoS T). The proceedings , edited by R.B. Duckworth, still serve as a useful source of reference material for any food scientist or technologist concerned with the subject.
2
A second international conference (ISOPOW II), also sponsored by IUFoS T, was organized to complement and supplement information reported in Glasgow and was held in Osaka (Japan) in September 1978. Contributions from Japanese scientists, who have had a traditional interest in the preservation of foods through control of their water content and water activity, introduced valuable new information. The proceedings3 were edited by L.B. Rockland and G.F. Stewart.
The third symposium of the series (ISOPOW III) was held in Beaune (France) in September 1983. As for the previous meetings, the underlying
VIII
objective in designing the programme was to examine the relevance of recent advances in fundamental knowledge on the subject to practical problems, as they appear in the industrial processing of foods.
A very large amount of work has been devoted to the physical properties of water in foods, or more generally in biological systems. These properties are commonly considered to play a major, even somewhat magic, role in the structure and functioning of these materials. The now classical concept of "bound water" can, however, now be replaced by a more precise description of the state of water thanks to the various physico-chemical techniques presently available. The first objective then of ISOPOW III was to review the more recently acquired knowledge concerning the properties of water in food materials and to reevaluate the roles of water in phenomena of interest to the food scientist.
Sorption phenomena still receive special attention and it was appropriate to consider recently developed isotherm equations and some novel experimental data on sorption hysteresis.
A better understanding of the effects of water on various phase transitions and reactions which can take place in food products at low and intermediate moisture is highly desirable; The importance of the mobility that water may impart to solutes and the effects of other possible mechanisms were discussed. Several non-equilibrium phenomena of great significance for the food industry were considered: superficial water activity, diffusion of solutes and retention of aroma, rheology of hygroscopic powders, effectiveness of packaging.
Although it may be argued that regarding "the cell as a simple osmometer" is a "gross over-simplification", food microbiologists find the water activity concept extremely valuable as a determining factor for microbial activity. It was thus appropriate to again review the present state of knowledge on the ways water may control the activity of microorganisms. Then, the combined effects of a and other environmental factors on survival, growth and activity of s'i¥veral types of microorganisms were described, this knowledge being the basis for the promising concept of "hurdles technology" which recently appeared and is being increasingly more widely employed.
Intermediate moisture foods (IMF) and other water actIvIty - or moisture - adjusted foods receive an increasing interest from the food industry and a session of ISOPOW III was devoted to various practical aspects of this question: evaluation of the water binding power of macromolecules, new humectants, manufacturing aspects.
Influences of water on quality in certain specific commodity groups were treated: diffusion of water and solutes during processing and storage of fish ; the water binding capacity of meat ; relationships between
composition, texture, microbial growth and a in cheese ; prediction of a in confectionery and sugar products. w
w
IX
The freezing behaviour of water is a matter of prime importance in a meeting like ISOPOW : the behaviour of water at low temperatures is generally illuminating with regard to the state of water in the system considered ; a better knowledge of this behaviour will also permit optimization of the freezing process for the preservation of foods and also for the less well-known but interesting technique of freeze-texturing.
Finally, the important practical problems of moisture determination was approached with a comparison of sensors for the measurement of air humidity and a presentation of the results obtained in the course of a collaborative European project (COST 90) aimed at developing a standard method of isotherm determination.
Water Relations of Foods, 1975, R.B. Duckworth, ed., Acad. Press, 716 p.
2 International Symposium on the Properties of Water. 3 Water Activity : Influences on Food Quality, 1981. L.B. Rockland
and G.F. Steward, eds., Acad. Press, 921 p.
Acknow ledgments
The symposium was held under the auspices of the International Union of Food Science and Technology (IUFoST) and of the Commission Internationale des Industries Alimentaires. It was allocated a grant from NATO, as an Advanced Research Workshop.
Financial support was received from the following French agencies: Ministere de l'Education Nationale, Ministere de l'Industrie et de la Recherche, Direction des Industries Alimentaires et Agricoles, Institut National de la Recherche Agronomique, Conseil Regional de Bourgogne.
The following companies also financially contributed to the organization of, ISOPOW III : Allied Grocery Products, Arnott's Biscuits Pty Ltd, ¥s'~ Boake Allen Australia Ltd, Cadbury Schweppes Pty Ltd, Cottee's Gener~l Foods Ltd, CSR Ltd, Sugar Division, H.J. Heinz Co. Australia Ltd, <Nestle Australia Ltd, Quaker Products Australia Ltd (Australia). Biscuiterie Nantaise, Bridel, B.S.N. Gervais Danone, Lesieur-Cotelle, Mars Alimentaire, Rowntree-Mackintosh S.A., Royal Canin, SOPAD-Nestle, Societe des Produits du MaYs (France). Maizena Gesellschaft mbH
(Germany). Ajinomoto Co., Ajinomoto-General Foods Co., Coca Cola Japan, Eizai Co., Fuji Seiyu Co., Hasegawa Koryo Co., Kagome Co., Kaneegafuchi Kagaku Kogyo Co., Kikkoman Co., Kirin Beer Co., Knorr
x
Shokuhin Co., Kureha Kagaku Kogyo Co., Lion Co., Meiji Nyugyo Co., Meiji Seika Co., Morinaga Seika Co., NIhon Reizo Co., Nisshin Seifun Co., Shiseido Co., Takara Shuzo Co., Takeda Yakuhin Kogyo Co., Toyo Seikan Co., Yamasu Shoyu Co., Yukikrushi Nyugyo Co. (Japan). C.P.e. Nederland B.V. (Nederland). Cadbury Schweppes, Devro, Finlay, Londreco, Mars, Rank Hovis, Unilever, United Biscuits (United Kingdom). Beckman Instruments, Bristol-Myers, General Mills Inc., Gerber Foods Inc., Hershey Foods Corp., ITT Continental Baking Co., e.H. Knorr, Lipton, The Pillsbury Company, Mc Cormick and Company Inc, Proctor and Gamble (U.S.A.)
The editors wish to acknowledge the kind and efficient efforts in organizing and promoting ISOPOW III of L.B. Rockland, President of the Permanent Executive Committee of ISOPOW-IUFoST and of all the members of the ISOPOW III Coordinating Committee : S. Arai, J.e. Cheftel, B. Colas, J. Dardenne, J.F. Diehl, R.B. Duckworth, M. Fujimaki, S. Gal, A.e. Hersom, M. Karel, J. Kefford, T.P. Labuza, G. Lavoue, M. Le Meste, D. Lorient, F. Leistner, e. van den Berg, E. von Sydow.
The editors also express their thanks to all who have contributed to the quality of this book : authors for careful preparation of their manuscripts, members of the editorial committee for pertinent review of the submitted papers. The efforts of B. Colas, M. Le Meste and M.L. Bettenfeld, who have kindly collaborated in the final editing work are gratefully acknowledged, as are those of N. Desbois for secretarial services and for the typing of the whole proceedings.
D. SIMATOS J.L. MULTON
Assistant Editors
Preface
Acknowledgements
Contributors
CONTENTS
Other Participants in the Symposium
Session 1. Fundamentals: high moisture systems
Water and aqueous solutions : recent advances F. Franks
Phase separation in protein - water systems and the formation
XI
V
VII
IX
XV XIX
of structure 25 M.P. Tombs
The dipalmitoylphosphatidylcholine (DPPC) - water system 37 R. Perron
An enzymatically· modified protein as a new surfactant and its function to interact with water and oil in an emulsion system
S. Arai and M. Watanabe
Session 2. Fundamentals : low and intermediate moisture systems
The influence of soluble components on water sorption hyste-
49
resis 65 K.A. Johnston and R.B. Duckworth
Some facts concerning water vapour sorption hysteresis on potato starch 83
H. Bizot, A. Buleon, N. Mouhous-Riou and J.L. Multon
Influence of temperature on sorption equilibria 95 H. Weisser
Development of B.E.T.-like models for sorption of water on foods, theory and relevance 119
C. van den Berg
Solution thermodynamics and the starch-water system 133 M. Le Maguer
XII
Session 3. Physico-chemical and enzymatic changes
Effects of water activity and water content on mobility of food components, and their effects on phase transitions in food systems 153
M. Karel
Enzyme activity as a function of water activity 171 R. Drapron
The influence of water content and temperature on the formation of Maillard reaction intermediates during the drying of plant products 191
K. Eichner, R. Laible and W. Wolf
Polysaccharide-water interactions thermal behavior of rice starch 211
T.J. Maurice, L. Slade, R.R. Sirett and C.M. Page
Session 4. Microbiology and water activity
Present state of knowledge of a effects on microorganisms 229 G.W. Gould w
Effects of a and pH on growth and survival of w Staphylococcus aureus 247 J.A. Troller
Effect of a on growth and survival of Bacillaceae 259 M. Jakob~en
Effect of water activity on mold growth and mycotoxin production 273
D. Richard-Molard, L. Lesage and b "';ahagnier
The antimicrobial activity of sugar against pathogens of wounds and other infections of man 293
S. Selwyn and J. Durodie
Hurdle technology applied to meat products of the shelf stable product and intermediate moisture food types 309
L. Leistner
Session 5. Technology : diffusion properties and non equilibrium states
Fundamentals of diffusion of water and rate of approach of equilibrium a 331
T. Roth and fK. Loncin
Diffusivity of sorbic acid in food gels at high and intermediate water activities 343
S. Guilbert, A. Giannakopoulos and J.C. Cheftel
XIII
Aroma diffusion : the influence of water activity and of molecular weight of the other solutes 357
A. Voilley and M. Le Meste
Choice of packages for foods with specific consideration of water activity 375
C. Mannheim and N. Passy
The role of water in the rheology of hygroscopic food powders 393 M. Peleg
Session 6. Technology: humectants and new intermediate moisture foods (IMF)
A pragmatic approach to the development of new interme-diate moisture foods Ij.05
C.J.B Brimelow
Water binding of humectants 1j.21 T.P. Labuza
Novel intermediate moisture meat products 41j.7 D.A. Ledward
Extrusion cooking for cereal-based intermediate moisture products 465
P. Linko, R. Kervinen, R. Karppinen, E.K. Rautalinna and J. Vainionpaa
Polyglycerols and poly glycerol esters as potential water activity reducing agents. Chemistry and sensory analysis 481
J.G. Kapsalis, D.H. Ball, D.M. Alabran and A.V. Cardello
Session 7. Freezing and low temperature phenomena
Complex aqueous systems at subzero temperatures 1j.97 F. Franks
The freezing of biological cells in aqueous solutions contai-ning a polymeric cryo-protectant 511
C. Korber, K. Wollhover and M.W. Scheiwe
Freezing in polymer - water systems and properties of water 531
G. Blond
Freeze-texturing and other aspects of the effects of freezing on food quality 51j.3
P.J. Lillford
Computed instrumental analysis of the behavior of water in foods during freezing and thawing 555
N. Nagashima and E. Suzuki
XIV
Session 8. Commodities : properties of water and technology
Water in fish: its effects on quality and processing 573 M. Kent
The effect of water on the quality of meat and meat products: problems and research needs 591
R. Hamm
Water in dairy products ·related to quality, with special reference to cheese 603
M. Ruegg
Confectionery and water activity by calculation
G. Bussiere and M. Serpelloni
determination of a w
Session 9. Moisture measurement and prediction
627
Comparison of sensors for measurement of air humidity 647 K. Schurer
S tandardiza tion of isotherm measurements (COS T -project 90 and 90 bis) 661
W. Wolf, W.E.L. Spiess and G. Jung
Index 681
xv
Contributors
Alabran D.M., U.S. Army Natick Research and Development Center, Natick, Massachusetts 01760, U.S.A.
Arai S., Department of Agricultural Chemistry, The University of Tokyo, Bunkyo-ku, Tokyo 113, Japan
Ball D.H., U.S. Army Natick Research and Development Center, Natick, Massachusetts 01760, U.S.A.
Van den Berg c., Department of Food Science, Section Food and Bioengineering, Agricultural University Wageningen, Netherlands
Bizot H., Laboratoire de Stockage et Conservation des Denrees Alimentaires, I.N.R.A., Centre de Recherches de Nantes, Rue de la Geraudiere, 44072 Nantes Cedex, France
Blond G., Laboratoire de Biologie Physico-Chimique, Ecole Nationale Super ieure de Biologie Appliquee a la Nutrition et a I I Alimentation, Universite de Dijon, France
Brimelow C.J.B., Londreco Limited, Hayes, Middlesex, United Kingdom
Buleon A., Laboratoire de Stockage et Conservation des Denrees Alimentaires, I.N.R.A., Centre de Recherches de Nantes, Rue de la Geraudiere, 44072 Nantes Cedex, France
Bussiere G., Roquette, 62136 Lestrem, France
Cahagnier B., Laboratoire de Stockage et Conservation des Denrees Alimentaires, I.N.R.A., Centre de Recherches de Nantes, Rue de la Geraudiere, 44072 Nantes Cedex, France
Cardello A.V., U.S. Army Natick Research and Development Center, Natick, Massachusetts 01760, U.S.A.
Cheftel J.C., Laboratoire de Biochimie et Technologie Alimentaires, Universite des Sciences et Techniques, 34060 Montpellier, France
Drapron R., Station de Technologie Alimentaire, I.N.R.A., 1 avo des Olympiades, 91305 Massy, France
Duckworth R.B., Division of Food Science, Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, Scotland
Durodie J., Department of Medical Microbiology, Westminster Medical School, University of London, Horseferry Road, London S W 1 P 2AR, United Kingdom
XVI
Eichner K., Institut fUr Lebensmittelchemie der Universitat Munster, Piusallee 7, D - 4400 Munster, Fed. Rep. of Germany
Franks F., Department of Botany, University of Cambridge, Cambridge CB2 3EA, United Kingdom
Giannakopoulos A., Laboratoire de Biochimie et Technologie Alimentaires, Universite des Sciences et Techniques, 34060 Montpellier, France
Guilbert S., Laboratoire de Biochimie et Technologie Alimentaires, Universite des Sciences et Techniques, 34060 Montpellier, France
Gould G.W., Unilever Research Laboratory, Colworth House, Sharnbrook, Bedford MK44 lLQ, United Kingdom
Hamm R., Federal Center for Meat Research, E.C. Baumann Strasse 20, D 8650 Kulmbach, Fed. Rep. of Germany
Jakobsen M., Alfred Jorgensen Laboratory for Fermentation Ltd., Frydendalsvej 30, DK 1809 Copenhagen V, Denmark
Johnston K.A., Division of Food Science, Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, Scotland, United Kingdom.
Jung G., Federal Research Centre for Nutrition, Karlsruhe, Fed. Rep. of Germany
Kapsalis J.G., U.S. Army Natick Research and Development Center, Natick, Massachusetts 01760, U.S.A.
Karel M., Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, U.S.A.
Karppinen R., Department of Chemistry, Laboratory of Biochemistry and Food Technology, Helsinki University of Technology, 02150 Espoo 15, Finland
Kent M., Torry Research Station, 135 Abbey Road, Aberdeen, Scotland
Kervinen R., Department of Chemistry, Laboratory of Biochemistry and Food Technology, Helsinki University of Technology, 02150 Espoo 15, Finland
Korber C., Helmholtz-Institut fur Biomedizinische Technik an der RWTH Aachen, Goethestr. 27-29, D 1500 Aachen, Fed. Rep. of Germany
Labuza T.P., Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota 55108, U.S.A.
Laible R., Fraunhofer-Institut fUr Lebensmitteltechnologie und Verpackung, Schragenhofstrasse 35, D 8000 Munchen 50, Fed. Rep. of Germany
Ledward D.A., Department of Applied Biochemistry and Food Science, School of Agriculture, University of Nottingham, Sutton Bonington, Loughborough, LE12 5RD, United Kingdom
XVII
Leistner L., Federal Centre for Meat Research, 8650 Kulmbach, Fed. Rep. of Germany
Le Maguer M., Food Science Department, University of Alberta, Edmonton, Alberta, Canada, T6G 2P5
Le Meste M., Laboratoire de Biologie Physico-Chimique, Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation, Universite de Dijon, France
Lesage L., Laboratoire de Stockage et Conservation des Denrees Alimentaires, I.N.R.A., Centre de Recherches de Nantes, Rue de la Geraudiere, 44072 Nantes Cedex, France
LiHford P.J., Unilever Central Resources, Colworth House Laboratory, Sharnbrook, Bedford, MK44 lLQ, United Kingdom
Linko P., Department of Chemistry, Laboratory of Biochemistry, and Food Technology, University of Technology, 02150 Espoo 15, Finland
Loncin M., Department of Food Engineering of the University, D 7500 Karlsruhe, Fed. Rep. of Germany
Mannheim C., Department of Food Engineering and Biotechnology, Technion, Israel Institute of Technology, Haifa 32000, Israel
Maurice T.J., General Foods Inc., Cobourg, Ontario, Canada
Mouhous-Riou N., Laboratoire de Stockage et Conservation des Denrees Alimentaires, I.N.R.A., Centre de Recherches de Nantes, Rue de la Geraudiere, 44072 Nantes Cedex, France
Multon J.L., Laboratoire de Stockage et Conservation des Denrees Alimentaires, I.N.R.A., Centre de Recherches de Nantes, Rue de la Geraudiere, 44072 Nantes Cedex, France
Nagashima N., Central Research Laboratories, Ajinomoto c., Inc. Suzuki-cho, Kawasaki-ku, Kawasaki 210, Japan
Page C.M., General Foods Inc., Cobourg, Ontario, Canada
Passy N., Department of Food Engineering and Biotechnology, Technion, Isarel Institute of Technology, Haifa 32000, Israel
Peleg M., Department of Food Engineering, Agricultural Engineering Building, University of Massachusetts, Amherst MA 01003, U.S.A.
Perron R., C.N.R.S., 2 a 8 rue H. Dunant, 94320 Thiais, France
Rautalinna E.K., Department of Chemistry, Laboratory of Biochemistry and Food Technology, University of Technology, 02150 Espoo 15, Finland
Richard-Molard D., Laboratoire de Stockage et Conservation des Denrees Alimentaires, I.N.R.A., Centre de Recherches de Nantes, Rue de la Geraudiere, 44072 Nantes Cedex, France
Roth T., Department of Food Engineering of the University, D 7500 Karlsruhe, Fed. Rep. of Germany
XVIII
Ruegg M., Federal Dairy Research Institute, CH 3097 Liebefeld, Switzerland
Scheiwe M.W., Helmhotz-Institut fUr Biomedizinische Technik an der RWTH Aachen, Goethestr. 27-29, D 1500 Aachen, Fed. Rep.of Germany
Schurer K., Technical and Physical Engineering Research Serv., 6700 AJ Wageningen, Netherlands
Selwyn S., Department of Medical Microbiology, Westminster Medical School, University of London, Horseferry Road, London S W IP 2AR, United Kingdom
Serpelloni M., Roquette, 62136 Lestrem, France
Sirett R.R., General Foods Inc., Cobourg, Ontario, Canada
Slade L., General Foods Corp., Tarrytown, N.Y., U.S.A.
Suzuki E., Central Research Laboratories, Ajinomoto Co., Inc. Suzukicho, Kawasaki-ku, Kawasaki 210, Japan
Spiess W.E.L., Federal Research Centre for Nutrition, Karlsruhe, Fed. Rep. of Germany
Tombs M.P., Unilever Research Laboratory, Sharnbrook, United Kingdom
Troller J.A., Procter and Gamble Co., Cincinnati, Ohio 1+5222, U.S.A.
Vainonpaa J., Food Research Laboratory, Technical Research Centre of Finland, 02150 ESPOO 15, Finland
Voilley A., Laboratoire de Biologie Physico-Chimique, Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation, Universite de Dijon, France
Watanabe M., Department of Agricultural Chemistry, University of Tokyo, Bunkyo-ku, Tokyo 113, Japan
Weisser H., Institute of Food Process Engineering, Kaiserstrasse 12, D 7500 Karlsruhe 1, Fed. Rep. of Germany
Wolf W., Bundesforschungsanstalt fUr Ernahrung, Engesser Strasse 20, D 7500 Karlsruhe 1, Fed. Rep. of Geq:nany
Wollhover K., Helmholtz-Institut fUr Biomedizinische Technik an der RWTH Aachen, Goethestr. 27-29, D 1500 Aachen, Fed. Rep. of Germany
XIX
Other participants in the symposium
Beltzung P., Merck - Chimie, 5, rue Anquetil, 94-130 Nogent S/Marne, France
Bigalli G., Hershey Foods Co., 1025 Reese Avenue, B.P. 805, Hershey PA 17033, U.S.A.
Biller M., Maizena G.mbH, 1 Knorrstrase, B.P. 2760, D 7100 Heilbronn, Fed. Rep. of Germany
Biton J., Universite de Technologie de Compiegne, B.P. 233, 60206 Compiegne, France
Bone D.P., The Quaker Oats Company, 617 W. Main Street, Barrington, IL 60010, U.S.A.
Bousquet-Ricard M., B.S.N./Crealis, Z.I. Le Teinchurier, 19100 Brive, France
Bousset J., Laboratoire de Recherches sur la Viande, INRA, 78350 Jouy en Josas, France
Buckle K., School of Food Technology, University of New South Wales, P.O. Box 1, Kensington, NS W 2033, Australia
Bureau Go, A.D.R.I.A.C., Universite de Reims, B.P. 34-7, 51062 Reims Cedex, France
Buyukkoksal Go, Marmara Research Institute, P.O. Box 21, Gebze, Kocaeli, Turkey
Catherin Co, Mars Alimentaire, Route de Bitche, 67500 Haguenau, France
Caurie Mo, Federal Polytechnic, P.O. Box 50, Haro, Nigeria
Chicherio A.E., Novasina AG, Thurgauerstr. 50, 8050 Zurich, Suisse
Christian J., Division of Food Research C.S.I.R.O., B.P. 52, 2113 North Ryde N.S.W., Australia
Colas Bo, Laboratoire de Biologie Physico-Chimique, ENS.BANA, Universite de Dijon, 21100 Dijon, France
Combes Do, Departement de Genie Biochimique, I.N.S.A., Avenue de Rangueil, 31077 Toulouse Cedex, France
xx
Condliffe W.F., H.J. Heinz Co Ltd, Hayes Park, Hayes, Midd UB4 8AL, United Kingdom
Corry J., Ministry of Agriculture Fisheries and Food, 65 Romney Stret, London 5 WIP 3 RD, United Kingdom
Cowley K.M., United Biscuit, St. Peter's Road, Furze platt, Maidenhead, Berkshire SL6 7QU, United Kingdom
Dame M., Laboratoire Soredab, La Boissiere Ecole, 78120 Rambouillet, France
Daniau G., Vandamme - Pie qui Chante, 300 rue Clemenceau, 59139 Wattignies, France
Davidson P., Hygrodynamics Inc., 949 Selim road, Sdverspring, 'MD 20910, U.S.A.
Demeaux M., Laboratoire de Biochimie Alimentaire, ENS.BANA, Universite de Dijon, 21100 Dijon, France
Qeveau J., Compagnie des Salins du Midi et des Salines de l'Est, 24 route d'Aulnay, 93140 Bondy, France
Ericsson B., Department of Food Technology, University of Lund, B.P. 740, 5 - 220 07 Lund, Sweden
Gal S., Haco Ltd, 3073 Gumlingen, Suisse
GaugazM., Societe d' Assistance Technique pour les Produits Nestle S.A., B.P. 88, 1814 La Tour de Peilz, Suisse
Gellf G., Universite de Technologie de Compiegne, B.P. 233, 60206 Compiegne Cedex, France
Getchell R., MC Cormick & Co., 202 Wight Avenue, Hunt Valley, Maryland 21154, U.S.A.
Ghiasi K., Pillsbury Co., 311 2nd st. S-E., Minneapolis, MN 55414, U.S.A.
Girod I., Societe des Produits du MaTs, 379 avo du General de Gaulle, 92142 Clamart, France
Glittenberg D., MaTzena G.mbH, 1 Knorrstrasse, B.P. 2760, o 7100 Heilbronn, Fed. Rep. of Germany
Harding W., Mars LTD, Dundee Rd., Slough SLl 4JX, United Kingdom
Henry M., C.N.R.S., 2 rue Henry Dunant, 94320 Thiais, France
Hermansson A.M., SIK, The Swedish Food Institute, B.P. 5401, 40229 Goteborg, Sweden
Hyvonen L., University of Helsinki, B-talo Viikki, 0071 0 Helsinki, Finland
Ilari J.L., E.N.I.T.I.A.A., Rue de la Geraudiere, 44072 Nantes Cedex, France
XXI
Kimizuka A., Central Research Laboratories - Ajinomoto Co., Inc. 1-1 Suzuki-cho - 210 Kawasaki-ku, Kawasaki, Japan
Kirk J., Campbell Soup Company, Camden, New Jersey, U.S.A.
Klaarenbeek T., Smiths Food Group bv, Westelijke Randweg 5, 1721 CH Broek op Langedijk, Netherland
Lacout J.M., Rowntree Mackintosh, Rue de Cluj, B.P. 30, 21019 Dijon Cedex, France
Lang K., General Foods Research Department, 520 William Street, Cobourg, Ontario K9A 4L4, Canada
Lavoue G, Laboratoire de Biochimie Alimentaire, ENS.BANA, Universite de Dijon, 21100 Dijon, France
Leblanc M., Societe Jules Richard & Pekly, 116 Quai de Bezons, 95102 Argenteuil, France
Legenhausen R.F., Beckman Instruments, 89 Commerce Road, Cedar Grove, NJ 07009, U.S.A.
Le Meste M., Laboratoire de Biologie Physico-Chimique, ENS.BANA, Universite de Dijon, 21100 DIJON, France
Le Mestre G., Rutter' Instrumentation, 126 rue du General Leclerc, 94360 Bry S/Marne, France
Lerici C.R., University of Bologna, 7 via S. Giacomo, 40126 Bologna, Italia
Loisel c., E.N.I.T.I.A.A., rue de la Geraudiere, 44072 Nantes Cedex, France
Lorient D., Laboratoire de Biochimie Alimentaire, ENS.BANA, Universite de Dijon, 21100 Dijon, France
Makishima S., Meiji Seika Co., 580 Horikawacho, Saiwaiku 210, Kawasaki, Japan
Masteil M., Institut Scientifique et Technique des Peches Maritimes, B.P. 1049, 44034 Nantes Cedex, France
Mathlouthi M., I.U.T., Universite de Dijon, B.P. 510, 21014 Dijon Cedex, France
Motarjemy Y., Lunds University, B.P. 50, 230 53 Alnarp, Sweden
Musso F., Francereco, 3 rue Charles Tellier, 60000 Beauvais, France
Nagashima N., Central Research Laboratory, Ajinomoto Co., Suzuki-cho, Kawasaki-ku, Kawasaki, Japan
Ollivon M., C.N.R.S., 2 rue Henry Dunant, 94320 Thiais, France
Pascat B., A.D.R.I.A.C., Universite de Reims, B.P. 347, 51062 Reims Cedex, France
Pelaez J., Mc Cormick & Co., 202 Wight Avenue, Hunt Valley, Maryland 21031, U.S.A.
XXII
Perrier L., Generale Biscuit France, 4 rue Edouard Vaillant, 91201 AThis-Mons, France
Porzio M., General Mills Inc., 9000 Plymouth Avenue N., Minneapolis, Minn 55427, U.S.A.
Rieunier F., Biscuiterie Nantaise, rue Lotz-Cosse, B.P. 5X, 44040 Nantes Cedex, France
Rockland L., Food Science Research Center, Chapman College, 333 GLassel Street, Orange CA 92666, U.S.A.
Slinde E., Norvegian Food Research Institute, As - NLH N 1432, Norway
Switka J., Department of Catering, Merchant Navy Academy, Czerwonich Kosynierow, Gdynia 81-225, Poland
Thibeaudeau P., Royal Canin, B.P. 234, 56006 Vannes Cedex, France
White C., Campden Food Preservation Research Assoc., Chipping Campden, Gloucestershire GL55 6LD, United Kingdom
Yigit V., Marmara Research Institute, PO Box 21, Gebze, Kocaeli, Turkey