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SPEAKERS, 35 oral
presentations, DAY BY DAY (talks)
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08h30-09h00 |
Registration |
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09h00-09h30 |
Opening Session |
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09h30-10h15 |
General overview by BRITTON G., Pigments in life, from past to future… University of Liverpool,
School of Biological Sciences, Biosciences Centre, Crown Street, L69 7ZB
Liverpool, United Kingdom G.Britton@liverpool.ac.uk
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10h15-11h00 |
Coffee break + Poster session |
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11h00-11h25 |
Regulation of carotenoid
biosynthesis in orange fruits (Citrus
sinensis L. Osbeck) |
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11h25-11h50 |
Coloured Swiss chard (Beta vulgaris L. ssp. cicla [L.] Alef. cv. “Bright Lights”) - a
new source of betalains ? Institute of
Food Technology, Section Plant Foodstuff Technology, Hohenheim University,
August-von-Hartmann-Strasse 3, D-70599 Stuttgart, Germany (stintzin@uni-hohenheim.de) |
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11h50-12h15 |
Light stability of spray-dried
encapsulated bixin with different edible polysaccharides preparations 1 and 3 Department of Food Science, Faculty of Food Engineer, State
University of Campinas (UNICAMP), PO Box 6121 – Campinas – SP – Brazil – CEP
13083-970 – (mimj@fea.unicamp.br1)
(azm@fea.unicamp.br3). 2 Instituto de Ciencias Químicas, Faculdad de
Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero -
Santiago del Estero - Argentina - (cborsa@unse.edu.ar2). |
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12h15-13h50 |
Lunch |
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13h50-14h25 |
Trans-cis-isomerization of carotenoids in
fruits and vegetables during processing Institute
of Food Technology, Section Plant Foodstuff Technology, Hohenheim University,
August-von-Hartmann-Strasse 3, D-70599 Stuttgart, Germany (schieber@uni-hohenheim.de) |
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14h25-14h50 |
1 Department
of Vegetable Crops, Agricultural Research Organization (ARO), Newe Ya’ar
Research Center, P.O. Box 1021, Ramat Yishay 30095, Israel.
(twefraim@agri.gov.il) 2 Department
of Genetics, The Hebrew University of Jerusalem, Jerusalem, Israel. 3 Department
of Field and Vegetable Crops, Faculty of Agriculture, The Hebrew University
of Jerusalem, Rehovot 76100, Israel. |
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14h50-15h15 |
Lycopene from tomato
products added minced meat Effect on storage quality
and color 1 Department of Food Science. Sør-Trøndelag University College. N-7004 Trondheim, Norway. (marianne.osterlie@inf.hist.no) |
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15h15-15h40 |
Euterpe oleracea juice as functional pigment for
yogurt
Coïsson
1 J.D., F. Travaglia1, G. Piana1,M. Capasso 2
and M. ARLORIO1 * 1 LCBA
(Laboratorio di Chimica e Biotecnologie degli Alimenti), DiSCAFF, Via Bovio
6, Novara, Italy. Università degli Studi del Piemonte Orientale “A. Avogadro”
(arlorio@pharm.unipmn..it) 2 Dipartimento di Chimica
Farmaceutica e tossicologica, Via D. Montesano 49, 80131 Napoli, Italy. Università degli Studi Federico II (melania.capasso@BBSRC.AC.UK) |
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15h40-16h05 |
Thermal damage on pigments of
blood orange juice and advantages of reverse osmosis application Di Mauro A., Arena E., Fallico B., Scordino M., and E.
Maccarone Dipartimento di OrtoFloroArboricoltura e Tecnologie Agroalimentari
(DOFATA) - Sezione Tecnologie Agroalimentari, Università di Catania, via S.
Sofia 98, 95123 Catania, Italy. Fax: +39 095 7141960. E mail: emacca@unict.it |
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16h05-17h00 |
Coffee break + poster session |
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17h00-17h25 |
Phenolic colorants obtained by enzymatic
synthesis with a fungal laccase in hydro-organic biphasic system Laboratoire
Bioprocédés Agroalimentaires, ENSAIA-INPL, 2, avenue de la Forêt de Haye,
54505 Vandœuvre – lès- Nancy (France) (rana.mustafa@ensaia.inpl-nancy.fr) |
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17h25-17h50 |
Carotenoids and enzymatic aroma formation
in nectarines Baldermann1
S., M. Naim2, P. Winterhalter1, P. FLEISCHMANN1* 1Institut für
Lebensmittelchemie, Technische Universität Braunschweig, Schleinitzstr. 20,
D-38106 Braunschweig, Germany (p.fleischmann@tu-bs.de) 2Institute
of Biochemistry, Food Science and Nutrition, Faculty of Agriculture, Food and
Environmental Quality Science, The Hebrew University of Jerusalem, Rehovot,
Israel (naim@agri.huji.ac.il) |
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17h50-18h15 |
Conventional and non conventional olive
processing techniques affect lipochromes and other virgin oil biomarkers RANALLI A. 1, A. Malfatti2, L.
Lucera1, S. Contento1 and G. Pavone1 1
Istituto Sperimentale per l'Elaiotecnica, Viale Petruzzi 75, 65013 Città S.
Angelo (PE), Italy (elaiotec@unich.it; ranalliaf@libero.it) 2 DSM
Food Specialties Italy SpA, Il Girasole Palazzo Marco Polo, 20084
Lacchiarella (MI), Italy (andrea.malfatti@dsm.com) |
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18h30 |
Shuttle bus to Town Hall
- Town Hall Reception Free Evening in town, no Bus shuttle back to hotels |
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08h30-09h15 |
Microorganisms and microalgae as sources of pigments
for food use : a scientific curiosity or an industrial reality ? (1) Laboratoire Universitaire de Microbiologie Appliquée de Quimper, LUMAQ
EA 2651, Pôle Universitaire Pierre-Jakez Hélias, Créach Gwen, F-29000
Quimper, France (Laurent.Dufosse@univ-brest.fr) (2) The Institute for Applied Biosciences, Ben-Gurion
University of the Negev, P.O.B. 653, Beer-Sheva 84105, Israel
(ayaron@bgumail.bgu.ac.il) (3) Plant Cell Biotechnology Department,
Central Food Technological Research
Institute, Mysore- 570 013, India (rgokare@yahoo.co.in) |
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09h15-10h25 |
Coffee break + Poster session |
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10h25-10h50 |
Arpink
Red – meet a new natural red food colourant of microbial origin
Sardaryan E., H. Zihlova, R.
Strnad, Z. CERMAKOVA* Ascolor
Biotec s.r.o., Sumperska 538, 783 91 Unicov, Czech Republic (cermakova@ascolor-biotec.cz) |
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10h50-11h15 |
Application of biotechnology for a commercial
production of natural food colorants. Case study – pigment from a
high-anthocyanin accumulating sweetpotato cell line Konczak I. CRC for
Bioproducts, Food Science Australia, 11 Julius Avenue, Riverside Life Science
Centre, North Ryde, NSW 2113, Australia |
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11h15-11h40 |
Fluorescent pigments. New perspectives in betalain
research and applications Departamento de
Bioquímica y Biología Molecular A, Unidad Docente de Biología, Facultad de
Veterinaria, Universidad de Murcia, E-30100 Espinardo, Murcia (Spain) (fgandia@um.es). |
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11h40-12h05 |
A porcine pigment
(AproRedÒ) to improve colour in cooked hams
Oliver M.A. 1, J. POLO
2*, N. Panella 1, J. Arnau 1, M. Gil 1,
M. Contreras 2, S. Morera 2 and J. Ruíz 2 1
IRTA. Centre de Tecnologia de la Carn. Granja Camps
i Armet. 17121 Monells .Girona. Spain. ( mariaangels.oliver@irta.es) 2 APC EUROPE, S.A. R&D Department. Avda.
Sant Julià 246-258. Pol. Ind. El Congost. 08400
Granollers. Spain. (javier.polo@ampc-europe.com) |
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12h05-14h00 |
Lunch
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14h00-14h25 |
Intestinal absorption
of lycopene and isomer pattern in human plasma as affected by the food matrix Institute of
Nutrition, Friedrich Schiller University Jena, Dornburger Str. 25-29, D-07743
Jena, Germany (Volker.Boehm@uni-jena.de) |
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14h25-14h50 |
An in vitro model to
study the intestinal absorption of carotenoids 1 Department of International
Health, Bloomberg School of Public Health, Johns Hopkins University,
Baltimore, MD 21205, and 2 Phytonutrients Laboratory, Beltsville
Human Nutrition Research Center, ARS-USDA, B-307C, Beltsville, MD 20705, USA
(duringa@ba.ars.usda.gov) |
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14h50-15h15 |
Bioavailability of
lycopene isomers from sauces prepared from different tomato varieties Department
of Food Science and Technology1, College of Medicine and Public
Health2, Department of Horticulture and Crop Science3
The Ohio State University, Columbus, Ohio USA 43210 (schwartz.177@osu.edu) |
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15h15-16h30 |
Coffee break + Poster session |
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16h30-16h55 |
Postprandial
evolution of the carotenoid content in the TRL fraction after a single
ingestion of virgin olive oil in humans 1 Departamento de Biotecnología de Alimentos, Grupo
de Química y Bioquímica de Pigmentos (jgarrido@cica.es). 2 Departamento
de Caracterización y Calidad de los Alimentos
(Nutrición Celular y Molecular). Instituto de la Grasa (CSIC). Av.
Padre García Tejero 4, 41012 Sevilla. 3 Unidad de Lípidos e
Hipertensión de los HHUU Virgen del Rocío, 41013 Sevilla, Spain. |
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16h55-17h20 |
Dose-dependent
urinary excretion of dietary anthocyanins following ingestion of elderberry
juice 1 Institute of Nutrition, Friedrich-Schiller-University
Jena, Dornburgerstrasse 29, D-07743 Jena, Germany (g.strass@uni-jena.de) 2 IMFORM GmbH International Clinical Research, Birkenweg
14, D-64295 Darmstadt, Germany (frank@imform.de) 3 Institute of Enology and Beverage Research, Research
Institute of Geisenheim, Rüdesheimer Strasse 28, D-65366 Geisenheim, Germany
(h.dietrich@fa-gm.de) 4 Institute
of Nutrition, Justus-Liebig-University Giessen, Wilhelmstrasse 20, D-07743
Jena, Germany (irmgard.m.bitsch@ernaehrung.uni-giessen.de) |
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17h20-17h45 |
Uptake of lutein by
human intestinal Caco-2 TC-7 cells takes partly place by a facilitated
process involving the scavenger receptor class B type I (SR-BI) Reboul E.
1*, L. Abou2, C. Mikail2,
O. Ghiringhelli1, M. André1, H. Portugal2,
Jourdheuil-Rahmani Dominique1, 3, Lairon Denis1, Amiot
Marie-Josephe1, Borel Patrick1 UMR-U 476 INSERM, Nutrition Humaine et Lipides, Faculté de Médecine, 27 Bd Jean Moulin, 13385 cedex 05 Marseille, France (Pa |