Pigments in Food, more than colours…, 14-17 June 2004

Tentative Programme (updated May 4^th, 2004)

• Programme
  
• Posters
  
• Programme at a glance

SPEAKERS, 35 oral presentations, DAY BY DAY (talks)

Ø Ø Ø Monday 14 June

08h30-09h00	Registration
09h00-09h30	Opening Session
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
10h15-11h00	Coffee break + Poster session
11h00-11h25	Regulation of carotenoid biosynthesis in orange fruits (Citrus sinensis L. Osbeck) RODRIGO M.J., B. Alquézar, J.F. Marcos and L. Zacarías Laboratorio Postcosecha, Departamento de Ciencia de los Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Apartado correos 73, Burjassot, 46100 Valencia, Spain (mjrodrigo@iata.csic.es)
11h25-11h50	Coloured Swiss chard (Beta vulgaris L. ssp. cicla [L.] Alef. cv. “Bright Lights”) - a new source of betalains ? Stintzing F.C., F. Kugler, and R. Carle Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, D-70599 Stuttgart, Germany (stintzin@uni-hohenheim.de)
11h50-12h15	Light stability of spray-dried encapsulated bixin with different edible polysaccharides preparations Barbosa M. I. J.^1, C. D. Borsarelli^2 and A. Z. MERCADANTE^3,* 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.br^1) (azm@fea.unicamp.br^3). ^2 Instituto de Ciencias Químicas, Faculdad de Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero - Santiago del Estero - Argentina - (cborsa@unse.edu.ar2).
12h15-13h50	Lunch
13h50-14h25	Trans-cis-isomerization of carotenoids in fruits and vegetables during processing Schieber A., M. Marx and R. Carle Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, D-70599 Stuttgart, Germany (schieber@uni-hohenheim.de)
14h25-14h50	More than just colours : Carotenoid pigments are key precursors for aroma compounds in tomato fruit Lewinsohn^1 E., Y. Azulay^1, E. Bar^1, A. Meir^1, J. Hirschberg^2, D. Zamir^3, and Y. Tadmor.^1 ^1Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe Ya’ar Research Center, P.O. Box 1021, Ramat Yishay 30095, Israel. (twefraim@agri.gov.il) ^2Department 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.
14h50-15h15	Lycopene from tomato products added minced meat Effect on storage quality and color Østerlie^1M. and J. Lerfall^1 ^1Department of Food Science. Sør-Trøndelag University College. N-7004 Trondheim, Norway. (marianne.osterlie@inf.hist.no)
15h15-15h40	Euterpe oleracea juice as functional pigment for yogurt Coïsson ^1 J.D., F. Travaglia^1, G. Piana^1,M. Capasso ^2 and M. ARLORIO^1 * ^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) ^2Dipartimento di Chimica Farmaceutica e tossicologica, Via D. Montesano 49, 80131 Napoli, Italy. Università degli Studi Federico II (melania.capasso@BBSRC.AC.UK)
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
16h05-17h00	Coffee break + poster session
17h00-17h25	Phenolic colorants obtained by enzymatic synthesis with a fungal laccase in hydro-organic biphasic system MUSTAFA R., L. MUNIGLIA, B. ROVEL, M. GIRARDIN Laboratoire Bioprocédés Agroalimentaires, ENSAIA-INPL, 2, avenue de la Forêt de Haye, 54505 Vandœuvre – lès- Nancy (France) (rana.mustafa@ensaia.inpl-nancy.fr)
17h25-17h50	Carotenoids and enzymatic aroma formation in nectarines Baldermann^1 S., M. Naim^2, P. Winterhalter^1, P. FLEISCHMANN^1* ^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)
17h50-18h15	Conventional and non conventional olive processing techniques affect lipochromes and other virgin oil biomarkers RANALLI A.^1, A. Malfatti^2, L. Lucera^1, S. Contento^1 and G. Pavone^1 ^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)
18h30	Shuttle bus to Town Hall - Town Hall Reception Free Evening in town, no Bus shuttle back to hotels

Ø Ø Ø Tuesday 15 June

08h30-09h15	Microorganisms and microalgae as sources of pigments for food use : a scientific curiosity or an industrial reality ? DufossÉ L.^(1), YARON A.^(^2), RAVISHANKAR G.A.^(3), ^(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)
09h15-10h25	Coffee break + Poster session
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)
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
11h15-11h40	Fluorescent pigments. New perspectives in betalain research and applications Gandía-Herrero F.^*, García-Carmona F. and Escribano J. 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).
11h40-12h05	A porcine pigment (AproRed^Ò) 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)
12h05-14h00	Lunch
14h00-14h25	Intestinal absorption of lycopene and isomer pattern in human plasma as affected by the food matrix Kaufmann K., K. Fröhlich, R. Bitsch, V. BÖHM^* Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Str. 25-29, D-07743 Jena, Germany (Volker.Boehm@uni-jena.de)
14h25-14h50	An in vitro model to study the intestinal absorption of carotenoids During^1, 2A. and E. H. Harrison^2 ^1Department 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)

14h50-15h15	Bioavailability of lycopene isomers from sauces prepared from different tomato varieties Unlu Zahide Nuray ^1, Steven K. Clinton^2, David M. Francis^3 and Steven J. SCHWARTZ^1* Department of Food Science and Technology^1, College of Medicine and Public Health^2, Department of Horticulture and Crop Science^3 The Ohio State University, Columbus, Ohio USA 43210 (schwartz.177@osu.edu)
15h15-16h30	Coffee break + Poster session
16h30-16h55	Postprandial evolution of the carotenoid content in the TRL fraction after a single ingestion of virgin olive oil in humans Pérez-Gálvez^1 A., Y.M. Pacheco^2, B. Bermúdez^2, S. López^2, R. Abia^2, F.J.G. Muriana^2, J. Villar^3 and J. Garrido-Fernández^1* ^1Departamento de Biotecnología de Alimentos, Grupo de Química y Bioquímica de Pigmentos (jgarrido@cica.es). ^2Departamento 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.
16h55-17h20	Dose-dependent urinary excretion of dietary anthocyanins following ingestion of elderberry juice straß^1 G.^,4*, M. NETZEL^1, T. Frank^2, H. Dietrich^3, I. Bitsch^4 and R. Bitsch^1 ^1Institute of Nutrition, Friedrich-Schiller-University Jena, Dornburgerstrasse 29, D-07743 Jena, Germany (g.strass@uni-jena.de) ^2IMFORM GmbH International Clinical Research, Birkenweg 14, D-64295 Darmstadt, Germany (frank@imform.de) ^3Institute of Enology and Beverage Research, Research Institute of Geisenheim, Rüdesheimer Strasse 28, D-65366 Geisenheim, Germany (h.dietrich@fa-gm.de) ^4Institute of Nutrition, Justus-Liebig-University Giessen, Wilhelmstrasse 20, D-07743 Jena, Germany (irmgard.m.bitsch@ernaehrung.uni-giessen.de)
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. Abou^2, C. Mikail^2, O. Ghiringhelli^1, M. André^1, H. Portugal^2, Jourdheuil-Rahmani Dominique^1, 3, Lairon Denis^1, Amiot Marie-Josephe^1, Borel Patrick^1 UMR-U 476 INSERM, Nutrition Humaine et Lipides, Faculté de Médecine, 27 Bd Jean Moulin, 13385 cedex 05 Marseille, France (Patrick.Borel@medecine.univ-mrs.fr). ^2Laboratoire de Chimie Analytique, Faculté de Pharmacie, 27 Bd Jean Moulin, 13385 cedex 05 Marseille, France (hportugal@ap-hm.fr). (Emmanuelle.Reboul@medecine.univ-mrs.fr)
18h00-23h00	Short trip to hotels and back to Gala dinner (http://www.lanniron.com)

Ø Ø Ø Wednesday 16 June

09h00-09h45	Pigments as nutraceuticals and functional food ingredients MAZZA G. (Joe) Pacific Agri-Food Research Centre, 4200 Highway 97, Summerland, British Columbia, Canada V0H 1Z0 (mazzag@agr.gc.ca)
09h45-10h30	Coffee break + Poster session

10h30-10h55	Sunlight rapidly raises lycopene and b-carotene at the site of erythema in human skin Richelle^1 M, E. A. Offord^1, S. Liardet^2, C. Hager^1, K.H. Bortlik^1, I. Tavazzi^1, F. Saucy^1, E. Duruz^1, P. Hohlfeld^2, B. Halliwell^3, L. Applegate^2 ^1Nestlé Research Center, Department of Nutrition and Health, CH-1000 Lausanne 26, Switzerland. (myriam.richelle@rdls.nestle.com) ^2Laboratory of oxidative stress and aging, University Hospital, CH-1011 Lausanne, Switzerland. (blouis.nicot@agr.kluiven.ac.fi) ^3University of Singapore, Department of Biochemistry, Singapore (van.greten@ifremer.fg)
10h55-11h20	Antioxidant activities of berry anthocyanins Kähkönen M, Viljanen K.and HEINONEN M.* Department of Applied Chemistry and Microbiology, Division of Food Chemistry, P.O.Box 27, FIN-00014 University of Helsinki, Finland(marina.heinonen@helsinki.fi)
11h20-11h45	Tissue distribution of anthocyanins following gastric absorption of a pure anthocyanin mixture Passamonti^1 Sabina, Urska Vrhovsek^2,3, Andreja Vanzo^3 and Fulvio Mattivi^2 ^1Department of Biochemistry Biophysics and Macromolecular Chemistry, University of Trieste, via L.Giorgeri 1, 34127 Trieste, Italy (passamonti@bbcm.units.it) ^2Istituto Agrario di San Michele, via E. Mach 2, 38010 San Michele all'Adige, Italy (Urska.Vrhovsek@ismaa.it, fulvio.mattivi@mail.ismaa.it) ^3Agricultural Institute of Slovenia, Hacquetova 17, Ljubljana, Slovenija (Andreja.Vanzo@kis.si)
11h45-12h10	Survey of usage and estimated intakes of annatto extracts Tennant^1 D. R and M. O’Callaghan^2 ^1Food Chemical Risk Analysis, 14 St Mary's Square, Brighton BN2 1FZ UK (david-t@fcra.co.uk) ^2Mary O'Callaghan & Associates, 'Castledowns', Boycestown, Carrigaline, Co. Cork. Ireland. (mocassoc@eircom.net)
12h10-12h35	Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 Arlorio^1M., J.D. Coïsson^1, F. Travaglia^1, F. Varsaldi^2, G. Miglio^2, G. Lombardi^2 and A. Martelli^1 ^1LCBA (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) ^2Pharmacology Group, DiSCAFF, Via Bovio 6, Novara, Italy, Università degli Studi del Piemonte Orientale “A. Avogadro” (lombardi@pharm.unipmn.it)
12h35	Pic-Nic & Afternoon Cruise to Glenan Archipelago

Ø Ø Ø Thursday 17 June

09h00-09h45	Tracking color and pigment changes in anthocyanin products Wrolstad R. E. Department of Food Science and Technology, Wiegand Hall, Oregon State University, Corvallis, OR 97331-6602 USA. (ron.wrolstad@oregonstate.edu)
09h45-10h20	Coffee break + Poster session
10h20-10h30	Instrumental colour measurement in the food and beverage industries, benefits and applications GROSSER J. Konica-Minolta, Département Appareils de mesure Industriels, ZI Paris Nord II, 305 rue de la Belle Etoile, BP 50077, 95948 Roissy CDG Cedex (Jean_Grosser@MINOLTAEUROPE.COM)
10h30-10h55	Identification of novel anthocyanin copigmentation products in berry juices REIN-Eiro M.J. and Heinonen M. ^1Department of Applied Chemistry and Microbiology, Division Food Chemistry, P.O.Box 27, FIN-00014 University of Helsinki, Finland (maarit.eiro@helsinki.fi)
10h55-11h20	Characterization and application of betalain pigments from plants in the Amaranthaceae H. Corke^1*, Y.Z. Cai^1, and M. Sun^2 ^1Department of Botany, The University of Hong Kong, Pokfulam Road, Hong Kong (hcorke@yahoo.com and yzcai@hkucc.hku.hk) ^2 Department of Zoology, The University of Hong Kong, Pokfulam Road, Hong Kong (meisun@hkucc.hku.hk)
11h20-11h45	Isolation of Flavanol-Anthocyanin Adducts by Countercurrent Chromatography Salas E.^1, C. Poncet-Legrand^1, H. Fulcrand^1, E. Meudec^1, N. Köhler^2, P. Winterhalter^2, V. Cheynier^1 1 UMR sciences pour l’oenologie, INRA, 2 Place Viala, 34060 Montpellier, France; fax: (+33) 4 99 61 26 83 (salas@ensam.inra.fr) 2 Institute of Food Chemistry, Technical University of Braunschweig, Schleinizstrasse 20, DE-38106 Braunschweig, Germany
11h45-12h10	Oxidative cleavage products of lycopene: production, characterization and mechanism of formation Caris-Veyrat^1 C., A. Schmid^2, M. Carail^1, V. Böhm^2 ^1UMR A 408 Safety and Quality of Plant Products, INRA, Domaine Saint Paul, Site Agroparc, 84914 Avignon cedex 9, France. (caris@avignon.inra.fr) ^2Institute of Nutrition, Friedrich-Schiller University Jena, Dornburger Str.29, D-07743 Jena, Germany
12h10-12h35	Closing session

1. Biosynthesis, production, quality and stability of pigments

2. Food processing

3. Pigments from biotechnology (microorganisms, microalgae, novel plants)

4. Biological activity, bioavailability and toxicology

5. Composition, characterization and analytical aspects of pigments and their derivatives

POSTERS

Sorted by first author’s name

Nb	Abstract title	Authors’ names
1.	Simple extraction of carotenoids from microorganism	An Gil-Hwan Department of Food Science and Technology, Chungnam National University, 220 Gung-dong, Yusung-gu, Daejeon 305-764, South Korea
2.	Phycocyanin and Lutein coloured food emulsions – relation between pigment concentration and structural properties	Batista^1 A.P., A. Raymundo^1, I. Sousa^2, J. Empis^3. ^1 Centro de Investigação de Engª Alimentar e Biotecnologia. Instituto Piaget / ISEIT de Almada. Quinta da Arreinela de Cima, 2800-305 Almada, Portugal. (pbatista@almada.ipiaget.org; araymundo@almada.ipiaget.org). ^2 Secção de Ciência e Tecnologia dos Alimentos/DAIAT – Instituto Superior de Agronomia. Tapada da Ajuda, 1349-017 Lisboa, Portugal. (isabelsousa@isa.utl.pt) ^3 Centro de Engenharia Biológica e Química – Instituto Superior Tecnico. Av. Rovisco Pais, 1049-001 Lisboa, Portugal. (jempis@ist.utl.pt)
3.	Color characteristics of Monastrell wines depending on the date of harvest	Bautista-Ortín A.B.; López-Roca, J.M.; Fernández-Fernández, J.I.; E. Gómez-Plaza, Department of Food Technology, Faculty of Veterinary, University of Murcia - Campus de Espinardo, 30071 Murcia, Spain, e-mail: encarnag@um.es
4.	Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistachia vera) of different geographic origin	Bellomo M.G., Fallico B. 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
5.	Antioxidant properties of model Maillard systems prepared from glucose with proline, glycine, lysine, arginine, cysteine or glutathione	Billaud^1 C., M-N. Peyrat-Maillard^2,Y-N Chow^1,2, C. Berset^2and J. Nicolas^1 UMR SCALE 1211 (CNAM-ENSIA-INRA) : ^1Chaire de Biochimie Industrielle et Agro-Alimentaire, CNAM, 292 rue St Martin, 75141 Paris Cedex 03, France (billaudc@cnam.fr) ^2Laboratoire de Chimie des Substances Naturelles : antioxydants, arômes, colorants,ENSIA, 1 avenue des Olympiades, 91744 Massy Cedex, France (mnmaillard@ensia.fr)
6.	Characterization of sour cherry (Prunus cerasus L.) cell cultures in vitro producing anthocyanins	Blando F.^1*, A.P. Scardino^1, L. De Bellis^2, I. Nicoletti^3, G.Giovinazzo^1 ^1Istituto di Scienze delle Produzioni Alimentari, CNR, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy (federica.blando@ispa.cnr.it) (giovanna.giovinazzo@ispa.cnr.it) ^2DISTEBA, Università di Lecce, Centro Ecotekne, 73100 Lecce, Italy (luigi.debellis@unile.it) ^3Istituto di Metodologie Chimiche, CNR, Via Salaria Km 29,300 – 00016 Monterotondo, Roma, Italy (nicolet@mlib.cnr.it)
7.	Carotenoid status as tool to evaluate lipid absorption efficiency	Borel P.^1*, J. Drai^2, H. Faure^3, V. Fayol^4, C. Galabert^5, M. Laromiguière^6, G. Le Moël^7 Groupe de travail 'Caroténoides' de la Société Française de Biologie Clinique ^1Vitamines et microconstituants lipophiles, UMR U476 INSERM/U1260 INRA– Faculté de médecine, 27, boulevard Jean Moulin, F-13385 MARSEILLE Cedex 5 ^2Biochimie métabolique et moléculaire, Centre hospitalier sud, 165, chemin du grand Revoyet, F-69495 PIERRE BENITE Cedex ^3DBI – Pavillon B, CHU La Tronche, BP 217, F-38043 GRENOBLE Cedex 09 ^4Service RIA, Laboratoire Marcel Mérieux, 19, avenue Tony Garnier BP 7322, F-69357 LYON Cedex 07 ^5Laboratoire de biologie, Hôpital Renée Sabran, Boulevard Edouard Herriot, F-83406 HYERES Cedex ^6Laboratoire de biochimie A, Hôtel Dieu, Place du parvis Notre Dame, F-75000 PARIS ^7Laboratoire de biochimie A, Hôpital Bichat-Cl. Bernard, 46, rue Huchard, F-75877 PARIS Cedex 18
8.	The effect of 3-O-b-glucosylation on the pH-dependent absorption spectra and structural transformations of anthocyanins	Borkowski T., H. Szymusiak, A. Gliszczyńska-Swigłoand B. Tyrakowska^* ^1The Poznan University of Economics, Faculty of Commodity Science, Al. Niepodległości 10, 60-967 Poznań, Poland. (bozena.tyrakowska@ae.poznan.pl)
9.	Differential Partitioning of Betalains in Aqueous Two Phase Extraction	Chethana S , Chetan A Nayak and KSMS Raghavarao Department of Food Engineering, Central Food Technological Research Institute, Mysore-570 013, INDIA
10.	Effect of light on colour stability of sliced smoked rainbow trout Oncorhynchus mykiss fed astaxanthin	Choubert^1G. , E. Dentella^1, C. Atgié^2 and M. Baccaunaud^3 ^1 UMR Nutrition, Aquaculture et Génomique, INRA, Station d’Hydrobiologie, 64310 – Saint Pée-sur-Nivelle, France (choubert@st-pee.inra.fr) ^2 DUSA, Université Bordeaux 1, Avenue Michel Serres, 47000 - Agen, France (c.atgie@dus-agen.u-bordeaux1.fr) ^3 AGROTEC, site Agropole, B.P. 102, 47931 - Agen cedex 9, France (agrotec-recherche@wanadoo.fr)
11.	Spray drying microencapsulation of the bixin natural colorant	Constant^a P. B. L., P. C. Stringheta ^a,*, J. S. R. Coimbra ^a, D. Sandi^a ^a Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, 36571-000, Viçosa, MG. Brazil.(stringap@ufv.br)
12.	Effect of oil extraction system on the chlorophyll and carotenoid profiles of the virgin olive oil	Criado M.N., M.J. Motilva * , M.L. Artajo, M.L., M.P. Romero Food Technology Department. University of Lleida, Av/Alcalde Rovira Roure 191, 25198 Lleida, Spain Phone: 34 973 702817 Fax: 34 973 702596 e-mail: motilva@tecal.udl.es
13.	Qualitative chlorophyll and carotenoid distribution in olive flesh and oil at different stages of the olive skin colour	Criado M.N., M.J. Motilva * , M.P. Romero Food Technology Department. University of Lleida, Av/Alcalde Rovira Roure 191, 25198 Lleida, Spain Phone: 34 973 702817 Fax: 34 973 702596 e-mail: motilva@tecal.udl.es
14.	Effect of thermal dehydration of spice red pepper on stability of carotenoids and antioxidants	DAOOD H.G.^1, J.Kapitány^2, K. Albrecht^1and P. Biacs^3 ^1 Central Food Research Institute, Herman Ottó u. 15, H-1022 Budapest, Hungary (h.daood@cfri.hu) ^2 Red Pepper Research-Development Ltd., Obermayer tér 9, H-6300 Kalocsa, Hungary (fkf@mail.datanet.hu) ^3Hungarian Food Safety Office, Miklós tér 1, H-1035 Budapest, Hungary (peter.biacs@mebih.gov.hu)
15.	High-performance liquid chromatography of carotenoids from tomato products on conventional and base-deactivated AB reversed phase column	DAOOD H.G.^1, P. Biacs^2 and H.Samer^1 ^1Central Food Research Institute, Herman Ottó u.15, H-1022 Budapest, Hungary (h.daood@cfri.hu) ^2Hungarian Food Safety Office, Miklós tér 1, H-1035 Budapest, Hungary (peter.biacs@mebih.gov.hu)
16.	Carotenoid composition of two varieties of acerola (Malpighia punicifolia L.)	De Rosso^1 V. V., and A. Z. Mercadante^2,* 1 and 2 Department of Food Science, Faculty of Food Engineer, State University of Campinas (UNICAMP), PO Box 6121 – Campinas – SP – Brazil – CEP 13083-970 – (veriderosso@yahoo.com), (azm@fea.unicamp.br2).
17.	Varietal and interspecific influence on carotenoid content in citrus from Mediterranean area	Dhuique-Mayer^1Claudie ^*, Catherine Caris-Veyrat^2, Patrick Ollitrault^1, Franck Curk^3, Marie Josèphe Amiot^4 ^1Technologie des FRUITS, CIRAD/FLHOR, TA50/04, 34398 Montpellier cedex 5, France ^2Laboratoire des antioxydants naturels, INRA, UMR A408 84914 Avignon cedex 9, France ^3Station de Recherches Agronomiques (INRA-CIRAD), F- 20230 San Giuliano, France ^4 Equipe Vitamines et microconstituants lipophiles, INSERM, Unité 476 13385 Marseille cedex 5, France Corresponding author: Fax : +33-04-67-61-44-33 ; E-mail: claudie.dhuique-mayer@cirad.fr.
18.	Characterization of the pigmented microflora isolated from some ‘Protected Designation of Origin’ red-smear soft cheeses produced in France.	Dufossé L *, P. Galaup, E. Carlet, C. Flamin, A. Valla Université de Bretagne Occidentale, Laboratory of Applied Microbiology, Quimper, France. Laurent.Dufosse@univ-brest.fr
19.	Spectrocolorimetry in the CIE L*a*b* color space as useful tool for monitoring the ripening process and the quality of red-smear soft cheeses	Dufossé^1 L., P. Galaup^1, E. Carlet^1, C. Flamin^1 and A. Valla^2 ^1Laboratoire 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) ^2Chimie et Biologie des Substances Naturelles, 6 rue de l’Université, F-29000 Quimper, France
20.	Anthocyanin Composition of Pigmented Potato Varieties	Eichhorn S. and P. Winterhalter^* Institute of Food Chemistry, Technical University of Braunschweig, Schleinitzstr. 20, 38106 Braunschweig, Germany (p.winterhalter@tu-bs.de)
21.	HPLC analysis of the pigments produced by the microfora isolated from ‘Protected Designation of Origin’ French red-smear soft cheeses	Galaup P. , C. Flamin, E. Carlet and L. Dufossé Laboratoire Universitaire de Microbiologie Appliquée, LUMAQ EA 2651, Université de Bretagne Occidentale, Pôle Universitaire Pierre-Jakez Hélias, Créac'h Gwen, F-29000 Quimper, France (patrick.galaup@univ-brest.fr)
22.	Storage influence on the initial content and class of pigments of virgin olive oil	Gallardo-Guerrero L., M. Roca, B. Gandul-Rojas and M.I. Mínguez-Mosquera^* Grupo de Química y Bioquímica de Pigmentos, Instituto de la Grasa (CSIC), Av. Padre García Tejero, 4, 41012 Sevilla, Spain. (minguez@cica.es)
23.	Effect of Pasteurization on Carotenoids Composition in Valencia Orange Juice	Gama^1 J.J.T and C.M. Sylos^2* ^1 Departamento de Alimentos e Nutrição, FCF-UNESP, 14801-902, Araraquara/SP, jjtgama@ig.com.br ^2*Departamento de Alimentos e Nutrição, FCF-UNESP, 14801-902, Araraquara/SP, syloscm@fcfar.unesp.br
24.	Effect of Concentration Process on Carotenoids Composition in Valencia Orange Juice	Gama^1 J.J.T. and C.M. Sylos^2* ^1 Departamento de Alimentos e Nutrição, FCF-UNESP, 14801-902, Araraquara/SP, jjtgama@ig.com.br ^2*Departamento de Alimentos e Nutrição, FCF-UNESP, 14801-902, Araraquara/SP, syloscm@fcfar.unesp.br
25.	HPLC Quantification of Carotenoids in Valencia Orange Juice	Gama^1 J.J.T. and C.M. Sylos^2* ^1 Departamento de Alimentos e Nutrição, FCF-UNESP, 14801-902, Araraquara/SP, jjtgama@ig.com.br ^2*Departamento de Alimentos e Nutrição, FCF-UNESP, 14801-902, Araraquara/SP, syloscm@fcfar.unesp.br
26.	Individual behavior of olive fruits during table olive processing	Gandul-Rojas^1 B., M. Jarén-Galán^1 and M.I. Mínguez-Mosquera^1* ^1Departamento de Biotecnología de Alimentos, Instituto de la Grasa, CSIC. Av. Padre García Tejero 12, 41012 Sevilla, Spain (minguez@cica.es)
27.	Recovery of grape pomace anthocyanins. Influence of the maceration time during winemaking	Gómez-Plaza E.; A. Miñano; J.M. López-Roca Department of Food Technology, Faculty of Veterinary, University of Murcia Campus de Espinardo, 30071 Murcia, SPAIN, e-mail: encarnag@um.es
28.	Colouring emulsions using microalgal biomass - stability studies	Gouveia^1 L., A. Raymundo^2, A.P. Batista^2, A. Miranda^2, I. Sousa^3, J. Empis^4 ^1Instituto Nacional de Engenharia e Tecnologia Industrial -INETI-DER- Unidade Biomassa. Estrada do Paço do Lumiar, 1649-038 Lisboa, Portugal. Tef. +351.21.7127215. Fax +351.21.7127195. e-mail: luisa.gouveia@ineti.pt ^2Instituto Piaget, Centro de Investigação em Engª Alimentar e Biotecnologia. ISEIT de Almada. Quinta da Arreinela de Cima, P-2800-305 Almada (araymundo@almada.ipiaget.orgpbatista@almada.ipiaget.org) ^3Secção de Ciência e Tecnologia dos Alimentos. Instituto Superior de Agronomia. Universidade Técnica de Lisboa.Tapada da Ajuda, 1349-017 Lisboa. Portugal. (isabelsousa@isa.utl.pt) ^4Centro de Eng Biológica e Química, IST, Av. Rovisco Pais, 1049-001 Lisboa, Portugal. (jempis@ist.utl.pt)
29.	Colour and antioxidant activity of melanoidins of some Spanish Coffee Liqueurs	Greco^1 Luna, Vincenzo Fogliano^1 and Mª Luisa González-Sanjosé^2* ^1 Dpt. di Scienza degli Alimenti, Università di Napoli “Federico II”. Parco Gussone Ed. 84, Portici, Napoli, Italy. ^2 Dpt. Biotecnología y Ciencia de los Alimentos. Universidad de Burgos. Plaza Misael Bañuelos s/n. 09001 Burgos, Spain
30.	Quantitative and structural changes of betacyanins in red beet (Beta vulgaris L.) juice induced by thermal treatment	Herbach K.M., F.C. Stintzing and R. Carle Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, D-70599 Stuttgart, Germany (stintzin@uni-hohenheim.de)
31.	Oxygenated Lycopene and Dehydrated Lutein in Tomato Puree	Hideo Etoh^1, Tadashi Yokota^1, Rie Suzuki, Ryo Yoshioka, Takahiro Inakakuma^2 and Yukio Ishiguro^2 ^1Faculty of Agriculture, Shizuoka University, 836 Ohya, Shizuoka 422-8529, Japan 2 Kagome Co., Ltd., 17 Nishitomiyama, Nishinasuno-cho, Nasu-gun, Tochigi 329-2762, Japan
32.	Routine and sensitive SPE-HPLC method for quantitative determination of pheophytin a and pyropheophytin a in olive oils	Hornero-Méndez D., B. Gandul-Rojas and M.I. Mínguez-Mosquera^1* ^1Grupo de Química y Bioquímica de Pigmentos. Instituto de la Grasa, CSIC. Av. Padre García Tejero, 4. 41012 Sevilla, Spain. (minguez@cica.es)
33.	Anthocyanins and bioactivities of black rice (Oryza sativa L. Indica)	HU C.^1*, J. Zawistowski^2, D.D. Kitts^1 ^1 Food, Nutrition and Health, Faculty of Agricultural Sciences, University of British Columbia, 6650 NW Marine Drive, Vancouver, BC, Canada, V6T 1Z4 (chunhu@interchange.ubc.ca) ^2Forbes Medi-Tech Inc., 750 W Pender Street, Vancouver, BC, Canada
34.	The use of reflectance spectroscopy to estimate carotenoid concentration in cereal grains	Humphries J.M. , D.J. Mares, and R.D. Graham University of Adelaide, Department of Plant and Pest Science, Waite Campus, PMB 1, Glen Osmond, South Australia, 5064, Australia (julia.humphries@adelaide.edu.au), (daryl.mares@adelaide.edu.au), (robin.graham@adelaide.edu.au
35.	Intrinsic variability of olive fruit harvested for table olive processing	Jarén-Galán^1 M., L. Gallardo-Guerrero^1 and M.I. Mínguez-Mosquera^1* ^1Departamento de Biotecnología de Alimentos, Instituto de la Grasa, CSIC. Av. Padre García Tejero 12, 41012 Sevilla, Spain (minguez@cica.es)
36.	Utilisation of supercritical fluid techniques in the fractionation of natural pigments	Järvenpää E.P. , N.Rostiala and R. Huopalahti Department of Biochemistry and Food Chemistry, University of Turku, 20014 Turku, Finland (eila.jarvenpaa@utu.fi)
37.	Fast and simple analysis method for the anthocyanins isolated from various plant sources	Järvenpää^1 E.P., I. Parbo^1,2 and R. Huopalahti^1 ^1Department of Biochemistry and Food Chemistry, University of Turku, 20014 Turku, Finland (eila.jarvenpaa@utu.fi) ^2Present address: Schering Oy, PO Box 415, 20101 Turku, Finland
38.	Composition and properties of red grape marc pigments	Jones^1,2 G.P., S. Elieff^1, E.E. Swinny^1,2, D. Obradovich^3 and S.E. Roe^3 ^1School of Agriculture and Wine, The University of Adelaide, Waite Campus, Glen Osmond, South Australia, 5064, Australia. (graham.jones@adelaide.edu.au) ^2Cooperative Research Centre for Viticulture, P.O. Box 154, Glen Osmond, South Australia, 5064. ^3Tarac Technologies Pty Ltd, Samuel Road, Nuriootpa, S.A. 5355. (suzanner@tarac.com.au)
39.	Changes in colour and pigments in spinach after cooking and drying	Kidmose U. ^*, L.P. Christensen, M. Edelenbos Department of Food Science, Danish Institute of Agricultural Sciences, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark. (ulla.kidmose@agrsci.dk; larsp.christensen@agrsci.dk; merete.edelenbos@agrsci.dk)
40.	Content of a- and b-carotene in raw and fried carrots of different colours	Kidmose^1 U. ^*, L.P. Christensen^1, M. Edelenbos^1, G.K. Bjørn^2 ^1Department of Food Science, Danish Institute of Agricultural Sciences, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark. (ulla.kidmose@agrsci.dk; larsp.christensen@agrsci.dk; merete.edelenbos@agrsci.dk) ^2Department of Horticulture, Danish Institute of Agricultural Sciences, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark. (gittek.bjorn@agrsci.dk)
41.	Antimicrobial activities of Monascus pigments derived with various amino acids	Kim C., H. Jung and C.S. SHIN^* Department of Biotechnology, and the Biotechnology Industrialization Institute, College of Engineering, Yonsei University, Seodaemun-gu, Seoul 120-749, South Korea (csshin@yonsei.ac.kr)
42.	Effects of dehydration on the antioxidant activities and anthocyanin contents of Saskatoon berries (Amelanchier alnifolia Nutt)	KITTS D.D.*, C.Hu, B.Kwok, T.Durance Food, Nutrition and Health, Faculty of Agricultural Sciences, University of British Columbia, 6650 NW Marine Drive, Vancouver, BC, Canada, V6T 1Z4 (ddkitts@interchange.ubc.ca)
43.	Stability of black carrot anthocyanins in various juices	Kýrca A., M. Özkan and B. Cemeroğlu Food Processing, Department of Food Engineering, Faculty of Agriculture, Ankara University, Diskapi, 06110 Ankara, Turkey (akirca@gmx.net)
44.	Carotenoid extraction with supercritical CO2 from a marine strain of Synechococcus sp.	Lama^1 C.M., M.D. Macías-Sánchez^2, L.M. Lubián^1, C. Mantell^2, M. Rodríguez^2, E. Martínez de la Ossa^2 and O. Montero^1,* ^1Institute for Marine Sciences of Andalucia (CSIC), Avda. República Saharaui 2, 11510 - Puerto Real (Cádiz), Spain. ^2Department of Chemical Engineering, Food Technology and Environmental Technologies, Science Faculty, University of Cadiz, Avda. República Saharaui, s/n, 11510 - Puerto Real (Cádiz), Spain.
45.	Antioxidant activity of chlorophylls and their derivatives by the b-carotene bleaching method	Lanfer-MarquezU. M., R. M. C. Barros and P. Sinnecker Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, PO Box 66083, Zip Code 05389-970, SP, Brazil (lanferum@usp.br)
46.	Influence of enzyme maceration on anthocyanins extraction from black currant berries	Lapornik^1 B., M. Prošek^1, D. Petrič^2, A. Golc-Wondra^1 ^1Nationale Institut of Chemistry, Laboratorij for Food Chemistry, Hajdrihova 19, POBox 660, SI-1001 Ljubljana, Slovenia. (brigita.lapornik@ki.si) ^2University of Ljubljana, Biotechnical faculty, Department of Food Science and Technology, Jamnikarjeva 101, SI-1000 Ljubljana
47.	A simple saponification procedure for the quantitative determination of carotenoids in green vegetables	LARSEN E.^* and L.P. Christensen Department of Food Science, Danish Institute of Agricultural Sciences, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark. (erik.larsen@agrsci.dk)
48.	The colour of Brevibacterium linens and Arthrobacter species depends on the deacidification yeast and the cheese-making technology	Leclercq-Perlat M.N., G. Corrieu and H.E. Spinnler Institut National de la Recherche Agronomique (INRA) - Unité Mixte de Recherche Génie et Microbiologie des Procédés Alimentaires (UMR GMPA), 1 Rue Lucien Brétignière, CBAI, F-78 850 Thiverval-Grignon (perlat@grignon.inra.fr)
49.	Study on sea buckthorn (Hippophae rhamnoides L.) pigments as potential antioxidants	Lõugas T. , R. Vokk Department of Food Processing, Tallinn Technical University, Ehitajate tee 5, 19086 Tallinn, Estonia (tiina.lougas@neti.ee)
50.	Kinetic and thermodynamic measurements of flavylium hydration of the major diacylated anthocyanin isolated from sweet potato (Ipomoea batatas)	Malien-Aubert1 C. *, N. Pauleau1, K. Ben Hassam1, O. Dangle2, and E. Jouenne1 ^1Chr Hansen SA, 92 avenue des Baronnes, F-34730 Prades-le-Lez, France (celine.aubert@fr.chr-hansen.com) ^2Université d’Avignon et des Pays du Vaucluse (UMR408), 74 rue Louis Pasteur, F-84029 Avignon, France (olivier.dangles@univ-avignon.fr)
51.	Screening and identification of novel fungal pigments as potential natural food colorants	Mapari, Sameer A. S.*, Nielsen, Kristian F., and Thrane, Ulf Centre for Microbial Biotechnology, BioCentrum-Technical University of Denmark (DTU), Building – 221, DK-2800, Kgs. Lyngby, Denmark. Tel. +45 4525 2695, Fax. +45 4588 4188, *Email:sam@biocentrum.dtu.dk
52.	Studies on a carotenoid-producing microorganism cultivated in batch fermentation	Martin A.M. and M. Sivagurunathan Food Science Program, Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, Canada, A1B 3X9 (amartin@mun.ca)
53.	Factors that control gamete differentiation in Haematococcus pluvialis	Martín^1 L., M.A. Vargas^1, A. Cid^2, R. Magnusdottir^3, Norsker N-H^3, H. Rodríguez^1 ^1Instituto de Bioquímica Vegetal y Fotosíntesis (Universidad de Sevilla-CSIC). c/ Américo Vespucio s/n. 41092. Sevilla, Spain. (lucia@ibvf.csic.es). ^2Departamento de Microbiología. Universidad de Coruña. Campus Zapateira, s/n, 15071- A Coruña, Spain. (cid@udc.es) ^3BioProcess Island hf., Seljavogur 14, 233 Hafnir, Iceland. (nhnorsker@mail.dk)
54.	Astaxanthin Production by an Extremely Halophilic Archaea Isolated from High Salt Fermented Thai Foods, Halobacterium sp. BCC 12460	May^1,2T. B, K. Paukatong^2, M. Sukchotiratana^1 and S. Lumyong^1 ^1Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50202 Thailand ^2National Center for Genetic Engineering and Biotechnology, Thailand Science Park, 113 Paholyothin Rd. Klong 1, Klongluang, Patumthani 12120 Thailand (Thithiwat@biotec.or.th)
55.	Thermal processing of carrots: lycopene stability and isomerisation with regard to bioavailability	Mayer-Miebach E., D. Behsnilian, M. Regier and H.P. Schuchmann Institute of Process Engineering, Federal Research Centre for Nutrition, Haid-und-Neu-Str. 9, D-76131 Karlsruhe, Germany (esther.mayer-miebach@bfe.uni-karlsruhe.de)
56.	Carotenoid content and colour of Valencia late ultrafrozen juices from southern Spain	Meléndez-Martínez^1 A.J., G. Britton^2, I.M. Vicario^1 and F.J. Heredia^1 * ^1Área de Nutrición y Bromatología. Facultad de Farmacia, Universidad de Sevilla. C/P. García González 2, 41012 Sevilla, Spain (heredia@us.es). ^2School of Biological Sciences, University of Liverpool. Crown Street, L69 7ZB Liverpool, United Kingdom (G.Britton@liverpool.ac.uk).
57.	Carotenoids profile during Port wine aging	Mendes-Pinto M.M. , A.C. Silva Ferreira, and P. Guedes de Pinho Escola Superior de Biotecnologia, Universidade Católica Portuguesa, R. Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal. (mendes.pinto@esb.ucp.pt)
58.	Carotenoid components in yellow, green, and black soybean varieties and immature young soybean (Eda-mame)	Momma^1 Michiko, Masayoshi Saito^2, and Koichi Chikuni^3 ^1National Food Research Institute (NFRI), 2-1-12 Kannonadai, Tsukuba, Ibaraki 305-8642, Japan (michiko@affrc.go.jp) ^2current affliatons is Center for Agricultural Sciences (JIRCAS), Tsukuba, Ibaraki 305-8686, Japan (masaito@jircas.affrc.go.jp) ^3current affliatons is National Institute of Livestock and Grassland Science (NILGS), Tsukuba , Ibaraki 305-0901, Japan (chikuni@nilgs.affrc.go.jp)
59.	Application of tristimulus colorimetry to optimize the extraction of antocyanins from jaboticaba (Myrciaria jaboticaba Berg.) fruits	Montes J,C.^1; Raymundo, M.^2; Vicario, I.M.^1 Fett, R.^2;Heredia, F.J.^1* ^1Área de Nutrición y Bromatología. Facultad de Farmacia, Universidad de Sevilla. 41012 Sevilla, Spain (heredia@us.es). ^2Área do Bromatología. Universidade Federal de Santa Catarina – SC – Brasil
60.	Bistable aggregate of all-trans-b-carotene in an aqueous solution	Mori Yuzo Department of Intelligent Materials Engineering; Osaka City University; 3-3-138 Sugimoto; Sumiyoshi, Osaka 558; Japan
61.	Astaxanthin in feeds and food : A global analytical approach	Morice G., P.L. Metra^* LAREAL, Laboratoire de Recherche Alimentaire, Postal Box 234, F-56006 Vannes, France (pmetra@lareal.com)
62.	Analysis of a complex mixture of carotenes from oil palm (Elaeis guineensis) fruits	Mortensen A. Colour RDA, Chr. Hansen A/S, Bøge Allé 10-12, DK-2970 Hørsholm, Denmark (alan.mortensen@dk.chr-hansen.com)
63.	Colour studies of model solutions containing betaxanthins and betacyanins	Moßhammer M.R., F.C. Stintzing, and R. Carle Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, D-70599 Stuttgart, Germany (stintzin@uni-hohenheim.de)
64.	Viable alternative processing’s to increase xanthophylls extraction from marigold flower (Tagetes erecta)	Navarrete-Bolaños J.L., H. Jimenez-Islas, E. Botello-Alvarez, R. Rico-Martinez. Departamento de Ingeniería Química-Bioquímica, Instituto Tecnológico de Celaya, Av. Tecnológico s/n, C.P. 38010. Celaya, Gto., México. (jlnb@itc.mx).
65.	A pharmacokinetic evaluation of the urinary excretion of dietary betalains following consumption of red beet juice	Netzel^1 M., T. Frank^2, G. Straß^1,4, D. Quaas^1, F.C. Stintzing^3, R. Carle^3, R. Bitsch^1 and I. Bitsch^4 ^1Institute of Nutrition, Friedrich-Schiller-University Jena, Dornburgerstrasse 29, D-07743 Jena, Germany (michael.netzel@uni-jena.de) ^2IMFORM GmbH International Clinical Research, Birkenweg 14, D-64295 Darmstadt, Germany (frank@imform.de) ^3Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, D-70599 Stuttgart, Germany (stintzin@uni-hohenheim.de) ^4Institute of Nutrition, Justus-Liebig-University Giessen, Wilhelmstrasse 20, D-07743 Jena, Germany (irmgard.m.bitsch@ernaehrung.uni-giessen.de)
66.	Aggregation of natural food dye molecules and its spectroscopic display	Nizamov^1 N., S. Astanov^2, Sh. N. Nizamov^1. 1 Samarkand State University, 703004, Samarkand, University blvd, 15, Uzbekistan (e-mail: nnizamov@yandex.ru). 2 Bukhara Technological Institute of Food and Light Industry, 705017, Bukhara, K. Murtazaeva str., 15, Uzbekistan.
67.	Photosensitized degradation of all-trans-lycopene	Nunes^1 I.L., C.D. Borsarelli^2, and A.Z. Mercadante^3 ^* ^1 and 3Department of Food Science, Faculty of Food Engineer, State University of Campinas (UNICAMP), PO Box 6121 – Campinas – SP – Brazil – CEP 13083-970 – (itaciara@yahoo.com^1), (azm@fea.unicamp.br^3). ^2 Instituto de Ciencias Químicas, Faculdad de Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero - Santiago del Estero - Argentina - (cborsa@unse.edu.ar2).
68.	Evaluation of the TEAC method for antioxidant capacity determination of azorubine	Obón J.M.,M.R. Castellar, J.A. Cascales and J.A. Fernández-López Departamento de Ingeniería Química y Ambiental, Universidad Politécnica de Cartagena Paseo Alfonso XIII, 44. 30203-Cartagena. Spain (josemaria.obon@upct.es)
69.	Colorant potential differences between melanoidins formed in absence and in presence of phenolic compounds	Ortega Miriam, Mª Luisa González-Sanjosé and Pilar Muñiz Dpt. Biotecnología y Ciencia de los Alimentos. Universidad de Burgos. Plaza Misael Bañuelos s/n. 09001 Burgos, Spain
70.	Pigments in Colombian fruits: Anthocyanins from Corozo (Bactris major) fruit	OSORIO C.^1 *, S. Hillebrand^2, C. Duque^1 and P. Winterhalter^2 ^1Departamento de Química, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia (cosorior@unal.edu.co) ^2Institute of Food Chemistry, Technical University of Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany (p.winterhalter@tu-bs.de)
71.	Degradation of various fruit juice anthocyanins by hydrogen peroxide	Özkan^1 M., A. Yemenicioğlu^2 and B. Cemeroğlu^1 ^1Food Processing, Department of Food Engineering, Faculty of Agriculture, Ankara University, Diskapi, 06110 Ankara, Turkey (mozkan@agri.ankara.edu.tr) ^2Food Processing, Department of Food Engineering, İzmir Institute of Technology, Gülbahçe Köyü, Urla 35230 İzmir, Turkey (ayemen@iyte.edu.tr)
72.	Microalgal β-carotene in diets enhances astaxanthin levels in shrimp Litopenaeus vannamei	Paniagua-Michel^1 J., and R. Yepiz-Velazques^,2 ^1Department of Marine Biotechnology, Centro de Investigación Científica y de Educación Superior de Ensenada, Km 107 Carr. Tijuana, Ensenada BC, México (jpaniagu@cicese.mx) ^2Laboratory of Aquaculture-Faculty of Marine Sciences, Universidad Autonoma de Baja California, Ensenada BC, México (ryepiz@uabc.mx)
73.	Identification and functional characterisation of rat liver bilitranslocase in carnation petals	Passamonti^1 Sabina, Alessandra Cocolo^1, Enrico Braidot^2, Elisa Petrussa^2, Carlo Peresson^2, Nevenka Medic^1, Francesco Macrì^2 and Angelo Vianello^2 ^1Department of Biochemistry Biophysics and Macromolecular Chemistry, University of Trieste, via L.Giorgeri 1, 34127 Trieste, Italy (passamonti@bbcm.units.it) ^2Department of Biology and Agro-industrial Economy, University of Udine, via Cotonificio 108, 33100 Udine, Italy (angelo.vianello@uniud.it)
74.	Separation and characterization of curcuminoid pigments from Curcuma longa	Péret-Almeida1 L., J.R. Alves^2, M.B.A. Glória^1* ^1Departamento de Alimentos, Faculdade de Farmácia,Universidade Federal de Minas Gerais, Av. Olegário Maciel 2360, Belo Horizonte, MG, 30180-112, Brazil (lucia.peret@terra.com.br; beatriz@farmacia.ufmg.br) ^2Departamento de Produtos Farmacêuticos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Olegário Maciel 2360, Belo Horizonte, MG, 30180-112, Brazil (ricky@dedalus.lcc.ufmg.br)
75.	Impact of thermal processing on retinol equivalent values of paprika oleoresins	Pérez-Gálvez A., M. Jarén-Galán, and M. I. Mínguez-Mosquera^* ^1Departamento de Biotecnología de Alimentos (Grupo de Química y Bioquímica de Pigmentos). Instituto de la grasa (CSIC). Av. Padre García Tejero 4, 41012 Sevilla, Spain (aperez@cica.es)
76.	Relationships between chromatic characteristics of red wines and their different fractions of anthocyanin compounds	Pérez-Magariño^1 S. and M.L. González-SanJosé^2 ^1Estación Enológica. Instituto Tecnológico Agrario de Castilla y León. C/ Santísimo Cristo 16. 47490 Rueda, Valladolid, Spain (spmagarino@yahoo.es) ^2Dpto de Biotecnología y Ciencia de los Alimentos. Universidad de Burgos. Plaza Misael Bañuelos s/n. 09001 Burgos, Spain (marglez@ubu.es)
77.	Carotenoids in different hybrids of Sea buckthorn berries	PINTEA A.^1*, A. Varga^1, C. Socaciu^1 ^1University of Agricultural Sciences and Veterinary Medicine, Manastur 3-5, 3400 Cluj-Napoca, Romania (apintea@usamvcluj.ro, avarga@usamvcluj.ro, csocaciu@usamvcluj.ro)
78.	Antioxidant molecules and free radical processes in carrot hypercotyl root stock – variations with position, age and post-harvest storage time	Pirker^1 K.F. ^*, Goodman^1 B.A., Naglreiter^1 C. and Reichenauer^1 T.G. ^1ARC Seibersdorf research GmbH, Department of Environmental Research, A-2444 Seibersdorf, Austria (katharina.pirker@arcs.ac.at)
79.	Muscle of smoked rainbow trout (Onchorhynchus mykiss) packaged under modified atmosphere. Evolution of colour, pH, exudates, oxidative process and microbiologic aspects	Quiñones^1 A., G. Choubert^2 and R. Gómez^1* ^1Food Technology Lab, Fac. Pharmacy, University of Basque Country,Paseo de la Universidad, 7, 01006- Vitoria, Spain. (e-mail: knpgomar@vf.ehu.es) ^2Fish Nutrition Lab, Unité Mixte INRA-IFREMER, 64310- Saint Pée-sur-Nivelle, France.
80.	Plant cell cultures and micro algae for the production of natural colorants for food application	Ravishankar G.A. Plant Cell Biotechnology Department - Central Food Technological Research Institute, Mysore- 570 013, India
81.	Chlorella vulgaris biomass as fat mimetic in oil-in-water food emulsions	Raymundo^1 A., L. Gouveia^2, A.P. Batista^1, M. Resendes^1, J. Empis,^3, I. Sousa^4 ^1Instituto Piaget, Centro de Investigação em Engª Alimentar e Biotecnologia. ISEIT de Almada. Quinta da Arreinela de Cima, 2800-305 Almada. (araymundo@almada.ipiaget.org; pbatista@almada.ipiaget.org) ^2Instituto Nacional de Engenharia e Tecnologia Industrial -INETI-DER- Unidade Biomassa. Estrada do Paço do Lumiar, 1649-038 Lisboa, Portugal. Tef. +351.21.7127215. Fax +351.21.7127195. (luisa.gouveia@ineti.pt) ^3Centro de Eng Biológica e Química, IST, Av. Rovisco Pais, 1049-001 Lisboa, Portugal. (jempis@ist.utl.pt) ^4Secção de Ciência e Tecnologia dos Alimentos. Instituto Superior de Agronomia. Universidade Técnica de Lisboa.Tapada da Ajuda, 1349-017 Lisboa. Portugal. (isabelsousa@isa.utl.pt).
82.	Chlorophylls and their breakdown products in green plant tissues: Genetic and environmental control	Roca^1 M., C. James^1, S. Hörtensteiner^2, H. Thomas^1 and H. Ougham^1 ^1 Plant Genetics and Breeding Department, Institute of Grassland and Environmental Research, Plas Gogerddan, SY23 3EB, Aberystwyth, Ceredigion, United Kingdom (mroca@bbsrc.ac.uk) ^2 Institute of Plant Sciences, University of Bern, Altenbergrain 21, CH-3013 Bern, Switzerland (stefan.hoertensteiner@ips.unibe.ch)
83.	Xanthophylls of vegetables – the most common carotenoids in Nature: identification, localization and conformation in vivo	Ruban A.V. Robert Hill Institute for Photosynthesis - Department of Molecular Biology and Biotechnology- University of Sheffield - Sheffield, UK - a.ruban@sheffield.ac.uk
84.	Impact of various factors on the composition and stability of black currant anthocyanins	Rubinskiene^1 M., P. Viskelis^1*, I. Jasutiene^2, C. Bobinas^1 ^1Lithuanian Institute of Horticulture, Kauno 30, LT-4335 Babtai, Lithuania (biochem@lsdi.lt) ^2Food Instituteof Kaunas University of Technology, Taikos 92, LT-3031 Kaunas, Lithuania (ina.jasutiene@lmai.lt)
85.	Characterization of anthocyanins extracts from maize (Zea mays, L.) grains	Rubio- Hernández D.^1*,Salas-Sánchez^1 G., Y. Salinas-Moreno^2, and N. A. Ramos-Lobato^3. ^1Departamento de Ingeniería Agroindustrial. Universidad Autónoma Chapingo. Texcoco, Estado de México. México C.P. 56230 (gsalassan@yahoo.com; davidrh@taurus1.chapingo.mx). ^2 Laboratorio de Maíz. Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias. Texcoco, Estado de México. México C.P. 56230 (yolysamx@yahoo.com). ^3Laboratorio de nutrición animal. . Universidad Autónoma Chapingo. Texcoco, Estado de México. México C.P. 56230 (nancylobato2003@hotmail.com)
86.	Extraction and use of anthocyanins from maize (Zea mays ) grains as coloring in yoghurt	Salinas-Moreno^1Y., A.Díaz Velázquez^2, D. Rubio-Hernández^2 ^1Laboratorio de maíz. Instituto Nacional de Investigaciones Forestales y Agropecuarias. Apdo. Postal 10, Chapingo, México. C.P. 56230. (yolysamx@yahoo.com). ^2 Ingeniería Agroindustrial, Universidad Autónoma Chapingo. Chapingo, México
87.	Yellow highly polar pigments prepared from apple dihydrochalcones	Sanoner^1 P., S. Guyot^2, T. Sanogo^1, J-M. Lequéré^2, J-F.Drilleau^2, C.M.G.C. Renard^2 ^1Val-de-Vire, Dpt Ingrédients Bioactifs, BP 2, 50890 Condé-sur-Vire, France. (philippe.sanoner@valdevire.com) ^2INRA Unité de Recherches Cidricoles, BP 35327, 35653 Le Rheu Cedex, France. (guyot@lerheu.rennes.inra.fr)
88.	Anthocyanins and carotenoids in varieties of fruits and vegetables	Sass-Kiss^1 A., J. Kiss^1, P. Milotay^2, M. Kerek^3, M. Toth^1 ^1Central Food Research Institute, Herman Otto 15, H1022 Budapest, Hungary (Fax: +36 1 2142247) ^2 Vegetable Crops Research Institute Corporation, Mészöly Gyula 6, H-6000 Kecskemét, Hungary (fax: +36 76 483897) ^3 Fruitculture Research Institute, Szolnoki u.52., H-2700 Cegléd, Hungary (fax: +36 53 505380
89.	Adsorption and recovery of anthocyanins on resins	Scordino M., A. Di Mauro, A. Passerini, 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
90.	Comparison of methods for the deodorization of turmeric	Silva L. V., M.B.A. Glória ^1Departamento de Alimentos, Faculdade de Farmácia,Universidade Federal de Minas Gerais, Av. Olegário Maciel 2360, Belo Horizonte, MG, 30180-112, Brazil (lvsilva@hotmail.com.br; beatriz@farmacia.ufmg.br)
91.	Effect of Maillard reaction conditions on the increase in free radical scavenging activity of browning products obtained from tuna waste hydrolysate	Sumaya-Martinez M.T., F. Guerard, S. Thomas, B. Linard, A. Binet LUMAQ, University of West Brittany, Pôle Universitaire PJ Helias, F-29000 Quimper. Phone 33 (2) 98 10 00 66 – Fax 33 (2) 98 10 00 62.
92.	Comparative Fruit Coloration in Watermelon and Tomato	Tadmor^1 Ya’akov, Stephen King^2, Amnon Levi^3, Angela Davis^4 and Joseph Hirschberg^5. ^1* Newe Ya’ar Research Center, ARO, ISRAEL TadmorY@agri.gov.il ^2 Texas A&M University, College Station, TX, USA ^3 U. S. Vegetable Laboratory , South Atlantic Area, USDA, ARS, SC, USA ^4 South Central Agricultural Research lab, USDA, ARS. OK, USA. ^5 The Hebrew University of Jerusalem, ISRAEL.
93.	Differential Scanning Calorimetry (DSC) to evaluate technological antioxidant activity of phenolic pigments from Corylus avellana perisperm	Travaglia^1 F., M. Capasso^2, J. D. Coïsson^1, G. Piana^1, and M. Arlorio * ^1LCBA (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) ^2Dipartimento di Chimica Farmaceutica e tossicologica, Via D. Montesano 49, 80131 Napoli, Italy. Università degli Studi Federico II (melania.capasso@BBSRC.AC.UK)
94.	Effect of tomato product consumption on the plasma status of antioxidant microconstituents and on the plasma total antioxidant capacity in healthy subjects	Tyssandier^1 V., C. Feillet-Coudray^1, C. Caris-Veyrat^2, J.C. Guilland^3, C. Coudray^1, S. Bureau^2, M. Reich^2, M.J. Amiot-Carlin^4, C. Bouteloup-Demange^5, Y. Boirie^5, and P. Borel^4^* ^1From the Unité des Maladies Métaboliques et Micronutriments, centre INRA de Clermont-Ferrand/Theix, 63122 Saint-Genès Champanelle (U3M@clermont.inra.fr). ^2UMR sécurité et qualité des produits d’origine végétale, INRA, domaine Saint Paul/Site Agroparc, 84914 Avignon Cedex 9 (caris@avignon.inra.fr). ^3Centre d’Explorations fonctionnelles Neuromédiateurs et Vitamines, 3 rue du Faubourg Raines, B.P. 1519, 21033 Dijon Cedex (Jean-Claude.Guilland@chu-dijon.fr) ^4Unité 476 INSERM, Faculté de Médecine, 27 boulevard Jean Moulin, 13385 Marseille Cedex 9 (Patrick.Borel@medecine.univ-mrs.fr). ^5 Unité d’exploration en nutrition, Laboratoire de nutrition humaine, 58, rue Montalembert, 63000 Clermont-Ferrand (boirie@clermont.inra.fr).
95.	In Planta active anthocyanin degradation in Brunfelsia flowers	Vaknin H., R. Ovadia, A. Nissin-Levi and M. Oren-Shamir* Department of Ornamental Horticulture, The volcani Center, ARO, Bet Dagan, Israel 50250
96.	New syntheses of natural carotenoid isorenieratene (f,f-carotene)	Valla A. ^1, D. Cartier^1, B. Valla^1, R. Le Guillou^1, Z. Andriamialisoa, D. Breithaupt^3, R. Labia and L. Dufossé^2*. ^1Laboratoire de Chimie et Biologie des Substances Naturelles 6, rue de l’Université 29000 Quimper (valla@univ-brest.fr) ^2Laboratoire Universitaire de Microbiologie Appliquée de Quimper, Pôle Universitaire Pierre-Jakez Hélias, Creach Gwen, F-29000 Quimper, France (laurent.dufosse@univ-brest.fr) ^3Universität Hohenheim, Institut für Lebensmittelchemie (170), Garbenstrabe 28, D-70599 Stuttgart, Germany.
97.	Optimization of the antioxidant capacity of a mixture of carotenoids and a-tocopherol in the development of a nutritional supplement	Yoshimura^1 K., I.A. Castro^1^*, S.B.M. Barros^2, U. L. Marques^1 , M. Motisuki^1 and T. C. H. Sawada^2 ^1Department of Food and Experimental Nutrition, University of São Paulo, 05508-900 São Paulo, SP, Brazil (inar28@hotmail.com) ^2Department of Clinical and Toxicological Analysis, University of São Paulo, 05508-900 São Paulo, SP, Brazil