Properties of Water in Foods

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

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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