Friday, November 21, 2008: 10:45 AM-1:15 PM
Room 201-A (Pennsylvania Convention Center)

Food (15a)

#767 - Nanotechnology in the Realm of Food Science (15A03)
NNanotechnology is a broad interdisciplinary area of research that has the potential to affect virtually all disciplines. Research and application of nanotechnology in the context of food needs to address topics such as toxicity, regulatory restrictions, cost, and scalability. This session presents latest research in food nanotechnology. Possible topics include, but are not limited to (1) characterizing and understanding nanoscale structures and phenomena pertinent to food systems, (2) synthesis and fabrication of nanoscale structures aimed for food applications, (3) nanosensors for detecting pathogens and chemicals of concern to food safety, (4) engineering packaging materials with embedded/grafted nanoscale structures and materials, (5) fate of nanoscale systems during food processing, and (6) effects of incorporated nanoscale systems on food functionality and safety.
Chair:Qixin Zhong
CoChair:Cristina Sabliov
10:45 AM767aElectrochemical Hydrogenation of Soybean Oil Using Transition Metal Carbide Based Electrocatalysts
Adam Lausche, Saemin Choi, Kanako Okada, Levi Thompson
11:05 AM767bNanoscalar Structures of Zein Microcapsules Modulate Release Kinetics of Encapsulated Lysozyme
Qixin Zhong, Minfeng Jin
11:25 AM767cEffect of Concentration on Rheological Properties of Media-Milled Cellulose
Ta-Yuan Yu, An-I Yeh
11:45 AM767dThe Efficiency of Medicinal Plants Extract Inhibited Plant Disease Bacteria
Sumonthip Kongtun Janphuk
12:05 PM Break
12:15 PM767eCatalytic Membranes for Partial Hydrogenation of Vegetable Oil
Devinder Singh, Peter Pfromm, Mary Rezac
12:35 PM767fInduced Mutation of Monascus Purpureus by Ultrasonic Wave for Food Coloring
Sasithorn Kongruang
12:55 PM767gNickel-Boron Alloy Nanocatalysts Reduce the Formation of Trans Fatty Acids In Hydrogenated Soybean Oils
Qixin Zhong, Tonglin Li, Weinong Zhang, Roy Zhenhu Lee

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