8:30 AM

Doug Wearly

The effect of high pressure processing on the mass transfer of Irganox 1076 in polyethylene films and 95%

ethanol, and on properties of polyethylene films

8:50 AM

Jennifer Ahn-Jarvis

The effect of food matrix on soy metabolism and biomarkers of cardiac risk

9:10 AM

Rob King

The quenching mechanisms and kinetics of α-, β-, γ-, and δ-tocopherol in chlorophyll photosensitized oxidation of lard

9:30 AM

Yichi Xu

The effect of relative humidity on food powder properties and corona electrostatic coating

9:50 AM

Hao Hsun Chang

Developing methods for evaluating flavor compounds in Cheddar cheese

10:10 AM

Susan Cordonnier

Comparison of different scaling methods for evaluation of lemonade attributes.

10:30 AM

Michelle Prawira

Effects of ingredients and conching time on quality of milk chocolate

10:50 AM

Taylor Wallace

Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Non-Acylated Anthocyanins from Berberis boliviana L. Compared to other Colorants.

11:10 AM

Danis Feliz-Perez

Accelerated ripening by enzyme modified application in Swiss cheese

11:30 AM

Inggra Herlambang

Effects of stabilizers on fat agglomeration and melting resistance in ice cream

11:50 AM

Cindy Black

The relatio