2007

The Application of Rheology in Food Process Engineering
London, 15 November 2007

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Presentations

Modelling support to food production: engineering approach

Massimo Migliori, Laboratory of Rheology and Food Engineering,
Department Of Chemical Engineering and Materials, Universita Della Calabria


Applications of Food Rheological Tests in the Biscuit Industry

Lucio Cicerelli, rocess Engineering Manager – United Biscuits UK


Polymer Molecular Modelling Structure-function Relationships in Gluton in Relation to Baking Quality

Bogdan Dobraszczyk, Department of Food Biosciences, The University of Reading, UK


Experimental and theoretical investigations of sheeting and extrusion of bread dough

L. Wanigasooriya, W. Xiao, Q.W.L. Lim, M. Charalambides, J.G. Williams, Imperial College London