Session 767 - Nanotechnology in the Realm of Food Science


Food
Session 767 - Nanotechnology in the Realm of Food Science
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
	767a	Electrochemical Hydrogenation of Soybean Oil Using Transition Metal Carbide Based Electrocatalysts Adam Lausche, Saemin Choi, Kanako Okada, Levi Thompson
	767b	Nanoscalar Structures of Zein Microcapsules Modulate Release Kinetics of Encapsulated Lysozyme Qixin Zhong, Minfeng Jin
	767c	Effect of Concentration on Rheological Properties of Media-Milled Cellulose Ta-Yuan Yu, An-I Yeh
	767d	The Efficiency of Medicinal Plants Extract Inhibited Plant Disease Bacteria Sumonthip Kongtun Janphuk
		Break
	767e	Catalytic Membranes for Partial Hydrogenation of Vegetable Oil Devinder Singh, Peter Pfromm, Mary Rezac
	767f	Induced Mutation of Monascus Purpureus by Ultrasonic Wave for Food Coloring Sasithorn Kongruang
	767g	Nickel-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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