CPP 57: Physics of Food
Freitag, 4. April 2014, 10:45–12:15, ZEU 260
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10:45 |
CPP 57.1 |
Hauptvortrag:
Crystallization in Food — •Hans Jörg Limbach, Konstantin Koschke, and Davide Donadio
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11:15 |
CPP 57.2 |
Molecular migration in multicomponent food products — •Svenja Reinke, Stephan V. Roth, Gonzalo Santoro, John Rasburn, Stefan Palzer, and Stefan Heinrich
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11:30 |
CPP 57.3 |
Understanding protein denaturation, water loss and texture during sous-vide cooking of pork filet — •Birgitta Zielbauer, Benjamin Viezens, Johannes Franz, and Thomas Vilgis
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11:45 |
CPP 57.4 |
Hauptvortrag:
Soft Matter Multi-Scale Food Physics - Texture, Taste and Aroma — •Thomas Vilgis
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