Conference Programme - SESSION V - ORAL PROGRAMME

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Day 4 - Friday, 20 April 2012

Session V:

How do we know what they are up to? Measurement techniques. Biosensors. Quality control. Other aspects.

Chair: María Jesús Torija (Spain)


9.00 - 9.30


Chemical Characterization and health claims and AAB fermented products.
M.C. Garcia-Parrilla
Nutrition and Food Science. Faculty of Pharmacy, University de Sevilla, Spain

9.35 - 9.45


Use of Denaturing High-Performance Liquid Chromatography for rapid detection and identification of acetic acid bacteria.

N. Sagarzazu*, M. Martinez, R. Virto, C. Gonzalez

9.50 - 10.00


Sensory analysis of Sherry vinegars enriched with dietary fibre.

A. Marrufo, M.C. Rodríguez, E. Durán*, M.J. Cejudo, R. Castro, R. Natera, C.G. Barroso

10.05 - 10.15


Changes in amino acids content during the production of strawberry and persimmon vinegars.

R. M. Callejón, C. Ubeda*, C. Hidalgo, E. Mateo, A. M. Troncoso, M. L. Morales


The 3rd International Conference on Acetic Acid Bacteria. Vinegar and Other Products.

Organizing Committee: Área de Ingeniería Química. Edificio Marie Curie. Campus Universitario de Rabanales. Universidad de Córdoba. Ctra. (a) de Madrid, Km. 396. (14071) Córdoba, Spain.

Phone and Fax: +34 957 218589. E-mail: