Journal of Food Processing & Technology

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Scientific Tracks Abstracts

• The identification of the main glass parameters involved on the definition of the expression of a wine during tasting experience

  Francesca Venturi, A Zinnai, C Sanmartin, G Scalabrelli, G Ferroni and G Andrich

  PDF HTML

• Cumulative risk assessment on the dietary exposure of Finnish children to heavy metals

  Johanna Suomi, Pirkko Tuominen and Kirsti Savela

  PDF HTML

• Converting food leftovers into energy and fertilizer resources

  Ruihong Zhang

  PDF HTML

• The role of gender and socio-demographics variables on food safety perceptions of Lebanese University students

  Lara Hanna-Wakim, C El Sokhn, J Matta and M El Beyrouthy

  PDF HTML

• Common agricultural policy and traditional Italian food: Pathways for the sustainability

  Francesco Zecca

  PDF HTML

• The quality of extra virgin olive oil obtained by an innovative extraction technology

  Zinnai Angela, Venturi Francesca, Sanmartin Chiara, Dâ??Agata Mari, Taglieri Isabella and Andrich Gianpaolo

  PDF HTML

• Innovative applications of infrared heating for food processing

  Zhongli Pan

  PDF HTML

• Impact of macro and microelements on the size of starch granules in potatowine during tasting experience

  Bozena Bogucka

  PDF HTML

• Optimization and computational evaluation of mechanical juice extraction from Cassava (Manihot esculenta C.) leaves

  Sajid Latif, Sebastian Romuli and Joachim Müller

  PDF HTML

• Impact of processing methods on metabolic profile and nutritional value of Sorghum

  Christine Bosch

  PDF HTML

• Production of cloudifier products from lemon, orange, melon, persimmon fruit and automation in processing

  G N Ignatyeva1 and Roberto Vilaplana Perez1

  PDF HTML

• Multiscale geometrical modelling of tomato fruit, why and how?

  Zhiguo Li1, 2, Yuqing Wang1, Yeming Zhang1 and Xiaojing Chen1

  PDF HTML

• The first study comparing the shelf-life of a highly perishable food preserved by hyperbaric storage at room temperature and refrigeration

  Jorge A Saraiva, Carlos Pinto, Sílvia A Moreira, Liliana G Fidalgo, Mauro D Santos, Rui P Queirós and Ivonne Delgadillo

  PDF HTML

• Continuous frying improves the longevity of palm olein for processing of extruded product

  Azmil Haizam Ahmad Tarmizi

  PDF HTML

• Fermented dairy products and their potential influences on health and disease

  Gabriela Riscuta

  PDF HTML

• Consumption of fermented beverages and their influences on health and disease

  Sharon Ross

  PDF HTML

• Fermented meats and implications in human health: The microbiome connection

  Meredith A J Hullar

  PDF HTML

• Fermented vegetable: Health implication

  Pamela E Starke-Reed

  PDF HTML

• A mechanistic view on health-promoting effects of fermented foods

  Thomas T Y Wang

  PDF HTML

• Illusions, misperceptions and false food preferences caused by the brain

  Michael Oâ?? Mahony

  PDF HTML

• Folic acid (B9) fortification strategies by innovative microencapsulation

  Ozlem Tokusoglu

  PDF HTML

• Towards development of plant-based alternatives for animal products

  A J van der Goot, J A M Berghout and K Grabowska

  PDF HTML

• Inhibitory effect of buckwheat derived bakery products on the formation of advanced glycation end products: A comparison study

  Henryk Zielinski

  PDF HTML

• The nature of prebiotics and the impact of prebiotics/probiotics on gut health

  Osama O Ibrahim

  PDF HTML

• Multiple benefits of food technology collaboration in fish processing

  Arnljotur Bjarki Bergsson

  PDF HTML

• OliV chicken: A functional chicken enriched with olive oil fatty acids and organic selenium

  Michael Nikolaou

  PDF HTML

• Monitoring acid-catalyzed hydrolysis of sucrose through low-resolution NMR relaxometry

  Mecit Halil Oztop, Simge Tutku Yildirim and Alper Soyler

  PDF HTML

• Biodegradable biorenewable polymeric nano composites for food packaging applications

  Tarek M Madkour and Samar Fadl

  PDF HTML

• Study of some physicochemical properties, sensory evaluation and shelf life of freeze-dried yogurt made with skim milk, inulin and Saccharomyces boulardii

  Hector Eduardo Martinez Flores

  PDF HTML

• Antioxidant, anti-diabetic and other health-promoting properties of Jamaican Rubus berry species

  Camille S Bowen-Forbes

  PDF HTML

• Strategies for producing food from microalgae for improved food security

  Ian A Watson

  PDF HTML

• Antioxidant properties of rapeseed can be modified by cultivation and biological stress

  Ryszard Amarowicz1, Cwalina-AmbroziakB2 and Stepien M2

  PDF HTML

• Side effects of antioxidant quercetin over cancer therapy

  Zafer Akan1, Garip A I2 and Talha Muezzinoglu1

  PDF HTML

• The effect of fruit sorbet enriched in yacon (Smallanthus sonchifolius) fructans on the total calcium blood level in growing rats

  Kinga Topolska, Filipiak-Florkiewicz A, Florkiewicz A and Cieslik E

  PDF HTML

• Influence of time and concentrations of glucose and sucrose on biofilm formation by strains of Listeria monocytogenes

  Victoria O Adetunji1 and Jinru Chen2

  PDF HTML

• Dry fractionation in barley processing

  Laura H G Van Donkelaar, Tom R Noordman and Atze Jan Van Der Goot

  PDF HTML

• Evolution of sensorial characteristics of different wines as a function of post-bottling conditions

  Xiaoguo Ying

  PDF HTML

• An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols from different chocolate manufacturing stages

  Vasilisa Pedan1, N Fischer1 and S Rohn2

  PDF HTML

• Investigating oil migration in two layer chocolate systems with different hazelnut paste and cream formulations over chocolate layer by using magnetic resonance imaging (MRI) technique

  Sevil Cikrikci and Mecit Halil Oztop

  PDF HTML

• Effects of drying methods, solvents and extraction methods on phytochemical compounds and antioxidant capacity from Xao tam phan (Paramignya trimera) root

  Van Tang Nguyen

  PDF HTML

• Development of diagnostic methods to identify fresh produce with the highest potential for maintaining minerals and nutrition during processing

  Mehrdad Mirzaee and Nazanin Z

  PDF HTML

• Effects of various clarification agents on the anthocyanins and color of red grape juice from Kalecik Karasi grapes (Vitis vinifera L)

  Sevgin Diblan1, Meltem Turkyilmaz2 and Mehmet Ozkan2

  PDF HTML

• Effects of different sorbic acid and moisture levels on chemical and microbial qualities of sun-dried apricots during storage

  Sumeyye Alagoz1, Meltem Turkyilmaz2 and Mehmet Ozkan2

  PDF HTML

• Betalains from Hylocereus polyrhizus: A potential natural red food colourant

  Ashwini Gengatharan, Gary A Dykes and Wee Sim Choo

  PDF HTML

• Effects of various co-pigments, honey and sugars on anthocyanins and color of sour cherry nectars

  Kubra Ertan1, Meltem Turkyilmaz2 and Mehmet Ozkan2

  PDF HTML

• Optimization of parameters for production of protein hydrolysate using edible oyster mushroom (Pleurotus ostreatus)

  Bhaswati Goswami and Jayati Bhowal

  PDF HTML

• Biochemical characterization of different cactus pear accessions (Opuntia spp.) from different regions of Morocco

  oussef El Kharrassi1,2, Mouaad Amine Mazri3, Achraf Mabrouk1,2, Ettaybi Mohamed1, Aminata Kane1, El Houssine El Mzouri1 and Boubker Nasser2

  PDF HTML

• Cereal dietary fibre perspectives on sustainable food and nutrition

  Mirjana Menkovska

  PDF HTML

• Real time detection of bacteria for improved decontamination for the food industry

  Ian A Watson

  PDF HTML

• Nanotechnology in the food sector: Tiny particles, big effects

  Ralf Greiner

  PDF HTML

• The global harmonization initiative

  Kirsten Brandt

  PDF HTML

• The application of high pressure processing in the dairy industry â?? A review

  Thomas P Zafiriadis

  PDF HTML

• The e-food science project: Bio-functional foods

  Olga Gortzi1, Efstathia Tsakali2, Ioannis Tsaknis2 and Konstantinos Sflomos2

  PDF HTML

• Molecular identification of bacteria on grapes and in must from Small Carpathian wine-producing region (Slovakia)

  Tomas Kuchta1, Domenico Pangallo2, Zuzana Godalova1, Andrea Puskarova2, Mária Buckova2, Katarína Zenisova1 and Lucia Krakova2

  PDF HTML

• Occurrence, impact and biocontrol of biogenic amines in fermented soybean foods

  Jae-Hyung Mah

  PDF HTML

• The Colombian core collection of Solanum tuberosum group phureja as a source of protein and dietary fibre for breeding programs

  Carlos-Eduardo Narvaez-Cuenca1, Clara-Bianeth Pena1, Luz Patricia Restrepo-Sanchez1, Ajjamada Kushalappa2 and Teresa Mosquera3

  PDF HTML

• Thermodynamic properties of African arrowroot lily (Tacca involucrata) in relation to packaging

  Bibiana Igbabul and Charles Ariahu

  PDF HTML

• Stock as unthickened liquid part of meat: Ultrasound processing effects

  Eylem Ezgi Fadıloglu1 and Ozlem Tokusoglu2

  PDF HTML

• Characterization of diverse rice accessions for protein content and its correlation with starch properties

  Maxwell Darko Asante

  PDF HTML

• Effect of processing on in vitro bioaccessibility of phenolics, flavonoids and antioxidant activity of vegetables with/without yoghurt

  Esra Capanoglu, Burcu Guldiken, Aylin Cetin and Dilek Boyacioglu

  PDF HTML

• Real Time and In situ Monitoring of the Crystallisation of Palm Oil-based Products using Focused Beam Reflectance Measurement (FBRM)

  Elina Hishamuddin

  PDF HTML