Journal of Food Processing & Technology

19^th International Conference on Food Processing & Technology

October 23-25, 2017 | Paris, France

Scientific Tracks Abstracts

• Understanding the nature, physiology, taxonomy, diagnostic and the federal compliance guidelines for food-borne pathogen Listeria monocytogenes

  Osama O Ibrahim

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• Green extraction of food ingredients and natural products: Moving from academia to innovative and large-scale applications

  Farid Chemat

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• The safety of Asian fermented foods: Conventional and molecular genetic approaches to study occurrence and control of biogenic amines

  Jae Hyung Mah

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• Specific lipases: The pros and cons for their roles in bread making

  Abdullah Sinan Colakoglu and Turkan Mutlu Keceli

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• Juice to juice adulteration detection

  Nicholas H Low and Jamie L Willems

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• Effects of atmospheric argon plasma treatment on surface decontamination of carrots

  Ufuk Bagci and Efe Bakla

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• Functional surfaces - Development of innovative products

  Aline Holder and Klaus Vissing

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• Multiplex approach for detection of genetically modified foods

  Nelly Datukishvili, Inga Gabriadze, Tamara Kutateladze, Kakha Bitskinashvili and Boris Vishnepolsky

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• Green solvents for green extraction of biologically active compounds

  Ivana Radojcic Redovnikovic, Manuela Panic, Kristina Radosevic, Marina Cvjetko Bubalo, Natka Curko, Karin Kovacevic Ganic and Visnja Gaurina Srcek

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• Current development in detection of adulteration in extra virgin olive oil

  Turkan Mutlu Keceli and Abdullah S Colakoglu

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• Development of Spirulina supplemented food bars for school age children

  Shahid Bashir, Mian Kamran Sharif , Syed Amir Gilani, Masood Sadiq Butt, Syed S H Rizvi and Faiz-Ul-Hassan shah

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• Decontamination and detoxification of hazelnut with atmospheric and low-pressure non-thermal plasmas

  Baran Onal-Ulusoy, Yasin Sen and Mehmet Mutlu

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• SPME/GC-MS characterization of volatiles in whey butter

  Abdullah Sinan Colakoglu, Hawrin S Abubakar and Turkan Mutlu Keceli

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• Improvement of nutrition production by protoplast fusion techniques in Chlorella vulgaris

  Hermin Pancasakti Kusumaningrum and Muhammad Zainuri

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• Consideration of physicochemical characteristics, total polyphenol content and flavonoids in various Iranian commercial juices

  Mannan Hajimahmoodi

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• A comparison on the effects of polyethylene and polyamide nano-silver packaging in reduction of the mince microbial load

  Hamed Ahari, E Hosseini, M Abbasi and A A Anvar

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• Food by-products based functional foods and powders

  Ozlem Tokusoglu

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• The nature, sources, detection and regulation of mycotoxins that contaminate food and feed products and causing health hazards for both human and animals

  Mirjana Menkovska

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• Investigation of using chitosan for preservation chicken and quail eggs

  Ozlem Turgay and Esin Derelioglu

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• An iconographic correlation method for optimizing a combined microwave/hot air drying of apple Malus domestica Sp.

  Jean Claude Laguerre, Ratovoarisoa L G, Vivant A C, Gadonna J P1 and Jouquand C

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• Towards a European beef eating quality model ?

  Jean Francois Hocquette, Sarah Bonny, Linda Farmer, Isabelle Legrand, Paul Allen, Jerzy Wierzbicki, Graham Gardner and David Pethick

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• Evaluation of the modified flow diagram of production of heat coagulated milk: characterization of zero-cholesterol qishta

  Mireille Serhan, Faida Saboubeh and Rami Hallab

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• Effect of hot air drying on bioactive compounds of fruits and vegetables

  Inci Cinar and Ozlem Turgay

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• The use of liquid smoke as flavouring agent in the milkfish nugget and its effect on texture, sensory and proximate characteristics

  Fronthea Swastawati, Ambaryanto, Bambang Cahyono, Ima Wijayanti and Diana Chilmawati

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• Technology for extraction of wood apple (Feronia limonia) juice

  Harsh Prakash Sharma and D C Joshi

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• Development of cabibi/freshwater clam (Batissa violacea) sauce

  Cristina A Cortes

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• Salep: The name of the plant, powder, hot beverage, food ingredient

  Ozlem Turgay and Inci Cinar

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• Osmotic dehydration technology of santol

  Charuwan Rattanasakultham, Siriporn Tengrang, Wimonwan Wattanawichit, Prayoon Enmak and Supreeya Sukhasem

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• Ethylene absorber paper from durian husk for prolonging the storage life of fruit

  Siriporn Tengrang, Wimonwan Wattanawichit, Charuwan Rattanasakultham, Prayoon Enmak and Supreeya Sukhasem

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• Development of simple polishing sorghum machine abrasive type support for diversification of food in Lamongan

  Ana Nurhasanah and Sri Satya Antarlina

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• Using Micromeria barbata plant essential oil as natural preservative to prolong the shelf life of yogurt

  Khaled El Omari

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• Chickpeas as a functional food ingredient for the gluten-free industry

  Sanaa Ragaee, Loong-Tak Lim and El-Sayed M Abdel-Aal

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• Determination of vitamin C in different types of milk

  Julijana Tomovska, Aleksandar Eftindzioski, BorceMakarioski and Mirjana Menkovska

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• Fructans powder from Shollot (Allium ascalonicum L.)

  Wimonwan Wattanawichit, Akanit Pisalwadcharin, Siriporn Tengrang and Charuwan Rattanasakultham

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• Production and marketing systems of food security crops in the Sudan: A commodity approach analysis

  Khansa Osman Mahjoub Ibrahim

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• Degumming of Nigella sativa oil by phosphoric acid

  Yuksel Abali, Gurhan SimÅ?ek, Ozlem Tokusoglu and Burcu Caglayan

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• Porphyra haitanesis-derived anti-proliferation peptides

  Xuewu Zhang, Xiaodan Fan, Lu Bai and Xinliang Mao

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• Microbiological and physicochemical changes in Turkish fermented sausages (Sucuk) coated with chitosan-essential oils

  Eda Demirok Soncu, Betul Arslan, Gorkem Cinar, Duygu Erturk and Ayla Soyer

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• Subcritical water for recovery of valuable bioactive compounds from kiwifruit processing by-products

  Hamid Kheirkhah, Saeid Baroutian and Siew-Young Quek

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• The effect of popular dietary supplements on the DHEA and cortisol levels in saliva of surveyed athletes

  Marta Stachowicz, Rafa Bartoszewski and Anna Lebiedzinska

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• Improvement of the nutritional quality of citrus juices and valorization of citrus peels by pulsed electric field

  Sally El Kantar, Nadia Boussetta, Nikolai Lebovka, Felix Foucart, Hiba N Rajha, Richard G Maroun, Nicolas Louka and Eugene Vorobiev

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• Effects of packaging methods and storage temperatures on the quality of cobia (Rachycentron canadum) fillets during frozen storage

  Nguyen Thi Hang, Nguyen Van Minh, Maria Gudjonsdottir, Magnea G Karlsdottir and Sigurjon Arason

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• Effect of pulse electrical field on the mechanical properties of raw, blanched and fried potato strips

  Maria Botero Uribe

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• Effects of freezing methods and storage conditions on lipid deterioration of redfish (Sebastes marinus) muscles during frozen storage

  Dang Thi Thu Huong, Dandan Ren, Magnea G Karlsdottir, Maria Gudjonsdottir, Tumi Tomasson and Sigurjon Arasona

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• Study of antioxidant potential and functional properties of amla (Emblica officianalis) pomace for functional food product development

  Ajay Patel, S N Naik and Santosh Satya

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• Determination of weight and color in Agraz during the storage period with near infrared spectroscopy

  Andrea Katherin Carranza Diaz, Nathalia Forero-Cabrera, Yelena Gomez-Lara, Laura Mila-Saavedra, Andres Silva-Dimate and Carolina Sanchez-Saenz

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• Supercritical CO2 extraction of anthocyanins from black carrots

  Merve Yavuz Duzgun, Gulkirpik E, Ozel N and Ozcelik B

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• Effect of somatic cell count on physicochemical properties of Shal breed Ewe milk

  Mina Nasiri, Hamid Ezzatpanah, Shima Jahanfari and Akram Sharifi

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• Breakage behaviour of black pepper seed under compression test in cryogenic condition: Numerical analysis

  Gurveer Kaur, Bhupendra M Ghodki, S Basak and Goswami T K

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• Food waste and by-product utilization, the key to world food security

  Pragyansh Mishra, Aditya Lal, and Stephanie Riber

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• Optimization of stevia concentration in Rasgulla (sweet syrup cheese ball) based on quantity

  Gurveer Kaur and Goswami T K

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• Heat transfer modeling of canned vegetarian khoreshteh bademjan (VKB) using computational fluid dynamics

  Vahideh Jalali, Nafiseh Zamindar and Shahram Dokhani

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