Journal of Food Processing & Technology

2^nd International Conference and Exhibition on Food Technology, Bioprocess & Cell Culture

October 28-30, 2013 Kansas City Marriott Country Club Plaza, USA

Accepted Abstracts

• Unconventional production of maize in ?OGI? using yeast as starter culture

  Abiodun Alawale

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• Measurement of the texture of cooked ham and the effect of texture on perceived saltiness

  Abraham Habte Seyoum

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• Effect of extraction time on physiologically important constituents of green tea (Camellia sinensis) using GC/MS

  Adil Gani

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• Response surface methodology assisted media optimization for enhancement in production of Α-galactosidase enzyme using Aspergillus awamori

  Juvekar A. R, Khasnis M. J and Thanekar D. R

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• Study on functional properties of Hakuwa

  Bhaskar Mani Adhikari

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• The effects of residual blood of carcasses on poultry quality

  Bourbab. M

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• Starbucks bio refinery development: Valorization of bakery waste from Starbucks Hong Kong for the production of biodegradable plastics, succinic acid and multi-enzyme solutions

  Carol Sze Ki Lin

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• Kinetic models and process design of sugar beet processing intermediates fermentation to ethanol

  Damjan Vucurovic, Sinisa Dodic, Stevan Popov, Jelena Dodic and Jovana Grahovac

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• A genetically tractable biological system for advance biofuel production

  Dayanidhi Sarkar

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• Evaluation of antitumor potential of Cinnamomum Tamala in 3D chitosan scaffold cell culture model

  Thanekar D. R, Dhodi J. B and Juvekar A. R

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• Diminution of quinolizidine alkaloids present in lupin (L. mutabilis) by mean of solid state fermentation with R. oligosporus

  Ortega-David Eduar

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• Yarrowia lipolytica: A novel system for biosimilar production

  Hela Kallel

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• A simplified isolation method for epithelial stem cells and its use for fabrication of the chitosan based skin substitute

  Mohd Hilmi Abu Bakar, Ahmad Sukari Halim and Asma Hassan

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• The role of novel probiotics L. plantarum and E. faecium strains of dadih origin in improving nutritional status of young children

  Ingrid S. Surono

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• Implication of innovation and information asymmetry in food markets

  Ivan Novak

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• About optimization and detection of unexploited metabolites in continuous culture

  Jacques Thierie

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• Myocardial tissue engineering on a collagen-base with microchannels

  Katsuhisa Sakaguchi

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• Ability of immobilized starter cells and metabolites to suppress the growth rate and aflatoxins production by Aspergillus flavus in butter

  Kawther El-Shafei

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• Antioxidant, total phenolics and sensory properties of fresh blackberries packed in ClO2 package system

  Kirtiraj K. Gaikwad

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• Production of sugar from sago palm

  Kopli Bujang

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• Pretreatment strategies to explore biovalorization potential of lignocellulosic agro-wastes for ethanol production: Ecological & economical perspectives

  Latika Bhatia and Sonia Johri

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• Development of enzyme substrate assay for monitoring E. coli/E. coli O157:H7 in milk

  Lawaniya R

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• Small scale ethanol micro distillery using cassava and cassava peels as feedstock

  Oladapo Olomo Loto

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• Prospective of autologous hematopoietic stem cell transplantation for aggressive multiple sclerosis

  Mahmoud Khaniani Shekari

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• Processing aids for improving heat transfer during drying of granular food materials

  Chenchaiah Marella

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• Application of membrane separation technology for developing novel dairy food ingredients

  Chenchaiah Marella

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• The use of sanitized ice for seafood storage

  Melvin Pascall

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• Overview & opportunities for halal market

  Mian N. Riaz

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• Critical advances for amplicon sequencing in metagenomic research

  Piotr Mieczkowski

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• Anthocyanins from mulberry (morus rubra) fruits as potential natural colour additives in yoghurt

  Moses Andimaa

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• Influence of extrusion processing on fatty acids retention in full-fat flax seed (Linum usitatissimum L.) meal

  Muhammad Imran

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• Optimization of ligninolytic enzymes production through response surface methodology

  Muhammad Asgher

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• Identification of hazards in palm candy and palm jaggery prepared by traditional method

  Muthu Mareeswari

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• Spore germination based sensor-An innovative approach for monitoring food safety

  Naresh Kuma

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• Effect of high hydrostatic pressure on antimicrobial activity and quality of manuka honey

  Nasser Al-Habsi

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• Chemical profiling of some promising black tea brands with special reference to cup quality

  Nazir Ahmad

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• Isolation and characterization of cellulase and protease producing microorganism from termite gut

  Egwim E. C, Gani Habiba and Ogunmolasuyi Adewoyin M

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• Physicochemical properties of flours of natural and microbial fermented cassava (Manihot esculenta, Crantz.)

  Ousman M. Jarju

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• Cryogenic spice grinding: A boon to spice processing

  P. Barnwal

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• Natural competence for exogenous DNA uptake in yeast: Do we know enough?

  Petar Tomev Mitrikeski

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• High throughput automated and consistent process development for recombinant proteins and metabolically engineered cell factories

  Peter Neubauer

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• Evaluation of pre- and post-fermentation, food-to-food fortification of maize-bambara groundnut malt and maize-cowpea malt complementary foods for improved calcium, iron, zinc and vitamin A contents

  Uvere P. O, Attaugwu R, Mozie F. O and Chime C. A

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• The first FDA approved recombinant protein-based influenza vaccine made in cell culture

  Rachael S. Felberbaum

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• Bioprocessing of lignocellulosic residues to enhance their nutritive value and production of lignocellulolytic enzymes

  Rakesh Kumar Sharma and Daljit Singh Arora

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• The treatment of cancer: A comprehensive therapeutic model entailing a complex of interaction modalities

  R. Saggini

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• Bioreactor process optimization of Pichia pastoris high-level secretion strains under methanol-induced as well as glycerol-driven conditions

  Roland Weis

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• Maximising levels of secreted recombinant proteins in P. pastoris by optimization of microscale as well as bioreactor cultivation

  Roland Weis

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• Antiproliferative and antioxidant activity of Marrubium crassidens on the MCF-7 human breast cancer cell line

  Sanaz Hamedeyazdan

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• The use of indigenous green leafy vegetables in the preparation of dishes

  Sarah Darkawa

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• Effect of flaxseed gum on the pasting, thermal and rheological properties of rice starch

  Shahzad Hussain

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• Optimization of raw starch digesting amylase (rsda) production medium for isolate dmf78 and determination of hydrolysis products from sago starch

  Sheba Mae M. Duque, Mitchel Rey M. Toleco, Erlinda I. Dizon and Dulce M. Flores

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• Eco-composite based on both mercerized starch and cellulose for medical application

  Sherif M. A. S. Keshk

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• Embrace OMICS approaches for robust biocatalyst development

  Shihui Yang

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• Supercritical fluids applied to bioprocessing

  Socrates Quispe-Condori

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• Microwave convection drying characteristics of beet root (Beta vulgaris L.) using modelling equations for drying

  Suman Singh

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• Cell sheet-based tissue engineering fabrication of functional 3-D tissues

  Tatsuya Shimizu

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• Studies on preparation of value added kinnow-aonla blended ready to serve

  V. M Prasad

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• Screening of the ε-poly-l-lysine producing strains and identification of the strains by 16S rDNA sequencing

  Xing Hua Gou, Huang Li1 and Wang Ya

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