Journal of Food Processing & Technology

22^nd Euro-Global Summit on Food and Beverages

February 28-March 01, 2019 | London, UK

Posters & Accepted Abstracts

• HMF screening in honey

  Marijana Sakac, Pavle Jovanov, Slobodan Gadzuriz, Aleksandar Maric, Miroslav Hadnadev, Tamara Dapcevic-Hadnadev and Aleksandra Novakovic

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• Sport nutrition uptake of elite canoe sprinters during international competitions

  Pavle Jovanov, Borislav Obradovic, Otto Barak, Anamarija Mandic, Natasa Milicevic, Aleksandar Maric and Marijana Sakac

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• Valorization of sugarcane bagasse as an emulsifier in O/W emulsion by Hydrothermal Liquefaction (HTL) pre-treatment

  Sekove Vodo

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• Low calorie sweetener consumption in beverages leads to a range of body weight responses

  Richard D Mattes and Kelly Higgins

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• Impact of food trends to quality in food manufacturing organizations

  Rong Murphy

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• Spirulina pudding for school meals in Brazil: Determination of nutritional composition

  Jorge Alberto Vieira Costa, Jessica Hartwig Duarte, Kricelle Mosquera Deamici, Jenyfer de Almeida Conceicao, Cristiane Reinaldo Lisboa and Thaisa Duarte Santos

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• Genetic diversity analysis among Yellow Mosaic Virus (YMV) resistant and susceptible varieties in mung bean (Vigna radiata L.) using SSR markers

  K. Balakrishna, Y. Hari and V. Thirumala Rao

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• Some natural antioxidants in food: Functions and applications - A lecture

  M M Youssef

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• Therapeutic ketosis and the broad field of applications for the ketogenic diet: Ketone ester applications & clinical updates

  Raffaele Pilla

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• Transcriptional profiling of midguts prepared from Trypanosoma/T. congolense-Positive Glossina palpalis palpalis collected from two distinct cameroonian Foci: Coordinated signatures of the Midguts’ remodeling as T.

  Tsagmo Ngoune Jean Marc

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• Application of greenhouses for sustainable food production

  Abdeen Mustafa Omer

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• Probing the storage stability and sensorial characteristics of cereal grass functional drinks

  Farhan Saeed and Aiza Qamar

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• Brazilian berry beer: Antioxidant activity evaluation

  Jorge Alberto Vieira Costa, Leticia Schneider Fanka, Ana Priscila Centeno da Rosa, Carolina dos Santos Sa and Barbara Catarina Freitas

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• Study of the growth of a strain of lactic acid bacteria S. thermophilus T2 modeling test

  Mezaini A, Dilmibouras A, Hornez J P and Chihib N

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• Novel starters for fermented meat products (sausages)

  Rajkumar Berwal and Rekha Berwal

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• Food package and packaging

  Saadia Zainab, Saira Tanweer, Tariq Mehmood and Amna Sahar

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• Peach and plum blended juice: Trending into nutritional, functional and health-promoting beverage

  Saira Sattar and Muhammad Kamran Khan

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• Partial privatization of agro input supply, implication for access/utilization and food security in Nigeria

  Umeh Ogechi Jubilant

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• High quality sweet lime juice powder compositions with enhanced real fruit content and stability for food and cosmetic applications

  Yogeeswari Perumal, Raghav Sriram Yogeeswari and Srikanth Kattaboyina

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