Journal of Food Processing & Technology

21^st Global Summit on Food Processing, Safety & Technology

September 28-29, 2018 | Chicago, USA

Posters & Accepted Abstracts

• Comparative analysis of the critical variables to design and size a spray dryer in the Whey Protein Process: A critical review

  Anibal Jose Barrios Quant

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• Time-dependent degradation of polyphenols from thermally processed berries and their In vitro antiproliferative effects against Melanoma

  Diaconeasa Zorita

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• Development, sensorial analysis and proximal composition af a chocolate cake enriched with Spirulina Sp. Leb 18 for childrens school meal in Brazil

  Michele Greque de Morais, Etiele Greque de Morais, Bruna da Silva Vaz, Jenyfer Almeida Conceiçao, Thaisa Duarte Santos, Critiane Reinaldo Lisboaand Jorge Alberto Vieira Costa

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• Standardization of blanching/boiling time on different varieties of dates for making dry dates

  Sahar Rashid

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• Development of a model HACCP quality for the fish smoking industry in Cameroon

  Enow Canicia Efundem

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• Evaluation of Cowpea waste meal as protein source in broiler chick ration

  Rasheed Hamzat, C J Onwumere and I O A Adeleye

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• Impact of import restriction on rice production in Nigeria

  Igberi C O, Amadi M U, Urom C O and Yuni D N

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• Comparative study of proximate and fungal compositions of two commercial fish Species in different storage materials

  Akinwumi, Felix Olusegun Awosusi and Ayokunle Oluwaseyi

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• Ultra filtration in food processing industry: Review on application, membrane fouling and fouling control

  Jayshree Soni

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• Consumer safety analysis of users of Yam dormancy extending preservatives during marketing under tropical conditions

  Abiola M O

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• Traditional ways of smoking fish in Plateau state, Nigeria: A public concern

  Olanrewaju Badmus

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• Socio-economic condition, dietary pattern and nutritional status of pre-school children among settlers and ethnic communities in Bandarban district of Bangladesh

  Md Monoarul Haque and Khaleda Islam

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• Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

  Sobowale S S, Ibiyeye OG and Kewuyemi Y O

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