Journal of Food Processing & Technology

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

August 10-12, 2015 London, UK

Posters-Accepted Abstracts

• Delay of met-myoglobin formation in frozen skipjack tuna (Katsuwonus pelamis) meat during cold storage using NADase

  Yasuyuki Tsukamasa, Kohei Nakamura, Tomohiro Itoh and Masashi Ando

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• Ligularia fisheri extract attenuates liver damage induced by chronic alcohol intake through activation of antioxidative enzymes, down-regulation of CYP2E1 and inhibition of reactive oxygen species generation

  Gi Dong Han1, Dongyeop Kim1, 2, Gyeong-Woo Kim1 and Seon-Ho Lee1

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• Polyphenol profiles of barley sprouts at different growth stages and investigation of their antioxidative effects

  Woo Duck Seo, Kyung Hye Seo, Mi-Ja Lee, Hyeon Jung Kang, Kwang-Sik Lee, Song-Min Oh and Sun Lim Kim

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• Antioxidant, hypoglycemic and hypotensive effects affected by various molecular weights of cold water extract from Pleurotus citrinopileatus

  Be-Jen Wang1, Pao-Huei Chen1, Shu-Mei Lin1, Yih-Ming Weng1 and Zer-Ran Yu2

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• Simultaneous analysis of anti-obesity drugs in food and food supplements using LC/PDA and LC/MS

  Jeung-Young Chai, Mi-Hyune Oh, Moo-Song Lim, Eun-Jung Kim, Joong-Hoon Cho, Chul-Joo Lim and Sun-Ok Choi

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• Application of hyperspectral imaging for rapid screening of key quality parameters in cereal grains

  Nicola Caporaso

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• Survival of Staphylococcus aureus in herbs

  Mai Dinh Thanh, Hendrik Frentzel, Alexandra Fetsch, Anneluise Mader and Bernd Appel

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• Anti-aging effect of wine constituent and the utilization of wine compression residue

  Akiyoshi Sawabe1, Ryuji Takeda1, Haruki Kawamura1, Hirokazu Yoshida1, Akira Iida1, Norimasa Hamahara2, Sadao Komemushi3, Kohei Kawakami4, Miki Tongu4 and Takaya Yamada4

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• Analysis of heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready to eat meat products in UK

  Fei Lu

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• Heat resistance of spores of six major Bacillus species in phosphate buffer and fermented soybean products

  Jae-Hyung Mah, Xuezhi Bai and Young Kyoung Park

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• Highly sensitive and selective detection of ractopamine in meat via the piezoelectric immunosensor modified by carbon nanotubes

  Sergey A Eremin2, Nadezhda A Karaseva1 and Tatyana N Ermolaeva1

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• Multilayered edible coatings from chitosan and sodium caseinate by layer-by-layer assembly

  Beste Bayramoglu and Sinem Uney

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• Antioxidant activity and nitric oxide production of extracts from maize hybrid for grain, â??Kangilokâ??

  Hee Yeon Kim, Sang Hyun Lim, Hee Sun Noh, Nam Ki Heo, Jong Yeol Park, Si Hwan Ryu and Kyung Hee Kim

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• Increasing shelf life of cooked beans by means of rapid cooling

  Serpil Sahin, EzgiKoc and Yesim Soyer

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• Understanding the processing behaviour of the underutilised Nigerian pigeon pea seed as a contribution to ensuring food security

  Mary Okpala1, 2, Bill MacNaughthan1, Tim Foster1, Sandra Hill1 and Bettina Wolf1

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• Color stability of sour cherry nectars containing various phenolic extracts and sweeteners during storage

  Mehmet Ozkan2, Kubra Ertan1 and Meltem Turkyilmaz2

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• The effect of microwave-infrared combination drying on quality of osmotically dehydrated eggplants

  Ayca Aydogdu1, 2, Gulum Sumnu1 and Serpil Sahin1

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• Enhancing the color intensity of strawberry nectars by various co-pigments and sweeteners

  Meltem Turkyilmaz2, Kubra Ertan1 and Mehmet Ozkan2

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• Production angiotensin I-converting enzyme (ACE) inhibitory peptides using soy-powder based medium fermented with Lactobacillus plantarum

  Shu Chen Wang, Jie-Syun Huang, Zong-Tsi Chen, Shih-Ying Chen, Chen Kai Chang, Chih Kwang Chiu and Pin Der Duh

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• Cinnamon oil nanoemulsions/microemulsions: Formulation, characterization and antibacterial activity

  Simge Tutku Yildirim, Yesim Soyer and Mecit Halil Oztop

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• Analysis of carotenoid contents for development of high carotenoid varieties in corn grain

  Sang Hyun Lim, Hee Yeon Kim, Hee Sun Noh, Nam Ki Heo, Jong Yeol Park, Si Hwan Ryu and Kyung Hee Kim

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• Effect of different homogenization techniques on the particle size of liposomes and storage characterization by NMR Relaxometry

  Selen Guner and Mecit Halil Oztop

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• Analysis of anthocyanin contents for development of high anthocyanin varieties in corn grain

  Jong Yeol Park, Hee Yeon Kim, Si Hwan Ryu, Young Ho Seo, Jae Keun Choi, Ki Jin Park, Sang Hyun Lim and Kyung Hee Kim

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• Early stage detection of tobacco mosaic virus in tomato seeds by NMR Relaxometry

  Kubra Unal1, Hami Alpas1, Bayram Cevik2, Hakan Aktas2 and Mecit Halil Oztop1

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• Critical variants increasing the sweetness of sweet-tasting protein, brazzein

  Kwang-Hoon Kong, Jin-Kyung Lim and Mi-Ki Kim

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• Effect of various SO2 concentrations on sugars and amino acids in sulfured dried apricots

  Fatmagul Hamzaoglu, Meltem Turkyılmaz and Mehmet Ozkan

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• Impact of polyphenol addition on the total phenolic content and antioxidant capacity of acidified milk gels

  Mukaddes Kilic Bayraktar1, Niamh B Harbourne2 and Colette C Fagan1

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• Effects of sporulation and heat-shock conditions on spores of six major Bacillus species

  Jae-Hyung Mah, Xuezhi Bai and Young Kyoung Park

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• The effect of onion skin powder addition on physical parameters of extrudates

  Bade Tonyali, Ilkay Sensoy and Behic Mert

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• Effects of moisture contents and storage temperatures on browning of non-sulfited sun dried apricots

  Nihal Guzel and Mehmet Ozkan

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• Changes in β-carotenecontent, pH and titratableacidity during sulphuring at different concentrations and drying of apricots (Prunus armeniaca L.)

  Aysenur Salur, Meltem Turkyılmaz and Mehmet Ozkan

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• Effect of high hydrostatic pressure application (HHP) and osmotic dehydration (DO) as pretreatments to hot â??air drying of abalone cubes

  Teresa Roco Bugueno, Mario Pérez Won and Roberto Lemus

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• Effect of sugar type and water content on the physical properties of marshmallows

  Emrah Kirtil, Ayca Aydogdu, Seyda Elik and Mecit Halil Oztop

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• Effect of steaming and different drying conditions on physicochemical characteristics of pumpkin powder

  Park Bo-Ram

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• Effects of various co-pigments on the stability of anthocyanins in sour cherry juice concentrate during storage

  Buket Orhan, Ayse Navruz, Meltem Turkyılmaz and Mehmet Ozkan

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• Inhibitory effect of corn silk on skin pigmentation

  Sang Yoon Choi

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• Effects of sulfuring at different concentrations on polyphenols and polyphenol oxidase activity in dried apricots

  Melek Altindag, Meltem Turkyilmaz and Mehmet Ozkan

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• Effects of juice processing on flavonoids and carotenoids of apricot

  Barkat Malika and Derrardja Allaeddine

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• Acute oral toxicity and genotoxicity of polysaccharide fraction from the leaves of Diospyros kaki thumb

  Chang-Won Cho

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• Microbiological, chemical and organoliptical evaluation for irradiated white shrimp

  Amal N Alkuraieef

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• The effects of high-temperature/high-pressure treatment on the major active ingredients and antioxidant activity of Korean ginseng (Panax ginseng C.A. Meyer)

  Hee Do Hong

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• Fatty acidsâ?? profile of mostly consumed Lebanese fish from the Mediterranean region

  Joane Matta, Pascale Milene, Elly Mattar and Marc Beyrouthy

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• Understanding the effects of different polysaccharides on swelling of whey protein hydrogels

  Sirvan Sultan Uguz and Mecit Halil Oztop

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• Monitoring of Sodium Contents in Korean Preserved Food, Kimchi and Jeotgal (pickled fish)

  Joungboon Hwang, Jin-Chul Kim, Hyungsil Moon, Woo-Young Jung, Jinhong Kim, Ji-Yeon Yang, Byunggwon Jeon, Jin-Suk Kim and Meekyung Kim

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• The effect of rice, potato, corn and tapioca starches on the quality of gluten-free bread

  Setarehnejad A and Afonso, S N

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• The effect of extrusion processing on solubility and molecular weight of water-soluble arabinoxylan

  Abdulmannan Fadel

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• The effect of fruit sorbet with the addition of Jerusalem artichoke (Helianthus tuberosus L.) fructans on the total calcium blood level in growing rats

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

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• Monitoring of volatile organic pollutants in marine species of Mediterranean Sea

  Fabrizio Cincotta, Concetta Condurso and Antonella Verzera

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• Microbiological, chemical and organoliptical evaluation for irradiated white shrimp

  AL-kuraieef Amal N

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• Vegetable matrix as functional food products development

  Marina F de Escalada Pla, Antonella E Miletti, Carolina E Genevois and Silvia K Flores

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• Sensory evaluation during in-process optimization of Itugha production

  Onot Obono Ekpe

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• Taste receptor (TAS) genes associated to the perception of three wine descriptors: A Mendelian randomization approach

  Roberto Barale1, Maura Carrai1, Daniele Campa1, Ludmila Vodickova2, Pavel Vodicka2, Jana Slyskova2, Katerina Jiraskova2, Sona Vodenkova2, Linda Bartu2 and Luigi Bavaresco3

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• Local fruit varieties for sustainable cultivations: Pomological, nutraceutical and sensorial characterization

  Susanna Bartolini1, Viti R2 and Ducci E1

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• Risk and food law

  Luc Bodiguel, Del Cont C, Di Lauro A, Friant Perrot M, Garde A and Parent G

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• Strength through unity: The synergistic effect of anethole and estragole, two main components of the fennel essential oil in repelling stored-food insect pests

  H H Bougherra Nehaoua1, 2, S Bedini, F Cosci, G Flamini, R Ascrizzi, K Belhamel & B Conti Bartu2 and Luigi Bavaresco3

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• Good for you, good for the planet: Only one way of doing business-2020 objectives

  Guido Calo

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• Chitosan coating efficiently delays post-harvest ripening of tomato fruits

  Castagna A, Santin M, Neri G, Pagno C H, Mensuali-Sodi A, Trivellini A, Sgherri C, Quartacci M F and Ranieri A

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• Natural wines: A technological goal for new market trends

  Stefano Cinelli Colombini

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• Who is polluting Italian honey? A filth test survey

  Francesca Cosci, R Canovai, P Giannotti, S Bedini, G Benelli, B Conti and A Canale

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• Sustainability assessment of PDO value chains: The cases of Lâ??Etivaz and Le Gruyère in Switzerland

  Dominique B, Emilia S, Virginia C and Anaelle T C

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• Study on the preservation effect of squid freshness by slurry ice

  Deng Shang-Gui, Pengxiang Yuan and Jiancong Huo

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• Vacuum impregnation for the production of strawberry based semi-finished products

  Fernando Galgano1, Condelli N1, Caruso M C1, Remollino P1 and Favati F2

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• A method for labeling the allergen compounds in the counter products in supermarkets distribution: A critical review

  Marco Gatti, Andrich L, Surci G and Sabatini S

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• Isolation and characterization of an antibacterial Fe2+ chelate of hydrolysate by proteinase from Trichiurus haumela offal

  Jiancong Huo, Shanggui Deng and Jianrong li

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• Hydrolytic enzymes production by solid state fermentation of nopal with Trichoderma harzianum and Trametes polyzona

  Jimenez Sanchez M2, Mondragon Rojas A G1, Perez Diaz D1, Rincon Reyna J1, Rincon Reyna P1, Ortiz Moreno A1, Jimenez Garcia E1 and Sanchez Pardo M E1

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• Characterization chemical and functional of coconut mesocarp from Nayarit Mexico

  Jimenez Sanchez M2, Rincon Reyna J1, Perez Diaz D1, Rincon Reyna P1, Ortiz Moreno A1, Jimenez Garcia E1 and Sanchez Pardo M E1

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• Performance simulation of industrial vegetable oil refining

  Gabriele Landucci1, Gabriele Pannocchia1, Lorenzo Fagiuoli2 and Cristiano Nicolella1, 3

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• The other face of sustainability: Food design and typical productions in an Appenine experience

  Musotti F and Venanzi S

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• Evaluation of microbiological and chemical characteristics of sourdoughs fermented by sediments of pulque (xaxtle) as starter culture

  Sanchez Pardo M E1, Torres Maravilla E , Vazquez Landaverde P A2, Zinnai A3, Ortiz Moreno A1, Mayorga Reyes L, Venturi F3, Bermudez L & Blancas Napoles J A1Bartu2 and Luigi Bavaresco3

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• Evaluation of bread quality and volatile compounds of breads made by sourdoughs fermented by sediments of pulque (xaxtle) as starter culture

  Sanchez Pardo M E1, Vazquez Landaverde P A2, Zinnai A3, Ortiz Moreno A1, Venturi F3, Jimenez Garcia E1, Sanmartin C3 and Blancas Napoles J A1

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• Beneficial fungi to improve food security: From the genome to the field on the highway of sustainability

  Sabrina Sarrocco, Baroncelli R, Zapparata A, Piaggeschi G, Valenti F and Vannacci G

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• Agresto: A natural product from unripe grape

  Giancarlo Scalabrelli1, Annita Toffanin1, Stefania Frassinetti2 and Aurelio Visconti3

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• Metal contaminants in food and his characterizations with the use of the last evolution in atomic spectroscopy techniques

  Paolo Scardina

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• Determination of water-soluble vitamins in commercial frozen artichoke hearts by high performance liquid chromatography (HPLC)

  Enrico Serni, Saccomanni G, Manera C, Macchia M, Sanmartin C, Taglieri I, Venturi F and Zinnai A

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• The sustainability performance of local and global wheat-to-bread chains across Italy and UK

  Julie Smith, Francesca Galli, David Barling and Gianluca Brunori

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• Sustainability of food consumption from the perspective of institution, producers and consumers: Review of meanings, tools and processes

  Angela Tarabella and Burchi B

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• Wine production based on the non-destructive in vineyard grape selection by a fluorescence optical sensor

  Lorenza Tuccio1, Graziana Grassini2 and Giovanni Agati1

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• Reference materials in support to food traceability

  Claudia Zoani and Zappa G

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• The history of biotechnology in nutrition health and food processing

  Osama O Ibrahim

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• Genetic variability of red clover genotypes on the bases of morphological and microsatellite markers

  Gordana Surlan-Momirovic

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• Nutrition and health improving by dietary fibre compounds and recent advances in their analyses

  Mirjana Menkovska

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• Innovative biodegradable food packaging material - use of nanotechnologies for improved barrier properties

  Anka Trajkovska Petkoska

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• Recent developments in edible vaccines

  Renata Slaveska Raichki*, Maja Simonovska Crcarevska and Maja Glavash

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• Chemicals structure, properties, regulations and applications of nonnutrtive-highg intenity sweeteners

  Osama O Ibrahim

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• Oxidation products in refined sunflower oil created during frying in diferent conditions

  G Pavlovska1*, N Surkova2 and V Jankuloska1

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• Monitoring programs for foodm safety 2012-2014

  Lidija Damevska

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• Health benefits of cereal fibre and whole grain products

  Maria Papageorgiou

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• Benefit of grain wheat quality for food and economy

  Desimir Knezevic

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• Triacylglycerols, lipoproteins and cholesterol in human blood

  Valentina Pavlova

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• Factors of grain quality in agro-technological process

  Mariya Mangova

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• The positive impact of bioprotective culture on certain burger parameters

  Zora Uzunoska*1, Zlatko Pejkovski2, Daniela Belichovska3 and Božanka Ristova4

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• Antibacterial activity of two wild mushrooms, Amanita echinocephala and Cerena unicolor, collected in Macedonia

  Daniela Nikolovska Nedelkoska*1, Natalija Atanasova-Pancevska2, Mitko Karadelev2, Dragan Damjanovski1 and Dzoko Kungulovski2

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• The newest methods of ATF control of hygienic working surfaces and microbiologycal control of product

  Emilija Zdravkovski

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• Meat as factor for changes of lipid status in the blood serum of the people

  Mitre Stojanovski, Prof.d-r JulijanaTomovska and Doc.d-r Elena Josevska

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• Baked dessert-muffins as functional and low energy food

  Aleksandra Sarafimova

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• Texture analyzer used for investigation flow properties of fresh and frozen dough

  Valentina Pavlova*1, Maria Papageorgiou2 and Stylianos Raphaelidies2

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• Variablity of storage proteins in wheat

  Desimir Knezevic*1, Mirjana Menkovska2, Jelena Vujic3, Milica Zelenika3 and Pavle Maskovic3

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• Development of Greek peasant type bread fortified with vitamin D

  M Papageorgiou*1, S Iosifidis2, M Vaiou 2, K Zoulfos2 and A Moulas2

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• Head rice yield of some domestic and foreign rice varieties (oryza sativa l.) grown in the republic of Macedonia

  Danica Andreevska*1, Dobre Andov1, Mirjana Menkovska2, Emilija Simeonovska1and Trajce Dimitrovski1

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• Comparison of certain quality characteristics of lambâ??s meat produced in organic and conventional systems

  Tatjana Kalevska*1, Ljupce Kocoski2, Dragan Damjanovski1, Elena Josevska2 and Aleksandar Saveski1

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• Nutritive advantages of goat milk

  Nikola Pacinovski*1, Gordana Dimitrovska2, Ljupco Kocoski2, Goce Cilev3, Mirjana Menkovska1, Biljana Petrovska3 and Apostol Pacinovski4

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• Optimization of the extraction process of antioxidants from Lotus corniculatus l. using response surface methodology

  Milica Zelenika*1, Mirjana Menkovska2, Dragutin Đukic1, Leka Mandic1, Vladeta Stevovic3 and Pavle Maškovic4

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• Onosma aucheriana dc. As a novel sources of biologically important molecules

  Pavle Maskovic*1, Mirjana Menkovska2, Desimir Knezevic 3 and Lazari Diamanto 4

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• Differences in chemical properties of cold pressed oil and refined cooking oil

  G Pavlovska*, V Jankuloska, V Antoska and E Stojanova

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• Impact of liming on micronutrients status in maize grain

  Kovacevic V*1, Kadar I.2, Rastija M1, Rastija D1and Iljkic D1

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• Possibilities of cadmium reducing in animal food by soil, liming and genotype

  Rastija D*1, Loncaric Z1 , Simic D 2 and Kovacevic V1

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• Nutritive business models of consumer behavior when purchasing food stuffs

  Sasko Martinovski and Rozita Vasileska

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• Quality of cakes formulated with different legume flours and baked in different ovens

  Servet Gulum Sumnu, Canan Ozkahraman and Serpil Sahin

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• The in vitro development of Maillard (MRP) reaction products in high protein, high carbohydrate systems; proposed relevance to potentially carcinogenic MRP formation during simulated food digest

  Ryan Banks

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• Microbiological evaluation of a small scale processing for sugarcane juice

  Rodrigo R Petrus, Carine O Silva, Fabio Augusto Gallo and Laura Q Bomdespacho

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• The importance of conformity assessment in support of food technology

  Yehia El-Samragy

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• Influence of drying methods and thermal treatment on the rate of drying, quality and lipid stability of sardine (Sardinella gibbosa)

  Odoli O Cyprian, Minh Van Nguyen, Kolbrun Sveinsdottir, Tumi Tomasson, Gudjon Thorkelsson and Sigurjon Arason

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• The dry fermented products from camel milk

  Anna Chizhayeva, Galina Dudikova and Alma Amangeldi

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• Computational performance of two convergence methods applied to the estimation of viscosities for essential oils industry

  Cintia B Gonçalves, Gustavo V Von Atzingen, Priscila M Florido, Christianne E C Rodrigues and Camila N Pinto

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• Solar and adsorption drying on the physicochemical and functional properties of the flour of three cultivars of D. rotundata yam from Ghana

  E A Amankwah1, 2, K A Dzisi2, A A Sarpong2, J Barimah2, G Van Straten1 and A J B Van Boxtel1

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• Effects of foliar fertilization on corn grain quality

  Poposka H, Stojanova M, Mukaetov D, Andreevski M and Sekuloska S T

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• Incidence of Listeria spp. and Listeria monocytogenes in broilers at abattoir in Algeria

  L Bouayad, R Bouhamed and T M Hamdi

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• Flow behavior evaluation and mechanical spectrum of mayonnaise with oregano essential oil

  Lourdes Maria Pessoa Masson

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• Effects of modified atmosphere packing and chitosan treatment on quality of minimally processed table grapes during cold storage

  Said Ennahli1, Hafida Hanine2 and David Scurlock3

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• Effect of domestic cooking on carotenoids content and proximate composition of three Cameroonian foods prepared with crude palm oil: Maize (Zea mais) cake, cassava (Manihot esculenta) cake and black eye peas (Vigna ungui

  Dongho Dongmo Fabrice Fabien1, Ngono Ngane Annie1, Demasse Mawamba Adélaide1, Schweigert Florian2 and Gouado Inocent1

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• Wheat bran: Composition, functionality and application in fried cereal snacks

  Oluwatoyin O Onipe, Afam I O Jideani and Daniso Beswa

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• Optimization of parboiling conditions of local rice varieties in the Philippines

  Andres M Tuates Jr, Shiela Marie A Villota, Aillen R Ligisan and Ofero A Caparino

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• Anti-adipogenic activity of Australian canola meal in murine mesenchymal stem cells

  Saira Hussain, Padraig Strappe, Ata-ur-Rehman, David Luckett and Christopher L Blanchard

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