Journal of Food Processing & Technology

21^st International Conference on Food Technology & Processing

October 04-06, 2018 | London, UK

Posters & Accepted Abstracts

• Modelling of extraction parameters of flaxseed oleoresins

  Busra Sahin and Seda Ozgen

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• Optimization of microencapsulation parameters of ginger oleoresin

  Busra Sahin and Seda Ozgen

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• Effect of FOS and skim milk on survival rate of freeze-dried cells of Lactobacillus during storage

  Estefania F Garcia, Jessica Guedes, Ingrid C D Goncalves, Noadia P Rodrigues, Evandro L de Souza and Marciane Magnani

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• Spray dried juçara pulp and lyophilized grape pomace: Influence in the phenolic compound bioaccessibility and gut microbial growth

  Carolina Beres, Laurine Cristina Paulo da Silva, Danielle Cunha de Souza Pereira, Ana Paula de Oliveira Ribeiro, Caroline Mellinger Silva, Karina MariaOlbrich dos Santos, Flavia dos Santos Gomes and Lourdes Maria Correa Cabral

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• Comparison of high hydrostatic pressure and thermal processing on the nutritional and sensorial quality of vegetables

  Ana Baranda, Celia Sanchez, Paula Montes and Inigo Martinez de Maranon

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• Online-to-offline food delivery system and its innovation in food chain development and food safety supervision in China

  Xueyin Zhao, Mayila Maimaiti, Jiayu Li, Ninglin Wang and Shankuan Zhu

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• Performance test of sortation machine/sorghum seed grading support program for food security in city of Lamongan

  Ana Nurhasanah, Andi Nur Alam Syah and Sri Satya Antarlina

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• The nixtamalization of maize grains with infrared radiation, decreases the content of aflatoxins in tortillas

  Arambula Villa G, Zavala Franco A and Mendez Albores A

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• Effect of heat treatment on protein profile of whey protein beverages

  Anibal Jose Barrios Quant

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• Microbial identification of bovine milk isolates compared between conventional culture, MALDITOF and 16S rRNA

  David J Wilson, John R Middleton, Pamela R F Adkins and Gregory M Goodell

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• Innovative low calorie protein-rich healthy edamame snack chips with vegetables and fruits

  Hettiarachchy N, Hernandez G and Horax R

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• Mycoprotein fractions from the Quorn fermentation co-product as novel functional ingredients for the food industry

  Julien Lonchamp, Paul S Clegg and Stephen R Euston

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• In vitro antioxidant, anticancer properties and probiotic characteristics of selected lactic acid bacteria strains

  M G Shehata, Marwa M Abu Serie, Nourhan M Abd El Aziz and S A El Sohaimy

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• Food emulsifiers made through esterification catalysed by immobilised lipases

  Nabil Miled

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• Food microbiology and omics approaches

  Tiziana Maria Sirangelo

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• Antifungal efficacy of chitosan nanoparticles against phytopathogenic fungi and its effect on zearalenone production by Fusarium graminearum

  Ahmed Y Gibriel, Hanem A Abdel-Aliem, Nagwa M H Rasmy, Ahmed F Sahab, Aziza A El-Nekeety and Mosaad A Abdel-Wahhab

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• Microstructure and antioxidative activities of natural antioxidants in the presence of different proteins in a food model

  Jumoke B Adeloye and Michael H Gordon

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