Journal of Food Processing & Technology

3^rd International Conference and Exhibition on Food Processing & Technology

July 21-23, 2014 Hampton Inn Tropicana, Las Vegas, USA

Posters

• Evaluation of cytotoxicity of buckwheat grains and buckwheat products to HT29 cells in an in vitro environment

  Danuta Gorecka, Krzysztof Dziedzic, Anna Olejnik and Marzanna Hes

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• Evaluation of potato varieties for their yield and food value in the central part of Tigray region, Ethiopia

  Haileslasie Gebremedhn Etay

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• The inhibition of foodborne pathogens found in beef using lactic acid

  James B Stukes, N Mohammed, J Johnson and D Youseff

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• Applications of spectrofotometric methods as rapid tools in food technology and food microbiology

  Dilek Heperkan

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• Effect of antioxidants on lipid oxidation and changes in nutritive value of protein in frozen-stored meat products

  Marzanna Hes, Anna Gramza Michałowska, Danuta Gorecka and Krzysztof Dziedzic

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• Detoxification of Ochratoxin A, by lactic acid bacteria

  Merih Kıvanc

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• Screening of lactic acid bacteria for antifungal activity against fungi

  Merih Kıvanc

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• Molecular detection and characterization of shiga toxogenic Escherichia coli associated with dairy product

  Mohammad I Al-Hazmi, Abdullah Al-Arfaj and Moussa Ihab

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• Intervention technologies for food safety on minimally processed produce: Perspectives on foodborne and plant pathogens

  Modesto Olanya and Brendan A Niemira

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• Inhibition of food-borne pathogens in beef and poultry by acetic acid

  Nazimuddin Mohammed, J B Stukes, K Yussuf and S Cardwell

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• High Hand hygiene compliance and associated factors among health care providers in Gondar University Hospital, Gondar, North West Ethiopia

  Nura Muhammed, Mekuriaw A Tefera, Abebaw E Eredie, Timothy F Landers, Yewunetu D Malefia and Kefyalew Addis Alene

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• Physicochemical characterization of liposomes encapsulating total fraction of Chios mastic gum

  Olga Gortzi, Vasilios Athanasiadis, Stavros Lalas and John Tsaknis

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• Triticale (Triticosecale wittmack) lines identification to malt use with physiochemical analysis

  Patricia Lopez-Perea

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• Microbiological hazard analysis during manufacturing of food packaging materials

  Refae Ibrahim Refae

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• Influence of protein substrate treatment on kinetics of enzymatic hydrolysis of whey proteins

  Renata S C Souza, Renata V Tonon, Lourdes M C Cabral and Louise E Kurozawa

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• Effect of convective drying on the bioactive compounds content of pinot noir grape pomace

  Aline S C Teles, Davy W H Chavez, Renata V Tonon, Flavia S Gomes, Regina I Nogueira, Felix E P Cornejo and Lourdes M C Cabral

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• Antioxidant activity of Lion Fish (Pterois volitans L.) muscle protein hydrolysates

  Santiago Gallegos-Tintore, Claudia Manzanero Perez, Luis Chel Guerrero, Alfonso Aguilar Perera and David Betancur Ancona

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• Antioxidant and chelating activity of Jatropha curcas L. protein hydrolysates

  Santiago Gallegos-Tintore1, Cristina Torres-Fuentes, Javier Solorza-Feria, Manuel Alaiz, Julio Giron-Calle, Alma Leticia Martinez-Ayala, Luis Chel-Guerrero and Javier Vioque

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• Nutritional value characterization of leaves and herbal tea from Moringa oleifera Lam. tree cultivated in Greece

  Stavros Lalas, Vasilios Athanasiadis and Olga Gortzi

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• Vegetable salami with high nutritional and functional properties

  Roma Giuliani, Teresa De Pilli, Antonio Derossi, Carla Severini and Aurelia De Filippis

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• Thermal stability and structural change of the sweet-tasting protein brazzein

  Hyun-Joo Jo and Kwang-Hoon Kong

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• Effect of various salts on inosinic acid-degrading enzyme in the white and dark muscle of saury

  Hiroko Seki and Naoko Hamada-Sat

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• High level secretory expression of brazzein in yeast

  Jinkyung Lim, Mimi Kim and Kwang-Hoon Kong

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• Effect of pulsed electric field processing on the physicochemical, flavor quality, and functional properties of cherry fruit chunks in solution

  Kristine Ann G Sotelo, Indrawati Oey, Sze Ying Leong, Qianli Ma, Noemi Gutierrez-Maddox and Nazimah Hamid

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• Effect of rice flour particle size on gluten-free rice bread quality

  Tae-Young Kang and Sanghoon Ko

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• Development various kinds of tomato extracts encapsulation

  Saehoon Kim and Sanghoon Ko

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• Chinese consumers? attitude toward genetically modified foods: Taking genetically modified soybean oil as an example

  Xia Ming

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• Using microorganisms to increase efficiency of biodiesel production

  Hasan Karadurmus and Gunduz Sinem Kocabas

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• Effect of water content and steaming steps on quality characteristics of steamed rice cake

  Eunhye Choi and Sanghoon Ko

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• Preparation of model food samples for elderly and their physicochemical properties

  Hye young Jo and Sanghoon Ko

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• The new nanostructured water desorption sensor for measurements of water activity and food quality

  Ana Valeria Ulhano Braga, Sergey Balashov, Olga Balachova, Maria Cecilia Queiroga Bazetto and Flavio Luis Schmidt

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• Optimization of allicin extraction method from welsh onion

  Hye Won Kim and Sanghoon Ko

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• Functional properties of hydrocolloids mixture systems of flamboyant gum with protein concentrates hydrolisates of legumes

  Wilbert Jose Rodr?guez Canto, David Betancur Ancona, Luis Corzo R?os and Luis Chel Guerrero

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• Impact of heating on fatty acid content of formula milk products in the UK

  Emma Loughrill

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• A multi-beneficial gift of nature (Noni fruit): From nutritional, functional and post-harvest

  Mahsa Motshakeri

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• Effect of various bread-making processes on phytochemical content and antioxidant capacity of whole grain breads

  Seham Sahli, Sanaa Ragaee and El-Sayed Abdel-Aal

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• Influence of a combined lecithin and pluronic F-127 surfactant on photochemical stability against UV light of lutein-loaded zein nanoparticles

  Thanida Chuacharoen

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• Protein extraction of soybean, cowpea and fishmeal with different agitation speed

  Taehoon Kim and Yongjae Lee

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• Increasing the bioactivity of red cabbage vegetables via optimizing myrosinase activity

  Salah Abukhabta

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• Evaluation of the prevalence of genes producing biofilm (fnbB, clfaA, icaC, icaB) in S.aureus strain isolated from raw milk in sanandaj province

  Mahsa Shojaei, H KarimiDarehabi and A Javadi

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