Journal of Food Processing & Technology

9^th Euro-Global Summit & Expo on Food & Beverages

July 11-13, 2016 Cologne, Germany

Scientific Tracks Abstracts

• Bacteriophage applications in food production and processing

  Alexander Sulakvelidze

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• Reprogramming the gut: Implications for the use of bacteriophages to reduce foodborne bacterial pathogens in preharvest food animal production

  Lawrence D Goodridge

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• Bacteriophages: A novel technology for improving safety of produce

  Andre Senecal

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• Application of lytic bacteriophage for improving the safety of human and pet foods

  Joelle Woolston

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• Advanced green manufacture technology for processed meats

  Zengqi Peng

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• The green dairy model: A technology and innovation-driven approach for sustainable milk processing

  Christoph Glanser

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• Integrating new technologies in dairy operations to reduce overall water and energy consumption

  Ana Lucia Vasquez Caicedo

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• Enthalpy - Reducing energy and water usage in dairy and spray drying due to innovative technologies

  Pieter Debrauwer

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• A methodology for the global process management of the production processes in the EnReMilk project

  Vicenc Puig

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• Continuous non-thermal high pressure process for skimmed raw milk stabilization

  Salima Varona Iglesias

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• Innovation process configuration in Mozzarella (Pasta filata) and milk powder production aiming at reduced water and energy consumption

  Reinhard Kohlus

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• The importance of minerals from bottled waters

  Ingegerd Rosborg

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• Potential for water reuse of high strength fruit and vegetable processor wastewater

  Richard G Zytner and Adam Moore

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• Quality control of extra virgin olive oil by processing the images of olives

  Jose S Torrecilla, Enrique S Pariente, John C Cancilla, Regina Aroca-Santos and Gemma Matute

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• Food plants and plant molecules can affect ovarian functions

  Alexander V Sirotkin

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• Consumption of the nutritional services in the South Eastern region of Madagascar

  Romaine Ramananarivo, N L Rabibidoa, H F Ranaivoarisoa, C Ranaivoson and S. Ramananarivo

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• Investigation of the gamma irradiation on Iranian dates carbohydrates using HPLC technique

  Marzieh Seyhoon, Rasa Rajaie, S Leila Hosseini, Sara Sheikh Nasiri, Mona Sarabi and Marzieh Ahmadi Roshan and Gelareh Khoshpouri

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• Fruit and vegetables consumption among children and adolescents: Trends, determinants of consumption and possible solutions

  Ahlam Badreldin El Shikieri

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• Experimental product development through online grocery stores

  Sveinung Grimsby

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• Quality and application of oils obtained from some Brazilian species

  Suzana Caetano da Silva Lannes

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• Front-face fluorescence and infrared spectroscopies: A tool for the authentication of food products

  Romdhane Karoui

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• How color can influence the success story of your food company

  Carola Seybold

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• Colorize your flavor - Color measurement for food

  Felix Schmollgruber

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• Strategic reorientation of agricultural development for food security and sustainable development in Sofia region

  S Ramananarivo, V H Robsona, N L Rabibisoa, R Ramananarivo and N L Rabibisoa

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• Anticancer activity mechanisms of flavonoids

  Oya Bozdag Dundar

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• Assessing gluten content in gluten-free products, manufactured and marketed in Lebanon

  Sara Nasseredine

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• Mobilization of the social, economic and cultural capital of the households against malnutrition

  C Ranaivoson, N L Rabibisoa, H F Ranaivoarisoa, S Ramananarivo and R Ramananarivo

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• Appropriation of the strategy against malnutrition in the regions of Anosy, Amoronâ??i Mania, Betsiboka and Sofia, Madagascar

  Nirhy Lanto Rabibisoa, H F Ranaivoarisoa, C Ranaivoson, S Ramananarivo and R Ramananarivo

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