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

Scientific Tracks Abstracts

• Oligosaccharides: An overview of beneficial sweeteners for food products

  Osama Ibrahim

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• Glycomacropeptide extraction

  Annette C Bentley

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• Food analysis to check quality, safety and authenticity by full-automated 1H-NMR

  Markus Link, Manfred Spraul, Hartmut Schaefer, Fang Fang and Birk Schuetz

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• Food and globalization: How trying to preserve food healthiness with an easy communication

  Massimo Cecaro and Anna Rita Loschi

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• Pseudomonas and salad vegetables: Myth or menace?

  Megan H Hargreaves

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• Storage of foods under mild pressure (hyperbaric storage) at variable (uncontrolled) room: A possible new preservation concept and an alternative to refrigeration?

  Jorge A Saraiva

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• Ripening stage effect on nutritional value of low fat pastry filled with sweet cherries (P. avium, cv Ferrovia)

  Teresa De Pilli, Giuseppe Lopriore, Roma Giuliani, Antonio Derossi and Carla Severini

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• Efficiency of different sources of Saccharomyces cerevisiae for decontamination of aflatoxin B1 in phosphate buffer saline solution

  Carlos Corassin, Bruna Gon?alves, Roice Rosim and Carlos Oliveira

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• Elucidating the link between environment, nutrition, host immunity, AIDS and cancer as informed by selected studies in Kenya and beyond

  Charles F L Mbakaya

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• The binding of bile acids by biscuits with bioactive substances during in vitro digestion

  Krzysztof Dziedzic, Danuta Gorecka, Artur Szwengiel, Marzanna Hes and Patrycja Komolka

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• Polyphenol content and antioxidant activity of potato tubers with colored flesh: Their potential role in acrylamide formation in french fries

  Diganta Kalita and Sastry S Jayanty

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• Development of gluten-free/milk-free french bread

  Annette C Bentley

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• The healthy beverage of kombucha - A key for the eternal health and the remedy for the whole body

  Mirjana Menkovska

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• Excellence in grains, seeds, and beans sorting for development of novel foodproducts and for rapid inspection with the QSorter Explorer Robot

  Francesco Dell?Endice

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• Antimicrobial effects of capsaicinoids and lecithin on the growth of food borne pathogenic bacteria

  Etienne Dako

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• Pentose sugars as a fermentation substrate: From waste to plate

  Megan H Hargreaves

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• Food, agriculture and livestock productivity in Manisa, Turkey: The profile study

  Hasan Cebi

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• Polyphenolic rich foods on oxidative stress and inflammatory-mediated insulin resistance (IR) in humans

  Indika Edirisinghe

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• Can we really trust genetically modified foods?

  Alison Burton Shepherd

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• The less oil uptake strategies in deep fat frying

  Ozlem Tokusoglu

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• Non-thermal processing technologies to inactivate foodborne viruses

  Alvin Lee and Stephen Grove

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• Sugar alcohols: An overview of manufacturing as nutritive sweeteners

  Osama Ibrahim

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• Use of Oxyrase? enzyme for rapid enumeration of coliforms in conjunction with TEMPO? (bioMerieux) automated system

  Yousef S Alsaadi and Daniel Y C Fung

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• Utilization of mango peels as source of pectin

  Ma Cristina B Gragasin, Aileen R Ligisan, Rosalinda C Torres and Romulo Estrella

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• Antimicrobial and strength properties of curcuma (Curcuma longa) and henna (Lawsonia inermis) coated food contact papers

  Ahsen Ezel Bildik, Oznur Ozden and Ozlem TokuSoglu

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• Novel approach to intensify the formation of the bioactive sulforaphane in cooked Brassica vegetables

  Sameer Khalil Ghawi

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• Efficacy of a novel bactericide for elimination of biofilm in food processing facilities

  Tong Zhao

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• A new tank for the production of high quality wines without using any chemical additives

  Zinnai Angela, Venturi Francesca, Sanmartin Chiara, D?Agata Maria and Andrich Gianpaolo

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• The utilization of solid carbon dioxide in the extraction of extra virgin olive oil

  Venturi Francesca, Andrich Gianpaolo, Sanmartin Chiara, Zoani Claudia, Zappa Giovanna and Zinnai Angela

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• Catalysts for consumers choice of organic foods - A choice experiment analysis

  Ole Bonnichsen, Jorgen Dejgard Jensen and Morten Raun Morkbak

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• Ensuring safe food production by providing guidance as an authority on hygienic engineering and design for food manufactured in or imported into Europe

  Hein A Timmerman

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• Development of improved compact corn mill

  Michael A Gragasin, Romualdo C. Martinez and Jayvee Illustrisimo

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• Chemical composition of single cell protein produced from date syrup (Dips)

  Fahad M Bin Jasass, Salah M Al-Eid and Siddig H Hamad

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• New trends in extraction methods of liquid sugar from date palm (Phoenix dactylifera L.) fruits

  Gamal A El-Sharnouby, Salah M Aleid and Mutlag M Al-Otaibi

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