Journal of Food Processing & Technology

18^th Global Summit on Food & Beverages

October 02-04, 2017 Chicago, USA

Scientific Tracks Abstracts

• Animal-origin probiotics vs plant-origin probiotics

  Sejong Oh

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• Microbial production of prebiotic oligosaccharides: Galacto-oligosaccharides as an example

  Thu-Ha Nguyen

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• Food loss and food waste: Identification of extent, causes and prevention of food losses and waste

  M A K K P Perera

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• Effects of two natural enriched plant extracts against type 2 diabetes

  Alexander Gosslau

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• Gluten-free and casein-free diets and the treatment of autism

  Klaus W Lange

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• Processing healthier, appealing and safer foods

  Olívia Pinho

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• The hierarchical structure and properties of starches

  Junrong Huang

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• Development of wheat bread and gluten-free bread formulations containing Mozuku (Chordaria cladosiphon)

  Mutukumira A N, Grubb S D, Rutherfurd-Markwick K, van der Geld T, Jones L, and Smith A

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• The sustaınabılıty of food productıon ın the extent of modernıty tradıtıonalıty: A case of Turkısh culture

  Refia Gulin Ogut Eker

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• Fish protein hydrolysates: Application in deep-fried food and food safety analysis

  Shan He

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• The association between depressive symptoms and diet in people at high risk of cardiovascular disease

  Waad Alfawaz, K. Ismail and N. Guess

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• Phenolic and chromatic investigations on red wines made from native chinese grape species

  Si-Yu Li, Li-Jun Li, Jun Wang and Chang-Qing Duan

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• Effect of sodium alginate addition on properties of low fat cheddar cheese

  Bal Kumari Sharma Khanal, Bhesh Bhandari, Sangeeta Prakash and Nidhi Bansal

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• Synergistic effects of branched-chain amino acids and linoleic acid addition on volatile compounds in wine during alcoholic fermentation

  Peitong Liu, Changqing Duan and Guoliang Ya

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• Exploring the health benefits of Solanum nigrum L; a wild vegetable as a remedy in the face of climate change

  Adijat Funke Ogundola, Callistus Cbvenura and Anthony Jide Afolayan

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