Journal of Food Processing & Technology

2^nd International Conference and Exhibition on Food Technology, Bioprocess & Cell Culture

October 28-30, 2013 Kansas City Marriott Country Club Plaza, USA

Scientific Tracks Abstracts

• Effect of high hydrostatic pressure and thermal treatment on E. coli O157:H7 membrane in apple juice during storage

  Dike O. Ukuku

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• Physical and chemical stability of refractance Window?- dried mango (Philippine ?Carabao? var.) powder during storage

  Ofero A. Caparino, Juming Tang, Shyam S. Sablani, Boon P. Chew, Bridget D. Mathison, John K. Fellman, Joseph R. Powers, Caleb I. Nindo

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• Effect of processing on physio-chemical properties and yield of gari from dried chips

  Kehinde A. Taiwo

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• Bioactive compounds and antiradical activity of juice and pulp from lemon, mandarin and orange fruits cultivated in Saudi Arabia

  Fahad Y. Al-Juhaimi

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• Glycemic index in the prevention and management of diabetes mellitus: The Malaysian experience

  Fatimah Arshad

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• Using some food processing wastes in producing some nutritional components

  Gamal A. El-Sharnouby

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• New product development of canned kidney beans added with fruit dates and evaluate the product in terms of nutrient and sensory evaluation

  Fahad Mohammed Bin Jasass

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• Microbiologically produced organic acids as new building blocks in organic synthesis

  Ulrich Stottmeister, Andreas Aurich and Roland A. Mueller

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• Development of a seaweed sauce by fermentation

  Motoharu Uchida, Tatsuo Miyoshi, Yuko Murata2 and Yuji Ohmura

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• Challenges in fermentation scale up process for production of new chemical entities: From discovery to clinic

  Prafull Ranadive

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• Hairy roots as a smart alternative for the plant in vitro production of active agents - tissue culture in a compartmented STR and an object oriented growth modelling approach together with an automatic image recognition

  Felix Lenk

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• Ferric citrate fermentation by a Klebsiella oxytoca strain isolated from pyrite mine drainage producing a relevant exopolysaccharide and its potential applications

  Franco Baldi

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• Polymer based fermentation of new anti-inflammatory compounds from a myxobacterial strain

  Girish Mahajan, Koteppa Pari, Vijaya Phani Kumar Yemparala, Nidhi Tomar and Asha Adrian Kulkarani

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• Topical antioxidants for protection and reversal of environmental damage

  Karen E. Burke

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• Food fortification to alleviate micronutrient deficiencies

  Sunil J. Wimalawansa

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• Gluten-free and milk-free products to fill the dietary needs

  Annette C. Bentley

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• Labeling litigation and navigating class actions

  Angela Agrusa

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• Life style diseases-Indian scenario

  A. Jasmine

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• Whole grain foods for health and wellness

  A. Jayadeep

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• The kinetics of alcoholic fermentation in model solutions characterised by high sugar concentration: Different behaviour of two yeast strains

  Angela Zinnai

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• Designer host for cellulosic ethanol production via synthetic biology

  Jui-Jen Chang, Yueh-Chin Wu, Yu-Han Hou, Chieh-Chen Huang, Ming-Che Shih and Wen-Hsiung Li

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• The kinetics of fermentations occurring in sour dough stored at different temperatures and their influence on bread quality

  F. Venturi and A. Zinnai

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• Engineering industrial yeast for renewable advanced biofuels applications

  Z. Lewis Liu

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• Bio-processing to improve the nutraceuticals and bioactive properties of millet seed coat

  Jayadeep A

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• Genetic engineering of yeast for L-ascorbic acid (vitamin C) production by fermentation process

  Julio Cesar C. Rosa

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• Ethanol production and anaerobic fermentation of agro-industrial wastes and sweeteners

  Mohamed Emad A. Nasser and Mona I. Massoud

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• Gram scale production of a fungal laccase in the host Aspergillus niger

  Yasmina Mekmouche

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• Non-thermal intervention processing for inactivation bacteria at Eastern Regional Research Center (ERRC)

  Dike O. Ukuku

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• The newest experience in packing, dosage and application of functional food with royal jelly and its synergistic action in prevention, prophylaxis and healing of the contemporary man

  Mirjana Menkovska

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• Development of value-added applications from wine grape pomace

  Yanyun Zhao

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• Probiotic food supplements at the crossroads

  Irena Rogelj

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• Quality characteristics of functional pita bread supplemented with date seed powder

  Isameldin B. Hashim

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• Biochemical composition and antimicrobial activity of thyme incorporate food products

  Sumayaa Dawood

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• Production of prebiotic xylooligosaccharide (XOS) from rice bran and finger millet

  P. Ayyappan and Usha Antony

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• Thermo sonication as a potential quality enhancement technique of apple juice

  Muhammad Abid

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• Influence of sonication and high hydrostatic pressure on the quality of carrot juice

  Saqib Jabbar

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• Assessment of anti-atherosclerotic potency of poly herbal nutraceutical (PHN)

  Chetan C. Nimgulkar

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• Immunonutrition: Correlation with nutrients

  Farhan Saeed

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