Monday / May 26, 2014 Registration Opening Session COFFEE BREAK 13:00-18:00 13:30-15:00 15:00-15:30 ROOM A Keynote Speaker : Prof. Dr. Gustavo Barbosa-Canovas (Washington State University, United States) Advanced methods for the sterilization of food 15:30-16:00 ROOM A Session 1A Chairs: Dr.ir. Jim Van Durme - Prof. Dr. Mehmet Pala ROOM B Session 1B Chairs: Dr. Veha Antal - Prof. Dr. Yekta Göksungur 16:10-16:30 Canan Canal, Banu Ozen and Ayse Handan Baysal (Izmir Institute of Technology, Turkey) Characterization of yeast flora of ‘hurma’ olives grown in Karaburun peninsula in Turkey using molecular methods Murat Yasa (Aromsa Turkey) New developments in natural flavourings 16:30-16:50 Nilgün Öncül and Şeniz Karabıyıklı (Gaziosmanpaşa University, Turkey) Microbiological and physico-chemical properties of koruk (unripe grape) products Metin Yurdagül (Mümsad, Turkey) Information pollution and food industry 16:50-17:10 Cüneyt Dinçer and Ayhan Topuz (Akdeniz University, Turkey) Inactivation of Escherichia coli in black mulberry juice under pulsed sonication and continuous thermo-sonication treatments Bengül Asar, Gürbüz Güneş, Haluk Karataş (Arçelik, Turkey) Hot air frying of fresh and frozen finger potatoes in domestic ovens and its effects on various quality parameters 17:10-17:30 Uta Schnabel, Mathias Andrasch, Rijana Niquet, Oliver Schlüter and Jörg Ehlbeck (INP-Greifswald, Germany) Non-thermal atmospheric plasmas for food decontamination Dr. Swen Wolfram (DSM) Natural coloration and antioxidants for achieving clean label WELCOME COCKTAIL 19:00-20:30 DINNER 20:30-22:30 Tuesday / May 27, 2014 ROOM A Session 2A Chairs: Prof. Dr. Giovanna Ferrari - Prof. Dr. Taner Baysal ROOM B Session 2B Chairs: Dr. Celia Quintas - Prof. Dr. Sibel Karakaya 09:00-09:20 Seda Ersus Bilek, Diane M. Barrett, Mecit H. Oztop, Michael J. McCarthy and Maria E. Gonzalez (Ege University, Turkey) Methods for evaluation of pulsed electric field treatment effect on onion`s cell membrane integrity Mariarenata Sessa, Giovanna Ferrari, Rong Tsao and Francesco Donsi' (Universiy of Salerno, Italy) Lipid-based delivery systems for poorly soluble phenolic compounds to enhance their cellular antioxidant activity 09:20-09:40 Gianpiero Pataro, Mertcan Sinik and Giovanna Ferrari (University of Salerno, Italy) The influence of post-harvest pl irradiation on chemical-physical and antioxidant properties of tomato during storage Ayten Aylin Alsaffar (Ozyegin University, Turkey) What is good for you is good for the environment, too: sustainable and healthy food 09:40-10:00 Sevgin Dıblan, Ahmed Menevşeoğlu, Meltem Türkyılmaz, Mehmet Özkan (Adana Science and Technology University, Turkey) Degradation of ascorbic acid in strawberry juice concentrates during storage at various temperatures Geoffrey Mitchell (Centre for Rapid and Sustainable Product Development IPL, Portugal) Prospects for additive manufacturing in processing food with enhanced nutritional value 10:00-10:20 Sven Karlovic, Tomislav Bosiljkov, Damir Jezek, Mladen Brncic, Branko Tripalo and Filip Dujmic (University of Zagreb, Croatia) Textural properties of high hydrostatic pressure processed vegetable based products Abdulatef Ahhmed, Ceyda Birişik, Didar Üçüncüoğlu and Hasan Yetim (Erciyes University, Turkey) Possible intelligent food technology in the near future: Misconception on functional food 10:20 - 10:50 COFFEE BREAK 10:50-11:20 ROOM A Keynote Speaker : Prof. Dr. Ahmed Yousef (Ohio State University, United States) Emerging natural antimicrobial peptides for food applications and beyond ROOM A Session 3A Chairs: Prof. Dr. Geoffrey Robert Mitchell - Prof. Dr. Şebnem Harsa 11:30-11:50 Raquel Guiné, Ana Pedro, Paulo Barracosa, Fernando Gonçalves (CI&DETS / Polytechnic Institute of Viseu, Portugal) 11:50-12:10 Çiğdem Çoban, Ayşe Dilek Özşahin Kireçci, Ökkeş Yılmaz and Oguz Ayhan Kireçci (Bitlis Eren University, Turkey) ROOM B Session 3B Chairs: Prof. Dr. Dalia Sekmokiene - Prof. Dr. Sedef Nehir El Evaluation of phenolic compounds, antioxidant activity and bioavailability in dried thistle flower Paula Correia, André Vitor, Marlene Tenreiro, João Madanelo, Paulo Barracosa, Marta Carvalho, Ana Correiaand Raquel Guiné (CI&DETS / Polytechnic Institute of Viseu, Portugal) Effect of different thistle flowers as milk-clotting in serra de estrela cheese Biochemical analysis of some honey varieties of Ardahan region Tomislav Bosiljkov, Sven Karlovid, Branko Tripalo, Damir Ježek, Filip Dujmid, Mladen Brnčid (University of Zagreb, Croatia) Application of novel non – thermal technologies on variation of fat globule size and chemical composition of cow milk 12:10-12:30 Alev Emine Ince Coskun, Paul Venema, Erik van der Linden and Elke Scholten (Wageningen University, Netherland) Swelling behaviour of sodium-caseinate and gelatin particles 12:30-12:50 Tuncay Yilmaz and Sebnem Tavman (Celal Bayar University, Turkey) Ultrasound assisted extraction of polysaccharides from hazelnut skin Serena De Maria, Giovanna Ferrari, Paola Maresca (University of Salerno, Italy) LUNCH Poster Session I - Poster Hall 12:50-14:15 14:15-15:30 ROOM A Session 4A - Palm Oil Session Chairs: Prof. Dr. Ahmed Elrefai - Işınsu Kestelli (Chairperson of ICE) 15:30-15:50 Proteolysis assisted by HPP (high pressure processing) for allergenic power reduction Assist. Prof. Dr. Fahri Yemişçioğlu (Ege University, Turkey) ROOM B Session 4B Chairs: Dr. Christian Theel - Assoc. Prof. Dr. Birol Saygı Pieter Stoutjesdijk (Agilent) Trans fats issues and some solutions with palm oil Dynamic headspace: A powerful tool for food analysis 15:50-16:10 Ceyhun Dolma, Gokce Goksu Muslimin Hashim Food innovation: Value added food product from palm Gursu, Yasemin Sarac, (Malaysian Palm Oil Council) oil, a way forward Saffet Celik and Nezih Hekim (Jasem) 16:10-16:30 Michael Ng (Malaysian Palm Oil Council) Sustainable palm oil production and practices in Malaysia Gamze Gediz Ilis and Buket Yalcin (Indesit) A crisper design for domestic refrigerators 16:30-16:50 Teah Yau Kun (Malaysian Palm Oil Council) Blending of liquid palm olein and other soft oils for the temperate market Mahmut Genç, Yekta Göksungur and Seda Genç (Tesco Kipa) The latest innovative approach by the second biggest retailer in the world to overcome the important society challenges in food ; reducing food waste and healthier living 16:50-17:10 M. Suhaili Hambali (Malaysian Palm Oil Council) Palm oil opportunities in the Turkish market Ruud Van Mer ( Haas Mondomix) Hygienic design New-advanced-versatile methodology for sample preparation for analysis of multi-mycotoxins in different food commodities using LC-MS/MS ROOM A Presentation of EU Project 18:00-18:30 Prof. Dr. Hector Marcelo Fernandez Lahore Downstream Bioprocess Integration and Intensification DINNER 20:30-22:30 Wednesday / May 28, 2014 ROOM A Session 5A Chairs: Prof. Dr. Ahmed Yousef - Prof. Dr. Ayhan Topuz 09:00-09:20 ROOM B Session 5B Chairs: Dr. Hamida Benabid - Prof. Dr. Mehmet Özkan Ahmed El-Refai, Amal ElBastawesy and Eman El- Ashaal (University of Mansoura, Egypt) Utilization of germinated barley and oat flours for making untraditional and functional puree blends Combined effect of ultrasound and essential oils to reduce Listeria monocytogenes on organic fresh produce Nafiseh Zamindar, Hamed Vatankhah and Mohammad Shahedi (Islamic Azad University, Iran) Heat transfer simulation and retort program adjustment for thermal processing of wheat based haleem in semirigid aluminium containers Effects of egg white on cooking and sensory quality of rice-field bean pasta Some physical properties of string bean grains David Santo, Ana Graça and Cronobacter sakazakii in fresh cut melon: The effect of Célia Quintas UV-C illumination and electrolyzed water as (Universidade do Algarve, disinfection systems Portugal) 09:20-09:40 Gülçin Özcan and Nükhet Nilüfer Zorba (Çanakkale Onsekiz Mart University, Turkey) 09:40-10:00 Manolya Eser Oner and Paul N. Walker (Gaziantep University, Turkey) Continuous steam sterilization system for aseptic processing of particle foods Abdallah Bouasla, Nadjib Boulahlib, Ramzi Lahcene, Leila Benatallah and Mohammed Nasreddine Zidoune (INATAA, Algeria) 10:00-10:20 Christian Theel, Oliver Schlüter and Jörg Ehlbeck (Neoplas GmbH, Germany) Plasma4food - development of plasma applications for the food industry Aibek Bodoshov (Kyrgyz-Turkish Manas University, Kyrgyzstan) COFFEE BREAK 10:20 - 10:50 ROOM A Keynote Speaker : Prof. Dr. Syed Rizvi ( Cornell University, United States) Food extrusion-Why it matters and what is new? 10:50-11:20 ROOM A Session 6A Chairs: Prof. Dr. Gustavo Barbosa Canovas - Prof. Dr. Figen Ertekin 11:30-11:50 Merve Tomas and Esra Capanoglu (İstanbul Sabahattin Zaim University, Turkey) Evaluating the effect of tunnel, freeze, oven-drying on antioxidant potential of black mulberry (Morus nigra L.) ROOM B Session 6B Chairs: Prof. Dr. Syed Rizvi - Prof. Dr. Yeşim Elmacı Ruhan Aşkın Uzel and İrem Tükel (Yaşar University, Turkey) New dimension of slow food movement using supercritical fluid technology and methods to influence society by effective marketing strategies 11:50-12:10 Dilara Tomruk, Aslı Zungur, Mehmet Koç, Saniye Akyıl, Begüm Önal and Figen Kaymak-Ertekin (Ege University, Turkey) Melon seed milk (sübye) powder: physical, chemical and sensory properties Robert Steele (CSIRO CAHFS, Australia ) Novel thermal processing to reduce water use 12:10-12:30 Sezin Tuta and T. Koray Palazoglu (Mersin University, Turkey) Continuous flow microwave heating of hard-to-heat fluid food products Jim Van Durme, Jeroen Vandamme, Anton Nikiforov, Christophe Leys and Ann De Winne (KULeuven@KAHO, Belgium) Towards a more representative accelerated lipid oxidation using non-thermal plasma technology: evaluation of volatile organic compounds 12:30-12:50 Ismail Tontul and Ayhan Topuz (Akdeniz University, Turkey) Effect of ultrasonication on different wall materials using in flaxseed oil microencapsulation Athanasios Labropoulos and Stylianos Anestis (Technological Educational Institute of Athens, Greece) Novel food applications of nanotechnology LUNCH Poster Session II - Poster Hall 12:50-14:15 14:15-15:30 ROOM A Keynote Speaker : Prof. Dr. Giovanna Ferrari (University of Salerno, Prodal S.c.ar.l, Italy) Non thermal technologies in the food industry: current applications and future challenges 15:30-16:00 ROOM A Session 7A Chairs: Dr. Eunice Ogunbusola - Assoc. Prof. Dr.Hale Sütçü 16:10-16:30 ROOM B Session 7B Chairs: Elnaz Khaleghkhah - Assoc. Prof. Dr. Pınar Şanlıbaba Francesco Donsi', Mariarenata Majid Javanmard Effect of whey protein- rice bran oil incorporated Micro- and nanonization processes by high pressure Sessa and (Iranian Research Zataria homogenization: Effect of valve geometry on break-up Giovanna Ferrari Organization for Science and multiflora extract edible coating on chemical, physical and recoalescence phenomena (University of Salerno, Italy) Technology, Iran) and microbial quality of chicken egg 16:30-16:50 Laudina Duffus, Jennifer Norton, Paul Smith, Ian Norton and Fotios Spyropoulos (University of Birmingam, United Kingdom) Edible pickering emulsion technology in foods 16:50-17:10 Faruk Doğan, Sibel Yağcı and Aylin Altan (Karamanoğlu Mehmetbey University, Turkey) Effects of twin-screw extrusion processing conditions on some properties of chickpea extrudates 17:10-17:30 Duygu Başkaya Sezer and Aslıhan Demirdöven (Gaziosmanpaşa University) Microwave blanching applications for pectin methylesterase inactivation in carrot slices and comparison with conventional blanching Francesco Donsi, Gianpiero Pataro, Giovanna Ferrari, Taner Baysal and Ozge Tastan (University of Salerno, Italy) Effect of a combined treatment of pulsed light and bioactive edible coating on fresh-cut cucumbers Majid Javanmard and Manizheh Mirshams Effect of modified atmosphere packaging and storage (Iranian Reseaerch temperatures on quality of shelled raw walnuts Organization for Science and Technology, Iran) Sami Bulut, Tugba Sahin Sert and Fatma Coşkun (Trakya University, Turkey ) The effect of high pressure processing at subzero temperatures on quality parameters of beef mince GALA DINNER 20:30-24:00 Thursday / May 29, 2014 ROOM A Session 8A Chairs: Assoc. Prof. Dr. Zsuzsanna Horvath Hovorkane - Prof. Dr. Cesarettin Alaşalvar ROOM B Session 8B Chairs: Prof. Dr. Paula Correia - Prof. Dr. Meltem Serdaroğlu 09:00-09:25 Mustafa Çam, Fatma Erdoğan, Duygu Aslan, Merve Dinç, Safa Karaman, Ömer Sait Toker, Hasan Yalçın (Erciyes University, Turkey) Pomegranate seed oil: shelf life prediction, microencapsulation and utilization in ice-cream production Mervat Eldemry, Lamiaa Lottfy and Mostafa Owon (Kafr El-sheikh University, Eygpt) Effect of maltodextrin as fat replacer on the quality attributes of low – fat beef burger 09:25-09:50 Didar Ucuncuoglu, Dilek Sivri Ozay and Mucahit Taha Ozkaya (Karatekin University, Turkey) Volatile profiles of Ayvalık virgin olive oils: Influences of geographical origin Volga Can Sahin and Berna Kilinc (Ege University, Turkey) Production of anchovy and mussel pastes as appetizer Lipid composition of seed oils of nine Spanish pomegranate (Punica granatum l.) Cultivars Harkati-Gaci Ameni, Benatallah Leila and Zidoune Mohamed Nasreddine (LNTA-INATAA, Algeria) Relationship between chicken welfare before slaughter and meat pH Characterızatıon of potent odorant compounds in Turkish olive oils by GC‒MS‒olfactometric techniques Moein Bashash, Nafiseh Zamindar and Marzieh Bolandi (Islamic Azad University, Iran) Evaluation of antioxidant activities of Iranian sumac (R. coriaria l.) Fruit and spice extracts with different solvents Luana Fernandes, José Alberto Pereira, Isabel Lopéz-Cortés, Domingo M. Salazar, Susana 09:50-10:15 Casal and Elsa Ramalhosa (Mountain Research Center, Portugal) 10:15-10:40 10:40-11:10 Songul Kesen, Serkan Selli and Hasim Kelebek (Gaziantep University, Turkey) COFFEE BREAK ROOM A Session 9A Chairs: Prof. Dr. Fernanda Ruiz-Larrea - Prof. Dr. Canan Tarı ROOM B Session 9B Chairs: Assoc. Prof. Dr. Erno Gyimes - Assoc. Prof. Dr. Işıl Var 11:10-11:30 Roya Mirmohammadi, Seyed Hadi Razavi and Investigation of the possibility of fermented drink lactic Amjad Kaka and Hiran Karem Nafiseh Zamindar acid production (Lactobacillus plantarum and (Salahaddin University, Iraq) (Islamic Azad Univerisity, Lactobacillus casei ) by red grape juice and rice flour Iraan) Production and quality evaluation with shelf life prediction of lab made dietary cookies 11:30-11:50 Burcu Kaplan-Türköz, Thomas Koelblen and Laurent Terradot (Ege University, Turkey) Structural biology as a tool in understading Brucella pathogenesis: analysis of Brucella toll/interleukin 1 receptor (tir) protein Btpa Lukasz Pietrzak, Erico de Souza, Stan Matwin, Irene Parisiene and Janet Gale (ECORC, Canada) Non-linear quality modeling of Canadian winter and spring wheat 11:50-12:10 Mehmet Coelhan and Anita Aberl (Technische Universität München, Germany) Analysis of volatiles in beverages and food using static headspace gas-chromatography Nurudin Kydyraliev and Aychurok Kubanychbek Kyzy (Kyrgyz-Turkish Manas University, Kyrgyzstan) Determination of the cooking times for bean varieties Ibrahim Ilker Ozyigit, Cengiz Athanasios Colak, Sedat Karadeniz, Determination of heavy metal and mineral elements in Labropoulos and Stylianos Goksel Demir and Ibrahim root/rhizome samples of some medicinal plants widely Anestis 12:10-12:30 Ertugrul Yalcin (Technological Educational used in Turkey (Marmara University, Turkey) Institute of Athens, Greece) 12:30-12:50 12:50-14:30 Closing Ceremony LUNCH Functional ingredients as applied to bakery product development
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