Journal of Experimental Food Chemistry

International Conference on Food Chemistry & Hydrocolloids

August 11-12, 2016 Toronto, Canada

Posters & Accepted Abstracts

• Low temperature and hypoxia on γ-aminobutyric acid accumulation in activated brown rice

  Zhenxin Gu

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• Functional foods in the nomadic traditions

  Ts Batsukh

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• Effect of beetroot gel administration on performance, metabolic and biochemical parameters of physically active individuals

  Eduardo Mere Del Aguila, Julia T P Vasconcellos, Diego H Silvestre, Diego S Baiao, Joao Pedro Werneck-de-Castro, Thiago da Silveira Alvares and Vânia M Flosi Paschoalin

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• Citrus sinensis peel: A potential source for functional food development

  Faboya Evelyn Taiwo and Akenroye O M

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• Analysis of chemical composition, mineral and anti-oxidative effect of the Rudbeckia laciniata

  Geonmin Noh

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• Tropaeolum majus (nasturtium) ethanolic extract inhibits adipogenesis in 3T3-L1 cells

  Gichang -Kim, Ami -Yoo, Jinsook-Kim, Gyoungmi -Kim and Song yi- Choi

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• Impact of fiber and protein derived from rapeseed press-cake on Maillard Reaction in a cookie model system

  Jonathan Wilkin, Hannah Zenker, Catherine Tsang, Antonio Dario Troise, Nikolai Zalhev and Alberto Fiore

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• Validity of a unique trapping mechanism and application of the captured starch as a thickening agent

  Lee-Anne McGee

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• Lamb meat lipid oxidation and iron changes during different home-cooking methods

  Maryam Mirlohi, AzinPourkhalili and EbrahimRahaimi

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• Physicochemical characterization of polyelectrolyte complex blends of aloe vera gel, chitosan and alginate

  Gallardo-Rivera R, Vazquez-Torres H, Perez-Alonso C, Tecante A, Roman-Guerrero A and Shirai K

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• Neuro-fuzzy modeling to predict quality and microbiological parameters of partial-dried cherry tomato during storage: Effects of water activity, temperature and storage time

  Yongbin Han

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• Anti-obesogenic effects of vinegar brewed from Monascus-fermented unpolished rice in rats subjected to a high fat diet

  Young-Hee Pyo and Ji-Young Hwang

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• Effect of pH values on the antioxidant activity in red cabbage (Brassica oleracea)

  Ayse Demirbas and Ismail Ocsoy

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• Investigation of changes in anthocyanins during sulfite treatment

  Carol Pow Sang, Harmit Singh, Yee Teng Moo and Lauren Chuman

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• Evaluation of nitrate, nitrite, saponin contents, total antioxidant potential, antioxidant capacity and activity in different products of beetroot: Cereal bar, juice and chips

  Eduardo Mere Del Aguila, Diego S Baiao, Fabricio de Oliveira Silva, Daniel Perrone and Vânia M Flosi Paschoalin

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• Adoption of bio-fortified potato variety among farmers in Osun State, Nigeria

  Ebunoluwa Oyindamola Faniyi

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• Ca2+ enhancing isothiocyanates formation in broccoli sprouts and their dynamic variation during hydrolysis

  Runqiang Yang

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• The chemical behavior of stainless steel during cooking and storage of vegetables

  Ali Korin, Alaa El-Din Salama, Zeinab Abdel Hamid and Ghada Bassioni

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• Functional foods in the nomadic traditions

  Ts Batsukh

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• Bioactive coatings of chitosan and neem oil for preservation of cactus fruit Pitaya in postharvest

  Hernandez-Valencia C G, Roman-Guerrero A, Aguilar-Santamaria M A and Shirai K

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• Evaluation of chitosan based coatings with microencapsulated Lactobacillus plantarum for the postharvest quality preservation of litchi and rambutan

  Hidalgo-Mujica C L and Shirai K

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• Effect of soya flour, carrageenan and glyceryl monostearate as egg replacer on cake quality

  Ibrahim Najjar and Setarehnejad A

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• Effect of beetroot gel administration on performance, metabolic and biochemical parameters of physically active individuals

  Eduardo Mere Del Aguila, Julia T P Vasconcellos, Diego H Silvestre, Diego S Baiao, Joao Pedro Werneck-de-Castro, Thiago da Silveira Alvares and Vânia M Flosi Paschoalin

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• Evaluation of nitrate, nitrite, saponin contents, total antioxidant potential, antioxidant capacity and activity in different products of beetroot: Cereal bar, juice and chips

  Eduardo Mere Del Aguila, Diego S Baiao, Fabricio de Oliveira Silva, Daniel Perrone and Vania M Flosi Paschoalin

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• Encapsulated butylated hydroxyanisole (BHA) interaction with phospholipid liposomes as monitored by confocal Raman spectroscopy

  Afef Janen

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• Neuro-fuzzy modeling to predict quality and microbiological parameters of partial-dried cherry tomato during storage: Effects of water activity, temperature and storage time

  Yongbin Han

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• Pan de muerto, Mexican traditional bread: Understanding its characteristics and staling by relating its fat content to starch retrogradation

  Anne Matignon and Alberto Tecante

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• Influence of soy hull pectic polysaccharide on the rheology and stabilization of soy protein-based emulsions

  He Liu and Jianrong Li

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• Nuclear magnetic resonance applied to food analysis

  Elenilson Godoy Alves Filho

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• Studies on effect of cold plasma treatment on soaking and cooking properties of chickpea [Cicerarientinum L.]

  FLPathan, RRDeshmukh and US Annapure

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• Stress transfer quantification and optical properties tuning in gelatine-matrix natural composites

  Javier Enrione

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• Effect of 3-mercapto-1-hexanol-epigallocatechin-3-gallate -β-lactoglobulin nanoparticles hydrocolloids against tumor growth

  Qizhen Du, Hao Ying, Chenhuan Yu, Binwu Liao, Zhaoyang Fan, Weihua Zhang, Huazhong Ying and Nagaiya Ravichandran

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• Kinetics of stabilisation of oil in water emulsion using lecithin and biosilica

  Lanny Sapei, Olivia Poppy Damayanti and Liliana

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• Milk and milk products: Role of acidification

  Maria Lucia Masson

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• Detection and quantification of gluten in fermented and hydrolyzed foods

  Rakhi Panda

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• Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by proteolytic enzymes and impact on camel meat tenderization

  Sajid Maqsood, Kusaimah Manheem and Asir Gani

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• Evaluation of antioxidant activity and quantification of total flavonoids in extracts of Sweet Granadilla (Passiflora ligularis), Cholupa (Passiflora maliformis ) and Maracuya (Passiflora edullis forma flavicarpa)

  Sergio Andres Cabrera Navarro

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• Enhancing emulsion stability to environmental stresses using whey protein-tragacanthin interfacial complexes: Comparison of layer-by-layer and mixing methods

  Soleiman Abbasi, F Azarikia, M G Scanlon and D J McClements

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• Stabilization mechanism of various inulins and hydrocolloids: Milk-sour cherry juice mixture

  Soleiman Abbasi, Sh. Teimouri and M G Scanlon

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• Physical and chemical interactions between caseinomacropeptide and carboxymethylcellulose

  Vania de Cassia da Fonseca Burgard

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• Micronutrients, food fortification, and human health

  Sunil J Wimalawansa

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• Extraction, identification and valorization of plant waste polysaccharides

  T Yilmaz

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