GROUP A

14:30 – 20:30            onwards Conference desk open

1. Use of Flour Lactoacid Concentrate for Quality Improvement of Wheat and Rye Bread, Elina Sturmovica
2. Pulsed Electric Field Applications in Oil Industry, Aytac Saygin Gumuskesen *, Fahri Yemiscioglu
3. Analysis of Volatile Compounds in Extra-Virgin Olive Oil by Solid Phase Microextraction Coupled to Gas Chromatography with Flame Ionization Detection, Andrea Biolatto;Valeria Messina*; Ana M Sancho; Noemí de Walsöe de Reca
4. Rapid Assessment Methods for Monitoring Oxidation during Deep-Fat Frying, Fahri YEMİŞÇİOĞLU*,  Aytaç SAYGIN GÜMÜŞKESEN, İsmail EREN, İpek AKIN
5. Innovative preserving of drinks, Simin Hagh Nazari
6. Triglycerides and their fatty acid composition in edible Mediterranean molluscs and crustacean, Vassilia J. Sinanoglou*, Dido Meimaroglou, Sofia Miniadis-Meimaroglou
7. The Effects of Interesterification Reactions on Color Parameters, Oxidative Stability of Some Oil-Fats, Goktay TAS, Ayca AYLANGAN *, Aydin OZTAN
8. Phenolic compounds of various fruits and their antioxidant activity, E. Tzanakis, Th. Kalogeropoulos, St. Tzimas, A. Chatzilazarou, E. Katsoyannos, A. Labropoulos*
9. Extraction, Antioxidant and Antibacterial Activity of Carotenoids from Tomato Waste, Theodora-Ioanna Lafka, Panagiotis Mastorakos, Vassilia Sinanoglou, Spyros Konteles, Andriana E. Lazou and Evangelos S. Lazos*
10. Turkish Style Aromated (Ready –To-Eat) Meat Snack Production: Consumer Acceptability and Safety Evaluation, Birol Kilic*, Gulden Basyigit Kilic, Orhan Onur Askin
11. Application of electromagnetic energy for inhibition of food allergy, Anthimia Batrinou*, Vassilia J. Sinanoglou, Spyros Konteles, George Seiragakis, Konstantinos Sflomos
12. Why commercial vodka is 45% aqueous solution of ethanol?, Jozef Mazurkiewicz, Hanna Maria Baranowska, Michal Wojtasik, Piotr Tomasik*
13. The Cider Production in the World, Yalcin Gucer*, R.Ertan Anli
14. Biological decontamination of food packaging materials at atmospheric pressure, Mona Popa*, Petru Niculiţă, Amalia Miteluţ, Mihaela Ghidurus, Mira Turtoi, Mihaela Geicu
15. Heat-Induced Changes in Beta-Lactoglobulin Susceptibility to Thermolysin Hydrolysis, *Nicoleta Sava, Iesel Vand Der Plancken, Gabriela Rotaru, Marc Hendrickx
16. Tuber starch extrudates: promising material for food industry, S. Kowalski, D. Gumul, G. T. Zieba, M. Lukasiewicz, B. Achramowicz*
17. Effect of lipid fraction and mean droplet size of oil-in-water emulsions stabilized by polysaccharide/protein mixtures on the release of selected aroma compounds, Stefania Karaiskou, Adamantini Paraskevopoulou*
18. Combined Membrane Technology for Prefiltration and Preconcentration of Blackcurrant Juice, Szilvia Bánvölgyi*, Erika Békássy-Molnár, Gyula Vatai
19. Salt Reduction in Meat Products Such As Traditional Meatballs, Aytunga Budak*, Semra Kayaardı
20. Effects of polyols on barley β-glucan cryogelation in ice cream model systems, Athina Lazaridou*, Hariklia Vaikousi, Costas G. Biliaderis
21. Thermal, mechanical and water vapor barrier properties of sodium caseinate films containing antimicrobials and their inhibitory action on Listeria monocytogenes, Eleana Kristo, Konstantinos P. Koutsoumanis, Costas G. Biliaderis*
22. The formation of furan derivatives in pine honey during storage, Tananaki Ch., Thrasyvoulou A.
23. Changes in the profile of major volatile compounds of a white wine from Cephalonia according to storage length and packaging material, C. I. Piperidi, P. G. Demertzis and K. Akrida-Demertzi*
24. Free radical scavenging activity of plant extracts of Greek origin, Vassiliki Papageorgiou, Stratos Komaitis, Charalampos Proestos, Michael Komaitis
25. Some technologic proprieties of common date (Phoenix dactylifera L.) fruits, Salem Benamara*, Hassina Gougam, Hayet Chibane, Amrane Djouab, Adiba Benahmed
26. Use of Weibull model to predict the moisture and salt contents of sardine sheets during vacuum pulse osmotic dehydration, Otoniel Corzo*, Nelson Bracho
27. The effect of drying method on bulk density, porosity and shrinkage of quince, Banu Koc, Ismail Eren, Figen Kaymak-Ertekin*
28. Drying Kinetics of Red Chillie in a Hot Air Dryer, Basavaraj.M, G.P.Prabhukumar, *B.Satyanarayan Reddy
29. Degradation Kinetics of Chlorophyll in Spinach, Meltem Kozan, Feryal Karadeniz*, Nuray Koca, Hande Selen Burdurlu
30. Influence of Fat and Hydrocolloids on Batter-type Dough Rheological Behavior, Theodora-Ioanna Lafka, Evangelos S. Lazos* and Michael S. Bratakos
31. Flowability Impact on Homogeneity of Blend Quality, Bauman, I., Ćurić, D, Boban, M.*, Janjatović D.
32. Effect of Water Content and Temperature on the Viscosity of Herbhoneys, Lesław Juszczak*, Robert Socha, Teresa Fortuna
33. Viscosity of Concentrated Apple Juice as a Function of the Temperature and Soluble Solids Content, Lesław Juszczak*, Mariusz Witczak, Teresa Fortuna
34. Effect of freezing and microwave heating on gluten-free bread and bread containing gluten storage stability, Margarita Liassi, Ioanna Mandala*
35. Application of the SAFES Methodology (Systematic Approach to Food Engineering Systems) To Asses Quality on Condensed and Powdered Milk, Cristina Barrera, Ana Heredia, Lucía Seguí*, Pedro Fito
36. Concentration of Whole Egg Liquid with Different Membrane Processes, Ivetta Vincze*, Lajos Tovari, Gyula Vatai
37. Crystallization of the supersaturated sucrose in the presence of glucose and fructose, Kikkas, Anna, Kirs, Evelin, Annuste Tiina, Laos Katrin*, Menert, Anne, Paalme Toomas
38. The effects of domestic cooking methods on colour and chlorophyll changes of green peas (Pisum sativum L.), Marija Jokanović*, Slobodan Tojagić, Ljubiša Šarić, Natalija Džinić
39. Twin-Screw Extrusion of Whey Protein Concentrate/Corn Flour Blends as Affected by Feed Moisture, Mladen Brnčić*, Branko Tripalo, Marina Miličić, Damir Ježek, Tomislav Bosiljkov
40. Application of the SAFES Methodology (Systematic Approach to Food Engineering Systems) to Assess Quality and Control A Cured Loin Process, Pedro J. Fito*, Angel Arguelles, Maria Luisa Castello, Pedro Fito
41. Phase Change Heat Transfer in Food Materials, Subrahmaniyam Susarla
42. Compression, creep and stress-relaxation testing of wheat flour doughs – relation to end-product properties, Patrick Fustier, Athina Lazaridou, Costas G. Biliaderis*
43. Applications of the supercritical anti-solvent process for the re-crystallization and micronization of food and pharmaceutical ingredients, Yan-Ping Chen
44. Effect of Moisture Content on Oil Expression Characteristics of Jatropha Curcas L. (Ratanjot) On a Hydraulic Press, Pankaj Kumar Paswan and Ram Krishna Pandey*
45. Concentration of biological vinegar by membrane technology, E Fogarassy, E. Bekassy-Molnar, Gy. Vatai
46. Studies on High Velocity Hot Air Drying characteristics, Udai Singh & Ram Krishna Pandey*
47. Study about the vegetables used as raw material for lactic acid juices obtaining, Manea Iulia Buruleanu Lavinia
48. Modeling of Minerals in Iranian-type Cheese During Aging, *Saied Ali Yasini Ardakani, Abolfazl Kheirkhah, Mohamad Reza Ehsani
49. An Investigation on Some Physical and Chemical Properties of Some Chickpea Varieties of Different Cooking Process, Neriman BAGDATLIOGLU Alime KOPAC
50. Effect of the Accelerated Electron Beams on the Main Free Radical Scavengers in Sea Buckthorn Powder, R. Minea*, Monica R. Nemtanu, Ecaterina Mitru, Nora Radulescu
51. Pigskin / starch edible films: effects of glycerol on their physical properties, P. Bergo, P.J.A. Sobral, J.M.Prison
52. Physical properties of gelatin films plasticized with glycerol, P Bergo*, PJA Sobral1, JM Prison, A. A. Vercik
53. A Research on Formation of Biogenic Amine in Cucumber Pickles Produced by Using Starter Culture, TURGUT Zeynep, AYHAN Kamuran*
54. Microbial Contamination in Orange, Pomegranate and Sugar-Cane Fresh Juice, Vineeta Gupta*, R. k. Agrawal
55. Constitute of Bioactive Peptides with Lactic Acid Bacteria, Hatice Şanlıdere Aloğlu* Zübeyde Öner Taner Sarıoğlu
56. Human Breast Milk: A Source of Probiotics, Sine Ozmen Togay*, Ayhan Temiz
57. Studying the Effects of Heat and Cold Shock on Microstructure and Survival of Some LAB in Yoghurt, Farideh Tabatabai,, *Samira Yeganehzad,, Ali Mortazavi
58. The Influence of the Autochthonous LAB on the Ripening of White Brined Cheeses, Jelena Djerovski*, Zorica Radulović, Dragoslava Radin, Dragojlo Obradović, Predrag Pudja
59. Food bacterium Listeria monocytogenes Growth Inactivation and Fatty Acids composition Changes by Weak Acids, I Kiakis, T.Baltzis, P.Xenikakis, S.Mastronicolis*
60. Biochemical, Microbiological and Sensorial Characterization of Fermented Milks Containing Bifidobacteria, Barascu Elena
61. Cold Adapted Listeria monocytogenes which Contaminated an Artificially Prepared Soft Cheese can Enhance Survival During Cheese Ripening, M. Sapka, N. Sourounis, E. Petrova1, V. Sotiroudis, C. Tzia, *S. Mastronicolis
62. Inactivation of Escherichia coli in Pomegranate Juice by Sonication, Kunduhoğlu, B.*, Çoksöyler, F.N., Pilatin S.
63. Investigation of the Microbiologicial Quality of Smoked Tench (Tinca tinca) Produced by Using Different Metods during Storage Period at 4 ^oC. Filiz KÖK, Oğuz KORKUT, Kadir ÇAPKIN
64. The Physico-Chemical and Sensorial Characterization of Fermented Milk with Same Fungal Strains of Penicillium Roqueforti and Penicillium Camemberti in Submerged System, Maria Iordan*, Elena Barascu
65. The Establishment Complex Biosynthesis Media to Obtain Cheese Flavourings Roquefort and Camembert Type, Maria Iordan*, Elena Barascu
66. Microflora of Mould-Ripened Cheeses, Ilkin Yücel Şengün*, Şeniz Karabıyıklı, Dilek Bengü Yaman
67. Influence of Ethereal Oils Extracted from Apiaceae Family Plants on Some Pathogen Microorganisms, Anita Klaus, Damir Beatovic, Miomir Niksic, Slavica Jelacic, Viktor Nedovic, Tanja Petrovic
68. Yeast and the food manufacturing industry, Obed Kwabla Gakpe
69. The Comparison of Chemical Composition between Organic and Conventional Milks, J.Zagorska*, I.Ciproviča
70. Effects of brine concentration and temperature on color changes of sardine sheets during osmotic dehydration, Otoniel Corzo, Nelson Bracho*, Rosa Millán
71. The Influence Of Seasonal Factors, Geographical Localization And Facility Design On Airborne Microbiota Associated With School Feeding, J. Manyatsa*, P. Venter, and J.F.R. Lues
72. PCR-RFLP And Lab-On-A-Chip Technology As A Mean To Authenticate Roasted Coffee Beans, Stelios Spaniolas*, Maroussa Tsachaki, Malcolm Bennett, Panagiotis Kalaitzis, Gregory Tucker
73. Development of Single Nucleotide Polymorphism Markers to Authenticate Extra Virgin Olive Oil, Stelios Spaniolas*, Christos Bazakos, Gregory Tucker, Panagiotis Kalaitzis,
74. Influence of Selenium Additives on Aminoacids Content in Wheat Grains, Mara Duma*, Daina Karklina
75. Chemical Composition And Antimicrobial Activity Of Plant Essential Oils, Marina Kravets, Tiina Lõugas*, Anne Orav, Raivo Vokk
76. Formation Of TVB-N And Biogenic Amine - Putrescine In Vacuum And Modified Atmosphere Packed Fresh Carp (Cyprinus Carpio),  Elva Kamolina*, Lija Dukalska
77. Safety and Handling Practices Associated with South African Street-Vended Foods, J.F.R. Lues*, M.R. Rasephei, P. Venter, M.M. Theron
78. Pressurised Fluid Extraction and HPLC/DAD/MS Analysis of Antocyanins from Red Cabbage, Panagiotis Arapitsas,* Charlotta Turner and Per Sjöberg
79. Fatty Acid Composition of Margarines in Vojvodina with the Emphasis on Trans Fatty Acid, Snežana Kravić*, Nikola Marjanović, Zvonimir Suturović, Jaroslava Švarc-Gajić, Mira Pucarević
80. Odorant And Sanitary Differences Between Salmon Smoked Traditionally And Salmon Treated By Liquid Smoke, Vincent VARLET*, Carole PROST, Mireille CARDINAL, Camille KNOCKAERT, Josiane CORNET, Fabrice MONTEAU, Bruno LE BIZEC, Thierry SEROT
81. Changes Of Oils Quality During Storage, Aldona Bluka*,, Ilze Cakste,, Mara Kuka
82. Content of Deoxynivalenol and Ochratoxin A in Wheat, Barley and Oat Grains, Daina Rubene*, Peteris Kuka
83. The ATP Assay, A Method for Measuring Biological Activity in Raw Milk, Adrian Caprita*, Rodica Caprita, Teodor Vintila
84. Volatile and Biogenic Amines Changes in Salted Semipreserved Cuttlefish (Sepia Officinalis) during Processing Steps and Storage in Optimal and Abuse Temperature (Simulating Market Conditions), Ibrahima Cisse*, Osvaldo S. Da Costa, Artur-Xavier Roig-Sagues, Manuela Hernandez-Herrero
85. Aroma of Virgin Olive Oil Headspaces from Four Tunisian Cultivars, Imen Oueslati*, Faouzia Mahjoub Haddada, Kaouther Methenni, Douja Daoud, Mokhtar Zarrouk
86. Some Chemical Properties of Sucuks Sold in Tekirdağ, İsmail Yılmaz, Hasan Murat Velioğlu
87. Determination of Quality Characteristics of Chicken Nuggets Produced with Various Coating Materials, Kadir Gürbüz GÜNER, İsmail YILMAZ
88. Changes of aroma and polyphenolic composition of white wine during alcoholic fermentation, Karin Kovacevic Ganic*, Tomislav Lovric,, Drazenka Komes,, Jasminka Pecek
89. Evaluation of the Antioxidant Activity of Methanol Plant Extracts, A. Kiritsakis, Ch.Papagrigorioy, N.Botsoglou, K. Kiritsakis and Z. Polymenopoulos

GROUP B

11:00 – 19:00            onwards Conference desk open

1. Kinetic Model Development as A Prediction Tool for the Study of Non Enzymatic Browning during Heating of Apple Juice Concentarates and Honey Differing In Water Activity, Hariklia Vaikousi*, Konstantinos Koutsoumanis, Costas G. Biliaderis
2. Evaluation of Drying Methods With Respect To Drying Parameters, Some Nutritional And Colour Characteristics Of Peppermint (Mentha X Piperita L.), Derya ARSLAN, Mehmet Musa ÖZCAN,*
3. Effects of Different Process Temperatures on Chemical and Sensory Properties of Rosehip Nectar, Oktay Yıldız, Mehmet Alpaslan & *Meryem Kara
4. Cereal Industry and Products in Turkey, Nazli YEYINLI*, Ergun KOSE

  5.   Eκτίμηση του Ποιοτικού Δυναμικού του Σκληρού Σίτου στις Διοικητικές Περιφέρειες της Ελλάδας, Μαρία                     Ηρακλή, Μανώλης Τσοχατζής και Μαρία Παπαγεωργίου*

6.       A new product: Cracker production from traditional tarhana dough, Nermin Bilgiçli & Meryem Kara

7. Η  Βιομηχανία της Παραγωγής Τοματοπολτού στην Ελλάδα του 2006: Υφιστάμενη Κατάσταση-Προοπτικές, Νίκη Λαϊοπούλου

8.       Jam Manufacture of Persimmon by Osmotic Dehydration without Thermal Treatment, Igual, M.*, Castelló, M.L., Andrés, A., Ortolá, M.D

9.   The Use of Oregano (Origanum vulgare L.) Essential Oil and Hydrosol in Green Olive Fermentation, Mehmet Musa ÖZCAN^* Derya ARSLAN, Ali Osman AYDAR

10. Effect of Dehydration on Nutritive Value of Capsicum Annum. L, J P Pandey* C V Pulavarti and H Pandey
11. Beer fermentation by immobilized yeast in PVA/alginate beads using a Catalytic Multistage Fixed Bed Tower Bioreactor, V. Manojlovic*, V. Sipsas I. Leskosek-Cukalovic, B. Bugarski, M. Kanellaki, V. Nedovic
12. Antioxidative potential of spices in milk fat, Tetyana Dyman
13. Phytosterols: existence in foods and cholesterol lowering effects, Orhan DAĞLIOĞLU and Tuncay GÜMÜŞ
14. Process optimization of hard candy based on Isomalt and enrichment by fluoride and calcium, Majid Afshary*, Shadi Bolourian,
15. Determination of tyramine in Iranian yoghurts, Behrooz Jannat, Mohammad Reza Oveisi, Naficeh Sadeghi*, Mannan Hajimahmoodi, Shadi Kokabi
16. RP-HPLC and Electrophoresis of ß-Lactoglobulin as Indicator for Heat Load of Extended Shelf Life Milk, Helmut K. Mayer*, Kristina Nussbaumer, Bernd Raba
17. Free Radicals and Antioxidants in Wheat Seeds, Aleksandra Mišan*, Dubravka Štajner, Marija Kraljević-Balalić, Anamarija Mandić
18. Effect of various extraction conditions on the phenols content and free radical scavenging activity of tea, Drazenka Komes*, Damir Karlovic, Karin Kovacevic ganic, Dunja Horzic,Ivana
    Glavas
19. Influence of Thermal Treatment on the Color of Soy Protein Isolate Gel            , Elena Corina Popescu
20. Optimization of High Cellulose Muesli Composition, Ivana Sedej*, Jasna Mastilović, Marijana Sakač, Slobodan Tojagić
21. Antioxidant activity of buckwheat flour, Marijana Sakač*, Aleksandra Mišan, Ivana Sedej, Đorđe Medić, Mladenka Pestorić
22. Prophylactic properties of extruded snacks with the share of rye bran, Halina Gambuś*, Florian Gambuś, Anna Matusz-Mirlak, Paulina Gaura, Anna Nowotna, Rafał Ziobro, Bohdan Achremowicz
23. Advantage of linseed meal utilisation in wheat bread baking, Halina Gambuś*, Florian Gambuś, Anna Nowotna, Rafał Ziobro, Bohdan Achremowicz
24. Phomological and Technological Characteristics of Solar Dried Apricot Sorts, Ljubica Karakasova, Vesna Rafajlovska Aleksandar Atanasovski, Boris Ristevski1
25. Consumer preferences and the comparison of selected properties of the olive oils available on the Polish market, M. Baczkowicz, T. Fortuna, , S. Pietrzyk, A. Bańdura
26. Recent developments in European Community legislation regarding food safety, Kiritsaki A. Ioanna
27. Το νομικό πλαίσιο παραγωγής και διακίνησης βιολογικών προϊόντων και συσχέτιση με τη νομοθεσία περί συμβατικής κτηνοτροφίας και το νέο πακέτο υγιεινής τροφίμων, Γ. Μεθενίτου , Ε. Μαλισσιόβα*
28. Production of Extracellular Lipase from Aspergillus niger by Solid-State Fermentation and Submerged Fermentation, Gwen Falony, Janny Coca Armas, Julio C. Dustet Mendoza and José L. Martínez Hernández*
29. Effect of fermentation and cooking on the antioxidant activity of Cajanus cajan, Marisela Granito*, Gilberto Hernández
30. Effects of Ganoderma lucidum extracts on beer flavour, Saša Despotović*, Ida Leskošek-Čukalović, Anita Klaus, Viktor Nedović, Miomir Nikšić
31. Possible Gene Transfer from GM Soya to Nitrogen Fixing Bacteria, D. Argyropoulos,, T. Varzakas*, Ch. Psallida and, C. Israilides
32. The quality evaluation of vegetables juices processed by lactic acid fermentation using the correlation analysis, Buruleanu Lavinia*, Nicolescu Carmen
33. Ca-alginate hydrogel structural ordering - the influence on yeast cell growth dynamics, Ivana Pajić-Lijaković*, Milenko Plavšić, Branko Bugarski, Tatjana Volkof- Husović,  Mirjana Pešić, Viktor Nedović
34. Enzymatic oxidation of olive oil: lipoxygenase isolation from olives and test during malaxing process, Faten KOTTI, Kais JAZIRI, Faten ARAB,, Ghada BEN YOUSSEF, Amany AMIRA, Yosra MATER,, Samira SIFI, Noha FARES, Mohamed GARGOURI
35. Effect of lactic starter on electrophoretic patterns of gliadins,  Ozan Gurbuz*, Duygu Gocmen Adnan Fatih Dagdelen, A. Neslihan Inkaya, Ismail Tosun
36. A preliminary study on production of high cell density cultivation of Lactobacillus casei and lactic acid, *Daryoush Abedi, Hassan Korbekandi, Mohammad Jalali, Mohammad Reza Fazeli, Marzieh Hidari
37. The Role of Aeration in Pectinase Fermentation of Aspergillus sojae, Selale Oncu*, Sevcan Unluturk, Canan Tari
38. Study of Milk-Clotting Activity from Higher Basidiomycetes, Tatyana Dmitriyeva*, Inna Feist,, Nina Denisova,, Mark Shamtsyan
39. Microwave extraction of pectin from red currant, Sándor Beszédes, Zsuzsanna László, Cecilia Hodúr*, Gábor Szabó
40. Preliminary Characterisation of a Crude Peroxidase from Onion Solid Wastes, Souheila Abbeddou, Dimitris P. Makris*, Panagiotis Kefalas
41. Effects of Processing and Thermal Treatments on Dietary Fibre Fractions of Onion Waste, V. Benítez,, E. Mollá,, M. A. Martín-Cabrejas,, Y. Aguilera,, F. J. López-Andréu,, R. M. Esteban
42. Degradation of some component of dairy waste water by ozonation, Zsuzsanna László*, István Süvöltős, Cecilia Hodúr
43. Extraction of natural antioxidants (polyphenols, carotenes, tocopherols) from food industry wastes with cloud point extraction using food grade surfactant, E. Katsoyannos, A. Chatzilazarou, O. Gortzi, S. Lalas, Sp. Konteles
44. Production and Preliminary Characterisation of Honey Vinegar, Dunning, N.; Ktenidou, C.; Cavaco, T and Figueira, A. C.*
45. Investigation of Different Triticale Varieties as the Substitute for Malt in Wort Production, Olgica Grujic, Jelena Pejin and Srboljub Dencic
46. The kinetics of lactose isomerization to lactulose in the presence of sodium Aluminate, Abdolreza Hashemi, Farzin Zokaee Ashtiani
47. Effect of Pan-Frying In Extra-Virgin Olive Oil on Odour Profile, Volatile Compound and Vitamins, Valeria Messina*,Andrea Biolatto;Adriana Descalzo;Ana Sancho;Luciana Rossetti; Rosa Baby; Marcelo Cabezas;Noemí E.Walsöe de Reca
48. Effect of organic acidulates and its salts in hard candy processing by continuous vacuum cooker, Bellal Hossain
49. Oxidation of potato starch using hydrogen peroxide under microwave irradiation, Sz. Bednarz*, M. Lukasiewicz, B. Achremowicz, M. Grzesik, D. Bogdal
50. Changes in colour characteristics of irradiated foods, Vassilia J. Sinanoglou*, Anthimia Batrinou, Stamatis Tzimas, Niki Panopoulou, Konstantinos Sflomos
51. Yoghourt with the date powder, Amellal Hayet*, Benamara Salem
52. Preservation the Color of Frozen Cherry (Rodendino) Tomatoes by Coating Process, Taner Baysal*, Seda Ersus, Aslıhan Demirdöven, Necati Öztürk, Velittin Gurgun
53. Comparison of Antioxidant and Antimicrobial Activity of Some Food Industry Waste Extracts, Theodora-Ioanna Lafka, Andriana E. Lazou, Vassilia Sinanoglou, Spyros Konteles, and Evangelos S. Lazos*
54. Study and Optimization of a Manufacturing Process Traditional of the Vinegar from Two Varieties of Common Dates Cultivars in the South Algerian., Megdoud Djemaa *, Benahmed Djilali Adiba., Benamara Salem
55. Study and Applications of the Surface Tension of Still Wines, Efimia Hatzidimitriou*, Pelagia Glampedaki, Adamantini Paraskevopoulou, Sofia Pegiadou
56. Effect of ultrasound treatment on solubility, foaming and emulsifying properties of whey protein suspensions, Anet Režek Jambrak, Zoran Herceg*, Suzana Rimac Brnčić, Vesna Lelas and Ivana Ljubić
57. Modeling the Physiochemical and Sensory Properties of Probiotic Yoghurt Produced from Heat and Cold Treated Starters, Farideh Tabatabai,, *Samira Yeganehzad,, Ali Mortazavi
58. Recent Progresses on Maximization of Oligosaccharide Production, Hacı Ali GÜLEÇ*, Nedim ALBAYRAK
59. Drying of eggplants for utilization in several meals, Hulya CAKMAK, PERVİN APALAK, Safiye Nur DIRIM
60. Water sorption isotherms and glass transitions in blackcurrants and redcurrants, Solvita Kampuse*, Gemma Moraga, Kaspars Kampuss, Sandra Muizniece-Brasava
61. Evaluation of any probable oxidative effect of microwaved food in blood of rat in a period of one year, Mansoureh Sedehi Esfahani*, Sousan Khadivi
62. Influence of water activity on xylanase thermal stability: Developing a Time Temperature Integrator for thermal processing evaluation, E. Gogou*, X. Lemontzoglou, P. Katapodis, P. Christakopoulos, P.S. Taoukis
63. Nanotechnology in Food, Hatice Akdaş, Aynur Gül Karahan, M. Lütfü Çakmakçı
64. Extrudates made of some cereal and pseudo cereals starches; physicochemical properties versus possible application, S. Kowalski, D. Gumul, G. T. Zieba, M. Lukasiewicz, B. Achramowicz*
65. The Influence of the Processing Parameters on Whey Ultrafiltration, Daniela Borda*, Silvius Stanciu, Nicoleta Sava, Gabriela Rotaru, Petru Alexe, Gabriela Gavrila
66. The Future of High Pressure Processing in the Food Industry, Dilek Özcan*, Gözde Bayraktaroğlu, Eda Toprak, Mine Uysal, Ersel Obuz
67. Using cooling-irradiation process to increase shelf life of strawberry, Mahacine Amrani
68. Flavour of cultivated mushrooms by the use of Purge and Trap method, S. A. Vekiari, A. Philippousis
69. Antioxidant Properties of Non-Polar Extracts from Selected Lamiaceae Species Grown in Crete, Vasiliki Lagouri*, Angeliki Mpantouna, Prokopios Stathopoulos
70. Seasonal variation of essential oils of Pistacia lentiscus L.  (Anacardiaceae) and Myrtus communis L. (Myrtaceae) grown in Zakynthos, Chryssavgi Gardeli, Athanasios Mallouchos,  Marina Papaioannou, Theodosis Kibouris, Michael Komaitis
71. Assess Quality and Control A Cured Loin Process, Pedro J. Fito*, Angel Arguelles, Maria Luisa Castello, Pedro Fito
72. Researches on the Evolution of Sensorial and Chemicals Characteristics of the Sea Buckthorn Juice Preserved through Different Methods, Manea Iuliana*, Manea Laur, Buruleanu Lavinia
73. Mechanical expression of oil from oil seeds with and without enzymatic pretreatment -A review, Ram Krishna Pandey*, D.K. Gupta, Durgesh Nandini, Pankaj Kumar Paswan
74. The Use of Irreversible Thermodynamics to Analyze the Osmotic Dehydration of Apple Isolated Cells, Lucía Seguí, Pedro José Fito, Pedro Fito
75. Flow and viscoelastic properties of wheat starch paste in presence of starch syrups, Lesław Juszczak*, Mariusz Witczak, Rafał Ziobro, Teresa Fortuna1
76. Influence of the Variety and Osmotic Treatment on Respiration Rate of Tomato, A. Heredia*, C. Barrera, A. Andrés
77. Optimization of hot air drying and storage of Cauliflower (Brassicaoleracea), Shahzad Faisal & Ram Krishna Pandey*
78. Changes of pH and Acidity in Cheeses and Brine Made by Different Amounts of Rennet, *Saied Ali Yasini Ardakani, Abolfazl Kheirkhah, Mohamad  Reza Ehsani
79. Behaviour of the Biological Compounds and Antioxidant Activity of Spirulina Platensis Treated with Accelerated Electron Beams, Monica R. Nemtanu*, R. Minea, S. Manea, Nora Radulescu, Elena Mazilu
80. Mechanical properties of gelatin films plasticized with glycerol, diethyleneglycol and polypropyleneglycol, P Bergo^*, PJA Sobral, ACS Vadala, VCI Guevara
81. Method for determination of benzophenone from printed cartonboard food- packaging materials by liquid chromatography tandem masspectrometry, Guntis Cepurnieks*, Lija Dukalska
82. Effect of Medium Components on Bacteriocin Production by Lactobacillus Plantarum St23ld Isolated From Spoiled Olive Brine, Svetoslav D. Todorov, *Manuela Vaz-Velho, Leon M. T. Dicks
83. The Spoilage Effect of Shewanella putrefaciens in Whiting Fishes, Özgür ÇADIRCI
84. Efficacy of Zataria, Satureja and Pelargonium essential oils as antimicrobial agents against Salmonella enteritidis and Listeria monocytogenes in potato salad, Mohammad Jalali*, Daryoush Abedi, Gholamreza Asghari, Maryam Taghipor, Karine Ghoukasian
85. Growth of Some Micro Organisms on Broiler Carcasses Stored at Different Temperatures after Air and Water Chilling Processes, Başak Tuncer, U. Tansel Şireli*
86. Effect of gamma irradiation on microbiological quality of some dried nuts, Tuncay GUMUS, Orhan DAGLIOGLU, Umit GECGEL, Murat TASAN, Muhammet ARICI
87. In vitro effect of prebiotics on the growth and acidifying activity of Lactobacillus acidophilus (La-5), Ayla Sener*, Ayhan Temiz
88. Comparative study between overlay method and selective-differential media for recovery of stressed cells of Enterobacter sakazakii from infant formula milk, Murad A. Al-Holy *, Mengshi Lin, A. Rasco
89. Comparison of Food Pathogens Occurrence in Raw Milk between Ecological and Conventional Farms, Marcela Vyletelova*, Vaclava Gencurova*
90. Έλεγχος της μικροβιακής ποιότητας δειγμάτων ελληνικής ρίγανης, Ψωμάς Ευδόξιος*, Παπαντωνίου Δημήτριος, Πετρίδης Δημήτριος
91. Suitability Of New Lettuce Varieties Destined To Fresh Cut Products, *Virgilio Giannone, Barbara Ingallinera, Chiara Longo,, Domenica Scuderi Giuseppe Noto, Giovanni Spagna 2,, Rosa La Rosa
92. Influence of Microwaved Food Eating on Probable Blood Iron Deficeincy in Rat, Mansoureh. Sedehi Esfahani*, Sousan .Khadivi, Farideh .Rashid Najafi

GROUP C

09:00 – 16:00            onwards Conference desk open

1. The Growth Promotion of Bifidobacteria in Milk by Whey and Natural Sources of Nutrients and Growth Factors, Barascu Elena
2. Molecular Identification and Probiotic Properties of Three Pediocuccus acidilactici Strains Isolated from the Cecum of Chickens, İbrahim Çakır*
3. Changes in Microbiological Attributes of Turkey Meat Döner during Frozen Storage, Bulent Ergonul*, Akif Kundakci
4. Assessment of Phenotypic Characteristics of Isolated Psychrotrophic Food-Borne Bacteria, Angeline Jacoby and Hanli de Beer
5. An Assessment of Airborne Contaminants in the Food Environment, Karabo Shale*
6. Flax seed marc in wheat bread technology, Solvita Rubene, *Liga Skudra, Tatjana Rakcejeva
7. An Investigation on the Effect of Date Pit on the Functional and Organoleptic Properties of A Flat-Type Bread (Lavash) In Iran, Shadi Bolourian*, Mohammad H. Haddad
8. Changes of Physical Parameters in Wheat Bread with Biologically Activated Wheat Grain Additive during Storage, Tatjana Rakcejeva, *Liga Skudra, Lija Dukalska, Ruta Galoburda
9. Fat And Cholesterol Levels In Meat Produced In Latvia, Janina Kivite*, Daina Karklina
10. Influence of Packaging Technologies on the Shelf Life of Meat Salad in Mayonnaise, Sandra Muizniece-Brasava*, Vita Levkane, Lija Dukalska
11. Food Properties of Baked Products Containing Xylitol and Sorbitol, Eleonora Winkelhausen, Elena Velickova*, Slobodanka Kuzmanova
12. Antibiotic Residue Violations and Somatic Cell Counts in Bulk Tank Milk from Konya Region in Turkey. Emrah TORLAK* Ümit GÜRBÜZ Mustafa NİZAMLIOĞLU Mukadderat GÖKMEN
13. Quality Control At Fresh Product Receiving, Rodrigues, Fernanda; Ferreira, Carlos; Correia, Paula*
14. Importance of Biogenic Amines in Foods, Sirma YEGİN*, Ali ÜREN
15. Slaughter-House HACCP Implementation Study, Leal, Mónica; Correia, Paula*, Pinto, Nuno; Mega, Ana Cristina
16. Effects of Preparatory Procedures on the Quality of Sliced Mushrooms Packaged In Modified Atmospheres, Valerie Cliffe-Byrnes*, David O’Beirne
17. Active Packaging of Some Fruit and Vegetables with Zeolite, Vildan KUCUK, Safiye Nur DIRIM
18. Volatile Aroma Compounds In Rapeseed Oil Aromatized With Basil, Zanda Kruma *, An Adams, Roland Verhé, Norbert De Kimpe, Viesturs Kreicbergs
19. Application of SPC On Quality Management Of Fat Content In A Dairy Industry, Loukia Metaxa*, Dimitris Petridis
20. Determination of Biogenic Amines In Foods By Capillary Electrophoresis Methods, Özgül Özdestan*, Ali Üren
21. The Influence Of Chemical Composition On Physical Parameters In Cow’s Milk, Rodica Caprita, Adrian Caprita*
22. Importance Of Biogenic Amines In Foods, Sirma YEGIN*, Ali UREN
23. The Influence Of Herbal Mixture On Cytology And Microbiology Of Milk And Its Technological Value, Tadeusz Grega*,, Dorota Najgebauer–Lejko,, Marek Sady,, Jacek Domagała,, Maria Walczycka,, Bartłomiej Faber
24. Προσδιορισμος Ισταμινης Σε Δειγματα Κονσερβοποιημενων Ιχθυηρων, Α. Παντελόπουλος*, Ε. Πουλιμά, Β. Τζαμτζής, Δ. Χρυσαφίδης
25. Extending Shelf-Life of Crottin de Chavignol Type Goat Cheese under Different Packaging Conditions, Ozlem Kızılırmak Esmer*, Pınar Balkır, Reyhan Irkin
26. Effects Of Reducing Salt Levels On Some Quality Characteristics Of Turkey Meatball, Gülen Yıldız-Turp*, Meltem Serdaroğlu, Haluk Ergezer
27. Simultaneous Determination Of Water-Soluble Vitamins In Supplemented Cereal By Liquid Chromatography, Rita Engel*, László Abrankó, Éva Stefanovits-Bányai, Péter Fodor
28. Value Added to Whey Permeate thgrough Obtaining Synbiotic Products, Silvius Stanciu*, Daniela Borda, Nicoleta Sava, Gabriela Rotaru, Petru Alexe
29. The influence of selected parameters of oxidation with hydrogen peroxide on the physicochemical properties of starch, Slawomir Pietrzyk*, Teresa Fortuna, Lukasz Ras
30. Determination of aflatoxin M₁ in Iranian milk products, Mohammad Reza Oveisi*, Behrooz Jannat, Naficeh Sadeghi, Mannan Hajimahmoodi, Shadi Kokabi
31. Enzyme-linked immunosorbant assay detection of hormone residues in bovine meat, Naficeh Sadeghi*, Mohammad Reza Oveisi, Mannan Hajimahmoodi, Behrooz Jannat, Shadi Kokabi
32. Aflatoxin M1 (AFM1) in Milk and Dairy Products, Tuncay GÜMÜŞ and Orhan DAĞLIOĞLU
33. Sterigmatocystin Stability and Presence in Latvian Grains, Aleksandrs Versilovskis*, Velga Mikelsone
34. Influence of drying method on chemical composition of berry marc, Ingrida Gailite*, Envija Strautniece,, Inta Krasnova,, Dalija Seglina
35. Lead Determination in Maltodextrins by Potentiometric Stripping Analysis, Jaroslava Švarc-Gajić*, Zvonimir Suturović, Nikola Marjanović, Snežana Kravić
36. Validation of simple headspace gas chromatography-mass spectrometry method for determination of toxic furan in foods, Janka Vranová*, Zuzana Ciesarová, Alena Bednáriková
37. Can Some Local Plant Gums Stabilise Dough?, Soleiman Abbasi*, Sahar Foroughinaia, and Zohreh Hamidi
38. Determination of Pesticide Residue Levels in Citrus Fruits of Izmir Region, Özkan TAĞA Figen DAĞLIOĞLU
39. Pasting Characteristics of Potato Starch in Hydrocolloid Solutions, Wiktor Berski, Mirosław Grzesik, Grzegorz Kowalski*, Paweł Ptaszek
40. Contents of some toxic and trace elements in Tuna (Katsuwonus pelamis) in Turkey İsmail Yılmaz*, Bülent Öktem
41. Development of a Validated HPLC Method for the Determination of Cephalosporin Residues in Veterinary Drugs and Milk Samples, Victoria F. Samanidou, Emmanouil D. Tsochatzis*, Ioannis Ν. Papadoyannis
42. Brief Immersion in Heated Solutions of Sodium Bicarbonate and Sodium Carbonate to Control Postharvest Green and Blue Molds of Citrus Fruit, Clara Montesinos-Herrero*, Miguel Ángel del Río, Cristina Pastor, Lluís Palou
43. Enzyme-catalyzed synthesis of hexyl-beta-galactoside via reverse hydrolysis and alcoholysis reactions in organic one-phase system, Irina Mladenoska *, Daniela Nikoloska Nedelkoska, Eleonora Winkelhausen and Slobodanka Kuzmanova
44. Selectivity of various glycosidases towards alcohol nucleophyles in a transglycosylation alkyl-glycoside synthesis, Daniela Nikoloska Nedelkoska, Irina Mladenoska*, Eleonora Winkelhausen and Slobodanka Kuzmanova
45. The Presence of Some Anabolic Residues in Beef Meats, İsmail Yılmaz, Gürsoy Durmaz, Barış Öz
46. Determination of Benzo(a)Pyrene in Olive Oils of Izmir Region by High Performance Liquid Chromatography, Özkan TAĞA & Bilal BİLGİN
47. Determining the Changes of Antibiotic Residues in Milk with Heat Treatment and During Storage, Tuncay GUMUS Serap Durakli VELIOGLU Osman SIMSEK

49.   Detection and Removal of Pesticides from Greek Wines Using Ultrafiltration and Microfiltration, D. Doulia*, E. Anagnos, K. Liapis

50. The Influence of pH on Adsorption of Red Alimentar Colorants on the Substratums, Elena Corina Popescu
51. An Overview of Oilseed and Vegetable Oil Production in Turkey, Orhan Dağlıoğlu*, Murat Taşan, Ümit Geçgel

52.   [..], Nikola Tomic*, Igor Tomasevic, Radomir Radovanovic, Andreja Rajkovic

53. Μελέτη της σταθερότητας σε οξείδωση λουκάνικων ωρίμανσης με προσθήκη συνδυασμού αιθέριων ελαίων ρίγανης και θυμαριού, Andreas Karamitilios, Stelios Lemonis, S. Grigoropoulou*, D. Petridis*
54. Characteristics Of Gorgonzola Type Cheeses Produced In Serbia, Sanja Seratlić, Ognjen Maćej, Snežana Jovanović, Miroljub Barać, Stevo Marinković
55. Influence of Different Amount of Rennet on Gross Composition of Iranian Cheese, * Kheirkhah, abolfaz, Yasini Ardakani, Saied Ali
56. Beer fermentation by immobilized freeze dried cells in a Novel Air Flow Bioreactor, N. Agouridis*, V. Manolovic, V. Sipsas, B. Bugarski, M. Kanellaki, V. Nedovic
57. Effect of Dietary Vegetables Oils and Fish Oils on Serum Cholesterol and Hmg-Coa Reductase Activity in Rats, F. Halladj *, A. Ammouche
58. Fatty Acid and Sterol Profiles of Fennel Seeds in Turkey, Mustafa Kıralan, Aslı Yorulmaz, Eda Çalıkoğlu*, Ali Bayrak
59. Characterisation of “Água Mel”, a traditional Portuguese product, Ktenidou, C.  Dunning, N.  Cavaco, T. and Figueira, A. C.*
60. Hypocholesterolic Action of Mycelium of Submerge Cultivated Basidiomycetes            Mark SHAMTSYAN, Alexey POPOV, Olga CHISTOVA, Andrey PANCHENKO, Nikolay PETRISHCHEV, Nina DENISOVA, Immunomodulating and Antitumour activity of Extracts of Higher Basidiomycetes, Vera Spiridonova,, Svetlana Aranovskaya*, Andrey Panchenko,, Nikolay Petrischev,, Mark Shamtsyan
61. Nutritional Evaluation of Tropical Grain Legumes with Potential for Human and Animal Feeding, Y. Aguilera*, M. F. Díaz,, V. Benítez,, E. Mollá,, F. J. López-Andréu,, R. M. Esteban,, M. A. Martín-Cabrejas
62. Qualitative Changes of Table Potatoes during Mechanical and Heat Treatment Processes, Mūrniece Irisa*, Kārkliņa Daina
63. The Role of Some Plant Phytoconstituents in Hypocholesterolemia, Özlem Çağındı*, Semih Ötleş
64. Effect of calcium chloride irrigation on colour, texture and calcium content of fresh and stored white mushroom, Panagiota Diamantopoulou* and Antonios Philippoussis
65. Lycopen Importnce in human diet, Farhad Malekzadegan, *Hasan Nakhchian, Daryush Fathi
66. The use of rye wholemeal in breadmaking, Anna Nowotna*, Krzysztof Buksa, Halina Gambuś, Magdalena Gnella, Rafał Ziobro, Renata Sabat, Bohdan Achremowicz
67. Correlation between Polyphenols Content and Antioxidant Activity in Soybean Seed Extracts, Djordje Malencic*, Milan Popovic, Jegor MIladinovic
68. Heavy Metals Content in Lamiaceae Representatives from the Fruška Gora Mountain, Djordje Malencic*, Zarko Kevresan, Pal Boza
69. The Influence of Gamma Radiation on Some Antioxidant Properties of Soybean, Dubravka Štajner, Boris Popović, Mirjana Milošević, Ksenija Taški

70.   Effects of minimal processing on antioxidant retention in   shredded lettuce, Olive Kenny* and David O`Beirne

71. The study of the reduction of cholesterol level in milk by probiotics and prebiotics, Ilze Beitāne*, Inga Ciproviča
72. New curriculum models for educating food engineers, M. Murkovic, E. Winkelhausen and S. Kuzmanova, W. Steiner
73. Sensory characteristics and consumer acceptance of Feta cheese: Effects of “consumer package”, Georgios A. Fragkiadakis*, Kalliopi Gkouskou, Nikolaos Lapidakis, Antonia Pananaki, Zorzetta Nentelkou
74. Enhanced lactic acid production by mixed cultures of lactic acid bacteria and yeast using whey, Plessas S.*, Paraskakis, G., Bosnea,L., Psarianos,C., Koutinas, A.A.
75. Production of new types of sourdough by mixed starter cultures consisted of Kluyveromyces marxianus Lactobacillus delbrueckii ssp. bulgaricus and L. helveticus, Plessas, S.*, Psarianos, C., Koutinas, A. A.
76. Effect of essential oil of Citrus cinensis cv new hall – Citrus aurantium upon growth of Yarrowia lipolytica and Saccharomyces ceresiviae, S. Papanikolaou, O.Gortzi, E. Margeli, N. Niklis, P. Mitliaga, P. Diamantopoulou and S. Lalas*
77. Lipid production by the polymorphic yeast Yarrowia lipolytica growing on single-stage continuous culture with industrial glycerol used as the sole substrate, Seraphim Papanikolaou*, Maria Galiotou-Panayotou, Michael Komaitis and George Aggelis
78. PAGE analysis of soluble proteins in reconstituted milk exposed to different heat treatments, Snežana Jovanović*, Miroljub Barać, Ognjen Maćej, Tanja Vučić, Časlav Lačnjevac
79. The influence of information in shaping attitudes towards genetically modified foods, Anthimia Batrinou*, Maria Paschou, Vasilis Stavroulakis, Vasilia Sinanoglou
80. Quantification of genetically modified soy in processed foods by Real-Time PCR, Anthimia Batrinou*, Dora Koraki, Vasilia Sinanoglou, Vasiliki Pletsa
81. Method for ellagic acid quantification in novel sources of this natural antioxidant, Antonio F. Aguilera-Carbó,, Juan S. Hernández Rivera,, Lilia Arely Prado-Barragán,, Christopher Augur, Ernesto Favela-Torres and, Cristóbal Noe Aguilar*
82. Technological Evaluation of Winter Brewer’s Barley Varieties from Selective Experiments Crop 2005 As a Raw Material for Malt Production, Olgica Grujic, Jelena Pejin and Novo Przulj
83. Effect of staling rate on the volatile compound composition of sourdough bread produced by mixed starter cultures of K. marxianus, Lactobacillus delbrueckii ssp. bulgaricus and L. helveticus, Plessas, S*., Damaskinou A.., Singh- Nigam, P., Koutinas, A.A.
84. Antioxidant and antimicrobial activity of natural antioxidants extracted from plant materials with cloud point extraction using surfactants of low biological hazard, S. Konteles^*, A. Chatzilazarou, S.M. Bratakos
85. Sewage sludge treatment by microwave energy, Sándor Beszédes, Zsuzsanna László, Cecilia Hodúr*, Gábor Szabó
86. Protease production by Mucor griseocyanus as new source, during submerged fermentation with different culture media, Cuitláhuac Aranda Vásquez, Cristóbal N. Aguilar, Anna Ilina, and Jose Luis Martínez Hernández*
87. Μελέτη Επίδρασης Της Ξήρανσης Των Γιγάρτων Στα Φαινολικά Αντιοξειδωτικά, Fotini Athanasiadou, Efimia Hatzidimitriou *
88. High Pressure-Induced Changes in Milk Proteins, Zeynep ÖLMEZ*, Zübeyde ÖNER