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5th International Congress on Food Technology

Προσωπικά εργαλεία
Βρίσκεστε εδώ: Αρχική Σελίδα Πρόγραμμα Συνεδρίου
Ενέργειες Εγγράφων

Πρόγραμμα Συνεδρίου

Τελευταία τροποποίηση 06/03/2007 23:34

Προφορικές Εργασίες


Friday, March 09, 2007

Room A


12:00     Conference desk open - Registration of Delegates


14:30    Introduction - Welcome


Session 1: Chair: E.Lazos, S. Filopoulos.      

15:00 Biogenic Ice Nucleators for Energy Saving and Quality Improvement in the Freezing and Storage of Foods, Tung-Ching Lee, Department of Food Science and the Center for Advanced Food Technology, Rutgers, the State University of New Jersey, USA. [INVITED]

15:20 Electrical heating methods in fruit and vegetable processing, Hasan Yildiz, Filiz Icier, Taner Baysal*

15:32 Atlantic Cod Microsomal (Gadus morhua) Fraction: Effect of pH on its Physicochemical Properties and the Interaction with Haemoglobin, Patroklos Vareltzis*, Herbert O. Hultin

15:44 Ultrasonic-assisted emulsification: probing creaming and droplet size distribution, Rassoul Kadkhodaee*, Ali Reza Sadeghian

15:56 Effect of ultrasound treatment on solubility, foaming and emulsifying properties of whey protein suspensions, Anet Režek Jambrak*, Timothy J. Mason, Zoran Herceg, Suzana Rimac Brnčić, Vesna Lelas and Ivana Ljubić

16:08 The Raki Production in Turkey, R. Ertan Anli*, Nilufer Vural, Yalcin G

16:20 Infused Dried Fruits and Vegetables as Shelf Stable Food Ingredients, Nirmal K Sinha

16:32 Effect of Heat through Cooking on Lycopene, Vitamins A and C of Raw-Milled Tomato Pulp and Processing Effect on the Nutritional Value, Emmanuel Adu Amankwah*, John Barimah, John H. Oldham & Belinda Onwona

16:44 The Structural Characteristics and Mechanical Properties of Biopolymer / Mastic Gum Microsized Particles Composites, Christos Mavrakis, Vassilis Kiosseoglou٭

16:56 Polysaccharide Complexes of Carbon Nanotubes. Piotr Tomasik*, Bohdan Achremowicz, Leszek Stoiński

17:08 Toxic Substances in Heated Foods, Michael Murkovic, Graz University of Technology, Institute for Food Chemistry and Technology [INVITED]


17:30     Coffee Break

Session 2: Chair: C. Sflomos, S. Kontos.       

17:45 COST networking system in the area of food and agriculture, V. Nedovic*, P. Rasporb, S. Kefic, & J. Williamsd

17:57 Comparison of the major standards dealing with food safety with regard to the general principles of food hygiene of the Codex Alimentarius and the requirements of the Regulation (EC) 852/2004, S. B. Ramantanis

18:09 Development of the new EU food hygiene regulations, implementation in the UK and implications for the food industry, A. McKevitt, E. Malissiova*, M. P. Smith 

18:21 On the Regulation (EC) 1924/2006 concerning Nutrition and Health Claims, Olga, H. Demopoulou

18:33 Total hygiene management A Biotechnology (Immobilised Enzymes) for Your Food Safety, Monique Landy

18:45 HACCP System Establishment in a Cake Producer Company, Hasan Nakhchian

18:57 Innovative actions and potentialities for the European Dairy Farms, Yves Boisselier, MAC-Team international association and food-MAC network and K. Sflomos, TEI-A [INVITED]

19:20 The Ambiguity of Liquid Smoke Condensates Use in Food Processes, Vincent Varlet*, Carole Prost, Bruno Veyrand, Fabrice Monteau, Bruno Le Bizec, Thierry Serot

19:32 Quality And Traceability Management System In Food Industry, Nedevschi Sergiu, Salomie Ioan, Sebestyen Gheorghe, Dinsoreanu Mihaela, Saplacan Gavril, Olaru Vlad, Nicoara Timotei, Radulescu Dan

19:44 Development of a novel probabilistic modeling approach for effective expiration dating of foods as an alternative to traditional challenge tests, K. Koutsoumanis       

19:56 Consumer Protection through Process Simulation Models - Acrylamide Case Studies, Enda Cummins*, Francis Butler, Nigel Brunton, Ronan Gormley

20:08 Food and Nutrition, P. Markakis, Professor Emeritus, Michigan State University

20:15 Honorary Awards


20:30     Reception



Saturday, March 10, 2007

Room A

09:00     onwards Conference desk open


Session 1: Chair: A. Thomareis, T. Zafiriadis.

09:00 Chairman opening remarks

09:05 Nitrate Reductase in Cucumbers and Squash, Amr, A. and Abu Rayan, A.

09:17 Drying Characteristics of Green Olives, S. Kumcuoglu, C. Yildirim, S. Tavman

09:29 Effect of Various Process Parameters on Browning Index during Dehydration of Cauliflower and Its Prediction, H. Pandey*, J. P. Pandey, B. K Kumbhar

09:41 Kinetics of Osmotic Dehydration of Pumpkin with Varying Concentrations of Sugar Solutions Containing Small Quantities of Added Salt, Dilek Gürbüz, E. Özgül Evranuz*

09:53 Macro- and selected micronutrients in cooked legumes consumed in Greece, Nick Kalogeropoulos*, Vaios T. Karathanos, Maria Hassapidou1, Nikolaos K. Andrikopoulos

10:05 Marron Glacés from Native Portuguese Chestnut Cultivars, Carreira Liliana, Correia Paula

10:17 Treatment of Mech-Degla date by immersion in the citrus juices Amellal Hayet*, Benamara Salem,and Khodir Madani

10:29 Processing de-stoned olives. Levels of nutraceuticals in the new products, Alfonso Ranalli*, Tommaso Gomes, Debora Delcuratolo, Donato Marchegiani

10:41 Edible Antimicrobial Coatings and Films on Fresh Fruit and Vegetables Taner Baysal* Ayse Handan Dinçer Baysal


11:00     Coffee Break


Session 2: Chair: H. Lazaridis, A. Melisourgou.         

11:15 Why food microstructure matters? José Miguel Aguilera, Pontificia Universidad Católica de Chile Paper nine [INVITED]

11:35 Heat Capacity of Pizza and Puff Pastry Doughs at Different Temperatures Seher Kumcuoglu* Sebnem Tavman

11:47 Thermal conductivity of Red Chillie as a function of moisture content, Basavaraj. M, G.P.Prabhukumar, B.Satyanarayan Reddy

11:59 Electrical conductivity can be used as a rapid tool for detection of antibiotics in cows milk? Özge Yıldız*, Sevcan Ünlütürk, Canan Tarı, Mehmet Süleyman Ünlütürk

12:11 Natural Convective Heat Transfer in Food Products Subrahmaniyam Susarla*, Arun Sidhartha Kota, Vamsidhar Erramsetty, Narsireddy Ponugada

12:23 Effect of Emulsifying Salts on the Textural and Viscoelastic Properties of Processed Cheese and in Relation to its Apparent Viscosity, Georgia Dimitreli, Apostolos S. Thomareis*

12:35 Effect of High Pressure on pectinolytic enzymes and quality parameters of tomato juice, Sofia Boulekou*, Petros S. Taoukis, Constantinos Mallidis, Nikolaos G. Stoforos

12:47 The hydrolyzed whey separation on SMB continuous chromatographic system, Svatopluk Henke*, Milan Kubát, Ladislav Čurda, Klára Hellerová, Zdeněk Bubník

12:59 Evaluation of reuse of an osmotic dehydration solution on the quality of the product and process parameters, Morales-Castro, J.*, Salas-Lopez, M.E., López-Miranda, J., Medrano-Roldan, H., Ochoa-Martínez, L.A.

13:11 Modified sunflower oils for the replacement of trans fats for the food industry Eduardo Dubinsky, LA AOCS and ASAGA Argentina [INVITED]

13:31 Effect of Storage Time and Temperature on the Antioxidant Capacity and Phenolics of Raspberry Jam, Ankit Patras*, Nigel Brunton

13:43 Design and Analysis of Experiments in Spray Drying of Tomato Pulp, Athanasia Goula*, Konstantinos Adamopoulos


14:00     Lunch Break


Session 3: Chair: A. Kiritsakis, K. Skoka.   

15:00 Identification and authentication of whiskies, John R Piggott, Centre for Food Quality, The Strathclyde Institute of Pharmacy & Biomedical Sciences, University of Strathclyde, Glasgow, Scotland [INVITED]

15:20 Food Forensics: The Application of Single Nucleotide Polymorphism Technology on Food Authenticity, Stelios Spaniolas*, Panagiotis Kalaitzis, Malcolm Bennett, Gregory Tucker

15:32 Characteristics of Extra Virgin Olive Oils Produced in Tunisian Arid Zone (Region of Tataouine), Imen Oueslati, Hedia Manai, Kaouther Methenni, Douja Daoud, Mokhtar Zarrouk*

15:44 Traditional Food Preservation Methods and Factors That Influence the Hurdles Used In These Techniques in Turkey, Fikret Nafi ÇOKSÖYLER

15:56 Producing stable emulsion by ultrasound with emphasis on the use of Taguchi statistical methodology: a new approach, Atieh Hassani*, Rassoul Kadkhodaee, Mohammad Taghi Hamed Mousavian

16:08 The extraction of gelatin from phytophag fish skin and evaluation of its qualities, Shokooh Saremi, Elham, Esmaeilzadeh Kenari, Reza*, Motamedzadegan Ali

16:20 Quality of Libyan Figs (Ficus Carica), Omar Ishurd

16:32 Effects of Storage and Hydrogen Peroxide Dip on the Quality of Intermediate-Moisture Apricots, Fatma Sağırlı, Şeref Tağı, Mehmet Özkan*


16:45       Coffee Break

Session 4: Chair: M. Hasapidou, P. Spanos.  

17:00 Brassica vegetable sprouts: a source of bioactive molecules for chemo-prevention of cancer, Patrick Rollin*, Jessica Barillari and Renato Iori, Université d'Orléans, France & Agriculture Research Council (C.R.A.), Bologna, Italy [INVITED]

17:20 AntiRadical Ability of Olive Pits Extract in Iranian Variety, Faezeh Tajalli*, Amir Salari

17:32 Procpects of Utilization in Food Industry of Bioactive Compounds from Submerge Cultivated Higher Basidiomycetes, Mark Shamtsyan*, Andrey Panchenko, Vera Spiridonova,, Tatyana Dmitriyeva,, Alexey Popov,, Igor Koltyga,, Pavel Tsvetkov,, Olga Chistova,, Yevgeniya Tozik,, Nikolay Petrischev, Nina Denisova

17:44 Effect of Dietary Meat Consumption Habits on Blood Lipoproteins and Blood Cells Levels: A Qualitative Pilot Study, Birol Kilic*, Pervin Basaran, Mahmut Akbas, Senol Coskun, Ali Ayata, Ebru Yilmaz

17:56 Vitamin D in food, Anargyros Moulas

18:08 Encapsulation of Nutraceuticals in Biopolymers: Application on the Study of Solubility, Antioxidant Activity and Structure of Inclusion Complex of Vanillin with β-Cyclodextrin, Ioannis Mourtzinos   &   Vaios T. Karathanos*

18:20 Effect of encapsulated folic acid dietary supplementation on methionine-induced hyperhomocysteinemia in male BALB/c mice, Honest Sindile Madziva*, Michael Phillips, Kasipathy Kailasapathy

18:32 Olive Oil: A Functional Lipid Food, Kiritsakis A., Ch. Brintaki, K. Kiritsakis & N. Spentzouris


18:45     Coffee Break

Session 5: Chair: V. Karathanos, I. Markopoulos.

19:00 Study On Microwave Blanching Of Broccoli, Roma Giuliani*, Teresa De Pilli, Carla Severini

19:12 Mathematical Modeling of Gases Exchange Dynamic in Modified Atmosphere Packaging Based on Diffusivity and Solubility of Gases in Polymers, Amir Heydari*, Keivan Shayesteh , Tahere Selyari , Elmira Velayi , Mehrdad Shoghi

19:24 Application of Protein Based Edible Films to Various Food Products, İlke Uysal*, Fatih Y.G. Yener, Figen Korel, Ahmet Yemenicioğlu

19:36 A Novel Technique for Coating Edible Citric Acid Using Electromagnetic Energy, Soleiman Abbasi* & Somayeh Rahimi

19:48 Influence of frozen storage on semi-baked bread containing dietary fibers, Aikaterini Polaki, Ioanna Mandala*, Stavrianos Yanniotis

20:10 Effect of Growth Regulator on the yield, biomass production and photosynthesis in crop species, Cinnu.Murugan*, and Priya Manoj

20:22  Thermal resistance, growth pattern and inactivation of Enterobacter sakazakii in dry and reconstituted infant formula milk, Murad A. Al-Holy*, Mengshi Lin, Mahmoud Abu-Goush, Barbara A. Rasco

20:40     End of day



Sunday, March 11, 2007

Room A


09:00     onwards Conference desk open


Session 1: Chair: D. Papantoniou, K. Panagiotidou.       

09:00 Chairman opening remarks

09:05 Growth of L. monocytogenes in Çiğ Köfte (Raw Meat Ball), U. Tansel Şireli,, Muammer Göncüoğlu*, Sevda Pehlivanlar

09:29 Isolation of aflatoxigenic aspergillus species from local food in Amman and the inhibition effect of garlic (allium sativum) and black cumin (nigella sativa) on growth of the fungus, Ghadder A. Othman, Khalaf S. Al-Delaimy*

09:41 Rapid detection and quantification of E. coli O157:H7 in dairy products using real-time PCR, Christos Nikolaidis*, Theodoros Parasidis, and Apostolos Vantarakis

09:53  Effect of salt content on proteolytic changes in pastirma, Ayla Soyer*, Sevkat Uguz, Ulku Dalmis

10:05 Effect of preservative Benzoic acid on food pathogen Listeria monocytogenes growth and the composition of membrane lipids, P. Xenikakis*, T. Baltzis, I. Kiakis, A. Karaliota, A. Maniatakou, S. Mastronicolis

10:17 Study on Inactivation Kinetics of Feline Calicivirus (F9) with Hypochlorous acid, Chlorine Dioxide and Peracetic acid, Sansebastiano G., Zanelli R. and Bigliardi L.

10:29 Short Wave Ultraviolet Light (UVc) Inactivation of Escherichia Coli in Liquid Egg White, Mehmet Resat Atilgan*, Ayse Handan Baysal, Sevcan Unluturk

10:41 Environmental Control of Listeria Monocytogenes: a practical approach in the manufacturing and packaging of Feta and white cheese in brine, EfthimiaKoutsomitropoulou & Despoina Tzioka


11:00     Coffee Break


Session 2: Chair: K. Biliaderis, Z. Fakiridou.

11:15 Natural Antioxidants–Rosemary extract as a natural and effective antioxidant in food products, Bernd Weinreich, RAPS GmbH & CO. KG, Germany [INVITED]

11:35 Value-added bioactive by-products from grape pomace, Olga Padilla-Zakour & Chang Y. Lee*

11:47 The Effects of Flushing Periods, Growing Elevation and Processing Methods on Some Volatile Organic Compounds of Black Tea, Ali Bayrak, Aziz Tekin, Eda Çalıkoğlu*, Ender Poyrazoğlu

11:59 Hydrolysable Tannins. HPLC/DAD-MS/MS Analysis and Model Synthesis, Panagiotis Arapitsas* Stafano Menichetti and Annalisa Romania

12:11Study of Maillard Reaction in Pasta Dried by Microwaves, Teresa De Pilli*, Roma Giuliani, Antonio Derossi, Carla Severini

12:23 The Organic Acid Profile of Boza: A Fermented Beverage, Arzu Akpinar Bayizit, Lutfiye Yilmaz Metin Guldas Tulay Ozcan Yilsay

12:35 Parameters of the honey quality, Dimins Fredijs*, Kuka Peteris

12:47 Physiochemical and Sensory Properties of Yoghurt Produced from Ultrasound Treated Starters, Farideh Tabatabai,, *Samira Yeganehzad,, Ali Mortazavi

12:59 Partial purification of actinidin from kiwifruit and its application to the hydrolysis of sodium caseinate and soy proteins, Soumela Chatziantoniou, Dimitrios Triantafillou*, Apostolos Thomareis, Aikaterini Pologeorgi

13:11 Investigation of the effect of ultrasound on pectinmethy esterase and nutrient content of fresh orange juice, Neda Mehmandoost*, Rassoul kadkhodaee, Mohammad Taghi Hamed Mousavian

13:30 Properties of potato starch nanoparticles, Joanna Szymonska, Piotr Tomasik*

13:42 Determination of Biogenic Amines in Cheese Using A Fast UPLC Method, Helmut K. Mayer*, Gerhard Rohrauer, Elisabeth Fischer


14:00     Lunch Break


Session 3: Chair: S. Ramantanis, E. Tsitsanopoulou.                

15:00 Production of Salami from Beef, Horse, Mutton, Blesbok (Damaliscus Dorcas Phillipsi) and Springbok (Antidorcas Marsupialis) With Bacteriocinogenic Strains of Lactobacillus Plantarum and Lactobacillus Curvatus, S.D. Todorov, K.S.C. Koep, C.A. Van Reenen, L.C. Hoffman, E. Slinde, M. Vaz-Velho* and L.M.T. Dicks

15:12 Control of Sausages on the Basis of Protein of Muscle Tissue Content, Georgakis Spyros

15:24 Evaluation of some quality parameters in spinialo of sea squirt (Microcosmus sabatieri) from Kalymnos Island – Greece, Nikolaos Stamatis*, Georgios Monios, Despoina Stergiou, Dimitrios Vafidis

15:36 Κατανομή τιμών σωματομετρικών χαρακτηριστικών του σαυριδιού (Trachurus mediterraneus) ανάλογα με το μήνα της αλίευσής του, Ζήσης Τζήκας, Ιωάννης Αμβροσιάδης, Νικόλαος Σούλτος*, Σπυρίδων Γεωργάκης

16:00 Drying Kinetics of Turkish Fermented Sausage (Sucuk), Ismail Eren, Gulen Yildiz-Turp, Figen Kaymak-Ertekin*, Meltem Serdaroglu

16:12 Effect of processing conditions on the colour parameters of Turkish fermented sausages (sucuk), Ulku Dalmis* and Ayla Soyer

16:24 Conjugated linoleic acid Content in ruminant milk fat and dairy products market in Pakistan, Farah N Talpur and M I Bhanger


16:45       Coffee Break - Διάλειμμα

Session 4: Chair:E. Psomas, A. Mavridis.

17:00 Antimicrobial Activity of Oregano Essential Oil, Nisin and their Combination against Salmonella Enteritidis in Refrigerated Stored Beef Meat, Nikolaos Solomakos, Alexandros Govaris*, Pavlos Koidis, Nikolaos Botsoglou

17:12 The Effect of Saffron Extracts In the Oxidation Of Oil Samples, Gkanatsiou, K., Kiritsakis, A. and K. Kiritsakis

17:24 Aerobic Spore Count of Iranian Cheese Milk, Hamid Ezzatpanah*, Mahsa Sadeghi

17:36 The influence of preservation methods on the liberation of Escherichia coli, Pseudomonas aeruginosa and Salmonella enteritidis lipopolysaccharides, Pierre Venter*, Mary Abraham, JF Rykers Lues

17:48 An Improvement of Pre-treatment and Preservation Time at 4±1°C of Steamed with Liquid Smoke Trout (Salmo gairdnerii) Fillets, Aggeliki Vaikousi, Despoina Dimitriadou*, Anastasios Zotos

18:10 Non-Thermal Preservation Techniques: High Power Pulsed Light for Decontamination of Chicken from Salmonella Thyphimurium, Zivile Luksiene*, Irena Buchovec

18:34 Phenolic acid contents of Triticale lines Ramakanth Jonnala*, Sibel Irmak and Finlay MacRitchie


19:00 Closure of the Congress Works



Congress Programme


Saturday, March 10, 2007

Room B


09:00     onwards Conference desk open


Session 1: Chair: I. Giavasis, Ch. Varvaresos.             

09:00 Chairman opening remarks

09:05 Analysis of Aroma Active Compounds in Tarhana by GC-Olfactometry, D. Gocmen*, O. Gurbuz , R. L.  Rouseff , J.M. Smoot ,  A. F. Dagdelen

09:17 Screening of Streptococcus thermophilus ssp. isolated from traditional Turkish yogurts for beta-galactosidase and lactic acid production, Fatma Isik Ustok*, Canan Tari, Sebnem Harsa

09:29 Ethanol Production from Apple Pomace under Inoculated Conditions, Anshul Jain, Anupama Singh*, Manvika Sahgal

09:41 Batch and continuous beer fermentation by immobilized yeast cells, Viktor Nedovic*, Ida Leskosek-Cukalovic, Marko Mirkovic, Verica Manojlovic, Steva Levic, Branko Bugarski

09:53  Effect of various media parameters on pellet morphology, polygalacturonase and ethanol production of Rhizopus oryzae, Kamer Ozkan, Canan Tari*, Aysun Sofuoglu

10:05 Production of extracellular lipase by biofilms of Mucor griseocyanus using whey as substrate, Cuitláhuac Aranda, Cristóbal N. Aguilar, Anna, Ilina and José Luis Martínez

10:17 Enzymatic Activity of Microbial Transglutaminase, Zübeyde Öner*, Aynur Gül Karahan, İsmail Hakkı Boyacı, Gülden Kılıç, Hatice Aloğlu, Arzu Gündoğdu Lütfü Çakmakçı, İbrahim Çakır

10:29 Biochemical Properties of Aspergillus sojae ATCC 20235 Polygalacturonase, Nihan Gogus*, Canan Tari, Nergiz Dogan

10:41 Characterization of three phase partitioned polygalacturonase produced by Aspergillus sojae ATCC 20235, Nergiz Dogan*, Canan Tari

10:53 Ellagic acid production by solid state culture using a Punica granatum husk aqueous extract as culture broth, Antonio F. Aguilera-Carbó,, Armando Robledo Olivo,, Lilia Arely Prado-Barragán, Christopher Augur, Ernesto Favela-Torres and, Cristóbal Noe Aguilar*

11:05 Production of Dough Sheets from Hard Red Winter Wheat, Ali K Alsaed*, Ayed S Amr, Hafsa Hassan Zubaidi

11:17 Investigation of the Influence of the Field Mold Contamination on the Wheat Technological Quality and Safety, M. Sharic, M. Menkovska and O. Grujic

11:30    Coffee Break

Sunday, March 11, 2007

Room B



09:00     onwards Conference desk open


Session 1: Chair: E. Katsanidis, S. Filopoulos.

09:00 Chairman opening remarks

09:05 Optimizing conditions for acidic extraction of edible gelatin from the cattle bones using response surface methodology (RSM), Seyed H. HosseiniParvar, J. Keramat, M. Kadivar, E. Khanipour, and A. Motamedzadegan

09:17 Analysis of chickpea (var. “Blanco Lechoso”) rehydration using SAFES methodology, Creu Chenoll*, Noelia Betoret, Javier Sanz, Pedro Fito

09:29 Extraction of Palm Oil Using Sub-critical R134a – an experimental study, Najwa, A. M*, Manan, Z. A, Mohd Azizi C. Y, Omar, A K

09:41 Optimization of Hot Air Drying and Storage Parameters of Aonla (Emblica Officinalis Gaertn), Ram Bhajan & Ram Krishna Pandey*

09:53  Analysis of hydrodynamic parameters of two and three phase air lift bioreactors for food bioprocesses, Milan Milivojevic, Stavros Pavlou, Viktor Nedovic, Constantinous Georgiu, Branko Bugarski*

10:05 Novel Freeze Drying of Onion Slices Using Microwaves, Soleiman Abbasi*

10:17 Effect of Oscillatory Voltage Waveform on Electrical Sterilization by High Voltage Pulsed Electric Fields, Priya .S*, Gowrisree .V

10:29 Modeling the effect of high hydrostatic pressure on pectinolytic and proteolytic enzymes of different plant origin, G. J. Katsaros*, P. S. Taoukis

10:41 Analysis of Dehydration Kinetics of Apple (Var. Granny Smith) Applying SAFES Methodology and Nonlineal Irreversible Thermodynamics, Laura Oliver*; Ester Betoret; Ana Andrés; Pedro Fito

10:53 Drying Curves of White Layer Cake during Baking in a Convective Oven, Melike Sakin*, Figen Kaymak-Ertekin, Coskan Ilicali


11:05     Coffee Break


Session 2: Chair: V. Sinanoglou, T. Zafiriadis.           

11:15 Towards the definition of the mild heat pasteurization value (MH-value), Vasileios P. Valdramidis*, Annemie H. Geeraerd, Alain Kondjoyan, Jan F. Van Impe

11:27 Mathematical Modelling Of Partial Oil Expression from Groundnuts: Effect of Bed Thickness, Ram Krishna Pandey* and D.K. Gupta

11:39 Candying Apple Granny Smith Analyzed the Dehydration Kinetics by Electromagnetical Spectroscopy, Diana Gomez, Marta Castro, Pedro J Fito*, Creu Chenoll, Pedro Fito,

11:51 Medium-chain triglyceride rich oil extraction using supercritical carbon dioxide, Wahyu B. Setianto*, Nik Norulaini N. Ab. Rahman, Mohd. Omar Ab. Kadir

12:03 Effect of Rennet Quantity on NPN Changes in Iranian-type Cheeses, Saied Ali Yasini Ardakani*, Abolfazl Kheirkhah , Mohamad Reza Ehsani

12:15 Polarized light as a powerful tool in physical and enzymatic modifications of carbohydrates, Maciej Fiedorowicz*, Anna Konieczna-Molenda, Gohar Khachatryan, Hanna Staroszczyk, Piotr Tomasik

12:27 Optimization of the sugar free cookies formulation with permitted additives in order to increase the quality and nutrition properties, Majid Afshary, Fahimeh Rastegar

12:39 Omega -3 and healthy bakery products, Bita Farhang

12:51 Development of Radioprotactive Preparation from Greek Tea Plant- Sideritis Clandestina, S. Andreychenko*, O. Iskenderova, O. Petrova, A. Klepko, N. Nurischenko, D. Vatlitsov, K. Andreychenko

13:03 A Study on the Effects of Some Vitamins and Minerals in Broilers Meat Quality, Sibel Karaca*, Semra Kayaardi

13:15 Starter Culture and Processing Effects on Microbiological Characteristics of “Sucuk” Produced with Turkey Meat, Ensoy, Ü, Kolsarıcı, N, Karslıoğlu, B, Candoğan, K

13:27 Studying the Effects of Ultrasound Shock on Cell Wall Permeability and Survival of Some LAB in Yoghurt, Farideh Tabatabai, *Samira Yeganehzad, Ali Mortazavi

13:39 Assessing the Sustainability of Organic Acids as Food Preservatives, Maria Theron* & Ryk Lues


14:00     Lunch Break


Session 3: Chair: N. Botsoglou, I. Hasanakos.             

15:00 Antioxidant Activity and Thermal Properties of Salvia Leriifolia (Norouzak) Root Extract, Elhami-Rad1, Amir Haghdoost*, Amir Hussain, Qulamali G. Movahhed,, Hojjat Karazhiyan and Mohammad H. Haddad Khodaparast

15:12 Nanoparticles as Food Additives- How safe?, Ojas Mahapatra*, Shivaraman R

15:24 Is it possible to influence the acrylamide level by spice extracts addition?, Zuzana Ciesarova*, Milan Suhaj, Jana Horvathova, Jana Sadecka


15:48 Heavy Metal Levels of Some Fish Species Sold at Retail in Kayseri –Turkey, Yeliz Yildirim*, Zafer Gonulalan, Ibrahim Narin, Mustafa Soylak

16:10 Effect of Euphorbia antysyphilitica waxes whit natural antioxidants on the shelf life quality of cut fresh fruits, Saul Saucedo-Pompa,, Diana Jasso-Cantú,, Janeth Ventura-Sobrevilla,, Aidé Sáenz-Galindo and, Cristóbal N. Aguilar*

16:22 Evaluation of an antimicrobial package added with cinnamon essential oil, Morales-Castro, J.*, Alonso-Ortega, E., Bieler, E., González-Herrera, S.M.

16:34 A new sensitive spectrophotometric determination of cypermethrin insecticide in environmental and biological Samples, E K Janghel*, J K Rai, M K Rai, V K Gupta


16:45       Coffee Break

Session 4: Chair: M. Grevenioti, D. Petridis, K. Panagiotidou.

17:00 Physicochemical Changes in Sardine (Sardina pilchardus) Muscle During Storage at –18oC and Functional Properties of Produced Surimi Gels Enhanced with Ca2+ ions and MTGase, Antonis Papastergiadis*, P. D. Karayannakidis*, D. Petridis, A. Zotos

17:12 Influence of Smoking Processes on Odorant Properties of Smoked Salmon, Vincent Varlet*, Carole Prost, Mireille Cardinal, Josiane Cornet, Camille Knockaert, Thierry Serot

17:24 A review paper on: Nanotechnology and its applications in food safety, Bita Farhang

17:36 Volatile Headspace of Cinnamon Oil and Clove Oil for Preservation of Dried Fish Sepat-Siam (Trichogaster pectoralis Regan), Narumol Matan

17:48 Oxobiodegradable Plastic the Solution to the Environmental Problem of Food Packaging, Nikos Katsaros, ex-President of the Association of Greek Chemists

18:00 Utilization of wheat germ in cookie production, Nermin Bilgiçli & Meryem Kara

18:12 […]Omca Demirkol*,, Nuran Ercal,, Qiang Zhimin,, Craig Adams

18:24 […] S Ouiazzane*, B.Messnaoui, J Wouters, T.Bounahmidi


19:00 Closure of the Congress Works


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