Journal of Experimental Food Chemistry

International Conference on Food Chemistry & Hydrocolloids

August 11-12, 2016 Toronto, Canada

Scientific Tracks Abstracts

• Effect of starch thickening on emulsion formation and stabilization in salad dressings

  Rachel Wicklund

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• Analysis of red grape skin anthocyanins extracted using sonication

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

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• The accumulation of endocrine-disrupting chemicals in vegetables and fruits in coastal zone

  Jian Lu

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• The development of iron fortified tea

  Elisa June Teresa McGee

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• Technology strategies to control starch retrogradation

  Weichang (David) Liu

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• Chemical composition, antibacterial and antioxidant properties of essential oils prepared from caraway is maintained after sterilization of seeds with γ-irradiation

  Abdolamir Allameh, Faezeh Fatemi and Hossein Khalafi

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• Milk protein-based encapsulation of multiple bioactive nutrients

  Li Liang

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• Effects of pectin/inulin on the rheological properties of whey protein

  Cuina Wang

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• Low fat Cheddar cheese made using polymerized whey protein concentrate and adjunct culture

  Tiehua Zhang

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• Migration and human exposure assessment of silver from an antimicrobial spray coated low density polyethylene nanocomposite material into milk

  Joseph C Hannon, Malco Cruz-Romero, Shafrina Azlin-Hasim, Joseph Kerry, Michael Morris and Enda Cummins

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• The potential use of ultra-high pressure homogenization process for milk treatment

  Genaro G Amador Espejo and Antonio Jose Trujillo Mesa

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• Heavy metal concentrations and distribution of water, soil, and fish around the Qinghai-Tibet Plateau-A review

  Jun Wu and Jian Lu

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• Spice and wellness: Current practice and future prospective

  M Madhava Naidu

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• Current advances in science and technology for endocrine disrupting chemicals in food

  Roeb Garcia-Arrazola

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• The study of chemical and physic components in berry of grape cultivar Shesh i Bardhe in Albania

  Kukali Edlira, Kycyk Onejda, Meta Fatbardha and Gozhdari Krenar

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• Role of calcium in reducing accumulation of heavy metal cadmium in seeds of chickpea and mung bean

  Kamal Jit Singh and Kanika Katoch

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• Evaluation of vitamin D3 concentration in canned fish, distributed in the market in Iran

  Maryam Mirlohi, Malihe Sadeghi karoye, Fariborz Momen Beyk, Behzad Mahaki and Mahmoud Yahay

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• Bacterial nano cellulose -A novel marketable food hydrocolloid

  Fernando Dourado and Miguel Gama

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• Novel method of product authenticity and traceability testing using molecular techniques in combination with gold nanoprobe for food and agricultural applications

  Dimitra P Houhoula

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• Synthesis of prebiotics as monitor by infrared spectroscopy

  Andrea Gomez-Zavaglia

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• Utilizing nanotechnologies for development of active edible coatings to improve quality and storability of food

  Elena Poverenov

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• Liaison of phenolic acids and biological activity of Daucus carota cultivars indigenous to Pakistan

  Shahzad Ali Shahid Chatha, Nadeem Abbas Faisal, Abdullah Ijaz Hussain and Shazia Anwer Bukhari

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• Microencapsulation of Lactobacillus plantarum with alginate/resistant-starch and development of a new method for evaluating the viability of entrapped bacteria

  Yahya Shafiei Bavil Oliaei

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• Evolutions of structural properties of Native Phospho Casein (NPC) powder during storage

  Sarah Nasser, Anne Moreau, Alain Hedoux, Romain Jeantet and Guillaume Delaplace

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• Innovation in technology for processing goat s milk and dairy products

  Choijilsuren Narangerel

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• Optimization of probiotic yogurt production applying different concentration of vitamin D3, Cuminum cyminum and different fermentation times using response surface methodology

  Maryam Mirlohi, Samaneh Shojaiemeher and Mina Babashahi

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• Protection of resveratrol against decomposition of folic acid and the decomposition-induced β-lactoglobulin structural change

  Wusgal and Li Liang

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• Storage stability of a Nigerian traditional extruded and deep fried corn-based snack (Kokoro)

  Aiyeleye F B, Sanni L O, Babajide J M, Adebowale A, Adewuyi S and Eleyinmi A F

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• Gel properties of SPI modified by enzymatic cross-linking during frozen storage

  Shuntang Guo

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• Effects of endogenous small molecular compounds on the rheological properties, texture and microstructure of soymilk coagulum

  Ruican Wang

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• Effects of endogenous small molecular compounds on the rheological properties, texture and microstructure of soymilk coagulum

  Ruican Wang

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