Journal of Experimental Food Chemistry

2^nd International Conference on Food Chemistry & Nutrition

July 24-26, 2017 Vancouver, Canada

Scientific Tracks Abstracts

• New nano composite chemo resistive sensor for ethylene detection: Highly tunable porosity and electrical resistance for high sensing performances

  Guy Mechrez

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• Authenticity and quality control of spices and herbs by automated 1H-NMR spectroscopy and statistics

  Andrea Steck, Birk Schuetz, Manfred Spraul and Wolfram Wendler

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• Factors affecting functional properties of aquafaba, water recovered from commercially canned chickpeas

  Rana Mustafa1, Youn Young Shim1,2, Jianheng Shen1, Kornsulee Ratanapariyanuch1 and Martin JT Reaney1,2

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• Co-product utilization-the case of soybeans

  J K Sekhon, T Wang, S Jung and K Rosentrater

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• Double emulsions (W/O/W) stability influenced by homogenization technique and formulation for natural antimicrobial delivery in food systems

  Maria Teresa Jimenez-Munguia, Nelly Ramirez-Corona, Aurelio Lopez-Malo and Enrique Palou

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• Active ingredients based on alginate and essential oils obtained by freeze drying: Effect of encapsulating agent on their antimicrobial and antioxidant activity

  Matiacevich S, Bustos R and Alarcon J Mg

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• Microbial hydrocolloids in all-purpose flour for lesser uptake of oils in traditional Indian fried food

  Nivedita V, Nandhini Devi G and Usha Antony

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• Antimicrobial activity of cinnamon essential oil encapsulated in simple emulsion against bacteria

  Maria Teresa Jimenez-Munguia

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• Grape Pomace: Chemical composition and effects on food quality and nutrition

  Jianmei Yu

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• The impacts of processing method and age on phytochemicals and bioactivities of coffee leaf

  Xiu-Min Chen and David D Kitts

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• Metallomics in food safety and nutrition: From total amount to speciation of element

  Yong Fang

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• Rapid green synthesis of gold nanoparticles using crocetin and their anticancer activity

  Reyhane Hoshyar

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• A tomato-processing induced lycopene-pectin hydrocolloidal structure

  Sahar Jazaeri, Abdorreza Mohammadi, Gopinadhan Paliyath and Yukio Kakuda

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• Growth, yield, yield components and quality oil of sunflower (flame) variety affected by organic, mineral nitrogen and raw spacing

  Shatha Mohammed Hamada

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• Extending protein functionality: Micro fluidization of heat denatured whey protein fibrils

  Charmaine K W Koo, Cheryl Chung, Thaddao Ogren, William Mutilangi and David Julian Mc Clements

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• Influence of moisture on crystalline properties of sorghum starch

  Sana Subzwari, Gary Bryant and Darryl M Small

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• Reverse-enteric iron microencapsulation with blend of chitosan and maltodextrin using spray drying: Tea fortification

  Juveria Siddiqui, Levente L. Diosady

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• Lipid Oxidation and Vitamin D3 Degradation in Dairy Products as Influenced by Processing and Storage

  Fatemeh Mahmoodani, Conrad Perera, Bruno Fedrizzi, Grant Abernethy and Hong Chen

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• The antioxidant activity of chlorogenic acid isomers is positively correlated with capacity to up-regulate nuclear factor-κB (NFκB) signaling in Caco-2 cells

  Ningjian Liang and David D. Kitts

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• Non-destructive prediction of initial freshness condition in frozen fish fillets using excitation-emission matrix

  Md. Mizanur Rahman, Mario Shibata, Naho Nakazawa, Tomoaki Hagiwara, Kazufumi Osako and Emiko Okazaki

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• Genotype effects on flaxseed gum composition and functional properties: Making a consistent hair-gel

  Adebimpe Oyeneye, Youn Young Shim, Jun Liu and Martin JT Reaney

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• Edible sensors for meat and fish freshness

  Yulia Dudnyk, Francesco Stellacci

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• Dehulling canola for production of low fibre meal

  Edgar E Martinez-Soberanes, Martin JT Reaney and Chris Zhang

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• An alternative and innovative technique for rapid and accurate prediction of lightness of Japanese cooked pork sausages

  Chao-Hui Feng, Yoshio Makino and Masatoshi Yoshimura

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• Functional properties of flaxseed gum solutions

  Yingxue Hu, Jianheng Shen, Youn Young Shim and Martin J T Reaney

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• Fabrication of coffee whiteners using Quillaja saponin and soy lecithin as natural emulsifiers

  Cheryl Chung, Alexander Sher, Philippe Rousset, Eric Andrew Decker and David Julian McClements

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• Aquafaba replaces egg white in sponge cake

  Yue He, Rana Mustafa, Youn Young Shim and Martin JT Reaney

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• Effect of nano packing and aluminium on deterioration of soybean and corn seed in different storage conditions

  Farhad Barazandeh Gholdareh

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• Density separation of oilseed meal from hull

  Shuyu Shang, Yingxue Hu, Youn Young Shim and Martin J T Reaney

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