Complete program | ICEF 14 - 19-23 June, 2023

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Pre-congress

Social events

Registrations, coffee breaks and lunches

Plenary and keynotes lecturers

Parallel Sessions

Special sessions

Visits

Round-Table

Speaker

Young scientists event

14:00 - 18:00

Club Atlantic

Pre congress specific meetings

14:00 - 18:00

Room to be confirmed

Walking dinner - for Young Scientists students, IAEF members and ICEF14 Scientific Committee

19:00 - 21:00

Museum of Fine Arts of Nantes

Registration opening

Keynotes lectures

09:00 - 10:20

Auditorium

Healthy diets and food processing level: some research issues for food engineering. Isabelle Souchon Chairs: Olga Martín-Belloso, Oscar Vega 09:00 - 09:40 Plénière - Programme Dyn
The link between food processing and food quality: can we go beyond the obvious? Vincenzo Fogliano Chairs: Olga Martín-Belloso, Oscar Vega 09:40 - 10:20 Plénière - Programme Dyn

Coffee break & poster session 1

10:20 - 11:00

Great Hall

CT1 - Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling Roua Bou Orm 10:20 - 11:00 Download the pdf
FP58 - Flat bread originality, functionality and developments (a review) Hanee Aldmoor 10:20 - 11:00 Download the pdf
FP47 - Effect of high-intensity ultrasound processing on carbohydrates of freshly squeezed orange juice George Katsaros 10:20 - 11:00 Download the pdf
FP48 - Production of novel health-promoting yoghurt-type products enhanced with microalgae nutrients George Katsaros 10:20 - 11:00 Download the pdf
FP49 - Bioaccessibility of inorganic elements of plant-based beverages Adriana Arisseto Bragotto 10:20 - 11:00 Download the pdf
FP5 - Phenolics compounds in high plant protein drink developed with honey microencapsulated to evaluate the bioaccessibility Taíse Toniazzo 10:20 - 11:00
FP50 - Evaluation of oat syrup, from oat beverage by-products for sugar reduction in food products Ana Gomes 10:20 - 11:00 Download the pdf
FP51 - Interest of choline chloride for salt reduction in bread Doina Crucean 10:20 - 11:00 Download the pdf
FP52 - Mucilage from Yam (Dioscorea Rotundata): Physico-Chemical, Rheological and Functional Characterization and Applications in Food Industry Ricardo Andrade 10:20 - 11:00 Download the pdf
FP53 - Effect of post-harvest treatment on quality attributes of moroccan pomegranate variety "sefri ouled abdellah" during cold storage Chaimae El-Rhouttais 10:20 - 11:00 Download the pdf
FP54 - Novel approaches to oil structuring through capillary suspensions Annachiara Pirozzi 10:20 - 11:00 Download the pdf
FP55 - Comparison of techno-functional properties of ora-pro-nóbis (Pereskia aculeata Miller) flour and its protein concentrate Ludmilla De Carvalho Oliveira 10:20 - 11:00 Download the pdf
FP56 - High hydrostatic pressure as a tool to modulate techno-functional properties of quinoa (Chenopodium quinoa) protein and nutritional effects Ludmilla De Carvalho Oliveira 10:20 - 11:00 Download the pdf
FP57 - SFE-CO2 PROCESS TO OBTANING HIGH BIOACTIVE EXTRACTS FROM OPUNTIA FRUITS. A COMPLETE STUDY OF THEIR BIOACTIVE PROFILE AND NUTRACEUTICAL POTENTIAL Daniel Guajardo-Flores 10:20 - 11:00 Download the pdf
FP59 - Antimicrobial activity of microencapsulated anthocyanins from blueberry (Vaccinium corymbosum) Laura Andrea Puente-Garza 10:20 - 11:00 Download the pdf
FP44 - Fermentation of ginseng sprout extract by lactic acid bacteria reduces the inflammatory responses of lipopolysaccharide-stimulated RAW 264.7 macrophages Jungsil Kim 10:20 - 11:00 Download the pdf
FP6 - Optical determination of fiber orientation and anisotropy of plant based high-moisture meat analogues Tzvetelin Dessev 10:20 - 11:00 Download the pdf
FP68 - Evaluation of the textural properties of cream ice cream with partial substitution of powdered milk for quinoa flour Fanny Emma Ludena-Urquizo 10:20 - 11:00 Download the pdf
FP7 - Functionalization of brown seaweed aqueous dispersions by physical treatments Patricia Lopez-Sanchez 10:20 - 11:00 Download the pdf
FP8 - Measurements of mechanical properties of hydrated and cooked lentils Guy Della Valle 10:20 - 11:00 Download the pdf
FP9 - Exploring the Correlation Between Flow Speeds and Physical Properties of Food Matrices Francis Villeneuve 10:20 - 11:00 Download the pdf
FP98 - Rheology of aerated buttercream icings Ian Wilson 10:20 - 11:00 Download the pdf
PM1 - Effects of the Orientation and Geometry of the Potential Applied Electrodes on Radio Frequency Heating Ferruh Erdogdu 10:20 - 11:00 Download the pdf
PM10 - Characterization of methods to better understand the parameters influencing the Hard To Cook phenomenon Nicolas Lehebel 10:20 - 11:00 Download the pdf
PM11 - MODELING HEAT AND MASS TRANSFER DURING PORK LOIN COOKING IN AN ELECTRIC OVEN Bruno Carciofi 10:20 - 11:00 Download the pdf
PM12 - Optimization of Radio Frequency Thawing Process Parameters in Frozen Bulk Chicken Thigh Meat Eda Demirok Soncu 10:20 - 11:00 Download the pdf
PM13 - Data-driven reduced order modelling for crystallization processes Estefania Lopez-Quiroga 10:20 - 11:00 Download the pdf
PM14 - Predicting performance of cooking ovens: A simulation-based design Ashim Datta 10:20 - 11:00 Download the pdf
FP45 - Understanding and evidencing of the Hard to Cook phenomena and its impact in red beans (P. Vulgaris) for industrial processing optimization Alejandro Villamarin Spataro 10:20 - 11:00 Download the pdf
FP43 - Comparing micro-element profiles of various legumes conventionally grown in Serbia using an ICP-OES approach Kristian Pastor 10:20 - 11:00 Download the pdf
PM16 - Experimental validation of the Navier-Stokes-Cahn-Hilliard equation and prediction of phase separation time Brais Martínez López 10:20 - 11:00 Download the pdf
FP28 - Oxidative Stability of Encapsulated Fish Oil by Non-purified Soy-Lecithin and Dextrose Osvaldo Campanella 10:20 - 11:00 Download the pdf
FP17 - Processing and formulation modulate aroma, saponins and sensory profiles in pea-based cakes Barbara Rega 10:20 - 11:00 Download the pdf
FP18 - The usefulness of the extrusion technique as a quantitative measure of differentiating dysphagia-oriented meals based on particle size disparities. Nilushika Thambugala Athukoralalage 10:20 - 11:00 Download the pdf
FP19 - Study of a post-column synchronous fluorescence derivatization to analyze phytates in foods by chromatography Adrien Servent 10:20 - 11:00 Download the pdf
FP2 - Rheological methods for plant proteins based foods: characterization of ingredients and final products, formulation and processing Andre Braun 10:20 - 11:00 Download the pdf
FP20 - Study of a Complex Peanut-Based Matrix Structuration Through Gelation Processes Veronique Bosc 10:20 - 11:00 Download the pdf
FP21 - Influence of nanocellulose with different particle size on pasting and rheological properties of wheat starch Paulo Diaz Calderon 10:20 - 11:00 Download the pdf
FP22 - Effect of soluble dietary fiber on microstructural changes, in vitro and in vivo starch digestibility in laminated dough and wheat bread Pedro Bouchon 10:20 - 11:00 Download the pdf
FP23 - Physicochemical and pasting properties of two varieties of Andean amaranth (Amaranthus caudatus) Jenny Mérida 10:20 - 11:00 Download the pdf
FP24 - Can storage stability of citrus fiber powder be explained by modifications of their physicochemical properties? Gisella Coelho 10:20 - 11:00 Download the pdf
FP25 - Water sorption properties of malt bagasse as essential information for byproduct stabilization and further conversion into high value-added materials Tiago Carregari Polachini 10:20 - 11:00 Download the pdf
FP26 - Production of hybrid microparticulated proteins based on whey protein and pea protein at different pH values Igor Lima De Paula 10:20 - 11:00 Download the pdf
FP27 - Use of microparticulate whey proteins in the production of Dulce de Leche Igor Lima De Paula 10:20 - 11:00 Download the pdf
FP29 - Deep Learning and Chemometrics Aided Development of a Virtual Hyperspectral Imaging and Quality Assessment of Plant Proteins Michael Ngadi 10:20 - 11:00 Download the pdf
FP42 - An ICP-OES approach for macro-element profiling of legume species conventionally grown in Serbia Kristian Pastor 10:20 - 11:00 Download the pdf
FP3 - Starch based hydrogels: Effect of the type of starch in the formulation of self-assembled starchy hydrogels. Eftychios Apostolidis 10:20 - 11:00 Download the pdf
FP30 - Effect of pH on the gelling properties of pea protein-pectin composite gels Dan Zhang 10:20 - 11:00 Download the pdf
FP31 - In vitro protein digestibility of meat analogues made of sunflower and pea protein Nesli Sözer 10:20 - 11:00 Download the pdf
FP32 - THE IMPACT OF CAPSICUM OLEORESIN-LOADED MICROPARTICLES ON THE LIPID METABOLISM, GLUCOSE LEVEL AND SATIETY HORMONES IN MICE Miriam Hubinger 10:20 - 11:00 Download the pdf
FP34 - In vitro starch and protein digestibility of legume enriched biscuits using static and Dynamic Duodenal Model Vaios Karathanos 10:20 - 11:00 Download the pdf
FP35 - Plant-based 3 printed meat analog based on chickpea protein isolates, alginate, and Spirulina biomass Zeinabossadat Mousavi 10:20 - 11:00 Download the pdf
FP36 - Rheological investigation through 3D printed omega-3 rich analogue meat using grass pea and microalgae biomass Hossein Kiani 10:20 - 11:00 Download the pdf
FP37 - Influence of micro and nanofibrillated cellulose on yogurt production and storage Carolina Neves Cunha 10:20 - 11:00 Download the pdf
FP38 - Exploring physicochemical and textural characteristics of Greek commercial pita breads Christodoulos Deligeorgakis 10:20 - 11:00 Download the pdf
FP39 - Effect of einkorn bran sourdough on physicochemical and technological properties of einkorn pita bread Christodoulos Deligeorgakis 10:20 - 11:00 Download the pdf
FP4 - Evaluation of the Chemical, Functional and Textural Properties of the Parboiled Amaranth (Amaranthus caudatus L.) Pedro Maldonado-Alvarado 10:20 - 11:00
FP40 - Development of a tool to imitate the fork method described by the International Dysphagia Diet Standardisation Initiative Pedro Augusto 10:20 - 11:00 Download the pdf
PM15 - The effect of bubble distribution inside a food fermentor Dragana Arlov 10:20 - 11:00 Download the pdf
PM17 - Hydration effect on dough behaviour during mixing by assessing the power curve Vincent Lambert 10:20 - 11:00 Download the pdf
FP15 - Comparison of microbial transglutaminases from different sources on improving physiochemical properties of plant-based chicken nuggets Chuan-Liang Hsu 10:20 - 11:00 Download the pdf
S41 - Portable beef-freshness detection platform based on colorimetric sensor array technology and bionic algorithms for total volatile basic nitrogen (TVB-N) determination Weidong Xu 10:20 - 11:00 Download the pdf
S3 - Alginate as a potential polysaccharide for high oxygen barrier applications: influence of structure and composition Maria Urena 10:20 - 11:00 Download the pdf
S30 - Valorization of byproducts from meat and dairy industries through fermentation to obtain protein hydrolysates Chih Chun Kuo 10:20 - 11:00 Download the pdf
S31 - Valorization of a protein fraction from the production of a meat pigment derived from porcine liver Monica Toldra 10:20 - 11:00 Download the pdf
S32 - APPLICATION OF INNOVATIVE TECHNOLOGIES FOR THE RECYCLING OF AGRI-FOOD WASTE - H2020 AGRO2CIRCULAR AND AGROMATTER PROJECTS Sofía Martínez López 10:20 - 11:00 Download the pdf
S33 - Characterization of naturally debittered olives (cv. Throumbolia) at different harvesting periods and maturity levels on the tree: Endophyte microbiota and physicochemical characteristics George Katsaros 10:20 - 11:00 Download the pdf
S34 - Valorization of industrial oat by-products through the design of high-value ingredients to be incorporated in food formulations Ana Ribeiro 10:20 - 11:00 Download the pdf
S35 - Alginate and cuttlefish ink based caviar-like hydrogel beads as alternative to sturgeon caviar: Comparison of physicochemical properties Gizem Nazli Ural 10:20 - 11:00 Download the pdf
S36 - Identifying critical food waste points in the millet supply chain and their potential to address food and nutrition security Nitya Sharma 10:20 - 11:00 Download the pdf
S37 - Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate Marco Dalla Rosa 10:20 - 11:00 Download the pdf
S38 - Recovery of nanostructured cellulose from agrifood residues Annachiara Pirozzi 10:20 - 11:00 Download the pdf
S4 - DRIVING COMMITMENT TO A SUSTAINABLE FOOD SYSTEM: CONSUMER AND PRODUCER PERSPECTIVES Sara González-García 10:20 - 11:00 Download the pdf
S40 - Chitosan/alginate hydrogels containing phenolic-enriched extracts from saffron (Crocus sativus L.) flowers using Natural Deep Eutectic Solvents (NaDES) as green extraction media Débora Cerdá-Bernad 10:20 - 11:00 Download the pdf
S42 - Alginate and cuttlefish ink based caviar-like hydrogel beads as alternative to sturgeon caviar: Comparison of physicochemical properties Gizem Nazli Ural 10:20 - 11:00 Download the pdf
S28 - Correlation between pea protein fractionation and high moisture extrusion cooking behaviour. Gabriel Le Flem 10:20 - 11:00 Download the pdf
S43 - Life Cycle Analysis of extraction techniques for recovery of valuable compounds from olive leaves Krokida Magdalini 10:20 - 11:00 Download the pdf
S44 - Quinoa leaves, a sustainable source for plant-based new food ingredients Adrián González 10:20 - 11:00 Download the pdf
S45 - Influence of the brewer's spent grains (BSGs) concentration on the rheological properties of suspension added of alkaline hydrogen peroxide (AHP) Marcio Sanches 10:20 - 11:00 Download the pdf
S46 - Effect of temperature and alkaline hydrogen peroxide concentration on the rheological behavior of suspensions containing brewer's spent grains Marcio Augusto Ribeiro Sanches 10:20 - 11:00 Download the pdf
S47 - Impact of emulsification time on the stability of Pickering emulsions stabilized by modified starch nanoparticles Izabel Cristina Freitas Moraes 10:20 - 11:00 Download the pdf
S48 - Extraction and refining of BSF Larvae oil: the lipid profile shows the potential source of oleic acid, lauric acid and omega 6, Vanessa Biancardi 10:20 - 11:00 Download the pdf
S49 - By-product development from BSF Larvae shows satisfactory protein and lipid contents Vanessa Biancardi 10:20 - 11:00 Download the pdf
S5 - Optimization of enzymatic treatments to optimize technological properties of apple bagasse Pedro Elez-Martinez 10:20 - 11:00 Download the pdf
S6 - Carbon Footprint of winter-wheat based cropping systems focused on food production Sara González-García 10:20 - 11:00 Download the pdf
S7 - Trading in fad diets for sustainable diets: Comparison between the Paleo diet and the EAT-Lancet reference diet Sara González-García 10:20 - 11:00 Download the pdf
S8 - How COVID-19 reshaped environment-impacting consumer behaviour in Spain? Sara González-García 10:20 - 11:00 Download the pdf
S9 - Which factors influence resilience in food production and food value chains?: Results of an industry survey Marc Mauermann 10:20 - 11:00 Download the pdf
S29 - IMPACT OF VEGETABLE FLOURS ON STRUCTURAL CHARACTERISTICS OF SUSTAINABLE BREAKFAST CEREALS OBTAINED BY EXTRUSION PROCESSING Victor Guilherme Sebastião 10:20 - 11:00 Download the pdf
S27 - Modelling of jet cleaning of processing plants - a data driven approach Estefania Lopez-Quiroga 10:20 - 11:00 Download the pdf
PM18 - Inline visualisation of spray impact pressure distribution via augmented reality: An approach to monitor cleaning processes Max Hesse 10:20 - 11:00 Download the pdf
S13 - The potential of electrotechnologies for enhancing the efficiency of precision fermentation processes Felix Schottroff 10:20 - 11:00 Download the pdf
PM2 - Novel technology in high moisture extrusion for customized and controlled plant protein-based meat alternatives production Adrian Tica 10:20 - 11:00 Download the pdf
PM3 - Hybrid Mixture Theory Based Unsaturated Transport in Foods During Drying and Freezing Applications Pawan Singh Takhar 10:20 - 11:00
PM4 - Infrared Surface Decontamination of Whole Shell Eggs - Mathematical Modeling for Process and System Design Muhammed Talha Akbulut 10:20 - 11:00 Download the pdf
PM5 - Radio Frequency Heating Process for Infant Formulas and Developing a Computational Mathematical Model for Process Design Eda Coskun 10:20 - 11:00
PM6 - Integrating food extrusion research and expert knowledge to elucidate insightful relationships and enhance predictive modelling Jordan Pennells 10:20 - 11:00
PM7 - Progress in predicting internal and external cleaning by computational fluid dynamics Matthias Joppa 10:20 - 11:00
PM8 - Modelling bacteria inactivation during the steaming process: application to Cambodian pâté pasteurization Sebastien Curet 10:20 - 11:00 Download the pdf
PM9 - Use of Toroidal Cans in a Microwave Pasteurization Process: A Computational Study with Experimental Validation Ozan Karatas 10:20 - 11:00 Download the pdf
S1 - Optimized extraction of bioactive compounds from avocado oil by-products: a sustainable source of natural preservatives Thais Vieira 10:20 - 11:00 Download the pdf
S10 - Lactic acid fermentation of Moringa leaf protein - selection of proteolytically active strains Daniel Heine 10:20 - 11:00 Download the pdf
S11 - Measuring the environmental performance of a territorialized brewery sector Gaëlle Petit 10:20 - 11:00 Download the pdf
S12 - PALM OIL AND BIOETHANOL FOR CO2 EMISSION DECREASING ON BIODIESEL PRODUCTION Ramon Sousa Barros Ferreira 10:20 - 11:00 Download the pdf
S14 - Physicochemical properties of sesame cake protein isolates prepared by two different isolation techniques Maria Irakli 10:20 - 11:00 Download the pdf
S26 - Chemical properties and fatty acid profile of macaw (Acrocomia aculeate) pulp oil obtained by aqueous enzymatic extraction Alan Ambrosi 10:20 - 11:00 Download the pdf
S15 - Optimization of infrared drying process of solid residues remained after essential oil distillation of salvia, melissa and satureja Adriana Skendi 10:20 - 11:00 Download the pdf
S16 - Drying solid residues remained after essential oil distillation of rosemary with three different methods: An optimization study Adriana Skendi 10:20 - 11:00 Download the pdf
S17 - The effect of montmorillonite chemical composition and extrusion process on a novel starch bio-nanocomposites for food packaging Jefferson Lopes Alves 10:20 - 11:00 Download the pdf
S18 - Hot trub from breweries as a source of phenolic compounds Alan Ambrosi 10:20 - 11:00 Download the pdf
S19 - Saving the planet with (the right amount of) packaging Raquel Lozano 10:20 - 11:00 Download the pdf
S2 - Texturization of Chickpea Protein Isolate Khalid Bashir 10:20 - 11:00 Download the pdf
S20 - Effect of the incorporation of apple pomace extract on the rheology of wheat flour doughs Caroline Steel 10:20 - 11:00 Download the pdf
S21 - Dry ginger extracts obtained by coupled emergent technology Alcilene Monteiro Fritz 10:20 - 11:00 Download the pdf
S22 - Anthocyanins stabilization onto nanoclay: an evaluation of the physical-chemical and activity properties Alcilene Monteiro Fritz 10:20 - 11:00 Download the pdf
S23 - Investigating the impact of the extrusion process conditions and replacement of insect meal on pellet quality Aberham Hailu Feyissa 10:20 - 11:00 Download the pdf
S24 - Co-production of fermentable sugars and added value compounds from chestnut husks using sequential hydrothermal treatments Catarina Teixeira-Guedes 10:20 - 11:00 Download the pdf
S25 - USE OF BARU (Dipteryx alata Vog.) BYPRODUCT TO OBTAIN TEXTURED VEGETABLE PROTEINS THROUGH THERMOPLASTIC EXTRUSION FOR APPLICATION IN PLANT-BASED PRODUCTS Victor Guilherme Sebastião 10:20 - 11:00 Download the pdf
FP16 - Multi-stage block freeze concentration process applied in aqueous extract of Boldo (Peumus boldus Mol.) leaves Patricio Orellana Palma 10:20 - 11:00 Download the pdf
FP14 - Assessment of modified malted flour's enzymatic activity; focus on amylase and phytase effect for the application of flat bread. Alejandra Velasquez 10:20 - 11:00 Download the pdf
CT10 - Ability of acid-induced gels to drain - Understanding of mechanisms and influencing factors by NMR methods Corinne Rondeau-Mouro 10:20 - 11:00 Download the pdf
E10 - Understanding the fibration in plant proteins during high moisture extrusion Tom Purcell 10:20 - 11:00 Download the pdf
CT39 - Fluorescence spectroscopy as non-destructive test to predict quality change of fresh-cut apples Marika Valentino 10:20 - 11:00 Download the pdf
CT4 - The effect of glazing on texture and sensory properties of Alentejano pig meat Miguel Elias 10:20 - 11:00 Download the pdf
CT40 - Microwave-assisted pasteurization of mango pulp and nectar: thermo-physical, electrical and dielectric properties and inactivation kinetics of pectin methylesterase Jorge Gut 10:20 - 11:00 Download the pdf
CT41 - Dehydrofreezing : Conventional versus Intensified Processes towards better quality attributes of strawberry fruits Wafa Hajji 10:20 - 11:00 Download the pdf
CT42 - Use of the addition of antimicrobials, bioprotectors and direct acidification to extend the shelf life of sheep and goat cheese whey under refrigeration Tribst Alline Artigiani Lima 10:20 - 11:00 Download the pdf
CT5 - Effects of storage conditions on the retrogradation properties of Xiaozhan rice Xinyi Han 10:20 - 11:00 Download the pdf
CT6 - Sensors to follow in real time the tomato and apple quality attributes during processing in puree Alejandro Villamarin Spataro 10:20 - 11:00 Download the pdf
CT65 - Effect of dextrose equivalent (DE) of maltodextrin (MD) on the morphology of spray-dried powder containing emulsified fish oil Hidefumi Yoshii 10:20 - 11:00 Download the pdf
CT7 - Air classification of hulled and dehulled peas and faba beans- effect on carbohydrate compositions Svein Knutsen 10:20 - 11:00 Download the pdf
CT8 - Phase transitions during storage of infant milk formula powders produced under varying wet-mix processing conditions Mariana Rodríguez Arzuaga 10:20 - 11:00 Download the pdf
CT9 - A comprehensive two-scale model for predicting the oxidability of fatty ester mixtures Maxime Touffet 10:20 - 11:00 Download the pdf
E1 - Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation João Rocha 10:20 - 11:00 Download the pdf
E11 - Quantitative assessments to characterise the antibiotic resistance of seafood microbial isolates Deyan Stratev 10:20 - 11:00 Download the pdf
CT37 - Transfers and reactions modelling of aroma compounds in coffee beans during fermentation Fatma Hadj Salem 10:20 - 11:00 Download the pdf
E113 - Presentation of the RMT Actia CHLEAN Network Catherine Stride 10:20 - 11:00 Download the pdf
E12 - Optimized twin-screw enzymatic extrusion process to extract protein from micro and macroalgae Arhaliass Abdellah 10:20 - 11:00 Download the pdf
E13 - Selective extraction of monogalactosyldiacylglycerol from spinach by CO2 supercritical fluid Ha-Phuong Ta 10:20 - 11:00 Download the pdf
E14 - Effect of Pulsed Electric Fields and Osmotic Dehydration on the shelf life of fresh-cut spinach leaves Alexandros Katsimichas 10:20 - 11:00 Download the pdf
E15 - Extraction of anthocyanins from black bean hull with aqueous solutions of deep eutetic solvents by high pressure fluid Mayara Kuasnei 10:20 - 11:00 Download the pdf
E16 - Alternative Baking of Cereal Dry products considering microwaves and infrared to reduce the baking energy and to enhance the final quality of biscuits Maryam Valizadeh 10:20 - 11:00 Download the pdf
E17 - From Processing to Product: Utilizing Novel Processing Technology to Produce Plant-Based Protein Yogurt Analogue Racheli Levy 10:20 - 11:00 Download the pdf
E18 - Impact of macronutrient composition on 3D printability of pea-based food formulations Aaditya Venkatachalam 10:20 - 11:00 Download the pdf
E19 - Qualitative and quantitative analysis of erucin and sulforaphane in fresh-cut Eruca sativa treated with Plasma Activated Water (PAW): effect on the enzymatic hydrolysis of the glucosinolates glucoerucin and glucoraphanin Massimiliano Rinaldi 10:20 - 11:00 Download the pdf
E2 - Bio-Converted Spirulina for Nutraceutical Chewing Candy Formulations Rich in L-Glutamic and Gamma-Aminobutyric Acids João Rocha 10:20 - 11:00 Download the pdf
E20 - EFFECTS OF LOW INTENSITY PULSED ELECTRIC FIELDS IN TECHNO-FUNCTIONAL PROPERTIES OF CHICKPEA (Cicer arietinum L) FLOUR Mariana Morales-De La Peña 10:20 - 11:00 Download the pdf
E21 - Pulsed Electric Fields for white wines production: Investigation on sensory and physico-chemical characteristics of Arinto and Moscatel wines Filipa Silva 10:20 - 11:00 Download the pdf
CT38 - Osmotic dehydration of ginger using maltitol solutions as emerging osmotic agents Marcio Sanches 10:20 - 11:00 Download the pdf
CT36 - RHEOLOGICAL STABILITY OF PISCO COM LUCUMA CREAM Pacco Honorato Ccalli 10:20 - 11:00 Download the pdf
E23 - Dry heat treatment of wheat flour by MICRO-WAVE; application to desinfectation, flour correction (alpha-amylase activity) and functional flour Alain Le-Bail 10:20 - 11:00 Download the pdf
CT22 - INVESTIGATION of EFFECT of THE CREAMED HONEY PRODUCTION PROCESS on THE 5-Hydroxymethylfurfural (HMF) CONTENT of HONEY Davut Karahan 10:20 - 11:00 Download the pdf
CT11 - Contribution of NMR methods to characterize starch, gluten and water in cereal products Corinne Rondeau-Mouro 10:20 - 11:00 Download the pdf
CT12 - Optimization of drying step for enzyme application: a heat sensitive ingredient Preethi Jayaprakash 10:20 - 11:00 Download the pdf
CT13 - Physicochemical, structural, microbiological and reconstitution properties of spray-dried kefir during storage Olga Groztidou 10:20 - 11:00 Download the pdf
CT14 - Effect of fermentation conditions and thermal treatment on the formation of kefiran and the rheological behavior kefir Olga Groztidou 10:20 - 11:00 Download the pdf
CT15 - Edible kefiran films with probiotics - structure, physical properties and probiotic viability during storage as affected by cryo-treatment, kefiran concentration and milk protein addition Stylianos Exarhopoulos 10:20 - 11:00 Download the pdf
CT16 - Effect of kefiran and milk proteins, sodium caseinates and whey protein concentrates, on the rheological properties and structure of cryogels Stylianos Exarhopoulos 10:20 - 11:00 Download the pdf
CT17 - Evaluation of potential multiscale mechanism of ultrasound-assisted mass transfer in porous medium: experiment and modeling on this intensified process Jiaheng Li 10:20 - 11:00 Download the pdf
CT18 - Static agglomeration of food powder mixtures: influence of addition of an "inert" ingredient Edgar Chavez Montes 10:20 - 11:00 Download the pdf
CT19 - Low and high moisture extrusion of less refined ingredients - impact of processing conditions on texturization of defatted soy flour Roland Pöttschacher 10:20 - 11:00 Download the pdf
CT2 - Changes in the quality of apple tissue subjected to different freezing rates during long-term frozen storage at different temperatures Jha Piyush Kumar 10:20 - 11:00 Download the pdf
CT20 - STUDY AND OPTIMISATION OF FREEZE-DRYING CYCLES OF MODEL PROBIOTIC STRAIN OF LACTOBACILLUS CASEI TYPE Julien Andrieu 10:20 - 11:00 Download the pdf
CT21 - Chemical changes in papaya fruit during vacuum frying - a focus on sugars reactivities Adrien Servent 10:20 - 11:00 Download the pdf
CT23 - Increasing the glass transition temperature by centrifugation to produce Clean Label tomato powder by spray drying Thierry Malomar 10:20 - 11:00 Download the pdf
CT35 - Smoked pork loin with ultrasound-assisted curing: physicochemical and sensorial effect Mariana Huerta 10:20 - 11:00 Download the pdf
CT24 - Application of physical and chemical pre-treatmens to improve quality and reduce energy consumption during freeze-drying of blueberries Sofía Barrios 10:20 - 11:00 Download the pdf
CT25 - Sorption isotherms for apple pomace Berta Zecchi 10:20 - 11:00 Download the pdf
CT26 - Study of drying conditions of whole organic green banana in pulsed fluidized bed dryer. Lilian Victorino 10:20 - 11:00 Download the pdf
CT27 - Experimental Setup for Measuring Bread Physical and Chemical Properties During Baking Bruno Carciofi 10:20 - 11:00 Download the pdf
CT28 - Identification of solubilization kinetics of food powders using a sequential reconstitution device Cho Urielle M'be 10:20 - 11:00 Download the pdf
CT29 - OPTIMIZATION OF SUGAR AND PALM OIL FREE NUT SPREADS Francesca Malvano 10:20 - 11:00 Download the pdf
CT3 - Slaughter weight and beef cut effect on the tenderness of Cachena meat Miguel Elias 10:20 - 11:00 Download the pdf
CT30 - Fat and texture of plant-based meat analogues produced by high moisture extrusion: a rheology-based approach to optimize pilot-scale trials Ana Maria Velasquez Giraldo 10:20 - 11:00 Download the pdf
CT31 - Production of dried sourdough by spray drying and fluidized bed process Lúcia Alonso Da Silva Pinto 10:20 - 11:00 Download the pdf
CT32 - Red sorghum flour protein extraction: influence of pH and temperature on yield, physicochemical and emulsion formation properties of the protein extracts Ana Carla K Sato 10:20 - 11:00 Download the pdf
CT33 - Optimization of processing of broccoli and radish mixture sprouts for the obtaining high content of sulforaphane Milan HoušKa 10:20 - 11:00 Download the pdf
CT34 - Effect of freezing temperature on cooling rate and quality of salmon: experimental research and numerical modeling Nelly Patricia Gonzalez Villalva 10:20 - 11:00 Download the pdf
E22 - Investigating the efficacy of combined treatments of ultrasound and antimicrobial extract for the inactivation on food pathogens on ready-to-eat salad leaves Irem Soyler 10:20 - 11:00 Download the pdf
E24 - Impact of innovative processes on the nutritional and structural quality of Mediterranean flat bread Clara Leguet 10:20 - 11:00 Download the pdf
FP13 - Extrusion simulation for the design of fibre-rich breakfast cereals Magdalena Kristiawan 10:20 - 11:00 Download the pdf
FF1 - A European FEEDtheMIND perspective for innovative numerical educational approaches in food eco-design development Reine Barbar 10:20 - 11:00
E6 - Effect of ultrasound on the physical and chemical properties of alginate-based marjoram essential oil nano-emulsions. André Costa 10:20 - 11:00 Download the pdf
E60 - Effect of Pulsed Electric Field Treatment on Plant Tissues with Heterogeneous Structure Assessed by Magnetic Resonance Imaging Jessica Genovese 10:20 - 11:00 Download the pdf
E61 - Influence of ozone treatment on protein content of wheat (Triticum aestivum) during bulk storage. Abhishaben M. Shingala 10:20 - 11:00 Download the pdf
E62 - Textural modifications in Oaxaca cheese made with ultrasonicated raw milk Luis Carrillo-Lopez 10:20 - 11:00 Download the pdf
E63 - Ultrasound impact on sensory acceptance of aged beef Alma Alarcon-Rojo 10:20 - 11:00 Download the pdf
E64 - Process Intensification and Integration for Efficient Downstream Processing of Bioactives from Micro and Macroalgae Raghavarao Ksms 10:20 - 11:00 Download the pdf
E65 - Double layer coating in combination with modified atmosphere packaging preserve postharvest quality of fresh-cut melon during storage Shohreh Nikkhah 10:20 - 11:00 Download the pdf
E66 - Uvaia (Eugenia pyriformis) fruit: a new source of phenolics compounds obtained by Pressurized Liquid Extraction (PLE) Carolina Picone 10:20 - 11:00 Download the pdf
E67 - Black sage (Varronia curassavica Jacq.) extracts obtained with pressurized ethanol in an intermittent process Alessandra Oliveira 10:20 - 11:00 Download the pdf
E7 - Search for a harmonized preparation protocol for stabilizing and maintaining the physical properties of cinnamom essential oil nanoemulsions when incorporated into active coatings. André Costa 10:20 - 11:00 Download the pdf
E8 - ASSESSING THE INFLUENCE OF BEHENIC ACID CONCENTRATION ON THE PHYSICOCHEMICAL PROPERTIES OF STRUCTURED LIPIDS PRODUCED BY ENZYMATIC INTERESTERIFICATION Guilherme De Figueiredo Furtado 10:20 - 11:00 Download the pdf
E9 - Extraction processes used for botanical ingredients: applications in ready-to-drink beverages Ellen Bornhorst 10:20 - 11:00 Download the pdf
FF10 - Analysis of the sustainability of an aquaponic farm through a life cycle analysis Ammar Hdaifeh 10:20 - 11:00 Download the pdf
E58 - Effects of sequential alkaline pH-shifting and ultrasound pretreatment on the structural and functional properties of soy protein isolate (SPI)?citrus pectin (CP) conjugates Tianyi Yan 10:20 - 11:00 Download the pdf
FF2 - European Qualifications and Competences for the Vegan Food Industry Gemma Cornuau 10:20 - 11:00 Download the pdf
FF3 - CHALLENGES OF CAMEROON AGRICULTURE Fabrice Charlie Djueko Tchouamani 10:20 - 11:00 Download the pdf
FF4 - Study of the physicochemical and functional properties of Tenebrio molitor larvae defatted flour and evaluation of its application in hamburger William Hirata 10:20 - 11:00 Download the pdf
FF5 - Fostering food industry sustainability: how data management and digital solutions can help. Study-case of concentrated orange juice production Laura Piazza 10:20 - 11:00
FF6 - Development of Immunosensor for Rapid Detection of Bacillus Cereus in Food Shanmuga S 10:20 - 11:00
FF7 - Rapid estimation of protein and lipid content in Black Fly Soldier (Hermetia illucens) larvae flour using a portable NIR sensor and chemometrics Luis Jam Pier Cruz Tirado 10:20 - 11:00
FF8 - Identification of adulteration in butter cheese using NIR spectroscopy Maria Lucimar Da Silva Medeiros 10:20 - 11:00 Download the pdf
FF9 - Designing 3D printable food based on unexploited seafood: printability assessment Frederica Silva 10:20 - 11:00 Download the pdf
FP1 - TOWARDS THE DEVELOPMENT OF A PLANT-BASED CHEESE ANALOGUE: APPLICATION OF COMMERCIAL STARTER CULTURES Catarina Vila Real 10:20 - 11:00 Download the pdf
FP10 - Relationship between rheological properties and gluten network structure in wheat flour dough Maude Dufour 10:20 - 11:00 Download the pdf
FP11 - Variability of grain albumen minor components and technological quality of wheat Laura Rezette 10:20 - 11:00 Download the pdf
FP12 - Adding value to legumes through a gastronomic approach: the proof of concept of food models Dufrechou Marie 10:20 - 11:00 Download the pdf
E59 - Effect of high isostatic pressure on the modification of the techno-functional properties of protein isolate from quinoa (Chenopodium Quinoa Willd) with pH variation Sara Monteiro 10:20 - 11:00 Download the pdf
E56 - Use of Plasma Activated Water for the functionalization of chick-pea flour Marco Dalla Rosa 10:20 - 11:00 Download the pdf
E25 - Optimization of pulsed electric field parameters to improve the technological properties and increase the soluble dietary fiber content of carrot pomace through response surface methodology Pedro Elez-Martinez 10:20 - 11:00 Download the pdf
E40 - Control of Listeria monocytogenes present on surfaces by managing the Relative Humidity of the air Stéphane Guyot 10:20 - 11:00 Download the pdf
E26 - Ultrasound applications for more efficient food processes Filipa Silva 10:20 - 11:00 Download the pdf
E28 - Optimizing the extraction of isoflavones from okara using a choline chloride-based deep eutectic solvent Ramon Sousa Barros Ferreira 10:20 - 11:00 Download the pdf
E29 - Application of frozen plasma-activated water to sanitize and precool fresh produce during postharvest handling process Chuan-Liang Hsu 10:20 - 11:00 Download the pdf
E3 - Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits João Rocha 10:20 - 11:00 Download the pdf
E30 - Comparison between meat analogues developed using high-moisture extrusion processing and protein elongation method Jie Hong Chiang 10:20 - 11:00 Download the pdf
E32 - A novel approach for the extraction, chemical characterization of carotenoids and lipids from Chlorella vulgaris Colm O'donnell 10:20 - 11:00 Download the pdf
E34 - Use of the adsorption and coating techniques to increase the load of polyphenols from pomegranate extract encapsulated by ionotropic gelation Mariana Silveira 10:20 - 11:00 Download the pdf
E35 - From'Innov : a new technology to obtain aroma in solubilized soft-cheese Marielle Harel-Oger 10:20 - 11:00 Download the pdf
E36 - Study of the impact of yeast starter use on microbial population dynamics during the fermentation of cocoa beans, and of its ultimate impact on cocoa composition and flavor Santiago Guzman Penella 10:20 - 11:00 Download the pdf
E37 - Chitin-deacetylase production by microorganisms: a key step towards a sustainable production of bioactive chitooligosaccharides from marine shell wastes Gabriela Vollet Marson 10:20 - 11:00 Download the pdf
E39 - Computer simulation of the maltose production in sweet potato during microwave cooking Yvan Llave 10:20 - 11:00 Download the pdf
E4 - Mechanisms in controlling the enzymatic browning of strawberry nectar Karen Louise Lacey 10:20 - 11:00 Download the pdf
E41 - Method of quantitative antimicrobial activity measurement of antimicrobial substances Sungmo Ahn 10:20 - 11:00 Download the pdf
E54 - Scale up of layer-by-layer microencapsulation of probiotic lactic acid bacteria Stephanie Passot 10:20 - 11:00 Download the pdf
E42 - Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a precooked rice matrix María Inés Valdez Narváez 10:20 - 11:00 Download the pdf
E43 - Influence of cold plasma treatment on corn starch Fabiano Fernandes 10:20 - 11:00 Download the pdf
E44 - A newly designed ohmic heating cell for establishing microorganism destruction kinetics Mohammad Reza Zareifard 10:20 - 11:00 Download the pdf
E45 - Protein aggregates to replace texturing agents in clean label dairy products Gilles Garric 10:20 - 11:00 Download the pdf
E46 - Electrically-driven separation of proteins and flavour molecules Kieke De Boer 10:20 - 11:00 Download the pdf
E47 - Effect of inactivation on Escherichia coli on the treatment chamber materials and packaging materials in intense pulsed light treatments Jung-Kue Shin 10:20 - 11:00 Download the pdf
E48 - Low energy electron beam (LEEB) as alternative nonthermal decontamination technology for dry food surfaces Alexander Mathys 10:20 - 11:00 Download the pdf
E49 - Investigation of high throughput microfluidics on several microalgae cultures - Evaluation of proteins recovery and comparison with ultrasonic treatment. Agnès Montillet 10:20 - 11:00 Download the pdf
E5 - NEW DEVICE TO IMPROVE THE SEPARATION PROCESS IN CENTRIFUGATION-ASSISTED FREEZE CONCENTRATION Indira Pérez Bermúdez 10:20 - 11:00 Download the pdf
E50 - Gelling properties of black soldier fly (Hermetia illucens) larvae protein after ultrasound treatment Federico Casanova 10:20 - 11:00 Download the pdf
E51 - Biobased formulation films as possible replacement for synthetic (polymeric) food packaging material Domagoj Gabric 10:20 - 11:00 Download the pdf
E52 - Effect of low frequency ultrasonic cavitation, ultraviolet and their combination on the disinfection of aquaculture pathogen Aeromonas veronii Vasilis Valdramidis 10:20 - 11:00
E53 - Electric fields to support microalgae growth with a differentiated biochemical composition Filipe Maciel 10:20 - 11:00 Download the pdf
HP01 - High-Pressure Pasteurization of a Side Stream from Food Production Amanda Helstad 10:20 - 11:00 Download the pdf

Keynotes lectures

11:00 - 12:20

Auditorium

Driving commitment to a sustainable food system: consumer and producer perspectives Sara González-García Chairs: Lilia Ahrne, Alain Le-Bail 11:00 - 11:40 Plénière - Programme Dyn
The role of refrigeration in creating a secure, sustainable and resilient food chain Judith Evans Chairs: Lilia Ahrne, Alain Le-Bail 11:40 - 12:20 Plénière - Programme Dyn

Seated lunch

12:20 - 14:00

Great Hall

T5-1 Food performances: design & formulation 1

14:00 - 15:45

Auditorium
Chairs: Paulo José Do Amaral Sobral, Sophie Le Gall

Release kinetics and encapsulation efficiency of embedded active ingredients in fat-based matrices using cold extrusion Carolin Bommes 14:00 - 14:15 Sessions parallèle - Programme Dyn Download the pdf
Cytotoxic evaluation of liposomes/chitosomes using chicken fibroblast cell line Milena Martelli Tosi 14:15 - 14:30 Sessions parallèle - Programme Dyn Download the pdf
Study of the synergy between carnauba wax and fat from palm oil to structure soybean oil Diego Canizares 14:30 - 14:45 Sessions parallèle - Programme Dyn Download the pdf
Effect of carnauba wax and glyceryl monostearate ratio on foaming ability and rheological properties of whipped oleogel Angela Borriello 14:45 - 15:00 Sessions parallèle - Programme Dyn Download the pdf
The effect of spray-drying and freeze-drying on encapsulation efficiency, and oxidative stability of ?-3 rich oil in water nanoemulsion during storage Ioanna Semenoglou 15:00 - 15:15 Sessions parallèle - Programme Dyn Download the pdf
Development of a O/W nanoemulsion as a delivering vehicle of lipids of interest for application on bovine embryonic growth Paulo José Do Amaral Sobral 15:15 - 15:30 Sessions parallèle - Programme Dyn Download the pdf
On the road to a better understanding of the teamwork of multiple commercial emulsifiers and their consequence for intestinal lipid digestion Daphne Michels 15:30 - 15:45 Sessions parallèle - Programme Dyn Download the pdf

T3-1 Sustainability: packaging

14:00 - 15:45

Room 150
Chairs: Pablo Juliano, Melvin Pascall

Potential of polysaccharides for food packaging applications Maria Urena 14:00 - 14:15 Sessions parallèle - Programme Dyn Download the pdf
Ginger residue and protein coating development for food preservation Alcilene Monteiro Fritz 14:15 - 14:30 Sessions parallèle - Programme Dyn Download the pdf
Innovative encapsulation strategy to improve sustainability of biodegradable bioactive food packaging: case of PHBV (Poly-3-hydroxybutyrate-co-3-hydroxyvalerate) containing carvacrol Aynura Rzayeva 14:30 - 14:45 Sessions parallèle - Programme Dyn Download the pdf
Using time equivalence to design safe recycled food packaging with functional barriers Natacha Daoud 14:45 - 15:00 Sessions parallèle - Programme Dyn Download the pdf
Development of effective permeance relationships for ethylene losses from packaging systems Carlos Lopez-Lozano 15:00 - 15:15 Sessions parallèle - Programme Dyn Download the pdf
Microscopic model mass transfer of contaminants from recycled paper and board into foodstuffs Lucas Biant 15:15 - 15:30 Sessions parallèle - Programme Dyn Download the pdf
Evaluation of corrosion resistant coatings in metal cans used for heat treated packaged foods Melvin Pascall 15:30 - 15:45 Sessions parallèle - Programme Dyn Download the pdf

Special session Multi-Indicator Sustainability Assessment

14:00 - 15:45

Room 300
Chairs: Genevieve Gesan-Guiziou, Alexander Mathys

How to involve the stakeholders in the sustainability assessment process of a technology or food value chain Genevieve Gesan-Guiziou 14:00 - 14:15 Sessions spéciale - Programme Dyn Download the pdf
Environmental, Social, and Economic Sustainability Assessment of Food Production Systems Alexander Mathys 14:15 - 14:30 Sessions spéciale - Programme Dyn Download the pdf
Dynamic weighting model of environmental impacts of food systems Sergiy Smetana 14:45 - 15:00 Sessions spéciale - Programme Dyn Download the pdf
Multi-objective optimization of food and feed production chains (with a case study on insects) Alberto Tonda 15:00 - 15:15 Sessions spéciale - Programme Dyn Download the pdf
Enhancing the Sustainability Outlook through Upcycling of co/by-product: A Case of Fruits and Vegetable Production Value Chain in Canada Prince Agyemang 15:15 - 15:30 Sessions spéciale - Programme Dyn Download the pdf
Valorisation of plant coproducts: characterisation and implementation of a prioritisation methodology using multi-criteria analysis Emilie Korbel 15:30 - 15:45 Sessions spéciale - Programme Dyn Download the pdf

T1-1 Conventional processes: HMT in porous media

14:00 - 15:45

Room B+C
Chairs: Sylvie Chevallier Swyngedau, Pieter Verboven

Modelling of pore development during drying of viscoelastic food materials Ruud Van Der Sman 14:00 - 14:15 Sessions parallèle - Programme Dyn Download the pdf
Unraveling the influence of convective drying on vegetable seeds Julia Veser 14:15 - 14:30 Sessions parallèle - Programme Dyn Download the pdf
Microwave hydrothermal treatment of chickpea seeds: mass transfer dynamics Clarissa Albuquerque Detomi 14:30 - 14:45 Sessions parallèle - Programme Dyn Download the pdf
Microstructural analysis of frozen raspberries using X-ray microtomography: a comparative study with quality changes Gwenaëlle Verbrugghe 14:45 - 15:00 Sessions parallèle - Programme Dyn Download the pdf
Microstructure evolution during deep frying and its impact on material properties Ujjwal Verma 15:00 - 15:15 Sessions parallèle - Programme Dyn Download the pdf
Numerical design and use of a portable probe for the identification of mechanical and mass transport properties within fermenting food matrices: application to semi-hard cheese David Grenier 15:15 - 15:30 Sessions parallèle - Programme Dyn Download the pdf
Modeling of the moisture sorption kinetics and humidity-induced collapse for freeze-dried products Kyuya Nakagawa 15:30 - 15:45 Sessions parallèle - Programme Dyn Download the pdf

Special session HTHP

14:00 - 15:45

Room D
Chairs: Kai Knoerzer , Robert Sevenich

Effect of high pressure on structure and nutritional properties of raw salmon flesh Laurence Pottier 14:00 - 14:15 Sessions spéciale - Programme Dyn Download the pdf
Pasteurization of food and beverages by high pressure processing (HPP) at room temperature: Inactivation of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salmonella and other microbial pathogens Filipa Silva 14:15 - 14:30 Sessions spéciale - Programme Dyn Download the pdf
High Pressure Thermal Processing (HPTP) Systems Carole Tonello 14:30 - 14:45 Sessions spéciale - Programme Dyn Download the pdf
High pressure thermal processing and pressure assisted thermal sterilization - an overview Michael Gänzle 14:45 - 15:00 Sessions spéciale - Programme Dyn Download the pdf
Regulations and validations of HPHT Carole Tonello 15:00 - 15:15 Sessions spéciale - Programme Dyn Download the pdf
HPTS and its effect on production of food processing contaminants and quality-related properties in food in comparison to thermal-only processing Robert Sevenich 15:15 - 15:30 Sessions spéciale - Programme Dyn Download the pdf
Computational modelling and engineering aspects of High Pressure Thermal Processing Kai Knoerzer 15:30 - 15:45 Sessions spéciale - Programme Dyn Download the pdf

Special Session Fouling & cleaning 1

14:00 - 15:45

Room R0
Chairs: Thierry Bénézech, Peter Fryer

A microscopic look at the fouling mechanisms in dairy protein mixes by rheometry and microfluidics Margot Grostete 14:00 - 14:15 Sessions spéciale - Programme Dyn Download the pdf
Role of calcium and casein micelle on the thermal denaturation of whey protein solutions and fouling mechanisms Guillaume Delaplace 14:15 - 14:30 Sessions spéciale - Programme Dyn Download the pdf
Minimising energy use in milk heat treatment using a dynamic fouling predictive model Maria Ioanna Malliaroudaki 14:30 - 14:45 Sessions spéciale - Programme Dyn Download the pdf
Investigation of Blended Milk-Pea Protein Beverage Fouling using Quartz Crystal Microbalance with Dissipation (QCM-D) Rahul Kamath 14:45 - 15:00 Sessions spéciale - Programme Dyn Download the pdf
Cleaning of simple cohesive soil layers in a radial flow cell and slit flow cleaning cell Karthikeya Deshmukh 15:00 - 15:15 Sessions spéciale - Programme Dyn Download the pdf
Foams based on Alkyl polyglucosides and SDS for cleaning pipes contaminated with Bacillus subtilis spores Carolina Dari 15:15 - 15:30 Sessions spéciale - Programme Dyn Download the pdf
Interfacial interaction: the fifth element of Sinners Circle Zhenyu Zhang 15:30 - 15:45 Sessions spéciale - Programme Dyn Download the pdf

Coffee break & poster session 1

15:45 - 16:30

Great Hall

CT1 - Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling Roua Bou Orm 15:45 - 16:30
FP58 - Flat bread originality, functionality and developments (a review) Hanee Aldmoor 15:45 - 16:30
FP47 - Effect of high-intensity ultrasound processing on carbohydrates of freshly squeezed orange juice George Katsaros 15:45 - 16:30
FP48 - Production of novel health-promoting yoghurt-type products enhanced with microalgae nutrients George Katsaros 15:45 - 16:30
FP49 - Bioaccessibility of inorganic elements of plant-based beverages Adriana Arisseto Bragotto 15:45 - 16:30
FP5 - Phenolics compounds in high plant protein drink developed with honey microencapsulated to evaluate the bioaccessibility Taíse Toniazzo 15:45 - 16:30
FP50 - Evaluation of oat syrup, from oat beverage by-products for sugar reduction in food products Ana Gomes 15:45 - 16:30
FP51 - Interest of choline chloride for salt reduction in bread Doina Crucean 15:45 - 16:30
FP52 - Mucilage from Yam (Dioscorea Rotundata): Physico-Chemical, Rheological and Functional Characterization and Applications in Food Industry Ricardo Andrade 15:45 - 16:30
FP53 - Effect of post-harvest treatment on quality attributes of moroccan pomegranate variety "sefri ouled abdellah" during cold storage Chaimae El-Rhouttais 15:45 - 16:30
FP54 - Novel approaches to oil structuring through capillary suspensions Annachiara Pirozzi 15:45 - 16:30
FP55 - Comparison of techno-functional properties of ora-pro-nóbis (Pereskia aculeata Miller) flour and its protein concentrate Ludmilla De Carvalho Oliveira 15:45 - 16:30
FP56 - High hydrostatic pressure as a tool to modulate techno-functional properties of quinoa (Chenopodium quinoa) protein and nutritional effects Ludmilla De Carvalho Oliveira 15:45 - 16:30
FP57 - SFE-CO2 PROCESS TO OBTANING HIGH BIOACTIVE EXTRACTS FROM OPUNTIA FRUITS. A COMPLETE STUDY OF THEIR BIOACTIVE PROFILE AND NUTRACEUTICAL POTENTIAL Daniel Guajardo-Flores 15:45 - 16:30
FP59 - Antimicrobial activity of microencapsulated anthocyanins from blueberry (Vaccinium corymbosum) Laura Andrea Puente-Garza 15:45 - 16:30
FP44 - Fermentation of ginseng sprout extract by lactic acid bacteria reduces the inflammatory responses of lipopolysaccharide-stimulated RAW 264.7 macrophages Jungsil Kim 15:45 - 16:30
FP6 - Optical determination of fiber orientation and anisotropy of plant based high-moisture meat analogues Tzvetelin Dessev 15:45 - 16:30
FP68 - Evaluation of the textural properties of cream ice cream with partial substitution of powdered milk for quinoa flour Fanny Emma Ludena-Urquizo 15:45 - 16:30
FP7 - Functionalization of brown seaweed aqueous dispersions by physical treatments Patricia Lopez-Sanchez 15:45 - 16:30
FP8 - Measurements of mechanical properties of hydrated and cooked lentils Guy Della Valle 15:45 - 16:30
FP9 - Exploring the Correlation Between Flow Speeds and Physical Properties of Food Matrices Francis Villeneuve 15:45 - 16:30
FP98 - Rheology of aerated buttercream icings Ian Wilson 15:45 - 16:30
PM1 - Effects of the Orientation and Geometry of the Potential Applied Electrodes on Radio Frequency Heating Ferruh Erdogdu 15:45 - 16:30
PM10 - Characterization of methods to better understand the parameters influencing the Hard To Cook phenomenon Nicolas Lehebel 15:45 - 16:30
PM11 - MODELING HEAT AND MASS TRANSFER DURING PORK LOIN COOKING IN AN ELECTRIC OVEN Bruno Carciofi 15:45 - 16:30
PM12 - Optimization of Radio Frequency Thawing Process Parameters in Frozen Bulk Chicken Thigh Meat Eda Demirok Soncu 15:45 - 16:30
PM13 - Data-driven reduced order modelling for crystallization processes Estefania Lopez-Quiroga 15:45 - 16:30
PM14 - Predicting performance of cooking ovens: A simulation-based design Ashim Datta 15:45 - 16:30
FP45 - Understanding and evidencing of the Hard to Cook phenomena and its impact in red beans (P. Vulgaris) for industrial processing optimization Alejandro Villamarin Spataro 15:45 - 16:30
FP43 - Comparing micro-element profiles of various legumes conventionally grown in Serbia using an ICP-OES approach Kristian Pastor 15:45 - 16:30
PM16 - Experimental validation of the Navier-Stokes-Cahn-Hilliard equation and prediction of phase separation time Brais Martínez López 15:45 - 16:30
FP28 - Oxidative Stability of Encapsulated Fish Oil by Non-purified Soy-Lecithin and Dextrose Osvaldo Campanella 15:45 - 16:30
FP17 - Processing and formulation modulate aroma, saponins and sensory profiles in pea-based cakes Barbara Rega 15:45 - 16:30
FP18 - The usefulness of the extrusion technique as a quantitative measure of differentiating dysphagia-oriented meals based on particle size disparities. Nilushika Thambugala Athukoralalage 15:45 - 16:30
FP19 - Study of a post-column synchronous fluorescence derivatization to analyze phytates in foods by chromatography Adrien Servent 15:45 - 16:30
FP2 - Rheological methods for plant proteins based foods: characterization of ingredients and final products, formulation and processing Andre Braun 15:45 - 16:30
FP20 - Study of a Complex Peanut-Based Matrix Structuration Through Gelation Processes Veronique Bosc 15:45 - 16:30
FP21 - Influence of nanocellulose with different particle size on pasting and rheological properties of wheat starch Paulo Diaz Calderon 15:45 - 16:30
FP22 - Effect of soluble dietary fiber on microstructural changes, in vitro and in vivo starch digestibility in laminated dough and wheat bread Pedro Bouchon 15:45 - 16:30
FP23 - Physicochemical and pasting properties of two varieties of Andean amaranth (Amaranthus caudatus) Jenny Mérida 15:45 - 16:30
FP24 - Can storage stability of citrus fiber powder be explained by modifications of their physicochemical properties? Gisella Coelho 15:45 - 16:30
FP25 - Water sorption properties of malt bagasse as essential information for byproduct stabilization and further conversion into high value-added materials Tiago Carregari Polachini 15:45 - 16:30
FP26 - Production of hybrid microparticulated proteins based on whey protein and pea protein at different pH values Igor Lima De Paula 15:45 - 16:30
FP27 - Use of microparticulate whey proteins in the production of Dulce de Leche Igor Lima De Paula 15:45 - 16:30
FP29 - Deep Learning and Chemometrics Aided Development of a Virtual Hyperspectral Imaging and Quality Assessment of Plant Proteins Michael Ngadi 15:45 - 16:30
FP42 - An ICP-OES approach for macro-element profiling of legume species conventionally grown in Serbia Kristian Pastor 15:45 - 16:30
FP3 - Starch based hydrogels: Effect of the type of starch in the formulation of self-assembled starchy hydrogels. Eftychios Apostolidis 15:45 - 16:30
FP30 - Effect of pH on the gelling properties of pea protein-pectin composite gels Dan Zhang 15:45 - 16:30
FP31 - In vitro protein digestibility of meat analogues made of sunflower and pea protein Nesli Sözer 15:45 - 16:30
FP32 - THE IMPACT OF CAPSICUM OLEORESIN-LOADED MICROPARTICLES ON THE LIPID METABOLISM, GLUCOSE LEVEL AND SATIETY HORMONES IN MICE Miriam Hubinger 15:45 - 16:30
FP34 - In vitro starch and protein digestibility of legume enriched biscuits using static and Dynamic Duodenal Model Vaios Karathanos 15:45 - 16:30
FP35 - Plant-based 3 printed meat analog based on chickpea protein isolates, alginate, and Spirulina biomass Zeinabossadat Mousavi 15:45 - 16:30
FP36 - Rheological investigation through 3D printed omega-3 rich analogue meat using grass pea and microalgae biomass Hossein Kiani 15:45 - 16:30
FP37 - Influence of micro and nanofibrillated cellulose on yogurt production and storage Carolina Neves Cunha 15:45 - 16:30
FP38 - Exploring physicochemical and textural characteristics of Greek commercial pita breads Christodoulos Deligeorgakis 15:45 - 16:30
FP39 - Effect of einkorn bran sourdough on physicochemical and technological properties of einkorn pita bread Christodoulos Deligeorgakis 15:45 - 16:30
FP4 - Evaluation of the Chemical, Functional and Textural Properties of the Parboiled Amaranth (Amaranthus caudatus L.) Pedro Maldonado-Alvarado 15:45 - 16:30
FP40 - Development of a tool to imitate the fork method described by the International Dysphagia Diet Standardisation Initiative Pedro Augusto 15:45 - 16:30
PM15 - The effect of bubble distribution inside a food fermentor Dragana Arlov 15:45 - 16:30
PM17 - Hydration effect on dough behaviour during mixing by assessing the power curve Vincent Lambert 15:45 - 16:30
FP15 - Comparison of microbial transglutaminases from different sources on improving physiochemical properties of plant-based chicken nuggets Chuan-Liang Hsu 15:45 - 16:30
S41 - Portable beef-freshness detection platform based on colorimetric sensor array technology and bionic algorithms for total volatile basic nitrogen (TVB-N) determination Weidong Xu 15:45 - 16:30
S3 - Alginate as a potential polysaccharide for high oxygen barrier applications: influence of structure and composition Maria Urena 15:45 - 16:30
S30 - Valorization of byproducts from meat and dairy industries through fermentation to obtain protein hydrolysates Chih Chun Kuo 15:45 - 16:30
S31 - Valorization of a protein fraction from the production of a meat pigment derived from porcine liver Monica Toldra 15:45 - 16:30
S32 - APPLICATION OF INNOVATIVE TECHNOLOGIES FOR THE RECYCLING OF AGRI-FOOD WASTE - H2020 AGRO2CIRCULAR AND AGROMATTER PROJECTS Sofía Martínez López 15:45 - 16:30
S33 - Characterization of naturally debittered olives (cv. Throumbolia) at different harvesting periods and maturity levels on the tree: Endophyte microbiota and physicochemical characteristics George Katsaros 15:45 - 16:30
S34 - Valorization of industrial oat by-products through the design of high-value ingredients to be incorporated in food formulations Ana Ribeiro 15:45 - 16:30
S35 - Alginate and cuttlefish ink based caviar-like hydrogel beads as alternative to sturgeon caviar: Comparison of physicochemical properties Gizem Nazli Ural 15:45 - 16:30
S36 - Identifying critical food waste points in the millet supply chain and their potential to address food and nutrition security Nitya Sharma 15:45 - 16:30
S37 - Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate Marco Dalla Rosa 15:45 - 16:30
S38 - Recovery of nanostructured cellulose from agrifood residues Annachiara Pirozzi 15:45 - 16:30
S4 - DRIVING COMMITMENT TO A SUSTAINABLE FOOD SYSTEM: CONSUMER AND PRODUCER PERSPECTIVES Sara González-García 15:45 - 16:30
S40 - Chitosan/alginate hydrogels containing phenolic-enriched extracts from saffron (Crocus sativus L.) flowers using Natural Deep Eutectic Solvents (NaDES) as green extraction media Débora Cerdá-Bernad 15:45 - 16:30
S42 - Alginate and cuttlefish ink based caviar-like hydrogel beads as alternative to sturgeon caviar: Comparison of physicochemical properties Gizem Nazli Ural 15:45 - 16:30
S28 - Correlation between pea protein fractionation and high moisture extrusion cooking behaviour. Gabriel Le Flem 15:45 - 16:30
S43 - Life Cycle Analysis of extraction techniques for recovery of valuable compounds from olive leaves Krokida Magdalini 15:45 - 16:30
S44 - Quinoa leaves, a sustainable source for plant-based new food ingredients Adrián González 15:45 - 16:30
S45 - Influence of the brewer's spent grains (BSGs) concentration on the rheological properties of suspension added of alkaline hydrogen peroxide (AHP) Marcio Sanches 15:45 - 16:30
S46 - Effect of temperature and alkaline hydrogen peroxide concentration on the rheological behavior of suspensions containing brewer's spent grains Marcio Augusto Ribeiro Sanches 15:45 - 16:30
S47 - Impact of emulsification time on the stability of Pickering emulsions stabilized by modified starch nanoparticles Izabel Cristina Freitas Moraes 15:45 - 16:30
S48 - Extraction and refining of BSF Larvae oil: the lipid profile shows the potential source of oleic acid, lauric acid and omega 6, Vanessa Biancardi 15:45 - 16:30
S49 - By-product development from BSF Larvae shows satisfactory protein and lipid contents Vanessa Biancardi 15:45 - 16:30
S5 - Optimization of enzymatic treatments to optimize technological properties of apple bagasse Pedro Elez-Martinez 15:45 - 16:30
S6 - Carbon Footprint of winter-wheat based cropping systems focused on food production Sara González-García 15:45 - 16:30
S7 - Trading in fad diets for sustainable diets: Comparison between the Paleo diet and the EAT-Lancet reference diet Sara González-García 15:45 - 16:30
S8 - How COVID-19 reshaped environment-impacting consumer behaviour in Spain? Sara González-García 15:45 - 16:30
S9 - Which factors influence resilience in food production and food value chains?: Results of an industry survey Marc Mauermann 15:45 - 16:30
S29 - IMPACT OF VEGETABLE FLOURS ON STRUCTURAL CHARACTERISTICS OF SUSTAINABLE BREAKFAST CEREALS OBTAINED BY EXTRUSION PROCESSING Victor Guilherme Sebastião 15:45 - 16:30
S27 - Modelling of jet cleaning of processing plants - a data driven approach Estefania Lopez-Quiroga 15:45 - 16:30
PM18 - Inline visualisation of spray impact pressure distribution via augmented reality: An approach to monitor cleaning processes Max Hesse 15:45 - 16:30
S13 - The potential of electrotechnologies for enhancing the efficiency of precision fermentation processes Felix Schottroff 15:45 - 16:30
PM2 - Novel technology in high moisture extrusion for customized and controlled plant protein-based meat alternatives production Adrian Tica 15:45 - 16:30
PM3 - Hybrid Mixture Theory Based Unsaturated Transport in Foods During Drying and Freezing Applications Pawan Singh Takhar 15:45 - 16:30
PM4 - Infrared Surface Decontamination of Whole Shell Eggs - Mathematical Modeling for Process and System Design Muhammed Talha Akbulut 15:45 - 16:30 Download the pdf
PM5 - Radio Frequency Heating Process for Infant Formulas and Developing a Computational Mathematical Model for Process Design Eda Coskun 15:45 - 16:30
PM6 - Integrating food extrusion research and expert knowledge to elucidate insightful relationships and enhance predictive modelling Jordan Pennells 15:45 - 16:30
PM7 - Progress in predicting internal and external cleaning by computational fluid dynamics Matthias Joppa 15:45 - 16:30
PM8 - Modelling bacteria inactivation during the steaming process: application to Cambodian pâté pasteurization Sebastien Curet 15:45 - 16:30
PM9 - Use of Toroidal Cans in a Microwave Pasteurization Process: A Computational Study with Experimental Validation Ozan Karatas 15:45 - 16:30
S1 - Optimized extraction of bioactive compounds from avocado oil by-products: a sustainable source of natural preservatives Thais Vieira 15:45 - 16:30
S10 - Lactic acid fermentation of Moringa leaf protein - selection of proteolytically active strains Daniel Heine 15:45 - 16:30
S11 - Measuring the environmental performance of a territorialized brewery sector Gaëlle Petit 15:45 - 16:30
S12 - PALM OIL AND BIOETHANOL FOR CO2 EMISSION DECREASING ON BIODIESEL PRODUCTION Ramon Sousa Barros Ferreira 15:45 - 16:30
S14 - Physicochemical properties of sesame cake protein isolates prepared by two different isolation techniques Maria Irakli 15:45 - 16:30
S26 - Chemical properties and fatty acid profile of macaw (Acrocomia aculeate) pulp oil obtained by aqueous enzymatic extraction Alan Ambrosi 15:45 - 16:30
S15 - Optimization of infrared drying process of solid residues remained after essential oil distillation of salvia, melissa and satureja Adriana Skendi 15:45 - 16:30
S16 - Drying solid residues remained after essential oil distillation of rosemary with three different methods: An optimization study Adriana Skendi 15:45 - 16:30
S17 - The effect of montmorillonite chemical composition and extrusion process on a novel starch bio-nanocomposites for food packaging Jefferson Lopes Alves 15:45 - 16:30
S18 - Hot trub from breweries as a source of phenolic compounds Alan Ambrosi 15:45 - 16:30
S19 - Saving the planet with (the right amount of) packaging Raquel Lozano 15:45 - 16:30
S2 - Texturization of Chickpea Protein Isolate Khalid Bashir 15:45 - 16:30
S20 - Effect of the incorporation of apple pomace extract on the rheology of wheat flour doughs Caroline Steel 15:45 - 16:30
S21 - Dry ginger extracts obtained by coupled emergent technology Alcilene Monteiro Fritz 15:45 - 16:30
S22 - Anthocyanins stabilization onto nanoclay: an evaluation of the physical-chemical and activity properties Alcilene Monteiro Fritz 15:45 - 16:30
S23 - Investigating the impact of the extrusion process conditions and replacement of insect meal on pellet quality Aberham Hailu Feyissa 15:45 - 16:30
S24 - Co-production of fermentable sugars and added value compounds from chestnut husks using sequential hydrothermal treatments Catarina Teixeira-Guedes 15:45 - 16:30
S25 - USE OF BARU (Dipteryx alata Vog.) BYPRODUCT TO OBTAIN TEXTURED VEGETABLE PROTEINS THROUGH THERMOPLASTIC EXTRUSION FOR APPLICATION IN PLANT-BASED PRODUCTS Victor Guilherme Sebastião 15:45 - 16:30
FP16 - Multi-stage block freeze concentration process applied in aqueous extract of Boldo (Peumus boldus Mol.) leaves Patricio Orellana Palma 15:45 - 16:30
FP14 - Assessment of modified malted flour's enzymatic activity; focus on amylase and phytase effect for the application of flat bread. Alejandra Velasquez 15:45 - 16:30
CT10 - Ability of acid-induced gels to drain - Understanding of mechanisms and influencing factors by NMR methods Corinne Rondeau-Mouro 15:45 - 16:30
E10 - Understanding the fibration in plant proteins during high moisture extrusion Tom Purcell 15:45 - 16:30
CT39 - Fluorescence spectroscopy as non-destructive test to predict quality change of fresh-cut apples Marika Valentino 15:45 - 16:30
CT4 - The effect of glazing on texture and sensory properties of Alentejano pig meat Miguel Elias 15:45 - 16:30
CT40 - Microwave-assisted pasteurization of mango pulp and nectar: thermo-physical, electrical and dielectric properties and inactivation kinetics of pectin methylesterase Jorge Gut 15:45 - 16:30
CT41 - Dehydrofreezing : Conventional versus Intensified Processes towards better quality attributes of strawberry fruits Wafa Hajji 15:45 - 16:30
CT42 - Use of the addition of antimicrobials, bioprotectors and direct acidification to extend the shelf life of sheep and goat cheese whey under refrigeration Tribst Alline Artigiani Lima 15:45 - 16:30
CT5 - Effects of storage conditions on the retrogradation properties of Xiaozhan rice Xinyi Han 15:45 - 16:30
CT6 - Sensors to follow in real time the tomato and apple quality attributes during processing in puree Alejandro Villamarin Spataro 15:45 - 16:30
CT65 - Effect of dextrose equivalent (DE) of maltodextrin (MD) on the morphology of spray-dried powder containing emulsified fish oil Hidefumi Yoshii 15:45 - 16:30
CT7 - Air classification of hulled and dehulled peas and faba beans- effect on carbohydrate compositions Svein Knutsen 15:45 - 16:30
CT8 - Phase transitions during storage of infant milk formula powders produced under varying wet-mix processing conditions Mariana Rodríguez Arzuaga 15:45 - 16:30
CT9 - A comprehensive two-scale model for predicting the oxidability of fatty ester mixtures Maxime Touffet 15:45 - 16:30
E1 - Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation João Rocha 15:45 - 16:30
E11 - Quantitative assessments to characterise the antibiotic resistance of seafood microbial isolates Deyan Stratev 15:45 - 16:30
CT37 - Transfers and reactions modelling of aroma compounds in coffee beans during fermentation Fatma Hadj Salem 15:45 - 16:30
E113 - Presentation of the RMT Actia CHLEAN Network Catherine Stride 15:45 - 16:30
E12 - Optimized twin-screw enzymatic extrusion process to extract protein from micro and macroalgae Arhaliass Abdellah 15:45 - 16:30
E13 - Selective extraction of monogalactosyldiacylglycerol from spinach by CO2 supercritical fluid Ha-Phuong Ta 15:45 - 16:30
E14 - Effect of Pulsed Electric Fields and Osmotic Dehydration on the shelf life of fresh-cut spinach leaves Alexandros Katsimichas 15:45 - 16:30
E15 - Extraction of anthocyanins from black bean hull with aqueous solutions of deep eutetic solvents by high pressure fluid Mayara Kuasnei 15:45 - 16:30
E16 - Alternative Baking of Cereal Dry products considering microwaves and infrared to reduce the baking energy and to enhance the final quality of biscuits Maryam Valizadeh 15:45 - 16:30
E17 - From Processing to Product: Utilizing Novel Processing Technology to Produce Plant-Based Protein Yogurt Analogue Racheli Levy 15:45 - 16:30
E18 - Impact of macronutrient composition on 3D printability of pea-based food formulations Aaditya Venkatachalam 15:45 - 16:30
E19 - Qualitative and quantitative analysis of erucin and sulforaphane in fresh-cut Eruca sativa treated with Plasma Activated Water (PAW): effect on the enzymatic hydrolysis of the glucosinolates glucoerucin and glucoraphanin Massimiliano Rinaldi 15:45 - 16:30
E2 - Bio-Converted Spirulina for Nutraceutical Chewing Candy Formulations Rich in L-Glutamic and Gamma-Aminobutyric Acids João Rocha 15:45 - 16:30
E20 - EFFECTS OF LOW INTENSITY PULSED ELECTRIC FIELDS IN TECHNO-FUNCTIONAL PROPERTIES OF CHICKPEA (Cicer arietinum L) FLOUR Mariana Morales-De La Peña 15:45 - 16:30
E21 - Pulsed Electric Fields for white wines production: Investigation on sensory and physico-chemical characteristics of Arinto and Moscatel wines Filipa Silva 15:45 - 16:30
CT38 - Osmotic dehydration of ginger using maltitol solutions as emerging osmotic agents Marcio Sanches 15:45 - 16:30
CT36 - RHEOLOGICAL STABILITY OF PISCO COM LUCUMA CREAM Pacco Honorato Ccalli 15:45 - 16:30
E23 - Dry heat treatment of wheat flour by MICRO-WAVE; application to desinfectation, flour correction (alpha-amylase activity) and functional flour Alain Le-Bail 15:45 - 16:30
CT22 - INVESTIGATION of EFFECT of THE CREAMED HONEY PRODUCTION PROCESS on THE 5-Hydroxymethylfurfural (HMF) CONTENT of HONEY Davut Karahan 15:45 - 16:30
CT11 - Contribution of NMR methods to characterize starch, gluten and water in cereal products Corinne Rondeau-Mouro 15:45 - 16:30
CT12 - Optimization of drying step for enzyme application: a heat sensitive ingredient Preethi Jayaprakash 15:45 - 16:30
CT13 - Physicochemical, structural, microbiological and reconstitution properties of spray-dried kefir during storage Olga Groztidou 15:45 - 16:30
CT14 - Effect of fermentation conditions and thermal treatment on the formation of kefiran and the rheological behavior kefir Olga Groztidou 15:45 - 16:30
CT15 - Edible kefiran films with probiotics - structure, physical properties and probiotic viability during storage as affected by cryo-treatment, kefiran concentration and milk protein addition Stylianos Exarhopoulos 15:45 - 16:30
CT16 - Effect of kefiran and milk proteins, sodium caseinates and whey protein concentrates, on the rheological properties and structure of cryogels Stylianos Exarhopoulos 15:45 - 16:30
CT17 - Evaluation of potential multiscale mechanism of ultrasound-assisted mass transfer in porous medium: experiment and modeling on this intensified process Jiaheng Li 15:45 - 16:30
CT18 - Static agglomeration of food powder mixtures: influence of addition of an "inert" ingredient Edgar Chavez Montes 15:45 - 16:30
CT19 - Low and high moisture extrusion of less refined ingredients - impact of processing conditions on texturization of defatted soy flour Roland Pöttschacher 15:45 - 16:30
CT2 - Changes in the quality of apple tissue subjected to different freezing rates during long-term frozen storage at different temperatures Jha Piyush Kumar 15:45 - 16:30
CT20 - STUDY AND OPTIMISATION OF FREEZE-DRYING CYCLES OF MODEL PROBIOTIC STRAIN OF LACTOBACILLUS CASEI TYPE Julien Andrieu 15:45 - 16:30
CT21 - Chemical changes in papaya fruit during vacuum frying - a focus on sugars reactivities Adrien Servent 15:45 - 16:30
CT23 - Increasing the glass transition temperature by centrifugation to produce Clean Label tomato powder by spray drying Thierry Malomar 15:45 - 16:30
CT35 - Smoked pork loin with ultrasound-assisted curing: physicochemical and sensorial effect Mariana Huerta 15:45 - 16:30
CT24 - Application of physical and chemical pre-treatmens to improve quality and reduce energy consumption during freeze-drying of blueberries Sofía Barrios 15:45 - 16:30
CT25 - Sorption isotherms for apple pomace Berta Zecchi 15:45 - 16:30
CT26 - Study of drying conditions of whole organic green banana in pulsed fluidized bed dryer. Lilian Victorino 15:45 - 16:30
CT27 - Experimental Setup for Measuring Bread Physical and Chemical Properties During Baking Bruno Carciofi 15:45 - 16:30
CT28 - Identification of solubilization kinetics of food powders using a sequential reconstitution device Cho Urielle M'be 15:45 - 16:30
CT29 - OPTIMIZATION OF SUGAR AND PALM OIL FREE NUT SPREADS Francesca Malvano 15:45 - 16:30
CT3 - Slaughter weight and beef cut effect on the tenderness of Cachena meat Miguel Elias 15:45 - 16:30
CT30 - Fat and texture of plant-based meat analogues produced by high moisture extrusion: a rheology-based approach to optimize pilot-scale trials Ana Maria Velasquez Giraldo 15:45 - 16:30
CT31 - Production of dried sourdough by spray drying and fluidized bed process Lúcia Alonso Da Silva Pinto 15:45 - 16:30
CT32 - Red sorghum flour protein extraction: influence of pH and temperature on yield, physicochemical and emulsion formation properties of the protein extracts Ana Carla K Sato 15:45 - 16:30
CT33 - Optimization of processing of broccoli and radish mixture sprouts for the obtaining high content of sulforaphane Milan HoušKa 15:45 - 16:30
CT34 - Effect of freezing temperature on cooling rate and quality of salmon: experimental research and numerical modeling Nelly Patricia Gonzalez Villalva 15:45 - 16:30
E22 - Investigating the efficacy of combined treatments of ultrasound and antimicrobial extract for the inactivation on food pathogens on ready-to-eat salad leaves Irem Soyler 15:45 - 16:30
E24 - Impact of innovative processes on the nutritional and structural quality of Mediterranean flat bread Clara Leguet 15:45 - 16:30
FP13 - Extrusion simulation for the design of fibre-rich breakfast cereals Magdalena Kristiawan 15:45 - 16:30
FF1 - A European FEEDtheMIND perspective for innovative numerical educational approaches in food eco-design development Reine Barbar 15:45 - 16:30
E6 - Effect of ultrasound on the physical and chemical properties of alginate-based marjoram essential oil nano-emulsions. André Costa 15:45 - 16:30
E60 - Effect of Pulsed Electric Field Treatment on Plant Tissues with Heterogeneous Structure Assessed by Magnetic Resonance Imaging Jessica Genovese 15:45 - 16:30
E61 - Influence of ozone treatment on protein content of wheat (Triticum aestivum) during bulk storage. Abhishaben M. Shingala 15:45 - 16:30
E62 - Textural modifications in Oaxaca cheese made with ultrasonicated raw milk Luis Carrillo-Lopez 15:45 - 16:30
E63 - Ultrasound impact on sensory acceptance of aged beef Alma Alarcon-Rojo 15:45 - 16:30
E64 - Process Intensification and Integration for Efficient Downstream Processing of Bioactives from Micro and Macroalgae Raghavarao Ksms 15:45 - 16:30
E65 - Double layer coating in combination with modified atmosphere packaging preserve postharvest quality of fresh-cut melon during storage Shohreh Nikkhah 15:45 - 16:30
E66 - Uvaia (Eugenia pyriformis) fruit: a new source of phenolics compounds obtained by Pressurized Liquid Extraction (PLE) Carolina Picone 15:45 - 16:30
E67 - Black sage (Varronia curassavica Jacq.) extracts obtained with pressurized ethanol in an intermittent process Alessandra Oliveira 15:45 - 16:30
E7 - Search for a harmonized preparation protocol for stabilizing and maintaining the physical properties of cinnamom essential oil nanoemulsions when incorporated into active coatings. André Costa 15:45 - 16:30
E8 - ASSESSING THE INFLUENCE OF BEHENIC ACID CONCENTRATION ON THE PHYSICOCHEMICAL PROPERTIES OF STRUCTURED LIPIDS PRODUCED BY ENZYMATIC INTERESTERIFICATION Guilherme De Figueiredo Furtado 15:45 - 16:30
E9 - Extraction processes used for botanical ingredients: applications in ready-to-drink beverages Ellen Bornhorst 15:45 - 16:30
FF10 - Analysis of the sustainability of an aquaponic farm through a life cycle analysis Ammar Hdaifeh 15:45 - 16:30
E58 - Effects of sequential alkaline pH-shifting and ultrasound pretreatment on the structural and functional properties of soy protein isolate (SPI)?citrus pectin (CP) conjugates Tianyi Yan 15:45 - 16:30
FF2 - European Qualifications and Competences for the Vegan Food Industry Gemma Cornuau 15:45 - 16:30
FF3 - CHALLENGES OF CAMEROON AGRICULTURE Fabrice Charlie Djueko Tchouamani 15:45 - 16:30
FF4 - Study of the physicochemical and functional properties of Tenebrio molitor larvae defatted flour and evaluation of its application in hamburger William Hirata 15:45 - 16:30
FF5 - Fostering food industry sustainability: how data management and digital solutions can help. Study-case of concentrated orange juice production Laura Piazza 15:45 - 16:30
FF6 - Development of Immunosensor for Rapid Detection of Bacillus Cereus in Food Shanmuga S 15:45 - 16:30
FF7 - Rapid estimation of protein and lipid content in Black Fly Soldier (Hermetia illucens) larvae flour using a portable NIR sensor and chemometrics Luis Jam Pier Cruz Tirado 15:45 - 16:30
FF8 - Identification of adulteration in butter cheese using NIR spectroscopy Maria Lucimar Da Silva Medeiros 15:45 - 16:30
FF9 - Designing 3D printable food based on unexploited seafood: printability assessment Frederica Silva 15:45 - 16:30
FP1 - TOWARDS THE DEVELOPMENT OF A PLANT-BASED CHEESE ANALOGUE: APPLICATION OF COMMERCIAL STARTER CULTURES Catarina Vila Real 15:45 - 16:30
FP10 - Relationship between rheological properties and gluten network structure in wheat flour dough Maude Dufour 15:45 - 16:30
FP11 - Variability of grain albumen minor components and technological quality of wheat Laura Rezette 15:45 - 16:30
FP12 - Adding value to legumes through a gastronomic approach: the proof of concept of food models Dufrechou Marie 15:45 - 16:30
E59 - Effect of high isostatic pressure on the modification of the techno-functional properties of protein isolate from quinoa (Chenopodium Quinoa Willd) with pH variation Sara Monteiro 15:45 - 16:30
E56 - Use of Plasma Activated Water for the functionalization of chick-pea flour Marco Dalla Rosa 15:45 - 16:30
E25 - Optimization of pulsed electric field parameters to improve the technological properties and increase the soluble dietary fiber content of carrot pomace through response surface methodology Pedro Elez-Martinez 15:45 - 16:30
E40 - Control of Listeria monocytogenes present on surfaces by managing the Relative Humidity of the air Stéphane Guyot 15:45 - 16:30
E26 - Ultrasound applications for more efficient food processes Filipa Silva 15:45 - 16:30
E28 - Optimizing the extraction of isoflavones from okara using a choline chloride-based deep eutectic solvent Ramon Sousa Barros Ferreira 15:45 - 16:30
E29 - Application of frozen plasma-activated water to sanitize and precool fresh produce during postharvest handling process Chuan-Liang Hsu 15:45 - 16:30
E3 - Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits João Rocha 15:45 - 16:30
E30 - Comparison between meat analogues developed using high-moisture extrusion processing and protein elongation method Jie Hong Chiang 15:45 - 16:30
E32 - A novel approach for the extraction, chemical characterization of carotenoids and lipids from Chlorella vulgaris Colm O'donnell 15:45 - 16:30
E34 - Use of the adsorption and coating techniques to increase the load of polyphenols from pomegranate extract encapsulated by ionotropic gelation Mariana Silveira 15:45 - 16:30
E35 - From'Innov : a new technology to obtain aroma in solubilized soft-cheese Marielle Harel-Oger 15:45 - 16:30
E36 - Study of the impact of yeast starter use on microbial population dynamics during the fermentation of cocoa beans, and of its ultimate impact on cocoa composition and flavor Santiago Guzman Penella 15:45 - 16:30
E37 - Chitin-deacetylase production by microorganisms: a key step towards a sustainable production of bioactive chitooligosaccharides from marine shell wastes Gabriela Vollet Marson 15:45 - 16:30
E39 - Computer simulation of the maltose production in sweet potato during microwave cooking Yvan Llave 15:45 - 16:30
E4 - Mechanisms in controlling the enzymatic browning of strawberry nectar Karen Louise Lacey 15:45 - 16:30
E41 - Method of quantitative antimicrobial activity measurement of antimicrobial substances Sungmo Ahn 15:45 - 16:30
E54 - Scale up of layer-by-layer microencapsulation of probiotic lactic acid bacteria Stephanie Passot 15:45 - 16:30
E42 - Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a precooked rice matrix María Inés Valdez Narváez 15:45 - 16:30
E43 - Influence of cold plasma treatment on corn starch Fabiano Fernandes 15:45 - 16:30
E44 - A newly designed ohmic heating cell for establishing microorganism destruction kinetics Mohammad Reza Zareifard 15:45 - 16:30
E45 - Protein aggregates to replace texturing agents in clean label dairy products Gilles Garric 15:45 - 16:30
E46 - Electrically-driven separation of proteins and flavour molecules Kieke De Boer 15:45 - 16:30
E47 - Effect of inactivation on Escherichia coli on the treatment chamber materials and packaging materials in intense pulsed light treatments Jung-Kue Shin 15:45 - 16:30
E48 - Low energy electron beam (LEEB) as alternative nonthermal decontamination technology for dry food surfaces Alexander Mathys 15:45 - 16:30
E49 - Investigation of high throughput microfluidics on several microalgae cultures - Evaluation of proteins recovery and comparison with ultrasonic treatment. Agnès Montillet 15:45 - 16:30
E5 - NEW DEVICE TO IMPROVE THE SEPARATION PROCESS IN CENTRIFUGATION-ASSISTED FREEZE CONCENTRATION Indira Pérez Bermúdez 15:45 - 16:30
E50 - Gelling properties of black soldier fly (Hermetia illucens) larvae protein after ultrasound treatment Federico Casanova 15:45 - 16:30
E51 - Biobased formulation films as possible replacement for synthetic (polymeric) food packaging material Domagoj Gabric 15:45 - 16:30
E52 - Effect of low frequency ultrasonic cavitation, ultraviolet and their combination on the disinfection of aquaculture pathogen Aeromonas veronii Vasilis Valdramidis 15:45 - 16:30
E53 - Electric fields to support microalgae growth with a differentiated biochemical composition Filipe Maciel 15:45 - 16:30
HP01 - High-Pressure Pasteurization of a Side Stream from Food Production Amanda Helstad 15:45 - 16:30

T5-2 Food performances: design & formulation 2

16:30 - 18:00

Auditorium
Chairs: Saulnier Luc, Avi Shpigelman

BIGELS PRODUCED WITH WHEY PROTEIN ISOLATE AND GLYCEROL MONOSTEARATE TRHOUGH HOT AND COLD GELIFICATION Luiz Fasolin 16:30 - 16:45 Sessions parallèle - Programme Dyn Download the pdf
Comparison of potato protein aggregates obtained by high pressure and heat treatment for potential use as nano-vehicles for hydrophobic bioactive molecules Paula Khati 16:45 - 17:00 Sessions parallèle - Programme Dyn Download the pdf
Extruded fava bean ingredients for dairy product application Guy Della Valle 17:00 - 17:15 Sessions parallèle - Programme Dyn Download the pdf
Fabrication and characterization of starch-based structural materials for edible robotic applications Ruihao Zhu 17:15 - 17:30 Sessions parallèle - Programme Dyn Download the pdf
Gaps and recent advances in our understanding of anthocyanins stability during processing and shelf life: potential implications to processed products Avi Shpigelman 17:30 - 17:45 Sessions parallèle - Programme Dyn Download the pdf
Passion fruit ice cream enriched with nanoencapsulated lutein: antioxidant activity and bioaccessibility of the carotenoid Samantha Pinho 17:45 - 18:00 Sessions parallèle - Programme Dyn Download the pdf

T3-3 Sustainability: alternative proteins: insects

16:30 - 18:00

Room 150
Chairs: Alexander Mathys, Laura Piazza

The Microbial and Physico-Chemical quality of Tenebrio molitor Powder: evaluation of the impact of four different manufacturing process Xin Yan 16:30 - 16:45 Sessions parallèle - Programme Dyn Download the pdf
Effects of vacuum microwave drying on drying characteristics and flavor of edible cricket Miyu Inoue 16:45 - 17:00 Sessions parallèle - Programme Dyn Download the pdf
Effect of non-thermal assisted processing on the quality of house crickets: pulsed electric fields and electrohydrodynamic drying Marios Psarianos 17:00 - 17:15 Sessions parallèle - Programme Dyn Download the pdf
Microfiltration as a mild alternative decontamination and fractionation method for lesser mealworms and house crickets Luc Sweers 17:15 - 17:30 Sessions parallèle - Programme Dyn Download the pdf
Effect of the hexane defatting step on the protein profiles and techno-functionalities of pea and mealworm ingredients Alexia Gravel 17:30 - 17:45 Sessions parallèle - Programme Dyn Download the pdf

T3-2 Sustainability: micro - Algae

16:30 - 18:00

Room 300
Chairs: Fabian Abiusi , Vanessa Jury

Impact of the process and the extraction method on lipids extraction from microalgae Vanessa Jury 16:30 - 16:45 Sessions parallèle - Programme Dyn Download the pdf
Optimization of key growth parameters involved in biomass production of Pavlova gyrans and their effects on the fatty acid profile and the protein content Filipe Maciel 16:45 - 17:00 Sessions parallèle - Programme Dyn Download the pdf
Integrated process conception to produce a soluble protein extract from Tetraselmis chui with low color for food application Hugo Mear 17:00 - 17:15 Sessions parallèle - Programme Dyn Download the pdf
Volcanic proteins: Galdieria sulphuraria protein profile and bioaccessibility Fabian Abiusi 17:15 - 17:30 Sessions parallèle - Programme Dyn Download the pdf
Effects of moderate electric fields on microalgae cell structure -novel perspectives towards improved bio accessibility of metabolites Luís Machado 17:30 - 17:45 Sessions parallèle - Programme Dyn Download the pdf
Creating meat-like fibrous structures based on microalgal proteins with high moisture extrusion cooking Corina Sägesser 17:45 - 18:00 Sessions parallèle - Programme Dyn Download the pdf

T2-1 Emerging processes: bioprocessing

16:30 - 18:00

Room B+C
Chairs: Pedro Augusto, Roman Buckow

New processing route for strawberry puree using a fermented vegetable juice Clarisse Breard 16:30 - 16:45 Sessions parallèle - Programme Dyn Download the pdf
Microbial decontamination using ultra-high irradiance blue light Sébastien Dupont 16:45 - 17:00 Sessions parallèle - Programme Dyn Download the pdf
Biocontrol of mycotoxigenic fungi by Lactic Acid Bacteria and Yeasts in coffee Claudia Lopez Rodriguez 17:00 - 17:15 Sessions parallèle - Programme Dyn Download the pdf
Bioconversion of lactose from Greek yoghurt acid whey effluents into prebiotic galactooligosaccharides via a novel hyperthermophilic ?-glucosidase from Thermotoga neapolitana Athanasios Limnaios 17:15 - 17:30 Sessions parallèle - Programme Dyn Download the pdf
Antimicrobial coating based on essential oils encapsulated in sodium caseinate-guar gum blend to preserve quality of fresh fruits Nicoletta Antonella Miele 17:30 - 17:45 Sessions parallèle - Programme Dyn Download the pdf

T1-2 Conventional processes: powders & particulate foods

16:30 - 18:00

Room D
Chairs: Ana Caroline Frabetti, Nancy Anabel García Carrera

Comparative measurement of dielectric properties of food powders at microwave frequencies by open-ended coaxial probe and cavity perturbation technique Ana Caroline Frabetti 16:30 - 16:45 Sessions parallèle - Programme Dyn Download the pdf
Bringing knowledge in the technofunctionality of fruit and vegetables powders using a multiscale approach Jennifer Burgain 16:45 - 17:00 Sessions parallèle - Programme Dyn Download the pdf
In situ study of maltodextrins particle surface properties by environmental Atomic Force Microscopy Régis Badin 17:00 - 17:15 Sessions parallèle - Programme Dyn Download the pdf
Wood hemicelluloses as effective wall materials for spray-dried microcapsulation: An example using flaxseed oil Thao Minh Ho 17:15 - 17:30 Sessions parallèle - Programme Dyn Download the pdf
Energy-efficient process for the manufacture of dairy powders using superconcentration and granulation Gaëlle Tanguy 17:30 - 17:45 Sessions parallèle - Programme Dyn Download the pdf
Effect of the degree of polymerization of maltodextrins on the moisture sorption isotherms and the phase transitions Nancy Anabel García Carrera 17:45 - 18:00 Sessions parallèle - Programme Dyn Download the pdf

Special Session Fouling & cleaning 2

16:30 - 18:00

Room R0
Chairs: Guillaume Delaplace , Dennis Heldman

Extension of a classification scheme for cleaning mechanisms from steady to unsteady data and application to further soils Christian Golla 16:30 - 16:45 Sessions spéciale - Programme Dyn Download the pdf
Fouling of Food-Contact Surfaces; Scale-up Parameters Dennis Heldman 16:45 - 17:00 Sessions spéciale - Programme Dyn Download the pdf
Design of biomimetic coatings to mitigate dairy fouling Maude Jimenez 17:00 - 17:15 Sessions spéciale - Programme Dyn Download the pdf
Surface effects in fouling and cleaning Peter Fryer 17:15 - 17:30 Sessions spéciale - Programme Dyn Download the pdf
Feedback Control of the Food Quality Trajectory Using In-Package Sensing and a Process-As-You-Go Approach Sudhir Sastry 17:30 - 17:45 Sessions spéciale - Programme Dyn Download the pdf
Presentation of the EHEDG and the Hygienic design Janyce Franc 17:45 - 18:00 Sessions spéciale - Programme Dyn

Wine & cheese session

18:00 - 20:00

Great Hall

Registration opening

07:45 - 08:15

Great Hall

T5-3 Food performances: grain legumes

08:15 - 10:00

Auditorium
Chairs: Philippe Bohuon, Annalisa Romano

Impact of pH and temperature on a-galactosides diffusion and degradation during steeping and cooking processes of chickpea, lentils, and beans Christian Mestres 08:15 - 08:30 Sessions parallèle - Programme Dyn Download the pdf
Physical pre-treatments of pigeon pea seeds: impact on the conformation and functionality of proteins extracted by aqueous fractionation Adilson Locali Pereira 08:30 - 08:45 Sessions parallèle - Programme Dyn Download the pdf
Effect of germination time on properties, flavour attributes and in vitro starch digestibility of green Altamura lentils Annalisa Romano 08:45 - 09:00 Sessions parallèle - Programme Dyn Download the pdf
Understanding and optimization of rapid and small-scale germination process on the nutritional quality of lentil and cowpea Luiza Avezum 09:00 - 09:15 Sessions parallèle - Programme Dyn Download the pdf
Understanding the physicochemical processes involved in cooking legumes to drive water transfer Philippe Bohuon 09:15 - 09:30 Sessions parallèle - Programme Dyn Download the pdf
Assessing changes in lentils texture during hydrothermal treatment Maillard Guilhem 09:30 - 09:45 Sessions parallèle - Programme Dyn Download the pdf
Emerging technologies to enhance starch performance: structure-process-properties relationships and food applications Pedro Augusto 09:45 - 10:00 Sessions parallèle - Programme Dyn Download the pdf

T3-4 Sustainability: holistic approaches 1

08:15 - 10:00

Room 150
Chairs: Sara González-García, Estefania Lopez-Quiroga

Mapping water demand and trends in food manufacturing Estefania Lopez-Quiroga 08:15 - 08:30 Sessions parallèle - Programme Dyn Download the pdf
Development of eco-design tools for wastewater reuse or recycling in the food processing industries: the MINIMEAU ANR project - Application to a dairy case study Yvan Deloche 08:30 - 08:45 Sessions parallèle - Programme Dyn Download the pdf
Development of Acrylated Bioresin from Soybean Oil using Green Solvents Kasiviswanathan Muthukumarappan 08:45 - 09:00 Sessions parallèle - Programme Dyn Download the pdf
Refining of plant proteins from food processing side streams using Natural Deep Eutectic Solvents Joseph Dumpler 09:00 - 09:15 Sessions parallèle - Programme Dyn Download the pdf
Sustainable food processing requires dry fractionation and more efficient drying Maarten Schutyser 09:15 - 09:30 Sessions parallèle - Programme Dyn Download the pdf
Developing methods and tools for the agri-food sector for sound environmental assessments based on a life cycle and multi-criteria approach in the view of eco-design and environmental labelling Laura Farrant 09:30 - 09:45 Sessions parallèle - Programme Dyn Download the pdf
Mega trends driving food innovation and sustainable nutrition Edgar Chavez Montes 09:45 - 10:00 Sessions parallèle - Programme Dyn Download the pdf

T4-1 Process modelling 1

08:15 - 10:00

Room 300
Chairs: Francis Courtois, Hosahalli Ramaswamy

A new process simulator to optimize production design according to the local context: case of cassava flour Francis Courtois 08:15 - 08:30 Sessions parallèle - Programme Dyn Download the pdf
Multi-physics dynamic modelling with Modelica: the study case of an experimental tomato greenhouse over a whole production season Samuel Sourisseau 08:30 - 08:45 Sessions parallèle - Programme Dyn Download the pdf
Infrared Process for Surface Decontamination of Dry Onions and Developing a Computational Mathematical Model for Industrial Scale Process Design Eda Coskun 08:45 - 09:00 Sessions parallèle - Programme Dyn Download the pdf
Stability studies of the inclusion complexes of hydroxytyrosol with cyclodextrins Vaios Karathanos 09:00 - 09:15 Sessions parallèle - Programme Dyn Download the pdf
Thermal Characterization and Efficiency Enhancement of Lebanese Bread Oven: A Comprehensive Experimental and Numerical Study Yves Mansour 09:15 - 09:30 Sessions parallèle - Programme Dyn Download the pdf
Scaling of continuous pulsed electric fields processes by means of dimension analysis and computational fluid dynamics Justus Knappert 09:30 - 09:45 Sessions parallèle - Programme Dyn Download the pdf
Comparison of direct numerical simulation and experimental investigation of droplet breakup inside a high-pressure homogenizer outlet chamber Peyman Olad 09:45 - 10:00 Sessions parallèle - Programme Dyn Download the pdf

T6-1 Food future

08:15 - 10:00

Room B+C
Chairs: Melanie Munch, Deniz Turan

A simple theory helps identifying which different rheological properties can result in the same syringe flow test performance of the International Dysphagia Diet Standardisation initiative (IDDSI) Rémi Lecanu 08:15 - 08:30 Sessions parallèle - Programme Dyn Download the pdf
Non-destructive internal defects detection in apple fruits using novel x-ray dark field imaging and machine learning Jiaqi He 08:30 - 08:45 Sessions parallèle - Programme Dyn Download the pdf
Combination of acoustic imaging and machine learning algorithms for the rapid characterization of jelly-based products Gentil Andres Collazos-Escobar 08:45 - 09:00 Sessions parallèle - Programme Dyn Download the pdf
Mapping the variability to develop a decision for end quality of fresh horticultural product upon arrival in the retail by machine learning based techniques Deniz Turan 09:00 - 09:15 Sessions parallèle - Programme Dyn Download the pdf
Expert knowlege integration for smart tools modeling: application to wheat use Melanie Munch 09:15 - 09:30 Sessions parallèle - Programme Dyn Download the pdf
A Q-learning approach to planning a sustainable food manufacturing system Mohamed Habib Jabeur 09:30 - 09:45 Sessions parallèle - Programme Dyn Download the pdf

T1-3 Conventional processes: mixing & HMT in fluids

08:15 - 10:00

Room D
Chairs: Dragana Arlov , Raphael Poryles

Temperature distribution in a High Shear Mixer during heating Dragana Arlov 08:15 - 08:30 Sessions parallèle - Programme Dyn Download the pdf
The effect of dasher design on residence time and microstructure of frozen desserts produced with a continuous scraped surface freezer Lauren Gallagher 08:30 - 08:45 Sessions parallèle - Programme Dyn Download the pdf
Future cheeses produced by extrusion of renneted curds Lilia Ahrne 08:45 - 09:00 Sessions parallèle - Programme Dyn Download the pdf
Heat transfer coefficients and temperature distribution in conventional and microwave-assisted pasteurization of mango pulp Guilherme Russo 09:00 - 09:15 Sessions parallèle - Programme Dyn Download the pdf
Development and validation of models for heat treatment of concentrated skim milk in batch and continuous process Gieun Yun 09:15 - 09:30 Sessions parallèle - Programme Dyn Download the pdf
CFD Study for Shell and Tube Heat Exchanger Design: Novel Baffle and Tube Arrangements Kubra Bulduk Sahin 09:30 - 09:45 Sessions parallèle - Programme Dyn Download the pdf
Concentration of Liquid Food Extracts Based on Process-Controlled Gas Hydrate Formation Robyn Megan Sutter 09:45 - 10:00 Sessions parallèle - Programme Dyn Download the pdf

T2-2 Emerging processes: plasma & electric fields 1

08:15 - 10:00

Room R0
Chairs: Jha Piyush Kumar

Altering aromas by applying cold plasma processing Fabiano Fernandes 08:15 - 08:30 Sessions parallèle - Programme Dyn Download the pdf
Analysis and Simulation of Transport of Plasma-Activated Mist in Food Safety Applications Eric Lorenz 08:30 - 08:45 Sessions parallèle - Programme Dyn Download the pdf
Influence of static electric field on the surface tension of selected aqueous solution; interest to stabilize interfaces in foams and emulsions Adrien Garcia 08:45 - 09:00 Sessions parallèle - Programme Dyn Download the pdf
Application of pulsed electric fields as an alternative peeling method for tomatoes and kiwifruits Marianna Giancaterino 09:00 - 09:15 Sessions parallèle - Programme Dyn Download the pdf
Effect of pulsed electric fields on the recovery of docosahexaenoic acid from Crypthecodinium cohnii Alexandros Katsimichas 09:15 - 09:30 Sessions parallèle - Programme Dyn Download the pdf
How food processing can engineer the health potential of vegetables Flore Vancoillie 09:30 - 09:45 Sessions parallèle - Programme Dyn Download the pdf
A new protein source on the rise: Effect of pulsed electric fields and ultrasound on efficient and sustainable protein extraction, yield and techno-functionality from duckweed cultivated under optimized conditions Patricia Maag 09:45 - 10:00 Sessions parallèle - Programme Dyn Download the pdf

Coffee break & poster session 1

10:00 - 10:45

Great Hall

CT1 - Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling Roua Bou Orm 10:00 - 10:45
FP58 - Flat bread originality, functionality and developments (a review) Hanee Aldmoor 10:00 - 10:45
FP47 - Effect of high-intensity ultrasound processing on carbohydrates of freshly squeezed orange juice George Katsaros 10:00 - 10:45
FP48 - Production of novel health-promoting yoghurt-type products enhanced with microalgae nutrients George Katsaros 10:00 - 10:45
FP49 - Bioaccessibility of inorganic elements of plant-based beverages Adriana Arisseto Bragotto 10:00 - 10:45
FP5 - Phenolics compounds in high plant protein drink developed with honey microencapsulated to evaluate the bioaccessibility Taíse Toniazzo 10:00 - 10:45
FP50 - Evaluation of oat syrup, from oat beverage by-products for sugar reduction in food products Ana Gomes 10:00 - 10:45
FP51 - Interest of choline chloride for salt reduction in bread Doina Crucean 10:00 - 10:45
FP52 - Mucilage from Yam (Dioscorea Rotundata): Physico-Chemical, Rheological and Functional Characterization and Applications in Food Industry Ricardo Andrade 10:00 - 10:45
FP53 - Effect of post-harvest treatment on quality attributes of moroccan pomegranate variety "sefri ouled abdellah" during cold storage Chaimae El-Rhouttais 10:00 - 10:45
FP54 - Novel approaches to oil structuring through capillary suspensions Annachiara Pirozzi 10:00 - 10:45
FP55 - Comparison of techno-functional properties of ora-pro-nóbis (Pereskia aculeata Miller) flour and its protein concentrate Ludmilla De Carvalho Oliveira 10:00 - 10:45
FP56 - High hydrostatic pressure as a tool to modulate techno-functional properties of quinoa (Chenopodium quinoa) protein and nutritional effects Ludmilla De Carvalho Oliveira 10:00 - 10:45
FP57 - SFE-CO2 PROCESS TO OBTANING HIGH BIOACTIVE EXTRACTS FROM OPUNTIA FRUITS. A COMPLETE STUDY OF THEIR BIOACTIVE PROFILE AND NUTRACEUTICAL POTENTIAL Daniel Guajardo-Flores 10:00 - 10:45
FP59 - Antimicrobial activity of microencapsulated anthocyanins from blueberry (Vaccinium corymbosum) Laura Andrea Puente-Garza 10:00 - 10:45
FP44 - Fermentation of ginseng sprout extract by lactic acid bacteria reduces the inflammatory responses of lipopolysaccharide-stimulated RAW 264.7 macrophages Jungsil Kim 10:00 - 10:45
FP6 - Optical determination of fiber orientation and anisotropy of plant based high-moisture meat analogues Tzvetelin Dessev 10:00 - 10:45
FP68 - Evaluation of the textural properties of cream ice cream with partial substitution of powdered milk for quinoa flour Fanny Emma Ludena-Urquizo 10:00 - 10:45
FP7 - Functionalization of brown seaweed aqueous dispersions by physical treatments Patricia Lopez-Sanchez 10:00 - 10:45
FP8 - Measurements of mechanical properties of hydrated and cooked lentils Guy Della Valle 10:00 - 10:45
FP9 - Exploring the Correlation Between Flow Speeds and Physical Properties of Food Matrices Francis Villeneuve 10:00 - 10:45
FP98 - Rheology of aerated buttercream icings Ian Wilson 10:00 - 10:45
PM1 - Effects of the Orientation and Geometry of the Potential Applied Electrodes on Radio Frequency Heating Ferruh Erdogdu 10:00 - 10:45
PM10 - Characterization of methods to better understand the parameters influencing the Hard To Cook phenomenon Nicolas Lehebel 10:00 - 10:45
PM11 - MODELING HEAT AND MASS TRANSFER DURING PORK LOIN COOKING IN AN ELECTRIC OVEN Bruno Carciofi 10:00 - 10:45
PM12 - Optimization of Radio Frequency Thawing Process Parameters in Frozen Bulk Chicken Thigh Meat Eda Demirok Soncu 10:00 - 10:45
PM13 - Data-driven reduced order modelling for crystallization processes Estefania Lopez-Quiroga 10:00 - 10:45
PM14 - Predicting performance of cooking ovens: A simulation-based design Ashim Datta 10:00 - 10:45
FP45 - Understanding and evidencing of the Hard to Cook phenomena and its impact in red beans (P. Vulgaris) for industrial processing optimization Alejandro Villamarin Spataro 10:00 - 10:45
FP43 - Comparing micro-element profiles of various legumes conventionally grown in Serbia using an ICP-OES approach Kristian Pastor 10:00 - 10:45
PM16 - Experimental validation of the Navier-Stokes-Cahn-Hilliard equation and prediction of phase separation time Brais Martínez López 10:00 - 10:45
FP28 - Oxidative Stability of Encapsulated Fish Oil by Non-purified Soy-Lecithin and Dextrose Osvaldo Campanella 10:00 - 10:45
FP17 - Processing and formulation modulate aroma, saponins and sensory profiles in pea-based cakes Barbara Rega 10:00 - 10:45
FP18 - The usefulness of the extrusion technique as a quantitative measure of differentiating dysphagia-oriented meals based on particle size disparities. Nilushika Thambugala Athukoralalage 10:00 - 10:45
FP19 - Study of a post-column synchronous fluorescence derivatization to analyze phytates in foods by chromatography Adrien Servent 10:00 - 10:45
FP2 - Rheological methods for plant proteins based foods: characterization of ingredients and final products, formulation and processing Andre Braun 10:00 - 10:45
FP20 - Study of a Complex Peanut-Based Matrix Structuration Through Gelation Processes Veronique Bosc 10:00 - 10:45
FP21 - Influence of nanocellulose with different particle size on pasting and rheological properties of wheat starch Paulo Diaz Calderon 10:00 - 10:45
FP22 - Effect of soluble dietary fiber on microstructural changes, in vitro and in vivo starch digestibility in laminated dough and wheat bread Pedro Bouchon 10:00 - 10:45
FP23 - Physicochemical and pasting properties of two varieties of Andean amaranth (Amaranthus caudatus) Jenny Mérida 10:00 - 10:45
FP24 - Can storage stability of citrus fiber powder be explained by modifications of their physicochemical properties? Gisella Coelho 10:00 - 10:45
FP25 - Water sorption properties of malt bagasse as essential information for byproduct stabilization and further conversion into high value-added materials Tiago Carregari Polachini 10:00 - 10:45
FP26 - Production of hybrid microparticulated proteins based on whey protein and pea protein at different pH values Igor Lima De Paula 10:00 - 10:45
FP27 - Use of microparticulate whey proteins in the production of Dulce de Leche Igor Lima De Paula 10:00 - 10:45
FP29 - Deep Learning and Chemometrics Aided Development of a Virtual Hyperspectral Imaging and Quality Assessment of Plant Proteins Michael Ngadi 10:00 - 10:45
FP42 - An ICP-OES approach for macro-element profiling of legume species conventionally grown in Serbia Kristian Pastor 10:00 - 10:45
FP3 - Starch based hydrogels: Effect of the type of starch in the formulation of self-assembled starchy hydrogels. Eftychios Apostolidis 10:00 - 10:45
FP30 - Effect of pH on the gelling properties of pea protein-pectin composite gels Dan Zhang 10:00 - 10:45
FP31 - In vitro protein digestibility of meat analogues made of sunflower and pea protein Nesli Sözer 10:00 - 10:45
FP32 - THE IMPACT OF CAPSICUM OLEORESIN-LOADED MICROPARTICLES ON THE LIPID METABOLISM, GLUCOSE LEVEL AND SATIETY HORMONES IN MICE Miriam Hubinger 10:00 - 10:45
FP34 - In vitro starch and protein digestibility of legume enriched biscuits using static and Dynamic Duodenal Model Vaios Karathanos 10:00 - 10:45
FP35 - Plant-based 3 printed meat analog based on chickpea protein isolates, alginate, and Spirulina biomass Zeinabossadat Mousavi 10:00 - 10:45
FP36 - Rheological investigation through 3D printed omega-3 rich analogue meat using grass pea and microalgae biomass Hossein Kiani 10:00 - 10:45
FP37 - Influence of micro and nanofibrillated cellulose on yogurt production and storage Carolina Neves Cunha 10:00 - 10:45
FP38 - Exploring physicochemical and textural characteristics of Greek commercial pita breads Christodoulos Deligeorgakis 10:00 - 10:45
FP39 - Effect of einkorn bran sourdough on physicochemical and technological properties of einkorn pita bread Christodoulos Deligeorgakis 10:00 - 10:45
FP4 - Evaluation of the Chemical, Functional and Textural Properties of the Parboiled Amaranth (Amaranthus caudatus L.) 10:00 - 10:45
FP40 - Development of a tool to imitate the fork method described by the International Dysphagia Diet Standardisation Initiative Pedro Augusto 10:00 - 10:45
PM15 - The effect of bubble distribution inside a food fermentor Dragana Arlov 10:00 - 10:45
PM17 - Hydration effect on dough behaviour during mixing by assessing the power curve Vincent Lambert 10:00 - 10:45
FP15 - Comparison of microbial transglutaminases from different sources on improving physiochemical properties of plant-based chicken nuggets Chuan-Liang Hsu 10:00 - 10:45
S41 - Portable beef-freshness detection platform based on colorimetric sensor array technology and bionic algorithms for total volatile basic nitrogen (TVB-N) determination Weidong Xu 10:00 - 10:45
S3 - Alginate as a potential polysaccharide for high oxygen barrier applications: influence of structure and composition Maria Urena 10:00 - 10:45
S30 - Valorization of byproducts from meat and dairy industries through fermentation to obtain protein hydrolysates Chih Chun Kuo 10:00 - 10:45
S31 - Valorization of a protein fraction from the production of a meat pigment derived from porcine liver Monica Toldra 10:00 - 10:45
S32 - APPLICATION OF INNOVATIVE TECHNOLOGIES FOR THE RECYCLING OF AGRI-FOOD WASTE - H2020 AGRO2CIRCULAR AND AGROMATTER PROJECTS Sofía Martínez López 10:00 - 10:45
S33 - Characterization of naturally debittered olives (cv. Throumbolia) at different harvesting periods and maturity levels on the tree: Endophyte microbiota and physicochemical characteristics George Katsaros 10:00 - 10:45
S34 - Valorization of industrial oat by-products through the design of high-value ingredients to be incorporated in food formulations Ana Ribeiro 10:00 - 10:45
S35 - Alginate and cuttlefish ink based caviar-like hydrogel beads as alternative to sturgeon caviar: Comparison of physicochemical properties Gizem Nazli Ural 10:00 - 10:45
S36 - Identifying critical food waste points in the millet supply chain and their potential to address food and nutrition security Nitya Sharma 10:00 - 10:45
S37 - Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate Marco Dalla Rosa 10:00 - 10:45
S38 - Recovery of nanostructured cellulose from agrifood residues Annachiara Pirozzi 10:00 - 10:45
S4 - DRIVING COMMITMENT TO A SUSTAINABLE FOOD SYSTEM: CONSUMER AND PRODUCER PERSPECTIVES Sara González-García 10:00 - 10:45
S40 - Chitosan/alginate hydrogels containing phenolic-enriched extracts from saffron (Crocus sativus L.) flowers using Natural Deep Eutectic Solvents (NaDES) as green extraction media Débora Cerdá-Bernad 10:00 - 10:45
S42 - Alginate and cuttlefish ink based caviar-like hydrogel beads as alternative to sturgeon caviar: Comparison of physicochemical properties Gizem Nazli Ural 10:00 - 10:45
S28 - Correlation between pea protein fractionation and high moisture extrusion cooking behaviour. Gabriel Le Flem 10:00 - 10:45
S43 - Life Cycle Analysis of extraction techniques for recovery of valuable compounds from olive leaves Krokida Magdalini 10:00 - 10:45
S44 - Quinoa leaves, a sustainable source for plant-based new food ingredients Adrián González 10:00 - 10:45
S45 - Influence of the brewer's spent grains (BSGs) concentration on the rheological properties of suspension added of alkaline hydrogen peroxide (AHP) Marcio Sanches 10:00 - 10:45
S46 - Effect of temperature and alkaline hydrogen peroxide concentration on the rheological behavior of suspensions containing brewer's spent grains Marcio Augusto Ribeiro Sanches 10:00 - 10:45
S47 - Impact of emulsification time on the stability of Pickering emulsions stabilized by modified starch nanoparticles Izabel Cristina Freitas Moraes 10:00 - 10:45
S48 - Extraction and refining of BSF Larvae oil: the lipid profile shows the potential source of oleic acid, lauric acid and omega 6, Vanessa Biancardi 10:00 - 10:45
S49 - By-product development from BSF Larvae shows satisfactory protein and lipid contents Vanessa Biancardi 10:00 - 10:45
S5 - Optimization of enzymatic treatments to optimize technological properties of apple bagasse Pedro Elez-Martinez 10:00 - 10:45
S6 - Carbon Footprint of winter-wheat based cropping systems focused on food production Sara González-García 10:00 - 10:45
S7 - Trading in fad diets for sustainable diets: Comparison between the Paleo diet and the EAT-Lancet reference diet Sara González-García 10:00 - 10:45
S8 - How COVID-19 reshaped environment-impacting consumer behaviour in Spain? Sara González-García 10:00 - 10:45
S9 - Which factors influence resilience in food production and food value chains?: Results of an industry survey Marc Mauermann 10:00 - 10:45
S29 - IMPACT OF VEGETABLE FLOURS ON STRUCTURAL CHARACTERISTICS OF SUSTAINABLE BREAKFAST CEREALS OBTAINED BY EXTRUSION PROCESSING Victor Guilherme Sebastião 10:00 - 10:45
S27 - Modelling of jet cleaning of processing plants - a data driven approach Estefania Lopez-Quiroga 10:00 - 10:45
PM18 - Inline visualisation of spray impact pressure distribution via augmented reality: An approach to monitor cleaning processes Max Hesse 10:00 - 10:45
S13 - The potential of electrotechnologies for enhancing the efficiency of precision fermentation processes Felix Schottroff 10:00 - 10:45
PM2 - Novel technology in high moisture extrusion for customized and controlled plant protein-based meat alternatives production Adrian Tica 10:00 - 10:45
PM3 - Hybrid Mixture Theory Based Unsaturated Transport in Foods During Drying and Freezing Applications Pawan Singh Takhar 10:00 - 10:45
PM4 - Infrared Surface Decontamination of Whole Shell Eggs - Mathematical Modeling for Process and System Design Muhammed Talha Akbulut 10:00 - 10:45 Download the pdf
PM5 - Radio Frequency Heating Process for Infant Formulas and Developing a Computational Mathematical Model for Process Design Eda Coskun 10:00 - 10:45
PM6 - Integrating food extrusion research and expert knowledge to elucidate insightful relationships and enhance predictive modelling Jordan Pennells 10:00 - 10:45
PM7 - Progress in predicting internal and external cleaning by computational fluid dynamics Matthias Joppa 10:00 - 10:45
PM8 - Modelling bacteria inactivation during the steaming process: application to Cambodian pâté pasteurization Sebastien Curet 10:00 - 10:45
PM9 - Use of Toroidal Cans in a Microwave Pasteurization Process: A Computational Study with Experimental Validation Ozan Karatas 10:00 - 10:45
S1 - Optimized extraction of bioactive compounds from avocado oil by-products: a sustainable source of natural preservatives Thais Vieira 10:00 - 10:45
S10 - Lactic acid fermentation of Moringa leaf protein - selection of proteolytically active strains Daniel Heine 10:00 - 10:45
S11 - Measuring the environmental performance of a territorialized brewery sector Gaëlle Petit 10:00 - 10:45
S12 - PALM OIL AND BIOETHANOL FOR CO2 EMISSION DECREASING ON BIODIESEL PRODUCTION Ramon Sousa Barros Ferreira 10:00 - 10:45
S14 - Physicochemical properties of sesame cake protein isolates prepared by two different isolation techniques Maria Irakli 10:00 - 10:45
S26 - Chemical properties and fatty acid profile of macaw (Acrocomia aculeate) pulp oil obtained by aqueous enzymatic extraction Alan Ambrosi 10:00 - 10:45
S15 - Optimization of infrared drying process of solid residues remained after essential oil distillation of salvia, melissa and satureja Adriana Skendi 10:00 - 10:45
S16 - Drying solid residues remained after essential oil distillation of rosemary with three different methods: An optimization study Adriana Skendi 10:00 - 10:45
S17 - The effect of montmorillonite chemical composition and extrusion process on a novel starch bio-nanocomposites for food packaging Jefferson Lopes Alves 10:00 - 10:45
S18 - Hot trub from breweries as a source of phenolic compounds Alan Ambrosi 10:00 - 10:45
S19 - Saving the planet with (the right amount of) packaging Raquel Lozano 10:00 - 10:45
S2 - Texturization of Chickpea Protein Isolate Khalid Bashir 10:00 - 10:45
S20 - Effect of the incorporation of apple pomace extract on the rheology of wheat flour doughs Caroline Steel 10:00 - 10:45
S21 - Dry ginger extracts obtained by coupled emergent technology Alcilene Monteiro Fritz 10:00 - 10:45
S22 - Anthocyanins stabilization onto nanoclay: an evaluation of the physical-chemical and activity properties Alcilene Monteiro Fritz 10:00 - 10:45
S23 - Investigating the impact of the extrusion process conditions and replacement of insect meal on pellet quality Aberham Hailu Feyissa 10:00 - 10:45
S24 - Co-production of fermentable sugars and added value compounds from chestnut husks using sequential hydrothermal treatments Catarina Teixeira-Guedes 10:00 - 10:45
S25 - USE OF BARU (Dipteryx alata Vog.) BYPRODUCT TO OBTAIN TEXTURED VEGETABLE PROTEINS THROUGH THERMOPLASTIC EXTRUSION FOR APPLICATION IN PLANT-BASED PRODUCTS Victor Guilherme Sebastião 10:00 - 10:45
FP16 - Multi-stage block freeze concentration process applied in aqueous extract of Boldo (Peumus boldus Mol.) leaves Patricio Orellana Palma 10:00 - 10:45
FP14 - Assessment of modified malted flour's enzymatic activity; focus on amylase and phytase effect for the application of flat bread. Alejandra Velasquez 10:00 - 10:45
CT10 - Ability of acid-induced gels to drain - Understanding of mechanisms and influencing factors by NMR methods Corinne Rondeau-Mouro 10:00 - 10:45
E10 - Understanding the fibration in plant proteins during high moisture extrusion Tom Purcell 10:00 - 10:45
CT39 - Fluorescence spectroscopy as non-destructive test to predict quality change of fresh-cut apples Marika Valentino 10:00 - 10:45
CT4 - The effect of glazing on texture and sensory properties of Alentejano pig meat Miguel Elias 10:00 - 10:45
CT40 - Microwave-assisted pasteurization of mango pulp and nectar: thermo-physical, electrical and dielectric properties and inactivation kinetics of pectin methylesterase Jorge Gut 10:00 - 10:45
CT41 - Dehydrofreezing : Conventional versus Intensified Processes towards better quality attributes of strawberry fruits Wafa Hajji 10:00 - 10:45
CT42 - Use of the addition of antimicrobials, bioprotectors and direct acidification to extend the shelf life of sheep and goat cheese whey under refrigeration Tribst Alline Artigiani Lima 10:00 - 10:45
CT5 - Effects of storage conditions on the retrogradation properties of Xiaozhan rice Xinyi Han 10:00 - 10:45
CT6 - Sensors to follow in real time the tomato and apple quality attributes during processing in puree Alejandro Villamarin Spataro 10:00 - 10:45
CT65 - Effect of dextrose equivalent (DE) of maltodextrin (MD) on the morphology of spray-dried powder containing emulsified fish oil Hidefumi Yoshii 10:00 - 10:45
CT7 - Air classification of hulled and dehulled peas and faba beans- effect on carbohydrate compositions Svein Knutsen 10:00 - 10:45
CT8 - Phase transitions during storage of infant milk formula powders produced under varying wet-mix processing conditions Mariana Rodríguez Arzuaga 10:00 - 10:45
CT9 - A comprehensive two-scale model for predicting the oxidability of fatty ester mixtures Maxime Touffet 10:00 - 10:45
E1 - Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation João Rocha 10:00 - 10:45
E11 - Quantitative assessments to characterise the antibiotic resistance of seafood microbial isolates Deyan Stratev 10:00 - 10:45
CT37 - Transfers and reactions modelling of aroma compounds in coffee beans during fermentation Fatma Hadj Salem 10:00 - 10:45
E113 - Presentation of the RMT Actia CHLEAN Network Catherine Stride 10:00 - 10:45
E12 - Optimized twin-screw enzymatic extrusion process to extract protein from micro and macroalgae Arhaliass Abdellah 10:00 - 10:45
E13 - Selective extraction of monogalactosyldiacylglycerol from spinach by CO2 supercritical fluid Ha-Phuong Ta 10:00 - 10:45
E14 - Effect of Pulsed Electric Fields and Osmotic Dehydration on the shelf life of fresh-cut spinach leaves Alexandros Katsimichas 10:00 - 10:45
E15 - Extraction of anthocyanins from black bean hull with aqueous solutions of deep eutetic solvents by high pressure fluid Mayara Kuasnei 10:00 - 10:45
E16 - Alternative Baking of Cereal Dry products considering microwaves and infrared to reduce the baking energy and to enhance the final quality of biscuits Maryam Valizadeh 10:00 - 10:45
E17 - From Processing to Product: Utilizing Novel Processing Technology to Produce Plant-Based Protein Yogurt Analogue Racheli Levy 10:00 - 10:45
E18 - Impact of macronutrient composition on 3D printability of pea-based food formulations Aaditya Venkatachalam 10:00 - 10:45
E19 - Qualitative and quantitative analysis of erucin and sulforaphane in fresh-cut Eruca sativa treated with Plasma Activated Water (PAW): effect on the enzymatic hydrolysis of the glucosinolates glucoerucin and glucoraphanin Massimiliano Rinaldi 10:00 - 10:45
E2 - Bio-Converted Spirulina for Nutraceutical Chewing Candy Formulations Rich in L-Glutamic and Gamma-Aminobutyric Acids João Rocha 10:00 - 10:45
E20 - EFFECTS OF LOW INTENSITY PULSED ELECTRIC FIELDS IN TECHNO-FUNCTIONAL PROPERTIES OF CHICKPEA (Cicer arietinum L) FLOUR Mariana Morales-De La Peña 10:00 - 10:45
E21 - Pulsed Electric Fields for white wines production: Investigation on sensory and physico-chemical characteristics of Arinto and Moscatel wines Filipa Silva 10:00 - 10:45
CT38 - Osmotic dehydration of ginger using maltitol solutions as emerging osmotic agents Marcio Sanches 10:00 - 10:45
CT36 - RHEOLOGICAL STABILITY OF PISCO COM LUCUMA CREAM Pacco Honorato Ccalli 10:00 - 10:45
E23 - Dry heat treatment of wheat flour by MICRO-WAVE; application to desinfectation, flour correction (alpha-amylase activity) and functional flour Alain Le-Bail 10:00 - 10:45
CT22 - INVESTIGATION of EFFECT of THE CREAMED HONEY PRODUCTION PROCESS on THE 5-Hydroxymethylfurfural (HMF) CONTENT of HONEY Davut Karahan 10:00 - 10:45
CT11 - Contribution of NMR methods to characterize starch, gluten and water in cereal products Corinne Rondeau-Mouro 10:00 - 10:45
CT12 - Optimization of drying step for enzyme application: a heat sensitive ingredient Preethi Jayaprakash 10:00 - 10:45
CT13 - Physicochemical, structural, microbiological and reconstitution properties of spray-dried kefir during storage Olga Groztidou 10:00 - 10:45
CT14 - Effect of fermentation conditions and thermal treatment on the formation of kefiran and the rheological behavior kefir Olga Groztidou 10:00 - 10:45
CT15 - Edible kefiran films with probiotics - structure, physical properties and probiotic viability during storage as affected by cryo-treatment, kefiran concentration and milk protein addition Stylianos Exarhopoulos 10:00 - 10:45
CT16 - Effect of kefiran and milk proteins, sodium caseinates and whey protein concentrates, on the rheological properties and structure of cryogels Stylianos Exarhopoulos 10:00 - 10:45
CT17 - Evaluation of potential multiscale mechanism of ultrasound-assisted mass transfer in porous medium: experiment and modeling on this intensified process Jiaheng Li 10:00 - 10:45
CT18 - Static agglomeration of food powder mixtures: influence of addition of an "inert" ingredient Edgar Chavez Montes 10:00 - 10:45
CT19 - Low and high moisture extrusion of less refined ingredients - impact of processing conditions on texturization of defatted soy flour Roland Pöttschacher 10:00 - 10:45
CT2 - Changes in the quality of apple tissue subjected to different freezing rates during long-term frozen storage at different temperatures Jha Piyush Kumar 10:00 - 10:45
CT20 - STUDY AND OPTIMISATION OF FREEZE-DRYING CYCLES OF MODEL PROBIOTIC STRAIN OF LACTOBACILLUS CASEI TYPE Julien Andrieu 10:00 - 10:45
CT21 - Chemical changes in papaya fruit during vacuum frying - a focus on sugars reactivities Adrien Servent 10:00 - 10:45
CT23 - Increasing the glass transition temperature by centrifugation to produce Clean Label tomato powder by spray drying Thierry Malomar 10:00 - 10:45
CT35 - Smoked pork loin with ultrasound-assisted curing: physicochemical and sensorial effect Mariana Huerta 10:00 - 10:45
CT24 - Application of physical and chemical pre-treatmens to improve quality and reduce energy consumption during freeze-drying of blueberries Sofía Barrios 10:00 - 10:45
CT25 - Sorption isotherms for apple pomace Berta Zecchi 10:00 - 10:45
CT26 - Study of drying conditions of whole organic green banana in pulsed fluidized bed dryer. Lilian Victorino 10:00 - 10:45
CT27 - Experimental Setup for Measuring Bread Physical and Chemical Properties During Baking Bruno Carciofi 10:00 - 10:45
CT28 - Identification of solubilization kinetics of food powders using a sequential reconstitution device Cho Urielle M'be 10:00 - 10:45
CT29 - OPTIMIZATION OF SUGAR AND PALM OIL FREE NUT SPREADS Francesca Malvano 10:00 - 10:45
CT3 - Slaughter weight and beef cut effect on the tenderness of Cachena meat Miguel Elias 10:00 - 10:45
CT30 - Fat and texture of plant-based meat analogues produced by high moisture extrusion: a rheology-based approach to optimize pilot-scale trials Ana Maria Velasquez Giraldo 10:00 - 10:45
CT31 - Production of dried sourdough by spray drying and fluidized bed process Lúcia Alonso Da Silva Pinto 10:00 - 10:45
CT32 - Red sorghum flour protein extraction: influence of pH and temperature on yield, physicochemical and emulsion formation properties of the protein extracts Ana Carla K Sato 10:00 - 10:45
CT33 - Optimization of processing of broccoli and radish mixture sprouts for the obtaining high content of sulforaphane Milan HoušKa 10:00 - 10:45
CT34 - Effect of freezing temperature on cooling rate and quality of salmon: experimental research and numerical modeling Nelly Patricia Gonzalez Villalva 10:00 - 10:45
E22 - Investigating the efficacy of combined treatments of ultrasound and antimicrobial extract for the inactivation on food pathogens on ready-to-eat salad leaves Irem Soyler 10:00 - 10:45
E24 - Impact of innovative processes on the nutritional and structural quality of Mediterranean flat bread Clara Leguet 10:00 - 10:45
FP13 - Extrusion simulation for the design of fibre-rich breakfast cereals Magdalena Kristiawan 10:00 - 10:45
FF1 - A European FEEDtheMIND perspective for innovative numerical educational approaches in food eco-design development Reine Barbar 10:00 - 10:45
E6 - Effect of ultrasound on the physical and chemical properties of alginate-based marjoram essential oil nano-emulsions. André Costa 10:00 - 10:45
E60 - Effect of Pulsed Electric Field Treatment on Plant Tissues with Heterogeneous Structure Assessed by Magnetic Resonance Imaging Jessica Genovese 10:00 - 10:45
E61 - Influence of ozone treatment on protein content of wheat (Triticum aestivum) during bulk storage. Abhishaben M. Shingala 10:00 - 10:45
E62 - Textural modifications in Oaxaca cheese made with ultrasonicated raw milk Luis Carrillo-Lopez 10:00 - 10:45
E63 - Ultrasound impact on sensory acceptance of aged beef Alma Alarcon-Rojo 10:00 - 10:45
E64 - Process Intensification and Integration for Efficient Downstream Processing of Bioactives from Micro and Macroalgae Raghavarao Ksms 10:00 - 10:45
E65 - Double layer coating in combination with modified atmosphere packaging preserve postharvest quality of fresh-cut melon during storage Shohreh Nikkhah 10:00 - 10:45
E66 - Uvaia (Eugenia pyriformis) fruit: a new source of phenolics compounds obtained by Pressurized Liquid Extraction (PLE) Carolina Picone 10:00 - 10:45
E67 - Black sage (Varronia curassavica Jacq.) extracts obtained with pressurized ethanol in an intermittent process Alessandra Oliveira 10:00 - 10:45
E7 - Search for a harmonized preparation protocol for stabilizing and maintaining the physical properties of cinnamom essential oil nanoemulsions when incorporated into active coatings. André Costa 10:00 - 10:45
E8 - ASSESSING THE INFLUENCE OF BEHENIC ACID CONCENTRATION ON THE PHYSICOCHEMICAL PROPERTIES OF STRUCTURED LIPIDS PRODUCED BY ENZYMATIC INTERESTERIFICATION Guilherme De Figueiredo Furtado 10:00 - 10:45
E9 - Extraction processes used for botanical ingredients: applications in ready-to-drink beverages Ellen Bornhorst 10:00 - 10:45
FF10 - Analysis of the sustainability of an aquaponic farm through a life cycle analysis Ammar Hdaifeh 10:00 - 10:45
E58 - Effects of sequential alkaline pH-shifting and ultrasound pretreatment on the structural and functional properties of soy protein isolate (SPI)?citrus pectin (CP) conjugates Tianyi Yan 10:00 - 10:45
FF2 - European Qualifications and Competences for the Vegan Food Industry Gemma Cornuau 10:00 - 10:45
FF3 - CHALLENGES OF CAMEROON AGRICULTURE Fabrice Charlie Djueko Tchouamani 10:00 - 10:45
FF4 - Study of the physicochemical and functional properties of Tenebrio molitor larvae defatted flour and evaluation of its application in hamburger William Hirata 10:00 - 10:45
FF5 - Fostering food industry sustainability: how data management and digital solutions can help. Study-case of concentrated orange juice production Laura Piazza 10:00 - 10:45
FF6 - Development of Immunosensor for Rapid Detection of Bacillus Cereus in Food Shanmuga S 10:00 - 10:45
FF7 - Rapid estimation of protein and lipid content in Black Fly Soldier (Hermetia illucens) larvae flour using a portable NIR sensor and chemometrics Luis Jam Pier Cruz Tirado 10:00 - 10:45
FF8 - Identification of adulteration in butter cheese using NIR spectroscopy Maria Lucimar Da Silva Medeiros 10:00 - 10:45
FF9 - Designing 3D printable food based on unexploited seafood: printability assessment Frederica Silva 10:00 - 10:45
FP1 - TOWARDS THE DEVELOPMENT OF A PLANT-BASED CHEESE ANALOGUE: APPLICATION OF COMMERCIAL STARTER CULTURES Catarina Vila Real 10:00 - 10:45
FP10 - Relationship between rheological properties and gluten network structure in wheat flour dough Maude Dufour 10:00 - 10:45
FP11 - Variability of grain albumen minor components and technological quality of wheat Laura Rezette 10:00 - 10:45
FP12 - Adding value to legumes through a gastronomic approach: the proof of concept of food models Dufrechou Marie 10:00 - 10:45
E59 - Effect of high isostatic pressure on the modification of the techno-functional properties of protein isolate from quinoa (Chenopodium Quinoa Willd) with pH variation Sara Monteiro 10:00 - 10:45
E56 - Use of Plasma Activated Water for the functionalization of chick-pea flour Marco Dalla Rosa 10:00 - 10:45
E25 - Optimization of pulsed electric field parameters to improve the technological properties and increase the soluble dietary fiber content of carrot pomace through response surface methodology Pedro Elez-Martinez 10:00 - 10:45
E40 - Control of Listeria monocytogenes present on surfaces by managing the Relative Humidity of the air Stéphane Guyot 10:00 - 10:45
E26 - Ultrasound applications for more efficient food processes Filipa Silva 10:00 - 10:45
E28 - Optimizing the extraction of isoflavones from okara using a choline chloride-based deep eutectic solvent Ramon Sousa Barros Ferreira 10:00 - 10:45
E29 - Application of frozen plasma-activated water to sanitize and precool fresh produce during postharvest handling process Chuan-Liang Hsu 10:00 - 10:45
E3 - Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits João Rocha 10:00 - 10:45
E30 - Comparison between meat analogues developed using high-moisture extrusion processing and protein elongation method Jie Hong Chiang 10:00 - 10:45
E32 - A novel approach for the extraction, chemical characterization of carotenoids and lipids from Chlorella vulgaris Colm O'donnell 10:00 - 10:45
E34 - Use of the adsorption and coating techniques to increase the load of polyphenols from pomegranate extract encapsulated by ionotropic gelation Mariana Silveira 10:00 - 10:45
E35 - From'Innov : a new technology to obtain aroma in solubilized soft-cheese Marielle Harel-Oger 10:00 - 10:45
E36 - Study of the impact of yeast starter use on microbial population dynamics during the fermentation of cocoa beans, and of its ultimate impact on cocoa composition and flavor Santiago Guzman Penella 10:00 - 10:45
E37 - Chitin-deacetylase production by microorganisms: a key step towards a sustainable production of bioactive chitooligosaccharides from marine shell wastes Gabriela Vollet Marson 10:00 - 10:45
E39 - Computer simulation of the maltose production in sweet potato during microwave cooking Yvan Llave 10:00 - 10:45
E4 - Mechanisms in controlling the enzymatic browning of strawberry nectar Karen Louise Lacey 10:00 - 10:45
E41 - Method of quantitative antimicrobial activity measurement of antimicrobial substances Sungmo Ahn 10:00 - 10:45
E54 - Scale up of layer-by-layer microencapsulation of probiotic lactic acid bacteria Stephanie Passot 10:00 - 10:45
E42 - Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a precooked rice matrix María Inés Valdez Narváez 10:00 - 10:45
E43 - Influence of cold plasma treatment on corn starch Fabiano Fernandes 10:00 - 10:45
E44 - A newly designed ohmic heating cell for establishing microorganism destruction kinetics Mohammad Reza Zareifard 10:00 - 10:45
E45 - Protein aggregates to replace texturing agents in clean label dairy products Gilles Garric 10:00 - 10:45
E46 - Electrically-driven separation of proteins and flavour molecules Kieke De Boer 10:00 - 10:45
E47 - Effect of inactivation on Escherichia coli on the treatment chamber materials and packaging materials in intense pulsed light treatments Jung-Kue Shin 10:00 - 10:45
E48 - Low energy electron beam (LEEB) as alternative nonthermal decontamination technology for dry food surfaces Alexander Mathys 10:00 - 10:45
E49 - Investigation of high throughput microfluidics on several microalgae cultures - Evaluation of proteins recovery and comparison with ultrasonic treatment. Agnès Montillet 10:00 - 10:45
E5 - NEW DEVICE TO IMPROVE THE SEPARATION PROCESS IN CENTRIFUGATION-ASSISTED FREEZE CONCENTRATION Indira Pérez Bermúdez 10:00 - 10:45
E50 - Gelling properties of black soldier fly (Hermetia illucens) larvae protein after ultrasound treatment Federico Casanova 10:00 - 10:45
E51 - Biobased formulation films as possible replacement for synthetic (polymeric) food packaging material Domagoj Gabric 10:00 - 10:45
E52 - Effect of low frequency ultrasonic cavitation, ultraviolet and their combination on the disinfection of aquaculture pathogen Aeromonas veronii Vasilis Valdramidis 10:00 - 10:45
E53 - Electric fields to support microalgae growth with a differentiated biochemical composition Filipe Maciel 10:00 - 10:45
HP01 - High-Pressure Pasteurization of a Side Stream from Food Production Amanda Helstad 10:00 - 10:45

T5-4 Food performances: cereals & baking

10:45 - 12:30

Auditorium
Chairs: Tzvetelin Dessev, Maria Santamaria

Study of sorghum grain pretreatments and milling for new functional flours and semolina Reine Barbar 10:45 - 11:00 Sessions parallèle - Programme Dyn Download the pdf
Anticipating dough behavior in baking industry by tackling gluten network structure Maude Dufour 11:00 - 11:15 Sessions parallèle - Programme Dyn Download the pdf
Bringing the concept of healthy to flatbreads through vegetables Maria Santamaria 11:15 - 11:30 Sessions parallèle - Programme Dyn Download the pdf
Innovative and emerging processing in bakery, patisserie and chocolate ingredients industry – a leverage towards more sustainable and healthy food solutions Tim Van Caelenberg 11:30 - 11:45 Sessions parallèle - Programme Dyn Download the pdf
Effect of egg yolk components on the glassy state of sugar and gluten formation in cookies Kanoko Kawai 11:45 - 12:00 Sessions parallèle - Programme Dyn Download the pdf
Textural, nutritional and sensorial characterization of cookies fortified with almond okara, the by-products of almond milk production Carmine Summo 12:00 - 12:15 Sessions parallèle - Programme Dyn Download the pdf
From bread to digesta: How superfine-milled purple whole wheat flour affects bread performance, human sensory evaluation and in vitro starch digestion Yingfen Jiang 12:15 - 12:30 Sessions parallèle - Programme Dyn Download the pdf

T2-5 Emerging processes: 3D printing 1

10:45 - 12:30

Room 150
Chairs: Lilia Ahrne, Bhesh Bhandari

Manufacturing programmable liquid-filled channels in 3D printed ink-gel structures to deliver personalized doses of micro-nutrients Antonio Derossi 10:45 - 11:00 Sessions parallèle - Programme Dyn Download the pdf
Novel Synchronous Multi-Scale 3D-printing of foods for tailored sugar-reduced sweetness perception Lucas Kohler 11:00 - 11:15 Sessions parallèle - Programme Dyn Download the pdf
Evaluation of potato starch gelling ingredients (native and modified by dry heating) and post-processing in the texture of 3D printed foods Alain Le-Bail 11:15 - 11:30 Sessions parallèle - Programme Dyn Download the pdf
Impact of macronutrient composition on 3D printability of pea-based food formulations Aaditya Venkatachalam 11:30 - 11:45 Sessions parallèle - Programme Dyn Download the pdf
Investigation of Pound Cake Baking in the Case of Ohmic Heating for an application in 3D printing Eugenia Asamoah 11:45 - 12:00 Sessions parallèle - Programme Dyn Download the pdf
Rheological and 3D printing behavior of pea and soy protein pastes Lilia Ahrne 12:00 - 12:15 Sessions parallèle - Programme Dyn Download the pdf
Scouting Structural Features that Contribute to Components Stability in 3D Printed Food Matrices Maria Corradini 12:15 - 12:30 Sessions parallèle - Programme Dyn Download the pdf

T4-2 Process modelling 2

10:45 - 12:30

Room 300
Chairs: Francesco Marra , Susana Zorrilla

A fundamental understanding of drop breakup in emulsification devices brings new hope for lowering the energy cost of homogenization Andreas Håkansson 10:45 - 11:00 Sessions parallèle - Programme Dyn Download the pdf
A mathematical model to predict the release of encapsulated food active compounds from viscoelastic matrices Susana Zorrilla 11:00 - 11:15 Sessions parallèle - Programme Dyn Download the pdf
An Innovative Approach for De-Crystallization of Honey by Radio Frequency Heating: Computational Monitoring of Process Efficiency Rahmi Uyar 11:15 - 11:30 Sessions parallèle - Programme Dyn Download the pdf
Accounting for uncertainty and variability in food processing and post-processing kinetic calculations: the case of nutritional deterioration in fruit and vegetable products Maria Giannakourou 11:30 - 11:45 Sessions parallèle - Programme Dyn Download the pdf
Elaboration of cereals and legumes-based extruded foods guided by rheology and simulation Magdalena Kristiawan 11:45 - 12:00 Sessions parallèle - Programme Dyn Download the pdf
Lattice Boltzmann model of the flow of meat analogs through extruder die Ruud Van Der Sman 12:00 - 12:15 Sessions parallèle - Programme Dyn Download the pdf
Effect of morphological features on the mechanical properties of extruded pea snacks: finite element modelling Sofiane Guessasma 12:15 - 12:30 Sessions parallèle - Programme Dyn Download the pdf

Special Session: digital foods

10:45 - 12:30

Room B+C
Chairs: Ashim Datta, Kamal Kansou

Applications of Food Engineering in the Hurdle Technology: An Important Area Needs to be Progressed Mohammad Shafiur Rahman 10:45 - 11:00 Sessions spéciale - Programme Dyn Download the pdf
Flow, heat and mass transfer in coffee roasting Peter Fryer 11:00 - 11:15 Sessions spéciale - Programme Dyn Download the pdf
A Digital Twin Approach to Improve Performance in Food Processing Hamid Ghanbari 11:15 - 11:30 Sessions spéciale - Programme Dyn Download the pdf
Digital tools for efficient food manufacturing: For the community by the community Ashim Datta 11:30 - 11:45 Sessions spéciale - Programme Dyn Download the pdf
Multiscale framework to simulate interactions in food systems from the chemical to the mechanical space: a step towards in-silico digestion Olivier Vitrac 11:45 - 12:00 Sessions spéciale - Programme Dyn Download the pdf
Development of an Image-based Food Recognition and Nutrient Profiling System Michael Ngadi 12:00 - 12:15 Sessions spéciale - Programme Dyn Download the pdf
Molecular Dynamics-like approaches and many-body forcefields as a universal strategy to simulate food from processing to deconstruction Olivier Vitrac 12:15 - 12:30 Sessions spéciale - Programme Dyn Download the pdf

T1-4 Conventional processes : reactivity & confined systems

10:45 - 12:30

Room D
Chairs: Akinbode Adedeji, Mitsutoshi Nakajima

Unravelling food thermal reactivity by an original methodology to analyze and model reactions during baking of a model cake Jeehyun Lee 10:45 - 11:00 Sessions parallèle - Programme Dyn Download the pdf
Photon-induced reduction in barley malt processing time and quality improvement Akinbode Adedeji 11:00 - 11:15 Sessions parallèle - Programme Dyn Download the pdf
The effect of lipase and glucose oxidase on the retrogradation of starch in frozen cooked rice Tomoya Hirano 11:15 - 11:30 Sessions parallèle - Programme Dyn Download the pdf
Changes of carrot cell membrane and leakage of intracellular ion induced by low temperature blanching Akira Umehara 11:30 - 11:45 Sessions parallèle - Programme Dyn Download the pdf
Adsorption study of molecules with surface-active properties on the interface of milk fat globules: application to high pressure homogenization process Marine Haas 11:45 - 12:00 Sessions parallèle - Programme Dyn Download the pdf
Modelling of Molecular Distillation for Tryglyceride-Fatty Acid Separation Mitsutoshi Nakajima 12:00 - 12:15 Sessions parallèle - Programme Dyn Download the pdf
Designing an Electrophoretic Separation System for Oleosomes and Proteins Kübra Ayan 12:15 - 12:30 Sessions parallèle - Programme Dyn Download the pdf

T2-3 Emerging processes: plasma & electric fields 2

10:45 - 12:30

Room R0
Chairs: Soojin Jun, Sudhir Sastry

Agar recovery from agarophytes using combined subcritical water and moderate electric fields processing Cristina M.r. Rocha 10:45 - 11:00 Sessions parallèle - Programme Dyn Download the pdf
Accelerated Inactivation of Bacterial Spores by Interaction of Electric Fields with Key Spore Components Shyam Singh 11:00 - 11:15 Sessions parallèle - Programme Dyn Download the pdf
Tailored ohmic heating concepts for the targeted processing of vegetables Kate Waldert 11:15 - 11:30 Sessions parallèle - Programme Dyn Download the pdf
New Microwave pasteurization of ready meals Marouane Bennamara 11:30 - 11:45 Sessions parallèle - Programme Dyn Download the pdf
A minimal processing approach: unravelling the synergistic effect of combining low & high frequency electric fields to ensure microbial safety in liquid foods Adel Rezaeimotlagh 11:45 - 12:00 Sessions parallèle - Programme Dyn Download the pdf
Electric and magnetic field-based supercooling technology to ensure the freshness of yellowfin tuna (Thunnus albacares) Soojin Jun 12:00 - 12:15 Sessions parallèle - Programme Dyn Download the pdf
Changes in tissue structure and electrical properties of apple by vacuum impregnation treatment Tatsuya Oshima 12:15 - 12:30 Sessions parallèle - Programme Dyn Download the pdf

Seated lunch

12:30 - 14:00

Great Hall

“VOYAGE A NANTES” TOURISTIC VISIT

14:00 - 18:00

Attendees must go to the Nantes Tourist Office in the city center by their own means

3D PRINTING - MAD4AM Cluster

14:00 - 18:00

Bus departure 14:00 in front on Congress Center

ALGOSOLIS Micro Algae Platform - GEPEA CNRS

14:00 - 18:00

Bus departure 14:00 in front on Congress Center

ONIRIS & INRAE Campus

14:00 - 18:00

Bus departure 14:00 in front on Congress Center

Urban Agriculture and Bioeconomy

14:00 - 18:00

Bus departure 14:00 in front on Congress Center

Registration opening

08:10 - 08:40

Great Hall

Keynotes lectures

08:40 - 10:00

Auditorium
Chairs: Olivier Rouaud, Nesli Sözer

Physics-based modeling for cooling and drying of plant-based foods: today, tomorrow and beyond Thijs Defraeye Chairs: Olivier Rouaud, Nesli Sözer 08:40 - 09:20 Keynotes - Programme Dyn
Fabrication, characterization, and potential applications of texturization of biopolymers to produce nutritious and high-quality food products Osvaldo Campanella Chairs: Olivier Rouaud, Nesli Sözer 09:20 - 10:00 Keynotes - Programme Dyn

Coffee break & poster session 2

10:00 - 10:45

Great Hall

S100 - Effects of larval density and feeding rates on growth and waste reduction using Black Soldier Fly larvae José Soares 00:00 - 00:00 Download the pdf
FP94 - Textural, functional, and sensory characterization of low sugar gummies formulated with stevia (Stevia Rebaudiana Bertoni) and red fruits.. Yadiela Mosquera 10:00 - 10:45 Download the pdf
FP82 - Formulation of a Healthy Ingredient using Papaya Carotenoid Enriched Vegetable Oils: A Preliminary Study to Improve Carotenoids Stability and Bioaccessibility with O/W Emulsions M. Pilar Cano 10:00 - 10:45 Download the pdf
FP83 - in vitro digestion of a bread and cheese meal as dynamically and non-invasively investigated by Magnetic Resonance Imaging Tiphaine Lucas 10:00 - 10:45 Download the pdf
FP84 - Physical properties and diffusion of gallic acid through alginate-nanocellulose composite gels Winda Harlen 10:00 - 10:45 Download the pdf
FP85 - Development and physical characterization of novel food-grade W/O emulsions stabilized by stearic acid and guar gum Nicoletta Antonella Miele 10:00 - 10:45 Download the pdf
FP86 - In vitro digestion of two age-tailored dairy products in the aging gastrointestinal tract Anais Lavoisier 10:00 - 10:45 Download the pdf
FP87 - Effect of the addition of dry extracts of yeast (saccharomyces cerevisiae) and beer on the sodium content and sensory acceptance of a traditional Colombian sausage "chorizo" Sara Agudelo-Sánchez 10:00 - 10:45 Download the pdf
FP88 - Limited enzymatically hydrolyzed Pea Protein - Inulin interaction and gel forming properties Sanjana Sawant 10:00 - 10:45 Download the pdf
FP89 - Building dual-purpose ingredient by covalently conjugating quercetin to WPI Andresa Gomes 10:00 - 10:45 Download the pdf
FP90 - Looking for a compromise to supplement beef burgers with fava bean (Vicia fava) flour Susana Ribes 10:00 - 10:45 Download the pdf
FP91 - Intragranular distribution of inhibitory effect on retrogradation in cooked rice grains achieved from addition of ?-glucosidase (AG) and branching enzyme (BE). Chie Ohmoto 10:00 - 10:45 Download the pdf
FP92 - Obtaining of Bioactive Hydrolysates from Protein of Californian Red Worm (Eisenia fetida) Through Enzymatic Hydrolysis and Crossflow Filtration. Yhoan Sebastian Gaviria Gaviria 10:00 - 10:45 Download the pdf
FP93 - STABILITY AND BIOACESSIBILITY OF NANOENCAPSULATED COENZYME Q10 IN YOGURTS Samantha Pinho 10:00 - 10:45 Download the pdf
FP95 - Multiband Spectroscopic Evaluation of Soup Stock from Kombu Atsushi Hashimoto 10:00 - 10:45 Download the pdf
FP80 - Contribution of the biological healthy potential of hydrophilic co-extracted compounds other than betalains and phenolics of green extracts from Opuntia spp. fruits Gloria Lobo 10:00 - 10:45 Download the pdf
FP96 - Optimization of gluten-free flat bread formulated with dry fractionated pea protein concentrate, corn and rice flours Antonella Pasqualone 10:00 - 10:45 Download the pdf
FP97 - Production of alginate microparticles to encapsulate soybean oil emulsions stabilized by whey protein aggregates using an airbrush atomization system Susana Zorrilla 10:00 - 10:45 Download the pdf
PM19 - Modeling and Simulation of Smoking and Drying of Protein-based Food Products Nikita Khozin 10:00 - 10:45 Download the pdf
PM20 - Hybrid modelling of Ohmic Heating system dynamics by integrating mathematical and physical components in MATLAB (Simscape) Tasmiyah Javed 10:00 - 10:45 Download the pdf
PM21 - Dynamics of cake baking: A coupled multiphase poro-hygro-viscoelastic model Ashim Datta 10:00 - 10:45 Download the pdf
PM22 - Mixed-Culture Beer Fermentation: A Data-Driven Approach to Real-Time Multi-Variate System Modelling and Predictive Process Control Alexander O'brien 10:00 - 10:45 Download the pdf
PM23 - A deep-learning enabled approach to building robust and versatile computer-aided design tools Ashim Datta 10:00 - 10:45 Download the pdf
PM24 - Computational design and manufacturing of microwave systems for food processing Ozan Karatas 10:00 - 10:45 Download the pdf
PM25 - Modelling the extraction kinetics of ?-Carotene and Betalains for solid-liquid extractor design Rahul Kumar 10:00 - 10:45 Download the pdf
PM26 - HYPERSPECTRAL IMAGING AND PATTERN RECOGNITION FOR DETECTING ADULTERATION IN GOAT CHEESE SAMPLES Vasilis Valdramidis 10:00 - 10:45 Download the pdf
PM27 - CFD modeling of airflow and temperature distribution in a smokehouse Ivanett Z. Barreto Concepción 10:00 - 10:45 Download the pdf
PM28 - Phage attack of lactic acid bacteria: a dynamic predictive model Michèle Bou Habib 10:00 - 10:45 Download the pdf
FP81 - A new oil-based-double emulsion microcarriers for enhance stability and bioaccesibility of betalains and phenolic compounds from Opuntia fruit green extracts Sara Parralejo-Sanz 10:00 - 10:45 Download the pdf
FP79 - Valorization of brewing industry wastes: Proximal and functional characterization of malted barley (Hordeum vulgare) bagasse meal. Edwin Arcila 10:00 - 10:45 Download the pdf
PM30 - Bread baking simulations: an attempt to take into account formulation and partial-vacuum baking technology to reduce baking temperature and optimize bread quality Safia Bedre-Dine 10:00 - 10:45 Download the pdf
FP62 - Impact of leavening times on structure and in vitro digestibility of a bread with lentil flour Annalisa Romano 10:00 - 10:45 Download the pdf
FP109 - Kombucha: Composition and new substrates trends Marcela Aparecida Deziderio 10:00 - 10:45 Download the pdf
FP110 - Salt as a platform for multiple micronutrient fortification of food. Levente Diosady 10:00 - 10:45 Download the pdf
FP111 - Hydrolysate from rainbow trout (Oncorhynchus mykiss) raw material - a valuable source of multifunctional bioactive peptides Janna Cropotova 10:00 - 10:45 Download the pdf
FP112 - Potential consumption of probiotics, prebiotics and symbiotics to strengthen the immune system in times of pandemic Noe Benjamin Pampa Quispe 10:00 - 10:45 Download the pdf
FP113 - Enrichment of bakery model foods with antioxidants from Mediterranean red fruits: a physicochemical study Evangelia D. Karvela 10:00 - 10:45 Download the pdf
FP114 - Determination of combined effect of commercial organic acids on the microbial quality and shelf-life extension of buffalo meat sausages Kashif Nauman , Laura Rezette 10:00 - 10:45 Download the pdf
FP115 - Influence of Soy Protein Concentrate Inclusion on the Physicochemical, Microbial and Sensory Attributes of Beef Patty during Chilled Storage Sher Ali 10:00 - 10:45 Download the pdf
FP117 - Evaluation of the polyphenol profile of jabuticaba peel flours by FTIR analysis Adriana Franca 10:00 - 10:45 Download the pdf
FP118 - Elucidation of starch recrystallization-induced quality changes in pre-cooked rice noodles under different storage conditions Sungmin Jeong 10:00 - 10:45 Download the pdf
FP119 - Increasing bioactivity and bioaccessibility of isoflavones using Combined bioprocessing of soybean extract Gabriela Macedo 10:00 - 10:45 Download the pdf
FP60 - VITAMIN C: QUANTIFICATION AND BROWNING REACTIONS IN YOGURTS Carolina Neves Cunha 10:00 - 10:45 Download the pdf
FP61 - Egg yolk lipoproteins as natural stabilizers and emulsifiers to prepare Pickering emulsions as solid fat replacer Yangchao Luo 10:00 - 10:45 Download the pdf
FP63 - Using a novel soft robotic swallowing setup to adapt food products for specific swallowing disorders Yurixy Bugarin Castillo 10:00 - 10:45 Download the pdf
FP78 - Relationship between ?-glucosidase and endogenous enzymes in milled rice on suppressing retrogradation in cooked rice starch Yoshinobu Hirata 10:00 - 10:45 Download the pdf
FP64 - Effect of oleogel:hydrogel ratio on rheological properties of bigel produced with potato starch and glycerol monostearate Miriam Hubinger 10:00 - 10:45 Download the pdf
FP65 - Optimal temperatures to fractionate palm oil through centrifugation and critical concentration of fat from palm oil in soybean oil Diego Canizares 10:00 - 10:45 Download the pdf
FP66 - Evaluation of impact of emulsion matrix on survival of Salmonella during simulated gastric digestion Rohan Tikekar 10:00 - 10:45 Download the pdf
FP67 - WATER-IN-OIL HIGH INTERNAL PHASE EMULSIONS STABILIZED BY SUNFLOWER WAX AND PGPR Larissa Ribas Fonseca 10:00 - 10:45 Download the pdf
FP69 - Molecular characteristics of chickpea protein fractions: Hydrophobicity and structural analysis using Raman spectroscopy Ingrid Contardo 10:00 - 10:45 Download the pdf
FP70 - Impact of incorporations of anionic polysaccharides on rheological and structural characteristics of quinoa protein isolate suspensions Ingrid Contardo 10:00 - 10:45 Download the pdf
FP71 - Effect of agitation and temperature on the enzymatic synthesis of oligosaccharides and dextran in orange juice Sueli Rodrigues 10:00 - 10:45 Download the pdf
FP72 - Cell Wall Composition Modulates Gut Microbiota and Short Chain Fatty Acid Production during IN-vitro Fermentation Lavaraj Devkota 10:00 - 10:45 Download the pdf
FP73 - Lactose in Dairy Powders - from Crystal Size to Powder Functionality Xiaowei Qi 10:00 - 10:45 Download the pdf
FP74 - Ora-pro-Nobis protein techno-functional properties evaluation for developing new food ingredients Fernanda Sviech 10:00 - 10:45 Download the pdf
FP75 - CAROB PROTEIN HYDROLYSATES AS STABILIZING AGENT IN O/W EMULSIONS Pedro Renann Lopes De França 10:00 - 10:45 Download the pdf
FP77 - Food Texture Modifications for Dysphagia Patients Rarisara Impaprasert 10:00 - 10:45 Download the pdf
PM29 - Numerical modelling of deformation and rupture of gas cell walls in bread dough during baking Nanci Castanha Da Silva 10:00 - 10:45 Download the pdf
PM31 - Modelling of heat and mass transfer phenomena during contact heating of food products Bertrand Broyart 10:00 - 10:45 Download the pdf
FP107 - Formulation of submicron ternary complex encapsulates for delivery of curcumin C Anandharamakrishnan 10:00 - 10:45 Download the pdf
S91 - Study of the Amazon yam to obtain sustainable food products with higher added value Maria Cristina Ferrari 10:00 - 10:45 Download the pdf
S78 - Biopolymer-based films containing emulsified active ingredients as coatings for cellulosic packaging: a review Kamila Santos 10:00 - 10:45 Download the pdf
S79 - Scale-down of environmental conditions encountered during road transportation in the Canadian food supply chain Sébastien Villeneuve 10:00 - 10:45 Download the pdf
S80 - Improving Extractability and Functionalities of Rice Proteins Using Enzymatic Treatments Yao Olive Li 10:00 - 10:45 Download the pdf
S81 - Biodegradability and disintegration of bio-based materials produced with DHT-modified cassava starch Carmen Tadini 10:00 - 10:45 Download the pdf
S82 - Pulsed Electric Fields assisted protein extraction from Tenebrio Molitor: Optimization and effect on colloidal properties Josep Tent Pérez 10:00 - 10:45 Download the pdf
S83 - Recovering bioactive compounds from pineapple waste: a comparison between pressurizes liquid and supercritical fluid extractions Felipe Maia 10:00 - 10:45 Download the pdf
S84 - Solubilization of ossein-hydroxyapatite matrix from bovine rib by different acids provides antioxidant compounds - a potential source of type I collagen and calcium Vanessa Biancardi 10:00 - 10:45 Download the pdf
S85 - Nano-filtered acid casein whey as a potential medium for the cultivation of freshwater microalgae Tetradesmus obloquus and Chlorella vulgaris Kiani Hossein 10:00 - 10:45 Download the pdf
S86 - sustainability assessment of commercial aquaponics farm: a case study using life cycle assessment Ammar Hdaifeh 10:00 - 10:45 Download the pdf
S87 - Willingness to consume insect-based food in France: Determinants and consumer perspectives Sami Ghnimi 10:00 - 10:45 Download the pdf
S89 - Life cycle assessment in beer industry: Current state and future prospects towards environmental sustainability Krokida Magdalini 10:00 - 10:45 Download the pdf
S90 - Beef chuck roast tenderization by Yoghurt acid whey marination: Process optimization, antioxidant activity and Shelf life study George Katsaros 10:00 - 10:45 Download the pdf
S92 - Fighting Shelflation: Reduction of Food Loss at Consumer Level by Chemometric Characterization and Predictive Modelling of Organoleptic Quality Loss Throughout the Food Distribution System. Louis Sasseville 10:00 - 10:45 Download the pdf
S76 - In vitro assessment of the antimicrobial activity of ultrasound-assisted extracts of aromatic plants by-products against microbiota isolated on selective media from spoiled vacuum - packaged cooked meat. Maria Giannakourou 10:00 - 10:45 Download the pdf
S93 - Revealing the potential of Brewer's Spent Grains In Human Nutrition: Exploration of Protein Extraction Performance and Functional Properties Sergey Mikhaylin 10:00 - 10:45 Download the pdf
S94 - Ultrasonically modified enzyme activity, antioxidant capacity and physicochemical properties of cereal brans and their application in flat bread production Tomislava Grgic 10:00 - 10:45 Download the pdf
S96 - Edible coating formulated with essential oregano oil for its application in strawberries and determination of the degree of inhibition of fungus Botrytis cinerea. Miller Restrepo-Herron 10:00 - 10:45 Download the pdf
S97 - Producing Mono-glyceride from Poultry Slaughterhouse Fat Waste Majid Javanmard 10:00 - 10:45 Download the pdf
S98 - Application of biopolymers-based solutions incorporated with emulsified bioactive compounds as coating of synthetic polymers films: a review Paulo José Do Amaral Sobral 10:00 - 10:45 Download the pdf
CT91 - Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling Roua Bou Orm 10:00 - 10:45 Download the pdf
E137 - Fabrication, characterization, and potential applications of texturization of biopolymers to produce nutritious and high-quality food products Osvaldo Campanella 10:00 - 10:45 Download the pdf
E138 - Effect of high-power ultrasound as an emerging technology for vegetable oil bleaching Alelhi De Jesús 10:00 - 10:45 Download the pdf
E139 - Uvaia (Eugenia pyriformis) fruit: a new source of phenolics compounds obtained by Pressurized Liquid Extraction (PLE) Carolina Picone 10:00 - 10:45 Download the pdf
E141 - Colon-targeted delivery of probiotics through millet-pulse based synbiotic nutrisnacks using an encapsulation-3D printing approach Jeyan A. Moses 10:00 - 10:45 Download the pdf
E142 - 3D printing of banana incorporated pearl millet snack Jeyan A. Moses 10:00 - 10:45 Download the pdf
S99 - Husbandry and management of a frog farming pilot facility André Limede 10:00 - 10:45
S77 - Assessment of the antioxidant/antiradical activity and phytochemical profile of ultrasound-assisted extracts of aromatic plant by-products using spectrophotometric assays and untargeted LC-MS/MS analysis Maria Giannakourou 10:00 - 10:45 Download the pdf
S75 - Optimal Operation in an Integrated Food Processing: A Strategy Development Hamid Ghanbari 10:00 - 10:45 Download the pdf
PM32 - Removal of viscoplastic soiling layers by obliquely impinging water jets Ian Wilson 10:00 - 10:45 Download the pdf
S59 - Cascading extraction: a way to simultaneously increase market value and decrease the environmental constraints of hydrocolloid recovery from red seaweeds Catarina Teixeira-Guedes 10:00 - 10:45 Download the pdf
PM33 - Critical Analysis of Pork QMRA Focusing on Slaughterhouses: Lessons from the Past and Future Trends Ammar Hdaifeh 10:00 - 10:45 Download the pdf
PM34 - Numerical modeling of heat and mass transfer during cake baking process Patrick El Helou 10:00 - 10:45 Download the pdf
PM36 - Using Moving Particle Simulation approach to investigate mechanical and thermal stress profile in a twin screw extruder Felix Ellwanger 10:00 - 10:45 Download the pdf
S50 - Monitoring the persistence of Listeria monocytogenes in dairy processing facilities by whole-Genome Sequencing technique Zeinabossadat Mousavi 10:00 - 10:45 Download the pdf
S51 - Energy consumption of a continuous flow ohmic heater with advanced process controls Oluwaloba Oluwole-Ojo 10:00 - 10:45 Download the pdf
S52 - Effects of roasting on the profile of bioactives and antioxidant activity of defatted-sesame meal Maria Irakli 10:00 - 10:45 Download the pdf
S53 - Wastewaters remaining after distillation of aromatic plants with three methods: Characterization as a source of phenolics for food and pharmaceutical use Maria Irakli 10:00 - 10:45 Download the pdf
S54 - Alternative extraction methods for the recovery of bioactive compounds from agro-food by-products: PEF and Microwave assisted extraction from olive pomace and tomato by-products Petros Taoukis 10:00 - 10:45 Download the pdf
S55 - Effect of storage conditions on quality of aquatic biomass powders from fish side-streams enriched with natural antioxidants Ioanna Semenoglou 10:00 - 10:45 Download the pdf
S56 - Protein solubilization and rheological behavior in macro- and microalgae Cristina M.r. Rocha 10:00 - 10:45 Download the pdf
S57 - Optimization of hydrothermal hydrolysis of fish by-products for obtaining bioactive protein enriched hydrolysates Bianca Marques 10:00 - 10:45 Download the pdf
S58 - CLARIFICATION OF RAW BITTER ACIDS EXTRACT FROM HOT TRUB BY-PRODUCT VIA MICROFILTRATION AND MICROFILTRATION ADDED OF DIAFILTRATION Miriam Hubinger 10:00 - 10:45 Download the pdf
S60 - Waste-to-Food Strategies: design, application and sustainability Sergiy Smetana 10:00 - 10:45 Download the pdf
S74 - Preparation of starch-based films from sweet potato starch with the addition of lemon peel pectin Aamir Shehzad 10:00 - 10:45 Download the pdf
S61 - Recovery of fruits affected by postharvest disorders for the production of crispy air-dried pear rings Giovanna Cortellino 10:00 - 10:45 Download the pdf
S62 - High-Moisture Meat Analogues from Rapeseed and Pea Protein Blends Izalin Zahari 10:00 - 10:45 Download the pdf
S63 - An orange by-product flour as a stabiliser of oil-in-water emulsions Juan A. Carcel 10:00 - 10:45 Download the pdf
S64 - Label-free Biomarkers of post-mortem aging and salt processing in fish to improve processes and food properties Arnaud Germond 10:00 - 10:45 Download the pdf
S65 - Life Cycle Assessment of the coffee production process in the context of energy savings and circular economy Krokida Magdalini 10:00 - 10:45 Download the pdf
S66 - Development of sustainable active packaging Maria Clara Guimarães 10:00 - 10:45 Download the pdf
S67 - Adding value to tomato pomace via enzyme-assisted aqueous extraction Stephanie Jung 10:00 - 10:45 Download the pdf
S68 - No more words, let's cook with crickets: the optimization of cricket-based cookies and taralli Nicoletta Antonella Miele 10:00 - 10:45 Download the pdf
S69 - Profile of primary metabolic components of edible crickets fed with vegetable powders Nanako Wakita 10:00 - 10:45 Download the pdf
S70 - Cardboard container formulated with oregano oil for the inhibition of the fungus (Colletotrichum gloeosporioides) in Hass Avocado (Persea americana) Diana María Granda Restrepo 10:00 - 10:45 Download the pdf
S71 - Enzymatic hydrolysis of salmon frame proteins at different byproduct/water ratios and pH regimes Pedro Valencia 10:00 - 10:45 Download the pdf
S72 - Green coconut (Cocos nucifera L.) as emulsifier replacer in pan bread Tatiana Matuda 10:00 - 10:45 Download the pdf
S73 - White grape (Vitis vinifera) pomace powder characterization for use as an ingredient in bakery products Tatiana Matuda 10:00 - 10:45 Download the pdf
FP108 - In vitro oro-gastro-intestinal digestion of pearl millet fortified 3D printed idli C Anandharamakrishnan 10:00 - 10:45 Download the pdf
E38 - Pea protein extraction assisted by lactic acid fermentation: Impact on protein profile Rémi Saurel 10:00 - 10:45 Download the pdf
CT43 - Coupling between flow, heat transfer and rheological properties of starch suspensions in a tubular heat exchanger Alberto Varela-Feijoo 10:00 - 10:45 Download the pdf
E106 - Effect of High-Pressure Processing pretreatment on osmotic dehydration of fresh-cut potatoes Maria Katsouli 10:00 - 10:45 Download the pdf
CT77 - Aseptic Processing of Liquid Particulate foods: A bench scale approach Stylianos Chatzidakis 10:00 - 10:45 Download the pdf
CT78 - Effects of Drying Methods and Onion Bulb Variety on Physicochemical and Functional Properties of Onion Powder Cedrick Ardin Komenan Ayemene 10:00 - 10:45 Download the pdf
CT79 - Development of high-quality table olives using mild pre-treatment methods Alexandra Mari 10:00 - 10:45 Download the pdf
CT80 - Recent studies on thermal inactivation kinetics Nikolaos Stoforos 10:00 - 10:45 Download the pdf
CT81 - IMPROVING THE EATING QUALITY OF SPENT BUFFALO (BUBALUS BUBALIS) MEAT USING SOUS-VIDE COOKING Bilal Asghar 10:00 - 10:45 Download the pdf
CT82 - Evolution of the electrical conductivity of pound cake during baking by ohmic heating Doina Crucean 10:00 - 10:45 Download the pdf
E100 - Physical properties of gelatin active films incorporated with cellulose nanocrystals and "Pitanga" leaf extract encapsulated into double emulsion Larissa Tessaro 10:00 - 10:45 Download the pdf
E101 - Plasma activated water (PAW) for washing perishables to gently reduce the microbial load and the chemistry behind it. Luma Rossi Ribeiro 10:00 - 10:45 Download the pdf
E102 - Pulsed Electric Field pretreatment for cost and energy efficient processing of industrial peach cultivars George Dimopoulos 10:00 - 10:45 Download the pdf
E103 - Cold plasma bubbles for apple juice preservation Adel Rezaeimotlagh 10:00 - 10:45 Download the pdf
E104 - The Joint Technological Unit Qualiveg3 "Integrated design of F&V processing routes": objectives, research projects and expected results Gilles Bertheau, Tom Purcell 10:00 - 10:45 Download the pdf
E105 - Ultrasound-assisted extraction ofn Lupin seeds: influence on phenolic content and antioxidant capacity. Paola Navarro Vozmediano 10:00 - 10:45 Download the pdf
E107 - Functional characterization of milk powders using Hyperspectral Imaging technique Abiy Dadi 10:00 - 10:45 Download the pdf
CT75 - Characterization of meat cooking kinetics in convective ovens by infrared thermography and image analysis Rossella Di Monaco 10:00 - 10:45 Download the pdf
E108 - ACTIVE GELATIN-BASED FILMS INCORPORATED WITH GUACO LEAVES EXTRACT (Mikania glomerata Sprengel) Paulo José Do Amaral Sobral 10:00 - 10:45 Download the pdf
E109 - CHARACTERIZATION OF "CLEAN LABELPAN BREADS MADE WITH NATURAL PRESERVATIVES FROM TAHITI LIME Bruna Gasparetto 10:00 - 10:45 Download the pdf
E110 - UTILIZATION OF AN ECO-FRIENDLY PRESERVATIVE TO IMPROVE THE SHELF LIFE OF "CLEAN LABEL" PAN BREADS Bruna Gasparetto 10:00 - 10:45 Download the pdf
E111 - Evaluation of novel cold plasma treatment to reduce surface fungal colonization of sugar beet roots to improve postharvest storage Kumar Mallikarjunan 10:00 - 10:45 Download the pdf
E112 - Application of green coconut pulp in edible ice cream Eliana Paula Ribeiro 10:00 - 10:45 Download the pdf
E114 - NON-THERMAL TECHNOLOGIES - PULSED ELECTRIC FIELD AND HIGH-POWER ULTRASOUND AFFECTS THE ANTHOCYANIN CONTENT IN STRAWBERRY JUICE Danijela Bursac Kovac Evic, Deyan Stratev 10:00 - 10:45 Download the pdf
E115 - Flow-based dielectrophoretic biosensor for detection of bacteriophage MS2 as a foodborne virus surrogate Soojin Jun 10:00 - 10:45 Download the pdf
E116 - Optimization of ultrasound extraction of anthocyanins from grape pomace using acidified water as solvent Sueli Rodrigues 10:00 - 10:45 Download the pdf
E117 - Effect of cellulose nanofiber from soybean straw on the physicochemical properties of biodegradable films Paulo José Do Amaral Sobral 10:00 - 10:45 Download the pdf
E118 - Development of turnip snacks through atmospheric freeze-drying: combination of pulsed electric field pretreatment and ultrasound application Juan A. Carcel 10:00 - 10:45 Download the pdf
E119 - Cell disintegration index produced by pulsed electric fields (PEF) pretreatment and its influence in the convective drying of butternut Juan A. Carcel 10:00 - 10:45 Download the pdf
E121 - Properties of soybean oil obtained by pressurized liquid extraction (PLE) in intermittent process using organic solvents: hexane and ethanol Alessandra Oliveira 10:00 - 10:45 Download the pdf
CT76 - Analysis of stirred ball milling of food products Marcello Fidaleo 10:00 - 10:45 Download the pdf
CT74 - Effect of pre-treatments on solar drying efficiency and pro-vitamin A content of mango slices Paula Viola 10:00 - 10:45 Download the pdf
E123 - Effect of High-Pressure Homogenization on rheology, sedimentation and colour of Tropical Blended Fruit Juice along the shelf life Amauri Rosenthal 10:00 - 10:45 Download the pdf
CT57 - Effect of cryo-treatment and carriers on spray-dried kefir powder and its reconstitution properties Olga Groztidou 10:00 - 10:45 Download the pdf
CT44 - Review of Production of Konjac Glucomannan from Amorphophallus sp. Georges Srzednicki 10:00 - 10:45 Download the pdf
CT45 - Proteolysis in fish meat during sous vide cooking: Peptidomic analysis of salmon mie cuit Miyu Sakuyama 10:00 - 10:45 Download the pdf
CT46 - Microstructure characterization of infrared-treated soybeans using X-Ray micro-computed tomography Chyngyz Erkinbaev 10:00 - 10:45 Download the pdf
CT47 - Temperature and water activity dependence of ?-galactosides degradation in cowpea bean during steeping process Erica Siguemoto 10:00 - 10:45 Download the pdf
CT48 - Study of the chicken carcass surface cooling during the slaughter air-ventilated chilling step Francis Lauriau 10:00 - 10:45 Download the pdf
CT49 - Powder Morphology Development during Spray Drying Maarten Schutyser 10:00 - 10:45 Download the pdf
CT50 - Hydrodynamic study of spherical and non-spherical particles in a batch rotary drum Marcela Vieira Caixeta Machado 10:00 - 10:45 Download the pdf
CT51 - Modeling the power curve of bread dough during mixing Maude Dufour 10:00 - 10:45 Download the pdf
CT53 - Moisture sorption isotherms of edible insects' flours Mariana Morales-De La Peña 10:00 - 10:45 Download the pdf
CT54 - Baking temperature and prefermentation effects on double-layered flat bread delamination phenomenon: is it possible to lower the baking temperature for an energy-saving perspective ? Safia Bedre-Dine 10:00 - 10:45 Download the pdf
CT55 - Pyrolysis of sucrose and quercetin for the formation of novel food structures Idaresit Ekaette 10:00 - 10:45 Download the pdf
CT56 - Effect of storage time, packaging material and MAP composition on spray-dried kefir and its reconstitution properties Stylianos Exarhopoulos 10:00 - 10:45 Download the pdf
CT58 - KEFIR YOGURT FREEZE-DRYING, PROBIOTIC FACTOR RETENTION UNDER DIFFERENT OPERATING CONDITIONS. Marlene Pinto 10:00 - 10:45 Download the pdf
CT73 - Foam-mat drying of prickly pear and beetroot: Drying kinetics and comparison with conventional drying methods. Panagiotis Chaloulos 10:00 - 10:45 Download the pdf
CT59 - EFFECT OF CHEMICAL AND PHISICAL PRETREATMENTS ON DRYING OF WHOLE TOMATO FRUIT (DATTERINO TOMATO) Aniello Falciano 10:00 - 10:45 Download the pdf
CT60 - Microencapsulation of methyl salicylate by beta-cyclodextrin powder Novia Erfiza 10:00 - 10:45 Download the pdf
CT61 - Changes in soymilk protein behavior with NaCl in freeze-thaw processing Masayuki Matsuno 10:00 - 10:45 Download the pdf
CT62 - Kinetic study: thermal destruction of Clostridium sporogenes PA 3679 in concentrated maple sap Mohammad Reza Zareifard 10:00 - 10:45 Download the pdf
CT63 - Factors affecting the viscosity increase of soymilk by two-step heating Makoto Shimoyamada 10:00 - 10:45 Download the pdf
CT64 - Measuring Technique for Internal Structures of Ice Cream by Cryogenic Microtome Imaging System Gabsoo Do 10:00 - 10:45 Download the pdf
CT66 - Characterization of a blackberry snack fortified with Zinc and Folic Acid, aimed at children and pregnant women, developed by Convective Drying processes. Oscar Vega 10:00 - 10:45 Download the pdf
CT67 - Effect of spray drying on technological and functional properties of albumin powder and its influence on the development of a typical Colombian dessert, "merengue." Oscar Vega 10:00 - 10:45 Download the pdf
CT68 - Development and formulation of a strawberry dispersion fortified with Zn and folic acid: obtaining and characterizing a powder by spray drying. Oscar Vega 10:00 - 10:45 Download the pdf
CT69 - Investigation of critical process parameters to reduce the hydrocyanic acid in flaxseed presscake Carolin Bommes 10:00 - 10:45 Download the pdf
CT70 - Describing 3D turbulent heat convection and freezing of solid foods by computational modelling: Energy, exergy and quality food issues for salmon and beef Nelson Moraga 10:00 - 10:45 Download the pdf
CT71 - Optimization of the Hot-Fill-Hold Method for the Pasteurization of Glass Containers Filled with Acid Viscous Foods Ruben Morawicki 10:00 - 10:45 Download the pdf
CT72 - Investigation of Electromagnetic Field Modulation via Solid State-Technology in Microwave-Assisted Freeze-Drying Till Sickert 10:00 - 10:45 Download the pdf
E122 - Quantification of vitamin B12 in milk processed by pulsed electric field (PEF), high hydrostatic pressure (HHP), and ultraviolet light (UV-C) Caroline Ceribeli 10:00 - 10:45 Download the pdf
E124 - Recovery of Water and Cleaning Agents from Clean-In-Place (CIP) wastewater using Nanofiltration (NF)-Forward Osmosis (FO)-Direct Contact Membrane Distillation (DCMD): Effects of flow temperature and flow rate Arhaliass Abdellah, Woo-Ju Kim 10:00 - 10:45 Download the pdf
FP105 - Application of antioxidant nanoparticles based on starch and the phenolic compounds from propolis extract in jelly candies Germán Ayala Valencia 10:00 - 10:45 Download the pdf
FF13 - NIR-hyperspectral imaging and multivariate analysis for cinnamon authentication Yasmin Lima Brasil 10:00 - 10:45 Download the pdf
E90 - Pulsed-electric-field (PEF) application to enhance hydration and amylolytic capacity of wheat and barley during malting process Tiago Carregari Polachini 10:00 - 10:45 Download the pdf
E91 - IMPACT OF HIGH-PRESSURE ON THE YIELD AND TECHNOLOGICAL PARAMETERS OF GREEK YOGURT Jorge A. Saraiva 10:00 - 10:45 Download the pdf
E92 - PLASMA ACTIVATED WATER EFFECTS ON FOOD SURFACES Valérie Orsat 10:00 - 10:45 Download the pdf
E93 - Ultrasonic assisted extraction of Achyrocline satureioides Lam, D.C, (marcela) for enhanced and selective bioactive compound extraction Sofía Barrios 10:00 - 10:45 Download the pdf
E94 - Profiling Techno-functional and Structural Modifications of Pea Protein by Ultrasound Michael Ngadi 10:00 - 10:45 Download the pdf
E95 - Development and characterization of chitosan-alginate edible films to improve passion fruits shelf-life Luiz Carlos Corrêa Filho 10:00 - 10:45 Download the pdf
E96 - EFFECT OF THE APPLICATION OF LASER PERFORATION ON THE DEHYDRATION OF APPLE SLICES IN REFRACTIVE WINDOW®. Helena Nunez 10:00 - 10:45 Download the pdf
E97 - Radio Frequency Processing of Peanut: Effect of Structure and Particle Size Ferruh Erdogdu 10:00 - 10:45 Download the pdf
E98 - The effect of Cold Atmospheric Plasma treatment on the nutritional quality of leafy greens Andrea Gilbert 10:00 - 10:45 Download the pdf
E99 - Ultrasonic-assisted pretretment to reduce the content of antinutritional and antitechnological factors of lupin seed flour Esperanza Dalmau 10:00 - 10:45 Download the pdf
FF11 - Low-cost e-nose as an affordable tool for identification of black tea origin Ingrid Alves De Moraes 10:00 - 10:45 Download the pdf
FF12 - Raman spectroscopy in the evaluation of different oleogels types Ingrid Alves De Moraes 10:00 - 10:45 Download the pdf
FF14 - From experimentation to modeling via an iterative and collaborative teaching approach in food and bioprocess engineering Bertrand Broyart 10:00 - 10:45 Download the pdf
E88 - Unfold the limitation of ohmic heating by mechanistic modelling Aberham Hailu Feyissa 10:00 - 10:45 Download the pdf
FF15 - The green gap in the food future of teenagers, the case of insects' consumption. Céline Gallen 10:00 - 10:45 Download the pdf
FF16 - Characterization of original and solvent-treated cricket (Gryllus bimaculatus) powder for future food Barbara Catalano Damasceno 10:00 - 10:45 Download the pdf
FF17 - 'Ultra processed', as defined by NOVA, is a misleading term - Insights from an in-depth comparative investigation of processing intensity on Scandinavian dairy products Andreas Håkansson 10:00 - 10:45 Download the pdf
FF18 - FOOD DESIGN THINKING APPLIED TO THE CONCEPTION OF PROTEIN AND VITAMIN-RICH PRODUCT FOR SENIOR CONSUMERS Samantha Pinho 10:00 - 10:45 Download the pdf
FF19 - Continuous infrared popping: Effect on key physicochemical attributes of popcorn Majid Javanmard 10:00 - 10:45 Download the pdf
FM1 - Impact of the air-liquid-material (ALM) interface on the formation and resistance of biofilms on different surfaces Jha Piyush Kumar 10:00 - 10:45 Download the pdf
FM2 - The choice of allocation criteria influences the distribution of environmental impacts between co-products: example of dairy protein fractionation process Genevieve Gesan-Guiziou 10:00 - 10:45 Download the pdf
FM3 - Evaluation of the techno-functional properties of cricket (Acheta domesticus) flours produced from two body fractions. Viridiana Tejada 10:00 - 10:45 Download the pdf
FP101 - ANTIOXIDANT AND ANTIMICROBIAL EFFECT OF STRAWBERRY TREE FRUIT WATER EXTRACT Anica Bebek Markovinovic 10:00 - 10:45 Download the pdf
FP102 - Application of chickpea and sesame protein concentrate treated by transglutaminase in the formulation of a reduced-fat mayonnaise based on sesame oleosome Hossein Kiani 10:00 - 10:45 Download the pdf
FP103 - Determination Of Some Physiochemical Parameters, Aroma Content, Antioxidant And Antibacterial Activity Of Anatolian Pine Honeys Ozan Haliscelik 10:00 - 10:45 Download the pdf
FP104 - Simultaneous determination of nine high-intensity sweeteners in sweeties from the Brazilian market Adriana Arisseto Bragotto, Maude Dufour 10:00 - 10:45 Download the pdf
E89 - Encapsulation of probiotics by water-in-oil membrane emulsification and gelification Marco Di Luccio 10:00 - 10:45 Download the pdf
E87 - High intensity ultrasound assisted extraction of quercetin from yellow onion peel Luiz Fasolin 10:00 - 10:45 Download the pdf
E125 - Effect of ultrasound on fermentation kinetics and quality of buffalo yogurt Tribst Alline Artigiani Lima 10:00 - 10:45 Download the pdf
E71 - Impact of Ultra-High Pressure Homogenization on the inactivation of spores in Sheep Milk Anila Antony 10:00 - 10:45 Download the pdf
E126 - Impact of ultrasound and protease addition on the fermentation profile and final characteristics of fermented goat and sheep cheese whey Tribst Alline Artigiani Lima 10:00 - 10:45 Download the pdf
E127 - Ultrasound assisted technology as technological tool for obtaining Sacha Inchi proteins Luis-Felipe Gutiérrez 10:00 - 10:45 Download the pdf
E128 - The effect of raw materials composition and extrusion parameters on the texture properties of high-moisture meat analogs made of faba bean, yellow pea, and soybean protein concentrates and their mixtures Abdallah Fawky Elshamy 10:00 - 10:45 Download the pdf
E129 - PEF assisted thermal inactivation of Bacillus coagulans in peach puree - Process optimization George Katsaros 10:00 - 10:45 Download the pdf
E130 - Cold Atmospheric Plasma Processing for Quality Retention and Shelf-life Extension of Plant Foods George Katsaros 10:00 - 10:45 Download the pdf
E131 - Influence of time-temperature interactions on physicochemical attributes and microbiological safety of traditional buffalo meat dishes Kashif Nauman 10:00 - 10:45 Download the pdf
E133 - Jabuticaba (Plinia cauliflora) peel as a source of pectin: comparative evaluation of extraction methods Adriana Franca 10:00 - 10:45 Download the pdf
E134 - Impact of pulsed electric field (PEF) intensity on cream yield, overrun, stability, and protein components Thomas Jacob , Ha-Phuong Ta 10:00 - 10:45 Download the pdf
E136 - Degreasing of the black soldier fly ( Hermetia illucens L.) larve meal with supercritical CO2 Vanessa Aparecida Cruz 10:00 - 10:45 Download the pdf
E68 - Direct coupling of high intensity ultrasound to a crossflow microfiltration pilot for pulpy fruit juice clarification Manuel Dornier 10:00 - 10:45 Download the pdf
E69 - Thermal and non-thermal decontamination of food formulations containing phycocyanin - influence of media pH and process intensity of quality characteristics and microbial inactivation Felix Schottroff 10:00 - 10:45 Download the pdf
E70 - Impact of High Pressure Homogenization on the inactivation of spores in Sheep Milk Anila Antony 10:00 - 10:45 Download the pdf
E72 - Characterising cleaning relevant properties of native model biofilms for efficient biofilm removal strategies Caroline Bachlechner 10:00 - 10:45 Download the pdf
E86 - Effect of non-thermal plasma treatment on structural properties of vital gluten reflecting on its functionality for breadmaking Caroline Steel 10:00 - 10:45 Download the pdf
E73 - Semi-industrial scaling up of a membrane process to obtain a nutrient-dense citrus concentrate Manuel Dornier 10:00 - 10:45 Download the pdf
E74 - Developing artificial biofilm-imitates to establish a novel biofilm cleaning test system Caroline Bachlechner 10:00 - 10:45 Download the pdf
E75 - Capitalizing the condensation of superheated steam for powder crystallization control Meng Wai Woo 10:00 - 10:45 Download the pdf
E76 - Choline chloride-based deep eutectic solvents: A computational and experimental study for extraction of flavonoids and phenolic compounds from soybean and okara Ramon Sousa Barros Ferreira 10:00 - 10:45 Download the pdf
E77 - Can non thermal processing methods like pulsed electric field and cold plasma alter dairy protein functionality? Sonali Raghunath 10:00 - 10:45 Download the pdf
E78 - Effect of strengthening green coconut pulp with proteins on the survival of probiotic lactic bacteria and on the rheological properties of a fermented product Eliana Paula Ribeiro 10:00 - 10:45 Download the pdf
E79 - Pectin-based active edible coatings applied in papaya: rheological and surface properties Paulo José Do Amaral Sobral 10:00 - 10:45 Download the pdf
E80 - Differential Scanning Flourimetry of Glucose Oxidase at High Hydrostatic Pressure Jose Reyes De Corcuera 10:00 - 10:45 Download the pdf
E81 - Effect of combined disinfection with peracetic acid and power ultrasound on quality attributes of whole strawberries (cv. Ágata) Sofía Barrios 10:00 - 10:45 Download the pdf
E82 - Cellulose-based film for vegetable packaging application: case study on broccoli Sofía Barrios 10:00 - 10:45 Download the pdf
E83 - Effect of Sonication Pre-treatment and Drying Temperature on Avocado Seeds (Persea Americana) Drying Kinetics and Flour Quality Cristina L.m. Silva 10:00 - 10:45 Download the pdf
E84 - Production and viability time of a probiotic powder from milk cultured with S. Thermophilus and enriched with encapsulated L. Fermentum before drying. Joao Laurindo 10:00 - 10:45 Download the pdf
E85 - Marination performance and quality of chicken thigh meats: comparison of radio frequency and conventional thawing processes Eda Demirok Soncu 10:00 - 10:45 Download the pdf
FP106 - Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology Clara Talens 10:00 - 10:45 Download the pdf

T5-5 Food performances: digestibility & food oral processing 1

10:45 - 12:30

Auditorium
Chairs: Lisa Duizer, Veronique Sante-Lhoutellier

The role of saliva in the sensory perception of textures of semisolid foods Lisa Duizer 10:45 - 11:00 Sessions parallèle - Programme Dyn Download the pdf
A custom-manufactured tribometer to analyse friction between rough and lubricated biomimetic tongues and an artificial palate Miodrag Glumac 11:00 - 11:15 Sessions parallèle - Programme Dyn Download the pdf
Controlled satiety and nutrient digestion through a proper design of 3D food architecture Rossella Caporizzi 11:15 - 11:30 Sessions parallèle - Programme Dyn Download the pdf
A method for evaluating the texture of hamburger patties using an artificial bolus Mami Suzuki 11:30 - 11:45 Sessions parallèle - Programme Dyn Download the pdf
Oral and gastrointestinal digestion of beef burgers supplemented with fava bean (Vicia fava) flour: improvement of nutritional profile Veronique Sante-Lhoutellier 11:45 - 12:00 Sessions parallèle - Programme Dyn Download the pdf
Structure, physical breakdown and functionality of third-generation snacks enriched with catechins using a human gastric simulator Pedro Bouchon 12:00 - 12:15 Sessions parallèle - Programme Dyn Download the pdf
Nutritional benefits of sourdoughs: LESAFFRE scientific position Corinne Lesens 12:15 - 12:30 Sessions parallèle - Programme Dyn Download the pdf

Special Session Thermal processing & optimization 1

10:45 - 12:30

Room 150
Chairs: Ferruh Erdogdu, Olivier Rouaud

Conventional and novel thermal processing techniques for sustainability and improved process design Ferruh Erdogdu 10:45 - 11:00 Sessions spéciale - Programme Dyn Download the pdf
Computer simulation to improve radio frequency heating uniformity of seeds by inserting horizontal aluminum and polypropylene (PP) plates in a rectangular PP container Shaojin Wang 11:00 - 11:15 Sessions spéciale - Programme Dyn Download the pdf
Moderate Electric Field processing of food emulsions Francesco Marra 11:15 - 11:30 Sessions spéciale - Programme Dyn Download the pdf
Process Design and Optimization for Sustainable Thermal Heating: application to Ohmic Heating Fabrizio Sarghini 11:30 - 11:45 Sessions spéciale - Programme Dyn Download the pdf
Ohmic heating for process improvement - Experimental and computer simulation analysis of recent applications in foods of systems working at high frequencies Yvan Llave 11:45 - 12:00 Sessions spéciale - Programme Dyn Download the pdf
Microwave heating : experimental and numerical approaches for process efficiency Sebastien Curet 12:00 - 12:15 Sessions spéciale - Programme Dyn Download the pdf
A digital shadow to reveal the thermal effect of the drying tray during convective drying of carrot slices Joerg Schemminger 12:15 - 12:30 Sessions spéciale - Programme Dyn Download the pdf

Special Session Plant proteins 1

10:45 - 12:30

Room 300
Chairs: Rémi Saurel, Epameinondas Xanthakis

Supply chain and engineering opportunities for plant-based ingredients in Australia Pablo Juliano 10:45 - 11:00 Sessions spéciale - Programme Dyn Download the pdf
Transforming by-products of plant protein production for a sustainable and cost effective ingredients manufacturing Asgar Farahnaky 11:00 - 11:15 Sessions spéciale - Programme Dyn Download the pdf
Leaf protein from pasture - A New Zealand Opportunity Richard Edmonds 11:15 - 11:30 Sessions spéciale - Programme Dyn Download the pdf
Challenges and Opportunities in Plant-based Protein Manufacturing George Chen 11:30 - 11:45 Sessions spéciale - Programme Dyn Download the pdf
Assessing the Industrial Eco-efficiency of Pea Protein Extraction by the Hybrid Fractionation Method through a Techno-eco-environmental Analysis Ebenezer Kwofie 11:45 - 12:00 Sessions spéciale - Programme Dyn Download the pdf
Protein enrichment of plant meals and side-streams by dry triboelectric separation Luise Wockenfuß 12:00 - 12:15 Sessions spéciale - Programme Dyn Download the pdf
Using non-thermal processing to develop novel structures Evi Paximada 12:15 - 12:30 Sessions spéciale - Programme Dyn Download the pdf

Special session Training & Digital

10:45 - 12:30

Room B+C
Chairs: Reine Barbar , Cristina L.m. Silva

Food models diffusion for Knowledge transfer Kamal Kansou 10:45 - 11:00 Sessions spéciale - Programme Dyn Download the pdf
Design and Development of Take-home Laboratory Kits for Enhanced Food Science and Engineering Education Yao Olive Li 11:00 - 11:15 Sessions spéciale - Programme Dyn Download the pdf
Non-linear learning to design responsible food packaging Murielle Hayert 11:15 - 11:30 Sessions spéciale - Programme Dyn Download the pdf
Innovative Food Processing - a web-based decision making innovation toolbox for the food industry Morten Sivertsvik 11:30 - 11:45 Sessions spéciale - Programme Dyn Download the pdf
DOCaMEx, a web-based educational and decision support tool that offers a new way of structuring knowledge based on concept maps and technological reasoning trees Melanie Munch 11:45 - 12:00 Sessions spéciale - Programme Dyn Download the pdf
A digital learning resource center to support the acquisition of knowledge and development of technical skills in innovative foods eco-design Cyril Toublanc 12:00 - 12:15 Sessions spéciale - Programme Dyn Download the pdf
Digital Food Physics and Engineering: Learning Material for Everyone Ashim Datta 12:15 - 12:30 Sessions spéciale - Programme Dyn Download the pdf

T2-4 Emerging processes: thermo-mechanical processes

10:45 - 12:30

Room D
Chairs: Antoine Collignan, Juming Tang

Ball milling: innovative and sustainable technology for the development of innovative and high-performing food ingredients Paola Pittia 10:45 - 11:00 Sessions parallèle - Programme Dyn Download the pdf
New engineering solutions for pathogen control in low moisture foods Juming Tang 11:00 - 11:15 Sessions parallèle - Programme Dyn Download the pdf
Novel foaming technology applying gas hydrate slurries and its application for foods and upcycled biomass waste streams Erich Windhab 11:15 - 11:30 Sessions parallèle - Programme Dyn Download the pdf
Analysis and improvement of the cashew nut shelling process Mamadou Tanou Diallo 11:30 - 11:45 Sessions parallèle - Programme Dyn Download the pdf
Hyperbaric inactivation - a nonthermal approach to inactivate Bacillus subtilis endospores at room temperature Carlos A. Pinto 11:45 - 12:00 Sessions parallèle - Programme Dyn Download the pdf
Stabilization of functional goat milk by using high pressure processing Chaleeda Borompichaichartkul 12:00 - 12:15 Sessions parallèle - Programme Dyn Download the pdf

T3-5 Sustainability: holistic approaches 2

10:45 - 12:30

Room R0
Chairs: Emilie Korbel, Sergey Mikhaylin

Evaluation of Alternative-to-chlorination Disinfection Technologies in the Treatment of the Maltese Potable Water Vasilis Valdramidis 10:45 - 11:00 Sessions parallèle - Programme Dyn Download the pdf
Comparative environmental evaluation in bakery and brewing sectors with the use of BSG and unsold bread in a circular economy context Ionica Dragan 11:00 - 11:15 Sessions parallèle - Programme Dyn Download the pdf
Environmental performances of the production of dried lactic acid bacteria concentrates protected by fructo-oligosaccharides Maite Gagneten 11:15 - 11:30 Sessions parallèle - Programme Dyn Download the pdf
From a universal sugar replacement strategy towards valorising untapped sources of fibre-rich sugar replacers from side-streams Stefano Renzetti 11:30 - 11:45 Sessions parallèle - Programme Dyn Download the pdf
Cascade strategies for the full valorization of ley grass towards edible protein extraction and biofuel production Epameinondas Xanthakis 11:45 - 12:00 Sessions parallèle - Programme Dyn Download the pdf
Application of disruptive technologies for biorefinery of seaweeds for value chains Colm O'donnell 12:00 - 12:15 Sessions parallèle - Programme Dyn Download the pdf
Atomization behavior of plant based dairy alternatives Edgar Chavez Montes 12:15 - 12:30 Sessions parallèle - Programme Dyn Download the pdf
Integrated design of a sustainable mobile fruit & vegetable processing unit Martial Madoumier 12:30 - 12:45 Sessions parallèle - Programme Dyn Download the pdf

Seated lunch

12:30 - 14:00

Great Hall

T5-6 Food performances: digestibility & food oral processing 2

14:00 - 15:45

Auditorium
Chairs: Gail Bornhorst , Carole Prost

Development of Quantitative In Vitro-In Vivo Relationships to Understand Food Digestion Processes Gail Bornhorst 14:00 - 14:15 Sessions parallèle - Programme Dyn Download the pdf
Gut fermentability of supramolecular assemblies: A case study on ?-lactoglobulin and ovalbumin nanoparticles and amyloid-like fibrils Gil Refael 14:15 - 14:30 Sessions parallèle - Programme Dyn Download the pdf
Characterizing the rheological properties of cellulose nanocrystals in the stomach using a dynamic in vitro model Fanbin Kong 14:30 - 14:45 Sessions parallèle - Programme Dyn Download the pdf
Cell wall composition modulates gut microbiota and short chain fatty acid production during in-vitro fermentation Lavaraj Devkota 14:45 - 15:00 Sessions parallèle - Programme Dyn Download the pdf
How inclusion of semi-dynamic digestion conditions impact the proteolysis and amylolysis kinetics of cooked lentils? Sarah Verkempinck 15:00 - 15:15 Sessions parallèle - Programme Dyn Download the pdf
Perspectives of protein bio-encapsulation to tailor its digestion kinetics in plant-based drinks Jessica Maria Guevara Zambrano 15:15 - 15:30 Sessions parallèle - Programme Dyn Download the pdf
Bread fortified with betacyanin-rich extract from red dragon fruit peel as nutraceutical sources: Its baking performance, antioxidant activity, and in vitro digestibility Xiaojuan Xu 15:30 - 15:45 Sessions parallèle - Programme Dyn Download the pdf

Special Session Thermal processing & optimization 2

14:00 - 15:45

Room 150
Chairs: Sebastien Curet, Henry Jaeger

Ohmic heating - design and performance of volumetric cooking, baking and preservation processes Henry Jaeger 14:00 - 14:15 Sessions spéciale - Programme Dyn Download the pdf
Computational multiphysics comparison: conventional vs ohmic heating assisted thermal sterilization validated at a semi-industrial scale Jorge Rivera 14:15 - 14:30 Sessions spéciale - Programme Dyn Download the pdf
Experimental study and modelling of a continuous ohmic heating system for starch matrices for 3D food printing application Mamadou Lamine Niane 14:30 - 14:45 Sessions spéciale - Programme Dyn Download the pdf
A novel reactor concept for ultra-short time / high temperature sterilization Dominik Hug 14:45 - 15:00 Sessions spéciale - Programme Dyn Download the pdf
Electrostatic Spray Dryer: Alternative Drying Technology for ThermoSensitive Active Compounds Edorh Jean Maxime 15:00 - 15:15 Sessions spéciale - Programme Dyn Download the pdf
Design a microwave dryer with rotary drums, twelve magnetrons, and on-off sample temperature control: Simulations and experimental validation Joao Laurindo 15:15 - 15:30 Sessions spéciale - Programme Dyn Download the pdf
Evaluation of heat transfer from steam/air and water under the influence of ultrasound waves Hosahalli Ramaswamy 15:30 - 15:45 Sessions spéciale - Programme Dyn Download the pdf

Special Session Plant proteins 2

14:00 - 15:45

Room 300
Chairs: Sylvie Brunel , Roman Buckow

Influence of oils on plant-based meat analogues: Assessing extrudate’s mechanical properties to ensure quality and consumer acceptance Gabriela Saavedra Isusi 14:00 - 14:15 Sessions spéciale - Programme Dyn Download the pdf
Interfacial properties of pea and lupin protein ingredients: a pivotal effect of endogenous lipids and aqueous suspension pre-homogenization Eléna Keuleyan 14:15 - 14:30 Sessions spéciale - Programme Dyn Download the pdf
Structure-function-application of plant proteins in meat and dairy analogues Sushil Dhital 14:30 - 14:45 Sessions spéciale - Programme Dyn Download the pdf
Plant-based meats - engineering innovations and commercial opportunities Roman Buckow 14:45 - 15:00 Sessions spéciale - Programme Dyn Download the pdf
Plant-based meat and fish analogues by twin screw extrusion Sylvie Brunel 15:00 - 15:15 Sessions spéciale - Programme Dyn Download the pdf
In-line rheometry and spectroscopy for controlled tailoring of textural and nutritional characteristics of HMEC-processed plant protein-based meat alternatives Erich Windhab 15:15 - 15:30 Sessions spéciale - Programme Dyn Download the pdf
3D printing of meat analogues containing hydrocolloids, texturized pea protein and single cell protein: anisotropic structures by protein fibril alignment Alex Calton 15:30 - 15:45 Sessions spéciale - Programme Dyn Download the pdf

T3-6 Sustainability: adding value to by-products

14:00 - 15:45

Room B+C
Chairs: Julien Lonchamp, Pedro Valencia

Sustainable biotechnological approach to produce chitooligosaccharides from marine biomass: from biotechnological concept to downstreaming Gabriela Vollet Marson 14:00 - 14:15 Sessions parallèle - Programme Dyn Download the pdf
Sequential batches strategy for the enhancement of protein recovery from salmon frames by proteolysis Pedro Valencia 14:15 - 14:30 Sessions parallèle - Programme Dyn Download the pdf
Pilot-Scale Protein Recovery from Cold-Pressed Rapeseed Press Cake Cecilia Ahlström 14:30 - 14:45 Sessions parallèle - Programme Dyn Download the pdf
Process development for the valorization of the residual stream of sunflower oil press cake Katrin Mathmann 14:45 - 15:00 Sessions parallèle - Programme Dyn Download the pdf
Influence of mechanical and enzymatic treatments on the micronization and functional properties of hazelnut skins Prospero Di Pierro 15:00 - 15:15 Sessions parallèle - Programme Dyn Download the pdf
Valorisation of pomelo (Citrus maxima) peels and corn (Zea mays) cobs to be innovative gelators for oleogels, hydrogels and bigels Tuyen Truong 15:15 - 15:30 Sessions parallèle - Programme Dyn Download the pdf
Mycoprotein as novel functional ingredient: mapping of functionality, composition and structure throughout the Quorn fermentation process Julien Lonchamp 15:30 - 15:45 Sessions parallèle - Programme Dyn Download the pdf

T2-6 Emerging processes: ultrasound / combined

14:00 - 15:45

Room D
Chairs: Gonul Kaletunc , Aamir Shehzad

Synergistic antimicrobial action between food processing methods and food-grade compounds Rohan Tikekar 14:00 - 14:15 Sessions parallèle - Programme Dyn Download the pdf
Ultrasound-assisted hot air drying for improving drying kinetics and preserving amylolytic activity in malted cereals Tiago Carregari Polachini 14:15 - 14:30 Sessions parallèle - Programme Dyn Download the pdf
Storage stability of ultrasonic compression nutrition bars: Predicting temperature effect Jamaka Thomas 14:30 - 14:45 Sessions parallèle - Programme Dyn Download the pdf
Production of nutrient bars by ultrasonic compression: Optimal processing window predictability Gonul Kaletunc 14:45 - 15:00 Sessions parallèle - Programme Dyn Download the pdf
Exploration of ohmic-sonication technique for the shelf life extension of apple juice Aamir Shehzad 15:00 - 15:15 Sessions parallèle - Programme Dyn Download the pdf
Ultrasound-assisted extraction of oilseeds: study on hempseeds (Cannabis sativa L.) Laura Piazza 15:15 - 15:30 Sessions parallèle - Programme Dyn Download the pdf
Modifying Edible Cricket Quality through Pressure-Assisted Thermal Processing: Proximal and Techno-Functional Analysis Viridiana Tejada 15:30 - 15:45 Sessions parallèle - Programme Dyn

T2-7 Emerging processes: 3D printing 2

14:00 - 15:45

Room R0
Chairs: Antonio Derossi, Michael Ngadi

4D printing of shape-morphing foods: Control of stimulus-driven deformations through protein-starch thermal transitions Ahmed Fahmy 14:00 - 14:15 Sessions parallèle - Programme Dyn Download the pdf
Improving the quality 3D printed food products by the full control of the printing movements and material deposition Mehmet Onur Oral 14:15 - 14:30 Sessions parallèle - Programme Dyn Download the pdf
3D printing of hydrocolloid gels for food applications Raphael Poryles 14:30 - 14:45 Sessions parallèle - Programme Dyn Download the pdf
Die extrusion of highly concentrated systems; from theory to 3D food printing Maarten Schutyser 14:45 - 15:00 Sessions parallèle - Programme Dyn Download the pdf
A step towards personalized food - Rheological requirements of cereal-based bio-inks for food 3D printing Martin Heckl 15:00 - 15:15 Sessions parallèle - Programme Dyn Download the pdf
Extrusion and rheological behavior of zein plasticized by glycerol and an active pharmaceutical ingredient to obtain 3D printed tablets Laurent Chaunier 15:15 - 15:30 Sessions parallèle - Programme Dyn Download the pdf
Development of edible filament for 3D printing of fully biodegradable robotic components Quinten Steffens 15:30 - 15:45 Sessions parallèle - Programme Dyn Download the pdf

Coffee break & poster session 2

15:45 - 16:30

Great Hall

S100 - Effects of larval density and feeding rates on growth and waste reduction using Black Soldier Fly larvae José Soares 00:00 - 00:00 Download the pdf
E38 - Pea protein extraction assisted by lactic acid fermentation: Impact on protein profile Rémi Saurel 10:00 - 10:45
CT44 - Review of Production of Konjac Glucomannan from Amorphophallus sp. Georges Srzednicki 15:45 - 16:30
FP95 - Multiband Spectroscopic Evaluation of Soup Stock from Kombu Atsushi Hashimoto 15:45 - 16:30
FP83 - in vitro digestion of a bread and cheese meal as dynamically and non-invasively investigated by Magnetic Resonance Imaging Tiphaine Lucas 15:45 - 16:30
FP84 - Physical properties and diffusion of gallic acid through alginate-nanocellulose composite gels Winda Harlen 15:45 - 16:30
FP85 - Development and physical characterization of novel food-grade W/O emulsions stabilized by stearic acid and guar gum Nicoletta Antonella Miele 15:45 - 16:30
FP86 - In vitro digestion of two age-tailored dairy products in the aging gastrointestinal tract Anais Lavoisier 15:45 - 16:30
FP87 - Effect of the addition of dry extracts of yeast (saccharomyces cerevisiae) and beer on the sodium content and sensory acceptance of a traditional Colombian sausage "chorizo" Sara Agudelo-Sánchez 15:45 - 16:30
FP88 - Limited enzymatically hydrolyzed Pea Protein - Inulin interaction and gel forming properties Sanjana Sawant 15:45 - 16:30
FP89 - Building dual-purpose ingredient by covalently conjugating quercetin to WPI Andresa Gomes 15:45 - 16:30
FP90 - Looking for a compromise to supplement beef burgers with fava bean (Vicia fava) flour Susana Ribes 15:45 - 16:30
FP91 - Intragranular distribution of inhibitory effect on retrogradation in cooked rice grains achieved from addition of ?-glucosidase (AG) and branching enzyme (BE). Chie Ohmoto 15:45 - 16:30
FP92 - Obtaining of Bioactive Hydrolysates from Protein of Californian Red Worm (Eisenia fetida) Through Enzymatic Hydrolysis and Crossflow Filtration. Yhoan Sebastian Gaviria Gaviria 15:45 - 16:30
FP93 - STABILITY AND BIOACESSIBILITY OF NANOENCAPSULATED COENZYME Q10 IN YOGURTS Samantha Pinho 15:45 - 16:30
FP94 - Textural, functional, and sensory characterization of low sugar gummies formulated with stevia (Stevia Rebaudiana Bertoni) and red fruits.. Yadiela Mosquera 15:45 - 16:30
FP96 - Optimization of gluten-free flat bread formulated with dry fractionated pea protein concentrate, corn and rice flours Antonella Pasqualone 15:45 - 16:30
FP81 - A new oil-based-double emulsion microcarriers for enhance stability and bioaccesibility of betalains and phenolic compounds from Opuntia fruit green extracts Sara Parralejo-Sanz 15:45 - 16:30
FP97 - Production of alginate microparticles to encapsulate soybean oil emulsions stabilized by whey protein aggregates using an airbrush atomization system Susana Zorrilla 15:45 - 16:30
PM19 - Modeling and Simulation of Smoking and Drying of Protein-based Food Products Nikita Khozin 15:45 - 16:30
PM20 - Hybrid modelling of Ohmic Heating system dynamics by integrating mathematical and physical components in MATLAB (Simscape) Tasmiyah Javed 15:45 - 16:30
PM21 - Dynamics of cake baking: A coupled multiphase poro-hygro-viscoelastic model Ashim Datta 15:45 - 16:30
PM22 - Mixed-Culture Beer Fermentation: A Data-Driven Approach to Real-Time Multi-Variate System Modelling and Predictive Process Control Alexander O'brien 15:45 - 16:30
PM23 - A deep-learning enabled approach to building robust and versatile computer-aided design tools Ashim Datta 15:45 - 16:30
PM24 - Computational design and manufacturing of microwave systems for food processing Ozan Karatas 15:45 - 16:30
PM25 - Modelling the extraction kinetics of ?-Carotene and Betalains for solid-liquid extractor design Rahul Kumar 15:45 - 16:30
PM26 - HYPERSPECTRAL IMAGING AND PATTERN RECOGNITION FOR DETECTING ADULTERATION IN GOAT CHEESE SAMPLES Vasilis Valdramidis 15:45 - 16:30
PM27 - CFD modeling of airflow and temperature distribution in a smokehouse Ivanett Z. Barreto Concepción 15:45 - 16:30
PM28 - Phage attack of lactic acid bacteria: a dynamic predictive model Michèle Bou Habib 15:45 - 16:30
PM29 - Numerical modelling of deformation and rupture of gas cell walls in bread dough during baking Nanci Castanha Da Silva 15:45 - 16:30
FP82 - Formulation of a Healthy Ingredient using Papaya Carotenoid Enriched Vegetable Oils: A Preliminary Study to Improve Carotenoids Stability and Bioaccessibility with O/W Emulsions M. Pilar Cano 15:45 - 16:30
FP80 - Contribution of the biological healthy potential of hydrophilic co-extracted compounds other than betalains and phenolics of green extracts from Opuntia spp. fruits Gloria Lobo 15:45 - 16:30
PM31 - Modelling of heat and mass transfer phenomena during contact heating of food products Bertrand Broyart 15:45 - 16:30
FP63 - Using a novel soft robotic swallowing setup to adapt food products for specific swallowing disorders Yurixy Bugarin Castillo 15:45 - 16:30
FP110 - Salt as a platform for multiple micronutrient fortification of food. Levente Diosady 15:45 - 16:30
FP111 - Hydrolysate from rainbow trout (Oncorhynchus mykiss) raw material - a valuable source of multifunctional bioactive peptides Janna Cropotova 15:45 - 16:30
FP112 - Potential consumption of probiotics, prebiotics and symbiotics to strengthen the immune system in times of pandemic Noe Benjamin Pampa Quispe 15:45 - 16:30
FP113 - Enrichment of bakery model foods with antioxidants from Mediterranean red fruits: a physicochemical study Evangelia D. Karvela 15:45 - 16:30
FP114 - Determination of combined effect of commercial organic acids on the microbial quality and shelf-life extension of buffalo meat sausages Kashif Nauman 15:45 - 16:30
FP115 - Influence of Soy Protein Concentrate Inclusion on the Physicochemical, Microbial and Sensory Attributes of Beef Patty during Chilled Storage Sher Ali 15:45 - 16:30
FP117 - Evaluation of the polyphenol profile of jabuticaba peel flours by FTIR analysis Adriana Franca 15:45 - 16:30
FP118 - Elucidation of starch recrystallization-induced quality changes in pre-cooked rice noodles under different storage conditions Sungmin Jeong 15:45 - 16:30
FP119 - Increasing bioactivity and bioaccessibility of isoflavones using Combined bioprocessing of soybean extract Gabriela Macedo 15:45 - 16:30
FP60 - VITAMIN C: QUANTIFICATION AND BROWNING REACTIONS IN YOGURTS Carolina Neves Cunha 15:45 - 16:30
FP61 - Egg yolk lipoproteins as natural stabilizers and emulsifiers to prepare Pickering emulsions as solid fat replacer Yangchao Luo 15:45 - 16:30
FP62 - Impact of leavening times on structure and in vitro digestibility of a bread with lentil flour Annalisa Romano 15:45 - 16:30
FP64 - Effect of oleogel:hydrogel ratio on rheological properties of bigel produced with potato starch and glycerol monostearate Miriam Hubinger 15:45 - 16:30
FP79 - Valorization of brewing industry wastes: Proximal and functional characterization of malted barley (Hordeum vulgare) bagasse meal. Edwin Arcila 15:45 - 16:30
FP65 - Optimal temperatures to fractionate palm oil through centrifugation and critical concentration of fat from palm oil in soybean oil Diego Canizares 15:45 - 16:30
FP66 - Evaluation of impact of emulsion matrix on survival of Salmonella during simulated gastric digestion Rohan Tikekar 15:45 - 16:30
FP67 - WATER-IN-OIL HIGH INTERNAL PHASE EMULSIONS STABILIZED BY SUNFLOWER WAX AND PGPR Larissa Ribas Fonseca 15:45 - 16:30
FP69 - Molecular characteristics of chickpea protein fractions: Hydrophobicity and structural analysis using Raman spectroscopy Ingrid Contardo 15:45 - 16:30
FP70 - Impact of incorporations of anionic polysaccharides on rheological and structural characteristics of quinoa protein isolate suspensions Ingrid Contardo 15:45 - 16:30
FP71 - Effect of agitation and temperature on the enzymatic synthesis of oligosaccharides and dextran in orange juice Sueli Rodrigues 15:45 - 16:30
FP72 - Cell Wall Composition Modulates Gut Microbiota and Short Chain Fatty Acid Production during IN-vitro Fermentation Lavaraj Devkota 15:45 - 16:30
FP73 - Lactose in Dairy Powders - from Crystal Size to Powder Functionality Xiaowei Qi 15:45 - 16:30
FP74 - Ora-pro-Nobis protein techno-functional properties evaluation for developing new food ingredients Fernanda Sviech 15:45 - 16:30
FP75 - CAROB PROTEIN HYDROLYSATES AS STABILIZING AGENT IN O/W EMULSIONS Pedro Renann Lopes De França 15:45 - 16:30
FP77 - Food Texture Modifications for Dysphagia Patients Rarisara Impaprasert 15:45 - 16:30
FP78 - Relationship between ?-glucosidase and endogenous enzymes in milled rice on suppressing retrogradation in cooked rice starch Yoshinobu Hirata 15:45 - 16:30
PM30 - Bread baking simulations: an attempt to take into account formulation and partial-vacuum baking technology to reduce baking temperature and optimize bread quality Safia Bedre-Dine 15:45 - 16:30
PM32 - Removal of viscoplastic soiling layers by obliquely impinging water jets Ian Wilson 15:45 - 16:30
FP108 - In vitro oro-gastro-intestinal digestion of pearl millet fortified 3D printed idli C Anandharamakrishnan 15:45 - 16:30
S92 - Fighting Shelflation: Reduction of Food Loss at Consumer Level by Chemometric Characterization and Predictive Modelling of Organoleptic Quality Loss Throughout the Food Distribution System. Louis Sasseville 15:45 - 16:30
S79 - Scale-down of environmental conditions encountered during road transportation in the Canadian food supply chain Sébastien Villeneuve 15:45 - 16:30
S80 - Improving Extractability and Functionalities of Rice Proteins Using Enzymatic Treatments Yao Olive Li 15:45 - 16:30
S81 - Biodegradability and disintegration of bio-based materials produced with DHT-modified cassava starch Carmen Tadini 15:45 - 16:30
S82 - Pulsed Electric Fields assisted protein extraction from Tenebrio Molitor: Optimization and effect on colloidal properties Josep Tent Pérez 15:45 - 16:30
S83 - Recovering bioactive compounds from pineapple waste: a comparison between pressurizes liquid and supercritical fluid extractions Felipe Maia 15:45 - 16:30
S84 - Solubilization of ossein-hydroxyapatite matrix from bovine rib by different acids provides antioxidant compounds - a potential source of type I collagen and calcium Vanessa Biancardi 15:45 - 16:30
S85 - Nano-filtered acid casein whey as a potential medium for the cultivation of freshwater microalgae Tetradesmus obloquus and Chlorella vulgaris Kiani Hossein 15:45 - 16:30
S86 - sustainability assessment of commercial aquaponics farm: a case study using life cycle assessment Ammar Hdaifeh 15:45 - 16:30
S87 - Willingness to consume insect-based food in France: Determinants and consumer perspectives Sami Ghnimi 15:45 - 16:30
S89 - Life cycle assessment in beer industry: Current state and future prospects towards environmental sustainability Krokida Magdalini 15:45 - 16:30
S90 - Beef chuck roast tenderization by Yoghurt acid whey marination: Process optimization, antioxidant activity and Shelf life study George Katsaros 15:45 - 16:30
S91 - Study of the Amazon yam to obtain sustainable food products with higher added value Maria Cristina Ferrari 15:45 - 16:30
S93 - Revealing the potential of Brewer's Spent Grains In Human Nutrition: Exploration of Protein Extraction Performance and Functional Properties Sergey Mikhaylin 15:45 - 16:30
S77 - Assessment of the antioxidant/antiradical activity and phytochemical profile of ultrasound-assisted extracts of aromatic plant by-products using spectrophotometric assays and untargeted LC-MS/MS analysis Maria Giannakourou 15:45 - 16:30
S94 - Ultrasonically modified enzyme activity, antioxidant capacity and physicochemical properties of cereal brans and their application in flat bread production Tomislava Grgic 15:45 - 16:30
S96 - Edible coating formulated with essential oregano oil for its application in strawberries and determination of the degree of inhibition of fungus Botrytis cinerea. Miller Restrepo-Herron 15:45 - 16:30
S97 - Producing Mono-glyceride from Poultry Slaughterhouse Fat Waste Majid Javanmard 15:45 - 16:30
S98 - Application of biopolymers-based solutions incorporated with emulsified bioactive compounds as coating of synthetic polymers films: a review Paulo José Do Amaral Sobral 15:45 - 16:30
CT91 - Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling Roua Bou Orm 15:45 - 16:30
E137 - Fabrication, characterization, and potential applications of texturization of biopolymers to produce nutritious and high-quality food products Osvaldo Campanella 15:45 - 16:30
E138 - Effect of high-power ultrasound as an emerging technology for vegetable oil bleaching Alelhi De Jesús 15:45 - 16:30
E139 - Uvaia (Eugenia pyriformis) fruit: a new source of phenolics compounds obtained by Pressurized Liquid Extraction (PLE) Carolina Picone 15:45 - 16:30
E140 - Feedback Control of the Food Quality Trajectory Using In-Package Sensing and a Process-As-You-Go Approach Sudhir Sastry 15:45 - 16:30
E141 - Colon-targeted delivery of probiotics through millet-pulse based synbiotic nutrisnacks using an encapsulation-3D printing approach Jeyan A. Moses 15:45 - 16:30
E142 - 3D printing of banana incorporated pearl millet snack Jeyan A. Moses 15:45 - 16:30
S99 - Husbandry and management of a frog farming pilot facility André Limede 15:45 - 16:30
S78 - Biopolymer-based films containing emulsified active ingredients as coatings for cellulosic packaging: a review Kamila Santos 15:45 - 16:30
S76 - In vitro assessment of the antimicrobial activity of ultrasound-assisted extracts of aromatic plants by-products against microbiota isolated on selective media from spoiled vacuum - packaged cooked meat. Maria Giannakourou 15:45 - 16:30
PM33 - Critical Analysis of Pork QMRA Focusing on Slaughterhouses: Lessons from the Past and Future Trends Ammar Hdaifeh 15:45 - 16:30
S60 - Waste-to-Food Strategies: design, application and sustainability Sergiy Smetana 15:45 - 16:30
PM34 - Numerical modeling of heat and mass transfer during cake baking process Patrick El Helou 15:45 - 16:30
PM36 - Using Moving Particle Simulation approach to investigate mechanical and thermal stress profile in a twin screw extruder Felix Ellwanger 15:45 - 16:30
S50 - Monitoring the persistence of Listeria monocytogenes in dairy processing facilities by whole-Genome Sequencing technique Zeinabossadat Mousavi 15:45 - 16:30
S51 - Energy consumption of a continuous flow ohmic heater with advanced process controls Oluwaloba Oluwole-Ojo 15:45 - 16:30
S52 - Effects of roasting on the profile of bioactives and antioxidant activity of defatted-sesame meal Maria Irakli 15:45 - 16:30
S53 - Wastewaters remaining after distillation of aromatic plants with three methods: Characterization as a source of phenolics for food and pharmaceutical use Maria Irakli 15:45 - 16:30
S54 - Alternative extraction methods for the recovery of bioactive compounds from agro-food by-products: PEF and Microwave assisted extraction from olive pomace and tomato by-products Petros Taoukis 15:45 - 16:30
S55 - Effect of storage conditions on quality of aquatic biomass powders from fish side-streams enriched with natural antioxidants Ioanna Semenoglou 15:45 - 16:30
S56 - Protein solubilization and rheological behavior in macro- and microalgae Cristina M.r. Rocha 15:45 - 16:30
S57 - Optimization of hydrothermal hydrolysis of fish by-products for obtaining bioactive protein enriched hydrolysates Bianca Marques 15:45 - 16:30
S58 - CLARIFICATION OF RAW BITTER ACIDS EXTRACT FROM HOT TRUB BY-PRODUCT VIA MICROFILTRATION AND MICROFILTRATION ADDED OF DIAFILTRATION Miriam Hubinger 15:45 - 16:30
S59 - Cascading extraction: a way to simultaneously increase market value and decrease the environmental constraints of hydrocolloid recovery from red seaweeds Catarina Teixeira-Guedes 15:45 - 16:30
S61 - Recovery of fruits affected by postharvest disorders for the production of crispy air-dried pear rings Giovanna Cortellino 15:45 - 16:30
S75 - Optimal Operation in an Integrated Food Processing: A Strategy Development Hamid Ghanbari 15:45 - 16:30
S62 - High-Moisture Meat Analogues from Rapeseed and Pea Protein Blends Izalin Zahari 15:45 - 16:30
S63 - An orange by-product flour as a stabiliser of oil-in-water emulsions Juan A. Carcel 15:45 - 16:30
S64 - Label-free Biomarkers of post-mortem aging and salt processing in fish to improve processes and food properties Arnaud Germond 15:45 - 16:30
S65 - Life Cycle Assessment of the coffee production process in the context of energy savings and circular economy Krokida Magdalini 15:45 - 16:30
S66 - Development of sustainable active packaging Maria Clara Guimarães 15:45 - 16:30
S67 - Adding value to tomato pomace via enzyme-assisted aqueous extraction Stephanie Jung 15:45 - 16:30
S68 - No more words, let's cook with crickets: the optimization of cricket-based cookies and taralli Nicoletta Antonella Miele 15:45 - 16:30
S69 - Profile of primary metabolic components of edible crickets fed with vegetable powders Nanako Wakita 15:45 - 16:30
S70 - Cardboard container formulated with oregano oil for the inhibition of the fungus (Colletotrichum gloeosporioides) in Hass Avocado (Persea americana) Diana María Granda Restrepo 15:45 - 16:30
S71 - Enzymatic hydrolysis of salmon frame proteins at different byproduct/water ratios and pH regimes Pedro Valencia 15:45 - 16:30
S72 - Green coconut (Cocos nucifera L.) as emulsifier replacer in pan bread Tatiana Matuda 15:45 - 16:30
S73 - White grape (Vitis vinifera) pomace powder characterization for use as an ingredient in bakery products Tatiana Matuda 15:45 - 16:30
S74 - Preparation of starch-based films from sweet potato starch with the addition of lemon peel pectin Aamir Shehzad 15:45 - 16:30
FP109 - Kombucha: Composition and new substrates trends Marcela Aparecida Deziderio 15:45 - 16:30
FP107 - Formulation of submicron ternary complex encapsulates for delivery of curcumin C Anandharamakrishnan 15:45 - 16:30
CT45 - Proteolysis in fish meat during sous vide cooking: Peptidomic analysis of salmon mie cuit Miyu Sakuyama 15:45 - 16:30
E107 - Functional characterization of milk powders using Hyperspectral Imaging technique Abiy Dadi 15:45 - 16:30
CT78 - Effects of Drying Methods and Onion Bulb Variety on Physicochemical and Functional Properties of Onion Powder Cedrick Ardin Komenan Ayemene 15:45 - 16:30
CT79 - Development of high-quality table olives using mild pre-treatment methods Alexandra Mari 15:45 - 16:30
CT80 - Recent studies on thermal inactivation kinetics Nikolaos Stoforos 15:45 - 16:30
CT81 - IMPROVING THE EATING QUALITY OF SPENT BUFFALO (BUBALUS BUBALIS) MEAT USING SOUS-VIDE COOKING Bilal Asghar 15:45 - 16:30
CT82 - Evolution of the electrical conductivity of pound cake during baking by ohmic heating Doina Crucean 15:45 - 16:30
E100 - Physical properties of gelatin active films incorporated with cellulose nanocrystals and "Pitanga" leaf extract encapsulated into double emulsion Larissa Tessaro 15:45 - 16:30
E101 - Plasma activated water (PAW) for washing perishables to gently reduce the microbial load and the chemistry behind it. Luma Rossi Ribeiro 15:45 - 16:30
E102 - Pulsed Electric Field pretreatment for cost and energy efficient processing of industrial peach cultivars George Dimopoulos 15:45 - 16:30
E103 - Cold plasma bubbles for apple juice preservation Adel Rezaeimotlagh 15:45 - 16:30
E104 - The Joint Technological Unit Qualiveg3 "Integrated design of F&V processing routes": objectives, research projects and expected results Gilles Bertheau 15:45 - 16:30
E105 - Ultrasound-assisted extraction ofn Lupin seeds: influence on phenolic content and antioxidant capacity. Paola Navarro Vozmediano 15:45 - 16:30
E106 - Effect of High-Pressure Processing pretreatment on osmotic dehydration of fresh-cut potatoes Maria Katsouli 15:45 - 16:30
E108 - ACTIVE GELATIN-BASED FILMS INCORPORATED WITH GUACO LEAVES EXTRACT (Mikania glomerata Sprengel) Paulo José Do Amaral Sobral 15:45 - 16:30
CT76 - Analysis of stirred ball milling of food products Marcello Fidaleo 15:45 - 16:30
E109 - CHARACTERIZATION OF "CLEAN LABELPAN BREADS MADE WITH NATURAL PRESERVATIVES FROM TAHITI LIME Bruna Gasparetto 15:45 - 16:30
E110 - UTILIZATION OF AN ECO-FRIENDLY PRESERVATIVE TO IMPROVE THE SHELF LIFE OF "CLEAN LABEL" PAN BREADS Bruna Gasparetto 15:45 - 16:30
E111 - Evaluation of novel cold plasma treatment to reduce surface fungal colonization of sugar beet roots to improve postharvest storage Kumar Mallikarjunan 15:45 - 16:30
E112 - Application of green coconut pulp in edible ice cream Eliana Paula Ribeiro 15:45 - 16:30
E114 - NON-THERMAL TECHNOLOGIES - PULSED ELECTRIC FIELD AND HIGH-POWER ULTRASOUND AFFECTS THE ANTHOCYANIN CONTENT IN STRAWBERRY JUICE Danijela Bursac Kovac Evic 15:45 - 16:30
E115 - Flow-based dielectrophoretic biosensor for detection of bacteriophage MS2 as a foodborne virus surrogate Soojin Jun 15:45 - 16:30
E116 - Optimization of ultrasound extraction of anthocyanins from grape pomace using acidified water as solvent Sueli Rodrigues 15:45 - 16:30
E117 - Effect of cellulose nanofiber from soybean straw on the physicochemical properties of biodegradable films Paulo José Do Amaral Sobral 15:45 - 16:30
E118 - Development of turnip snacks through atmospheric freeze-drying: combination of pulsed electric field pretreatment and ultrasound application Juan A. Carcel 15:45 - 16:30
E119 - Cell disintegration index produced by pulsed electric fields (PEF) pretreatment and its influence in the convective drying of butternut Juan A. Carcel 15:45 - 16:30
E121 - Properties of soybean oil obtained by pressurized liquid extraction (PLE) in intermittent process using organic solvents: hexane and ethanol Alessandra Oliveira 15:45 - 16:30
E122 - Quantification of vitamin B12 in milk processed by pulsed electric field (PEF), high hydrostatic pressure (HHP), and ultraviolet light (UV-C) Caroline Ceribeli 15:45 - 16:30
CT77 - Aseptic Processing of Liquid Particulate foods: A bench scale approach Stylianos Chatzidakis 15:45 - 16:30
CT75 - Characterization of meat cooking kinetics in convective ovens by infrared thermography and image analysis Rossella Di Monaco 15:45 - 16:30
E124 - Recovery of Water and Cleaning Agents from Clean-In-Place (CIP) wastewater using Nanofiltration (NF)-Forward Osmosis (FO)-Direct Contact Membrane Distillation (DCMD): Effects of flow temperature and flow rate Woo-Ju Kim 15:45 - 16:30
CT59 - EFFECT OF CHEMICAL AND PHISICAL PRETREATMENTS ON DRYING OF WHOLE TOMATO FRUIT (DATTERINO TOMATO) Aniello Falciano 15:45 - 16:30
CT46 - Microstructure characterization of infrared-treated soybeans using X-Ray micro-computed tomography Chyngyz Erkinbaev 15:45 - 16:30
CT47 - Temperature and water activity dependence of ?-galactosides degradation in cowpea bean during steeping process Erica Siguemoto 15:45 - 16:30
CT48 - Study of the chicken carcass surface cooling during the slaughter air-ventilated chilling step Francis Lauriau 15:45 - 16:30
CT49 - Powder Morphology Development during Spray Drying Maarten Schutyser 15:45 - 16:30
CT50 - Hydrodynamic study of spherical and non-spherical particles in a batch rotary drum Marcela Vieira Caixeta Machado 15:45 - 16:30
CT51 - Modeling the power curve of bread dough during mixing Maude Dufour 15:45 - 16:30
CT53 - Moisture sorption isotherms of edible insects' flours Mariana Morales-De La Peña 15:45 - 16:30
CT54 - Baking temperature and prefermentation effects on double-layered flat bread delamination phenomenon: is it possible to lower the baking temperature for an energy-saving perspective ? Safia Bedre-Dine 15:45 - 16:30
CT55 - Pyrolysis of sucrose and quercetin for the formation of novel food structures Idaresit Ekaette 15:45 - 16:30
CT56 - Effect of storage time, packaging material and MAP composition on spray-dried kefir and its reconstitution properties Stylianos Exarhopoulos 15:45 - 16:30
CT57 - Effect of cryo-treatment and carriers on spray-dried kefir powder and its reconstitution properties Olga Groztidou 15:45 - 16:30
CT58 - KEFIR YOGURT FREEZE-DRYING, PROBIOTIC FACTOR RETENTION UNDER DIFFERENT OPERATING CONDITIONS. Marlene Pinto 15:45 - 16:30
CT60 - Microencapsulation of methyl salicylate by beta-cyclodextrin powder Novia Erfiza 15:45 - 16:30
CT74 - Effect of pre-treatments on solar drying efficiency and pro-vitamin A content of mango slices Paula Viola 15:45 - 16:30
CT61 - Changes in soymilk protein behavior with NaCl in freeze-thaw processing Masayuki Matsuno 15:45 - 16:30
CT62 - Kinetic study: thermal destruction of Clostridium sporogenes PA 3679 in concentrated maple sap Mohammad Reza Zareifard 15:45 - 16:30
CT63 - Factors affecting the viscosity increase of soymilk by two-step heating Makoto Shimoyamada 15:45 - 16:30
CT64 - Measuring Technique for Internal Structures of Ice Cream by Cryogenic Microtome Imaging System Gabsoo Do 15:45 - 16:30
CT66 - Characterization of a blackberry snack fortified with Zinc and Folic Acid, aimed at children and pregnant women, developed by Convective Drying processes. Oscar Vega 15:45 - 16:30
CT67 - Effect of spray drying on technological and functional properties of albumin powder and its influence on the development of a typical Colombian dessert, "merengue." Oscar Vega 15:45 - 16:30
CT68 - Development and formulation of a strawberry dispersion fortified with Zn and folic acid: obtaining and characterizing a powder by spray drying. Oscar Vega 15:45 - 16:30
CT69 - Investigation of critical process parameters to reduce the hydrocyanic acid in flaxseed presscake Carolin Bommes 15:45 - 16:30
CT70 - Describing 3D turbulent heat convection and freezing of solid foods by computational modelling: Energy, exergy and quality food issues for salmon and beef Nelson Moraga 15:45 - 16:30
CT71 - Optimization of the Hot-Fill-Hold Method for the Pasteurization of Glass Containers Filled with Acid Viscous Foods Ruben Morawicki 15:45 - 16:30
CT72 - Investigation of Electromagnetic Field Modulation via Solid State-Technology in Microwave-Assisted Freeze-Drying Till Sickert 15:45 - 16:30
CT73 - Foam-mat drying of prickly pear and beetroot: Drying kinetics and comparison with conventional drying methods. Panagiotis Chaloulos 15:45 - 16:30
E123 - Effect of High-Pressure Homogenization on rheology, sedimentation and colour of Tropical Blended Fruit Juice along the shelf life Amauri Rosenthal 15:45 - 16:30
E125 - Effect of ultrasound on fermentation kinetics and quality of buffalo yogurt Tribst Alline Artigiani Lima 15:45 - 16:30
CT43 - Coupling between flow, heat transfer and rheological properties of starch suspensions in a tubular heat exchanger Alberto Varela-Feijoo 15:45 - 16:30
FF14 - From experimentation to modeling via an iterative and collaborative teaching approach in food and bioprocess engineering Bertrand Broyart 15:45 - 16:30
E91 - IMPACT OF HIGH-PRESSURE ON THE YIELD AND TECHNOLOGICAL PARAMETERS OF GREEK YOGURT Jorge A. Saraiva 15:45 - 16:30
E92 - PLASMA ACTIVATED WATER EFFECTS ON FOOD SURFACES Valérie Orsat 15:45 - 16:30
E93 - Ultrasonic assisted extraction of Achyrocline satureioides Lam, D.C, (marcela) for enhanced and selective bioactive compound extraction Sofía Barrios 15:45 - 16:30
E94 - Profiling Techno-functional and Structural Modifications of Pea Protein by Ultrasound Michael Ngadi 15:45 - 16:30
E95 - Development and characterization of chitosan-alginate edible films to improve passion fruits shelf-life Luiz Carlos Corrêa Filho 15:45 - 16:30
E96 - EFFECT OF THE APPLICATION OF LASER PERFORATION ON THE DEHYDRATION OF APPLE SLICES IN REFRACTIVE WINDOW®. Helena Nunez 15:45 - 16:30
E97 - Radio Frequency Processing of Peanut: Effect of Structure and Particle Size Ferruh Erdogdu 15:45 - 16:30
E98 - The effect of Cold Atmospheric Plasma treatment on the nutritional quality of leafy greens Andrea Gilbert 15:45 - 16:30
E99 - Ultrasonic-assisted pretretment to reduce the content of antinutritional and antitechnological factors of lupin seed flour Esperanza Dalmau 15:45 - 16:30
FF11 - Low-cost e-nose as an affordable tool for identification of black tea origin Ingrid Alves De Moraes 15:45 - 16:30
FF12 - Raman spectroscopy in the evaluation of different oleogels types Ingrid Alves De Moraes 15:45 - 16:30
FF13 - NIR-hyperspectral imaging and multivariate analysis for cinnamon authentication Yasmin Lima Brasil 15:45 - 16:30
FF15 - The green gap in the food future of teenagers, the case of insects' consumption. Céline Gallen 15:45 - 16:30
E89 - Encapsulation of probiotics by water-in-oil membrane emulsification and gelification Marco Di Luccio 15:45 - 16:30
FF16 - Characterization of original and solvent-treated cricket (Gryllus bimaculatus) powder for future food Barbara Catalano Damasceno 15:45 - 16:30
FF17 - 'Ultra processed', as defined by NOVA, is a misleading term - Insights from an in-depth comparative investigation of processing intensity on Scandinavian dairy products Andreas Håkansson 15:45 - 16:30
FF18 - FOOD DESIGN THINKING APPLIED TO THE CONCEPTION OF PROTEIN AND VITAMIN-RICH PRODUCT FOR SENIOR CONSUMERS Samantha Pinho 15:45 - 16:30
FF19 - Continuous infrared popping: Effect on key physicochemical attributes of popcorn Majid Javanmard 15:45 - 16:30
FM1 - Impact of the air-liquid-material (ALM) interface on the formation and resistance of biofilms on different surfaces Jha Piyush Kumar 15:45 - 16:30
FM2 - The choice of allocation criteria influences the distribution of environmental impacts between co-products: example of dairy protein fractionation process Genevieve Gesan-Guiziou 15:45 - 16:30
FM3 - Evaluation of the techno-functional properties of cricket (Acheta domesticus) flours produced from two body fractions. Viridiana Tejada 15:45 - 16:30
FP101 - ANTIOXIDANT AND ANTIMICROBIAL EFFECT OF STRAWBERRY TREE FRUIT WATER EXTRACT Anica Bebek Markovinovic 15:45 - 16:30
FP102 - Application of chickpea and sesame protein concentrate treated by transglutaminase in the formulation of a reduced-fat mayonnaise based on sesame oleosome Hossein Kiani 15:45 - 16:30
FP103 - Determination Of Some Physiochemical Parameters, Aroma Content, Antioxidant And Antibacterial Activity Of Anatolian Pine Honeys Ozan Haliscelik 15:45 - 16:30
FP104 - Simultaneous determination of nine high-intensity sweeteners in sweeties from the Brazilian market Adriana Arisseto Bragotto 15:45 - 16:30
FP105 - Application of antioxidant nanoparticles based on starch and the phenolic compounds from propolis extract in jelly candies Germán Ayala Valencia 15:45 - 16:30
E90 - Pulsed-electric-field (PEF) application to enhance hydration and amylolytic capacity of wheat and barley during malting process Tiago Carregari Polachini 15:45 - 16:30
E88 - Unfold the limitation of ohmic heating by mechanistic modelling Aberham Hailu Feyissa 15:45 - 16:30
E126 - Impact of ultrasound and protease addition on the fermentation profile and final characteristics of fermented goat and sheep cheese whey Tribst Alline Artigiani Lima 15:45 - 16:30
E72 - Characterising cleaning relevant properties of native model biofilms for efficient biofilm removal strategies Caroline Bachlechner 15:45 - 16:30
E127 - Ultrasound assisted technology as technological tool for obtaining Sacha Inchi proteins Luis-Felipe Gutiérrez 15:45 - 16:30
E128 - The effect of raw materials composition and extrusion parameters on the texture properties of high-moisture meat analogs made of faba bean, yellow pea, and soybean protein concentrates and their mixtures Abdallah Fawky Elshamy 15:45 - 16:30
E129 - PEF assisted thermal inactivation of Bacillus coagulans in peach puree - Process optimization George Katsaros 15:45 - 16:30
E130 - Cold Atmospheric Plasma Processing for Quality Retention and Shelf-life Extension of Plant Foods George Katsaros 15:45 - 16:30
E131 - Influence of time-temperature interactions on physicochemical attributes and microbiological safety of traditional buffalo meat dishes Kashif Nauman 15:45 - 16:30
E133 - Jabuticaba (Plinia cauliflora) peel as a source of pectin: comparative evaluation of extraction methods Adriana Franca 15:45 - 16:30
E134 - Impact of pulsed electric field (PEF) intensity on cream yield, overrun, stability, and protein components Thomas Jacob 15:45 - 16:30
E136 - Degreasing of the black soldier fly ( Hermetia illucens L.) larve meal with supercritical CO2 Vanessa Aparecida Cruz 15:45 - 16:30
E68 - Direct coupling of high intensity ultrasound to a crossflow microfiltration pilot for pulpy fruit juice clarification Manuel Dornier 15:45 - 16:30
E69 - Thermal and non-thermal decontamination of food formulations containing phycocyanin - influence of media pH and process intensity of quality characteristics and microbial inactivation Felix Schottroff 15:45 - 16:30
E70 - Impact of High Pressure Homogenization on the inactivation of spores in Sheep Milk Anila Antony 15:45 - 16:30
E71 - Impact of Ultra-High Pressure Homogenization on the inactivation of spores in Sheep Milk Anila Antony 15:45 - 16:30
E73 - Semi-industrial scaling up of a membrane process to obtain a nutrient-dense citrus concentrate Manuel Dornier 15:45 - 16:30
E87 - High intensity ultrasound assisted extraction of quercetin from yellow onion peel Luiz Fasolin 15:45 - 16:30
E74 - Developing artificial biofilm-imitates to establish a novel biofilm cleaning test system Caroline Bachlechner 15:45 - 16:30
E75 - Capitalizing the condensation of superheated steam for powder crystallization control Meng Wai Woo 15:45 - 16:30
E76 - Choline chloride-based deep eutectic solvents: A computational and experimental study for extraction of flavonoids and phenolic compounds from soybean and okara Ramon Sousa Barros Ferreira 15:45 - 16:30
E77 - Can non thermal processing methods like pulsed electric field and cold plasma alter dairy protein functionality? Sonali Raghunath 15:45 - 16:30
E78 - Effect of strengthening green coconut pulp with proteins on the survival of probiotic lactic bacteria and on the rheological properties of a fermented product Eliana Paula Ribeiro 15:45 - 16:30
E79 - Pectin-based active edible coatings applied in papaya: rheological and surface properties Paulo José Do Amaral Sobral 15:45 - 16:30
E80 - Differential Scanning Flourimetry of Glucose Oxidase at High Hydrostatic Pressure Jose Reyes De Corcuera 15:45 - 16:30
E81 - Effect of combined disinfection with peracetic acid and power ultrasound on quality attributes of whole strawberries (cv. Ágata) Sofía Barrios 15:45 - 16:30
E82 - Cellulose-based film for vegetable packaging application: case study on broccoli Sofía Barrios 15:45 - 16:30
E83 - Effect of Sonication Pre-treatment and Drying Temperature on Avocado Seeds (Persea Americana) Drying Kinetics and Flour Quality Cristina L.m. Silva 15:45 - 16:30
E84 - Production and viability time of a probiotic powder from milk cultured with S. Thermophilus and enriched with encapsulated L. Fermentum before drying. Joao Laurindo 15:45 - 16:30
E85 - Marination performance and quality of chicken thigh meats: comparison of radio frequency and conventional thawing processes Eda Demirok Soncu 15:45 - 16:30
E86 - Effect of non-thermal plasma treatment on structural properties of vital gluten reflecting on its functionality for breadmaking Caroline Steel 15:45 - 16:30
FP106 - Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology Clara Talens 15:45 - 16:30

Can down-scaling production units contribute to the food chain resilience ? From industry to home cooking

16:30 - 18:00

Auditorium

TBC 16:30 - 18:00 Table ronde - Programme Dyn

Round table discussion based on selected pitches to introduce the topic, followed by question/interaction with the audience

16:30 - 18:00

Auditorium

TBC 16:30 - 18:00 Table ronde - Programme Dyn

Gala dinner

19:30 - 00:00

Le Titan

Registration opening

08:30 - 08:40

Great Hall

Keynotes lectures

08:40 - 10:00

Auditorium

Product-manufacturing process-oral processing Interactions: implication to nutrition and health Weibiao Zhou Chairs: Guy Della Valle, Laura Piazza 08:40 - 09:20 Keynotes - Programme Dyn
Bleu-Blanc-Cœur: An example of sustainable economic development, from production to food processing, or from the soil to plate. Pierre Weill Chairs: Guy Della Valle, Laura Piazza 09:20 - 10:00 Keynotes - Programme Dyn

Coffee break & poster session 2

10:00 - 11:00

Great Hall

S100 - Effects of larval density and feeding rates on growth and waste reduction using Black Soldier Fly larvae José Soares 00:00 - 00:00 Download the pdf
FP95 - Multiband Spectroscopic Evaluation of Soup Stock from Kombu Atsushi Hashimoto 10:00 - 11:00
FP83 - in vitro digestion of a bread and cheese meal as dynamically and non-invasively investigated by Magnetic Resonance Imaging Tiphaine Lucas 10:00 - 11:00
FP84 - Physical properties and diffusion of gallic acid through alginate-nanocellulose composite gels Winda Harlen 10:00 - 11:00
FP85 - Development and physical characterization of novel food-grade W/O emulsions stabilized by stearic acid and guar gum Nicoletta Antonella Miele 10:00 - 11:00
FP86 - In vitro digestion of two age-tailored dairy products in the aging gastrointestinal tract Anais Lavoisier 10:00 - 11:00
FP87 - Effect of the addition of dry extracts of yeast (saccharomyces cerevisiae) and beer on the sodium content and sensory acceptance of a traditional Colombian sausage "chorizo" Sara Agudelo-Sánchez 10:00 - 11:00
FP88 - Limited enzymatically hydrolyzed Pea Protein - Inulin interaction and gel forming properties Sanjana Sawant 10:00 - 11:00
FP89 - Building dual-purpose ingredient by covalently conjugating quercetin to WPI Andresa Gomes 10:00 - 11:00
FP90 - Looking for a compromise to supplement beef burgers with fava bean (Vicia fava) flour Susana Ribes 10:00 - 11:00
FP91 - Intragranular distribution of inhibitory effect on retrogradation in cooked rice grains achieved from addition of ?-glucosidase (AG) and branching enzyme (BE). Chie Ohmoto 10:00 - 11:00
FP92 - Obtaining of Bioactive Hydrolysates from Protein of Californian Red Worm (Eisenia fetida) Through Enzymatic Hydrolysis and Crossflow Filtration. Yhoan Sebastian Gaviria Gaviria 10:00 - 11:00
FP93 - STABILITY AND BIOACESSIBILITY OF NANOENCAPSULATED COENZYME Q10 IN YOGURTS Samantha Pinho 10:00 - 11:00
FP94 - Textural, functional, and sensory characterization of low sugar gummies formulated with stevia (Stevia Rebaudiana Bertoni) and red fruits.. Yadiela Mosquera 10:00 - 11:00
FP96 - Optimization of gluten-free flat bread formulated with dry fractionated pea protein concentrate, corn and rice flours Antonella Pasqualone 10:00 - 11:00
FP81 - A new oil-based-double emulsion microcarriers for enhance stability and bioaccesibility of betalains and phenolic compounds from Opuntia fruit green extracts Sara Parralejo-Sanz 10:00 - 11:00
FP97 - Production of alginate microparticles to encapsulate soybean oil emulsions stabilized by whey protein aggregates using an airbrush atomization system Susana Zorrilla 10:00 - 11:00
PM19 - Modeling and Simulation of Smoking and Drying of Protein-based Food Products Nikita Khozin 10:00 - 11:00
PM20 - Hybrid modelling of Ohmic Heating system dynamics by integrating mathematical and physical components in MATLAB (Simscape) Tasmiyah Javed 10:00 - 11:00
PM21 - Dynamics of cake baking: A coupled multiphase poro-hygro-viscoelastic model Ashim Datta 10:00 - 11:00
PM22 - Mixed-Culture Beer Fermentation: A Data-Driven Approach to Real-Time Multi-Variate System Modelling and Predictive Process Control Alexander O'brien 10:00 - 11:00
PM23 - A deep-learning enabled approach to building robust and versatile computer-aided design tools Ashim Datta 10:00 - 11:00
PM24 - Computational design and manufacturing of microwave systems for food processing Ozan Karatas 10:00 - 11:00
PM25 - Modelling the extraction kinetics of ?-Carotene and Betalains for solid-liquid extractor design Rahul Kumar 10:00 - 11:00
PM26 - HYPERSPECTRAL IMAGING AND PATTERN RECOGNITION FOR DETECTING ADULTERATION IN GOAT CHEESE SAMPLES Vasilis Valdramidis 10:00 - 11:00
PM27 - CFD modeling of airflow and temperature distribution in a smokehouse Ivanett Z. Barreto Concepción 10:00 - 11:00
PM28 - Phage attack of lactic acid bacteria: a dynamic predictive model Michèle Bou Habib 10:00 - 11:00
PM29 - Numerical modelling of deformation and rupture of gas cell walls in bread dough during baking Nanci Castanha Da Silva 10:00 - 11:00
FP82 - Formulation of a Healthy Ingredient using Papaya Carotenoid Enriched Vegetable Oils: A Preliminary Study to Improve Carotenoids Stability and Bioaccessibility with O/W Emulsions M. Pilar Cano 10:00 - 11:00
FP80 - Contribution of the biological healthy potential of hydrophilic co-extracted compounds other than betalains and phenolics of green extracts from Opuntia spp. fruits Gloria Lobo 10:00 - 11:00
PM31 - Modelling of heat and mass transfer phenomena during contact heating of food products Bertrand Broyart 10:00 - 11:00
FP62 - Impact of leavening times on structure and in vitro digestibility of a bread with lentil flour Annalisa Romano 10:00 - 11:00
FP109 - Kombucha: Composition and new substrates trends Marcela Aparecida Deziderio 10:00 - 11:00
FP110 - Salt as a platform for multiple micronutrient fortification of food. Levente Diosady 10:00 - 11:00
FP111 - Hydrolysate from rainbow trout (Oncorhynchus mykiss) raw material - a valuable source of multifunctional bioactive peptides Janna Cropotova 10:00 - 11:00
FP112 - Potential consumption of probiotics, prebiotics and symbiotics to strengthen the immune system in times of pandemic Noe Benjamin Pampa Quispe 10:00 - 11:00
FP113 - Enrichment of bakery model foods with antioxidants from Mediterranean red fruits: a physicochemical study Evangelia D. Karvela 10:00 - 11:00
FP114 - Determination of combined effect of commercial organic acids on the microbial quality and shelf-life extension of buffalo meat sausages Kashif Nauman 10:00 - 11:00
FP115 - Influence of Soy Protein Concentrate Inclusion on the Physicochemical, Microbial and Sensory Attributes of Beef Patty during Chilled Storage Sher Ali 10:00 - 11:00
FP117 - Evaluation of the polyphenol profile of jabuticaba peel flours by FTIR analysis Adriana Franca 10:00 - 11:00
FP118 - Elucidation of starch recrystallization-induced quality changes in pre-cooked rice noodles under different storage conditions Sungmin Jeong 10:00 - 11:00
FP119 - Increasing bioactivity and bioaccessibility of isoflavones using Combined bioprocessing of soybean extract Gabriela Macedo 10:00 - 11:00
FP60 - VITAMIN C: QUANTIFICATION AND BROWNING REACTIONS IN YOGURTS Carolina Neves Cunha 10:00 - 11:00
FP61 - Egg yolk lipoproteins as natural stabilizers and emulsifiers to prepare Pickering emulsions as solid fat replacer Yangchao Luo 10:00 - 11:00
FP63 - Using a novel soft robotic swallowing setup to adapt food products for specific swallowing disorders Yurixy Bugarin Castillo 10:00 - 11:00
FP79 - Valorization of brewing industry wastes: Proximal and functional characterization of malted barley (Hordeum vulgare) bagasse meal. Edwin Arcila 10:00 - 11:00
FP64 - Effect of oleogel:hydrogel ratio on rheological properties of bigel produced with potato starch and glycerol monostearate Miriam Hubinger 10:00 - 11:00
FP65 - Optimal temperatures to fractionate palm oil through centrifugation and critical concentration of fat from palm oil in soybean oil Diego Canizares 10:00 - 11:00
FP66 - Evaluation of impact of emulsion matrix on survival of Salmonella during simulated gastric digestion Rohan Tikekar 10:00 - 11:00
FP67 - WATER-IN-OIL HIGH INTERNAL PHASE EMULSIONS STABILIZED BY SUNFLOWER WAX AND PGPR Larissa Ribas Fonseca 10:00 - 11:00
FP69 - Molecular characteristics of chickpea protein fractions: Hydrophobicity and structural analysis using Raman spectroscopy Ingrid Contardo 10:00 - 11:00
FP70 - Impact of incorporations of anionic polysaccharides on rheological and structural characteristics of quinoa protein isolate suspensions Ingrid Contardo 10:00 - 11:00
FP71 - Effect of agitation and temperature on the enzymatic synthesis of oligosaccharides and dextran in orange juice Sueli Rodrigues 10:00 - 11:00
FP72 - Cell Wall Composition Modulates Gut Microbiota and Short Chain Fatty Acid Production during IN-vitro Fermentation Lavaraj Devkota 10:00 - 11:00
FP73 - Lactose in Dairy Powders - from Crystal Size to Powder Functionality Xiaowei Qi 10:00 - 11:00
FP74 - Ora-pro-Nobis protein techno-functional properties evaluation for developing new food ingredients Fernanda Sviech 10:00 - 11:00
FP75 - CAROB PROTEIN HYDROLYSATES AS STABILIZING AGENT IN O/W EMULSIONS Pedro Renann Lopes De França 10:00 - 11:00
FP77 - Food Texture Modifications for Dysphagia Patients Rarisara Impaprasert 10:00 - 11:00
FP78 - Relationship between ?-glucosidase and endogenous enzymes in milled rice on suppressing retrogradation in cooked rice starch Yoshinobu Hirata 10:00 - 11:00
PM30 - Bread baking simulations: an attempt to take into account formulation and partial-vacuum baking technology to reduce baking temperature and optimize bread quality Safia Bedre-Dine 10:00 - 11:00
PM32 - Removal of viscoplastic soiling layers by obliquely impinging water jets Ian Wilson 10:00 - 11:00
FP107 - Formulation of submicron ternary complex encapsulates for delivery of curcumin C Anandharamakrishnan 10:00 - 11:00
S92 - Fighting Shelflation: Reduction of Food Loss at Consumer Level by Chemometric Characterization and Predictive Modelling of Organoleptic Quality Loss Throughout the Food Distribution System. Louis Sasseville 10:00 - 11:00
S79 - Scale-down of environmental conditions encountered during road transportation in the Canadian food supply chain Sébastien Villeneuve 10:00 - 11:00
S80 - Improving Extractability and Functionalities of Rice Proteins Using Enzymatic Treatments Yao Olive Li 10:00 - 11:00
S81 - Biodegradability and disintegration of bio-based materials produced with DHT-modified cassava starch Carmen Tadini 10:00 - 11:00
S82 - Pulsed Electric Fields assisted protein extraction from Tenebrio Molitor: Optimization and effect on colloidal properties Josep Tent Pérez 10:00 - 11:00
S83 - Recovering bioactive compounds from pineapple waste: a comparison between pressurizes liquid and supercritical fluid extractions Felipe Maia 10:00 - 11:00
S84 - Solubilization of ossein-hydroxyapatite matrix from bovine rib by different acids provides antioxidant compounds - a potential source of type I collagen and calcium Vanessa Biancardi 10:00 - 11:00
S85 - Nano-filtered acid casein whey as a potential medium for the cultivation of freshwater microalgae Tetradesmus obloquus and Chlorella vulgaris Kiani Hossein 10:00 - 11:00
S86 - sustainability assessment of commercial aquaponics farm: a case study using life cycle assessment Ammar Hdaifeh 10:00 - 11:00
S87 - Willingness to consume insect-based food in France: Determinants and consumer perspectives Sami Ghnimi 10:00 - 11:00
S89 - Life cycle assessment in beer industry: Current state and future prospects towards environmental sustainability Krokida Magdalini 10:00 - 11:00
S90 - Beef chuck roast tenderization by Yoghurt acid whey marination: Process optimization, antioxidant activity and Shelf life study George Katsaros 10:00 - 11:00
S91 - Study of the Amazon yam to obtain sustainable food products with higher added value Maria Cristina Ferrari 10:00 - 11:00
S93 - Revealing the potential of Brewer's Spent Grains In Human Nutrition: Exploration of Protein Extraction Performance and Functional Properties Sergey Mikhaylin 10:00 - 11:00
S77 - Assessment of the antioxidant/antiradical activity and phytochemical profile of ultrasound-assisted extracts of aromatic plant by-products using spectrophotometric assays and untargeted LC-MS/MS analysis Maria Giannakourou 10:00 - 11:00
S94 - Ultrasonically modified enzyme activity, antioxidant capacity and physicochemical properties of cereal brans and their application in flat bread production Tomislava Grgic 10:00 - 11:00
S96 - Edible coating formulated with essential oregano oil for its application in strawberries and determination of the degree of inhibition of fungus Botrytis cinerea. Miller Restrepo-Herron 10:00 - 11:00
S97 - Producing Mono-glyceride from Poultry Slaughterhouse Fat Waste Majid Javanmard 10:00 - 11:00
S98 - Application of biopolymers-based solutions incorporated with emulsified bioactive compounds as coating of synthetic polymers films: a review Paulo José Do Amaral Sobral 10:00 - 11:00
CT91 - Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling Roua Bou Orm 10:00 - 11:00
E137 - Fabrication, characterization, and potential applications of texturization of biopolymers to produce nutritious and high-quality food products Osvaldo Campanella 10:00 - 11:00
E138 - Effect of high-power ultrasound as an emerging technology for vegetable oil bleaching Alelhi De Jesús 10:00 - 11:00
E139 - Uvaia (Eugenia pyriformis) fruit: a new source of phenolics compounds obtained by Pressurized Liquid Extraction (PLE) Carolina Picone 10:00 - 11:00
E140 - Feedback Control of the Food Quality Trajectory Using In-Package Sensing and a Process-As-You-Go Approach Sudhir Sastry 10:00 - 11:00
E141 - Colon-targeted delivery of probiotics through millet-pulse based synbiotic nutrisnacks using an encapsulation-3D printing approach Jeyan A. Moses 10:00 - 11:00
E142 - 3D printing of banana incorporated pearl millet snack Jeyan A. Moses 10:00 - 11:00
S99 - Husbandry and management of a frog farming pilot facility André Limede 10:00 - 11:00
S78 - Biopolymer-based films containing emulsified active ingredients as coatings for cellulosic packaging: a review Kamila Santos 10:00 - 11:00
S76 - In vitro assessment of the antimicrobial activity of ultrasound-assisted extracts of aromatic plants by-products against microbiota isolated on selective media from spoiled vacuum - packaged cooked meat. Maria Giannakourou 10:00 - 11:00
PM33 - Critical Analysis of Pork QMRA Focusing on Slaughterhouses: Lessons from the Past and Future Trends Ammar Hdaifeh 10:00 - 11:00
S60 - Waste-to-Food Strategies: design, application and sustainability Sergiy Smetana 10:00 - 11:00
PM34 - Numerical modeling of heat and mass transfer during cake baking process Patrick El Helou 10:00 - 11:00
PM36 - Using Moving Particle Simulation approach to investigate mechanical and thermal stress profile in a twin screw extruder Felix Ellwanger 10:00 - 11:00
S50 - Monitoring the persistence of Listeria monocytogenes in dairy processing facilities by whole-Genome Sequencing technique Zeinabossadat Mousavi 10:00 - 11:00
S51 - Energy consumption of a continuous flow ohmic heater with advanced process controls Oluwaloba Oluwole-Ojo 10:00 - 11:00
S52 - Effects of roasting on the profile of bioactives and antioxidant activity of defatted-sesame meal Maria Irakli 10:00 - 11:00
S53 - Wastewaters remaining after distillation of aromatic plants with three methods: Characterization as a source of phenolics for food and pharmaceutical use Maria Irakli 10:00 - 11:00
S54 - Alternative extraction methods for the recovery of bioactive compounds from agro-food by-products: PEF and Microwave assisted extraction from olive pomace and tomato by-products Petros Taoukis 10:00 - 11:00
S55 - Effect of storage conditions on quality of aquatic biomass powders from fish side-streams enriched with natural antioxidants Ioanna Semenoglou 10:00 - 11:00
S56 - Protein solubilization and rheological behavior in macro- and microalgae Cristina M.r. Rocha 10:00 - 11:00
S57 - Optimization of hydrothermal hydrolysis of fish by-products for obtaining bioactive protein enriched hydrolysates Bianca Marques 10:00 - 11:00
S58 - CLARIFICATION OF RAW BITTER ACIDS EXTRACT FROM HOT TRUB BY-PRODUCT VIA MICROFILTRATION AND MICROFILTRATION ADDED OF DIAFILTRATION Miriam Hubinger 10:00 - 11:00
S59 - Cascading extraction: a way to simultaneously increase market value and decrease the environmental constraints of hydrocolloid recovery from red seaweeds Catarina Teixeira-Guedes 10:00 - 11:00
S61 - Recovery of fruits affected by postharvest disorders for the production of crispy air-dried pear rings Giovanna Cortellino 10:00 - 11:00
S75 - Optimal Operation in an Integrated Food Processing: A Strategy Development Hamid Ghanbari 10:00 - 11:00
S62 - High-Moisture Meat Analogues from Rapeseed and Pea Protein Blends Izalin Zahari 10:00 - 11:00
S63 - An orange by-product flour as a stabiliser of oil-in-water emulsions Juan A. Carcel 10:00 - 11:00
S64 - Label-free Biomarkers of post-mortem aging and salt processing in fish to improve processes and food properties Arnaud Germond 10:00 - 11:00
S65 - Life Cycle Assessment of the coffee production process in the context of energy savings and circular economy Krokida Magdalini 10:00 - 11:00
S66 - Development of sustainable active packaging Maria Clara Guimarães 10:00 - 11:00
S67 - Adding value to tomato pomace via enzyme-assisted aqueous extraction Stephanie Jung 10:00 - 11:00
S68 - No more words, let's cook with crickets: the optimization of cricket-based cookies and taralli Nicoletta Antonella Miele 10:00 - 11:00
S69 - Profile of primary metabolic components of edible crickets fed with vegetable powders Nanako Wakita 10:00 - 11:00
S70 - Cardboard container formulated with oregano oil for the inhibition of the fungus (Colletotrichum gloeosporioides) in Hass Avocado (Persea americana) Diana María Granda Restrepo 10:00 - 11:00
S71 - Enzymatic hydrolysis of salmon frame proteins at different byproduct/water ratios and pH regimes Pedro Valencia 10:00 - 11:00
S72 - Green coconut (Cocos nucifera L.) as emulsifier replacer in pan bread Tatiana Matuda 10:00 - 11:00
S73 - White grape (Vitis vinifera) pomace powder characterization for use as an ingredient in bakery products Tatiana Matuda 10:00 - 11:00
S74 - Preparation of starch-based films from sweet potato starch with the addition of lemon peel pectin Aamir Shehzad 10:00 - 11:00
FP108 - In vitro oro-gastro-intestinal digestion of pearl millet fortified 3D printed idli C Anandharamakrishnan 10:00 - 11:00
E38 - Pea protein extraction assisted by lactic acid fermentation: Impact on protein profile Rémi Saurel 10:00 - 11:00
CT43 - Coupling between flow, heat transfer and rheological properties of starch suspensions in a tubular heat exchanger Alberto Varela-Feijoo 10:00 - 11:00
E106 - Effect of High-Pressure Processing pretreatment on osmotic dehydration of fresh-cut potatoes Maria Katsouli 10:00 - 11:00
CT77 - Aseptic Processing of Liquid Particulate foods: A bench scale approach Stylianos Chatzidakis 10:00 - 11:00
CT78 - Effects of Drying Methods and Onion Bulb Variety on Physicochemical and Functional Properties of Onion Powder Cedrick Ardin Komenan Ayemene 10:00 - 11:00
CT79 - Development of high-quality table olives using mild pre-treatment methods Alexandra Mari 10:00 - 11:00
CT80 - Recent studies on thermal inactivation kinetics Nikolaos Stoforos 10:00 - 11:00
CT81 - IMPROVING THE EATING QUALITY OF SPENT BUFFALO (BUBALUS BUBALIS) MEAT USING SOUS-VIDE COOKING Bilal Asghar 10:00 - 11:00
CT82 - Evolution of the electrical conductivity of pound cake during baking by ohmic heating Doina Crucean 10:00 - 11:00
E100 - Physical properties of gelatin active films incorporated with cellulose nanocrystals and "Pitanga" leaf extract encapsulated into double emulsion Larissa Tessaro 10:00 - 11:00
E101 - Plasma activated water (PAW) for washing perishables to gently reduce the microbial load and the chemistry behind it. Luma Rossi Ribeiro 10:00 - 11:00
E102 - Pulsed Electric Field pretreatment for cost and energy efficient processing of industrial peach cultivars George Dimopoulos 10:00 - 11:00
E103 - Cold plasma bubbles for apple juice preservation Adel Rezaeimotlagh 10:00 - 11:00
E104 - The Joint Technological Unit Qualiveg3 "Integrated design of F&V processing routes": objectives, research projects and expected results Gilles Bertheau 10:00 - 11:00
E105 - Ultrasound-assisted extraction ofn Lupin seeds: influence on phenolic content and antioxidant capacity. Paola Navarro Vozmediano 10:00 - 11:00
E107 - Functional characterization of milk powders using Hyperspectral Imaging technique Abiy Dadi 10:00 - 11:00
CT75 - Characterization of meat cooking kinetics in convective ovens by infrared thermography and image analysis Rossella Di Monaco 10:00 - 11:00
E108 - ACTIVE GELATIN-BASED FILMS INCORPORATED WITH GUACO LEAVES EXTRACT (Mikania glomerata Sprengel) Paulo José Do Amaral Sobral 10:00 - 11:00
E109 - CHARACTERIZATION OF "CLEAN LABELPAN BREADS MADE WITH NATURAL PRESERVATIVES FROM TAHITI LIME Bruna Gasparetto 10:00 - 11:00
E110 - UTILIZATION OF AN ECO-FRIENDLY PRESERVATIVE TO IMPROVE THE SHELF LIFE OF "CLEAN LABEL" PAN BREADS Bruna Gasparetto 10:00 - 11:00
E111 - Evaluation of novel cold plasma treatment to reduce surface fungal colonization of sugar beet roots to improve postharvest storage Kumar Mallikarjunan 10:00 - 11:00
E112 - Application of green coconut pulp in edible ice cream Eliana Paula Ribeiro 10:00 - 11:00
E114 - NON-THERMAL TECHNOLOGIES - PULSED ELECTRIC FIELD AND HIGH-POWER ULTRASOUND AFFECTS THE ANTHOCYANIN CONTENT IN STRAWBERRY JUICE Danijela Bursac Kovac Evic 10:00 - 11:00
E115 - Flow-based dielectrophoretic biosensor for detection of bacteriophage MS2 as a foodborne virus surrogate Soojin Jun 10:00 - 11:00
E116 - Optimization of ultrasound extraction of anthocyanins from grape pomace using acidified water as solvent Sueli Rodrigues 10:00 - 11:00
E117 - Effect of cellulose nanofiber from soybean straw on the physicochemical properties of biodegradable films Paulo José Do Amaral Sobral 10:00 - 11:00
E118 - Development of turnip snacks through atmospheric freeze-drying: combination of pulsed electric field pretreatment and ultrasound application Juan A. Carcel 10:00 - 11:00
E119 - Cell disintegration index produced by pulsed electric fields (PEF) pretreatment and its influence in the convective drying of butternut Juan A. Carcel 10:00 - 11:00
E121 - Properties of soybean oil obtained by pressurized liquid extraction (PLE) in intermittent process using organic solvents: hexane and ethanol Alessandra Oliveira 10:00 - 11:00
CT76 - Analysis of stirred ball milling of food products Marcello Fidaleo 10:00 - 11:00
CT74 - Effect of pre-treatments on solar drying efficiency and pro-vitamin A content of mango slices Paula Viola 10:00 - 11:00
E123 - Effect of High-Pressure Homogenization on rheology, sedimentation and colour of Tropical Blended Fruit Juice along the shelf life Amauri Rosenthal 10:00 - 11:00
CT57 - Effect of cryo-treatment and carriers on spray-dried kefir powder and its reconstitution properties Olga Groztidou 10:00 - 11:00
CT44 - Review of Production of Konjac Glucomannan from Amorphophallus sp. Georges Srzednicki 10:00 - 11:00
CT45 - Proteolysis in fish meat during sous vide cooking: Peptidomic analysis of salmon mie cuit Miyu Sakuyama 10:00 - 11:00
CT46 - Microstructure characterization of infrared-treated soybeans using X-Ray micro-computed tomography Chyngyz Erkinbaev 10:00 - 11:00
CT47 - Temperature and water activity dependence of ?-galactosides degradation in cowpea bean during steeping process Erica Siguemoto 10:00 - 11:00
CT48 - Study of the chicken carcass surface cooling during the slaughter air-ventilated chilling step Francis Lauriau 10:00 - 11:00
CT49 - Powder Morphology Development during Spray Drying Maarten Schutyser 10:00 - 11:00
CT50 - Hydrodynamic study of spherical and non-spherical particles in a batch rotary drum Marcela Vieira Caixeta Machado 10:00 - 11:00
CT51 - Modeling the power curve of bread dough during mixing Maude Dufour 10:00 - 11:00
CT53 - Moisture sorption isotherms of edible insects' flours Mariana Morales-De La Peña 10:00 - 11:00
CT54 - Baking temperature and prefermentation effects on double-layered flat bread delamination phenomenon: is it possible to lower the baking temperature for an energy-saving perspective ? Safia Bedre-Dine 10:00 - 11:00
CT55 - Pyrolysis of sucrose and quercetin for the formation of novel food structures Idaresit Ekaette 10:00 - 11:00
CT56 - Effect of storage time, packaging material and MAP composition on spray-dried kefir and its reconstitution properties Stylianos Exarhopoulos 10:00 - 11:00
CT58 - KEFIR YOGURT FREEZE-DRYING, PROBIOTIC FACTOR RETENTION UNDER DIFFERENT OPERATING CONDITIONS. Marlene Pinto 10:00 - 11:00
CT73 - Foam-mat drying of prickly pear and beetroot: Drying kinetics and comparison with conventional drying methods. Panagiotis Chaloulos 10:00 - 11:00
CT59 - EFFECT OF CHEMICAL AND PHISICAL PRETREATMENTS ON DRYING OF WHOLE TOMATO FRUIT (DATTERINO TOMATO) Aniello Falciano 10:00 - 11:00
CT60 - Microencapsulation of methyl salicylate by beta-cyclodextrin powder Novia Erfiza 10:00 - 11:00
CT61 - Changes in soymilk protein behavior with NaCl in freeze-thaw processing Masayuki Matsuno 10:00 - 11:00
CT62 - Kinetic study: thermal destruction of Clostridium sporogenes PA 3679 in concentrated maple sap Mohammad Reza Zareifard 10:00 - 11:00
CT63 - Factors affecting the viscosity increase of soymilk by two-step heating Makoto Shimoyamada 10:00 - 11:00
CT64 - Measuring Technique for Internal Structures of Ice Cream by Cryogenic Microtome Imaging System Gabsoo Do 10:00 - 11:00
CT66 - Characterization of a blackberry snack fortified with Zinc and Folic Acid, aimed at children and pregnant women, developed by Convective Drying processes. Oscar Vega 10:00 - 11:00
CT67 - Effect of spray drying on technological and functional properties of albumin powder and its influence on the development of a typical Colombian dessert, "merengue." Oscar Vega 10:00 - 11:00
CT68 - Development and formulation of a strawberry dispersion fortified with Zn and folic acid: obtaining and characterizing a powder by spray drying. Oscar Vega 10:00 - 11:00
CT69 - Investigation of critical process parameters to reduce the hydrocyanic acid in flaxseed presscake Carolin Bommes 10:00 - 11:00
CT70 - Describing 3D turbulent heat convection and freezing of solid foods by computational modelling: Energy, exergy and quality food issues for salmon and beef Nelson Moraga 10:00 - 11:00
CT71 - Optimization of the Hot-Fill-Hold Method for the Pasteurization of Glass Containers Filled with Acid Viscous Foods Ruben Morawicki 10:00 - 11:00
CT72 - Investigation of Electromagnetic Field Modulation via Solid State-Technology in Microwave-Assisted Freeze-Drying Till Sickert 10:00 - 11:00
E122 - Quantification of vitamin B12 in milk processed by pulsed electric field (PEF), high hydrostatic pressure (HHP), and ultraviolet light (UV-C) Caroline Ceribeli 10:00 - 11:00
E124 - Recovery of Water and Cleaning Agents from Clean-In-Place (CIP) wastewater using Nanofiltration (NF)-Forward Osmosis (FO)-Direct Contact Membrane Distillation (DCMD): Effects of flow temperature and flow rate Woo-Ju Kim 10:00 - 11:00
FP105 - Application of antioxidant nanoparticles based on starch and the phenolic compounds from propolis extract in jelly candies Germán Ayala Valencia 10:00 - 11:00
FF13 - NIR-hyperspectral imaging and multivariate analysis for cinnamon authentication Yasmin Lima Brasil 10:00 - 11:00
E90 - Pulsed-electric-field (PEF) application to enhance hydration and amylolytic capacity of wheat and barley during malting process Tiago Carregari Polachini 10:00 - 11:00
E91 - IMPACT OF HIGH-PRESSURE ON THE YIELD AND TECHNOLOGICAL PARAMETERS OF GREEK YOGURT Jorge A. Saraiva 10:00 - 11:00
E92 - PLASMA ACTIVATED WATER EFFECTS ON FOOD SURFACES Valérie Orsat 10:00 - 11:00
E93 - Ultrasonic assisted extraction of Achyrocline satureioides Lam, D.C, (marcela) for enhanced and selective bioactive compound extraction Sofía Barrios 10:00 - 11:00
E94 - Profiling Techno-functional and Structural Modifications of Pea Protein by Ultrasound Michael Ngadi 10:00 - 11:00
E95 - Development and characterization of chitosan-alginate edible films to improve passion fruits shelf-life Luiz Carlos Corrêa Filho 10:00 - 11:00
E96 - EFFECT OF THE APPLICATION OF LASER PERFORATION ON THE DEHYDRATION OF APPLE SLICES IN REFRACTIVE WINDOW®. Helena Nunez 10:00 - 11:00
E97 - Radio Frequency Processing of Peanut: Effect of Structure and Particle Size Ferruh Erdogdu 10:00 - 11:00
E98 - The effect of Cold Atmospheric Plasma treatment on the nutritional quality of leafy greens Andrea Gilbert 10:00 - 11:00
E99 - Ultrasonic-assisted pretretment to reduce the content of antinutritional and antitechnological factors of lupin seed flour Esperanza Dalmau 10:00 - 11:00
FF11 - Low-cost e-nose as an affordable tool for identification of black tea origin Ingrid Alves De Moraes 10:00 - 11:00
FF12 - Raman spectroscopy in the evaluation of different oleogels types Ingrid Alves De Moraes 10:00 - 11:00
FF14 - From experimentation to modeling via an iterative and collaborative teaching approach in food and bioprocess engineering Bertrand Broyart 10:00 - 11:00
E88 - Unfold the limitation of ohmic heating by mechanistic modelling Aberham Hailu Feyissa 10:00 - 11:00
FF15 - The green gap in the food future of teenagers, the case of insects' consumption. Céline Gallen 10:00 - 11:00
FF16 - Characterization of original and solvent-treated cricket (Gryllus bimaculatus) powder for future food Barbara Catalano Damasceno 10:00 - 11:00
FF17 - 'Ultra processed', as defined by NOVA, is a misleading term - Insights from an in-depth comparative investigation of processing intensity on Scandinavian dairy products Andreas Håkansson 10:00 - 11:00
FF18 - FOOD DESIGN THINKING APPLIED TO THE CONCEPTION OF PROTEIN AND VITAMIN-RICH PRODUCT FOR SENIOR CONSUMERS Samantha Pinho 10:00 - 11:00
FF19 - Continuous infrared popping: Effect on key physicochemical attributes of popcorn Majid Javanmard 10:00 - 11:00
FM1 - Impact of the air-liquid-material (ALM) interface on the formation and resistance of biofilms on different surfaces Jha Piyush Kumar 10:00 - 11:00
FM2 - The choice of allocation criteria influences the distribution of environmental impacts between co-products: example of dairy protein fractionation process Genevieve Gesan-Guiziou 10:00 - 11:00
FM3 - Evaluation of the techno-functional properties of cricket (Acheta domesticus) flours produced from two body fractions. Viridiana Tejada 10:00 - 11:00
FP101 - ANTIOXIDANT AND ANTIMICROBIAL EFFECT OF STRAWBERRY TREE FRUIT WATER EXTRACT Anica Bebek Markovinovic 10:00 - 11:00
FP102 - Application of chickpea and sesame protein concentrate treated by transglutaminase in the formulation of a reduced-fat mayonnaise based on sesame oleosome Hossein Kiani 10:00 - 11:00
FP103 - Determination Of Some Physiochemical Parameters, Aroma Content, Antioxidant And Antibacterial Activity Of Anatolian Pine Honeys Ozan Haliscelik 10:00 - 11:00
FP104 - Simultaneous determination of nine high-intensity sweeteners in sweeties from the Brazilian market Adriana Arisseto Bragotto 10:00 - 11:00
E89 - Encapsulation of probiotics by water-in-oil membrane emulsification and gelification Marco Di Luccio 10:00 - 11:00
E87 - High intensity ultrasound assisted extraction of quercetin from yellow onion peel Luiz Fasolin 10:00 - 11:00
E125 - Effect of ultrasound on fermentation kinetics and quality of buffalo yogurt Tribst Alline Artigiani Lima 10:00 - 11:00
E71 - Impact of Ultra-High Pressure Homogenization on the inactivation of spores in Sheep Milk Anila Antony 10:00 - 11:00
E126 - Impact of ultrasound and protease addition on the fermentation profile and final characteristics of fermented goat and sheep cheese whey Tribst Alline Artigiani Lima 10:00 - 11:00
E127 - Ultrasound assisted technology as technological tool for obtaining Sacha Inchi proteins Luis-Felipe Gutiérrez 10:00 - 11:00
E128 - The effect of raw materials composition and extrusion parameters on the texture properties of high-moisture meat analogs made of faba bean, yellow pea, and soybean protein concentrates and their mixtures Abdallah Fawky Elshamy 10:00 - 11:00
E129 - PEF assisted thermal inactivation of Bacillus coagulans in peach puree - Process optimization George Katsaros 10:00 - 11:00
E130 - Cold Atmospheric Plasma Processing for Quality Retention and Shelf-life Extension of Plant Foods George Katsaros 10:00 - 11:00
E131 - Influence of time-temperature interactions on physicochemical attributes and microbiological safety of traditional buffalo meat dishes Kashif Nauman 10:00 - 11:00
E133 - Jabuticaba (Plinia cauliflora) peel as a source of pectin: comparative evaluation of extraction methods Adriana Franca 10:00 - 11:00
E134 - Impact of pulsed electric field (PEF) intensity on cream yield, overrun, stability, and protein components Thomas Jacob 10:00 - 11:00
E136 - Degreasing of the black soldier fly ( Hermetia illucens L.) larve meal with supercritical CO2 Vanessa Aparecida Cruz 10:00 - 11:00
E68 - Direct coupling of high intensity ultrasound to a crossflow microfiltration pilot for pulpy fruit juice clarification Manuel Dornier 10:00 - 11:00
E69 - Thermal and non-thermal decontamination of food formulations containing phycocyanin - influence of media pH and process intensity of quality characteristics and microbial inactivation Felix Schottroff 10:00 - 11:00
E70 - Impact of High Pressure Homogenization on the inactivation of spores in Sheep Milk Anila Antony 10:00 - 11:00
E72 - Characterising cleaning relevant properties of native model biofilms for efficient biofilm removal strategies Caroline Bachlechner 10:00 - 11:00
E86 - Effect of non-thermal plasma treatment on structural properties of vital gluten reflecting on its functionality for breadmaking Caroline Steel 10:00 - 11:00
E73 - Semi-industrial scaling up of a membrane process to obtain a nutrient-dense citrus concentrate Manuel Dornier 10:00 - 11:00
E74 - Developing artificial biofilm-imitates to establish a novel biofilm cleaning test system Caroline Bachlechner 10:00 - 11:00
E75 - Capitalizing the condensation of superheated steam for powder crystallization control Meng Wai Woo 10:00 - 11:00
E76 - Choline chloride-based deep eutectic solvents: A computational and experimental study for extraction of flavonoids and phenolic compounds from soybean and okara Ramon Sousa Barros Ferreira 10:00 - 11:00
E77 - Can non thermal processing methods like pulsed electric field and cold plasma alter dairy protein functionality? Sonali Raghunath 10:00 - 11:00
E78 - Effect of strengthening green coconut pulp with proteins on the survival of probiotic lactic bacteria and on the rheological properties of a fermented product Eliana Paula Ribeiro 10:00 - 11:00
E79 - Pectin-based active edible coatings applied in papaya: rheological and surface properties Paulo José Do Amaral Sobral 10:00 - 11:00
E80 - Differential Scanning Flourimetry of Glucose Oxidase at High Hydrostatic Pressure Jose Reyes De Corcuera 10:00 - 11:00
E81 - Effect of combined disinfection with peracetic acid and power ultrasound on quality attributes of whole strawberries (cv. Ágata) Sofía Barrios 10:00 - 11:00
E82 - Cellulose-based film for vegetable packaging application: case study on broccoli Sofía Barrios 10:00 - 11:00
E83 - Effect of Sonication Pre-treatment and Drying Temperature on Avocado Seeds (Persea Americana) Drying Kinetics and Flour Quality Cristina L.m. Silva 10:00 - 11:00
E84 - Production and viability time of a probiotic powder from milk cultured with S. Thermophilus and enriched with encapsulated L. Fermentum before drying. Joao Laurindo 10:00 - 11:00
E85 - Marination performance and quality of chicken thigh meats: comparison of radio frequency and conventional thawing processes Eda Demirok Soncu 10:00 - 11:00
FP106 - Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology Clara Talens 10:00 - 11:00

Closure ceremony

11:00 - 12:15

Auditorium

TBC 11:00 - 12:15 Plénière - Programme Dyn

Conventional processes

CT1 - Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling Roua Bou Orm Themes posters - Programme Dyn Download the pdf
CT39 - Fluorescence spectroscopy as non-destructive test to predict quality change of fresh-cut apples Marika Valentino Themes posters - Programme Dyn Download the pdf
CT31 - Production of dried sourdough by spray drying and fluidized bed process Lúcia Alonso Da Silva Pinto Themes posters - Programme Dyn Download the pdf
CT32 - Red sorghum flour protein extraction: influence of pH and temperature on yield, physicochemical and emulsion formation properties of the protein extracts Ana Carla K Sato Themes posters - Programme Dyn Download the pdf
CT33 - Optimization of processing of broccoli and radish mixture sprouts for the obtaining high content of sulforaphane Milan HoušKa Themes posters - Programme Dyn Download the pdf
CT34 - Effect of freezing temperature on cooling rate and quality of salmon: experimental research and numerical modeling Nelly Patricia Gonzalez Villalva Themes posters - Programme Dyn Download the pdf
CT35 - Smoked pork loin with ultrasound-assisted curing: physicochemical and sensorial effect Mariana Huerta Themes posters - Programme Dyn Download the pdf
CT36 - RHEOLOGICAL STABILITY OF PISCO COM LUCUMA CREAM Pacco Honorato Ccalli Themes posters - Programme Dyn Download the pdf
CT37 - Transfers and reactions modelling of aroma compounds in coffee beans during fermentation Fatma Hadj Salem Themes posters - Programme Dyn Download the pdf
CT38 - Osmotic dehydration of ginger using maltitol solutions as emerging osmotic agents Marcio Sanches Themes posters - Programme Dyn Download the pdf
CT4 - The effect of glazing on texture and sensory properties of Alentejano pig meat Miguel Elias Themes posters - Programme Dyn Download the pdf
CT3 - Slaughter weight and beef cut effect on the tenderness of Cachena meat Miguel Elias Themes posters - Programme Dyn Download the pdf
CT40 - Microwave-assisted pasteurization of mango pulp and nectar: thermo-physical, electrical and dielectric properties and inactivation kinetics of pectin methylesterase Jorge Gut Themes posters - Programme Dyn Download the pdf
CT41 - Dehydrofreezing : Conventional versus Intensified Processes towards better quality attributes of strawberry fruits Wafa Hajji Themes posters - Programme Dyn Download the pdf
CT42 - Use of the addition of antimicrobials, bioprotectors and direct acidification to extend the shelf life of sheep and goat cheese whey under refrigeration Tribst Alline Artigiani Lima Themes posters - Programme Dyn Download the pdf
CT5 - Effects of storage conditions on the retrogradation properties of Xiaozhan rice Xinyi Han Themes posters - Programme Dyn Download the pdf
CT6 - Sensors to follow in real time the tomato and apple quality attributes during processing in puree Alejandro Villamarin Spataro Themes posters - Programme Dyn Download the pdf
CT65 - Effect of dextrose equivalent (DE) of maltodextrin (MD) on the morphology of spray-dried powder containing emulsified fish oil Hidefumi Yoshii Themes posters - Programme Dyn Download the pdf
CT7 - Air classification of hulled and dehulled peas and faba beans- effect on carbohydrate compositions Svein Knutsen Themes posters - Programme Dyn Download the pdf
CT8 - Phase transitions during storage of infant milk formula powders produced under varying wet-mix processing conditions Mariana Rodríguez Arzuaga Themes posters - Programme Dyn Download the pdf
CT30 - Fat and texture of plant-based meat analogues produced by high moisture extrusion: a rheology-based approach to optimize pilot-scale trials Ana Maria Velasquez Giraldo Themes posters - Programme Dyn Download the pdf
CT29 - OPTIMIZATION OF SUGAR AND PALM OIL FREE NUT SPREADS Francesca Malvano Themes posters - Programme Dyn Download the pdf
CT10 - Ability of acid-induced gels to drain - Understanding of mechanisms and influencing factors by NMR methods Corinne Rondeau-Mouro Themes posters - Programme Dyn Download the pdf
CT19 - Low and high moisture extrusion of less refined ingredients - impact of processing conditions on texturization of defatted soy flour Roland Pöttschacher Themes posters - Programme Dyn Download the pdf
CT11 - Contribution of NMR methods to characterize starch, gluten and water in cereal products Corinne Rondeau-Mouro Themes posters - Programme Dyn Download the pdf
CT12 - Optimization of drying step for enzyme application: a heat sensitive ingredient Preethi Jayaprakash Themes posters - Programme Dyn Download the pdf
CT13 - Physicochemical, structural, microbiological and reconstitution properties of spray-dried kefir during storage Olga Groztidou Themes posters - Programme Dyn Download the pdf
CT14 - Effect of fermentation conditions and thermal treatment on the formation of kefiran and the rheological behavior kefir Olga Groztidou Themes posters - Programme Dyn Download the pdf
CT15 - Edible kefiran films with probiotics - structure, physical properties and probiotic viability during storage as affected by cryo-treatment, kefiran concentration and milk protein addition Stylianos Exarhopoulos Themes posters - Programme Dyn Download the pdf
CT16 - Effect of kefiran and milk proteins, sodium caseinates and whey protein concentrates, on the rheological properties and structure of cryogels Stylianos Exarhopoulos Themes posters - Programme Dyn Download the pdf
CT17 - Evaluation of potential multiscale mechanism of ultrasound-assisted mass transfer in porous medium: experiment and modeling on this intensified process Jiaheng Li Themes posters - Programme Dyn Download the pdf
CT18 - Static agglomeration of food powder mixtures: influence of addition of an "inert" ingredient Edgar Chavez Montes Themes posters - Programme Dyn Download the pdf
CT2 - Changes in the quality of apple tissue subjected to different freezing rates during long-term frozen storage at different temperatures Jha Piyush Kumar Themes posters - Programme Dyn Download the pdf
CT28 - Identification of solubilization kinetics of food powders using a sequential reconstitution device Cho Urielle M'be Themes posters - Programme Dyn Download the pdf
CT20 - STUDY AND OPTIMISATION OF FREEZE-DRYING CYCLES OF MODEL PROBIOTIC STRAIN OF LACTOBACILLUS CASEI TYPE Julien Andrieu Themes posters - Programme Dyn Download the pdf
CT21 - Chemical changes in papaya fruit during vacuum frying - a focus on sugars reactivities Adrien Servent Themes posters - Programme Dyn Download the pdf
CT22 - INVESTIGATION of EFFECT of THE CREAMED HONEY PRODUCTION PROCESS on THE 5-Hydroxymethylfurfural (HMF) CONTENT of HONEY Davut Karahan Themes posters - Programme Dyn Download the pdf
CT23 - Increasing the glass transition temperature by centrifugation to produce Clean Label tomato powder by spray drying Thierry Malomar Themes posters - Programme Dyn Download the pdf
CT24 - Application of physical and chemical pre-treatmens to improve quality and reduce energy consumption during freeze-drying of blueberries Sofía Barrios Themes posters - Programme Dyn Download the pdf
CT25 - Sorption isotherms for apple pomace Berta Zecchi Themes posters - Programme Dyn Download the pdf
CT26 - Study of drying conditions of whole organic green banana in pulsed fluidized bed dryer. Lilian Victorino Themes posters - Programme Dyn Download the pdf
CT27 - Experimental Setup for Measuring Bread Physical and Chemical Properties During Baking Bruno Carciofi Themes posters - Programme Dyn Download the pdf
CT9 - A comprehensive two-scale model for predicting the oxidability of fatty ester mixtures Maxime Touffet Themes posters - Programme Dyn Download the pdf

Emerging processes

E1 - Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation João Rocha Themes posters - Programme Dyn Download the pdf
E54 - Scale up of layer-by-layer microencapsulation of probiotic lactic acid bacteria Stephanie Passot Themes posters - Programme Dyn Download the pdf
E43 - Influence of cold plasma treatment on corn starch Fabiano Fernandes Themes posters - Programme Dyn Download the pdf
E44 - A newly designed ohmic heating cell for establishing microorganism destruction kinetics Mohammad Reza Zareifard Themes posters - Programme Dyn Download the pdf
E45 - Protein aggregates to replace texturing agents in clean label dairy products Gilles Garric Themes posters - Programme Dyn Download the pdf
E46 - Electrically-driven separation of proteins and flavour molecules Kieke De Boer Themes posters - Programme Dyn Download the pdf
E47 - Effect of inactivation on Escherichia coli on the treatment chamber materials and packaging materials in intense pulsed light treatments Jung-Kue Shin Themes posters - Programme Dyn Download the pdf
E48 - Low energy electron beam (LEEB) as alternative nonthermal decontamination technology for dry food surfaces Alexander Mathys Themes posters - Programme Dyn Download the pdf
E49 - Investigation of high throughput microfluidics on several microalgae cultures - Evaluation of proteins recovery and comparison with ultrasonic treatment. Agnès Montillet Themes posters - Programme Dyn Download the pdf
E5 - NEW DEVICE TO IMPROVE THE SEPARATION PROCESS IN CENTRIFUGATION-ASSISTED FREEZE CONCENTRATION Indira Pérez Bermúdez Themes posters - Programme Dyn Download the pdf
E50 - Gelling properties of black soldier fly (Hermetia illucens) larvae protein after ultrasound treatment Federico Casanova Themes posters - Programme Dyn Download the pdf
E51 - Biobased formulation films as possible replacement for synthetic (polymeric) food packaging material Domagoj Gabric Themes posters - Programme Dyn Download the pdf
E52 - Effect of low frequency ultrasonic cavitation, ultraviolet and their combination on the disinfection of aquaculture pathogen Aeromonas veronii Vasilis Valdramidis Themes posters - Programme Dyn Download the pdf
E53 - Electric fields to support microalgae growth with a differentiated biochemical composition Filipe Maciel Themes posters - Programme Dyn Download the pdf
E56 - Use of Plasma Activated Water for the functionalization of chick-pea flour Marco Dalla Rosa Themes posters - Programme Dyn Download the pdf
E41 - Method of quantitative antimicrobial activity measurement of antimicrobial substances Sungmo Ahn Themes posters - Programme Dyn Download the pdf
E58 - Effects of sequential alkaline pH-shifting and ultrasound pretreatment on the structural and functional properties of soy protein isolate (SPI)?citrus pectin (CP) conjugates Tianyi Yan Themes posters - Programme Dyn Download the pdf
E59 - Effect of high isostatic pressure on the modification of the techno-functional properties of protein isolate from quinoa (Chenopodium Quinoa Willd) with pH variation Sara Monteiro Themes posters - Programme Dyn Download the pdf
E6 - Effect of ultrasound on the physical and chemical properties of alginate-based marjoram essential oil nano-emulsions. André Costa Themes posters - Programme Dyn Download the pdf
E60 - Effect of Pulsed Electric Field Treatment on Plant Tissues with Heterogeneous Structure Assessed by Magnetic Resonance Imaging Jessica Genovese Themes posters - Programme Dyn Download the pdf
E61 - Influence of ozone treatment on protein content of wheat (Triticum aestivum) during bulk storage. Abhishaben M. Shingala Themes posters - Programme Dyn Download the pdf
E62 - Textural modifications in Oaxaca cheese made with ultrasonicated raw milk Luis Carrillo-Lopez Themes posters - Programme Dyn Download the pdf
E63 - Ultrasound impact on sensory acceptance of aged beef Alma Alarcon-Rojo Themes posters - Programme Dyn Download the pdf
E64 - Process Intensification and Integration for Efficient Downstream Processing of Bioactives from Micro and Macroalgae Raghavarao Ksms Themes posters - Programme Dyn Download the pdf
E65 - Double layer coating in combination with modified atmosphere packaging preserve postharvest quality of fresh-cut melon during storage Shohreh Nikkhah Themes posters - Programme Dyn Download the pdf
E66 - Uvaia (Eugenia pyriformis) fruit: a new source of phenolics compounds obtained by Pressurized Liquid Extraction (PLE) Carolina Picone Themes posters - Programme Dyn Download the pdf
E67 - Black sage (Varronia curassavica Jacq.) extracts obtained with pressurized ethanol in an intermittent process Alessandra Oliveira Themes posters - Programme Dyn Download the pdf
E7 - Search for a harmonized preparation protocol for stabilizing and maintaining the physical properties of cinnamom essential oil nanoemulsions when incorporated into active coatings. André Costa Themes posters - Programme Dyn Download the pdf
E8 - ASSESSING THE INFLUENCE OF BEHENIC ACID CONCENTRATION ON THE PHYSICOCHEMICAL PROPERTIES OF STRUCTURED LIPIDS PRODUCED BY ENZYMATIC INTERESTERIFICATION Guilherme De Figueiredo Furtado Themes posters - Programme Dyn Download the pdf
E42 - Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a precooked rice matrix María Inés Valdez Narváez Themes posters - Programme Dyn Download the pdf
E40 - Control of Listeria monocytogenes present on surfaces by managing the Relative Humidity of the air Stéphane Guyot Themes posters - Programme Dyn Download the pdf
E10 - Understanding the fibration in plant proteins during high moisture extrusion Themes posters - Programme Dyn Download the pdf
E22 - Investigating the efficacy of combined treatments of ultrasound and antimicrobial extract for the inactivation on food pathogens on ready-to-eat salad leaves Irem Soyler Themes posters - Programme Dyn Download the pdf
E11 - Quantitative assessments to characterise the antibiotic resistance of seafood microbial isolates Themes posters - Programme Dyn Download the pdf
E113 - Presentation of the RMT Actia CHLEAN Network Catherine Stride Themes posters - Programme Dyn Download the pdf
E12 - Optimized twin-screw enzymatic extrusion process to extract protein from micro and macroalgae Themes posters - Programme Dyn Download the pdf
E13 - Selective extraction of monogalactosyldiacylglycerol from spinach by CO2 supercritical fluid Themes posters - Programme Dyn Download the pdf
E14 - Effect of Pulsed Electric Fields and Osmotic Dehydration on the shelf life of fresh-cut spinach leaves Alexandros Katsimichas Themes posters - Programme Dyn Download the pdf
E15 - Extraction of anthocyanins from black bean hull with aqueous solutions of deep eutetic solvents by high pressure fluid Mayara Kuasnei Themes posters - Programme Dyn Download the pdf
E16 - Alternative Baking of Cereal Dry products considering microwaves and infrared to reduce the baking energy and to enhance the final quality of biscuits Maryam Valizadeh Themes posters - Programme Dyn Download the pdf
E17 - From Processing to Product: Utilizing Novel Processing Technology to Produce Plant-Based Protein Yogurt Analogue Racheli Levy Themes posters - Programme Dyn Download the pdf
E18 - Impact of macronutrient composition on 3D printability of pea-based food formulations Aaditya Venkatachalam Themes posters - Programme Dyn Download the pdf
E19 - Qualitative and quantitative analysis of erucin and sulforaphane in fresh-cut Eruca sativa treated with Plasma Activated Water (PAW): effect on the enzymatic hydrolysis of the glucosinolates glucoerucin and glucoraphanin Massimiliano Rinaldi Themes posters - Programme Dyn Download the pdf
E2 - Bio-Converted Spirulina for Nutraceutical Chewing Candy Formulations Rich in L-Glutamic and Gamma-Aminobutyric Acids João Rocha Themes posters - Programme Dyn Download the pdf
E20 - EFFECTS OF LOW INTENSITY PULSED ELECTRIC FIELDS IN TECHNO-FUNCTIONAL PROPERTIES OF CHICKPEA (Cicer arietinum L) FLOUR Mariana Morales-De La Peña Themes posters - Programme Dyn Download the pdf
E21 - Pulsed Electric Fields for white wines production: Investigation on sensory and physico-chemical characteristics of Arinto and Moscatel wines Filipa Silva Themes posters - Programme Dyn Download the pdf
E23 - Dry heat treatment of wheat flour by MICRO-WAVE; application to desinfectation, flour correction (alpha-amylase activity) and functional flour Alain Le-Bail Themes posters - Programme Dyn Download the pdf
E4 - Mechanisms in controlling the enzymatic browning of strawberry nectar Karen Louise Lacey Themes posters - Programme Dyn Download the pdf
E24 - Impact of innovative processes on the nutritional and structural quality of Mediterranean flat bread Clara Leguet Themes posters - Programme Dyn Download the pdf
E25 - Optimization of pulsed electric field parameters to improve the technological properties and increase the soluble dietary fiber content of carrot pomace through response surface methodology Pedro Elez-Martinez Themes posters - Programme Dyn Download the pdf
E26 - Ultrasound applications for more efficient food processes Filipa Silva Themes posters - Programme Dyn Download the pdf
E28 - Optimizing the extraction of isoflavones from okara using a choline chloride-based deep eutectic solvent Ramon Sousa Barros Ferreira Themes posters - Programme Dyn Download the pdf
E29 - Application of frozen plasma-activated water to sanitize and precool fresh produce during postharvest handling process Chuan-Liang Hsu Themes posters - Programme Dyn Download the pdf
E3 - Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits João Rocha Themes posters - Programme Dyn Download the pdf
E30 - Comparison between meat analogues developed using high-moisture extrusion processing and protein elongation method Jie Hong Chiang Themes posters - Programme Dyn Download the pdf
E32 - A novel approach for the extraction, chemical characterization of carotenoids and lipids from Chlorella vulgaris Colm O'donnell Themes posters - Programme Dyn Download the pdf
E34 - Use of the adsorption and coating techniques to increase the load of polyphenols from pomegranate extract encapsulated by ionotropic gelation Mariana Silveira Themes posters - Programme Dyn Download the pdf
E35 - From'Innov : a new technology to obtain aroma in solubilized soft-cheese Marielle Harel-Oger Themes posters - Programme Dyn Download the pdf
E36 - Study of the impact of yeast starter use on microbial population dynamics during the fermentation of cocoa beans, and of its ultimate impact on cocoa composition and flavor Santiago Guzman Penella Themes posters - Programme Dyn Download the pdf
E37 - Chitin-deacetylase production by microorganisms: a key step towards a sustainable production of bioactive chitooligosaccharides from marine shell wastes Gabriela Vollet Marson Themes posters - Programme Dyn Download the pdf
E39 - Computer simulation of the maltose production in sweet potato during microwave cooking Yvan Llave Themes posters - Programme Dyn Download the pdf
E9 - Extraction processes used for botanical ingredients: applications in ready-to-drink beverages Ellen Bornhorst Themes posters - Programme Dyn Download the pdf

Food future

FF1 - A European FEEDtheMIND perspective for innovative numerical educational approaches in food eco-design development Reine Barbar Themes posters - Programme Dyn Download the pdf
FF10 - Analysis of the sustainability of an aquaponic farm through a life cycle analysis Ammar Hdaifeh Themes posters - Programme Dyn Download the pdf
FF2 - European Qualifications and Competences for the Vegan Food Industry Gemma Cornuau Themes posters - Programme Dyn Download the pdf
FF3 - CHALLENGES OF CAMEROON AGRICULTURE Fabrice Charlie Djueko Tchouamani Themes posters - Programme Dyn Download the pdf
FF4 - Study of the physicochemical and functional properties of Tenebrio molitor larvae defatted flour and evaluation of its application in hamburger William Hirata Themes posters - Programme Dyn Download the pdf
FF5 - Fostering food industry sustainability: how data management and digital solutions can help. Study-case of concentrated orange juice production Laura Piazza Themes posters - Programme Dyn Download the pdf
FF6 - Development of Immunosensor for Rapid Detection of Bacillus Cereus in Food Shanmuga S Themes posters - Programme Dyn Download the pdf
FF7 - Rapid estimation of protein and lipid content in Black Fly Soldier (Hermetia illucens) larvae flour using a portable NIR sensor and chemometrics Luis Jam Pier Cruz Tirado Themes posters - Programme Dyn Download the pdf
FF8 - Identification of adulteration in butter cheese using NIR spectroscopy Maria Lucimar Da Silva Medeiros Themes posters - Programme Dyn Download the pdf
FF9 - Designing 3D printable food based on unexploited seafood: printability assessment Frederica Silva Themes posters - Programme Dyn Download the pdf

Food performances

FP1 - TOWARDS THE DEVELOPMENT OF A PLANT-BASED CHEESE ANALOGUE: APPLICATION OF COMMERCIAL STARTER CULTURES Catarina Vila Real Themes posters - Programme Dyn Download the pdf
FP51 - Interest of choline chloride for salt reduction in bread Doina Crucean Themes posters - Programme Dyn Download the pdf
FP4 - Evaluation of the Chemical, Functional and Textural Properties of the Parboiled Amaranth (Amaranthus caudatus L.) Pedro Maldonado-Alvarado Themes posters - Programme Dyn Download the pdf
FP40 - Development of a tool to imitate the fork method described by the International Dysphagia Diet Standardisation Initiative Pedro Augusto Themes posters - Programme Dyn Download the pdf
FP42 - An ICP-OES approach for macro-element profiling of legume species conventionally grown in Serbia Kristian Pastor Themes posters - Programme Dyn Download the pdf
FP43 - Comparing micro-element profiles of various legumes conventionally grown in Serbia using an ICP-OES approach Kristian Pastor Themes posters - Programme Dyn Download the pdf
FP44 - Fermentation of ginseng sprout extract by lactic acid bacteria reduces the inflammatory responses of lipopolysaccharide-stimulated RAW 264.7 macrophages Jungsil Kim Themes posters - Programme Dyn Download the pdf
FP45 - Understanding and evidencing of the Hard to Cook phenomena and its impact in red beans (P. Vulgaris) for industrial processing optimization Alejandro Villamarin Spataro Themes posters - Programme Dyn Download the pdf
FP47 - Effect of high-intensity ultrasound processing on carbohydrates of freshly squeezed orange juice George Katsaros Themes posters - Programme Dyn Download the pdf
FP48 - Production of novel health-promoting yoghurt-type products enhanced with microalgae nutrients George Katsaros Themes posters - Programme Dyn Download the pdf
FP49 - Bioaccessibility of inorganic elements of plant-based beverages Adriana Arisseto Bragotto Themes posters - Programme Dyn Download the pdf
FP5 - Phenolics compounds in high plant protein drink developed with honey microencapsulated to evaluate the bioaccessibility Taíse Toniazzo Themes posters - Programme Dyn Download the pdf
FP50 - Evaluation of oat syrup, from oat beverage by-products for sugar reduction in food products Ana Gomes Themes posters - Programme Dyn Download the pdf
FP52 - Mucilage from Yam (Dioscorea Rotundata): Physico-Chemical, Rheological and Functional Characterization and Applications in Food Industry Ricardo Andrade Themes posters - Programme Dyn Download the pdf
FP38 - Exploring physicochemical and textural characteristics of Greek commercial pita breads Christodoulos Deligeorgakis Themes posters - Programme Dyn Download the pdf
FP53 - Effect of post-harvest treatment on quality attributes of moroccan pomegranate variety "sefri ouled abdellah" during cold storage Chaimae El-Rhouttais Themes posters - Programme Dyn Download the pdf
FP54 - Novel approaches to oil structuring through capillary suspensions Annachiara Pirozzi Themes posters - Programme Dyn Download the pdf
FP55 - Comparison of techno-functional properties of ora-pro-nóbis (Pereskia aculeata Miller) flour and its protein concentrate Ludmilla De Carvalho Oliveira Themes posters - Programme Dyn Download the pdf
FP56 - High hydrostatic pressure as a tool to modulate techno-functional properties of quinoa (Chenopodium quinoa) protein and nutritional effects Ludmilla De Carvalho Oliveira Themes posters - Programme Dyn Download the pdf
FP57 - SFE-CO2 PROCESS TO OBTANING HIGH BIOACTIVE EXTRACTS FROM OPUNTIA FRUITS. A COMPLETE STUDY OF THEIR BIOACTIVE PROFILE AND NUTRACEUTICAL POTENTIAL Daniel Guajardo-Flores Themes posters - Programme Dyn Download the pdf
FP58 - Flat bread originality, functionality and developments (a review) Hanee Aldmoor Themes posters - Programme Dyn Download the pdf
FP59 - Antimicrobial activity of microencapsulated anthocyanins from blueberry (Vaccinium corymbosum) Laura Andrea Puente-Garza Themes posters - Programme Dyn Download the pdf
FP6 - Optical determination of fiber orientation and anisotropy of plant based high-moisture meat analogues Tzvetelin Dessev Themes posters - Programme Dyn Download the pdf
FP68 - Evaluation of the textural properties of cream ice cream with partial substitution of powdered milk for quinoa flour Fanny Emma Ludena-Urquizo Themes posters - Programme Dyn Download the pdf
FP7 - Functionalization of brown seaweed aqueous dispersions by physical treatments Patricia Lopez-Sanchez Themes posters - Programme Dyn Download the pdf
FP8 - Measurements of mechanical properties of hydrated and cooked lentils Guy Della Valle Themes posters - Programme Dyn Download the pdf
FP9 - Exploring the Correlation Between Flow Speeds and Physical Properties of Food Matrices Francis Villeneuve Themes posters - Programme Dyn Download the pdf
FP39 - Effect of einkorn bran sourdough on physicochemical and technological properties of einkorn pita bread Christodoulos Deligeorgakis Themes posters - Programme Dyn Download the pdf
FP37 - Influence of micro and nanofibrillated cellulose on yogurt production and storage Carolina Neves Cunha Themes posters - Programme Dyn Download the pdf
FP10 - Relationship between rheological properties and gluten network structure in wheat flour dough Themes posters - Programme Dyn Download the pdf
FP22 - Effect of soluble dietary fiber on microstructural changes, in vitro and in vivo starch digestibility in laminated dough and wheat bread Pedro Bouchon Themes posters - Programme Dyn Download the pdf
FP11 - Variability of grain albumen minor components and technological quality of wheat Themes posters - Programme Dyn Download the pdf
FP12 - Adding value to legumes through a gastronomic approach: the proof of concept of food models Dufrechou Marie Themes posters - Programme Dyn Download the pdf
FP13 - Extrusion simulation for the design of fibre-rich breakfast cereals Magdalena Kristiawan Themes posters - Programme Dyn Download the pdf
FP14 - Assessment of modified malted flour's enzymatic activity; focus on amylase and phytase effect for the application of flat bread. Alejandra Velasquez Themes posters - Programme Dyn Download the pdf
FP15 - Comparison of microbial transglutaminases from different sources on improving physiochemical properties of plant-based chicken nuggets Chuan-Liang Hsu Themes posters - Programme Dyn Download the pdf
FP16 - Multi-stage block freeze concentration process applied in aqueous extract of Boldo (Peumus boldus Mol.) leaves Patricio Orellana Palma Themes posters - Programme Dyn Download the pdf
FP17 - Processing and formulation modulate aroma, saponins and sensory profiles in pea-based cakes Barbara Rega Themes posters - Programme Dyn Download the pdf
FP18 - The usefulness of the extrusion technique as a quantitative measure of differentiating dysphagia-oriented meals based on particle size disparities. Nilushika Thambugala Athukoralalage Themes posters - Programme Dyn Download the pdf
FP19 - Study of a post-column synchronous fluorescence derivatization to analyze phytates in foods by chromatography Adrien Servent Themes posters - Programme Dyn Download the pdf
FP2 - Rheological methods for plant proteins based foods: characterization of ingredients and final products, formulation and processing Andre Braun Themes posters - Programme Dyn Download the pdf
FP20 - Study of a Complex Peanut-Based Matrix Structuration Through Gelation Processes Veronique Bosc Themes posters - Programme Dyn Download the pdf
FP21 - Influence of nanocellulose with different particle size on pasting and rheological properties of wheat starch Paulo Diaz Calderon Themes posters - Programme Dyn Download the pdf
FP23 - Physicochemical and pasting properties of two varieties of Andean amaranth (Amaranthus caudatus) Jenny Mérida Themes posters - Programme Dyn Download the pdf
FP36 - Rheological investigation through 3D printed omega-3 rich analogue meat using grass pea and microalgae biomass Hossein Kiani Themes posters - Programme Dyn Download the pdf
FP24 - Can storage stability of citrus fiber powder be explained by modifications of their physicochemical properties? Gisella Coelho Themes posters - Programme Dyn Download the pdf
FP25 - Water sorption properties of malt bagasse as essential information for byproduct stabilization and further conversion into high value-added materials Tiago Carregari Polachini Themes posters - Programme Dyn Download the pdf
FP26 - Production of hybrid microparticulated proteins based on whey protein and pea protein at different pH values Igor Lima De Paula Themes posters - Programme Dyn Download the pdf
FP27 - Use of microparticulate whey proteins in the production of Dulce de Leche Igor Lima De Paula Themes posters - Programme Dyn Download the pdf
FP28 - Oxidative Stability of Encapsulated Fish Oil by Non-purified Soy-Lecithin and Dextrose Osvaldo Campanella Themes posters - Programme Dyn Download the pdf
FP29 - Deep Learning and Chemometrics Aided Development of a Virtual Hyperspectral Imaging and Quality Assessment of Plant Proteins Michael Ngadi Themes posters - Programme Dyn Download the pdf
FP3 - Starch based hydrogels: Effect of the type of starch in the formulation of self-assembled starchy hydrogels. Eftychios Apostolidis Themes posters - Programme Dyn Download the pdf
FP30 - Effect of pH on the gelling properties of pea protein-pectin composite gels Dan Zhang Themes posters - Programme Dyn Download the pdf
FP31 - In vitro protein digestibility of meat analogues made of sunflower and pea protein Nesli Sözer Themes posters - Programme Dyn Download the pdf
FP32 - THE IMPACT OF CAPSICUM OLEORESIN-LOADED MICROPARTICLES ON THE LIPID METABOLISM, GLUCOSE LEVEL AND SATIETY HORMONES IN MICE Miriam Hubinger Themes posters - Programme Dyn Download the pdf
FP34 - In vitro starch and protein digestibility of legume enriched biscuits using static and Dynamic Duodenal Model Vaios Karathanos Themes posters - Programme Dyn Download the pdf
FP35 - Plant-based 3 printed meat analog based on chickpea protein isolates, alginate, and Spirulina biomass Zeinabossadat Mousavi Themes posters - Programme Dyn Download the pdf
FP98 - Rheology of aerated buttercream icings Ian Wilson Themes posters - Programme Dyn Download the pdf

Process modelling up/down scaling

PM1 - Effects of the Orientation and Geometry of the Potential Applied Electrodes on Radio Frequency Heating Ferruh Erdogdu Themes posters - Programme Dyn Download the pdf
PM2 - Novel technology in high moisture extrusion for customized and controlled plant protein-based meat alternatives production Adrian Tica Themes posters - Programme Dyn Download the pdf
PM8 - Modelling bacteria inactivation during the steaming process: application to Cambodian pâté pasteurization Sebastien Curet Themes posters - Programme Dyn Download the pdf
PM7 - Progress in predicting internal and external cleaning by computational fluid dynamics Matthias Joppa Themes posters - Programme Dyn Download the pdf
PM6 - Integrating food extrusion research and expert knowledge to elucidate insightful relationships and enhance predictive modelling Jordan Pennells Themes posters - Programme Dyn Download the pdf
PM5 - Radio Frequency Heating Process for Infant Formulas and Developing a Computational Mathematical Model for Process Design Eda Coskun Themes posters - Programme Dyn Download the pdf
PM4 - Infrared Surface Decontamination of Whole Shell Eggs - Mathematical Modeling for Process and System Design Muhammed Talha Akbulut Themes posters - Programme Dyn Download the pdf
PM3 - Hybrid Mixture Theory Based Unsaturated Transport in Foods During Drying and Freezing Applications Pawan Singh Takhar Themes posters - Programme Dyn Download the pdf
PM18 - Inline visualisation of spray impact pressure distribution via augmented reality: An approach to monitor cleaning processes Max Hesse Themes posters - Programme Dyn Download the pdf
PM10 - Characterization of methods to better understand the parameters influencing the Hard To Cook phenomenon Nicolas Lehebel Themes posters - Programme Dyn Download the pdf
PM17 - Hydration effect on dough behaviour during mixing by assessing the power curve Vincent Lambert Themes posters - Programme Dyn Download the pdf
PM16 - Experimental validation of the Navier-Stokes-Cahn-Hilliard equation and prediction of phase separation time Brais Martínez López Themes posters - Programme Dyn Download the pdf
PM15 - The effect of bubble distribution inside a food fermentor Dragana Arlov Themes posters - Programme Dyn Download the pdf
PM14 - Predicting performance of cooking ovens: A simulation-based design Ashim Datta Themes posters - Programme Dyn Download the pdf
PM13 - Data-driven reduced order modelling for crystallization processes Estefania Lopez-Quiroga Themes posters - Programme Dyn Download the pdf
PM12 - Optimization of Radio Frequency Thawing Process Parameters in Frozen Bulk Chicken Thigh Meat Eda Demirok Soncu Themes posters - Programme Dyn Download the pdf
PM11 - MODELING HEAT AND MASS TRANSFER DURING PORK LOIN COOKING IN AN ELECTRIC OVEN Bruno Carciofi Themes posters - Programme Dyn Download the pdf
PM9 - Use of Toroidal Cans in a Microwave Pasteurization Process: A Computational Study with Experimental Validation Ozan Karatas Themes posters - Programme Dyn Download the pdf

Special session

HP01 - High-Pressure Pasteurization of a Side Stream from Food Production Amanda Helstad Themes posters - Programme Dyn Download the pdf

Sustainability, food chain & decarbonisation

S1 - Optimized extraction of bioactive compounds from avocado oil by-products: a sustainable source of natural preservatives Thais Vieira Themes posters - Programme Dyn Download the pdf
S43 - Life Cycle Analysis of extraction techniques for recovery of valuable compounds from olive leaves Krokida Magdalini Themes posters - Programme Dyn Download the pdf
S34 - Valorization of industrial oat by-products through the design of high-value ingredients to be incorporated in food formulations Ana Ribeiro Themes posters - Programme Dyn Download the pdf
S35 - Alginate and cuttlefish ink based caviar-like hydrogel beads as alternative to sturgeon caviar: Comparison of physicochemical properties Gizem Nazli Ural Themes posters - Programme Dyn Download the pdf
S36 - Identifying critical food waste points in the millet supply chain and their potential to address food and nutrition security Nitya Sharma Themes posters - Programme Dyn Download the pdf
S37 - Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate Marco Dalla Rosa Themes posters - Programme Dyn Download the pdf
S38 - Recovery of nanostructured cellulose from agrifood residues Annachiara Pirozzi Themes posters - Programme Dyn Download the pdf
S4 - DRIVING COMMITMENT TO A SUSTAINABLE FOOD SYSTEM: CONSUMER AND PRODUCER PERSPECTIVES Sara González-García Themes posters - Programme Dyn Download the pdf
S40 - Chitosan/alginate hydrogels containing phenolic-enriched extracts from saffron (Crocus sativus L.) flowers using Natural Deep Eutectic Solvents (NaDES) as green extraction media Débora Cerdá-Bernad Themes posters - Programme Dyn Download the pdf
S41 - Portable beef-freshness detection platform based on colorimetric sensor array technology and bionic algorithms for total volatile basic nitrogen (TVB-N) determination Weidong Xu Themes posters - Programme Dyn Download the pdf
S42 - Alginate and cuttlefish ink based caviar-like hydrogel beads as alternative to sturgeon caviar: Comparison of physicochemical properties Gizem Nazli Ural Themes posters - Programme Dyn Download the pdf
S44 - Quinoa leaves, a sustainable source for plant-based new food ingredients Adrián González Themes posters - Programme Dyn Download the pdf
S32 - APPLICATION OF INNOVATIVE TECHNOLOGIES FOR THE RECYCLING OF AGRI-FOOD WASTE - H2020 AGRO2CIRCULAR AND AGROMATTER PROJECTS Sofía Martínez López Themes posters - Programme Dyn Download the pdf
S45 - Influence of the brewer's spent grains (BSGs) concentration on the rheological properties of suspension added of alkaline hydrogen peroxide (AHP) Marcio Sanches Themes posters - Programme Dyn Download the pdf
S46 - Effect of temperature and alkaline hydrogen peroxide concentration on the rheological behavior of suspensions containing brewer's spent grains Marcio Augusto Ribeiro Sanches Themes posters - Programme Dyn Download the pdf
S47 - Impact of emulsification time on the stability of Pickering emulsions stabilized by modified starch nanoparticles Izabel Cristina Freitas Moraes Themes posters - Programme Dyn Download the pdf
S48 - Extraction and refining of BSF Larvae oil: the lipid profile shows the potential source of oleic acid, lauric acid and omega 6, Vanessa Biancardi Themes posters - Programme Dyn Download the pdf
S49 - By-product development from BSF Larvae shows satisfactory protein and lipid contents Vanessa Biancardi Themes posters - Programme Dyn Download the pdf
S5 - Optimization of enzymatic treatments to optimize technological properties of apple bagasse Pedro Elez-Martinez Themes posters - Programme Dyn Download the pdf
S6 - Carbon Footprint of winter-wheat based cropping systems focused on food production Sara González-García Themes posters - Programme Dyn Download the pdf
S7 - Trading in fad diets for sustainable diets: Comparison between the Paleo diet and the EAT-Lancet reference diet Sara González-García Themes posters - Programme Dyn Download the pdf
S8 - How COVID-19 reshaped environment-impacting consumer behaviour in Spain? Sara González-García Themes posters - Programme Dyn Download the pdf
S33 - Characterization of naturally debittered olives (cv. Throumbolia) at different harvesting periods and maturity levels on the tree: Endophyte microbiota and physicochemical characteristics George Katsaros Themes posters - Programme Dyn Download the pdf
S31 - Valorization of a protein fraction from the production of a meat pigment derived from porcine liver Monica Toldra Themes posters - Programme Dyn Download the pdf
S10 - Lactic acid fermentation of Moringa leaf protein - selection of proteolytically active strains Daniel Heine Themes posters - Programme Dyn Download the pdf
S2 - Texturization of Chickpea Protein Isolate Khalid Bashir Themes posters - Programme Dyn Download the pdf
S11 - Measuring the environmental performance of a territorialized brewery sector Gaëlle Petit Themes posters - Programme Dyn Download the pdf
S12 - PALM OIL AND BIOETHANOL FOR CO2 EMISSION DECREASING ON BIODIESEL PRODUCTION Ramon Sousa Barros Ferreira Themes posters - Programme Dyn Download the pdf
S13 - The potential of electrotechnologies for enhancing the efficiency of precision fermentation processes Felix Schottroff Themes posters - Programme Dyn Download the pdf
S14 - Physicochemical properties of sesame cake protein isolates prepared by two different isolation techniques Maria Irakli Themes posters - Programme Dyn Download the pdf
S15 - Optimization of infrared drying process of solid residues remained after essential oil distillation of salvia, melissa and satureja Adriana Skendi Themes posters - Programme Dyn Download the pdf
S16 - Drying solid residues remained after essential oil distillation of rosemary with three different methods: An optimization study Adriana Skendi Themes posters - Programme Dyn Download the pdf
S17 - The effect of montmorillonite chemical composition and extrusion process on a novel starch bio-nanocomposites for food packaging Jefferson Lopes Alves Themes posters - Programme Dyn Download the pdf
S18 - Hot trub from breweries as a source of phenolic compounds Alan Ambrosi Themes posters - Programme Dyn Download the pdf
S19 - Saving the planet with (the right amount of) packaging Raquel Lozano Themes posters - Programme Dyn Download the pdf
S20 - Effect of the incorporation of apple pomace extract on the rheology of wheat flour doughs Caroline Steel Themes posters - Programme Dyn Download the pdf
S30 - Valorization of byproducts from meat and dairy industries through fermentation to obtain protein hydrolysates Chih Chun Kuo Themes posters - Programme Dyn Download the pdf
S21 - Dry ginger extracts obtained by coupled emergent technology Alcilene Monteiro Fritz Themes posters - Programme Dyn Download the pdf
S22 - Anthocyanins stabilization onto nanoclay: an evaluation of the physical-chemical and activity properties Alcilene Monteiro Fritz Themes posters - Programme Dyn Download the pdf
S23 - Investigating the impact of the extrusion process conditions and replacement of insect meal on pellet quality Aberham Hailu Feyissa Themes posters - Programme Dyn Download the pdf
S24 - Co-production of fermentable sugars and added value compounds from chestnut husks using sequential hydrothermal treatments Catarina Teixeira-Guedes Themes posters - Programme Dyn Download the pdf
S25 - USE OF BARU (Dipteryx alata Vog.) BYPRODUCT TO OBTAIN TEXTURED VEGETABLE PROTEINS THROUGH THERMOPLASTIC EXTRUSION FOR APPLICATION IN PLANT-BASED PRODUCTS Victor Guilherme Sebastião Themes posters - Programme Dyn Download the pdf
S26 - Chemical properties and fatty acid profile of macaw (Acrocomia aculeate) pulp oil obtained by aqueous enzymatic extraction Alan Ambrosi Themes posters - Programme Dyn Download the pdf
S27 - Modelling of jet cleaning of processing plants - a data driven approach Estefania Lopez-Quiroga Themes posters - Programme Dyn Download the pdf
S28 - Correlation between pea protein fractionation and high moisture extrusion cooking behaviour. Gabriel Le Flem Themes posters - Programme Dyn Download the pdf
S29 - IMPACT OF VEGETABLE FLOURS ON STRUCTURAL CHARACTERISTICS OF SUSTAINABLE BREAKFAST CEREALS OBTAINED BY EXTRUSION PROCESSING Victor Guilherme Sebastião Themes posters - Programme Dyn Download the pdf
S3 - Alginate as a potential polysaccharide for high oxygen barrier applications: influence of structure and composition Maria Urena Themes posters - Programme Dyn Download the pdf
S9 - Which factors influence resilience in food production and food value chains?: Results of an industry survey Marc Mauermann Themes posters - Programme Dyn Download the pdf

Special session

FM1 - Impact of the air-liquid-material (ALM) interface on the formation and resistance of biofilms on different surfaces Jha Piyush Kumar Themes posters - Programme Dyn Download the pdf
FM2 - The choice of allocation criteria influences the distribution of environmental impacts between co-products: example of dairy protein fractionation process Genevieve Gesan-Guiziou Themes posters - Programme Dyn Download the pdf
FM3 - Evaluation of the techno-functional properties of cricket (Acheta domesticus) flours produced from two body fractions. Viridiana Tejada Themes posters - Programme Dyn Download the pdf

Conventional processes

CT43 - Coupling between flow, heat transfer and rheological properties of starch suspensions in a tubular heat exchanger Alberto Varela-Feijoo Themes posters - Programme Dyn Download the pdf
CT74 - Effect of pre-treatments on solar drying efficiency and pro-vitamin A content of mango slices Paula Viola Themes posters - Programme Dyn Download the pdf
CT67 - Effect of spray drying on technological and functional properties of albumin powder and its influence on the development of a typical Colombian dessert, "merengue." Oscar Vega Themes posters - Programme Dyn Download the pdf
CT68 - Development and formulation of a strawberry dispersion fortified with Zn and folic acid: obtaining and characterizing a powder by spray drying. Oscar Vega Themes posters - Programme Dyn Download the pdf
CT69 - Investigation of critical process parameters to reduce the hydrocyanic acid in flaxseed presscake Carolin Bommes Themes posters - Programme Dyn Download the pdf
CT70 - Describing 3D turbulent heat convection and freezing of solid foods by computational modelling: Energy, exergy and quality food issues for salmon and beef Nelson Moraga Themes posters - Programme Dyn Download the pdf
CT71 - Optimization of the Hot-Fill-Hold Method for the Pasteurization of Glass Containers Filled with Acid Viscous Foods Ruben Morawicki Themes posters - Programme Dyn Download the pdf
CT72 - Investigation of Electromagnetic Field Modulation via Solid State-Technology in Microwave-Assisted Freeze-Drying Till Sickert Themes posters - Programme Dyn Download the pdf
CT73 - Foam-mat drying of prickly pear and beetroot: Drying kinetics and comparison with conventional drying methods. Panagiotis Chaloulos Themes posters - Programme Dyn Download the pdf
CT75 - Characterization of meat cooking kinetics in convective ovens by infrared thermography and image analysis Rossella Di Monaco Themes posters - Programme Dyn Download the pdf
CT64 - Measuring Technique for Internal Structures of Ice Cream by Cryogenic Microtome Imaging System Gabsoo Do Themes posters - Programme Dyn Download the pdf
CT76 - Analysis of stirred ball milling of food products Marcello Fidaleo Themes posters - Programme Dyn Download the pdf
CT77 - Aseptic Processing of Liquid Particulate foods: A bench scale approach Stylianos Chatzidakis Themes posters - Programme Dyn Download the pdf
CT78 - Effects of Drying Methods and Onion Bulb Variety on Physicochemical and Functional Properties of Onion Powder Cedrick Ardin Komenan Ayemene Themes posters - Programme Dyn Download the pdf
CT79 - Development of high-quality table olives using mild pre-treatment methods Alexandra Mari Themes posters - Programme Dyn Download the pdf
CT80 - Recent studies on thermal inactivation kinetics Nikolaos Stoforos Themes posters - Programme Dyn Download the pdf
CT81 - IMPROVING THE EATING QUALITY OF SPENT BUFFALO (BUBALUS BUBALIS) MEAT USING SOUS-VIDE COOKING Bilal Asghar Themes posters - Programme Dyn Download the pdf
CT82 - Evolution of the electrical conductivity of pound cake during baking by ohmic heating Doina Crucean Themes posters - Programme Dyn Download the pdf
CT66 - Characterization of a blackberry snack fortified with Zinc and Folic Acid, aimed at children and pregnant women, developed by Convective Drying processes. Oscar Vega Themes posters - Programme Dyn Download the pdf
CT63 - Factors affecting the viscosity increase of soymilk by two-step heating Makoto Shimoyamada Themes posters - Programme Dyn Download the pdf
CT44 - Review of Production of Konjac Glucomannan from Amorphophallus sp. Georges Srzednicki Themes posters - Programme Dyn Download the pdf
CT53 - Moisture sorption isotherms of edible insects' flours Mariana Morales-De La Peña Themes posters - Programme Dyn Download the pdf
CT45 - Proteolysis in fish meat during sous vide cooking: Peptidomic analysis of salmon mie cuit Miyu Sakuyama Themes posters - Programme Dyn Download the pdf
CT46 - Microstructure characterization of infrared-treated soybeans using X-Ray micro-computed tomography Chyngyz Erkinbaev Themes posters - Programme Dyn Download the pdf
CT47 - Temperature and water activity dependence of ?-galactosides degradation in cowpea bean during steeping process Erica Siguemoto Themes posters - Programme Dyn Download the pdf
CT48 - Study of the chicken carcass surface cooling during the slaughter air-ventilated chilling step Francis Lauriau Themes posters - Programme Dyn Download the pdf
CT49 - Powder Morphology Development during Spray Drying Maarten Schutyser Themes posters - Programme Dyn Download the pdf
CT50 - Hydrodynamic study of spherical and non-spherical particles in a batch rotary drum Marcela Vieira Caixeta Machado Themes posters - Programme Dyn Download the pdf
CT51 - Modeling the power curve of bread dough during mixing Maude Dufour Themes posters - Programme Dyn Download the pdf
CT54 - Baking temperature and prefermentation effects on double-layered flat bread delamination phenomenon: is it possible to lower the baking temperature for an energy-saving perspective ? Safia Bedre-Dine Themes posters - Programme Dyn Download the pdf
CT62 - Kinetic study: thermal destruction of Clostridium sporogenes PA 3679 in concentrated maple sap Mohammad Reza Zareifard Themes posters - Programme Dyn Download the pdf
CT55 - Pyrolysis of sucrose and quercetin for the formation of novel food structures Idaresit Ekaette Themes posters - Programme Dyn Download the pdf
CT56 - Effect of storage time, packaging material and MAP composition on spray-dried kefir and its reconstitution properties Stylianos Exarhopoulos Themes posters - Programme Dyn Download the pdf
CT57 - Effect of cryo-treatment and carriers on spray-dried kefir powder and its reconstitution properties Olga Groztidou Themes posters - Programme Dyn Download the pdf
CT58 - KEFIR YOGURT FREEZE-DRYING, PROBIOTIC FACTOR RETENTION UNDER DIFFERENT OPERATING CONDITIONS. Marlene Pinto Themes posters - Programme Dyn Download the pdf
CT59 - EFFECT OF CHEMICAL AND PHISICAL PRETREATMENTS ON DRYING OF WHOLE TOMATO FRUIT (DATTERINO TOMATO) Aniello Falciano Themes posters - Programme Dyn Download the pdf
CT60 - Microencapsulation of methyl salicylate by beta-cyclodextrin powder Novia Erfiza Themes posters - Programme Dyn Download the pdf
CT61 - Changes in soymilk protein behavior with NaCl in freeze-thaw processing Masayuki Matsuno Themes posters - Programme Dyn Download the pdf
CT91 - Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling Roua Bou Orm Themes posters - Programme Dyn Download the pdf

Emerging processes

E38 - Pea protein extraction assisted by lactic acid fermentation: Impact on protein profile Rémi Saurel Themes posters - Programme Dyn Download the pdf
E79 - Pectin-based active edible coatings applied in papaya: rheological and surface properties Paulo José Do Amaral Sobral Themes posters - Programme Dyn Download the pdf
E85 - Marination performance and quality of chicken thigh meats: comparison of radio frequency and conventional thawing processes Eda Demirok Soncu Themes posters - Programme Dyn Download the pdf
E84 - Production and viability time of a probiotic powder from milk cultured with S. Thermophilus and enriched with encapsulated L. Fermentum before drying. Joao Laurindo Themes posters - Programme Dyn Download the pdf
E83 - Effect of Sonication Pre-treatment and Drying Temperature on Avocado Seeds (Persea Americana) Drying Kinetics and Flour Quality Cristina L.m. Silva Themes posters - Programme Dyn Download the pdf
E82 - Cellulose-based film for vegetable packaging application: case study on broccoli Sofía Barrios Themes posters - Programme Dyn Download the pdf
E81 - Effect of combined disinfection with peracetic acid and power ultrasound on quality attributes of whole strawberries (cv. Ágata) Sofía Barrios Themes posters - Programme Dyn Download the pdf
E80 - Differential Scanning Flourimetry of Glucose Oxidase at High Hydrostatic Pressure Jose Reyes De Corcuera Themes posters - Programme Dyn Download the pdf
E78 - Effect of strengthening green coconut pulp with proteins on the survival of probiotic lactic bacteria and on the rheological properties of a fermented product Eliana Paula Ribeiro Themes posters - Programme Dyn Download the pdf
E87 - High intensity ultrasound assisted extraction of quercetin from yellow onion peel Luiz Fasolin Themes posters - Programme Dyn Download the pdf
E77 - Can non thermal processing methods like pulsed electric field and cold plasma alter dairy protein functionality? Sonali Raghunath Themes posters - Programme Dyn Download the pdf
E76 - Choline chloride-based deep eutectic solvents: A computational and experimental study for extraction of flavonoids and phenolic compounds from soybean and okara Ramon Sousa Barros Ferreira Themes posters - Programme Dyn Download the pdf
E75 - Capitalizing the condensation of superheated steam for powder crystallization control Meng Wai Woo Themes posters - Programme Dyn Download the pdf
E74 - Developing artificial biofilm-imitates to establish a novel biofilm cleaning test system Caroline Bachlechner Themes posters - Programme Dyn Download the pdf
E73 - Semi-industrial scaling up of a membrane process to obtain a nutrient-dense citrus concentrate Manuel Dornier Themes posters - Programme Dyn Download the pdf
E72 - Characterising cleaning relevant properties of native model biofilms for efficient biofilm removal strategies Caroline Bachlechner Themes posters - Programme Dyn Download the pdf
E86 - Effect of non-thermal plasma treatment on structural properties of vital gluten reflecting on its functionality for breadmaking Caroline Steel Themes posters - Programme Dyn Download the pdf
E88 - Unfold the limitation of ohmic heating by mechanistic modelling Aberham Hailu Feyissa Themes posters - Programme Dyn Download the pdf
E70 - Impact of High Pressure Homogenization on the inactivation of spores in Sheep Milk Anila Antony Themes posters - Programme Dyn Download the pdf
E97 - Radio Frequency Processing of Peanut: Effect of Structure and Particle Size Ferruh Erdogdu Themes posters - Programme Dyn Download the pdf
E141 - Colon-targeted delivery of probiotics through millet-pulse based synbiotic nutrisnacks using an encapsulation-3D printing approach Jeyan A. Moses Themes posters - Programme Dyn Download the pdf
E139 - Uvaia (Eugenia pyriformis) fruit: a new source of phenolics compounds obtained by Pressurized Liquid Extraction (PLE) Carolina Picone Themes posters - Programme Dyn Download the pdf
E138 - Effect of high-power ultrasound as an emerging technology for vegetable oil bleaching Alelhi De Jesús Themes posters - Programme Dyn Download the pdf
E137 - Fabrication, characterization, and potential applications of texturization of biopolymers to produce nutritious and high-quality food products Osvaldo Campanella Themes posters - Programme Dyn Download the pdf
E99 - Ultrasonic-assisted pretretment to reduce the content of antinutritional and antitechnological factors of lupin seed flour Esperanza Dalmau Themes posters - Programme Dyn Download the pdf
E98 - The effect of Cold Atmospheric Plasma treatment on the nutritional quality of leafy greens Andrea Gilbert Themes posters - Programme Dyn Download the pdf
E96 - EFFECT OF THE APPLICATION OF LASER PERFORATION ON THE DEHYDRATION OF APPLE SLICES IN REFRACTIVE WINDOW®. Helena Nunez Themes posters - Programme Dyn Download the pdf
E89 - Encapsulation of probiotics by water-in-oil membrane emulsification and gelification Marco Di Luccio Themes posters - Programme Dyn Download the pdf
E95 - Development and characterization of chitosan-alginate edible films to improve passion fruits shelf-life Luiz Carlos Corrêa Filho Themes posters - Programme Dyn Download the pdf
E94 - Profiling Techno-functional and Structural Modifications of Pea Protein by Ultrasound Michael Ngadi Themes posters - Programme Dyn Download the pdf
E93 - Ultrasonic assisted extraction of Achyrocline satureioides Lam, D.C, (marcela) for enhanced and selective bioactive compound extraction Sofía Barrios Themes posters - Programme Dyn Download the pdf
E92 - PLASMA ACTIVATED WATER EFFECTS ON FOOD SURFACES Valérie Orsat Themes posters - Programme Dyn Download the pdf
E91 - IMPACT OF HIGH-PRESSURE ON THE YIELD AND TECHNOLOGICAL PARAMETERS OF GREEK YOGURT Jorge A. Saraiva Themes posters - Programme Dyn Download the pdf
E90 - Pulsed-electric-field (PEF) application to enhance hydration and amylolytic capacity of wheat and barley during malting process Tiago Carregari Polachini Themes posters - Programme Dyn Download the pdf
E71 - Impact of Ultra-High Pressure Homogenization on the inactivation of spores in Sheep Milk Anila Antony Themes posters - Programme Dyn Download the pdf
E69 - Thermal and non-thermal decontamination of food formulations containing phycocyanin - influence of media pH and process intensity of quality characteristics and microbial inactivation Felix Schottroff Themes posters - Programme Dyn Download the pdf
E100 - Physical properties of gelatin active films incorporated with cellulose nanocrystals and "Pitanga" leaf extract encapsulated into double emulsion Larissa Tessaro Themes posters - Programme Dyn Download the pdf
E108 - ACTIVE GELATIN-BASED FILMS INCORPORATED WITH GUACO LEAVES EXTRACT (Mikania glomerata Sprengel) Paulo José Do Amaral Sobral Themes posters - Programme Dyn Download the pdf
E115 - Flow-based dielectrophoretic biosensor for detection of bacteriophage MS2 as a foodborne virus surrogate Soojin Jun Themes posters - Programme Dyn Download the pdf
E114 - NON-THERMAL TECHNOLOGIES - PULSED ELECTRIC FIELD AND HIGH-POWER ULTRASOUND AFFECTS THE ANTHOCYANIN CONTENT IN STRAWBERRY JUICE Danijela Bursac Kovac Evic Themes posters - Programme Dyn Download the pdf
E112 - Application of green coconut pulp in edible ice cream Eliana Paula Ribeiro Themes posters - Programme Dyn Download the pdf
E111 - Evaluation of novel cold plasma treatment to reduce surface fungal colonization of sugar beet roots to improve postharvest storage Kumar Mallikarjunan Themes posters - Programme Dyn Download the pdf
E110 - UTILIZATION OF AN ECO-FRIENDLY PRESERVATIVE TO IMPROVE THE SHELF LIFE OF "CLEAN LABEL" PAN BREADS Bruna Gasparetto Themes posters - Programme Dyn Download the pdf
E109 - CHARACTERIZATION OF "CLEAN LABELPAN BREADS MADE WITH NATURAL PRESERVATIVES FROM TAHITI LIME Bruna Gasparetto Themes posters - Programme Dyn Download the pdf
E107 - Functional characterization of milk powders using Hyperspectral Imaging technique Abiy Dadi Themes posters - Programme Dyn Download the pdf
E117 - Effect of cellulose nanofiber from soybean straw on the physicochemical properties of biodegradable films Paulo José Do Amaral Sobral Themes posters - Programme Dyn Download the pdf
E106 - Effect of High-Pressure Processing pretreatment on osmotic dehydration of fresh-cut potatoes Maria Katsouli Themes posters - Programme Dyn Download the pdf
E105 - Ultrasound-assisted extraction ofn Lupin seeds: influence on phenolic content and antioxidant capacity. Paola Navarro Vozmediano Themes posters - Programme Dyn Download the pdf
E104 - The Joint Technological Unit Qualiveg3 "Integrated design of F&V processing routes": objectives, research projects and expected results Gilles Bertheau Themes posters - Programme Dyn Download the pdf
E103 - Cold plasma bubbles for apple juice preservation Adel Rezaeimotlagh Themes posters - Programme Dyn Download the pdf
E102 - Pulsed Electric Field pretreatment for cost and energy efficient processing of industrial peach cultivars George Dimopoulos Themes posters - Programme Dyn Download the pdf
E101 - Plasma activated water (PAW) for washing perishables to gently reduce the microbial load and the chemistry behind it. Luma Rossi Ribeiro Themes posters - Programme Dyn Download the pdf
E116 - Optimization of ultrasound extraction of anthocyanins from grape pomace using acidified water as solvent Sueli Rodrigues Themes posters - Programme Dyn Download the pdf
E118 - Development of turnip snacks through atmospheric freeze-drying: combination of pulsed electric field pretreatment and ultrasound application Juan A. Carcel Themes posters - Programme Dyn Download the pdf
E68 - Direct coupling of high intensity ultrasound to a crossflow microfiltration pilot for pulpy fruit juice clarification Manuel Dornier Themes posters - Programme Dyn Download the pdf
E128 - The effect of raw materials composition and extrusion parameters on the texture properties of high-moisture meat analogs made of faba bean, yellow pea, and soybean protein concentrates and their mixtures Abdallah Fawky Elshamy Themes posters - Programme Dyn Download the pdf
E136 - Degreasing of the black soldier fly ( Hermetia illucens L.) larve meal with supercritical CO2 Vanessa Aparecida Cruz Themes posters - Programme Dyn Download the pdf
E134 - Impact of pulsed electric field (PEF) intensity on cream yield, overrun, stability, and protein components Thomas Jacob Themes posters - Programme Dyn Download the pdf
E133 - Jabuticaba (Plinia cauliflora) peel as a source of pectin: comparative evaluation of extraction methods Adriana Franca Themes posters - Programme Dyn Download the pdf
E131 - Influence of time-temperature interactions on physicochemical attributes and microbiological safety of traditional buffalo meat dishes Kashif Nauman Themes posters - Programme Dyn Download the pdf
E130 - Cold Atmospheric Plasma Processing for Quality Retention and Shelf-life Extension of Plant Foods George Katsaros Themes posters - Programme Dyn Download the pdf
E129 - PEF assisted thermal inactivation of Bacillus coagulans in peach puree - Process optimization George Katsaros Themes posters - Programme Dyn Download the pdf
E127 - Ultrasound assisted technology as technological tool for obtaining Sacha Inchi proteins Luis-Felipe Gutiérrez Themes posters - Programme Dyn Download the pdf
E119 - Cell disintegration index produced by pulsed electric fields (PEF) pretreatment and its influence in the convective drying of butternut Juan A. Carcel Themes posters - Programme Dyn Download the pdf
E126 - Impact of ultrasound and protease addition on the fermentation profile and final characteristics of fermented goat and sheep cheese whey Tribst Alline Artigiani Lima Themes posters - Programme Dyn Download the pdf
E125 - Effect of ultrasound on fermentation kinetics and quality of buffalo yogurt Tribst Alline Artigiani Lima Themes posters - Programme Dyn Download the pdf
E124 - Recovery of Water and Cleaning Agents from Clean-In-Place (CIP) wastewater using Nanofiltration (NF)-Forward Osmosis (FO)-Direct Contact Membrane Distillation (DCMD): Effects of flow temperature and flow rate Woo-Ju Kim Themes posters - Programme Dyn Download the pdf
E123 - Effect of High-Pressure Homogenization on rheology, sedimentation and colour of Tropical Blended Fruit Juice along the shelf life Amauri Rosenthal Themes posters - Programme Dyn Download the pdf
E122 - Quantification of vitamin B12 in milk processed by pulsed electric field (PEF), high hydrostatic pressure (HHP), and ultraviolet light (UV-C) Caroline Ceribeli Themes posters - Programme Dyn Download the pdf
E121 - Properties of soybean oil obtained by pressurized liquid extraction (PLE) in intermittent process using organic solvents: hexane and ethanol Alessandra Oliveira Themes posters - Programme Dyn Download the pdf
E142 - 3D printing of banana incorporated pearl millet snack Jeyan A. Moses Themes posters - Programme Dyn Download the pdf

Food future

FF11 - Low-cost e-nose as an affordable tool for identification of black tea origin Ingrid Alves De Moraes Themes posters - Programme Dyn Download the pdf
FF12 - Raman spectroscopy in the evaluation of different oleogels types Ingrid Alves De Moraes Themes posters - Programme Dyn Download the pdf
FF13 - NIR-hyperspectral imaging and multivariate analysis for cinnamon authentication Yasmin Lima Brasil Themes posters - Programme Dyn Download the pdf
FF14 - From experimentation to modeling via an iterative and collaborative teaching approach in food and bioprocess engineering Bertrand Broyart Themes posters - Programme Dyn Download the pdf
FF15 - The green gap in the food future of teenagers, the case of insects' consumption. Céline Gallen Themes posters - Programme Dyn Download the pdf
FF16 - Characterization of original and solvent-treated cricket (Gryllus bimaculatus) powder for future food Barbara Catalano Damasceno Themes posters - Programme Dyn Download the pdf
FF17 - 'Ultra processed', as defined by NOVA, is a misleading term - Insights from an in-depth comparative investigation of processing intensity on Scandinavian dairy products Andreas Håkansson Themes posters - Programme Dyn Download the pdf
FF18 - FOOD DESIGN THINKING APPLIED TO THE CONCEPTION OF PROTEIN AND VITAMIN-RICH PRODUCT FOR SENIOR CONSUMERS Samantha Pinho Themes posters - Programme Dyn Download the pdf
FF19 - Continuous infrared popping: Effect on key physicochemical attributes of popcorn Majid Javanmard Themes posters - Programme Dyn Download the pdf

Food performances

FP101 - ANTIOXIDANT AND ANTIMICROBIAL EFFECT OF STRAWBERRY TREE FRUIT WATER EXTRACT Anica Bebek Markovinovic Themes posters - Programme Dyn Download the pdf
FP89 - Building dual-purpose ingredient by covalently conjugating quercetin to WPI Andresa Gomes Themes posters - Programme Dyn Download the pdf
FP95 - Multiband Spectroscopic Evaluation of Soup Stock from Kombu Atsushi Hashimoto Themes posters - Programme Dyn Download the pdf
FP94 - Textural, functional, and sensory characterization of low sugar gummies formulated with stevia (Stevia Rebaudiana Bertoni) and red fruits.. Yadiela Mosquera Themes posters - Programme Dyn Download the pdf
FP93 - STABILITY AND BIOACESSIBILITY OF NANOENCAPSULATED COENZYME Q10 IN YOGURTS Samantha Pinho Themes posters - Programme Dyn Download the pdf
FP92 - Obtaining of Bioactive Hydrolysates from Protein of Californian Red Worm (Eisenia fetida) Through Enzymatic Hydrolysis and Crossflow Filtration. Yhoan Sebastian Gaviria Gaviria Themes posters - Programme Dyn Download the pdf
FP91 - Intragranular distribution of inhibitory effect on retrogradation in cooked rice grains achieved from addition of ?-glucosidase (AG) and branching enzyme (BE). Chie Ohmoto Themes posters - Programme Dyn Download the pdf
FP90 - Looking for a compromise to supplement beef burgers with fava bean (Vicia fava) flour Susana Ribes Themes posters - Programme Dyn Download the pdf
FP88 - Limited enzymatically hydrolyzed Pea Protein - Inulin interaction and gel forming properties Sanjana Sawant Themes posters - Programme Dyn Download the pdf
FP97 - Production of alginate microparticles to encapsulate soybean oil emulsions stabilized by whey protein aggregates using an airbrush atomization system Susana Zorrilla Themes posters - Programme Dyn Download the pdf
FP87 - Effect of the addition of dry extracts of yeast (saccharomyces cerevisiae) and beer on the sodium content and sensory acceptance of a traditional Colombian sausage "chorizo" Sara Agudelo-Sánchez Themes posters - Programme Dyn Download the pdf
FP86 - In vitro digestion of two age-tailored dairy products in the aging gastrointestinal tract Anais Lavoisier Themes posters - Programme Dyn Download the pdf
FP85 - Development and physical characterization of novel food-grade W/O emulsions stabilized by stearic acid and guar gum Nicoletta Antonella Miele Themes posters - Programme Dyn Download the pdf
FP84 - Physical properties and diffusion of gallic acid through alginate-nanocellulose composite gels Winda Harlen Themes posters - Programme Dyn Download the pdf
FP83 - in vitro digestion of a bread and cheese meal as dynamically and non-invasively investigated by Magnetic Resonance Imaging Tiphaine Lucas Themes posters - Programme Dyn Download the pdf
FP82 - Formulation of a Healthy Ingredient using Papaya Carotenoid Enriched Vegetable Oils: A Preliminary Study to Improve Carotenoids Stability and Bioaccessibility with O/W Emulsions M. Pilar Cano Themes posters - Programme Dyn Download the pdf
FP96 - Optimization of gluten-free flat bread formulated with dry fractionated pea protein concentrate, corn and rice flours Antonella Pasqualone Themes posters - Programme Dyn Download the pdf
PM19 - Modeling and Simulation of Smoking and Drying of Protein-based Food Products Nikita Khozin Themes posters - Programme Dyn Download the pdf
FP80 - Contribution of the biological healthy potential of hydrophilic co-extracted compounds other than betalains and phenolics of green extracts from Opuntia spp. fruits Gloria Lobo Themes posters - Programme Dyn Download the pdf
PM28 - Phage attack of lactic acid bacteria: a dynamic predictive model Michèle Bou Habib Themes posters - Programme Dyn Download the pdf
PM34 - Numerical modeling of heat and mass transfer during cake baking process Patrick El Helou Themes posters - Programme Dyn Download the pdf
PM33 - Critical Analysis of Pork QMRA Focusing on Slaughterhouses: Lessons from the Past and Future Trends Ammar Hdaifeh Themes posters - Programme Dyn Download the pdf
PM32 - Removal of viscoplastic soiling layers by obliquely impinging water jets Ian Wilson Themes posters - Programme Dyn Download the pdf
PM31 - Modelling of heat and mass transfer phenomena during contact heating of food products Bertrand Broyart Themes posters - Programme Dyn Download the pdf
PM30 - Bread baking simulations: an attempt to take into account formulation and partial-vacuum baking technology to reduce baking temperature and optimize bread quality Safia Bedre-Dine Themes posters - Programme Dyn Download the pdf
PM29 - Numerical modelling of deformation and rupture of gas cell walls in bread dough during baking Nanci Castanha Da Silva Themes posters - Programme Dyn Download the pdf
PM27 - CFD modeling of airflow and temperature distribution in a smokehouse Ivanett Z. Barreto Concepción Themes posters - Programme Dyn Download the pdf
PM20 - Hybrid modelling of Ohmic Heating system dynamics by integrating mathematical and physical components in MATLAB (Simscape) Tasmiyah Javed Themes posters - Programme Dyn Download the pdf
PM26 - HYPERSPECTRAL IMAGING AND PATTERN RECOGNITION FOR DETECTING ADULTERATION IN GOAT CHEESE SAMPLES Vasilis Valdramidis Themes posters - Programme Dyn Download the pdf
PM25 - Modelling the extraction kinetics of ?-Carotene and Betalains for solid-liquid extractor design Rahul Kumar Themes posters - Programme Dyn Download the pdf
PM24 - Computational design and manufacturing of microwave systems for food processing Ozan Karatas Themes posters - Programme Dyn Download the pdf
PM23 - A deep-learning enabled approach to building robust and versatile computer-aided design tools Ashim Datta Themes posters - Programme Dyn Download the pdf
PM22 - Mixed-Culture Beer Fermentation: A Data-Driven Approach to Real-Time Multi-Variate System Modelling and Predictive Process Control Alexander O'brien Themes posters - Programme Dyn Download the pdf
PM21 - Dynamics of cake baking: A coupled multiphase poro-hygro-viscoelastic model Ashim Datta Themes posters - Programme Dyn Download the pdf
FP81 - A new oil-based-double emulsion microcarriers for enhance stability and bioaccesibility of betalains and phenolic compounds from Opuntia fruit green extracts Sara Parralejo-Sanz Themes posters - Programme Dyn Download the pdf
FP79 - Valorization of brewing industry wastes: Proximal and functional characterization of malted barley (Hordeum vulgare) bagasse meal. Edwin Arcila Themes posters - Programme Dyn Download the pdf
FP102 - Application of chickpea and sesame protein concentrate treated by transglutaminase in the formulation of a reduced-fat mayonnaise based on sesame oleosome Hossein Kiani Themes posters - Programme Dyn Download the pdf
FP110 - Salt as a platform for multiple micronutrient fortification of food. Levente Diosady Themes posters - Programme Dyn Download the pdf
FP117 - Evaluation of the polyphenol profile of jabuticaba peel flours by FTIR analysis Adriana Franca Themes posters - Programme Dyn Download the pdf
FP115 - Influence of Soy Protein Concentrate Inclusion on the Physicochemical, Microbial and Sensory Attributes of Beef Patty during Chilled Storage Sher Ali Themes posters - Programme Dyn Download the pdf
FP114 - Determination of combined effect of commercial organic acids on the microbial quality and shelf-life extension of buffalo meat sausages Kashif Nauman Themes posters - Programme Dyn Download the pdf
FP113 - Enrichment of bakery model foods with antioxidants from Mediterranean red fruits: a physicochemical study Evangelia D. Karvela Themes posters - Programme Dyn Download the pdf
FP112 - Potential consumption of probiotics, prebiotics and symbiotics to strengthen the immune system in times of pandemic Noe Benjamin Pampa Quispe Themes posters - Programme Dyn Download the pdf
FP111 - Hydrolysate from rainbow trout (Oncorhynchus mykiss) raw material - a valuable source of multifunctional bioactive peptides Janna Cropotova Themes posters - Programme Dyn Download the pdf
FP109 - Kombucha: Composition and new substrates trends Marcela Aparecida Deziderio Themes posters - Programme Dyn Download the pdf
FP119 - Increasing bioactivity and bioaccessibility of isoflavones using Combined bioprocessing of soybean extract Gabriela Macedo Themes posters - Programme Dyn Download the pdf
FP108 - In vitro oro-gastro-intestinal digestion of pearl millet fortified 3D printed idli C Anandharamakrishnan Themes posters - Programme Dyn Download the pdf
FP107 - Formulation of submicron ternary complex encapsulates for delivery of curcumin C Anandharamakrishnan Themes posters - Programme Dyn Download the pdf
FP106 - Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology Clara Talens Themes posters - Programme Dyn Download the pdf
FP105 - Application of antioxidant nanoparticles based on starch and the phenolic compounds from propolis extract in jelly candies Germán Ayala Valencia Themes posters - Programme Dyn Download the pdf
FP104 - Simultaneous determination of nine high-intensity sweeteners in sweeties from the Brazilian market Adriana Arisseto Bragotto Themes posters - Programme Dyn Download the pdf
FP103 - Determination Of Some Physiochemical Parameters, Aroma Content, Antioxidant And Antibacterial Activity Of Anatolian Pine Honeys Ozan Haliscelik Themes posters - Programme Dyn Download the pdf
FP118 - Elucidation of starch recrystallization-induced quality changes in pre-cooked rice noodles under different storage conditions Sungmin Jeong Themes posters - Programme Dyn Download the pdf
FP60 - VITAMIN C: QUANTIFICATION AND BROWNING REACTIONS IN YOGURTS Carolina Neves Cunha Themes posters - Programme Dyn Download the pdf
FP78 - Relationship between ?-glucosidase and endogenous enzymes in milled rice on suppressing retrogradation in cooked rice starch Yoshinobu Hirata Themes posters - Programme Dyn Download the pdf
FP70 - Impact of incorporations of anionic polysaccharides on rheological and structural characteristics of quinoa protein isolate suspensions Ingrid Contardo Themes posters - Programme Dyn Download the pdf
FP77 - Food Texture Modifications for Dysphagia Patients Rarisara Impaprasert Themes posters - Programme Dyn Download the pdf
FP75 - CAROB PROTEIN HYDROLYSATES AS STABILIZING AGENT IN O/W EMULSIONS Pedro Renann Lopes De França Themes posters - Programme Dyn Download the pdf
FP74 - Ora-pro-Nobis protein techno-functional properties evaluation for developing new food ingredients Fernanda Sviech Themes posters - Programme Dyn Download the pdf
FP73 - Lactose in Dairy Powders - from Crystal Size to Powder Functionality Xiaowei Qi Themes posters - Programme Dyn Download the pdf
FP72 - Cell Wall Composition Modulates Gut Microbiota and Short Chain Fatty Acid Production during IN-vitro Fermentation Lavaraj Devkota Themes posters - Programme Dyn Download the pdf
FP71 - Effect of agitation and temperature on the enzymatic synthesis of oligosaccharides and dextran in orange juice Sueli Rodrigues Themes posters - Programme Dyn Download the pdf
FP69 - Molecular characteristics of chickpea protein fractions: Hydrophobicity and structural analysis using Raman spectroscopy Ingrid Contardo Themes posters - Programme Dyn Download the pdf
FP61 - Egg yolk lipoproteins as natural stabilizers and emulsifiers to prepare Pickering emulsions as solid fat replacer Yangchao Luo Themes posters - Programme Dyn Download the pdf
FP67 - WATER-IN-OIL HIGH INTERNAL PHASE EMULSIONS STABILIZED BY SUNFLOWER WAX AND PGPR Larissa Ribas Fonseca Themes posters - Programme Dyn Download the pdf
FP66 - Evaluation of impact of emulsion matrix on survival of Salmonella during simulated gastric digestion Rohan Tikekar Themes posters - Programme Dyn Download the pdf
FP65 - Optimal temperatures to fractionate palm oil through centrifugation and critical concentration of fat from palm oil in soybean oil Diego Canizares Themes posters - Programme Dyn Download the pdf
FP64 - Effect of oleogel:hydrogel ratio on rheological properties of bigel produced with potato starch and glycerol monostearate Miriam Hubinger Themes posters - Programme Dyn Download the pdf
FP63 - Using a novel soft robotic swallowing setup to adapt food products for specific swallowing disorders Yurixy Bugarin Castillo Themes posters - Programme Dyn Download the pdf
FP62 - Impact of leavening times on structure and in vitro digestibility of a bread with lentil flour Annalisa Romano Themes posters - Programme Dyn Download the pdf
PM36 - Using Moving Particle Simulation approach to investigate mechanical and thermal stress profile in a twin screw extruder Felix Ellwanger Themes posters - Programme Dyn Download the pdf

Process modelling up/down scaling

Sustainability, food chain & decarbonisation

S100 - Effects of larval density and feeding rates on growth and waste reduction using Black Soldier Fly larvae José Soares Themes posters - Programme Dyn Download the pdf
S86 - sustainability assessment of commercial aquaponics farm: a case study using life cycle assessment Ammar Hdaifeh Themes posters - Programme Dyn Download the pdf
S77 - Assessment of the antioxidant/antiradical activity and phytochemical profile of ultrasound-assisted extracts of aromatic plant by-products using spectrophotometric assays and untargeted LC-MS/MS analysis Maria Giannakourou Themes posters - Programme Dyn Download the pdf
S78 - Biopolymer-based films containing emulsified active ingredients as coatings for cellulosic packaging: a review Kamila Santos Themes posters - Programme Dyn Download the pdf
S79 - Scale-down of environmental conditions encountered during road transportation in the Canadian food supply chain Sébastien Villeneuve Themes posters - Programme Dyn Download the pdf
S80 - Improving Extractability and Functionalities of Rice Proteins Using Enzymatic Treatments Yao Olive Li Themes posters - Programme Dyn Download the pdf
S81 - Biodegradability and disintegration of bio-based materials produced with DHT-modified cassava starch Carmen Tadini Themes posters - Programme Dyn Download the pdf
S82 - Pulsed Electric Fields assisted protein extraction from Tenebrio Molitor: Optimization and effect on colloidal properties Josep Tent Pérez Themes posters - Programme Dyn Download the pdf
S83 - Recovering bioactive compounds from pineapple waste: a comparison between pressurizes liquid and supercritical fluid extractions Felipe Maia Themes posters - Programme Dyn Download the pdf
S84 - Solubilization of ossein-hydroxyapatite matrix from bovine rib by different acids provides antioxidant compounds - a potential source of type I collagen and calcium Vanessa Biancardi Themes posters - Programme Dyn Download the pdf
S85 - Nano-filtered acid casein whey as a potential medium for the cultivation of freshwater microalgae Tetradesmus obloquus and Chlorella vulgaris Kiani Hossein Themes posters - Programme Dyn Download the pdf
S87 - Willingness to consume insect-based food in France: Determinants and consumer perspectives Sami Ghnimi Themes posters - Programme Dyn Download the pdf
S75 - Optimal Operation in an Integrated Food Processing: A Strategy Development Hamid Ghanbari Themes posters - Programme Dyn Download the pdf
S89 - Life cycle assessment in beer industry: Current state and future prospects towards environmental sustainability Krokida Magdalini Themes posters - Programme Dyn Download the pdf
S90 - Beef chuck roast tenderization by Yoghurt acid whey marination: Process optimization, antioxidant activity and Shelf life study George Katsaros Themes posters - Programme Dyn Download the pdf
S91 - Study of the Amazon yam to obtain sustainable food products with higher added value Maria Cristina Ferrari Themes posters - Programme Dyn Download the pdf
S92 - Fighting Shelflation: Reduction of Food Loss at Consumer Level by Chemometric Characterization and Predictive Modelling of Organoleptic Quality Loss Throughout the Food Distribution System. Louis Sasseville Themes posters - Programme Dyn Download the pdf
S93 - Revealing the potential of Brewer's Spent Grains In Human Nutrition: Exploration of Protein Extraction Performance and Functional Properties Sergey Mikhaylin Themes posters - Programme Dyn Download the pdf
S94 - Ultrasonically modified enzyme activity, antioxidant capacity and physicochemical properties of cereal brans and their application in flat bread production Tomislava Grgic Themes posters - Programme Dyn Download the pdf
S96 - Edible coating formulated with essential oregano oil for its application in strawberries and determination of the degree of inhibition of fungus Botrytis cinerea. Miller Restrepo-Herron Themes posters - Programme Dyn Download the pdf
S97 - Producing Mono-glyceride from Poultry Slaughterhouse Fat Waste Majid Javanmard Themes posters - Programme Dyn Download the pdf
S98 - Application of biopolymers-based solutions incorporated with emulsified bioactive compounds as coating of synthetic polymers films: a review Paulo José Do Amaral Sobral Themes posters - Programme Dyn Download the pdf
S99 - Husbandry and management of a frog farming pilot facility André Limede Themes posters - Programme Dyn Download the pdf
S76 - In vitro assessment of the antimicrobial activity of ultrasound-assisted extracts of aromatic plants by-products against microbiota isolated on selective media from spoiled vacuum - packaged cooked meat. Maria Giannakourou Themes posters - Programme Dyn Download the pdf
S50 - Monitoring the persistence of Listeria monocytogenes in dairy processing facilities by whole-Genome Sequencing technique Zeinabossadat Mousavi Themes posters - Programme Dyn Download the pdf
S51 - Energy consumption of a continuous flow ohmic heater with advanced process controls Oluwaloba Oluwole-Ojo Themes posters - Programme Dyn Download the pdf
S61 - Recovery of fruits affected by postharvest disorders for the production of crispy air-dried pear rings Giovanna Cortellino Themes posters - Programme Dyn Download the pdf
S52 - Effects of roasting on the profile of bioactives and antioxidant activity of defatted-sesame meal Maria Irakli Themes posters - Programme Dyn Download the pdf
S53 - Wastewaters remaining after distillation of aromatic plants with three methods: Characterization as a source of phenolics for food and pharmaceutical use Maria Irakli Themes posters - Programme Dyn Download the pdf
S54 - Alternative extraction methods for the recovery of bioactive compounds from agro-food by-products: PEF and Microwave assisted extraction from olive pomace and tomato by-products Petros Taoukis Themes posters - Programme Dyn Download the pdf
S55 - Effect of storage conditions on quality of aquatic biomass powders from fish side-streams enriched with natural antioxidants Ioanna Semenoglou Themes posters - Programme Dyn Download the pdf
S56 - Protein solubilization and rheological behavior in macro- and microalgae Cristina M.r. Rocha Themes posters - Programme Dyn Download the pdf
S57 - Optimization of hydrothermal hydrolysis of fish by-products for obtaining bioactive protein enriched hydrolysates Bianca Marques Themes posters - Programme Dyn Download the pdf
S58 - CLARIFICATION OF RAW BITTER ACIDS EXTRACT FROM HOT TRUB BY-PRODUCT VIA MICROFILTRATION AND MICROFILTRATION ADDED OF DIAFILTRATION Miriam Hubinger Themes posters - Programme Dyn Download the pdf
S59 - Cascading extraction: a way to simultaneously increase market value and decrease the environmental constraints of hydrocolloid recovery from red seaweeds Catarina Teixeira-Guedes Themes posters - Programme Dyn Download the pdf
S60 - Waste-to-Food Strategies: design, application and sustainability Sergiy Smetana Themes posters - Programme Dyn Download the pdf
S62 - High-Moisture Meat Analogues from Rapeseed and Pea Protein Blends Izalin Zahari Themes posters - Programme Dyn Download the pdf
S73 - White grape (Vitis vinifera) pomace powder characterization for use as an ingredient in bakery products Tatiana Matuda Themes posters - Programme Dyn Download the pdf
S63 - An orange by-product flour as a stabiliser of oil-in-water emulsions Juan A. Carcel Themes posters - Programme Dyn Download the pdf
S64 - Label-free Biomarkers of post-mortem aging and salt processing in fish to improve processes and food properties Arnaud Germond Themes posters - Programme Dyn Download the pdf
S65 - Life Cycle Assessment of the coffee production process in the context of energy savings and circular economy Krokida Magdalini Themes posters - Programme Dyn Download the pdf
S66 - Development of sustainable active packaging Maria Clara Guimarães Themes posters - Programme Dyn Download the pdf
S67 - Adding value to tomato pomace via enzyme-assisted aqueous extraction Stephanie Jung Themes posters - Programme Dyn Download the pdf
S68 - No more words, let's cook with crickets: the optimization of cricket-based cookies and taralli Nicoletta Antonella Miele Themes posters - Programme Dyn Download the pdf
S69 - Profile of primary metabolic components of edible crickets fed with vegetable powders Nanako Wakita Themes posters - Programme Dyn Download the pdf
S70 - Cardboard container formulated with oregano oil for the inhibition of the fungus (Colletotrichum gloeosporioides) in Hass Avocado (Persea americana) Diana María Granda Restrepo Themes posters - Programme Dyn Download the pdf
S71 - Enzymatic hydrolysis of salmon frame proteins at different byproduct/water ratios and pH regimes Pedro Valencia Themes posters - Programme Dyn Download the pdf
S72 - Green coconut (Cocos nucifera L.) as emulsifier replacer in pan bread Tatiana Matuda Themes posters - Programme Dyn Download the pdf
S74 - Preparation of starch-based films from sweet potato starch with the addition of lemon peel pectin Aamir Shehzad Themes posters - Programme Dyn Download the pdf

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