Session room “Pelagos” Session room “Zeus”2 FABE 2015 Program Thursday 28/05/2014 Session...

FABE 2015 www.fabe.gr

Program

Venue Saint John Hotel

P.O. Box 7100, Mykonos 84600, Greece tel +30-22890-28752 fax +30-22890-28751 e-mail: [email protected] www.resortsofmykonos.gr

Reception office: Ground floor Plan of 1st floor Session Rooms: Zeus Session room “Pelagos” Session room “Zeus” Pelagos

Geographical

distribution of participating

countries

Algeria, Argentina, Australia, Austria, Burkina Faso, Brazil, Cameroon, Canada, China, Croatia, Cyprus, Egypt, Estonia, Ghana, Greece, Hungary, India, Iran, Israel, Italy, Mexico, Netherlands, Nigeria, Oman, Poland, Portugal, Republic of Korea, Romania, Russia, South Africa, South Korea, Spain, Taiwan, Thailand, Tunisia, Turkey, Uganda, United Kingdom, USA

Poster Point: Poster place Coffee break: Ground floor

https://myweb.teilar.gr/src/compose.php?send_to=kassavetis%40saintjohn.gr

http://www.resortsofmykonos.gr/

2

FABE 2015 www.fabe.gr Program

Thursday

28/05/2014 Session Room “Zeus” Session Room “Pelagos” Lobby Restaurant

Time

17:00-19:00 Registration

19:00-23:00 Welcoming reception

Friday 29/05/2014

08:00-14:00 Registration

09:00-13:30 Oral Presentations Oral Presentations Poster presentation

13:30-15:00 Lunch break


21:00-24:00 Official dinner

Saturday 30/05/2014




21:00-24:00 Greek night

Sunday 31/05/2014

09:00-17:00

WORKSHOP

“Predictive microbiology modeling in foods” organized

by Vasco Cadavez and

Ursula Gonzales-Barron

Oral Presentations

Closing Conference - Conclusions

3

ORAL PRESENTATION PROGRAMME


Program

Friday, 29/05/15 Session Room “Zeus” (ORAL)

09:00-13:30

Chair: Zeki Berk, A.G. Shleikin, Aicha Nancib

Time Authors Title Paper Code

09:00-09:20 K. Petrotos – President of the 2nd

FaBE I.C. Opening Ceremony

09:20-09:40 K. Agorastos – Regional Governor of Thessaly Opening Ceremony 09:40-10:00 Efstathios Velissariou – Vice President of TEI of

Thessaly

Opening Ceremony

10:00-10:30 Ara David Kanekanian* (INVITED SPEAKER) Bioactive compounds in foods: Their physiological function for better health 10:30-10:50 Tatiyana Meledina and Ellie R. Amirova* Prevention of diabetes through the use of hypoglycemic Chinese herbs incorporated into bread FaBE2015_010 10:50-11:10 D.W.Hatcher*, Ali Salimi, M.G. Scanlon, J.H. Page, D.

Daugelaite, A. Strybulevych and S. Kerherve Use of Ultrasonic Measurements of Asian Noodles Supplemented with B-Barley Glucan to

Differentiate Product Texture FaBE2015_025

11:10-11:30 Coffee break

Chair: Alexander Jaeger, Ana Luisa Fernando

11:30-11:50 Katerina Vassilatou – Hellenic Asimus Farms Donkey milk powder: Tradition and nature meet a state of the art production method FaBE2015_194 11:50-12:10 Gizem Özan* and F. Yeşim Ekinci Growth promoting effect of chlorogenic acid on Lactobacillus plantarum FaBE2015_142

12:10-12:30 N. G. Chorianopoulos, O. S. Papadopoulou, Ant.A.

Argyri, E.E. Varzakis, and Ch.C. Tassou* Greek functional Feta cheese using a Lactobacillus plantarum strain with probiotic potential FaBE2015_083

12:30-12:50 Olga S. Papadopoulou, Evangelos E. Varzakis, Anthoula

A. Argyri, Chrysoula C. Tassou and Nikos G.

Chorianopoulos*

Production of Greek yoghurt using a Lactobacillus plantarum strain with probiotic potential as

starter adjunct FaBE2015_090

12:50-13:10 Fotini G. Pavli, Anthoula A. Argyri, Chrysoula C.

Tassou and Nikos G. Chorianopoulos* Fermentation of traditional sausages using a Lactobacillus plantarum strain with probiotic

potential FaBE2015_091

13:10-13:30 Oksana Golovinskaya* Application culture fluid of Medusomyces gisevi fungus in technology wheat bread FaBE2015_011


4


Program

Friday, 29/05/15 Session Room “Zeus” (ORAL)

15:00-19:10

Chair: Ana Maria Diez Pascual, Ana Sanches Silva


15:00-15:30 Dimitrios Fessas* (INVITED SPEAKER) Thermal Analysis and Calorimetry: Food applications

15:30-15:50 A. Terpou, C. Nouska, M. Fournomiti, I. Mantzourani, I.

Theodoridou, A. Karapetsas, M. Kanellaki, A.

Bekatorou, A.A. Koutinas, A. Alexopoulos, S. Plessas,

E. Bezirtzoglou*

A novel strain of Lactobacillus paracasei for the production and evaluation of probiotic feta

type cheeses FaBE2015_164

15:50-16:10 A. Terpou, M. Fournomiti, C. Nouska, I. Mantzourani, I.

Theodoridou, A. Karapetsas, M. Kanellaki, A.

Bekatorou, A.A. Koutinas, A. Alexopoulos, S. Plessas,

E. Bezirtzoglou*

The effect of a novel potential probiotic microorganism L.paracasei on the microbiological

characteristics of white brined cheeses FaBE2015_166

16:10-16:30 Alexandros Ntontos – Polyhealth S.A. POLYHEALTH S.A., Cryogenic polyphenol production: A totally green patented process for

total discharge of olive mill waste water to produce high added value encapsulated

polyphenols and animal feed

FaBE2015_195

16:30-16:50 Ana M. Díez-Pascual*, Angel L. Díez-Vicente Poly (3-hydroxybutyrate) /ZnO Bionanocomposites for Food Packaging Applications FaBE2015_017 16:50-17:10 Tzoumaki, M.V., * Nikiforidis, C.V, Scholten, E. Novel replacement for solid fat: Gelation of oil FaBE2015_049


Chair: Andras Kovacs, Georgia Dimitreli

17:30-17:50 Erin Charters, Robert Driscoll, George Srzednicki* Effects of drying and blanching on curcumin retention in turmeric FaBE2015_050 17:50-18:10 Marco Mason*, Andrea Romano, Luciano Navarini,

Franco Biasioli and Matteo Scampicchio

Nanofibrous membrane for aroma compound extraction and release: a case study on coffee FaBE2015_094

18:10-18:30 Margarita María Andrade-Mahecha*, A.M. Gutiérrez

Terán, H. A. Martínez Correa Development of composite films based on Achira starch, cellulose microcrystalline

and natural antimicrobial agents for preserving double cream cheese slices

FaBE2015_095

18:30-18:50 Martha Cuenca*, Matteo Scampicchio, Juan Carlos

Serrato Monitoring of mead fermentation by using FTIR-ATR FaBE2015_109

18:50-19:10 Alexander Jäger*, Klaus Krennhuber, Robert Burgholzer Investigations of beer under the aspect of its suitability as fitness drink FaBE2015_023


5


Program

Friday, 29/05/15 Session Room “Pelagos” (ORAL)

09:00-13:30

Chair: Stefanos P. Zaoutsos, Antonio Galvez


09:00-09:20 - Opening Ceremony in Session room “ Zeus”

09:20-09:40 - Opening Ceremony in Session room “ Zeus” 09:40-10:00 - Opening Ceremony in Session room “ Zeus” 10:00-10:20 P. Vergine, A. Lonigro, C. Salerno, G. Berardi, A.

Pollice* Treated municipal wastewater as a sustainable water source for irrigation in Mediterranean

countries: A case study in Apulia (Southern Italy) FaBE2015_059

10:20-10:40 A. Keith Cowan* and P. Zanele Mlambo

Algae-based wastewater treatment: Opportunities in food production and biosystems

engineering FaBE2015_114

10:40-11:00 Sagaran Abboo and Brett I. Pletschke* An Enzyme-Synergy Based Bioreactor for Apple Pomace Beneficiation FaBE2015_063


Chair: Baoshan Sun, Begonya Marcos

11:30-11:50 Olfa Ben Salem Berrabah*, Oueslati Adel, Gallas

Nazek, Arbia Neji, Abderraouf Ben Salah, Ben Aissa

Ridha

Research, identification and phenotypic and antigenic characterization of Salmonella enterica

in wastewater FaBE2015_008

11:50-12:10 Stefanos P. Zaoutsos*, Dimos Zachos, Dimitrios

Kalogiannis, Xenofon Spiliotis, Konstantinos

Ntampegliotis, George Papapolymerou

Experimental characterization of the mechanical response of novel clay based ceramics FaBE2015_170

12:10-12:30 Olga Gortzi, Efstathia Tsakali*, Arhontoula

Chatzilazarou Anna Galidi, Dimitra Houhoula, Ioannis

Tsaknis, Konstantinos Sflomos

e -food science project: Bio-functional foods FaBE2015_144

12:30-12:50 A. Blanco, E. Martinez*, R. Rodriguez, I. Olabarrieta, I.

Perez, I. Martinez-Marañón Classification of Fresh and Thawed Hake under a PAT approach FaBE2015_052

12:50-13:10 Margarita María Andrade-Mahecha* F.M. Pelissari, D. R

Tapia-Blácido, F. C. Menegalli Processing conditions for isolating achira nanofibers as biodegradable material FaBE2015_096

13:10-13:30 Antonis A. Zorpas*, Irene Voukkali, Pantelitsa Lozia Evaluation of Food Prevention Events in relation to Compost production FaBE2015_115


6


Program

Friday, 29/05/15 Session Room “Pelagos” (ORAL)

15:00-18:50

Chair: Francesco La Cara, Brett Pletschke,


15:00-15:20 Yousif Elhassaneen* and Ryeaan Sayed Polycyclic aromatic hydrocarbons formation in charcoal broiled meetballs are reduced by

addition of onion peel extracts to ground beef

FaBE2015_137

15:20-15:40 Merve Pelvan Akgün* and Sevcan Ünlütürk UV-LED Treatment of Cloudy Apple Juice FaBE2015_082 15:40-16:00 Priftis A*., Stagkos D., Konstantinopoulos K. & D.

Dimitrios Kouretas

Evaluation of antioxidant profile of coffee varieties after roasting FaBE2015_173

16:00-16:20 Fani Karkanta, Chrysanthi Mitsagga, Paraskevi Bouki,

Sergios Touchikian, Konstantinos Petrotos, Ioannis S.

Boziaris and Ioannis Giavasis*

Study of the antibacterial and antifungal properties of olive polyphenols and citrox®

encapsulated powders in vitro and in food samples FaBE2015_174

16:20-16:40 Dr. Andras Kovacs* Food and then fuel! Revisited food cycle scenario FaBE2015_015

16:40-17:00 Alexander Jäger*, Klemens Obermaier, Oliver Schmidt,

Horst Müller, Paul Kuttner

Monitoring of a discontinuos dry fermentation plant based on mobile biogas containers FaBE2015_030


Chair: Damir Jezek, Dave Hatcher

17:30-17:50 Sara Boléo, Ana Luisa Fernando*, Maria Paula Duarte,

Benilde Mendes. Productivity and biomass quality of Miscanthus in soils contaminated with zinc FaBE2015_054

17:50-18:10 Shankergoud I.*, Shanwad U. K and Parasuram Jangeri Mesta (Hibiscus cannabinus L.): A best candidate for Bio-diesel for developing countries FaBE2015_155 18:10-18:30 Maria Dimopoulou*, Ioannis Tsivintzelis, Christos

Ritzoulis, and Costas Panayiotou Thermodynamic characterization of okra hydrocolloid extracts using inverse gas

chromatography (IGC) FaBE2015_066

18:30-18:50 Prof. HeeJeong Choi* Intensifier of biomass and lipid content for microalgae using acorns FaBE2015_045


7


Program

Saturday, 30/05/15 Session Room “Zeus” (ORAL)

09:00-13:30

Chair: Saverio Mannino, Olga Gortzi


09:00-09:30 Saverio Mannino* (INVITED SPEAKER) Nanotechnology in the food chain and regulatory aspects

09:30-09:50 Gortzi Olga*, Christophoridou Styliani, Roussis G.

Ioannis Coencapsulation of ferulic and gallic acid in HP-Cyclodextrin FaBE2015_160

09:40-10:10 Ilias Giannenas*, Ioannis Skoufos, Thomas Bartzanas,

Athina Tzora, Anastasios Tsinas, Georgios Maglaras,

Leonidas Tsiantis, Constantinos Kittas

Effects of dietary supplementation with extracts of oregano and sage on microclimatic

conditions and antioxidant status of raw and cooked breast and drumstick meat of broiler

chickens

FaBE2015_191

10:10-10:30 Aris Miron, Eleftheria Kyrlaki, Giakoumi Georgia and

Ioannis Giavasis*

Recent studies on the optimization of growth and polysaccharide production by the

pharmaceutical mushroom Ganoderma lucidum in submerged cultures and solid substrates. FaBE2015_175

10:30-10:50 Juliana Aparecida Fracarolli*, Inácio Maria Dal Fabbro,

Adilson Machado Enes, Leila Martins Purple Ipê Seeds (Tabebuia heptaphylla (Vellozo) Toledo) Moisture Content for Optimum

Biospeckle Tests FaBE2015_153

10:50-11:10 Dr. Abdolmajid Bayandori Moghaddam Biosensing application of electrodeposited nanoparticles as an electron transfer facilitator for

protein immobilization FaBE2015_140


Chair: Efterpi Christaki, Esther Edith Pellizzari

11:30-11:50 Marek Kowalczuk*, Grażyna Adamus, Piotr Kurcok,

Iwona Kwiecień, Marta Musioł, Michał Sobota, Wanda

Sikorska

From agricultural waste to advanced compostable rigid packaging materials of food FaBE2015_020

11:50-12:10 A. Sanches Silva*, D. Costa, T. Gonçalves Albuquerque,

M.C. Castilho, F. Ramos, A.V. Machado, H. Soares

Costa

Recent Advances in Antioxidant Active Food Packaging FaBE2015_032

12:10-12:30 Agapi I Doulgeraki*, Nikos G. Chorianopoulos Cretan Rethemnian Apaki - from tradition to quality and safety FaBE2015_077 12:30-12:50 Anthoula A., Argyri*, Nikos G. Chorianopoulos and

Chrysoula C. Tassou Natural antimicrobial systems and new technologies for the production of traditional meat

products of high added value, safety and extended shelf life

FaBE2015_087

12:50-13:10 Juliana Aparecida Fracarolli*, Kátia Cristina Suzigan,

Inácio Maria dal Fabbro

Moire supported three dimensional measures of grape bunche FaBE2015_028

13:10 -13:30 Patra J. Sourri, Anthoula A. Argyri, Chrysoula C.

Tassou* Combined effect of high pressure processing and thermal treatment on the inactivation of

Alicyclobacillus spores in orange juice FaBE2015_081


8


Program

Saturday, 30/05/15 Session Room “Zeus” (ORAL)

15:00-18:10

Chair: Costas Stathopoulos, George Srzednicki


15:00-15:30 Michel Berducat* (INVITED SPEAKER) Robotic in agriculture and food industry. Some examples of results and challenges

15:30-15:50 Prof. Zeki Berk* Why is food extrusion an innovative process FaBE2015_158 15:50-16:10 John Kechagias*, Zoi Moza Medical applications of 3D printing – A dimensional accuracy investigation of low cost 3D

printing

FaBE2015_196

16:10-16:30 Coffee break 16:30-16:50 Francisco Albert, Nuria Aleixos, Sergio Cubero, José

Blasco* Analysis of the colour of food using Food-ColorInspector FaBE2015_110

16:50-17:10 U.K. Shanwad*, H. Veeresh, N.L. Rajesh, Jared crain,

M.B. Patil, G.M. Hiremath, V.C. Patil and Raj Khosla STCR based nutrient management: a way for precision agriculture in India FaBE2015_156

17:10-17:30 Celenk Molva and Ayse Handan Baysal* Control of Alicyclobacillus acidoterrestris by natural antimicrobials from plant sources FaBE2015_134 17:30-17:50 R. Wang*, O.Gouseti, E. Lopez-Quiroga, P.J. Fryer, S.

Bakalis Optical microscopy to investigate ice crystallisation in highly concentrated systems FaBE2015_146

17:50-18:10 Juan Huang, Jian-Ya Qian*, Xue-Hao Chen, Li-Bao

Cheng, Liang-Jun Li

Euryale nut hull as a bio-absorbent to remove Cu(II) in water FaBE2015_040


9


Program

Saturday, 30/05/15 Session Room “Pelagos” (ORAL)

09:00-13:30

Chair: Ioannis A. Skoufos, Ibrahim Farag Tahoun


09:00-09:20 Prof. Ferruh Erdogdu* Smiling face of modeling - Romancing with Computational Fluid Dynamics (CFD) FaBE2015_125

09:20-09:40 Margit Olle*, Lea Narits The effect of Silicon on the field peas quality FaBE2015_043 09:40-10:00 Ursula Gonzales-Barron*, Ana Paula Pereira, Aline

Gomes, Fátima Silva, Paula Rodrigues, Leticia

Estevinho, Vasco Cadavez, Teresa Dias

Levels of hygiene and safety quality indicators along the processing stages of a Portuguese

traditional dry-fermented sausage (Linguiça) FaBE2015_107

10:00-10:20 Ibrahim F. Tahoun* and Adel B. Shehata

Rapid Method for Assessment of Olive Oil Adulteration with Some Vegetable Oils by

Chromatographic Analysis of Fatty Acids Composition FaBE2015_117

10:20-10:40 Vasco Cadavez*, Ursula Gonzales-Barron, Ana Paula

Pereira, Aline Gomes, Fátima Silva, Paula Rodrigues,

Leticia Estevinho, Teresa Dias

Microbial quality indicators and physicochemical properties of a Portuguese traditional dry-

fermented sausage along processing FaBE2015_122

10:40-11:00 E.P. Kalogianni Rapid determination of frying oil quality FaBE2015_186


Chair: Juliana Aparecida Fracarolli, Keith Cowan

11:30-11:50 Dimitra Houhoula*, Meropi Kouzilou, Konstantinos

Tzogias, Vladimiros Lougovois and Konstantinos

Sflomos

Gold Nanoparticles Sensor for the detection of adulteration of meat products contaminated

with horse meat FaBE2015_147

11:50-12:10 Melis Kalkan, Deniz Dilan Demirbağ, Ali Özhan

Aytekin* Whey Hydrolysates Prepared by Proteases Demonstrate Antiradical Activity FaBE2015_051

12:10-12:30 Fang-Chih Chang, Ming-Jer Tsai, Lang-Dong Lin, Ya-

Nang Wang, Chun-Han Ko* Production of xylooligosaccharides from napier grass by membrane separation and xylanase

hydrolysis FaBE2015_154

12:30-12:50 Fatma Yesim Ekinci, Selen Gezen* Culture-Dependent and -Independent Methods for Analysis of Human Gut Microbiota FaBE2015_141 12:50-13:10 Vittorio Capozzi*, Salim Makhoul, Andrea Romano,

Giuseppe Spano, Eugenio Aprea, Luca Cappellin,

Tilmann D. Mӓrk, Hanna El-Nakat, Jean Guzzo, Flavia

Gasperi, Matteo Scampicchio, Franco Biasioli

PTR-ToF-MS and food bioprocesses: potential in monitoring VOCs release by starter cultures

during food fermentation FaBE2015_168

13:10 -13:00 T. Bartzanas, V. Anestis, Ch. Papaioannou*, C. Kittas Assessment of environmental footprint of livestock facilities FaBE2015_162


10


Program

Saturday, 30/05/15 Session Room “Pelagos” (ORAL)

15:00-18:00

Chair: Ksenia Morozova, Marek Kowalczuk


15:00-15:20 Konstantinos Petrotos, Stylianos Kokkas*, Paschalis

Gkoutsidis, Panagiotis Goulas, Dimitrios Kantas,

Konstantinos Gerasopoulos, Dimitrios Stagos Dimitrios

Kouretas

Total utilization of olive mill waste water for animal feed production – Part 1: Test of the

produced silage in poultry nutrition FaBE2015_165

15:20-15:40 Konstantinos Petrotos, Stylianos Kokkas, Paschalis

Gkoutsidis*, Panagiotis Goulas, Dimitrios Kantas,

Konstantinos Gerasopoulos, Dimitrios Stagos Dimitrios

Kouretas

Total utilization of olive mill waste water for animal feed production – Part 2: Test of the

produced silage in pig nutrition FaBE2015_167

15:40-16:00 Nancib Aïcha*, Nancib Nabil, Maar Hamza, Rahmani

Bahi-Eddine, Tamine Milouda, Daba Hocine and

Boudrant Joseph

Statistical optimization of the hydrolysis of the lignocellulosic biomass from Opuntia ficus

indica by response surface methodology to produce lactic acid FaBE2015_061

16:00-16:20 Irene Voukkali*, Pantelitsa Lozia, Antonis A. Zorpas Barriers Identification in the framework of Safety and Quality assurance regarding Sustainable

Food Security FaBE2015_099


Chair: Michaela Begea, Nuria Alexios

16:40-17:00 Mehmet S. Unluturk*, Semanur Yıldız, Zehra Kaya and

Sevcan Unluturk Discrimination of Fresh, UV-C and Heat Treated Lemon-Melon Juice Blends during Storage

by Probabilistic Neural Network (PNN) FaBE2015_116

17:00-17:20 Ursula Gonzales-Barron*,Vasco Cadavez, Leonardo do

Prado Silva and Anderson de Souza Sant’Ana Modelling the thermal inactivation parameters of Alicyclobacillus acidoterrestris in fruit

beverages by meta-analysis FaBE2015_007

17:20-17:40 Vasco Cadavez*, Vijay Juneja and Ursula Gonzales-

Barron Modelling the thermal resistance of Escherichia coli O157:H7 in ground beef as affected by

pH, sodium chloride and sodium pyrophosphate FaBE2015_021

17:40-18:00 Prof. HeeJeong Choi* Harvesting of microalgae species using Mg-Sericite FaBE2015_046


11


Program

Sunday, 31/05/15 Session Room “Pelagos” (ORAL)

09:00-11:20

Chair: Sevcan Unluturk, Thomas Bartzanas


09:00-09:20 Spanidis Ypatios*, Goutzourelas Nikolaos, Liosi Maria,

Stagkos Dimitrios, Kouretas Dimitrios

Study of antioxidant activity of polyphenolic extracts from grape stems in endothelial cells FaBE2015_178

09:20-09:40 A.G. Shleikin*, N.P. Danilov, A.E. Argymbaeva Transglutaminase treatment of milk with amaranth added effect on the textural properties of

set yoghurt FaBE2015_179

09:40-10:00 Athanasios Manouras*, Michael Vrahnakis, Yannis

Kazoglou, Sofia Nasiakou and Aristea Tyrokomou Exploring the natural food potential of the protected area of Prespa, NW Greece: Vaccinium

myrtillus FaBE2015_183

10:00-10:20 Alexandros Ntontos, Dimitrios Stagkos, Dimitrios

Kouretas, Konstantinos Petrotos* Polyphenolic extract from olive mill wastewater (OMWW) processing inhibit liver cancer cell

growth FaBE2015_182

10:20-10:40 Skenderidis Prodromos*, Petrotos Kostantinos, Giavasis

Ioannis, Hadjichristodoulou Christos, Tsakalof Andreas Optimization of ultrasound assisted extraction of goji berries and evaluation of extracts’

phytochemistry FaBE2015_172

10:40-11:00 S, Anestis, A. Labropoulos, and M. Kostova Functional food Innovations: Challenges and applications FaBE2015_169 11:00-11:20 Ayerim Hernandez-Almanza, Julio C. Montañez and

Cristobal Noe Aguilar* Carotenoids production by Rhodotorula glutinis FaBE2015_181

11:30 End of Conference

12


Program

Sunday, 31/05/15 Session Room “Zeus” WORKSHOP IN “PREDICTIVE MICROBIOLOGY MODELLING IN FOODS”

09:00-17:00

Chair:

Time Speakers-Instructors SESSION SUBJECT

09:00-12:00

Vasco Cadavez

and Ursula Gonzales-Barron

Working Session “Predictive microbiology modeling in foods”

Theory and practice: The R environment. Fitting non-linear bacterial growth models and secondary growth models in R. Comparison of models and validation.

Coffee & Lunch Break

14:00-17:00

Vasco Cadavez

and Ursula Gonzales-Barron

Working Session “Predictive microbiology modeling in foods”

Theory and practice: Fitting non-linear bacterial inactivation models and secondary inactivation models in R. Comparison of models and validation.

End of Conference

13

POSTER PRESENTATION PROGRAMME


Program

Friday, 29/05/15 Session Room (Poster Presentation) 09:00-19:00


09:00-19:00 Dubravka Novotni, Nikolina Čukelj, Ivna Vrana

Špoljarić, Bojana Voučko, Filip Dujmić, Mladen Brnčić,

Duška Ćurić

Gluten free-bread structure initiated by ultrasound assisted mixing FaBE2015_018

Cleanthes Israilides, Efi Kondyli, Eleftherios

Eleftheriadis, Vasilis Mavraganis, Yannis Samelis,

Theodoros Varzakas,Chrysoula Salamoura,Lefteris

Lahouvaris, Ken-ichi Ishibashi, and Naohito Ohno

Development of functional food with β-glucans from medicinal mushrooms FaBE2015_037

Elli Panagopoulou, Ioanna Mandala and Vasiliki

Evageliou Solubility, stability and antioxidant activity of EGCG and esterified EGCG derivatives FaBE2015_048

E. Barouni, A. Terpou, M. Kanellaki, A. Bekatorou,

A.A.Koutinas Cheese production using rennin enzyme and/ or L. casei ATCC 393 both entrapped

separately in tubular cellulose at low temperature FaBE2015_056

A.Terpou, M.Kanellaki, N.Soultos,

L.Bosnea,

A.Bekatorou, A.A.Koutinas, I.Ambrosiadis, T.Magra,

Z.Tzikas, T.Lazou

Sensory evaluation and volatile profile of dry fermented sausages with free and

immobilized Lactobacillus paracasei K5 FaBE2015_057

Olga S. Papadopoulou, Nikos G. Chorianopoulos,

Chrysoula C. Tassou Production of functional traditional Greek cheeses of mountainous and islander region

enriched with probiotics isolated from traditional products FaBE2015_069

Fotini G. Pavli, Anthoula A. Argyri, Olga S.

Papadopoulou, Nikos G. Chorianopoulos and Chrysoula

C. Tassou

Probiotic potential of lactic acid bacteria isolated from traditional meat products FaBE2015_089

Wei Li, Zhenghong Guo, Ting Xiao, Jingjing Lu,

Yuqing Zhao Study on the hypoglycemic active constituents in licorice (Glycyrrhiza uralensis Fisch) FaBE2015_128

Angela Gabriella D’Alessandro, Ioannis Giavasis,

Paraskevi Bouki, Konstantinos Petrotos, Panagiotis

Goulas, Giovanni Martemucci

Evaluation of the microbial quality of donkey milk powder as a function of the method of

drying and the lactation period FaBE2015_132

Celenk Molva and Ayse Handan Baysal

Growth inhibition of Alicyclobacillus acidoterrestris DSM 3922 in pomegranate and

pomegranate-apple blend juices FaBE2015_133

Marianthi Sidira, Mikis Kiourtzidis, Nikos

Chorianopoulos, Chrysoula Tassou, Gregoria

Mitropoulou, Serafim Kaloutsas, Kourkoutas Yiannis

Assessment of immobilized Lactobacillus plantarum 2035 on whey protein in probiotic

yoghurt production

FaBE2015_135

Gül Aslantürk and Oktay Yemiş Effect of storage temperature and time on the haze formation in clarified pomegranate

(Punicagranatum L., hicaznar) juice

FaBE2015_136

14


Program



09:00-19:00 Ilias Giannenas, Olga Gortzi, Anna Galidi, Sanja

Popović, Nedeljka Spasevski, Ljiljana Kostadinović,

Stavros Lalas

Effects of dietary supplementation with Moringa oleifera on antioxidant status of raw

and cooked breast and drumstick meat of broiler chickens FaBE2015_190

Andreou V., Alexandrakis Z., Dimopoulos G., Katsaros

G. and Taoukis P.S. Effect of High Pressure and Pulsed Electric Field Processing on Peach Juice Yield

Increase and Quality FaBE2015_108

Alexandrakis Zacharias, Giannoglou Marianna, Katsaros

George, Taoukis Petros Application of Cysteine Proteases as Milk Clotting Agents and High Pressure

Technology for the Development of Novel Dairy Products FaBE2015_111

Sven Karlović, Damir Ježek, Bernarda Resman, Ivana

Šuštić, Danijela Bursać Kovačević, Verica Dragović-

Uzelac

Effects of Solvent Polarity and Pressure on High Pressure Extraction of Flavonoids and

Antioxidant Capacity from Freeze-Dried Red Grape Skin FaBE2015_120

V. Ganatsios, A.Terpou, A.A. Koutinas,

A. Bekatorou, M. Kanellaki A novel marketable dried mixture for sweet low temperature wine production using

delignified cellulose as promoter FaBE2015_171

Pınar Oguzhan Yildiz, Filiz Yangilar Beta Glucans and The Importance on Human Health FaBE2015_016

Sergio Cubero, Cristina Besada, Francisco Albert,

Alejandra Salvador, Sandra Munera, Rebeca Gil,

Victoria Cortes, Pau Talens, José Blasco, Nuria Aleixos

Determination of the astringency of persimmon cv ‘Rojo Brillante’ using hyperspectral

imaging FaBE2015_112

Pınar Oguzhan Yildiz, Filiz yangilar Presence of Furan in Foods and Their Effects on Human Health FaBE2015_019

Joana O. Ferreira, Denise Costa, M. Conceição Castilho,

Ana Sanches-Silva, Tânia Gonçalves Albuquerque,

Fernando Ramos, Helena Soares Costa

Antioxidant activity evaluation of Rose apple and Surinam cherry from Madeira Island FaBE2015_033




Tree tomato (Solanum betaceum Cav.) from Madeira Island: a fruit with high potential to

improve health status

FaBE2015_034




Total phenolic compounds and flavonoids in Madeira Island Fruits FaBE2015_035

15


Program



09:00-19:00 Gabriel Lorenzo, Noemí Zaritzky, Alicia Califano Relationship between long-term storage stability and linear viscoelasticity of mixed

gelled matrices FaBE2015_013

Daiva Daugelaite, Martin G. Scanlon, John H. Page,

Anatoliy Strybulevych and David W. Hatcher Investigation of Preparation and Storage Time on Frozen Noodle Rheological Parameters

as Determined by Ultrasonic Measurements FaBE2015_042

Maria Dimopoulou, Sylvie Lousinian, Christos

Ritzoulis, and Costas Panayiotou Physicochemical characterization of okra/bamia biopolymers FaBE2015_065

Afroditi Salgami, Antonia Terpou, Maria Kanellaki,

Magdalini Soupioni, Argyro Bekatorou, Athanasios A.

Koutinas

Yogurt production using freeze-dried Lactobacillus casei ATCC 393 immobilized on

delignified wheat bran FaBE2015_072

Chunfu Wu, Jingyu Yang Apple polyphenols, a new functional raw-food material FaBE2015_127

Mariachiara Armani, Solomon Mengistu Lemma,

Matteo Mario Scampicchio Solid State nonwoven nanofibrous membranes bioreactor (MBR) for food fermentations FaBE2015_138

Chafia Zeddam, N.Belhaneche FTIR spectroscopy investigation of antioxydant (BHT and Irganox 1010) migration

from polystyrene in cheese FaBE2015_152

Apostolos S. Thomareis, Nikolaos Mintis, Evangelia

Amoiridou, Soumela Chatziantoniou, Maria

Dimopoulou

Effect of oil content and xanthan gum concentration on the rheological and

physicochemical properties of low-fat mayonnaise-type emulsions FaBE2015_159

Begonya Marcos, Pere Gou, Jacint Arnau, Josep

Comaposada Vegetable and meat proteins as additives to improve the adhesivity of alginate coatings

to food matrices FaBE2015_031

Voučko, B., Vrana-Špoljarić, I., Ajredini, S., Čukelj,

N., Novotni, D., Ćurić, D.

Quality of vacuum cooled gluten-free bread FaBE2015_067

Nattapol Poomsa-ad, Mongkolchai Kampagdee, Lamul

Wiset and Kesorn Wonkasem

Combined microwave-hot air drying of silkworm pupae FaBE2015_070

Julia Toledo, Rosario Lucas, María José Grande,

Elena Ortega, Antonio Gálvez, Rubén Pérez Pulido Effect of high hydrostatic pressure treatment on inactivation of spoiling bacteria in

cherimoya pulp FaBE2015_036

16


Program



09:00-19:00 Marchetti, L., Andrés, S.C. and Califano, A.N. Storage stability of low-sodium sausages with pre-emulsified fish oil FaBE2015_098

Sylvie Lousinian, Maria Dimopoulou, Christos

Ritzoulis, and Costas Panayiotou Thermal properties of okra (Abelmoschus esculentus) extract: A micro-Differential

Scanning Calorimetry study FaBE2015_124

Sylvie Lousinian, Alexandros Pavlou, Andreas

Filotheou, Christos Ritzoulis, and Costas Panayiotou Thermal characterization of olive and grape extracts by micro-Differential Scanning

Calorimetry FaBE2015_126

M. Luisa Fernández Márquez, María José Grande, M.

Carmen López Aguayo, Antonio Gálvez, Rosario

Lucas

Biocide resistant bacteria from dairy food industry FaBE2015_060

17


Program

Saturday, 30/05/15 Session Room (Poster Presentation) 09:00-19:00

Time Authors Title Paper Code 09:00-19:00 H. Amadou, Y. Maiga, M. Sou/Dakoure, A. Abdou,

A.H. Maiga Grey water treatment by slanted soil system under real conditions in rural area FaBE2015_001

Pellizzari, Esther Edith, Marinich, Leonardo Gabriel,

Flores Cabrera, Sebastián Alejandro, Giménez, María

Cecilia

Application of processes for the removal of arsenic by bacteria from groundwaters FaBE2015_044

Lang-Dong Lin, Fang-Chih Chang Ming-Jer Tsai,

Chieh-Ting Wang, Chun-Han Ko Agricultural waste derived fuel from the peanut meal with waste cooking oil FaBE2015_026

Magdalena Modelska, Michał Binczarski, Piotr

Dziugan, Stanisław Karski, Izabela Witonska Influence of gold addition on furfural reduction over palladium based catalysts FaBE2015_101

M. Binczarski, J. Berlowska, S. Karski, M. Modelska,

I. Witonska Kaolin as a support for a Ruthenium catalysts using in lactic acid hydrogenation to

propylene glycol FaBE2015_103

Erika Lakatos, Attila J. Kovacs, Viktoria Kapcsandi,

Miklos Nemenyi Influence of the cellobiase enzyme activity by microvawe radiation FaBE2015_163

Pinotti, L.M., Lacerda, J.X., Oliveira, M.M., Teixeira

R.D., Rodrigues, C., Cassini, S.T.A Production of Lipolytic Enzymes Using Agro-Industrial Residues FaBE2015_055

Aniekpeno Elijah, Atanda, O. Popoola, A.R. and

Uzochukwu, S.V.A Diversity and techno-functional properties of bacterial species associated with cassava

waste FaBE2015_068

I.P. Marques, A. Morana, B. Laratta, F.M. Vella, C.A.

Santos, G. del Monaco, F. La Cara

Valorization of chestnut manufacture process residues FaBE2015_105

Xiao-Xiao Huang, Shao-Jiang Song, Ying Peng Hawthorn By-products as a New and Cheap Source of Bioactive Compounds: Lignans

with Antioxidant, Cytotoxicity and Tyrosinase-inhibiting Properties from Crataegus

pinnatifida Seed

FaBE2015_129

Vincent I. Candrawinata, Suwimol

Chockchaisawasdee, John B. Golding, Paul D. Roach,

Costas E. Stathopoulos

Effect of rotary evaporator on aqueous phenolic extracts of apple pomace FaBE2015_004

Nesrine Bey and Abderraouf Ben Salah Extraction and purification of active biomolecules from fennel (Foeniculum vulgare) and

their biotechnological applications.

FaBE2015_012

18


Program


Time Authors Title Paper Code 09:00-19:00 Virginia Larrosa, Gabriel Lorenzo, Noemí Zaritzky,

Alicia Califano Modeling the drying process of gluten-free pasta affected by processing conditions FaBE2015_014

A. Morana, G. Squillaci, L. Maurelli, E. Ionata, L.

Marcolongo, F. La Cara Utilization of chestnut shells: a valuable agronomic waste for bioactive molecules

recovery FaBE2015_106

Zhang Shuting, Cui Yan, Li Lingxi, Li Wei, Zhao

Yuqing, Vasco Justino

and Sun Baoshan

Separation of grape seed procyanidins according to their degree of polymerization by

semi-preparative and preparative HSCCC FaBE2015_131

Aspridou Z., Vasileiadis T., Mygdalia A., Dourvanidis

D., Moschakis T., Biliaderis, C., Koutsoumanis, K Smart packaging technology: Edible films with probiotic bacteria incorporated FaBE2015_088

C. Boniglia, B. Carratù, R. Gargiulo, S. Giammarioli,

M. Mosca, M.C. Quattrini, E. Bortolin Quality and detection of irradiated herbal extracts used in plant food supplements FaBE2015_100

Gökçe Polat Yemiş, Zehra Karagöz Emiroğlu, Kezban

Candoğan

Inhibitory effect of soy protein based edible films containing oregano and thyme

essential oils against foodborne pathogens FaBE2015_130

D.P. Houhoula, V. Apostolou, N. Lazana, Ε. Siskos, D.

Toulis, V.R. Kyrana, V.P. Lougovois PCR-RFLP analysis of DNA for the detection of escolar (Lepidocybium flavobrunneum)

in commercialized minced fish products FaBE2015_145

Dimitra. Houhoula, Vasiliki. Kousi, Ilias

Anastasopoulos Spyros. Konteles, Vladimiros

Lougovois, Konstantinos Sflomos and Joseph

Papaparaskevas

Prevalence of Listeria monocytogenes in domestic refrigerators in Greece FaBE2015_148

D.P. Houhoula, J Papaparaskevas, K. Zatsou ,N.

Nikolaras, S. Konteles, S. Koussisis and E. Charvalos

Detection of S aureus in milk and S. enteritidis in meat broth using antibody conjugated

paramagnetic nanoparticles and conventional PCR

FaBE2015_149

19


Program


Time Authors Title Paper Code 09:00-19:00 D.P. Houhoula, J Papaparaskevas, E. Passa, P.

Dafereras S. Konteles, Α. Polydera, S. Koussisis and E.

Charvalos

Gold nanoprobes assay for the identification of foodborn pathogens such as Listeria

monocytogenes FaBE2015_150

Dimitra Houhoula, Stamatis Katakis, Vladimiros

Lougovois, Vassiliki Kyrana and Konstantinos

Sflomos

Detection of adulteration of meat products contaminated with pork meat with Real Time

PCR FaBE2015_151

Özlem Aytekin, Sevda Arısoy Angiotensin converting enzyme (ACE) inhibitor activity from casein generated by

Lactobacillus kefiri FaBE2015_053

Nancib Aïcha, Nancib Nabil Toumi Naouel, Lamri

Kenza and Boudrant Joseph Utilization of Opuntia ficus indica sugars as substrate for the production of baker's Yeast FaBE2015_062

Mihaela Begea, Iuliana Diana Barbulescu, Razvan

Teodorescu, Constanta Mihai, Liviu Gabriel Grigorica,

Gabriel Roceanu

Isolation of yeasts from the epiphytic microflora associated with red grapes in the area

Oprisor (Romania) FaBE2015_064

Ksenia Morozova, Andrea Romano, Martha Cuenca,

Luka Bura, Kurt Unterhauser, Tanja Mimmo, Carlo

Andreotti, Pasquale Russo Spena, Luca Cortese,

Franco Biasioli, Matteo Scampicchio

Monitoring of wine fermentation using isothermal calorimetry, fourier transform

spectroscopy, proton transfer reaction – Mass spectrometry and electronic nose FaBE2015_078

Deicy Y. López-Acuña, Anna Iliná, Rebeca Galindo-Betancourt,

José L. Martínez-Hernández Fungal enzyme produced by Fermentation Surface Adhesion FaBE2015_084

Erika Nava-Reyna, Anna Iliná, Georgina Michelena,

José Luis Marínez-Hernández Selection of an agricultural waste as substrate for phytase production by solid state

fermentation of Aspergillus niger FaBE2015_085

Kregiel Dorota, Dudkiewicz Marta, Berlowska Joanna Dynamics of yeast autolysis characterized by IR spectrometry FaBE2015_102

Piotr Dziugan, Krzysztof Smigielski, Dorota Kregiel,

Alina Kunicka-Styczynska

Purifying and sterilization of fermentation media using ozone FaBE2015_104

Gougouli, M., Kakagianni, M., Aspridou, Z.,

Moschakis, T., Biliaderis C., Koutsoumanis, K. Microencapsulation of probiotic cultures for use in dairy and meat products FaBE2015_086

T. Bartzanas, I. Skoufos, A. Tzora, D. Fidaros, C.

Baxevanou. D. Papanastasiou, P. Panagakis, P.

Florou-Paneri, E. Christaki, C. Kittas

Assessment of techniques and technologies for reducing the environmental footprint of

poultry facilities: Part 1: Internal climate and ammonia emissions FaBE2015_192

20


Program


Time Authors Title Paper Code 09:00-19:00 A. Tzora, I. Skoufos, T. Bartzanas, D. Fidaros, C.

Baxevanou. D. Papanastasiou, P. Panagakis, P.

Florou-Paneri, E. Christaki, C. Kittas

Assessment of techniques and technologies for reducing the environmental footprint of

poultry facilities: Part 2: Investigation of the effect of birds’ diet on the pollutants’

emission from individual birds

FaBE2015_193

Apostolos S. Thomareis, Maria Babami, Raphaela

Ressou, Soumela Chatziantoniou, Maria Dimopoulou

Effect of guar, locust bean and xanthan gums on the rheological properties of low-fat

mayonnaise-type emulsions during storage

FaBE2015_180

Bonos E., Kargopoulos A., Christaki E., Florou-Paneri

P., Nikolakakis The dietary use of macro- and microalgae as functional ingredients in poultry meat FaBE2015_187

Stylianos Exarhopoulos, Eleni P. Kalogianni, Calliope

Karastogiannidou Frying oil quality as affected by the type of food being fried FaBE2015_188

Georgia Dimitreli, Eleni P. Kalogianni, Stylianos

Exarhopoulos, Calliope Karastogiannidou Applicability of viscosity measurements as means for determining the polymer

concentration in frying oils FaBE2015_189

Ioannis Giavasis, Vasiliki Mitrou, Eugenia Margarita

Karageorgi, Angela Gabriella D’Alessandro,

Konstantinos Petrotos, and Giovanni Martemucci

Investigation of the potential antimicrobial effects of donkey milk powder alone or in

combination with olive polyphenols towards Helicobacter pylori as well as their

stimulatory effects towards probiotic bacteria

FaBE2015_176

Gortzi Olga and Galidi Anna Encapsulation of Capsicum annuum L. ethanolic extracts in microemulsions and solid

lipid nanoparticles FaBE2015_161

Session room “Pelagos” Session room “Zeus”2 FABE 2015 Program Thursday 28/05/2014 Session...

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Transcript of Session room “Pelagos” Session room “Zeus”2 FABE 2015 Program Thursday 28/05/2014 Session...