Food Sustainability

Board#Paper#SurnameFirstnamePoster Title
1 1304 Abirached Cecilia Study of the emulsifying properties of milk whey concentrate obtained by ultrafiltration for potential use in the formulation of ice cream
2 1329 ALDACO RUBEN Food production and consumption strategies for climate change mitigation
3 243 Bolina Iara Camila de Almeida Chemical Composition of Macauba Brans (Acrocomia aculeata) and its Potential as Source of Biocomponents
4 1375 Bonekamp Ben Circular Design of Brewers Spent Grain Bread
5 1381 Butler Thomas J. Computational investigation into the antimicrobial activity of Ovotransferrin and identification of Small Molecular Affinity Ligands (SMALs) for bioseperation and stabilisation.
6 534 Candogan Kezban Adding Value to Mechanically Deboned Chicken Meat by Drying
7 886 Cha Yong-jun Potential of soy sauce residue as a high valuable resource for soy flavorings
8 1426 Cha Yong-jun Potential of soy sauce residue as a high valuable resource for soy flavorings
9 751 Chávez-Jáuregui Rosa N. Physicochemical parameters and antioxidant compounds in organic Cucurbita flowers as a new food product for Puerto Rico.
10 718 Chen Ting-Yi Characterisation of the proteins and bioactive peptides from mackerel steaming juice (Scomber australasicus)
11 1491 Cunhaneves Adriana Angiotensin converting enzyme and dipeptidase IV inhibitory, and antioxidant activities of salmon gelatin derived peptides.
12 1301 Da Silva A.P. Maria Aparecida Volatile and aroma profiles of grape (Vitis ssp.) seed oils extracted by cold pressing from Brazilian agro-industrial wastes
13 1424 Davis Erin Microwave extraction of phenolic compounds and pectic polysaccharides from North American cranberry (Vaccinium macrocarpon) cell wall material using a two-step extraction method
14 76 De Roode Matthew Chicory root fibre – From by-product to food ingredient
15 701 De Souza Martins Glendara Phosphate and calcium effects on the heat-denaturation of whey proteins and on the fouling mass deposited onto the surface of a heat exchanger surface.
16 160 Del Mastro Nelida Plant protein foods and ionizing radiation treatment
17 375 DUARTE CORRÊA ANGELITA Acerola bagasse lyophilized methanol extract: antioxidant and hepatoprotective activity in vivo
18 237 Dueik Verónica Novel approach for giving value to agro industrial wastes through the production of valuable ingredients for the food industry
19 493 Elijah Aniekpeno Screening for genetically modified maize in raw and processed foods sold commercially in Southern Nigeria boarder States
20 79 Ezekiel Olufunke Simultaneous Saccharification and Cultivation of Candida utilis on Cassava Peel
21 984 fan Mengyuan The Effectiveness of Reused and Reclaimed Cleaning Solutions for Clean-In-Place (CIP) Operations
22 186 Fitzpatrick John Environmental sustainability of food production and processing: The broader society socio-economic dimension
23 468 Frias Jesus The potential of Macaúba fruits (Acrocomia aculeata) under the perspective of functional food production and environmental sustainability
24 391 González Ortega Rodrigo Analysis of low molecular weight compounds with bioactive properties in bovine and porcine organ tissues and thaw drip and cook-out from beef
25 1224 Groß Frauke Modelling and simulation of food production processes using Java and reference nets
26 636 Guo Yurong Innovation and practice of separating pre-pressing technology and whole apple utilization
27 1103 Herman Christelle Influence of the operating conditions of the drying of Amazonian cocoa beans on the drying kinetics and the polyphenol content of the beans
28 828 Hogan Paul Investigation of Surface Roughness of Stainless Steel Equipment Surfaces used in the Dairy Processing Industry, and its Effect on Fouling and Cleanability.
2 28 Holliday Darryl Antimicrobial Properties of Black Seed Oil in Various Bioplastic Packaging
3 992 Huang Jen-Yi Effect of external geometry of impinging jet nozzle on the cohesive removal of fouling layers
4 895 Ibironke Samson Ishola Preparation and Nutritional Study of Breakfast Foods Developed from Animal Polypeptide, Crayfish (euastacus spp)   and Maize (Zea mays)
5 703 Ibironke Samson Ishola Production of Soy Cheese from Vegetable Protein Using Different Coagulants
6 363 Jasutiene Ina The Potential Use of Berry Juice and Press Cake Extract as Functional Ingredients in Dairy Products
7 1127 Krokida Magdalini Valorization of intermediates and by-products of microalgae biorefineries: An overview
8 460 Lee Sulhee Multilocus sequence typing of Lactobacillus brevis and Leuconostoc mesenteroides strains
9 1193 Lin Jing-Jen Utilization of clam essence by-product to produce hepatoprotective food ingredient
10 1021 Lin Jing-Jen Total utilization of freshwater clam by-products for sustainability- using functional food industry as a cyclic model
11 847 Liyanage A.L. Chathudina Janitha Valorisation of waste coconut water via bioconversion into nata-de-coco and extraction and structural characterization of bacterial cellulose nanofibers
12 770 Mathi Pius Utilization of Animal blood from an industrial waste into a low fat sausage ingredient to aid food security and economic gain in Kenya.
13 435 McGill Albert Food Waste by Design - How the present system creates food waste and how its minimization can help alleviate Global Food Insecurity.
14 432 McGill Albert Dealing with Disasters - Developments in the Role of Emergency Feeding Systems
1 130 Mellem John Effect of Simulated Gastrointestinal Digestion on the Phenol Content and in-vitro Antioxidant Capacity of Processed Cowpea (Vigna unguiculata) Cultivars
2 950 Mercer Don Assessment of Good Agricultural Practices in Cocoa and Coffee Farms in Northern Haiti
3 791 Mezgebo Gebrehawerya Compositional and sensory qualities of beef from bulls slaughtered at different ages
4 413 Morales-Castro Juliana Effect of extraction conditions on the rheological behaviour of pectins from  Husk Tomato (Physalis ixocarpa Broth) waste
5 580 Ohlsson Jonas Yeast Single Cell Protein Production on Dairy Waste and Mixed Household and Agricultural Waste
6 840 Oliveira Leandro Potential of buriti (Mauritia flexuosa L.f.) processing residues as sources of fiber-rich powders with antioxidant capacity
7 1287 Oliveira Wellington Phenolic compounds content in wastes of jabuticaba (Myrciaria jabuticaba (Vell.) O. Berg) cv. Sabara
8 1330 Patel Dvijal Engineering Value-Added Sources to Manage Food Waste Sustainably
9 265 Quinn Leah Extraction of Protocathecuic Acid and Sinapinic Acid from oilseed rape and assessment of their potential as functional food ingredients for improved health benefit in the Irish populace
10 1326 Sagnelli Domenico Effects of beta-glucan on casted thermoplastic starch films
11 255 Shin Jung-Kue Freezing Quality Properties of Taro (Colocasia esculenta L. Schott) with Guar Gum Content
12 891 Song Hyeyeon Effects of the compost produced from Kimchi manufacture by-products on the cultivation of the crop
13 845 Sousa Rita Effective utilisation of cassava bio-wastes through integrated process design: A sustainable approach to waste, resource and environmental management in food processing
14 184 Struck Susanne Integrating berry pomace into brittle bakery products
15 717 togonu-Bickersteth Lauretta Demand and supply in food service operations justifies need for sustainable food supply chain in Nigeria.
16 659 Toledo Nataly Maria Viva de Replacement of wheat flour by fruit by-products in cookies: preference test and sensory acceptance aspects
17 1396 Van Wyk Rudean Protein composition of Amadumbe (Colocasia esculenta) and their antimicrobial properties
18 221 Vieitez Ignacio Stabilization of edible vegetable oils using supercritical crude extracts from different herbs
19 280 Villarino Casiana Blanca Effects of microwave-vacuum stabilization process on rice bran rancidity indices using response surface methodology
20 601 Warby Jenna The protein content and physical characteristics of the stipe waste generated in the production and processing of the commercial mushroom Agaricus bisporus and its added value potential.
21 805 Zacharski Krzysztof Analysis of the Environmental Monitoring Programme in an Irish Dairy Plant
22 513 Zapata Montoya José Edgar OIL RECUPERATION FROM VÍSCERAS OF TILAPIA (Oreochromis spp) THROUGH A NEW METHOD HEATING-FREEZING
23 843 Zapata Montoya José Edgar Development of Restructured Meat Product (Nuggets) from Heads of Red tilapia (Oreochromis spp)
24 1252 Zeelie Leandra Conventional culturing: selective media competing for the detection of Listeria monocytogenes on foodstuffs
25 333 Zulkifli Anna Making ecolabels work: Labelling palm oil products as wildlife-friendly



Global and Local Food Safety and Security

Board#Paper#SurnameFirstnamePoster Title
26 590 Adebo Oluwafemi Bacterial degradation of aflatoxin B1 (AFB1) by Pseudomonas fluorescens and a Staphylococcus sp.
27 969 Adebo Oluwafemi Aflatoxin B1 degradation by culture and lysate of a Pontibacter specie
28 777 Adekoya Ifeoluwa Incidence and Mycotoxigenic Potentials of Fungi Isolated from some Indigenous Street Vended Snacks in Nigeria
29 236 Ahn Dong Effect of irradiation on the degradation of nucleotides in turkey meat
30 1234 Anjos Virgílio Quantification of Extra-virgin Olive Oil Adulteration with Soybean Oil: a Comparative Study of NIR, MIR, and Raman Spectroscopy Associated with Chemometric Approaches
31 759 Ayano Adeola Microbiolobial Quality and Safety of  Street-Vended Ready-To-Eat Fruit Salads in Ado-Odo Ota Local Government Area of Ogun State, Nigeria
32 544 Banic-Simicic Jelena Multiresidual pesticide analysis of fruit and vegetables samples by GC/MS/MS
33 907 Bedi Jasbir Tetracyclines, fluoroquinolones and sulfonamides antibiotics in poultry feed, water and eggs using high performance liquid chromatography and evaluation of managerial practices adopted by poultry farmers
34 1308 Bie Xiaomei Biocombinatorial Synthesis of Lipopeptides by COM Domain-Mediated Reprogramming of the Plipastatin NRPS Complex
35 1039 Bolton Declan Evaluating and improving terminal hygiene practices on broiler farms to prevent Campylobacter cross-contamination between flocks
36 987 Brogly Maurice Surface and friction properties of anti-sticky coatings for food processing industry
37 491 Budu Agnes Simpson An Assessment of the Microbiological Safety of Peanuts and its By-products from Selected Communities in Ghana
38 622 CARVALHO LUCIA MARIA JAEGER Evaluation of starch granules of raw and cooked beans by Screanning Electronic Microscopy (SEM)
39 1048 Charoux Clementine Inactivation of microorganisms using contact and non-contact ultrasound systems
40 1374 Chen M.H The fingerprint profile of high yellow pigments yield Monascus products with HPLC–DAD - MS
41 720 Chung David Purification and characterization of the dipeptide hypoglycin B from Blighia sapida seed extracts utilizing different solvent systems
42 1090 Cruz-Romero Malco Surface modification of commercial LDPE films to improve attachment of silver for the development of antimicrobially-active packaging
43 1268 De Colli Lorenzo Development of a multi-residue method for the analysis of mycotoxins, including masked mycotoxins, in cereal-based food by UHPLC-MS/MS
44 1280 Di Rocco Melissa Development and validation of a multi-residue method for β-lactam antibiotics in bovine muscle using ultra-high performance liquid chromatography coupled to tandem mass spectrometry
45 518 Dolan Heather Synergistic interaction between food-grade photosensitizers and UV-A light to inactivate microorganisms in produce wash-water
46 313 Donoghue Annie Natural and Environmentally-Friendly Approaches for Improving Microbiological Safety of Poultry Products
47 1400 Duffy Sarah Application of Natural Plant Derivatives in Enhancing the Quality of Beef Patties
48 561 Dygico Lionel Kenneth Isolation of bacteriocin/inhibitor producing bacteria with anti-listerial activity, from mushroom growth substrate
49 496 Elijah Aniekpeno Development of Starter Culture for the Production of Coconut Milk Yoghurt
50 1403 Feddern Vivian Ractopamine depletion through urine in swine fed increasing doses of contaminated meat and bone meal
51 140 Feddern Vivian Ractopamine stability in meat and bone meal samples stored under freezing and ambient conditions
52 531 Feng Shaolong Determination of chlorpyrifos in apple juice by a MIPs-SERS/colorimetric dual sensor
53 1062 Fogaça Fabiola Helena dos Santos Depuration of Anomalocardia brasiliana as form to add value to shellfish collected on the Piaui Coast, Brazil
54 1040 Fogarty Colin Assessing the quality of raw salmon (Salmo salar) using microbiological, sensory and chemical indicators
55 489 Gabriel Alonzo Establishment of UV-C Radiation Process for Coconut Liquid Endosperm Beverage
56 1100 Galindo Cristina Effect of Anaerobic Digestion in pathogen elimination
57 1078 Garcia-Vaquero Marco Increasing meat value: trace element concentrations as a new meat quality parameter
58 1434 Germini Andrea EFSA’s knowledge networking activities on emerging risk identification, 2010-2015
59 616 Guo Jun The Possibility of Authenticating Horse Meat from Beef and Donkey Meat by Fatty Acids Profiling
60 1305 Han Jinzhi iTRAQ-based proteomic analysis of the action of LI-F type peptides produced by Paenibacillus polymyxa JSa-9 against Bacillus cereus
61 1180 Harb Caline A modern food control in the Lebanese full service restaurants: molecular diagnostic techniques in controlling foodborne diseases
62 715 Hassan Hussein Assessment of Gluten in Labeled Gluten-Free Foods Sold in Lebanon
63 450 He Shoukui Failure of Salmonella enterica serovar Enteritidis ATCC 13076 to develop antibiotic resistance following ethanol adaptation
64 593 Hertwig Christian Application of cold plasma for the inactivation of Salmonella Enteritidis PT 30 on the surface of unpeeled almonds
65 301 HONG CHAE EUN Immuno Magnetic Amylose Particles For Separation And Concentration Of Escherichia Coli O157:H7 to Improve the sensitivity of PCR detection
66 1317 Hushimat Ahmed Investigation the effect of chemical treatment combined with ultra-sonication at different temperature and time
67 603 Iwe Maduebibisi Ofo Effects of cassava variety, cassava-wheat composite flours and proofing time on the physical properties of high quality cassava flour bread
68 355 Jordan Kieran Whole genome comparison of two serotype 1/2b Listeria monocytogenes strains with similar host origins but with different infection capabilities.
69 371 Jordan Kieran An investigation into Listeria monocytogenes isolates from raw milk using global positioning satellite.
70 1217 Jose Bell Maria Vibrational spectroscopy for milk fat quantification: Line shape analysis of the Raman and infrared spectra.
71 545 Kim Hyun Jung Modeling of tetracycline resistance gene transfer by Escherichia coli in the gastric fluid conditions of Korean populations
72 547 Kim Hyun Jung Antimicrobial resistance patterns of Escherichia coli strains isolated from commercially available minced meat and ready-to-eat vegetable products in Korea
73 779 Kim Su-Yeon Stability and Morphology of Silver Nanoparticles in the Food Simulants
74 894 Kim Jin-hee Combined effect of Malic acid and Grapefruit seed extract treatments on the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes on fresh lettuce
75 1213 Kim Kyong Su Detection Method for Identification of Platycodon grandiflorum in the Red Ginseng Products
76 1104 Kim Gun-Hee Determination and characterization of sennosides and cascarosides in functional foods by solid phase extraction and high performance liquid chromatography (SPE-HPLC)
77 888 Koo Eun-Jeong The Antimicrobial Effect of Thiamine dilauryl sulfate in tofu inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes and Bacillus cereus
78 1053 Lee Yongmin Reduction of benzo[a]pyrene formation using teflon coated grill during char-broiling
79 1371 Lee Sun-young Evaluation of the Susceptibilities of a Number of Bacteria Isolated from Various Seafoods against Different Types of Antibiotics
80 1370 Lee Sun-young Effects of the Antioxidizing Agents on the Culturability of Vibrio vulnificus Either Aerobically or Anaerobically Starved in Artificial Sea Water Microcosms
81 1474 Lee Jong-Kyung Systematic analysis of microbiological quality and level in produce
82 898 Li Yaqi Photoelectrochemical CaMV35S biosensor for discriminating transgenic from non-transgenic soybean based on coreshell SiO2@CdTe quantum dots as signal indicators
83 330 Lin Shih-Bin The antimicrobial activity of nisin in combinational use with cationic antibacterial agents against Staphylococcus aureus
84 367 Lin Shih-Bin The antimicrobial activities of lactoferrin hydrolysates in combinational use with nisin against Gram-negative food pathogens
85 1285 Liu Xiaoyu Study on the Effects of Phoxim and Its Metabolites on Biomakers and the Ultrastructural Tissue Damage , the Metabolomics of Phoxim in Crucian Carp
86 172 Lu Xiaonan Determination of histamine in canned tuna by molecularly imprinted polymers-surface enhanced Raman spectroscopy
87 173 Lu Xiaonan Determination of Sudan I in paprika powder by molecularly imprinted polymers-thin layer chromatography-surface enhanced Raman spectroscopic biosensor
88 1289 Marsal Cristalina Jalil A comparison of the rheological properties of different gelatin species
89 102 Matthews Karl Preventing cross-contamination during retail
crisping of leafy greens
90 910 McDermott Aoife Establishing thermal resistance profiles of Listeria monocytogenes isolated from Irish seafood products.
91 1114 McManamon Oisin Investigation into the influence of inoculation density, temperature and atmosphere on the growth and enumeration of Listeria monocytogenes.
92 20 Mohamadi Sani Ali Antimicrobial Effect of Nanofluid Including Thymus daenensis Essential Oil and Zinc oxide (ZnO) nanoparticles
93 564 Moon BoKyung Change of Membrane Fatty acid Composition of Escherichia coli O157:H7 by the Combination Treatment of Organic Acid and Salt
94 385 Moreira Bernardino Microbial Contamination of Fresh Fruit and Vegetables
95 682 Nadiradze Dr. Kakha Food Safety, Hygiene and Policy Changing Issues in Georgia
96 664 Njage Patrick Application of probabilistic modelling to quantify the reduction levels of Hepatocellular Carcinoma risk attributable to chronic aflatoxins exposure: case of rural Kenya
97 663 Njage Patrick Adaptation and mitigation options to manage the impact of climate change on food safety in developing nations: Case of aflatoxins in Kenya
98 681 Nyambe Sepo A study assessing transduction and persistence of a verocytotoxin bacteriophage during the ensiling of grass
99 1070 Obiedzinska Agnieszka Impacts of food incidents in Poland and European Union
100 685 Odongo Nicanor Prevalence of Campylobacter species in raw camel milk along pastoral value chain in Kenya
101 1265 Oliveira Wellington Profile of volatile migrants from baby bottles
102 1263 Oliveira Wellington Analysis of phthalates in baby food combining QuEChERS with low temperature cleanup followed by gas chromatography–mass spectrometry
103 1266 Oliveira Wellington Specific migration of metals and profile of additives from baby bottles
104 1065 Oloo Benard Design of a Hazard Analysis and Critical Control Point Plan for Indigenous Chicken Slaughter house in Kenya
105 353 Paludetti Lizandra Influence of storage time on the microbiological load of raw milk destined for UHT processing
106 348 Patange Apurva Inactivation of spore forming bacteria and spores by atmospheric cold plasma.
107 316 Patange Apurva Atmospheric cold plasma treatment of bacterial pathogens in food industry effluents.
108 347 Peyer Lorenzo Application of Lactobacillus brevis R2Δ as an Antifungal Culture to Improve Safety and Quality of Malt and Beer
109 975 Phoku Judith Fungal dissemination by housefly (Musca domestica L.) into various food commodities in the Gauteng Province, South Africa
110 996 Pintado Cristina Isolation of Pseudomonas from water used in milk farms for hygienic procedures and their potential to produce color defects in cheese surfaces
111 998 Pintado Cristina Study of verocytotoxigenic Escherichia coli (VTEC) in raw milk from sheep and goat used to produce cheese
112 345 Pleadin Jelka The influence of the ripening period and different storage conditions on mycotoxin contamination of dry-fermented sausages
113 346 Pleadin Jelka Mould contamination of the Croatian autochthonous dry-cured meat product “Slavonski Kulen”
114 4 Raja Nhari Raja Mohd Hafidz Detection of porcine plasma using monoclonal antibody-based ELISA as halal food authentication in fish products
115 1251 Ramkumar Abilasha Persistence of deltamethrin residues in milk and cheese of
lactating goats (Capra hircus)
116 645 Rani Sonia Understanding of persistence in verocytotoxigenic E.coli by phenotypic comparison of environmentally persistent E. coli with clinical and environmental verocytotoxigenic E.coli
117 199 Reich Carolin Screening and modelling the thermal resistance of milk associated thermophilic spore formers
118 1452 Rezaei Shabnam Impact of storage temperature on physicochemical properties, texture, lipolysis and proteolysis of traditional tin-packed Lighvan sheep’s yogurt
119 911 Rodríguez Solana Raquel Determination of mineral composition in different Portuguese fruit liqueurs by Microwave Plasma-Atomic Emission Spectrometer (MP-AES)
120 1441 Rustia Abigail Cadmium Levels in Philippine Seafoods for Export
121 972 Salazar Pressler Fernando Donkey (Equus asinus) Meat Important Source of Iron to Prevent Anemia
122 976 Salazar Pressler Fernando Donkey (Equus asinus) Meat Rich in Nutrients for Human Nutrition
123 627 sarangapani Chaitanya Dissipation efficiency of non-thermal plasma against Endocrine Disruptors in dairy effluent
124 626 sarangapani Chaitanya Dissipation efficiency of non-thermal plasma against pesticides on fresh produce
125 594 Schluter Oliver Insights into Bacillus subtilis spore’s resistance properties towards cold plasma
126 1036 Schmalenberger Achim Inhibition of Listeria monocytogenes growth on fresh-cut produce with Thyme essential oil and essential oil compound Verbenone
127 499 Siwela Muthulisi Microbial quality and safety of raw milk from rural smallholder dairy farmers of the Eastern Cape province, South Africa
128 292 Temba Makumba Storage stability of maize-groundnut flours and assessment of the occurrence of mycotoxins in composite flours and resultant porridges
129 762 Todorović Stanislava Review of the results of analysis on safety parameters in SP Laboratory
130 853 Velasco Valeria Isolation and identification of Staphylococcus aureus in the pork chain supply in Chile
131 793 Victorio Verônica Characterization of Brazilian wheat flours by High Definition Mass Spectrometry
132 968 Villarreal Luis Occurrence of two biogenic amines (tyramine and putrescine) in Mexican red wines
133 860 Wang Yanhong Application of molecularly imprinted polymer microspheres in rapid detection of food safety
134 1350 Weng Chia-jui Food contaminants are environmental risk factors to raise a susceptibility to have oral cancer for subject with gene polymorphisms in Leptin and Leptin receptor
135 388 Windiasti Gracia Investigating Synergistic Antimicrobial Effect of Carvacrol and Zinc Oxide Nanoparticles against Campylobacter jejuni
136 575 Yin Hsin-Yi Development of multiplex loop-mediated isothermal amplification combined with lateral flow assay (m-LAMP/LFA) for the detection of sea and seb genes of enterotoxigenic Staphylococcus aureus in foods
137 934 Yin Hsin-Yi Developing a dual-labeled PCR-based immunomagnetic bead assay to detect enterotoxic Staphylococcus aureus
138 936 Yin Hsin-Yi Detection of mango (Mangifera indica) allergen- Man i 1 by TaqMan real-time PCR with internal amplification control
139 1422 Yoo Miyoung Development and Validation of QuEChERS method for simultaneous analysis of mycotoxins in red pepper powder (Capsicum annuum L.) by ultra performance liquid chromatography coupled to tandem mass spectrometry
140 892 You Su-yeon Risk Assessment and Quantitative Analysis of Pesticide Residue in Seasonal Kimchi and Ingredients
141 136 Yuan Meilan Evolution of spoilage bacterial communities in fish cake by PCR-DGGE
142 1042 Zhang Yu Mid-term internal exposure of acrylamide generated from food processing chain and in vivo chemoprevention effect by dietary catechins
143 161 Zilic Sladjana Relation of Polyphenolic, Free Amino Acid and Sugar Contents to α-Dicarbonyl Compounds Formation in Cereals Cookies
144 635 Zou Mingming Bacterial biofilms: a possible source of contamination in the milk powder processing lines