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International Conference on
Food Science and Bioprocess Technology

November 20-22, 2017 | Dubai, UAE.

Program Schedule

  • Keynote Speaker

    Time:

    Title

    Title: Effect of Domestic Processing Methods on All Trans and Cis Isomers of Beta Carotene Retention in Green Leafy Vegetables

    Sreenivasa Rao Jarapala
    Biography
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    Biography

    Sreenivasa Rao Jarapala

    Dr. Sreenivasa RJ is an Asst. Director at NIN, ICMR, India. He was completed his masters degree in Biochemistry from Andhra University and (PhD) from Osmania University, Hyderabad. He has published several research papers in reputed journals and he has presented his research findings in several National and International conferences and workshops. He received young scientist award (Sagarmal goenka) in 2012 and best research paper award in nutrition from USA in 2016. Presently he is working on tribal indigenous foods, plant secondary metabolites and heavy metals in Indian foods. His area of interest is carotenoids bio accessibility and bioconversion to vitamin A and nutrient retention in foods. He is a life member of NSI, SBCI, IDA, IIIS and several other nutrition relevant research bodies.



    Abstract
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    Abstract

    Sreenivasa Rao Jarapala

    Green leafy vegetables (GLVs) are pigment-rich and nutritionally relevant functional food sources with unique phytochemical constitution that includes carotenoids. Carotenoids and their geometric isomers protect cells from oxidation and cellular damages. Cooking processes that involve factors such as temperature, light and alteration in moisture content generally promote either isomerization (trans to cis form) or oxidative degradation of carotenoids to epoxides. Studies pertaining to the effect of cooking methods on dietary carotenoids and their geometric isomers are inadequate in Indian foods. The extent of carotenoid isomeration were evaluated in GLVs such as amaranth (Amaranthus gangeticus), spinach (Spinacia oleracea) and curry leaves (Murraya koenigii) subjected to domestic cooking methods of microwave, sautéing, pressure cooking and deep frying in oil for time durations of 8 and 12 minutes, either with and without lid covering. The isomers of carotenoids were quantified by high performance liquid chromatography (HPLC) using vydac column (RP-C-18) with 100% methanol for first 5 minutes and methanol: chloroform (96:4) for the subsequent run as gradient mobile phase. Tran’s β-carotene content in amaranth ranged from 5525 to 6375 µg/100g upon boiling without lid and microwave cooking. 9-cis isomer of beta carotene is the predominant geometric isomer formed during cooking in all the GLV studied (Amaranth: 423 to 620, Spinach: 377 to 443, Curry leaves: 562 to 687 µg/100g). 13 cis isomers also formed in the processed GLV samples (22 to 375 µg/100g). 15 cis beta carotene was observed in few food samples during processing and not observed in some of the methods which processed. The retention percentage of all Trans and cis beta carotene was also studied. These isomers of beta carotenes were also for the precursors of Vitamin A. The changes in the contents of Trans and cis isomers of carotenes in GLVs in correlation to various cooking methods are discussed which would be valuable for food researchers, nutritionists and health practitioners in promoting nutritionally balanced diets and minimize vitamin A deficiency in Indian contest.

    Keynote Speaker

    Time:

    Title

    Title: Hypoglycemic Effect of Bitter Gourd (Momordica Charantia L)among Prediabetics in India: A Randomized Placebo Controlled Cross Over Study

    Amirthaveni Subramanian
    Biography
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    Biography

    Amirthaveni Subramanian

    Dr.M. Amirthaveni, Professor and Head, Department of Food Science and Nutrition has 42 years of teaching and research experience in Avinashilingam University, Coimbatore. She has completed Post Doctoral Fellowship training at Asian Vegetables Research and Development Centre (AVRDC), Taiwan during 1998. She has guided about 8 Ph.D. dissertations and 64 post graduate students. To her credit, she has completed 4 international research projects and 3 national projects. She has authored 2 books and published 20 international and 60 national level articles in refereed journals. Has also participated and presented papers in conferences at Japan, Tanzania and Taiwan. She is appointed as JRM team member for the Midday Meal Evaluation Committee by Ministry of Human Resource Development, Government of India. Member in various committees and boards of national standards like Nutrition Society of India, Home Science Association of India and Indian Dietetic Association.



    Abstract
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    Abstract

    Amirthaveni Subramanian

    Background : In India, the recent ICMR study revealed that the prevalence of diabetes (both known and newly diagnosed) in 4 regions of the country: 10.4 per cent in Tamil Nadu, 8.4 per cent in Maharashtra, 5.3 per cent in Jharkhand, and 13.6 per cent in Chandigarh (Anjana et al., 2011). High prevalence of prediabetes observed in many South Asian countries highlights a potential indicator of further progression of the diabetic epidemic in the region. Unless appropriate action is taken, this will place an economic burden. Hence a food based approach was planned to reduce the incidence of prediabetics. The main aim of the present study was to investigate the hypoglycemic effect of bitter gourd (Mormordica Charantia L.)among prediabetics. Materials and Methods: A single blinded, placebo-controlled, randomized, cross-over designed intervention study was conducted with freeze dried bitter gourd powder (2.5 g) to find out its hypoglycemic effect. In the first phase Group 1 (AB) started the bitter gourd juice (A) intervention followed by placebo(B), while the Group 2 (BA) started the supplementation with placebo(B) followed by bitter gourd(A). The intervention continued for a period of eight weeks. Between the two arms, 4 weeks were left as wash-out period. This is to minimize the carry-over effect of one phase to the other. Cross over was done after this washout period. Results: The mean initial fasting blood glucose level of prediabetics in AB group was 110.66 mg/dl which got reduced significantly (p<0.01) to 99.86 mg/dl at the end of bitter gourd intervention. In the case of BA group the placebo treatment did not bring forth any appreciable change in FBG where as the bitter gourd treatment was found to have a significant (p<0.01) impact. No serious adverse effects were observed. Conclusions: The present study proves that the consumption of bitter gourd juice prepared with 2.5 g freeze-dried bitter gourd powder (50g of the vegetable) reduced the fasting blood glucose and total cholesterol level among the prediabetics. Keywords: Hypoglycemia, prediabetes, bitter gourd, diabetes

    Sessions:
    Food Science & Technology: Tools, Techniques and Instrumentation & Food Processing, Preservation and Packaging & Food Microbes: Probiotics and Functional Foods & Food and Nutrition

    Time:

    Title: Effect of Supplementation Probiotic Curd (Indian Dahi) in the Prevention of Pre Diabetes to Diabetes Mellites

    P.Amruth Rao

    Biography
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    Biography

    P.Amruth Rao

    Dr. P. Amrutha Rao completed MBBS from Gandhi Medical College, Osmania University in 1985. He also completed post graduate diploma in Public Health (DPH) from NTR University of Health Sciences in 1990. He joined in the department of Food and Drug Toxicology Research Centre of NIN in 1993. His area of specialization are, Public Health, Nutrition, Clinical Toxicology, Food Safety, Lathyrism and Food Borne Disease Outbreaks. He also participated in Iodine Deficiency Disorders (IDD) survey in North-East India. He is member of Nutrition Society of India (NSI), Indian Public Health Association (IPHA) and Indian Dietetics Association (IDA). Presented Oral Paper Presentation in Banaras Hindu University, Varanasi on "Lathyrism in South Central India". Presently he is in-charge of Nutrition Unit in Osmania General Hospital. He is also faculty member for MSc (Applied Nutrition) and taking the Students to the Nutrition Ward and explaining the Clinical Signs and Symptoms of Nutritional Deficiency Diseases.



    Abstract
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    Abstract

    P.Amruth Rao

    Diabetes mellitus comprises a group of metabolic disorders that share the feature of hyperglycaemia. It is worldwide in distribution and the incidence of both type 1 and type 2 diabetes is rising dramatically. Globally, diabetes is one of the most common non-communicable diseases leading to mortally and morbidity in many developed countries. The increased risk has been attributed to the high prevalence of multiple atherosclerotic risk factors among diabetic patients. Cardiovascular disease is increased in individuals with type 1 or type 2 DM. In patients with Type-2 DM, cardiovascular disease (CVD) is the major cause of morbidity and mortality. In fact, diabetes is considered as a coronary equivalent, approximately 80% of all deaths and more than 75% of all hospitalization in patients with diabetes is due to CVD. OBJECTIVE: To find out the association of dietary pattern and CVD risk factors, among recently diagnosed as Pre- diabetes subjects. METHODOLOGY: This is a hospital based cross-sectional and case-control study with newly diagnose Pre- diabetes, aged 20-50yrs, of both sexes. Out of 50 subjects screened only 16 subjects were recruited as pre diabetes based on their HbA1c values (DCCT-5.7 to 6.5%) from the outpatient Department of Osmania General Hospital Hyderabad, India The various biochemical parameters viz Fasting blood glucose,, HbA1c (glycated Hb)Lipid profile, i.e., Total Cholesterol, and Triglycerides LDL, VLDL and HDLcholesterol were analyzed usingcommercially available kits. RESULTS: Our results indicate that there were significant changes in the values of Fasting blood glucose, Total cholesterol, Triglycerides etc upon probiotic supplementation for a period of 30 days in the Pre-Diabetes subjects compared to non supplemented control group. CONCLUSIONS: From this study we could conclude that the probiotic curd supplementation may prevent the progression of pre diabetic mellitus over to diabetes mellitus.

    Time:

    Title: Effect of Rice Grain Discoloration on Qualitative Characters

    M. Saifulla

    Biography
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    Biography

    M. Saifulla

    Muhammad Saifulla worked as an Assistant Professor in UAS, GKVK, University of Agricultural Sciences, Bangalore,India. As an Associate Professor from 1995-2003, As Professor from 2003-2015 University of Agricultural Sciences, Bangalore,India. Awards & Fellowships: Member of "Rice blast working group on host resistance and pathogen population virulence. IRRI, Philippines. Distinguished Leadership Award for having worked on the “Identification blast resistant rice genotypes and fungicides” The American Biographical Institute, Raleigh, California. Fellow of Phytopathological Society of India. New Delhi. Fellow of Mycology and Plant Pathology, Udaipur, India Honorary Appointment to "The Research Board of Advisors 1999" by the American Biographical Institute.



    Abstract
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    Abstract

    M. Saifulla

    Rice varietyViz., IET 7191 affected by grain discoloration was selected to study its qualitative characters. Discoloration was resulted due to infection by fungiViz.,Bipolaris oryzae, Pyricularia oryzae, Fusarium moniliforme, curvularia lunata, Trichoconiella padwickii, Cladosporium, Apergillus, Phomasp,Rhynchosporium oryzae, Alternaria alternata, Nigrospora oryzae, Absidia sp. etc.Rice grains were grouped in to four categories based on extent of discoloration viz., less than 1 per cent, 1-25 per cent, 26-50 per cent and more than 50 per cent discoloration. Grains under each category were subjected to milling and polishing. After milling and polishing kernels were plated on moist blotters to know the effect of milling and polishing onseed mycoflora. Only fungi viz., Bipolaris oryzae, Fusariummoniliforme, curvularai lunata, Trichoconiella padwickii, Cladosporium, Apergillus, and Alternaria alternata were observed on rice kernels after milling and polishing. Kernels after milling and polishing under eachcategory of discoloration were subjected tophysico-chemical compositions. As the level of discoloration increased from less than 1 per cent to more than 50 per cent discoloration, 1000 kernel weight decreased from 20.0 to 16.4 per cent, moisture content from 6.5 to 5.0 mm, raw rice length from 6.15 to 6.0 mm, raw rice width from 2.50 to 2.32 mm, length- width ratio increased from 2.46 to 2.58. Amylose content decreased from 24.0 to 9.0 per cent, total nitrogen content from 1.46 to 0.82 per cent, crude protein content from 9.12 5.16 per cent, reducing sugars from 34.75 to11.01 u moles, non reducing sugars increased from 0.26 to 93.95 u moles and total sugars from 35.01 to 104.76 u moles per gram of dry weight of rice kernels, while alkali value was not affected by discoloration.

    Time:

    Title: Effect of Taxifolin with Lactic and Ascorbic Acids on Physicochemical and Microbiological Parameters of Dry-Cured Pork Sausages

    Sonata Gustiene

    Biography
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    Biography

    Sonata Gustiene

    Sonata Gustiene was born in Lithuania August 17, 1985. In 2004, she finished a secondary school and entered the Lithuanian University of Health Sciences, Veterinary Academy, veterinary food safety speciality.In 2008, she got a Bachelor’s degree in Public Health and continued her studies successfully for the Master’s degree. In 2010, she got a Master’s degree in Public Health. After the university she started working as a quality manager in the meat processing company.In 2016, she decided to improve her knowledge in doctoral studies at the Lithuanian University of Health Sciences, Veterinary Academy. The working group she belong to has experience in investigation of food chemical composition and in evaluation of antioxidant influence on quality parameters in meat products as well as in creation of new analysis methods and development of functional meat products. The foreseen dissertation topic: The Development and Application of Bio-preservation Tools Ensuring the Safety and Quality of Meat Products.



    Abstract
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    Abstract

    Sonata Gustiene

    The taxifolin (TXF) is recently rediscovered as a highly potential antioxidant with reported therapeutic properties. However, the data about possible protective properties of TXF and information about its stability is scarcein meat sausages. The aim of this work was to evaluate the antioxidant and antimicrobial activity of TXF when it is used together with ascorbic acid (AA), linalool, dipeptide carnosine(CAR), lactic acid (LA) and their mixtures indry-cured pork sausages during storage.Also, possible biochemical interactions among these bioactive substances on cell apoptosis and proliferation-related variables in the human cervical cancer HeLa cellshave been investigated. The activity of tested materials against lipid and protein oxidation, the grower of microorganisms and stability of TXF has been evaluated in dry-cured sausages after 0, 30, 60, 90 and 150 days of storage.The evaluation of TXF stability has been performed by UHPLC analysis.On the 150 day of storage the total amount of TXF was higher in sausages with TXF+LA (40% less) and with TXF+AA (54%less), comparingwith the 1stday of storage. Meanwhile, the retained amount of TXF in the samples without acids was 60% less, comparingwith the initial amount. TXF antioxidant capacity (DPPH) was higher in the samples with LA or AA and effectively inhibited the processes of lipid peroxidation as well as slowed down the rate of lipolysis. Moreover, TXF mixtures with acids reduced the number of total aerobic bacteria, mold and yeast during storage of sausages. The treatment of combination of the three compounds (TXF, CAR and AA or LA) on HeLa cells (by MTT method)resulted in a significantly lower percentage of live cells number than treatmentonly with individual substances in different concentrations (P<0.05). The outcome of this study can help develop new meat products with better nutritional quality and beneficial health properties.

    Time:

    Title: Antioxidant, Antidiarrhoeal & Anticancerous Effect of Nanocoated Food Packages (Glycyrrhiza glabra)

    M.Sylvia Subapriya
    Avinashilingam Institute for Home Science and Higher Education for Women, India

    Biography
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    Biography

    M.Sylvia Subapriya
    Avinashilingam Institute for Home Science and Higher Education for Women, India

    Dr. M. Sylvia Subapriya, Professor, Department of Food Science and Nutrition has 24 years of teaching and research experience and is NSS Programme Coordinator, Avinashilingam University, Coimbatore. She has guided about 4 Ph.D. scholars and 60 post graduate students. To her credit, she has completed 3 national projects and Unicef SMART Survey. She has authored chapters in 2 books and published 12 international and 20 national level articles in refereed journals. Has also participated and presented papers in conferences at Kuantan and Kuala Lumpur, Malaysia. She is on the Editorial Board of the International Journal of Sports Sciences and Recreation, Malaysia Member in various committees and boards of national standards like Nutrition Society of India, Home Science Association of India, Indian Science Congress and Indian Dietetic Association.



    Abstract
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    Abstract

    M.Sylvia Subapriya
    Avinashilingam Institute for Home Science and Higher Education for Women, India

    The commonly used polycarbonate bottles contain Bisphenol A (BPA). Exposure to BPA causes cancer and mimics the hormonal system in pregnant women and children. Only recently, the polycarbonate bottles are banned, in India. As an alternate to BPA, Polypropylene (PP) is used in baby bottles, drinking straws and microwavable wares. The major chemical migrants in PP namely, Octa decyl 3(3-5 di-tert-butyl-4-hydroxy phenyl) and propionate/ Iganox 1076 are known to cause cancer of liver, kidney and lungs in experimental animals. Hence the present study was conducted to synthesize a protective coating from four medicinal plants, of which Glycyrrhiza glabra was found to possess the highest antioxidant, antimicrobial and anticancer properties. The particle size, zeta potential and EDAX of nanoparticles from Glycyrrhiza glabrawere 34.7nm, -24.7mV and 2.60 percent of silver respectively. These properties along with the phytochemicals, augmented the chelating and antimicrobial potentialities of the plant extract. Thin layer chromatography of Glycyrrhiza glabra showed the presence of phenolic compounds and antioxidant activity of 520 µg. FTIR results revealed chlorohexidine salts peaks at 1157 cm-1, which indicate breaking up of lipopolysaccharide. Chlorohexidine is a cationic biocide that damages the outer membrane of gram negative bacteria. Secondly the peak 1442.72 cm-1 corresponds toC=O stretch which shows remarkable intensity changes, revealing better antimicrobial potentials of the encapsulated nanoparticle compared to the raw plant extract. The GC/MS identified the following compounds namely tetradecanoic acid, Z, Z 2,5 pentadecadiene-1-ol, cis-9,10 epoxy octadecan-1-ol, 9 octadecenal and hexadecanoic acid.Hence, Glycyrrhiza glabra nanoparticles were coated onto the feeding bottles and the foods stored in them were tested for their shelf-life for three hours. Nano coats of Glycyrrhiza glabra were also tested on pet bottles and ziplock covers and foods tested over 10 days. Milk stored in feeding bottles recorded a maximum microbial inhibition of 84 percentage and diluted lemon juice showed no microbial growth of S.dysenteriae.On 10th day, nanocoated zip lock covers and PET bottles showed a maximum microbial inhibition of 38, 63 and 83 percent and 57, 68 and 88 percentage against E.coli(MTCC 40), S.enterica (MTCC 3219) and S.dysenteriae (PSGIMS & R) respectively. The MTT assay of Glycyrrhiza glabra nanoparticles showed a maximum apoptosis of 50 and 48 percent against Hela and liver carcinoma cell lines respectively. The gel electrophoresis has led to a longer tail DNA damages with the Hela and carcinoma cell lines, compared to the control and marker. Therefore, nanocoats of Glycyrrhiza glabra could be used for effective protection against oxidative damage, diarrhea and cancer.

    Time:

    Title: Post-harvest Losses, Challenges of Scaling New Technologies & the Zerofly Storage Bag

    Allan Mortensen

    Biography
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    Biography

    Allan Mortensen

    Allan Mortensen has a MA in International Business, Language and Culture from University of Southern Denmark. He joined Vestergaard in 2002 by relocating to Ghana opening up their West Africa Public Health Business by establishing offices in Ghana and Nigeria. With strong emphasis on business development Allan has opened businesses in Papua New Guinea, Australia, Ghana, Nigeria and Mongolia. Allan has developed and executed business models with in Public Health malaria prevention, Clean Water and today is the managing director of Vestergaard’s food security organisation seeking to increase the real income of small and medium holder farmers in developing countries by introducing and taking to scale innovative tools to reduce post-harvest losses.



    Abstract
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    Abstract

    Allan Mortensen

    Introduction:Food Security is an issue that will impact everyone by 2050 it is projected there will be a global crisis unless action is taken. Within the UN Sustainable Development Goals, Food Security is one of the key areas that will receive focus over the next 15 years to circumvent this crisis. Method:The ZeroFly® Hermetic Storage Bag is a new technology developed to reduce post-harvest losses. It contains a safe insecticide, Deltamethrin, incorporated into a storage bag. The active ingredient is released on the surface of the material in a controlled and sustained manner ensuring food is continuously protected against insects. Insecticide residues found on grains stored for up to three years in ZeroFly® Storage Bag are below CODEX & EPA maximum residue levels. Additionally, a hermetic liner can be added to the bag to remove the need for fumigation of grains and seeds prior to entry into the bag. Results/ Conclusions:Laboratory and field studies in 11 countries show that the ZeroFly® Storage Bag can effectively control key stored product insects for up to 36 months. The presentation will explore the current scale-up efforts and strategies of distribution planned throughout Africa and Asia.

    Time:

    Title: Nutritious and Climate Smart Small Millets for Mitigating the Challenges of Malnutrition and Diabetes

    Murudaiah Shivamurthy

    Biography
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    Biography

    Murudaiah Shivamurthy



    Abstract
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    Abstract

    Murudaiah Shivamurthy

    Small millets have both preventive and curative properties good for addressing constipation, heart problems and type 2 diabetes suitable for preventing obesity. Small millets include, finger millet (Eleusinecoracana), Kodo millet (Paspalumscrobiculatum), little millet (Panicumsumatrense), foxtail millet (Setaria italic), proso millet (Panicummiliaceum), and barnyard millet (Echinochloacolona) and each one of them has special nutritional benefits.Small millets, perform well in marginal environments having superior nutritional properties, including high micronutrient and dietary fibre content, and low glycemic index. Despite their superior nutritional qualities and climate resilience, cultivation of small millets in India declined from 7.22 million hectares to 2.29 million hectares between 1961 and 2009, this decline in production and consumption of small millets mainly due to limited productivity, high drudgery involved in their processing, negative perceptions as a food for the poor. Through context‐specific production technologies, creating decentralized processing infrastructure and local market development it is possible to bring back small millets to farms and food baskets on a wider scale. Among the children under the age of five years in India, 48 percent have stunted growth and 43 percent are underweight, likewise chronic and non‐ communicable diseases like Type‐II diabetes and impaired glucose tolerance are on the increase.The primary factors responsible for the steep decline in the production and consumption of small millets in India are; Low productivity, high labour intensity, drudgery of agricultural operations and lack of attractive farm gate prices. Promoting small millets as cropping systems, support for timely availability of quality seed, Large scale capacity building to farmers on location specific improved production practices, creating post‐harvest infrastructure and marketing initiatives are some of the strategies for enhancing production. Besides, therapeutic products targeting elites need intensive efforts for quality maintenance, consumption promotion through public support and supplying ready to cook small millet products will promote small millets in the baskets of urban elites are discussed in this paper.

    Time:

    Title: Using Malt Extract For Yoghurt Production And Evaluating For Healthiness

    Fatma Esra Gunes
    Marmara University, Turkey

    Biography
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    Biography

    Fatma Esra Gunes
    Marmara University, Turkey

    F Esra T Sun Graduated from Hacettepe University, Nutrition and Dietetics Department in 1991, got her master degree from Department of Public Health, Faculty of Medicine, Selcuk University in 1994, her master thesis was “Determination of vitamin C levels in the blood and urine of young people who are smoker and nonsmoker” and got her PhD from Department of Food Hygene and Technology, Veterinary Faculty, Selcuk University in 2007, her doctorate thesis was “The use of malt extract in production of yogurt and cheese”. Interested in nutrition ecology, public health and epidemiology, nutritional epidemiology, food technology, clinical nutrition and nutritional medicine. Works since the December of 2008 at the Department of Nutrition and Dietetics of Health Sciences Faculty of the Marmara University, and is Associate Professor and the head of the department since 2016.



    Abstract
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    Abstract

    Fatma Esra Gunes
    Marmara University, Turkey

    Malt extract is a source of nutrition, energy, vitamin B and sometimes it is used as a “tonic”. The purpose of this presentation is to show the effect of using malt extract in yogurt production and evaluate the end product in terms of health. Malt extract is a very valuable nutrient since it contains easily digestible carbohydrates like dextrin and maltose, protein decaying products, enzymes and vitamins. Malted milk is used most widely. When malt and milk are combined during the milk production process, the fat globules are encapsulated and become protective against the oxidative stress. In recent years, because of this suitability of malt and milk, they were started to be used in ice cream and cheese industry. Malt extract-added yogurt contains water-soluble fructans, fructo-oligosaccharides and some nutrients which exist in malt contents and are considered as prebiotics. The presence of these substances in food makes it a functional food. By adding the malt extract, the appearance, flavor, texture and taste of the yogurt will be optimized. Malt extract can be used in production of yogurt and it can be acceptable and supporting in the health perspective. Keywords: Malt extract, yogurt production, prebiotic, functional food

    Time:

    Title: Do White Adipose Adipocytes Express Receptors for Gut Hormones?

    Suha Al-Naimi
    University of Suffolk, UK

    Biography
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    Biography

    Suha Al-Naimi
    University of Suffolk, UK

    Suha is an MB ChB, MSc, PhD qualified professional in the fields Chemical Pathology and Metabolic Medicine. With a broad based experience in both national and international environments. Previously she worked as a Clinical Research Fellow at the Biomedical Research Centre (BMRC), University of East Anglia (UEA). During her research project she established culture and manipulation of a new parasite to the labs as well as investigating the effects of this parasite on gut intestinal epithelia and as a result Suha has a numerous publications and received awards for her work. Moreover, whilst conducting research she got involved in facilitating both Problem Based Learning (PBL) and Inter Professional Learning (IPL) for students from the Medical School at UEA.



    Abstract
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    Abstract

    Suha Al-Naimi
    University of Suffolk, UK

    Background: The gastrointestinal tract is the portal for the entry of dietary nutrients, and a number of intestinal hormones such as ghrelin, glucagon-like peptide-1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP) are involved in their absorption and storage. A direct effect on adipose tissue is highly likely if specific receptors for these peptide hormones can be identified in the tissue. While specific receptors for GIP have been reported in adipocytes, studies have been inconclusive with regard to GLP-1 and nothing is known with respect to ghrelin. Aims: To determine: (1) if the genes for the ghrelin, GLP-1 and GIP receptors are expressed in mouse (3T3-L1) and human (Simpson-Golabi-Behmel syndrome; SGBS) adipose tissue cell culture systems; (2) at what stage of adipocyte maturation, receptors for ghrelin, GLP-1 and GIP are expressed; (3) to assess whether receptors for GIP (GIPR), GLP-1 (GLP-1R) and ghrelin (ghrelinR) are expressed in each of the major mouse adipose tissue depots. Outline methods: Species specific primers were designed and RT-PCR was performed on RNA extracted from mouse adipose tissue depots, and 3T3-L1 and SGBS cells. Expression of the genese for GIPR, GLP-1R and ghrelinR was examined. Results: (1) GLP-1R, GIPR and ghrelinR mRNA was detected in several tissues, including four major white adipose tissue depots in mice. (2) 3T3-L1 and human SGBS adipocyte cell culture studies show that GIPR, GLP-1R and ghrelinR genes are expressed late post-differentiation. Conclusion: GIP, GLP-1 and ghrelin receptors are expressed in the major mouse fat depots as well as mouse and human adipocyte cell culture systems. Hormonal signals from the intestine may influence adipocyte function.

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    Title: Ambient Mass Spectrometry for Food Science and Industry

    Konstantin Chingin
    East China University of Technology, China

    Biography
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    Biography

    Konstantin Chingin
    East China University of Technology, China

    Konstantin Chingin received his Ph.D at ETH Zurich (2010). He was a postdoc in the group of Prof. Richard N. Zare at Stanford University (2010-2011). He was a research fellow hosted by Prof. Roman Zubarev at Karolinska Institute, Stockholm (2011-2013). He is a full professor of Analytical Chemistry at East China University of Technology (2013-present). He published more than 40 peer-reviewed publications in SCI journals including PNAS, Angew. Chem., Anal. Chem., Chem. Commun., Mol. Cell. Prot., Sci. Rep., etc. His research is mainly focused on bioanalytical mass spectrometry.



    Abstract
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    Abstract

    Konstantin Chingin
    East China University of Technology, China

    Requiring little or no sample pretreatment, ambient mass spectrometry allows the direct characterization of raw samples at molecular levels under an open atmosphere[1]. Due to the unparalleled sensitivity and specificity, ambient mass spectrometry has been increasingly considered for wide applications in food science and industry. In virtually any type of food samples could be directly analyzed using mass spectrometry powered by one of the currently available ambient ionization techniques. Typically, trace amounts of analytes on solid foods could be rapidly detected using either desorption electrospray ionization (DESI), direct analysis in real time (DART) or desorption atmospheric pressure chemical ionization (DAPCI)[1, 2]. Both volatile and non-volatile analytes could be detected by ambient ionization techniques for surface analysis. For more consistent results, heat, solvent extraction or gas liberation would be preferably used during the desorption/ionization process for detecting analytes of low volatility, particularly on viscous food surfaces (e.g., cheese, icy meat etc.). Alternatively, liquids and gaseous samples could be real time monitored using extractive electrospray ionization (EESI) or its derivates[3, 4]. Rapidly revealing the chemical information inside bulk foods is of paramount importance in food science and industry. Herein internal extractive electrospray ionization mass spectrometry (iEESI-MS)[5] was developed to probe the molecules inside a 3-D bulk food sample requiring no mashing/grinding the sample or matrix clean-up. To date iEESI-MS has been applied to the qualitative characterization of various biological samples (tissues, fruits, vegetables, etc.) and accurate quantitative analysis of 6 β-agonists in bulk meat samples, opening new possibilities in food science and industry. In this talk, the principle of ambient mass spectrometry, typical instrumental setup and applications would be systematically reviewed, the advantages and shortages of ambient mass spectrometry for food analysis would be mentioned, and the impact of ambient mass spectrometry on food industry would be briefly discussed.

  • Keynote Speaker

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    Title

    Title: International Food Safety Capacity Building JIFSANs Experience

    Jianghong Meng
    University of Maryland, USA
    Biography
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    Biography

    Jianghong Meng
    University of Maryland, USA

    Dr JianghongMeng is Director Joint Institute for Food Safety & Applied Nutrition (JIFSAN) Acting Director Center for Food Safety and Security Systems and Professor Department of Nutrition and Food Science University of Maryland College Park Prof Meng received his PhD from University of California Davis He is an internationally renowned expert in microbial food safety and has authored over 180 publications He has made a major impact on food safety globally through his strong leadership at JIFSAN (www.jifsan.umd.edu) an FDAs Center of Excellence. He has built strong partnerships in expanding JIFSANs food safety training programs both locally and globally.



    Abstract
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    Abstract

    Jianghong Meng
    University of Maryland, USA

    The United States Food Safety Modernization Act (FSMA) was signed into law in 2011. FSMAaims to better protect public health by strengthening the food safety system. It focuses more on preventing food safety problems rather than relying primarily on reacting to problems after they occur. For the first time, the US Food and Drug Administration (FDA) will require comprehensive, science-based preventive controls across the food supply. The law directs FDA to develop a comprehensive plan to expand the capacity of foreign governments and their industries. One component of the plan is to address training of foreign governments and food producers on U.S. food safety requirements. The Joint Institute for Food Safety and Applied Nutrition (JIFSAN) at University of Maryland (UMD) was established by the university and FDA in 1996. The UMD and FDA partnership has provided a dynamic program that integrates research, education and outreach that enhance FDA’s ability to address safety concerns and public health issues related to foods. JIFSAN has also developed and delivered education and training programs to support food safety capacity building in more than 50 countries. These programs include food safety best practices at production, risk analysis, preventive controls and hands-on laboratory techniques. Over 8,000 food safety professionals have participated in the programs.JIFSAN will continue to strengthen the established programs and work on new initiatives to be identified that are important to support FSMA in enhancing science-based preventive control standards to strengthenthe food safety system and improve worldwide health.

    Keynote Speaker

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    Title

    Title: Applications of High-Resolution Melt (Hrm) Curve Analysis in Food Safety

    Seyed Ali Ghorashi
    Charles Sturt University, Australia
    Biography
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    Biography

    Seyed Ali Ghorashi
    Charles Sturt University, Australia

    Dr Ali Ghorashi is a senior lecturer in Animal production and Health at the Charles Sturt University, Australia. He received his DVM degree from Tehran University and a PhD from James Cook University in Australia. He worked at National Institute of Genetic Engineering and Biotechnology and moved to Melbourne University as a research fellow before joining Charles Sturt University. Dr Ghorashi is a member of editorial board of five international scientific journals as well as professional organisations. His research interests are molecular diagnosis and genotyping of veterinary pathogens and molecular epidemiology of infectious diseases.



    Abstract
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    Abstract

    Seyed Ali Ghorashi
    Charles Sturt University, Australia

    The incidence of food-borne diseases has been increased over the last decade and has become a major public health worldwide. Among 31 identified food-borne pathogens, non-typhoidalSalmonella and Campylobacterspp. are the most common detected bacteria in food-borne incidents. Poultry meat, eggs and products contaminated with Salmonellaand/or Campylobacterare the major source of food-borne diseases in humans. The aim of this study was to developreliable and rapid diagnostic tests that can detect and differentiate Salmonellaseroptypes and Campylobacter jejuni from Campylobacter coli without requiring DNA sequencing. Specific primers were used to amplify targeted genes of different Salmonellaand Campylobacterreference strains and clinical isolates from commercial poultry farms. PCR products were subjected to high-resolution melt curve analysis and Salmonellaor Campylobacterisolates were differentiated based on their HRM curves. Analysis of the nucleotide sequences of the amplicons from selected isolates confirmed that each melting curve profile was related to a unique DNA sequence. The relationship between Salmonella or Campylobacterreference strains and tested specimens was also evaluated using a mathematical model without requiring visual interpretation of HRM curves.In addition, the potential of the PCR-HRM curve analysis was evaluated for genotyping of additional Salmonella isolates from different avian species or human Campylobacter isolates. The findings indicate that PCR followed by HRM curve analysis provides a rapid and robust technique for genotyping of Salmonellaand Campylobacterisolates in about 6 hours. Applications of PCR-HRM in identification of otherpathogens,important in food safety will be discussed.

    Sessions:
    Food Adultration : Laws policy and governance & Food Safety: Prevention and Control & Nanotechnology, nanomaterials: applications in Food & Food engineering innovations & Food by-products utilization & Agri-Food Technology

    Time:

    Title: Study on Chemical Composition of Centaureakarduchorum Boiss. Species from Endemic Plants of Van/Turkey

    Ruveyde Tuncturk
    YuzuncuYıl University, Turkey

    Biography
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    Biography

    Ruveyde Tuncturk
    YuzuncuYıl University, Turkey

    Ruveyde Tuncturk Graduated from Department of Field Crops, Faculty of Agricultural of YuzuncuYil University in 1998, got her master degree from same depertmant and university in 2001, her master thesis was “The Effect of Different Nitrogen Doses and Within Rows on Yield and Character of Potato (Solanumtuberosum L.) In Van Ecological Conditions” and got her Phd from same department and university in 2010, her doctorate thesis was “The Effects of Various Fertilizer Sources, Sowing Dates and Bacteria Inoculation on The Yield and Yield Components of Fenugreek (Trigonellafoenum-graecumL.) In Van Ecological Conditions”. Interested in various industrial plants (oil plants, starch and sugar plants, fiber plants), seed technology and physiology. Works since the December of 2001 at the Department of Field Crops, Faculty of Agricultural of YuzuncuYil University and now she is Associate Professor since 2013.



    Abstract
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    Abstract

    Ruveyde Tuncturk
    YuzuncuYıl University, Turkey

    CentaureakarduchorumBoiss.belonged to the Asteraceae (Compositae)which is represented by 1100 genera and about 25000 species in the world. It has a total 1209 species in the flora of Turkey. In terms of the number of species,Asteracea family is the richest family in our country. The genetic origin of Centaurea genus is turkey which this genus is quite common. This plant used as digestion, diuretic, antipyretic, antidiabetic, anti-inflammatory and antibacterial. CentaureakarduchorumBoiss species spread naturally in the Van lake in the Eastern Anatolia Region of Turkey and is a perennial endemic species. The leaves of are consumed as herbal tea by the local people for the treatment of diabetes. In this study, the nutritional values and mineral compositions of CentaureakarduchorumBoiss which grown as wild plants in Van region of Eastern Anatolia, Turkey were examined. The chemical characters estimated included as N, Na, Mg, K, Ca, P, S, Mn, Fe, Cu, Zn, Cr, Cd, Co as well as total ash, crude protein, crude fiber and pH. A result of research, the highest ash content was obtained as 33.97 %, nitrogen content 1.75 %, crude protein content 10.93 %, pH 6.66 and crude fiber 32.58 %. Also, the detected values were as follow: Potassium content 5.57 g/ phosphorus 1.18 g/kg, magnesium 5.71 g/kg, sulphur 1.12 g/kg, manganese 79.56 mg/kg, zinc 15.18 mg/kg ve iron 583.56 mg/kg. Key words: Anatolia, mineral elements, CentaureakarduchorumBoiss.

    Time:

    Title: Some Properties of Fried Eggplant Slices Affecting by Microwave Pre- Drying

    Mahmoud Hassan Keshek

    Biography
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    Biography

    Mahmoud Hassan Keshek

    Keshek, M.H is a Demonstrator in Agriculture College, Menoufiya University from Dec 3, 2002 to Aug 19 2007. Teaching Assistant in Agriculture College, Menoufiya University from Sep 19 2007 to Feb 27 2012. Agricultural Engineering Lecturer in Agriculture College, Menoufiya university from Feb 27 2012 until now.



    Abstract
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    Abstract

    Mahmoud Hassan Keshek

    Fried eggplant one of the most important foods favored by man but during fry the eggplant change in color,oil uptakeand texture occurred, so that Eggplant slices with thicknesses 1,2,3 cm were dried in microwave with powers 720, 540, 360 watt for 2,4,6,8 minutes before fry it in oil for 3,5,7 minutes. The study explained that 0.01% highly significant effect of microwave powers on frying yield, 0.05% high significant of drying time and non-significant effect of slices thicknesses and frying time. The firmness of eggplant slices was 0.01 % highly significant affecting by drying time but it was non-significant affecting by microwave powers, eggplant slices thicknesses and frying time.The frying time give 0.01 % highly significant effect on ΔE but the microwave powers and eggplant slices thicknesses give 0.05% significant effect where drying time give non-significant effect. Drying time give 0.01% highly significant effect on browning index but the microwave powers, eggplant slices thicknesses and frying time give non-significant effect on browning index. We can be conclude that drying eggplant slices with thickness 1 cm in microwave by power 540 Watt for time 8 minutes before frying it in oil at 180 oc for 7 minutes give a good fried eggplant slice.

    Time:

    Title: Physiochemical and Sensory Properties of Yoghurt made by Culturing Milk from Different Dairy Producers; Buffalypso, Goat and Cow

    Dimple Singh-Ackbarali
    University of Trinidad and Tobago, West Indies

    Biography
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    Biography

    Dimple Singh-Ackbarali
    University of Trinidad and Tobago, West Indies

    Dr. Maharaj has over twelve years of Industry experience in various capacities as Operations Director, Process Excellence Director, Compliance/Regulatory Director and Quality Assurance Manager prior to joining the University of Trinidad and Tobago (UTT). In 1993, she was awarded the Institute of Food Technologists George F. Stewart International Research Award for her work on the use of Ultraviolet radiation for preservation of horticultural crops. She has published in reputable journals in Food and Agriculture and in the areas of Postharvest Storage Technology of Caribbean crops such as Tomato, Banana, Papaya and Breadfruit.At UTT, she has been employed as an Associate Professor in the Biosciences, Agriculture and Food Technologies (BAFT) unit for the past eight years. She has led the launch of the new B.Sc. degree in Food Science and Technology along with Diploma and Certificate programmes in Food Technology. She has been Programme Leader for the past eight years, been responsible for curriculum development for these programmes including the design and commissioning of a food lab and industrial kitchen to conduct food quality and safety analyses in a variety of products.



    Abstract
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    Abstract

    Dimple Singh-Ackbarali
    University of Trinidad and Tobago, West Indies

    Physicochemical and sensory attributes of yoghurt produced from buffalypso, goat and cow milk were analyzed. Variation in compositional analysis of fresh milk was different in fat, SNF and lactose, fat was highest for goat milk while SNF and lactose were highest for buffalypso milk (P<0.05). Cow milk had the highest pH and all milks had similar decrease after culturing, the 3 yoghurts also had similar pH (P>0.05). Composition of three yoghurt types was different when compared to the fresh milk especially for protein, SNF and lactose (P<0.05). Viscosity was different for all three yoghurts (P<0.05), highest for cow and lowest for goat. No one of the 3 milk yoghurt was inferior with respect to overall acceptance (P>0.05) or for the four different attributes score on a scale from 1 to 5 (P>0.05).Using descriptive sensory analysis technique, common terms were developedas “goaty,” “creamy,” “fermented,” “cooked,” “sweet,”“salty,” “sour” and “astringent.” Yoghurts made by cow milk had weaker intensitiesof descriptive attributes including sweet, goaty, and sour than thatmade by goat and buffalypso milk. Goat yoghurt was least astringent and creamy and most fermented. However the intensity scores for the four attributes of appearance, aroma, texture and flavour and the hedonic rating for acceptability showed that no one of the 3 milk yoghurtswere inferior with respect to the four different attributes intensity score or for overall acceptance (P>0.05). Key words: Buffalypso, goat, cow, attributes, yoghurt

    Time:

    Title: Exploring the Role of Date Pits Powder in Different Food Applications

    Shahzad Hussain

    Biography
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    Biography

    Shahzad Hussain

    Dr. Shahzad is holding a Ph.D degree in Food Science and Technology from National Institute of Food Science and technology, University of Agriculture Faisalabad, Pakistan. He has started my career as a faculty on Jan 2009 from his parent institute and currently working ad Associate Professor in the department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia. Dr Shahzad has published more than 70 publications in the area of food science and nutrition and also presented his research at several international conferences. Currently, he is the part of 3 ongoing projects and teaching several courses related to safety, nutrition, composition, chemistry and analysis of foods. He is also managing the food rheology, baking, cereal, starch and thermal analysis labs from last 7 years.



    Abstract
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    Abstract

    Shahzad Hussain

    Dates (Phoenixdactylifera(L.) are extensively produced and consumed in Middle East. Dates flesh is consumed as a food while pits are thrown as waste or used as animal feed. Date pits comprise of 10-15% of total fruit weight. Date pits are rich source of dietary fiber (52%). Pits can be used in different types of food products to improve their dietary fiber contents. Bread loaves were prepared with acceptable sensory and rheological dough properties when date pits powder was replaced with wheat flour up to 12% level. The pasting properties of flour blends were also affected in the presence of date pits. Date pits pudding was also prepared and compared with commercially available chocolate pudding. Acceptable sensory and rheological attributes were observed in high fiber date pits pudding samples. Hardness and spread factor of cookies also increased in the presence of date pits powder. It can be concluded that date pits can be used as a cheap source of dietary fiber in different products without promising their quality attributes. The presence of good quality oil in date seed powder can also enhance the nutritional value of these food products.

    Time:

    Title: Effect of Selected Processing and Modification Methods on Quality of Cassava and its Starch

    Adewale Omolola

    Biography
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    Biography

    Adewale Omolola

    Adewale Olusegun Omolola is a postdoctoral fellow in the Department of Agricultural and Rural Engineering, University of Venda, South Africa. His research interest includes processing and preservation of food crops, food processing optimization, microstructure of dehydrated food crops, modeling and optimization of food processing operations.



    Abstract
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    Abstract

    Adewale Omolola

    The effect of processing on the quality properties of cassava and its starch was reviewed. Cassava (Manihot esculenta Crantz) is a broadly cultivated root crop and mostly consumed in developing nations. Cassava can be processed into flour, chips and starch for subsequent use in food production. Fermentation, boiling, drying, steaming, baking, blanching, frying and parboiling are some of the methods of processing cassava roots. These processes lead to a reduction in its cyanide content and other effects on cassava quality. The use of native cassava starch in food industry applications cannot be over emphasized; however, a major factor militating against its use is the finite imbalance in its structure and properties. As a result of this, native starch from cassava requires some form of modification to enhance its quality in terms of structure and functionality. Keywords: Cassava; cyanide; quality indices; cassava processing; phytochemicals; anti-nutrients; fermentation; fortification

    Time:

    Title: Association of Seed Mycoflora and Their Management in Mungbean

    Muhammad Saifulla

    Biography
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    Biography

    Muhammad Saifulla



    Abstract
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    Abstract

    Muhammad Saifulla

    Mungbean is the third most important pulse crop in India. Among the fungal diseases, powdery mildew, anthracnose, Cercospora, web blight and dry root rot are the most prevalent. Apart from diseases some fungi are also causing qualitative and quantitative loss in storage.The study was conducted to know the seed mycoflora associated with mungbean and their management. Seeds samples collected from different districts were plated on moist blotters. Twelve fungi belonging to ten genera viz., Aspergillus niger, Alternaria alternata, Aspergillus flavus, A. candidus, Penicillium notatum, Rhizopus stolonifer, Cladosporiumsp., Fusarium oxysporum, Mucorsp., Curvularia lunata, Macrophomina phaseolina andChaetomiumglobosumwere observed from seed samples. Management of seed mycoflora was studied by different seed treatment methodsviz., physical, chemical and biological methods. Seeds treated with hot water at 45 °C for 30 min and 50 °C for 20, 25 and 30 min reduced seed mycoflora. Seed treatment with dry heat treatment at 50 °C for one hour effectively reduced the seed mycoflora. Seed exposed to solar heat treatment between 12-2 pm effectively reduced the seed mycoflora. Seed treatment with captan recorded the maximum inhibition of seed mycoflora (78.68%) followed by carbendazim (68.30 %), thiram (65.57 %), chlorotholonil (62.29 %) and vitavax power (62.84 %) at the rate of 4 g kg-1 of seed. T. harzianumseed treatment at the rate of 8 g kg-1 of seed inhibited seed mycoflora up to 69.63 per cent followed by P. fluorescens(66.49 %), T. viride(64.39 %) and B. subtilis (63.79 %).

    Time:

    Title: Abscisic Acid (Aba) Andmethyl Jasmonate (Meja) Applications Increases Cracking Tolerance and Fruit Quality on Sweet Cherry Fruit (Cv. Bing)

    Camilo Gutierrez Jara

    Biography
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    Biography

    Camilo Gutierrez Jara

    Camilo Gutiérrez-Jara is a food engineer (Universidad delBío-bío, Chillán, Chile, 2013). Actually, he is a candidate to food engineering doctor (Universidad delBío-bío, Chillán, Chile, 2015). In this doctorate, his thesis is “Application of phytohormones and emulsified coatings to improve cracking tolerance of sweet cherry fruits”. The first thesis approach considers the application of phytohormones abscisic acid and methyl jasmonate(together and separately) in sweet cherry fruits. The second approach focus in the application of nano-emulsified edible coating alginate-based and soybean oil, in sweet cherry fruits. He is currently beginning to develop the second approach with the Dr. Ricardo Villalobos-Carvajal direction.



    Abstract
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    Abstract

    Camilo Gutierrez Jara

    Rain induced fruit cracking is an important problem in sweet cherry industry, causing loss up the 90%. Recent studies have suggested that a primary cause of fruit cracking could be the increase in fruit surface area during fruit development in the absence of deposition of cuticle membrane (CM) deposition. Abscisic Acid (ABA) and Methyl Jasmonate (MeJA) are phytohormones associated with stress tolerance, cuticle wax biosynthesis and fruit ripening. The objective of this research was to evaluate the effects of exogenous ABA plus MeJA applications on several quality parameters of sweet cherry fruits (cv. Bing). The application of theses hormones at different fruit development stages increased differentially the fruit cracking tolerance and fruit color at the ripening stage, affecting the soluble solids content, malic acid concentration and fruit cuticle resistance.

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