Journal of Food, Nutrition and Population Health Open Access

3^rd Edition of International Conference on Agriculture & Food Chemistry

July 23-24, 2018 Rome, Italy

Posters & Accepted Abstracts

• Effect of solar dehydration on the antioxidant capacity and the content of phenolic compounds of blackberry, Rubus fruticosus spp.

  Silva Norman Azucena

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• Sprouts, micro greens and baby leaf: improving the nutritional quality in vegetables

  Maria Dolores Lopez Belchi, Zapata E, Fierro P, Toro T, Jara P, Fischer S, Wilckens R and Schoebitz M

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• Calafate (Berberis microphylla G. Forst), the Chilean berry: Unveiling its potential

  Maria Eugenia Romero Roman, Vera B and Lopez M D

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• Comparison of phenolic composition and antioxidant capacity in fruits of the white strawberry Fragaria chiloensis spp., chiloensis form chiloensis of two Chilean localities

  Felipe Noriega and Maria Dolores Lopez

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• Response of quinoa plants to processes of soil reclamation in saline-sodic, using combined amendments

  Mauricio Schoebitz Cid and Alcivar M F

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• Evaluation of extrusion effects on antioxidant activity and total phenolics compounds in the shell walnut

  Juliana Villasante Duenas and Maria Pilar Almajano Pablos

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• Influence of foliar applied micronutrients on the essential oil and fatty acid composition of caraway (Carum carvi L.)

  Clara Lizarazo, Anna-Maija Lampi and Pirjo Makela

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• The potential risk of heavy metals on food chain in an Albanian serpentine site

  Aida Bani, Besmira Xhaferri and Muharrem Salihaj

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• Analysis of bee bread quality from serpentine areas in Albania and Bulgaria

  Aida Bani, Dolja Pavlova, Juliana Atanassova, Irina Karadjova and Besmira Xhaferri

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• Ni availability in agricultural soils in Albanian serpentine area

  Besmira Xhaferri and Aida Bani

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• The water binding capacity of frozen mandarin fish with its byproduct, hydrolysates

  Ying Li and Jianzhong Zhou

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• Mechanism of repellent action and contact toxicity of the essential oil extracted from Chinese chive against Plutella xylostella larvae

  Feng Tang, Quan Gao, Li Song, Jia Sun, Hai Qun Cao and Likun Wang

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• Simulation of carbon fluxes and evapotranspiration in rice fields

  Jonghan Ko, Jinsil Choi, Seungtaek Jeong and Bhone Nay-Htoon

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• Biogenic amines in Pa kimchi, a Korean kimchi made of green onion

  Jae Hyung Mah, Jun-Hee Lee, Jae Hoan Lee and Young Hun Jin

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• Analyses of biogenic amines in Chonggak kimchi and Kkakdugi, Korean kimchi products made of radish

  Jae Hyung Mah, Young Hun Jin, Jae Hoan Lee and Jun-Hee Lee

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• Formation and inhibition of heterocyclic amines in fried pork fiber

  Tsai Hua Kao and Han-Yin Hsiao

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• Characteristics of red wine fermented by Saccharomyces cerevisiae mutant with ability of over-expression mannoproteins

  Yun Chin Chung, Po-Chun Hsu, Bo-Kang Liou, Rupesh D Divate and Yao-Lin-Weng

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• Quality characterization of traditional, Italian and conical pepper cultivars

  Maria del Carmen Garcia Garcia, Felipe Hermoso Almudena, Pascual Asso Fernando and Del Rio Celestino Mercedes

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• Analysis of the economic impact of government’s endogenous measures for promoting low-fat pork consumption: a Korean case study

  Hyun No Kim

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• Sunflower and palm oils retain beta carotene extracted from indigenous vegetables

  Nawiri Mildred, Muturi Samuel and Nyambaka Hudson

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• Biologically active compounds in Polish craft beer

  Joanna Kawa Rygielska, Mirosław Aniol, Mateusz Gulej, Kinga Adamenko and Grzegorz Ziemian

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• Edible biomass production by co-culture of Aspergillus oryzae and Candida utilis using corn-based thin stillage

  Witold Pietrzak, Joanna Kawa Rygielska

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• Discovery of potent antimicrobial peptides as alternative natural food preservatives: In silico and in vitro approaches

  Ahmed E Yousef

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• The association of hot red chili pepper consumption and mortality: A large population-based cohort study

  Mustafa Chopan

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• Dietary supplementation with rice bran and navy beans for gut health and disease prevention across the lifespan

  Elizabeth P Ryan

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• Dissemination and the fate of foodborne pathogens and indicators on produce post irrigation with surface water: an intervention trial

  April Englishbey

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• NIR spectroscopy and color measurements can be used to determine different characteristics of fermented cocoa beans

  A M Calvo, Andrea Constanza Montenegro and MC Garcia

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• Identification of fermentation factors that determine the quality of cacao

  B L Botina, M C Garcia and A C Montenegro

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• Application of Greenhouses for Sustainable Food Production

  Abdeen Mustafa Omer

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• Analytical strategies to study the migration of selected chemical contaminants into dry foodstuffs

  Kathy Van Den Houwe

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• A global view of natural antioxidants and characterization

  Maria Pilar Almajano

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• Biotechnology for increased utilization of marine rest raw materials

  E Falch

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• Use of rhizosferic microorganisms to improve plant response to drought stress and produce quality

  Laura Bardi

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• Influence of mycorrhizal fungi and rhizobacterial consortium inoculation on quality of water-stressed hot pepper fruits

  Carmela Anna Migliori, Laura Bardi, Marzia Giribaldi, Mauro Solomita, Maria Annunziata Dipalma, Roberto Deboli and Francesca Sanna

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• Effects of Superfine Grinding on physical and chemical properties of Pacific Oyster (Crassostrea gigas ) Protein

  Zhenyu Wang, Sijia Chang, Di Wu, Ming Du

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• Isolation and characterization of lactoferrin peptides with stimulatory effect on osteoblast proliferation

  Fengjiao Fan, Maolin Tu, Meng Liu, Pujie Shi, Yun Wang, Di Wu and Ming Du

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• Comparative study of starches from five different sources on the rheological properties of gluten and gluten-free model doughs

  Taihua Mu

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• Influence of Unadsorbed Emulsifiers on the Rheological Properties and Structure of Heteroaggregate of Whey Protein Isolate (WPI) Coated Droplets and Flaxseed Gum (FG) Coated Droplets

  Duoxia Xu, Xu Wang, Yuchen Zhu and Yanping Cao

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• Disaggregation and re-formation of fibrils from soy protein isolate: Effects of pH

  Yangling Wan and Shuntang Guo

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• Analysis on the bitterness and astringency of soymilk processed from different soybean cultivars

  Shuntang Guo and Chen Chen

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