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

Scientific Tracks Abstracts

• Plant virus nanoparticles: new applications for developing countries

  Kathleen Hefferon

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• Biological nitrogen fixation for advanced crop nutrition

  Sarah Bloch

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• Age-related bone loss: Possible protection or delay by blackcurrants

  Ock K Chun

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• Native Brazilian fruits: bioactive compounds, healthpromotion properties and commercial interest

  Iramaia Angelica Neri Numa

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• Trans esterification reaction of maltodextrin lauric acid esters using immobilized lipase from Candida antarctica (Novozyme 435)

  Nurhayati Binti Yusof, A Chatzifragkou and D Charalampopoulos

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• Interactions between isothiocyanate and selenium in the up-regulation of antioxidant enzymes

  Yongping Bao

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• Green chemical modification of oleuropein for food applications

  Manuela Oliverio

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• Keep Phytophthora out of your orchard

  Judith Tisdall and Bas van den Ende

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• Past, present and future: the strength of plant-based dairy substitutes based on gluten-free raw materials

  Stephanie Jeske, Emanuele Zannini and Elke K Arendt

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• Evaluation of some leonardite sources in Turkey for biologic humic production via biotechnological method for organic farming usage

  Nurgül Kıtır

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• Chemical constituents and antibacterial properties of Indocalamus latifolius McClure leaves the packaging material for “zongzi”

  Hang Xun

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• Differences in dieting practices among young females of different weight

  Vera Matta

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• Application of ionic liquids in the microwave-assisted extraction of isoorientin form

  Xi Yao, Yue Yongde and Feng Tang

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• Influence of pH, temperature and salt content on the activities of protease and amylase derived from soybean koji

  Cheng Kuang Hsu, Nguyen Xuan Hoang, Sophia Ferng, Ching-Hua Ting, Robin Yih-Yuan Chiou, Ying-Chen Lu, Yu-Fong Yeh and Yi-Ru Lai

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• Geospatial projections of paddy productivity in Korea using a crop model incorporated with satellite imageries

  Jonghan Ko, Seungtaek Jeong and Jong-min Yeom

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• Anti-cancer activity of damnacanthal from noni

  Seung Joon Baek, Pakin Sukamporn, Pleumchitt Rojanapanthu and Nadda Chaichanasak

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• Omega fatty acids, phenolic compounds and lipolysis of cheddar cheese supplemented with chia (Salvia hispanica L.) oil

  Rahman Ullah and Muhammad Junaid

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• Influences of yeast product addition and fermentation temperature on changes in lipid compositions of pinot noir wines

  Quynh Phan, E Tomasino and J Osborne

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• NMR relaxometry applied to food characterization

  Maria Ines Bruno Tavares

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• The nutraceutical importance of Lamiaceae species and its correlation with phytochemistry

  Claudio Frezza, Alessandro Venditti, Armandodoriano Bianco and Mauro Serafini

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• Grape (Vitis vinifera L.) stems as valuable candidates for food, cosmetic and pharmaceutical industries: towards a circular and sustainable bioeconomy through waste valorization

  Ana Isabel Barros and Irene Gouvinhas

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• Stability of phenolic compounds and biological properties of grape (Vitis vinifera L.) stems during long-term storage

  Irene Gouvinhas, Rafaela A Santos, Marcelo Queiroz, Carla Leal, Maria Jose Saavedra, Raul Dominguez-Perles, Miguel Rodrigues and Ana I R N A Barros

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• Bioactivities in rising alternative proteins for food applications

  Anne Pihlanto, Sari Mäkinen, Nora Pap and Pirjo Mattila

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• Agricultural wastes pelletized with elemental sulfur and bentonite increase health benefiting phytonutrients in red onion

  Adele Maria Muscolo, Papalia T, Settineri G, Panuccio M R and Calamara G

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• The photo-oxidative mechanisms occurring in white wine

  Daniela Fracassetti

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• Some physicochemical properties of skim milk powder

  Abdelmoneim K Abdalla

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• Banana and plantain fruit and flour physiochemical and functional properties and the potential of produce value added product

  Zienab F R Ahmed, Eman M A Taha, Naglaa A A Abdelkareem and Walaa M Mohamed

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• Effects of fish consumption on cardiovascular risk factors: an experimental study from healthy individuals

  Chandravathany Devadason

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• Implications of thermal processing on bitterness development in custard apple (Annona squamosa L.) fruit pulp: biochemical and sensory characteristics

  Revathy Baskaran

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