POSTERS

FOOD CHEMISTRY/ANALYSIS

Code number

Title

CA1 Determination of benzoate and sorbate in sauces by high performance liquid chromatography
CA2 A comparation of quality parameters among commercial tiger nut milk (PDO and non-PDO)
CA3 Tomatos waste (Solanum lycopersicum) formulated as a functional food enriched with two strains of lactobacillus hold promise to prevent the diabetes in a natural way
CA4 Physicochemical characterization of four round and four pear cherry tomato
CA5 Caloric assessment on menus in a university cafeteria
CA6 Optimization of a method for assessing the potential anti-inflammatory bioactivity of dry-cured ham active peptides on THP-I human cell line
CA7 Simultaneous determination of Ca, Cu, Fe, K, Mg, Mn, Mo, Se and Zn in dietary supplements by energy dispersive X-ray fluorescence spectrometry
CA8 Generation of meaty flavour compounds under mild conditions simulating the dry curing process
CA9 Chlorophyll determination by smartphone
CA10 Total antioxidant capacity of the diet of patients with retinitis pigmentosa
CA11 Optimization of ultrasound assisted extraction of phenolic compounds from Moringa oleifera leaves
CA12 Criteria for hydrosos quality index. application to extra virgin olive oil and processed table olives
CA13 Smartphone determination of azo dyes using Aratta-Posseto extraction method
CA14 Influence of alkalizing salts and process conditions on functional properties of cocoa powders
CA15 Influence of ethylene in degreening of Nadorcott mandarin: changes in chlorophylls and carotenoids content
CA16 Modelling of kinetics of silica microparticles incorporation-excretion in digestive tube of C. elegans: influence of food presence
CA17 Analysis of carotenoids and volatiles in fruits of ordinary Navel sweet orange and its novel red-fleshed Kirkwood mutant

FOOD TECHNOLOGY

Code number

Title

T1 Ultrasonically assisted extraction of Ferrochelatase
T2 Influence of pork liver drying on the enzyme activity of Ferrochelatase and the formation of Zinc protoporphyrin
T3 Influence of ultrasound on the formation of Zinc protoporphyrin in pork liver
T4 Pulsed Electrical Fields (PEF) pretreatment to enhance the extraction of pigments from Tetraselmis chuii microalgae
T5 Stability of antioxidant activity to cooking and in vitro gastrointestinal digestion of a gelatin coating enriched with tomato by-product hydrolysate applied on fresh pork loin and its effect on the final product quality
T6 Study and characterization of pork meat after enzymatic treatment with Papain
T7 Design of reduced-fat chocolate by using sunflower-based oleogels
T8 Use of laser-diffraction-fingerprint to characterize meat texture along its maturation
T9 Chemometrics analysis of the key peptide oxidative phenomena during the ripening of Spanish dry-cured ham
T10 Impact of drying temperature and ultrasound application in the quality of artichoke by-products: antioxidant properties and fibre
T11 Effect of air drying temperature and ultrasound application in the stabilization of artichoke by-products
T12 Effect of chia by-products as breadmaking ingredients on nutritional bread quality
T13 Production of bioactive molecules by yeasts during wine fermentation and evaluation of their effect against different stresses
T14 Influence of alkalizing salts and process conditions on alkalized cocoa powder properties
T15 Effect of the addition of different levels of bicarbonate during chocolate sponge cakes preparation on their physicochemical and sensory properties
T16 Comparison of steady shear viscosity and oscillatory complex viscosity on thickened purees: application of the Cox-Merz rule
T17 Textural changes in puffed corn cake caused by moisture adsorption
T18 Non-invasive characterization of potato drying by using contactless ultrasound
T19 Textural analysis of puffed corn cake: experimental test and modeling
T20 Application of pulsed electric fields for protein extraction from fish by-products and its effect on antioxidant capacity
T21 Pulsed electric fields treatment of microalgae Phaedoactylum tricornutum biomass for enhancement of nutrient extraction

FOOD SAFETY

Code number

Title

S1 Cytotoxic effects of zearalenone metabolites on SH-SY5Y cells and determination of their amount in cell culture media
S2 Entomophagy
S3 Antifungal activity of peracetic acid against Penicillium verrucosum and Aspergillus flavus
S4 Characterization of isolated probiotics of samples of breast milk and of newborn breeds
S5 Antifungal activity of extracts from lactic acid bacteria in grape
S6 Effect of pressure and treating media on the supercritical CO2 inactivation of Brevundimonas diminuta
S7 Ultrasonic assisted supercritical fluid treatment for the inactivation of Clostridium butyricum spores in lipid emulsions
S8 Inactivation of E. coli in lipid emulsions with pulsed electric fields
S9 Multi-mycotoxin contamination in Moroccan beverage infusion
S10 Insulin/IGF-1 pathway implication on Caenorhabditis elegans lifespan extension by plant sterol and galactooligosaccharides enriched beverages
S11 Antifungal activity of yellow mustard bran against Penicillium, Aspergillus and Fusarium
S12 Pulsed electric fields as strategy to mitigate afltatoxin contents in fruit juices
S13 Fungal control in grapes through the employment of natamycin
S14 Evaluation of micotoxins by liquid chromatography-tandem mass spectrometry in rice samples.
S15 Metabolomic and proteomic profiling of Aspergillus flavus in response to biopreservation