th International Conference on Nutrition, Food …...20th International Conference on April 16-17,...

20th International Conference on

April 16-17, 2018 Dubai, UAE

Nutrition, Food Science and Technology

Proceedings of

Journal of Food Processing & TechnologyApril 2018 | Volume 9 | ISSN: 2157-7110

1595th Conference

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10:30-10:45

09:35-10:25Keynote PresentationTitle: Dietary supplements and Its legal regulationsOsama Ibrahim, Bio Innovations, USA

10:40-11:30

Keynote PresentationTitle: Food Technology: Innovation before legislation or legislation before innovation?Giorgio Rusconi, Mondini Rusconi, Studio Law Firm, Italy

Scientific Sessions: Food Engineering | Food Science | Food Chemistry | Food Processing Technology|Clinical Nutrition|Current advances in Nutrition and Food Science

Session Chair: Ozlem Tokusoglu, Celal Bayar University, TurkeySession Co-Chair: Osama O Ibrahim, Bio Innovations, USA

Title: Validation of a Kazakh Food frequency questionnaire

Raushan Tuleuova, West Kazakhstan Marat Ospanov State Medical University, Kazakhstan

Title: Toxicity in rats of a phenolic extract by betaine/glycerol natural deep eutectic solvent (NADES) for phenolic compounds extraction

Christine FEILLET-COUDRAY, University of Montpellier, France

Ttile: Effect of consumption of Zingiber officinale extract in managing chemotherapy induced nausea and vomiting and improvement of nutritional status and quality of life of oncology subjects receiving chemotherapy

Harini NB, Almond Board of California, India

11:30-12:00

12:00-12:30

12:30-13:00

Monday 16th April 2018 Day 1

Registration Opens08:00-08:30

08:30-08:45 Opening Ceremony

08:45-09:35

Keynote PresentationTitle: Novel applications in nutrition and food science: Fortificated vitamins and polyphenols of innovative industrial foods and nutraceuticalsOzlem Tokusoglu, Celal Bayar University, Turkey

Salon I, II

Networking and Refreshments with Group Photo Break@Foyer: 10:25-10:40

14:00-14:30

14:30-15:00

Title: Assessment of nutrition knowledge and dietary behavior of post bariatric surgery patients in Rashid Hospital outpatient clinic in Dubai, UAE

Souheir M Alia, Rashid Hospital, UAE

Title: Isolation and characterization of protein from date palm fruit (Phoenix dactylifera L.)

Huda Mohammed Albarnawi, Heriot-Watt University, UK

Lunch Break@The Market Place Restaurant 13:00-14:00

Tuesday 17th April 2018 Day 2Panel Discussion

09:00-09:50Keynote PresentationTitle: The food safety law in lebanon: What is next ? Adel Cortas, Former Agricultural Minister, Lebanon

09:50-10:40Keynote PresentationTitle: Formulation of carrot powder fortified value added biscuit for nutritional and health benefitsSubhajit Ray, Central Institute of Technology, India

Coffee Break@Foyer 16:00-16:15

Networking and Refreshments Break@Foyer: 10:40-11:00

15:00-16:00Title: Food safety appropriate and HMF decreased special spice blend mesir paste and innovative product mesir effervescent tablet: Detailed chemical analyses, bioavailability, nutrition label approval, shelf life stability and anticarcinogenic bioactive phenolics by HPLC-DAD and LC-ESI-QTOFF-Mass spectrometry

Ozlem Tokusoglu, Celal Bayar University, Turkey

Workshop

11:00-12:00Title: Sweeteners in our diets and world health organization guidelines on free sugars intakeOsama O Ibrahim, Bio Innovations, USA

Workshop

12:00-13:00

Special Session

Monday 17th April 2018 Day 2

Registration Opens08:30-09:00

Salon I, II

Lunch Break@The Market Place Restaurant 13:00-14:00

Scientific Sessions: Food Safety| Nutrition and Metabolism | Diet and Appetite|Food Preservative Techniques|Food Informatics regulations and Packaging

Title: Association between flavonoid intake and risk of cardio-vascular disease among post-menopausal women


Title: Meeting expectations: Ritual dietary laws into a HACCP approachRon Judge, University of Western Ontario, Canada

14:00-14:30

Poster Presentations

Panel Discussion

Title: Effects of Silicon-Enriched spirulina on metabolic syndrome components in obesogenic diet-fed ratsCharles Coudray, University of Montpellier, France

Title: Effects of silicon-enriched spirulina on metabolic syndrome components in an obese Zucker rat strainChristine FEILLET-COUDRAY, University of Montpellier, France

Title: Isolation and characterization of protein from date palm fruit (Phoenix dactylifera L.)Huda Mohammed Albarnawi, Heriot-Watt University, UK

Title: Are Ghrelin levels lower in obese Emirati college students?Dimitrios Papandreou, Zayed University, UAE

Title: Validation of a Kazakh food frequency questionnaireRaushan Tuleuova, West Kazakhstan Marat Ospanov State Medical University, Kazakhstan

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Title: A model of food security management system for edible oil and oil based products used for cooking purposes

Aparajith Hettiarachchi, University of Moratuwa, Sri Lanka

Title: Food and nutrient intake of recent immigrants in Sheffield

Durgeshwori Munankarmi, Yeti Health Science Academy, Nepal

Title: Factors associated with obesity among adolescent girls from lebanon

Vera Matta, Sweet Diet Clinic, Lebanon

14:30-15:00

15:00-15:30

Coffee Break@Foyer 16:00-16:15

15:30-16:00

Award Ceremony

Journal of Food Processing & Technology www.omicsonline.org/food-processing-technology.php

Journal of Nutrition & Food Sciencewww.omicsonline.org/nutrition-food-sciences.php

Journal of Nutritional Disorders & Therapyomicsonline.org/nutritional-disorders-therapy.php

Journal of Microbial & Biochemical Technologywww.omicsonline.org/microbial-biochemical-technology.php

Supporting Journals

conferenceseries.com1595th Conference




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Ozlem TokusogluCelal Bayar Univeristy

Turkey

Julijana TomovskaUniversity St. Kliment Ohridski, Macedonia

Dr.Lara Hanna WakimHoly Spirit University of

Kaslik, Lebanon

Hasan MukhtarUniversity of Wisconsin

USA

Alison Burton ShepherdQueens Nurse,Vocare

Group, UK

Zenaida Fainsan VelascoUniversity of Santo Tomas,

Philippines

Kamon ChaiyasitIntegrative Nutrition and

herbal medicine associationBangkok, Thailand

Al-DmoorAl-Balqa Applied University

Jordan

Ahmed MetwallyCairo University, Egypt

Organizing Committee Members





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Food Industry Asia National Alliance For Safe Food

Nutrition and Herbal Medicine,Philippines_KC

Collaborators

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20th International Conference on Nutrition, Food Science and Technology April 16-17, 2018 | Dubai, UAE

9th World Congress on Bioavailability and Bioequivalence April 16-18, 2018 | Dubai, UAE bioavailability-bioequivalence. pharmaceuticalconferences.com

9th Annual Congress and Expo on Biofuels and Bioenergy April 16-17, 2018 | Dubai, UAE biofuels-bioenergy.conferenceseries.com/middleeast

5th Annual Congress on Chemistry in Drug Discovery and Designing April 16-17, 2018 | Dubai, UAE drugchemistry.pharmaceuticalconferences.com

5th World Congress on Smart and Emerging Materials April 19-20, 2018 | Dubai, UAE smart.materialsconferences.com

3rd International Conference on Molecular Medicine and Diagnostics April 19-20, 2018 | Dubai, UAE molecularmedicine.conferenceseries.com

4th World Congress on Human Genetics and Genetic Diseases April 19-20, 2018 | Dubai, UAE humangenetics.geneticconferences.com

Global Physicians and HealthCare Congress June 25-27, 2018 | Dubai, UAE physicians.conferenceseries.com/middleeast

Global Practice Nursing and Health Care June 25-27, 2018 | Dubai, UAE nursepractitioner.nursingconference.com/middleeast

Middle East Obesity, Bariatric Surgery and Endocrinology Congress June 25-26, 2018 | Dubai, UAE obesity-middleeast.conferenceseries.com

26th Cancer Genomics Congress:New Era for Cancer Prevention June 25-26, 2018 | Dubai, UAE cancergenomics.cancersummit.org

Global Meeting on Oncology and Radiology July 16-17, 2018 | Dubai, UAE radiology-oncology.annualcongress.com

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21st Global Summit on Pediatrics, Neonatology and Primary Care July 16-17, 2018 | Dubai, UAE pediatricsummit.conferenceseries.com/middleeast

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International Conference on Biomarkers and Cancer Targets July 16-17, 2018 | Dubai, UAE cancertargets.conferenceseries.com

3rd Annual Aging Conference: Cellular Mechanisms and Therapeutics August 13-14, 2018 | Dubai, UAE cellularmechanisms.healthconferences.org

International Conference on Neurogenetics and Neurodegeneration August 13-14, 2018 | Dubai, UAE neurogenetics.neuroconferences.com

33rd International Conference on Dental and Oral Health August 13-14, 2018 | Dubai, UAE dentalmanagement.dentalcongress.com

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AE

International Conference on Molecular Biology and Medicine August 27-28, 2018 | Dubai, UAE molecularbiology.biochemistryconferences.com

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World Molecular Pathological Epidemiology Congress August 27-28, 2018 | Dubai, UAE epidemiology.healthconferences.org

International Conference on Advanced Materials Science and Nano technology August 27-29, 2018 | Dubai, UAE materialscience-nano.conferenceseries.com

International Conference on Food Safety and Health August 30-31, 2018 | Dubai, UAE foodsafety.nutritionalconference.com

5th World Machine Learning and Deep learning Conference August 30-31, 2018 | Dubai, UAE machinelearning.conferenceseries.com

World Congress on Computer Science, Machine Learning and Big Data Analytics August 30-31, 2018 | Dubai, UAE computer-science.enggconferences.com

Head and Neck Conference: The Multidisciplinary ApproachAugust 30-31, 2018 | Dubai, UAE headneck-treatment.conferenceseries.com

20th World Conference on Pharmaceutical Chemistry and Drug Design September 03-05, 2018 | Dubai, UAE drug-chemistry.pharmaceuticalconferences.com

10th Annual Congress on Drug Formulation and Analytical Techniques September 03-04, 2018 | Dubai, UAE drugformulation-bioavailability.pharmaceuticalconferences.com

11th World Congress on Food Chemistry and Food Microbiology September 03-04, 2018 | Dubai, UAE foodchemistry-microbiology.conferenceseries.com

17th International Conference on Gastroenterology and Hepatology September 03-04, 2018 | Dubai, UAE gastrocongress.conferenceseries.com

International Conference on Polymerization Catalysis September 06-07, 2018 | Dubai, UAE polymer-catalysis.conferenceseries.com

Annual Conference on Catalysis for Green and Sustainable Energy September 06-07, 2018 | Dubai, UAE green-catalysis.conferenceseries.com

World Eye and Vision Congress September 06-08, 2018 | Dubai, UAE eye.conferenceseries.com

25th Annual Congress on Human Metabolic Health: Diabetes, Obesity, and Metabolism September 06-08, 2018 | Dubai, UAE humanmetabolism.healthconferences.org

Annual Emergency Medicine and Acute Care Conference September 13-15, 2018 | Dubai, UAE emergencymedicine.healthconferences.org

22nd World Congress on Nursing Pharmacology and Healthcare Management September 13-14, 2018 | Dubai, UAE pharmacology.nursingconference.com

International Child and Adult Behavioral Health Conference September 13-14, 2018 | Dubai, UAE behaviouralscience.healthconferences.org

25th International Conference on Neurochemistry and Neuropharmacology September 17-18, 2018 | Dubai, UAE neurochemistry.neurologyconference.com

International Metabolic Diseases and Liver Cancer Conference September 17-18, 2018 | Dubai, UAE liver.cancersummit.org

International Anesthesia and Pain Medicine Conference September 17-18. 2018 | Dubai, UAE anesthesiology.conferenceseries.com

International Epigenetics and Epitranscriptomics Conference September 17-18, 2018 | Dubai, UAE epitranscriptomics.geneticconferences.com

Materials Electrochemistry Conference: Advancements and Breakthroughs September 20-21, 2018 | Dubai, UAE materialselectrochemistry.conferenceseries.com

10th Tissue Repair and Regeneration Congress September 20-21, 2018 | Dubai, UAE tissuerepair.conferenceseries.com

International Cystic Fibrosis Conference: A cure for all September 20-21, 2018 | Dubai, UAE cysticfibrosis.conferenceseries.com

3rd International Conference on Neuro-Oncology and Neurosurgery September 20-21, 2018 | Dubai, UAE neurooncology-surgery.conferenceseries.com

International Conference on Mass Spectrometry and Chromatography October 08-09, 2018 | Dubai, UAE chromatography.massspectra.com

International Conference on Molecular Markers and Cancer Therapeutics October 08-09, 2018 | Dubai, UAE molecularmarkers.cancersummit.org

World Kidney Congress October 08-10, 2018 | Dubai, UAE kidneycongress.nephroconferences.com

World Congress on Nutrition and Obesity Prevention October 08-09, 2018 | Dubai, UAE obesityprevention.nutritionalconference.com

International Conference on Psychiatry and Mental Health October 11-12, 2018 | Dubai, UAE psychiatry.neuroconferences.com

25th Cognitive Neuroscience Congress October 11-13, 2018 | Dubai, UAE cognitive.neuroconferences.com

21st World Nanotechnology Congress October 11-13, 2018 | Dubai, UAE nanotechnologycongress.conferenceseries.com

Annual Conference on Magnetism and Magnetic Materials October 11-12, 2018 | Dubai, UAE magnetic.materialsconferences.com

13th World Congress on Industrial Health, Healthcare and Medical Tourism October 15-16, 2018 | Dubai, UAE healthcare.global-summit.com/middleeast

International Conference on Climate Change and Medical Entomology October 15-16, 2018 | Dubai, UAE climatechange.earthscienceconferences.com

International Conference on Diabetes and Cholesterol Metabolism October 15-17, 2018 | Dubai, UAE metabolicdiseases.conferenceseries.com

International Conference on Obesity and Chronic Diseases October 15-16, 2018 | Dubai, UAE chronicdiseases.conferenceseries.com

Annual Conference on Biomaterials for Bone Tissue Engineering October 18-19, 2018 | Dubai, UAE bonetissueengineering.conferenceseries.com

International Conference on Pharmacology and ToxicologyOctober 18-19, 2018 | Dubai, UAE pharmacodynamics.conferenceseries.com

18th International Conference on Medicinal and Pharmaceutical Chemistry October 18-19, 2018 | Dubai, UAE pharma-medicinalchemistry.conferenceseries.com

International Conference on Environmental Microbial Biofilms and Human Microbiomes October 18-19, 2018 | Dubai, UAE microbialbiofilms.conferenceseries.com

6th World Congress on Physiotherapy and Rehabilitation November 12-13, 2018 | Dubai, UAE physiotherapy.conferenceseries.com/middleeast

22nd World Congress on Pediatrics, Neonatology and Primary Care November 12-13, 2018 | Dubai, UAE neonatalcare.pediatricsconferences.com

International Conference on Maternal Fetal Neonatal Medicine November 12-13, 2018 | Dubai, UAE fetalmedicine.pediatricsconferences.com

International Conference on Addiction and Psychiatry November 12-13, 2018 | Dubai, UAE addiction.psychiatryconferences.com

World Congress on Bio-organic and Medicinal Chemistry November 12-13, 2018 Dubai, UAE bioorganic-medicinal.chemistryconferences.org

8th International Conference on Chronic Obstructive Pulmonary Disease (COPD) November 15-16, 2018 | Dubai, UAE copd.healthconferences.org

8th International Conference on Psychoneuroimmunology November 15-16, 2018 | Dubai, UAE psychoneuroimmunology.healthconferences.org

International Conference on Viral Infection and Immune Response November 15-17, 2018 | Dubai, UAE immuneresponse.vaccineconferences.com

International Conference on Anesthesiology and Critical Care November 15-16, 2018 | Dubai, UAE anesthesiology.healthconferences.org

Mathematics Congress - From Applied to Derivatives December 05-06, 2018 | Dubai, UAE mathematics.conferenceseries.com

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25th International Conference on Psychiatric Disorders and Psychosomatic Medicine December 05-06, 2018 | Dubai, UAE psychosomaticdisorder.conferenceseries.com

22nd International Conference on Primary Healthcare and Emergency Nursing December 10-11, 2018 | Dubai, UAE nursing.healthconferences.org

World Congress on Food and Nutrition December 10-11, 2018 | Dubai, UAE food-technology.nutritionalconference.com

Pediatric Ophthalmology and Optometry Conference December 10-11, 2018 | Dubai, UAE pediatrics.ophthalmologyconferences.com

International Conference on Orthopaedics and Sports Medicine December 10-11, 2018 | Dubai, UAE orthopaedics.healthconferences.org

Annual Conference on Inhalation Toxicology December 13-14, 2018 | Dubai, UAE inhalationtoxicology.conferenceseries.com

11th World Congress on Hormonal Imbalance and Hormone Replacement TherapyDecember 13-14, 2018 | Dubai, UAE hormone.healthconferences.org

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6th International Conference on Big Data, Knowledge Discovery and Data Mining August 06-07, 2018 | Abu Dhabi, UAE bigdata.conferenceseries.com

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International Conference on Cardiology and Healthcare August 09-11, 2018 | Abu Dhabi, UAE healthcare.cardiologymeeting.com

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Gulf Congress on Pharmacy and Pharmaceutical Sciences September 17-18, 2018 | Abu Dhabi, UAE pharma.pharmaceuticalconferences.com

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Annual Congress on Biology and Medicine of Molecules September 17-18, 2018 | Abu Dhabi, UAE biology-medicine.conferenceseries.com

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World Congress on Oil, Gas and Petroleum Refinery September 27-28, 2018 | Abu Dhabi, UAE petroleumrefinery.conferenceseries.com

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14th World Conference on Infectious Diseases, Prevention and Control October 15-16, 2018 | Abu Dhabi, UAE infectious-diseases.conferenceseries.com

Neglected Tropical Diseases Congress: The Future Challenges October 15-17, 2018 | Abu Dhabi, UAE tropicaldiseases.infectiousconferences.com

World Pediatrics and Nursing Meeting October 15-16, 2018 | Abu Dhabi, UAE pediatrics-nursing.nursingmeetings.com

3rd World Liver Congress October 15-16, 2018 | Abu Dhabi, UAE liver.gastroconferences.com

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World PCOS Congress October 18-20, 2018 | Abu Dhabi, UAE pcos.healthconferences.org

Abu Dhabi,

UAE

Istanbul, T

urkey

International Conference on Reproduction and Fertility October 18-19, 2018 | Abu Dhabi, UAE reproduction.conferenceseries.com

International Conference on Nanomedicine and Nanomaterials October 18-19, 2018 | Abu Dhabi, UAE nanomaterials.nanotechconferences.org

International Conference on Bipolar Disorder: Psychiatry and Mental Health November 08-10, 2018 | Abu Dhabi, UAE bipolar.neuroconferences.com

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Aging, Health, Wellness Conference: For a better Aging Care November 08-09, 2018 | Abu Dhabi, UAE aging.healthconferences.org

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International Conference on Rare Diseases and Orphan Drug December 10-11, 2018 | Abu Dhabi, UAE rarediseases-orphan.conferenceseries.com

World Medical Physics and Therapatics Conference December 10-11, 2018 | Abu Dhabi, UAE medical.physicsmeeting.com

12th World Pediatric Congress December 10-12, 2018 | Abu Dhabi, UAE pediatrics-congress.conferenceseries.com

International Conference on Allergy and Clinical Immunology December 13-14, 2018 | Abu Dhabi, UAE allergy.immunologyconferences.com

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World Physical Medicine and Rehabilitation Conference October 22-23, 2018 | Istanbul, Turkey rehabilitation.healthconferences.org

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World Heart Rhythm Conference October 25-27, 2018 | Istanbul, Turkey heartrhythm.cardiologymeeting.com

Kuala L

umpur & Bali

Cape Town

5th International Conference on Geological and Environmental Sustainability August 13-14, 2018 | Bali, Indonesia geology.conferenceseries.comInternational Conference on Oral Health and Dental Medicine November 29-30, 2018 | Bali, Indonesia oralhealth.dentalcongress.comAnnual Child and Family Healthcare Nursing Conference August 13-14, 2018 | Bali, Indonesia healthcare.nursingconference.com

International Skin and Body Conference November 26-27, 2018 | Bali, Indonesia skin-body.dermatologymeeting.com

World Cosmetic and Dermatology Congress November 26-27, 2018 | Bali, Indonesia cosmetic.dermatologymeeting.comAnnual Conference on Nanoscience, Nanotechnology and Advanced Materials conference November 26-28, 2018 | Bali, Indonesia nanoscience.nanotechconferences.orgCellular and Molecular Mechanism Conference: Health and Disease November 29-30, 2018 | Bali, Indonesia cellularmechanism.conferenceseries.comInternational Conference on Obesity and Diet Imbalance November 29-30, 2018 | Bali, Indonesia obesity-diet.nutritionalconference.com

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20th World Dermatology and Aesthetic Congress July 23-24, 2018 | Kuala Lumpur, Malaysia aesthetic.dermatologymeeting.com

6th Annual Congress on Dentistry and Dental Medicine July 23-24, 2018 | Kuala Lumpur, Malaysia dentalmedicine.dentalcongress.com

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World Congress on Epilepsy and Treatment September 17-18, 2018 | Cape Town, South Africa epilepsycongress.neuroconferences.com

8th International Conference on Bacteriology and Infectious Diseases September 17-19, 2018 | Cape Town, South Africa bacteriology.infectiousconferences.com

World Congress on Oral Care and Dentistry September 17-18, 2018 | Cape Town, South Africa oralcare.dentalcongress.com

International Conference on Community Nursing and Public Health September 17-18, 2018 | Cape Town, South Africa community.nursingconference.com

Annual Conference on Urology and Nephrological Disorders November 19-20, 2018 | Cape Town, South Africa urology.nephroconferences.com

International Conference on Nephrology November 19-21, 2018 | Cape Town, South Africa nephrology.nephroconferences.com

World Congress on Eye and Vision November 19-21, 2018 | Cape Town, South Africa vision.ophthalmologyconferences.com

International Conference on Agriculture, Food and Aqua November 22-23, 2018 | Cape Town, South Africa agriculture.foodtechconferences.com

Annual Conference on Water, Sanitation and Hygiene November 22-23, 2018 | Cape Town, South Africa water-hygiene.conferenceseries.com

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International Conference on Mechatronics and Robotics October 15-16, 2018 | Helsinki, Finland robotics-mechatronics.enggconferences.com

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18th Global Ophthalmology, Optromertry and Glaucoma Conference October 18-19, 2018 | Helsinki, Finland glaucoma.conferenceseries.com

10th International Conference on Structural Biology October 18-19, 2018 | Helsinki, Finland structural-biology.biochemistryconferences.com

Biology and Pathology of Infectious Diseases Conference October 18-19, 2018 | Helsinki, Finland biopathology.pathologyconferences.com

Neurodegenerative and Neuroinflammation Conference: From Discovery to Health October 18-20, 2018 | Helsinki, Finland neurodegenerative.neuroconferences.com

International Conference on Clinical Microbiology, Virology and Infectious Diseases September 10-12, 2018 | Bucharest, Romania microbiology.vaccineconferences.com

International Conference on Antimicrobial and Antibacterial Agents September 10-11, 2018 | Bucharest, Romania antimicrobial.vaccineconferences.com

World Conference on Vaccine and Immunology September 13-14, 2018 | Bucharest, Romania immune.vaccineconferences.com

International Diabetes and Healthcare Conference September 13-15, 2018 | Bucharest, Romania diabetic.healthconferences.org

7th International Conference on Environment and Climate Change September 13-14, 2018 | Bucharest, Romania environmentclimate.conferenceseries.com

World Neurone Congress September 13-15, 2018 | Bucharest, Romania neurone.neurologyconference.com

4th International Conference on Crystallography and Novel Materials November 19-20, 2018 | Bucharest, Romania crystallography.materialsconferences.com

9th International Conference on Biopolymers and Polymer Sciences November 19-21, 2018 | Bucharest, Romania biopolymers.materialsconferences.com

International Conference on Medicine, Nursing and Healthcare November 19-21, 2018 | Bucharest, Romania medicine.nursingmeetings.com

Helsinki

World Congress on Surgeons November 22-24, 2018 | Bucharest, Romania surgeons.conferenceseries.com

World Conference on Optics, Photonics and Telecommunications November 22-24, 2018 | Bucharest, Romania opticsphotonics.physicsmeeting.com

International Conference on Quantum Physics and Technology November 22-23, 2018 | Bucharest, Romania quantum.physicsmeeting.com

International Conference on Biomarkers and Clinical Research November 22-23, 2018 | Bucharest, Romania biomarkerscongress.conferenceseries.com

Bucharest





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20th International Conference on Nutrition, Food Science and Technology 2018 (Food Technology Congress 2018) to

be held from April 16-17 , 2018 in Dubai, UAE, it is my pleasure to welcome all to participitate in this considerable and

prestigious event organized with Conference Series LLC Ltd group. On behalf of the our Organizing Committee, it’s an

honour to host this organization at elegance city Dubai, UAE.

Conference Series LLC Ltd organizes above 1000 Conferences every year across the globe with support from 1000

more scientific societies. The Conferences have a great platform for global networking and Food Conferences deal

with the best quality considerations in food science, nutrition, health and food technology. I would like to thank all of

you who have worked on putting our remarkable meeting together, I would also like to express my appreciation to the

Organization Group for elegant configuration.

Dubai is the largest and most populous city in the United Arab Emirates (UAE). It is located on the southeast coast of

the Persian Gulf and is the capital of the Emirate of Dubai, one of the seven emirates that make up the country. Dubai is

a man-made island in the shape of a palm tree - there's a reason why locals say 'only in Dubai.' Dubai Palm Jumeirah is

one of the largest artificial islands in the world and a triumph of human ingenuity. The city boasts as one of the world’s

safest cities and stunning beaches, water sports, indoor skiing, ice skating, a host of desert activities, a growing arts and

culture scene, and also amazing cuisines make Dubai magnificent.

I cordially invite you to our 2 days programme for 20th International Conference on Nutrition, Food Science

and Technology (Food Technology Congress 2018). Our main theme is ‘‘Presenting a New Era to Food Science and

Technology’’.

I hope that it will be sharing your meritorious data and projects concerning nutrition, food science and food

technology with our participants through Food Technology Congress 2018, Dubai. Emphatically, professional gains

and outputs in FOODTECHNOLOGY CONGRESS 2018 will impress…..

Have a great conference time in fabuolus city Dubai, UAE

Ozlem TokusogluConference CHAIR

WELCOME MESSAGE FROM CONFERENCE CHAIR





Keyn

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Volume 9Journal of Food Processing & Technology Food Technology Congress 2018April 16-17, 2018

conferenceseries.com




Novel applications in nutrition and food science: Fortificated vitamins and polyphenols of innovative industrial foods and nutraceuticals

The necessity of fortificated bioactive vitamins carotenoids and polyphenolic compounds (flavonoids, etc.) has been accelerated the development of innovations in the food industry, generating the so-called functional foods and nutraceuticals,

these are primary importance for human nutrition. Novel processing applications may influence the quality and effectiveness of mentioned nutrients, bio-actives in processed foods can undergo to loss or increasing after storage and transportation. Novel non-thermal technologies (e.g. ultrasounds, high-hydrostatic pressure-HHP and pulsed electric field-PEF) promise to treat foods without decomposing the nutritional constituents and sensorial properties that are normally affected during heat treatment. The implementation of novel technologies together with other trends and practices of the food industry (containing microencapsulation, food waste recovery, food by product based powders) have been brought new developments and state of the art in the industrial foods field.

BiographyOzlem Tokusoglu has completed her PhD at Ege University Engineering Faculty, Dept of Food Engineering at 2001. She is currently working as Associate Professor Dr faculty member in Celal Bayar University Engineering Faculty Department of Food Engineering. Tokuşoğlu performed a visiting scholar at the Food Science and Nutrition Department /University of Florida, Gainesville-Florida-USA during 1999-2000 and as visiting professor at the School of Food Science, Washington State University, Pullman, Washington,USA during April-May 2010. She has published many papers in peer reviewed journals and serving as an editorial board member of selected journals. Tokuşoğlu published the scientific edited two international book entitled Fruit and Cereal Bioactives: Chemistry, Sources and Applications and entitled Improved Food Quality with Novel Food Processing by CRC Press, Taylor & Francis,USA Publisher,and third book Food By-Product Based Functional Food Powders by CRC Press,too; Dr Tokusoglu also published three national books entitled Cacao and Chocolate Science and Technology , Special Fruit Olive: Chemistry, Quality and Technology and Frying Oils Science and Technology. She organized and/or administered as Conference Chair at many conferences and congress in various parts of USA and Europe.

[email protected]

Ozlem TokusogluCelal Bayar University, TurkeyDokuz Eylul University Technology Development Zone, Turkey

Ozlem Tokusoglu, J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-079






Osama O IbrahimBio Innovations, USA

Osama O Ibrahim, J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-079

Dietary supplements and its legal regulations

Dietary supplements are products intended to supplement the diet, and are not drugs for disease treatments. They are vitamins, minerals, herbals, botanicals, amino acids, enzymes, metabolites and many other products. Some supplements

plays an important role in health, for example calcium and vitamin D are important for keeping bones strong and folic acid is important for pregnant women to prevent certain birth defect in their babies. Dietary supplements are available in the market in the form of tablets, capsules, soft gels, gel caps, powders, drinks and energy bars. These dietary supplements do not have to be approved by the U.S. Food and Drug Administration (FDA) before marketing as required for prescription drugs or over-the counter drugs, but manufacturers must register their manufacturing facilities with the FDA and are responsible to having evidence that their dietary supplement products are safe and the label claims are not misleading. With a few well define exceptions dietary supplements such as pre-workout for athletics and weight loss products may only be marketed to support structure or function of the body, without claiming to treat a disease or condition and must include a label that highlight “These statements have not been evaluated by FDA and this product is not intended to diagnose, treat, cure, or prevent any diseases”. Popular dietary supplements including safety and risks will be highlighted in this presentation.

BiographyOsama O Ibrahim is a highly experienced, principal Research Scientist with particular expertise in the field of microbiology, molecular biology, food safety and bio-processing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening/culture improvement, molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors, biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bio-conversion and analytical biochemistry. He was external research liaison for Kraft Foods with universities for research projects related to molecular biology and microbial screening and holds three bioprocessing patents. In January 2005, he accepted an early retirement offer from Kraft Foods and in the same year he formed his own biotechnology company providing technical and marketing consultation for new start up biotechnology and food companies.

[email protected]






Food technology: Innovation before legislation or legislation before innovation?

Mechanically separated meat (MSM) which must be ret ailed in some kind of cooked form because of the risk of microbial contamination, in contrast to the higher price-fetching minced meat makes it possible for producers to realize added

profits from offals, a market estimated to be between €400 million and €900 million in size. EU regulations distinguish MSM from cut or minced meat, but the distinctions are not always clearly delineated, given the nature of reduced meat products (RMP). In the recent newby case (C-453/13), the EU court of justice determined that an industry innovation did not, in fact, create a new meat product because the final product met the definition of MSM. The decision signals that innovations in the processing of MSM will not result in new designations that fall under RMP if within the innovation basic definitions of MSM are already met. This is true even if the innovation produces something that is visibly very different in appearance from traditional MSM. The reported case on MSM is one of various examples that can be made in the ambit of the discussion about the topic “food technology: Innovation before legislation or legislation before innovation?” Of course, progress and innovation are subsequent to R&D activities whilst new legislations are subsequent to public consultations, comitology and political debates.

BiographyGiorgio Rusconi has significant experience in food law, assisting Italian and foreign clients with hygiene, labeling, additives, organic farming and geographical indications/destinations of origin, packaging and responsibilities regarding food products and within the industry. He is the 2017 TopLegal Food Lawyer of the Year, ranked on The Legal 500’s elite ‘Leading Lawyer's list for Food and helped establish FLN - Food Lawyer's Network Worldwide, offering integrated legal services to food industry multinationals in 50 countries.

[email protected]

Giorgio RusconiMondini Rusconi Law Firm, Italy

Giorgio Rusconi, J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-079





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Day 1 April 16, 2018

Scientific Sessions:

Session ChairOzlem TokusogluCelal Bayar University, Turkey

Session Co ChairOzlem Tokusoglu

Bio Innovations, USA

Food Engineering | Food Science | Food Chemistry | Food Processing Technology|Clinical Nutrition|Current advances in Nutrition and Food Science

Session Introduction

Title: Validation of a Kazakh food frequency questionnaire

Raushan Tuleuova, West Kazakhstan Marat Ospanov State Medical University, Kazakhstan

Title: Toxicity in rats of a phenolic extract by betaine/glycerol Natural Deep Eutectic Solvent (NADES) for phenolic compounds extraction

Christine Feillet-Coudray, University of Montpellier, France

Title: Effect of consumption of Zingiber officinale extract in managing chemotherapy induced nausea and vomiting and improvement of nutritional status and quality of life of oncology subjects receiving chemotherapy


Title: Assessment of nutrition knowledge and dietary behavior of post bariatric surgery patients in Rashid Hospital outpatient clinic in Dubai, UAE

Souheir M Alia, Rashid Hospital, UAE

Title: Isolation and characterization of protein from date palm fruit (Phoenix dactylifera L.)

Huda Mohammed Albarnawi, Heriot-Watt University, UK






Validation of a Kazakh food frequency questionnaireRaushan Tuleuova and Lazzat ZhamaliyevaWest Kazakhstan Marat Ospanov State Medical University, Kazakhstan

Statement of the Problem: Food frequency questionnaire is widely used, validated food study tool. There are a number of indicators that need to be optimized for the study population of the Russian and Kazakh variants of the questionnaire: Food items, availability of food products, volume of portions, accounting of ingredients in the food and food habits. The aim of the study is to create FFQ_KZ, which accounts the products consumed in Kazakhstan and its validation.

Methodology & Theoretical Orientation: A survey of 60 representatives of the Kazakh population was conducted. The age (mean, SD) of subjects was 62.9±6.5 years. FFQ consisting of 117 items, translated into Russian and Kazakh by two independent translators from the format “The European Prospective Investigation into Cancer (EPIC) Norfolk FFQ” and test 24-hour recall were used. The correlation analysis of Spearman in Statistica-10 was performed to compare the results of two methods of evaluation of nutrition for energy value, macro and micronutrients.

Findings: We replaced 4 products: Salted meat on "horse meat", "beef-burgers" on "cutlets, meatballs, stuffed cabbage, manty, brown rice" replaced by "buckwheat, millet" in the item "savoury pies" added "pies with unsweetened fillings". Statistically significant (p<0.05) high correlation coefficients were found for energy (0.92), proteins (0.9), total fat (0.86), saturated (0.8) and polyunsaturated (0.87) fats, cholesterol (0.87), iron (0.85), vitamin B1 (0.75) and B2 (0.85). Average correlation was found for carbohydrates (0.59), vitamins C (0.58) and A (0.46); weak correlation for calcium (0.32) and potassium (0.37). No statistically significant relationship between monounsaturated fats (0.03) and vitamin E (0.06) was found.

Conclusion & Significance: According to the main micro and macronutrients, the energy value modified FFQ_KZ is a valid tool for analyzing the nutrition of the Kazakh population.

BiographyRaushan Tuleuova has done Master of Medicin,PhD candidate, works as teacher of preventive medicine. At the moment, providing an investigation in the field of epidemiology of nutrition of the Kazakh population, the influence of dietary habits on the development of cardiovascular diseases, prevention and reduction of the incidence of cardiovascular diseases

[email protected]

Raushan Tuleuova et al., J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-080






Toxicity in rats of a betaine/glycerol Natural Deep Eutectic Solvent (NADES) for phenolic compounds extractionChristine Feillet-Coudray, Melha Benlebna, Mariana Ruesgas-Ramon, Beatrice Bonafos, Gilles Fouret, Erwann durand, François Casas, Charles Coudray and María Cruz Figueroa-EspinozaUniversity of Montpellier, France

Statement of the Problem: NaDES (Natural Deep Eutectic Solvents) are new natural solvents in green chemistry and have been shown to allow better extraction of plant bioactive molecules, particularly phenolic compounds, by comparison to conventional solvent. NaDES would allow higher phenolic compounds absorption in rodents following oral administration. However, there is a lack of information regarding their in vivo safety. The purpose of this short study was to verify the safety in rats of a mixture of polyphenols extracted from green coffee beans with NaDES.

Materials & Methods: Green coffee phenolic compounds at 10 mg of chlorogenic acid equivalent/mL were extracted by NaDES betaine:glycerol (mole ratio 1:2) + 10 water (v/v). Twelve 6-weeks-old male Wistar rats were randomized into two groups of 6 animals and gavaged for 14 days either with water or with phenolic NaDES extract. Rat body weight, food consumption and drinking were determined every two days. Rats were then sacrificed and blood and tissues collected. Plasma/serum routine biochemical analyses were performed (glucose, creatinine, lipids, ASAT/ALAT, uric acid and urea). Lipid (TBARS), protein (thiols and AOPP) and glucose oxidation (AGEs) products were measured in plasma and liver. Liver lipid and glycogen content were also quantified.

Findings: Oral administration of phenolic NaDES extract induced mortality in 2 rats. In addition, it induced excessive water consumption, reduced dietary intake and weight loss, hepatomegaly, plasma oxidative stress associated with high blood lipid levels.

Conclusion & Significance: This work demonstrated the toxicity of oral administration of the NaDES: betaine/glycerol, under the acute conditions tested. This occurs despite the fact that this NaDES extract contains polyphenols, the beneficial effects of which have been shown to be numerous. Therefore, complementary work is needed to find the best dose and formulation of NaDES that are safe for the environment, animals and ultimately for humans.

Recent Publications1. Fouret G, Gaillet S, Lecomte S, Bonafos B, Djohan YF, Barea B, Badia E, Coudray C & Feillet-Coudray C (2018) Twenty-

week follow-up of hepatic steatosis installation and liver mitochondrial structure and activity and their interrelation in rats fed a high fat-high fructose diet. Br J Nutr; 119(4): 368-380.

2. Coudray C, Fouret G, Lambert K, Ferreri C, Rieusset J, Blachnio-Zabielska A, Lecomte J, Ebabe Elle R, Badia E, Murphy MP & Feillet-Coudray C (2016) A mitochondrial-targeted ubiquinone modulates muscle lipid profile and improves mitochondrial respiration in obesogenic diet-fed rats. Br J Nutr; 115(7): 1155-66.

BiographyChristine Feillet-Coudray has graduated from Montpellier Biological and Food Engineering School in 1991 and obtained PhD in 1995 at the Faculty of Medicine of Montpellier. She works at the National Institute of Agronomic Research. Her research interests range over both micronutrients and oxidative stress physiopathology, and more generally malnutrition and its relation to the development of metabolic syndrome components.

[email protected]

Christine Feillet-Coudray et al., J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-080

Figure-1: Rats weight gain at the end of the study and water consumption along the study.






Effect of consumption of Zingiber officinale extract in managing chemotherapy induced nausea and vomiting and improvement of nutritional status and quality of life of oncology subjects receiving chemotherapyHarini N BAlmond Board of California, India

Statement of the Problem: Oncology patients undergoing chemotherapy normally tend to have gastrointestinal side effects such as nausea and vomiting. Good nutrition counseling associated with strategies to reduce nausea and vomiting can help to reduce the intensity of such symptoms and help the patients to have a better quality of life.

Aim: To evaluate the effect of ginger extract in reducing chemotherapy induced nausea, vomiting and improve nutritional status, quality of life of oncology subjects on chemotherapy.

Objectives: To evaluate nutritional status, appetite and weight loss, quality of life of subjects on chemotherapy and to supplement ginger extract and evaluate effect on selected parameters.

Materials & Methods: A prospective experimental study was carried out on 80 subjects (40 F, 40 M) on 1st cycle chemotherapy. Subjects consumed 50 ml of ginger extract containing 1.5 g ginger for a period of four days till the third cycle of chemotherapy. Baseline assessment was done using PG-SGA, FACT-G and SNAQ questionnaire measuring nutritional status, quality of life and weight loss, respectively. Days of chemotherapy induced nausea and vomiting (CINV) was measured using MASCC tool.

Results: Significant (p<0.001) improvement in nutritional status (PGSGA) scores, quality of life (FACT-G) scores and prediction of weight loss scores (SNAQ) was observed between baseline and final assessments. Number of days of CINV reduced significantly (p<0.001) from 5.74±2.19 to 3.92±1.10.

Conclusion: Few studies have reported the use of herbal antiemetics in reducing CINV, equivalent to allopathic antiemetics. Present study also has shown the use of Zingiber officinale to be effective in reducing the number of days of chemotherapy induced nausea and vomiting.

BiographyHarini N B has completed her MSc and BSc degrees in Clinical Nutrition from Sri Ramachandra University and Ethiraj College for Women, respectively. She is currently a Consultant Nutritionist at Almond Board of California and delivers lectures on the importance of the nutritional values of almonds and its health benefits. She has worked at the Apollo Hospitals, India as a Clinical Dietitian Associate for a year where she performed nutrition counseling, assessed the nutritional requirements and developed nutrition counseling programs for the patients and suggested diet charts to meet individual’s requirements.

[email protected]

Harini N B, J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-080






Assessment of nutrition knowledge and dietary behavior of post bariatric surgery patients in Rashid Hospital outpatient clinic in Dubai, UAESouheir M Alia1, Ali H, Zoubeidi T, Maqsood S and Ali M 1Rashid Hospital, UAE2United Arab Emirates University, UAE

Obesity is considered to be a disease, which stands alone by itself and it is accompanied by many comorbidity and that is why many means to treat obesity comes into account and one of the most prevalent ways in UAE is by bariatric surgery.

Despite the vast research assessing nutrition knowledge of patients of several health conditions, none of the papers assessed the nutrition knowledge of patient's post-bariatric surgeries, although this category of patients is very susceptible to malnutrition post-surgery. The aim in this study was to assess the general nutrition knowledge and the knowledge specific to the dietary protocol post-surgery, the medical and nutritional complications and their awareness and understanding of dumping syndrome specifically, the clarity of information conveyed by the dietitians and its effect on their levels of compliance of the post-bariatric surgery dietary protocol and the follow up appointments with the dietitians and finally a small part gave a glimpse of their quality of life post-surgery. The method used to analyze the questionnaire was with the help of SPSS version 23.0. Descriptive statistics such as frequencies, proportions, means and standard deviations were used. Statistical tests such as Chi-Square test of independence and Pearson’s correlation were used to test correlation. To test significant differences between values of quantitative variable were used using the statistical test ANOVA or its equivalent non-parametric test named Kruskal-Wallis. Normality was tested using the Shapiro-Wilk test, while Levene’s test was used to test the equality of variance. The results of this study showed fairly good general nutrition knowledge of both groups, the questions assessing nutrition knowledge of the dietary protocol post-surgery were added up and given a score out of 14, in which it showed that only 19.4% of participants had very good knowledge, 66.2% had average knowledge and 14.4% had poor knowledge. In addition, most patients did not know what dumping syndrome is and of those who knew what it is 66.6% of them knew the food that promote its occurrence and almost half of the participants who answered yes knew the symptoms of it. On the other hand, 79.5% of the patients followed up with a dietitian and only 30.1% showed compliance to the dietitian’s instructions, which was strongly related to patients finding the information conveyed vague and unclear as 71.2% considered it as aforementioned. However, the most experienced symptom post-bariatric surgeries were nausea, followed by dizziness, dehydration and finally vomiting. As for the overall quality of life of participants the highest percentage 45.8% was given to participants who never felt agitated, fatigued and/or regretted their decision of getting operated and as much as 83.1% found their daily activities to be more enjoyable. In conclusion, patients who undergo bariatric surgeries are a great area of improvement now that we can spot some gaps in the health care provided.

References1. Attle A Kassem H, Hashim M, Obaid R (2015) Physical Growth, Feeding Behavior and Dietary Intake among Autistic

Children in Sharjah. The Indian Journal of Pediatrics; 82(8): 682–687.

BiographySouheir M Alia has her expertise in health education and promotion in both community setting as well as hospital setting, and works as a Clinical Dietitian in Rashid Hospital, DHA, in the city of Dubai, in UAE.

[email protected]

Souheir Alia et al., J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-080






Isolation and characterization of protein from date palm fruit (Phoenix dactylifera L.)Huda Mohammed Albarnawi Heriot-Watt University, UK

This study investigated the antioxidant, functional properties, and proximate analysis of date fruits protein isolate (DFPI) using standard analytical methods. In this study, the author extracts and determines the protein from date palm fruit

(Shalaby) at the Tamar stages of maturity by three methods. The most efficient method resulted in a protein concentrate containing 5.42% of the protein of which the soluble fraction was 3.05% and insoluble protein was 2.37%. The protein extraction method improved to a level of 20% protein in solution as determined by the Kjeldahl method. The results detected that the antioxidant activity using the ferric reducing antioxidant potential assay (FRAP) showed a higher value for date fruit than ascorbic acid at 20 mg/ml versus 7.60 mmol/g. Proteomics analysis by Liquid-chromatography coupled mass spectrometry (LC-MSMS) showed that the major fractions were metabolism proteins (21%), protein related to energy (16%) and storage proteins 13%. Determination of the effect of pH and temperature on protein solubility of date and soy protein showed that both types of proteins were more soluble at pH 6 and 7. Maximum solubility at this pH range for DFPI was at 55oC, compared to 65oC for soy protein isolate (SPI). The functional properties determined (the emulsifying and foaming ability) of DFPI compared to that of SPI. The physicochemical properties measured electrophoretic pattern, turbidity, sulfhydryl groups and hydrophobicity of DFPI compared to that of SPI. The effect of heat treatment on the functional properties and physicochemical properties identified DFPI and SPI as a function of SH groups, hydrophobicity and turbidity.

BiographyHuda Mohammed Albarnawi is a Teaching Assistant at Um Alqura University in Saudi Arabia in Makkah. She has completed her MSc in 2014 from Heriot Watt University. Currently she is pursuing her PhD from the same university

[email protected]

Huda Mohammed Albarnawi, J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-080





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Food safety appropriate and HMF decreased special spice blend mesi̇r paste and innovative product mesi̇r effervescent tablet: Detailed chemical analyses, bioavailability, nutrition label approval, shelf life stability and anticarcinogenic bioactive phenolics by HPLC-dad and LC-ESI-QTOFF-Mass spectrometry

Currently, The Potential Utilization Of The Bioactive Phenolic Major Components Has Been The Focus Of Attention Due To Their Consumption Imparts Health Benefits Containing Several Types Of Cancer, Reduced Risk Of Coronary Heart

Problems. Dietary Supplements, Food Tablets And/Or Food Fortification Based On Food By-Product May Be Alternative For Above-Mentioned Healthy Constituents. Mesir Paste, Also Known As ‘Mesir Maccun,’ Is A Traditional Confectionery Product With Spesific Flavor, Taste, Aroma, Taste, Colour And High Viscosity. Mesir Paste Contains 41 Types Of Spices And Medical Plants Including Different Plant Extracts With Sugar And The Health Beneficial Effects Have Been Reported For Hundreds Based On Some Documents Thousands Of Years Owing To Their Bioactive Effective Phenolic Compounds. But In Mesir Preparation, Blend Of Spices And Medicinal Plants Have Been Boiled With Sugar At High Temperature. Nowadays, It Is Known That 5-Hydroxy Methyl Furfural (Hmf) Formed During Thermal Decommission Of Sugars And Carbohydrates And It Is An Aldehyde And A Furan Compound [Namely As Is 5-(Hydroxyl Methyl)2-Furan Carboxaldehyde], This Formation Provide An Indication Of Overheating And Storage In Poor Conditions. Even Though, Hmf Is Not Yet Considered A Harmful Substance, The National Institute Of Environmental Heath Science Nominated Hmf For Testing Based On The Widespread Of Hmf In Daily Consumed Foods, Evidence For Carcinogenic Potential Of Other Members Of This Class And The Fact That Little Is Known About Hmf Toxicity. It Is Known That The Reported Toxicity Tests Are Mostly Confined To Mice And Rats. In This Research Workshop Content, We Found That Several Factors (Such As Temperature, Duration Of Heating Process, Storage Conditions, Ph And Floral Source) Influence Hmf Levels Of Mesir Paste. By Using Our Developed Manufacturing Metholody, Hmf Levels Was Decreased To 2.12-8.71 Mg/Kg (Ppm) From 158-196 Mg/Kg (Ppm) By Depending On Ottoman Traditional Manufacturing. Insomuch That, 30.55; 68.09; And 88.75 Ppm. Results Were Achieved By 15.Day, One Month And 2 Months Of Storage, Respectively (P<0.05). Based On Turkish Food Codex Sugar, Confectionery Products & Honey Communique, Max.level Of Hmf Must Be 40 Ppm In Final Products So It Is Seen That Great Data Was Obtained And It Was Determined The Storage Stability For Production Shelf Life. An Analytical Good Correlation Was Found With Good Performance In Terms Of Precision For The Method (P<0.05). In Mesir Paste, Subsequent To Fundamental Chemical Analysis (Sugar, Invert Sugar, Total Carbonhydrate, Total Protein, Total Fat, Total Ash And Total Fiber); The Avg.486 Mg Gallic Asid Equivalent Phenolics [Mg Gallic Asid Equivalent (Gae) Phenolic /100G], The Total Flavonoid Concentrations Were Avg.786 Mg Quercetin Equivalents (Qe) /100 G Paste Whereas The Ic50 Of The Methanolic Extracts Was Avg.1.196 Mg Paste/Ml And The Results Showed That Sinapic Acid Was Most Active In The Dpph (Ic50 Value 0.0176 ± 0.002 Mg Paste/Ml). Majorly Cinnamaldehyde, Shringic Acid, Sinapic Acid, Vanillic, Ferulic, Cafeic, Chlorogenic Acids, 4-Caffeoylquinic, 1,3- Caffeoylquinic Acid, 1,4-Caffeoylquinic, 1,5-Caffeoylquinic Acids, P-Hydroxybenzoic Acid, P-Coumaric Acid, Protocatechuic Acid, Coumarin, Piperine, Sinapin, A-Zingiberene 10-Gingerol, Curcumin, Cubebin, Kampferol, Quercetin, 3¢-O-Metyl Quercetin, Acacetin Phenolics, Lignan Glucoside Trachelosid Lignin Were Identified By Both Hplc-Dad And Lc-Esi-Qtoff-Mass Spectrometry As Qualitative And Quantitavely. Also Piperolein, Beta-Bisabolen, Öjenol, Methyl Öjenol, Öjenol Asetate,

Ozlem TokusogluCelal Bayar University, Turkey

Dokuz Eylul University Technology Development Zone, Turkey

Ozlem Tokusoglu, J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-080


Notes:





Mirisen, Beta-Karyofilen, Alfa-Pinen, Linalool, Alfa-Pinen, Campfore, Alfa-Cububen, Alfa-Kopaen, Trans-Anethol, Estragol, Anise Ketone, Anisic Acid, Geranial, Geraniol, 6-Shogaol, Zingeron, Miquelian Were Determined As Volatile Components By Gc-Ms. Scientific Evidence Shows That Some Dietary Supplements Are Beneficial For Overall Health And For Managing Some Health Conditions. By Utilizing Of 41 Spices And Medicinal Plants, Mesir Tablet Was Produced At Depark Technopark Spil Innova Llcas Industrial Health Innovative. We Discussed Chemical Characterization, Functional Properties, Their Unique Bioactive Features Of Mesir Effervecent Tablet And Covered Antioxidative, Anticarcinogenic Reports.

BiographyOzlem Tokusoglu has completed her PhD at Ege University Engineering Faculty, Dept of Food Engineering at 2001. She is currently working as Associate Professor Dr faculty member in Celal Bayar University Engineering Faculty Department of Food Engineering. Ozlem Tokusoglu performed a visiting scholar at the Food Science and Nutrition Department /University of Florida, Gainesville-Florida-USA during 1999-2000 and as visiting professor at the School of Food Science, Washington State University, Pullman, Washington,USA during April-May 2010. She has published many papers in peer reviewed journals and serving as an editorial board member of selected journals. Ozlem Tokusoglu published the scientific edited two international book entitled Fruit and Cereal Bioactives: Chemistry, Sources and Applications and entitled Improved Food Quality with Novel Food Processing by CRC Press, Taylor & Francis,USA Publisher,and third book Food By-Product Based Functional Food Powders by CRC Press,too; Dr Tokusoglu also published three national books entitled Cacao and Chocolate Science and Technology , Special Fruit Olive: Chemistry, Quality and Technology and Frying Oils Science and Technology. She organized and/or administered as Conference Chair at many conferences and congress in various parts of USA and Europe.

[email protected]





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Adel CortasFormer Agricultural Minister, Lebanon

Adel Cortas, J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-079

The food safety law in Lebanon: What is next?

On 24 October 2016, the Food Safety Law in Lebanon was approved and published by the parliament as Law N0:35. Consumer's protection advocates, in Lebanon were waiting for the government to implement the provisions of the new safety law which

will improve public health. The majority of the Lebanese public and international community agreed and questioned how come that Lebanon waited so long until the end of the Twentieth century without having a law covering food safety? It was until the beginning of the 21st century (in 2004) that a draft law was introduced, discussed and finally approved by the parliament. The answer to this query came out that special private interests of some Lebanese agricultural producers and merchants were benefitting from the loose enforcement of the law and regulations to seek the highest profit possible. In fact, before the publication of the food safety law, there were nine government agencies in the different ministries and independent ones. All of them were dealing with food safety in one or the other. But there was no coordination among them whatsoever. Responsibilities, activities and terms of reference of these agencies are described in details in the paper. In articles 22-23 there is a detailed description of the Food Safety Lebanese Commission (FSLC) responsibilities. It is referred to as FSLC. In short it is the FDA of Lebanon. A detailed description of the FSLC will come out in the paper. The major objective of the paper aim at preparing a proposed program on what should be done by the Lebanese government in order to reach a better level in food safety conditions. A detailed analysis is made of these articles and confronts them with the work done by assisting the nine agencies dealing with food safety in Lebanon. The problem is that so far, we do not have a program or a policy dealing with food safety in Lebanon. The food safety law will help a great deal to fill this gap. The second objective is to look into more details into the problems of education and training of professionals dealing with food safety in Lebanon. We pride ourselves in Lebanon, from the number of universities we have. However, the number of universities dealing with agriculture will not exceed six and those dealing with nutrition and food safety are the American University of Beirut (AUB) and the Lebanese American University (LAU). Some incentives should be given to the other four universities teaching agriculture in Lebanon to do some research and give courses dealing with food safety. The third objective of this new program refers to the urgency for the Councils of Ministers in Lebanon to establish the FSLC and appoint its chairman and members. When the FSLC is established it has to organize itself and prepare all the documents mentioned in article 27 of the food safety law. Then FSLC will prepare the program or food policy in Lebanon in cooperation with representatives from the nine agencies. A food safety system will be established this way and should contain a sub-system of monitoring and evaluation of activities and responsibilities. This would help in the preparation of the annual report referred in article 31 of the food safety law. A continuous training program should be programmed annually between FSLC and representatives of the nine agencies, in cooperation with the universities teaching nutrition and food safety. LAU, within its food safety program is giving annually a course with a certificate in food safety. This certificate was highly appreciated by the Syndicate of the Lebanese Food Industries (SLFI) and the General Union of Arab Chambers of Commerce. They were willing to pay higher salaries for those having the certificate on food safety training. The success of this new law depends on how it will be implemented. A campaign should immediately be launched, now that the law is enacted to draw attention to its importance and added value to Lebanese citizens.

BiographyAdel Cortas was the Minister of Agriculture in Lebanon from 1992 to 1995. His background is in Agriculture Engineering and Agricultural Economic and Planning. He has served FAO for 26 years as FAO Representative in Morocco and Assistant to ADG for Economic and Social Affairs and education background is mainly in agricultural production, planning and agricultural economics.

[email protected]


Notes:





Formulation of carrot powder fortified value added biscuit for nutritional and health benefits

In recent years, the consumption of carrot and carrot powder as well has increased steadily due to the recognition of anti-oxidative and anticancer activities of β-carotene. The aim of this research project was to develop carrot powder fortified

value added biscuits. First of all carrot purchased from local market of Kolkata was blanched in cube form, dried and finally grinded to powder form. Prepared carrot powder was evaluated for physicochemical properties viz. sensory and chemical qualities. In the present study, the moisture, ash, fat, carbohydrate and protein of raw carrot were estimated as 91.25%, 0.39%, 0.59%, 3.84% and 3.93%, respectively. The nutritional quality parameters viz. ascorbic acid, moisture, fat, ash, carbohydrate and protein content of carrot powder were analyzed as 2.6×10-4 mole/l, 16.5%, 2.24%, 1.48%, 3.52 g and 7.71%, respectively. Now carrot powder fortified biscuits were formulated by incorporating 5%, 7.5% and 10% carrot powder with ordinary flour. The experimental result revealed that carbohydrate content of 10% carrot powder fortified biscuit and protein content of 5% carrot powder fortified biscuits were enhanced as 72% and 64.49%, respectively. The β-carotene content in the different carrot powder formulated biscuits viz. 5%, 7.5% and 10% were also estimated as 0.092 mg/gm, 0.192 mg/gm and 0.187 mg/gm, respectively. So 7.5% carrot powder fortified flour blend was found to be maximum β-carotene content and overall acceptability score, respectively. Therefore in this study, 7.5% carrot powder flour blend for biscuit preparation was found to be optimum in terms of nutritional quality, sensory acceptable in context to nutritional importance.

BiographySubhajit Ray has completed his PhD degree from Jadavpur University in India. He has more than 20 years of experiences including 21 years of teaching and one year of industrial experiences. Currently he is an Associate Professor, Department of Food Engineering and Technology, Central Institute of Technology in India. He has published more than 30 papers in reputed journals and participated and presented in numerous national and international conferences. He has been serving as a Member of Reviewer Panel and an Editorial Board Member in many reputed national and international journals.

[email protected]

Subhajit RayCentral Institute of Technology, India

Subhajit Ray, J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-079





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Sweeteners in our diets and world health organization guidelines on free sugars intake

World Health Organization (WHO) refers to mono-saccharides of glucose, fructose and disaccharides of sucrose, maltose that added to foods, drinks, baked goods and confectioneries, plus sugars presents in honey, fruit juice and fruit juice

concentrates as a free sugars or added sugars because there is strong evidence of high risk of overweight, obesity and tooth decay from consuming of these type of sugars. WHO does not refer to naturally sugars present in fresh fruits, vegetables and milk as free sugars but refer to them as natural sugars or intrinsic sugars because they are encapsulated by plants cell wall or naturally occurred in milk and are digested slowly to inter blood stream comparing to free sugars and there is no reported evidence of adverse effects from the consumption of these naturally present sugars in fruits, vegetables, grains, milk or milk products. WHO study group in 1984 recommended the daily consumption (intake) of free sugars should be less than 10% of total daily energy source to reduce the risk overweight, obesity and tooth decay. This 1984 WHO guideline was further elaborated in 2002 by a joint WHO/FAO (Food and Agriculture Organization) expert consultation. The new updated WHO guideline is calling for further reduction (if possible) the consumption of these free sugars to less than 5% of total energy source to halt the rise of diabetes, obesity and to reduce the burden of premature death due to communicable diseases (NDCs). Sugars metabolic pathways and WHO regulations of free sugars intake will be highlighted in this presentation.

BiographyOsama O Ibrahim is a highly experienced, principal Research Scientist with particular expertise in the field of microbiology, molecular biology, food safety and bio-processing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening/culture improvement, molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors, biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bio-conversion and analytical biochemistry. He was external research liaison for Kraft Foods with universities for research projects related to molecular biology and microbial screening and holds three bioprocessing patents. In January 2005, he accepted an early retirement offer from Kraft Foods and in the same year he formed his own biotechnology company providing technical and marketing consultation for new start up biotechnology and food companies.

[email protected]

Osama O IbrahimBio Innovations, USA

Osama O Ibrahim, J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-080





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Meeting expectations: Ritual dietary laws into a HACCP approach

Global expectations within the food industry are that companies will increasingly to take more initiative in terms of halal quality and food safety to protect their brands. Since 1990, Maple Lodge Farms has been recognized the demand for food

compliant with Islamic dietary law (halal), with primary consumer choices based on quality and safety. The Hazard Analysis Critical Control Point (HACCP) -based halal quality-assurance standards were developed as a result, using the HACCP criteria for safety (recognized by the Canadian Food Inspection Agency), religious dietary requirement and quality. Halal critical control points (HlCCP) are identified using HACCP criteria and a question tree on HALAL processing and storage. This approach harmonizes and unifies halal processing with the specific food industry via an HACCP–based halal quality-assurance system. Principles of this program include the following: 1) the traditional method of slaughtering in Islam is to slit the throat, cutting the carotid arteries, jugular veins, trachea, and the esophagus, without severing the head. 2) It must be done by a Muslim of sound mind and health while pronouncing the name of God on each animal or bird. 3) Muslim slaughter persons is required at each line. The number of slaughter persons depends on line speed, size of the animals, and number of hours the operation will be performed. 4) Maple Lodge uses the machine slaughter of birds, which is very precise. Thus method is approved by our Muslim certification body. Almost all countries that import chicken are now accepting machine-killed birds. Our plants are federally inspected, HACCP and BRC certified (two of the most rigorous standards for food safety).

BiographyRon Judge has worked in the food industry his entire career in the area of food safety and quality assurance both in corporate positions and as a Consultant. His corporate positions include working for Campbell Soup Company, Maple Leaf Foods and most recently with Maple Lodge Farms as their Director – Food Safety, Quality Assurance and Animal Welfare.

[email protected]

Ron JudgeUniversity of Western Ontario, Canada

Ron Judge, J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-080





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Session ChairOzlem TokusogluCelal Bayar University, Turkey

Session Co-ChairOsama O IbrahimBio Innovations, USA

Scientific Sessions: Food Safety| Nutrition and Metabolism | Diet and Appetite|Food Preservative Techniques|Food Informatics Regulations and Packaging

Session IntroductionTitle: Association between flavonoid intake and risk of cardio-vascular disease among post-menopausal women

Harini NB, Almond Board of California, IndiaTitle: A model of food security management system for edible oil and oil based products used for cooking purposes

Aparajith Hettiarachchi, University of Moratuwa, Sri LankaTitle: Food and Nutrient intake of recent immigrants in sheffield

Durgeshwori Munankarmi, Yeti Health Science Academy, NepalTitle: Factors associated with obesity among adolescent girls from lebanon

Vera Matta, Sweet Diet Clinic, Lebanon






Association between flavonoid intake and risk of cardiovascular disease among post-menopausal womenHarini N BAlmond Board of California, India

Statement of the Problem: Flavonoid intake has been proven to reduce the risk of developing cardiovascular disease. Post-menopausal women are at a higher risk of getting heart disease because of altered hormone levels. Good nutrition counseling associated with strategies to reduce the risk of cardiovascular disease can help subject's live longer, healthy life.

Aim: To study the association of cardiovascular disease risk with flavonoid intake, nutrient intake, BMI, lipid levels in post-menopausal women.

Materials & Methods: It was a prospective observational study which consisted of 100 post-menopausal subjects. Subjects were assessed of parameters like height, weight, BMI, total cholesterol, HDL, nutrient intake and flavonoid intake. They were also assessed using Framingham Risk Score sheet to find out the risk of developing heart disease in next ten years.

Results: Total cholesterol was highest and HDL was lowest in the high risk group which was found to be significant (p<0.001). The fat intake was observed to be 38.35±6.04 g, 46.67±10.19 g, 53.63±9.00 g in low, intermediate and high risk groups, respectively, which was also found to be highly significant (p<0.001). It is observed that intake of flavonoid was 306.07±14.92 g, 212.08±45.08 g and 229.65±64.01 g in low, intermediate and high risk category, respectively which was found to be highly significant (p<0.001). Negative correlation was found with flavonoids, HDL and the risk scores (p<0.001) which illustrates the proven fact that as flavonoid intake increases, risk for developing heart disease decreases.

Conclusion: High intake of flavonoids and low intake of fat seems to have less risk of cardiovascular disease, whereas value of high cholesterol and low HDL are considered as risk factors for developing CVD. It is mandatory for women beyond 40 years to be educated on lifestyle modification with more emphasis on reduction of fat and maintenance of appropriate body mass index and increased intake of flavonoids.

BiographyHarini N B has completed her MSc and BSc degrees in Clinical Nutrition from Sri Ramachandra University and Ethiraj College for Women, respectively. She is currently a Consultant Nutritionist at Almond Board of California and delivers lectures on the importance of the nutritional values of almonds and its health benefits. She has worked at the Apollo Hospitals, India as a Clinical Dietitian Associate for a year where she performed nutrition counseling, assessed the nutritional requirements and developed nutrition counseling programs for the patients and suggested diet charts to meet individual’s requirements.

[email protected]

Harini N B, J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-080

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A model of food security management system for edible oil and oil based products used for cooking purposesAparajith Manupriya Hettiarachchi1, Ranaweera K K D S2 and Kuruppuarachchi D2

1University of Moratuwa, Sri Lanka2University of Sri Jayewardenepura, Sri Lanka

Food safety and food security are interrelated concepts with a profound impact on quality of human life. In 2009, the World Summit on Food Security introduced four pillars of food security namely; availability, access, utilization and stability.

Food security could be substantially improved by increased investment and policy reforms. The ISO 22000:2005 family of international standards is one of leading food safety security management systems and it specifically addresses food safety management. However, the scope of food security is insufficiently addressed by the ISO 22000:2005 food safety standards. The purpose of this study is to develop an extended framework of standards opposed to ISO 22000:2005 food safety standards considering one additional pillar in food security, which is food safety, with a special reference to edible oil and oil based products in Sri Lanka. Among 745 Colombo Municipal Council (CMC) registered food preparation facilities, 75 facilities were selected as a stratified random sample. A self-administered online questionnaire was used to identify gaps in local food security practices in edible oil. Of the total responders, 60% were chefs and 40% were hotel managers. Out of total, 73% were eating houses and 11% were hotels. But only from the total sample 10% has been certified for system standards and 50% of it was certified with ISO 22000. About 55% food outlets used palm oil as the main cooking oil and cost, availability and popularity were the main reasons. Only 5% of the sample considered nutritional value and health impact in using cooking oil. However, 52% of the sample used cooking oil for frying despite of the awareness on adverse health consequences from frying with palm oil. The results of the survey revealed that the Sri Lankan food preparation facilities are significantly behind in food security practices because they match more considerable about food safety management principles. Therefore, in addition to food safety management system, we suggest to include four pillars in food security systems into the standard because of significantly food security practices are lacking in our current system.

BiographyAparajith Manupriya Hettiarachchi is a Quality Assurance Manager in Harumi Holdings (Pvt.) Ltd., in Sri Lanka, since 2017 to till date. Earlier, he was worked as a Food Auditor in SGS Lanka (Pvt.) Ltd. He is qualified Lead Auditor in Food Safety Management System for the following food safety management system standards: ISO 22000:2005, FSSC 22000:2013, BRC, HACCP and GMP. Also, he is qualified Lead Auditor in Quality Management System ISO 9001:2015. He has worked at Bio Extracts (Pvt.) Ltd., Expolanka Group as a Quality Assurance Executive - Quality System Compliance and R&D from 2010 to 2015. He has obtained his BSc in Molecular Microbiology, Kazan State University, Russia in 2006 and MSc in Industrial Utilization of Medicinal and Aromatic Plants, University of Sri Jayawardanapura, Sri Lanka in 2012 and currently reading a MBA in Management of Technology, University of Moratuwa, Sri Lanka. He has done many researches including international publications in areas of medical microbiology, carcinogenicity of mushrooms and food security. His research interests are food.

[email protected]

Aparajith Manupriya Hettiarachchi et al., J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-080

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Food and nutrient intake of recent immigrants in SheffieldDurgeshwori MunankarmiYeti Health Science Academy, Nepal

Background: Refugee and asylum seekers are not a new situation in UK, as there have always been episodes of migration to Britain. The movement of populations from developing countries and across Europe is increasingly a topic for health and nutrition research, yet scant attention has been paid to assessment of health and nutrition among the wide diversity of immigrant groups recently arriving in the UK.

Aim: The main aim of this study is to explore Sheffield refugee's experience of food poverty and to assess the level of adequacy of their diet.

Methods: In this cross sectional survey, 50 refugee or asylum seekers accessing two charitable services in Sheffield, UK were interviewed. A semi structured questionnaire was used to gather data about demography, health and life style, eating habit, multiple pass 24 hour recall was used to find out the food intake.

Results: Total energy intake for all age group and each sex was significantly lower than the estimated average requirement in study population. Intake of all micronutrient was below the reference nutrient intake. Consumption of fruit and vegetable was very low. Financial constraint was the most common cause of not having balanced diet.

Conclusion: This study reveals the risk of dietary inadequacy in refugee and asylum seekers. This study group is in risk of malnutrition and poor health related to diet. Future concerns should be towards understanding their nutrient intake and improving it.

BiographyDurgeshwori Munankarmi has completed her MMedSci Human Nutrition with merit from the University of Sheffield, United Kingdom in 2016. She has completed her Bachelors in Nursing and Proficiency Certificate Level in Nursing both with distinction from Institute of Medicine, Tribhuvan University, Nepal. She is an early Researcher with vivid interest in research related to health and nutrition and always shown remarkable outcome of her research reports. She has experience of conducting systematic review, observational studies, surveys and other qualitative research. She has presented her research in national and international scientific conference and has successfully published her paper in an open access journal. Currently, she is working as Freelancer Researcher.

[email protected]

Durgeshwori Munankarmi, J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-080






Factors associated with obesity among adolescent girls from lebanonVera MattaSweet Diet Clinic,Lebanon

Background: Obesity is an emerging public health problem in lebanon and in the whole world too. It is considered one of the death factors worldwide. Alarming rates of overweight and obesity have been rising progressively in Lebanon especially among adolescents.

Aims: To determine the dietary and lifestyle factors associated with general obesity among adolescents, a cross sectional survey was conducted including a representative sample of 300 lebanese adolescent girls .

Methods: Data were collected using a standardised questionnaire to determine sociodemograpgic characteristics, dietary patterns and physical inactivity. Body mass index (BMI) was evaluated using the center of disease control BMI for age percentiles. Multiple logistic regression analysis revealed that skipping breakfast and physical inactivity were the most significant reason for the rising obesity among this age group. Several awareness steps should be taken in order to limit rates of obesity.

BiographyVera Matta is a Clinical dietitian with more than 7 years of practice,consultant for many food companies, researcher in health ,lecturer in different congresses worldwide, owner of sweet diet clinic Lebanon. She earned her master and PhD degree in nutrition psychotherapy and currently completing her second PhD in clinical nutrition.

[email protected]

Vera Matta, J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-080





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Effects of silicon-enriched spirulina on metabolic syndrome components in obesogenic diet-fed ratsCharles Coudray1, Joris Vide1, Beatrice Bonafos1, Gilles Fouret1, Nicolas Jouy2 and Christine Feillet-Coudray1

1University of Montpellier, France

Statement of the Problem: The prevalence of metabolic syndrome components (obesity, non-alcoholic fatty liver disease, insulin resistance, diabetes and cardiovascular diseases) is rapidly increasing and becomes a major public health issue. Silicon (Si) has marked beneficial effects in bone, skin and cardiovascular pathophysiology. Incorporating Si into spirulina increases Si bioavailability for many food supplement applications. The objective of this project is to study the effects of silicon-enriched spirulina on metabolic syndrome components in obesogenic diet-fed rats and to determine whether these effects pass through mitochondrial activity and/or oxidative stress and inflammation.

Materials & Methods: 40 male Wistar rats were used. 10 rats were fed control diet containing 5% soybean oil and 30 rats were fed HFD containing 30% lard. The HF groups received placebo or spirulina or Si-enriched spirulina. After 12 weeks, rats were sacrificed and insulin, leptin and adiponectin and blood and liver lipids were quantified. Liver citrate synthase and mitochondrial chain respiratory complexes activities as well as inflammation and oxidative stress markers were also determined.

Findings: The high fat diet induced obesity and several blood metabolic alterations. In addition, the high fat diet induced huge hepatic metabolic alterations subjectivized by higher plasma ALAT activity and hepatic triglycerides level. The high fat diet intake was associated with lower levels of SH groups and GSH content and with higher NADPH oxidase activity. Both spirulina and spirulina+Si have showed only minor effects on rat characteristics and on blood/hepatic metabolic parameters explored in the present study. In fact, intake of spirulina or spirulina+Si ameliorated the glucose intolerance and decreased NADPH oxidase activity.

Conclusion & Significance: The intake of spirulina+Si was not better than spirulina in any measured parameter. It is likely that spirulina+Si may have more significant effects on skin or bone and in atherosclerosis pathologies than in obesity and other metabolic syndrome components.

Recent Publications1. Coudray C, Fouret G, Lambert K, Ferreri C, Rieusset J, Blachnio-Zabielska A, Lecomte J, Ebabe Elle R, Badia E, Murphy

MP and Feillet-Coudray C (2016) A mitochondrial-targeted ubiquinone modulates muscle lipid profile and improves mitochondrial respiration in obesogenic diet-fed rats. Br J Nutr; 115(7): 1155-66.

2. Fouret G, Tolika E, Lecomte J, Bonafos B, Aoun M, Murphy MP, Ferreri C, Chatgilialoglu C, Dubreucq E, Coudray C and Feillet-Coudray C (2015) The mitochondrial-targeted antioxidant, MitoQ, increases liver mitochondrial cardiolipin content in obesogenic diet-fed rats. Biochim Biophys Acta; 1847(10): 1025-1035.

BiographyCharles Coudray has completed his graduation from the Faculty of Pharmacy in 1980 and obtained PhD in 1989. He has worked in different French (Grenoble, Clermont-Ferrand and Montpellier) and English laboratories (London and Norwich).

[email protected]

Charles Coudray et al., J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-081






Effects of silicon-enriched spirulina on metabolic syndrome components in an obese Zucker rat strainChristine Feillet- Coudray1, Joris Vide1, Beatrice Bonafos1, Gilles Fouret1, Nicolas Jouy and Charles Coudray1

1University of Montpellier, France

Statement of the Problem: The prevalence of metabolic syndrome components (obesity, non-alcoholic fatty liver disease, insulin resistance, diabetes and cardiovascular diseases) is rapidly increasing and becomes a major public health problem. Silicon (Si) has marked beneficial effects in cardiovascular, bone and skin pathophysiology. Incorporating Si into spirulina increases Si bioavailability for many food supplement applications. The objective of this project is to study the effects of silicon-enriched spirulina on metabolic syndrome components and mitochondrial activity in Zucker fatty rats and to determine whether these effects pass through mitochondrial activity and/or oxidative stress and inflammation.

Materials & Methods: 30 male obese Zucker rats were used and divided into three groups and received placebo or spirulina or Si-enriched spirulina. An oral glucose tolerance test (OGTT) was performed on 6 and 12 weeks. After 12 weeks of diet, rats were sacrificed and insulin, leptin and blood and liver lipids were quantified. Liver citrate synthase and mitochondrial chain respiratory complexes as well as inflammation and oxidative stress markers were also determined.

Findings: The spirulina intake decreased the dietary consumption without effect on body rat weight. Interestingly, it ameliorated the glucose tolerance on 6 weeks but not on 12 weeks of diet intake. However, it increased plasma triglycerides level. Finally, it decreased hepatic NADPH oxidase activity. However, spirulina+Si intake had no significant effects on rat characteristics and on blood/hepatic metabolic parameters explored in the present study. Otherwise, there was no effect for spirulina or Si-enriched spirulina intake on mitochondrial chain respiratory complexes activity.

Conclusion & Significance: If the intake of spirulina alone seems to have some effects, spirulina+Si intake itself has no effect on any measured parameter. It is likely that spirulina+Si may have more significant effects on skin or bone and in atherosclerosis pathologies than in obesity and other metabolic syndrome components.

Recent Publications1. Coudray C, Fouret G, Lambert K, Ferreri C, Rieusset J, Blachnio-Zabielska A, Lecomte J, Ebabe Elle R, Badia E, Murphy

MP and Feillet-Coudray C (2016) A mitochondrial-targeted ubiquinone modulates muscle lipid profile and improves mitochondrial respiration in obesogenic diet-fed rats. Br J Nutr; 115(7): 1155-66.

2. Fouret G, Tolika E, Lecomte J, Bonafos B, Aoun M, Murphy MP, Ferreri C, Chatgilialoglu C, Dubreucq E, Coudray C and Feillet-Coudray C (2015) The mitochondrial-targeted antioxidant, MitoQ, increases liver mitochondrial cardiolipin content in obesogenic diet-fed rats. Biochim Biophys Acta; 1847(10): 1025-1035.

BiographyChristine Feillet-Coudray has graduated from Montpellier Biological and Food Engineering School in 1991 and obtained PhD in 1995 at the Faculty of Medicine of Montpellier. She works at the National Institute of Agronomic Research. Her research interests range over both micronutrients and oxidative stress physiopathology, and more generally malnutrition and its relation to the development of metabolic syndrome components.

[email protected]

Christine-Feillet Coudray et al., J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-081

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Isolation and characterization of protein from date palm fruit (Phoenix dactylifera L.)Huda Mohammed Albarnawi and María Cruz Figueroa-EspinozaHeriot-Watt University, UK

This study investigated the antioxidant, functional properties, and proximate analysis of date fruits protein isolate (DFPI) using standard analytical methods. In this study, the author extracts and determines the protein from date palm fruit

(Shalaby) at the Tamar stages of maturity by three methods. The most efficient method resulted in a protein concentrate containing 5.42% of the protein of which the soluble fraction was 3.05% and insoluble protein was 2.37%. The protein extraction method improved to a level of 20% protein in solution as determined by the Kjeldahl method. The results detected that the antioxidant activity using the ferric reducing antioxidant potential assay (FRAP) showed a higher value for date fruit than ascorbic acid at 20 mg/ml versus 7.60 mmol/g. Proteomics analysis by Liquid-chromatography coupled mass spectrometry (LC-MSMS) showed that the major fractions were metabolism proteins (21%), protein related to energy (16%) and storage proteins 13%. Determination of the effect of pH and temperature on protein solubility of date and soy protein showed that both types of proteins were more soluble at pH 6 and 7. Maximum solubility at this pH range for DFPI was at 55oC, compared to 65oC for soy protein isolate (SPI). The functional properties determined (the emulsifying and foaming ability) of DFPI compared to that of SPI. The physicochemical properties measured electrophoretic pattern, turbidity, sulfhydryl groups and hydrophobicity of DFPI compared to that of SPI. The effect of heat treatment on the functional properties and physicochemical properties identified DFPI and SPI as a function of SH groups, hydrophobicity and turbidity.

BiographyHuda Mohammed Albarnawi is a Teaching Assistant at Umm Al-Qura University in Saudi Arabia in Makkah. She has completed her MSc in 2014 from Heriot Watt University. Currently she is pursuing her PhD from the same university.

[email protected]

Huda Mohammed Albarnawi et al., J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-081






Are g hrelin levels lower in obese Emirati college students?Dimitrios Papandreou1, Christos Karavolias2, Tasnim Medani1, Eleana Kafeza1 and Antonios Zampelas3

1Zayed University, UAE2The Doctor’s Medical Center, UAE3Agricultural University of Athens, Greece

Aim: Ghrelin is a 28-amino acid that is produced in the stomach. Strong evidence indicates the effects of ghrelin in its potential role in the pathogenesis of obesity, insulin resistance (IR) and type 2 diabetes. The aim of this study was to investigate the relationship of ghrelin levels with obesity, insulin resistance and glucose in normal and obese subjects.

Methods: Twenty subjects (normal weight=13) and (Obese=7) aged 20-22 out of 250 students participated in the study. Fasting plasma ghrelin, insulin and glucose levels were measured after overnight fasting. Insulin resistance was also calculated by HOMA-IR. The study received approval from the ethical committees of “Zayed University” and “Doctors Medical Center” while all subjects signed a consent form. Body weight and height was collected for all subjects using SECA 600 model while obesity was defined as BMI>30 kg/m2, according to the criteria of international obesity task force plasma ghrelin, glucose, insulin and C-reactive protein (CRP) levels were measured in the morning after fasting overnight.

Conclusions: Ghrelin levels are significantly lower in obese subjects. Moreover, Obesity (BMI) and Insulin resistance (HOMA)-IR are significantly independently associated with ghrelin levels in obese college students. More studies are needed to elucidate the relationship of ghrelin with BMI and IR.

References1. Tschöp M, Weyer C, Tataranni PA, et al (2001) Circulating ghrelin levels are decreased in human obesity. Diabetes; 50:

707–709.2. Schöfl C, Horn R, Schill T, et al (2002) Circulating ghrelin levels in patients with polycystic ovary syndrome. J Clin

Endocrinol Metab; 87: 4607–4610.3. Purnell JQ, Weigle DS, Breen P, et al (2003) Ghrelin levels correlate with insulin levels, insulin resistance, and high-density

lipoprotein cholesterol, but not with gender, menopausal status, or cortisol levels in humans. J Clin Endocrinol Metab; 88: 5747–5752.

4. Sato T, Ida T, Nakamura Y, et al (2014) Physiological roles of ghrelin on obesity. Obes Res Clin Pract; 8: e405-413.

BiographyDimitrios Papandreou is an Associate Professor of Nutrition and Dietetics and the Assistant Dean for Research and Graduate studies at Zayed University, UAE. He has published more than 70 original publications since 2008. He is also a Registered Dietitian from USA.

[email protected]

Dimitrios Papandreou et al., J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-081

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Validation of a Kazakh food frequency questionnaireRaushan TuleuovaWest Kazakhstan Marat Ospanov State Medical University, Kazakhstan

Statement of the Problem: Food frequency questionnaire is widely used, validated food study tool. There are a number of indicators that need to be optimized for the study population of the Russian and Kazakh variants of the questionnaire:

food items, availability of food products, volume of portions, accounting of ingredients in the food, and food habits. The aim of the study is to create FFQ_KZ, which accounts the products consumed in Kazakhstan, and its validation. Methodology & Theoretical Orientation. A survey of 60 representatives of the Kazakh population was conducted. The age (mean, SD) of subjects was 62.9±6.5 years. FFQ consisting of 117 items, translated into Russian and Kazakh by two independent translators from the format "The European Prospective Investigation into Cancer (EPIC) Norfolk FFQ", and test 24-hour recall were used. The correlation analysis of Spearman in Statistica-10 was performed to compare the results of two methods of evaluation of nutrition for energy value, macro - and micronutrients. Findings: We replaced 4 products: "salted meat" on "horse meat", "beefburgers" on "cutlets, meatballs, stuffed cabbage, manty", "brown rice" replaced by "buckwheat, millet", in the item "savoury pies" added "pies with unsweetened fillings". Statistically significant (p<0.05) high correlation coefficients were found for energy (0.92), proteins (0.9), total fat (0.86), saturated (0.8) and polyunsaturated (0.87) fats, cholesterol (0.87), iron (0.85), vitamin B1 (0.75), B2 (0.85). Average correlation was found for carbohydrates (0,59), vitamins C (0,58) and A (0,46); weak correlation – for calcium (0,32) and potassium (0,37). No statistically significant relationship between monounsaturated fats (0.03) and vitamin E (0.06) was found. Conclusion & Significance. According to the main micro and macronutrients, the energy value modified FFQ_KZ is a valid tool for analyzing the nutrition of the Kazakh population.

References1. (2017) The validity of a web-based FFQ assessed by doubly labelled water and multiple 24-h recalls, The British journal

of nutrition.1106-1117. Trame S, Wessels I, Haase H, Rink L. (2018) A short 18 items food frequency questionnaire biochemically validated to estimate zinc status in humans. Journal of trace elements and electrolytes in health and disease. 0931-2838

2. Głąbska D, Staniec A, Guzek D. (2018) Assessment of Validity and Reproducibility of the Zinc-Specific Dietary Intake Questionnaire Conducted for Young Polish Female Respondents. Nutrients. 2072-6643

3. Gazan R, Vieux F, Darmon N, Maillot M. (2017) Structural Validation of a French Food Frequency Questionnaire of 94 Items. Frontiers in nutrition. 2296-861X

4. Medin AC, Carlsen MH, Hambly C, Speakman JR, Strohmaier S, Andersen LF5. Whitton C, Ho JCY, Tay Z, Rebello SA, Lu Y, Ong CN, van Dam RM. (2017) Relative Validity and Reproducibility of a

Food Frequency Questionnaire for Assessing Dietary Intakes in a Multi-Ethnic Asian Population Using 24-h Dietary Recalls and Biomarkers. Nutrients. 2072-6643

BiographyRaushan Tuleuova Master of Medicine, PhD candidate, works as teacher of preventive medicine. At the moment, providing an investigation in the field of epidemiology of nutrition of the Kazakh population, the influence of dietary habits on the development of cardiovascular diseases, prevention and reduction of the incidence of cardiovascular diseases.

[email protected]

Raushan Tuleuova, J Food Process Technol 2018, Volume 9DOI: 10.4172/2157-7110-C1-081





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Quality assessment of white cheese produced by using camel milk and mixture of camel and cow milkAbdel Moneim E Sulieman1, 2, Salma M Siddig2 and Zakaria A Salih2

1University of Hail, KSA2University of Gezira, Sudan

The objective of the present study was to assess the quality of white cheese produced using raw camel milk, and a mixture of camel milk and cow milk (1:1). Raw milk samples obtained from Wad Medani local markets were subjected to

microbiological analysis before production of cheese. Results showed that raw camel and cow milk samples contained 1×104 and 1×106 c.f.u/ml total bacterial count and devoid from any coliforms or Staphylococcus aureus cells. Cheeses were prepared by acidification using 10% citric acid and by adding lactic acid bacteria (LAB) starter culture (5%). The total bacterial count were 15×106, 9×105 and 11×105 (c.f.u/ml), respectively, while the yeast and molds counts were 2×103, 6×102 and 8×102 (c.f.u/ml) and the lactic acid bacterial were 1.5×108, 3×105 and 4×105 c.f.u/ml in PCM, MCCM1 and MCCM2, respectively, in cheeses produced from pure camel milk (PCM), mixture of camel milk and cow milk coagulated with acidification (MCCM1) and mixture of camel milk and cow milk coagulated with lactic acid bacterial culture (MCCM2). On the other hand, all samples contained coliform bacterial which ranged between 2.5×105 and 1×106 c.f.u/ml and devoid from any Staphylococcus aureus cells except in the MCCM2 which contained 2×105 c.f.u/ml. Mixing of camel milk with cow milk improved the microbiological and sensory quality of the resultant cheese. The sensory evaluation indicated acceptance of all cheeses with preference to those prepared with lactic acid bacteria.

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In vitro antihypertensive and antioxidative properties of trypsin-derived Moringa oleifera seed globulin hydrolysate and its membrane fractionsAderinola T A1, Fagbemi T N1, Enujiugha V N1, Alashi A M2 and Aluko R E2

1Federal University of Technology, Nigeria2University of Manitoba, Canada

Moringa oleifera seed hydrolysate was obtained by trypsin hydrolysis of the seed globulin protein followed by membrane ultrafiltration process in an amicon stirred ultrafiltration cell to produce peptides with different molecular weight sizes

(<1, 1-3, 3-5 and 5-10 kDa). The samples were evaluated for antioxidant properties through free radical scavenging abilities (DPPH and hydroxyl radical scavenging assays), inhibition of metal iron (FRAP and metal chelation tests) and in vitro antihypertensive properties through angiotensin converting enzyme (ACE) and renin inhibition tests. The results showed the degree of hydrolysis as 7.89%). Compared to the hydrolysates, membrane fractionation led to improved antioxidative properties of 29.13% (<1 kDa), 180% (<1 kDa) and 30.58% (1-3 kDa) increase for DPPH, FRAP and metal iron chelation, respectively. There was however 48.77% reduction (1-3 kDa) in hydroxyl radical scavenging activity after membrane fractionation. Evaluation of the potential antihypertensive abilities of the membrane fraction peptides indicated that membrane fractionation led to improvement in ACE inhibitory potentials of the peptides with the 1-3 kDa peptide showing significantly highest (p<0.05) ACE inhibition (72.48%). In contrast however, the membrane fraction peptides showed very low (17.64%, 1-3 kDa) inhibition against the renin enzyme. Generally, the lower peptides (<1 and 1-3 kDa) showed greater potentials as antihypertensive and antioxidant peptides. It was concluded that hydrolysis of M. oleifera seed globulin with trypsin produced peptides and peptide fractions with potential antioxidant and antihypertensive properties. These properties could be exploited by using the hydrolysate and peptide fractions as ingredients in the formulation of functional foods and nutraceuticals.

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Study on application of international standard of ISO 22000 in chicken panee processing lineAhmed Abdelfattah Al-ShahatCairo University, Egypt

Many of local and international food safety authorities force food processing establishments to comply with the requirements of food safety management standard ISO 22000. This study was conducted in chicken panee processing

line in Egypt for verification of control measures used through food safety management system to control food safety hazards and auditing of all applied requirements. The audit discovered some non-conformity against requirements of documentations, human resources management, supplier’s control, cleaning, GMP, preventive maintenance and pest control. The audit discovered some points of strength as efficiency of traceability and recall due to application of computer software programs as ORACLE. To prevent those non-conformities, corrective actions were applied as planned internal audits to discover any non-conformity, prevention of supply of raw materials except from approved suppliers, prevention of using any outsource untrained worker, planned preventive maintenance, GMP and GHP. The mean APC, coliforms, enterobacteriaceae, staphylococcal counts of examined worker’s hands were 7.08×102, <10, <10, <10 respectively before application of corrective actions and became 1.44×102, <10, <10, <10 respectively after application of corrective actions. Other example, the mean APC, coliforms, enterobacteriaceae, staphylococcal counts of examined raw chicken fillet were 3.3×104, 1.12×102, 4.52×102, <100, respectively before application of corrective actions and became 8.04×103, 20, 40, <100, respectively after application of corrective action. Finally, the mean APC, coliforms, enterobacteriaceae, staphylococcal counts of examined final product were 4.84×103, <102, <102, <102, respectively before application of corrective actions and became <9.1×102, <102, <102, <102, respectively after application of corrective actions. The study proved the efficiency of application of ISO 22000 in controlling of food safety hazards if it followed by continues verification to ensure continues conformance of the food establishment to the food management system.

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Nutritional profile of some selected pulsesAijaz Hussain Soomro1, H Soomro1, M S Haider2, S Khaskheli1 and S A Sheikh1

1Sindh Agriculture University, Pakistan2Pakistan Council of Scientific and Industrial Research Laboratories Complex Karachi, Pakistan

The present study was carried to evaluate the nutritional profile of selected pulses at Institute of Food Sciences and Technology, Sindh Agriculture University Tandojam and Food and Marine Resources Research Centre, Pakistan Council

of Scientific and Industrial Research Laboratories Complex Karachi. Pulses are one of healthiest foods due to its nutritional properties and protein quality in pulses is strongly influenced by its amino acids composition. In the present research different pulses include chickpea white, chickpea brown, split chickpea, red lentil, yellow lentil, white lentil, red kidney bean and black eyed bean were analyzed for the proximate composition, fat soluble vitamins (A, E & β-carotene) and amino acid profile. The results of proximate analysis showed that these pulses contains high protein content ranged from 18.11% to 23.79%, ash content ranged from 2.33% to 3.90%, pulses has very low lipid content ranged from 0.74% to 4.84%, but pulses are high in carbohydrate ranged from 59.75% to 65.75%. Due to low fat content, fat soluble vitamins also lack in pulses, vitamin A was not found in all the samples, vitamin E was present in chickpea white, chickpea brown and split chickpea in a very minute quantity of 1.86, 1.56 and 0.65 mg/100 g, respectively, β-carotene precursor of vitamin A was found in all samples ranged from 0.083 to 0.545 mg/100 g. The amino acids include essential amino acids leucine found in chickpea white 3.40 g/100 g and lysine 4.29 g/100 g in kidney bean. Non-essential amino acids aspartic and glutamic acid was higher in black eyed bean 2.667 and 5.168 g/100 g, respectively, while the arginine was found 4.330 g/100 g in white lentil. Sulfur containing amino acid cysteine found in excellent quantity in yellow lentil 8.427 g/100 and in black eyed bean 4.543 g/100 g. It is concluded that, pulses are excellent protein sources and could be used to decrease the protein deficiency prevailing in the country.

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BEARCHOL: Tempeh mold-fermented rice bran water extract improves lipid profile in hypercholesterolemia ratsBira Arumndari Nurrahma, Suryajayanti M F, Dewi A L, Khairia Z and Tyasnugroho P S TGadjah Mada University, Indonesia

Background & Aim: Hypercholesterolemia is risk factor for non-communicable disease. Dietary fiber consumption is known to lower blood cholesterol level. One of food ingredients which is known to contain high dietary fiber is rice bran. The content of dietary fiber and γ-oryzanol in bran is known to be capable in lowering cholesterol by lowering cholesterol absorption and increasing its excretion. The potency of bran in lowering cholesterol may increase if fermentation is done. Thus, this study aims to determine the effect of tempeh mold-fermented rice bran water extract on lipid profile in hypercholesterolemic rats.

Method: Rice bran is fermented with the commercial tempeh mold known as Raprima® and extracted with Aquadest. Twenty-four (24) male Sprague dawley rat were divided into 4 groups, namely normal control (NOC), negative control (NEC), RBE1 and RBE2. Induction of hypercholesterolemia is performed on all groups except NOC. RBE group is given fermented rice bran water extract with doses of 1102.5 mg/kg body weight (RBE1) and 2205 mg/kg body weight (RBE2). The hypercholesterolemia model is made by giving high-fat high-fructose diet. Lipid profile is measured and One Way ANOVA is used for parameter analysis with significance p<0.05.

Results: Groups given fermented rice bran water extract have lower total cholesterol, triglyceride and LDL levels as well as levels HDL was significantly higher (p<0.001) than NEC. There is a decrease in total cholesterol and triglycerides also an increase in HDL levels in RBE2 compared to RBE1.

Conclusion: Tempeh mold-fermented rice bran water extract improves lipid profile in hypercholesterolemic [email protected]

Behaviors and practices related to the diet and physical activities among school children in a rural district, Sri LankaC P Senevirathne1, P Katulanda1 and P de Silva2 1University of Colombo, Sri Lanka2National Institute of Health Sciences, Sri Lanka

Non communicable diseases (NCDs) can be known as the biggest cause of pre mature deaths worldwide. It is revealed that the children’s nutrition is primary driven by the unhealthy food environment which promotes energy dense foods as well as discouraging the physical activities. It is widely recognized that there is a strong relationship between malnutrition and risk of obesity. Aim of this study was to determine the behavior and practices related to the diet and physical activities in school students in a rural district in Sri Lanka. This cross sectional study was employed among 603 students who were selected through the multi-stage stratified cluster sampling technique. The global school health questionnaire (GSHS) was implemented to collect information related to the behavior and practices on diet and physical activities among school students. Height and weight was measured using standard protocol and BMI was calculated. SPSS 20.0 version was used to analyze data. There were 51.6% females in the sample. Majority of students (35.5%) represented the age group 15 years old. Mean BMI was 18.15 Kgm-2 (±3.28 SD). It was observed that 65.7% of them underweight while 8.0% were overweight. Results suggested that 72% students bought foods from the school canteen and 36.2% consumed junk foods. Study revealed that only 21.6% students engaged with a sport in the school. Majority of students of the study were underweight. Most of the students consumed unhealthy foods and consumption of healthy foods found to be very low. Majority of students of the study were not physically active.

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Bioactivity and functionality of gelatin hydrolysates from the skin of Oneknife unicorn fish (Naso thynnoides)Garner Algo L AlolodUniversity of the Philippines Visayas, Philippines

Skin gelatin of Oneknife unicorn fish (Naso thynnoides) was hydrolyzed using a crude protease from Bacillus sp. under optimum hydrolysis conditions. Resulting hydrolysates was subjected to centrifugal ultrafiltration to produce fractions

of ≤10 KDa molecular weight. Antioxidant, antihypertensive and functional properties of the hydrolysate fraction were determined. Results showed that DPPH (a,a-diphenyl-b-picrylhydrazyl) scavenging activity (63%) and ferric reducing antioxidant power (25.90 Trolox equivalent (mM/mg)) increased as protein concentration increased. Angiotensin converting enzyme-I (ACE-I) inhibitory activity is directly proportional to the protein concentration with highest value obtained at 33.97% and IC50 determined to be 10.17 µg/ml. Gel electrophoresis (SDS-PAGE) revealed that the gelatin hydrolysates contain mostly peptides with molecular weight ranging between 5 KDa and 30 KDa. Amino acid profile of the hydrolysates showed that it is rich in residues of glycine (Gly) (40.70%) and glutamic acid+glutamine (Glx) (25.40%). The hydrolysates were soluble over wide pH range (79.38-97.12%). Foaming properties increased while emulsion properties decreased as the gelatin hydrolysate concentration was increased. Results of the present study revealed that Oneknife unicorn fish gelatin hydrolysates could be a potential food ingredient with antioxidant and antihypertensive properties.

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Inhibitory effect of sesame oil and chitosan against Salmonella in mayonnaise and their effect on mayonnaise particles size and their distributionMahmoud Abu Ghoush, Amin N Olaimat, Murad Al-Holy and Saja HamedHashemite University, Jordan

The objectives of the current study were to investigate the effect of totally (100% sesame oil) or partially (50% sesame oil and 50% corn oil) replacing corn oil with sesame oil on Salmonella sp. in mayonnaise stored at 4, 10 or 24 °C and the

inhibitory effect of chitosan at 0.5 to 1.0% against Salmonella sp. in mayonnaise. Effect of chitosan on mayonnaise particle size was also investigated. Salmonella cells were not detected in mayonnaise prepared with 50% sesame oil and 50% corn oil or by addition 0.5 to 1% chitosan at and beyond 1 d; however, cells were not detected in mayonnaise prepared 100% corn or sesame oils by 7 d at 24 °C. Further, Salmonella numbers were reduced by approximately ≤1.2 log CFU/g in totally or partially sesame oil-treated mayonnaise or in mayonnaise containing 0.5 to 1% chitosan and stored at both 4 and 10 °C compared to mayonnaise prepared with corn oil (control without chitosan). The addition of chitosan enhanced the viscosity of mayonnaise and reduced the particle size of droplets which were 50, 24.1 and 6.1 µm in mayonnaise treated with 0, 0.5 and 1.0% chitosan. The results showed that replacing of corn oil with sesame oil in manufacturing of mayonnaise or addition of chitosan have the potential to reduce the presence of Salmonella in this product and enhance the reduction in the particles size and their distribution.

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Assessment of phenolic content and antioxidant activity of four Algerian dates cultivarsBahiani Malika1, A Nani2, S Belghiet2, K Bobekar1 and S Babahanni31Research Unit for Renewable Energies in the Saharan Environment (URER.MS), Algeria2University of Ahmed Draia, Algeria3University of Kasdi Merbah, Algeria

Polyphenols is a group of secondary metabolites present in many different vegetables and fruits. There is an increasing interest in polyphenols because of their biological and pharmacological properties, such as anti-inflammatory, antioxidant

and chemo-preventive activities. The objective of this study was to assess the phenolic content of four dates cultivars sampled in the various south-western Algerian Sahara oases (i.e. Mes'udia, Hmira, Takarbucht and Deglet Talmine). The polyphenols were extracted from the biological material by maceration in mixture of methanol/acetone/water (7/7/6: V/ V/V). The total phenolic content was estimated using Folin-Ciocalteu method. The antioxidant activity was evaluated by the DPPH method. Total polyphenols are 121,67; 144,15; 136,46 and 173,81 mg GAE/100 g DM, respectively. Out of the four cultivars, the Takarbucht and Deglet Talmine exhibited the highest antioxidant activity, with EC50 values: 0.21 mg/ml and 0.25 mg/ml, respectively. These values seem to be comparable to the used reference antioxidant, vitamin C.

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INDEXAdel Cortas 37

Aparajith Manupriya Hettiarachchi 46

Charles Coudray 50

Christine Feillet-Coudray 28

Christine-Feillet Coudray 51

Dimitrios Papandreou 53

Durgeshwori Munankarmi 47

Giorgio Rusconi 24

Harini N B 29

Harini N B 45

Huda Mohammed Albarnawi 31

Huda Mohammed Albarnawi 52

Osama O Ibrahim 23

Osama O Ibrahim 40

Ozlem Tokusoglu 22

Ozlem Tokusoglu 34

Raushan Tuleuova 27

Raushan Tuleuova 54

Ron Judge 42

Souheir Alia 30

Subhajit Ray 38

Vera Matta 48

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