Day 1 :
Celal Bayar University, Turkey
Time : 09:30-10:00
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. 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. 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, third book Food By-Product Based Functional Food Powders is in progress; Dr Tokusoglu also published two national books entitled Cacao and Chocolate Science and Technology and Special Fruit Olive: Chemistry, Quality and Technology. She organized and/or administered as Conference Chair at many conferences and congress in various parts of USA and Europe.
Food shelf life stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality. The food sector and regulatory agencies are performing innovative technologies to provide safe and stable foods for public health. Nonthermal Technologies including high hydrostatic pressure (HHP), pulse electrical fields (PEF) and ultrasound (US) successfully decontaminate, pasteurize, and potentially pursue commercial sterilization of selected foods while retaining fresh-like quality and excellent nutrient retention; and these technologies are preferred instead of classical preservation technologies; bioactives has been enhanced. The effectiveness of antioxidants, emulsifiers, stabilizers, the utilizing of spray-drying technology for food powders, the preferring of irradiation, packaging in controlled atmospheres (MAP) can be affected the food shelf-life quality based on the food types
University of Turin, Italy
Giancarlo Cravotto is full Professor of Organic Chemistry at the University of Turin (Italy) and since 2007 he is Director of the Department of Drug Science and Technology and he is the President of the European Society of Sonochemistry. His research activity is documented by more than 300 peer reviewed papers, several book chapters and patents. His group has been partner of several UE projects. Among them ARCADE (FP7), MAPSYN “Highly efficient syntheses using alternative energy forms” (FP7-NMP-2012), “ECOEXTRACTION” (Alcotra 2011) and US4GREENCHEM (Horizon 2020). His research activity is focused on enabling technologies for green chemical processes and extraction from lab scale to industrial applications.
Now a days the application of cyclodextrin-assisted molecular encapsulation in foods offers many advantages. Cyclodextrins, their derivatives and their cross-linked polymers can all improve the quality of food in storage, remove specific components and stabilize and increase the presence of components that are important for a healthy diet. The application of cyclodextrins and their complexes in packaging materials can help not only transport of previously non-transportable foods, but may also prevent, or at least decelerate, the spread of microbial infections. The number of publications, particularly analytical papers, on this matter is constantly increasing. Although the application of modern analytical methods and equipment allows for the quantitation of previously subjectively characterized parameters, bio-sensory methods are still important. The application of cyclodextrins in the nutraceutical industry has many advantages; however, some side effects connected with the inclusion complexation ability of these carbohydrates should lead scientists to study cases on an individual basis. Recent developments in the major fields of cyclodextrin related food research are herein summarized.
Ss.Cyril and Methodius University, Macedonia
Dr. Mirjana Menkovska, Ph.D is full professor at Department of Food Technology and Biotechnology at the Institute of Animal Science, Ss. Cyril and Methodius University in Skopje, Macedonia. Her background is Food Technology. She graduated at the Faculty of Technology and Metallurgy in Skopje, took M.S. degree in Instrumental Analysis in Chemistry and Technology at the same University and Ph.D. degree in Food Technology at the University of Belgrade, Serbia. Dr. Menkovska was visiting scientist for cereal research at GMRC in Manhattan, Kansas, during the academic 1985/86, at Cereal Research Institute in Detmold, Germany in 1997, and at other known research centers in Europe. Dr. Menkovska has published more than hundred fifty papers in domestic and foreign scientific journals and participated at ninety scientific meetings in the country and abroad. Her bibliography data counts over 200 references. She has also translated scientific books (3) and reviewed scientific books (3) from English into Macedonian language.
In order the food spoilage process to be prevented, as well as protection against some serious diseases to be provided, of an invaluable importance is performing of inhibition of fat peroxidation (LPI). The production of various kinds of fermented food today is increasing in the food industry attracting growing interest of consumers around the globe due to their tendency to consume natural and healthy food, as is the fermented food.Milk fermentation was investigated using of the following species of cultures: symbiosis of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, and the monocultures Lactobacillus casei, L. acidophilus and Bifidobacterium bifidus. Titration acidity was measured by Soxlet’s extractor in 0SH. Inhibition of lipid peroxidation was determined by a method based on developing of a dyed system using thiobarbituric acid and iron ions.The values of LPI were increased at the end of the investigation with the all species of cultures applied, and ranged from 52,87%; 65,85%; 76,07% and 65,67%, respectively. The results obtained from the investigation `have pointed out that the maximum capacity of inhibition of lipid peroxidation possessed Lactobacillus acidophilus, the second was Bifidobacterium bifidus. Milk fermented with the culture Lactobacillus acidophilus also showed the maximum degree of titration acidity of 40,06 оSH. This has proved that Lactobacillus acidophilus possessed the most proteolytic ability among the all cultures used. This is of great importance for the production of yogurt where these two cultures are applying, and for the balance of the all systems in the human organism provided by the positive influence of the probiotics.