food science, agronomy and

113 Pages·2017·4.59 MB·English

SEPTEMBER 20-22, 2018
ROME, ITALY
FAT
2 0 1 8
Euro-Global Conference On
FOOD SCIENCE,
AGRONOMY

AND
TECHNOLOGY
Theme: Current Trends and Future Perspectives in the Food Sector:
From novel concepts to industrial applications
Holiday Inn Rome Aurelia
Via Aurelia, Km 8.400, 00t165
Rome, Italy
@foodchem_conf

F A T
2018
BOOK OF ABSTRACTS
Euro-Global Conference on

Food Science, Agronomy
and Technology
Theme:
Current Trends and Future Perspectives in
the Food Sector: From novel concepts to
industrial applications
September 20-22, 2018
Rome, Italy

INDEX
Contents Pages
Welcome Message 9
Keynote Speakers 12
About the Host 13
Keynote Sessions (Day 1) 15
Speaker Sessions (Day 1) 21
Poster Presentations 45
E-Poster Presentations 79
Keynote Sessions (Day 2) 83
Speaker Sessions (Day 2) 89
FAT 2018
Agustina Asri Rahmianna Anacleto Sosa Baldivia Andrea Goldson Barnaby Arse Gebeyehu Wode Cao Hong-xin
Indonesia Legumes and Tu- Amway Corporation University of the West Indies Adami Tulu Agricultural Re- Jiangsu Academy of Agricul-
ber Crops Research Institute Mexico Jamaica search Center tural Sciences
(ILETRI), Indonesia Ethiopia P.R. China
Cesar Burgos-Diaz Claire Pike Balubal Danka Radic Davor Zeljezic Do-Kyeong Ko
Agriaquaculture Nutritional Quality and Safety Inspector at Educons University Institute for Medical Research Gwangju Institute of Science
Genomic Center (CGNA) Cebu Pacific Air Serbia and Occupational Health & Technology
Chile Philippines Croatia Republic of Korea
Eduardo Antonio Ferreira Efren Perez Santin Elena de las Mercedes Cav- Eliana Fortes Gris Emerson Fachini
University of Brasilia Universidad Internacional de ieres Rebolledo University of Brasilia Universyt of Rio Preto (UNIRP)
Brazil La Rioja, Spain University of Santiago Brazil Brazil
Chile
Entessar AL-Jbawi Erliana Ginting Ezendu Ariwa Fernando Jorge Andrade Firuze Ergin
General Commission for Sci- Indonesian Legumes and Tu- Warwick University Goncalves Akdeniz University
entific Agricultural Research ber Crops Research Institute UK Polytechnic Institute of Viseu Turkey
(GCSAR), Syria (ILETRI) Portugal
Indonesia
Ge Dao-kuo Gema Paniagua Gonzalez Grace A Asiko Guilherme de Figueiredo Hatice Pekmez
Jiangsu Academy of Agricul- Universidad Nacional de Edu- National Beekeeping Institute Furtado University of Gaziantep
tural Sciences, P.R. China cación a Distancia (UNED) Kenya University of Campinas Turkey
Spain Brazil
Hervey Rodriguez Gonzalez Hyang-Ri Kang Hyun-bok Kim Isamu Kaneda Jose Manuel Lopez-Nicolas
Instituto Politécnico Nacional GyeongGi Province Institute of National Institute of Agricul- Rakuno Gakuen University University of Murcia
Mexico Health and Environment tural Sciences Japan Spain
Republic of Korea Republic of Korea
FAT 2018
Joseph Ipou Ipou Joung-Wook Seo Juliane Vigano Kiran G. Dande Leocadio Alonso Lopez
Université Félix Korea Institute of Toxicology University of Campinas Mahatma Basweshwar Instituto de Productos Lácteos
Houphouët-Boigny Republic of Korea Brazil College, India de Asturias (CSIC)
Cote d’Ivoire Spain
Lidija Jakobek Luciano Butti Manecas Francisco Baloi Maria do Carmo Martins Markus Jungen
Josip Juraj Strossmayer University of Padua School of Marine and Coastal Serrano SGF International e.V
University of Osijek Italy Sciences Eduardo Mondlane Instituto Nacional de Investi- Germany
Croatia University, Mozambique gação Agrária e Veterinária
Portugal
Marta Helena Fernandes Michael Davidson Mildred Nawiri Mi-Ran Jang Mohamad Khairi Zainol
Henriques Davidson Consultants Kenyatta University Ministry of Food and Drug Universiti Malaysia
Polytechnic of Coimbra USA Kenya Safety, Republic of Korea Terengganu, Malaysia
Portugal
N.G.A Mulyantini Nicola Cooley Nyam Kar Lin Odeh, Ichiko-Chic Raquel Rodriguez Solana
University of Nusa Cendana Melbourne Polytechnic and UCSI University Benue State University University of Algarve
Indonesia CSIRO, Australia Malaysia Nigeria Portugal
Renata Zawirska-Wojtasiak Rezig Leila Sandra Goncalves Seon-A Yoon Shin-Hye, Kwak
Poznan University of Life High Institute of Food University of Algarve Jeju Technopark (JTP) GyeonGgi Province Institute of
Science, Poland Industries, Tunisia Portugal Republic of Korea Health and Environment
Republic of Korea
Solomon Nfor Stalis Norma Ethica Surendra Singh Sylwia Mildner-Szkudlarz Thomas Goudoulas
St. Philip’s College Indonesia Forestry Institute Banaras Hindu University Poznan University of Life Technical University of
USA Indonesia India Sciences, Poland Munich, Germany
FAT 2018
Ulgen Ilknur Konak Valentin Rauh Wahab Ali Khan Wawan Sulistiono Yon-Suk Kim
Avrasya University Arla Foods amba University of Agriculture Assesment Institute for Agri- Konkuk University
Turkey Denmark Pakistan culture Technology of North Republic of Korea
Maluku, Indonesia
Young-Min Ham Yusuf Leonard Henuk Zamzahaila Mohd Zin Reza Tahergorabi Safril Kasim
Jeju Technopark (JTP) University of Sumatera Utara Universiti Malaysia NC A&T State University Halu Oleo University
Republic of Korea (USU), Indonesia Terengganu, Malaysia USA Indonesia
Aminuddin Mane Kandari
Halu Oleo University
Indonesia
Y o u
T h a n k
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l
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A
e
m
o
c
l
W e
e
g
a
s
s
e
M
Dear Esteemed Attendees of the Food Science
Agronomy and Technology Conference, 2018
Welcome to Rome!
I am very excited to be part of this important event.
Understanding and explaining the nexus of food
science, agronomy and technology in a rapidly
changing climate is critical not only for feeding the
developing world, but also for providing improved
nutrition. It is critical not only for bringing to light
new innovations and methodologies, but also for
making technology available and accessible to the
developing countries. Finally, it is critical not only
for sustaining global resources today, but also to
ensure socio-ecological resilience and adaptability
for generations to come.
Our hopes for a maximum increase of 20 Centigrade
over pre-industrial conditions are being dashed and
the consequences of carbon sourcing are already
“widespread and consequential”, according to the Fifth Assessment of the IPCC. Models currently
project an increase between 3-40 in the deserts of Argentina and Peru. The work you are doing in food
research and safety, chemical processes, microbiology, enzymology and nanotechnology must not be
stored in isolated silos. I look forward to an enlightening conference and helping to disseminate the
results of your research worldwide.
Michael Davidson, PhD
President
Davidson Consultants, USA
e
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Dear Conference participants,
It is an honor and pleasure to communicate with
you the following welcome notes. Food science
and technology makes excellent progress by
implementing the state-of-the-art interdisciplinary
research. As a result, new perspectives and
opportunities are arising for functional and
novel food products. Research in food colloids
and polymers crosses many disciplines, which is
exemplified by the involvement of researchers
from many Schools, Departments, and Institutes
in the present Conference. FAT 2018 comprises
sessions which pay particular attention to the
microstructure, stability, and rheology of colloidal
systems. Factors affecting the composition, dynamic
properties and structure of fluids as ingredients of
foods, predominantly the role of adsorbed polymers
and biopolymers in structure stability will be described. In addition, proposed physical concepts
of microstructure and mechanical properties of food colloids are expected to give insight into the
processing. Finally, this meeting will provide a great opportunity for all participants to communicate
with each other, and will strengthen the friendship among them. I hope that this Conference in Rome
will be both productive and fruitful and will be a particularly exciting time for colloid and food science.
Dr. THOMAS GOUDOULAS
Technical University of Munich, Germany