3CIGR- Scientific Program
September 24-26, 2007
The program might be subject to modifications.
The Organizers do not take any responsibility in front of any delegate for
the changes of this program.
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SUNDAY, September 23, 2007 |
| Registration | |
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MONDAY, September 24, 2007 |
| Registration | |
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| Opening Ceremony | |
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Room: Aula Magna & Room A Chair: Sun D.W., Masi P. |
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Welcome address |
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PLENARY LECTURES |
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Room: Aula Magna & Room A Chair: Sun D.W., Masi P. |
| THE ENGINEERING APPROACH TO NOVEL FOOD DESIGN | |
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Masi P. |
| COMPUTATIONAL FLUID DYNAMICS FOR THE FOOD INDUSTRY | |
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Sun D.W. |
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| Coffee Break | |
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PARALLEL SESSIONS: |
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Post-harvest 1
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Room: Aula Magna Chair: Mizrach A. |
| MECHANICAL HARVEST OF GRAPES AND QUALITY OF WINE | |
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Carrara M., Catania P., Pipitone F., Vallone M. |
| RELATIONSHIP BETWEEN SCATTERING PROPERTIES AS MEASURED BY TIME-RESOLVED REFLECTANCE SPECTROSCOPY AND QUALITY IN APPLE FRUIT | |
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Vanoli M., Rizzolo A., Grassi M., Zanella A., Torricelli A., Spinelli L., Eccher Zerbini P. |
| MONITORING EFFECT OF NITROGEN, LOW OXYGEN, CARBON DIOXIDE, AND TEMPERATURE ON STORAGE OF DRIED HAZELNUTS BY DESTRUCTIVE AND NON-DESTRUCTIVE TECHNIQUES | |
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Massantini R., Bellincontro A., Forniti R., Mencarelli F., Valentini M., Sequi P. |
| EFFECT OF COLD STORAGE AND CONTROLLED ATMOSPHERE ON FRUIT AND OIL QUALITY OF ‘PERANZANA’ OLIVES | |
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Barbuzzi G., Clodoveo M.L., Rinaldi R., Colelli G. |
| QUALITY OF MACHINE GRAPE-HARVESTING: A CASE STUDY | |
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Parenti A., Spugnoli P., Spinelli S., Di Blasi S. |
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Emerging Food Technology
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Room: A Chair: |
| PASTEURIZATION OF ORANGE JUICE BY PULSED ELECTRIC FIELDS AND COMPARISON WITH AN ULTRA-HIGH TEMPERATURE METHOD | |
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Gallardo-Reyes E., Valdez-Fragoso A., Nevarez-Moorillon G., Ngadi M., Ortega-Rivas E. |
| INFLUENCE OF ULTRASOUND ON FREEZING RATE OF IMMERSION-FROZEN APPLES | |
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Delgado A., Zheng L., Sun D.W. |
| CHITOSAN COATING SURFACE AND PERMEATION PROPERTIES AS AFFECTED BY PLASTICIZER, SURFACTANT AND POLYMER CONCENTRATIONS - APPLICATION TO VEGETABLES | |
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Casariego A., Souza B., Vicente A., Teixeira J., Cruz L., Diaz R. |
| NUMERICAL SIMULATION OF TEMPERATURE DISTRIBUTION AND ESTIMATION OF TRANSIENT TEMPERATURE LAG IN A HIGH HYDROSTATIC PRESSURE FOOD PROCESSOR | |
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Karwe M., Khurana M. |
| A STUDY ON LOW TEMPERATURE PLASMA TREATMENT FOR PRESERVATION OF FRESH PRODUCE | |
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Schlueter O., Zeymer J., Herppich W., Geyer M., Brandenburg R., Ehlbeck J. |
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Environment 1
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Room: B Chair: Brown T. |
| BIOPROCESSING FRUIT PROCESSING WASTES FOR POTENTIAL AQUACULTURE FEED SUPPLEMENT | |
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Kang H.Y., Yang P.Y., Dominy W.G., Lee C.S. |
| DEPURATION PROCESSES OF CITRUS WASTEWATER | |
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Tamburino V., Zema D.A., Zimbone S.M. |
| ELECTROCHEMICAL PURIFICATION OF AGRI-FOOD WASTEWATER FROM MILKING PARLOUR | |
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Ihara I., Toyoda K., Yoshida G., Watanabe T., Umetsu K. |
| PHENOLIC FRACTION REMOVAL BY TRICHODERMA VIRIDE: AN APPLICATION ON OLIVE OIL MILL, DISTILLERY AND CORK PROCESSING WASTEWATERS | |
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D'Urso A., Russo M., Bravi M. |
| EXTRACTION AND BIODEGRADABILITY OF MARCS | |
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Hodur C., Beszedes S., Laszlo Z., Szabo G. |
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| Lunch | |
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| POSTERS - group A (from nr. 1 to nr. 105) | |
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PARALLEL SESSIONS: |
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Food Unit Operation 1
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Room: Aula Magna Chair: Grochowicz J. |
| HEAT AND MASS TRANSFER ANALYSIS DURING COOKING OF MEAT | |
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Fukuoka M., Kimura M., Yamaguchi S., Sakai N. |
| MATHEMATICAL MODELLING OF HEAT AND MASS TRANSFER DURING FRYING OF COATED AND UNCOATED PRODUCTS | |
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Bertolini R., Campanone L., Garcia M.A., Zaritzky N.E. |
| STRUCTURAL STUDY OF AGAVE ATROVIRENS KARW BY MEANS OF IMAGE PROCESSING AND FRACTAL ANALYSIS DURING CONVECTIVE DRYING | |
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Gumeta-Chavez C., Chanona J.J., Vega A., Ligero P., Mendoza-Perez J.A., Gutierrez-Lopez G.F. |
| PARTIAL PURIFICATION AND CHARACTERIZATION OF POLYPHENOL OXIDASE FROM GREEN BEAN (PHASEOLUS VULGARIS L.) PODS | |
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Ma Y., Guo L. |
| MOISTURE DIFFUSIVITY CHARACTERISTICS OF ROUGH RICE UNDER INFRARED RADIATION | |
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Khir R., Pan Z., Salim A. |
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Non-destructive 1
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Room: A Chair: Schmilovitch Z. |
| SITE-SPECIFIC FRUIT MONITORING USING VIS/NIR-SPECTROPHOTOMETRY | |
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Zude M., Pflanz M., Regen C., Geyer M. |
| DEVELOPMENT OF NONDESTRUCTIVE QUALITY EVALUATION GLOVES FOR FRUITS AND VEGETABLES USING PIEZOELECTRIC FILM SENSOR | |
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Choi D., Lee Y., Choi S., Park J., Kato K. |
| VIS/NEAR INFRARED SPECTROSCOPY FOR CLASSIFICATION OF PEACHES AND PREDICTION OF THE INTERNAL QUALITY | |
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Shao Y., He Y. |
| EVALUATION OF GRAPE QUALITY PARAMETERS BY VIS/NIR AND FT-NIR SPECTROSCOPY | |
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Casiraghi E., Bodria L., Guidetti R., Sinelli N., Beghi R., Cabassi G. |
| GLOSS MEASUREMENTS FOR AGRICULTURAL PRODUCTS | |
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Mizrach A., Lu R., Rubino M. |
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Food Processing 1
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Room: B Chair: Le Bail A. |
| WINE: THE MARKET AND INNOVATIVE CONTROL SYSTEMS | |
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Anastasio M., Bendoni F., Viglia A. |
| COMPARISON BETWEEN INDUSTRIAL AND TRADITIONAL BREAD PRODUCTION IN THE SOUTH OF GUANAJUATO, MEXICO | |
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Alejo-Lopez S.J., Ruiz-Aguilar G.M.L., Perez-Nieto A., Cervera-Delgado C. |
| PORTABLE BIODETECTOR INTEGRATING BIOLUMINESCENT SENSING CELLS WITH REAL-TIME SIGNAL ACQUISITION AND PROCESSING | |
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Lo Y.M., Vargas A., Blersch D. |
| MEASURE THE DISSOLVED OXYGEN CONSUMED BY RED WINES IN AGING TANKS | |
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Nevares I., Del Alamo M., Carcel L.M., Crespo R., Martin C., Gallego L. |
| SHELF-LIFE OF WHEY-PROTEIN-COATED PISTACHIO KERNEL (PISTACIA VERA L.) | |
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Javanmard M. |
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| Coffee Break & POSTERS | |
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PARALLEL SESSIONS: |
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Food Innovation 1
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Room: Aula Magna Chair: Lo Y.M. |
| MICROENCAPSULATION OF ZANTHEXYLUM OIL BY USING THE COMBINED SUPERCRITICAL CO2 EXTRACTION AND SPRAY DRYING TECHNIQUE | |
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Chen L., Zhao Q., Cai J., Gao Z.M., Long B., Deng X. |
| DEVELOPMENT OF A NEW JELLYFISH SNACK | |
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Thumthanaruk B., Wichaiwongwat N. |
| CONCENTRATION OF SWEET WHEY WITH NANOFILTRATION | |
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Roman A., Wang J., Csanadi J., Hodur C., Vatai G. |
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Pre-harvest
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Room: A Chair: Opara L. |
| VITAMIN C CONTENTS AND ANTIMICROBIAL PROPERTIES OF FRESH AND DRIED FRACTIONS OF LOCAL AND IMPORTED POMEGRANATE FRUIT (PUNICA GRANATUM L.) IN OMAN | |
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Opara L.U. |
| MACROMINERALS CONTENT OF FRESH GREEN CELERY GROWN UNDER TWO LEVELS OF N-FERTILISER | |
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Gomez P., Madrid R., Artes F. |
| CONTROL OF DECAY BY FLUDIOXONIL IN CITRUS FRUITS | |
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D'Aquino S., Schirra M., Palma A., Lanza G., Liguori R. |
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Food Safety 1
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Room: B Chair: Bodria L. |
| INHIBITION OF BACILLUS SUBTILIS AND ESCHERICHIA COLI BY ANTIMICROBIAL STARCH-BASED FILM INCORPORATED WITH LAURIC ACID AND CHITOSAN | |
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Salleh E., Muhamad I.I., Khairuddin N. |
| STUDY OF THE TRANSPORT AND PARTITIONING PROCESSES OF BHT, DPBD AND TRICLOSAN FROM PACKAGING INTO GOUDA CHEESE | |
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Sanches Silva A.T., Franz R., Paseiro Losada P., Cruz J.M. |
| MICROBIAL STUDIES OF CARCASS HYGIENE ISSUES | |
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Purnell G., James C., James S., Howell M., Brown T. |
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| Room: B | |
| CIGR Sec. VI Technical Board meeting | |
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TUESDAY, September 25, 2007 |
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| PLENARY LECTURES | |
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Room: Aula Magna & Room A Chair: Moresi M. |
| POSTHARVEST RESEARCH: DEVELOPING NEW TARGETS FOR FOOD AND AGRICULTURAL ENGINEERING | |
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Ferguson I. |
| OUTSOURCING R&D AND BUSINESS IN INDIAN FOOD PROCESSING INDUSTRY | |
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Matche R. SHIFTED: Wednesday 10:20-10:40 (room A) |
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| Coffee Break | |
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PARALLEL SESSIONS: |
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Food Unit Operation 2
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Room: Aula Magna Chair: Pan Z. |
| MILK QUALITY MONITORING IN REALTIME DURING MILKING USING NEAR-INFRARED SPECTROSCOPY | |
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Kawasaki M., Kawamura S., Nakatsuji H., Natsuga M. |
| ELECTROHYDRODYNAMIC ENHANCEMENT OF HEAT AND MASS TRANSFER IN FOOD PROCESSES | |
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Ould Ahmedou S., Rouaud O., Havet M. |
| IMPROVING THE ENERGY EFFICIENCY OF FOOD REFRIGERATION OPERATIONS | |
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Swain M., Evans J., Brown T. |
| ISOLATION, IDENTIFICATION OF LACTIC ACID BACTERIA FROM TRADITIONAL CHINESE FERMENTED SOYBEAN PASTE | |
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Cui Y., Ma Y. |
| INFLUENCE OF GRINDING GRADE ON CHEMICAL AND PHYSICAL PROPERTIES OF ESPRESSO COFFEE BY POD | |
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Albanese D., Di Matteo M., Falivene B., Nigro R., Poiana M. |
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Non-destructive 2
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Room: A Chair: Zude M. |
| ELECTRONIC NOSE AS A NON-DESTRUCTIVE TOOL TO EVALUATE THE FRUIT RIPENESS AND TO DISCRIMINATE AMONG CULTIVARS | |
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Buratti S., Benedetti S., Spinardi A., Mignani I., Mannino S. |
| DEVELOPMENT OF A NEAR-INFRARED SPECTROSCOPY SENSOR FOR ON-LINE PREDICTION OF SYNERESIS INDICES | |
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Fagan C., O'Donnell C., O'Callaghan D., Castillo M., Payne F. |
| PREDICTION OF BEEF EATING QUALITIES FROM COLOUR AND MARBLING FEATURES | |
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Jackman P., Sun D.W., Du C.J., Allen P. |
| EFFECT OF HIGH TEMPERATURE ON POST-HARVEST STORAGE LIFE OF SPINACH LEAF ESTIMATED THROUGH NMR RELAXATION TIME | |
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Oshita S., Samarakoon H., Makino Y., Kawagoe Y., Farkas I. |
| NON-DESTRUCTIVE VISION SYSTEM FOR EGGSHELL DEFECTS DETECTION | |
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Guidetti R., Bodria L., Lunadei L. |
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Food processing 2
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Room: B Chair: Ratti C. |
| COMPARISON OF DIFFERENT PRESSURE IN FOOD VACUUM COOLING PROCESSING | |
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Xie J., Han Z., Pan Y. |
| IMPACT OF FREEZING PROCESS ON MASS DIFFUSIVITY OF SEAFOOD; APPLICATION TO SALMON (SALMO SALAR) USING CONVENTIONAL AND PRESSURE SHIFT FREEZING | |
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Alizadeh E., Chapleau N., De-Lamballerie M., Le Bail A. |
| GEOMETRICAL PARAMETERS OF PEA SEEDS AS AFFECTED BY THEIR THERMAL TREATMENT | |
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Grochowicz J., Malek-Woznica A. |
| WATER AND PICKLING SOLUTES EXCHANGE BETWEEN RED JALAPENO PEPPER AND PICKLING SOLUTION | |
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Mujica-Paz H., Soto-Caballero M.C., Loya-Gallardo A.B., Ortega-Rivas E., Flores-Bernala S., Welti-Chanes J., Valdez-Fragoso A. |
| COMPARATIVE STUDY OF DIRECT AND INDIRECT(VAPOUR PHASE) MIGRATION OF VOLATILE COMPOUNDS FROM CAP SEALING RESINS INTO LIQUID PACKAGED FOOD | |
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Asadi G.H., Mousavi S.M. |
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| Lunch | |
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| POSTERS - group B (from nr. 106 to nr. 211) | |
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Room: B |
| Editorial Board Meeting for "Food and Bioprocess Technology - an International Journal" | |
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PARALLEL SESSIONS: |
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Food Properties
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Room: Aula Magna Chair: Pedreschi F. |
| EFFECT OF LIPID PHYSICAL STATE ON AROMA RELEASE | |
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Calligaris S., Nicoli M.C. |
| EXTENSION OF SHELF LIFE OF BUN AND BREAD USING OXYGEN SCAVENGING FILM | |
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Matche R., Sreekumar R K SHIFTED: Wednesday 11:40-12:00 (room B) |
| STUDIES ON STRUCTURE-AROMA RELATIONSHIPS IN OSMO-AIR-DEHYDRATED TOMATO SLICES | |
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Rizzolo A., Riva M., Avitabile Leva A., Pani P. |
| PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF PROCESSED APPLE PUREE CONTAINING OLIGOFRUCTOSE OR ALCOHOL-INSOLUBLE-SOLIDS FROM APPLES | |
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Keenan D., Brigaudeau S., Gormley R., Butler F. |
| MATHEMATICAL SIMULATION OF BATCH DRYERS FOR SHRINKABLE BIOLOGICAL MATERIALS | |
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Ratti C., Crapiste G. |
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Physical Properties of Food 1
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Room: A Chair: Ferguson I. |
| DIELECTRIC PROPERTIES OF GLUTEN-FREE RICE CAKE BATTERS FORMULATED WITH DIFFERENT GUMS | |
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Turabi E., Regier M., Sumnu G., Sahin S., Rother M. |
| EFFECT OF DECOLORIZED HSIAN-TSAO LEAF GUM ON THE MECHANICAL PROPERTIES AND VISCOELASTIC OF TAPIOCA STARCH EDIBLE FILMS | |
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Chen C.H., Lai L.S. |
| INFLUENCE OF PHASE PREHEATING ON PHYSICOCHEMICAL PROPERTIES OF DAIRY EMULSIONS | |
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Dybowska B. |
| CHARACTERIZATION OF BREAD DOUGH FERMENTATION BY ELECTRICAL IMPEDANCE SPECTROSCOPY | |
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Toyoda K., Ihara I., Tamaki Y., Ohta M. |
| SIMULTANEOUS PREDICTION OF OXYGEN AND CARBON DIOXIDE CONCENTRATIONS IN A PERFORATED POUCH WITH LIGHT RED TOMATO FRUITS BY A MATHEMATICAL MODEL | |
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Makino Y., Oshita S., Kawagoe Y., Tanaka A. |
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Image Analysis
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Room: B Chair: Menesatti P. |
| A TWO-DIMENSIONAL HISTOGRAM THRESHOLDING ALGORITHM FOR IMAGE SEGMENTATION | |
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Zheng C., Sun D.W., Barreiro P., Zheng L. |
| DEVELOPMENT OF A COMPUTER VISION SYSTEM TO MEASURE THE COLOUR OF PESTO SAUCE | |
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Peri G., Romaniello R. |
| 3-D IMAGING OF BREADED DEEP-FAT FRIED FOODS USING X-RAY MICRO-CT | |
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Adedeji A.A., Ngadi M. |
| EVOLUTION OF CELL STRUCTURE DURING BAKING OF BREAD DOUGH BY IMAGE PROCESSING | |
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Perez-Nieto A., Chanona J.J., Vázquez –Bustos A., Farrera-Rebollo R.R., Gutierrez-Lopez G.F., Calderon-Dominguez G. |
| STRUCTURAL IMAGE ANALYSIS OF BUBBLE EVOLUTION DURING LEAVENING | |
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Romano A., Cavella S., Toraldo G., Masi P. |
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| Coffee Break & POSTERS | |
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PARALLEL SESSIONS: |
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Food Innovation 2
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Room: Aula Magna Chair: Zaritzky N. |
| NEW PRODUCT OPTIMIZATION: EFFECTS OF INGREDIENTS | |
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Di Monaco R., Cavella S., Masi P. |
| DESIGN OF POLYMER ENTRAPPED STARCH FOR LOW GLYCEMIC FORMULATIONS: MATHEMATICAL MODELING | |
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Haddish-Berhane N., Venkatachalam M., Latif M., Haghighi K., Hamaker B. |
| SPRAY DRYER PROCESS PERFORMANCE OPTIMIZATION FOR PRODUCING MILK POWDERS FROM COW, GOAT AND SHE-ASS MILK CONCENTRATES | |
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Altieri G., Di Renzo G., Genovese F. |
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Tracking & Tracing
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Room: A Chair: Monarca D. |
| DEVELOPMENT OF A TRACEABILITY SYSTEM FOR THE PRODUCTION AND DISTRIBUTION OF PIGS USING RFID | |
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Lee Y., Choi D., Choi S., Park J. |
| PROCEDURE FOR CHECKING CONFORMITY TO REGULATIONS AND STANDARDS TO ENSURE FOOD SAFETY AND PROCESS OPTIMIZATION IN CONTINUOUS THERMAL PROCESSING PLANTS | |
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Betta G., Barbanti D., Massini R. |
| THE MOST COMMON FRAUDS IN ITALIAN WINES AND SPIRITS | |
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Dell'Oro V., Ciambotti A. |
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Food Safety 2
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Room: B Chair: Ma Y. |
| SHELF LIFE STUDY OF FRESH EUROPEAN SEA BASS (DICENTRARCHUS LABRAX) AND ITS MODELING | |
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Riva M., Limbo S. |
| HYGIENIC AND SANITARY PROFILES IN PROCESSING SCALES OF PORTUGUESE TRADITIONAL “FUMEIRO DE MELGAçO” PRODUCTS | |
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Brito A.N., Lopes C., Afonso I.M. |
| ACRYLAMIDE REDUCTION IN FRIED POTATOES | |
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Pedreschi F., Kaack K., Granby K. |
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| Symposium Dinner | |
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WEDNESDAY, September 26, 2007 |
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PARALLEL SESSIONS: |
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Physical Properties of Food 2
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Room: Aula Magna Chair: Oshita S. |
| PROTOTYPE OF WATER HOLDING CAPACITY FOR USE IN SIMULATING WATER MIGRATION IN STARCHY FOOD DURING COOKING | |
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Thammathongchat S., Fukuoka M., Hagiwara T., Sakiyama T., Watanabe H. |
| RETROGRADATION BEHAVIOUR OF WHITE AND BROWN RICE PASTES DURING AGEING | |
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Lucisano M., Mariotti M., Catenacci F., Pagani M.A., Sinelli N. |
| A STUDY OF THE RHEOLOGY OF LOW-IN-FAT O/W EMULSIONS WITH EMPHASIS IN FLOW BEHAVIOR MODELING | |
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Lorenzo G., Zaritzky N.E., Califano A. |
| INTERFACIAL SHEAR RHEOLOGY STUDY OF WET FOAMS | |
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Piazza L., Gigli J., Ageno M. |
| DETECTING VITREOUS, STARCHY AND STUNTED DURUM WHEAT KERNELS BY IMAGE ANALYSIS SYSTEM | |
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Venora G., Grillo O., Saccone R. |
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Non-destructive 3
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Room: A Chair: Colelli G. |
| APPLES RIPENING STAGE AND NUTRACEUTIC PROPERTIES EVALUATION THROUGH A VIS-NIR PORTABLE DEVICE AND AN ON-LINE NIR SYSTEM | |
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Guidetti R., Bodria L., Mignani I., Spinardi A., Beghi R., Pincu M. |
| CHLOROPHYLL-FLUORESCENCE ANALYSIS FOR NON-DESTRUCTIVE CHARACTERIZATION OF HIGH HYDROSTATIC PRESSURE EFFECTS ON FRESH PRODUCE | |
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Schlueter O., Foerster J., Herppich W., Geyer M., Knorr D. |
| NON-DESTRUCTIVE TESTS OF KIWIFRUIT SOLUBLE SOLIDS CONTENT, FIRMNESS AND DRY MATTER IN PROCESS TIMES THE SUPPLY CHAIN | |
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Peano C., Reita G., Giuggioli N., Spimpolo T. |
| DISCRIMINATION AMONG ITALIAN HAZELNUT COMMERCIAL CULTIVARS BY MEANS OF MULTIVARIATE CLASSIFICATION ON IMAGE ANALYSIS SHAPE DIFFERENCES | |
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Costa C., D'Andrea S., Pallottino F., Cegna M., Menesatti P., Rimatori V. |
| NEW SCHEDULE: ex Monday 10:00 (room Magna) | |
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10:20-10:40
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OUTSOURCING R&D AND BUSINESS IN INDIAN FOOD PROCESSING INDUSTRY |
| Matche R. | |
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Environment 2
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Room: B Chair: Hodur C. |
| PRODUCTION OF SYNGAS BY BIOMASS GASIFICATION: THE CHRISGAS PROJECT | |
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Albertazzi S., Basile F., Brandin J., Einvall J., Fornasari G., Hulteberg C., Sanati M., Trifiro' F., Vaccari A. |
| A COMPARISON OF CAMELINA SATIVE AND RAPESEED METHYL ESTERS AS ALTERNATIVE FUELS (BIODIESEL) | |
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Bakhoda H., Morteza A., Mashhadi Meighani H., Nasirian N. |
| GASIFICATION OF BIOMASSES TO PRODUCE ELECTRICITY | |
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Rapagna S., Mazziotti Di Celso G. |
| MICROBIOLOGICAL AND NUTRITIONAL CHARACTERISTICS OF AFRICAN VEGETABLES SUBMITTED TO DEHYDRATION IN A LOW ENERGY IMPACT SOLAR PLANT | |
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Ambrosoli R., Bardi L., Bechis S., Minati J.L., Bertolone E., Piccarolo P. |
| FEASIBILITY STUDY FOR THE DEVELOPMENT OF RATIONAL USE OF ENERGY AND RENEWABLE ENERGY SOURCES IN THE PONZA ISLAND | |
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Colantoni A., Suraci V., Sodani P. |
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| Coffee Break | |
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PARALLEL SESSIONS: |
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Post-harvest 2
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Room: Aula Magna Chair: O'Donnel C. |
| IMPREGNATION PROPERTIES OF PRICKLY PEAR, QUINCE AND RED JALAPENO PEPPER. A RESPONSE SURFACE METHODOLOGY STUDY | |
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Valdez-Fragoso A., Soto-Caballero M.C., Batista-Ochoa M.A., Loya-Gallardo A.B., Welti-Chanes J., Mujica-Paz H. |
| EVALUATION OF STORAGE TEMPERATURE EFFECTS ON CULTIVATED MUSHROOMS (AGARICUS BISPORUS) COLOUR ASPECTS BY CHROMA METER AND DIGITAL IMAGE ANALYSIS | |
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Chatzis L., Xanthopoulos G., Lambrinos G. |
| EFFECT OF HARVEST TIME AND MINIMAL PROCESSING ON TOTAL ANTIOXIDANT ACTIVITY OF THREE LEAF CROPS | |
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Venneria E., Foddai E., Durazzo A., Intorre F., Fanasca S., De Giusti M., Boccia A., Romano F., Marinelli L., Maiani G. |
| EVOLUTION OF RED WINE COMPOSITION DURING AGING TANK WITH OAK CHIPS AND MICRO-OXYGENATION | |
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Del Alamo M., Nevares I., Merino S., Gallego L., Martin C. |
| DETERMINATION OF WETTING PROPERTIES OF WHEAT STRAW FOR USING IN MECHANIZED UREA TREATMENT OF CEREAL STRAW | |
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Younesi Alamouti M., Khoshtaghaza M.H., Abbasi A. |
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Food Unit Operation 3
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Room: Room A Chair: Shi J. |
| PROPOSAL OF A METHOD OF FOOD SAFETY SYSTEMIC CHECK-UP IN AGROINDUSTRIAL SECTOR | |
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Monarca D., Cecchini M., Colantoni A., Gubiani R., Zoppello G., Vello M. |
| MASS TRANSFER IN SEPARATION PROCESS WITH SUPERCRITICAL CO2, A MODELING APPROACH | |
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Shi J., Xue S. |
| HEAT TREATMENT OF MEAT: EFFECT OF TEMPERATURE ON PROTEIN FRAGMENTATION AND WATER HOLDING CAPACITY | |
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Barbanti D., Chiavaro E., Betta G. |
| FLOW OF SALINE ISOTONIC SOLUTION TO JICAMA PIECES DRIVEN BY A PRESSURE GRADIENT | |
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Valdez-Fragoso A., Zamarron-Sosa G.G., Covarrubias-Payan C.A., Valverde-Murga A., Welti-Chanes J., Mujica-Paz H. |
| OPTIMAL SHAPE DESIGN OF A STATIC MIXER FOR FOOD PROCESSING | |
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Sarghini F., Masi P. |
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Food Composition
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Room: B Chair: Ortega-Rivas E. |
| POLYPHENOL ANALYSIS IN FRUITS BASED ON LASER-INDUCED FLUORESCENCE SPECTROSCOPY | |
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Wulf J.S., Ruehmann S., Treutter D., Zude M. |
| MIGRATION STUDIES: DPBD AND TRICLOSAN MASS TRANSPORT PROCESS IN SOFT CHEESE | |
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Sanches Silva A.T., Franz R., Paseiro Losada P., Cruz J.M. |
| TOTAL PHENOLIC COMPOUNDS AND FLAVONOIDS CONTENTS IN SUPERCRITICAL EXTRACTS | |
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Takeuchi T., Meireles M.A. |
| NEW SCHEDULE: exTuesday 15:20 (room Magna) | |
| EXTENSION OF SHELF LIFE OF BUN AND BREAD USING OXYGEN SCAVENGING FILM | |
| Matche R., | |
| PRODUCING NUTRACEUTICAL VIRGIN OLIVE OIL WITH INNOVATIVE PROCESSING TECHOLOGIES | |
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Ranalli A., Gomes T., Delcuratolo D., Marchegiani D., Pardi D., Pardi D. |
| EFFECT OF AIR DRYING ON COLOR, TEXTURE AND SHRINKAGE OF SARDINE MUSCLES | |
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Djendoubi N., Boudhrioua N., Bonazzi C., Broyart B., Kechaou N. |
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| Lunch | |
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LIST OF POSTERS |
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Food
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| 1) IMPROVING THE PROTEIN SOLUBILITY OF SHRIMP HEAD WASTE BY CHEMICAL AND ENZYMATIC MODIFICATION | |
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Mizani M., Aminlari M. |
| 2) MONITORING GOAT MILK QUALITY DURING PASTEURISATION AND OHMIC TREATMENT USING UV-VIS-SWNIR SPECTROSCOPY | |
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Martins R.C., Borges S.M., Pereira R.N., Vicente A. |
| 3) NEW FOOD PRODUCTS BASED ON ALTERNATIVE CARBOHYDRATE SOURCES OF PLANT ORIGIN | |
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Barta J., Patkai G. |
| 4) AGRI-FOOD PROCESSING AND THEIR EFFECTS ON ACRYLAMIDE FORMATION | |
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Cummins E., Butler F., Brunton N., Gormley R. |
| 5) FLOWABILITY AND INTERNAL FRICTION OF MEAL, FLOUR AND STARCH | |
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Stasiak M., Molenda M., Horabik J. |
| 6) CHEMICAL COMPOSITION AND IN VITRO ANTIOXIDANT EVALUATION OF SUPERCRITICAL EXTRACT FROM ALPINIA OXYPHYLLA | |
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Liu H., Guo S.Y., Han C.R., Xiao K., Zheng B.S., Zhang X.N. |
| 7) INNOVATIVE COMPUTATIONAL FLUID DYNAMICS MODELING OF THERMAL TREATING TO LIQUID FOOD: BRIDGING TRANSPORT AND KINETICS | |
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De Bonis M.V., Carrieri G., Ruocco G. |
| 8) A DESICCANT-BASED FOOD DRYING SYSTEM WITH HUMIDITY AND TEMPERATURE CONTROL | |
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Catalano P., Fucci F., Giametta F., La Fianza G. |
| 9) RELEASE OF POTASSIUM SORBATE FROM TAPIOCA STARCH FILMS | |
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Conte A., Flores S.K., Campos C., Gerschenson L., Del Nobile M.A. |
| 10) INFLUENCE OF PACKAGING TECHNOLOGIES ON THE QUALITY OF MEAT SALAD IN MAYONNAISE | |
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Muizniece-Brasava S., Levkane V., Dukalska L., Strautniece E. |
| 11) EFFECTS OF PH VALUES AND FAT CONTENT ON SODIUM CHLORIDE DIFFUSION RATE IN RAW MEAT | |
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Cierach M., Modzelewska-Kapitula M. |
| 12) POSSIBILITY TO USE INULIN HPX AS A FAT REPLACER IN YOGURT PRODUCTION | |
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Modzelewska-Kapitula M., Klebukowska L. |
| 13) EFFECTS OF MICROWAVE HEATING ON FUNCTIONAL PROPERTIES OF GLUTEN | |
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Yalcin E., Sakiyan O., Sumnu G., Celik S., Koksel H. |
| 14) SMALL SCALE EQUIPMENT FOR DATE PROCESSING | |
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Barbari M., Beltrami M., Garbati Pegna F., Scozzari C., Simonini S. |
| 15) QUALITY CHANGES OF FROZEN BROCCOLI STORED AT DIFFERENT TEMPERATURES | |
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Goncalves E., Pinheiro J., Abreu M., Brandao T., Silva C. |
| 16) CO2 INJECTION DURING GRINDING MAINTAINS COLOR QUALITY AND RETARDS MICROBIAL GROWTH OF TURKEY BREAST MEAT | |
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Dawson P., Dhananjayan R., Acton J., Han I. |
| 17) EFFECTIVENESS OF IMAGE COLOR, MARBLING, AND TEXTURE FEATURES FOR EVALUATING THE QUALITY OF BEEF STEAK | |
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Du C.J., Sun D.W. |
| 18) ENZYME INACTIVATION AND PHYSICOCHEMICAL PROPERTIES OF APPLE JUICE PASTEURIZED BY PULSED ELECTRIC FIELDS AND BY ULTRA HIGH TEMPERATURES | |
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Sanchez-Vega R., Mujica-Paz H., Marquez-Melendez R., Ngadi M., Ortega-Rivas E. |
| 19) EFFECT OF ULTRASOUND-ASSISTED FREEZING ON FREEZABLE WATER CONTENT DETERMINED BY DSC | |
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Song G., Hu S., Li L. |
| 20) QUALITY OF SPAGHETTI IN BASE AMARANTHUS WHOLEMEAL FLOUR ADDED WITH QUINOA, BROAD BEAN AND CHICK PEA | |
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Chillo S., Laverse J., Falcone P.M., Del Nobile M.A. |
| 21) THERMOPHYSICAL PROPERTIES OF GRAIN AND BEANS | |
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Muramatsu Y., Tagawa A., Sakaguchi E., Kasai T. |
| 22) DEVELOPMENT OF INSTABILITY MAPS FOR SHELF LIFE PREDICTION OF TOMATO DERIVATIVES | |
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Manzocco L., Nicoli M.C. |
| 23) A STUDY OF CHEMICHAL ROLE ON AGEING OF RED WINE MINOR COMPONENTS: FLAVANO-ELLAGITANNINS | |
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Borriello I., Romano R., Spagna Musso S. |
| 24) THE USE OF VEGETABLE PROTEINS IN THE CLARIFICATION OF WHITE WINE “CATALANESCA” | |
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Romano R., Borriello I., Meca G. |
| 25) MINOR FATTY ACIDS COMPOSITION (CLA) OF MOZZARELLA CHEESE OBTAINED THROUGH CHEMICAL AND BIOLOGICAL ACIDIFICATION | |
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Romano R., Borriello I., Chianese L., Spagna Musso S. |
| 26) USING VISION SENSOR TO CLASSIFY BAYBERRY JUICE VARIETY AND PREDICTION OF ITS INTERNAL QUALITY | |
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He Y., Shao Y. |
| 27) EFFECTS OF BATTERS CONTAINING DIFFERENT TYPES OF FLOURS ON QUALITY OF MICROWAVE FRIED CHICKEN FINGERS | |
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Barutcu I., Sahin S., Sumnu G. |
| 28) SOLVENT-FREE MICROWAVE EXTRACTION OF ESSENTIAL OILS FROM OREGANO | |
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Bayramoglu B., Sahin S., Sumnu G. |
| 29) DISCRIMINATION OF THE GEOGRAPHIC ORIGIN OF CHINESE MONGOLIAN CHEESES BASED ON PLS-BP USING NIR-MIR TRANSMISSION SPECTROSCOPY | |
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Wu G., He Y., Shao Y. |
| 30) DETERMINATION OF PERMEABILITY, TORTUOSITY AND DYNAMIC SPECIFIC SURFACE AREA OF CRUMB AS A FUNCTION OF POROSITY | |
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Jury V., Montillet A., Monteau J.Y., Comiti J., Le Bail A. |
| 31) CHANGE IN DIELECTRIC PROPERTIES DURING THAWING OF FROZEN POTATO PUREE | |
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Seyhun N., Ahmed J., Ramaswamy H., Sumnu G., Sahin S. |
| 32) RELATIONSHIP BETWEEN MICROBIAL GROWTH HEAT AND THE ORIGINAL MICROBIAL NUMBER IN SOYBEAN MILK | |
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Xu F., Liu L., Li H., Yu W., Wang Q., Hua Z. |
| 33) IMPROVEMENT OF THE TECHNOLOGY OF PRODUCTION OF CALABRIA DOP SALAMI: SOPPRESSATA AND DRY-CURED SAUSAGE | |
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Diaferia C., Ciampa V., Iaccarino T., La Pietra L., Pirone G. |
| 34) INFLUENCE OF DIFFERENT DRYING PARAMETERS ON THE COMPOSITION OF VOLATILE COMPOUNDS OF THYME AND ROSEMARY CULTIVATED IN SARDINIA | |
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Piga A., Usai M., Marchetti M., Foddai M., Del Caro A., Meier H., Onorati V., Vinci F. |
| 35) THE PROCESS ENHANCEMENT OF ?-Al2O3 CERAMIC MEMBRANE IN THE SEPARATION OF BAS BY AN ELECTRICAL FIELD | |
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Xiao K., Liu W., Guo S.Y., Chen J. |
| 36) MODELING AND EXPERIMENTAL VALIDATION OF LOCAL ACRYLAMIDE FORMATION IN IMMERSION FRIED FOOD | |
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Carrieri G., De Bonis M.V., Lupattelli P., Ruocco G. |
| 37) IN VITRO ANTI-TUMOR EFFECTS OF CHEMICALLY MODIFIED POLYSACCHARIDES FROM CHEROKEE ROSE FRUIT | |
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Xiao K., Liu X.H., Wang Z.M., Guo S.Y. |
| 38) PHYSICAL AND CHEMICAL PROPERTIES OF COLD PRESSED XANTHOCERAS SORBIFILIA BUNGE SEEDS OIL FOR EDIBLE AND FUEL USES | |
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Deng H., Qiu N., Sun J., He L. |
| 39) IMPROVING HAZELNUT SHELF-LIFE THROUGH AN INNOVATIVE ROASTING PROCESS | |
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Rossi M., Alamprese C., Ratti S., Quaranta M. |
| 40) KAKI FRUIT AS NATURAL THICKENING AGENT IN SHERBETS | |
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Alamprese C., Casiraghi E., Prinzivalli C., Torreggiani D., Rossi M. |
| 41) PASTEURISED FRESH EGG PASTA: DEPENDENCE OF STRUCTURAL AND COOKING PROPERTIES ON HEAT TREATMENT INTENSITY | |
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Casiraghi E., Alamprese C., Rossi M. |
| 42) NOVEL FUNCTIONAL POLYSACCHARIDES AS EDIBLE COATINGS FOR CHEESE | |
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Cerqueira M., Lima A., Vicente T., Teixeira J., Moreira R. |
| 43) A FINITE-DIFFERENCE METHOD FOR THE PREDICTION OF VELOCITY FIELD IN EXTRUSION PROCESS FOR NEWTONIAN AND NON NEWTONIAN FLUIDS | |
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Ferretti G., Montanari R., Branchi V. |
| 44) AIR-COOLER DEFROSTING MANAGEMENT AND PERFORMANCE OPTIMIZATION IN FRUIT AND VEGETABLE COLD STORAGE ROOMS | |
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Altieri G., Di Renzo G., Genovese F. |
| 45) A NEW APPROACH TO THE MALAXATION MANAGEMENT USING HEAD-SPACE SENSORS IN VIRGIN OLIVE OIL PRODUCTION | |
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Taticchi A., Servili M., Esposto S., Urbani S., Selvaggini R., Montedoro G. |
| 46) MEASUREMENT OF THE NUMBER OF CONTACTS BETWEEN SEEDS | |
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Fraczek J., Slipek Z., Wrobel M. |
| 47) EFFECT OF SUCROSE CONCENTRATION AND SOLUTION TEMPERATURE ON MASS TRANSFER DURING SUGAR INFUSION OF BLUEBERRIES | |
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Shi J., Pan Z., Mchugh T.H., Hirschberg E. |
| 48) THIXOTROPIC BEHAVIOUR OF FULL FAT STIRRED YOGHURT | |
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Alvarez E., Cancela M.A., Delgado-Bastidas N., Maceiras R. |
| 49) RHEOLOGICAL DATA OF NON FAT STIRRED YOGHURT | |
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Alvarez E., Cancela M.A., Delgado-Bastidas N., Maceiras R. |
| 50) NUT SHELLS HYDROLYSATES AS CARBON SOURCE FOR OBTAINING BIOSURFACTANTS | |
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Moldes A., Portilla Rivera O., Torrado A., Dominguez J.M. |
| 51) INFLUENCE OF MILLING PROCEDURES ON MILLING QUALITY OF ROUGH RICE WITH VARYING QUALITY | |
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Pan Z., Khir R., Thompson J. |
| 52) COMPARISON OF LYCOPENE STABILITY IN WATER- AND OIL-BASED FOOD MODEL SYSTEMS UNDER THERMAL AND LIGHT IRRADIATION TREATMENTS | |
|
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Xue S., Shi J. |
| 53) PROTEOLYSIS IN “SOPPRESSATA MOLISANA” A DRY-CURED FERMENTED SAUSAGE | |
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Di Luccia A., Trani A., Loizzo P., Alviti G., Sorrentino E., Tremonte P. |
| 54) EVALUATION OF A WHIPPED CREAM TEXTURE USING EFFECTIVE POLYTROPIC EXPONENT | |
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Nishizu T., Nishimura Y. |
| 55) MEASURING TECHNIQUE OF BUBBLE SIZE DISTRIBUTIONS IN ICE CREAM | |
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Do G.S., Koike M., Sagara Y., Bae Y.H., Kawanishi H., Kudoh K.I. |
| 56) CHANGES OF COLOR AND TEXTURE IN MINIMALLY-PROCESSED YAM TREATED WITH 4-HEXYLRESORCINOL (4-HR) | |
|
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Han T., Zheng L., Li L., Zhang H., Li H. |
| 57) HISTOLOGICAL STRUCTURE AND TEXTURAL PROPERTY OF COOKED RICE GRAIN | |
|
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Ogawa Y., Yamamoto N., Tagawa A. |
| 58) QUALITY OF CANNED TUNA: SENSORY AND ANALYTICAL ASPECTS | |
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Caponio F., Bilancia M.T., Summo C., Gomes T., Pasqualone A. |
| 59) HEAT AND MASS MODELING OF OLIVE LEAVES DURING SOLAR AIR DRYING | |
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Boudhrioua N., Mihoubi D., Kechaou N. |
| 60) ANALYSIS AND CLASSIFICATION OF COMMERCIAL HAM SLICE IMAGES USING DIRECTIONAL FRACTAL DIMENSION FEATURES | |
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Mendoza F., Valous N.A., Sun D.W. |
| 61) EFFECTS OF ADDITIVES AND INGREDIENT SIZING ON THE SHELF LIFE OF "AMARETTI" COOKIES | |
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Secchi N., Stara G., Catzeddu P., Piga A., Sanguinetti , Scano E.A., Roggio T. |
| 62) DESIGN AND EVALUATION OF EMA PACKAGE FOR MINIMALLY PROCESSED ARTICHOKE | |
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Campus M., Porcu M.C., Cappuccinelli R., Scano E.A., Roggio T. |
| 63) EXTRACTION OF SAIKOSAPONINS FROM RADIX BUPLEURI WITH THE APPLICATION OF ULTRASOUND OR MICROWAVE | |
|
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Hu Z., Zhao S., Cai M., Liang H. |
| 64) YEAST ANTHOCYANIN INTERACTIONS AND CHROMATIC CHARACTERISTICS IN RED WINE | |
|
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Cecchini F., Morassut M. |
| 65) EFFECT OF PRODUCTION SYSTEM (INTEGRATED AND ORGANIC) AND COLD STORAGE ON FLAVONOID COMPOSITION IN APPLE VARIETIES | |
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Raffo A., Bertone A., Nardo N., Kelderer M., Casera C., Paoletti F. |
| 66) HEAT AND MOISTURE TRANSFER IN FISH BROILING BY SUPERHEATED STEAM | |
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Yang H., Huang G., Fukuoka M., Sakai N. |
| 67) NETWORKING COMPANIES IN FUNCTIONAL FOODS | |
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Gormley R., Keenan D., Holm F. |
| 68) INFLUENCE OF COOKING AND OF THE TYPE OF TOPPING ON THE OXIDATIVE STATE OF AN EXTRA VIRGIN OLIVE OIL USED IN ITALIAN FOCACCIA PRODUCED ON INDUSTRIAL SCALE | |
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Delcuratolo D., Paradiso V.M., Nasti R., Gomes T., Caponio F. |
| 69) AN INNOVATIVE METHOD FOR PRODUCING THE NEWLY STARCHY FOOD BY MICROWAVE HEATING | |
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Xue C.F., Fukuoka M., Sakai N. |
| 70) MODELING HEAT TRANSFER AND INACTIVATION OF ESCHERICHIA COLI O157:H7 IN PRECOOKED MEAT PRODUCTS USING FEM | |
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Santos V., Zaritzky N.E., Califano A. |
| 71) COMPARISON OF EFFECTS OF FLOUR PROTEIN COMPOSITION FROM CHINESE AND WESTERN WHEAT CULTIVARS ON RHEOLOGICAL PROPERTIES OF WHEAT DOUGH | |
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Liu G.Q., Li L., Li B., Lu Q.Y., Li W.L., Dobraszczyk B.J. |
| 72) DEHYDROFROZEN SWEET ORGANIC CHERRY : THE INFLUENCE OF AN OSMOTIC PRE-TREATMENT AND CULTIVAR ON COLOUR STABILITY | |
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Gobbi S., Bertolo G., Torreggiani D. |
| 73) INACTIVATION OF SACCHAROMYCES CEREVISIAE BY ULTRASOUND AND SURVIVABILITY OF CELLS | |
|
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Li L., Zhou L., Li B., Zhang X., Chen L. |
| 74) DETERMINATION AND CHARACTERIZATION OF TOXIC PROTEINS WITH HEMAGGLUTINATING ACTIVITY (PHYTOHEMAGGLUTININS) IN PROCESSED FOODS DERIVED FROM BEANS (PHASEOLUS VULGARIS) | |
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Nasi A., Ferranti P., Granato T.M., Gualtieri L. |
| 75) INFLUENCE OF PACKAGING TECHNOLOGIES ON OXIDATIVE PROCESSES IN MEAT SALAD WITH MAYONNAISE | |
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Galoburda R., Levkane V., Muizniece-Brasava S., Dukalska L. |
| 76) EFFECTS OF ULTRASOUND ON THE STABILITY OF CASEIN OF PASTEURIZED MILK | |
|
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Li B., Xiong W., Li L., Chen L. |
| 77) SULPHITE-FREE ORGANIC ADDITIVES TO BE USED IN WINE MAKING PROCESS | |
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Granato T.M., Ferranti P., Nasi A., Gualtieri L., Valencia Peroni C., Mescia M. |
| 78) ANTIOXIDANT CAPACITY OF CULTIVATED AND WILD BLUEBERRIES: EFFECTS OF PROCESSING AND FROZEN STORAGE | |
|
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Giovanelli G. |
| 79) THE DEBRANNING OF COMMON WHEAT: AN INNOVATIVE TOOL TO IMPROVE FLOUR CHARACTERISTICS | |
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Pagani M.A., Bottega G., Caramanico R., Lucisano M., Mariotti M., Franzetti L. |
| 80) DESIGN, CONSTRUCTION AND TESTING OF A LOW SPEED WIND TUNNEL FOR AIRFLOW VISUALIZATION INSIDE VENTILATED FRUIT PACKAGING: PART II. PERFORMANCE EVALUATION AND COMPARISON WITH CFD MODEL PREDICTIONS | |
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Opara L.U. |
| 81) PREDICTING CONSUMER WILLINGNESS TO PAY FOR BANANA FRUIT AFFECTED BY BRUISE DAMAGE BASED ON CHANGES IN COLOR INDICES OF PEEL AND FLESH OF BRUISED TISSUE | |
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Opara L.U. |
| 82) PRODUCTION OF AN INSTANT JELLYFISH PRODUCT | |
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Thumthanaruk B., Bunyakalumpa C., Saikhaw K. |
| 83) ITALIAN SALAMI PRODUCTION BY DIFFERENT PORK CUTS:UTILIZATION OF AN ALGORITHM PROCEDURE FOR THE ESTIMATION OF THE FINAL QUALITY | |
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|
Gozzi E., Chiavaro E., Martelli S., Massini R. |
| 84) CAPILLARY ZONE ELECTROPHORESIS AS A TOOL IN ASSESSING AUTHENTICITY OF GRANA PADANO CHEESE | |
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Monti L., Panarelli E.V., Cattaneo T.M. |
| 85) EFFECT OF NON-CALORIC SWEETENERS ADDITION ON PHYSICAL PROPERTIES OF DEEP-FAT FRIED DOUGHNUTS | |
|
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Perez-Perdiguero L., Velez-Ruiz J., Sosa-Morales M.E. |
| 86) INFLUENCE OF OLIVE OIL EXTRACTION PROCESS ON DISSOLVED OXYGEN AND PEROXIDE CONTENT | |
|
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Spugnoli P., Parenti A., Masella P., Calamai L. |
| 87) QUANTIFICATION OF ACIDS IN CIDER APPLE JUICES USING MULTIVARIATE ANALYSIS OF NMR DATA | |
|
|
Del Campo G., Berregi I., Santos J.I. |
| 88) EVALUATION OF FLOW PROPERTIES OF FLAVOURING COMPOUNDS FOR THE DAIRY INDUSTRY | |
|
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Zander L., Zander Z., Haponiuk E. |
| 89) EFFECT OF WATER ACTIVITY ON TEXTURAL PROPERTIES OF CEREAL CRACKERS | |
|
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Bruno M., Moresi M. |
| 90) PASSIVE REFRIGERATION (PRSTM) SYSTEM FOR POST-HARVEST REFRIGERATION, STORAGE AND TRANSPORTATION OF HORTICULTURAL AND ORNAMENTAL PRODUCTS | |
|
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Ghiraldi A. |
| 91) GREEN-METALLO CHLOROPHYLL COMPLEXES FORMATION DURING MALAXATION OF OLIVE PASTES | |
|
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Masella P., Parenti A., Spugnoli P., Falciani S., Calamai L. |
| 92) ANALYTICAL AND SENSORIAL EVALUATION OF REMEDIAL TREATMENTS FOR WHITE AND RED WINES CONTAMINATED BY GEOSMIN | |
|
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Lisanti M.T., Piombino P., Gambuti A., Genovese A., Siani V.L., Moio L. |
| 93) VOLATILE AROMA COMPONENTS OF FALANGHINA WINES PREPARED BY AN INNOVATIVE TECHNOLOGY | |
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Gambuti A., Lamorte S., Genovese A., Liberatore M.T., Moio L. |
| 94) UV-VIS DETERMINATION OF APPLES RIPENING (GOLDEN DELICIOUS) | |
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Ceccarelli R., Venturello A., Peano C., Reita G., Geobaldo F. |
| 95) AN INNOVATIVE VAT WITH ON LINE WINE FERMENTATION MONITORING AND VOLATILE COMPOUNDS RECOVERY SYSTEM | |
|
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Parenti A., Spugnoli P., Spinelli S., Calamai L. |
| 96) PURIFICATION OF NATURAL EXTRACTS FORM BARLEY HUSKS | |
|
|
Pereira De Abreu D.A., Sanches Silva A.T., Paseiro Losada P., Cruz J.M. |
| 97) COLOUR INDEXES AND LOW MOLECULAR WEIGH PHENOLICS OF MONOVARIETAL RED WINES AGED IN OAK AND CHESTNUT BARRELS | |
|
|
Gambuti A., Capuano R., Strollo D., Lecce L., Moio L. |
| 98) STUDY OF THE KINETICS OF MIGRATION OF DIPHENYLBUTADIENE FROM POLYETHYLENE FILMS INTO AQUEOUS FOODSTUFFS | |
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Sanches Silva A.T., Sendon Garcia R., Franz R., Paseiro Losada P., Cruz J.M. |
| 99) EFFECT OF MICROBIAL TRANSGLUTAMINASE (TG) ON EMULSION STABILITY AND PROTEIN MIGRATION IN AN EMULSION SYSTEM OF FISH MIOFIBRILLAR PROTEINS | |
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Motamedzadegan A., Shahidi F., Pourazarang H., Mortazavi A., Hosseiniparvar H., Maghsoudlou Y. |
| 100) EFFECTS OF THE EXTENT OF ENZYMATIC HYDROLYSIS ON FUNCTIONAL PROPERTIES OF KILKA (CLUPEIDAE) PROTEIN HYDROLYSATE | |
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Shahidi A., Esmailzadeh Kenari R., Motamedzadegan A., Maghsoudlou Y., Hamzeh S., Naghizadeh Sh. |
| 101) EXTRACTION AND CHARACTERIZATION OF SARCOPLASMIC AND MYOFIBRILLAR PROTEINS FROM COD SKINNED FILLET | |
|
|
Motamedzadegan A., Regenstein M.J., Hamzeh S. |
| 102) EFFECT OF FORMULATION ON THE PHYSICAL AND PHYSICO- CHEMICAL PROPERTIES OF CHEESE MADE FROM MIXED MILK | |
|
|
Capdevila-Roca I., Puigmal-Llorente A., Sosa-Morales M.E., Juárez-Alonso C., Velez-Ruiz J. |
| 103) SODIUM ALGINATE RECOVERY FROM MODEL SOLUTIONS USING A LABORATORY-SCALE TUBULAR UF CERAMIC MODULE | |
|
|
Sebastiani I., Moresi M. |
| 104) DIELECTRIC PROPERTIES OF PORK MEAT | |
|
|
Kazemi S., Ngadi M., Raghavan V. |
| 105) PUREE COLOR CHANGE OF VACUUM IMPREGNATED-DEHYDRATED WHOLE QUINCE | |
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Valdez-Fragoso A., Duque-Alarcon S., Batista-Ochoa M.A., Ortega-Rivas E., Welti-Chanes J., Mujica-Paz H. |
| 106) IN VITRO ADSORPTION OF AFLATOXIN M1 FROM MILK | |
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Budelli P., Di Natale F., Gallo M., Nigro R. |
| 107) LOSS OF FIRMNESS OF PRICKLY PEAR DURING VACUUM IMPREGNATION | |
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Mujica-Paz H., Soto-Caballero M.C., Loya-Gallardo A.B., Saenz-Corral U.A.I., Valdez-Fragoso A., Welti-Chanes J. |
| 108) STUDY OF CONDITIONS FOR CITRININ PRODUCTION BY SOLID FERMENTATION | |
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Wang J., Cao W.Q., Jin F., Yang M., Shao H. |
| 109) MATHEMATICAL MODEL TO DESCRIBE COMBINED PRESSURE TEMPERATURE DEPENDENCE OF GRAPE PPO INACTIVATION IN A MODEL SYSTEM AT PH 3.0 | |
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Rapeanu G., Van Loey A., Smout C., Mark H. |
| 110) EVALUATION OF ANTIOXIDANT CAPACITY OF BEE POLLEN AND BEEBREAD COLLECTED FROM TRANSYLVANIA AREA | |
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Marghitas L., Stanciu O., Dezmirean D., Bobis O., Bonta V. |
| 111) EFFECT OF ELECTRIC CURRENT BY OHMIC HEATING ON NONTHERMAL INJURY TO STREPTOCOCCUS THERMOPHILUS IN MILK | |
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Sun H., Kawamura S., Himoto J., Kimura T. |
| 112) DETERMINATION OF “BEST BEFORE DATE” OF MILLED RICE STORED AT DIFFERENT TEMPERATURES | |
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Yokoe M., Kawamura S. |
| 113) EFFECT OF HIGH VOLTAGE ELECTROSTATIC FIELD ON CARROT JUICE QUALITY DURING REFRIGERATION | |
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Ko W.C., Hsieh C.W |
| 114) COMPARING THE EFFECT THAT THAWING AT LOW TEMPERATURE USING A HIGH-VOLTAGE ELECTROSTATIC FIELD OR COMMON REFRIGERATOR HAS ON THE QUALITY OF FROZEN CHICKEN MEAT | |
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Hsieh C.W, Ko W.C. |
| 115) ENGINEERING PROPERTIES OF EDIBLE TRANSGLUTAMINASE CROSS-LINKED CASEINATE-BASED FILMS | |
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Bruno M., Giancone T., Torrieri E., Masi P., Moresi M. |
| 116) ULTRAFILTRATION OF WATER BUFFALO WHEY: PERFORMANCE AND MODELING OF A TUBULAR CERAMIC MODULE | |
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Sebastiani I., Messia M.C., Bruno M., Cinquanta L., Marconi E., Moresi M. |
| 117) FOOD POWDERS: A REVIEW OF PHYSICAL, STRUCTURAL, BEHAVIOUR AND END-USE PROPERTIES, AND OF THEIR RELATIONS | |
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Ilari J.L. |
| 118) “PARTICLE SCIENCE AND ENGINEERING”WITHIN EDUCATION OF INNOVATIVE AGRICULTURAL, FOOD AND FEED ENGINEERS | |
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Ilari J.L. |
| 119) HEAT AND MASS TRANSFER MODELING OF APPLE SLICE UNDER INFRARED SIMULTANEOUS DRY-BLANCHING AND DEHYDRATION PROCESS | |
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Lin Y., Li S., Pan Z. |
| 120) USE OF FRIEDRICH-HEYMANN MODEL TO STUDY HYDROCOLLOID EDIBLE FILMS: ROLE OF CONSTITUENT ON NETWORK FORMATION | |
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Giancone T., Torrieri E., Di Pierro P., Moresi M., Porta R., Masi P. |
| 121) TECHNOLOGICAL STRATEGIES FOR REDUCING ACRYLAMIDE LEVELS IN HEATED FOODS | |
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Anese M., Sovrano S. |
| 122) RELEASE OF NANO-ENCAPSULATED FLAVOUR COMPOUNDS IN DESIGNED FOOD GELS | |
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Piazza L., Gigli J., Arecchi A. |
| 123) COMBINED COOKING AND COOLING OF FOODS USING AIR CYCLE | |
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Brown T., Foster A., Gigiel A., Evans J. |
| 124) RAPID CHILLING OF CARCASSES USING VASCULAR PERFUSION | |
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Brown T., Richardson I., Swain V., Evans J. |
| 125) INFLUENCE OF COAGULUM CUTTING MODE AND CURD STIRRING SPEED ON SYNERESIS AND WHEY SOLIDS IN PILOT SCALE CHEESE MAKING | |
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Everard C., O'Callaghan D., Mateo M., O'Donnell C., Fagan C., Castillo M., Payne F. |
| 126) EMERGING SANITIZERS AND CLEAN ROOM PACKAGING FOR IMPROVING THE MICROBIAL QUALITY OF FRESH-CUT ‘GALIA’ MELON | |
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Silveira A.C., Aguayo E., Leglise A., Artes F. |
| 127) OLEA EUROPAEA: A PLANT SOURCE OF NUTRACEUTICAL FOODS | |
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Bianco A., Serrilli A.M., Ripa V., Pannelli G. |
| 128) THE METALLOTIONEINE UTILIZATION AS BIOMARKERS FOR THE EVALUATION OF FISHING PRODUCTS AND MARINE COASTAL OF ROW LATIUM QUALITY | |
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Papetti P., Rossi G. |
| 129) THE EFFECT OF SUNFLOWER SEEDS ADDITION ON EXTRUSION PROCESS CONDITION AND MAIZE -BUCKWHEAT BLEND PROPERTIES | |
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Ekielski A., Biller E. |
| 130) THE EFFECT OF OAT FLAKES ADDITION ON EXTRUSION PROCESS CONDITION AND MAIZE -BUCKWHEAT BLEND PROPERTIES | |
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Biller E., Ekielski A. |
| 131) INDIVIDUAL PHENOLIC PHYTOCHEMICALS IN TWO TYPES OF ROMANIAN HONEYS AND THEIR BIOACTIVITY | |
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Bobis O., Marghitas L., Andjelkovic M., Dezmirean D., Acun S., Verhe R. |
| 132) OPTIMISATION OF HAM POST-PROCESS PASTEURIZATION: COMPUTATIONAL MODELS AND METHODS | |
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Ambrosoli R., Gay P., Minati J.L., Piccarolo P., Ricauda D., Tortia C. |
| 133) EFFECT OF UV-C TREATMENT ON DEGRADATIVE ENZYMATIC ACTIVITIES IN MINIMALLY PROCESSED “GALIA” MELON | |
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Chisari M., Barbagallo R.N., Spagna G., Artes F. |
| 134) YIELD AND QUALITATIVE CHARACTERIZATION OF A COLLECTION OF LATHYRUS SATIVUS L. | |
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De Falco E., Piergiovanni A.R., Zaccardelli M., Lupo F., Carbonaro M., Sparvoli F., Giordano I. |
| 135) LIGHT EFFECTS ON BENZENE FORMATION IN A SOFT DRINK MODEL | |
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Torri L., Limbo S., Piergiovanni L. |
| 136) USE OF OBJECTIVE MEASURES OF MEAT QUALITY TO PREDICT BEEF LONGISSIMUS TENDERNESS | |
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Failla B., Conto M., Signorelli F., Mormile M., Gigli S., Sanudo C., Olleta J.L., Alberti P., Panea B., Ertbjerg P., Christiansen M., Hocquette J.F., Nute G., Williams J. |
| 137) NUTRITIONAL CHARACTERIZATION OF DIFFERENT CULTIVAR OF CICER ARIETINUM L. WITH RESPECT TO MORPHOLOGICAL AND AGRONOMIC PARAMETERS | |
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De Falco E., Landi G., Nicolais V., Piccinelli A.L., Rastrelli L. |
| 138) ON THE MUTUAL INTERACTION THAT SALT AND WATER HAVE ON MEAT-DERIVED PRODUCTS IN A CLOSELY-CONTROLLED PILOT CHAMBER | |
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Miccio M., Diaferia C., Ciampa V., Magliano V. |
| 139) THERMAL AND FLUID DYNAMIC CHARACTERIZATION OF AN AIR FLOW FOOD DRYER | |
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Cavella S., Di Girolamo E., Frattolillo A., Masi P., Vanoli L. |
| 140) ESTIMATION OF THE COST OF MANUFACTURING OF CORDIA VERBENACEAE EXTRACT OBTAINED BY SUPERCRITICAL FLUID EXTRACTION | |
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Leal P., Kiyota E., Carvalho G., Meireles M.A. |
| 141) UTILIZE OF NEW STARTER IN THE FROZEN OVEN PRODUCT | |
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Albanese D., Alfano K., Di Matteo M., Poiana M., Zotta T. |
| 142) MODEL OF BACTERIAL GROWTH FOR THE PREDICTION OF SEABREAM (SPARUS AURATA) SHELF-LIFE IN ACTIVE PACKAGING | |
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Albanese D., Russo L., Brasiello A., Crescitelli S., Di Matteo M. |
| 143) APPLICATION OF CMC BASED EDIBLE FILMS WITH MURTA (UGNI MOLINAE TURCZ) EXTRACT TO EXTEND STORAGE LIFE OF APRICOTS | |
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Bifani V., Infante R., Meneses C., Ramírez C., Rubilar M., Seguel I., Motomura Y., Ihl M. |
| 144) SIMPLIFIED PROCESS MODELLING FOR PASTA EXTRUSION OPTIMISATION | |
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Cianci T., D'Urso A., Scarsella M., Bravi M. |
| 145) SHAPE BASED TOOL TO DISCRIMINATE THE ITALIAN CLAM TAPES DECUSSATUS (L.) FORM T. PHILIPPINARUM (ADAMS & REEVE, 1850) | |
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Costa C., Aguzzi J., Antonucci F., Rimatori V., Pallottino F., Mattoccia M. |
| 146) IDENTIFICATION OF MICROORGANISMS AFFECTING QUALITY OF RETAIL FRESH PORK MEAT USING MICROBIOLOGICAL AND MOLECULAR TECHNIQUES | |
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Del Serrone P., Saccares S., Saccani G. |
| 147) INFLUENCE OF AZOXYSTROBIN DIP TREATMENTS ON POSTHARVEST DECAY OF SECOND-CROP FIG (FICUS CARICA) FRUITS FROM SARDINIAN GERMOPLASM | |
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Schirra M., D'Aquino S., Tedde M., Schirru S., Cuccu A. |
| 148) SITUATION OF TRADITIONAL MAIZE TORTILLAS PRODUCTION IN URIREO, GUANAJUATO, MEXICO | |
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Alejo-Lopez S.J., Ruiz-Aguilar G.M.L., Perez-Nieto A., Marti-Reyes M. |
| 149) REAL TIME MILK ANALYZER | |
|
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Schmilovitch Z. |
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Agriculture
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| 150) ACOUSTICAL MEASUREMENT OF WALNUT VOLUME BASED ON STANDING WAVES OF A HELMHOLTS RESONATOR | |
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Eyvani A., Minaee S., Malvajerdi A.S. |
| 151) MATHEMATICAL DESCRIPTION OF PLANTING CONDITION AND WHEAT CULTIVAR QUALITY | |
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Svec I., Hruskova M., Jirsa O. |
| 152) EVALUATION OF RETINAL RECOGNITION TECHNOLOGY AS A BIOMETRIC MARKER FOR SHEEP IDENTIFICATION | |
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Gonzales Barron U., Corkery G., Barry B., Butler F., Mc Donnell K., Ward S. |
| 153) LASER IMAGING MEASUREMENTS ON APPLES DURING FRUIT DEVELOPMENT | |
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Qing Z., Ji B., Zude M. |
| 154) ARINARNOA GRAPES AND WINE IN LAZIO CHEMICAL AND SENSORIAL CHARACTERIZATION (I NOTE) | |
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Moretti S., Pietromarchi P., Tiberi D., Trocciola M. |
| 155) DISCRIMINATION OF RAPESEED PLANT AND WEEDS UNDER ACTUAL FIELD CONDITIONS BASED ON PRINCIPAL COMPONENT ANALYSIS AND ARTIFICIAL NEURAL NETWORK BY VIS/NIR SPECTROSCOPY | |
|
|
Huang M., He Y. |
| 156) DISCRIMINATION THE VARIETIES OF TEA PLANT BASED ON THE HYPER-SPECTRAL REFLECTANCE NONDESTRUCTIVELY | |
|
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Li X., He Y. |
| 157) EARLY DETECTION OF BOTRYTIS CINEREA ON EGGPLANT LEAVES BASED ON VISIBLE/NEAR INFRARED SPECTRA | |
|
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Wu D., Feng L., Zhang C., He Y. |
| 158) A PRACTICAL METHOD FOR VOLUME ESTIMATION OF POTATO BY IMAGE PROCESSING | |
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Amiriparian J., Khoshtaghaza M.H., Kabir E., Minaee S. |
| 159) AROMA VOLATILE COMPOUNDS OF "PINOVA" APPLES AS AFFECTED BY HARVEST DATE, COLD STORAGE TECHNOLOGY AND POST-HARVEST TREATMENTS | |
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Raffo A., Paoletti F., Nardo N., Kelderer M., Casera C., Zanella A. |
| 160) THE INFLUENCE OF TEMPERATURE AND CHOPPING IN RESPIRATION ACTIVITY OF THREE LETTUCE TYPES | |
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Manolopoulou H., Lambrinos G., Chalassochori N., Xanthopoulos G. |
| 161) PHYSIOLOGICAL ACTIVITY MASS LOSS ESTIMATION OF TWO APPLE VARIETIES | |
|
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Mitropoulos D., Manolopoulou H., Lambrinos G., Xanthopoulos G., Chatzis L. |
| 162) HARVEST OF OLIVES WITH PORTABLE SHAKERS | |
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Carrara M., Catania P., Pipitone F., Piraino S., Salvia M. |
| 163) NONDESTRUCTIVE DISCRIMINATION OF OILSEED RAPE SEED VARIETIES BASED ON VIS/NIR SPECTROSCOPY | |
|
|
Huang M., He Y., Cen H. |
| 164) DEVELOPMENT OF A PROBABILISTIC MODEL FOR THE PLANT GROWTH IN THE NURSERY PHASE | |
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Grosso M., Cella R., Baratti R. |
| 165) SET UP OF A DNA BANK OF OLEA EUROPAEA L. WITH CULTIVAR TRACEABILITY PURPOSES IN OLIVE OIL | |
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|
Pasqualone A., Montemurro C., Ashtar S., Caponio F., Ferrara E., Saponari M., Al Ibrahem A., Kalhout A.A.R., Blanco A. |
| 166) RESPIRATION RATE OF MINIMALLY PROCESSED SPINACH LEAVES UNDER INNOVATIVE STORAGE ATMOSPHERES | |
|
|
Magalhaes A.M., Escalona V., Artes F. |
| 167) MONITORING OF GLYCOSILATED AND FREE VOLATILE COMPOUNDS DURING VITIS VINIFERA CV. NERO DI TROIA RIPENING | |
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Lamorte S., Gambuti A., Genovese A., D'Addato L., Moio L. |
| 168) EFFECT OF MICROWAVE TREATMENTS ON MORTALITY OF FRUIT FLY (ANASTREPHA OBLIQUA) EGGS AND LARVAE | |
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Sosa-Morales M.E., Ortega-Zaleta D.A., Lopez-Malo A., Garcia H.S. |
| 169) MULTISPECTRAL VISION AND MECHANICAL SENSORS FOR PEACH QUALITY INSPECTION | |
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|
Lleo L., Diezma B., Ruiz-Altisent M., Herrero A., Valero C., Barreiro P., Riquelme F., Ortiz-Canavate J. |
| 170) VARIABILITY OF AIRFLOW RESISTANCE IN WHEAT GENERATED BY DEPOSIT NON-HOMOGENEITY | |
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|
Lukaszuk J., Molenda M., Horabik J., Montross M.D. |
| 171) SEALED STORAGE OF MILLED RICE WITH CARBON DIOXIDE GAS FOR NATIONAL FOOD SECURITY | |
|
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Muda R. |
| 172) CAVIAR: SOURCES, TYPES, NUTRITIONAL VALUES AND PROCESSING METHODS | |
|
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Maghsoudlou Y., Motamedzadegan A., Jafari Shamooshaki V. |
| 173) TRACEABILITY IN OLIVE GROWING: AN EXPERIMENTAL STUDY | |
|
|
Giametta G., Zimbalatti G., Abenavoli L.M., Sciarrone G. |
| 174) PRESSURE TRANSIENT RESPONSE AND EVALUATION OF TF400 MODEL BOOM SPRAYER | |
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Zamani D.M., Mohtasebi S., Ghareei Khabbaz B. |
| 175) CHEMICAL COMPOSITION AND PHYSICAL PROPERTIES OF BARLEY VARIETIES AND LINES PRODUCED IN GOLESTAN PROVINCE OF IRAN | |
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Maghsoudlou Y., Ghaboos S.H., Khomeiri M. |
| 176) MECHANICAL RESISTANCE OF POTATO UNDER QUSI STATIC LOADING | |
|
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Afshari H., Minaee S., Almasi M. |
| 177) POLYSACCHARIDE BASED DRY PELLETS FOR CRAYFISH FEEDING | |
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|
Volpe M.G., Di Stasio M., Malinconico M., Santagata G., Paolucci M. |
| 178) STUDIES ON BIOACTIVATION OF ANTRODIA CAMPHORATA MYCELIUM UNDER VARIOUS CULTURING CONDITIONS | |
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|
Li P., Hsieh Y.F. |
| 179) FRUIT PRODUCTION AND QUALITY OF TOMATO PLANTS (LYCOPERSICON ESCULENTUM MILL.) ARE AFFECTED BY GREEN COMPOST AND ARBUSCULAR MYCORRHIZAL FUNGI | |
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Copetta A., Bardi L., Bertolone E., Berta G. |
| 180) A METHODOLOGY TO DEFINE THE LEVEL OF MECHANIZATION OF BEEKEEPING BUSINESSES: THE CALABRIA CASE STUDY | |
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Giametta G., Zimbalatti G., Bellantonio M., Scirto G. |
| 181) NONDESTRUCTIVE QUANTITATIVE ANALYSIS OF PIGMENT CHANGES DURING TOMATO FRUIT DEVELOPMENT (LYCOPERSICON ESCULENTUM MILL.) BASED ON ITERATIVE APPROXIMATION OF FRUIT AND PIGMENT SPECTRA | |
|
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Pflanz M., Klaering P., Zude M. |
| 182) EFFECT OF THERMAL TREATMENT AND DIPPING ON QUALITY AND SHELF-LIFE OF FRESH-CUT PEACHES | |
|
|
Amodio M.L., Colelli G. |
| 183) POST –CUTTING COLOR CHANGES IN FRESH-CUT FENNEL (Phoeniculum vulgaris Mill) AS INFLUENCED BY DIPPINGS AND GAS COMPOSITION | |
|
|
Rinaldi R., Amodio M.L., Colelli G. |
| 184) THE EFFECT OF TEMPERATURE ON GERMINATION OF VARIOUS SPECIES OF ANNUAL MEDIC | |
|
|
Ariapour A., Torknezhad A., Afrougheh Sh., Ariapour I. |
| 185) PREDICTION OF MT-FIRMNESS OF BLOOD ORANGE CV. TAROCCO BY MULTIVARIATE MODELLING OF NON-DESTRUCTIVE PENETROMETRIC MEASUREMENTS | |
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|
Menesatti P., Pallottino F., Lanza G. |
| 186) A PRELIMINARY STUDY OF MICROBIC BIODIVERSITY IN GRAPES USED FOR QUALITY WINES (AGLIANICO AND FIANO) | |
|
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Volpe M.G., Di Stasio M., Limone F., Petitto F., Serino V., La Cara F. |
| 187) NEW METHODOLOGY DESTRUCTIVE AND NON DESTRUCTIVE FOR MEASURE FIRMNESS OF FRUITS | |
|
|
Peano C., Reita G., Giuggioli N., Spimpolo T. |
| 188) MEASURE OF MATURITY INDICES THE DIFFERENT VARIETY OF PEACH AND NECTARINE USING VIS/NIR SPECTROSCOPY TECHNIQUES | |
|
|
Reita G., Giuggioli N., Peano C. |
| 189) PREDICTION MODEL OF FUMONISIN CONTAMINATION OF MAIZE DURING COMBINE HARVEST | |
|
|
Gubiani R., Vello M., Cividino S.R.S. |
| 190) NUTRITIONAL QUALITY OF STRAWBERRIES (Fragaria ananassa, cv.Favette) FROM BIODYNAMIC AND CONVENTIONAL AGRICULTURE | |
|
|
D'Evoli L., Cocchiola M., Lucarini M., Aguzzi A., Gabrielli P., Lombardi-Boccia G. |
| 191) INFLUENCE OF MINIMALLY PROCESSING ON THE VITAMIN C CONTENT AND CHEMICAL COMPOSITION IN READY-TO-USE SALADS | |
|
|
Lucarini M., D'Evoli L., Gabrielli P., Carnovale E., Marletta L. |
| 192) ANTIOXIDANT ACTIVITY AND DISTRIBUTION OF ASCORBIC ACID AND FLAVONOLS IN PULP AND SKIN OF YELLOW PLUMS (Prunus domestica, L.) RELATED TO AGRICULTURAL SYSTEM AND LIGHT EXPOSURE | |
|
|
Lucarini M., D'Evoli L., Lanzi S., Lombardi-Boccia G. |
| 193) CHANGE IN STOMATAL APERTURE OF SPINACH LEAF AFTER HARVEST IN RELATION TO WEIGHT LOSS | |
|
|
Oshita S., He L., Matsumoto K., Makino Y., Kawagoe Y. |
| 194) SUPERVISED MULTIVARIATE ANALYSIS OF HYPERSPECTRAL NIR IMAGES TO EVALUATE APPLES MATURITY INDEX | |
|
|
Menesatti P., Zanella A., D'Andrea S., Paglia G., Pallottino F. |
| 195) CONTROL OF POSTHARVEST DECAY IN CHERRIES AND PLUMS BY FLUDIOXONIL TREATMENTS | |
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D'Aquino S., Palma A., Schirra M., Liguori R., Tedde M., Fiori P. |
| 196) STORAGE RESPONSE OF CLEMENTINE MANDARINS TO PREHARVEST SPRAY WITH GIBBERELLIC ACID AND CALCIUM AND POSTHARVEST TREATMENTS WITH IMAZALIL OR AZOXYSTROBIN | |
|
|
D'Aquino S., Palma A., Di Martino Aleppo E., Lanza G., Menesatti P. |
| 197) POSTHARVEST BEHAVIOUR OF MIALI APPLE FRUIT | |
|
|
Tedde M., Fiori P., Cuccu A., Palma A., D'Aquino S. |
| 198) EFFECT OF FILM PACKAGING AND STORAGE TEMPERATURE ON PHYSIOLOGICAL AND TEXTURAL PROPERTIES OF FRESH-CUT ASPARAGUS | |
|
|
Palma A., D'Aquino S., Schirru S., Tedde M. |
| 199) MICROBIAL BIOFILMS ON BABY SALADS TREATED WITH GRAPEFRUIT SEED EXTRACTS | |
|
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Amato L., Caponigro V. |
|
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|
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Environmental
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|
| 200) FUNCTIONALIZATION OF BAGASSE INTO ANTICOAGULANTS USING AN IONIC LIQUID AS A REACTION MEDIUM | |
|
|
Wang Z.M., Li L., Guo S.Y., Normakhamatov N., Shi S.F. |
| 201) PREPARATION OF FUNCTIONAL XYLOOLIGOSACCHARIDES BY ENZYMATIC HYDROLYSIS OF BAGASSE WITH XYLANASE | |
|
|
Guo S.Y., Xiao K., Lu D.J., Wang Z.M., Cai M.Y., Zheng B.S., Zhang X.N. |
| 202) BUILDING SOLUTIONS FOR DATE PROCESSING IN A JEOPARDIZING ENVIRONMENT | |
|
|
Barbari M., Garbati Pegna F., Monti M., Simonini S. |
| 203) ORANGE PEEL UTILIZATIONS IN SOUTHERN ITALY | |
|
|
Tamburino V., Zema D.A., Zimbone S.M. |
| 204) ANTARCTIC SOILS BACTERIA - A SOURCE OF ENZYMES AS BIOREMEDIATION AGENTS | |
|
|
Bahrim G., Negoita T. |
| 205) THE USE OF ENVIRONMENTAL FRIENDLY PLASTICS FOR CROP MULCHING IN GREENHOUSE | |
|
|
Candido V., Castronuovo D., Gatta G., Margiotta S., Manera C., Miccolis V. |
| 206) BIOLOGICAL REDUCTION OF PESTICIDE CONTENT IN SOILS TO SUSTAIN AGRICULTURAL PRODUCTION IN GUANAJUATO STATE, MEXICO | |
|
|
Ruiz-Aguilar G.M.L., Perez-Nieto A., Alejo-Lopez S.J., Cervera-Delgado C. |
| 207) STUDY ON THE CRAFT OF VEGETABLE VACUUM COOLING | |
|
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Han H., Kan A., Ji J. |
| 208) FERTILIZATION WITH COMPOST FROM ORGANIC FRACTION OF MUNICIPAL SOLID WASTES: EFFECTS ON YIELD AND FRUIT QUALITY OF PROCESSING TOMATO. | |
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Zaccardelli M., Perrone D., Villari G., Giordano I. |
| 209) SYNGAS CHARACTERISTICS AND CO2 AND OTHER POLLUTING EMISSIONS FROM GASIFICATION OF AGROFORESTAL BIOMASSES BY MEANS OF A MULTI-REACTOR GASIFIER | |
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Monarca D., Carlini M., Cecchini M., Colantoni A. |
| 210) CHANGES OF MASS AND CHEMICAL PROPERTIES FOR COMPOSTING OF FOOD WASTES | |
|
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Lin T.C., Chou C.Y. |
| 211) PERIODICAL INSPECTIONS AND TESTING OF SPRAYERS IN USE: A KEY TOOL IN SUSTAINABLE AGRICULTURE | |
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Biocca M. |