EFF2017 back home
The
program might be subjected to last minute modifications. click
here to see changes to program
The Organizers do not take any responsibility in front of any delegate for the
changes of this program.
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SUNDAY, May 28, 2017 |
| Conference reception desk - Registration of delegates & refreshments | |
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MONDAY, May 29, 2017 |
| Conference reception desk - Registration of the delegates | |
| AUTHORS are kindly invited TO STICK THEIR POSTERS | |
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| OPENING SESSION | |
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Room: Sistina; Chairperson: Piazza L. |
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| Food process intensification / Process and equipment design | |
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Room: Sistina; Chairperson: Piazza L. |
| SUPERCRITICAL CARBON DIOXIDE DECAFFEINATION PROCESS: A LIFE CYCLE ASSESSMENT STUDY | |
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De Marco Iolanda, Riemma Stefano, Iannone Raffaele |
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| COMPATIBILITY ASSESSMENT OF CRUDE OIL BLENDS USING DIFFERENT METHODS | |
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Ben Mahmoud Mohamed Altaher Mustafa, Aboujadeed Abdurraof |
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| COMPARATIVE STUDY OF SOLAR DRYING OF COCOA BEANS: TWO METHODS USED IN COLOMBIAN RURAL AREAS | |
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Puello-Mendez Juliana, Meza Castellar Pedro, Cortes Ocana Luis, Bossa Luis, Sanjuan Emmanuel, Lambis-Miranda Henry A., Villamizar Leonardo |
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| IMPROVING THE EXTRACTION YIELD OF JUICE AND BIOACTIVE COMPOUNDS FROM SWEET CHERRIES AND THEIR BY-PRODUCTS BY PULSED ELECTRIC FIELDS | |
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Pataro Gianpiero, Carullo Daniele, Bobinaite Ramune, Donsi Giorgio, Ferrari Giovanna |
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| coffee break & POSTERS PRESENTATION SESSION (speakers have to attend at the poster board) | |
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| Food process intensification / Process and equipment design | |
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Room: Sistina; Chairperson: Donsi F. |
| TEXTURE PROFILE ON EXTRUDED SNACK: CORRELATION BETWEEN INSTRUMENTAL AND SENSORY ANALYSIS | |
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Berwig Kimberli, Marques Diego Rodrigues, Silva Denise M.B., Mendes Maiara, Raniero Ghiovani, Monteiro Claudia C.F., Monteiro Antonio Roberto Giriboni |
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| ANALYSIS OF HEAT AND MOMENTUM TRANSFER IN SCREW-DRIVE HEAT TRANSFER SYSTEMS: COMPUTATIONAL ANALYSIS FOR DESIGN AND OPTIMIZATION | |
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Sarghini Fabrizio, De Vivo Angela, Erdogdu Ferruh |
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| EFFECTIVE AGITATING MOTIONS FOR FRESH CREAM MIXING EXTRACTED BY A HUMAN MOTION ANALYSIS | |
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Ohmura Naoto, Hara Maiko, Ikeda Kazuya, Honda Sachiko, Shirasugi Naoko, Masuda Hayato |
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| Lunch | |
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| INVITED LECTURE I | |
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Room: Sistina; Chairperson: Piazza L. |
| FOOD PROCESS INNOVATIONS ALIGNED WITH SUSTAINABILITY ASSESSMENT | |
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Mathys Alexander |
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| Advances in food Formulation Technology: Smart and Novel Ingredients - Structure Design | |
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Room: Sistina; Chairperson: Ohmura N. |
| ENCAPSULATED PROANTHOCYANIDINS AS NOVEL INGREDIENTS | |
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Romano Annalisa, Masi Paolo, Pucci Elisabetta, Oliviero Veronica, Ferranti Pasquale |
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| THE EFFECTS OF MALTODEXTRIN AND GUM ARABIC ON ENCAPSULATION OF ONION SKIN PHENOLIC COMPOUNDS | |
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Akdeniz Busra, Sumnu Gulum, Sahin Serpil |
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| MASTERING THE COATING THICKNESS OBTAINED USING LIQUIDS WITH A YIELD-STRESS | |
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Trottet Bertil, Marconati Marco, Keddie Joe, Ramaioli Marco |
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| STABILIZATION OF FAT FRACTION IN WALNUT-BASED FREEZE DRIED PRODUCTS | |
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Dordoni Roberta, De Cesare Sara, Casali Milena, Lambri Milena, Spigno Giorgia, De Faveri Dante Marco |
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| Coffee Break | |
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| Food process intensification / Environmental benefits | |
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Room: Sistina; Chairperson: Sumnu G. |
| DAIRY BY-PRODUCTS VALORIZATION WITH BIOMETHANE AND BIOHYDROGEN PRODUCTION THROUGH LACTOSE FERMENTATION IN ANMBR | |
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Tanzi Giancarlo, Tonsi Maurizio, Grilli Caterina, Malpei Caterina |
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| APPLICATION OF PULSED ELECTRIC FIELDS TECHNOLOGY FOR IMPROVING THE EFFICIENCY OF INDUSTRIAL PROCESSING OF TOMATO FRUITS | |
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Pataro Gianpiero, Maresca Paola, Carullo Daniele, Ferrari Giovanna |
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| ENVIRONMENTAL ANALYSIS OF A MASHED TOMATO PRODUCTION: AN ITALIAN CASE STUDY | |
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De Marco Iolanda, Riemma Stefano, Iannone Raffaele |
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| USE OF AGRI-FOOD RESIDUES FOR OIL STRUCTURING AND FUNCTIONALIZATION | |
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Ferrari Giovanna, Mustafa Waleed, Donsi Francesco |
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| MICROCAPSULES OF BLACKBERRY POMACE (RUBUS FRUTICOSUS): LIGHT AND TEMPERATURE STABILITY | |
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Santos Suelen Siqueira, Rodrigues Leticia Misturini , Da Costa Silvo Claudio, Bergamasco Rita De Cassia, Madrona Grasiele |
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| WELCOME COCKTAIL | |
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TUESDAY, May 30, 2017 |
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| Advances in food Formulation Technology: Smart and Novel Ingredients - Structure Design | |
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Room: Sistina; Chairperson: Spigno G. |
| USAGE OF CAROB BEAN FLOUR IN GLUTEN FREE CAKES | |
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Berk Eda, Sumnu Gulum, Sahin Serpil |
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| IMPROVEMENT OF OXIDATIVE STABILITY OF DRY EMULSION CONTAINING ANTIOXIDANTS BY MODIFYING PROCESS CONDITIONS | |
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Turchiuli Christelle, Gallotti Francesca, Hernandez Maria Del Rayo, Cuvelier Marie-Elisabeth |
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| SHELF LIFE EVALUATION OF EXTRUDED SNACKS APPLIED MAIZE STARCH COAT TO ELIMINATING USE OF FAT. | |
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Marques Diego Rodrigues, Berwig Kimberli, Monteiro Claudia C.F., Oliveira Dalany Menezes, Monteiro Antonio Roberto Giriboni |
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| EFFECTS OF PREPARATION METHOD ON ACID DIFFUSION INTO RED BEETS DURING IN VITRO GASTRIC DIGESTION IN RELATION TO BUFFERING CAPACITY | |
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Mutlu Simge, Mennah Govela Yamile, Marra Francesco, Bornhorst Gail |
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| SEEING IS BELIEVING: COUPLING BETWEEN LIQUID CRYSTALLINE ORDERING AND RHEOLOGICAL BEHAVIOR IN CELLULOSE NANOCRYSTALS SUSPENSIONS | |
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Zanchetta Giuliano, Rocchi Elisa, Piazza Laura |
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| Coffee Break | |
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| Food process intensification / Process and equipment design | |
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Room: Sistina; Chairperson: De Marco I. |
| ISOLATION OF COLOMBIAN NATIVE BACTERIA AND THEIR POTENTIAL FOR ETHANOL PRODUCTION FROM XYLOSE AND GLUCOSE | |
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Garcia Acero Angela Maria, Velasquez L Mario E., Brandao Pedro F.B. |
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| BIOTECHNOLOGICAL SYNTHESIS OF SUCCINIC ACID BY ACTINOBACILLUS SUCCINOGENES BY EXPLOITATION OF LIGNOCELLULOSIC BIOMASS | |
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Pirozzi Domenico, Fagnano Massimo, Fiorentino Nunzio, Zuccaro Gaetano, Toscano Giuseppe, Yousuf Abu, Sannino Filomena, Rugari Felicia, Florio Ciro |
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| CHARACTERIZATION OF CRAFT BEERS AND THEIR BIOACTIVE COMPOUNDS | |
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Marques Diego Rodrigues, Cassis Murilo A., Quelhas Joao Olavo Figueiredo, Bertozzi Janksyn, Visentainer Jesui V., Oliveira Claudio C., Monteiro Antonio Roberto Giriboni |
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| INTENSIFICATION OF HEAT STERILIZATION PROCESS FOR LIQUID FOODS USING TAYLOR-COUETTE FLOW SYSTEM | |
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Masuda Hayato, Horie Takafumi, Ohmura Naoto, Shimoyamada Makoto |
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| Lunch | |
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| INVITED LECTURE II | |
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Room: Sistina; Chairperson: Piazza L. |
| FORMULATION ENGINEERING OF HEALTHY FOODS | |
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Bakalis Serafim |
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| Food Biotechnology and Bioprocesses | |
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Room: Sistina; Chairperson: Bakalis S. |
| MICROCALORIMETRY AS A TOOL FOR MONITORING FOOD FERMENTATIONS | |
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Cuenca Martha, Romen Benjamin, Gatti Giacomo, Mason Marco, Scampicchio Matteo |
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| IMPROVEMENT OF BIOHYDROGEN FERMENTATION BY CO-DIGESTION OF CRUDE GLYCEROL WITH PALM OIL DECANTER CAKE | |
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Kanchanasuta Suwimon, Kittipongpattana Kantika, Pisutpaisal Nipon |
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| DEVELOPMENT OF BIODEGRADABLE FILMS OF CASSAVA STARCH AND POLY (BUTYLENE ADIPATE CO-TEREPHTHALATE): EFFECTS OF OREGANO ESSENTIAL OIL AND POTASSIUM SORBATE IN FILMS CHARACTERIZATION | |
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Fidelis Juliana, Marchi Livia, Marques Diego Rodrigues, Scapim Monica, Madrona Grasiele, Monteiro Claudia C.F., Yamashita Fabio, Monteiro Antonio Roberto Giriboni |
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| PRODUCTION OF PHA FROM WHEY BY INDIGENOUS MICROFLORA AND ACTIVATED SLUDGE: PRELIMINARY INVESTIGATION | |
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Bosco Francesca, Chiampo Fulvia |
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| Coffee Break | |
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| Food process intensification / Process and equipment design | |
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Room: Sistina; Chairperson: Perego P. |
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| MACHINE VISION-GUIDED FOOD PROCESSING AUTOMATIONS | |
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Tao Yang, Lin John, Vinson Robert, Holmes Maxwell, Seibel Gary |
| CAN SENSORY ANALYSIS AND E-NOSES SUPPORT THE ASSESSMENT WORK BEHIND DOC AND DOCG WINES? | |
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Franceschi Deborah, Vincenzi Simone, Boatto Vasco, Bravi Marco |
| OLIVE LEAVES INFUSE AND DECOCT PRODUCTION: INFLUENCE OF LEAVES DRYING CONDITIONS AND PARTICLE SIZE | |
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Casazza Alessandro Alberto, Aliakbarian Bahar, Comotto Mattia, Monteiro Souza Paula, Perego Patrizia |
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| TECHNOLOGICAL PROFILE ANALYSIS IN DAIRY COMPANIES: A CASE STUDY | |
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Barrera-Rojas Luz Mery, Obando-Bastidas Jorge Alejandro, Puello-Mendez Juliana |
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| ENZYMATIC WHEAT CONDITIONING | |
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Gruppi Alice, Duserm Garrido Guillermo, Dordoni Roberta, De Faveri Dante Marco, Spigno Giorgia |
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| POSTERS HAVE TO BE REMOVED | |
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| Bus leaves outside the Hotel - tickets only | |
| CONFERENCE DINNER - tickets only | |
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WEDNESDAY, May 31, 2017 |
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| INVITED LECTURE III | |
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Room: Mosè; Chairperson: Piazza L. |
| MODELLING AT THE INTERFACE OF PROCESS AND PRODUCT INNOVATIONS | |
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Verboven Pieter |
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| Modelling and simulation of food processes and automation in food industry | |
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Room: Sistina; Chairperson: Petzold G. |
| ON MEASURING, MODELING AND VALIDATING GROWTH OF SURFACE MOLDS THROUGH IMAGE ANALYSIS IN INDUSTRIAL SALAMI RIPENING | |
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Miccio Michele, Fraganza Michela, Cascone Giovanni, Diaferia Carlo, Ferrara Massimo, Magista Donato, Perrone Giancarlo, Dodaro Massimiliano, Longo Franco, Seta Lucia |
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| PERFORMANCE COMPARISON BETWEEN BATCH AND CONTINUOUS THAWING OF FOOD PRODUCTS ASSISTED BY RADIO FREQUENCY HEATING | |
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Bedane Tesfaye, Marra Francesco, Wang Shaojin |
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| A SYSTEM DYNAMICS APPROACH TO FOOD SECURITY THROUGH SMALLHOLDER FARMING IN THE UK | |
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Tsolakis Naoum, Singh Srai Jagjit |
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| Coffee Break | |
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| Food process intensification / Process and equipment design | |
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Room: Sistina; Chairperson: Miccio M. |
| MICROWAVE EFFECTS ON THE ENZYMATIC HYDROLYSIS OF SUCROSE | |
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Balia Giorgia, Grosso Massimiliano, Tronci Stefania, Desogus Francesco |
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| PROCESS PARAMETERS OF VACUUM-ASSISTED FREEZE CONCENTRATION | |
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Petzold Guillermo, Orellana Patricio, Moreno Jorge, Cuevas Carolina |
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Application of nanoscale science in food processing and packaging |
| PRELIMINARY STUDY ON THE PLASMA PROCESSED AIR TREATMENT OF FRESH CUT SALADS: ASSESSMENT OF THE INDUCED STRUCTURAL MODIFICATION THROUGH A RHEOLOGICAL APPROACH | |
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Piazza Laura, Rocchi Elisa |
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| SMART MEMBRANES PRODUCTION BY SUPERCRITICAL PHASE INVERSION TO INCREASE FOOD SHELF-LIFE | |
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Baldino Lucia, Cardea Stefano, Reverchon Ernesto |
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| EVALUATION AND MODELING OF SCAVENGING PERFORMANCES OF ACTIVE MULTILAYER PET BASED FILMS FOR FOOD PRESERVATION. | |
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Di Maio Luciano, Marra Francesco, Apicella Annalisa, Incarnato Loredana |
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| Lunch & End of the Conference | |
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LIST OF POSTERS - poster discussion on Monday, May 29, 10.40-11.20 |
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| Food process intensification / Process and equipment design: emerging novel types of equipments and processing methods - miniaturization of process equipments | |
| 138) THE IMPORTANCE OF CONSIDERING EMOTIONS IN THE DEVELOPMENT OF EFFECTIVE SAFETY TRAINING COURSES IN THE FOOD INDUSTRY | |
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Mariani Marco Giovanni, Vignoli Michela, Dibello Viviana, Chiesa Rita, Guglielmi Dina |
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| 139) MODIFIER-ENHANCED SUPERCRITICAL CO2 EXTRACTION WITH GRAS SOLVENTS OF COUMARIN FROM CUMARU SEEDS (DIPTERYX ODORATA) | |
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Lima Jessica, Traczynski Marcos, Giufrida Willyan, Feihrmann Andresa Carla, Freitas Santos Lisiane, Cardozo-Filho Lucio |
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| 140) FISH PROCESSING BY OZONE TREATMENT – IS FURTHER INVESTIGATION OF DOMESTICC APPLICATIONS NEEDFUL? | |
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Okpala Charles Odilichukwu R. |
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| Food process intensification / Environmental benefits : energy efficient food processing technologies - Waste reduction | |
| 141) BEET ROOT EXTRACT ENCAPSULATED IN INULIN: STORAGE STABILITY AND INCORPORATION IN SORBET | |
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Mayuri Omae Jessica, Goto Priscila Akie, Rodrigues Leticia Misturini , Santos Suelen Siqueira, Moser Paraiso Carolina, Madrona Grasiele, Bergamasco Rita De Cassia |
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| 142) SHELF LIFE EXTENSION TO REDUCE FOOD LOSSES: THE CASE OF MOZZARELLA CHEESE | |
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Falcone Giacomo, De Luca Anna Irene, Stillitano Teodora, Iofrida Nathalie, Strano Alfio, Piscopo Amalia, Branca Maria Luisa, Gulisano Giovanni |
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| 143) PHYSICAL PROPERTIES AND WATER VAPOUR PERMEABILITY OF BLENDS PRODUCED WITH GELATIN AND MODIFIED MARANTA ARUNDINACEA STARCH | |
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Makishi Gisele, Amorim Emily, Gatti Max Willian, Ditchfield Cynthia, Branco Ivanise G. , Freitas Moraes Izabel Cristina |
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| 144) PRODUCTION OF SINGLE-CELL OILS FROM LIGNOCELLULOSIC BIOMASS | |
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Cano-Ruiz Judith, Nunziata Teresa, Zuccaro Gaetano, Mauri Pedro Vicente, Lobo M Carmen, Pirozzi Domenico |
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| Advances in food Formulation Technology: Smart and Novel Ingredients - Structure Design | |
| 145) REHYDRATING FOOD POWDERS AND AVOIDING LUMPS: EFFECT OF POWDER PROPERTIES AND LIQUID FLOW | |
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Ong Xin Yi, Taylor Spencer, Ramaioli Marco |
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| 146) SUSTAINABILITY EVALUATION OF A PORTUGUESE “TERROIR” WINE | |
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Martins Antonio, Araujo Ana, Morgado Ana, Graça Antonio, Caetano Nidia, Mata Teresa |
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| 147) PRODUCTION LYCOPENE DYE SÃO CAETANO MELON (MOMORDICA CHARANTIA L.) FOR FOOD APPLICATION | |
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Oliveira Dalany Menezes, Minuceli Fernando, Ribeiro Marcos, Marques Diego Rodrigues, Testa Glaucio, Moreira Joserlan, Clemente Edmar, Monteiro Antonio Roberto Giriboni |
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| Food Biotechnology and Bioprocesses: micro/minibioreactor design; biodegradable polymers production and processing | |
| 148) ELECTROANALYSIS APPLIED TO MONITOR MEAD FERMENTATIONS | |
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Cuenca Martha, Blanco Amaury, Zuluaga Carlos |
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| 149) EFFECT OF PARTIAL OZONATION AND THERMAL PRETREATMENT ON BIOGAS PRODUCTION FROM PALM OIL DECANTER CAKE | |
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Rongwang Chonticha, Polprasert Supawadee, Kanchanasuta Suwimon |
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| Reaction kinetics in food processes | |
| 150) EVALUATION OF THE EFFECT OF ANTIOXIDANT MORINGA OLEIFERA EXTRACT IN BEEF | |
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Feihrmann Andresa Carla, Nascimento Marilia Gimenez, Belluco Caroline Zanon, Fioroto Paulo, Cardozo-Filho Lucio, Tonon Lucineia Cestari |
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| 151) CATALYTIC AND NONCATALYTIC ESTERIFICATION OF SOYBEAN OIL DEODORIZER DISTILLATE WITH ETHANOL - KINETIC MODELLING | |
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Villardi Hugo Gomes D'Amato , Ferreira Leal Monique, Pessoa Fernando Luiz Pellegrini , Salgado Andrea Medeiros , Gomes de Oliveira Alcides Ricardo |
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| 152) ENZYMATIC ESTERIFICATION FOR ACIDITY REDUCTION OF POLTRY FAT | |
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Mata Teresa, Trovisco Isabel, Pinto Ana, Matos Elisabete, Martins Antonio, Caetano Nidia |
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| 153) KINETIC MODELLING OF HYDROPEROXIDE DEGRADATION AMPLIFIED BY FENTON REACTIONS IN A MODEL OF EDIBLE OILS | |
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Cuvelier Marie-Elisabeth, Boussard Aline , Keller Severine , Golitin Lynda , Roux Stephanie |
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| Modelling and simulation of food processes and automation in food industry | |
| 154) MODELING AND SIMULATION OF FERMENTED SAUSAGES RIPENING WITH A HETEROGENEOUS POROUS MEDIA APPROACH | |
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Cascone Giovanni, Miccio Michele |
