EFF2021 Provisional Technical Program

updated to May 13 2021

The programme is provisional.
The Organizers do not take any responsibility in front of any delegate for the eventual last minute changes of this programme.
The information provided here is supplied by the various congress partners, no liability for accuracy can be assumed.

  SUNDAY, May 23rd
SU 17:00-18:30 Conference Overview
   
  MONDAY, May 24th
MO 08:30-09:00 Opening Session
  Room: Vesuvio Chairperson: Mauro Moresi
   
MO 09:00-09:40 Plenary Lecture
  Room: Vesuvio, Chairperson: Mauro Moresi
- POTENTIAL INNOVATIONS WITHIN THE ERA OF THE COVID-19 CRISIS
  Galanakis Charis
   
   
   
MO 10:00-10:40 FOOD PRODUCT ENGINEERING AND PACKAGING
  Room: Vesuvio, Chairperson: Mauro Moresi
USE OF SUNFLOWER PROTEIN IN SNACK BARS
  Baurina Alexandra, Baurin Dmitry, Shakir Irina, Panfilov Victor
   
DESIGN OF THICKENED FLUIDS RICH IN PROTEINS INTENDED FOR DYSPHAGIA MANAGEMENT
  Piazza Laura, Masseroni Elisa
   
MO 10:40-11:20 Coffee Break & e-Poster session
   
   
MO 11:20-13:00 FOOD PROCESS ENGINEERING, BIOTECHNOLOGY AND BIOPROCESSING
  Room: Vesuvio, Chairperson: Giorgia Spigno
IMPACT OF JEVA EVAPORATION ON STORAGE STABILITY AND PHYSIOCHEMICAL CHARACTERISTICS OF VIETNAM RED DRAGON FRUIT (HYLOCEREUS POLYRHIZUS)
  Nguyen Thi Thu Huyen, Pham Duc Chinh, Chu Thi Phuong, Vu Ngoc Ha, Samhaber Wolfgang, Nguyen Minh Tan
   
BIOACTIVE COMPOUNDS FROM CARROT POMACE AS NATURAL ANTIOXIDANTS TO ENHANCE THE OXIDATIVE STABILITY OF LINSEED OIL ENCAPSULATED BY PARTICLES FROM GAS SATURATED SOLUTIONS TECHNIQUE
  Klettenhammer Stefan, Ferrentino Giovanna Ferrentino, Zendehbad Seyed Hossein, Morozova Ksenia, Scampicchio Matteo
   
OPTIMIZATION OF MILD EXTRACTION METHODS FOR THE EFFICIENT RECOVERY OF ASTAXANTHIN, A STRONG FOOD ANTIOXIDANT CAROTENOID FROM MICROALGAE
  Chronis Mario, Christopoulou Vasiliki Maria, Papadaki Sofia, Stramarkou Marina, Krokida Magdalini
   
IMPROVING THE EXTRACTION OF JUICE AND BIOACTIVE COMPOUNDS FROM BLUEBERRY FRUITS AND THEIR BY-PRODUCTS BY APPLICATION OF MODERATE ELECTRIC FIELD (MEF)
  Pataro Gianpiero, Ferrari Giovanna
   
THINKING, MODELLING AND ASSESSING COSTS OF EXTRACTING ADDED-VALUE COMPONENTS FROM TOMATO INDUSTRIAL BY-PRODUCTS ON A REGIONAL BASIS
  Casa Marcello, Miccio Michele
   
MO 13:00-14:00 Buffet Lunch
   
   
   
MO 14:00-16:00 FOOD PRODUCT ENGINEERING AND PACKAGING
  Room: Vesuvio, Chairperson: Laura Piazza
DEVELOPMENT OF A DIAFILTRATION-PERVAPORATION PROCESS FOR BEER DEALCOHOLISATION
  Di Matteo Paola, Stoller Marco, Petrucci Rita, Russo Paola
   
DEVELOPMENT OF BAKERY FORMULATION FOR SPRAYABLE CAKE PREPARATION
  Principato Laura, Sala Luca, Duserm Garrido Guillermo, Spigno Giorgia
   
DEVELOPMENT OF A NOVEL ACTIVE EDIBLE COATING CONTAINING HYDROXYAPATITE FOR FOOD SHELF-LIFE EXTENSION
  Malvano Francesca, Montone Angela Michela Immacolata, Capparelli Rosanna, Capuano Federico, Albanese Donatella
   
EFFECT OF TEMPERATURE ON THE HYDRATION KINETICS OF CHICKPEA (CICER ARIETINUM L.) AND YELLOW SOYBEAN (GLYCINE MAX)
  Cimini Alessio, Poliziani Alessandro, Moresi Mauro
   
INCREASE FOOD PRODUCTION EFFICIENCY USING THE EXECUTABLE DIGITAL TWIN (XDT)
  Eppinger Thomas, Longwell Glenn, Mas Peter, Goodheart Kevin, Badiali Umberto, Aglave Ravindra
   
OPTIMIZATION OF GREEN EXTRACTION METHODS FOR THE RECOVERY OF STEVIA GLYCOSIDES
  Stramarkou Marina, Oikonomopoulou Vasiliki, Karagianni Elvira, Stamatis Christos, Nana Konstantina, Krystalli Evangellia, Komaitis Stratos, Krokida Magdalini
   
MO 16:00-16:40 Coffee Break & e-Poster Exhibition
   
   
MO 16:40-18:20 FOOD PROCESS ENGINEERING, BIOTECHNOLOGY AND BIOPROCESSING
  Room: Vesuvio, Chairperson: Gianpiero Pataro
PECTIN PRODUCTION FROM TOMATO SEEDS BY ENVIRONMENT-FRIENDLY EXTRACTION: SIMULATION AND DISCUSSION
  Casa Marcello, Casillo Anna Maria, Miccio Michele
   
FAST FIELD CYCLING 1H-NMR RELAXATION PROPERTIES DURING CONVECTIVE DEHYDRATION OF MANGO FRUITS
  Adiletta Giuseppina, Albanese Donatella, Di Matteo Marisa, Cinquanta Luciano, Corona Onofrio, Conte Pellegrino
   
ACTIVE EDIBLE COATING TO PRESERVE FRESH FIGS
  Moccia Stefania, La Cara Francesco, Cervellera Carmen, Russo Gian Luigi, Volpe Maria Grazia
   
VALORISATION OF VEGETABLES FROM THE NORTHERN PORTUGAL THROUGH DRYING: STUDY OF THE EFFECT OF DIFFERENT DRYING METHODS ON TEXTURE, COLOUR AND PHYSICOCHEMICAL PROPERTIES
  Costa Sara, Sousa Patricia, Pinheiro Rita
   
NON-ISOTHERMAL MOVING-BOUNDARY MODEL FOR FOOD DRYING
  Brasiello Antonio, Venditti Claudia, Adrover Alessandra
   
   
  TUESDAY, May 25th
   
TU 08:30-09:10 Plenary Lecture
  Room: Vesuvio, Chairperson: Francesco Donsì
- ASSISTANCE OF ELECTRIC, MAGNETIC OR ELECTROMAGNETIC FIELDS IN THE CASE OF CRYSTALLIZATION; CONCEPT AND APPLICATION TO FOODS
  Le Bail Alain
   
   
   
TU 09:20-10:40 MANAGEMENT INNOVATION IN FOOD INDUSTRY
  Room: Vesuvio, Chairperson: Francesco Donsì
CHALLENGES FOR GREENING SPIRULINA VALUE CHAIN IN TERMS OF FRESHWATER INPUT – A CASE STUDY
  Girotto Francesca, Biasi Vito Onofrio, Mirto Antonio, Piazza Laura
   
INTEGRATED MEMBRANE SYSTEMS AS AN INNOVATIVE APPROACH FOR THE RECOVERY OF HIGH VALUE-ADDED COMPOUNDS FROM AGRO-FOOD BY-PRODUCTS
  Cassano Alfredo, Conidi Carmela, Drioli Enrico
   
A NEW TOOL FOR FOOD INDUSTRIAL PLANT SIMULATION AND IOT CONTROL
  Catalano Filippo, Leone Alessandro, Bianchi Biagio, Tamborrino Antonia
   
CARBON FOOTPRINT OF DIFFERENT COFFEE BREWING METHODS
  Cibelli Matteo, Cimini Alessio, Moresi Mauro
   
TU 10:40-11:20 Coffee Break & e-Poster session
   
   
TU 11:20-13:00 FOOD PROCESS ENGINEERING, BIOTECHNOLOGY AND BIOPROCESSING
  Room: Vesuvio, Chairperson: Marco Bravi
KINETIC MODEL OF WHEAT STRAW AUTOHYDROLYSIS CONSIDERING HEATING AND COOLING PHASES
  Bassani Andrea, Fiorentini Cecilia, Duserm Garrido Guillermo, Carullo Daniele, Spigno Giorgia
   
DURUM WHEAT DOUGH TORQUE MEASUREMENTS: CHARACTERIZATION AND STUDY OF THE MIXING PROCESS PARAMETERS AS A FUNCTION OF WATER AND SALT AMOUNTS
  Fanari Fabio, Naue Ingo, Desogus Francesco, Grosso Massimiliano, Wilhelm Manfred
   
COMPREHENSIVE MATHEMATICAL MODEL FOR FREEZING TIME PREDICTION OF FINITE OBJECT
  Bassani Andrea, Duserm Garrido Guillermo, Giuberti Gianluca, Dordoni Roberta, Spigno Giorgia
   
ADDITIVES INDIVIDUATION IN RAW HAM USING IMAGE ANALYSIS
  Romaniello Roberto, Perone Claudio, Tamborrino Antonia, Berardi Antonio, Leone Alessandro, Di Taranto Aurelia, Iammarino Marco
   
MODELING ASPECTS IN SIMULATION OF MEF PROCESSING OF SOLID BEHAVING FOODS
  Casaburi Oriana, Petrosino Francesco, Marra Francesco
   
TU 13:00-14:00 Buffet Lunch
   
   
TU 14:00-16:00 FOOD PRODUCT ENGINEERING AND PACKAGING
  Room: Vesuvio, Chairperson: Francesco Marra
EFFECT OF DIETARY FIBRE AND THERMAL CONDITION ON RICE BRAN WAX OLEOGELS FOR BISCUITS PREPARATION
  Principato Laura, Sala Luca, Duserm Garrido Guillermo, Spigno Giorgia
   
AGRICULTURAL SUSTAINABLE PRODUCTION IN VULNERABLE ZONES TO NITRATE POLLUTION
  Arbizu-Milagro Julia, Castillo-Ruiz Francisco , Moreno-Hernandez Heidi, Valencia-Omatos Roberto, Tarragona-Perez Carlos, Pena-Navaridas Jose
   
COMBINATION OF EDIBLE COATINGS CONTAINING OREGANO ESSENTIAL OIL NANOEMULSION AND PULSED LIGHT TREATMENTS FOR IMPROVING THE SHELF LIFE OF TOMATOES
  Pirozzi Annachiara, Del Grosso Vittoria, Ferrari Giovanna, Pataro Gianpiero, Donsì Francesco
   
BIOPLASTIC MADE FROM MANIHOT ESCULENTA (CASSAVA) AND FICUS BENJAMINA AS AN ECOLOGICAL ALTERNATIVE FOR FOOD PRODUCTS
  Olivares Quispetera Carlos A., Castaneda Olivera Carlos A., Valverde Flores Jhonny W., Benites Alfaro Elmer G., Valverde Flores Ysabel
   
ENCAPSULATED WALNUT PASTE WITH GRAPE SKIN EXTRACT ADDITION: OXIDATIVE STABILITY AND USE IN BISCUITS
  Dordoni Roberta, Bassani Andrea, Rossetti Chiara, Duserm Garrido Guillermo, Frustace Antonello, Spigno Giorgia
   
OIL-IN-WATER PICKERING EMULSIONS STABILIZED WITH STARCH PARTICLES AND FORMULATED WITH OLIVE OIL: COLLOIDAL PROPERTIES AND STABILITY AS AFFECTED BY OLIVE OIL PHENOLIC CONTENT
  Farooq Umer, Di Mattia Carla, Faieta Marco, Sacchetti Giampiero, Pittia Paola
   
TU 16:00-16:40 Coffee Break & e-Poster Exhibition
   
   
TU 16:40-18:20 FOOD PROCESS ENGINEERING, BIOTECHNOLOGY AND BIOPROCESSING
  Room: Vesuvio, Chairperson: Michele Miccio
MICROCLIMATIC CONTROL IN CONFINED AGRICULTURAL ENVIRONMENT FOR PLANTS CULTIVATION
  Orsino Michela, Perone Claudio, La Fianza Giovanna, Brunetti Lucio, Giametta Ferruccio, Catalano Pasquale
   
HIGH-PRESSURE HOMOGENIZATION FOR THE RECOVERY OF VALUE-ADDED COMPOUNDS FROM VEGETABLE MATRICES
  Ferrari Giovanna, Donsì Francesco
   
HOW TO BALANCE THE YIELD AND PROTEIN CONTENT OF AIR-CLASSIFIED PULSE FLOUR: THE INFLUENCE OF THE RESTRICTION VALVE
  De Angelis Davide, Kaleda Aleksei, Pasqualone Antonella, Vaikma Helen, Squeo Giacomo, Caponio Francesco, Summo Carmine
   
ROUGH BEER FILTERABILITY IN INDUSTRIAL POWDER-FILTERS AND LAB-SCALE DEAD-END AND CROSSFLOW FILTRATION APPARATUSES
  Cimini Alessio, Bedini Giacomo, Moresi Mauro
   
CFD ANALYSIS OF A TUBE-IN-TUBE HEAT EXCHANGER TO PRE-HEAT OLIVE PASTES
  Perone Claudio, Romaniello Roberto, Leone Alessandro, Berardi Antonio, Catalano Pasquale, Tamborrino Antonia
   
   
  WEDNESDAY, May26th
   
WE 08:30-09:10 Plenary Lecture
  Room: Vesuvio, Chairperson: Paola Pittia
- ASSESSING THE ENVIRONMENTAL SUSTAINABILITY OF HIGH VALUE FOOD
  Rulli Maria Cristina
   
  PARALLEL SESSIONS
   
WE 09:20-10:40 MANAGEMENT INNOVATION IN FOOD INDUSTRY
  Room: Vesuvio, Chairperson: Paola Pittia
SUSTAINABLE INNOVATION MANAGEMENT IN THE FOOD INDUSTRY
  Bravi Marco, D'Urso Alessio, Gallo Riccardo, Piazza Laura
   
RISK ENGINEERING & FOOD PRODUCTS PROCESSING: TOWARDS A SIMULATION-BASED APPROACH
  Colombo Simone, Piazza Laura, Bozzano Giulia, Manenti Flavio
   
CELLULOSE ACETATE NANOCARRIER PRODUCTION BY SUPERCRITICAL ASSISTED ELECTROSPRAY
  Guastaferro Mariangela, Cardea Stefano, Baldino Lucia, Reverchon Ernesto
   
ENVIRONMENTAL PROFILE OF ORGANIC DRY PASTA
  Cibelli Matteo, Cimini Alessio, Moresi Mauro
   
WE 10:40-11:20 Coffee Break & e-Poster session
   
   
WE 11:20-12:40 FOOD PRODUCT ENGINEERING AND PACKAGING
  Room: Vesuvio, Chairperson: Maria Cristina Rulli
BIODEGRADABLE FILMS BASED ON POLY(LACTIC ACID) COATINGS AND NATURAL OLIVE-WASTEWATER EXTRACTS FOR ACTIVE FOOD PACKAGING
  Apicella Annalisa, Adiletta Giuseppina, Albanese Donatella, Di Matteo Marisa, Incarnato Loredana
   
DEVELOPMENT OF PLA / PHB BLOWN FILMS WITH IMPROVED PERFORMANCE FOR FOOD PACKAGING APPLICATIONS
  Pietrosanto Arianna, Scarfato Paola, Di Maio Luciano, Incarnato Loredana
   
INVESTIGATION ON SHELF-LIFE OF ROASTED CHESTNUTS WITH DIFFERENT PACKAGING SYSTEMS THROUGH LOW-FIELD NMR ANALYSIS
  Proietti Noemi, Liguori Loredana, Di Tullio Valeria, Adiletta Giuseppina, Russo Paola
   
COMPARATIVE LIFE CYCLE ASSESSMENT OF POLYETHYLENE TEREPHTHALATE (PET) AND MULTILAYER TETRA PAK JUICE PACKAGING SYSTEMS
  Stramarkou Marina, Boukouvalas Christos, Eleni Panagiota, Karalekas Dimitrios, Krokida Magdalini
   
WE 12:40-13:00 Closing
  LIST OF POSTERS
  e- POSTER SESSIONS on Monday, Tuesday & Wednesday
   
- FOOD PRODUCT ENGINEERING AND PACKAGING
P/1) EFFECT OF UHT PROCESSING CONDITIONS ON COLOR CHANGES IN STERILIZED COCONUT WATER
  Wurlitzer Nedio, Sucupira Natalia, Sousa Paulo, Adriano Andreza
   
P/2) COOLING KINETICS AND MASS TRANSFER IN POSTHARVEST PRESERVATION OF FRESH FRUITS AND VEGETABLES UNDER REFRIGERATED CONDITIONS
  Hoffmann Tuany Gabriela, Ronzoni Adriano, Da Silva Diogo, Bertoli Savio Leandro, Krebs De Souza Carolina
   
P/3) INCORPORATION OF ELECTROMAGNETIC FIELDS AS AN ALTERNATIVE TECHNOLOGY TO INCREASE STARCH PRODUCTION IN CORN CROPS
  Suarez-Rivero Deivis, Marin-Mahecha Olga, Ortiz-Aguilar Jannet, Puentes Addy Esperanza, Suarez-Rivero Maikel, Guzman-Hernandez Tomas De Jesus
   
P/4) EFFECTS OF PHENOLIC ENRICHMENT ON ANTIOXIDANT ACTIVITY OF MAYONNAISE
  Romeo Rosa, De Bruno Alessandra, Piscopo Amalia, Brenes Manuel, Poiana Marco
   
P/5) DESIGN AND OPTIMIZATION OF EDIBLE COATING AND OSMOTIC DEHYDRATION PROCESSES FOR THE DEVELOPMENT OF HIGH-VALUE FRUITS AND VEGETABLES WITH EXTENDED SHELF-LIFE
  Karkou Efthalia, Oikonomopoulou Vasiliki, Papadaki Sofia, Krokida Magdalini
   
P/6) MODULATION OF THE TECHNOLOGICAL FUNCTIONALITY OF PEA (PISUM SATIVUM) PROTEINS IN O/W EMULSIONS BY HIGH DYNAMIC PRESSURE PRE-TREATMENTS
  D'Alessio Giulia, Di Mattia Carla, Flamminii Federica, Neri Lilia, Pittia Paola
   
P/7) EFFECTS OF THE SUGAR REFORMULATION IN COOKIES ON HEALTHY CHARACTERISTICS AND AROMA COMPOUNDS
  Verzera Antonella, Condurso Concetta, Arena Elena, Cincotta Fabrizio, Brighina Selina, Fallico Biagio
   
- FOOD PROCESS ENGINEERING, BIOTECHNOLOGY AND BIOPROCESSING
P/8) ENZYMATIC PRODUCTION OF WAX ESTERS FROM SPENT COFFEE GROUNDS’ OIL AND EVALUATION OF THEIR OLEOGELATION PROPERTIES
  Papadaki Aikaterini, Vorokliniotis Konstantinos, Kachrimanidou Vasiliki, Lappa Iliada, Eriotou Effimia, Kopsahelis Nikolaos
   
P/9) PRODUCTION OF BIOSSURFACTANT BY CANDIDA GUILLERMONDII AND APPLICATION IN A MAYONNAISE EMULSION
  Lira Isabela, Santos Emilia, Santos Julio, Silva Renata, Da Silva Yali, Durval Italo Jose, Guerra Jenyffer, Sarubbo Leonie, De Luna M. Juliana
   
P/10) GRAPEFRUIT JUICE DEBITTERING BY SIMULTANEOUS LIMONIN ADSORPTION AND NARINGIN HYDROLYSIS
  Aguirre Nattaly, Ortega Nicole, Munoz Mariela, Wilson Lorena, Urrutia Paulina
   
P/11) A NEW FREEZING BOX FOR THE MANAGING OF SEMEN CRYOPRESERVATION PROCESS
  Giametta Ferruccio, Perone Claudio, Di Iorio Michele, Rusco Giusy, Catalano Pasquale, Iaffaldano Nicolaia
   
P/12) WAXY STARCH TO REPLACE VEGETABLE FAT IN EXTRUDED SNACK AROMATISATION AND DIFFERENT SALT DELIVERY WAY TO DECREASE SODIUM INTAKE
  Nakagawa Akihiro, Raniero Ghiovani, Berwig Kimberli, Monteiro Claudia, Sousa Isabel, Monteiro Antonio
   
P/13) REGULATION OF PEROXIDASE ACTIVITY IN FLOUR USING SUPERCRITICAL FLUIDS
  Hojnik Podrepsek Gordana, Knez Zeljko, Leitgeb Maja
   
P/14) NUMERICAL SIMULATION AND EXPERIMENTAL VALIDATION OF A VIBRATING SCREEN FOR THE SIEVING OF CHAMOMILE (MATRICARIA CHAMOMILLA L.)
  Tamborrino Antonia, Perone Claudio, Romaniello Roberto, Bianchi Biagio, Berardi Antonio, Leone Alessandro
   
P/15) COMBINED CONTINUOUS MACHINE TO CONDITION OLIVE PASTE: RHEOLOGICAL CHARACTERIZATION OF OLIVE PASTE
  Tamborrino Antonia, Perone Claudio, Mojaed Hazar, Romaniello Roberto, Berardi Antonio, Catalano Pasquale, Leone Alessandro
   
P/16) IMPACT OF WATER AND FLOUR COMPONENTS IN DOUGH INVESTIGATED THROUGH LOW-FIELD NUCLEAR MAGNETIC RESONANCE
  Fanari Fabio, Keller Jonas, Desogus Francesco, Grosso Massimiliano, Wilhelm Manfred
   
P/17) EXPERIMENTAL TRIALS AND DYNAMICAL SIMULATION OF THE POTENTIAL BIOGAS PRODUCTION IN A FROZEN FOOD INDUSTRY
  Catalano Filippo, Bianchi Biagio, Berardi Antonio, Leone Alessandro, Tamborrino Antonia
   
P/18) PRESSURIZED LIQUID EXTRACTION OF STEVIOL GLYCOSIDES FROM STEVIA REBAUDIANA LEAVES
  Raspe Djessica, Ciotta Simone, Mello Bruna, Milani Paula, Silva Camla, Costa Silvio
   
P/19) PUMPING CONTRIBUTION TO DISSOLVED OXYGEN IN VIRGIN OLIVE OIL DURING PROCESSING
  Masella Piernicola, Angeloni Giulia, Guerrini Lorenzo, Spadi Agnese, Corti Ferdinando, Parenti Alessandro
   
P/20) HYDRODISTILLATION OF COFFEE BY-PRODUCTS TO RECOVER OF BIOACTIVE COMPOUNDS: THE SPENT COFFEE GROUND AND COFFEE SILVERS SKIN CASE-STUDY
  Spadi Agnese, Angeloni Giulia, Guerrini Lorenzo, Corti Ferdinando, Parenti Alessandro, Innocenti Marzia, Bellumori Maria, Masella Piernicola
   
P/21) BIOPOLYMER BASED ON BREWING WASTE AND EXTRUDED MAIZE: CHARACTERIZATION AND APPLICATION
  Monteiro Claudia, Sarache Gabriel, Januario Jaqueline, Berwig Kimberli, Raniero Ghiovani, Monteiro Antonio, Silva Fernando
   
P/22) EVALUATION OF THE NOVEL DEHYDRATION CONCEPT FOR WILD MULTI FLORAL HONEY IN VIETNAM
  Dang Thi Tuyet Ngan, Pham Duc Chinh, Pham Nhu Quynh, Vu Ngoc Ha, Cung Thi To Quynh, Nguyen Minh Tan
   
P/23) PRODUCTION OF HIGHLY VALUED VEGETABLE JUICE BY OSMOTIC DISTILLATION TECHNIQUE: OPTIMIZATION OF PROCESS PARAMETERS
  Liguori Loredana, Russo Paola, Albanese Donatella
   
P/24) MELTING CHARACTERISTICS OF ICE CREAM PREPARED WITH VARIOUS AGITATION SPEEDS IN BATCH FREEZER
  Sawano Momoko, Masuda Hayato, Iyota Hiroyuki, Shimoyamada Makoto
   
P/25) OHMIC HEATING OF BASIL-BASED SAUCES: INFLUENCE OF THE ELECTRIC FIELD STRENGTH ON THE ELECTRICAL CONDUCTIVITY
  Casaburi Oriana, Brondi Cosimo, Romano Aldo, Marra Francesco
   
P/26) FINANCIAL SUSTAINABILITY AND PROFITABILITY OF SUPERCRITICAL CO2 PASTEURIZATION OF LIQUID PRODUCTS: A CASE STUDY
  Gallinaro Stefano, Zambon Alessandro, Clavier Jean-Yves, Bertolini Marina, Zulli Riccardo, Greco Luciano, Benedito José, Spilimbergo Sara
   
P/27) EFFECT OF BRASSICA FLOUR ENRICHMENT ON THE DEVELOPMENT OF NEW FOOD PRODUCT AND ITS NUTRICTIONAL, ANTIOXIDANT AND SENSORY EVALUATION
  Duarte Cristina, Pinheiro Rita, Vaz Velho Manuela
   
P/28) DIFFERENT APPROACHES TO REDUCE THE ACRYLAMIDE FORMATION IN PIZZA
  Covino Clelia, Sorrentino Angela, Di Pierro Prospero, Masi Paolo
   
P/29) COMPLEX COACERVATION OF PUMPKIN PROTEIN ISOLATE AND CHITOSAN LOW MOLECULAR WEIGHT
  Ramondo Alessia, Marulo Serena, Aliberti Giuliana, Sorrentino Angela, Masi Paolo, Di Pierro Prospero
   
P/30) AQUEOUS ENZYME ASSISTED OIL EXTRACTION FROM OILSEEDS BY USING PAPAIN-COATED MAGNETIC MICROPARTICLES
  Marulo Serena, Ramondo Alessia, Aliberti Giuliana, Di Pierro Prospero, Regalado-Gonzáles Carlos, Masi Paolo
   
P/31) DEVELOPMENT OF A LONG SHELF LIFE READY-TO-USE DOUGH ROLLS FOR MAKING “PIZZA NAPOLETANA”(TSG)
  Falciano Aniello, Di Pierro Prospero, Romano Annalisa, Sorrentino Angela, Cavella Silvana, Masi Paolo
   
- MANAGEMENT INNOVATION IN FOOD INDUSTRY
P/32) AMBIENT AND PERSONAL NOISE EXPOSURE ASSESSMENT IN A PASTA FACTORY
  Bianchi Biagio, Tamborrino Antonia, Ayr Ubaldo, Berardi Antonio, Catalano Pasquale
   
P/33) NEW MODELLING APPROACH FOR THE ENERGY AND STEAM CONSUMPTION EVALUATION IN A FRESH PASTA INDUSTRY
  Tamborrino Antonia, Catalano Filippo, Berardi Antonio, Bianchi Biagio
   
P/34) DIAGNOSIS OF IRRIGATION MANAGEMENT IN THE INDUSTRIAL TOMATO CROP IN GOIÁS, BRAZIL
  Alves Jr Jose, Sena Carolina, Domingos Marcus, Knapp Fabio, Almeida Fillipe, Battisti Rafael, Casaroli Derblai, Evangelista Adao
   
P/35) FLEXIBLE ELECTRODE BASED ON GOLD NANOPARTICLES AND REDUCED GRAPHENE OXIDE FOR URIC ACID DETECTION USING LINEAR SWEEP VOLTAMMETRY
  Mazzara Francesca, Patella Bernardo, Ganci Fabrizio, O'Riordan Alan, Aiello Giuseppe, Torino Claudia, Vilasi Antonio, Sunseri Carmelo, Inguanta Rosalinda
   
P/36) USE OF VEGETABLES AS A NEW INGREDIENT IN THE FORMULATION OF CUPCAKES FOR NEW TRENDS AND EATING HABITS
  Ortiz Jenny, Velasquez Pablo, Santis Angelica
   
P/37) GENE EDITING VERSUS GENE MODIFICATION: AWARENESS, ATTITUDES AND BEHAVIOURAL INTENTIONS OF LITHUANIAN CONSUMERS, PRODUCERS, AND FARMERS
  Basinskiene Loreta, Seinauskiene Beata