CEFood program 2010_2nd draft

CEFood Congress Programme
Tuesday 18th May 2010
17,00 – 21,00
14th April 2010
Draft 2
Registration open
Wednesday 19th May 2010
8,00 – 9,30
9,30 – 10,30
10,30 – 11,00
Abstract
No.
176
Registration open
Invited plenary lectures
Ceremonial opening
How consumers understand food safety?
P. RASPOR
University of Ljubljana, Slovenia
11,00 – 11,30
166
11,30 – 12,00
164
12,30 - 14,00
Lunch
14,00 – 14,15
80
Red wine polyphenols prevent cardiovascular alterations in experimental
hypertension
O. PECHÁNOVÁ, I. BERNÁTOVÁ and P. BABÁL
Slovak Academy of Sciences, Slovakia
The concept of single-step approximation and the non-Arrhenian kinetics in modeling
the processes occurring in food
P. ŠIMON
Slovak University of Technology in Bratislava, Slovakia
Antioxidants
Content of antioxidants and antioxidative properties of novel buckwheat flours
D. SZAWARA-NOWAK, M. K. PISKUŁA and H. ZIELIŃSKI
Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Poland
14,15- 14,30
43
Phenolic compounds and antioxidant activity in monovarietal croatian virgin olive
oils
M. ŽANETIĆ, L. CERRETANI, M. DEL CARLO, D. ŠKEVIN, S. PERICA, F. STRIKIĆ and
M. J. ŠPIKA
Institute for Adriatic Crops and Karst Reclamation, Croatia
14,30-14,45
85
Determination of the antioxidative and reducing capacity of buckwheat groat after
roasting by updated analytical strategies
T. ZAKRZEWSKI, H. ZIELINSKI, M. PISKUŁA and D. ZIELINSKA
Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Poland
14,45-15,00
115
Polyphenolic compounds, antioxidative capacity and biological activity of chololates
S. MAZOR JOLIĆ, J. GIACOMETTI, I. R. REDOVNIKOVIĆ, K. DELONGA and J.
VORKAPIĆ-FURAČ
Kraš, Food Industry, d.d., Croatia
15,00-15,15
105
Antioxidant activity and polyphenolic content in two sweet potatoes (Ipomoea batatas
L.) cultivars grown under different conditions
I. R. REDOVNIKOVIĆ, M. BOGOVIĆ, S. BOSNAR, T. KRALJ, K. DELONGA, B. NOVAK
and N. TOTH
University of Zagreb, Croatia
15,15-15,30
60
Direct Measurement of the Total Antioxidant Capacity of Foods: The QUENCHER
Approach
V. GÖKMEN, A. SERPEN and V. FOGLIANO
Hacettepe University, Turkey
15,30-15,45
Break
Food safety and analysis
16,15-16,45
177
Building up centre for food contaminants in Slovak Republic and its role in
strengthening a food safety in European Union
P. ŠIMKO, Z. CIESAROVÁ, E. KOLEK, B. SKLÁRŠOVÁ, A. BEDNÁRIKOVÁ, M. POLOVKA,
L. MARKOVÁ and J. RYŠAVÝ
Food Research Institute in Bratislava, Slovakia
16,45-17,00
62
Effect of Preparation (Frying versus Baking) on Acrylamide Level of Potato Chips
T. K. PALAZOĞLU and V. GÖKMEN
University of Mersin, Turkey
17,00-17,15
01
Thermal Characterisation of Commercial Vegetable Oils by
Differential Scanning Calorimeter
A. KAFTAN
Ondokuz Mayıs University, Turkey
17,15-17,30
138
Non-destructive Analysis of Deoxynivalenol Content in Grain of Winter Wheat
(Triticum eastivum L.) by Near Infrared Spectroscopy
A. PROHASKOVÁ, L. ŠTOČKOVÁ, J. CHRPOVÁ, V. DVOŘÁČEK and Z. STEHNO
Crop Research Institute, Czech Republic
17,30-17,45
141
17,45–19,00
Poster
session I
Analytical and Aroma Profiles of Slovak and South African Meads
D. ŠMOGROVIČOVÁ, R. TANDLICH, P. NÁDASKÝ, B. S. WILHELMI and G. CAMBRAY
Slovak University of Technology, Slovakia
19,00
Welcome party
Thursday 20th May 2010
Processing
8,15-8,45
187
8,45–9,00
167
Encapsulation technologies for fermentation processes
V. NEDOVIC
Faculty of Agriculture, Serbia
Dark Beer with Medicinal Herbs
S. DESPOTOVIC, I. LESKOSEK-CUKALOVIC, V. NEDOVIC, M. NIKSIC, M. VELJOVIC and
A. KALUSEVIC
Faculty of Agriculture, Serbia
9,00-9,15
110
9,15 - 9,30
32
Oxidative stability and colour properties of chicken patties as influenced by synthetic
and natural antioxidants and different storage periods
C. SARIÇOBAN and M. T. YILMAZ
Erciyes University, Turkey
Comparative study of pear drying using solar stove and tunnel drying
R. GUINÉ, M. J. BARROCA, P. LOPES, V. SILVA, M. J. LIMA and D. FERREIRA
Instituto Politécnico de Coimbra, Portugal
9,30 -9,45
33
Texture of onions before and after freeze-drying
R. P. F. GUINÉ and M. J. BARROCA
Instituto Politécnico de Coimbra, Portugal
9,45-10,00
53
10,00-10,15
34
Feasibility of some commercial biodegradables films for modified atmosphere
packaging of red meat
S. GURI and G. COELHO
MatGas-Research Center, Spain
Properties of pears dried with different drying processes
R. GUINÉ, M. J. BARROCA, P. LOPES, V. SILVA, M. J. LIMA and D. FERREIRA
Instituto Politécnico de Viseu, Portugal
10,15-10,45
Break
10,45-11,00
23
11,00-11,15
109
Technology- and product development of functional food products of fruit origin
G. PÁTKAI, J. BARTA
Corvinus University of Budapest, Hungary
A comparative study on the effects of spice essential oils and butyllated
hydroxyanisole on the oxidative stability and colour characteristics of chicken patties
stored at different storage periods
C. SARIÇOBAN, M. T. YILMAZ and G. KANBUR
Erciyes University, Turkey
11,15-11,30
99
An Evaluation of Organic Foods and Health Relationships in Turkey: A Case Study of
Ankara
E. OLHAN, H. ARISOY and Y. ATASEVEN
Ankara University, Turkey
11,30-11,45
67
Influence of Enzymatic Cross-linking of Proteins on the Maillard Reactions in Milk
Z. D. GÜDER, Z. YÜKSEL and Y. K. ERDEM
Hacettepe University, Turkey
11,45-12,00
117
12,00-14,00
Lunch
14,00-14,30
07
14,30-14,45
118
Red wine production from the wine grape varieties planted in Thailand
S. SAIYUDTHONG and N. PRAPASUWANNAKUL
Kasetsart University, Thailand
Microbiology
Anti-Campylobacter effect of alternative antimicrobial compounds
A. KLANČNIK, S. PISKERNIK, L. LIPOGLAVŠEK and S. S. MOŽINA
University of Ljubljana, Slovenia
Comparative recovery between non-resistant and multi-antibiotic-resistant
Salmonella Virchow injured by peroxyacetic acid
S. TREVANICH, R. THEPSON and A. TREVANICH
Kasetsart University, Thailand
14,45-15,00
116
Factors affecting PCR-EMA technique for Salmonella Typhimurium detection
S. SAIYUDTHONG and S. TREVANICH
Kasetsart University, Thailand
15,00-15,15
151
15,15-15,30
152
Survey of the microbiological quality of cakes and pastries sold in Skopje,
macedonia
L. ANGELOVSKI, P. SEKULOVSKI, D. JANKULOSKI, M. RATKOVA, S. KOSTOVA, M.
PRODANOV
University of “Ss. Cyril and Methodius”, Macedonia
Antimicrobial resistance of E. coli and Staphylococcus aureus isolated from cheese
and Salmonella spp. isolated from different types of raw meat
M. RATKOVA, S. KOSTOVA, P. SEKULOVSKI, D. JANKULOSKI, L. ANGELOVSKI and M.
PRODANOV
University of “Ss. Cyril and Methodius”, Macedonia
15,30-16,00
16,00-16,15
Break
26
16,15-16,30
11
Comparative microbiological safety and antibacterial properties of kefir and
traditional sour-milk product matsun
K. GRIGORYAN, M. SARGSYAN and L. HAKOBYAN
Yerevan State University, Armenia
Microbiological contamination of ready- to-eat bakery products as safety concern of
modern diet
B. HENGL, A. GROSS-BOŠKOVIĆ, D. STRAŽANAC, M. ŠIMOVIĆ, M. MIKRUT, J.
TURKALJ and Z. JURKOVIĆ
Croatian Food Agency, Croatia
16,30-16,45
147
Inhibition of the gastric pathogen Helicobacter pylori using edible plants
H. MILLER-PODRAZA
Gothenburg University, Sweden
16,45-17,00
119
A comparative study into the food safety knowledge of teachers and nurses
N. SANLIER and N. AKTAS
Selcuk University, Turkey
Young Scientist Session
17,00-17,10
90
The Effect of Spray Drying Processing Conditions on the Functional Properties of
Egg Powder
M. KOÇ, M. SAKIN, B. KOÇ, G. SUSYAL, F. KAYMAK-ERTEKIN and N. BAĞDATLIOĞLU
Ege University, Turkey
17,10-17,20
104
17,20-17,30
120
17,30-17,40
101
Energy And Nutrient Intakes Of The Workers In Food Sector
G. HAKLI, N. AKTAS
Ankara University School of Home Economics, Turkey
CORONARY HEART DISEASE RISK FACTORS IN ADULTS: A SAMPLE OF TURKIYE
L. S. AKAN and F. P. ÇAKIROĞLU
Ankara University, Turkey
Adult Consumers' States of Being Influenced by Food Advertisements and the
Factors They Observe When Buying Food
A. UÇAR , E. ENERGĐN and A. Ö. ÖZÇELĐK
Ankara University, Turkey
17,40-19,30
Poster
session II
Friday 21st May 2010
Young Scientist Session
8,30-8,45
96
Influence of Spirulina platensis powder on the microflora of yoghurt and
acidophilic yoghurt
M. GULDAS and R. IRKIN
Uludag University, Turkey
8,45-9,00
97
In vitro antifungal activity of chitosan against some fungi species
R. IRKIN and M. GULDAS
Balikesir University, Turkey
9,00-9,15
73
9,15-9,45
9,45-10,00
Break
Analysis of the effects of vegetable and animal fats on lipids and cholesterol
contents in broilers' plasma
M. VELADZIC, S. JAHIC, H. MAKIC and E. GALIJAŽEVIĆ
Bihac University, Bosnia and Herzegovina
148
Multidimensional and Comprehensive GCMS analysis of food samples
M. GEISSLER, H - U. BAIER, S. BÖHME, S. SCHRÖDER
Shimadzu Europa GmbH, Germany
Young scientist session – Nutrition
10,00-10,10
180
Utilization of wheat DNA as an internal standard at the analysis of bakery products
by real-time PCR
V. JANSKÁ, Ľ. PIKNOVÁ, T. KUCHTA
Food Research Institute, Slovakia
10,10-10-20
184
10,20-10,30
02
Effect of technological treatment on DNA degradation and quantification in GM
food matrices
E. BERGEROVÁ, Z. GODÁLOVÁ, P. SIEKEL
Food Research Institute, Slovakia
Use of comprehensive GC to assess the influence of smoke generation
C. CATANÉO, V. LALANNE, R. BARON, P. COURCOUX, B. LE BIZEC, L. LE THUAUT,
C. PROST and T. SÉROT
Laboratoire de Biochimie Alimentaire et Industrielle, France
10,30-10,40
181
EFSA cooperation with EU Member States in the field of food consumption data
A. TURZOVÁ
Food Research Institute in Bratislava, Slovakia
Young scientist session – Safety
10,40-10,50
27
10,50-11,00
128
11,00-11,10
130
11,10-14,00
Lunch
Tools of acrylamide mitigation in cereal products
K. KUKUROVÁ, Z. CIESAROVÁ, A. BEDNÁRIKOVÁ, L. MARKOVÁ and S. BAXA
Food Research Institute in Bratislava, Slovakia
HMF Formation in Dried Apricots
N. GÖNCÜOĞLU, B. A. MOGOL, G. DURMAZ and V. GÖKMEN
Inonu University, Turkey
Mitigation of Acrylamide Formation in Biscuits by Different Baking Applications
T. KOCADAĞLI and V. GÖKMEN
Hacettepe University, turkey
Young scientist session – Chemistry
14,00-14,10
25
Screening of 21 vitis vinifera l. Leaf and grape skin extracts for antioxidant capacity
and phenolic content
I. GENERALIĆ, D. SKROZA, M. BOSANČIĆ, S. MARTINOVIĆ, Ž. SKRAČIĆ and V.
KATALINIĆ
University of Split, Croatia
14,10-14,20
182
Identification of Staphylococcus aureus in food by polymerase chain reaction
(PCR)
T. TRNČÍKOVÁ, E. KACLÍKOVÁ, K. ORAVCOVÁ, V. HRUŠKOVÁ, D. PANGALLO2
Food Research Institute in Bratislava, Slovakia
14,20-14,30
183
Detection of protozoan parasite Cryptosporidium parvum in food
J. MINAROVĆOVÁ, J. LOPAŠOVSKÁ, E. KACLÍKOVÁ, T. KUCHTA. Ľ. VALÍK
Food Research Institute in Bratislava, Slovakia
Young scientist session – Analysis
14,30-14,40
145
14,40-14,50
126
Determination of various chemical properties and mineral content in Eleagnus
angustifolia L.Fruits
A. CANSEV, Y. SAHAN, G. CELIK and H. OZBEY
Uludag University, Turkey
Gas-diffusion extraction module (GDEM) for volatile and semi-volatile analysis
L. M. GONÇALVES, I. M. VALENTE, J. G. PACHECO, J. A. RODRIGUES and A. A.
BARROS
University of Porto, Portugal
Young scientist session
14,50-15,00
61
Inhibition of Enzymatic Browning by the Maillard Reaction Products
B. A. MOGOL and V. GÖKMEN
Hacettepe University, Turkey
15,00-15,10
185
15,10-15,20
186
15,20-15,30
Closing
remarks
Break
Poster
session III
Characterization of microflora of traditional Slovakian bryndza cheese by culture
and non-culture methods
V. CHEBEŇOVÁ, T. KUCHTA, B. BREŽNÁ, D. PANGALLO
Food Research Institute in Bratislava, Slovakia
Characterization of microflora of wine by non-culture methods
K. ŽENIŠOVÁ, V. CHEBEŇOVÁ, B. BREŽNÁ, T. KUCHTA, D. PANGALLO
Food Research Institute in Bratislava, Slovakia
15,30-16,00
16,00-17,00
20,00
Gala dinner + culture programm
Saturday 22nd 2010
Food Quality Management and Safety –
conducted by FW7 DREAM consortia
8,30 – 9,00
158
9,00– 9,15
68
9,15 – 9,30
35
Application of modelling in the food industry and its barriers
A. SEBİK, Z. NAGY, A. HEGYI, J. R. KERJEAN and J. DAVIES
Campden BRI Magyarország Nonprofit Kft, Hungary
Acrylamide in foods: exposure and elimination
Z. CIESAROVÁ, K. KUKUROVÁ, L. MARKOVÁ and P. ŠIMKO
Food Research Institute in Bratislava, Slovakia
γ-Irradiated garlic and onion. Risky or safe?
M. POLOVKA and M. SUHAJ
Food Research Institute in Bratislava, Slovakia
9,30-10,00
10,00 - 10,15
Break
173
10,15- 10,30
171
10,30 – 11,00
170
Bioactive Compounds in Mushrooms. Underestimated Potential
M. SHAMTSYAN
St. Petersburg State Institute of Technology, Russia
The Slovak Online Food Composition Database
J. PORUBSKÁ, E. KOVÁČIKOVÁ, A. TURZOVÁ and M. MOROCHOVIČOVÁ
Food Research Institute in Bratislava, Slovakia
Closing lecture:
Experience from 7th framework research: Case DREAM as trans-disciplinary approach
to understand food structure and function
M. A.V. AXELOS, L. BAŠA and P. RASPOR
University of Ljubljana, Slovenia
11,00–12,00
Closing
ceremony
Poster presentations
Wednesday, 19th May 2010
No
Authors
03
Aida Al-Nehlawi1, Sonia Guri
04
103
Ali Fazlara 1 and Abuzar Sadeghi 2
Angelika Nester, Roland Grossgut, Daniela
Hofstaedter
Andrija Pozderovic, Anita Pichler, Kristina
Paragovic
Tatyana Dmitriyeva, Boris Kolesnikov, Nina
Denisova, Mark Shamtsyan
Boris Kolesnikov, Mark Shamtsyan
1
2
3
Gonca Susyal , Mehmet Koç , Banu Koç , Melike
4
5
Sakin , Neriman Bağdatlıoğlu , Figen KaymakErtekin6
Gülperi HAKLI1, Funda Pınar ÇAKIROĞLU2,
Özlen ÖZGEN3
106
Mehmet Akbulut
107
108
111
112
Mehmet Musa Ozcan* , Ozlem Inan
Mojgan Mirzapour1*, Manoochehr Hamedi,
Maryam rahimipanah, Zeinab Mousavi
Nevin Sanlier 1, Nurhan Unusan2, Gülşah Kahya3
Nevin Sanlier, Gulsah Sahin
113
114
12
Nilüfer ÇILTIK1, Nermin IŞIK2
Petra Vojtíšková 1, Stanislav Kráčmar 1
Dicle AYDIN
05
06
09
10
102
1
2
Poster session I
Title
Dissolution of CO2 in poultry pieces packaged under high CO2 modified
atmosphere
Evaluate the Isoflavone compounds in meat products by HPLC in order to
determine the soy content of formula
Risk assessment versus risk perception in food safety issues Experiences in
Austria
Influence of sugars and hydrocolloids addition on anthocyanins and polyphenols in
raspberry cream fillings
Milk-Clotting Enzymes of Higher Basidiomycetes
Hydrophobins from Higer Basidiomycetes
The Changes in Fatty Acid Composition During Spray Drying of Whole Egg
Consumer Views about Milk and Dairy Products Marketing Mix : A Sample of
Turkey
Rheological behavior, emulsion stability, color and sensory evaluation of blends
with pine honey of sesame pastes (tahin) processed from hulled and unhulled
roasted sesame seeds
A Novel Product (pickling caperberries (Capparis spp.) paste): sensory evaluation,
microbiological and chemical properties and mineral contents
Comparison between scavenging effect of walnut leaves (Juglans regia L.
Accession 1) extract and synthetic antioxidant (BHA and TBHQ) on DPPH radicals
Food Handling Practices and Food Safety Attitude of Secondary Scholl Students
Food habits and attitudes of secondry scholls students
Determining the Level of Nutrition Knowledge of the Employed and Unemployed
Women
Determination of phytic acid in Pisum sativum and Phaseolus vulgaris
The Importance of Kitchen Design in Hospital in Terms of User and Service
121
122
123
124
125
Zeinab Mousavi*, Seyed Mohammad Mousavi**,
Seyed Hadi Razavi*, Zahra Emamjomeh**
Golian, J., Židek, R., Bošiak, M., Belej, Ľ.,
Maršálková,, L.,
Golian, J., Bulla, J., Frančková, H., Angelovičová,
M.,
Golian, J., Zajác, P., Čapla, J., Vietoris, V.,
Sara Haddad Tabrizi, Majid Hajifaraji, Farhad
Hossein Panah, Alireza Abadi, Anahita Houshiar
Rad
1
127
129
13
131
132
133
134
135
136
137
139
14
140
142
The effect of fermentation process on bioavailability and antioxidant avtivity of
anthocyanins in pomegranate juice
A Global Perspective trends on food Safety – identifications of Food Alergens
Food Safety Education in Slovak Univesrsity of Agriculture
Impact of Slovak Food Safety Law
The Association of Metabolic Syndrome and Dietary Patterns
2
József Csanádi , Zsuzsanna Kányáczki , Ildikó
1
1
Bajúsz , József Fenyvessy
Arda Serpen1, Vincenzo Fogliano2, Vural
Gökmen1
Carol E. O’Neil1, Melly S. Perez Garay1, Pamela
Monroe1, Annrose Guarino1
Mario Ščetar1, Edita Kovačić2, Mia Kurek1, Kata
Galić1
Nuray ERKAN*, Şafak ULUSOY*, Ş.Yasemin
TOSUN
1
2
Arif Selçuk and Özkan Özden
Ferhat ÇAĞILTAY*, Nuray ERKAN**, Deniz
TOSUN* and **, Arif SELÇUK***
Aldin Dugonjić¹, Natalija Uršulin-Trstenjak², Saša
Šušnić
Kristaps Klavins, Vadims Bartkevics
Iulia Maros*, Margareta Olteanu, Tatiana Dumitra
Panaite
Lenka Štočková, Dagmar Janovská
Michael Zanovec1, Carol E. O’Neil1, Theresa A.
Nicklas2
Jana Bradová, Lenka Štočková
Ludmila Papoušková1, Václav Dvořáček1, Jana
Chrpová1
Effect of Lactose hydrolysis on milk fermentation and some properties of curd
Solvent effects on QUENCHER approch for direct measurement of total antioxidant
capacity of foods
The Perception of the Louisiana Food Stamp Nutrition Education Program’s Ability
to Improve Diet and Other Lifestyle Measures of Participants
The influence of packaging on dry meat sausage shelf-life
Effect of combined application of essential oil and vacuum packaged treatment on
the quality and shelf life of hot smoked rainbow trout
A rapid method of 4-Hexylresorcinol with HPLC in shrimps
Chemical composition of common garden snail (Helix aspersa) from Turkey
Role of HALAL Standard in Food Safety System
Analysis of low level tetracycline residues in products of animal origin by liquid
chromatography – tandem mass spectrometry
Effect of the dietary extracts of marigold and nettle given to layers on the egg yolk
vitamin A level
Antioxidant content and capacity in various parts of common buckwheat
(Fagopyrum esculentum) and tartary buckwheat (F. tataricum)
Comparison of nutrient density scores and nutrient-to-cost ratio of dry versus
canned beans
Analysis of wheat glutenin subunit composition by chip electrophoresis
SRC test - Effective Screening Method for Prediction of Bread-Making Parameters
in Common Wheat (T. aestivum. L)
146
Václav Dvořáček1, Oldřich Faměra2, Alena
Kubínová2, Anna Prohasková1, Jiří Hermuth1,
Jana Bradová1, Ladislav Dotlačil1
Ljiljana Primorac1, Ivana Flanjak1, Daniela
Kenjerić1, Dragan Bubalo2, Zoran Topolnjak1
149
ÜÇOK ALAKAVUK * Didem
143
1,2,..
, MOL Sühendan
Thursday, 20th May 2010
100
144
Metin Saip Sürücüoğlu¹, Ayse Özfer Özçelik¹,
Esma Energin¹ , Mustafa Volkan Yılmaz¹
153
154
155
Yasemin SAHAN
Csaba Németh, László Friedrich, Klára PásztorHuszár, Csilla Vén, Ildikó Zeke, Csaba Balla
Sandra Kostova, M.Ratkova, P.Sekulovski,
Lj.Angelovski, D. Jankuloski, M.Prodanov
Renata Silvério, Fernando de Oliveira Rosa, José
Ignácio Zambra, Michele Joana Alves, Thelma
Stracieri de Paiva, Érico Chagas Caperuto, Marília
Cerqueira Seelaender
Tatiana Trosheva, Tatiana Lisitskaya
Valentina Shmelyova, Tatiana Lisitskaya
156
157
Katalin Patonay
Katalin Patonay
159
160
161
Paulo L., Domingues F., Gallardo E., Queiroz J.A.
Damir Alagić 1, Lidija Kozačinski2, Nevijo Zdolec2,
Bela Njari2, Ivana Filipović2, Anamaria Ekert
Kabalin3
Gökçen Yıldız, Nermin Bilgiçli, Adem Elgün,
Selman Türker, Nilgün Ertaş, Kürşat Demir
1
1
Nilgün ERTAŞ , Selman TÜRKER
163
Gülşah Kanbur, Derya Arslan, Mehmet Musa Özcan
15
150
16
Baking Quality Characterization of Wheat Lines Derived from Old European Wheat
Landraces
Specific rotation and carbohydrate profile of Croatian unifloral honeys
Identification of Pathogenic Vibrios in the Mussels (Mytilus galloprovincialis,
Lamarck, 1819) Harvested From the Marmara Sea
Poster session II
Consumers' Habits on Reading Food Labels
Determinantion of Total Phenolic Content and Antioxidant Capacity of Oleaster
Fruits
New pasteurisation procedure for liquid egg
Microbial analysis of Ice cream produced by small-scale manufacturers
Health effects of consuming beverages containing açaí (Euterpe oleracea) or
guaraná (Paullinia cupana)
Influence of phytohormones on structure of a biomass of agricultural crops
Screening of microorganisms with phytase activity
Attempts to the quantitative determination of gluten with near infrared spectroscopy
methods
NIR investigation of selected spices and medicinal plants
Determination of resveratrol in Portuguese red wines by high performance
liquid chromatography with photodiode array
Characterisation of horse meat sausage produced in Croatia
Effect Of Buckwheat (Fagopyrum Esculentum Moench) Flour On Tradıtıonal
Turkısh Flat Bread, Bazlama
Effects Of Soaking On Physical Properties In Chickpeas
Some compositional and physical characteristics of some Turkish Hazelnut
(Corylus avellana L.) variety fruits and their corresponding oils
165
Jivko Jelev, Anton Antonov, Herbert Klima, Ivajlo
Rangelow
Encrypted Parts Marking (EPM) technology for continuous traceability
against “cloning” of all food documents via telecommunication reading from
every point by everybody
168
169
Yakup Erdal ERTÜRK , Doç. Dr. Füsun TATLIDĐL
Gülcan ERAKTAN
Đlkay DELLAL
THE EFFECTS OF THE QUALITY ASSURANCE SYSTEMS CERTIFICATES ON
THE PURCHASING BEHAVIORS OF CONSUMERS
The global economic threats on food consumption and Turkey’s situation
17
Zohra Hellal Javier Yangüela , Khalef lefsih ,
2
*1
Pedro Roncalés , Djamel Djenane
1,
172
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1
Janka Porubská
Samim Saner, Tugce Sagdur, Petek Ataman,
Zeynep Karadadas, Marta H. Perez, David
Rodriguez Lazaro, Raquel Campo Guijarro, Anna
Bandlerova, Teodora Andreynska, Leyla Yuksel,
and Gunseli Ozkan
1
2
28
Memoci Halit , Sulaj Kapllan
Steva Lević1, Verica Manojlović2, Nevenka Rajić3,
Viktor Nedović4, Branko Bugarski5
Ana Belščak-Cvitanović1, Radoslava Stojanović2,
Filip Dujmić1, Dunja Horžić1, Verica Manojlović2,
Draženka Komes1, Viktor Nedović3, Branko
Bugarski
Elena Velickova*, Eleonora Winkelhausen,
Slobodanka Kuzmanova
Gökçe Dadalı
Gordana Kenñel Jovanović1, Greta Krešić2*,
Sandra Pavičić Žeželj1
Iva Bobinac, Maja Benković, Ingrid Bauman
Karine Grigoryan, Mariam Sargsyan, Lusine
Hakobyan
Kristina Valek-Lendić1, Snježana Benkotić1 ,
Marina Valek1
29
Ksenija Markovic1, Sanja Papic1, Marina Krpan1,
Goran Šaric1, Dražen Lušic2, Mirjana Hruškar1,
Nikola Major1, Nada Vahcic
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179
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21
22
24
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Antibacterial and Antioxidant Properties of Essential Oils from Citrus limonum,
Citrus sinensis, Citrus aurantium, Citrus paradisi and their Application in Fish
The Official Slovak Development Support Programme in Food Composition Area for
CEE During Period 2004-2009
An Innovative e-learning Training Programme in Food Safety Legislation - From
4
Farm to Fork European Food Safety Legislation (F ESL) Training Programme
Contamination with Listeria monocytogenes of live Mytillis galloprovincialis collected
from Butrinti lagoon located in south part of Albania
Alginate carriers for aromatic compounds
Encapsulation of polyphenols from Rubus idaeus leaf extract by electrostatic
extrusion
Effect of sucrose and salt solutions on mass exchange during osmotic pretreatment
of carrot and potato
Colour Change of Leek Samples Undergoing Microwave Drying
Fruits and vegetables consumption among normal weight, overweight and obese
Croatian schoolchildren
Determination of Dairy Powder Flow Properties by Powder Rheometer Method
Comparative microbiological safety and antibacterial properties of kefir and
traditional sour-milk product matsun
HACCP Implementation in Kindgartens
Antioxidant capacity of honeydew honey
30
Ksenija Šinigoj-Gačnik1, Bety Breznik2, Renata
Ciglarič1, Zlatka Bajc1, Borut Založnik3, Andrejka
Močnik1, Jožica Dolenc1
1,2
41
Lucie Marková , Kristína Kukurová , Alena
2
2
2
Bednáriková , Zuzana Ciesarová , Peter Šimko
Dubravka Vitali, Lovorka Vujić, Martina Vasung,
Irena Vedrina Dragojević
Martina Vasung, Dubravka Vitali, Lovorka Vujić,
Irena Vedrina Dragojević
Lovorka Vujić, Dubravka Vitali, Martina Vasung,
Irena Vedrina Dragojević
Mihaela Gabriela Chirila, Gabriel Murariu,
Constantin Mateescu, Iosif Gergen
Michaela Zeiner1, Iva Juranovic-Cindric2, Gerhard
Stingeder1
Michaela Zeiner1, Iva Juranovic-Cindric2, Michaela
Kröppl3, Gerhard Stingeder1
42
44
Mirela Kopjar, Vlasta Piližota
Mojca Škerget, Tünde Vatai, Željko Knez
31
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1
45
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Uršulin-Trstenjak N. , Bošnir J.², Puntarić D.²,
3
Vahčić N. , Šušnić S.4
Nikola Major1, Petra Vlahinja2, Valerija Bukvic3,
Marina Krpan4, Mirjana Hruškar5
Friday, 21st May 2010
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Coccidiostat Residues in Animal Tissues and Eggs in Slovenia, 1994 – 2007
2
Dziugan P., Balcerek M., Pielech-Przybylska K.,
Patelski P.
Raquel Guiné1, Maria João Barroca2, Pedro
Lopes3, Vítor Silva4, Maria João Lima5, Dulcineia
Ferreira 6
Raquel Guiné1, Maria João Barroca2, Pedro
Lopes3, Vítor Silva4, Mónica Santos5, Dulcineia
Ferreira 6
M. Sedehi Esfahani * Z.Maleki , M. Maleki , S
.Khadivi
Effect of inorganic salts on the activity of L-asparaginase
Importance of soluble, insoluble and bioavailable phenolics to antioxidant properties
of ready-to-eat breakfast cereals
Optimization of extraction conditions for determination of radical scavenging activity
in amaranth
Nutritionally important starch fractions in fiber rich biscuits
The thermal regime influence upon the texture of the granular products frozen
Study of the Essential Micronutrients Iron and Zinc in Children Juices
Reference concentrations ranges for essential trace metals in apple juice
Thermal degradation of anthocyanins in blackberry juice with addition of different
sugars
Stabilization of natural colorants by formulation using SCF
Application of the Safety System for the Production of the Original Istrian Croatian
Honey - Based Product - Mead
Application of a potentiometric sensor array as an aroma profiling technique for
probiotic fermented milk
Poster session III
Optimization of sugar beet juice ethanol fermentation.
Evaluation of the colour of pears dried using different methods
Estimation of the diffusivities and mass transfer coefficients for pears dried under
different methods
Influance of Microwaved Food Eating on Blood Glutathion Peroxidase in Rat
51
52
M. Sedehi Esfahani * Z.Maleki , A.Kohbodi
Slañana Žilić 1 *, Irina Božović1, Stanimir Kovčin2,
Vesna Hadži-Tašković Šukalović3
1
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63
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2
Influence of aspartame ingestion on blood parameters of RBC, PCV and HB in
male rat
Soybean protein changes by autoclaving and microwave roasting
1
Tiiu Kullisaar ,Margus Punab , Kersti Zilmer and
1
Mihkel Zilmer
Seda Kılmanoğlu, Ayşe Özbey, Umran Uygun, &
S. Aykut Aytaç
Zvonimir Šatalić1, Lea Sokolić2, Vesna Žižić3,
Željko Pedišić4, Irena Colić Barić1
Irena Keser1, Vesna Žižić2, Lea Sokolić3, Irena
Colić Barić1
Martina Bituh 1, Ines Panjkota Krbavčić 1, Vesna
Žižić 2, Selma Cvijetić Avdagić3, Irena Colić Barić
1, Ivana Milosavljević 1
Viktória Szőcs, Diána Bánáti, Erzsébet Szabó
Süreyya Özcan1, Vural Gökmen2
Thierry Talou1, Zanda Kruma2
Zanda Kruma, Tatjana Rakcejeva, Ruta
Galoburda, Natalija Pocapska, Lija Dukalska,
Martins Sabovics
Beatrix Nótin1- Mónika Stéger-Máté1- Réka
Juhász1- Magdolna Tóth2- József Barta1
Oxidative stress, inflammation and prostate diseases
Antimicrobial activity of Cornelian cherry (Cornus mas) and cherry laurel’s
(Laurocerasus officinalis) proanthocyanidins
Serum 25-hydroxyvitamin D status of vegans and vegetarians
Folate intake as risk factor for hyperhomocysteinemia in elderly women
Plasma homocystein level, folate intake and bone mineral density in patients with
malabsorption syndrome and the inflammatory bowel diseases
Omega-3 fatty acids: consumer knowledge and practical application
Investigation of pH Stability of Ochratoxin A
Improvements in Technology and Quality of Alginate Pearls
Oxidation of Lipids in Muffins Depending on Packaging
Analysis of conventional and resistant apple candidates for concentrate processing
Prevalence and detection of the virulence genes of E. coli O157 in ground beefs
Bonyadian, M.1*, Zahraei Salehi, T.2, Momtaz, H.3 and hamburgers
Aberrant crypt foci in the colon of rats inducted by PhIP and dietary
ElŜbieta Klewicka1, BoŜena Cukrowska2, Jerzy
chemoprevention by fermented beetroot juice.
Juśkiewicz3, Zenon Zduńczyk3
Mohamed Makni1,2*, Anissa Haddar2,3, Amor Ben
Oxidative stability of olive and soybean oils under different conditions
Fraj2 and Najiba ZEGHAL1
Antioxidant potential of olive fruit phenol extracts: comparison of static and kinetic
evaluation results using DPPH free radical scavenging assay
Tina Jerman, Branka Mozetič Vodopivec
Anthocyanins and hydroxycinnamic acids of “Domača Cešplja” plum cultivar
Branka Mozetič Vodopivec1, Tina Jerman1, Erika
selections
Komel2, Nikita Fajt2
Influence of different smoking technologies on polycyclic aromatic hydrocarbons
Agnese Kukāre1,2, Vadims Bartkevičs2,
content in foodstuffs
ArtursVīksna1
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91
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93
Agnieszka Ornatowska, Wiesław Wiczkowski,
Mariusz Piskuła
Andreja Leboš Pavunc1*, Blaženka Kos1, Jasna
Beganovic1, Krešimir Gjuracic2 and Jagoda
Šuškovic1
1*Hamdollah Moshtaghi, 1Mojtaba Boniadian and
1Ramezanali Babaie
Kateřina Illková, Štěpánka Trachtová, Alena
Španová, Bohuslav Rittich
Nicoleta Stănciuc, Gabriela Râpeanu, Silvius
Stanciu and Loredana Dumitrescu
Catalin Iancu1, Florin Soptica1, Gabriela
Iordachescu1
Stanislava Matalová, Jiřina Omelková, Kateřina
Illková, Ivan Šimkovic
MASOUD DEZYANI1,ROGHAYEH EZZATI
2,H.O.Mirzaei*
Soral-Śmietana Maria, Wronkowska Małgorzata,
Krupa-Kozak Urszula, Śmietana Zbigniew
1,ROGHAYEH EZZATI 2,H.O.Mirzaei* MASOUD
DEZYANI
1,2
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2
The content of polyphenols in buckwheat sprouts and their products
Selection of probiotic strains from Croatian traditional fresh cheese
Incidence of Aeromonas spp. in raw and pasteurized milk produced in Shahrekord
(Iran)
PCR Identifiacation of Bacillus srains from commercial product and its application to
the wastewater
Quantitative Evaluation on Maillard Reactions in Milk Model Systems: A Kinetic
Study
Inulin and honey enriched soymilk based probiotic foods
Screening of fungal species for hydrolytic enezymes involved in straw degradation
Study of oil uptake and some of quality attribute of potato chips affected by
hydrocolloids.
Influence of the addition of a preparation of milk components on changes in
contents of selected components of wheat bread during in vitro hydrolysis
Study of texture change of partially French fried of three variety potato (folva, draga
and cosima) was prepared with three oils during processing and storage time.
Wronkowska Małgorzata , Krupa-Kozak Urszula ,
2
1
Gluten free bread fortified with calcium: optimizing of breadmaking process
Soral-Śmietana Maria , Rosell Cristina M.
1
2*
Chemical Compositional Properties and Mineral Contents of Some Apple Cultivars
Fatih ER , Mehmet Musa ÖZCAN
Antioxidant Effects of Essential Oils of Rosemary, Clove and Cinnamon on
Hazelnut and Poppy Oils
M. Musa ÖZCAN, Derya ARSLAN