Registration

Time
1 October
Hall A
Place
Registration
08:30
Opening Ceremony
09:30
Nermina Spaho (Co-Chairman of Symposium)
Mehmet Demirci (Co-Chairman of Symposium)
Zlatan Saric (Dean of University of Sarajevo)
Yücel Oğurlu (Rector of International University of Sarajevo)
Osman Şimşek (Rector of Namık Kemal University)
Muharem Avdispahić (Rector of University of Sarajevo)
Protocol Talks
11:00
Coffee Break
Opening Session
Chair of Session: Hayri Coşkun
11:20
TRAFOON: Traditional Food Network to Improve the Transferof Knowledge for Innovation
Susan Braun*
11:40
Traditional Turkish Food Regulations
Nevzat Artık*
12:00
Lunch
13:00
Poster Presentations Session I (13:00 - 17:00)
Traditional Meat, Poultry and Fishery Products /// Traditional Fruit and Vegetable Foods /// Traditional Sweet Products
Hall A
st
Hall B
Chairs of Session: Zlatan Saric, Hasan Fenercioğlu
Chairs of Session: Kadir Halkman, Erich Leitner
Distribution of Individual Polyphenols During The Production of
TF3_O1138 Apple Pekmez
Amila Vranac*, Asima Akagić, Fuad Gasi, Mirsad Kurtović
14:15
Aroma Compounds of A Turkish Traditional Beverage: Hardaliye
TF3_O844 Pelin Salum Erbay*, Ahmet Salih Sönmezdağ , Asghar
Amanpour, Serkan Selli
The Determination of The Change in Bioactive Properties During
Pekmez Production
TF3_O1072
Mehmet Gülcü*, Figen Dağlıoğlu, Mehmet Baslar, Sıla Barut
Gök
Chairs of Session: Hüsnü Gündüz, Sevim Kaya
Other Traditional products
15:30
16:15
Analytic Characterisation of Phenolics and Essential Oil in Florets of
Italian Wild Fennel Population and Their Variation as A Function of
TF3_O559
Developmental Stage
Filippo D'antuono*, Elisa Giambanelli, Federico Ferioli
Effect of Growing Regions and Processing Systems on the Bitterness
TF3_O687 Index of Turkish Virgin Olive Oils
Oya Köseoğlu*, Didar Sevim, Mehmet Ulaş, Durmuş Özdemir
Formation of Aroma Active Components in Double Roasted Antakya
TF3_O1040 Coffees During Roasting
Müge Horuz*, Sercan Dede , Yahya Kemal Avşar
TF3_O402
Production of Turkish Carrot Bars (Cezerye)
Ali Batu*
Chairs of Session:Nevzat Artık, Liugi Filippo D'antuono
19:30
Traditional Sweet Products
17:00
18:00
Health and Potential Forces of Pastirma Proteins: Nutraceutical
TF3_O419 Applications
Abdulatef Ahhmed*, Ceyda Birişik, Necla Özer, Hasan Yetim
The Effects of Low-Sodium Mixtures of Salts on Microbiological
Properties of Pastırma During Storage
TF3_O1244
Güzin Kaban*, Mükerrem Kaya, Muhammet Irfan Aksu, Barış
Yalınkılıç, Fatma Yağmur Hazar
Formation of Heterocyclic Aromatic Amines in Döner Cooked with
Different Methods and Times
TF3_O779
Nesrin Ozsarac*, Nuray Kolsarici, Guliz Haskaraca, Eda
Demirok Soncu
Coffee Break
3rd Session
17:45
The Novel Methods for the Detection of Adulteration and
TF3_O1154 Fraudulence in Traditional Meat Products
Hasan Murat Velioglu*, İsmail Hakkı Boyacı
Discussion & Evaluation
16:45
17:30
Antioxidant Activity of Bioactive Peptides in Goat Cheese
Zubeyde Oner*, Ayse Mine Saridag
Chairs of Session: Özlem Turgay, Mustafa Karakaya
Discussion & Evaluation
16:30
17:15
TF3_O462
Coffee Break
2nd Session
16:00
Manufacture of Traditional Mengen Cheese and Chemical,
TF3_O539 Biochemical, Textural and Microbiological Properties
Kübra Sarı, Hülya Yaman*, Hayri Coşkun, Aylin Akoglu
Discussion & Evaluation
15:15
15:45
Effect of Dietary Iodine-Supplement on Quality of Caciocavallo, A
Typical Cheese of Southern Italy
TF3_O949
Sonia Marchetti, Federica Castellani*, Lisa Grotta, Nadia
Bernardi, Giuseppe Martino
Discussion & Evaluation
15:00
Traditional Meat,
Poultry and Fishery Products
14:45
Biological activity of traditional products from sea buckthorn
TF3_O723 Eva Ivanišová*, Miroslava Kačániová, Helena Frančáková, Jana
Petrová, Martina Blašková
Comparison of Health Benefits of Goat Milk and Goat Milk Kefir
TF3_O294 Before and after in vitro Digestion
Sedef Nehir El, Sibel Karakaya*, Sebnem Simsek
Chairs of Session: Erdoğan Küçüköner, Miroljub Barać
Moisture Sorption Isotherm and Thermal Properties of Lokum
TF3_O312
Sevim Kaya*, Gökçe Özkaleli
Traditional Sun Drying Process As Olive Debittering Method in
Yusufeli/Artvin and Physical, Nutritional and Sensory
TF3_O242
Characteristics of These Olives
Yasin Ozdemir*, Engin Guven, Muhammet Arici, Fatih Tornuk
Effects of Production and Ingredients on Tahini Halvah Quality
TF3_O668 Sanja Oručević Žuljević*, Naira Mutap, Asima Akagić, Jasmina
Tahmaz, Amela Džafić
Changing Phenolic Compositions of Traditional Grapefruit (Citrus
paradisi) and Bergamot (Citrus bergamia) Peel Jams at Production
TF3_O590 Steps
Ramazan Toker*, Demet Yıldız Turgut, Muharrem Gölükcü ,
Haluk Tokgöz
The Effect of Grape Molasses Concentration and Temperature on
TF3_O1152 Corn Starch: The Pasting and Gel Textural Properties
Gülden Gökşen*, H.ibrahim Ekiz
A Traditional Sweet: Water Buffalo Turkish Delight
TF3_O677
Merve Bircan*, Fehmi Yazıcı
Traditional Fruits and
Vegetable products
14:30
Traditional Fruits and
Vegetable products
14:00
Traditional Dairyproducts
1 Session
The Effect of In Vitro Digestion on The Stability Of Phenolic
Compounds in Fresh and Cooked Some Green Vegetables in Aegean
TF3_O862
Cuisine
Merve Arslan* , Neriman Bagdatlioglu
Pomegranate Pestil Production With Different Hydrocolloids: An
TF3_O937 Optimization Study
İsmail Tontul*, Ayhan Topuz
Discussion & Evaluation
Discussion & Evaluation
Welcome Dinner
Time
2 October
Hall A
Hall B
Chairs of Session: Nermina Spaho, Mehmet Hayta
Chairs of Session: Sibel Karakaya, Funda Elmacıoğlu
Place
4th Session
09:45
Other Traditional products
09:30
Traditional Cereal Products
09:00
09:15
Characterization of Peppermint (Mentha piperita L.) Essential Oil
Encapsulates and Sensory Evaluation of Ice cream as a Potential Vehicle
TF3_O1078
Murat Yilmaztekin*, Steva Levic, Ana Kalušević, Mustafa Çam,
Branko Bugarski, Viktor Nedovic
Assessing the Effect of Traditional Hulled Wheat Processing on the
TF3_O592 Retention of Bioactive Compounds
Filippo D'antuono*, Elisa Giambanelli, Federico Ferioli
Nutritional and Health Benefits of Traditional Cereal Based Products and
TF3_O1304 Recent Misleading Claims
Hamit Koksel*, Buket Cetiner, Turgay Sanal
TF3_O211
Corn Noodle Enriched with Chickpea Flours for Celiac Patients
Nilgün Savtekin, Süeda Celik*
Traditional Mediterranean Durum Wheat-Based Food Products
TF3_O1176 Mandato Sandra*, Abecassis Joel, Mayer-Laigle Claire, De Vries
Hugo
Characterization of the Phenolic Content and Antioxidant Capacity of
Different Tomatoes Sauces
TF3_O1218
Hasim Kelebek*, Osman Kola, Basak Cetiner, Burçak Uçar, Serkan
Selli
Some Physicochemical Characteristics and Aroma Compounds of Izmir
Tulum Cheese Produced from Different Milk Types
TF3_O1086
Aslı Akpınar*, Oktay Yerlikaya, Cihan Kahraman, Özer Kınık,
Harun Uysal, Figen Korel
Comparison of the Effect of Location Differences on the Debittering Rate
TF3_O541 of Hurma Olives (Olea Europaea L. cv. Erkence) during Fruit Maturation
Erkan Susamci*, Özlem Tuncay, Neslihan Uzun
Discussion & Evaluation
10:00
Discussion & Evaluation
10:15
Coffee Break
10:15
Poster Presantations Session II (09:00 - 12:30)
Traditional Cereal Foods /// Other Traditional Foods /// Social Aspects of Traditional Food and Nourishment ///
Modernisation of Traditional Food Production Processes
Chairs of Session: Susanne Braun, Hamit Köksel
11:30
11:45
12:00
Social Aspects of Food and
Nourishment
11:15
Chairs of Session: Fehmi Yazıcı, Ali Batu
Industrialization Problems of Traditional Foods: Gümüşhane Pestil and
TF3_O315 Köme “Protected Geographical Indication” Examples
Muge Hendek Ertop*, Mehmet Hayta
Production and Consumption of Traditional Foods in the Religious and
TF3_O1197 Devotional Rituals: A Case Study of Antioch, Hatay, Turkey
Zerrin Arslan*
A Way For Protection of School-Age Children From Unhealthy Foods:
TF3_O281 Traditional Foods
Hamdi Karakaş*, Fatih Tornuk
Assessment of Food Preparation, Cooking Techniques and Dietary
TF3_O764 Preferences of Individuals Live in Rural and Urban Areas
Demet Önen*, Nilüfer Acar-Tek, Nevin Şanlıer
TF3_O300
The Health Effects of Olive Oil usage in Traditional Mediterranean Diet
Göksel Tırpancı Sivri*, Mehmet Demirci
Modernisation of Traditional
Food Production Processes
5th Session
Effect of Conventional Drying and Microwave Drying Operations on
TF3_O841 Quality Parameters of Plum Pestil
Güler Güven, Süleyman Polat, Hasan Fenercioğlu*
TF3_O367
Innovations in Traditional Foods and Consumer Preferences
İsmail Sait Doğan*, Nihal Şimşekli
Production of Instant Spearmint-Lemon Tea
TF3_O444 Mustafa Çam*, Esma Güvendioğlu, Murat Yilmaztekin, Merve Dinç,
Bülent Başyiğit, Hamza Alaşalvar, Abdulatef Ahhmed, Ismet Ozturk
Discussion & Evaluation
12:15
Discussion & Evaluation
12:30
Lunch
13:00
Poster Presantations Session III (13:00 - 18:00)
Traditional Dairy Products /// Traditional Functional Foods /// Safety of Traditional Foods
Chairs of Session: Şebnem Tavman, Sami Özçelik
6th Session
14:45
Utilization of Guar, Xanthan and Locust Bean Gums on Gluten Free
TF3_O567 Tarhana Production
Yusuf Durmus*, Münir Anil, Zekai Tarakçı
Biodiversity of Lactic Acid Bacteria in Turkish Sourdough and Genotypic
Determination of Their Exopolysaccharide (EPS) Production
TF3_O542 Characteristics
Enes Dertli*, Emin Mercan, Safa Karaman, Muhammet Arici,
Mustafa Tahsin Yilmaz, Osman Sagdic
Development of Functional Turkish Noodle (Erişte) By Using Legume
Hydrocolloids
TF3_O743 Burçak Uçar, Sevgin Diblan, Selin Nazmiye Yabaci Karaoğlan,
Pınar Kadiroğlu, Levent Yurdaer Aydemir*
The Effects of Fermentation and Various Storage Types on Properties of
TF3_O1043 Wet Tarhana
Mustafa Erbas*, Muharrem Certel
Chairs of Session: Süeda Çelik, Eugenia Bezirtzoglou
All Aspects of Koumiss
TF3_O685 Seval Sevgi Kirdar*, Ruslan Adil Akai Tegin, Zhyldyzai Ozbekova,
Zafer Gönülalan
Effect of Ripening Period on Microbiological, Physical and Chemical
Quality Characteristics of Erzincan Tulum (Şavak) Cheese Ripened in
TF3_O491
Goat’s Skin
Yusuf Çakır, Songül Çakmakçı*
TF3_O309
Yogurt: Historical Process and Effects on Health
Nilüfer Acar-Tek*, Betül Kocaadam
Other Traditional products
Chairs of Session: Mutlu Buket Akın, Muhammed Brka
Traditional Dairy products
16:15
Ochratoxin A Accumulation in Meats and Some Traditional Dry-Cured
TF3_O549 Meat Products Produced From Pigs Fed on Contaminated Feed
Jelka Pleadin, Nina Kudumija, Ana Vulić*, Dragan Kovačević
Coffee Break
7th Session
16:00
Recent Techniques for Detecting Food Allergens in Traditional Foods
Ecem Akan* , Özer Kınık
Discussion & Evaluation
15:15
15:45
TF3_O950
Discussion & Evaluation
15:00
15:30
Safety of Traditional Foods
Traditional Functional Foods
14:30
Biodiversity and Microbial Resistance of Various Species Lactobacillus
Isolated From the Traditional Greek Cheese Kopanisti
TF3_O847
George Rozos,Chrysoyla Voidarou*, Eliza Stayropoyloy, Athanasios
Alexopoulos, Athina Tzora, Eygenia Bezirtzoglou
Traditional Fermented Foods are A Source of Microorganisms Showing
Antigenotoxic Activity
TF3_O840
Aurora Ciarrocchi*, Roberta Prete, Rosanna Tofalo, Maria
Schirone, Giovanni Cenci, Corsetti Aldo
14:00
14:15
Chairs of Session: Feramuz Özdemir, Aleksandra Nikolić
TF3_O962
Secondary Cultures in Traditional Dairy Products
Şehriban Uğuz*, Seval Andiç
GI Products and Rural Development: Product Reputation versus
TF3_O821 Territorial Quality in Southeastern Turkey
Kemalettin Tasdan* , Selim Cagatay, Ummuhan Gokovalı Medettin
TF3_O813
Determination of Acrylamide Amount in Traditional Edirne Pan Livers
Halime Pehlivanoğlu*, Bülent Nazlı, Husniye Imamoglu, Bilal Çakır
Discussion & Evaluation
Discussion & Evaluation
Coffee Break
16:30
Chair of Session: Hasan Fenercioğlu
16:45
Last Session
Evaluation and Feedbacks
Erich Leitner
Hamit Köksel
Kadir Halkman
Liugi Filippo D'antuono Nermina
Sphao
Nevzat Artık
Sanja Orucevic
Susanne Braun
Süeda Çelik
Zübeyde Öner
Closing Ceremony: Mehmet Demirci
19:30
Gala Dinner
NA