Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 2nd International Conference on Food Chemistry & Nutrition Vancouver, British Columbia, Canada.

Day 2 :

Food Chemistry 2017 International Conference Keynote Speaker Naofumi Morita photo
Biography:

Dr. Naofumi Morita is currently a member of the (Trustee of) Toyo College of Food Technology after his retirement of Osaka Prefecture University. He is a former president of the Japanese Society for Cereal Scientists, and now is vice president of the Bread Society of Japan. His specializations are in Cereal Chemistry and Food Processing. Furthermore, he is vice chief director of NPO for Patentability-based Practical Application of Wheat & Barley. He is now interested in developing barley flour substituted bread in Japan, because barley flour contains enough  amounts of dietary fiber and beta-glucan for our health benefit.

Abstract:

Along with worldwide progress in milling and polishing apparatus and technology advances allows for most kinds of stable food, such as wheat or rice, to be refined by removing the germ, seed coat and aleurone layers. Consequently, these foods lose important nutrient ingredients and many people who eat these foods suffer from related illness. Especially, many peoples are suffering from allergenic problems world widely, especially for advanced and developing countries. For the case of Japanese, about 30% of population is allergy and 10% of the patients were food allergy. Germination is the start of life activity for grains, forming various low molecular bioactive and functional materials, and recent focus has been on germination of cereal grains. In the present research, pseudo-cereals such as buckwheat, quinoa and adlay were used for healthy ingredients. 
Buckwheat grain was fractionated into 17 by graded milling methods: Inner layer contained mostly starch and lower amount of allergenic protein, and outer layer contained large amount of GABA, rutin and large amount of amino acids. Germinated buckwheat also contained various functional materials and  these  germinated  buckwheats were used for Japanese traditional foods: soba natto and soba miso paste processing, and the grains distinctly increased the amounts of GABA; natto (3.3-times) and miso (1.7-times) paste after 60 days’ fermentation. Regarding to immunoblotting using human IgE bound albumin and globulin proteins bands, the amount of proteins in soba natto decreased after fermentation for 36 h. Also, IgE binding allergenic protein bands in soba miso paste became weak. 
Quinoa and amaranth were recommended by NASA as a potential ‘new’ crop for NASA’s Controlled Ecological Life Support System. Quinoa and amaranth seeds were germinated by soaking in water around 30oC. Dehulled groats of buckwheat were also germinated, and these grains were tested for the nutritional, functional properties
and/or immunological protein fractions.
 

Keynote Forum

Thaddao Ogren

PepsiCo Global R&D, USA

Keynote: TBA

Time : 10:40-11:10

Food Chemistry 2017 International Conference Keynote Speaker Thaddao Ogren photo
Biography:

TBA

Abstract:

TBA

Break: 11:10-11:30- Networking & Refreshment Break

Keynote Forum

Dagmara Head

Food Development Centre, Canada

Keynote: TBA

Time : 11:30-12:00

Food Chemistry 2017 International Conference Keynote Speaker Dagmara Head photo
Biography:

TBA

Abstract:

TBA

  • Workshop
Speaker
Biography:

Maria Teresa JiménezMunguía has participated in research projects in the area of food processing applying emerging technologies, such as ultraviolet treatments, ultrasound and combined methods, as well as in powder technology with agglomeration and encapsulation processes, particularly for functional products development and nutraceuticals.
She is actually member of the National System of Researches (SNI) of Mexico, with the distinction level I, since 2015. She is an active member of national (AMIDIQ, AMECA) and international associations (IFT and IFA).

Abstract:

Encapsulation by means of emulsification has been recently studied to protect lipidic compounds in a micro- and nano- scale (Cardoso-Ugarte, López-Malo & Jiménez-Munguía, 2016; Peredo-Luna, López-Malo, Palou, Jiménez-Munguía, 2016). Cinnamon essential oil has demonstrated important antimicrobial activity against microorganisms, due to its components (Cardoso-Ugarte, López-Malo, Sosa-Morales, 2016). The aim of this study was to evaluate the antimicrobial activity of cinnamon essential oil encapsulated in simple emulsion, against Escherichia coli or Listeria moncytogenes in model systems. The essential oil was encapsulated in O/W simple emulsion, prepared by ultrasonic homogenization. The emulsion was characterized as Figure 1. The antimicrobial activity was determined by the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for both bacteria. The characterization of the emulsion was reported with the following data: particle size with a median diameter (D50) of 1.15 μm, a viscosity of 1.092±0.011 mPa·s, a density of 1.023±0.00g/cm3, a pH value of 4.77±0.01 and the color parameters of L* (85.44±0.35), a* (-1.84±0.01) and b* (2.98±0.01). The result for MIC and MBC of pure essential oil was 12.5 ppm, for L. monocytogenes and for E. coli was 10 ppm. The cinnamon essential oil encapsulated presented different MIC and MBC for the studied bacteria, for E. coli was 10 ppm and 2.5 ppm, while for L. monocytogenes was 8 ppm and 2.5 ppm, respectively. In conclusion, the MIC was higher than the registered MIC value, for both bacteria in pure essential oil or encapsulated. Moreover, the cinnamon essential oil encapsulated demonstrated to be more effective against these bacteria, in comparison with the pure essential oil. This study showed that the essential oil encapsulated in simple emulsion can be used for different applications against microorganisms

Break: 13:30-14:00- Lunch Break
  • Oral Session
Speaker

Chair

Huub Lelieveld

Global Harmonization Initiative (GHI), Austria

Speaker

Co-Chair

Cuie Yan

PepsiCo Global Beverages R&D, USA