International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Ontario, Canada

Gallardo-Rivera R is currently pusuing his PhD in Biotecnology in the group of Biopolymers and Bioprocess of Agro-Industrial and Food By-products at Universidad Autonoma Metropolitana Campus Iztapalapa, under the supervision of full time Professor Dr. Keiko Shirai.

Chitosan (CH), alginate (ALG) and aloe vera (Aloe barbadensis) Miller (AV) have applications in ice cream, beverages, syrup, dressing, bread making, meat products as thickening agents and as packaging materials. In this study polyelectrolyte complexes (PECs) with CH-ALG-AV were prepared at pH 4 and 6 using two types of CH, obtained by N-deacetylation of chitins extracted by biological method (BCH) and chemical method (QCH). pH was selected considering food applications and stability of AV. PECs were characterized using analysis of the FT-IR spectroscopy, which electrostatic interaction among AV, ALG, and CH were evidenced at 1595 cm-1. The formation of PEC was also corroborated by fluorescence microscopic analysis by using calcofluor white reagent that interact with 1,4-β-glucans as CH and induced fluorescence. Zeta potential measurements in PECs indicated polyanionic surface charge in the range of -20 to -24 mV, which suggested a stable system. The dynamic moduli exhibited a high dependence on angular frequency typical of macromolecular solutions. PECs morphologies were analyzed by scanning electron microscopy, which showed rough and lamellar structures of PEC at pH 4 and 6. The prepared PECs have potential application for formulation of nutraceutical foods.

Soleiman Abbasi has completed his PhD at the age of 33 years from Leeds University. He is currently Professor of Food Colloids at Tarbiat Modares University (Tehran, Iran) and Research Associate at the University of Manitoba (Canada). He has published more than 135 papers in reputed journals, two book chapters, over 200 conference presentations. He has been serving as an editorial board member of three Iranian journals. He has also filed a number of patents.

Milk–fruit juice mixtures, as nutraceutical soft drinks mainly the acidic ones, usually suffer from phase separation due to aggregation of caseins at low pH. Therefore, in the present study, short chain inulin (SCI), native inulin (NI), long chain inulin (LCI), and a combination of long and short chain inulins (LCI:SCI) (MIX) in different ratios were added to milk–sour cherry juice mixture and their stabilization mechanisms were investigated using rheological, microstructural and zeta potential observations. In addition, gum tragacanth (GT) and Persian gum (PG) as adsorbing and guar gum (GG) as non-adsorbing hydrocolloids were combined with inulin to enhance their stabilizing properties. Finally, sensory analysis was carried out on the stabilized samples. According to our findings, LCI fully stabilized the mixture (8% w/v), while LCI: SCI and NI only reduced phase separation at very high concentrations, and SCI had no significant effect on the stabilization. Moreover, no inulin aggregates and rheological changes were observed with SCI. However, LCI, LCI: SCI and NI formed inulin aggregates and mixtures became even more viscous and thixotropic (LCI>LCI: SCL>NI). Based on these observations, it can be concluded that chain length and concentration are two important factors that affect the functionality of inulin. On the other hand, the combination of inulin with GT and PG did not have pertinent effect on the stabilization. However, the mixture of inulin and GG could stabilize the mixtures at certain ratios and concentrations. Furthermore, mixtures containing GG and SCI, GG played the main role in the stabilization by increasing the viscosity and forming gel network.

Soleiman Abbasi has completed his PhD at the age of 33 years from Leeds University. He is currently Professor of Food Colloids at Tarbiat Modares University (Tehran, Iran) and Research Associate at the University of Manitoba (Canada). He has published more than 135 papers in reputed journals, two book chapters, over 200 conference presentations. He has been serving as an editorial board member of three Iranian journals. He has also filed a number of patents.

Electrostatic interfacial complexes can be formed around the oil droplets in oil-in-water emulsions using either layer-by-layer (LBL) or mixing methods. The LBL approach involves forming the interfacial complexes after homogenization, whereas the mixing approach involves forming them before homogenization. The objective of this research was to compare the stability of emulsions prepared using these two approaches to environmental stresses when the oil droplets were coated by whey protein isolate (WPI) and tragacanthin (T) complexes. In the mixing approach, the emulsion was prepared by homogenizing an aqueous phase containing WPI-T complexes (0.4:1% w/w) with an oil phase using sonication. In the LBL method, an emulsion containing WPI-coated droplets was formed by sonication; then, it was mixed with a tragacanthin solution to form a final emulsion containing droplets coated by WPI-T complexes (0.4:1 % w/w). The effect of heating, salt addition (50 mM NaCl or 17 mM CaCl2), and freezing-thawing on the stability of the emulsions was investigated. The presence of tragacanthin improved the thermal stability of both mixed and LBL emulsions at pasteurization but not sterilization temperatures. LBL emulsions were also stable against salts. Emulsions containing CaCl2 had higher apparent viscosity than those containing NaCl, which suggested that the calcium ions induced droplet flocculation. However, the emulsions were still stable to gravitational separation. Moreover, the presence of tragacanthin improved the stability of the LBL emulsions against freezing-thawing. The better stability of the LBL emulsions than the mixed emulsions may be attributed to the depolymerization of the tragacanthin during sonication.

Runqiang Yang has completed his PhD from Nanjing Agricultural University. He is an Associate Professor of Nanjing Agricultural University. He has published more than 50 papers in reputed journals and has been serving as a reviewer of Food Chemistry and Journal of Agricultural and Food Chemistry, etc.

Broccoli sprouts are widely consumed because of rich glucosinolates (GLs). In intact broccoli sprout issue, GLs are spatially separated from myrosinase (MYR). When cells are damaged, GLs combine with MYR and are converted into isothiocyanates (ITCs). ITCs present strong anti-cancer activities. They are natural potent inducer of phase II detoxification enzymes like glutathione S-transferase and quinone reductase. As a secondary metabolite in Brassica, GLs metabolism could be influenced by Ca2+ in broccoli sprouts. Hence, the effects of Ca2+ treatment on GLs metabolism and ITCs formation in broccoli sprouts and their dynamic variation during hydrolysis were investigated. Results showed that Ca2+ increased BrST5b expression and decreased AOP2 expressions which are beneficial to GLs biosynthesis thereby facilitating the accumulation of GLs especially for GRA. Moreover, Ca2+ enhanced MRY gene expression and its activity; reduced epithiospecifier protein (ESP) activity, which in turn increased ITCs formation especially for sulforaphane and 1-isothiocyanato-butane while decreased the nitrile content. Three kinds of ITCs and 2 kinds of nitriles were detected in broccoli sprouts hydrolysate, however, the corresponding nitriles of 4-isothiocyanato-1-butene and 1-isothiocyanato-butane were not detectable. This inferred that inter-transformation among ITCs existed during sprouts hydrolysis. According to the identification, 4-isothiocyanato-1-butene had another source in addition to gluconapin. 1-isothiocyanato-butane stemmed from glucoerucin (GER). Moreover, results showed that the affinity of MYR in broccoli sprout was stronger to GER than to GRA and sinigrin. In conclusion, Ca2+ increased ITCs formation by regulating related genes expression and enzymes activity. There was an inter-transformation among ITCs during sprouts hydrolysis.

Ebunoluwa Oyindamola Faniyi is a Lecturer in the Department of Agricultural Extension and Management from Rufus Giwa Polytechnic, Nigeria. She has participated in a number of national capacity building/training programs and data gathering for developmental research. Currently, she has registered for a Master of Philosophy degree in Agricultural Extension and Rural Sociology in the Department of Agricultural Extension and Rural Development at the, Obafemi Awolowo University, Nigeria.

A major goal of the Agricultural Transformation Agenda (ATA) in Nigeria is the production of better crop for better nutrition for its populace. Potato, which has different varieties, is a target commodity crop under the Nigeria Agriculture Sector Investment Opportunities. This study examines the adoption of bio-fortified potato by farmers in Osun State in Nigeria. The main objective of this study is to identify the different varieties of bio-fortified potato and determine the effects of the adoption of the bio-fortified potato on the income of farmers in the study area. The simple random sampling technique was used in selecting adopters and non-adopters of bio-fortified potato, primary data obtained from the survey were analyzed using descriptive statistics, and T-test analysis as inferential statistics. The result showed two varieties of vitamin A bio-fortified potato, T-test analysis showed that the adoption of the vitamin A bio-fortified potato did not increase the farmer’s income and the level of adoption was below average; this calls for a concerted effort by both researchers and extension agents to ensure adequate and timely dissemination of improved variety of crops.

Eduardo Mere Del Aguila has completed his PhD from Federal University of Rio de Janeiro, Brazil. He has done his Post-doctoral studies from Federal University of Rio de Janeiro. He is a member of the Food Science Graduate Program. He has published more than 16 papers in reputed journals and has been serving as a reviewer of different reputed journals

The beetroots of Beta vulgaris L. species is considered as NO3- dietary and antioxidants source. However, the amount of these nutrients varies in relation to the administration form. This study aimed to develop a beetroot cereal bar (BB) and compare the NO3-, NO2-, saponin contents, potential, capacity and antioxidant activity with beetroot juice (BJ) and beetroot chips (BC). All ingredients used in the BJ, BC and BB formulations were obtained from the market of Rio de Janeiro, Brazil. The NO3-, NO2- contents and the Total Antioxidant Potential (TAP) were analyzed by High-Performance Liquid Chromatography (HPLC). Saponins quantification was performed using spectrophotometry. The assessment of antioxidant capacity and activity was performed by the Ferric Reducing Ability of Plasma (FRAP), Trolox Equivalent Antioxidant Capacity (TEAC), Oxygen Radical Antioxidant Capacity (ORAC), 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay (DPPH) and lipid peroxidation methods, respectively. BB showed the highest NO3- (16.6±0.1 mmol/100 g) and saponins (8648.3±1.85 mg/100 g) contents when compared to BJ and BC. Significantly, higher values in the antioxidant capacity analysis were observed in BB when compared with BJ and BC. BB also showed an ability to inhibit lipid peroxidation (86.0%) significantly higher than BJ (54.3%), BC (65.0%), butylated hydroxyanisole (BHA, 76.5%), α-tocoferol (34.3%) and similar to butylated hydroxytoluene (BHT, 86.4%) standards. All the beetroot forms showed a high TAP. In conclusion, as a new nutritional approach, BB showed to have the highest contents of nutrients, potential and total antioxidant capacity. Hence, these characteristics are important to improve the vascular health and endothelial functions.

Carol Pow Sang is currently working as a graduate Research Assistant at California State Polytechnic University

The use of anthocyanins (ACNs) as natural food colors in various products is limited due to their heat sensitivity as well reactivity with other molecules such as sulfites. ACNs react with sulfite and lose their bright color due to the formation of reversible ACNs-sulfite complex. Understanding the variability in the reaction of sulfites and ACNs from various sources such as fruits and vegetables will help in the selection of appropriate sources and successful application of ACNs in food products. This study was designed to investigate the formation of ACNs-sulfite complex from various commercial natural food color samples such as red cabbage (RC), grape juice concentrate (GJ), grape skin (GS), and elderberry (EB). The samples were prepared at pH 3.0 with various concentration of sulfite solution (100 uL) at a final solution concentration of 0.02%. Quantitative estimation of percentage of color or total ACNs left after sulfite treatment was analyzed by spectrophotometry absorption at 520 nm and total area under peaks in RP-HPLC chromatogram. The results indicated a significant loss of color in GJ and GS samples analyzed by both methods. Analysis through spectrophotometer showed a higher percentage of color left in GJ (18%) and GS (12%) whereas; RC and EB showed only 1% of color left after sulfite treatment. Meanwhile, HPLC data showed less concentration of color left in GJ (5%) and GS (10%) after treatment with sulfites. The results suggested that GJ and GS ACNs are less reactive to sulfites as compared to EB and RC colors.

Young-Hee Pyo received her PhD in 1990 in Food Chemistry from Sungshin Women’s University in Seoul, Republic of Korea. After completing three years as a Post-doctorate fellow at Rutgers University in NJ, USA, she joined the faculty at Sungshin Women’s University as an Assistant Professor in the Department of Food & Nutrition. She has published over 50 papers and scientific articles, and is an Editorial Board Member for a variety of publications, including the Protective Nutrition & Food. Her current research interests focus on the health benefits and nutraceutical properties of fermented products.

A Monascus-fermented product has been used as a functional dietary supplement to reduce the cholesterol level in humans. The valuable secondary metabolite of the Monascus species, mevinolin (natural statin), has been proven as the inhibitor of 3-hydroxy-3-methylglutaryl-coenzyme A (HMG-CoA) reductase. The present study was conducted to evaluate the antiobesogenic effect of vinegar brewed from Monascus-fermented unpolished rice (MFRV) in rats subjected to a high fat diet. Thirty male Sprague Dawley rats (180±10 g) were divided into 3 three equal groups. A witness group submitted to standard laboratory diet and two groups subjected to a high fat diet (HFD); one receives a daily gavage of MFRV (10 mL/kg/d) for 30days. Throughout the experiment monitoring the nutritional assessment, anthropometric and biochemical parameters is achieved. MFRV supplementation in rats fed a HFD markedly decreased visceral fat weights without changing the food and calories intakes. MFRV decreases very significantly different anthropometric parameters: BMI (P<0.05), chest circumference and abdominal circumference (P<0.01), decreases serum glucose levels (22.3%) and improves the serum lipid profile by reducing plasma levels of total cholesterol (33.4%), TG (46.2%), LDL-c (49.5%), VLDL (48.3%) and the total lipid (40.1%), and increasing HDL-c (33.6%), thus offering protection against atherogenic risk. These results show that MFRV prevented obesity by suppressing visceral fat and lipid accumulation in obese rats, and suggest that MFRV can be used as an anti-obesity therapeutic agent or functional food.

Yongbin Han is a Professor of Nanjing Agricultural University. His research is focused on the functional components accumulation in plant food materials

In the study, osmotically dehydrated cherry tomatoes were partial-dried in an air-drying oven to water activities between 0.746- 0.868. The resulting partial-dried cherry tomatoes were vacuum-packed and stored at 4-30oC for up to 60 days. Adaptive neuro-fuzzy inference system (ANFIS) was utilized to predict the quality and microbiological parameters of these partial-dried cherry tomatoes during storage. Satisfactory accuracies were obtained when ANFIS was used to detect the lycopene and total phenolic contents, color and microbial pollutions according to the statistical analysis. Through ANFIS modeling, the effects of water activity, temperature and storage time on the properties of partial-dried tomatoes were visualized. Generally, contents of lycopene and total phenolics decreased with the increase of water activities, temperature and storage time, while aerobic plate count and number of yeasts and molds increased at high water activities and temperatures. Overall, ANFIS approach can be used as an effective tool to study the quality decrease and microbial pollution of partial-dried cherry tomatoes during storage, as well as identify the suitable preservation conditions, which is of importance to the food industry.

Zhenxin Gu is a professor of Nanjing Agricultural University. His research is focused on the functional components accumulation in plant food materials

The effects on GABA accumulation of activated brown rice of low temperature, hypoxia and the combination of low temperature and hypoxia were researched on the basis of slow water absorption in this paper. Results showed that 15 °C was better than 4 °C, when the education time was 24 h, the GABA content could reach 14.14 mg/100g DW which was 5.24-fold of that of the raw material; the optimum air condition was 5%O2+95%N2, when educated 24 h, the GABA content could be 17.94mg/100g DW, which was 6.64-fold of that of raw material, which mean that both low temperature and hypoxia had active effect on GABA accumulation of activated brown rice. When the temperature was 15 °C, air condition was 5%O2+95%N2, education time was 12 h, GABA content reached the highest, which was 27.81mg/100g DW and it was 10.30-fold of that of raw material, it indicated that both low temperature and hypoxia contributed to the accumulation of GABA content of activated brown rice. Furthermore, in this education condition, the content of free acid showed a tendency that increased before decreasing, soluble protein content had a dramatic increase and then decreased, with time extending, the content of starch decreased while the content of reducing sugar increased; Correlation analysis indicated that the change of GABA content had remarkable correlation to the change of free acid and soluble protein while had highly significant correlation to GAD and Glu content. This study provided methods and theory basis for the production of germinated brown rice with rich GABA which could be milled.

Maryam Mirlohi has completed her PhD from Isfahan University of Technology. She has been working as an academic in Isfahan University of Medical Sciences. She has published more than 40 papers in the international journals and has been serving as the Head of Food Sciences and Technology department at the School of Nutrition and Food Sciences in the Isfahan University of Medical Sciences.

The main objective of this study was to evaluate the influence of three cooking methods on lipid oxidation and heme iron to non-heme iron changes in raw and cooked meat treated by commercial cooking methods in Iran. Present study was carried out in three experimental steps. Preparation of meat samples and determination of proximate composition of raw and cooked meat were conducted as the first step. Secondly, lipid oxidation was determined using three oxidation indices, including peroxide value, conjugated dienes and thiobarbituric reactive species (TBARS). Also, effect of cooking on heme and non-heme iron content was studied. Finally, the statistical relationships between lipid oxidation indexes against total iron, heme and non-heme iron changes were investigated. Peroxide value decreased in all cooked samples. Conjugated dienes as another oxidation index increased significantly in fried and grilled samples, but not in stewed lamb meat. In contrast, stewed samples showed significant more TBARS content about 88.94% than raw meat (p<0.05). Total iron was reduced by 20.63%, 15.95% and 4.85% after stewing, frying and grilling, respectively. Assessment of correlation between either heme or non heme iron and the investigated oxidative indexes revealed direct relationships between heme iron and conjugated dienes. Similar result was obtained for non heme iron and TBARs. Lamb meat lipid oxidation and non heme iron appeared in stewing fallowed by frying and grilling. Long cooking time and high water pressure in stewing could be the main reasons for accumulation of the most stable products of fat oxidation in stewed lamb meat.

Lee-Anne McGee has completed her BSc Honors Degree in Forensic Science followed by a Master’s in Professional Practice (MProf) in Food and Drink innovation at Abertay University. She is currently a KTP Associate with Abertay University and undertaking a Master’s in Philosophy to validate the filtration system.

A new and innovate trapping mechanism has been developed by Ivan Wood & Son Ltd., this device reduces the amount of starch and waste product (potato peel) being deposited in to the drainage systems and ensures that food manufacturers (small to medium sized) fulfil the requirement that no food waste is deposited in to the drainage system in Scotland by January 2016 (due to the New Waste Legislation 2012). The main aspects of this research is to validate its use within industry (i.e. to ensure that the product is compatible with small to medium sized businesses and to assess its efficiency in terms of starch removal and water usage as well as enhancing its capabilities (i.e. throughput). Areas of research include: Validate the starch trapping system to understand the mechanism of action for the removal of starch and this would include testing the hypothesis that all starch granules are removed; Understand if the starch removed from the system is of the quality that is expected within the food industry (i.e. is it the correct food grade), looking not only at the structural concepts of the starch granules but at the safety of the system including any microbiological agents that may be present; If the starch captured is not of food grade then an investigation into ways of cleaning this starch will be undertaken, it is hoped that this will be achieved with the use of a specialist membrane or additional filtering system, which will separate the dirt from the starch molecules in production (i.e. no secondary extraction required) and; If the starch can be cleaned and removed effectively from the trapping mechanism then this will be tested to ensure that it can be used in the development process perhaps as a thickening agent in vegetable stocks.

Jonathan Wilkin has completed his PhD in oil seeds and lipid oxidation from Cardiff Metropolitan University (2013). He Co-runs Food Innovation @ Abertay- a premier Knowledge Exchange service part of Abertay University. He is the secretary for the Institute of Food Science and Technology (IFST) Scotland Committee and is part of the Cross Party Food Group in the Scottish Government.

Rapeseed press-cake (RPC) is as a by-product of oil production, rich in proteins and fibre. Its high nutritional value opens the possibility to use RPC in human diet. The aim of this study was to investigate the impact of cold pressed RPC and extracted isolates enriched for fibre, polyphenols and protein, respectively, on the formation of acrylamide and 5-hydroxymethylfufural (HMF) in a cookie model system. Both Maillard reaction products (MRPs) were influenced by the ingredient: the addition of RPC as well as the protein isolate led to a significant dose-dependent increase of HMF formation in the cookie model, while acrylamide concentration was reduced up to… in presence of the fibre isolate. Three reaction mechanisms were hypothesized to be able to govern the different behaviours of acrylamide and HMF: the post-oxidative reaction of the phenolic ring with amino acids, the dicarbonyls trapping and the Michael addition of free amino acids to acrylamide. The strategy here described paved the way for the use of RPC as a tool to mitigate MRPs formation.

Gichang -Kim has completed his PhD from Korea University. He is the Researcher of Rural Development Administration(RDA) in south of Korea

Tropaeolum majus, an edible flower with a taste similar to radishes, has been used for disinfectant, wound-healing, and antibiotics as herbal medicine. But, anti-obesity effect of T. majus has not been reported. As the adipogenesis plays critical role in obesity, this study was performed to investigate the anti-adipogenesis effect of T. majus ethanolic extract (TME) on adipogenesis in 3T3-L1 cells. 3T3-L1 cells were differentiated in the presence of different concentrations of TME (0, 20, 300, and 500 μg/ml). The level of lipid accumulation was measured by Oil-Red O staining. Changes in the expression genes and proteins related to adipocyte differentiation in 3T1-L1 cells were measured by SDS-PAGE, western blotting, and real-time PCR. As a result of Oil-Red O staining, the most inhibition of lipid accumulation was observed at the concentration of 500 μg/ml TME. Also, TME concentrations ranging from 20 to 500 μg/ml dose-dependently decreased expression of adipocyte differentiation regulator; peroxisome proliferator-activated receptor γ (PPARγ), CCAAT element binging protein α (C/EBPα), and sterol regulatory element binding protein 1 (SREBP-1). Moreover, level of mRNA that related to expression of PPARγ, C/ EBPα, and SREBP-1 decreased by TME. According to this study, TME inhibited lipid accumulation and decreased expression of genes and protein; PPARγ, C/EBPα, and SREBP-1 associated with adipocyte differentiation in 3T3-L1 cells. Therefore, TME is potential therapeutic agent for preventing and treating the obesity.

Geonmin Noh graduated from Kyungbuk National University and at present is working for Functional Food & Nutrition Division, Department of Agrofood Resources at Rural Development Administration.

This study was performed to investigate the possibility of functional materials of Rudbeckia laciniata through analyzing for nutritional components and antioxidant activity. General component of Rudbeckia laciniata is crude protein 22.36%, crude fat 4.38%, ash 12.17%, and total dietary fiber content 42.63% in Dry base. The highest content of minerals is potassium the following calcium, magnesium were found, in this result suggest Rudbeckia laciniata was alkaline material. The content of total phenolic compounds of Rudbeckia laciniata 70% EtOH extract is 161.29mg/g and the content of total flavonoid content is 40.41mg / g. ABTs radical scavenging activity of Rudbeckia laciniata 70% EtOH extract is 203.87 mg AA / 100g and DPPH radical scavenging activity of Rudbeckia laciniata 70% EtOH extract is 265.86±5.795.

Faboya Evelyn Taiwo holds MTech and BTech (Hons) in Food Science and Technology from the Federal University of Technology, Akure, Nigeria. She belongs to professional and academic bodies such as: Nigerian Institute of Food Science and Technology (2012) and Women in Technical Education and Employment (WITED) (2013). She was employed into the service of Rufus Giwa Polytechnic as an Assistant Lecturer in the Department of Food Science and Technology. She has two (2) papers published in reputed journals and six (6) abstracts published in professional conferences’ and seminars’ book of abstracts.

Epidemiological studies strongly suggest that foods rich in antioxidants have protective effects against degenerative diseases. Citrus sinensis (orange) which is consumed worldwide is an important source of vitamin C and polyphenol compounds with the peels containing the highest concentration. This study aims at determining the antioxidant properties of biscuit produced from millet-wheat-orange peel flour blends. Fine grinded peel flours of ripe and unripe orange were prepared and the total phenolic and flavonoid contents investigated. The total phenolic compounds in ripe and unripe peels were 9.85 and 5.38 mg GAE/g and the flavonoid contents were 4.20 and 3.30 mg QE/g respectively. Ripe peels were found to contain more antioxidant content and therefore used in the composite formulation. Biscuits were produced using composite blend of wheatmillet- ripe orange peel flours at ratios; 100:0:0; 75:20:5; 60:30:10; 50:35:15; and 40:40:20 respectively. The samples were labeled as samples; WMO, WMOA, WMOB, WMOC, and WMOD. The results of the total phenolic content for the samples ranged from; 5.84-11.87 mg GAE/g while 1.20 - 11.87 mg QE/g was recorded for flavonoid contents. It was observed that phenolic and flavonoid content increased with increase in orange peel flour inclusion this was also evident in the DPPH scavenging activity. These results illustrate that inclusion of orange peel flour in biscuit preparation may serve as a functional food to reduce the risk of degenerative diseases by lowering the effects of oxidative reactions. Further in-vivo studies of the effect of such formulations in the production of biscuits are recommended.

Eduardo Mere Del Aguila has completed his PhD from Federal University of Rio de Janeiro, Brazil and Post-doctoral studies from Federal University of Rio de Janeiro. He is member of the Food Science Graduate Program. He has published more than 15 papers in reputed journals and has been serving as a reviewer of different reputed journals.

The interest of the athletic population in sports nutrition is increasing. Several studies have been conducted to investigate if dietary NO3 - can improve exercise performance by reducing maximum volume of oxygen (VO2peak). The main objective of the study was to investigate changes in biochemical and metabolic parameters to aerobic exercise using beetroot nutritional gel. In a randomized, double blind, controlled placebo, crossover design study, 25 recreational healthy runners consumed 100 g oral doses of either the beetroot nutritional gel (BG, 9.92±1.97 mmol of NO3 -) or a placebo apple nutritional gel (PLA, 0.33±0.15 mmol of NO3 -) and completed a continuous run exercise test on a treadmill, involving stage in warm-up at 40%, moderate intensity at 90% of the gas exchange threshold I (GET I) and severe intensity to volitional fatigue at 70% of the difference between GET I and VO2peak. Urinary NO3 - and NO2 - concentration (baseline: 0.306±0.342 and 0.0008±0.001 mmol/ mmol creatinine, respectively) increased significantly 60 min after BG ingestion and immediately after exercise. BG did not promote significant differences in the VO2peak of moderate intensity (2.89±0.78 vs 2.85±0.65 l/min), severe intensity (4.00±0.95 vs 3.93±0.84 l/min) and time to fatigue (390.90±158.50 vs 395.4±179.60 sec) when compared with PLA supplementation, respectively. Systolic and diastolic blood pressure of the BG and PLA treatments did not differ significantly in any of the analyzed times. A single dose of BG gel, promoted higher excretion of NO metabolites, but did not enhance the physical performance of recreational athletes in an aerobic submaximal exercise.

Ts. Batsukh has completed her PhD from Food Technology University of Ukrainian Republic. She is the Professor of Mongolian University of Science and Technology. She has over 30 years of experience in a broad range of dairy research development areas. Her activity areas include dairy technology, microbiology and biochemistry including programming and country analysis of the dairy sector. She has also undertaken work on Food Security with particular reference to the examination of food security in the agricultural sector. Her other areas include dairy marketing economics with reference to market performance, structure and conduct as well as pricing policy. She has prepared (written, identified teams and prepared financial offers) many of research proposals over the last decade, including dairy microbiology, chemistry and technology. She introduced more than 20 scientific articles in international and local journals.

The history of Mongolian traditional food patterns is began probably from the 700 000 years ago, when first man on Mongolian territory made stone tools. From this epoch Mongolian nomads across centuries during the nomadic civilization, have been used the “live” substrates from animal and plant origin for food and medicine. Nowadays, traditional food have been neglected and abandoned due to its inconvenient way of production. The Mongolians have developed methods to consume domesticated animal products based on natural climatic conditions. The yields of domesticated animals including meat, milk, and blood were even then serving as a source of required nutrients for the human body. The methods used to acquire essential nutrients for the human body from plants that are indigestible to humans through livestock animals are definitely an intellectual heritage of nomads. Because animals feed on those plants and microorganisms they convert plant matter to animal protein, carbohydrate, and fat. The consumption of animal-origin products was somewhat restricted based on seasonal livestock yields. During the green season when the yield of livestock milk increases, Mongols generally would consume dairy products along with wild plants. Although Mongolia has an extreme continental climate with four highly varied seasons in the year, there are a variety of plants, fruits, leguminous seeds and vegetables. Mongols traditionally consume these wisely as part of a varied diet, and this tradition has been preserved from generation to generation. This tradition still exists among the population in the countryside. Traditional knowledge regarding the use of these food items was collected and their nutritional composition was determined. Our study indicated that some local foods are good sources of bioactive components and potential to be developed as functional foods. Thus, identifying, characterizing and developing traditional foods as functional food is very strategic research for increasing their utilization and improving quality of life of the nomadic.