Poster session Friday 25th May by kp0vUawa

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									                               Friday 25th May, 11:00-12:00



         I FOOD INGREDIENTS, HEALTH AND NUTRITION, FUNCTIONAL FOODS



CORRESPONDING AUTHOR                            POSTER TITLE                           POSTER
                                                                                       NUMBER
Vesna Rakić              CHARACTERISATION OF OILS OBTAINED FROM GRAPE SEEDS FROM       I P 079
                         CABERNET SAUVIGNON VARIETY USING DIFFERENT EXTRACTION
                         METHODS
Tanja Petrović           THE INFLUENCE OF APPLE JUICE ADDED IN BLACKBERRY AND          I P 080
                         CHERRY JUICES ON THE TOTAL PHENOLS CONTENT AND
                         ANTIOXIDATIVE CAPACITY
Mirjana Gurinovic        1. COMPARISON OF TWO FOOD COMPOSITION DATABASES IN            I P 081
                         ESTIMATING FOLATE INTAKE AMONG YOUNG WOMEN
                         2. MICRONUTRIENT RECOMMENDATIONS WEB-BASED TOOL USE IN        I P 082
                         FOOD DEVELOPMENT AND NUTRITION
Emilija Jovin            POLYPHENOL PROFILE AND ANTIOXIDANT ACTIVITY OF                I P 083
                         POLYGONUM AVICULARE L. HERB AND ROOT ETHANOL EXTRACTS
Kristina Balog           A SIMPLE SPECTROPHOTOMETRIC METHOD FOR DETERMINATION          I P 084
                         OF TOTAL ANTHRAQUINONES CONTENT IN RUMEX L. SPECIES
                         EXTRACTS
Kata Kaloczkai           ANALYSIS OF IN VITRO ANTIMICROBIAL ACTIVITY OF DIFFERENT      I P 085
                         HUNGARIAN PROPOLIS SAMPLES IN A HUMAN INTESTINAL MODEL
Jaroslava Švarc-Gajić    DETERMINATION OF NATURAL PHENOLS AFTER MICROWAVE-             I P 086
                         ASSISTED EXTRACTION
Sandor Rapi              DEVELOPMENT OF A NOVEL ANALYTICAL TECHNIQUE FOR               I P 087
                         ANALYSIS OF BIOACTIVE OLIGO-PEPTIDE DERIVATIVES IN
                         FOODSTUFFS
Silvija Ruisa            BLACK CURRANT MARC – VALUAABLE SOURCE OF BIOLOGICALLY         I P 088
                         ACTIVE COMPOUNDS
Szabolcs Molnar          MICROELEMENT ACCUMULATING CAPACITY OF SELECTED                I P 089
                         MICROALGAE (CHLORELLA VULGARIS AND SPIRULINA PLATENSIS)
                         WITH THE PROSPECTS OS FUNCTIONAL FOOD DEVELOPMENT
Orsolya Hudák            DEVELOPMENT OF WHITE LUPIN BASED FOOD PRODUCTS                I P 090
Romana Novakovic         IDENTIFICATION OF UNHEALTHY DIETARY HABITS SPECIFIC FOR       I P 091
                         POPULATION AT RISK-OF-POVERTY
Gordana Čanadi Jurešić   RADICAL SCAVENGING POTENTIAL OF PUMPKIN SEED OIL              I P 092
Dragana Stanisavljević   THE ANTIOXIDANT ACTIVITY OF THE EXTRACT OF SATUREJA           I P 093
                         KITAIBELII WIERZB. EX HEUFF. AND ITS USE IN THE FORMULATION
                         OF THE ICE TEA
Vuković Rosemary         ANTIOXIDATIVE RESPONSE OF STEVIA LEAVES TO LOW                I P 094
                         TEMPERATURE TREATMENT
Gulsah Caliskan          ANTIOXIDANT ACTIVITY OF SUMAC                                 I P 095
Nemanja Miletić          CONTENTS OF MAIN PHENOLICS AND ANTIOXIDATIVE CAPACITY IN      I P 096
                         FROZEN RASPBERRY FRUITS (RUBUS IDAEUS L.) FROM ARILJE
                         GROWING AREA
Nikoleta Lugonja         DETERMINATION OF TOTAL ANTIOXIDANT ACTIVITY OF MILK           I P 097
                         USING POTENTIOMETRIC TITRATION
Miomir Nikšić            ANTIOXIDANT AND ANTIMICROBIAL POTENTIALS OF CHAMPIGNON        I P 099
                         MUSHROOM
Sandra Pedisić           POLYPHENOLS AND ANTIOXIDANT CAPACITY OF MARASCA SOUR          I P 100
                         CHERRY ECOTYPES (PRUNUS CERASUS VAR. MARASCA)
Tepić Aleksandra         PREDICTION OF LIPOPHILICITY OF PAPRIKA CAROTENOIDS USING      I P 101
                         QSRR
Mirella Žanetić          RELATIONSHIP BETWEEN PHENOLIC CONTENT AND OXIDATIVE           I P 102
                         STABILITY IN DALMATIAN VIRGIN OLIVE OILS
Milica Nikolić           STUDY OF THE PROBIOTIC POTENTIAL OF LACTOBACILLI NATURAL      I P 103
                         ISOLATES THROUGH THE ANALYSIS OF ADHESION ABILITY TO
                         CACO-2 INTESTINAL EPITHELIAL CELL LINE
Monika Jadacka           THE ACID WHEY PREPARATIONS OBTAINED AFTER MEMBRANE            I P 104
                            SEPARATION PROCESSES - IN VIVO EXPERIMENT ON
                            GASTROINTESTINAL TRACT OF RATS
Soroush Atlasbaf            ANTIOXIDANT PROPERTIES OF SELECTED FIG (FICUS CARICA        I P 105
                            CV.SABZ) FROM IRAN
Martina Bituh               THE QUALITY OF A GLUTEN-FREE DIET EVALUATED WITH            I P 106
                            MEDITERRANEAN DIETARY QUALITY INDEX IN CROATIAN CELIAC
                            PATIENTS
Georgeta Pop                NUTRITIONAL QUALITY OF LINSEED AND OIL HEMP VARIETIES       I P 107
Ivana Rumbak                FOLATE INTAKE AND STATUS IN CROATIAN PERI- AND              I P 108
                            POSTMENOPAUSAL WOMEN
Irena Keser                 FOLATE AND CALCIUM INTAKE AMONG UNIVERSITY STUDENT          I P 109
                            POPULATION IN CROATIAN MOUNTAIN REGION
Andras Nagy                 DIGESTION AND ABSORPTION OF CARNOSINE IN MEAT MODEL         I P 110
                            USING IN VIVO RAT EXPERIMENT
Antonina Yegorova           BIFIDOGENIC PROPERTIES OF CEREAL EXTRUDATES                 I P 111
Marina Mardar               DEVELOPMENT OF PRODUCTION PRINCIPES OF FUNCTIONAL FOODS     I P 112
Ozlem Akpinar               EVALUATION OF COTTON STALK FOR XYLITOL PRODUCTION           I P 113
Jafar hayatyNejad           NATURAL FOOD COLOR "SPINACIA OLERACEA" THE ENRICHMENT OF    I P 114
                            DAIRY PRODUCTS
Vesna Rafajlovska           APPLICATION OF RESPONSE SURFACE METHODOLOGY FOR             I P 115
                            EXTRACTION OF PUNGENT RED PEPPER PLACENTA
H.M.Mahadeva Swamy          CLONING AND EXPRESSION OF A NOVEL CRY1I GENE FROM           I P 116
                            BACILLUS THURINGIENSIS ISOLATES AND ITS TOXICITY AGAINST
                            MYLLOCERUS UNDECIMPUSTULATUS UNDATUS MARSHALL
                            (COLEOPTERA: CURCULIONIDAE) AND HELICOVERPA ARMIGERA
                            HÜBNER (NOCTUIDAE: LEPIDOPTERA)
Ebru Bayrak                 A RESEARCH ON THE COMPARISON OF FISH CONSUMPTION HABITS     I P 117
                            OF INDIVIDUALS IN KONYA AND MERSIN PROVINCIAL CENTERS,
                            TURKEY



                    III FOOD ENGINEERING, PROCESSING AND TECHNOLOGY



CORRESPONDING AUTHOR                              POSTER TITLE                          POSTER
                                                                                        NUMBER
Branislava Nikolovski       PREPARATION OF WATER-IN-OIL EMULSIONS USING MEMBRANE        III P 029
                            EMULSIFICATION SYSTEM AND HIGH-SPEAD HOMOGENIZER
Jure Zupan                  FOOD PROCESSING CAN IMPAIR PROTEINS IN MEAT: DETECTING      III P 030
                            THE PROTEIN CARBONYLATION DUE TO HEATING
Olga Kaltsa                 INFLUENCE OF ULTRASONICATION PARAMETERS AND NACL ON THE     III P 031
                            STABILITY OF OLIVE OIL MODEL EMULSIONS CONTAINING XANTHAN
Dragana Paunović            OPTIMIZATION OF DRYING KINETICS OF BROCCOLI (BRASSICA       III P 033
                            OLERACEA L.)
Mohd Muslimin Hashim        STABILITY AND DESIRED ATTRIBUTES OF PALM OLEIN IN DEEP      III P 034
                            FRYING APPLICATIONS
Melnyk L.M.                 IMPROVING THE TECHNOLOGY FOR PRODUCING FOOD GRADE DYE       III P 035
                            FROM RED BEET JUICE
M. Krokida                  STRUCTURAL AND TEXTURAL PROPERTIES OF RICE-CARROT           III P 036
                            EXTRUDED PRODUCTS
Snežana M. Stevanović       INFLUENCE OF DIFFERENT DEHYDRATION PROCESS ON THE           III P 037
                            ANTIOXIDANT PROPERTIES OF RASPBERRY
Mybeshir Pajaziti           THE OPTIMIZATION OF BEER PRODUCTION TECHNOLOGY BY           III P 038
                            ASSESSMENT OF MALTS PRODUCED BY VARIOUS EUROPEAN
                            TERRITORIES, AIMING TO IMPROVE THE PROPERTIES OF BEER
Slobodan Lilić              1. MICROBIAL PROFILE OF DRIED PORK PRODUCED WITH LOWER      III P 039
                            SALT CONTENT
                            2. SOME PARAMETERS OF DRIED PORK PRODUCED WITH LOWER        III P 040
                            SALT CONTENT
Banu Koç                    THE EFFECT OF SPRAY DRYING PROCESSING CONDITIONS ON         III P 041
                            PHYSICAL PROPERTIES OF SPRAY DRIED MALTODEXTRIN
Filip Dujmić                INFLUENCE OF HIGH INTENSITY ULTRASOUND AS DRYING            III P 042
                            PRETREATMENT ON THE TEXTURE PROPERTIES OF PEARS
Ivana Prodic         NON-THERMAL ULTRASOUND-INDUCED GLYCATION OF Β-                III P 043
                     LACTOGLOBULIN IN MAILLARD REACTION
Branka Levaj         INFLUENCE OF PRE-TREATMENT ON YIELD AND QUALITY OF            III P 044
                     MANDARIN JUICES
Ebun-Oluwa Oladele   EFFECT OF PROCESSING ON COMPOSITION OF NUTRITIONAL            III P 045
                     STARCHES IN PLANTAIN (MUSA AAB)
Nicholas Martin      ULTRA-SHORT GAS-PHASE PCD REACTOR VOCS ABATEMENT              III P 046
                     PERFORMANCE
Marija Stojanović    LIPASE-CATALYZED SYNTHESIS OF ASCORBYL OLEATE: THE            III P 047
                     OPTIMIZATION OF SUBSTRATE CONVERSION WITH RESPONSE
                     SURFACE METHODOLOGY
Gilles Bourdin       MICRO PROCESS ENGINEERING FOR THERMAL PRESERVATION            III P 048
Marietta Korozs      STUDIES ON MAPPING THERMAL DEGRADATION BEHAVIOUR OF           III P 049
                     DISTINCTIVE FRUCTO-OLIGOSACCHARIDES
Ivana Spasojević     QUALITATIVE RESPONSE OF LETTUCE GROWN IN AERATED WATER        III P 050
                     OF PALIC LAKE
László Rácz          REDUCTION OF OCHRATOXIN-A LEVEL IN WINES BY APPLYING          III P 051
                     APPROPRIATE CLARIFICATION METHODS
Diana Virag          STUDY OF STABILITY OF VITAMINS, AS CRUCIAL FUNCTIONAL FOOD    III P 052
                     COMPONENTS, AS WELL AS PARAMETERS AFFECTING THEIR
                     STABILITY
Slaviša Stajić       POSSIBILITIES FOR THE USE OF PLANT OILS IN FERMENTED          III P 053
                     SAUSAGES PRODUCTION
T. Vučić             THE INFLUENCE OF WHEY PROTEIN CONCENTRATES AND                III P 054
                     ULTRASOUND TREATMENT ON CHARACTERISTICS OF SET-STYLE
                     YOGURT MADE FROM GOAT’S MILK
Hacer Levent         1. EFFECTS OF TWO DIFFERENT RESISTANT STARCHES ON SOME        III P 055
                     PROPERTIES OF LOW CALORIE COOKIES
                     2. THE EFFECTS OF ULTRASOUND SOAKING ON LEGUME AND            III P 056
                     CEREAL SEEDS
Sanja Oručević       IMPACT OF QUANTITY AND QUALITY OF GLUTEN ON HARD BISCUITS     III P 057
                     PROPERTIES
Snežana Zlatanović   MAJOR MINERAL COMPOSITION OF THE OSMOTICALLY                  III P 058
                     DEHYDRATED PORK MEAT IN SUGAR BEET MOLASSES SOLUTION
Magda Krokida        CAROB FLOUR ENRICHED GLUTEN FREE BREAD RHEOLOGY AND           III P 059
                     STRUCTURE
Dmitriy Zhygunov     A COMPARATIVE STUDY OF VARIOUS STRUCTURES OF GRINDING         III P 060
                     PROCESS ON THE HEAD BREAK SYSTEM
Sven Karlović        APPLICATION OF HIGH HYDROSTATIC PRESSURE TO                   III P 061
                     DECONTAMINATE PICKLED CUCUMBERS FROM ESCHERICHIA COLI
Pintarič Štefan      DECONTAMINATION OF POULTRY MEAT WITH NEUTRAL                  III P 062
                     ELECTROOKSIDYZING WATHER
Hilal Isleroglu      BAKING OF POTATOES AT DIFFERENT OVEN TYPES; CONVECTIONAL      III P 063
                     AND STEAM ASSISTED HYBRID
Bojana Filipčev      BAKING POTENTIAL OF SPELT CULTIVARS FROM ORGANIC FARMING      III P 064
                     SYSTEMS IN SERBIA
Đuro Vukmirović      SUNFLOWER OIL PRODUCTION BYPRODUCT AS A RENEWABLE             III P 065
                     ENERGY SOURCE
Zvonko Nježić        BRIQUETTING AS A WAY OF UTILIZATION FOR WASTE BIOMASS         III P 066
Nikola Puvača        EXTRUSION PROCESS TECHNOLOGY FOR FEED AND FOOD USED IN        III P 067
                     ANIMAL NUTRITION
Olga Kaltsa          COMPARING DIFFERENT COMMERCIAL FENUGREEK                      III P 068
                     GALACTOMANNANS FOR THE PRODUCTION OF EMULSIONS WITH
                     HIGH INTENSITY SONICATION. EFFECT ON PHYSICAL STABILITY AND
                     RHEOLOGICAL PROPERTIES
Diana Virag          REVEALING PLAUSIBLE REACTION PATHWAYS OF MAILLARD             III P 069
                     REACTION IN LYSINE FORTIFIED, PATENTED BAKERY PRODUCTS
                        IX FEED AS CHALLENGES FOR FOOD SUPPLIER CHAIN



CORRESPONDING AUTHOR                                POSTER TITLE                            POSTER
                                                                                            NUMBER
Dragana Ljubojević           SUCCESSFUL COMPLETE SUBSTITUTION OF FISH MEAL WITH PLANT       IX P 001
                             PROTEIN INGREDIENTS IN DIETS FOR COMMON CARP, CYPRINUS
                             CARPIO L
Ljiljana Kostadinović        EFFECTS OF ARTEMISIA ABSINTHIUM ON COCCIDIA INFECTIONS IN      IX P 002
                             CHICKENS
Ivan Pavlović                INFLUENCE OF GASTROINTESTINAL HELMINTHS TO GOAT HEALTH         IX P 003
                             AND PRODUCTION
Slavko Filipović             IMPROVING NUTRITIVE VALUE OF BROKEN WHEAT KERNELS              IX P 004
Dragan Palić                 PREDICTION OF BIOAVAILABLE ENERGY OF FEEDS FOR POULTRY BY      IX P 005
                             ESTIMATION OF ORGANIC MATTER DIGESTIBILITY
Miroslava Polovinski         BROILERS PERFORMANCE AND GUT VISCOSITY AFFECTED BY             IX P 006
Horvatović                   DIFFERENT INCLUSION LEVEL OF SUNFLOWER MEAL WITH AND
                             WITHOUT EXOGENOUS ENZYME
Bojana Kokić                 MODIFICATION OF IN VITRO ENZYMATIC METHOD FOR DETERMINING      IX P 007
                             THE ORGANIC MATTER DIGESTIBILITY OF FEEDS
Aleksa Božičković            CHANGES OF CRUDE PROTEIN CONTENT IN LUCERNE PLANT DURING       IX P 008
                             THE FIRST THREE VEGETATION CYCLES
Đorđević Nenad               CONTEMPORARY ASPECTS OF USING OF ALFALFA IN ANIMAL             IX P 009
                             NUTRITION
Nurgin Memiši                THE IMPORTANCE OF COPPER AND SELENIUM IN NUTRITION ON          IX P 010
                             HEALTH STATUS AND PRODUCTION CHARACTERISTICS OF GOATS
Igor Jajić                   1. EFFECT OF RAPESEED MEAL ON NUTRIENT DIGESTIBILITY IN        IX P 011
                             BROILER CHICKENS                                               IX P 012
                             2. AMINO ACID COMPOSITION OF THE MIXTURE FOR GILTS ON A FARM
                             IN VOJVODINA
Dejana Trbović               EFFECT OF DIET ON LIPID CONTENT AND FATTY ACID PROFILE OF      IX P 013
                             COMMON CARP (CYPRINUS CARPIO L.)
Vera Đekić                   THE EFFECT OF DIFFERENT TRITICALE ON THE PRODUCTION DATA IN    IX P 014
                             FATTENING CHICKENS
Jasna Prodanov-Radulović     INFLUENCE OF MYCOTOXINS IN SWINE FEED ON THE HEALTH STATUS     IX P 015
                             OF PIGLETS
Miloš Kapetanov              THE EFFECT OF FEED QUALITY AND FEEDING METHODS THAT            IX P 016
                             INFLUENCE THE OCCURENCE OF DISEASES IN POULTRY AND
                             CONTROL MEASURES
Igor Stojanov                BACTERIA IN ANIMAL FEED AND THEIR SUSCEPTIBILITY TO            IX P 017
                             ANTIMICROBIAL DRUGS
Brigita Hengl                TRADITIONALLY REARED DOMESTIC PIGS EXPOSURE TO PROTOZOON       IX P 018
                             TOXOPLASMA GONDII
Isidora Radulov              NITROGEN FERTILIZATION AND MYCOTOXIN ACUMULATION               IX P 019
                             INFLUENCE UPON PROTEIN AND AMINO ACID CONTENT OF CORN
                             GRAINS
Šandor Kormanjoš             THE IMPORTANCE OF BROKEN CORN KERNELS EXTRUSION                IX P 020
Vidica Stanaćev              SOURCES AND EFFECTS OF DIFFERENT LEVELS OF OIL ON              IX P 021
                             PRODUCTION PERFORMANCE AND BROILERS CARCASS QUALITY
Vladimir Dosković            PHYTASE AS ADDITION TO ANIMAL DIET AND ITS INFLUENCE TO        IX P 022
                             DRESSING TRAITS OF MEAT
Maja Grubišić                IMPORTANCE OF ZOOPLANKTON AS LIVE FEED FOR CARP LARVAE         IX P 023
Natalija Džinić              THE EFFECT OF BROKEN CORN INCLUSION IN BROILER NUTRITION       IX P 024
                             ON CARCASS QUALITY
Ingrid Barikmo               WATER AND NATURAL FEED GIVES HIGH CONCENTRATION OF IODINE      IX P 028
                             IN LOCAL ANIMAL MILK IN THE SAHARA DESERT
Ivana Kostić                 DEVELOPMENT OF A HEME IRON FEED SUPPLEMENT FOR                 IX P 029
                             PREVENTION AND THERAPY OF ANEMIA IN DOMESTIC ANIMALS
Gordana Kralik               EFFECT OF DIETARY TREATMENTS ON THE FATTY ACID                 IX P 030
                             COMPOSITION AND SENSORY CHARACTERISTICS OF CHICKEN MEAT
Katarina Bjelanović          SIGNIFICANCE OF CARP (CYPRINUS CARPIO) FEEDING WITH            IX P 031
                             CHIRONOMIDAE LARVAE FOR MEAT QUALITY IMPROVEMENT IN THE
                             SEMIINTENSIVE PRODUCTION SYSTEM
Marcela Šperanda             USEFULNESS OF UREA AND PROTEIN CONCENTRATIONS IN MILK AND      IX P 032
                         BLOOD AS INDICATORS OF NITROGEN UTILIZATION IN THE
                         SIMMENTAL AND HOLSTEIN-FRIESIAN LACTATING DAIRY COWS
Marija Milašinović-      FORAGE FIBER AND CELL WALLS IN DIFFERENT MAIZE HYBRIDS         IX P 033
Šeremešić
Vidović Vitomir          1. MILK QUALITY AND PROCESSING IN RELATION TO POLYMORPHISM     IX P 034
                         OF CAPA CASEIN AT BLACK AND WHITE HOLSTEIN CATTLE
                         2. POLYMORPHISM AND EFFECT OF CAPA CASEIN ON TECHNOLOGICAL     IX P 035
                         QUALITY MILK FOR TRAPIST CHEESE PRODUCTION AT RED AND
                         WHITE HOLSTEIN CATTLE
                         3. THE INFLUENCE OF BREEDS AND SEX ON TISSUE DISTRIBUTION IN   IX P 036
                         PIG CARCASSES
Dobrila P. Jakić-Dimić   FEED AS CAUSE OF ASPERGILLOSIS IN FLOCK OF TURKEY POULTS       IX P 037
Marija Vukasinovic       THE IMPACT OF IRON AND MANGANESE CONCENTRATION IN WATER        IX P 038
                         AND FEED ON THEIR PRESENCE IN TISSUES OF FATTENING BULLOCKS
Suzana Jahić             THE EFFECTS OF ANIMAL AND VEGETABLE FATS ADDED TO              IX P 039
                         BROILERS' NUTRITION ON THE CHEMICAL CONTENTS OF MEAT AND
                         OFFAL
Monica Negrea            1. POST-HARVEST FUNGI PRODUCTION IN DIFFERENT STORAGE          IX P 040
                         CONDITIONS OF THE CEREALS;
                         2. INFLUENCE OF FERTILIZERS AND GROWTH REGULATORS ON           IX P 041
                         NUTRITIONAL QUALITY OF ALLIUM CEPA IN DIFFERENT STAGES OF
                         MORPHOGENESIS
Mariana A. Petkova       FEEDING VALUE ESTIMATION OF NEW INTRODUCED FORAGE PEA          IX P 042
                         (PISUM SATIVUM L.) VARIETIES
Stefana Jurcoane         OBTAINING AND CHEMICAL CHARACTERISATION OF CAMELINA            IX P 043
                         SATIVA MEAL USE IN ANIMAL NUTRITION
Sabahudin Bajramović     TYPICAL AGRICULTURAL PRODUCTS AS A WAY OF DIVERSIFICATION      IX P 044
                         OF RURAL ECONOMY IN BOSNIA AND HERZEGOVINA - CASE STUDY
                         "GRAH POLJAK"

								
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