256 Advances in Functional Foods Production


Description:
This session will highlights recent advances in research and technologies related to functional foods. Papers presented will address issues related to novel trends of research and applications in fields related to functional foods technologies in general and their related subtopics such as probiotics, prebiotics, and other constituents/additives to improve health benefit of food products.

Sponsor:
Food


Chair:
Hesham Ali El-Enshasy
Prof. Dr. rer. Nat.
Universiti Teknologi Malaysia
Institute of Bioproduct Dev, Universiti Teknologi Malaysia
Johor Bahru
Phone Number: +601117739884
Email: henshasy@ibd.utm.my

Co-chairs:
Nuttha Thongchul
Associate Professor
Chulalongkorn University
Institute of Biotechnology and Genetic Engineering
Institute Building 3, Chulalongkorn Soi 62, Phayathai Road, Pathumwan
Bangkok
Phone Number: 66-2-218-8073
Fax Number: 66-2-253-3543
Email: Nuttha.T@chula.ac.th

Dimple Kundiyana
Research Scientist
E&J Gallo
Viticulture, Chemistry and Enology
Modesto, CA
Phone Number: 2096069873
Email: dimple.kundiyana@ejgallo.com


Papers:
256a
Optimization of Hyaluronic Acid Production By Streptococcus zooepidemicus for Biomedical Applications
Nuttha Thongchul, Chulalongkorn University; Jirabhorn Piluk, Chulalongkorn University; Sitanan Thitiprasert, Chulalongkorn University
256b
Mathematical Study for Prediction of Shelf Life of Curly Hydroponic Lettuce
Fernanda Raquel Wust Schmitz, Regional University of Blumenau; Juscelino Almeida Jr., Regional University of Blumenau; Lisiane Fernandes de Carvalho, Regional University of Blumenau; Savio Bertoli, Regional University of Blumenau; Laércio Ender, Regional University of Blumenau; Carolina Krebs de Souza, Regional University of Blumenau
256c
Production of Polymalic Acid (PMA) and Malic Acid from Food Processing Byproducts By Aureobasidium Pullulans
Chi Cheng, The Ohio State University; Shang-Tian Yang, The Ohio State University
256d
Growth Kinetics and Viability Studies of Common Probiotic Bacteria on Date Syrup
Marwa Al Farsi, Sur College of Applied Sciences; Avnish Pareek, Ministry of Higher Education, Sultanate of Oman, College of Applied Sciences; Taqi Ahmed Khan, Sur College of Applied Sciences; Hesham EL Enshasy, Universiti Teknologi Malaysia
256e
Shape-Changing Food Transforms from 2D to 3D By Water Interaction through Cooking
Wen Wang, Massachusetts Institute of Technology; Lining Yao, Massachusetts Institute of Technology; Teng Zhang, Massachusetts Institute of Technology; Chin-Yi Cheng, Massachusetts Institute of Technology; Daniel Levine, MIT; Hiroshi Ishii, Massachusetts Institute of Technology
256f
Optimization of Growth Media and Functionality Characterization of New Potential Probiotic L. Salivarius, Isolated from Human Milk
Roslinda Abd Malek, Universiti Teknologi Malaysia; Solleh Ramli, Universiti Teknologi Malaysia; Hesham EL Enshasy, Universiti Teknologi Malaysia
256g
Application of Microbial Factory Technology to Production of Food Materials
Jin-Ho Seo, Seoul National University
Abstract Submissions Closed
See more of this Group/Topical: Food, Pharmaceutical & Bioengineering Division
<< Previous Session | Next Session >>