4
th International Conference on Food Science and Technology
April 08-09, 2019 | Zurich, Switzerland
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| 1 |
The incorporation of Nutraceuticals in strategic reformulation of food products for better health, nutrition and disease prevention: The case studies of LCPUFA, Probiotics, Prebiotics, Phytosterol esters, β-glucan addition
Theodoros Varzakas
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| 2 |
Essential Oil Encapsulation at Nano-Scale Level: Formulation, Stability Assessment and Antibacterial Efficiency Monitoring
Mariem Ben Jemaa, Marcos A Neves, Hanen Falleh, Hiroko Isoda, Riadh Ksouri, Mitsutoshi Nakajima
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| 3 |
Survival of Shigella and Salmonella in ready-to-eat Mediterranean vegetable salads
Amin N Eleimat (Olaimat)
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| 4 |
Valorizations of Antioxidant and Antibacterial activities of selected plant-based fermented foods
Meor Hussin AS, Muhialdin JB
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| 5 |
Novel detection protocol for Radical Scavenging and Antioxidant activity of Lipophilic Antioxidants
Md Azizul Haque
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| 6 |
Inline determination of overrun measurement with Ice-cream
Ryan Kromhout
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| 7 |
Application of Microparticulated whey proteins in reduced-fat yogurt through Hot-Extrusion: Influence on Physicochemical and Sensory properties
M Kamal Hossain, Jonas Keidel, Oliver Hensel1 and Mamadou Diakite
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| 8 |
The proximate, mineral and amino acid composition of spring, autumn leaves and roots of Eryngium caeruleum M.Bieb
Mannan Hajimahmoodi
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