Book of Abstracts Revised Edition
Istanbul, Turkey May 07-10, 2013
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Book of Abstracts of the EuroFoodChem XVII: Publisher ISBN Edited by Editorial Assistant Printing Layout Composition
: Hacettepe University, Food Engineering Department : 978-605-63935-0-1 : Hamit KÖKSEL : Yelda ZENCİR : Tolga KOÇ : ARBER Professional Congress Services
Submission and evaluation process was handled by ARBER Congress Management System
The organizers do not have any legal liability for to contents of the abstracts. vi
ENDORSED BY
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COMMITTEES Honorary Committee Dr Mehmet Mehdi EKER Minister, Ministry of Food, Agriculture and Livestock Dr A. Murat TUNCER Rector, Hacettepe University Organising Committee Chair Dr Hamit KÖKSEL (National Delegate, EuCheMS Food Chem. Div.) Hacettepe University, Turkey Members Dr Arzu BAŞMAN Hacettepe University, Turkey Dr Roger FENWICK (Former President, EuCheMS Food Chem. Div.) Institute of Food Research,UK Dr Michael MURKOVIC (Secretary, EuCheMS Food Chem. Div.) Graz University of Technology, Austria Dr Livia Simon SARKADI (President EuCheMS, Food Chem. Div.) Corvinus University of Budapest, Hungary Dr Ümran UYGUN Hacettepe University, Turkey Scientific Committee Dr Cesarettin ALAŞALVAR, Turkey Dr Susan ARNTFIELD, Canada Dr Nevzat ARTIK, Turkey Dr H. Tanju BESLER, Turkey Dr Dilek BOYACIOĞLU, Turkey Dr Srinivasan DAMODARAN, USA Dr İrfan EROL, Turkey Dr Vincenzo FOGLIANO, Italy Dr Juana FRIAS, Spain Dr Fahrettin GÖĞÜŞ, Turkey Dr Vural GÖKMEN, Turkey Dr Thomas GUDE, Switzerland Dr Gürbüz GÜNEŞ, Turkey Dr Mehmet HAYTA, Turkey Dr Thomas HENLE, Germany
Dr Muammer KAPLAN, Turkey Dr Mükerrem KAYA, Turkey Dr Amos NUSSINOVITCH, Israel Dr Semih ÖTLEŞ, Turkey Dr Nihat PAKDİL, Turkey Dr Mariusz PISKULA, Poland Dr Roland E. POMS, Austria Dr Bert POPPING, Germany Dr Livia Simon SARKADI, Hungary Dr Fereidoon SHAHIDI, Canada Dr Carmen SOCACIU, Romania Dr Hans STEINHART, Germany Dr Berrin ŞENÖZ, Turkey Dr Rimantas VENSKUTONIS, Lithuania Dr Angelo VISCONTI, Italy
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TABLE OF CONTENTS THE GOOD, THE BAD AND THE UGLY: GLYCATION COMPOUNDS IN FOODS Thomas Henle.................................................................................................................... BIOPHYSICS OF ICE-STRUCTURING PROTEINS AND PEPTIDES Srinivasan Damodaran....................................................................................................... FOOD SAFETY vs. HEALTHY DIET Elke Anklam ....................................................................................................................... EVALUATING SAFETY RISKS IN THERMAL PROCESSING OF FOODS – LINK BETWEEN CHEMISTRY AND ENGINEERING Vural Gökmen ....................................................................................................................
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Maillard Reaction & Process Contaminants I FOOD PROCESS CONTAMINANTS: INDUSTRY PERSPECTIVES AND UPDATE ON MITIGATION Richard Stadler .................................................................................................................. FLUORALYS, A RAPID AND SIMPLE FLUORESCENCE TOOL TO ASSESS THE IMPACT OF PROCESSING ON FINAL FOOD QUALITY NON DESTRUCTIVELY. Alienor Liogier de Seyreis, Jad Rizkallah, Abdelhaq Acharid, Sebastien Guerrault, Inès Birlouez-Aragon ......................................................................................... MECHANISMS INVOLVED IN THE MITIGATION OF ACRYLAMIDE FORMATION BY PYRIDOXAMINE Francisco J. Morales, Gema Arribas-Lorenzo, Mercedes Pintado-Sierra ......................... FERMENTATION AS A MITIGATION STRATEGY FOR ACRYLAMIDE AND HYDROXYMETHYL FURFURAL IN INSTANT COFFEE H. Gül Akıllıoğlu, Vural Gökmen .......................................................................................... MONITORING THE FORMATION OF 3-MCPD ESTERS DURING REFINING OF PALM OIL Muhamad Roddy Ramli, Siew Wai Lin, Ainie Kuntom, Nuzul Amri Ibrahim, Raznim Arni Abdul Razak...................................................................................................
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Functional Foods I NUTS: ANTIOXIDANT, BIOACTIVES AND HEALTH BENEFITS Cesarettin Alasalvar ........................................................................................................... CURRENT CUPRAC METHODS OF ANTIOXIDANT CHARACTERIZATION IN FOODSTUFFS Reşat Apak, Mustafa Özyürek, Kubilay Güçlü, Burcu Bektaşoğlu, S. Esin Çelik ....................................................................................................................... ENZYMATIC DEGRADATION BEHAVIOUR OF ALIPHATIC GLUCOSINOLATES IN ECOTYPES OF THE MODEL PLANT Arabidopsis thaliana Franziska S. Hanschen, Rita Zrenner, Markus Pfitzmann, Sascha Rohn, Hartmut Stützel, Monika Schreiner .................................................................................... APPROACH FOR A COMBINED APPLICATION OF MEMBRANE DISTILLATIONOSMOTIC DISTILLATION CONCEPT FOR ATHERMAL CONCENTRATION OF FRUIT JUICES Pelin Onsekizoglu ............................................................................................................... ENHANCING FUNCTIONAL PROPERTIES OF FLAVONOIDS Inwook Choi, Sang Keun Ha, Ho-Young Park....................................................................
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SAFE Consortium Special Session on Food Safety SAFE CONSORTIUM VISION ON FOOD SAFETY IN EUROPE: STATE OF THE ART, NEW CHALLENGES AND PERSPECTIVES Begoña Pérez Villarreal .....................................................................................................
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DEVELOPMENT OF A GENERIC FRAMEWORK FOR THE PRIORITIZATION OF FOOD AND FEED SAFETY HAZARDS Marc Muehlemann ............................................................................................................ CURRENT ASSESSMENT OF MARINE TOXINS IN SEAFOOD: CHALLENGES TO IMPROVE FOOD SAFETY OF REGULATED AND NON-REGULATED TOXINS. P. de la Iglesia, M. Fernández, M. Campàs, C. Guallar , J. Diogène ............................... TOOLS FOR THE TOXIC ASSESSMENT OF ENVIRONMENTAL CONTAMINANTS IN FISH A. Barranco, S. Rainieri, J. Sanz, C. Camara, A. Marques, T. Langerholc ........................ PERSISTENT ORGANIC POLLUTANTS (POPS). RESULTS OF A EIGHT YEAR STUDY OF MONITORING PCBS IN SHELLFISH FROM COASTAL AREAS OF CATALONIA. M. Castellari, P. De La Iglesia, D. Furones, J. Diogène, J.A. García-Regueiro ................................................................................................................ BIOGENIC AMINES IN FOOD AND PSEUDO-ALLERGIC ADVERSE REACTION: STATE OF THE ART AND PERSPECTIVES J.D. Coïsson, F. Travaglia, M. Arlorio .............................................................................
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Food Safety I NANOMATERIALS: CHALLENGES FOR RISK ASSESSMENT AND DETECTION Elke ANKLAM .................................................................................................................... DEVELOPMENT AND VALIDATION OF HUMAN HEPG2 CELL SYSTEM AS AN ANIMAL ALTERNATIVE ASSAY TO CHARACTERIZE HUMAN DIETARY COMPONENTS Firouz DARROUDI ............................................................................................................ COMPLACENCY, INCOMPETENCE AND CRIMINALITY; 3 BUSINESS THREATS Anton J. Alldrick................................................................................................................. FOOD SAFETY SYSTEM IN TURKEY Neslihan ALPER ................................................................................................................
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Mycotoxins I CRITICAL EVALUATION OF LC-MS-BASED METHODS FOR MULTYMYCOTOXIN DETERMINATION IN MAIZE A. Visconti,A. De Girolamo, M. Solfrizzo, V.M.T. Lattanzio, J. Stroka, A. Alldrick, H.P. van Egmond ............................................................................................ DETERMINATION OF Fusarium MYCOTOXINS IN WHEAT, MAIZE AND ANIMAL FEED WITH AUTOMATED CLEAN-UP COUPLED TO HIGH RESOLUTION MASS SPECTROMETRY Ebru Ates and Michal Godula ............................................................................................ FREE, HIDDEN AND BOUND FUMONISINS: ANALYTICAL STRATEGIES AND THE OCCURRENCE IN FOODSTUFFS Alexandra Malachova, Elisabeth Varga, Rudolf Krska and Franz Berthiller .................... MONITORING THE FATE OF AFLATOXINS DURING PROCESSING OF APRICOT KERNELS AND ALMONDS Solfrizzo M., Zivoli R., Perrone G., Epifani F., Visconti A. ............................................... MYCOTOXINS AND TOXIGENIC FUNGI IN GRAPE AND RAISIN IN TURKEY: A 3-YEAR STUDY H. Imge Oktay Basegmez, Hayrettin Ozer, Ceyda P. Kodolbas .........................................
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Novel Foods SHORT TERM SEED GERMINATION; A NOVEL TECHNOLOGY INNOVATION OF FOOD ADDITIVE YASOR András Salgó, Monika Berceli, Szilveszter Gergely, Andrea Jednákovits, Jenő Szilbereky ................................................................................................................... NANAROMA - NANOENCAPSULATION OF THE Pterosportum tridentatum AROMATIC PLANT EXTRACTS: A FOOD SYSTEM VALORIZATION Sandra Santos, Manuela E. Pintado, Aida Moreira da Silva .............................................. FABRICATION OF MACROCAPSULES COMPOSED OF CA-ALGINATE SHELL AND OIL CORE BY ELECTRO-COEXTRUSION Natthiya Phawaphuthanon, Donghwa Chung .................................................................... NOVEL CEREAL FIBRE DRINK AS A TOOL FOR CIVILISATION DISEASE PREVENTION Lucia Mikušová, Zuzana Ciesarová, Andrea Holubková, Ernest Šturdík ........................... PHYSICAL AND CHEMICAL PROPERTIES OF A TRADITIONAL SOUR CREAM PRODUCT RICH IN CALCIUM AND PROTEIN AND LACTOSE FREE Latifeh Ahmadi, Faiqua Khalid ..........................................................................................
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Functional Foods and Ingredients BIO-GUIDED ISOLATION OF COMPOUNDS WITH ANTI-HIV AND/OR ANTIOXIDANT PROPERTIES FROM THREE SAMPLES OF BRAZILIAN PROPOLIS Fernandes-Silva C C, Salatino A, Negri, G, Motta, L B, Salatino, M L F .......................... ANTIOXIDANT STATUS OF LIVER IN HYPERLIPIDEMIC RATS FED WITH BUCKWHEAT LEAF AND FLOWER ENRICHED FOOD Milić Nataša, Kojić Danijela, Nedeljković Nataša, Purać Jelena, DjurendićBrenesel Maja, Pilija Vladimir, Popović Tamara, Arsić Aleksandra, Abenavoli Ludovico ............................................................................................................ CONSUMER AWARENESS AND PERCEPTIONS OF OAT-BASED FUNCTIONAL FOOD PRODUCTS: A CASE STUDY FROM ROMANIA Alexandra Jurcoane, Denisa E. Duta, Petru Niculita ......................................................... EXPLORING THE NUTRACEUTICAL POTENTIAL OF FLOWERS FOR PROSPECTIVE FOOD INDUSTRY APPLICATIONS Rajeev Bhat ........................................................................................................................ REGENERATION BEHAVIOR OF BIOACTIVE COMPOUNDS BOUND TO INSOLUBLE FOOD MATRICES Ecem Evrim Çelik, Vural Gökmen ...................................................................................... HYDROXYTYROSOL, A KEY PHENOLIC COMPOUND IN OLIVE OIL, MAY MODULATE AGEING PROCESS BY INDUCTION OF NRF2-DEPENDENT GENE EXPRESSION Banu Bayram, Beraat Özçelik, Jan Frank, Gerald Rimbach .............................................. ISOLATION OF FLAVONE- C-GLYCOSIDES AS POTENTIAL FUNCTIONAL INGREDIENTS FROM THE EGYPTIAN LUPIN SEEDS Mohamed Elbandy, Jung-Rae Rho ..................................................................................... PROTEIN EXTRACTS FROM TURKISH HAZELNUT MEAL: BIOACTIVE, FUNCTIONAL AND EDIBLE FILM MAKING PROPERTIES Levent Yurdaer Aydemir, Melis Kartal, Yusuf Baran, Ahmet Yemenicioglu ......................
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Food Processing and Technology THE EFFECT OF XANTHAN GUM USING ON IMPROVING TEXTURE AND RHEOLOGICAL PROPERTIES OF IRANIAN LOW FAT WHITE CHESSE Esmaeil Ghanbari Shendi, Asgar khosroshahi Asl, Ali Mortazavi ..................................... CHARACTERISTICS OF SET-STYLE YOGHURT MANUFACTURED FROM TRANSGLUTAMINASE TREATED MILK F.H.R. Abd-Rabo, S. M. El-Dieb, A.M. Abd-El-Fattah and S.S. Sakr ................................. EFFECT OF HIGH TEMPERATURE DRYING ON GLUTEN-FREE PASTA PROPERTIES Jana Mäschle, Regine Schoenlechner ................................................................................ PHYSICO-CHEMICAL PROPERTIES EXPLAINING HEDONIC RESPONSE TO BLACK CURRANT PRESS RESIDUE BASED SNACKS PRODUCED BY EXTRUSION COOKING Leenamaija Mäkilä, Oskar Laaksonen, Heikki Kallio,Marjatta Vahvaselkä, Olavi Myllymäki, Ilkka Lehtomäki, Simo Laakso, Gerhard Jahreis, Jose Martin Ramos Diaz, Kirsi Jouppila, Baoru Yang ....................................................... EFFECT OF POST-FRYING VACUUM DRAINAGE ON THE STABILITY OF PALM OLEIN DURING INTERMITTENT FRYING OF POTATO CHIPS Azmil Haizam Ahmad Tarmizi, Keshavan Niranjan, Michael Gordon ............................... DEVELOPING NEW SPREADABLE HALAWA (SESAME SWEET) Mahmoud Abu-Ghoush, Mutlag Al-Otaibi, Abdulaziz Al-Shathri....................................... EVALUATION OF TURKISH WHEAT CULTIVARS IN TERMS OF BAKLAVA QUALITY Oğuz Acar, Turgay Şanal, Hamit Köksel ........................................................................... EFFECTS OF SOME ADDITIVES ON DOUGH RHEOLOGICAL PROPERTIES AND BREAD QUALITY Aslıhan Ünüvar, Hamit Köksel ...........................................................................................
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Food Chemistry and Safety AN APPROACH COMBINING PHYSICO-CHEMICAL ANALYSES AND BIOASSAY FOR RISK ASSESSMENT OF MULTI-CONTAMINANTS IN VEGETABLES GROWN UNDER DIFFERENT FARMING SYSTEMS Sameeh A. Mansour ........................................................................................................... DO STRUCTURAL AND MORPHOLOGICAL CHANGES OF NON-THERMAL OXYGEN PLASMA-MODIFIED KALE (B. oleracea convar. sabellica) INFLUENCE ITS ANTIOXIDANT POTENTIAL? Franziska Grzegorzewski , Michaela Fiol , Lothar W. Kroh , Sascha Rohn ...................... THE SENSORY DRIVERS OF WINE QUALITY AND THE SENSOACTIVE CHEMICALS BEHIND IT: A SENSOMETABOLOMIC APPROACH María-Pilar Sáenz-Navajas, José-Miguel Avizcuri-Inac, Jordi Ballestera, Purificación Fernández-Zurbano, Vicente Ferreira, Dominique Peyrona, Dominique Valentin ........................................................................................................... BEE POLLEN FLAVONOID/PHENOLIC CARACTERIZATION IN DIFFERENT FLOWERING PERIODS Marisa Monsanto, Ofélia Anjos, Maria Graça Campos ..................................................... PRODUCTION AND CERTIFICATION OF REFERENCE MATERIAL FOR AFLATOXIN IN DRIED FIG: FEASIBILITY STUDY Nilgun Tokman, Hayrettin Ozer, H. Imge Oktay Basegmez, Taner Gokcen, Ahmet Ceyhan Goren .........................................................................................................
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COMPARATIVE STUDIES ON THERMAL DEGRADATION CHARACTERISTICS OF DISTINCTIVE OLIGO- AND POLISACCHARIDES OF PREBIOTIC RELEVANCE Attila Kiss, Peter Forgo, Marietta Korozs .......................................................................... PESTICIDE RESIDUES SURVEY IN SOME FRUITS IN IZMIR Dilek Bengü Yaman, Gözde Türköz Bakirci, Fatih Bakirci ................................................
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Maillard Reaction & Process Contaminants II ENCAPSULATED INGREDIENTS TO CONTROL MAILLARD REACTION DEVELOPMENT Vincenzo Fogliano.............................................................................................................. STRUCTURAL FEATURES OF COFFEE MELANOIDINS AND THEIR POTENTIAL HEALTH IMPACTS Manuel A Coimbra, Ana Moreira, Fernando M. Nunes, M. Rosário Domingues ......................................................................................................................... PROTEIN CROSSLINKING OF FOOD PROTEINS USING MAILLARD CHEMISTRY: TOWARDS ADDED FUNCTIONALITY Justine R. A. Cottam, Juliet Gerrard, Tim Coolbear, Ross Holland ................................... PROTEIN GLYCATION INHIBITORY ACTIVITY OF WINEMAKING BYPRODUCTS: PROSPECTS FOR DEVELOPING COST-EFFECTIVE AND VALUEADDED FOOD INGREDIENTS P.S.C. Sri Harsha, V. Lavelli, C. Gardana, P. Simonetti .................................................... A NEW APPROACH FOR ACRYLAMIDE MITIGATION IN EXTRUSION COOKING M.Tugrul Masatcioglu, Vural Gokmen, Perry K.W. Ng, Hamit Koksel ..............................
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Foodomics FOODOMICS OF DIETARY POLYPHENOLS EFFECT AGAINST HUMAN CANCER CELL LINES Clara Ibáñez, Alberto Valdés, Carolina Simó, Miguel Herrero, Elena Ibáñez, José Antonio Ferragut, García-Cañas, Alejandro Cifuentes .............................................. QUALITY PREDICTORS FOR THE FOOD INDUSTRY: A CASE STUDY ON POTATO FRYING Romina Pedreschi, Jurriaan Mes, Renata Ariens, Ernst Woltering .................................... EXPRESSION OF GENES ENCODING ENZYMES IN THE TRIACYLGLYCEROL BIOSYNTHESIS PATHWAY IN DEVELOPING OILSEED RAPE (Brassica napus) AND TURNIP RAPE (Brassica rapa) SEEDS Anssi L. Vuorinen, Marika Kalpio, Maaria Kortesniemi, Kaisa Linderborg, Baoru Yang, Kirsi, Jarmo Niemi, Heikki P. Kallio ............................................................. WHOLE GENOME ANALYSIS OF THE HEAT STRESS RESPONSE IN COMMERCIAL BAKER’S YEAST (Saccharomyces cerevisiae) Remziye YILMAZ, Mehmet Cengiz BALOĞLU, Meral YÜCEL ........................................ ANTIOXIDANT AND GENE REGULATORY EFFECTS OF CURCUMIN Esatbeyoglu T., Hübbe P., Ernst I.M.A., Chin D., Wagner A.E., Rimbach G. ...................
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Food Hydrocolloids and Emulsion In-situ VISUALIZATION OF ACCELERATED PHASE SEPARATION AND STABILITY ANALYIS OF LIQUID AND SEMI-LIQUID FOOD PRODUCTS Dietmar Lerche, Titus Sobisch, Torsten Detloff, Arnold Uhl ..............................................
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NEW ADVANCES IN SINGLE PARTICLE OPTICAL SIZING (SPOS) FOR MEASUREMENT OF FOOD PRODUCTS DURING GRINDING AND HOMOGENIZATION PROCESSES Larry R. Unger ................................................................................................................... NOVEL APPROACH FOR PENTOSAN ISOLATION FROM RYE BRAN Stefano D’Amico, Alexander Mansberger, Sandor Tömösközi, Regine Schönlechner ...................................................................................................................... INTERPOLYMERIC COMPLEX OF BOVINE SERUM ALBUMIN (BSA) AND FUCOIDAN, AN ANIONIC POLYSACCHARIDE, IN AQUEOUS SOLUTION Doyeong Kim, Weon-Sun Shin ........................................................................................... CONTROLLED RELEASE OF THEOPHYLLINE FROM HYDROGELS BASED ON HIGH PRESSURE-TREATED AND AUTOCLAVED STARCHES Adrian R. Górecki, Wioletta Błaszczak, Artur Szwengiel, Anna Badura, Natalia Piekuś, Adam Bucinsk ...........................................................................................
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Maillard Reaction & Process Contaminants III PROFILING TECHNIQUES TO UNRAVEL THE MAILLARD REACTION Monika Pischetsrieder........................................................................................................ ANALYSIS OF FURAN DERIVATIVES IN FOODS AND THEIR METABOLITES IN URINE Murkovic Michael, Swasti Yuliana Reni .............................................................................. COULD MAILLARD REACTION PRODUCTS BE FORMED IN THE FOOD GROUP COMPRISING FATS AND OILS? PRESENTATION CONCERNING ISSUES OF ANALYSIS, AND EXPOSURE ASSESSMENT. Tessier F.J., Jacolot P., Rhazi L. and Niquet-Léridon C .................................................... NUTRITIONALLY ENHANCED BREAD WITH REDUCED ACRYLAMIDE LEVEL Zuzana Ciesarová, Kristína Kukurová, Eva Basil, Lucia Mikušová,, Petra Polakovičová, Lenka Duchoňová .......................................................................................................................... KINETICS OF FURAN FORMATION FROM ASCORBIC ACID UNDER REDUCING AND OXIDIZING CONDITIONS Burçe ATAÇ MOGOL, Vural GÖKMEN ............................................................................
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Nanomaterials in Foods NANOTECHNOLOGY APPLICATIONS AND ANALYTICAL CHALLENGES Ruud Peters, Stefan Weigel ................................................................................................. THE EUROPEAN COMMISSION'S DEFINITION OF NANOMATERIALS AND IMPLICATIONS FOR THE FOOD SECTOR Hubert Rauscher, Thomas Linsinger, Gert Roebben .......................................................... MECHANICAL PROPERTIES EVALUATION OF METHYLCELLULOSE BASED FILMS BY ALPHA-TOCOPHEROL NANOCAPSULES ADDITION Carolina M. Noronha, Bruna Jummes, Cleonice G. da Rosa, Gabriela Rocha, Matheus V. De O. B., Renata C. Lino, Sabrina Matos de Carvalho, Pedro Luiz Manique Barreto .............................................................................................. CHARACTERISATION OF NANOPARTICLES IN FOOD CONTACT MATERIALS OR COMPLEX FOOD MATRICES Erik H. Larsen and Katrin Löschner .................................................................................. CHARACTERISATION OF TITANIUM DIOXIDE IN FOOD AND FOOD ADDITIVES R. Peters, G. v. Bemmel, H. Helsper, S. Weigel, H. Marvin, H. Bouwmeester, A. Rietveld and A. Oomen ..................................................................................................
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Food Technology and Quality I NEW TRENDS IN CEREAL BASED PRODUCTS: IMPACT OF EMERGING TECHNOLOGIES Concha Collar .................................................................................................................... EDIBLE FILMS AND COATINGS ON PROCESSED FRUITS AND VEGETABLES Attila E. PAVLATH ............................................................................................................ MICROPARTICULATION OF WHEY PROTEINS BY EXTRUSION COOKING Magdalena Merkl and Ulrich Kulozik ................................................................................ SOLID VINAIGRETTE - A NEWLY DEVELOPED FOOD PRODUCT P. F. Guiné, Ana Barros, Ana Queirós, Andreia Pina, Andreia Vale, Helena Ramoa, Joana Folha, Carneiro .......................................................................................... METABOLOMICS: A NOVEL POWERFULL TOOL IN FOOD QUALITY / AUTHENTICITY ASSESSMENT Jana Hajslova, Ondrej Lacina, Milena Zachariasova, Jana Pulkrabova, Tomas Cajka, Lukas Vaclavik ............................................................................................ PHYSICAL AND RHEOLOGICAL PROPERTIES OF MILK CHOCOLATE SUPPLEMENTED WITH INULIN AND ISOMALT Nevzat Konar, Ender Sinan Poyrazoglu, Nevzat Artik ..........................................................
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Functional Foods II PHENOLIPIDS AS FUNCTIONAL FOOD INGREDIENTS IN HEALTH AND DISEASE Fereidoon Shahidi .............................................................................................................. DIFFERENCES BETWEEN TOMATO PUREES CONTRASTED FOR THEIR CAROTENOID DIFFUSIVITY IS MAINLY EXPLAINED BY TRANSFORMATION OF SUB- CELLULAR-SIZE PARTICLES. D. Page, C. Labadie, C.M.G.C. Renard ............................................................................. ANTIOXIDANT ACTIVITY OF SUGARCANE MOLASSES AGAINST THE 2,2'AZOBIS(2- AMIDINOPROPANE) DIHYDROCHLORIDE (AAPH) GENERATED PEROXYL RADICALS Yonathan Asikin, Makoto Takahashi, Takashi Mishima, Masatoshi Watai, Masami Mizu, Toshikazu, Kensaku Takara, Koji Wada ................................................................................ CHARACTERIZATION AND APPLICATION OF COFFEE PROTEINS IN A MODEL MULTIFUNCTIONAL FOOD SYSTEM Mostafa Ali, Mahmoud Khalil, H.-P. Kruse and H. Rawel ................................................. MODELLING THE FATE OF GLUCOSINOLATES DURING THERMAL TREATMENT IN DIFFERENT BRASSICACEAE I. Sarvan, Dr. R. Verkerk, Dr. M. Dekker ...........................................................................
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Analytical Tools for Quality Control & Consumer Protection: Is There a Best Method for Allergen Analysis FOOD ANALYSIS TO DATE - BEYOND RESULTS Bert POPPING ................................................................................................................... LC/MS ANALYSIS OF PROTEOLYTIC PEPTIDES IN WHEAT EXTRACTS FOR DETERMINING THE CONTENT OF THE ALLERGEN AMYLASE/TRYPSIN INHIBITOR CM3: INFLUENCE OF GROWING AREA AND VARIETY Barbara Prandi, Andrea Faccini, Tullia Tedeschi, Gianni Galaverna, Stefano Sforza.....................................................................................................................
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FEATURES OF DIFFERENT MASS ANALYSERS APPLIED TO THE MULTIALLERGEN SCREENING Linda Monaci, Rosa Pilolli, Michal Godula, Angelo Visconti ............................................ FROM CONCEPT TO LAUNCH Pauline Titchener ............................................................................................................... GOOD PRACTICES IN ALLERGEN MANAGEMENT Hayriye Kula ......................................................................................................................
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Analytical Methods RECENT APPLICATIONS OF LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY IN FOOD RESIDUE ANALYSES Muammer Kaplan............................................................................................................... GUIDELINES FOR THE CHARACTERIZATION OF DISPERSION STABILITY. IMPACT OF ISO TR 13097 ON FOOD AND RELATED PRODUCTS Dietmar Lerche .................................................................................................................. THE 10 SECRETS OF MULTIRESIDUAL ANALYSIS Marco Zanotti .................................................................................................................... QUALITY DETERMINATION OF EMMENTAL CHEESES WITH DIFFERENT BRAND PRODUCTS BY USING MID-INFRARED AND FLUORESCENCE SPECTROSCOPIES COMBINED WITH CHEMOMETRIC TOOLS Romdhane KAROUI ........................................................................................................... APPLICATIONS OF MASS SPECTROMETRY-BASED ELECTRONIC NOSE TECHNOLOGY FOR AROMA ANALYSIS OF FOOD PRODUCTS Inge Dirinck .......................................................................................................................
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Rapid Methods for Food Safety & Quality Assurance (Organized by MoniQA Association) METHOD VERIFICATION AND INTERNAL QUALITY CONTROL FOR RAPID METHODS Franz Ulberth ..................................................................................................................... RAPID TEST METHODS AND THEIR ROLE IN FOOD-SAFETY MANAGEMENT Anton J. Alldrick................................................................................................................. ANALYTICAL CHALLENGES IN FOOD CHEMISTRY PROFICIENCY TESTS Mark SYKES....................................................................................................................... NOVEL OLIGOPEPTIDES BASED E-NOSE FOR FOOD QUALITY CONTROL D. Compagnone, M. Del Carlo, P. Pittia,D.Pizzoni ,M.Mascini, C. Di Natale ................. MONITORING AND QUALITY ASSURANCE IN A GLOBAL CONTEXT Roland Ernest Poms ...........................................................................................................
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Mycotoxins II DETERMINATION OF MYCOTOXINS - HOW RELIABLE ARE OUR MEASUREMENTS AND WHAT CAN WE DO TO IMPROVE? Joerg Stroka ....................................................................................................................... EVALUATING PERFORMANCES OF SCREENING IMMUNOASSAY KITS THROUGH IN HOUSE VALIDATION AND INTERLABORATORY STUDY. THE CASE OF MULTIPLEX DIPSTICK FOR Fusarium MYCOTOXINS IN CEREALS Veronica M.T. Lattanzio, Christoph von Holst, Angelo Visconti ........................................
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OCCURRENCE OF T-2 AND HT-2 TOXINS IN 24 HOUR DUPLICATE DIETS IN THE NETHERLANDS Ad A. Jekel, Hans P. van Egmond ...................................................................................... EVALUATION OF SAMPLING, SAMPLE PREPARATION, AND ANALYTICAL VARIANCES WHEN TESTING DRIED FIGS FOR AFLATOXIN Hayrettin Ozer, H. Imge Oktay Basegmez, Thomas B. Whitaker, Andrew B. Slate, Francis G. Giesbrecht .......................................................................................................................... MYCOTOXINS IN FEEDINGSTUFFS, STRATEGIES FOR ELIMINATION OF EXPOSURE OF LIVESTOCK Milena Zachariasova, Zbynek Dzuman, Zdenka Veprikova, Marie Fenclova, Jana Hajslova.....................................................................................................................
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Functional Foods INFLUENCE OF VARIETY AND PROCESSING TECHNOLOGY ON QUALITY FACTORS OF BLACK CURRANT JUICES Baoru Yang, Oskar Laaksonen, Leenamaija Mäkilä, Risto Tahvonen, Heikki Kallio.................................................................................................................................. EFFECT OF HIGH PRESSURE HIGH TEMPERATURE PROCESSING ON CAROTENOID AND CHLOROPHYLL CONTENT OF VEGETABLES Celia Sánchez Padial, Ana Beatriz Baranda González, Iñigo Martínez de Marañón Ibabe ................................................................................................................... THE INFLUENCE OF GENOTYPE AND ENVIRONMENT ON ARABINOXYLANS AND PHENOLICS OF WHEAT GRAINS Molook Al-Fadly, Les Copeland ......................................................................................... EVALUATION OF CURCUMIN CONTENT AND ANTIOXIDANT EFFECT OF TURMERIC (Curcuma longa) ON 3T3-L1 PREADIPOCYTES AND HUMAN RED BLOOD CELLS EXPOSED TO OXIDATIVE STRESS Axelle Septembre-Malaterre, Sarah Hatia, Laurent Janci, Christian Lefebvre d’Hellencourt, Marie-Paule Gonthier ................................................................................
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Food Analysis BIOLUMINESCENCE AND ICE NUCLEATION MICROBIAL BIOSENSORS FOR MONOSACCHARIDE CONTENT ANALYSIS IN ARABINOXYLANS J. Łukasiak, C.A. Georgiou, K. Olsen and D.G. Georgakopoulos ...................................... CHARACTERIZATION OF STRUCTURE OF GLUTEN-FREE BREADS BY USING X-RAY MICROTOMOGRAPHY Ilkem Demirkesen, Shivangi Kelkar, Osvaldo H. Campanella,, Martin Okos, Gulum Sumnu, Serpil Sahin ................................................................................................ EDIBLE SEAWEEDS AS SOURCES OF BIOACTIVE INGREDIENTS FOR FUNCTIONAL FOODS. SCREENING THROUGH PRESSURIZED LIQUID EXTRACTION AND QUANTITATIVE 1-H-NMR SPECTROSCOPY Juan Valverde, Maria Hayes, Anna Soler-Vila................................................................... THE ORGANIZATION OF PROFICIENCY TESTING FOR WHEAT AND WHEAT FLOUR - IMPROVING TECHNICAL PERFORMANCE Zeliha YILDIRIM, Turgay ŞANAL, Aliye PEHLİVAN, Asuman KAPLAN EVLİCE, Emin DÖNMEZ ..................................................................................................................
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Food Chemistry and Technology MARKERS OF QUALITY OF CAROTENOIDS IN FOOD H. Phan-Thi, L. Cao-Hoang, Y. Waché ............................................................................. VALIDATION OF THE SNAPduo ßeta-Tetra ST FOR RAPID SCREENING OF RAW MILK ON THE PRESENCE OF ß-LACTAMS AND TETRACYCLINES
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Wim REYBROECK, Sigrid OOGHE. ................................................................................. SOUR CHERRY (Prunus cerasus L.) ANTIOXIDANTS: EVALUATING THE CHANGES DURING INDUSTRIAL SCALE NECTAR PROCESSING Gamze Toydemir, Esra Capanoglu, Dilek Boyacioglu, Ric de Vos, Robert D. Hall, Jules Beekwilder................................................................................................................. RAPID DETECTION OF FAT ADULTERATION IN BAKERY PRODUCTS USING BY NEAR INFRARED AND RAMAN SPECTROSCOPIES BY PRINCIPLE COMPONENT ANALYSES AND EFFECT OF BAKING PROCESS ON SPECTRAL DATA Didar Üçüncüoğlu, Kerem İlaslan, İsmail Hakkı Boyacı, Dilek Sivri Özay .......................
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Food Technology and Quality II MODEL STUDIES OF BINDING OF CARBONYL FLAVORS WITH PEA, CANOLA, WHEAT PROTEINS AND EFFECTS ON PROTEIN THERMAL GELATION K. Wang, S.D. Arntfield ...................................................................................................... ULTRASONIC INVESTIGATION OF BUBBLE DYNAMICS IN WHEAT FLOUR DOUGHS AND GLUTEN-STARCH BLENDS Filiz KÖKSEL .................................................................................................................... ICE BINDING PROTEINS AND THEIR POTENTIAL IN CONTROLLING FREEZING PROCESSES IN FOOD MATERIALS Ido Braslavsky .................................................................................................................... MOLECULAR FOULING MODEL FOR THE MEMBRANE FILTRATION OF WHEY: A RECOMBINATION STUDY FROM SINGLE PROTEINS TO COMPLEX PROTEIN MIXTURES Tim Steinhauer, Ulrich Kulozik .......................................................................................... DETERMINATION OF LIPIDS, CAROTENOIDS, METALS AND METALLOIDS IN MUSCLE AND CEPHALOTHORAX OF ARISTEUS ANTENNATUS AND ARISTAEOMORPHA FOLIACEA SHRIMPS Proestos Charalamposa, Lantzouraki Dimitraa, Vassilia J. Sinanogloub, Irini F. Stratib, Panagiotis Zoumpoulakisc and Sofia Miniadis-Meimarogloua ..........................................
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Food Adulteration-Authenticity AUTHENTICITY: AN IMPORTANT CONCEPT IN FOOD QUALITY EVALUATION Marina Carcea, Valeria Turfani, Valentina Narducci, Alessandra Durazzo ...................... AUTHENTICATION OF COW GRASS FEEDING AND OUTDOOR ACCESS BY MILK FATTY ACID PROFILING Edoardo Capuano, Rita Boerrigter-Eenling, Adriana Sterian, Grishja van der Veer, Saskia van Ruth .................................................................................................................. FLAVOUR OF SALMON - FARM SALMON FED FEED ON FISH OIL BASE VERSUS FEED ON VEGETABLE OIL BASE Hans Steinhart, Carola Goeldnitz ...................................................................................... QUANTITATIVE DETECTION OF PORK’S MEAT BY REAL-TIME PCR FOR HALAL VERIFICATION OF PROCESSED POULTRY MEAT PRODUCTS Sónia Soares, Joana S. Amaral, M. Beatriz P.P. Oliveira, Isabel Mafra ............................ CHEMOMETRIC CHARACTERIZATION OF OLIVE OILS FOR DETERMINATION OF AUTHENTICITY Huri ILYASOGLU, Beraat OZCELIK ................................................................................
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Food Safety II FOOD CONTACT MATERIALS A LONG TERM RISK FOR FOOD SAFETY? Thomas Gude ..................................................................................................................... PROLAMIN CONTENT IN BEERS PRODUCED FROM DIFFERENT RAW MATERIALS Dorota Piasecka-Kwiatkowska, Magdalena Zielińska-Dawidziak, Małgorzta Baraniak, Paulina Górecka ................................................................................................................ DIOXINS AND PCBS IN IMPORTED FISH SAMPLES IN TURKEY Gül Çelik Çakıroğulları, Yunus Uçar, Burcu Olanca, Dursun Kırışık, Devrim Kılıç ......... HYDROXYMETHYLFURFURAL AND FURFURAL IN MODEL CAKES: EFFECT OF BAKING PROCESS AND MITIGATION STRATEGIES C. Petisca, Patrícia Moreira, Ines Barbosa, Ricardo Silva,Olívia Pinho, Isabel M.P.L.V.O. Ferreira ................................................................................................ RISK ASSESSMENT APPROACH TO FOOD SAFETY IN TURKEY Nurseren BUDAK ...............................................................................................................
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Food Constituents and Functionality RESISTANT STARCH: PRODUCTION AND UTILIZATION AS FOOD INGREDIENT Serpil Öztürk, Hamit Köksel, Perry K.W. Ng...................................................................... PHYSICO-CHEMICAL PROPERTIES OF CASEIN MICELLES CROSS-LINKED BY GENIPIN N. Nogueira Silva, A. F. de Carvalho, F. Gaucheron ....................................................... PRODUCTS OF THERMAL MODIFICATION OF POTATO STARCH FOR FOOD AND HEALTH Janusz Kapusniaka Kamila Kapusniak (Jochym), Sylwia Ptaka, Renata Barczynska Felusiaka, Arkadiusz Zarskia .............................................................. RHEOLOGICAL AND TEXTURAL CHANGES IN DOUGH AND BREAD BY ADDITION OF CONCORD GRAPE EXTRACT POWDER (CGEP) AND WHEAT PROTEIN ISOLATE (WPI) Tacer-Caba, Z., Nilufer-Erdil, D., Boyacıoğlu, M.H., Ng, P.K.W ...................................... NEW INSIGHTS INTO SODIUM CASEINATE AND GUM TRAGACANTH (Astragalus rahensis) COMPLEX COACERVATION Sara Ghorbani Gorji, Elham Ghorbani Gorji and Mohammad Amin Mohammadifar .......
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Effect of Processing on Food NEW MECHANICAL METHOD FOR INCREASING THE PROCESSABILITY OF EGG WHITE COMBINED WITH AN IMPROVEMENT OF FUNCTIONALITY J. Brand, U. Kulozik ........................................................................................................... EFFECTS OF INFRARED DRYING ON BULGUR QUALITY Arzu Basman, Kamile Savas ............................................................................................... NATURAL FORTIFICATION OF VITAMINS IN FOODS BY BIOPROCESSING: MULTIDISCIPLINARY RESEARCH ON IN SITU SYNTHESIS OF FOLATE AND VITAMIN B12 Piironen V, Kariluoto S, Edelmann M, Chamlagain B, Salovaara H, Korhola M, Varmanen P....................................................................................................................... THE EFFECT OF MICROWAVE PROCESSING ON FOOD CONSTITUENTS CONTENT IN PUFFED VEGETABLE PRODUCTS A.Baranda, R.Rodriguez, I. Martinez-Marañon ................................................................. EFFECT OF POST-CRYSTALLISATION REMELTING ON THE
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TRIACYLGLYCEROLS AND PARTICLES BEHAVIOUR OF PALM OIL Elina Hishamuddin,, Andrew G. F. Stapley, Zoltan K. Nagy ............................................. New Processing Method PEARLING OF SOFT WHEAT AND BARLEY: A NEW TECHNOLOGICAL STRATEGY USEFUL TO ENRICH FLOUR AND BAKERY PRODUCTS WITH BIOACTIVE FUNCTIONAL COMPOUNDS Jean Daniel Coïsson, Fabiano Travaglia, Massimo Blandino, Amedeo Reyneri, Marco Arlorio .................................................................................................................... PROTEIN ENCAPSULATION IN BIOPOLYMER-BASED JANUS MICROBEADS MICROFLUIDIC GENERATION AND SELECTIVE RELEASE Mélanie Marquis, Denis Renard, Bernard Cathala ........................................................... DYNAMIC ULTRAFILTRATION WITH ROTATING MEMBRANES - A NEW METHOD TO PRODUCE HIGHLY ENRICHED MILK PROTEIN CONCENTRATES Patricia Meyer, Ulrich Kulozik .......................................................................................... SPRAY DRYING OF COATED LIPOSOMES A.Karadag, M.Sramek, B.Ozcelik, R. Kohlus and J.Weiss .................................................. EXPLORING THE POLYACETYLENE AND SUGAR CONTENT IN CARROT PUREES TREATED BY PULSED ELECTRIC FIELDS Aguiló-Aguayo, I.; Rai, D.; Hossain, M.B.; Brunton, N.; Lyng, J.; Valverde .....................
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POSTER PRESENTATIONS New Developments in Food Processing and Novel Foods DEVELOPMENT OF A NEW FOOD: SWEET SAMOSAS Raquel P. F. Guiné ............................................................................................................. BIOACTIVE POTENTIAL OF MEDICINAL PLANT EXTRACTS OBTAINED BY EMPLOYING COMBINED CONVENTIONAL AND INNOVATIVE EXTRACTION TECHNIQUES Ana Belščak-Cvitanović, Draženka Komes, Anet Režek-Jambrak, Aleksandra Vojvodić, Arijana Bušić, Lelas ........................................................................................................... APPLICATION OF EXTRUSION-COOKING FOR NEW PASTA-TYPE PRODUCTS FROM UNCONVENTIONAL RAW MATERIALS Agnieszka Wójtowicz ......................................................................................................... OPTIMIZATION OF RASPBERRY FREEZE-DRYING CONDITIONS Sonja Djilas, Gordana Ćetković, Vesna Tumbas, Jasna Čanadanović-Brunet, Jelena Vulić, Slađana Stajčić ............................................................................................. ANTIOXIDANT ACTIVITY OF INDUSTRIAL BLACKBERRY POMACE EXTRACT Sonja Djilas, Vesna Tumbas, Jasna Čanadanović-Brunet, Gordana Ćetković, Milica Krunić, Slađana, Jelena Vulić ................................................................................. A HEALTHY SWEET TREAT FOR DIABETICS G L Chaturanga, N Perera, Warna Fernando, Manisha Wickramasinghe and Sagarika Ekanayake .......................................................................................................................... EMULSIFIED FISH-BASED SAUSAGE WITH REPLACEMENT OF FAT PER PROTEIN ISOLATE AND USE OF NATURAL ANTIOXIDANT S. C. Palezi, H. Rodrigues-Silva, C. A. Oliveira, E. De Carli, E. H. Kubota ...................... PRODUCTION OF CA-BINDING PEPTIDES FROM TILAPIA PROTEIN USING ENZYMATIC MEMBRANE REACTOR Narin Charoenphun, Benjamas Cheirsilp, Wirote Youravong ..........................................
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SUPERCRITICAL CO2 EXTRACTION OF ROASTED APRICOT KERNELS OF DIFFERENT ORIGINS COMPARED TO CONVENTIONAL PRESSING Roland Pöttschacher, Matthias Schreiner and Angelika Petrasch ..................................... THE USE OF CHITOSAN AS A CLARIFICATION AGENT IN THE PRODUCTION OF CLEAR FRUIT JUICE AND DETERMINE THE EFFECTS ON QUALITY CHARACTERISTICS OF FRUIT JUICE Özge Tastan,Taner Baysal.................................................................................................. THE VARIATION OF COLOUR, POROSITY AND VOLUME OF MICROWAVE BAKED CAKES Özlem Alifaki, ÖzgeŞakıyan Demirkol................................................................................ EFFECTS OF FORMULATION, BAKING TIME AND MICROWAVE POWER ON DIELECTRIC PROPERTIES OF CAKE DURING BAKING WITH MICROWAVE OVEN Özlem Alifaki, ÖzgeŞakıyan Demirkol ................................................................................ FUNDAMENTAL AND EMPIRICAL RHEOLOGICAL ASSESSMENT OF BETAGLUCAN-ENRICHED GLUTEN-FREE FORMULATED RICE DOUGHS Felicidad Ronda, Sandra Pérez-Quirce, Alessandro Angioloni, Concha Collar ................ BARLEY SOURDOUGH AND ITS USE IN BREAD PRODUCTION Marcela Slukova, Iva Honcu, Josef Prihoda, Sarka Horackova ......................................... OPTIMIZATION OF THE RICE NOODLE WITH HYDROCOLLOIDS USING RESPONSE SURFACE METHODOLOGY Jung-Ah Han, Joo Yeon Hong ............................................................................................ STUDY ON RETROGRADATION-RETARDATION TECHNOLOGY AND PHYSIOCHEMICAL PROPERTIES OF SEVERAL COMMERCIAL RICE FLOUR Gwi-Jung Han, Seo-Young Han, Kyung-Mi Kim, Ji-Hyun Yu, and Ji-A Ahn...................... LOW SUGAR REPLACEMENT FOR RTE CEREAL COATING Şelale Kara, Emine Erçelebi .............................................................................................. INFLUENCE OF CITRIC ACID AND TUMBLING MARINATION TIME ON THE PHYSICOCHEMICAL, SENSORY AND MICROSTRUCTURAL PROPERTIES OF SPENT HEN MEAT Salma Mohamad Yusop, Nor Fazelin Mat Zain, Azhana Hamzah, Hamad Mohamad Salah, Abdul Babji.............................................................................................................. THE QUALITY CHANGE OF RICE STORED AT DIFFERENT CONDITIONS Gülen Yeşilören, Aziz Ekşi, Özge Şakıyan Demirkol, Aslı İşci, Emre Arısoy, İrem Akıncı . EFFECTS OF DIFFERENT BIOACTIVE COMPONENTS ON PHISYCAL, SENSORY AND NUTRACEUTICAL PROPERTIES OF CRISP BREAD S. Mildner-Szkudlarz, M. Majcher, A. Makowska, M. Remiszewski, W. Obuchowski ......... EFFECTS OF GRAPE BY-PRODUCT FORTIFIED BREADS ON NUTRITIONAL PARAMETERS IN RATS S. Mildner-Szkudlarz, J. Bajerska, W. Obuchowski ............................................................ THE EFFECT OF DEACIDIFICATION BY NEUTRALIZATION ON THE CHEMICAL COMPOSITON OF SOUR CHERRY JUICE Gülen Yeşilören, Aziz Ekşi .................................................................................................. EFFECT OF TOMATO POMACE POWDER ON THE PHYSICOCHEMICAL PROPERTIES OF RYE BREAD W. Obuchowski , J. Bajerska, S. Mildner-Szkudlarz .......................................................... EFFECTS OF TOMATO POMACE POWDER FORTIFIED BREADS ON NUTRITIONAL PARAMETERS IN RATS W. Obuchowski , J. Bajerska, S. Mildner-Szkudlarz .......................................................... FLAVONOIDS IN HIGH PRESSURE PROCESSED CITRUS JUICES Begoña De Ancos, Diana González-Peña, Clara Colina-Coca, Concepción Sánchez-
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Moreno, M. Pilar Cano ...................................................................................................... THE EFFECT OF TEMPERATURE, SOLVENT TO SOLID RATIO AND ETHANOL CONCENTRATION ON THE EXTRACTION OF PHENOLICS FROM PECAN NUT CAKE Júlia Ribeiro Sarkis, Ligia Damasceno Ferreira Marczak, Isabel Cristina Tessaro ......... SODIUM REDUCTION IN WHEAT BREADS IN INDUSTRIAL PRODUCTION LINE Gozde Eydemir, Elif Nayman, Sedat Sayar and Ferruh Erdogdu....................................... SENSORIAL EVALUATION OF AN AÇAÍFUNCTIONAL GEL Lucia Maria Jaeger Carvalho, Jacqueline Carvalho-Peixoto, D.O. Pacheco, R.E. Figueiredo, J. Dias, R. Castanhede, M.R.L. Moura, J.A. Silva, J.L.V. Carvalho ............... THE ANTIOXIDANT PROPERTIES OF GELATINE FILMS MODIFIED BY ADDITION OF FRUIT JUICES Barbara Kusznierewicz, Karolina Gottfried, Dominik Kołodziejski, Hanna Staroszczyk, Ilona Kołodziejska .............................................................................................................. THE PH-SHIFT PROTEIN ISOLATION METHOD AS A WAY TO ADD VALUE TO SEAFOOD REST RAW MATERIALS AND FODDER FISH Sofia Marmon, Manat Chaijan,, Patroklos Varetzis, Ingrid Undeland .............................. COMPARATIVE ANALYSIS OF THE CONTENT OF ISOTHIOCYANATES IN MUSTARDS AVAILABLE ON THE POLISH MARKET AND IN MUSTARDS PREPARED ACCORDING TO INNOVATIVE RECIPES Lidia Łyczko, Michał Starzycki, Tadeusz Pilipczuk, Agnieszka Bartoszek .......................... UTILIZATION OF INFRARED HEAT-MOISTURE TREATED CORN STARCH IN GLUTEN-FREE NOODLE PRODUCTION Arzu Basman, S. Ozden Ismailoglu, Pelinsu Ciftci .............................................................
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Food and Environment (Heavy Metals, Dioxin, Radioactivity etc) LEAD AND CADMIUM LEVELS IN SOME DRIED DAIRY PRODUCTS SOLD AT LOCAL MARKETS IN ALEXANDRIA CITY, EGYPT Amr AMER ......................................................................................................................... PRECONCENTRATION AND DETERMINATION OF Cu(II) AND Ni(II) IONS BY A NEW COPRECIPITATION METHOD IN VARIOUS SPICE SAMPLES Celal DURAN, Süreyya Oðuz TÜMAY, Duygu ÖZDES, Hüseyin SERENCAM, Hakan BEKTAS .................................................................................................................. SCREENING OF MILK AND SOME MILK PRODUCTS SOLD IN EGYPT FOR ANTIBIOTICS AND SOME HEAVY METALS Ibrahim M. Aman, Azza M.K. Sobeih, Nahla A.A.Ebied .................................................... Fast, Simple and Sensitive Voltammetric Method for Simultaneous Determination of Trace Concentrations of Zinc, Lead and Cadmium in Sugar Malgorzata Grabarczyk, Anna Koper, Iwona Rytyna, Joanna Reszko-Zygmunt ................ VOLTAMMETRIC PROCEDURE FOR DETERMINATION OF VITAMIN B1 (THIAMINE) IN COMMERCIALLY AVAILABLE JUICES AND PHARMACEUTICAL FORMULATION USING A LEAD FILM ELECTRODE Katarzyna Tyszczuk-Rotko,Malgorzata Grabarczyk ........................................................... APPLICATION OF ION-SELECTIVE ELECTRODES FOR DETERMINATION OF COPPER IN VARIOUS FOOD PRODUCTS Cecylia Wardak, Joanna Lenik, Agnieszka Nosal Wiercińska ............................................ EFFECT OF BETA-CYCLODEXTRIN ON INDOMETHACIN ION SELECTIVE ELECTRODE Cecylia Wardak, Joanna Lenik...........................................................................................
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MULTIVARIATE CHARACTERIZATION OF ROMANIAN WINES ACCORDING TO THEIR METALLIC AND ORGANIC CONTENT Voica Cezara, Kovacs Melinda Florina Tusa, Andreea Iordache ...................................... CONCENTRATIONS OF PCDD/PCDFS , DIOXIN LIKE PCBS AND INDICATOR PCBS IN PLAIN BUTTER SAMPLES AVAILABLE ON THE TURKISH MARKET Y. Ucar, D. Kilic, G. C. Cakirogullari, B. Olanca, D. Kirisik ............................................ NUTRITIONAL, PHYSICAL AND SENSORY CHARACTERISTICS OF MAIZE PRODUCED BY GREEN FERTILIZERS Daniela De Grandi Castro Freitas, Juliana de Oliveira Santos, Epaminondas Silva Simas, Cristina Yoshie Takeiti, Renata Galhardo Borguini, Claudia Pozzi Jantalia.......... EFFECT OF CADMIUM ON PHYSIOLOGICAL CHARACTERISTICS AND GROWTH OF WHITE AND BLACK MUSTARD Marina Putnik-Delić, Ivana Maksimović, Rudolf Kastori .................................................. ANALYSIS OF DIOXINS IN FOOD USING GAS CHROMATOGRAPHY COMBINED WITH HIGH RESOLUTION MASS SPECTROMETER Youngwoon Kang, Ockjin Paek, Junghyuck Suh, Joongoo Lee, Hoon Choi, Sung-Kug Park, Sun Hee Park ........................................................................................................... OPTIMISATION OF MICROWAVE DIGESTION PROCEDURE FOR THE DETERMINATION OF TRACE ELEMENTS IN FISH OIL SUPPLEMENTS BY ICPMS Nurcan A. Güzelsoy, Belgin Izgi ........................................................................................ DDT AND ITS METABOLITES IN FISH FROM BLACK SEA, BULGARIA Mona Stancheva, Stanislava Georgieva, Lubomir Makedonski .......................................... THE IMPACT OF SOIL CONTAMINATION BY HEAVY METALS ON BIOACTIVE COMPOUNDS IN WHITE CABBAGE Barbara Kusznierewicz, Agata Graff, Marzena Szczygłowska, Tadeusz Pilipczuk, Anna Piekarska, Karol Dziedziul, Piotr Konieczka, Jacek Namieśnik, Agnieszka Bartosze ........ METHOD VALIDATION OF HEAVY METALS ANALYSIS IN POMEGRANATE JUICE BY INDUCTIVELY COUPLED PLASMA-MASS SPECTROPHTOMOTERY Turkan Abbasova, Khayale Mustafayeva, Roya Rahimova, Aydan Hamidullazade, Perihan Yolci Omeroglu ..................................................................................................... A SURVEY OF THE MULTI-ELEMENTAL CONTENT OF EDIBLE MUSHROOMS USING ICP-MS IN THE SINGAPORE RETAIL MARKET Gerald CHUNG, Buay Ting TAN, Huey Yee LEE, Joanne CHAN .....................................
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Micro- and Macro-Nutrients: Bioavailability and Measuring Strategies INVESTIGATING THE IN VITRO BIOAVAILABILITY OF POLYPHENOLS IN FRESH AND SUN-DRIED FIGS (Ficus carica L.) Senem Kamiloglu, Esra Capanoglu .................................................................................... SIMULATION OF IN VITRO DIGESTION AND ABSORPTION OF POLYPHENOLIC COMPOUNDS Tomasz TARKO, Aleksandra DUDA-CHODAK, Paweł SATORA, Natalia ZAJĄC ............ METHOD DEVELOPEMENT FOR DIRECT WINE ANALYSIS BY INDUCTIVELY COUPLED PLASMA MASS SPECTROMETERY Dávid Andrási, Áron Soós, István Fekete, Béla Kovács ..................................................... WILD EDIBLE PLANT: Cnicus benedictus Dilek DULGER, Yasemin SAHAN ..................................................................................... FACTORS RELATED WITH DISSOLVED SILICON CONTENT IN BELGIAN BEERS Anita Van Landschoot, Jonas Schoelynck, Anneleen Decloedt, Eric Struyf ........................ DAIRY OFFER AND CALCIUM CONTENT ASSESSEMENT IN MENUS OF COSTAL CROATIA KINDERGARTENS
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Marijana Matek Sarić,Judita Grzunov ............................................................................... THE EFFECT OF DIFFERENT PRODUCTION AREAS AND NPK TREATMENTS ON THE Cu, Fe AND Mn CONTENT OF WINTER WHEAT (Triticum aestivum L.) GRAINS Zita Kata Burján, Béla Kovács, Dávid Andrási .................................................................. VARIATIONS IN CONCENTRATION OF ESSENTIAL MICROELEMENTS IN CABBAGEHEADS PRODUCED UNDER DIFFERENT MULCHING AND FERTILIZATION REGIMES Ivana Maksimović, Marina Putnik-Delić, Žarko Ilin, Rudolf Kastori, Boris Adamović, Dušan Marinković, Andrea Župunski ................................................................................. CHEMICAL CONSTITUENTS AND BIOLOGICAL ACTIVITY OF Boletus aereus BULL. GROWING WILD IN SERBIA: IN VITRO AND IN SITU ASSAYS Dejan Stojković, AnaĆirić, Filipa S. Reis, Lillian Barros, JasminaGlamočlija, Isabel C.F.R. Ferreira, Marina Soković ....................................................................................... CHARACTERIZATION OF ACE-INHIBITORY AND ANTIOXIDANT PROPERTIES OF THE BIOACTIVE PEPTIDE LQKW FROM BETA-LACTOGLOBULIN AND IN VITRO STUDY OF ITS BIOAVAILABILITY Faïza Zidane, Céline Cakir-Kiefer, Claire Soligot, Jean-Michel Girardet, Yves Le Roux.. ANTIHYPERTENSIVE PEPTIDES FROM FOODS: IN VITRO STUDY OF THEIR MECHANISM OF ACTION IN RELATION TO THEIR BIOLOGICAL ACTIVITY Faïza Zidane, Gabrielle Zeder-Lutz, Danièle Altschuh, Annie Dary, Laurent Miclo, Céline Cakir Kiefer ............................................................................................................ EVALUATING BIOAVAILABILITY OF PHENOLICS AND ANTHOCYANINS IN SOUR CHERRY DURING CODIGESTION WITH OTHER FOOD COMPONENTS T. Öksüz, D. Nilufer-Erdil .................................................................................................. FATTY ACID COMPOSITION AND FAT SOLUBLE VITAMINS CONTENT OF BULGARIAN BLACK SEA FISH SPECIES M. Stancheva, D.A. Dobreva, A. Merdzhanova, L. Makedonski ......................................... OPTIMIZATION OF PRESSURIZED LIQUID EXTRACTION OF GLYCOALKALOIDS FROM POTATO PEEL USING RESPONSE SURFACE METHODOLOGY Mohammad B. Hossain, Ashish Rawson, Ingrid Aguiló-Aguayo, Nigel P. Brunton, Dilip K. Rai ........................................................................................................................ DETERMINATION OF OCTANOL-WATER PARTITION COEFFICIENTS OF ANTHOCYANIN STANDARDS AND DRIED CALYCE OF HIBISCUS SABDARIFFA H. A. Sindi, L. J. Marshall, M. R. A. Morgan ..................................................................... NOVEL FOOD INGREDIENT: OLEASTER FLOUR Yasemin Sahan, Asuman Cansev, Guler Celik, Duygu Gocmen ........................................
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Risk Assessment, Risk/Benefit Analyses ARE CHILEANS EXPOSED TO DIETARY FURAN? María S. Mariotti, Carla Toledo , Karen Hevia , J.Pablo Gomez, Kit Granby, Jaime Rosowski, Oscar Castillo, Franco Pedreschi. ...............................................................................................
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ASSESSMENT OF CONSUMERS EXPOSURE TO PESTICIDES IN APPLES AND THE POTENTIAL HEALTH RISK Bożena Łozowicka, Piotr Kaczyński ...................................................................................
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Effects of Food Processing on Food Constituents
QUALITY AND SAFETY CONTROL OF THE CROSSAN (A PASTRY BAKERY PRODUCT) Mahmoud Abu-Ghoush, Mutlag Al-Otaibi, Ekhlas Al- Najar ............................................ EFFECT OF JAM PROCESSING ON ANTHOCYANINS, PHENOLICS AND ANTIOXIDANT CAPACITY OF BLACK MULBERRY (Morus nigra) Merve Tomas, Esra Capanoglu .......................................................................................... THE EFFECT OF HIGH PRESSURE PROCESSING ON KIWIFRUIT AND KIWIFRUIT BASED FOOD CONSTITUENTS A.Baranda, P. Montes, I. Martinez-Marañon ..................................................................... EFFECT OF DOMESTIC COOKING METHODS ON ANTIOXIDANT CAPACITY OF KALE Huri ILYASOGLU, Nesibe ARSLAN BURNAZ, Cemalettin BALTACI ............................... EFFECTS OF PROCESSING ON FUNCTIONAL PROPERTIES AND ANTIOXIDANT STATUS OF COMMERCIAL TURKISH HAZELNUT VARIETIES Ebru PELVAN, Cesarettin ALASALVAR ............................................................................ HEAT EFFECT ON ISOMERIZATION OF LYCOPENE FROM MOMORDICA COCHINCHINENSIS (GAC) H. Phan-Thi, L. Cao-Hoang, Y. Waché ............................................................................. DOES SALT AND AMOUNT OF WATER USED FOR BOILING INFLUENCE THE FINAL QUALITY OF BROCCOLI? Radhika Bongoni, Bea Steenbekkers, Ruud Verkerk, Matthijs Dekker ............................... RISK ASSESSMENT OF CAMPYLOBACTER IN BROILER CHICKEN MEAT IN ALGERIA A. Ayachi, M. Bali, N. Heleili, O. Bennoune, M.S. Benterki ............................................... EFFECTS OF DIFFERENT HEAT TREATMENTS ON THE ANTIOXIDANT ACTIVITIES OF SOME COMMON EDIBLE MUSHROOMS Wah Cheng, Peter C.K. Cheung ......................................................................................... OPTIMISATION OF GERMINATION TEMPERATURE AND TIME TO IMPROVE GAMMA-AMINOBUTYRIC ACID, POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN BROWN RICE Patricio Cáceres-Costales, Cristina Martínez-Villaluenga, Lourdes Amigo, Juana Frias .. EFFECT OF HARVESTING TIME ON TOTAL PHENOLICS AND ANTIOXIDANT ACTIVITY IN CONVENTIONAL AND PURPLE SPROUTING BROCCOLI Cristina Martínez-Villaluenga, Laura Cañas-Rico, Enrique Cadiñanos, Juana Frias ....... OPTIMIZATION OF OLIVE OIL EXTRACTION BY MEANS OF PROCESSING AIDS Fátima Peres, Luisa Louro Martins, Suzana Ferreira-Dias Fátima Peres, Luisa Louro Martins, Suzana Ferreira-Dias ......................................................................................... THE STUDY OF QUALITY PROPERTIES OF BREAD MADE OF PARTIALLY – BAKED DOUGH IN FREEZING AND COLD STORAGE CONDITIONS Zohreh Feizabadi, Mania Salehifar, Mohammadreza Eshaghi ........................................... IMPORTANT POINTS IN PASTEURIZATION WITH PLATE HEAT EXCHANGERS Ali Erbili Bodur .................................................................................................................. EFFECT OF HIGH HYDROSTATIC PRESSURE ON BIOGENIC AMINE FORMATION IN CHEESE Eszter Korompai, Livia Simon-Sarkadi, Klára Pásztor-Huszár, István Dalmadi, Gabriella Kiskó ................................................................................................................. CHANGES OF TOTAL ANTHOCYANINS CONTENT IN Rubus idaeus L. DURING OVEN AND INFRARED DRYING Simona Oancea, Olga Drăghici , Mihaela Stoia ................................................................ INVESTIGATING THE EFFECTS OF CONVENTIONAL AND MICROWAVE COOKING ON ANTIOXIDANT CAPACITY OF TRADITIONAL TURKISH FRUIT DESSERTS AND COMPOTES
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Senem Kamiloglu, Merve Aksu, Ebru Firatligil-Durmus, Esra Capanoglu ........................ EFFECT OF DIFFERENT DRYING TECHNIQUES ON BIOACTIVE PROFILE AND ANTIOXIDANT CAPACITY OF BASIL (Ocimum basilicum L.) Arijana Bušić, Aleksandra Vojvodić, Draženka Komes, Cynthia Akkermans, Ana Belščak-Cvitanović, Maarten Stolk, Gerard Hofland .................................................. THE EFFECT OF VARYING THE CONCENTRATION OF VARIOUS SALTS ON THE ACTIVITY OF THE INOSINATE MONOPHOSPHATE-DEGRADING ENZYME IN FISH PROCESSING Hiroko Seki, Izumi Ueno, Naoko Hamada-Sato ................................................................. INFLUENCE OF ELECTRON BEAM IRRADIATION IN THE ORGANIC ACIDS PROFILE OF PORTUGUESE CHESTNUTS (Castanea sativa MILL.) Márcio Carocho, Amilcar L. Antonio, Lillian Barros, João C.M. Barreira, Albino Bento, Andrzej Rafalski, Isabel C.F.R. Ferreira ............................................................................ EFFECTS OF GAMMA RADIATION ON CHEMICAL COMPOSITION OF PROCESSED SAMPLES OF THE WILD MUSHROOM MACROLEPIOTA PROCERA Ângela Fernandes, Amilcar L. Antonio, M. Beatriz P. P. Oliveira, Anabela Martins, Isabel C.F.R. Ferreira ........................................................................................................ CHANGES IN CATECHINE CONTENT OF TURKISH GREEN TEA BEVERAGE DURING STORAGE Sena SAKLAR AYYILDIZ, Ayşe BAKAN, Bülent KARADENİZ, Erdal ERTAŞ, İbrahim Sani ÖZDEMİR, Banu BAHAR .......................................................................................... ANALYSIS OF THE PHYSICAL AND FUNCTIONAL PROPERTIES OF ACETYLATED CASSAVA (MANIHOT ESCULENTA) STARCH Tayo N. Fagbemi, Adebayo S. Adeoya, Adebanjo A. Badejo ............................................... DRYING ASSISTED WITH HIGH INTENSITY ULTRASOUND Dujmić Filip, Brnčić Mladen, Karlović Sven, Bosiljkov Tomislav, Ježek Damir, Tripalo Branko ................................................................................................................... OVEREXPRESSION OF FORMATE METABOLITE IN STREPTOCOCCUS THERMOPHILUS Yekta GEZGINC, Ebru SEVEN, F. Gul OZCELIK, Ismail AKYOL .................................... QUALITY CHARACTERISTICS OF GINSENG SEED OIL TREATED BY DIFFERENT EXTRACTION METHODS Kyung-Tack Kim, Myung-Hee Lee, Sang Yoon Choi, Sung-Soo Kim, Hee-Do Hong, Chang-Won Cho, Young-Chan Kim, Junghae Rho, Young Kyoung Rhee .......................... EFFECT OF PROCESSING TECHNIQUES ON SOME QUALITY PARAMETERS OF POMEGRANATE JUICE Sibel Uzuner, Jale Acar ..................................................................................................... EFFECT OF MILLING ON THE ANTIOXIDANT ACTIVITY OF RICE HUSKS AND MILLED RICE Jeehye Sung, Byeong-Sam Kim, Yoonsook Kim .................................................................. EFFECTS OF GAMMA IRRADIATION ON THE PHENOLIC AND ANTIOXIDANT PROFILES OF MACADEMIA NUTS. THE ROLE OF STORAGE CONDITIONS AND PACKAGING METHODS C. Proestos, P. Zoumpoulakis, K. Kokkotou, V.J. Sinanoglou, C. Sflomos, A. Aravantinos ENZYMATIC BIOTRANSFORMATION OF GINSENOSIDES IN GINSENG SUBSTRATES BY MIXED LACTIC ACID BACTERIA STRAINS Young Kyoung Rhee, Young-Chul Lee, Kyungtack Kim, Hee-Do Hong, Jeonghae Rho, Young-Chan, Chang-Won Cho .......................................................................................... PRESERVATION OF SHREDDED CARROTS BY TREATMENT WITH OZONATED WATER Ingrida Augspole, Tatjana Rakcejeva, Liga Skudra, Ingmars Cinkmanis ..........................
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DRYING BEHAVIOUR OF ZUCCHINI AND EGGPLANT Naciye KUTLU, Asli ISCI................................................................................................... DICARBONYL COMPOUNDS IN MEAT - EFFECT OF COOKING PROCESSES J. Degen, J. Löbner, M. Roldán Romero, J. Ruiz Carrascal, T. Antequera Rojas, T. Henle .................................................................................................................................. EFFECT OF EXTRUSION ON HIGH-TANNIN COLORED SORGHUMS Jhony William Vargas-Solórzano, Raimundo da Silva Freire Neto, Cristina Yoshie Takeiti, Carlos Wanderlei Piler de Carvalho and José Luis Ramírez Ascheri ................... FUROSINE AND N(epsilon)-CARBOXYMETHYLLYSINE IN COOKED LAMB MEAT J. Löbner, J. Degen, M. Roldán Romero, J. Ruiz Carrascal, T. Antequera Rojas, T. Henle .................................................................................................................................. EFFECTS OF FOOD PROCESSING ON PESTICIDE RESIDUES IN BLACKCURRANTS Bożena Łozowicka, Magdalena Jankowska, Piotr Kaczyński, Izabela Hrynko, Ewa Rutkowska .......................................................................................................................... COUPLING OF REVERSE OSMOSIS AND SPRAY DRYING PROCESSES TO OBTAIN GRAPE JUICE POWDER Bianca A. dos Santos, Luiz Fernando M. Silva, Sérgio M. Pontes, Flávia S. Gomes, Regina I. Nogueira, Lourdes M. C. Cabral, Renata V. Tonon ............................................ CONCENTRATION OF ANTHOCYANINS FROM JUSSARA PULP BY COUPLING MICROFILTRATION AND NANOFILTRATION PROCESSES Luciana S. Martinez, Flávia S. Gomes, Renata V. Tonon, Suely P. Freitas, Lourdes M.C. Cabral ................................................................................................................................ PROPERTIES OF CORN GRITS EXTRUDATES WITH ADDITION OF WHEAT BRAN Antun Jozinović, Drago Šubarić, Đurđica Ačkar, Jurislav Babić, Kristina Valek Lendić, Midhat Jašić ....................................................................................................................... EFFECT OF EXTRACTION CONDITIONS ON THE COMPOSITIONAL CHARACTERISTICS OF SOUR CHERRY KERNEL OIL Cemile Yılmaz, Vural Gökmen............................................................................................ EFFECT HIGH-PRESSURE PROCESSING AND FREEZE-DRYING ON ONION BIOACTIVE COMPOUNDS Begoña De Ancos, Diana González-Peña, Clara Colina-Coca, Concepción SánchezMoreno .............................................................................................................................. EFFECT OF HIGH PRESSURE HOMOGENIZATION ON THE INTERFACIAL PROPERTIES OF MILK PROTEINS Semanur Yıldız, Berrak Delikanlı, Ozan Gürbüz ................................................................ EFFECT OF THE ADDITION OF ROSEMARY EXTRACTS ON STABILITY OF THIAMINE HYDROCHLORIDE IN THE PRESENCE OF SELECTED OILS K. Szymandera-Buszka, K. Waszkowiak ............................................................................ QUALITY EVALUATION OF GREEN ASPARAGUS (A. officinalis) PREPARED BY SOUS-VIDE METHOD Weon Seon Yang, Weon-Sun Shin ....................................................................................... QUANTIFYING CHANGES OF SELECTED TASTE COMPOUNDS IN POTATO DURING THERMAL PROCESSING USING IN SITU QUANTITATIVE NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY (ISQNMR) Heikki Aisala, Marika Kalpio, Mari Sandell, Jari Sinkkonen, Anu Hopia, Hervé This ...... HYDROXYMETHYLFURFURAL AND FURFURAL IN DIFFERENT TYPES OF BEER M. Prucha, K. Dias, A. Ferreira, O. Viegas, O. Pinho, I.M.P.L.V.O. Ferreira .................. EFFECT OF FLAXSEED PREPARATIONS ON QUALITY OF PORK MEAT LOAF
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Katarzyna Waszkowiak, Magdalena Rudzińska, Krystyna Szymandera-Buszka, Marzanna Hęś .................................................................................................................... POLYPHENOLS , GLUCOSINOLATE CONTENTS AND ANTIOXIDANT ACTIVITY IN JUICES AND POMACES OBTAINED FROM BROCCOLI CULTIVAR Róża Biegańska-Marecik, Elżbieta Radziejewska-Kubzdela, Michał Słodziński, Marcin Kidoń ................................................................................................................................. CONTENTS OF BIOLOGICAL ACTIVE COMPOUNDS IN JUICE AND POMACE PRODUCED FROM WHITE CABBAGE Elżbieta Radziejewska-Kubzdela, Róża Biegańska-Marecik, Michał Słodziński, Marcin Kidoń ................................................................................................................................. BIOACTIVE PEPTIDES GENERATED BY IN VITRO DIGESTION OF DRY-CURED HAM: EFFECT OF MATURATION TIME AND SALT CONTENT Sara Paolella, Claudia Falavigna, Iulia Pantea, Arnaldo Dossena, Roberta Virgili, Gianni Galaverna............................................................................................................... DEVELOPMENT OF PROTEIN-BOUND AND FREE D-AMINO ACIDS DURING FERMENTATION AND DRYING PROCESSES OF COCOA BEANS COMING FROM DIFFERENT GEOGRAPHICAL REGIONS Angela Marseglia, Augusta Caligiani, Gerardo Palla ....................................................... VOLATILE PROFILE EVALUATION DURING MADEIRA WINES VINIFICATION WITH TRADITIONAL VARIETIES Andreia Miranda, Vanda Pereira, Francisco Albuquerque, José C. Marques ................... EVALUATION OF COLOUR DEVELOPMENT IN MADEIRA WINE AGEING: ESTUFAGEM VS. CANTEIRO Maria João Carvalho, Andreia Miranda, Vanda Pereira, Francisco Albuquerque, José C. Marques ......................................................................................................................... DOES INFRARED TREATMENT INDUCE CHANGES IN SOME PROPERTIES OF TEMPERED AND NON-TEMPERED BARLEY SAMPLES? Mehtap Fevzioglu, Arzu Basman ....................................................................................... INFLUENCE OF BIOTECHNOLOGICAL TREATMENT ON BIOACTIVE COMPONENTS AND TEXTURAL PROPERTIES OF SNACKS Malgorzata Gumienna, Małgorzata Lasik, Sylwia Mildner-Skudlarz, Zbigniew Czarnecki, Jacek Nowak ................................................................................................... THE CONTENT OF SOME SELECTED PRO-HEALTH INGREDIENTS IN EXTRUDATES CONTAINING DIFFERENT MORPHOLOGICAL COMPONENTS OF RED KIDNEY BEAN Artur Szweniel, Małgorzata Gumienna, Małgorzata Lasik, Zbigniew Czarnecki, Wiktor Obuchowski THE USE OF MODIFIED ENZYME IN THE CREATION OF HEALTHY PROPERTIES OF THE PASTA PRODUCTS OBTAINED FROM BROAD BEANS Małgorzata Gumienna, Jacek Nowak, Małgorzata Lasik, Artur Szwengiel, Zbigniew Czarnecki, Wiktor Obuchowski .......................................................................................... INFLUENCE OF BIOTECHNOLOGICAL TREATMENT ON BIOACTIVE COMPONENTS AND NUTRIENTS IN RAW MATERIALS AND PASTA PRODUCTS OBTAINED Małgorzata Gumienna, Zbigniew Czarnecki, Małgorzata Lasik, Jacek Nowak, Artur Szwengiel, Wiktor Obuchowski ......................................................................................... EFFECT OF DECORTICATION ON COMPOSITION OF MILLING FRACTIONS OF SPECIALTY CEREALS Blanka Bucsella, Attila Bagdi, Mónika Rovács, Stefano D’Amico, Regine Schoenlechner, Sándor Tömösközi .............................................................................................................. MELATONIN AND SEROTONIN CONTENT OF SOUR CHERRY AND SOUR CHERRY JUICE İlkay TÜRKMEN ÖZEN, Aziz EKŞİ ...................................................................................
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EFFECTS OF HIGH-PRESSURE TREATMENT AND DIFFERENT COOKING METHODS ON THE PHYSICOCHEMICAL CHARACTERISTICS OF MARINATED CHICKEN Malco Cruz-Romero, Pierre-Mehdi Hadbi, Joe P. Kerry ................................................... CONCENTRATION OF SHRIMP WASTEWATER BY ULTRAFILTRATION FOR PROTEIN RECOVERY Bianca A. dos Santos, Cinthia C. Couto, Luiz Fernando M. Silva, Marília P. Stephan, Tatiana L. Azevedo, Lourdes M. C. Cabral, Renata V. Tonon ............................................ EXTRACTION OF ANTHOCYANINS FROM GRAPE POMACE GENERATED DURING THE PRODUCTION OF WHITE WINE Ana Paula G. Cruz, William L. Junior, Renata V. Tonon, Alexandre G. Torres, Suely P. Freitas, Lourdes M. C. Cabral ........................................................................................... PHYSICOCHEMICAL PROPERTIES OF MICRO PARTICULATED ZEIN PROTEINS Behic Mert, Aziz Tekin ........................................................................................................ EFFECT OF PROCESSING ON THE FUNCTIONAL COMPONENTS OF EXTRUDATES Bade Tonyali, Ilkay Sensoy.................................................................................................
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Processing Toxicants EFFECTS OF DIFFERENT COOKING CONDITIONS ON HETEROCYLIC AMINE CONTENTS OF CHICKEN MEATBALLS Özgül Özdestan, Ali Üren, Hilal İşleroğlu, Tansel Kemerli, Melike Sakin-Yılmazer, Figen Kaymak, Bekir Özyurt .............................................................................................. ANALYTICAL METHODS FOR THE DETERMINATION OF HETEROCYCLIC AMINES IN MEAT PRODUCTS Özgül Özdestan .................................................................................................................. ACRYLAMIDE, 5-HYDROXYMETHYLFURFURAL AND CARBOXYMETHYLLYSINE LEVELS IN INSTANT COFFEE AND COFFEE SUBSTITUTES G. Loaec, P. Jacolot, C. Niquet-Léridon, F.J. Tessier ........................................................ KINETIC MODELING OF THE FORMATION OF ACRYLAMIDE AND HMF IN BISCUITS H.J. van der Fels-Klerx, N. Nguyen, B. Atac Mogol, E. Capuano, T. Kocadağlı, N. Göncüoğlu, B.A. Hamzalıoğlu, V. Gökmen, M.A.J.S. van Boekel ....................................... ANALYSIS OF FURAN BY HS GC-MS: COMPARISON BETWEEN CONSTANT MODE AND PRECONCENTRATION IN TRAP MODE M Mesías, MA Martínez, FJ Morales ................................................................................. ROLE OF BIOACTIVE CARBONYL COMPOUNDS ON THE CONVERSION OF ASPARAGINE INTO ACRYLAMIDE DURING HEATING Aytül Hamzalıoğlu, Vural Gökmen ..................................................................................... SURVEY ABOUT ACRYLAMIDE LEVELS BY LC/MS-MS ANALYSIS IN DRIED FRUITS COLLECTED E.L. De Paola, A. Antonelli, D. Garbini,-M. Barbanera ................................................... ANTIOXIDATIVE ACTIVITY OF FILIPENDULA EXTRACTS AND THEIR EFFECT ON THE FORMATION OF HETEROCYCLIC AMINES IN A MODEL SYSTEM Audrius Pukalskas, Milda Pukalskienė, Rimantas P. Venskutonis DETERMINATION OF GLYCIDYL AND 3-MCPD FATTY ACID ESTERS BY REVERSED-PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY/ELECTROSPRAY IONIZATION TRIPLE QUADRUPOLE MASS SPECTROMETRY László Tölgyesi ...................................................................................................................
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ACRYLAMIDE LEVEL IN DIFFERENT TYPES OF COFFEE AND AN ASSESSMENT OF THE IMPACT OF RAW MATERIAL AND PROCESSING CONDITIONS Hanna MOJSKA, Iwona GIELECINSKA .......................................................................... OCCURRENCE OF FURAN IN TOMATO PASTE AND ITS RELATION WITH POTENTIAL PRECURSORS H. Gül Akıllıoğlu, K. Savaş Bahçeci, Vural Gökmen .......................................................... ACRYLAMIDE CONTENTS OF COMMERCIAL BABY BISCUITS Mehmet Fatih Cengiz, Cennet Pelin Boyacı Gündüz .......................................................... ASSESSMENT OF DIETARY EXPOSURE OF ACRYLAMIDE IN SAUDI INFANTS M. Thaiban, L. J. Marshall, C. Orfila, M. J Holmes ......................................................... PAH IN FOOD Çiğdem AŞÇIOĞLU, Ramazan ŞEVİK ............................................................................... MITIGATION OF FOOD PROCESSING CONTAMINANTS BY ALTERNATIVE SUGAR SUBSTITUTES M.D del Castillo, N. Martínez-Sáez, E. García-Serna, F.J. Morales ..................................
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Contaminants in Food and Feed INSIGHTS INTO FUNGAL AND PLANT METABOLISM THROUGH MASS SPECTROMETRY AND SIGNIFICANCE TO FOOD & FEED SAFETY Ebru Ates, Michal Godula .................................................................................................. PESTICIDE RESIDUES IN TEA: SAMPLES COLLECTED ACROSS VARIOUS MARKETS Jana Pulkrabova, Lucie Drabova, Jana Zuzankova, Kamila Kalachova, Tomas Cajka, Jana Hajslova .................................................................................................................... VARIATION OF PESTICIDE RESIDUES WITHIN THE ROWS OF A FIELD Perihan Yolci Omeroglu, Árpad Ambrus, Dilek Boyacioglu .............................................. EFFECTS OF MIXING LOTS ON SAMPLING UNCERTAINTY Perihan Yolci Omeroglu, Árpad Ambrus, Dilek Boyacioglu .............................................. DRIED VINE FRUITS ORIGINATED FROM GREECE AS SUBSTRATE FOR AFLATOXIN B1 PRODUCTION A.Kanapitsas, E.Kollia, P.Kostarelou, P.Markaki.............................................................. PESTICIDE RESIDUES IN GRAPES AND EFFECT OF DRYING PROCESS ON RESIDUES Ayşe Özbey, Şeyda Cingöz.................................................................................................. NEW-ADVANCED-VERSATILE METHODOLOGY FOR SAMPLE PREPARATIONS FOR ANALYSIS OF AFLATOXIN M1 IN MILK USING LC-MS/MS Mehmet BALCI, İrfan ÜNLÜSAYIN , Gökçe GÖKSU GÜRSU, Nezih HEKİM .................. NEW-ADVANCED-VERSATILE METHODOLOGY FOR SAMPLE PREPARATION FOR ANALYSIS OF MULTI-MYCOTOXINS IN DIFFERENT FOOD COMMODITIES USING LC-MS/MS Mehmet BALCI , İrfan ÜNLÜSAYIN , Gökçe GÖKSU GÜRSU, Nezih HEKİM ................ MYCOTOXIN PROFILE OF Fusarium langsethiae STRAINS ISOLATED FROM ITALIAN WHEAT: IDENTIFICATION AND CHARACTERIZATION OF NEW TRICHOTHECENE GLYCOSIL DERIVATIVES Veronica M.T. Lattanzio, Michelangelo Pascale, Miriam Haidukowski, Biancamaria Ciasca, Alessandro Infantino, Alberto Santori, Angelo Visconti ........................................ METHOD FOR THE DETERMINATION OF CHLORAMPHENICOL IN FOOD
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Patrícia A. S. Tette, Letícia R. Guidi, M. Beatriz A. Glória ................................................ FAST SCREENING AND CONFIRMING BY HIGH RESOLUTION ACCURATE MASS LC-MS/MS OF PESTICIDES AND MYCOTOXINS IN MATRIX Frans Schoutsen, Hans Mol, Paul Zomer ......................................................................... MINIMISATION OF THE PAH CONTENTS IN SMOKED MEAT PRODUCTS BY EMPLOYING DIFFERENT TYPES OF WOOD Alexander Hitzel, Margarete Pöhlmann, Fredi Schwägele, Karl Speer, Wolfgang Jira ..... A HS-SPME-GC-MS SCREENING-METHOD FOR DETERMINING NICOTINE IN GREEN AND BLACK TEA Gesche Wittpahl, Christian Schött, Isabelle Kölling-Speer, Karl Speer ............................. EFFECT OF GAMMA IRRADIATION ON THE PRODUCTION OF AFLATOXIN B1 BY ASPERGILLUS PARASITICUS IN CURRANTS ORIGINATED FROM GREECE A.Kanapitsas, A.Batrinou, A.Aravantinos, P.Markaki ........................................................ SURVEY ABOUT LEVELS OF ERGOT ALKALOIDS BY LC/MS-MS ANALYSIS IN CEREAL-BASED FOODS COLLECTED IN ITALIAN MARKET P. Miraglia, D. Melucci , D. Garbini, M. Barbanera ......................................................... BEHAVIOR OF FIVE PESTICIDES IN MANUFACTURING OF ORANGE JUICE. INFLUENCE OF INDUSTRIAL PROCESSES. José Oliva, Alba Maestro, Ascensión Morales, Miguel Ángel Cámara, Alberto Barba...... MASKED MYCOTOXINS IN DURUM WHEAT: A GREENHOUSE EXPERIMENT Andrea Dall’Erta, Alessandro Tonelli, Martina Cirlini, Pietro Lancioni, Andrea Massi, Chiara Dall’Asta and Gianni Galaverna ........................................................................... SIMPLIFIED PROCEDURE FOR ISOLATION OF BENZO[A]PYRENE FROM SMOKED SAUSAGES Božena Skláršová, Jana Semanová, Peter Šimko................................................................ POSSIBILTY OF REMOVAL POLYCYCLIC AROMATIC HYDROCARBONS FROM SMOKED MEAT PRODUCTS BY ADSORPTION ON PLASTIC PACKAGES Jana Semanová, Božena Skláršová, Peter Šimko................................................................ DETECTION AND CHARACTERIZATION OF FUMONISIN B TYPE MYCOTOXIN ISOMERS IN A SOLID RICE CULTURE INOCULATED WITH Fusarium verticillioides BY ULTRAHIGH PERFORMANCE LIQUID CHROMATOGRAPHY/ELECTROSPRAY IONIZATION QUADRUPOLE TIME-OFFLIGHT MASS SPECTROMETRY László Tölgyesi, Tibor Bartók ............................................................................................ VETERINARY DRUG RESIDUES IN FOOD : CASE OF ILLEGAL USE OF CHLORAMPHENICOL IN ANIMALS INTENDED FOR HUMAN CONSUMPTION Murielle Gaugain, Marie-Pierre Chotard, Dominique Hurtaud-Pessel DETERMINATION OF PESTICIDE RESIDUES IN FATTY VEGETABLE MATRICES BY GEL PERMEATION CHROMATOGRAPHY FOLLOWED BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY Neslihan Çallı ALTUN ....................................................................................................... MYCOFLORA OF SOME SNACKS SOLD IN ADO-EKITI, EKITI STATE NIGERIA Aboloma Rita Ifeyinwa, Ogunbusola Eunice Moriyike ....................................................... DOGS AND BIRDS DRY FOOD FUMONISIN FB1 AND FB2 CONTAMINATION AND THEIR RELATION TO INGREDIENTS AND HUMIDITY CONDITIONS Karina Koerich de Souza, Vildes Maria Scussel ................................................................ DETERMINATION OF DEOXYNIVALENOL (DON) IN GREEK RETAILS PRODUCTS BY HPLC-DAD S. Agriopoulou , Doubaki E., Georgopoulou M. J. Kapolos, A. Koliadima , G. Karaiskakis .........................................................................................................................
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THERMAL DEGRADATION OF CHLORPYRIFOS-ETHYL IN TOMATO HOMOGENATE Mehmet Fatih Cengiz, Ayşe Kevser Bilgin, Cennet Pelin Boyacı Gündüz .......................... MYCOSPIN 400 MULTITOXIN CLEAN-UP COLUMN AND FULLY STABLE 13CLABELLED INTERNAL STANDARDS FOR MULTITOXIN MYCOTOXIN ANALYSIS BY LC-MS/MS Alois Schiessl, Christina Brewe, Elisabeth Halbmayr-Jech, Markus Kainz ....................... QUANTITATION OF AFLATOXINS, OCHRATOXIN AND FUMONISINS WITH THE DIRECT COMPETITIVE ELISA IN FOODS. D.Houhoula, A.Batrinou, M. Athanasopoulou, G. Malogiannis, E. Nikolaidis K. Sflomos, S. Koussissis........................................................................................................ SURVEILLANCE STUDY FOR ANTIBIOTIC RESIDUES IN HONEY FROM TURKEY Ufuk Alpat, Aslı Elif Sunay, İlknur Coşkun, Tuğçe Daştan, Elif Yorulmaz Önder, ilknur Temli, Özlem Cengiz .......................................................................................................... PROFILE AND LEVEL OF BIOGENIC AMINES IN DOGS AND CATS PET FOOD AN INDICATOR OF FOOD QUALITY AND SAFETY Karina Koerich de Souza, Maria Beatriz A. Gloria, Vildes M. Scussel ............................ ASSESSMENT OF NITRATE AND NITRITE CONTENT OF INFANT FOOD L.j. Torović, V. Hornjak ,B. Mihajlović, L.j. Trajković-Pavlović ........................................ DETERMINATION OF GLYPHOSATE RESIDUES IN DRINKING WATER Mehmet Fatih Cengiz, Muhammed Zeki Durak, Şükriye Nilüfer ........................................ QUANTITATIVE LATERAL FLOW FOR THE DETECTION OF MYCOTOXINS Anthony J. Lupo, Frank Klein, Tim Goldy, Josh Kuipers, Paul Lewis, Coilin Walsh ......... DIRECT DETERMINATION OF PERCHLORATE IN DRINKING WATER BY ION CHROMATOGRAPHY Ayşe Kevser Bilgin, Mehmet Fatih Cengiz ......................................................................... THIOCYANATE DETERMINATION IN DRINKING WATER BY ION CHROMATOGRAPHY Ayşe Kevser Bilgin, Mehmet Fatih Cengiz ......................................................................... HIGH INCIDENCE OF PESTICIDES IN VINE LEAVES DETECTED BY VALIDATED GC/MS METHOD Mehtap Keskin, Evcimen Pelin Ulca .................................................................................. FATE OF FUMONISINS AND THEIR HYDROLYSIS PRODUCTS DURING ALKALINE-COOKING OF MAIZE A. De Girolamo, R. Schena, M. Pascale, V.M.T. Lattanzio, A. Visconti ............................ ANALYSIS OF PHTHALATE CONTAMINATION IN ESSENTIAL CITRUS OILS BY TANDEM GC/MS Joerg Riener, John Upton, Stephan Baumann, Rafael Acosta, Mark Kanning ................... DETECTION OF AFLATOXINS AND OCHRATOXIN A IN COFFEE BEANS (GREEN AND ROASTED) TRADED IN THE TOWN OF BECHAR-ALGERIA Alaa Slimani; Abdallah Moussaoui ....................................................................................
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Allergens REDUCTION OF MILK PROTEINS ALLERGENICITY BY MICROBIAL TRANSGLUTAMINASE IN BALB/C MICE F.H.R. Abd-Rabo, S. M. El-Dieb, A.M. Abd-El-Fattah, S.S. Sakr ...................................... SIMULATED GASTROINTESTINAL DIGESTION OF PRU AR 3 APRICOT ALLERGEN: ASSESSMENT OF ALLERGEN RESISTANCE AND CHARACTERIZATION OF THE PEPTIDES BY UPLC/ESI-MS Barbara Prandi, Laura Farioli, Tullia Tedeschi, Elide Anna Pastorello, Stefano Sforza ..
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SEMI-QUANTITATIVE ESTIMATION OF NUTS CONTENT IN FOOD PRODUCTS USING REAL-TIME POLYMERASE CHAIN REACTION Ľ. Piknová, V. Janská, T. Kuchta ........................................................................................ DEVELOPMENT AND VALIDATION OF AN ELISA AND LATERAL FLOW TEST FOR CASHEW NUTS SUITABLE FOR ALLERGEN TESTING Elisabeth Halbmayr-Jech, Adrian Rogers, Lukas Frank, Markus Kainz ............................ EFFECT OF GAMMA IRRADIATION ON THE ALLERGENICITY OF MACADAMIA NUTS A.Batrinou, D.Houhoula, K. Sigala, C. Proestos, K. Sflomos............................................. SENSITIZATION TO MAJOR FOOD ALLERGENS AMONG CHILDREN Mirela Marić, Suzana Rimac Brnčić, Marija Badanjak Sabolović .................................... HIDDEN GLIADINS IN THE SAUSAGES Dorota Piasecka-Kwiatkowska, Magdalena Zielińska-Dawidziak, Magdalena Goniewicz, Ryszard Kowalski, Paulina Górecka ................................................................................................. CHARACTERISATION OF POTENTIAL ALLERGENS IN BRINE SHRIMP (Artemia salina) Christiane Kruse Fæste, Anders Moen, Eliann Egaas, Thien Van Do ................................ A RAPID LATERAL FLOW FOR DETECTION OF SESAME Greig Christie, Pauline Titchener, Karrie Melville and Jennifer Rice ............................... RELATIVE QUANTIFICATION OF WALNUTS AND HAZELNUTS IN BAKERY PRODUCTS USING REAL-TIME POLYMERASE CHAIN REACTION P. Siekel, V. Janská, Ľ. Piknová, T. Kuchta ........................................................................ PROLAMIN CONTENT IN BEERS PRODUCED FROM DIFFERENT RAW MATERIALS Dorota Piasecka-Kwiatkowska, Magdalena Zielińska-Dawidziak, Małgorzta Baraniak, Paulina Górecka ............................................................................................................................... THE CONTENT OF SELECTED SOYA ALLERGENS IN FOOD. CONSUMER AWARENESS OF SOYA CONTENT IN PROCESSED FOOD IN POLAND. Anna Jedrusek-Golinska, Dorota Piasecka-Kwiatkowska ..................................................
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Food adulteration & authenticity DETECTION OF ADULTERATIONS IN TRADITIONAL PORTUGUESE GAME MEAT PRODUCTS BY POLYMERASE CHAIN REACTION TECHNIQUE Cristina G. Santos, Vitor S. Melo, Joana S. Amaral, M. Beatriz P.P. Oliveira, Isabel Mafra .................................................................................................................................... TRACEABILITY OF PUMPKIN SEED OIL - AN ANALYTICAL METHOD TO ASSURE THE GEOGRAPHICAL ORIGIN USING ELEMENTAL FINGERPRINTING Donata Bandoniene, Daniela Zettl, Thomas Meisel ........................................................... ISOTOPIC CONTENT VARIATION OF SOME TRANSYLVANIAN FRUITS D.A. Magdas, R. Puscas, G. Cristea, V. Mirel .................................................................... A COMPARISON BETWEEN ISOTOPIC CONTENT OF COMMERCIAL AND AUTHENTIC ORANGE AND APPLE JUICES Gabriela Cristea, Dana Alina Magdas, Romulus Puscas, Valentin Mirel .......................... ASSESSMENT OF THE AUTHENTICITY OF PLUM BRANDY BY IRMS Maja Lojović, Biljana Marošanović, Nataša Kalajdžija, Sanja Podunavac Kuzmanović ...
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HORSE AND PIG SPECIES TESTING OF MEAT PRODUCTS BY QUALITATIVE PCR Elisabeth Halbmayr-Jech, Lucy Bentley, Markus Kainz .................................................... PHYSICAL ANALYSES ON ESTIMATION OF ADULTERATION IN HAZELNUT PUREE Ferda Seyhan, Bengü Öztürk, İbrahim S. Özdemir, F. Şeyma Bayraktar .......................... AROMA PROFILING FOR THE DETERMINATION OF ADULTERATED FOODSTUFFS USING AN ENANTIOSELECTIVE GCxGC APPROACH Aurélie Bugey, Yves Janin , Serge Rudaz , Patrick Edder, Stefan Bieri.............................. GC-IRMS ANALYSIS TO DETECT THE USE OF GENETICALLY MODIFIED FEED IN MILK PRODUCTION G. Vinci, F. Botrè, R. Preti, C. Colamonici, A. Tieri .......................................................... ANTIOXIDANT CAPACITY, POLYPHENOLS AND BIOGENIC AMINES CONTENT FOR ITALIAN CONTROLLED DENOMINATION OF ORIGIN (DOC) RED WINES CHARACTERIZATION Raffaella Preti, Alessandra Tieri, Simone Vieri, Giuliana Vinci ........................................ DETECTION OF SUCROSE ADULTERATION IN HONEY USING FOURIER TRANSFORM INFRARED SPECTROSCOPY Muhammed Zeki Durak, Mehmet Fatih Cengiz ................................................................. ISOTOPIC OXYGEN RATIOS AND TRACE METALS DETERMINATION IN SOME ROMANIAN COMERCIAL WINES Veronica Avram, Gabriela Cristea, Alina Magdas, Cezara Voica, Anamaria Hosu, Claudia Cimpoiu, Constantin Marutoiu ........................................................................................................... THE ISOTOPIC COMPOSITION AND TRACE METAL CONTENT OF SOME ROMANIAN BEERS D.A. Magdas, G. Cristea, C. Voica, V. Mirel .................................................................... PREDICTION OF FRUIT CONTENT IN POMEGRANATE JUICES USING MINERAL COMPONENTS E.Burcu UNCU KİRTİŞ, Aziz EKŞİ ..................................................................................... DETERMINATION OF PHYSICOCHEMICAL COMPOSITION OF ROYAL JELLIES Ayse Bakan Ozlem Aslan, Senem Akkus Cevikkalp, Imge Oktay, Ilknur Demirtas, Hayrettin Ozer....................................................................................................................... MONITORING ANTI-IMPOTENCE DRUGS AND THEIR ANALOGUES IN FOODS Jae- ho Oh, Il Hyun Kang, In Hye Jang, Yoon Je Jo, Sang Mok Lee, Jung-Ah Do, Moon ik Jang, Jinhwan Hong .......................................................................................................................... CLASSIFICATION OF VEGETABLE OIL TYPES AND OLIVE OIL ADULTERATION BY GC QTOF PROFILING AND CHEMOMETRICAL ANALYSIS. Joerg Riener, John Upton ..................................................................................................
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Functional Foods & Ingredients FORMULATION OF FUNCTIONAL FOODS WITH ZIZIPHOUS JUJUBA MILL FRUIT EXTRACTS Latifeh Ahmadi, Sharareh Hekmat, Anthea Lai ................................................................. PHYTOCHEMICAL INVESTIGATION OF POMEGRANATE SEEDS AND THEIR ANTIHYPERLIPIDEMIC ACTIVITY IN VIVO Mohamed Elbandy, Ihab Ashoush IMPROVEMENT OF THE FUNCTIONAL PROPERTIES OF PEARL MILLET [Pennisetum glaucum (L.) R. BR] PROLAMINS BY ENZYMATIC HYDROLYSIS. Hind Mokrane, Fatima Zahra Sadok, Zahra Menssouri, Razika Messaoud, Rafika Bibi-Khaladi, Inge celus, Kristof Brijs, Jan A. Delcour, Boubekeur Nadjemi ...................
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EFFECT OF GERMINATION WITH GLUTAMIC ACID ON THE POTENTIAN ANTIHYPERTENSIVE AND ANTIOXIDANT ACTIVITIES OF KIDNEY BEAN EXTRACTS Rocio I. Limón, Cristina Martínez-Villaluenga, Juana Frias ............................................. PEPTIDE PROFILE AND ANGIOTENSIN-I CONVERTING ENZYME INHIBITORY ACTIVITY IN MILK FERMENTED BY Lactococcus lactis SUBSP cremoris NCFB712 Judith Jiménez-Guzmán, Elizabeth Del Moral-Ramírez, Lenin DomínguezRamírezClaudia FigueroaHernández, Gabriela Rodríguez-Serrano, Lorena Gómez-Ruiz, Alma Cruz-Guerrero, Gerardo Pérez Hernández, Mariano García-Garibay ................................................................................ THE INFLUENCE OF PEA DIETARY FIBERS ADDITION ON RHEOLOGICAL PROPERTIES OF DOUGH FOR CRACKER Ljubica Dokić, Ivana Nikolić, Biljana Pajin, Dragana Šoronja-Simović, Veljko Krstonošić ............................................................................................................................ PRODUCTION OF LENTIL-BASED FUNCTIONAL INGREDIENTS FOR CARDIOVASCULAR HEALTH BY HIGH PRESSURE-ASSISTED PROTEOLYSIS Patricia Garcia-Mora, Rosario Gomez, Juana Frias, Cristina Martinez-Villaluenga ....... COMPARATIVE STUDIES ON DIFFERENT TRANSFORMATION PATTERNS OF LACTOSE CONVERSIONS AND FURTHER TRANSFORMATION ROUTES Peter Forgo, Marietta Korozs, Attila Kiss, Kata Kaloczkai ............................................... EVALUATION OF POLYPHENOL CONTENT OF PINEAPPLE (ANANAS COMOSUS) AND ITS ANTIOXIDANT EFFECT ON 3T3-L1 PREADIPOCYTES EXPOSED TO OXIDATIVE STRESS Axelle Septembre-Malaterre, Sarah Hatia, Laura Lallemand, Elisabeth Douraguia, Christian Lefebvre d’Hellencourt, Marie-Paule Gonthier ................................................................................ QUANTITATIVE DETERMINATION OF LIGNANS IN CEREAL GRAINS BREED IN LATVIA USING HPLC-MS/MS Natalia Bobere, Anton Podjava, Ida Jakobsone ................................................................. IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS FROM SUNFLOWER (Helianthus annuus L.) KERNELS AND SHELLS BY UHPLC-ESI-MS AND GC-MS AFTER SILYLATION. DETERMINATION OF ANTIOXIDANT CAPACITY. P. Kavalari, P. Zoumpoulakis, V.J. Sinanoglou, C. Proestos ............................................. ANTIOXIDANT AND ANTITUMOR EFFECT OF Morus alba EXTRACT Kujawska M., Ewertowska M., Adamska T., Smetek P., Ignatowicz E. , Flaczyk E., Przeor M., JodynisLiebert J. ........................................................................................................................... VEGETABLE OILS AS FUNCTIONAL FOOD FROM CONSUMER PERSPECTIVES Mihaela Stoia, Simona Oancea, Camelia Sand .................................................................. EVALUATION OF POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF GRAPE POMACE Kroyer Gerhard, Hüthmayr Alexander ............................................................................... SURVIVAL OF PROBIOTIC AND LACTIC ACID BACTERIA IN A SYNBIOTIC FOOD CONTAINING POMEGRANATE JUICE Sherkat,F., Arjmand, A., Shamsi, K. ................................................................................ FORTIFICATION OF SWEETENED FRUIT PUREE WITH DRY EXTRACT OF RASPBERRY PRESS CAKE Ramunė Bobinaitė, Pranas Viškelis, Aldona Mieželienė ....................................................
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EXTRACTION OF BIOLOGICALLY ACTIVE SUBSTANCES FROM DRIED RASPBERRY PRESS CAKE Ramunė Bobinaitė, Pranas Viškelis, Saulius Šatkauskas .................................................... UTILIZATION OF CAROB (Ceratonia siliqua L.) PRODUCTS IN CAKE PRODUCTION Hacer Levent, Nermin Bilgiçli, Kübra Aktaş ...................................................................... EFFECT OF RESISTANT STARCH AND DIETARY FIBRES ON SOME PROPERTIES OF LEAVENED FLAT BREAD Hacer Levent, Nermin Bilgiçli, Kübra Aktaş, M. Kürşat Demir .................................... SENSORY EVALUATION AND MICROBIAL ANALYSIS OF PROBIOTIC YOGURT CONTAINING Moringa oleifera IN MWANZA, TANZANIA Sharareh Hekmat, Kathryn Morgan ................................................................................. RESVERATROL ANALOG 4-[2-(3,5-DIMETHOXYPHENYL)VINYL]PYRIDINE REDUCES DIFFERENTIATION OF THE 3T3-L1 ADIPOCYTE Sang Yoon Choi, Jin Taek Hwang, Kyung-Tack Kim, Young-Kyoung Rhee ...................... VALORIZATION OF BYPRODUCTS FROM TEA DECAFFEINATION Alina Culetu, Florence Högger, Julien Héritier, Wilfried Andlauer................................... UTILIZATION OF RESISTANT STARCHES IN LOW-FAT COOKIES Serpil Öztürk, Gülçin Serinyel, Yelda Zencir...................................................................... POTENTIAL MECHANISM OF INCORPORATING GINSENG EXTRACTS IN PROBIOTIC DAIRY PRODUCTS Sharareh Hekmat, Adriana Cimo, Mohammad Soltani, Ed. Lui, Gregor Reid ................. EFFECT OF STEVIOL GLYCOSIDES AND INULIN ON THE SENSORY AND RHEOLOGICAL PROPERTIES OF LOW-SUGAR STRAWBERRY PIE FILLINGS Dorota Gałkowska, Lesław Juszczak, Mariusz Witczak, Teresa Fortuna Dorota .............. ANTIOXIDANT ACTIVITY OF HONEYS SUPPLMENTED WITH BEE PRODUCTS Lesław Juszczak, Robert Socha, Dorota Gałkowska, Małgorzata Ostrowska, Teresa Fortuna ................................................................................................................................. SPERMINE CAN ACT AS ANTIOXIDANT AND PROTECT WISTAR RATS AGAINST STRESS Cecília M. Bandeira, Júlio C. C. Veado, M. Carmo G. Pelúzio, M. Beatriz A. Glória ....... FUNCTIONALITY ENHANCEMENT OF TUNA PRODUCTS Uraporn Rueangwatcharin, Santad Wichienchot .............................................................. COCOA PHENOLICS AND THEIR NUTRITIONAL CONTRIBUTION TO HUMAN HEALTH Tugba Ozdal, Dilek Boyacioglu, Esra Capanoglu .............................................................. EXTRACTION AND PARTIAL CHARACTERISATION OF PHYTOSTEROL FROM ETHANOLYSIS REACTION MIXTURE OF OIL DEODERISER DISTILLATES Worawan Panpipat, Xuebing Xu, Zheng Guo..................................................................... STILBENE PHYTOALLEXINS: A NATURAL-BASED STRATEGY TO CONTROL FOODBORNE PATHOGEN CAMPYLOBACTER Filomena Silva, Cristina Nerín, Fernanda C. Domingues .................................................. RESISTANT STARCH: SOURCES AND POTENTIAL HEALTH BENEFITS E. Aytunga ARIK KIBAR .................................................................................................... POLYPHENOLS OF PLANTAGO LANCEOLATA L. AND THEIR ANTIBACTERIAL ACTIVITY Nicole Beitlich, Isabelle Kölling-Speer, Christian Hannig, Karl Speer .............................. THE EFFECT OF HIGH AUTOCLAVING TEMPERATURES ON THE RESISTANT STARCH FORMATION AND ITS FUNCTIONAL PROPERTIES Ayse Neslihan Dundar, Duygu Gocmen ............................................................................. POTENTIAL BIOACTIVE COMPOUNDS IN NEW SORGHUM GENOTYPE FLOURS
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Jhony William Vargas-Solórzano, Raimundo da Silva Freire Neto, Cristina Yoshie Takeiti, Ana Cristina Miranda Senna Gouvêa, Manuela Cristina Pessanha de Araujo Santiago, José Luis Ramírez Ascheri .................................................................................. ANTIOXIDANT AND LIPID PROFILE STUDY OF THE EDIBLE FUNGUS LAETIPORUS SULPHUREUS M. Papandreou, Ch. Proestos, V.J. Sinanoglou, J. Petrovic, J. Glamoclija, M. Sokovic, G. Heropoulos, P. Zoumpoulakis ....................................................................................... OXIDATIVE STABILITY AND CHEMICAL SAFETY OF POMEGRANATE PEEL POWDER ENRICHED WHEAT BREAD Arzu Altunkaya, Rikke V. Hedegaard, Leon Brimer, Vural Gökmen, Leif H. Skibsted ....... PASTING AND VISCOELASTIC PROPERTIES OF TEF FLOURS Workineh Abebe, Concha Collar, Felicidad Ronda ............................................................ INVESTIGATION OF THE EXTRACTS OF HUNGARIAN HAIRLESS CATNIP (Nepeta pannonica SYN. Nepeta nuda L.) AND SIX ACCENTUATED MEDICINAL PLANT SPECIES FOR POTENTIAL WINEMAKING USES Katalin Patonay, Zoltán Murányi, Attila Kiss, Anasztázia Németh ................................... INVESTIGATION OF COMPOSITION, ANTIOXIDANT ACTIVITY AND ANTIMICROBIAL EFFECTS OF ESSENTIAL OILS OBTAINED FROM TEN SPICE PLANT SPECIES Katalin Patonay, Zsuzsanna Fejes, Zoltán Murányi, Attila Kiss ....................................... RESEARCH AND CHARACTERIZATION OF NEW INDOLE COMPOUNDS IN HAZELNUTS AND OTHER SHELL FRUITS Augusta Caligiani, Angela Marseglia, Gerardo Palla ..................................................... NOVEL EXAMPLE OF FUNCTIONAL FODDSTUFFS: ANTIOXIDANT RICH BAKERY PRODUCTS BY APPLYING LYSINE AND MAILLARD REACTION PRODUCTS Attila Kiss, Peter Forgo ..................................................................................................... ANALYTICAL STUDIES FOR REVEALING THE SPECIFIC COMPOSITION OF PURPLE CORN AS A PLASIBLE BASIC MATERIAL FOR FUNCTIONAL FOODSTUFF RICH IN ANTOCYANINS Attila Kiss, Peter Forgo ..................................................................................................... Using of Herbal Antimicrobial Phenolic Compounds in Dairy Industry B. Kaptan, F. Dağlioğlu, S. Barut Gök ............................................................................. THE UTILIZATION OF HAZELNUT SKIN MICRO AND NANO FIBERS IN CAKES Sevil Cikrikci, Behic Mert .................................................................................................. MICROWAVE HEATING OF STARCH - AN ALTERNATIVE METHOD FOR THE PREPARATION OF SOLUBLE FIBERS Kamila Kapusniak (Jochym), Janusz Kapusniak, Sylwia Ptak .......................................... ANTIOXIDANT ACTIVITY OF ACAI BASED PRODUCTS FORMULATED FROM THE FACTORIAL PLANNING A.F. Tabanela de Sant’ana, J. Carvalho-Peixoto, J.P Coutinho, R.H.C. Cantanhede, L.M.J Carvalho, M.R.L Moura ........................................................................................... SENSORY EVALUATION OF PASTA WITH SOME SELECTED BIOACTIVE COMPONENTS ADDED (BROAD BEAN (Vicia faba L.) AND HERBS) Anna Jędrusek-Golińska, Krystyna Szymandera-Buszka, Małgorzata Gumienna, Małgorzata Lasik, Katarzyna Waszkowiak, Marzanna Hęś................................................ ADVANCED ANALYTICAL STRATEGY TO CONTROL ROSE HIP QUALITY V. Schulzová, H. Novotná, I. Brustad, A. Helland, N. M. Rysgaard, J. Hajšlová ................ BRASSICA SPROUTS AS A FUNCTIONAL FOOD ENRICHED IN ORGANIC FORMS OF SELENIUM Anna Piekarska, Dominik Kołodziejski, Tadeusz Pilipczuk, Barbara Kusznierewicz, Jacek Namieśnik, Agnieszka Bartoszek ..............................................................................
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BRASSICA SPROUTS AS A FUNCTIONAL FOOD ENRICHED IN ORGANIC FORMS OF SELENIUM: INFLUENCE ON ACTIVITY OF CYTOPROTECTIVE ENZYMES Dominik Kołodziejski, Anna Piekarska, Tadeusz Pilipczuk, Rosita Meyer, Matthias Emanuel,Barbara Kusznierewicz, Jacek Namieśnik, Agnieszka Bartoszek ........................ HOME-MADE SYRUPS AND FRUIT WINES - FUNCTIONAL FOODS Zorica Basic, Slavica Radjen, Sinisa Masic ....................................................................... ANTIOXIDANT CAPACITY OF BEVERAGES CONTAINING FREEZE-DRIED AÇAI J. Carvalho-Peixoto, J.P. Coutinho, A.F. Tabanela de Santa’Ana, R.H.C. Catanhed, D.P. Osório, M.R.L. Moura, L.M.J. Carvalho .................................................................... THE FUNCTIONAL INGREDIENT WHEAT ALEURONE Walter von Reding .............................................................................................................. INHIBITORY EFFECT OF BUCKWHEAT ENHANCED TRADITIONAL RYE/WHEAT BREAD EXTRACTS ON THE FORMATION OF ADVANCED GLYCATION END PRODUCTS Dorota Szawara-Nowak, Franciszek Pawłowski, Henryk Zieliński, Mariusz K. Piskuła ...
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Fast Analytical Methods ANALYSIS OF SOME FLAVONOIDS IN FRUIT JUICES USING HILIC CHROMATOGRAPHY Aleksandra Sentkowska, Magdalena Biesaga, Krystyna Pyrzyńska ................................... CHARACTERIZATION CHROMATOGRAPHIC OF AN ENZYMATIC HYDROLYSATE OF SORGHUM [Sorghum bicolor (L.) MOENCH] PROLAMINS. Hind Mokrane, Nabila Boucherit, Nour El-Iman Benazzouz , Souad Bouhaya , Houria Amoura, Inge Celus, Kristof Brijs, Jan A. Delcour, Boubekeur Nadjemi ........................... RAPID DIRECT DETERMINATION OF FATTY ACID METHYLESTERS (FAMEs) IN VARIOUS DAIRY PRODUCTS Serafeimidou Amalia, Zlatanos Spiros, Sagredos Angelos ................................................ APPLICATION OF FTIR-ATR SPECTROSCOPY FOR THE QUALITY CONTROL OF WINE SPIRITS, BRANDIES AND GRAPE MARC SPIRITS Ofélia Anjos, Ilda Caldeira ............................................................................................... MONITORING TEXTURAL AND STRUCTURAL CHANGES IN SPONGE CAKES THROUGHOUT AGEING BY TEXTURE ANALYSER AND FLUORESCENCE SPECTROSCOPY Eliot Patrick BOTOSOA, Christine CHENE, Romdhane KAROUI ................................... THE POWER OF INSTRUMENTAL ANALYSIS IN DAIRY INDUSTRY FOCUSING ON RAW MILK ANALYSIS Ali Erbili Bodur, Ertugrul Bilgucu ..................................................................................... MULTIRESIDUE DETERMINATION OF PESTICIDES IN HIGH WATER CONTENT VEGETABLE AND FRUITS BY LC-MS/MS AND GC-MS/MS Damla EMİL,Hande ÖZBAY, Deniz Y. SARICA, Serpil TAŞDELEN, Üstün EZER............ VALIDATION OF THE CHARM MRLBLTET2 FOR FAST SCREENING FOR ßLACTAMS AND TETRACYCLINES IN RAW COMMINGLED MILK Wim REYBROECK, Sigrid OOGHE .................................................................................. MICROWAVE-ASSISTED HYDROLYSIS OF ELLAGITANNINS Grigorios Theocharis, Julien Héritier, Wilfried Andlauer ................................................. USING OF MIXOLAB PROPERTIES IN COOKIE WHEAT QUALITY EVALUATION Yaşar KARADUMAN, Recai ERCAN ................................................................................. VALIDATION OF PESTICIDE RESIDUES IN ORANGE USING MODIFIED
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QUECHERS EXTRACTION AND HPLC-TRIPLE QUADRUPOLE TANDEM MASS SPECTROMETRY. José Oliva,Alba Maestro, Ascensión Morales, Aurelio Fuster, Alberto Barba .................. COMPARISON OF TANDEM MASS SPECTROMETRIC METHODS TO HUMAN MILK TRIACYLGLYCEROL ANALYSIS Marika Kalpio, Kaisa Linderborg, Johanna Mäkelä, Harri Niinikoski, Hanna Lagström, Heikki Kallio ...................................................................................................................... FINGERPRINTING OF HOP EXTRACTS BY TANDEM MASS SPECTROMETRY Claudia Falavigna, Arnaldo Dossena, Chiara Dall’Asta, Gianni Galaverna ................... DEVELOPMENT AND VALIDATION OF A RAPID LC-MS/MS METHOD FOR DETERMINATION OF GRAYANOTOXINS IN MAD HONEY SAMPLES Elmas Öktem Olgun, Öznur Karaoðlu, Muammer Kaplan ................................................. ANALYTICAL METHOD FOR 14 SULFONAMIDES IN ENVIRONMENTAL AND FOOD SAMPLES BY ATOMATED ON-LINE SOLID PHASE EXTRACTION-LIQUID CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY Jin-Wook Kwon, JeeEun Yang, Mi-Jung Park, Young-Ok Yu ............................................. INVESTIGATION OF LACTIC ACID BACTERIA PROPERTIES E.V. Bulycheva, E.I. Korotkova, O.A. Voronova, A.A. Kustova, K.V. Derina ..................... NONENZYMATIC DETECTION OF CHOLESTEROL IN FOOD K.V.Derina, E.I.Korotkova, E.V. Dorozhko, E.V. Petrova, K.A.Michurina ........................ ANALYSIS OF FREE AMINO ACIDS AND THEIR CERTAIN DERIVATIVES IN FOODS BY HILIC-MS/MS Tolgahan Kocadağlı, Kübra Sultan Özdemir, Vural Gökmen ............................................ NEW MICROTITER PLATE FORMAT FOR ENZYMATIC FOOD ANALYSIS Elisabeth Halbmayr-Jech, Lukas Frank, Andrea Klink, Tobias Hein, Markus Kainz ......... SIMPLIFIED ANALYTICAL METHOD FOR THE DETERMINATION OF ASCORBIC AND DEHYDROASCORBIC ACIDS IN FRESHLY CONSUMED SALADS Raffaella Preti, Giuliana Vinci ........................................................................................... A NEW TOOL TO ESTIMATE THE SUNI-BUG DAMAGE IN WHEAT: MIXOLAB Kevser Kahraman, Hamit Köksel ....................................................................................... TLC-BIOAUTOGRAPHY: A FAST METHOD FOR SCREENING BIOLOGICAL ACTIVITIES OF WILD MUSHROOMS EXTRACTS Lina Smolskaite, Thierry Talou, Petras Rimantas Venskutonis .......................................... A NEW APPROACH BASED ON OFF-LINE COUPLING OF HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY WITH GAS CHROMATOGRAPHY - MASS SPECTROMETRY TO DETERMINE ACRYLAMIDE IN COFFEE BREW G.P. Blanch, F.J. Morales, F. de la Peña Moreno, M.L. Ruiz del Castillo .........................
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Quality markers in food SOME CHEMICAL PROPERTIES OF COMMERCIAL HONEYS CONSUMED IN ISTANBUL Harun URAN, Filiz AKSU, Dilek DULGER ....................................................................... MELTING PROPERTIES of ORANGE-ICE SLABS with PARTICLES of DIFFERENT SIZE Arinç Kaftan ....................................................................................................................... DAYLIGHT EFFECT ON COLOR OF EXTRA VIRGIN OLIVE OIL Arinç Kaftan ....................................................................................................................... MINERAL AND TRACE METAL LEVELS IN SOME FOODSTUFFS COLLECTED FROM ROMANIA MARKET Voica Cezara, Kovacs Melinda ..........................................................................................
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CUCURBITACINES IN CUCURBITS - BEWARE OF BITTER FRUITS Isabelle Kölling-Speer, Mandy Wallich, Sandra Buchmann, Karl Speer ........................... LATVIAN ANTIOXIDANT CHARACTERISTICS OF HERBAL TEA TYPES F.Dimiņš, V.Miķelsone, M.Kaņeps ..................................................................................... LIPID OXIDATION AND SUGAR DEHYDRATION PRODUCTS CREATING HEALTH RISKS IN REPEATEDLY USED FRYING OILS Neslihan Göncüoğlu, Vural Gökmen .................................................................................. DEVELOPMENT OF MALONDIALDEHYDE DURING DYNAMIC GASTROINTESTINAL IN VITRO DIGESTION OF MARINE PUFA Karin Larsson, Marie Alminger, Robert Havenaar, Ingrid Undeland ................................ THE COMPARISON OF BIOLOGICAL POTENTIAL OF WHITE CABBAGE VARIETIES USING THE ACCUMULATED SURVIVAL INDEX (ASI) CONCEPT Zuzanna Poleska-Muchlado, Anna Piekarska, Barbara Kusznierewicz, Tadeusz Pilipczuk, Marzena Szczygłowska, Edyta Malinowska-Pańczyk, Piotr Konieczka, Jacek Namieśnik, Agnieszka Bartoszek ........................................................................................
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Foodomics EFFECT OF pH ON THE INTERACTION OF β-LACTOGLOBULIN WITH Kluyveromyces lactis β-GALACTOSIDASE AND ITS EFFECT ON ENZYMATIC ACTIVITY Elizabeth Del Moral-Ramírez, Julio Lenin Domínguez-Ramírez, Carmen Pérez Rangel, Alma Cruz Guerrero, Lorena Gómez-Ruiz, Gabriela Rodríguez-Serrano, Mariano García-Garibay, Judith 7 Jiménez-Guzmán ....................................................................... THE ANALYTICAL PERFORMANCE OF HIGH RESOLUTION ORBITRAP MASS SPECTROMETRY FOR THE DETECTION AND QUANTITATION OF CAROTENOIDS IN TOMATO FRUIT Lieven Van Meulebroek,, Julie Vanden Bussche, Kathy Steppe, Lynn Vanhaecke ............. NMR ANALYSIS OF BRASSICA OILSEED LIPIDOME Maaria Kortesniemi, Jari Sinkkonen, Anssi Vuorinen, Baoru Yang, Heikki Kallio ............
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Nanomaterials in foods INTERLOCKING OF β-CAROTENE IN BETA LACTOGLOBULIN AGGREGATES PRODUCED UNDER HIGH PRESSURE Azza Mensi, Yvan Choiset, Thomas Haertlé, Emmanuelle Reboul, Patrick Borel, JeanMarc Chobert ..................................................................................................................... INULIN, A NATURAL PLANT POLYSACCHARIDE, AS A VEHICLE FOR DELIVERY OF COLON CANCER DRUGS S. Chazarra, C.W. How, N. Pruidze, N. Omiadze, N. Mchedlishvili, T. Sadunishvili, G. Kvesitadze, J.N. Rodríguez-López. .................................................................................... STRATEGY FOR ANALYSIS OF POLYSORBATE BASED NANOPARTICLES IN BEVERAGES AND NUTRACEUTICALS V. Schulzova , V. Krtkova , O. Lacina , M. Tomaniova , J Hajslova .................................. HOW TO QUANTITATIVELY ANALYSIS ENGINEERED NANOPARTICLES IN A COMPLEX FOOD MATRIX S. Wagner, A.Gondikas, F. Von Der Kammer, S. Legros, T. Hofmann ............................... EFFECTS OF PARTICLE SIZE OF SILVER NANOPARTICLES IN THEIR ANTIMICROBIAL PROPERTIES Malco Cruz-Romero, Helena Lechenet, Michael Morris, Maeve Cushen, Enda Cumminsand Joe P. Kerry..................................................................................................
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Food hydrocolloids, dispersions & emulsions EFFECTS OF COMBINATION WITH HYDROCOLLOIDS AND SURFACTANT AND FREEZING STORAGE ON THE BAKING QUALITY OF FROZEN BREAD DOUGH3
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Basak Sungur, Recai Ercan ................................................................................................ EFFECT OF GUM TRAGACANTH EXUDED FROM THREE IRANIAN ASTRAGALUS ON PHYSICAL PROPERTIES OF BREAD AND RHEOLOGICAL PARAMETERS OF DOUGH Taraneh Hassani Nejad Farahani, Jafar Milani, Ashraf Gohari Ardabili ........................ COMPARISON OF THERMAL PROPERTIES OF GLUTEN-FREE DOUGH WITH AND WITHOUT YEAST Mariusz Witczak, Teresa Witczak ....................................................................................... APPLICATION OF RESPONSE SURFACE METHODOLOGY FOR STUDYING THE RHEOLOGICAL PROPERTIES OF GLUTEN-FREE DOUGH Mariusz Witczak, Teresa Witczak, Agata Bednarz.............................................................. PROPERTIES AND PREPARATION METHODS OF NANO-EMULSIONS Şelale Kara, Emine Erçelebi .............................................................................................. ELECTROKINETIC AND INTERFACIAL RHEOLOGICAL BEHAVIOR AT THE AIR-WATER INTERFACE OF WATER SOLUBLE PEPTIDES DERIVED FROM WHEAT-GLUTEN PROTEINS BY AN ACIDIC THERMAL TREATMENT E. Fuentes-Prado, L. P. Martínez-Padilla .......................................................................... ENGINEERING INTERFACES IN FOOD EMULSIONS FOR CONTROLLED DIGESTION Noorazwani Zainol, David Gray, Bettina Wolf ...................................................................
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Effects of food constituents on structure texture and flavour PHYSICO-CHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITIES OF VARIOUS HIGHBUSH AND WILD BLUEBERRIES GROWN IN TURKEY Semanur Yıldız, Ozan Gürbüz ........................................................................................... DETERMINATION OF VOLATILE COMPOUNDS OF SUCUK WITH DIFFERENT FAT AND ORANGE FIBER LEVELS Barış Yalınkılıç, Güzin Kaban, Mükerrem Kaya ................................................................ EFFECT OF HYPOSODIC SALT ON SENSORY AND PHYSICAL PROPERTIES OF "POLVILHO" SNACKS Daniela De Grandi Castro Freitas, Cristina Yoshie Takeiti, Izabela Furtado Oliveira Rocha, Juliana de Oliveira Santos, Epaminondas Silva Simas ........................................... VOLATILE SULFUR COMPOUNDS AND COOKED HAM AROMA C. Thomas, J.L. Vendeuvre, A.S. Guillard, J. Sudron, F. Mercier, P. Tournayre, P. Fuchsmann, K. Breme and J.L. Berdagué .......................................................................... EFFECT OF THIAMINE AND CYSTEINE ADDITION ON THE FORMATION OF THE KEY SULFUR ODORANTS OF COOKED HAM C. Thomas, J.L. Martin , F. Mercier , P. Tournayre , and J.L. Berdagué .......................... EFFECT OF ACID ADDITION ON PROTEIN-ENRICHED GLUTEN-FREE BREAD QUALITY Raúl R. Mauro, Sandra Pérez-Quirce, Concha Collar, Felicidad Ronda EFFECTS OF BLENDING METHODS ON THE FLAVOR-RELEASING PROPERTIES OF DRESSING MADE WITH OLIVE OIL Keun-Young Park, Weon-Sun Shin ..................................................................................... INFLUENCE OF PHENOLIC COMPOUNDS ON SENSORY ATTRIBUTES OF FOODS Ceyda Catar, Yesim Elmaci ................................................................................................ EVALUATION OF NATIVE WHEAT LIPIDS ON LOAF VOLUME AND AIR CELL STRUCTURES IN BREAD S.L. Cropper, H. Dogan, J.M. Faubion ..............................................................................
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WINES RECONSTITUTION STRATEGY: A THOROUGH STUDY OF THE EFFECT OF LOW MOLECULAR WEIGHT PHENOLS IN THE IN-MOUTH SENSORY PERCEPTION OF HIGH MOLECULAR WEIGHT PHENOLS AND VICE VERSA Ana Gonzalo-Diago, Marta Dizy, Purificación Fernández-Zurbano ................................. ASSESSMENT OF SENSORY QUALITY OF PASTA WITH FERMENTED BEAN HUSK SELECTED SPICES K. Szymandera-Buszka, A. Jędrusek-Golińska, M. Gumienna, M. Lasik, K. Waszkowiak .. INFLUENCE OF MATRIX COMPOSITION ON CRITICAL WATER ACTIVITY OF MODEL FLAVOR GRANULES Aslı Can Karaça, Önder Güzel, Mehmet Ak ....................................................................... SENSORY EVALUATION OF IRON-FORTIFIED SWEET PUDDINGS Katarzyna Waszkowiak, Krystyna Szymandera-Buszka, Anna Jędrusek-Golińska, Magdalena Zielińska-Dawidziak ........................................................................................ FRUCTO-OLIGOSACCHARIDES FROM JERUSALEM ARTICHOKE AND THEIR EFFECTS ON RHEOLOGICOL AND TEXTURE PROPERTIES OF YOGURT T. Krivorotova, Jolanta Sereikaite, Paweł Glibowski ........................................................ EFFECT OF THE PARTICLE SIZE OF BLACK-RICE POWDER ON THERMAL PROPERTIES AND FLAVOR-RELEASING PROFILES OF A MODEL PORRIDGE Ji-Na Kim, Weon-Sun Shin ................................................................................................. CORN PROTEIN ZEIN SHOWS DIFFERENT STRUCTURAL PROPERTIES THAN THAT OF WHEAT GLUTEN Mehtap Fevzioglu, Osvaldo H. Campanella, Bruce R. Hamaker ....................................... TIME DISTRIBUTION OF ADSORPTION ENTROPY OF AROMA COMPOUNDS ON STARCH SURFACES BY REVERSED-FLOW GAS CHROMATOGRAPHY J. Kapolos, A.Koliadima, G. Karaiskakis ........................................................................... IMPACT OF PHYSICAL DISRUPTION AND REFORMING ON CHEESE TEXTURE: FACTORS THAT CONTROL REFORMABILITY OF CHEESE Ç. Akbulut, J. A. Lucey, S. Govindasamy-Lucey, J. J. Jaeggi, M. E. Johnson .................... PHYSICOCHEMICAL AND DOUGH CHARACTERISTICS OF INTROGRESSIVE TRITICALE/Triticum monococcum LINES WITH WHEAT 1D/1A CHROMOSOME SUBSTITUTION B. Salmanowicz, M. Langner, H. Wiśniewska, B. Apolinarska, M. Kwiatek, L. Błaszczyk EFFECTS OF SOME ADDITIVES ON DOUGH RHEOLOGICAL PROPERTIES AND BREAD QUALITY Aslıhan ÜNÜVAR, Hamit KÖKSEL .................................................................................. EFFECT OF PECTIN CARROTS AND WHEY PROTEIN ISOLATE ON THE ORGANOLEPTIC QUALITY OF STIRRED YOGURT Ouldali Ouardia, Hichour Asma, Boukahla Nassima .........................................................
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Traditional foods: Physical and chemical properties CHARACTERIZATION OF THE VOLUMETRIC PROPERTIES OF 3 DAIRY BIOACTIVE PEPTIDES Luis E. Maya Desdier, Martin G. Scanlon ......................................................................... CONTRIBUTION FOR THE CHARACTERIZATION OF AROMATIC RICE Tânia Santos, Diogo Lemos, Carla Brites, Raquel Guiné, Paula Reis Correia .................. CHANGES DURING FERMENTATION IN PROTEOLYSIS AND ITS CONTRIBUTION TO KUNG-SOM, A THAI FERMENTED SHRIMP, CHARACTERISTICS Siriporn Riebroy, Manat Chaijan, Thanitnan Boonsrichana, Wanwipa Aungkuldee,
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Suppasil Maneerat, Soottawat Benjakul ........................................................................... MEASUREMENT OF LEAD AND CADMIUM CONCENTRATIONS IN TRADITIONAL KASHK G. R.Yasaei Mehrgrdy, Davoud Salar Bashi , Esmaeil Ghanbari Shendi.......................... THE EFFECT OF STORAGE TIME ON MELTING PROPERTIES OF CHEESE IN TRADITIONAL WHITE CHEESE Esen Bilge Bicer, Nursel Develi Isıklı ................................................................................ CHANGES IN QUALITY OF PALACE HALVA IN RELATION TO MOISTURE CONTENT AND TEMPERATURE DURING STORAGE Özer Atıl, Meral Kılıç-Akyılmaz ......................................................................................... THE CHEMICAL, PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SALEP OBTAINED FROM THE MAIN SALEP ORCHIDS GROWN IN NATURAL FLORA OF AEGEAN REGION Özge Yildiz, Ceylan Buyukkileci, Mehmet Tutar, Fatih Cicek ............................................ EFFECTS OF DIFFERENT PROCESSING CONDITIONS ON NONPROTEIN NITROGENOUS SUBSTANCE OF SUCUK Güzin KABAN, Mükerrem KAYA ........................................................................................ COMPARISON OF CAFFEINE CONTENT IN DIFFERENT TYPES OF COFFEE A. Bognar, H. Farkaš, V.Stankov,B. Marošanović ............................................................. CHANGES IN FATTY ACIDS IN CAMEL’S MILK STORED AT ROOM TEMPERATURE Rea Haroun Omer, Abdullah Hamid Eltinay ...................................................................... PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF OAT TARHANA: A TURKISH FERMENTED CEREAL BASED FOOD Duygu Gocmen, Asli Yukselci Kilci .................................................................................... THE EFFECTS OF OAT FLOUR ADDITION AND DRYING METHODS ON COLOUR AND MINERAL CONTENTS OF TARHANA Nurcan Değirmencioğlu, Ozan Gurbuz, Semanur Yıldız, Murat Ali Turan ........................ INFLUENCE OF STORAGE CONDITIONS ON THE RHEOLOGICAL PROPERTIES OF DAIRY PRODUCTS Claudia Tallian, Kathrin Scharnhorst, Ingrid Steiner ........................................................ EFFECT OF PARTICLE SIZE REDUCTION ON THE PHYSICOCHEMICAL QUALITY AND ANTIOXIDATIVE ACTIVITY OF EDIBLE BIRD'S NEST Salma Mohamad Yusop, Khairun Fatma Che Soh, Nor Fazelin Mat Zain, Abdul Salam Babji ................................................................................................................................... GENETIC VARIABILITY IN AGRO-MORPHOLOGICAL AND TECHNOLOGICAL TRAITS OF A MEDITERRANEAN DURUM WHEAT LANDRACES Amallah Lamiae, Taghouti Mouna, Rhrib Keltoum, Gaboun Fatima, Hassikou Rachida .. CHEMICAL PROPERTIES OF DIFFERENT MONOFLORAL HONEY TYPES PRODUCED IN TURKEY Özge Erdem, Ufuk Alpat, Aslı Elif Sunay, İlknur Coþkun, Elif Yorulmaz Önder, Fulya Cicerali, Derya Demirci, Fatih Tutal ................................................................................. PHENOLIC COMPOSITION, ANTIOXIDANT CAPACITIES, ALPHAGLUCOSIDASE AND PANCREATIC LIPASE INHIBITORY ACTIVITIES OF TRADITIONAL FOODS FROM EASTERN ANATOLIA Abdullah Dalar, Musa Türker, Dimitrios Zabaras, Izabela Konczak ................................. PHENOLIC CONTENTS, ANTIOXIDANT CAPACITIES AND INHIBITORY ACTIVITIES AGAINST KEY METABOLIC SYNDROME RELEVANT ENZYMES OF HERBAL TEAS FROM EASTERN ANATOLIA Abdullah Dalar, Musa Türker, Izabela Konczak ................................................................ TEXTURAL CHARACTERIZATION OF SEA CUCUMBER (Stichopus japonicus)
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DURING HOT AIR-DRYING AND SUBSEQUENT REHYDRATION Moojoong Kim, Mohammad Anvari, Donghwa Chung ...................................................... Other Food Chemistry related topics HEAT STABILITY OF CAMEL MILK A.M. Mlitan, K.S Mohammed ............................................................................................ THE EFFECTS OF DIFFERENT DOSAGES OF KEFIR ON PROXIMATE AND TOTAL FATTY ACID COMPOSITION OF CORUH TROUT (Salmo coruhensis) Gül Çelik Çakıroğulları, Erkan Can, İlker Zeki Kurtoğlu, Volkan Kızak .......................... ANALYSIS OF INTERACTIONS BETWEEN PROCYANIDINS AND PECTINS BY MICROCALORIMETRY. Aude A. Watrelot, Carine Le Bourvellec, Anne Imberty, Catherine M.G.C. Renard ......... PRELIMINARY STUDY OF A LABORATORY IMPLEMENTATION IN A DRY COD INDUSTRIAL PLANT Sara Saldida, Cidália Estevão, Guedes Vaz, Paula Reis Correia ...................................... ANTIOXIDANT CAPACITY OF FLAVOURED BLACK TEAS Anna Pękal, Magdalena Biesaga, Krystyna Pyrzynska ...................................................... BREAKDOWN OF GLUCOSINOLATES DURING CHEWING OF RAW AND PROCESSED BROCCOLI (Brassica oleracea Var. italica) I. Sarvan, R. Verkerk, M. Dekker........................................................................................ CHEMICAL CHARACTERIZATION AND PHYTOTOXIC ACTIVITY OF THE VOLATILE FRACTION OF A SAMPLE OF BRAZILIAN GREEN PROPOLIS C. C. Fernandes-Silva, C. A. Lima, M. A. S. Mayworm, A. Salatino, G. Negri, M. L. F. Salatino .............................................................................................................................. CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF COMMERCIAL SUGARS PRODUCED IN THAILAND Sikaret Kongkaew, Siriporn Riebroy, Manat Chaijan, Soottawat Benjakul...................... ZEIN BASED COMPOSITE FILMS WITH pH CONTROLLED RELEASE SYSTEM DEVELOPED FOR MEAT PRESERVATION Derya Boyaci, Ahmet Yemenicioğlu .................................................................................. EFFECT OF TWO CLARIFIERS ON THE TOTAL NITROGEN CONTENT AND PHENOLIC COMPOUNDS IN BRAZILIAN SPARKLING WINES Heber Rodrigues Silva, Simone Canabarro Palezi, Cristiane Ayala de Oliveira, Aline de oliveira Fogaca, Carlos Eugenio Daudt ............................................................................ ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF Olea Europaea LEAF EXTRACT Negin Noori, Mojtaba Rajabian, Freshteh Ghadami ......................................................... THE INFLUENCE OF PLANT EXTRACTS ON ANAEROBIC HUMAN GUT MICROBIOTA Aleksandra Duda-Chodak, Tomasz Tarko, Paweł Satora................................................... ANTIOXIDATIVE EFFECTS OF LIQUID AND ORGANIC EXTRACTS FROM IRANIAN NETTLE (Urtica dioica L.) Afshin Aknodzadeh Basti, Abolfazl Kamkar, Mehdi Monfared, Ashkan Jebelli Javan, Farzad Asadi ...................................................................................................................... INHIBITORY EFFECTS OF ROSEMARY EXTRACT AND VITAMINS NIACIN (B3) AND PYRIDOXINE (B6) ON ACRYLAMIDE FORMATION IN POTATO CHIPS Ali Misaghi, Peiman Qagharbeigi, Abolfazl Kamkar, Behroz Jannat, Asharf Haj Hosseini Babaei ................................................................................................................. THE INHIBITORY ROLE OF VITAMINS B3 AND B6 AND THE YEAST AUTOLYSIS OF Saccharomyces cerevisiae ON ACRYLAMIDE FORMATION IN POTATO CHIPS
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Abolfazl kamkar, Behroz jannat, PeimanQagharbeigi, AshrafHaj Hosseini Babaei .......... COMPARATIVE STUDY ON LIPID AND FATTY ACID COMPOSITION IN MUSCLE, HEAD AND SKIN OF WILD AND FARMED FISH ARGYROSOMUS REGIUS Vassilia J. Sinanoglou, Margarita-Adigoni Poulou, Charalampos Proestos, Sofia Miniadis-Meimaroglou ....................................................................................................... LIPID PROFILE EXAMINATION OF GAMMA IRRADIATED MACADAMIA NUTS IN RELATION TO PACKAGING AND STORAGE CONDITIONS Vassilia J. Sinanoglou, Panagiotis Zoumpoulakis, Irini F. Strati, Charalampos Proestos, Spyridon E. Papadakis, Konstantinos Sflomos ................................................................... EFFECTS OF SEVERAL DRYING METHODS ON GLUTATHIONE CONCENTRATION OF TOMATO Özlem AKTÜRK, Omca DEMİRKOL ................................................................................. EVOLUTION OF CHEMICAL AND BIOCHEMICAL PARAMETERS DURING FONTINA PDO CHEESE RIPENING A. Sado, L. Thedy, S. Valentini, H. Lale Murix, A. Barmaz ................................................ PHENOLIC COMPOUNDS ANALYSIS OF ULTRASOUND AND CLASSIC EXTRACTIONS OF CAROB V. Hazal ÖZYURT, Semih ÖTLEŞ ...................................................................................... TOTAL PHENOLIC CONTENT, FLAVONOID CONCENTRATION AND ANTIOXIDATIVE ACTIVITY OF SALVIA RINGENS SIBTH. & SM. EXTRACTS Ana Alimpić, Sonja Duletić-Laušević, Petar D. Marin, Ksenija Mileski, Vlado Matevski .. CHARACTERIZATION OF ACID SOLUBILIZED COLLAGEN FROM THE SKIN OF SIAMESE GOURAMI (Trichogaster pectoralis) Sitthipong Nalinanon, Soottawat Benjakul, Hideki Kishimura .......................................... PHENOLICS COMPOSITION OF A NATURALLY DEBITTERED OLIVE A.Burcu Aktas, Ilknur Sen, Banu Ozen, Figen Tokatli ........................................................ COWPEA VIGNIN EXERTS HYPOCHOLESTEROLEMIC EFFECT BY REGULATION OF HEPATIC GENES IN RATS FED A HIGH-CHOLESTEROL DIET Ederlan de Souza Ferreira, Daniella de Barros Rossetto, Aureluce Demonte, Cleslei Fernando Zanelli, Valdir Augusto Neves............................................................................ β-CONGLYCININ REGULATES GENE EXPRESSION INVOLVED IN CHOLESTEROL AND TRIACYLGLYCEROL METABOLISM IN RATS Ederlan de Souza Ferreira, Daniella de Barros Rossetto, Aureluce Demonte, Luis Carlos Spolidori, Cleslei Fernando Zanelli, Valdir Augusto Neves ................................... EFFECT OF STORAGE ON CHEMICAL PROPERTIES OF HONEY Elif Yorulmaz Önder, Aslı Elif Sunay, İlknur Coşkun, İlknur Temli, Özlem Cengiz ............ INFLUENCE OF ACTIVE PACKAGING MATERIALS ON MICROORGANISMS OF SELECTED FOOD STUFFS Clemens Fleischberger, Vasiliki-Maria Archodoulaki, Ingrid Steiner ............................... FOURIER TRANSFORM INFRARED (FTIR) SPECTROMETRIC ANALYSIS OF STRUCTURAL CHANGES OF MUSHROOM POLYPHENOL OXIDASE DURING INACTIVATION BY THERMOSONICATION Hande Baltacıoğlu, , Alev Bayındırlı, Feride Severcan ...................................................... WATERMELON (Citrullus lanatus) JUICE NANOFILTRATION AND IMPACT ON ITS SUGAR CONTENT Nathalia D. A. Arriola, Gielen D. Santos, Carmen L. O. Petkowicz,Elane S. Prudêncio, Renata D. M. C. Amboni .................................................................................................... STUDY ON THE INTERACTION SITE OF β-LACTOGLOBULIN DIMER AND ELECTROPHILIC MOLECULES Elizabeth Del Moral-Ramírez,, Lenin Domínguez-Ramírez , Mariano García-Garibay,
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Judith Jiménez-Guzmán ..................................................................................................... DETERMINATION OF THE ROLE OF CARBOXYL GROUPS OF KLUYVEROMYCES LACTIS β-GALACTOSIDASE IN THE INTERACTION WITH β-LACTOGLOBULIN AND ITS ACTIVATING EFFECT Elizabeth Del Moral-Ramírez, Julio Lenin Domínguez-Ramírez, Gerardo PérezHernández, Alma Cruz- Guerrero, Lorena Gómez Ruiz, Gabriela Rodríguez Serrano, Mariano García-Garibay, Judith Jiménez-Guzmán ........................................................... FUNCTIONAL AND PHYSICOCHEMICAL CHARACTERISTICS OF FLOURS AND STARCHES WITH DIFFERENT AMYLOSE CONTENT IN RICE Mi-Ra Yoon, Jeong-Heui Lee, Sea-Kwan Oh, Jeom-Sig Lee, Jieun Kwak, Jae-Ki Jang, Chung-Kon Kim ................................................................................................................. CAN THE MEAL TYPES HAVE AN IMPACT ON MASTICATORY CHARACTERISTICS IN GENDER OR WEIGHT? Yukyung Jang, Jina Kim, Honggyun Kim, Weon-Sun Shin, Soojin Park ............................ COMPARISON OF STRUCTURAL, TEXTURAL AND PASTING PROPERTIES IN WAXY MAIZE STARCH BY HARVEST TIME Mi-jung Kim, Jae-eun Lee, Jung-tae Kim, Gun-ho Jung, Si-ju Kim, Young-up Kwon ........ EFFECT OF MALONDIALDEHYDE ON FISH HEMOGLOBIN DURING ICED STORAGE Manat Chaijan, Ingrid Undeland ....................................................................................... PROOXIDATIVE ACTIVITY OF CATFISH MYOGLOBIN ON LIPID OXIDATION Manat Chaijan, Worawan Panpipat, Chantira Wongwichian, Siriporn Riebroy, Sappasith Klomklao, Soottawat Benjakul ........................................................................... QUALITY CHANGE OF TOMATO PASTE PACKED IN ASEPTIC BAGS DURING STORAGE Cansu Tufan, Aziz Ekşi ....................................................................................................... THREE DIMENSIONAL OFFLINE HPLC PURIFICATION OF HUMAN MILK LACTO-N-FUCO-PENTAOSE ISOMERS Philipp Welsch, Marko Mank, Bernd Stahl, Thomas Henle............................................... FOOD SCIENCES AT THE UNIVERSITY OF TURKU Kumpulainen Annis, Lammi Susanna, Niemi Mikko, Pasma Tiina, Salo Johanna, Teräsjärvi Johanna, Tikkanen Jenna, Tuomikoski Pasi, Virtanen Mikko, Vuorinen Eerika, Baoru Yang ............................................................................................................ CHARACTERIZATION OF THE EXTRA VIRGIN OLIVE OILS PRODUCED FROM ARBEQUINA CULTIVARS CULTIVATED IN TURKEY Sibel Uluata, Beraat Ozçelik, Umit Altuntas ...................................................................... CONCENTRATION OF POLYUNSATURATED FATTY ACIDS FROM Echium vulgare SEED OIL BY UREA COMPLEXATION Özlem Özmen, Neşe Şahin Yeşilçubuk ................................................................................ A COMPARITIVE STUDY OF THE RETENTION FACTOR OF UNCOOKED AND COOKED CHICKEN Heajung Chung, Homyoung Cha, Gyusang Han, Seongjun Beack, Bram Kim, Seungyon Kang ................................................................................................................................... A COMPARITIVE STUDY OF THE RETENTION FACTOR OF UNCOOKED AND COOKED SOYBEAN Heajung Chung, Homyoung Cha, Gyusang Han, Seongjun Beack, Bram Kim, Seungyon Kang ................................................................................................................................... QUANTITATIVE MEASUREMENT OF TETRAMETHYLPYRAZINE IN SAMPLES TAKEN FROM THE CHOCOLATE-MAKING PROCESS BY STABLE ISOTOPE DILUTION GAS CHROMATOGRAPHY-MASS SPECTROMETRY
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L. J. Marshall, B. L. Wedzicha .......................................................................................... CHARACTERIZATION OF THE PRODUCTIVE CHAIN OF ARTISANAL CACHAÇA OF SALINAS, MINAS GERAIS, BRAZIL Pedro P Oliveira, Sandra R Gregorio, Daniela C Cardoso, Adalcino França Junior, Edson A Quaresma Junior, Luciana H Maia Porte, Lucila M T Nunes, Luciana C Castello Branco .................................................................................................................. THE ANTIOXIDANT PROPERTIES OF ETHANOLIC EXTRACTS OF PIPER SARMENTOSUM ROXB. AND PANDANUS AMARYLLIFOLIUS ROXB. P. Kasemweerasan, L. J. Marshall ..................................................................................... QUANTITATIVE DETERMINATION OF TDN LEVELS IN RIESLING WINES BY STABLE ISOTOPE DILUTION ASSAY Recep Gök, Hans-Georg Schmarr, Ulrich Fischer, Peter Winterhalter ............................. ANTIOXIDANT PROPERTIES AND PHYTOCHEMICAL COMPOSITION OF FRUITS OF DIFFERENT VIBURNUM OPULUS GENOTYPES Vilma Kraujalytė, Petras Rimantas Venskutonis, Audrius Pukalskas, Laima Česonienė, Remigijus Daubaras ........................................................................................................... HIGH-INTENSITY SWEETENERS IN SPORT SUPPLEMENTS Lj. Torović, G. Milojević-Miodragović, B. Mihajlović ...................................................... NECTAR OF UMBU-CAJA (SPONDIAS SP), BRAZILIAN EXOTIC FRUIT: A TECHNOLOGICAL OPTION IN FAMILY AGRICULTURE Maria Núbia B de Lucena Pereira, Sandra R Gregorio ..................................................... MICROFILTRATION OF STEEPWATER FROM CORN STARCH INDUSTRY TROUGH CERAMIC MEMBRANE OF 100 nm PORE SIZES Zita Šereš, Ljubica Dokić, Dragana Šoronja Simović, Cecilia Hodúr, Biljana Pajin, Ivana Nikolić, László .......................................................................................................... AN IMPORTANT QUALITY PARAMETER: COLOR IN FISH Çiğdem AŞÇIOĞLU, Ramazan ŞEVİK .............................................................................. EDUCATION/RESEARCH/INDUSTRY INTERFACES TOWARDS THE INNOVATION OF THE FOOD SECTOR: THE ISEKI_FOOD NETWORK APPROACH Semih Ötleş, Ferruh Erdoğdu, Fahrettin Göğüş,Paola Pittia, Cristina L.M. Silva, Gerhard Schleining ............................................................................................................ THE ROLE OF POLYPHENOL OXIDASES AND PEROXIDASES FROM OLIVE FRUITS ON THE COMPOSITION OF VIRGIN OLIVE OIL Fátima Peres, Suzana Ferreira-Dias, Miguel Mourato, Luisa Louro Martins ................... MODULATION OF GABAERGIC EFFECT BY PLANT EXTRACTS Sümeyye Sahin, Monika Pischetsrieder .............................................................................. Last Minute Submissions CHEMICAL ANALYSIS AND SENSORY EVALUATION OF "DOMIATI CHEESE" MANUFACTURED WITH ALGERIAN GOAT'S MILK Abderrahim CHERIGUENE, Fadela CHOUGRANI .......................................................... ASSESSMENT OF DIGESTION METHODS TO ASSIST MINERAL ANALYSIS OF PURPLE CORN, QUINOA, AMARANTH AND BUCKWHEAT BY ICP-OES Ana C. Nascimento, Susana Santiago, Mariana Santos, Inês Coelho, Sandra Gueifão, Isabel Castanheira, Norma Samman, Maria Antónia Calhau ............................................ CHARACTERIZATION OF COMMERCIAL SLOVENIAN APPLE JUICES USING STABLE ISOTOPES Karmen Bizjak Bat, Ines Mulič, Branka Mozetič Vodopivec, Nives Ogrinc ....................... ALKYLRESORCINOLS CONTENT IN PEARLED WHEAT AND BARLEY FRACTIONS Matteo Bordiga, Elisabetta Cereti, Jean Daniel Coisson, Fabiano Travaglia, Monica
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Locatelli, Valentina Sovrani, Massimo Blandino, Amedeo Reyneri, Marco Arlorio .......... DETERMINATION OF PESTICIDES RESIDUES IN FOOD OF PLANT ORIGIN Fernanda Vilarinho, Sara Barbosa, Mariana Santos, Maria Antónia Calhau ................... VOLATILE PROFILE CHARACTERIZATION OF NEBBIOLO-BASED WINE USING HEADSPACE SOLID-PHASE MICROEXTRACTION COMPREHENSIVE TWODIMENSIONAL GAS CHROMATOGRAPHY TIME-OF-FLIGHT MASS SPECTROMETRY (HS-SPME/GCxGC/TOF-MS) Matteo Bordiga, Jean Danïel Coisson, Fabiano Travaglia, Elisabetta Cereti and Marco Arlorio ................................................................................................................................ OCHRATOXIN A CONTAMINATION IN DIFFERENT VARIETY OF VINEFRUIT FROM VARIOUS CULTIVATION REGION OF TURKEY: A TWO YEAR STUDY Hayrettin Ozer, H. Imge Oktay Basegmez .......................................................................... DEVELOPMENT AND VALIDATION OF A RAPID LC-MS/MS METHOD FOR DETERMINATION OF GRAYANOTOXINS I AND III IN “MAD HONEY” Muammer KAPLAN, Elmas ÖKTEM OLGUN, Öznur KARAOĞLU .................................. ON-LINE DETERMINATION OF ARSENIC SPECIES IN RICE BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY - INDUCTIVELY COUPLED PLASMA SPECTROMETRY (HPLC-ICP-MS) Pınar NAS, Damla EMİL, Deniz Y. SARICA, Serpil TAŞDELEN, Üstün EZER ................. DETERMINATION OF BISPHENOL A (BPA) IN DRINKING WATER BY HPLC-FLD Hande ÖZBAY, Pınar NAS, Deniz Y. SARICA, Serpil TAŞDELEN, Üstün EZER............... DETERMINATION OF 2,3- BUTANEDIONE IN DAIRY PRODUCTS BY GAS CHROMATOGRAPH AND FLAME IONIZATION DETECTOR (GC-FID) Damla EMİL, Hande F. ÖZBAY, Deniz Y.SARICA, Serpil TAŞDELEN, Üstün EZER ...... COMPARATIVE STUDIES AND POSSIBLE FOOD INDUSTRIAL APPLICATIONS OF PROPOLIS AS A PROMISING SOURCE OF BIOACTIVE COMPOUNDS Szabolcs Molnar, Sandor Rapi, Attila Kiss, Peter Forgo .................................................. THE APPLICATION OF CDTE QUANTUM DOTS FOR POLYPHENOLS DETERMINATION Krzysztof Dwiecki, Agnieszka Łuczak, Aleksander Siger, Małgorzata Nogala-Kałucka .... THE ANTIOXIDANT ACTIVITY OF LUPIN SEEDS AND SPROUTED LUPIN SEEDS OBTAINED FROM SEEDS GROWING UNDER OXIDATIVE STRESS Magdalena Zielinska-Dawidziak, Krzysztof Dwiecki, Aleksander Siger, Jarosław Czubiński, Dorota Piasecka-Kwiatkowka........................................................................... APPLICATION OF ADVANCED CHROMATOGRAPHIC METHODS IN THE ANALYSIS OF BIOACTIVE PEPTIDES Sandor Rapi, Attila Kiss, Peter Forgo ................................................................................ TUBERS OF TOPINAMBUR (Helianthus tuberosus L.) INTRODUCED INTO GEORGIA AS A RAW MATERIAL FOR FUNCTIONAL FOOD ADDITIVES M. Abutidze, S. Chazarra, J.N.Rodríguez-López, N. Omiadze, N. Mchedlishvili, T. Sadunishvili, N. Pruidze, G. Kvesitadze ............................................................................ MERCURY AND CADMIUM LEVELS OF FISH CONSUMED IN KONYA Rabia Serpil GÜNHAN, Suzan YALÇIN ............................................................................ A STUDY ON THE OCURRANCE OF AFLATXOIN Ml IN RAW AND STERILIZED MILK IN ELJABAL ALKHADER REGION OF LIBYA Ramadan E. Abdolgader, Suleiman Taher Abusalloum, Salah Elnaje Mohamed, Salah Mohamed Hasan, Agoub Abdulla Agoub ................................................................. SORPTION CHARACTERISTICS, THERMODYNAMIC PROPERTIES AND GLASS TRANSITION TEMPERATURE OF CAPE GOOSEBERRY (Physalis peruviana L.). Antonio Vega-Gálvez, Jessica López, Kong Ah-Hen, Luis Puente-Díaz, Margarita
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Miranda, Roberto Lemus-Mondaca.................................................................................... WATER SORPTION ISOTHERMS, ISOSTERIC HEAT AND GLASS TRANSITION TEMPERATURE OF MURTA (Ugni molinae Turcz) BERRIES Kong Ah-Hen, Antonio Vega-Gálvez, Luis Puente-Díaz, Margarita Miranda, Roberto Lemus-Mondaca ................................................................................................................. A COMPARATIVE MYCOLOGICAL AND MYCOTOXIC STUDY ON BIOFILMS FORMED IN GRAIN STORAGE SILOS IN THE WEST AND THE SOUTH WEST OF ALGERIA A. Kerim, A. Belhadj A. Sadek, A. Moussaoui .................................................................... THE EFFECT OF NIGELLA SATIVA (NIGEL) AND trigonella foenum-graecum (FENUGREEK) FROM THE SOUTH OF ALGERIA ON BACTERIAL URINARY TRACT INFECTIONS A. Kerim, K. Benyahia, K. Boubekri, M. Drissi, F. Bouabdeli............................................ OPTIMIZATION OF THE FACTORS INFLUENCING SORGHUM PROTEIN EXTRACTION K.Khaladi, R.Bibi, H.Mokrane, B.Nadjemi ....................................................................... BODY MASS INDEX IN BREAST &PROSTATE CANCER PATIENTS ATTENDING THE NATIONAL CANCER INSTITUTE Fatima A. Hamad ............................................................................................................... CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF THE UNSAPONIFIABLE MATTER OF ARGAN OIL (Argania spinosa (L) Skeels) FROM SOUTH-WEST OF ALGERIA (TINDOUF) Abdallah Noui, Mohamed Kouidri, Abdelkader Saadi ....................................................... IMPROVEMENT OF THE FUNCTIONAL PROPERTIES OF PEARL MILLET [Pennisetum glaucum (L.) R. Br] PROLAMINS BY ENZYMATIC HYDROLYSIS Hind Mokrane, Fatima Zahra Sadok, Zahra Menssouri, Razika Messaoud, Rafika BibiKhaladi, Inge Celus, Kristof Brijs, Jan A. Delcour, Boubekeur Nadjemi ........................... CHARACTERIZATION CHROMATOGRAPHIC OF AN ENZYMATIC HYDROLYSATE OF SORGHUM [Sorghum bicolor (L.) Moench] PROLAMINS Hind Mokrane, Nabila Boucherit, Nour El-Iman Benazzouz , Souad Bouhaya, Houria Amoura, Inge Celus, Kristof Brijs, Jan A. Delcour, Boubekeur Nadjemi ........................... MYCOLOGICAL AND MYCOTOXICOLOGICAL ANALYSIS OF IMPORTED AND LOCAL GROUNDNUTS IN SOUTHWEST OF ALGERIA AND DETECTION OF AFLATOXIN B1 Hayat Meliani, Abdelah Moussaoui ................................................................................... COMPARISON OF EXTRACTION TECHNIQUES FOR ESSENTIAL OIL OF Myrtus communis L. GROWING IN ALGERIA AND ASSESSMENT OF ANTIOXIDANT ACTIVITY OF EXTRACTS B. Berka-Zougali, K. Rochova´, C. Besombes, A. Hassani,K.Allaf .................................... DETECTION OF AFLATOXINS AND OCHRATOXIN A IN COFFEE BEANS (GREEN AND ROASTED) TRADED IN THE TOWN OF BECHAR-ALGERIA Alaa Slimani, Abdallah Moussaoui .................................................................................... PLACE OF DATE PALM IN ETHNIC FOOD AND NUTRITION EDUCATION IN ALGERIAN SAHARA Abdelkrim CHERITI, Nouredine BOULENOUAR, Nasser BELBOUKHARI, El Hacen BENYAGOUB .................................................................................................................... CHEMICAL COMPOSITION OF ARGAN OIL FROM TWO REGIONS OF ALGERIA (TINDOUF AND MOSTAGANEM) M. Kouidri, AK. Saadi, A. Noui .......................................................................................... COMPOSITION, ANTIOXIDANT ACTIVITY AND ANTIMICROBIAL ACTIVITY OF THE ESSENTIAL OIL OF HYPERICUM PERFORATUM L. FROM CENTER
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NORTH ALGERIA M. Abdelahdi, B Berka, H. Boudjella, A. Hassani .............................................................. CATIONIC ANTIMICROBIAL PEPTIDES AS POTENTIAL FEED ADDITIVES Omar Bennoune, Romyla Bourouba, Ammar Ayachi ......................................................... ANTIOXIDANT CONTENTS AND ANTI-POLYPHENOL OXIDASE (PPO) ACTIVITY OF SOME CITRUS SPECIES Tiguilt Karim, Sobhi Widad, Khettal Bachra ..................................................................... INFLUENCE OF SURFACTANT ASSISTED EXTRACTION ON QUALITY OF OILS FROM Nigella sativa Farida Zeghad, Salah eddine Djilani Abdelouaheb Djilani ............................................... ANTIFEEDING AND INSECTICIDAL ACTIVITY OF SEVERAL PLANT- BASED PREPARATIONS FOR Sitophilus orzyae L. Sonja Gvozdenac, Dušanka Inđić, Slavica Vukovi, Snežana Tanasković, Vojislava Bursić DETERMINATION OF PESTICIDE RESIDUES IN CHERRIES FROM CONVENTIONAL PRODUCTION BY GAS CHROMATOGRAPHY TANDEM MASS SPECTROMETRY Bursić Vojislava, Vuković Gorica, Špirović Bojana, Lazić Sanja, Cara Magdalena, Vuković Slavica, Gvozdenac Sonja ..................................................................................... ZOOTECHNIC PERFORMANCES OF BOILER CHICHEN WITH LACTOBACILLUS ACIDOPHILUS AND CLAY SUPPLEMENTATION A. Ayachi, N.Heleili, O. Bennoune, D. Ouachem ............................................................... MICROBIOLOGICAL QUALITY OF WHEAT FLOUR CONSUMED IN MOROCCO Jihane Ennadir, Rachida Hassikou, Fatima Bouazza, Zakaria Mennane, Amina Ouazzani Touhami,Reda Charof, Khadija Khedid ............................................................. UTILIZATION OF INFRARED HEAT-MOISTURE TREATED CORN STARCH IN GLUTEN-FREE NOODLE PRODUCTION Arzu Basman, S. Ozden Ismailoglu, Pelinsu Ciftci ............................................................. ISO 22000 IMPLEMENTATION IN DAIRY COMPANY Haron M. Jawasreh and Taha M. Rababah ....................................................................... THE EFFECTS OF NUTRITIONAL POLYAMINES ON HUMAN HEALTH Nihal Büyükuslu, Sine Özmen Togay .................................................................................. APPARENT VOLUMETRIC PROPERTIES OF CASEINS AT HIGH PRESSURE B. Guignon, E. Mena Cabezas, E. Costard, P. D. Sanz, E. Hidalgo, M. Taravillo, V.G Baonza ................................................................................................................................ CHITOSAN-BASED FILM AS PRESERVATIVE IN WHITE WINE PRODUCTION Cláudia Nunes, Élia Maricato, Ângela Cunha, Joana Coimbra, Eduarda Pereira, Sónia Mendo, Ana Rodrigues, José A. Lopes da Silva, and Manuel A Coimbra .......................... DEVELOPMENT OF TECHNOLOGY OF NATURAL DYE FROM THE AMARANTH OF LOCAL ORIGIN Uazhanova Raushan, Alimardanova Mariam..................................................................... UTILIZATION OF LIME PROCESSING WASTE FOR MARMALADE PRODUCTION Maryam Afrasiabi, Yahya Maghsoudlou ............................................................................ SACCHAROMYCES CEREVISIAE TRANSFORMANT GENES AS A TOOL FOR THE PRODUCTION OF ANTIAFLATOXIGENIC AGENTS Soher E. Aly, Amal S. Hathout, Nevien A. Abo-Sereih, Khalid F.E. Masry ........................ EVALUATION OF HYPOGLYCEMIC AND SUB-ACUTE TOXICITY OF THYMOQUINONE EFFECTS ON NORMAL AND NICOTINAMIDE / STREPTOZOTOCIN INDUCED-DIABETIC RATS Sobhi Widad, Belmouhoub messaoud, Khettal Bachra, Atmani Djebbar, Benboubetra Mustapha ............................................................................................................................
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EVOLUTION OF QUALITY PARAMETERS OF OLIVE OIL FROM JIJEL Hamida BENABID ............................................................................................................. CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF POLYPHENOLS AND ESSENTIAL OILS OF Ruta chalepensis GROWING IN ALGERIA Bedjou fatiha Touati naima , Houacine samira, Kernou amel and Saidani Karima ........... QUALITY EVALUATION OF SOME HONEY FROM THE CENTRAL REGION OF ALGERIA Z. Salim, B. Fallico, E. Arena, G. Ballistreri and L. Boughediri ......................................... INFLUENCE OF ADJUNCT CORYNEFORM CULTURES ON THE RIPENING OF CHEDDAR CHEESE Salah A. Mohamed ............................................................................................................. EFFECT OF COOKING, DRYING AND DEHULLING ON BULGUR QUALITY D. Sfayhi, F. Ben Abdallah, N. Elloumi ............................................................................. EFFECTS OF SUN AND FREEZE-DRYING TECHNIQUES ON MOLECULAR, FATTY ACIDS AND THERAPEUTIC PROPERTIES OF FERMENTED GOAT MILK PRODUCT Khalil Ereifej, Muhammad H. Alu’datt, Taha Rababah, Ghaid J. Al-Rabadi, Rami M. Althnaibat, Mohammad N. Alhamad, Inteaz Alli ................................................................ CHARACTERIZATION AND BIOLOGICAL PROPERTIES OF DRY FERMENTED PRODUCT (JAMEED) MANUFACTURED FROM COW MILK: COMPARISON OF SUN AND FREEZE – DRYING Muhammad H. Alu’datt*, Ghaid J. Al-Rabadi, Khaild M. Al-Ismail, Rami M. Althnaibat, Khalil Ereifej, Taha Rababah, Mohammad N. Alhamad and Peter J. Torley . INCIDENCE OF ANTIMICROBIAL PRESERVATIVES ADDITION TO THE DAIRY PRODUCT LABANEH Yousef H. Tawalbeh, Khalil Ereifej, Mohammad Al-udatt, Mohammad Al-Hamad, Radwan Ajo, Taha Rababah, Sofyan Maghaydah, Sana Gammoh, & Ahmad Al-Sunnaq MICROENCAPSULATION OF INGREDIENTS TO MITIGATE THE FORMATION OF MRP IN INFANT FORMULA Alberto Fiore, Antonio Dario Troise, Abdelhaq Acharid, Inés Birlouez-Aragon, Fogliano Vincenzo.............................................................................................................. FAST AND EFFICIENT QUANTIFICATION OF ACRYLAMIDE IN FOODS BY ORBITRAP HIGH RESOLUTION MASS SPECTROMETRY Antonio Dario Troise, Alberto Fiore and Vincenzo Fogliano ............................................ FERMENTATION OF OLIVE CAKE: VENUE FOR ANIMAL FEEDING IN DRY AREAS Mohammad Noor Alhamad and Taha Rababah ................................................................. DETERMINATION OF WINTER MALTING BARLEY CULTUVAR AND ECOLOGIES OF TURKEY 2. EAST ANATOLIA REGION Safure Güler, Recai Ercan, Taner Akar, Turgay Şanal ......................................................
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Preface The Food Chemistry Division (FCD) of the European Association of Chemical and Molecular Sciences and Hacettepe University are pleased to welcome you to EuroFoodChem XVII Conference at Harbiye Military Museum & Culture Site in Istanbul, Turkey on May 7-10, 2013. EuroFoodChem XVII, the latest in the series of flagship conferences of FCD, has been held in Turkey for the first time. Istanbul was chosen as the meeting point for East and West, and the crossroad of different continents and cultures. Over the course of three and a half days, participants from all over the world have the opportunity to hear speakers on a wide variety of food chemistry related topics. The conference mainly focuses on: New developments in food processing and novel foods Food and environment Micro- and macro-nutrients Risk assessment, risk/benefit analyses Processing toxicants, food and feed contaminants Food adulteration & authenticity Functional foods & ingredients Fast analytical methods Food hydrocolloids, dispersions & emulsions Effects of food constituents on structure texture and flavour Foodomics and Nanomaterials Traditional foods The subjects of the conference are divided into 30 sessions. Each session is opened by a wellreputed scientist of high international status. The plenary session comprises keynote lecture given by internationally respected scientist, Dr. Thomas Henle, followed by three keynote lecturers who have been invited to present the state of the art research they have been working on. The rest of the programme is based on keynote and/or invited speakers and oral presentations followed by shorter oral contributions and poster presentations of more than 200 daily. We received more than 1000 applications for EuroFoodChem XVII from around 90 countries and all continents. The submissions were reviewed by at least two independent members of our Scientific Committee and the scientific programme of the conference has been structured based on the evaluation of the Scientific Committee Members. A special emphasis has been given to young scientists’ contributions, who are the next generation of food chemists/scientists. We strongly believe that this conference will provide an inspiring discussion on the state-of-the-art knowledge and applications in food chemistry and complementary disciplines. We wish you a very stimulating and informative conference with a lot of excellent discussions and new insights into the various aspects of the food chemistry, food science and technology. In Istanbul, you will see old friends and you will also have a chance to meet new faces and young scientists from different countries. That is what EuroFoodChem XVII Conference is mainly aiming for. We would also like to express our gratitude for the support of Ministry of Food Agriculture and Livestock of Republic of Turkey and ICC (International Association for Cereal Science and Technology) during the organization of the conference. We would also like to thank for generous contributions our sponsors to cover the conference’s expenses. Our ability to provide a high quality event would not be possible without their generous support. We also hope that the information shared during the conference and in this “Book of Abstracts” will stimulate new research, provide useful information to food science professionals, and ultimately benefit the individuals who attended the conference. Hamit KÖKSEL On behalf of the Organising Committee of EuroFoodChem XVII
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Plenary Lecture
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THE GOOD, THE BAD AND THE UGLY: GLYCATION COMPOUNDS IN FOODS Thomas Henle Institute of Food Chemistry, Technische Universitaet Dresden, D-01062 Dresden, Germany Glycation reactions, also referred to as Maillard reactions or nonenzymatic browning, are of particular importance for the formation of flavour and colour of heated and stored food. Besides this desirable reactions, the quality of processed foods, however, may be affected by protein-carbonyl-reactions leading to a loss in the nutritional protein quality due derivatization of the essential amino acid lysine and the formation amino acid derivatives known as “advanced glycation endproducts” (AGEs). In the last years, glycation reactions have been studied predominantly from a “risk-oriented” perspective. Numerous papers have been published, claiming that AGEs present in heated foods may pose an environmental risk. Most of these papers, however, are generally based on a poor analytical characterization of the test meals used to investigate biological effects. Databases published for AGEs in food contain substantial errors and, therefore, are misleading the consumers. Despite already existing recommendations to minimize the amount of glycation compounds by avoiding roasted or baked foods, very little is known about the metabolic transit of individual amino acid derivatives resulting from the Maillard reaction. Furthermore, very little knowledge is available about the influence of posttranslational changes occurring in the course of the Maillard reaction and resulting consequences for the functional propeties of food proteins. The presentation will give an overview about the chemistry behind the formation of individual glycation compounds. Quantitative data will be presented, based on unambiguous chromatographic techniques. Furthermore, results from studies about the influence of glycation on the functional properties of proteins such as whey proteins from milk or ovalbumin from egg-white will provide information about the relationship between structure and function of glycated food proteins, which is of particular importance for the use of corresponding proteins as ingredients in complex food systems. The extent of glycation, therefore, should be taken into account not only as parameter for the nutritional properties, but also as a tool to select raw materials for special purposes and/or to functionalize proteins as functional ingredients for “tailor-made” products.
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Plannery Session Food Chemistry & Engineering
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Food Chemistry & Engineering
BIOPHYSICS OF ICE-STRUCTURING PROTEINS AND PEPTIDES Srinivasan Damodaran Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, USA Water is the most predominant component of food products. In the frozen state, uncontrolled growth of ice crystals destroys cellular structures in frozen meat, fruits and vegetable tissues and causes undesirable changes in textural properties of frozen processed foods. Thus, control of ice recrystallization is quintessential for preserving the quality of frozen foods. Several living species that thrive in sub-zero temperatures protect themselves from freezing by producing antifreeze proteins that inhibit formation of ice crystals. In addition to inhibiting ice crystallization, these antifreeze proteins also depress the freezing point of water in a non-colligative manner. The mechanism of ice crystal growth inhibition involves binding of these proteins to the ice-liquid interface. These antifreeze proteins, also known as ice structuring proteins (ISP), are polypeptides belonging to structurally diverse families of genetically coded proteins. However, regardless of their structural diversity, antifreeze proteins from fish, insects, and plants typically contain a flat ice binding face made of either α-helixor β-helix with β-sheet motifs. This flat face typically contains side chain hydroxyl groups positioned in a two dimensional array that mimics the spacing of oxygen atoms in the hexagonal ice lattice. This lattice matching is believed to be central to their ice binding function. Based on this structure-function relationship of the structurally diverse antifreeze proteins, it can be hypothesized that any polypeptide than can dynamically adapt its backbone conformation and position its hydrogen bonding groups in a periodic spacing that matches with that of the ice lattice also should be able to bind to the ice surface and inhibit ice crystal growth. Such a polypeptide will have enormous application in controlling ice crystal growth in frozen foods. This hypothesis was tested on short gelatin peptides derived from enzymatic hydrolysis of gelatin. Gelatin-derived peptides have a unique repeat sequence of -Gly-Xaa-Yaa-, which imparts them with high molecular flexibility and adaptability. A short cationic gelatin peptide isolated from limited proteolysis of bovine gelatin is found to inhibit ice recrystallization in a manner similar to the genetically coded ISPs. This 2107 Da gelatin peptide has 21 amino acid residues with no discernible structural motif that is commonly found in ISPs, other than two -Gly-Glu-Arg-Gly- repeats. Our finding indicates that a highly organized polypeptide structure is not a prerequisite for antifreeze activity; short peptides with a high degree of conformational flexibility and adaptability also can be effective ice-structuring agents. Molecular dynamics simulations of interaction a model gelatin peptide Gly-Pro-Ala-Gly revealed that this peptide binds to the ice-water interface and inhibits ice crystal growth. Keywords: Ice crystal growth inhibition, antifreeze peptides, gelatin hydrolysate.
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Food Chemistry & Engineering
FOOD SAFETY vs. HEALTHY DIET Elke Anklam European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Retieseweg 111, B-2440 Geel, Belgium Consumers are expecting a wide variety of affordable food and consumer products. Ideally such goods do not only need to look and taste well but also should have a long shelf life as possible. Above all, the main requisite is the safety of products to gain consumers' acceptance. In most countries, appropriate legislation is in place to ensure high quality and safe products on the market. Implementation of legislation, i.e. having at hand appropriate control mechanisms, is important to protect consumers. Food safety control is now well established in most parts of the world. Ideally, harmonised and standardised methods for control of food and consumer products should be applied worldwide, not only to facilitate trade but also to obtain comparable safety levels around the world. However, it is the consumer who has to make the right choice what is going on her/his plate. The consumption of safe food is not the only requisite for a healthy diet. This presentation will give examples on emerging challenging concerning food safety and will elaborate on the impact of food safety on the wellbeing of consumers.
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Food Chemistry & Engineering
EVALUATING SAFETY RISKS IN THERMAL PROCESSING OF FOODS – LINK BETWEEN CHEMISTRY AND ENGINEERING Vural Gökmen Food Engineering Department, Hacettepe University, Ankara, Turkey Thermal processing induces typical changes in foods such as enzyme inactivation, microbial destruction, as well as the development of desirable sensory characteristics. However, heating at elevated temperatures has been shown to generate potentially toxic compounds such as mutagens and carcinogens in various food products. In 2002, the discovery of acrylamide in fried potatoes caused a worldwide interest. It is a fact that numerous potential toxicants including furan derivatives, polycyclic aromatic hydrocarbons, chloropropanols can be found in heated foods from very low ppb to relatively higher concentrations. Common components of foods such as sugars, amino acids, lipids, and vitamins have been identified as precursors with detailed chemical mechanisms. Since safety remains as a primary objective, one of the challenges facing the food industry is to minimize these toxicants without adversely affecting desired attributes of thermal processing. To meet this challenge, it is essential to combine the knowledge on chemical mechanisms, kinetics and process engineering. The Bigelow’s procedure used to evaluate safety of sterilization process can be adapted to baking or frying process for the evaluation of thermal process contaminants, such as acrylamide (Açar and Gökmen, 2010). To use such an approach, kinetic constants related to the formation of thermal process contaminants need to be determined accurately. The crust model has been shown to fit for purpose to study the kinetics of acrylamide formation in bakery products (Açar and Gökmen, 2009). References: Açar, Ö.Ç., Gökmen, V. (2010), Journal of Food Engineering 100, 642-648 Açar, Ö.Ç., Gökmen, V. (2009), Molecular Nutrition and Food Research, 53, 1521-1525
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Maillard Reaction & Process Contaminants I
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Maillard Reaction & Process Contaminants I
FOOD PROCESS CONTAMINANTS: INDUSTRY PERSPECTIVES AND UPDATE ON MITIGATION Dr. Richard Stadler Nestlé Quality Assurance Centres, Vevey, Switzerland Since the discovery of acrylamide in food in 2002, the international research community and the food industry have elucidated how acrylamide is formed in foods and explored numerous strategies for reducing levels. Key aspects of this work are summarized in guidance material prepared by FoodDrink Europe (FDE), namely the Acrylamide `Toolbox'', that is updated on a regular basis to reflect progress in mitigation. In cereal grain-based products, the Toolbox has identified several measures that show potential to reduce acrylamide. Ensuring adequate sulfur fertilization may help to reduce asparagine levels in crops. However, significant seasonal variation in asparagine levels from harvest to harvest may lead to large differences in acrylamide in the cooked products. In this context, research is required on the potential of genetic control to reduce asparagine in wheat grain that would ultimately benefit all cereal-based categories. Mitigation measures directed at ingredients include the use of asparaginase to deplete asparagine and partial substitution of higher asparagine flours (e.g., wheat, rye) with lower-asparagine flours (e.g., rice). The enzyme asparaginase is more broadly applied, e.g. for biscuits, cereals, and crisp bread. Other ingredient-directed measures that may reduce acrylamide in fine bakery wares include substitution of ammonium-based raising agents with sodium-based raising agents. The food industry has achieved clear reductions in several sectors and product categories, and can across categories expect more pronounced reduction through new product development. However, despite intensive efforts, no clear solutions are available for certain categories such as coffee, and the constraints imposed by natural seasonal variability of sugars and asparagine in crops needs more emphasis. MCPD and glycidyl esters are process contaminants that have also raised much attention in recent years, present mainly in refined edible oils and generated during the deodorization process. In particular, MCPD diesters are found in high abundance in refined palm oil and their presence has been traced all the way back to raw materials such as crude palm oil. Through the use of mass defect filtering of isotope signatures, researchers at Nestlé were able to demonstrate the existence of a plethora of chlorinated substances – potential precursors of MCPD esters - in palm oils collected from various points in the refining process. This presentation will attempt to summarize some recent breakthroughs in the area of mitigation of MCPD-ester and glycidyl-ester levels during refined palm oil production, and the renovation efforts required to further improve the quality and safety of this important commodity.
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Maillard Reaction & Process Contaminants I
FLUORALYS, A RAPID AND SIMPLE FLUORESCENCE TOOL TO ASSESS THE IMPACT OF PROCESSING ON FINAL FOOD QUALITY NON- DESTRUCTIVELY. Alienor Liogier de Seyreis, Jad Rizkallah, Abdelhaq Acharid, Sebastien Guerrault and Inès Birlouez-Aragon Spectralys Innovation, Biocitech, 102 avenue Gaston Roussel, 93230 ROMAINVILLE
[email protected] Natural fluorescence of food products emitted, when excited by UV-visible light, is a reliable and sensitive expression of the physicochemical composition and organization of the food matrix. In contrast to NIR or MIR, the image is less resolved and less informative of the composition in macroconstituents, but much more sensitive to small changes such as those produced during food processing and storage. A fluorescence device, including a measurement probe linked to the exciting LEDs and to the spectrometer via optical fibers, and a data analysis software, was developed to study various applications related to food quality control. Examples are taken in the fruit and milk processing industry to monitor quality changes induced by the pasteurization/sterilization process and storage at 4°C. Two patented technologies are presented here. The first one proposes to measure, in a holistic approach, the global change revealed by the sample fluorescence fingerprint taken at different steps of the process/storage. In that case, the multivariate information extracted from the fingerprint is compared between the processed/stored sample and the raw product for a relative quantification of the quality change. The latter appears to fit perfectly with nutrient degradation or protein denaturation or formation of process contaminants, depending on the food-process system. The second technology aims at extracting from the fingerprint the specific information correlated with a well-chosen quality parameter to further monitor in real time and inline the variability of this parameter during food production. In that case, calibration models are built using 25-50 samples where chemical analyses have been performed while fluorescence fingerprint has also been registered. The prediction quality of the model is then evaluated using blind samples and most often the prediction offers less than 10% relative accuracy error. In conclusion, these examples demonstrate the potential of the new technologies based on front face fluorescence to answer new needs of the food industry for a better controlling of the final food product regarding minor components, either of particular technological, sensorial or nutritional interest or safety concern such as process contaminants. Keywords: Fluorescence, Process Analytical Technology, Food quality, sensor Jad Rizkallah, Francisco J. Morales, Lamia Ait-ameur, Vincenzo Fogliano, Alexia Hervieu,Mathilde Courel, Inès Birlouez Aragon. Front face fluorescence spectroscopy and multiway analysis for process control and NFC prediction in industrially processed cookies. Chemometrics and Intelligent Laboratory Systems 93 (2008) 99–107 Rita Yaacoub, Rachad Saliba, Bilal Nsouli, Gaby Khalaf, Jad Rizkallah, Inès Birlouez-Aragon. Rapid assessment of neoformed compounds in nuts and sesame seedsby front-face fluorescence.Food Chemistry 115 (2009) 304–312 A. Acharid, J. Rizkallah, L. Ait-Ameur, B. Neugnot, K. Seidel, M. Särkkä-Tirkkonen, J. Kahl, I. Birlouez-Aragon.Potential of front face fluorescence as a monitoring tool of neoformed compounds in industrially processed carrot baby food. Food Science and Technology 49 (2012) 305-311
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Maillard Reaction & Process Contaminants I
MECHANISMS INVOLVED IN THE MITIGATION OF ACRYLAMIDE FORMATION BY PYRIDOXAMINE Francisco J. Morales1, Gema Arribas-Lorenzo1and Mercedes Pintado-Sierra2 1
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain 2 Institute of Materials Science (ICMM-CSIC), Madrid, Spain
[email protected]
Acrylamide is a processing contaminant naturally formed during thermal treatment of foods. The widespread ubiquity of acrylamide in common human diet has raised worldwide concern about its potential health hazards, but their nature and severity remain a matter of debate. It is known that acrylamide is formed via a Maillard reaction scheme involving reducing sugars and asparagine; however, dicarbonyl compounds and various lipid oxidation products are known to boost the reaction rate under specific conditions. International Food Safety bodies and industries have greatly promoted research aimed at unraveling mitigation strategies and, subsequently developing strategies to decrease human exposure. Pyridoxamine is a well-known inhibitor of the Maillard reaction capable of reducing the formation of advanced glycation end-products in vivo. On the basis of these properties, pyridoxamine is used as a pharmacological agent for the treatment of multifactorial chronic diseases such as diabetes and atherosclerosis complications. Pyridoxamine is an effective inhibitor of the acrylamide formation. This work is aimed to present the different mechanisms involved in the reduction of acrylamide formation by pyridoxamine. Not only inhibition of acrylamide formation but also blocking of formed acrylamide will be discussed. The action mechanism of PM was initially attributable to its structural features that have the capacity to scavenge intermediary dicarbonyls formed during sugar degradation and advanced stages of the Maillard reaction. Although pyridoxamine is widely assumed to act by scavenging carbonyl compounds, no alternative pathways have to date been explored. Our group confirmed that acrylamide directly reacts with PM in a low-moisture acrylamide-pyridoxamine model system heated at 140ºC for up to 40 min. The reaction involves a nucleophilic attack of the pyridoxamine amine group on acrylamide to give two main adducts that have been chemically characterized. Detection and time courses of these adduct formation reactions were studied in cookies supplemented with PM. These findings open new possibilities for strategies in acrylamide mitigation. Keywords: Acrylamide; Pyridoxamine, Maillard reaction; Processing contaminants References: Arribas-Lorenzo, G.; Morales, F.J. (2009) J.Agric.Food Chem. 57, 901–909 Arribas-Lorenzo, G.; Pintado-Sierra, M.; Morales, F.J. (2011) Chem.Res.Toxicol., 24, 321–328 Reddy, V. P.; Beyaz, A. (2006) Drug Discov.Today, 11, 646–654 Zhang, Y.; Ren, Y. R.; Zhang, Y. (2009) Chem. Rev. 109, 4375–4397
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Maillard Reaction & Process Contaminants I
FERMENTATION AS A MITIGATION STRATEGY FOR ACRYLAMIDE AND HYDROXYMETHYL FURFURAL IN INSTANT COFFEE H. Gül Akıllıoğlu, Vural Gökmen Hacettepe University, Department of Food Engineering, Beytepe, Ankara, Turkey E-Mail:
[email protected] Today’s instant coffee production technique comprises a series of processes such as roasting of raw coffee beans, grinding, aroma separation, extraction, concentration and drying. During roasting of coffee beans, acrylamide and hydroxymethyl furfural (HMF) are formed at varying concentrations depending on the intensity of heat treatment that is applied as a result of Maillard reaction. After the detection of acrylamide, which is announced to be a potential carcinogen, in heat-treated food products, determination of the amount of acrylamide in various foods has gained importance. Taking into consideration the incidence of consumption of foods containing high concentration of acrylamide such as French fries, many bakery products and coffee, it is obviously necessary to reduce the amount of acrylamide in these. In addition to acrylamide, since HMF is also cytotoxic and mutagen, its amount should also be limited. Maximum limit specified for HMF is 40 ppm in honey and 20 ppm in fruit juices. Acrylamide and HMF concentrations in roasted coffee, instant coffee, and coffee substitutes are in the range of 50-3000 ng/g and 100-4000 mg/kg, respectively. Generally mitigation strategies focus on restriction of Maillard reaction. Maillard reactions also yields aroma and flavor development in the product, hence in aromatic products such as coffee, use of these strategies are disadvantageous. The objective of the present study is to provide a method to reduce acrylamide and HMF content in instant coffee, which is performed without requiring any change in heat treatment (such as roasting). 10-20% (w/v) instant coffee was mixed with sucrose (1-10%, w/v) and baker’s yeast (Saccharomyces cerevisiae) was added (1%, w/v). Fermentation was carried out at 30 °C for 48h. Sampling was performed at certain time intervals, HMF and acrylamide concentrations were analyzed with UPLC and LC-MS/MS systems, respectively. It was found that HMF level decreased exponentially as fermentation progressed. HMF was converted into hydroxymethyl alcohol by yeasts. The HMF content in the final product was observed to decrease by 94% and 98.6% relative to the HMF content in the roasted coffee during 12- and 24-hour-long fermentation, respectively. Acrylamide concentration was also showed an exponential decay throughout fermentation. After 48 hours of fermentation, its content decreased by about 70%. Although there are some strategies about mitigation of acrylamide and HMF content, these have some limitations for the use in coffee. Fermentation method is easy to apply and baker’s yeast is cheap and harmless. The most important superiority of this method is that it causes no aroma/flavor loss since Maillard reaction is not restricted. Keywords: Instant coffee, acrylamide, hydroxymethyl furfural, fermantation, baker's yeast.
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Maillard Reaction & Process Contaminants I
MONITORING THE FORMATION OF 3-MCPD ESTERS DURING REFINING OF PALM OIL Muhamad Roddy Ramli, Siew Wai Lin, Ainie Kuntom, Nuzul Amri Ibrahim and Raznim Arni Abdul Razak Malaysian Palm Oil Board, P.O. Box 10620, 50720 Kuala Lumpur, Malaysia E-mail:
[email protected] The formation of 3-monochloropropane-1,2-diols (3-MCPD) esters in refined oils has been associated with high temperatures, chloride and acidic conditions during processing. Studies have shown that refined palm oil has higher concentration of 3-MCPD esters as compared to other oils due to the high deodorization temperatures. This paper discusses the role of degumming, bleaching and deodorization steps on the formation of the esters during physical refining of palm oil. Experiments were performed using a 200-kg refining pilot plant. Degumming was conducted at different dosages of phosphoric acid (0.02 – 0.1% w/w), and the results were compared with those obtained by water degumming (2.0% w/w). For bleaching stage, different types of acid-activated and natural clays were tested at constant level (1.0% w/w). Deodorization was carried out at several temperatures (220 – 260°C) and retention times (1.5 – 3 hrs). The 3-MCPD esters content was quantified in crude, bleached and refined oils by using a BfR Method 008. The presence of 3-MCPD esters was detected after bleaching, and this continues to increase significantly in the deodorization stage. Phosphoric acid degumming in combination with acid-activated clays produced the highest amount of 3-MCPD esters in the refined oil. Lower esters content and an acceptable refined oil quality could be obtained by water degumming coupled with natural bleaching clays. Lower deodorization temperatures also produced refined oils with lower levels of 3-MCPD esters. This finding would benefit the palm oil refineries in producing good quality refined oils with acceptable levels of 3-MCPD esters. Keywords: 3-MCPD esters, palm oil, physical refining, pilot plant
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Functional Foods I
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Functional Foods 1
NUTS: ANTIOXIDANT, BIOACTIVES AND HEALTH BENEFITS Cesarettin Alasalvar TÜBİTAK Marmara Research Center, Food Institute, Gebze/Kocaeli, Turkey Nuts are rich sources of multiple essential nutrients, mono-and polyunsaturated fatty acids (MUFA and PUFA), and fibres. They possess strong antioxidant activity and provide an array of phytochemicals/bioactives that may contribute to the health benefits attributed to this whole food. The benefits of inclusion of nuts into human diet are mainly related to their fat components, most of which are rich in MUFA, PUFA, tocopherols, and phytosterols, among others. In addition, there are a number of fat and non-fat constituents in nuts that may elicit antioxidant, free radical scavenging, anticarcinogenic and antimutagenic activities, as well as cholesterol-lowering and cardioprotective properties. In this respect, phytochemicals/bioactives in nuts may be implicated in possessing multifunctional properties in preventing several chronic diseases. This presentation would discuss issues related to the levels of natural antioxidants and phytochemicals/bioactives present in nuts and their by-products. Where possible, the health claims by Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) and health benefits of nuts will be highlighted. The content and recommended dietary allowances (RDA) of nutrient antioxidants (such as vitamins A, C, E, and the mineral selenium) present in various nuts will be compared. Moreover, the levels and compositions of fat-soluble bioactives such as fatty acids, tocols, phytosterols, and sphingolipids present in 12 nut oils (almond, Brazil nut, cashew, chestnut, hazelnut, heartnut, macadamia, peanut, pecan, pine nut, pistachio, and walnut) will be compared and reviewed. Overall, nuts can be considered as functional foods due to an array of health promoting phytochemical/bioactive compounds.
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Functional Foods 1
CURRENT CUPRAC METHODS OF ANTIOXIDANT CHARACTERIZATION IN FOODSTUFFS Reşat Apak*, Mustafa Özyürek, Kubilay Güçlü, Burcu Bektaşoğlu & S. Esin Çelik Istanbul University, Faculty of Engineering, Department of Chemistry, Division of Analytical Chemistry, Avcilar 34320, Istanbul E-mail:
[email protected] Measuring the antioxidant activity/capacity levels of biological fluids and foods is carried out for the diagnosis and treatment of oxidative stress−associated diseases in clinical biochemistry, for meaningful comparison of foods in regard to their antioxidant content, and for controlling variations within or between products. Various antioxidant activity/capacity methods have been used to monitor and compare the antioxidant activity of foods. Complementary to existing methods in literature, novel approaches have recently been developed such as CUPRAC (CUPric Reducing Antioxidant Capacity) total antioxidant capacity (TAC) assay (introduced by our research group to world literature in 2004), its modified ROS scavenging assays and other modifications (e.g., antioxidant sensor, post-column online HPLC technology). Antioxidants react with the CUPRAC reagent (cupric neocuproine) to produce the Cu(I)-neocuproine (Nc) chromophore measured spectrophotometrically [1]. The method was successfully applied in our laboratory to various food extracts (i.e., apricot, apple, hazelnut, herby cheese and vegetables) and human serum. Hydrophilic antioxidants in serum were measured in aqueous phase after precipitation of proteins, while lipophilics were determined in dichloromethane [2]. Main and modified CUPRAC assays have recently been compiled in a comprehensive review [3]. The probes of p-aminobenzoate, 3,5-dimethoxybenzoate, and salicylate were converted to CUPRAC−reactive hydroxylation products in a Fenton system, and their hydroxyl radical scavenging rate constants were determined by competition kinetics, while redox cycling of polyphenolics was prevented with catalase. Lipophilic and hydrophilic antioxidants could be simultaneously assayed in acetone-water as their inclusion complexes with methyl-β-cyclodextrin. Xanthine oxidase scavenging activity of polyphenolics was determined by urate measurement with CUPRAC. Cupric neocuproine reagent in urea buffer also responded to thiol-containing proteins in food. Hydrogen peroxide scavenging activity of polyphenolics was measured in the presence of Cu(II) catalyst with a modified CUPRAC method. A low-cost optical antioxidant sensor (CUPRAC sensor) was developed by immobilizing the Cu(II)-Nc reagent onto a perfluorosulfonate cation-exchange polymer membrane (Nafion®). A novel on-line HPLC-CUPRAC method was developed for theselective determination of polyphenols incomplex plant matrices.Another modified CUPRAC method for measuring the superoxide (SO)anion radical scavenging activity of plasma antioxidants (including thiols) utilized a tert-butylhydroquinone (TBHQ) probe with PMS-NADH non-enzymic SOgeneration system [4]. The TAC of bound phenolics from insoluble food components has recently been measured by combining CUPRAC oxidation with enhanced extraction. The current direction of CUPRAC methodology can be best described as a self-sufficient and integrated train of measurements providing a useful “antioxidant and antiradical assay package”in biochemistry and food chemistry comprising many assays, and the results are in accordance with those of independent reference methods, having distinct advantages over certain established methods. Key words: CUPRAC method, antioxidant capacity/activity assay, food and serum antioxidants, polyphenolics. References [1] R. Apak, K. Güçlü, M. Özyürek, S. E. Karademir, J. Agric. Food Chem., 2004,52, 7970. [2] R. Apak, K. Güçlü, M. Özyürek, S. E. Karademir, M. Altun, Free Radical Res., 2005, 39,949. [3] M. Özyürek, K. Güçlü, R. Apak, Trends Anal. Chem., 2011, 30, 652-664. [4] B. Bekdeşer, M. Özyürek, K. Güçlü, R. Apak, Anal. Chem., 2011, 83, 5652-5660.
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Functional Foods 1
ENZYMATIC DEGRADATION BEHAVIOUR OF ALIPHATIC GLUCOSINOLATES IN ECOTYPES OF THE MODEL PLANT Arabidopsis thaliana Franziska S. Hanschen1*, Rita Zrenner1, Markus Pfitzmann2, Sascha Rohn3, Hartmut Stützel2, Monika Schreiner1 1
Leibniz-Institute of Vegetable and Ornamental Crops Großbeeren/Erfurt e.V., Department of Quality, Theodor-Echtermeyer-Weg 1, D-14979 Grossbeeren, Germany 2 Leibniz Universität Hannover, Institute of Biological Production Systems, Vegetable Systems Modelling Section, Herrenhäuser Str. 2, D-30419 Hannover, Germany 3 Institute of Food Chemistry, University of Hamburg, Grindelallee 117, D-20146 Hamburg, Germany * Email:
[email protected]
Vegetables of the Brassicaceae family such as kohlrabi or cabbage contain glucosinolates, sulfur containing thioglucosides. Myrosinase, a β-thioglucosidase, hydrolyses these compounds after cell disruption resulting in the instable aglucons. The latter are precursors for a variety of breakdown products such as nitriles, epithionitriles and isothiocyanates (1). Especially the formation of isothiocyanates is responsible for the flavour of these crops and alleged to health beneficial effects (2). However, the formation of the degradation products is strongly dependent on the chemical structure of the glucosinolate side chain, the presence of modifying proteins that influence the degradation of the intermediary aglucon, as well as the pH value or the presence of iron (3). Arabidopsis thaliana is a wide-spread and well characterized model plant for the Brassicaceae family that comprises a variety of ecotypes. These ecotypes show great diversity in their glucosinolate composition and subsequent breakdown product formation. The aim of the current study is the characterization of 19 ecotypes of A. thaliana with focus on the enzymatic degradation of their different glucosinolate profiles. As there is ecotype specific variation in breakdown product formation further objective of this analysis is the identification and characterization of factors influencing the glucosinolate degradation profile. The results will help predicting the formation of potential health beneficial isothiocyanates and to develop strategies to enhance their formation in vegetables. The glucosinolates present in the ecotypes were analyzed by HPLC-DAD and enzymatically formed breakdown products were identified and quantified by GC-MS. The selected A. thaliana ecotypes differed very much in their glucosinolate profile and next to several alkenyl glucosinolates, hydroxyalkyl, methylthioalkyl, and methylsulfinylalkyl glucosinolates were present as well. Dependent on the enzymatic composition, the ecotypes differed in their ability to form isothiocyanates, nitriles and epithionitriles. Keywords: Glucosinolate, isothiocyanate, epithionitrile, Arabidopsis thaliana, GC-MS References: 1. Bones, A. M.; Rossiter, J. T., The enzymic and chemically induced decomposition of glucosinolates. Phytochemistry 2006, 67, 1053-1067. 2. Traka, M.; Mithen, R., Glucosinolates, isothiocyanates and human health. Phytochem. Rev. 2009, 8, 269-282. 3. Wittstock, U.; Burow, M., Glucosinolate breakdown in Arabidopsis: Mechanism, regulation and biological significance. The Arabidopsis Book 2010, e0134.
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Functional Foods 1
APPROACH FOR A COMBINED APPLICATION OF MEMBRANE DISTILLATIONOSMOTIC DISTILLATION CONCEPT FOR ATHERMAL CONCENTRATION OF FRUIT JUICES Pelin Onsekizoglu Trakya University, Faculty of Engineering and Architecture, Department of Food Engineering, Edirne, Turkey,
[email protected] Concentration process is one of the major unit operations in industrial fruit juice processing, where the soluble solid content (SSC) of the juice is increased from 10-18 °Brix to 65-75 °Brix. The consequent reduction of liquid volume lowers transport, storage and packaging costs. Concentrates present higher resistance to microbial and chemical deterioration than the original juice as a result of water activity reduction. Therefore, concentration also promotes economical year-round utilisation of the seasonal fruits. The industrial concentration of fruit juices is usually performed by multi-stage falling film evaporators, in which much more drastic temperature & time regimes than in the pasteurization process can be used. In addition to high energy consumption, alarge part of the characteristics determining the quality of the fresh juice including aroma, colour, vitamins and antioxidants undergoes remarkable alterations through the use of high operation temperatures. Increasing consumer demand for minimally or naturally processed stable products able to retain as much possible the uniqueness of the fresh fruit has engendered the need for development of minimal processing approaches for fruit juice concentration. Among them, membrane distillation (MD) and osmotic distillation (OD) have attracted much attention for allowing very high concentrations to be reached under atmospheric pressure and temperatures near ambient temperature. In both processes, fruit juice is separated from a receiving phase by a hydrophobic microporous membrane to prevent penetration of the pores by aqueous solutions due to surface tensions, creating air gaps within the membrane. The driving force of the process is given by a water vapor pressure gradient across the membrane, causing water vapor transfer across the pores from high vapor pressure side to the low one. In MD process, water vapor pressure difference is generated by the temperature difference in the two sides of the membrane. On the other hand, in OD process, the difference in water activity between the juice and a hypertonic salt solution induces a water vapor pressure gradient across the membrane at room temperature. Since the driving force is not a hydraulic pressure difference, very high concentrations compared to RO can be achieved by both MD and OD processes. In this study, the potential of coupled operation (CO) of MD and OD processes for concentration of pomegranate juice was investigated comparatively with a view to the impact on product quality and process performance. A temperature difference was imposed between the stripping solution (10±1 °C) and the fruit juice (30±1 °C) in order to provide an additional driving force. The pomegranate juice (17 °Brix) which was previously clarified by combined application of fining agents (gelatin and bentonite) and ultrafiltration (UF), was concentrated up to 55-57 °Brix by OD, CO or thermal evaporation (TE). Both membrane-based concentration techniques were very efficient in preventing the original characteristics (pH, total titratable acidity (TTA), color characteristics, total antioxidant activity (TAA), total phenolic content (TPC), total monomeric anthocyanins (TMA), individual phenolics and organic acid composition) of the clarified juice. Concentration with TE, however, resulted considerable losses in natural color and TAA, and in a marked formation of hyroxymethyl furfural (HMF). On the basis of the presented results, approach for coupled operation of MD and OD concept was more promising for concentration of pomegranate juice, allowing higher concentrations to be reached in shorter periods of operation with a slight increase (10 °C) in temperature of the juice.
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Functional Foods 1
ENHANCING FUNCTIONAL PROPERTIES OF FLAVONOIDS Inwook Choi, Sang Keun Ha, Ho-Young Park Korea Food Research Institute Citrus flavonoids (narirutin + hesperidin, CFs) have multiple health promoting benefits. This study evaluated the protective effects and mechanism of CFs and their enzymatically modified ones (EMCFs) as related to alcoholic liver damage (ALD). Hesperidin and narirutin with purity of 94.2% and 70.4%, respectively, were obtained from Citrus unshiu peels. They were modified into glycosylated hesperidin/narirutin (G-CFs) and hesperetin/naringenin-7-O-glucoside (CFs-glc) by enzymatic reactions with cyclodextrin glucanotransferase (CGTase) and hesperidinase, respectively. CFs or EMCFs (G-CFs and CFs-glc) were co-supplemented with ethanol (6.5 g/mouse/day) for 8 weeks in ICR mice. Ethanol consumption significantly elevated aspartate transaminase (AST) and alanine transaminase (ALT) levels in serum indicating that chronic consumption of alcohol induces liver damage. When CFs or EM-CFs was co-administrated with ethanol, however, those indicators in serum were much lowered. Contents of total lipid (TL) and total cholesterol (TC) and level of lipid peroxidation in hepatic tissues were significantly decreased especially by co-administration of EM-CFs. The results were in good accordance with histological observation that revealed less infiltration of lymphocytes and neutrophils around the veins in EM-CFs administered group than ethanol control group. According to these results, effectiveness on suppressing ALD was more notable in EM-CFs than CFs suggesting that functional properties of CFs can be improved by enzymatic modifications such as glycosylation and de-rhamnosylation.
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SAFE Consortium Special Session on Food Safety
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SAFE Consortium Special Session on Food Safety
SAFE CONSORTIUM VISION ON FOOD SAFETY IN EUROPE: STATE OF THE ART, NEW CHALLENGES AND PERSPECTIVES Begoña Pérez Villarreal AZTI-Tecnalia and Chair of the Executive Board of The European Association for Food Safety, SAFE Consortium Food safety is not negotiable; it is an imperative for health, social, and economic reasons. When there is a food safety crisis, not only do sickness and perhaps loss of life follow, but consumers lose faith in their food providers and providers suffer huge losses. Thoughfood is now assumed safer than ever, about 1 in 6 Europeans gets sick of food borne illness per year corresponding to 65 million people. In the 1990s, ‘Mad Cow Disease’ and the ‘Dioxin Crisis’ prompted a new era in food safety. In January 2000, a White Paper on Food Safetywas issued by the Commission and the European Food Safety Authority (EFSA)was established in 2002. Policies were drawn up, more demanding legislation was imposed, and national agencies responsible for assessing and communicating food safety risks emerged. But vigilance tends to fade in periods with no big or international food scares. And it has become clear, e.g. contaminated sprouts in Germany in 2011 and the recent food authenticity crisis surrounding horse meat, that despite all the controls, our food chain is still vulnerable. We have to ensure that the safety (not harmful to human health), stability (free from spoilage) and sustainability (use without permanent depletion) of foods are not compromised.As proposed by the SAFE consortium, and before that by the ETP Food for Life, specific attention is needed in the following general areas: Microbiological hazards Chemical, biological and physical hazards, including environmental contaminants Tools for detection and monitoring hazards in the food chain Technologies for making foods safe and increasing shelf life The citizen and food safety Work here will contribute to preserving food production environments, preventing further pollution of soils and waters and limiting the carbon footprints of the feeds and foods produced now and in the future. Guaranteeing enough safe food for the next generations inevitably means strong innovations in methods for food production, processing, storage, preservation, transport and distribution as well as in approaches to assess and monitor food quality and safety. The SAFE consortium and its member institutes are committed to keep this discussion in the forefront for researchers, policy-makers, regulators and the general public.
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SAFE Consortium Special Session on Food Safety
DEVELOPMENT OF A GENERIC FRAMEWORK FOR THE PRIORITIZATION OF FOOD AND FEED SAFETY HAZARDS M. Mühlemann Agroscope Liebefeld-Posieux Research Station ALP, Federal Department of Economic Affairs, Education and Research, Bern, Switzerland. At the beginning of 2010, no practical concept relating the different (micro-)biological, chemical, physical and nutritional hazards, existed in Switzerland (1). Therefore, a generic hazard prioritization framework was constructed using Excel® as a tool. Of course, the relevance for human health by far is the most important safety criteria concerning food, feed and nutrition in general. Following other criteria were chosen to modulate this criterion: entry of the hazard into the food chain, importance of food ingestion, change of the hazard due to processing, expansion of hazard, and regulatory concern. A ranking system is a risk management tool. It must be of simple and fast use for decision making without the need to perform scientific risk assessment while using it. Therefore, criteria must be simple, sub-criteria must be intuitively understandable and the wording must reflect them correctly. No overlapping of meaning and significance should occur. Besides scientific criteria, there is a series of other legitimate managing criteria, which may lead to decisions, including e.g.: precautionary principle, (past-)experience, media, and social interest. Such criteria were selected in accordance to existing recommendations on risk communication. They were built-in separately in a subdivision of the ranking tool. The division allows for separate work on scientific and other legitimate criteria by scientists and the risk management, respectively. For the final rating, each sub-criterion is given its numerical value according to the respective importance and the values are multiplied to the final rating value. The present version might be adapted to the proposed draft Codex guidance for governments on prioritizing hazards in feed (2). Keywords: food safety; feed safety, prioritization; practical framework REFERENCES [1] Taylor M. R. and Hoffmann S.A. Redesigning Food Safety: Using Risk Analysis to Build a Better Food Safety System. Resources for the Future, 1616 P Street, NW Washington D.C. 20036. 2001, 110. [2] CAC. Proposed draft guidance for governments on prioritizing hazards in feed (at Step 5/8 of the Procedure). REP13/AF Appendix III Bern, Switzerland. 2013, 24-34.
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SAFE Consortium Special Session on Food Safety
CURRENT ASSESSMENT OF MARINE TOXINS IN SEAFOOD: CHALLENGES TO IMPROVE FOOD SAFETY OF REGULATED AND NON-REGULATED TOXINS. P. de la Iglesia., M. Fernández, M. Campàs, C. Guallar, J. Diogène IRTA. Marine Monitoring Subprogram. Crta. Poble Nou Km 5.5, 43540 - Sant Carles de la Ràpita, Spain. E-mail:
[email protected] Marine toxins produced by microalgae are potent bio-active molecules which can be transferred into seafood products. Accurate surveillance of toxin-producer species of microalgae in the environment as well as toxin content in shellfish and finfish contributes to ensure the safety of seafood products and to protect consumers. Identification and evaluation of microalgae in water can act as an early warning for the presence of toxins. Modelling can lead to prediction of harmful algae blooms. Maximum permitted levels (MPLs) for some toxins (domoic acid, saxitoxin group, okadaic acid group, azaspiracids, yessotoxins and pectenotoxins) have been established by EU Regulations [1], and official methods of analysis have been described and validated [2]. Methods for can be improved from new technical and scientific insights (e.g. high throughput or screening methods) and specific and sensitive approaches such as biosensors have been proposed. EFSA has proposed a revision of the current MPLs [3]. Additional information from emergent toxins is required to establish or improve regulations. For ciguatoxins, regulation is vague and establishment of official methods of analysis and a MPL are still required. Palytoxins, cyclic imines, tetrodotoxins and brevetoxins are not yet regulated in EU, though some have become emerging problems. These potential new risks should be periodically reassessed to confront emerging issues arising from changing environments (e.g. use and management of coastal areas, aquaculture facilities, global warming and climate change). A review of the major toxin groups, distribution in food, current challenges of monitoring programs and methods of analysis will be presented and discussed. Keywords: food safety; marine toxins; seafoods REFERENCES [1] Regulations (EC) Nº 853/2004 (http://eur-lex.europa.eu/). [2] Regulations (EC) Nº 2074/2005, Nº 1664/2006, Nº 1244/2007 and Nº 15/2011 (http://eurlex.europa.eu/). [3] EFSA. Scientific opinions on marine toxins. 2009-2011 (http://www.efsa.europa.eu/)
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SAFE Consortium Special Session on Food Safety
TOOLS FOR THE TOXIC ASSESSMENT OF ENVIRONMENTAL CONTAMINANTS IN FISH A. Barranco1, S. Rainieri1, J. Sanz2, C. Camara2, A. Marques3, T. Langerholc4 1 Food Research Division, AZTI-Tecnalia, Derio, Spain Department of Analytical Chemistry, University Complutense de Madrid, Madrid, Spain 3 Division of Aquaculture and Upgrading, IPMA, Lisbon, Portugal 4 Department of Microbiology, Biochemistry and Biotechnology, University of Maribor, Slovenia 2
Marine ecosystems play an important role on the health of the world and are subsequently vital for human health. This important treasure is highly threatened by the emission of hazardous chemical substances to the environment coming from the expanded industrial activity and the increasing coastal population. The breakdown of the fragile balance of our seas may finally bring important risks to the human health because of exposure to pollutants through fish consumption. This highly compromises Public health. Exposure to emerging contaminants, such as nanoparticles or pharmaceuticals or mixtures of different pollutants (e.g. heavy metals, PAHs, pesticides), is a problem that has not yet been fully tackled in all its complexity both from a scientific or a legislative point of view. The development of specific tools for a complete and unequivocal assessment of the toxic effects of target chemical pollutants is presented. Zebrafish larvae and intestinal cell lines have been used as alternative models for the determination of key parameters in the risk assessment of such contaminants. Experimental exposure conditions were optimized in order to guarantee the stability and solubility of all compounds, including the most hydrophobic ones (PAHs). In the case of zebrafish larvae, the uptake, mortality, malformations and differential expression analysis of specific biomarker genes were evaluated to determine the effects caused by the exposure to target environmental contaminants: nanoparticles, heavy metals, pharmaceuticals, pesticides and PAHs. Moreover bioaccumulation factors were calculated. These experiments have allowed us to identify several biomarkers genes such as CYP1A1 or Mt and evaluate the risk of biomagnification through the food chain. Larvae were exposed to different concentrations of single compounds and mixtures in order to identify non-monotonic responses and evaluate synergistic or antagonistic effects. Bioaccessibility of contaminants from fish samples has been studied with in vitro digestion process of fish samples. The concentration of contaminants was monitored through the whole process and the highest bioaccessibility was achieved after the gastrointestinal step. Further, intestinal cell lines were used to study bioavailability of contaminants in digested samples and big differences were observed among contaminants. Furthermore, the effect of culinary treatments on these parameters was also analysed. New data about toxic effects of environmental contaminants in fish samples are reported indicating the importance of studying real complex mixtures and real samples after culinary treatment and digestion process. Keywords: environmental contaminants, fish, alternative toxicity tests, risk assessment
34
SAFE Consortium Special Session on Food Safety
PERSISTENT ORGANIC POLLUTANTS (POP S). RESULTS OF A EIGHT YEAR STUDY OF MONITORING PCBS IN SHELLFISH FROM COASTAL AREAS OF CATALONIA. M. Castellari1, P. De La Iglesia 3, D. Furones 3, J. Diogène 3, J.A.García-Regueiro 2 1
IRTA. Food Safety Program. Finca Camps i Armet s/n, 17121, Monells, Spain. IRTA. Functionality & Nutrition Program. Finca Camps i Armet s/n, 17121, Monells, Spain. 3 IRTA. Aquaculture Program. Crta. de Poble Nou Km 5.5, 43540 - Sant Carles de la Ràpita, Spain. E-mail:
[email protected] 2
In the recent years, particular attention has been given to persistent organic pollutants (POPs), such as polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated biphenyls (PCBs), organochlorine pesticides, DDTs, polychlorinated dibenzofurans (PCDFs), and polybrominated diphenyl ethers (PBDEs), that are capable of modulating or disrupting the endocrine system [1]. The impact of emerging POPs (e.g. perfluorooctanesulfonate PFOS, perfluorooctanoic acid PFOA), and estimation of hormetic, synergistic and cumulative effects are critical factors for a suitable risk assessment of these compounds [2]. Polychlorinated biphenyls (PCBs) were used worldwide since 1929 as dielectric and coolant fluid. Due to PCBs' toxicity, their production was banned by the United States Congress in 1979 and by the Stockholm Convention on Persistent Organic Pollutants in 2001 [3]. EU Commission concluded that the levels of seven persistent PCBs (28, 52, 101, 118, 138, 153 and 180) can be used to monitor dioxins occurrence and distribution. In this way, current legislations have established maximum allowed levels for the most toxic PCB congeners as well as for the total content of the seven indicators isomers (EU Regulation No 1881/2006). The present lecture shows the results of the assessment of 16 key PCBs in six shellfish species from coastal areas of Catalonia, provided by the Surveillance Program carried out in shellfish harvesting areas between the years 2002 and 2009. The analysis of about 400 samples showed that bioaccumulation varies between species, with higher levels of PCBs in Bolinus brandaris and the lowest in Callista chione samples. Congeners profile showed also some significant differences between shellfish species. References [1] WHO - Persistent Organic Pollutants Impact on Child Health. (http://whqlibdoc.who.int/publications/2010/9789241501101_eng.pdf) [2] EPA (http://www.epa.gov/fedfac/pdf/emerging_contaminants_pfos_pfoa.pdf) [3] Stockholm Convention (http://chm.pops.int/default.aspx)
35
SAFE Consortium Special Session on Food Safety
BIOGENIC AMINES IN FOOD AND PSEUDO-ALLERGIC ADVERSE REACTION: STATE OF THE ART AND PERSPECTIVES J.D. Coïsson, F. Travaglia and M.Arlorio Dipartimento di Scienze del Farmaco and Drug and Food Biotechnology (DFB) Center, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara (Italy) E-mail:
[email protected] Fermented and spoiled foods are frequently source of biogenic amines (BA) in diet. BA are bioactive compounds, largely investigated and well characterized, principally produced by bacterial decarboxylation of precursor amino acids. Histamine, tyramine, tryptamine, 2phenylethylamine and other polyamines like putrescine, cadaverine, spermine and spermidine can trigger adverse reactions in humans, often characterized by symptoms similar to those typical of real food allergy (including headache, migraine, nasal secretion, bronchospasm, tachycardia, extra-systoles, hypotension, edema (eyelids), urticaria, pruritus, flushing and asthma), but without involvement of IgE response. The identification of the so-called “BA intoxication”, a typical pseudo-allergic adverse reaction (often correlated to a specific amine or to a specific group of foods, like e.g. “histamine intoxication” or “scombroid intoxication”; “cheese reaction”) is hard to define, because the quick or delayed appearance of toxic adverse response and the difficulty to correlate and identify the ingestion of BA-rich foods. More particularly, some Countries set limits to histamine in wine, despite Swiss recently removed the limit of 10 mg/Kg-1. There is only one legal Regulation on BA content, which specifies sampling methods, is correlated to the monitoring of histamine in fish (Commission Regulation (EC) 2073/2005). Many classes of drugs can dangerously interact with food BA, acting as monoamine and diamine oxidases inhibitors (MAOI, DAOI). Moreover, the interplay among BA, physiological human histaminic release and other physiological responses are still under-investigated in literature, as well as the toxicity of BA towards allergic patients. More investigation are required, as highlighted by EFSA (1).The analytical methods to detect BA in food are principally based on chromatographic analyses; despite the commercialization of immunoassays for histamine, other rapid methods are still lacking. The strategy to limit the presence of BA in food is correlated i) to the quality of raw materials, ii) to the decarboxylase positive capacity of starter cultures employed during fermentation, or those present in contaminant bacteria and iii) to the hygienic conditions of production. Some biotechnological-based strategies could be of great interest, in order to select novel microbial starters with useful properties, like recently suggested in wine case (2). This lecture will focus on the state of the art of this field, suggesting new perspectives on biogenic amines control and reduction in foods. Keywords: biogenic amines; fermented/spoiled food safety; pseudo allergic reaction References 1. EFSA Journal 201; 9 (10):2393 2. Bordiga M., Travaglia F, Locatelli M, Arlorio M, Coïsson JD. Histaminol: identification and HPLC analysis of a novel compound in wine. J Agric Food Chem. 2010 58(18):10202-8. doi: 10.1021/jf101737m.
36
Food Safety I
39
Food Safety I
NANOMATERIALS: CHALLENGE FOR RISK ASSESSMENT AND DETECTION Elke ANKLAM European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Retieseweg 111, B-2440 Geel, Belgium Nanotechnologies have a great potential to solve the many challenges faced by the society. Nanomaterials are increasingly used not only in industrial products but also in food, food packaging and other consumer products. It is of utmost importance to implement a safety-by-design approach. Therefore, it is essential to have appropriate risk assessment methodologies and fit-for-purpose analytical methods for detection of nanomaterials available. This presentation will cover the current challenges in this respect.
41
Food Safety I
DEVELOPMENT AND VALIDATION OF HUMAN HEPG2 CELL SYSTEM AS AN ANIMAL ALTERNATIVE ASSAY TO CHARACTERIZE HUMAN DIETARY COMPONENTS Firouz Darroudi Department of Toxicogenetics, Leiden University Medical Center, Einthovenweg 20, 2300RC, Leiden, The Netherlands.
[email protected] HepG2 cell system has been established, and employed as the metabolic activation system as well as target for evaluating DNA damage induction by human dietary components. Different biological end-points were established and applied such as, sister-chromatid exchanges, micronuclei in binucleated cells and in combination with a pan-centromeric probe to detect and discriminate between potent aneugens and clastogens. Cytotoxicity, gene mutation (at HPRT locus) and Comet assay were also used in HepG2 cells as well as Chinese hamster ovary cells and Ames Salmonella assay in the presence of the exogenous activation system (S9-microsomes) derived from HepG2 cells. Furthermore, co- and anti-mutagenic potential of human dietary food constituents (i.e. vitamins, cruciferous vegetables, beverages and heavy metals) was also investigated using this cell system. Data obtained so far elucidated on the potential of HepG2 cells: (1) to detect genotoxic potential of human dietary component [i.e. heterocyclic aromatic amines, mycotoxins, nitrosamines, polyhalogenated compounds, pesticides, polycyclic aromatic hydrocarbons, nitro containing aromates (musk ketone) and heavy metals] (2) to define the mode of action, repair and the biological consequences of these chemicals, (3) by defining gene expression profiles, to detect and elucidate the role of different enzymes involved and responsible for mutagenic, co- and antimutagenic potential of food constituents, (4) to discriminate between structurally related chemicals, carcinogens and non-carcinogens. Consequently, it can be concluded that human HepG2 cell system reflects the activation / detoxification of genotoxic carcinogens better than other indicator cells that are currently being used and therefore have an increase predictive value for the identification of mutagens, co- and anti-mutagens in human diet at biologically relevant doses. This assay is more relevant to human in comparison to existing models in vitro and in vivo, therefore, it is a better alternative system to the use of animals in mutagenicity / genotoxicity testing, and consequently, more reliable model for human risk assessment.
42
Food Safety I
COMPLACENCY, INCOMPETENCE AND CRIMINALITY; 3 BUSINESS THREATS Anton J. Alldrick Campden BRI, Chipping Campden, GL55 6LD, United Kingdom The supply of food from primary producer to consumer is seen by most as a continuum (“farm to fork”). This often involves the cultivation and production of ingredients from diverse geographical locations which are then assembled elsewhere to produce the food eaten by the consumer. This complexity has implications in terms of food-safety and also to the efficient operation of a food business (business continuity). Given that corruption of the food chain will compromise foodsafety and by inference business continuity; current best practice recommends adoption of a TACCP (Threat Assessment Control Point) approach to evaluating the supply chain and identifying those points within the chain at greatest risk of being compromised. Once identified, principles similar to those used in HACCP (Hazard Analysis Critical Point) can be applied to identify those parts of the supply chain at greatest risk of being compromised and the development of strategies to reduce the risk of an adverse event occurring. Historical analysis of human food safety incidents suggests that from a food-safety management point-of-view, threats can occur from one or a combination of human failings, in particular complacency, ignorance and criminality. Complacency essentially represents placing an unreasonable reliance on one or a limited number of factors rather than taking a holistic approach to the issue. This can be exhibited by the food business which sells the food to the consumer and/or any other part of the supply chain. Ignorance reflects either substantial or total lack of relevant knowledge and skills to safely manage operations within a business. It can also be reflected by the national regulatory and enforcement agencies where they fail to exercise adequate control of the integrity of the material concerned. Criminality represents conscious actions to represent a food as something which it is not. This is usually through some form of adulteration. Adulteration can manifest itself in many forms for example dilution, substitution of a valuable component with something less expensive and/or modification with potentially toxic material. As in the case of HACCP one of the key principles of TACCP is verifying that the management systems developed are fit for purpose. Verification can take many forms, for example supplier audits. However it will ultimately be necessary to verify to a scientific end-point. Given the nature of the problem this will mean that testing laboratories will have to have a high level of preparedness to address the consequent demands for novel methods of analysis.
43
Food Safety I
FOOD SAFETY SYSTEM IN TURKEY Neslihan ALPER Ministry of Food, Agriculture and Livestock (MFAL), General Directorate of Food and Control (GDFC), Head of Food Control and Laboratory Division Turkey has a major agricultural sector due to various ecological conditions and climate. Turkey is a major food and agricultural products exporter in its region. So primary production of fruit and vegetables, processed foods and food industry takes and important role in the economy of Turkey. Importance of food safety has been increasing especially for high production and consumption rates. For food safety the only competent authority is Ministry of Food, Agriculture and Livestock. Effective and sufficient food inspections are carried out throughout the country with the international approach of “From Farm to Fork” to ensure the supply of safer food products to consumers according to codex alimentarius and EU legislation. Providing food safety for whole food chain starting from primary production; approval and Registration Systems for FBOs; Control of Food Export and Import; Establishing Risk Assesment System; Protection of the consumers; Development of consumer awareness etc. are the main responsibilities of the ministry. Law No. 5996 on Veterinary Services, Plant Health, Food and Feed in line with EU legislation is laying down the general principles and requirements of food safety and hygiene controls. The objective of this Law is to protect and ensure food and feed safety, public health, plant and animal health, animal improvement and welfare and consumer interests taking into consideration environmental protection. Food and feed safety, fishery products, veterinary services and plant health services are carried out by the General Directorate of Food and Control. Objective of Control and Inspections at food sector are; · Providing Food Safety and Quality, · To satisfy and to implement food safety requirements and its legislation at FBOs · Production, manufacturing, storing, transfer and marketing of food and food contact materials in line with technical and hygienic conditions. · To provide safer and qualified food to consumers · To protect consumer health Official controls are performed at the whole food chain including internal market, import and export with appropriate frequency and risk based without prior notification and in working hours expect particular cases.
44
Mycotoxins I
47
Mycotoxins I
CRITICAL EVALUATION OF LC-MS-BASED METHODS FOR MULTI-MYCOTOXIN DETERMINATION IN MAIZE A. Visconti1,A. De Girolamo1, M. Solfrizzo1, V.M.T. Lattanzio1, J. Stroka2, A. Alldrick3, H.P. van Egmond4 1
National Research Council of Italy, Institute of Sciences of Food Production, (CNR-ISPA), Bari, Italy; 2 Institute for Reference Materials and Measurements (IRMM), Geel, Belgium; 3Campden BRI, Chipping Campden, United Kingdom; 4RIKILT Institute of Food Safety, Wageningen, The Netherlands.
Nowadays, the trend in mycotoxin analysis is the development of multi-mycotoxin LC-MS-based methods able to cover, in a single run, all mycotoxins considered by EU legislation. An effective procedure for quality assurance and performance verification in chemical analysis laboratories is provided by a proficiency test (PT). Within the EU network of Excellence MoniQA a PT was conducted to benchmark laboratories currently using LC-MS/(MS) for multi-mycotoxins analysis. The study was conducted for the simultaneous determination of aflatoxins B1 (AFB1), B2 (AFB2), G1 (AFG1), G2 (AFG2), fumonisins B1 (FB1), B2 (FB2), ochratoxin A (OTA), deoxynivalenol (DON), T-2 and HT-2 toxins (T-2 and HT-2), and zearalenone (ZEA) in both contaminated and spiked maize. The mycotoxin levels were chosen around the relevant EU regulatory limits. Laboratories were free to report only on those mycotoxins that could be simultaneously determined with their LC-MS/(MS) methodology. The results of the PT were evaluated to identify possible strengths and weaknesses of various methodologies used by the 41 participating laboratories. Most participants (61%) performed the simultaneous analysis of the 11 mycotoxins mentioned above, whereas the others reported results for different combination of mycotoxins (from 2 to 10). The most frequently used extraction solvent mixtures were acetonitrile-water (acidified or not) (56%) and methanol-water mixtures (17%). Other laboratories performed two consecutive extractions with phosphate buffer solution (PBS) followed by methanol (15%) or used ethyl acetate or PBS (12%). The majority of laboratories (58%) used a clean-up step prior to mycotoxin detection, whereas the remaining ones analysed directly the crude extract (37%) or used both approaches (5%). The amount of matrix equivalent injected into LC-MS/(MS) ranged between 0.1-303 mg for purified extracts and 0.08-20 mg for directly analysed crude extracts.External (54%), matrix-matched (22%) or stable isotope-labelled internal standards calibration (24%) were used for toxin quantification. In general, extraction mixtures of water with acetonitrile, methanol or both provided good results for quantitative extraction of mycotoxins from maize. Laboratories using sample extract clean-up reported acceptable results for the majority of mycotoxins. Good results were also obtained by laboratories that analysed crude extracts although a high variability of results was observed for all tested mycotoxins. Matrixmatched calibration or isotope-labelled internal standards efficiently compensated matrix effects whereas external calibration gave reliable results by injecting 0.05) for color, flavor, sweetness and overall. Meanwhile, tuna salad cream was significant differences (p < 0.05) for all characteristics tested. Inulin at 7% was a maximum concentration that panelists accepted in overall liking. Effect of thermal processing by steam sterilization showed that inulin content of finished products was approximately reduced up to 20%. Addition 5% inulin of asepticly process tuna in the continuous stage fermentation increased beneficial bacteria. Bacterial enumeration, monitored using fluorescence in situ hybridization (FISH) technique, showed significant increases (p red > white (p 0.05). However, microwave digestion enabled a more effective control of contamination or losses than dry-ashing, with less time consuming dispended. Key words: Purple corn, pseudocereals, mineral profile, microwave, dry-ashing.
728
Food Adulteration & Authenticity
CHARACTERIZATION OF COMMERCIAL SLOVENIAN APPLE JUICES USING STABLE ISOTOPES Karmen Bizjak Bat1, Ines Mulič1, Branka Mozetič Vodopivec2, Nives Ogrinc3 1 Fructal d.d., Ajdovščina, Slovenia,
[email protected] Wine Research Centre, University of Nova Gorica, Vipava, Slovenia 3 Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia 2
Determination of food authenticity is an important issue in quality control and safety of food. The outbreak of diseases related to foodstuffs and scares around the world have raised consumer awareness about the quality and safety of food, so the aspects of geographical origin in food production have assumed great importance. In this regard, it can be also stressed that the specific properties of a given area affect the quality and identifiable, separate from the same varieties of particular fruit harvest in other areas. There are several methods suitable for species identification, however at the moment none is accepted for the unequivocal determination of geographical origin. At present knowledge stable isotopes determination looks one of the most powerful techniques to establish the geographical origin of the food product1,2. Slovenia, although geographically small in surface area, is geoclimatically diverse enough for the successful use of isotopic parameters to determine the geographical origin. Apple is one of the most widely cultivated fruits tree nowadays in the world and also second leading fruit species in Slovenia. According to Food and agriculture organization (FAO) (2010), almost 70 million tones of apples were grown worldwide in 2010. Apples are mainly consumed fresh, but also as fruit juices. The most popular are fruit juices with 100% fruit content, which can also be an efficient substitute for a fresh apple. Because of large quantities consumed, defying the fraudulence related to fruit juices has also a great economic importance. As fruit juices are relatively easy to manipulate, new, sophisticated analytical tools to detect potential frauds with sugar or water addition as well as geographical or production origin have to be tested. In our research, we tried to define differences in properties of apples grown in different geographical regions of Slovenian In addition the composition of commercially available fruit juices on the Slovenian markets have been checked against the corresponding declarations on the packaging. Values of δ13C in the pulp, sugars, and ethanol (produced by fermentation and distillation) have been obtained by IRMS and (D/H)I and (D/H)II ratios determined by SNIF-NMR and compared with literature data. These data show that none of apple juices on the Slovenian markets were adulterated. Measurements of δ18O in the water and of (D/H)II in the ethanol indicated a significant difference in commercially available juices due to differences of the “tap” water in Slovenia, as most of the juices were diluted from concentrate. Keywords: apple juice, IRMS, SNIF-NMR, Slovenia “Operation part financed by the European Union, European Social Fund.” References: 1. S. Kelly, K. Heaton, J. Hoogewerff, Tren. Food Sci. Technol. 2005, 16, 555–567. 2. D. M. A. M. Luykx, S.M. van Ruth, Food Chem. 2008, 107, 897–911. References: 1. S. Kelly, K. Heaton, J. Hoogewerff, Tren. Food Sci. Technol. 2005, 16, 555–567. 2. D. M. A. M. Luykx, S.M. van Ruth, Food Chem. 2008, 107, 897–911.
729
New Developments in Food Processing and Novel Foods
ALKYLRESORCINOLS CONTENT IN PEARLED WHEAT AND BARLEY FRACTIONS Matteo Bordiga1, Elisabetta Cereti1, Jean Daniel Coisson1, Fabiano Travaglia1, Monica Locatelli1, Valentina Sovrani2, Massimo Blandino2, Amedeo Reyneri2and Marco Arlorio1* 1
Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100, Novara (NO), Italy; 2 Dipartimento di Agronomia, Selvicoltura e Gestione del Territorio, Università di Torino, via Leonardo Da Vinci 44, 10095 Grugliasco (TO), Italy. *corresponding author:
[email protected] 5-n-alkylresorcinols (ARs), are an important group of phenolic compounds that occur in bacteria, algae, fungi, animals and higher plants, consisting of a phenolic ring with two hydroxyl groups in the meta position, and an odd numbered alkyl chain at position 5. ARs are involved in multiple biological activities. Among the cereal grass species, the bran fractions of rye, wheat, triticale and barley contain high levels of saturated ARs homologues, including C15:0, C17:0, C19:0, C21:0, C23:0 and C25:0. The aim of this work was to investigate the content and the composition of ARs in different wheat and barley kernel pearled fractions, obtained from progressive pearling process. Three commercial winter wheat varieties (T. aestivum L.), Bolero, Bologna, Taylor and, three barley ones, Mona (naked), Ketos (hulled), and Trasimeno (hulled), were compared. Concerning samples, starting from unprocessed grain, kernels were initially pearled to remove 5% of the original grain weight (first fraction: 0-5%). The pearling process was then continued until other different fractions, plus a residual percentage of the kernel, were collected. ARs were extracted with ethyl acetate from flour samples and the trimethylsilyl ether derivates were prepared by adding the silylating reagent. ARs were then analyzed by gas chromatography (GC). Individual compounds were quantified using methyl behenate as internal standard. ARs content in wheat samples has been shown to achieve approximately 1000 μg/g of dry matter while in barley ones has been shown to achieve approximately 100 μg/g of dry matter. Even though the total AR content varies both within and between cereal species, the relative homologue composition appears rather constant within species. Different amounts and distribution of these compounds within the wheat and barley kernels were highlighted, showing a general progressive decrease from the external to the internal endosperm layers. Keywords: alkylresorcinols, wheat, barley, pearling. References Kozubek and Tyman (1999) Chemical Review 99: 1-25. Ross et al. (2003) Food Chem 51: 4111-4118 Acknowledgements. The research was conducted with the financial support of the European Union, Italian Economy and Finance Ministry and the Regione Piemonte, as a part of the NUTRATEC project.
730
Contaminants in food and feed (e.g. Mycotoxins, Pesticides)
DETERMINATION OF PESTICIDES RESIDUES IN FOOD OF PLANT ORIGIN Fernanda Vilarinho*, Sara Barbosa, Mariana Santos, Maria Antónia Calhau Department of Food and Nutrition, National Health Institute Doutor Ricardo Jorge, Portugal *
[email protected] The use of pesticides began in the mid-30’s with the development of new chemical compounds to increase agricultural production, with the purpose to meet the world’s population food needs. However, its poor degradation and propagation made them a major problem for public health and the environment. These are responsible for soil and water pollution and cause adverse effects on human health. They present a high risk especially for children, since the enzyme activity and its metabolic systems are not fully active. Taking into account these effects and since it is inevitable the presence of pesticides residues in food, were set maximum residue limits (MRLs), below which the risk to consumers health is not significant. The chromatographic methods are the most used in the analysis of pesticide residues, and gas chromatography (GC) the most widely analytical method applied in foods of plant origin. This study aimed to validate the method of gas chromatography with electron capture detector (GC-ECD) for the determination of pesticide residues in foods of plant origin, The methodology involved the study of selectivity, linearity, precision, detection (LOD) and quantification (LOQ) limits, and accuracy of the method, accordingISO/IEC 17025(1). The purpose of this study was to develop an analytical method for determining residues pesticides from organochlorine chemical group (α-BHC, Aldrin, β-BHC, δ-BHC, Dieldrin, Heptachlor, Heptachlor isomer A, Heptacloro isomer B, Lindane and Nitrofen) and organophosphate chemical group (Dasanit, Disulfoton, Terbufos), for routine analysis. Pulp fresh apple were utilized as samples in this study. Silica-Based SPE Cartridges and C18 SPE cartridges were used in sample extraction step and both showed good performance. The analyses were performed in Hewlett Packard 6890 GC with G2397A µECD detector. The separation was performed on a HP-5 capillary column with temperature programming rates. The calibration curves showed correlation coefficients with a minimum value of 0.989 and a good linear fit to the concentration ranges set for each pesticide, ensuring the linearity of the method. The variation coefficients obtained for all compounds, are comprised between 4.32% and 12.7%, well below 20%, giving a high precision of the method. The values of the limits of detection and quantification were appropriate for the determination of pesticides analyzed, the highest LOQ was 0.009 µg/mL, lower than the maximum residue standard (MRLs) of 0.01 µg/mL established by legislation (2). In conclusion, the extraction method used in the present study was inexpensive (do not require skilled operators, high volume of solvent or costly apparatus), easy and rapid. Additionally, the validation parameters show that the proposed method in this study is sensitive and could efficiently be used in the routine analysis. Key words:Gas Chromatography-ECD, organochlorinated pesticides, organophosphorus pesticides References (1)ISO/IEC 17025:2005 - General requirements for the competence of testing and calibration laboratories. (2)REGULATION (EC) NO 396/2005 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 23 February 2005.
731
Food Adulteration & Authenticity
VOLATILE PROFILE CHARACTERIZATION OF NEBBIOLO-BASED WINE USING HEADSPACE SOLID-PHASE MICROEXTRACTION COMPREHENSIVE TWODIMENSIONAL GAS CHROMATOGRAPHY TIME-OF-FLIGHT MASS SPECTROMETRY (HS-SPME/GCxGC/TOF-MS) Matteo Bordiga, Jean Danïel Coisson, Fabiano Travaglia, Elisabetta Cereti and Marco Arlorio Dipartimento di Scienze del Farmaco and Drug and Food Biotechnology (DFB Center), Largo Donegani 2, 28100 Novara, Italy *corresponding author:
[email protected] The evaluation of wine volatile flavor is a key tool for the “objective” chemical description of the aroma. Volatile aroma, despite the complexity, can lead to more information about natural compounds in wine (directly derived from grape, from microbial fermentation or from biochemical changing during ageing of the matrix) as well as more information on environmental or biological volatiles or semi-volatiles contaminants (e.g. alo-anisoles) (1). GCxCG technique is currently a consolidated powerful analytical strategy allowing the separation of complex mixtures of volatiles organic compounds (VOC’s). This comprehensive approach, largely applied in some particular complex matrices like roasted foods (e.g. coffee, cocoa, nuts) is currently under-exploited in the field of the “wine aroma fingerprinting”. Selectivity of orthogonal 2D separation, when coupled with TOF-MS detector, allows obtaining a powerful tool useful to describe the untargeted fingerprint of wines, like previously suggested for other white wines like Muscat (2). This study reports the optimization and application of a headspace solid-phase microextraction (HSSPME) method for the analysis of Nebbiolo-based wine volatiles, by coupling comprehensive twodimensional gas chromatography (GC×GC) time-of-flight mass spectrometry (TOF-MS). This study demonstrates an important advancement in wine volatile analysis, as the method allows for the simultaneous analysis of a significantly larger number of compounds found in the wine headspace, when compared to other current single dimensional GC-MS methodologies. The methodology allowed for the simultaneous analysis of over 120 different tentatively identified volatile and semi-volatile compounds found in the wine headspace. These included potent aroma compound classes such as terpenes, lactones, esters, alcohols and volatile phenols which have been well documented to contribute to wine aroma. Finally, we present here a complete fingerprint of Nebbiolo-based wines volatiles aroma, as preliminary work to the complete metabolomic characterization of this peculiar wine, significantly strategic for the North-Italian agro-food sector, particularly for the Piedmont Region. Keywords: wine aroma, GCxGC-TOF, Nebbiolo wine M. Bordiga, J.D. Coisson, F. Travaglia, G. Piana, M. Arlorio: HS-SPME/GCxGC/TOF-MS: A Powerful Tool for Off-flavors Identification in Italian Muscat-based Wines, Czech J. Food Sci., 27 (2009): S227 M. Bordiga, M. Rinaldi, M. Locatelli, G. Piana, F. Travaglia, J.D. Coïsson, M. Arlorio. Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison. Food Chemistry (2013, accepted, in press)
732
Contaminants in food and feed (e.g. Mycotoxins, Pesticides)
OCHRATOXIN A CONTAMINATION IN DIFFERENT VARIETY OF VINEFRUIT FROM VARIOUS CULTIVATION REGION OF TURKEY: A TWO YEAR STUDY Hayrettin Ozer, H. Imge Oktay Basegmez TUBITAK Marmara Research Center, Food Institute, Box 21, 41470 Gebze, Kocaeli, Turkey
[email protected] Ochratoxin A (OTA) is a mycotoxin produced by Aspergillus and Penicillium species in various foods. Penicillium verrucosum is the only Penicillium species associated with OTA production in foods. Since the warm and subtropical climate conditions are needed for grape production, the most important OTA producing fungal species isolated from grapes are Aspergillus carbonarius and A. niger. Toxicological studies performed on laboratory animals have indicated that OTA may have genotoxic, carcinogenic, immunosuppressive and nephrotoxic effects and therefore it is classified as a possible human carcinogen by the International Agency for Research on Cancer in 1993. Studies were carried out in 18 vineyards in 4 regions representing grape cultivation for wine in Turkey concerning the modelling studies in MYCORED project on grapes. 18 vineyards were used for the studies in 2010 and 2011. The samples were analyzed for ochratoxin A (OTA) contamination level. Additional to the main vineyard studies, 55 grape samples from different vineyards in the cultivation regions were collected randomly for a survey study on OTA. Ochratoxin A was quantified by liquid chromatography with fluorescence detection. The minimum quantifiable level was 0.23 ng/g. Ochratoxin A was present, above the minimum quantifiable level, in 20% of 91 grape samples. The overall mean level of ochratoxin A in grape samples was 3,77 ng/g. Keywords: Ochratoxin A, vinefruit, survey, grape This research was supported by EU-FP7 project MYCORED (KBBE-2007-222690)
733
Fast Analytical Methods
DEVELOPMENT AND VALIDATION OF A RAPID LC-MS/MS METHOD FOR DETERMINATION OF GRAYANOTOXINS I AND III IN “MAD HONEY” Muammer KAPLAN, Elmas ÖKTEM OLGUN, Öznur KARAOĞLU TUBITAK MRC, Food Institute Gebze/KOCAELİ Grayanotoxins (GTXs) are a group of chemical compounds found naturally in plants from the Ericaceae family which includes rhodendrons. A toxic Rhododendron species, R. ponticum, native of the Black Sea region is commonly used as folk medicine for the treatment of rheumatic or dental pain, common colds and oedema. Honey produced from pollen and nectar of these flowers is known as “mad honey”. The consumption of “mad honey” causes intoxications in humans and the severity of symptoms may vary from mild to life-threatening depending on the amount consumed [1]. Therefore, identification and quantitative determination of toxic GTX compounds present in honey samples is very important. In this study, a rapid LC-MS/MS method with good accuracy and sensitivity was developed and validated for the quantification of the most toxic GTXs, GTX I and III, in honey samples. GTX I and III were isolated from honey samples by methanol extraction and then analysed by LC-MS/MS. The chromatographic separation was achieved on X Terra C18analytical column (50 mm × 2.1 mm i.d., 5µm particle size), with methanol-water containing 0.1% acetic acid as the mobile phase at a flow rate of 0.3 mL/min. Monitoring ions of GTX I and II were m/z 435/375 and m/z 335/317, respectively. Method was validated according to the criteria of the the European Union Decision 2002/657/EC [2]. The linearity of the method for GTXs was established in the range of 0.5 -1.5 ng/mL with an analysis time of 30 min. The intra- and inter-day precision was less than 16.3%. The average recoveries for spiked honey samples spiked at 1 mg/kg for GTX I and III were 73% and 101% respectively. The developed method was successfully applied for determination of GTXs in 7 mad honey samples collected from 3 different provinces in the Eastern Black Sea Region. GTX I and III were detected in all of the samples in the range of 10.9-28.6 mg/kg and 1.3-14.0 mg/kg respectively.
734
Fast Analytical Methods
ON-LINE DETERMINATION OF ARSENIC SPECIES IN RICE BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY - INDUCTIVELY COUPLED PLASMA SPECTROMETRY (HPLC-ICP-MS) Pınar NAS1,Damla EMİL1, Deniz Y. SARICA1, Serpil TAŞDELEN2, Üstün EZER3 1
Foundation for Children with Leukemia (LÖSEV),Village for Children with Leukemia, Konya – Haymana Yolu 92. Ada 1. Parsel INCEK, Ankara / Türkiye 2 Hospital For Children withLeukemia (LÖSANTE), Turgutlu Sok. No: 30 GOP, Ankara/Türkiye 3 Foundation for Children with Leukemia (LÖSEV), Reşit Galip Cad. İlkadım Sk. No: 14, 06700 GOP, Ankara/Türkiye
In this study, a method for the determination of arsenic species in rice by high performance liquid chromatograph on-line coupled with an inductively coupled plasma spectrometer (HPLC-ICP-MS) was developed. There have been many studies related to total arsenic determination in rice and the results showed that arsenic levels in rice are high. However all arsenic species do not have toxic effect on human health. According to the studies conducted As(III) and As(IV) are the most toxic ones among all aresenicals. As a result, speciation gains importance. In January 2012, Codex Alimentarus Comission (CAC) accepted the limits for both organic and inorganic arsenic as 0.3 mg/kg in rice. Extraction for Arsenite (As(III)), arsenate (As(V)), dimethylarsinic acid (DMMA) and arsenobetaine (AsB) was carried out in microwave oven at 70 °C for 17 minutes for three times. 10mL of 1:1 Methanol: Deionized water was used for extraction. Then the samples were centrifuged at 4100 rpm for 10 minutes. After 3 extractions, the supernatants were collected in the same tube. They were filtered through 0.45µm syringe filter and injected to HPLC by using a 20μL loop. Arsenic species were determined by PRP X-100 column and TMAHSO4 was used as the ion pairing agent in the mobile phase. The accuracy of the proposed method has been checked by analyzing spiked samples and 90-115% recoveries were obtained. Linear working range was between 10-100 µg/L and R2 > 0.99. Rice samples were collected from supermarkets located in different regions of Ankara. Intra-day and inter-day precision studies were also performed with RSDs below %15% for both. Key Words: Arsenic Speciation, LC-ICP-MS, Microwave Oven References: [1] Codex Alimentarus Commission - Joint Fao/Who Food Standards Programme - Codex Committee On Contaminants In Foods Sixth Session - Maastricht, The Netherlands, 26 – 30 March 2012 Proposed Draft Maximum Levels For Arsenic In Rice [2] Simon Foster., Wiiliam Maher., Frank Krikowa.,Simon Apte., ‘’A microwave-assisted sequential extraction of water and dilute acid soluble arsenic species from marine plant and animal tissues’’,Talanta 71-2007 pg. 541.
735
Fast Analytical Methods
DETERMINATION OF BISPHENOL A (BPA) IN DRINKING WATER BY HPLC-FLD Hande ÖZBAY1, Pınar NAS1, Deniz Y. SARICA1, Serpil TAŞDELEN2, Üstün EZER3 1
Foundation for Children with Leukemia (LÖSEV),Village for Children with Leukemia, Konya – Haymana Yolu 92. Ada 1. Parsel INCEK – Ankara / Türkiye Hospital For Children with Leukemia (LÖSANTE), Turgutlu Sok. No: 30 GOP – Ankara/Türkiye 3 Foundation for Children with Leukemia (LÖSEV), Reşit Galip Cad. İlk adım Sok. No: 14, 06700 GOP – Ankara/Türkiye
2
Wastes are products of domestic, industrial and agricultural applications. They have shown adverse effects on reproduction, development and other vital activities for aquatic and terrestrial organisms. As being one of the most common wastes Bisphenol A (BPA) like many other chemicals may show endocrine disruptive activity in humans and animals. BPA is used during the manufacture of resins, plastics and other chemicals to assist the polymerization of a monomer. In June 2011, the use of BPA in baby products both in the EU and in Turkey was banned. EFSA and FDA recommend a limit of 5 mg / kg body weight / day. In this study, a method was developed and validated for the determination of BPA by highperformance liquid chromatography (HPLC) with fluorescence (FLD) detector and C18 column for the validation studies, intra-day and inter-day studies were carried out for accuracy and precision. The Accuracy of the proposed method has been checked by analyzing spiked samples and 80-110% recoveries were obtained. Linear working range was obtained between 1,5 – 15,0 ng/mL with the equation Area=0,527 [BPA]+0,128, R2=0,999. The detection limit (LOD, 3σ) of the method was calculated as 0,352 ng/mL and quantification limit (LOQ, 10σ) of the method was calculated as 1,173 ng/mL. In the precision, the %RSDs were below 5 % both in interday and intraday studies. The developed method was applied to seven different brands of thirty one bottled (No:7) water kept in different conditions as room temperature, under the sun and at +4 oC. According to the experimental results obtained it is concluded that although BPA was released to the water samples in the bottles but the findings were below the recommended limit. Keywords: Bisphenol A, BPA, HPLC-FLD. References: [1]Gulnaz O., “Bisfenol A’nın Biyolojik Parçalanması, Biyokonsantrasyon Faktörleri Ve Östrojenik Aktivite Düzeylerinin Belirlenmesi”, Doktora Tezi, Çukurova Üniversitesi Fen Bilimleri Enstitüsü Biyoloji Anabilim Dalı, Adana (2006). [2] TGK 2005/31 Gıda maddeleri ile temasta bulunan plastik madde ve malzemeler tebliği. [3] http://www.efsa.europa.eu/en/topics/topic/bisphenol.htm
736
Fast Analytical Methods
DETERMINATION OF 2,3- BUTANEDIONE IN DAIRY PRODUCTS BY GAS CHROMATOGRAPH AND FLAME IONIZATION DETECTOR (GC-FID) Damla EMİL1, Hande F. ÖZBAY, Deniz Y.SARICA1, Serpil TAŞDELEN2, Üstün EZER3 1
Foundation for Children with Leukemia (LÖSEV), Village for Children with Leukemia, Konya – Haymana Yolu 92. Ada 1. Parsel İncek – Ankara / Türkiye 2 Hospital for Children withLeukemia (LÖSANTE), Turgutlu sk. no: 30 Gaziosmanpaşa – Ankara/Türkiye 3 Foundation for Children with Leukemia (LÖSEV), Reşit Galip Cd. İlkadım Sk. No: 14, 06700 Gaziosmanpaşa – Ankara/Türkiye
In this study, a method was developed for the determination of 2,3- butanedione (diacetyl) in cheese, milk, yoghurt and butter by gas-chromatographic technique coupled with flame ionization detector (GC-FID). The characteristic taste of butter comes from 2,3- butanedione 2, 3- butanedione added to margarines, yoghurts, cheese, popcorns as an artificial ingredient. And it also is a natural product of fermentation found in yoghurt, wine. An acceptable limit of 2,3- butanedione hasn't been established for foods. Precise and fast method has developed and validated for 2,3 butanedione determination. Acetone was used for 2,3 butanedione extraction and determined by DB-WAX column. The Accuracy of the proposed method has been checked by analyzing spiked samples and 92-95% recoveries were obtained, detection limit (3σ) and quantification limit (10σ) of the method were calculated as 0.316 µg/g and 1.056 µg/g, respectively. Linear working range was obtained between 1.2 – 40.0 µg/g with the equation A= 1.037[2,3- butanedione] – 0.062; R2=0.998.The proposed method was applied for the determination of 2,3- butanedione in cheese samples. 2,3- butanedione concentrations have been determined in the real samples with a relative error less than %5. Intra-day and inter-day precision studies were also performed with RSD below %15, respectively. Samples were collected from dairy markets located in different regions of Ankara. 2,3- butanedione was determined in 13 different brands of 24 cheese samples and results obtained in the range of 1.64-7.00 µg/g. Developed method is applicable to other dairy products of interest. Key words: Diacetyl, 2,3-butanedione,GC-FID, dairy products References: [1]Macciola V., Candela G., De Leonardis A., Rapid gas-chromatographic method for the determination of diacetyl in milk, fermented milk and butter, Food Control 19 (2008), 873–878.
737
Functional Foods & Ingredients (Industrial and Consumer Perspectives)
COMPARATIVE STUDIES AND POSSIBLE FOOD INDUSTRIAL APPLICATIONS OF PROPOLIS AS A PROMISING SOURCE OF BIOACTIVE COMPOUNDS Szabolcs Molnar, Sandor Rapi, Attila Kiss, Peter Forgo Eszterhazy Karoly College, Egerfood Regional Knowledge Center, Eger, Hungary e-mail:
[email protected] Propolis is a resinous substance collected by honeybees from various plant sources. The composition depends on time, vegetation, and the area of collection. Ethanol extracts of propolis (EEP) from four area of Hungary were prepared for eight different active substance examinations. The examined parameters and the used techniques were as follows: antioxidant activities (DPPH method); total polyphenol content (Folin-Ciocalteu reagent UV-spectrophotometric determination); polyphenolic derivatives (HPLC-PDA); prolin (UV-spectrophotometric determination); trace elements as Iron and Zinc (FAAS); carbohydrate composition (HPLC-ELSD); benzoic acid and esters (GC-MS); B3vitamin (HPLC). The antimicrobial activities of different samples were determined for Gram-positive and Gram-negative species as well. Total polyphenol content of different samples ranged from 214 ± 4,8% to 274 ± 5,5% (mg g-1). The concentration of Zn was found to be 0,47 - 1,57 mg kg-1; Fe 0,46 – 2,78 mg kg-1 ; B3 content of different samples was ranged from 0,6 to 4 mg kg-1. It was revealed that propolis related materials have a potential use as preservatives in the food industry. The potential applicability of the propolis has been studied in food production in order to enhance the bioactive content. Several wine batches have been produced (Olaszrizling – white; Kékfrankos – red) from the historical Hungarian wine region with enhanced propolis content. Three analytical parameters have been measured and the differences between the blank and the propolis treated wines have been analyzed: Iron and Zinc content (FAAS); antioxidant activity (DPPH method); total polyphenol content (Folin-Ciocalteu reagent with UV-spectrophotometric determination). Significant contribution was given to the results by the determination of the propolis influence on the wine microflora. A new special functional food - with enhanced polyphenol and adjusted trace element level - can be developed with the results of the study and with the application of some new technical steps. Distinctive wine prototypes have been produced by applying diverse combinations of propolis variants. The manufactured wine prototypes have been characterized in terms of antioxidant capacity, total polyphenol, alcohol, and trace element content, as well as organoleptic features. Different technological parameters have also been adjusted, tested and modified in order to obtain the most appropriate wine prototypes. Keywords: propolis, HPLC, AAS, antioxidant capacity, antimicrobial activity
738
Fast Analytical Methods
THE APPLICATION OF CDTE QUANTUM DOTS FOR POLYPHENOLS DETERMINATION Krzysztof Dwiecki, Agnieszka Łuczak, Aleksander Siger, Małgorzata Nogala-Kałucka Department of Food Biochemistry and Analysis, Poznan University of Life Sciences, Poznan, Poland,
[email protected] Polyphenols are plant secondary metabolites widespread in nature. They exhibit strong antioxidant properties, attributed to their structure and ability to free radicals scavenging. In addition phenolic compounds exhibit anticancer, antiinflammatory, antiatherosclerotic properties and many other health benefits. There are many methods of polyphenols determination, among which spectroscopic methods have become very popular. Those methods (like Folin–Ciocalteu method) are fast and cheap, but nonspecific and many interfering substances may influence results of the determination. That is why it is necessary tolook for a new accurate methods of phenolic compounds determination. The aim of this study was to determine the possibility of application of the cadmium-telluride quantum dots for the determination of plant polyphenols. It was found that the quenching of quantum dots photoluminescence occurs in the presence of oxidizing substances and it is inhibited by antioxidants. A positive correlation between antiradical activity of selected polyphenols (quercetin, daidzein, catechin, chlorogenic acid, p-coumaric acid) and their ability to inhibit the CdTe quantum dots photoluminescence quenching in the presence of sodium periodate was established. Similar correlation was observed in the case of tea and coffee infusions. In the analyzed infusions a high positive corelation beetwen the CdTe photoluminescence quenching inhibition ability and polyphenols content (determined using Folin–Ciocalteu method) was observed. It was found that potentially interfering substances (glucose, fructose, selected amino acids (cysteine, tyrosine), ascorbic acid) do not influence the photoluminescence of CdTe quantum dots. The phenomenon of photoluminescence quenching inhibition can be used for the determination of total phenolic compounds and/or antioxidant capacity of food products. Keywords: polyphenols, quantum dots, photoluminescence, fluorescence, phenolic compounds determination References: Liu X., Jiang H., Lei J., Ju H.: Anodic Electrochemiluminescence of CdTeQuantum Dots and Its Energy Transfer forDetection of Catechol Derivatives. Anal. Chem., 2007, 79, 8055-8060 Yuan J., Guo W., Wang E.: Utilizing a CdTe Quantum Dots-Enzyme Hybrid System for the Determination of Both Polyphenolic Compounds and Hydrogen Peroxide. Analytical Chemistry, 2008, 80, 1141-1145 Zhang X., Guo Q., Cui D.: Recent Advances in Nanotechnology Applied to Biosensors. Sensors, 2009, 9, 1033-1053 Research financed from the project No NCN 2011/01/B/NZ9/02976
739
Functional Foods & Ingredients (Industrial and Consumer Perspectives)
THE ANTIOXIDANT ACTIVITY OF LUPIN SEEDS AND SPROUTED LUPIN SEEDS OBTAINED FROM SEEDS GROWING UNDER OXIDATIVE STRESS Magdalena Zielinska-Dawidziak, Krzysztof Dwiecki, Aleksander Siger, Jarosław Czubiński, Dorota Piasecka-Kwiatkowka Department of Food Biochemistry and Analysis, Poznan University of Life Sciences, Poznan, Poland,
[email protected] Cultivation of seeds in strongly concentrated solution of FeSO 4 results in iron accumulation in growing plants. The main method of toxic iron disposal by the growing plant is the process of complexing it in the shell of ferritin. This protein acts as an antioxidant, protecting lipids, other proteins and nucleic acids against degradation. The presence of Fe2+ ions in the medium strongly induces also the other defense mechanisms of plants against prooxidative factors. Hence, intensive overproduction of antioxidant is expected under this conditions, not only protein-like antioxidants, such as ferritin, but also phenolic compounds. Properly carried out the germination process may give a product with a very high bioactive value. First of all, formulation with a high content of ferritin iron is obtained. At the same time the preparation may get the high antioxidant activity. The aim of the study was to determine the antioxidant activity of lupin seeds and sprouted lupin seeds obtained after growing under oxidative stress. The antioxidant activity was measured in three lupin cultivars seeds (Lord, Baron and Zeus) and sprouted seeds growing in the culture medium containing 20 mM of FeSO4 using TRAP test (Total Peroxyl Radical Antioxidant Potential). In addition, the total phenolic compounds content was determined using Folin–Ciocalteu method. Content oftotal phenolic compounds in lupin germinated seeds was higher in comparison to seeds before germination, which is positively correlated with higher total antioxidant potential of germinated seeds. In the case of Lord cultivar the negative impact of FeSO 4 solution on the sprouts antioxidant activity was not observed. Surprisingly the content of total phenolic compounds in Lord was decreased in FeSO4 containing culture medium in comparison to the culture without ferrous ions. It may indicate the presence of other than polyphenols antioxidant compounds in the methanol extracts obtained from Lord sprouts. In the case of Baron cultivar the presence of FeSO 4 in the culture decreased antioxidant potential of the sprouts by about 30%. The highest antioxidant potential (30.5 mmol Trolox/kg) was recorded for sprouts obtained from lupin seeds Zeus variety growing in culture medium containing ferrous ions (4-7 day of the growing), following the germination of the seeds in water (the first three days of the growing). The content of total phenolic compounds in this culture variant was also the highest among the cases studied (1324,38 mg/100 g d.m.). Growth conditions, which allowed the formation of high antioxidant activity in germinated seeds enriched in ferritin included 3-day preparation in water, and then introducing to the medium Fe2+. The total oxidation potential determined by the TRAP method of the preparations results not only from the ferritin and polyphenols compounds expression but also other compounds, not studied in the presented research. Keywords: lupin sprouts, polyphenols, antioxidant activity, abiotic stress References: Siger A., Czubinski J., Kachlicki P., Dwiecki K., Lampart-Szczapa E., Nogala- Kalucka M.: Antioxidant activity and phenolics content in three lupin species. Journal of Food Composition and Analysis, 2012, 2, 190-197. Zielińska-Dawidziak M., Siger A., Effect of elevated accumulation of iron in ferritin on the antioxidants content in soybean sprouts. European Food Research and Technology, 2012 234:1005– 1012. Research financed from the project No POIG 01.01.02-00-061/09
740
Functional Foods & Ingredients (Industrial and Consumer Perspectives)
APPLICATION OF ADVANCED CHROMATOGRAPHIC METHODS IN THE ANALYSIS OF BIOACTIVE PEPTIDES Sandor Rapi, Attila Kiss, Peter Forgo Eszterhazy Karoly College, Egerfood Regional Knowledge Center, Eger, Hungary e-mail:
[email protected] Bioactive peptides represent an important family of compounds that play significant role in physiological and biochemical processes as well as in clinical and food research. The functional properties can include antioxidant and antimicrobial activity, surfactant and nutritional capabilities, moreover these compounds can contribute to the development of characteristic flavors such as sweetness and bitterness in various types of food. Several publications have dealt with the separation, detection and identification of these compounds, however the published methods carry difficulties in terms of the quantitative analysis, the sensitivity and reproducibility have been proven to be poor mainly because several amino acid moieties have low UV-absorbing properties. Reliable and sensitive chromatographic methods have been developed and applied to analyze di-, and tripeptides: Aspartame (APM), Carnosine (bAla-His), Glutathione (GSH), Alanyl-Glutamine (Ala-Gln) and g-Glutamyl-Cysteine (Glu-Cys). Photodiode-array (PDA) was used in case of Dansyl-chloride (DCl) derivatives. Fluorescent detection has been used for OPA derivatized peptides, in order to reach higher sensitivity. The sensitivity and detection limits have been determined and compared in order to select the most efficient analytical method and the related parameters. Identification of the components have been carried out by the analysis of the mass-spectra (molecular ions and fragments) recorded with atmospheric pressure chemical ionization (APCI) in separate chromatographic experiments. The stability of the sulphur containing derivatives has been found to be low, the stability of these compounds was increased by applying different agents and protection ways such as antioxidants and transition metals and transformation to derivatives. Pea, rice and garlic samples have been selected for the study, the extraction procedure was optimized with different solvents: 0.1 M phosphoric-acid, 0.1 M hydrochloric-acid, acetic-acid, ethanol and water, the peptide content was analyzed with the newly developed technique. Antioxidant activity (FRAP) was observed only for the sulphur containing derivatives (g-glutein, L-glutation). Garlic extracts have shown the highest antioxidant activity (46 ppm in ascorbic acid equivalents), pea samples have exhibited lower activity (23 ppm) and the lowest activity has been measured for rice samples (19 ppm). The peptide content was varied in the 10-100 ppm region for all derivatives in the examined plant parts. Keywords: peptides, HPLC, derivatization
741
Functional Foods & Ingredients (Industrial and Consumer Perspectives)
TUBERS OF TOPINAMBUR (Helianthus tuberosus L.) INTRODUCED INTO GEORGIA AS A RAW MATERIAL FOR FUNCTIONAL FOOD ADDITIVES M. Abutidze1, S. Chazarra2, J.N.Rodríguez-López2, N. Omiadze1, N. Mchedlishvili1, T. Sadunishvili1, N. Pruidze1, G. Kvesitadze1 1
Durmishidze Institute of Biochemistry and Biotechnology of Agrarian University of Georgia, Tbilisi, Georgia 2 Department of Biochemistry and Molecular Biology A, University of Murcia, Murcia, Spain
[email protected]
Nowadays replacing artificial food additives with natural biologically active ones in order to intensify technological processes and give the final product some kind of functional properties is of great interest. Functional foods improve human health and decrease risk of a lot of kinds of diseases. Inulin, a non-digestible carbohydrate, a fructose polymer, that is contained in many vegetables, fruits and cereals is widely used as an ingredient in functional foods. From technological point of view, inulin and its derivate compounds (oligofructose, fructooligosaccharides) exhibit a variety of properties: thickener, emulsifier, gel forming, sugar and fat substitute, humectants and freezing point depression [1]. Healthpromoting effects of inulin and oligofructose, such as the prevention of diabetes and anti-carcinoma activities, have also been reported. Because of the large number of health promoting functions inulin and oligofructose have wide applications in various types of foods like confectionery, fruit preparations, milk desserts, yogurt and fresh cheese, baked goods, chocolate, ice cream and sauces. Inulin can also be used for the preparation of fructose syrups. The potential of tubers of topinambur (Helianthus tuberosis L.) as a source for inulin are drawing tremendous recent interest. The aim of this work was to investigate the chemical composition of tubers of topinambur introduced in Georgia and determine the optimal conditions for extraction of inulin from the tubers of this plant. The tubers of topinambur were washed, cut into very small pieces and dried and powdered. The content of dry matter, phenolic compounds and pectic substances were determined by standard biochemical methods as described in [2] and soluble sugars and inulin were determined according to [3]. Tubers of topinambur were shown to be rich in inulin (17.0%) and pectic substances (21.0%). The content of soluble sugars in topinambur tubers was found to be 7.0%. The study of the effect of different factors (different temperatures, extracting liquid and duration of extraction) on the output of inulin from tubers of topinambur showed that maximum output of inulin was obtained with water extraction on water bath at 70-800C for 30 min. Thus, the tubers of topinambur introduced into Georgia are characterized by high content of inulin and other biologically active compounds and they may be successfully used as a raw material for obtaining inulin and producing functional biologically active food additives. Key words: topinambur,tuber, inulin, functional food References : 1. Madrigal L., Sangronis E. (2007) Inulin and derivates as key ingredients in functional foods. Arch Latinoam Nutr . Vol. 57, No. 4, pp.387-396. 2. Jinjolia N., Gulua R., Chikovani K. (1983) Practicum of Tea Chemistry. Tbilisi, Ganatleba, 160 p. (In Georgian). 3. Beliakov K. V., Popov D. M. (1998) Determination of inulin in bulbs and roots of elecampane high (Inula helenium). Pharmatsia 1. pp. 34-35 (In Russian).
742
Food and environment (heavy metals, dioxin, radioactivity etc)
MERCURY AND CADMIUM LEVELS OF FISH CONSUMED IN KONYA Rabia Serpil GÜNHAN1, Suzan YALÇIN2 1Department of Food Technology, Vocational School of Technical Sciences, Selçuk University, Konya Türkiye 2Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Selçuk University, Konya,Türkiye
[email protected] *This study was summarized from MSc thesis In this study, cadmium and mercury levels of fish consumed in Konya were determined and the results were evaluated for human health. In this experiment, three different fish; Trachurus trachurus, Scomber scombrus and Sardina pilchardus were obtained from markets, totally 63 samples, 21 samples of each species were used. The length and weight of the samples were measured. The metal level in the edible muscle parts of the samples was measured by Perkin Elmer Optima DV 2000 model ICP-OES. The mean, minimum and maximum concentrations of mercury and cadmium in examined fish species were found as mercury 98.11, 83.45, 122.20 ng/g, cadmium 0.041, 0.017, 0.087 μg/g in Trachurus trachurus; mercury 99.76, 82.34, 118.12 ng/g, cadmium 0.094, 0.065, 0.129 μg/g in Sardina pilchardus; mercury 106.60, 85.26, 138.20 ng/g, cadmium 0.062, 0.042, 0.091 μg/g in Scomber scombrus , respectively. The posıtive correlation was found between the length – weight and the metal levels in some species. The length and weight of Scomber scombrus were positively correlated with mercury bioaccumulation. Mercury level increased with increasing the length of Sardina pilchardus. It is concluded that mercury and cadmium levels of fish consumed in Konya were not harmful for human health. Keywords: fish, mercury, cadmium
743
Food and environment (heavy metals, dioxin, radioactivity etc)
A STUDY ON THE OCURRANCE OF AFLATXOIN Ml IN RAW AND STERILIZED MILK IN ELJABAL ALKHADER REGION OF LIBYA Ramadan E. Abdolgader, Suleiman Taher Abusalloum, Salah Elnaje Mohamed, Salah Mohamed Hasan, Agoub Abdulla Agoub Food Science and Technology Department / Faculty of Agriculture / Omar Almukhtaer University - ElBiada - Libya AFM1 concentration of 22 raw milk samples collected from farms in different areas around El-baida city–Eljabel Alkhader province and 42 sterilized samples were analyzed. The method used was ELISA technique. Results showed that in one raw milk sample (4.5%) the AFM1 concentration were less than 5 ng/L and none of contaminated raw milk samples exceeded the Libyan regulation limits of 50 ng/L for liquid milk. For the sterilized milk samples, the ranges of AFM1 were below the detection limit to 160 ng/L with 9 (21%) samples above Libyan legal limit. Kew words: Milk, Aflatoxin Ayar, A; and Con, A. H. (2007). A study on the occurrence aflatoxin in raw milk due to feeds. J. Food Safety. J. Food Safety. Lee, E, Man-kwak, and Jean, T. (2009). Occurrence of aflatoxin in raw milk in south Koren using an immunoaffinity column and liquid chromatography. 20: 136-138.
744
Other Food Chemistry Related Topics
SORPTION CHARACTERISTICS, THERMODYNAMIC PROPERTIES AND GLASS TRANSITION TEMPERATURE OF CAPE GOOSEBERRY (Physalis peruviana L.). Antonio Vega-Gálvez a, Jessica López a, Kong Ah-Hen b, Luis Puente-Díaz c, Margarita Miranda a , Roberto Lemus-Mondaca a a
Departamento de Ingeniería en Alimentos, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile. b Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Av. Julio Sarrazín s/n, Valdivia, Chile. c Departamento de Ciencia Alimentos y Tecnología Química, Universidad de Chile, Av. Vicuña Mackenna 20, Santiago, Chile. * Corresponding Author: Tel: 56-63-221302; E-mail:
[email protected]
Moisture sorption isotherms of fresh and dried Cape gooseberry (Physalis peruviana L.) were determined at three temperatures (20, 40 and 60°C) using a gravimetric technique. The data obtained were fitted to several models including GAB, BET, Henderson, Caurie, Smith, Oswin, Halsey and Iglesias-Chirife. A non-linear least square regression analysis was used to evaluate the models. The Iglesias-Chirife model best fitted the experimental data. Isosteric heat of sorption was also determined from the equilibrium adsorption data using the Clausius-Clapeyron equation and was found to decrease exponentially with increasing moisture content. The enthalpy-entropy compensation theory was applied to the sorption isotherms and indicated an enthalpy controlled sorption process. Glass transition temperature Tg of Cape gooseberry was also determined by differential scanning calorimetry and modelled as a function of moisture content. Tg was satisfactorily correlated by the Gordon-Taylor, Roos and Khalloufi models, which proved to be excellent tools for predicting glass transition of Cape gooseberry.
745
Other Food Chemistry Related Topics
WATER SORPTION ISOTHERMS, ISOSTERIC HEAT AND GLASS TRANSITION TEMPERATURE OF MURTA (Ugni molinae Turcz) BERRIES Kong Ah-Hen 1, Antonio Vega-Gálvez 2, Luis Puente-Díaz 3, Margarita Miranda 2, Roberto Lemus-Mondaca 2 1 2
Instituto de Ciencia y Tecnología de Alimentos, Universidad Austral de Chile, Av. Julio Sarrazín s/n, Valdivia, Chile. Departamento de Ingeniería en Alimentos, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile. 3 Departamento de Ciencia Alimentos y Tecnología Química, Universidad de Chile, Av. Vicuña Mackenna 20, Santiago, Chile. * Tel. 56-51-204305; Fax. 56-51-204305; E-mail:
[email protected]
Adsorption and desorption isotherms of murta (Ugni molinae Turcz) berries were measured using the static gravimetric method at three temperatures (20, 40 and 60 °C). Water activity ranged from 0.10 to 0.95. The moisture sorption behavior of murta was temperature dependent, as indicated by a decrease in equilibrium moisture content, at all levels of aw, with increasing temperature. Eight mathematical equations available in the literature were used to model the experimental data. All the equations showed generally a good fit; however, the GAB equation was considered the best to predict the experimental data for both isotherms. Effect of temperature on model parameters was analyzed and studied through an Arrhenius-type equation. The net isosteric heats of desorption and adsorption were determined by applying the Clausius–Clapeyron equation. The experimental heat data were satisfactorily modeled by Tsami’s equation. Glass transition temperatures (Tg) of murta conditioned at various water activities were determined by differential scanning calorimetry. A strong plasticizing effect of water on T g was found with a large reduction of Tg when the moisture content increased. These data were satisfactory correlated by the Gordon-Taylor, Roos and Khalloufi models. In consequence, these models are excellent tools for estimating the Tg of this product.
746
Contaminants in food and feed
A COMPARATIVE MYCOLOGICAL AND MYCOTOXIC STUDY ON BIOFILMS FORMED IN GRAIN STORAGE SILOS IN THE WEST AND THE SOUTH WEST OF ALGERIA A.Kerim¹, A. Belhadj¹, A. Sadek¹, A. Moussaoui¹ ¹Laboratory of Plant Resource Development and Food Security in Semi Arid Areas, South West of Algeria, BP 417, University of Bechar, Algeria Food diseases constitute one of the current public health problems most prevalent in the international scale. These diseases are caused by various agents, especially pathogens. In addition to viruses and pathogenic bacteria, toxinogen fungi pose a danger to the health of man and animals by the secretion of highly toxic substances during their proliferation in foods of plant or animal origin. The bad conditions of grain storage are a favorable climate for the development of a big number of microorganisms, and this increases the susceptibility of attack by molds and biofilm formation. In this context, achieving a mycological and mycotoxicological comparative study on the grain biofilm in storage silos in the regions of Bechar (south west of Algeria), Saida and Mostaganem west of Algeria) is necessary. The results of various mycological and mycotoxicological analyzes showed the severe contamination of our samples with a higher rate concerning the samples of Bechar (13.5X10 5 UFC/g). The dominance of Penicillium and Aspergillus were very common on all samples, and species identification revealed different species that we cite: A.niger, A.flavus-parasiticus, A.fumigatus, A.candidus, A.clavatus, P.rubrum, P.verrucosum, P.expansum, P.lilacinum. The diversity of these species is an indicative of bad storage. The genres Fusarium, Ulocladium, Geotrichum andvRhizopus were also revealed. Research of mycotoxins on different simples by the CCM method reveals the presence of Aflatoxin B1, Aflatoxin G1 and Ochratoxin A. Keywords: Grain, Storage, Molds, biofilm, Algeria, Aflatoxin B1, Aflatoxin G1 and Ochratoxin A.
747
Other Food Chemistry Related Topics
THE EFFECT OF NIGELLA SATIVA (NIGEL) AND trigonella foenum-graecum (FENUGREEK) FROM THE SOUTH OF ALGERIA ON BACTERIAL URINARY TRACT INFECTIONS A. Kerim1, K. Benyahia1, K. Boubekri1, M. Drissi2, F. Bouabdeli2 1
Laboratory of Plant Resource Development and Food Security in Semi Arid Areas, South West of Algeria, BP 417, University of Bechar, Algeria. 2 Laboratory of biology department University of Mostaganem
Bacterial resistance to antibiotics appeared soon after their introduction in the treatment of infectious diseases. This resistance is a major factor complicating the treatment of bacterial infections and the spread of multi-resistant strains [1] For the treatment of urinary tract infections, medicinal plants are a source of new molecules with antimicrobial activity economically available to deal with the emergence of resistance patterns of bacteria to antibiotics. Urinary tract infections are very common and are a major concern for public health in developing countries: Approximately 50% of women develop at least once a symptomatic urinary tract infection in their lifetime. Urinary tract infection is, in order of frequency, the first non-infectious epidemic disease. So we did retrospective studies during the year 2008/2009 in the southern region of Algeria to identify germs responsible for urinary tract infections, to better inform the user of herbal remedies, we chose two plants: Nigella sativa (Nigel) and Trigonella foenum-graecum (Fenugreek). The results obtained in this work show a significant decrease in the sensitivity of Enterobacteriaceae to Blactam antibiotics except penicillin justified by the high production of B-lactamases. However, some antibiotics are still very effective, such as, Amoxicillin, imipenem, Oxaciline in B-lactmine family and chloramphenicol Preliminary tests of these plants revealed the presence of varying amounts of tannins, flavonoids, glycosides, alkaloids and saponins, the absence of anthracene derivatives, and the absence of quinone except the Nigel witch shows us the presence of this substance. Our flavonoic extract of the Nigellashows a bacteriostatic effect agains Pseudomonas aeruginosa and E. coli. But the fenugreek has a bactericidal effect against Pseudomonas aeruginosa and Proteus mirabilis and bacteriostatic on E. coli. However the alkaloid has no effect on all strains. Key words: Bacterial resistance, urinary tract infections, Nigel, Fenugreek, crude flavoinoid extract [1] D.YALA*, A.S. MERAD**, D. MOHAMEDI***, M.N. OUAR KORICH***, Médecine du Maghreb 2001 n°91]
748
Fast Analytical Methods
OPTIMIZATION OF THE FACTORS INFLUENCING SORGHUM PROTEIN EXTRACTION. K.Khaladi1,2; R.Bibi2;H.Mokrane2 B.Nadjemi2 2
1 Université de Yahia Fares -médéaLaboratoire de recherche sur les produits bioactifs et valorisation de la biomasse(LPBVB).ENSKouba-ALGER.algerie
Sorghum (Sorghum bicolor (L.) Moench) is an important cereal crop grown in the semi-arid tropics of Africa and Asia due to its drought tolerance. It is a staple food crop cultivated on a subsistence level by farmers in these areas for human consumption and therefore plays an important role in food security. Sorghum grain has protein content varying from 6 to 18%, with an average of 11% [01] Sorghum proteins can be broadly classified into prolamin and non-prolamin proteins. Kafirins, the major storage proteins, are classified as prolamins, and as such, they contain high levels of proline and glutamine and are soluble in non-polar solvents such as aqueous alcohols [02]. Kafirins account for 77 to 82% of the protein in the endosperm, whereas non-prolamin proteins (namely, albumins, globulins, and glutelins) make up about 30% of the proteins [03]. To optimize the extraction of sorghum proteins, several variables were examined: sample-to-solvent ratio, detergent type and concentration, reducing agent type and concentration, extraction time, and buffer pH and concentration. Samples were quantified and characterized by RP-HPLC [01] Lasztity R. 1996. Sorghum proteins. In: R. Lasztity, editor. The Chemistry of Cereal Proteins. 2nd ed. Boca Raton, FL: CRC Press. p 227-248. [02] Shewry PR, Tatham AS. 1990. The prolamin storage proteins of cereal seeds: structure and evolution. Biochem J. 267:1-12. [03]Belton PS, Delgadillo I, Halford NG, Shewry PR. 2006. Kafirin structure and functionality. J.Cereal Sci. 44(3):272-86.
749
Risk assessment, risk/benefit analyses
BODY MASS INDEX IN BREAST &PROSTATE CANCER PATIENTS ATTENDING THE NATIONAL CANCER INSTITUTE Fatima A. Hamad Department of Biochemistry, Faculty of Applied Medical Sciences, University of Gezira, Sudan,
[email protected] The World Health Organization (WHO) says that overweight and obesity are the most important known avoidable causes of cancer after tobacco. Major studies confirm that being overweight or obese increases risk of various cancers. Obesity arises from the interaction between genes; environment and behavior. The prevalence of obesity has increased worldwide during the last few decades. Obesity has reached epidemic proportions. The mechanism of increased cancer risk in obese populations is unclear, but nutritional and dietary factors may have a role. Changes in metabolism and hormonal activity may also be implicated, particularly in hormone responsive cancers such as breast, prostate, and endometrial carcinomas. Objective: The aim of this study was to study the incidence of obesity in new cases of Sudanese breast & prostate cancer patients together with demographic factors, sociocultural factors, habits & anthropometric measurements, attending the National Cancer Institute (NCI), Gezira State, Sudan. Methods, materials and study subjects: We retrospectively reviewed the records of 500 cases of females breast & prostate cancer patients (age ranging between 25-90 years).The mean age were (47.94±12.73) for females & (71.88±7.85) for males. The study period was from Jan/2008 to Oct/2010. A questionnaire was filled in order to obtain information regarding: age, residence, occupation, marital status, education level and past medical history. Stages of cancer, and habits were recorded. Anthropometrics measurements determined were weight, height and the body mass index (BMI). Results:50.8% of females breast cancer had normal or underweight, while 67.2% of prostate cancer patients were having normal or underweight based on BMI
