Sunday, 18 Juneicbf2006.upatras.gr/program.pdf · Biotechnological Production of Xylitol and its Application in Food Industry 17.30- 18.00 Thakur, I.S. Jawaharlal Nehru University,

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Sunday, 18th June

07.30- Excursion to Kalavrita17.00-18.30 Registration

Welcome Session

Panelists: Matsoukas, I.; Kontominas, M.; Koutinas, A.A.;Pandey, A.; Papamichael, M.; Dussap, C.G., Larroche, C.

18.30-18.45 General Secretary of Research and Technology of Greece-Prof. IoannisTsoukalas (has been invited).�Research and Technology Development in Greece�

18.45-19.00 Greetings by the University authorities

19.00-19.20 Greetings by the Local authorities

The General Secretary of Western Greece Region, Kavadas P.

The prefect of Achaia, Katsikopoulos, D.

The Mayor of the city of Patras, Karavolas, A.

The Representative of Cultural Capital of Europe- Patras 2006

19.20-19.35 Welcome by the Chairman- I. Matsoukas

19.35-20.05 Welcome by the Convener- A.A. Koutinas

20.05-20.20 �Bioprocessing in Greece�- M. Kontominas, co- Chairman

20.20-21.05 Prof. Williams, J.- EU-COST (European Cooperation in the field of Scientificand Technical Research). �The COST system of net working in research�

21.05-21.30 �History and Plans of Achaia Claus old winery�- Kalapodis, M.

22.00 Reception in Achaia Beach Hotel (transfer by bus)

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Monday, 19th June

Opening Session, I - 4 Auditorium

Chairmen: Pandey, A.; Boskou, D.; Roussos, S.; Dussap, C.G.

Opening lecture

08.30-09.30 Fox, PUniversity College, Cork, IrelandIndigenous Enzymes in Milk: History, Significance and Perspec tives

Plenary Lectures

09.30-10.15 Marchant R.University of Ulster,N. Ireland, UK.The Impact of Microbial Genomics on the Food Industry

10.15- 11.00 Holtzapfel W.Fed. Res. Ctr. Nutr. Karlsruhe, GermanyLactic Acid Bacteria in Food Biotechnology and the Human Environment

11.00- 11.30 Coffee break

Invited Lectures

11.30- 12.00 Larroche, C.Laboratoire de Genie Chimique et Biochimique, FranceEngineering Aspects of Biotransformation Processes

12.00- 12.30 Berger, R.GInstitut fur Lebensmittelchemie de Universitat Hannover, GermanyBiotechnology of Flavours

12.30- 13.00 Pandiella, S.University of Manchester, UKHealth-Promoting Food Bioprocessing

13.00-14.00 Lunch - II 3 First floor

14.00-15.30 Poster Session - I

Session I, Room II - 11

Chairmans: Marchant, R.; Drainas, C.

Biocatalysis and food biotechnologyGenetically modified foods

Invited Lectures

15.30 -16.00 Giudici, P.University of Modena and Reggio Emilia, ItalyStrategies for Yeast Genetic Improvement

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16.00- 16.30 Papagianni, M.Aristotle University of Thessaloniki, GreeceEngineering the Metabolism of Lactococcus lactis by Cloning Key Fungal Genes fromAspergillus niger

16.30- 17.00 Weinberg, Z.GThe volcani center, IsraelThe Safety and Hygiene of Sewage Irrigated Forage Crops in Israel

17.00- 17.30 Rao, L.V.Osmania University, IndiaBiotechnological Production of Xylitol and its Application in Food Industry

17.30- 18.00 Thakur, I.S.Jawaharlal Nehru University, IndiaBioremediation and Detoxification of Dioxin- Like Compounds in Food by Products by

Serratia marcescens.

Session I, Room I - 12

Chairmen: Pandiella, S. and Berger, R.G

Fermentation technologies

Invited Lectures

15.30 -16.00 Singh- Nigam, P.University of Ulster, Northern Ireland, UKComparative Study of Encapsulated and Entrapped Yeast for Fermentation Purposes

16.00- 16.30 Ferreira- Dias, S.Instituto Superior de Agronomia, PortugalOn the Use of Immobilized Lipases in the Food Industry- Factors and Facts

Short Lectures

16.30- 16.45 Binod, P.Regional Research Laboratory (CSIR), IndiaPurification of Chitinase Isoenzymes from Fungal Strains

16.45- 17.00 Babitha, S.Regional Research Laboratory (CSIR), IndiaEffect of Stress on Growth and Pigment Production in Monascus purpureus underSolid State fermentation

17.00- 17.15 Drichoutis, P.National and Kapodistrian University of Athens, GreeceStudies of the Mechanical and Fermentation Behaviour of Double Layer Alginate-Chitosan Beads Produced Using Saccharomyces cerevisiae Entrapped Cells.

17.15- 17.30 Tataridis, P.TEI of Athens, GreeceEthanol Production via Solid State Fermentation of Grape Pomace: Combined Effectof Fermentation Parameters on Ethanol Yield

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17.30-17.45 Razavi, S.H.University of Tehran, IranCarotenoid and Fatty Acid Production using Technical Glycerol and AmmoniumSulphate by Sporobolomyces ruberrimus H110

17.45-18.00 Gun, IlhanSuleyman Demirel University, TurkeyThe Fatty Acid Composition of Karinyagi Butter Consumed in Turkey

18.00-18.15 Umrania, V.Saurashtra University, IndiaTreatment of Beet Sugar Waste Water by UAFB bioprocesses

18.30- Excursion by bus to village for dinner. The dinner will be paid by the participants.


Chairmen: Larroche, C.; Lyberatos, G.

Bioprocess engineering for food and feed development

Waste and by- products treatment (environmental care)

Invited Lectures

15.30 -16.00 Omar, I.University of Science, MalaysiaUtilization of Malaysian Agrowaste Resources for the Generation of Value AddedProducts via Fermentation Processes

16.00- 16.30 Pons, M.Laboratoire des Sciences du Genie Chimique, FranceSpectroscopic Techniques for Facilitation of Wastewater and Surface Water Monitoring

16.30- 17.00 Papanikolaou, S.Agricultural University of Athens, Greece1,3- Propanediol and citric acid production from glycerol- containing waste dischargedafter bio-diesel manufacturing process

Bioreactor designInvited Lectures

17.00- 17.30 Lyberatos, G.University of Patras, GreeceDevelopment and evaluation of alternative processes for sterilization and deodorizationof cork barks and natural cork stoppers.

17.30- 18.00 Nedovic, V.University of Belgrade, Servia & MontenegroImmobilized cell technology aimed to beer fermentation- process requirements, carriermaterials and bioreactor design

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Short Lectures

18.00-18.15 Varzakas, T.TEI Kalamatas, GreeceContinuous glucoamylaces production in solid state fermentation using a counter-current reactor

18.30-11.00 Visiting the city, Achaia claus old winery and dinner by the sea will be paid by the

participants

Tuesday, 20th June


Chairmen: Bisaria, V.S.; Omar, I.

Biocatalysis and food biotechnology

Fermentation technologies

Invited Lectures

08.30-09.00 Viniegra- Gonzalez, G.Universidad Autonoma Metropolitana, MexicoWhy enzyme synthesis by SSF is resistant to catabolite repression?

09.00- 09.30 Satyanarayana, TUniversity of Delhi South Campus, IndiaAttempts in improving quality and shelf life of bread using microbial enzymes

09.30- 10.00 Bekatorou, A.;University of Patras, GreeceImmobilization techniques and support materials, suitable for food production: beer,bread and cereal by- products

10.00- 10.30 Kanellaki, M.University of Patras, GreeceUse of fruits as substrates for cell immobilization for food production

Short lectures

10.30-10.45 Proestos, C.Agricultural University of Athens, GreeceNatural antioxidant constituents from selected aromatic plants.Antimicrobial activity on selected pathogenic microorganisms.

10.45-11.00 Simsek, B.Suleyman Demirel University, TurkeyThe effect of different temperatures treatments and lactic culture types on the

characteristics of �Cokelek� cheese made from goat milk


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Session IÉ, Room I - 11

Chairmen: Soccol, C.R. and Kanellaki, M.;

Enzyme and biocatalysis improvement

Invited Lectures

11.30-12.00 Madamwar, D.Sardar Patel University, IndiaBiocatalysis using microemulsion based organogels (MBGs) containing immobilizedCandida rugosa lipase for ester synthesis

12.00-12.30 Gunasekaran, PMadurai Kamaraj University, IndiaStrategies for the improvement of levan and fructooligosaccharides production byZymomonas mobilis.

12.30-13.00 Papamichael, E.M.University of Ioannina, GreeceIsolation, purification and characterization of two proteases from Lactobacillushelveticus, from kefir.

13.00-13.30 Chand, S.Indian Institute of Technology, IndiaNutraceuticals Based on Enzymatic Catalysis


14.30-16.00 Poster Session - ÉI

Session IÉÉ, Room I - 11

Chairmen: Pillai, S.D.; Dussap, C.G.

Microbiology of food

Invited Lectures

16.00- 16.30 Drainas, C.University of Ioannina, GreeceAn alternative prokaryotic glucose tolerance mechanism in high sugar habitats

16.30- 17.00 Aguilar, C.Universidad Autonoma de Coahuila, MexicoProduction of antioxidants and other nutraceuticals by solid state cultures ofpomegranate residues (Punica granatum) and creosote bush (Larrea tridentate)

17.00- 17.30 Chincholkar, S.B.North Maharashtra University, IndiaMicrobial Siderophore Mediated value addition to plants for improvement of human health

17.30- 18.00 Sankaran, K.Anna University, IndiaThe need and new tools for surveillance of E. coli pathogens Antimicrobials

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Short lectures

18.00-18.15 Silici, S.; Unlu, M.; Vardar-Unlu, G.Erciyes University, TurkeyAntibacterial activity and phytochemical evidence for the plant origin of Turkish propolisfrom different regions

18.15-18.30 Silici, S.; Koc, N.A.Erciyes University, TurkeyComparative Study Of In Vitro Methods Used To Analyse The Antifungal Activity OfPropolis Against Trichophyton Rubrum And T.Mentagrophytes

Tuesday, 20th June


Chairmen: Hardin, M. and Komaitis, M.

Food and raw materials characterization and properties

Nutritional properties

Invited Lectures

08.30-09.00 Soccol, C.R.Universidade Federak do Parana, BrazilMushrooms a promising source to produce nutraceutical and pharmaceuticalbioproducts

09.00- 09.30 Yokota, K.Shimane University, JapanRegulation of life cyclo of adipocytes by dietary lipids and metabolic factors throughthe arachidonate cascade.

09.30- 10.00 Hardin, M.University of Queensland, AustraliaNutraceutical properties of Whey- Starch composites

10.00- 10.30 Vikineswary, S.University of Malaya, MalaysiaMushrooms in healthy diet: fresh or processed?

10.30- 11.00 Furlan, S.University of Joinville (UNIVILLE), FrancePossibilities of Pleurotus applications in food, health and environmental technologies


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Chairmen: Fox, P. and Kontominas, M.

Chemical and rheological properties

Invited Lectures

11.30-12.00 Boskou, D.Aristotle University of Thessaloniki, GreeceProperties of food colors obtained by physical extraction, chemical synthesis andbiosynthesis by microorganisms

12.00-12.30 Augur, C.IRD, FranceUse of fungal enzymes to study the degradation of specific plant polyphenols

12.30-13.00 Billiaderis, C.Aristotle University of Thessaloniki, GreeceRheological methods in food material characterization: a focus on carbohydrate systems

13.00-13.30 Banerjee, R.IIT-Kharagpur, IndiaIsolation of a novel polysaccharide from the rind of Punica granatum (Pomegranate)having free radical scavenging, tyrosinase inhibition and anti- glycation properties



Chairmen: Papayianni, M. and Yokota, K.


Short Lectures

16.00- 16.15 Jokanovic, M.R.University of Novi Sad, Serbia & MontenegroSuitability of some pea (Pisum sativum L.) varieties for processing

16.15- 16.30 Kourkoutas, Y.University of Patras, GreeceUse of Freeze-dried Kefir Co-culture as a starter in cheese production

16.30- 16.45 Swiader, K.Warsaw Agricultural University, PolandSensory properties of sweeteners in model water solutions

16.45- 17.00 Vaikousi, H.Aristotle University of Thessaloniki, GreeceKinetic modelling of non enzymatic browning of apple juice concentrates differing inwater activity under variable heating conditions

17.00- 17.15 Dermesonlouoglou, E.National Technical University, GreeceStability of dehydrofrozen cucumber pre-treated with alternative osmotic solutes

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17.15- 17.30 Salacha, MWine Institute of Athens, GreeceEvaluation of the antiradical and reducing properties of Greek varietal white wines:correlation with polyphenolic composition

17.30- 17.45 Kallithraka, S.Wine Institute, GreeceDetermination of anthocyanin pigments in Hellenic native grape cultivars and extractionin wines

17.45- 18.00 Kristo, E.Aristotle University of Thessaloniki, GreecePhysical properties of starch nanocrystal- reinforced pullulan films

Tuesday, 20th June


Chairmen: Nigam - Singh, P. ; Furlan, S.

Rational process development

Invited Lectures

08.30-09.00 Pillai, S.D.Texas A&M University College Station, USAMicrobial cell signalling and its potential applications in bioprocessing

09.00- 09.30 Paknikar, K.M.Agharkar Research Institute, IndiaThe prospects of integrated nanobioprocessing in food industries

09.30- 10.00 Bisaria, V.S.Indian Institute of Technology, IndiaBioprocessing Strategies for Enhanced Production of Podophyllotoxin in Plant CellCultures

10.00- 10.30 Mishra, S.Indian Institute of Technology Delhi, IndiaNovel bioprocess strategies for production of xylanases for use in food and feed industry

Short Lectures

10.30-10.45 Katsaros, G.National Technical University, GreeceProduction of novel dairy products using actinidin and high hydrostatic pressure

10.45- 11.00 Koutsoumanis, K.Aristotle University of Thessaloniki, GreeceUse of accurate temperature history data in risk assessment: A prerequisite for effectivesafety management of the chill chain.


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Chairmen: Nychas, G.-I.; and Stayanarayama, T.


Invited Lectures

11.30-12.00 Bezirtzoglou, E.Democritus University of Thrace, GreeceThe intestinal flora over space and time

12.00-12.30 Tsakalidou, E.Agricultural University of Athens, GreeceFunctionality of wild lactic acid bacteria- The example of Streptococcus macedonicus

12.30-13.00 Strehaiano, P.; Nehme, N.; Renouf, V.; Lonvaud, A.; Mathieu,F.; Taillandier, P.LGC. UMR-CNRS, FranceMicrobial interactions in winemaking

13.00-13.30 Nychas, G.-J.E.Agricultural University of Athens, GreeceEvaluation of meat spoliage using chemometrics and metabolomics (metabolicfigerprint) as tools


14.30-16.00 Poster Session - ÉI


Chairmans: Strehaiano, P. and Tsakalidou, E.

Genetically modified foods

Short Lectures

16.00- 16.15 Zorn, H.Universitat Hannover, GermanyGenes to Flavours- A Biochemical Journey

16.15- 16.30 Rodriguez- Herrera, R.Universidad Autonoma de Coahuila, MexicoPresence of transgenic genes and proteins in commercial soybean foods from Mexicangrocery stores

16.30- 16.45 Sflomos, K.Technological Educational Institution of Athens, GreeceEffects of ã- irradiation on a range of specially selected foods

16.45- 17.00 Varzakas, T.Tei Kalamatas, GreeceRisk Assessment of Genetically Modified Food.

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Chemical and rheological propertiesShort Lectures

17.00-17.15 Tsoukala, M.National Technical University, GreeceFlow and viscoelastic properties of mayonnaise emulsions with different size of oildroplets.

17.15-17.30 Djuric, M.University of Novi Sad, Serbia and MontenegroOptimization of Minerals in Probiotic Quarg production

17.30-17.45 Caric, M.University of Novi Sad, Serbia and MontenegroStability of Food Emulsions in Model Systems

17.45-18.00 Milanovic, S.University of Novi Sad, Serbia and MontenegroEffect of Transglutaminace and probiotic starter on Yoghurt quality

18.30- Excursion by bus to a village by the sea for dinner 70km from the city. The dinner will

be paid by the participants.

Wednesday, 21st June

Session É, Room I - 11

Chairmen: Bezirtzoglou, E. and Viniegra- Gonzalez, G.

Biocatalysis and food biotechnology

Predictive microbiology

Invited Lectures

08.30-09.00 Roussos, S.Universite Paul Cezanne, FranceNatural mycoflora on olives and risk assessment

Short Lectures

09.00- 09.15 Charalampopoulos, D.University of ReadingApplication of predictive modelling in the development of probiotic fermented products

09.15- 09.30 Valdramidis, V.P.Katholieke Univeristeit Leuven, BelgiumStress adaptive responses by heat under the microscope of predictive microbiology

09.30- 09.45 Konteles, S.Technological Educational Institution of Athens, GreeceGrowth and acidity development of commercial bifidobacteria cultures in cow�s, ewe�sand goat�s milk using different inoculation practices.

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09.45- 10.00 Koutsoumanis, K.Aristotle University of Thessaloniki, GreeceMonte Carlo simulations for assessing shelf life of pasteurized milk in the Hellenicchill chain

10.00- 10.15 Koutsoumanis, K.Aristotle University of Thessaloniki, GreeceQuantitative Spoilage Assessment (QSA): a probabilistic approach for effective�expiration dating� of chilled food products

10.15- 10.30

10.30-11.00 Coffee break

11.00-12.30 Poster Session - III



Chairmen: Guidici, P. and Ferreira- Dias, S.

Biocatalysis and food biotechnologyEnzyme and biocatalysis improvement

Short Lectures

08.30- 08.45 Savary, G.INRA, FranceImpact Of The Structure Of Polysaccharide-Based Food Gels On The Release Of AromaCompounds: An Apci-Ms Approach

08.45- 09.00 Fishman, A.Israel Institute of Technology, IsraelProtein engineering of toluene monooxygenases for controlling regiospecificity andenantioselectivity

09.00- 09.15 Logothetis, S.University of Abertay Dundee, UKOsmotic stress and yeast cell viability

09.15- 09.30 Mantzouridou, F.Aristotle University of Thessaloniki, GreeceAdding value to crude vegetable oils : use of crude olive pomace oil for carotenoidproduction by Blakeslea trispora in submerged fermentation

09.30- 09.45 Venskutonis*1, P.R.Kaunas University of Technology, LithuaniaUse of immobilised lipase from Candida antarctica in supercritical fluid extraction ofborage (Borago officinalis L.) seed oil

09.45- 10.00 Salacha, M.Wine Institute of Athens, GreeceOchratoxin A in Greek wines and the European limit

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10.00- 10.15 Bugarski, B.University of Belgrade, Serbia and MontenegroApplication of electrostatic extrusion for immobilization of food ingredients

10.15-10.30





Chairmen: Billiaderis, C. and Pons, M.


Short Lectures

08.30- 08.45 Medina- Velo, I.A.Universidad Autonoma de Chihuahua, MexicoBrowning reduction of quince puree by impregnation of ascorbic acid and citric acidinto whole quinces

08.45- 09.00 Chatzilazarou, A.Technological Educational Institutions of Athens, GreeceExtraction of natural antioxidants (Polyphenols, carotens, tocopherols) from foodindustry wastes with cloud point extraction using food grade surfactants.

09.00- 09.15 Kayacier, A.Erciyes University, TurkeyThe use of some hydrocolloids in the reduction of oil content of corn chips.

09.15- 09.30 Hallmann, E.Warsaw Agricultural University, PolandComparison of the quality value of tomato fruits from organic and conventionalproduction in Poland

09.30- 09.45 Lazos, E.S.Technological Educational Institution of Athens, GreeceEffect of Hydrocolloids on Rheological Properrties of Batter Type Dough

09.45- 10.00 Rembialkowska, E.;Warsaw Agricultural UniversityThe nutritional properties of the old and the new apples cultivars in Poland

10.00- 10.15 Hallmann, E.Warsaw Agricultural University, PolandInfluence of processing on bioactive substances content and antioxidant properties ofapple pomace from organic and conventional production in Poland

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10.15-10.30 Chatzilazarou, A.Technological Educational Institution of Athens, GreeceAntioxidant and antimicrobial activity of natural antioxidants extracted from foodindustry wastes with cloud point extraction using food grade surfactants



12.30-14.00 Closing Session Amphitheatre

Panelists: Pandey, A.; Koutinas, A.A; Papamichael, M.; Larroche,

C.; Rao, L. V.; Roussos, S.; Dussap, C.G.,

1. Talk of about 5 minutes of each member of the panel for ICBF-Forum,3rd Congress (ICBF-2008)

2. 3rd Congress ICBF- 2008i. Topics of ICBF- 2008ii. Announcement of the Country and Organizers of ICBF-2008

14.00- 15.00 Lunch

15.00 Excursion to Ancient Olympia organized by �Patras Cultural Capital ofEurope- 2006 (Area of Olympic games from 8th century B.C. until 4thcenture A.C)

22.00 Farewell Reception in Achaia Beach Hotel (transfer by bus)

Thursday, 22st June

For participants willing to visit Ancient Athens (Akropolis, Thission,Keramikos and Ancient Greek museum) and old city of Athens (Plaka andMonastiraki) excursion will be organised. Participants can registered duringthe conference. Departure by Athens Airport

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POSTER PRESENTATIONS

Poster Session - I

Monday, 19 June, 14.00-15.30Biocatalysis and Food Biotechnology

Genetically Modified Foods

SI-01 Lingeng, L.; Hume, M.; Pillai, S.D.Texas A&M University, USAA Non-Indole-Based Airborne Quorum Sensing Molecule Can Confer Tetracycline Tolerance inPhysically Separated Escherichia Coli and Salmonella Newport Strains

SI-02 Gonzalez- Morales, S.; Rodriguez- Herrera, R.; Aguilar, C.N.; Rodriguez-Vidal,A. ; Rebolloso- Padilla, O.Universidad Autonoma de Coahuila, MexicoPersistence of Transgenic Genes and Proteins During Soybean Food Processing

SI-03 Michaelidis, C. ; Dourou, D. ; Nychas, G-J.E.Agricultural University of Athens, GreeceIdentification of Mutants Involved in the Adaptive Acid Tolerance Response Pathway in ListeriaMonocytogenes via a Forward Genetics Approach

SI-04 Renouf, V.; Strehaiano, P.; Lonvaud-Funel, A.;Universite Bordeaux, FranceUse of PCR-DGGE Analysis of Bacteria and Yeast Population on Grape Berry Surface, DuringWinemaking and on the Cellar Equipment.

SI-05 Kretova, M.; Berillova, I.; Siekel, P.Food Research Institute, SlovakiaComparison of DNA Degradation in Gastrointestinal Simulations in vitro and in vivo

SI-06 Kredatusoca, Z.; Kretova, M.; Berillova, I.; Siekel, P.Food Research Institute, SlovakiaEffect of Technological Treatment on Degradation of DNA in non-GM and GM Food Matrices

SI-07 Parapouli, M.; Perysinakis, A.; Hatziloukas, E.; Fragkos- Livanios, L. ;Samiotaki, M. ; Panagiotou, G. ; Drainas, C. ;University of Ioanninna, GreeceProteomic Analysis of New Wine Yeast -Strains during Must Fermentations

Enzyme and Biocatalysis Improvement

SI-08 Cordova, J.; Nungaray, J.; Clark, D.S.Universidad de Guadalajara, MexicoBovine Serum Albumin Catalyzes Ester Hydrolysis at Extremely High Temperatures

SI-09 Kaprelyants, L.; Miskin, A.ONAFT, UkraineImprovement of Soybean Products Technology with the Use of Endogenous Enzymes

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SI-10 Ramachandran, S.; Fontanille, P.; Pandey, A.; Larroche, C.Universite Blaise Pascal, FranceUse of Aspergillus niger Spores as a Source of Glucose Oxidase for the Biotransformation ofGlucose to Gluconis Acid

SI-11 Linares, D.; Larroche, C.; Fontanille, P.Universite Blaise Pascal, FranceProtective Effect of Biomass Components Against Interfacial Inactivation of Alpha- Pinene OxideLyase from Pseudomonas rhodesiae CIP 107491

SI-12 Sivaramakrishnan, S.; Gangadaharan, D.; Nampoothiri, K.M.; Pandey, A.Regional Research Laboratory, CSIR, IndiaAlpha Amylase Production : SSF vs SMF

SI-13 Anisha, G.S.; Sukumaran, R.K.; Prema, P.Regional Research Laboratory, CSIR, IndiaStatistical Optimization of á- Galactosidase Production by Streptomyces griseoloalbus UsingResponse Surface Methodology

SI-14 Pires- Cabral, R.; da Fonseca, M.M.R.; Ferreira- Dias, S.Universidade do Algarve, PortugalBatch Operational Stability of Candida Rugosa Lipase Immobilized in Polyurethane Foams

SI-15 Pericin, D.; Radulovic, L.J.; Antov, M.University of Novi Sad, Serbia & MontenegroEnzyme Hydrolysis of Polysaccharides of Hull-Less Seed Variety of Pumkin (Olinka) In theRelation to Protein Extraction

SI-16 Peres, M.F.S.; Gattas, E.A.L.Sao Paolo State University, BrazilEnzymatic Assay of L- Malic Acid Using Dehydrogenase from Bakers�s Yeast

SI-17 Armas, J.C.; Martinez, J.L.H.; Mendoza, J.D.;Instituto Superior Politecnico Jose A Echeverria, CubaMucor griseocyanus Lipase: Characterization and Study of Some Catalytic Properties ofImmobilized Enzyme

SI-18 Osorio, N.M. ; Dubreucq, E. ; da Fonseca, M.M.R. ; Ferreira-Dias, S.Instituto Piaget, PortugalModelling the Interesterification of Fat Blends Rich in Omega-3 Polyunsaturated Fatty AcidsCatalysed By the Lipase/Acyltransferase from Candida Parapsilosis

SI-19 Nair, S.U. ; Saudagar, P.S. ; Singhal, R.S. ; Kamat, M.Y.University of Mumbai, IndiaThermostable Pullunase from Bacillus Cereus FDTA-13 and Its Mutant

SI-20 Aranda-Vazquez, C.; Aguilar, C.N.; Ilina, A.; Martinez, J.L.H.Universidad Autonoma de Coahuila, MexicoFood Enzymes Production by Mucor griseocyanus in Submerged Fermentation in the Presenceof Different Inductors

SI-21 Koutilelli, V.; Nerantzis, E.T.Technological Educational Institute of Athens, GreeceContinuous Production of Wine in a Microfermentation Cassette (MFC) (r)

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SI-11 Perez- Velazquez, L.C. ; Lazalde- Martinez, L.E.; Ortega- Rivas, E.; Welti-Chanes, J.; Mujica-Paz, H.; Valdez- Fragoso, A.;Universidade Autonoma de Chihuahua, MexicoPolygalacturonase Sensitivity to Vaccunm Pressure Pulses in Acidified Brines

SI-23 Mateos Diaz, J.C. ; Ruiz, K.; Rodriguez, J.A.; Cordova, J.; Nungaray, J.; Carriere,F.; Baratti, J.Universidad de Guadalajara, MexicoMapping Substrate Selectivity of Lipases from Thermophilic Fungi

SI-24 Valasaki, K.; Staikou, A. ; Theodorou, L.G. ; Papamichael, E.M.University of Ioannina, GreeceTwo Proteolytically Active Components from Lactobacillus Helveticus

SI-25 Safarikova, M.; Atanasova, N.; Ivanova, V.; Engibarov, S. ; Safarik, I. ; Tonkova, A.;Institite of systems Biology and Ecology, Czech RepublicMagnetic Modifications of Bacillus Circulans Cells

SI-26 Ferreia L. ., Afonso C.; Alfaia A.; Calado A.; Ribeiro M. H. L.Universidade de Lisboa, PortugalEvaluation of High Pressure-Temperature Effects on Naringinase Immobilised in Calcium AlginateBeads for Naringin Hydrolysis

SI-27 Iconomou, D. ; Stefanoudaki, E.; Arapoglou, D.; Israilides, C.; Rodis, P.;NAGREF- Institute of Technology of Agricultural Products, GreeceImprovement the Concentrations of Natural Antioxidants and Quality Characteristics of OliveOil with the Addition of Enzymes during (Olive Paste) Processing

SI-28 Do Amarante C.B.; Lourenco, L F.H.; De Araujo, A.A. ;Cellulase Enzymatic Complex Production in Solid State Fermentation Using Tropical

Amazon Agro Industrial Wastes


SI-29 Soni, B.; Trivedi, U.; Madamwar, D.Sardar Patel University, IndiaProduction and Purification of Phytocyanin from Oscillatoria quadripunctulata

SI-30 Wisbeck, E.University of the Joinville Region, BrazilEvaluation of Antimicrobial Activity in Different Aqueous Extracts of the Pleurotus ostreatusDSM 1833

SI-31 Spier, M.R.; Woiciechowski, A.L.; Sugai, M.H.; Pandey, A.; Soccol, C.R.; Soccol,V.T.Federal University of Parana,, BrazilComparison between the Phytase Production Using Citric Pulp in SSF by Twenty Fungi StrainsSoil Isolated

SI-32 Bolduc, M.P., Vuillemard, J.C., Champagne C. and Bazinet, L.Universite Laval, CanadaElectrochemical Modification of Milk and Its Effect on the Native Microflora.

SI-33 Panagou, E.Z.; Tassou, C.C.; Skandamis, P.N.; Nychas, G.-J.E.Agricultural University of Athens, GreeceProfile of Fermented Greek Table Olives

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SI-34 Kefalogianni, I.; Giannouli, A.; Tsagou, V.; Fakas, S.; Papanikolaou, S.;Galiotou- Panayotou, M.; Komaitis, M.; Aggelis, G.University of Patras, GreeceThe Microflora of Olive Fruit Stored Under Industrial Conditions Prior to Oil Extraction

SI-35 Papadimitriou, K.T.; Pratsinis, H.; Nebe-von-Caron, G. ; Kletsas, D. ;Tsakalidou, E.Agricultural University of Athens, GreeceMultiparameter Flow Cytometry and Single Cell Sorting as Tools for the Study of BacterialStress Physiology

SI-36 Zoumpopoulou, G.; Foligne, B.; Christodoulou, K.; Grangette, C. ; Pot, B. ;Tsakalidou, E.Agricultural University of Athens, GreeceProbiotic Potential of Lactic Acid Bacteria. In Vitro Screening and In Vivo Assessment

SI-37 Giaouris, E.D.; Nychas, G.-J.E.Agricultural University of Athens, GreeceEffect of Glucose and Yeast Extract on the Development of Salmonella Enterica Serovar EnteritidisPT4 Biofilm on Stainless Steel under Starvation Conditions

SI-38 Nisiotou, A.; Eliopoulos, V.; Drosinos, E.; Nychas, G.-J.E.Agricultural University of Athens, GreeceCharacterisation of Indigenous Yeast Populations in Sound, Damaged and Botrytis-Affected Grapes.

SI-39 Chorianopoulos, N.G. ; Giaouris, E.D. ; Kourkoutas, Y. ; Nychas, G.-J.E.Agricultural University of Athens, GreeceBiofilm Formation by Salmonella Enterica Serovar Enteritidis

SI-40 Plessas, S.; Fisher, A.; Psarianos, C.; Nigam, P.; Koutinas, A.A.University of Patras, GreeceApplication of Lactobacillus bulgaricus and Kluyveromyces marxianus for Sourdough Bread Making

SI-41 Barbin, P.; Gilis, J.F.; Strehaiano, P.; Taillandier, P.CNRS- UMR, FranceDetection and Isolation Procedure for Yeast Dekkera/ Brettanomyces from Wine MakingEnvironments. Use and Adaptation of Discriminating Criteria

SI-42 Anastasiadou, S.; Papagianni, M.; Ambrosiadis, I.; Filiousis, G. ; Avramidis, N.Aristotle University of Thessaloniki, GreeceOn the Antimicrobial Properties of Pediococcus Acidilactici NRRL B 5627

SI-43 Anastasiadou, S.; Papagianni, M.; Ambrosiadis, I.; Koidis, P.Aristotle University of Thessaloniki, GreeceRapid Quantifiable Assessment of Nutritional Parameters Influencing Pediocin Production byPediococcus Acidilactici NRRL B 5627

SI-44 Klaus, A.; Niksic, M.Faculty of Agriculture, Serbia and MontenegroAntimicrobial Effect of Bioactive Compounds Extracted From Different Strains of Ganodermalucidum Mushroom

SI-45 Mahgoob, S. ; Gounadadi, A. ; Skandamis, P. ; Drosinos, E. ; Nychas, G-J.Agricultural University of Athens, GreeceEffect of Storage Temperature and Re-Packaging Under Vacuum on Microbial Profiles of Hamand Smoked Turkey Ham

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SI-46 Giao, M. S. ; Pintado, M.E. ; Malcata, F. X.Universidade Catolica Portuguesa, PortugalAntioxidant and Antimicrobial Features of Seven Herbal Plants Common in Portugal

SI-47 Khodadadi, M. Razavi, S.H.; Ehsani, M.R.; Mousavi S. M.University of Tehran, IranThe Effect of Microfilteration on Microbial Population Reduction of Raw Milk

SI-48 Seratlic, S.V.; Macej, O.D.; Jovanovic, S.T.; Barac, M.B.Institute for Food Technology and Biochemistry, Serbia and MontenegroThe Influence of Two Different Types of Penicillium Roqueforti Molds on the Protein Changesin Gorgonzola Type Blue-Veined Cheeses, During Ripening

SI-49 Tsekoura, F.; Alexopoulos, A.; Stefanis, C.; Papadopoulos, I.; Voidarou, C.;Bolkas, S.; Æoulis, Í.; Giannakourou, M.; Georgopoulou, A.; Bezirtzoglou, E.General Chemical State Laboratory, GreeceAerobic and Anaerobic Bacteriology of Greek Honeys.

SI-50 Voidarou, C. ; Tzora, A. ; Fotou, K. ; Noussias, H. ; Alexopoulos, A.; Bezirtzoglou, E.T.E.I. of Epirus, GreeceMicrobiology of Some Fresh Fishes and Seafoods

SI-51 Voidarou, C.; Tzora, A.; Fotou, K.; Giza, E.; Alexopoulos, A.; Bezirtzoglou, E.T.E.I. of Epirus, GreeceFood Shelf-Life as Indicator of the Hygienic Processing in Vacuum-Packed Cold Butchery.

SI-52 Voidarou, C.; Skoufos, I.; Tzora, A.; Vassos, D.; Kinigalakis, M.; Galogiannis,K.; Fotou, K.; Alexopoulos, A.; Bezirtzoglou, E.T.E.I. of Epirus, GreeceExperimental effect of ozone upon some indicator bacteria for preservation of an ecologicallyprotected watery system

Poster Session - II

Tuesday, 20th of June14.30-16.00

Predictive microbiology (food safety and risk assessment)

SII-01 Santo, D.; Dinis, A.S.; Quintas, C.; Gaspar, N.Universidade do Algarve, PortugalEnterobacter sakazakii in Aromatic Herbs

SII-02 Koutsoumanis, K.; Xanthiakos, K.; Nychas, G.J.-E.Aristotle University of Thessaloniki, GreeceDevelopment of a Predictive Model for Listeria monocytogenes Growth Targeted to PasteurizedMilk- Comparison With Existing Models.

Fermentation Technologies

SII-03 Mateos Diaz, J.C. ; Rodriguez, J.A. ; Roussos, S.; Cordova, J.; Nungaray, J.;Baratti, J.Universidad de Guadalajara, MexicoImproving Lipase Production by Nutrient Source Modification Using Rhizopus homothallicusCultured in Solid State Fermentation

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SII-04 Mateos Diaz, J.C. ; Roussos, S.; Cordova, J.; Nungaray, J.; Aboudalham, A.;Baratti, J.Universidad de Guadalajara, MexicoLipase from the Thermotolerant Fungus Rhizopus homothallicus is More Thermostable WhenProduced Using Solid State Fermentation than Submerged Fermentation Procedures

SII-05 Mallouchos, A.; Loukatos, P.; Gardeli, G.; Komaitis, M.*Agricultural University of Athens, GreeceMonitoring Ethyl Esters during Wine Fermentations Using Immobilized Cells on Brewer�s SpentGrains

SII-06 Portugal F.R., Silva, S., Centeno F., Teixeira M.F., Strehaiano P.LGC. UMR-CNRS, FranceMalo Lactic Fermentation by Entrapped Cells of Oenococcus oeni in Winemaking.

SII-07 Singhania, R.R.; Nampoothiri, M.K.; Pandey, A.CSIR, IndiaProduction of Gellan Gum by Sphingomonas Paucimobilis

SII-08 Stepanov, N.A.; Martinenko, N.N.; Efremenko, E.N.;Moscow State University, RussiaMulti- Purpose Biocatalyst for Production of Alcoholic Beverages

SII-09 Mirkovic, M.; Nedovic, V.; Leskosek-Cukalovic, I.; Levic, S.; Bugarski, B.;University of BelgradeContinuous Beer Fermentation with Yeast Cells Immobilized in Polyvinyl Alcohol

SII-10 Papavasileiou, G.C.; Blekas, G.; Boskou, D. ; Koutinas, A.A. ; Kanellaki, M.Aristotle University of Thessaloniki, GreeceEffect of Cryoprotective Media on Viability and Alcohol Fermentation Ability of Kefir Yeast Cellsduring Freeze Drying

SII-11 Papavasileiou, G.C.; Blekas, G.; Boskou, D. ; Koutinas, A.A. ; Kanellaki, M.Aristotle University of Thessaloniki, GreeceEffect of Raisin Extract on Whey Fermentation by Freeze Dried Free Cells of Kefir Microflora

SII-12 Agouridis N.; Varvaresou D.; Bosnea L.A.; Kanellaki M.; Koutinas A.A.University of Patras, GreeceContinuous Malolactic Fermentation in Wine Using Lactobacillus casei Cells Immobilized onDelignified Cellulosic Materials

SII-13 Kandylis, P., Manousi, M-E, Bekatorou, A., Soupioni, M. and Koutinas, A. A.University of Patras, GreeceCell Immobilization on Peeled and Non-Peeled Potatoes and Their Efficiency in GlucoseFermentation

SII-14 Kopsahelis N., Kampanos A., Koutinas A.A., Kanellaki M.University of Patras, GreeceEthanol Production From Molasses By Using Immobilized Yeast Cells On BSG, In Various TypesOf Bioreactors.

SII-15 Nerantzis, E.T. ; Tataridis, P. ; Hatzandroulis, S. ; Goustouridis, D. ; Dimitrakis,P. ; Sianoudis, I. ; Betzios, V.TEI of Athens, GreeceA New Tool for on line Monitoring of Alcoholic Fermentation

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SII-16 Bekatorou, A.; Kanellaki, M.; Banat, I.M.; Nigam, P.University of Patras, GreeceTreatment of Brewer�s Spent Grains by Aspergillus Oryzae and a. Awamori for Animal FeedProduction

SII-17 Nehme, N. ; Mathieu, F. ; Krieger-Weber*, S. ; Taillandier,P.INP-ENSIACET, FranceOenococcus oeni Growth and Malolactic Activity: Effect of Adaptation to Ethanol and Additionof a Nutrient Complement

SII-18 Petrovic, T.; Nedovic, V.; Dimitrijevic-Brankovic, S.; Bugarski, B.; Lacroix, C.University of Belgrade, Serbia & MontenegroProtection of Probiotic Microorganisms by Microencapsulation

SII-19 Kedia, G.; Pandiella, S.S.University of Manchester, U.K.Fermentation of Oat Pearling Fractions by Lactic Acid Bacteria

SII-20 Soukoulis C., V. Giannou, Tzia CUniversity of Athens, GreeceIndustrial Yogurt Manufacture: Monitoring of Fermentation Process and Improvement of FinalProduct Quality

Bioprocess engineering for food and feed development

Waste and by-products treatment (environmental care)

SII-21 Ferreira- Dias, S.; Fragoso, R.; d�Almeida Duarte, E. ; Gouveia, J. ; Cortez, N.Instituto Superior de Agronomia, PortugalRecycling of Olive Oil Mill Wastewater on Olive Yard - Impact on Soil, Productivity and OliveOil Quality

SII-22 Mohana, S.; Madamwar, D.Sardar Patel University, IndiaEnzymatic Decolourization of Natural Melanoidins Present in Alcohol Distillery Waste byTrametes Versicolor.

SII-23 Fakas, S.; Papanikolaou, S.; Komaitis, M.; Aggelis, G.; Galiotou-Panayotou, M.Agricultural University of Athens, GreeceBioconversion of Tomato Wastes Hydrolase into Single Cell Oil

SII-24 Martinez, J.L.H.; Armas, J.C.; Montesino, A.L.; Mendoza, J. D.MexicoPreliminary Study of The Degradation of Wastes Containing Fats and Oils by ImmobilizedLipase from Aspergillus Niger

SII-25 Bonin, S.; Skwira, J.Warsaw Agriculture University, PolandInfluence of Continuous Fermentation in High Sugar Medium on Yeast Immobilized on WhiteFoam Glass

SII-26 Zubaerova, D.; Senko, O.; Podorozhko, E.; Lozinsky, V.; Efremenko, E.Moscow State University, RussiaNew Biocatalyst with Multiple Enzymatic Activity for Treatment of Complex Food Wastewaters.

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SII-27 Arapoglou, D.; Israilides, C.; Christopoulou, N.; Varzakas, T.NAGREF, GreeceProduction of the Polysaccharide Pullulan by Grape Skin Pulp Extract.

Rational process development

SII-28 Maciel, G.M.; Vandenberghe, L.P.S.; Brandalize, T.Q.; Della Bianca, B.E.;Pandey, A.; Soccol, C.S.Federal University of Parana, BrazilOptimization of Substrate Chemical Composition for Xylanase Production in Solid- StateFermentation with A. Niger LPB326 Using Statistical Experimental Design

SII-29 Pancheniak, E.F.R.; Leon, J.R.; Parada, J.L.; Soccol, V.T. ; Masson, M.L. ; Soccol, C.R.Centro Politecnico, BrazilCharacterization and Biomass Production of Lactobacillus fermentum LPB08 Isolated from Swines

SII-30 Rodrigues, C.; Vandenberghe, L.P.S.; Boza, A.P.O.; Pandey, A.; Soccol, C.R.;Soccol, V.T.Federal University of Parana, BrazilStudy of the Influence of Different Salts in the Citric Acid Production in Solid State FermentationUsing Citric Pulp.

SII-31 Toro, C.R.; Parada, J.L; Leon, J. R. ; Soccol, V.T. ; Soccol, C.R.Federal University of Parana, BrazilIsolation of Lactobacillus alimentarius from Shrimp Penaeus vannamei and GrowthParameters for a Viable Probiotic Agent

SII-32 Soccol, C.R.; Santos, C.G.L.; Medeiros, A.B.P.; Soccol, V.T.Federal University of Parana, BrazilIsolation and Characterization of Lactic Acid Bacteria as Potential Silage Starters

SII-33 Canuto, A.P.; Woiciechovski, A.L.; Pandey, A.; Soccol, C.R.Federal University of Parana, BrazilProduction of Gellan Gum by Submerged Fermentation Using Sugarcane Juice and Other Sugars

SII-34 Papagianni, M.; Mattey, M.Aristotle University of Thessaloniki, GreeceApplication of Artificial Neural Network and Cluster Analysis in Studies of Fungal Morphology:The Effect of Spore Inoculum Level in Morphological Development of Citric Acid ProducerAspergillus niger.

SII-35 Papagianni, M.Aristotle University of Thessaloniki, GreeceFractal Geometry Applications in Fermentation Biotechnology: Quantification of FractalDimensions of Aspergillus Niger Mycelium in Submerged Citric Acid Fermentations

SII-36 Plessas, S.; Psarianos, C.; Koutinas, A.A.University of Patras, GreeceLactic Acid Production by Mixed Cultures of Lactobacillus bulgaricus, Lactobacillus helveticusand Kluyveromyces marxianus Using Cheese Whey and Molasses.

SII-37 Mallouchos, A. Loukatos, P.; Kanellaki, M.; Komaitis, M. *Agricultural University of AthensGrowth of Saccharomyces cerevisiae in Brewer�s Spent Grain hydrolysate

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SII-38 Mallouchos, A. ; Komaitis, M. *Agricultural University of AthensApplication of a New Procedure for the Amino Acid Analysis in Protein Enriched Feedstuffs

SII-39 Rezende, S.; Machado, N.R.C.F.; Andrade, C.M.G.; De Araujo, A.; da Silva, F.V.;Universidade Estadual de Maringa, BrazilPurification Processes of the Extract of Estevia Rebaldiana Using Zeolites and MembranesReactor design

SII-40 Brand, D.; Oishi, B.O.; Roussos, S.; Pandey, A.; Soccol, C.R.Federal University of Parana, BrazilEvaluation of Biomass and Spore Inoculation on the Respirometric Analysis and Spore Productionof Paecilomyces Lilacinus in Mixture of Defatted Soybean Cake and Coffee Husk

Downstream processing

SII-41 Rojan, P.J.; Madhavan, Nampoothiri, K.M.; Pandey, A.Regional Research Laboratory, CSIR, IndiaStrain Improvement of Lactobacillus delbrueckii NCIM 2025 for L(+) Lactic Acid ProductionUsing Nitrous Acid Mutation

SII-42 Dermiki, M. ; Gordon,. M.H.; Jauregi, P.University of Reading, UK.Recovery of Astaxanthin Using Colloidal Gas Aphrons (CGA)

SII-43 Safarikova, M.; Sabatkova, Z.; Safarik, I.Institute of Systems biology and ecology, Czech RepublicSeparation and Purification of Hen Egg White Lysozyme Using Magnetic Particles.

Food preservation (oxidative stability, Antimicrobials...)

SII-44 Chlebowska-Smigiel, A.; Gniewosz, M.; Swinczak, E.Warsaw Agricultural University, PolandThe Influence of Pullulan and Pullulan - Protein Edible Films on the Apples Shelf-Life Stability

SII-45 Petrova, E.; Sapka, M.; Sotiroudis, V.; Karaliota, A. ; Rechova, D. ;Mastronikolis, S.University of Athens, GreeceFood Pathogen Listeria monocytogenes Lipids Composition as Affected by Adverse ConditionsSuch as : Low pH and Low Temperature

SII-46 Kourkoutas, Y.; Chorianopoulos, N.; Dimitrellou, D.; Nychas, G.-J.E.; Koutinas, A.A.University of Patras, GreeceIncorporation of the Bacteriocin Producing Strain Leuconostoc Mesenteroides L124 in KefirMicroflora

SII-47 Chorianopoulos, N.G. ; Haroutounian, S.A. ; Nychas, G.-J.E.Agricultural University of Athens, GreeceAntibacterial Properties of Satureja thymbra and Satureja Parnassica Essential Oils as Regardsthe Seasonal Variation in their Composition

SII-48 Gounadaki, A.; Skandamis, P. ; Drosinos, E. ; Nychas, G.-J.E.Agricultural University of Athens, GreeceField Application of Oregano Essential Oil as Potential Food Industry Disinfectant

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SII-49 Lazalde-Martineza, L.E.; Perez-Velazqueza, L.C.; Ortega-Rivasa, E.; Vergara-Balderasb, F. Valdez-Fragosoa, A.; Mujica-Paza, H.Universidad Autonoma de Chihuahua, MexicoFreeze-Drying Kinetics of Garlic Slices: Influence of Osmotic Dehydration Pretreatment

Poster Session - III

Wednesday, 20th of June11.00-12.30

Food packaging

SIII-01 Schneider, A.L. ; Grigull, V.H. ; Formolo, M.C. ; Furlan, S.A. ; Pezzin, A.P.T. ;Aragyo, G. F.University of Joinville Region, BrazilCharacterization of Poly(3-Hydroxybutyrate)Produced by Ralstonia Eutropha Using Oleic Acidas Nutritional Supplement

SIII-02 Lazic, V.; Becar, T.; Pajin, B.; Gvonzdenovic, J.University of Novi Sad, Serbia & MontenegroPackaging Materials for Packing Chocolate

SIII-03 Gvozdenovic, J.; Aljilji, A.; Svrzic, G.; Tepic, A.; Lazic, V.University of Novi Sad, Servia & MontenegroInfluence of Protective Characteristics of Packaging Materials on Packed Dried Fruits

SIII-04 Sumantha, A.; Pandey, A.; Fontanille, P.; Larroche, C.Universite Blaise Pascal, FranceNeutral Protease Production by Aspergillus oryzae and its Relation to Fungal Sporulation

SIII-05 Saudagar, P.S.; Singhal, R.S.Institute of Chemical Technology, IndiaGellan Gum as a Matrix for Immobilization of Microbial Cell

SIII-06 Rubel, R.; Dalla Santa, H.S.; Lima Filho, J.H.C.; Pandey, A.; Figueiredo, B.C.;Di Bernardi, R.; Buchi, D.F.; Soccol, C.R.Federal University of Parana, BrazilEvaluation of the Immunomodulatory and Antitumoral Effect of Ganoderma LucidumSupplemented Diet in Sarcoma 180-Bearing Mice.

SIII-07 Zygoura, P.D.; Paleologos, E.K.; Riganakos, K.A.; Kontominas, M.G.University of Ioannina, GreeceStudy of the Migration of Di-(2-Ethylhexyl) Adipate Plasticizer from Food-Grade PVC Film intoAqueous Simulants: Effect of Gamma Radiation

Food and raw materials characterization and properties

Equilibrium properties: aw, pH, antioxidant

SIII-08 Ben Gaida, L.; Dussap, C.G.; Gros, J.-B.;Universite Blaise Pascal, FranceWater Activity, pH and Related Equilibrium Properties in Biological and Food Processes.Modelling and Estimation

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SIII-09 Robledo-Olivo, A.; Martinez, J.L.; Carbo, A.A.; Garza-Garcia, Y.; Aguilar, C.N.Universidad Autonoma de Coahuila, MexicoPomegranate Residues Assessment for Potential Use as a Support in Solid State Fermentationfor Antioxidants Production

SIII-10 Zikos, N.F.; Liouni, M.; Karaliota, A.University of Athens, GreeceStudies of Antioxidant Action of Greek Red and White Wines and its Relationship with ChangesDuring Early Maturation

SIII-11 Kanakis, C.D.; Daferera, D.J.; Tarantilis, P.A.; Polissiou, M.G.Agricultural University of Athens, GreeceComparison of the Antioxidant Activity of Saffron�s Essential Oil Obtained by Hydrodistillationand Saffron�s Essential Oil Obtained by Ultrasound Assisted Extraction

Chemical properties

SIII-12 Faisca, I. ; Bernardo- Gil, G. ; Empis, J. ; Cebola, M.J. ; Pereira, P.Centre for Biological and Chemical Engineering, PortugalExtracts of Myrtus communis L. - Evaluation of Antioxidant Activity

SIII-13 Savary, G.; Lafarge, C.; Doublier, J.L; Cayot, N.UMR INRA, FrancePartition of Aroma Compounds between the Continuous and Dispersed Phases of a CompositePolysaccharide- Based Food Gel

SIII-14 Apati, G.P.; Furlan, S.A.; Laurindo, J.B.University of the Joinville Region, BrazilDrying and Vaccum Cooling of Fruit Bodies of Pleurotus ostreatus DSM 1833

SIII-15 Lafuente-Castaneda, C.; Rodriguez- Herrera, R.; Lara-Victoriano,F.; Contreras-Esquivel, J.C.; Prado-Barragan, L.; Aguilar, C.N.;Universidad Autonoma de Coahuila, MexicoInulinase Production by a Xerophilic Penicillium citrinum

SIII-16 Ventura- Sobrevilla, J. ; Belmares-Cerda, R. ; Aguilera-Carbo, A. ; Contreras-Esquivel, J.C.; Rodriguez- Herrera, R. ; Aguilar, C.N.;Universidad Autonoma de Coahuila, MexicoFungal Biodegradation of Tannins from Creosote Bush (Larrea tridentate cov.) and Tar Bush(Fluorencia Cernua) for Gallic and Ellagic Acids Production

SIII-17 Lazaridou, A.; Billiaderis, C.G.Aristotle University of Thessaloniki, GreeceEffect of Sugars on Cryogelation of Barley Â- Glucans

SIII-18 Guedes, A.C.; Giao, S. ; Malcata, F. X.Escola Superior de Biotecnologia - UCPEvaluation throughout Growth of Total Antioxidant Activity of Intra- and Extra-Cellular Extracts

of Scenedesmus Sp.

SIII-19 Pappas, C.S. ; Moschopoulou, E. ; Moatsou, G. ; Tarantilis, P.A. ; Kandarakis, I.;Polissiou, M.G.Agricultural University of Athens, GreeceFood Characterization of Goat and Ovine Milk Using FT-IR Spectroscopy

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SIII-20 Gulsen, A.; Turan. B.; Makris, D.P.; Kefalas, P.MAICH, GreeceBiomimetic Oxidation of Quercetin: Isolation of Naturally Occurring Oxidation Products andEvaluation of their in Vitro Antioxidant Properties

SIII-21 Orfanidou, A.; Yanniotis, S.; Kotseridis, G.; Petraki, K.Agricultural University of Athens, GreeceViscosityMeasurement of Four Different Greek Wines

SIII-22 Spathi, D. ; Yanniotis, S.;Agricultural University of Athens, GreeceDiffusion of Salt in a Cheese -Like Model Food

SIII-23 Gotsis, I.; Yanniotis, S.Agricultural University of Athens, GreeceEffect of NaCl on the Absorption Isotherms of Pistachio Nuts

SIII-24 Tsakiris, A.; Kourkoutas, Y.; Tzia, C.;Technological Educational Institute of Athens, GreeceUse of Principal Component Analysis in Estimating the Market Value of Wines Produced byBiotechnological Processes

SIII-25 Kolovou, M.K.; Kyrana, V.R.; Lougovois, V.P.; Savvaidis, I.N.; Kontominas, M.G.Technological Educational Institution of Athens, GreeceChanges in Sensory, Chemical, Bacteriological and Physical Properties of Whole Musky Octopus(Eledone Moschata) during Storage in Ice.

SIII-26 Kayacier, A.; Telcioglu, A.Erciyes University, TurkeyRheological Properties of Salep Drink Prepared with Sweetener

SIII-27 Dimizas, C.; Loukas, V.; Moukas, A.; Dasenakis, M. ; Paraskeuopou, V. ;Thomaidis, N.S. ; Mparkonikos, C. ; Passias, G.; Miniadis- Meimaroglou, S.University of Athens, GreeceDifferentiation of Cultures and Wild (Fresh And Frozen) Red Porgy (Pagrus Pagrus) : Total LipidContent, Ash, Protein, Cholesterol, Fatty Acid- and Trace Element- Composition

SIII-28 Ribeiro, I.A.; Ribeiro, M.H.L.;Faculdade de Farmacia da Universidade Lisboa, PortugalA Validated HPLC Method for the Simultaneous Determination of Naringin, Prunin andNaringenin in Grapefruit Juice

SIII-29 Katechaki, E.; Bakoyiannis, V.; Psarianos, C.; Koutinas, A.A.University of Patras, GreeceDairy Products with Low Cholesterol Content: A Review

SIII-30 De la Garza, H.; Magallanes, C.; Lara, L. ; Hernandez, N. ; Aguilar, C.N.Universidad Autonoma de Coahuila, MexicoTraditional Production of Sotol, the Main Characteristics of the Process and the RelatedMicroorganisms

SIII-31 Rabrenovic, B.; Picuric-Jovanovic, K.; Sobajic, S.; Dimic, E.; Romanic, R.University of Belgrade, Serbia and MontenegroFatty Acid Composition and Oxidative Stability of Five Walnut (Juglans regia L.) Cultivars Grownin Serbia

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SIII-32 Vukosavljevic, P., Bukvic, B., Vladisavljevic, G. and Petrovic, T.University of Belgrade, Serbia and MontenegroChange of Anthocyanins Content during Raspberry Processing in Fruit Juice Concentrate

SIII-33 Maligianni, P. ; Koutinas, A.A.; Soupioni, M.University of Patras, GreeceMercury Uptake during Baker�s Yeast Production

SIII-34 Stevanovic, S.; Jankovic, M.Faculty of Agriculture, Serbia and MontenegroEffects of Freezing and Storing Conditions on the Stability of Yeast and Yeasted Doughs

SIII-35 Waszkiewicz-Robak, B.Warsaw Agricultural University, PolandSpent Brewer�s Yeast Saccharomyces cerevisiae as Pro-health Diet Components

SIII-36 Wardhani, D.H. Pandiella, S.SUniversity of Manchester, U.K.Soaking Process to Improve Estrogenic Activity of Soyfoods

Sensory properties

SIII-37 Pajin, B.; Lazic, V.; Torbica, A.Faculty of Technology, Serbia & MontenegroThe Influence of Technological Characteristics of the Flour on Biscuit Cake Quality

SIII-38 Kostyra, E.; Wasiak-Zys, G.; Waszkiewicz-Robak, B.Warsaw Agricultural University, PolandDetermining Qualitative and Quantitative Changes in Sensory Profile and ProductAcceptance of Soft Fat Spreads Differing in Fat Level

SIII-39 Kostyra, E.; Wasiak-Zys, G.; Waszkiewicz-Robak, B.Warsaw Agricultural University, PolandComparative Analysis of Sensory Quality of Salty Roasted Peanuts during the Storage.

SIII-40 Waszkiewicz-Robak, B.Warsaw Agricultural University, PolandBeta Glucans from Spent Brewer�s Yeast and their Immunomodulatory Activity

SIII-41 Soukoulis, C; Tzia, C.National Technical University of Athens, GreeceFrozen Yogurt: Effect of the Acidification Process and Composition on its Textural and SensoryProperties

SIII-42 Piotrowska, A.; Waszkiewicz-Robak, B.; Swiderski, F.Warsaw Agricultural University, PolandSensory Quality of Natural Yogurt Enriched with Selected Prebiotic and Fiber Ingredients

SIII-43 Swiderski, F.; Waszkiewicz-Robak, B.; Obiedzinski, M.; Matias, D.Warsaw Agricultural University, PolandThe Content of Fat and Trans Isomers in Unsaturated Fatty Acids in the Market Pastry and FastFood Snacks

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SIII-44 Salmeron, I.; Thomas, K.; Pandiella, S.S.University of Manchester, U.K.Aroma Compound Analysis and Sensory Evaluation during the Development of New ProbioticFoods.

Transport properties

SIII-45 Lazalde-Martineza, L.E. ; Perez-Velazqueza, L.C. ; Ortega-Rivasa, E. ; Vergara-Balderasb, F. ; Valdez-Fragosoa, A. ; Mujica-Paza, H.Universidad Autonoma de Chihuahua, MexicoDehydration-Impregnation of Garlic Cloves with a Vacuum Pulse: Influence of Osmotic SolutionConcentration and Immersion Time.

SIII-46 Valdez- Fragoso, A.; Armendariz- Ponce, A.A.; Soto-Renteria, J.R.; Soto-Caballero, M.C.; Martinez- Monteagudo, S.I.; Salais- Fierro, F.; Mujica-Paz, H.;Universidad Autonoma de Chichuahua, MexicoEvaluation of Jicama (Pachyrhizus erosus L.) Tissue Ability for Vacuum Impregnation Processes.

SIII-47 Pajic-Lijakovic, I., Plavsic, M.; Bugarski, B.; Nedovic, V.Faculty of Technology and Metallurgy, Belgrade, Serbia and MontenegroInvestigation of Ca-Alginate Hydro-Gel Mechanical Properties in Conjunction with ImmobilizedYeast Cell Growth Dynamics

Nutritional properties

SIII-48 Dalla Santa, H.S.; Rubel, R.; Vitola, F.M.; Lima Filho, J.H.C.; Pandey, A.;Figueiredo, B.C.; Buchi, D.F.; Di Bernardi, R.; Moreno, A.; Leifa, F.; Soccol, C.R.Universidade Federal do Parana, BrazilEffect of Chronic Intake of Agaricus brasiliensis (=Agaricus blazei) in Serum Glucose Levels

SIII-49 Dalla Santa, H.S.; Rubel, R.; Vitola, F.M.; Lima Filho, J.H.C.; Pandey, A.;Figueiredo, B.C.; Buchi, D.F.; Di Bernardi, R.; Moreno, A.; Leifa, F.; Soccol, C.R.Universidade Federal do Parana, BrazilSupplemented Diet with Agaricus brasiliensis (=Agaricus blazei) Increase Cytokines Productionin Mice.

SIII-50 Gern, J.C.; Dalla Santa, H.S.; Rubel, R.; Vitola, F.M.; Schmitt, K.; Soccol, C.R.Universidade Federal do Parana, BrazilEffects of Diet Supplementation with Mycelial Biomass of Agaricus brasiliensis (=Agaricus blazei)

on Serum Lipid Parameters in Mice

SIII-51 Flores-Chavez, H.; RodriguezpVidal, A.; DelaGraza-Toledo, H.Uadec, MexicoFatty Acids Omega 3 & 6 in Nuts and Pumpkin Seeds

SIII-52 Zdunczyk, Z. ; Wroblewska, M.; Frejnagel, S.; Juskiewicz, J.Institute of Animal Reproduction and Food Research of the Polish Academy of Science, PolandPhysiological Influence of Chokeberry Phenolics in a Model Diet

SIII-53 Sagdic, O.; Aksoy, A.; Ozkan, G.; Ekicil, L.Erciyes University, TurkeyBiological Activity of the Extract of Sideritis ozturkii, Turkish Endemic Mountain Tea

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SIII-54 Dybkowska, E.; Swiderski, F.; Waszkiewicz-Robak, B.Warsaw Agricultural University, PolandThe Intake Level of N-3 and N-6 Polyunsaturated Fatty Acids in the Polish Diet in Relation to theIntake in Other Countries

SIII-55 Rusaczonek, A.; Waszkiewicz-Robak, B.; Swiderski, F.Warsaw Agricultural University, PolandPolyphenol Compound Content and Antioxidant Activity of Medicinal Plants

SIII-56 Frejnagel, S.; Wroblewska, M.Polish Academy of Sciences, PolandPhysiological Response of Rats to High Level of Grapefruit Flavanoid Extract in Diets

SIII-57 Tkachenko, T. P.; Nikitenko, A. N.Bila Tserkva State Agrarian University, UkraineImprovement of Beef Quality on The Basis of the Thymus Preparation Usage

SIII-58 Premsuda, S. ; Pandiella, S.S.University of Manchester, UKUse of Germination to Improve the Prebiotic Potential of Rice

SIII-59 Rozada, R.; Thomas, K.; Pandiella, S.S.University of Manchester, UKGrowth and Nutrient Consumption of Bifidobacterium breve NCIMB 702257 in Malt Hydrolysate

SIII-60 Andreychenko, S.; Klepko, A.; Nurischenko, N.; Vatlitsov, D.; Tanasijchuk,O.; Petrova, O.; Drozdova, O.; Andreychenko K.Bila Tserkva State Agrarian University, UkraineRadioprotective Qualities of plant extracts

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Documents

Sunday, 18 Juneicbf2006.upatras.gr/program.pdf · Biotechnological Production of Xylitol and its Application in Food Industry 17.30- 18.00 Thakur, I.S. Jawaharlal Nehru University,