EFF2019 Provisional Technical Program

updated to May 21 2019

This program might be modified. The Organizers do not take any responsability for the possible changes

	Sunday, May 26th
Su 16.00 -18.00	Delegates' Registration
	Monday, May 27th
Mo 8.15 -12.00	Delegates' Registration
Mo 8.30-9.00	Opening Ceremony
	Room: Saturno A; Chairperson: Laura Piazza
Mo 9.00-9.40	Plenary Lecture I
	Room: Saturno A; Chairperson: Laura Piazza
-	TECHNOLOGY AND INNOVATION IN THE SERVICE OF FOOD. CHALLENGE FOR TODAY, NECESSITY FOR THE FUTURE
	Krokida M.
Mo 9.40-10.40	FOOD PROCESS INTENSIFICATION
	Room: Saturno A; Chairperson: Minh Tan Nguyen
	GREEN SYNTHESIS OF VANILLIN: PERVAPORATION AND DIALYSIS FOR PROCESS INTENSIFICATION IN A MEMBRANE REACTOR.
	Camera Roda G., Loddo V., Palmisano L., Parrino F.
	COMBINED MEMBRANE PROCESS FOR DEALCOHOLIZATION OF WINES: OSMOTIC DISTILLATION AND REVERSE OSMOSIS
	Russo P., Liguori L., Corona O., Albanese D., Di Matteo M., Cinquanta L.
	USE OF ULTRASOUND AND PEF TECHNOLOGIES APPLIED TO THE OLIVE OIL EXTRACTION PROCESS
	Romaniello R., Tamborrino A., Leone A.
Mo 10:40-11.00	Coffee Break
Mo 11.00-12.40	ADVANCES IN FOOD FORMULATION TECHNOLOGY
	Room: Saturno A; Chairperson: Magda Krokida
	INSTRUMENTAL AND SENSORY ANALYSIS FOR THE DESIGN OF COMPLEX TROPICAL FRUIT BEVERAGE FLAVORINGS: THE CASE OF SOURSOP
	Prieto J., Fuenmayor C.A., Zuluaga-Dominguez C., Melo N., Diaz-Moreno C.
	USE OF POTASSIUM POLYASPARTATE FOR THE TARTARIC STABILIZATION OF SICILIAN WHITE WINES
	Cinquanta L., Zarzana D., Planeta D., Liguori L., Albanese D., Di Matteo M., Corona O.
	THE USE OF WAXY STARCH AND GUAR GUM IN TOTAL SUBSTITUTION OF VEGETABLE OIL IN EXTRUDED SNACK AROMATIZATION
	Nakagawa A., Mendes M., Raniero G., Berwig K., Pimentel T., Monteiro C., Monteiro A.
	FERMENTATION OF RICE FLOUR SUPERNATANT USING LACTOBACILLUS PARACASEI CBA L74
	Salameh D., Nigro F., Colucci Cante R., Passannanti F., Gallo M., Budelli A., Marzocchella A., Nigro R.
	INFLUENCE OF ROASTING PROCESS IN SIX COFFEE ARABICA CULTIVARS: ANALYSIS OF VOLATILE COMPONENTS PROFILES
	Sarghini F., Fasano E., De Vivo A., Tricarico M.C.
Mo 12.40-14.00	Buffet Lunch
Mo 14.00-15:40	ENVIRONMENTAL BENEFITS
	Room: Saturno A; Chairperson: Lucia Carvalho
	VALORIZATION OF OLIVE INDUSTRY WASTE PRODUCTS FOR DEVELOPMENT OF NEW ECO-SUSTAINABLE, MULTILAYER ANTIOXIDANT PACKAGING FOR FOOD PRESERVATION.
	Apicella A., Adiletta G., Di Matteo M., Incarnato L.
	EFFECT OF SOLAR DRYING PROCESS ON BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY IN VITRO OF HIGH ANDEAN REGION BEE POLLEN
	Duran A., Quicazan M., Zuluaga-Dominguez C.
	SPOILAGE GROWTH AND BENZENE EVALUATION OF NON-CARBONATED SOFT DRINKS
	Silva M., Silva R., Cruz T., Pinho M., Pereira K., Coelho M.
	LOW-TEMPERATURE PYROLYSIS OF POULTRY LITTER FOR BIOFUEL PRODUCTION
	Isemin R., Michalev A., Muratova N., Kogh-Tatarenko V., Teplitskii Y., Grebenkov A., Pitsukha E.
	CFD ANALYSIS OF EFFECTIVE HUMAN MOTION FOR WHIPPING HEAVY CREAM BY HAND
	Ikeda K., Masuda H., Shirasugi N., Honda S., Horie T., Ohmura N.
Mo 15:40-16.20	Coffee Break & Poster Session
Mo 16.20-17.40	FOOD BIOTECHNOLOGY AND BIOPROCESSES
	Room: Saturno A; Chairperson: Roberto Nigro
	EFFECT OF PROCESS PARAMETERS ON MICROENCAPSULATION OF ACTIVE COMPOUNDS BY CO-FLOW AIR ASSISTED MICROFLUIDIC EXTRUSION
	Sarghini F., De Vivo A.
	BIOACTIVE AND BIODEGRADABLE FILMS PACKAGING INCORPORATED WITH ACCA SELLOWIANA EXTRACTS: PHYSICOCHEMICAL AND ANTIOXIDANT CHARACTERIZATION
	Sganzerla W.G., Paes B.B., Azevedo M., Ferrareze J., Da Rosa C.G., Nunes M.R., De Lima Veeck A.P.
	NOT EVERYTHING IS A QUESTION OF REPUTATION: SAFETY OF BACTERIOCINOGENIC LAB ISOLATED FROM SMOKED SALMON
	Todorov S., Tome E., Nero L.
	TECHNOLOGICAL DEVELOPMENT OF BIOMASS AND THE CHALLENGE OF COMPLETE AND EFFICIENT SPORULATION OF BACILLUS COAGULANS BVB5
	Uono M., Hacker S., Stephano M., Viana V., Manfrinato C., Bogsan C.
	Tuesday, May 28th
Tu 8.15 -12.00	Delegates' Registration
Tu 9.00-9.40	Plenary Lecture II
	Room: Saturno A; Chairperson: Laura Piazza
-	NEW PROCESSING TECHNOLOGIES AS DRIVER FOR FUTURE FOODS
	Jaeger H.
Tu 9:40-10.40	APPLICATION OF NANOSCALE SCIENCE
	Room: Saturno A; Chairperson: Fabrizio Sarghini
	EFFECT OF THE STORAGE TIME AND PACKAGING MATERIAL ON THE ANTIOXIDANT CAPACITY AND PHENOLS CONTENT OF ORGANIC GRAPE JUICE STABILIZED BY HIGH HYDROSTATIC PRESSURE.
	Pasini F., Riciputi Y., Fiorini M., Caboni M.F.
	CONTROL OF BACTERIAL PROLIFERATION AND FORMATION OF BIOFILM IN MEMBRANES FOR FOOD PACKAGING MANUFACTURED BY ELECTROSPINNING
	Clavijo-Grimaldo D., Ponce-Zapata N., Casadiego-Torrado C.
	EFFECT OF NANOEMULSION FORMULATION ON PERMEATION OF ESSENTIAL OILS THROUGH BIOLOGICAL MEMBRANES
	Donsi F., Ferrari G.
Tu 10:40-11.00	Coffee Break
Tu 11.00-12.40	FOOD PROCESS INTENSIFICATION
	Room: Saturno A; Chairperson: Giorgia Spigno
	USE OF A CENTRIFUGAL SEPARATOR TO SEPARATE GRAPE SEEDS FROM MARC: MECHANICAL SETTINGS AND THERMOGRAPHIC EVALUATIONS
	Tamborrino A., Romaniello R., Leone A.
	NOVEL EQUIPMENT FOR FOOD QUALITY CONTROL: AN IOT NANOWIRE GAS SENSORS ARRAY
	Abbatangelo M., Nunez-Carmona E., Sberveglieri V.
	EFFECT OF RHEOLOGICAL PROPERTIES OF LIQUID FOODS ON HEAT STERILIZATION PROCESS IN TAYLOR-COUETTE FLOW APPARATUS
	Masuda H., Hubacz R., Ohmura N., Shimoyamada M.
	PHYSICOCHEMICAL PROPERTIES OF CRYOCONCENTRATED ORANGE JUICE
	Petzold G., Orellana P., Moreno J., Valeria P.
	PHYSICOCHEMICAL CHARACTERISTICS AND AROMA ANALYSIS OF PASSION FRUIT JUICE AND GUAVA JUICE CONCENTRATED BY A NOVEL EVAPORATION CONCEPT
	Pham D.C., Vu N.H., Samhaber W., Nguyen M.T.
Tu 12.40-14.00	Buffet Lunch
Tu 14.00-15:40	ENVIRONMENTAL BENEFITS
	Room: Saturno A; Chairperson: Giovanni Camera Roda
	DRYING KINETICS AND PHYSICO-CHEMICAL QUALITY OF MANGO SLICES
	Russo P., Adiletta G., Di Matteo M., Farina V., Corona O., Cinquanta L.
	EFFECT OF PEF PRE-TREATMENT AND EXTRACTION TEMPERATURE ON THE RECOVERY OF CAROTENOIDS FROM TOMATO WASTES
	Pataro G., Carullo D., Ferrari G.
	IS PASTA COOKING QUALITY AFFECTED BY THE POWER RATING, WATER-TO-PASTA RATIO AND MIXING DEGREE?
	Cimini A., Cibelli M., Moresi M.
	INFLUENCE OF HEATING ON RESIDUES OF ORGANOPHOSPHATES ADDED TO COWPEA SAMPLES
	Miranda J., Carvalho L., Castro I., Anjos M., Figueiredo V., Vieira A.
	THE SELECTIVE SUPERCRITICAL EXTRACTION OF HIGH-VALUE FATTY ACIDS FROM TETRASELMIS SUECICA USING THE HANSEN SOLUBILITY THEORY
	Tirado D.F., Rousset A. , Calvo L.
Tu 15:40-16.20	Coffee Break & Poster Session
Tu 16.20-18.00	MODELLING AND SIMULATION AND AUTOMATION
	Room: Saturno A; Chairperson: Alessio Cimini
	Keynote Lecture
	A STUDY ON MEAT DRYING PROCESS USING THE POROUS MEDIA APPROACH. PART 1: EXPERIMENTAL
	Cascone G., Sofia D., Miccio M., Poletto M.
	A STUDY ON MEAT DRYING PROCESS USING THE POROUS MEDIA APPROACH. PART 2:  ANALYSIS AND MATHEMATICAL MODELING
	Cascone G., Miccio M.
	CHARACTERIZATION OF THE PERMEATE FRACTION FROM NANOFILTRATION STEP IN PURIFICATION PROCESS OF STEVIA SWEETENERS BY UHPLC-MS / MS-QTOF
	Formigoni M., Zorzenon M., Silva S., Milani P., Costa C., Costa S.
	INFLUENCE OF WHEAT VARIETIES, MIXING TIME AND WATER CONTENT ON THE RHEOLOGICAL PROPERTIES OF SEMOLINA DOUGHS
	Fanari F., Frau I., Desogus F., Scano E.A., Carboni G., Grosso M.
	COMPUTATIONAL EVALUATION OF RECIPROCALLY AGITATED END-OVER-END (RA-EOE) PROCESSING OF CANNED FOOD PRODUCTS
	Erdogdu F., Karatas O., Sarghini F.
Tu 20.00-22.30	Conference Dinner
	Wednesday, May 29th
We 9.00-9.40	Plenary Lecture III
	Room: Saturno A; Chairperson: Laura Piazza
	A PROGRESSIVE APPROACH TOWARDS A MORE SUSTAINABLE FOOD INDUSTRY
	Cimini A., Moresi M.
We 9:40-10.40	MODELLING AND SIMULATION AND AUTOMATION
	Room: Saturno A; Chairperson: Antonio Alves De Melo Filho
	EXTRACTION OF CAROTENOIDS FROM BEE POLLEN USING SUNFLOWER OIL: EVALUATION OF TIME AND MATRIX-SOLVENT RATIO
	Salazar-Gonzalez C., Diaz-Moreno C., Fuenmayor C.A.
	DISTURBANCE SIMULATION IN THE PACKAGING PROCESS OF CONFECTIONARY USING VIRTUAL COMMISSIONING
	Carsch S., Wolf J., Troll C., Majschak J.P.
	MODELING RESPIRATION AND TRANSPIRATION RATE OF MINIMALLY PROCESSED PINEAPPLE (ANANAS COMOSUS) DEPENDING ON TEMPERATURE, GAS CONCENTRATIONS AND GEOMETRIC CONFIGURATION
	Gomez J., Castellanos D., Herrera A.
We 10.40-11.00	Coffee Break
We 11.00-11.40	MODELLING AND SIMULATION AND AUTOMATION
	Room: Saturno A; Chairperson: Francesco Donsi
	DESIGN AND DEVELOPMENT OF A NOVEL DIETETIC AND SUSTAINABLE ICE CREAM COOKIE SANDWICH
	Cimini A., Moresi M.
	A REGRESSION MODEL FOR ESTIMATING SUGAR CRYSTAL SIZE IN A FED-BATCH VACUUM EVAPORATIVE CRYSTALLISER
	Felix E., Alabi S., Umo A.
We 11.40-12.00	Closure
	Room: Saturno A; Chairperson: Laura Piazza
We 12.40-14.00	Buffet Lunch & End of the Conference
	LIST OF POSTERS - posters session on Monday, May 27th, 15:40-16:20 and Tuesday, May 28th, 15:40-16:20 (Speakers have to attend the poster board)
-	Food process intensification / Process and equipment design: emerging novel types of equipments and processing methods - miniaturization of process equipments
	PE/1) STABILITY OF VOLATILE COMPOUNDS RECOVERED DURING THE WINEMAKING PROCESS
	Guerrini L., Masella P., Angeloni G., Baldi F., Calamai L., Parenti A.
	PE/2) IMPREGNATION OF NUTS WITH ASCORBIC ACID BY SUPERCRITICAL TECHNIQUE
	Fernandez Ponce M.T., Casas L., Cejudo Bastante C., Mantell C., Di Giacomo G., Martinez De La Ossa E.
	PE/3) HIGH-PRESSURE FRACTIONATION OF TROPICAL FRUITS WITH POTENTIAL ANTIBACTERIAL ACTIVITY: MANGIFERA INDICA L. AND BACTRIS GUINEENSIS
	Fernandez Ponce M.T., Soto Varela Z., Castro Gil P., Casas L., Mantell C., Martinez De La Ossa E.
	PE/4) DEVELOPMENT OF AN ANTIMICROBIAL PEPTIDE-BASED BIOSENSOR FOR THE MONITORING OF BACTERIAL CONTAMINATIONS
	Albanese D., Garofalo F., Pilloton R., Capo S., Malvano F.
	PE/5) OPTIMAL DESIGN OF NOVEL CERAMIC HOLLOW-FIBER MEMBRANE UNITS FOR PRE-CENTRIFUGED LAGER CLARIFICATION
	Cimini A., Moresi M.
	PE/6) PNEUMATIC PRESS EQUIPPED WITH THE VORTEX SYSTEM FOR WHITE GRAPES PROCESSING: FIRST RESULTS
	Catania P., Comparetti A., Morello G., Orlando S., Vallone M.
	PE/7) USE OF A PORTABLE VIS NIR DEVICE TO PREDICT TABLE OLIVES QUALITY
	Vallone M., Alleri M., Bono F., Catania P.
-	Food process intensification / Environmental benefits : energy efficient food processing technologies - Waste reduction
	PE/8) EVALUATION OF COOKING METHODS IN THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN ARAUCARIA ANGUSTIFOLIA SEEDS
	Pigozzi L., Sganzerla W.G., De Lima Veeck A.P., Conto L.C.
	PE/9) BIOACTIVE COMPOUNDS AND PECTIN FROM RESIDUES OF THE PASSION FRUIT PROCESSING: EXTRACTION USING GREEN TECHNOLOGY AND CHARACTERIZATION
	Moia T., Pimentel T., Barao C.E., Feihrmann A., Favareto R., Reis A., Cardozo-Filho L.
	PE/10) CHEMICAL STABILITY AND MATURITY OF COMPOUNDS FROM ORGANIC SOLID WASTE TREATMENT
	Colares L., Seremeta D., Campos S.
	PE/11) QUALITIVE CHARACTERISTICS OF PROCESSING TOMATO CULTIVATED UNDER WATER DEFICIT INDUCED IN THE VEGETATIVE GROWTH STAGE
	Mesquita M., Dos Santos De Paula A., Pureza Machado A., Fonseca De Oliveira H., Casaroli D., Alves Junior J.
	PE/12) ASSESSING THE EFFECTS OF DEFICIT IRRIGATION TECHNIQUES ON YIELD AND WATER PRODUCTIVITY OF PROCESSING TOMATO
	Mesquita M., Pureza Machado A., Dos Santos De Paula A., Da Silva M.V., Fonseca De Oliveira H., Battisti R., Abadia Dos Reis N.
	PE/13) ACTIVITY AND STABILITY IN THE PRESENCE OF A NON IONIC SURFACTANT OF A PROTEASE FOR HARD SURFACE CLEANING IN FOOD INDUSTRY
	Herrera Marquez O., Fernandez Serrano M., Pilamala Bonilla M., Jacome Sandoval M.B., Jurado Alameda E., Luzon Gonzalez G.
	PE/14) ENVIRONMENTAL BENEFITS: TRADITIONAL VS INNOVATIVE PACKAGING FOR OLIVE OIL
	Giovenzana V., Casson A., Beghi R., Tugnolo A., Grassi S., Alamprese C., Casiraghi E., Farris S., Fiorindo I., Guidetti R.
	PE/15) SELECTION AND FERMENTATIVE CULTURES IN SYNTHETIC MEDIUM WITH MICROORGANISMS ISOLATED FROM DAIRY FOR USE OF INDUSTRIAL WASTE AND ETHANOL PRODUCTION
	Honma J., Tanaka T., Vareschini D., Gimenes M.
	PE/16) PRODUCTION OF PEPPER UNDER DIFFERENT CONCENTRATIONS OF TREATED SEWAGE EFFUENT
	Fonseca De Oliveira H., Vidigal T., Vale L., Mesquita M., Faria L., Neto J.
	PE/17) YIELD OF YELLOW FINGER PEPPER UNDER WATER REPLENISHMENT LEVELS
	Fonseca De Oliveira H., Polliany X., Vale L., Mesquita M., Faria L., Campos H.
	PE/18) CHARACTERIZATION OF MIXED FATTY-STARCHY SOILS FOR CLEANING STUDIES IN FOOD INDUSTRY
	Serrano-Haro M., Tirado-Delgado M., Herrera Marquez O., Vicaria J.M., Jurado Alameda E.
	PE/19) USE OF PASSION FRUIT ALBEDO AS A SOURCE OF PECTIN TO PRODUCE ARATICUM (ANNONA CRASSIFLORA MART.) PRESERVES
	Oliveira De Aguiar A., Dos Santos Rodrigues D., Sousa A.R., Da Silva Soares C.M., Ibiapina A., De Melo Filho A.A., Dos Santos Oliveira M.O., Souza Martins G.A.
	PE/20) ENVIRONMENTAL IMPACT EVALUATION OF LEGUME-BASED BURGER AND MEAT BURGER
	Casson A., Giovenzana V., Beghi R., Tugnolo A., Guidetti R.
-	Application of nanoscale science in food processing and packaging
	PE/21) POTENTIALS NANOCOMPOSITES IN FOOD PACKAGING
	Hoffmann T., Amaral Peters D., Angioletti B., Bertoli S., Peres Vieira L., Ratto Reiter M.G., Krebs De Souza C.
	PE/22) ANATOMICAL TRAITS OF PUMPKIN (CUCURBITA MOSCHATA DUCH) AS EVALUATION PARAMETERS OF BIOACESSIBILITY OF CAROTENOIDS
	De Alcantara Guimaraes A.L., Carvalho L., Vieira A., Miranda J., Dias Abadio Finco F., Vaiana De Carvalho J.L.
	PE/23) EFFECT OF DOPING NATURAL ZEOLITE WITH COPPER AND ZINC CATIONS ON ETHYLENE REMOVAL AND POSTHARVEST TOMATO FRUIT QUALITY
	De Bruijn J., Gomez A., Melin P., Loyola C., Solar V., Valdes H.
-	Advances in food Formulation Technology: Smart and Novel Ingredients - Structure Design
-	PE/24) DEVELOPMENT OF AN ECO-SUSTAINABLE SPREAD CREAM THROUGH THE VALORIZATION OF GRAPE RESIDUES: RHEOLOGICAL PROPERTIES AND OXIDATION STABILITY
	Principato L., Duserm Garrido G., Gruppi A., Dordoni R., Spigno G.
	PE/25) QUINOA (CHENOPODIUM QUINOA WILLD.) FLOUR AS NOVEL AND SAFE INGREDIENT IN BREAD FORMULATION
	Romano A., Masi P., Nicolai M.A., Falciano A., Ferranti P.
	PE/26) MICROENCAPSULATION BY SPRAY-DRYING OF STEVIA FRACTION WITH ANTIDIABETICS EFFECTS
	Zorzenon M., Hodas F., Milani P., Formigoni M., Dacome A., Monteiro A., Costa C., Costa S.
	PE/27) FREEZE-DRIED PRODUCTS BASED ON WALNUTS: INTERACTION BETWEEN FAT FRACTION AND DIETARY FIBER
	Dordoni R., Duserm Garrido G., Gruppi A., Spigno G.
	PE/28) ANTIFUNGAL ACTIVITY OF CURCUMA LONGA L. (ZINGIBERACEAE) AGAINST DEGRADING FILAMENTOUS FUNGI
	Marchi L., Dornellas F., Polonio J., Pamphile J., Monteiro A., Goncalves O., Perdoncini M.
	PE/29) CENTESIMAL EVALUATION OF TWO SPECIES OF ORA-PRO-NOBIS (PERESKIA ACULEATA MILLER AND PERESKIA GRANDIFOLIA HAW) AND APPLICATION IN EXTRUDED PRODUCT
	Carvalho M., Machado M., Mendes M., Gesser V., Monteiro C., Peralta R., Monteiro A.
	PE/30) EPIGENETIC-INDUCED PRODUCTION OF PROMISING FOOD SUPPLEMENTS INGREDIENTS WITH ANTIOXIDANT AND ANTI-ACETYLCHOLINESTERASE ACTIVITIES
	Dominguete L., Lima P., Nunes I., Sande D., Gomes de Paula Lana U., Marriel I., Takahashi J.A.
	PE/31) EDIBLE FLOWERS AS INNOVATIVE INGREDIENTS FOR FUTURE FOOD DEVELOPMENT: ANTI-ALZHEIMER, ANTIMICROBIAL, AND ANTIOXIDANT POTENTIAL
	Rezende F., Sande D., Coelho A.C., Oliveira G., Boaventura M.A., Takahashi J.A.
	PE/32) THERMOGRAVIMETRIC ANALYSIS OF DIFFERENT SEMOLINA DOUGHS: EFFECT OF MIXING TIME AND GLUTEN CONTENT
	Fanari F., Carboni G., Grosso M., Desogus F.
	PE/33) EFFECT OF COMMERCIAL DRIED SOURDOUGH ON STRUCTURAL CHARACTERISTICS OF WHEAT BREAD
	Principato L., Duserm Garrido G., Massari M., Dordoni R., Spigno G.
	PE/34) ANALYSIS OF COMMERCIAL STEVIA EXTRACTS COMPOSITION BY HPLC AND UHPLC-MS-MS-QTOF
	Formigoni M., Milani P., Zorzenon M., Da Silva Avincola A., Dacome A., Pilau E.J., Costa S.
	PE/35) ACETYLCOLONESTERASE INHIBITOR POTENTIAL IN CINNAMON SEED OIL (CINNAMOMUM ZEYLANICUM NEES) LAURACEAE IN RORAIMA, BRAZIL
	Ribeiro P.R., De Carvalho Neto M.F., Chagas E.A., Chagas Cardoso P., Takahashi J.A., Goncalves Reis De Melo A.C., Carvalho Dos Santos R., De Melo Filho A.A.
	PE/36) CONTROLLING PROPERTIES OF THE HYDRO-ALCOHOL-GLYCOL EXTRACT OF PLANT SPECIES, MYRTACEAE FAMILY, ON CALLOSOBRUCHUS MACULATUS IN GRASS LEGUME
	De Cassia Sousa R., Smiderle O.J., Chagas E.A., De Melo Filho A.A.
	PE/37) VOLATILE COMPOUNDS AND FATTY ACIDS PRESENT IN SOUR CASSAVA STARCH PRODUCED WITH THE STARTER CULTURES LACTOBACILLUS PLANTARUM AND PICHIA SCUTULATA
	Penido F., Sande D., Cosenza G., De Almeida Martins B., Rosa C., Lacerda I.C.
	PE/38) BIOLOGICAL EVALUATION OF ESSENTIAL OIL FROM GREEN FRUITS OF PSIDIUM STRIATULUM OF THE RORAIMA STATE, BRAZIL
	Moniz A.M.H., De Carvalho Neto M.F., Goncalves Reis De Melo A.C., Takahashi J.A., Ferraz V.P., Chagas E.A., Chagas Cardoso P., De Melo Filho A.A.
	PE/39) CHEMICAL COMPOSITION AND BIOLOGICAL EVALUATION OF THE ESSENTIAL OIL OF THE LEAVES OF PSIDIUM STRIATULUM IN THE AMAZON REGION
	Moniz A.M.H., De Andrade Medeiros S.R., Goncalves Reis De Melo A.C., Takahashi J.A., Ferraz V.P., Carvalho Dos Santos R., Chagas E.A., De Melo Filho A.A.
	PE/40) PHYSICAL-CHEMICAL PROPERTIES AND CHEMICAL COMPOSITION OF BRAZIL NUT OIL, BERTHOLLETIA EXCELSA, FROM STATE OF RORAIMA, BRAZILIAN AMAZON
	Da Conceicao Campelo Ferreira M., De Carvalho Neto M.F., Goncalves Reis De Melo A.C., Fernandez Montero I., Chagas E.A., Ferraz V.P., Ribeiro P.R., De Melo Filho A.A.
	PE/41) PHYTOCHEMICAL COMPOSITION AND PHYSICAL-CHEMICAL PROPERTIES OF FATTY ACIDS FROM CINNAMOMUN ZEYLANICUM NEES SEED OIL
	Ribeiro P.R., De Carvalho Neto M.F., Goncalves Reis De Melo A.C., Chagas Cardoso P., Chagas E.A., Ferraz V.P., Fernandez Montero I., De Melo Filho A.A.
	PE/42) PHYTOCHEMICAL TRIAL AND BIOACTIVITY OF THE ESSENTIAL OIL FROM CORIANDER LEAVES (CORIANDRUM SATIVUM) ON PATHOGENIC MICROORGANISMS
	Goncalves Reis De Melo A.C., Vasconcelos Dos Santos M.D., De Carvalho Neto M.F., Takahashi J.A., Ferraz V.P., Chagas E.A., Chagas Cardoso P., De Melo Filho A.A.
	PE/43) CHEMICAL COMPOSITION OF ESSENTIAL OIL OF CORIANDER SEEDS (CORIANDRUM SATIVUM) CULTIVATED IN THE AMAZON SAVANNAH, BRAZIL
	Vasconcelos Dos Santos M.D., De Carvalho Neto M.F., Goncalves Reis De Melo A.C., Takahashi J.A., Ferraz V.P., Chagas E.A., Chagas Cardoso P., De Melo Filho A.A.
	PE/44) DESIGN AND DEVELOPMENT OF A NOVEL DIETETIC AND SUSTAINABLE ICE CREAM COOKIE SANDWICH
	Cimini A., Moresi M.
	PE/45) THE EFFECT OF DIFFERENT DRYING PROCESSES ON PHYSICOCHEMICAL CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF BRASSICA SPP. CULTIVARS FROM NORTHERN ATLANTIC PORTUGAL
	Duarte C., Sousa P., Rocha S., Pinheiro R., Vaz Velho M.
	PE/46) OPTIMIZATION OF OLEOGEL FORMULATION FOR CURCUMIN VEHICULIZATION AND LIPID OXIDATION STABILITY BY MULTI-RESPONSE SURFACE METHODOLOGY
	Vellido Perez J.A., Rodriguez Remacho C., Rodriguez Rodriguez J., Ochando Pulido J.M., Brito De La Fuente E., Martinez-Ferez A.
	PE/47) BIOACTIVE EXTRACTS OF CAPSICUM CHINENSE IN THE NORTHERN AMAZON
	Morais Santana K., Morais Santana B., Oliveira Vilarinho Braga L., Chagas Cardoso P., Goncalves Reis De Melo A.C., Takahashi J.A., De Melo Filho A.A.
-	Food Biotechnology and Bioprocesses: micro/minibioreactor design; biodegradable polymers production and processing
	PE/48) INFLUENCE OF ACIDITY IN PASTE PROPERTIES OF MODIFIED CORN STARCH THROUGH NATURAL FERMENTATION
	Mendes M., Vasques C., Silva D., Monteiro C., Demiate I., Monteiro A.
	PE/49) EDIBLE BIOFILMS FORMULATED WITH WHEY PROTEINS ISOLATE AND L. CASEI PROBIOTIC CULTURE: CHARACTERIZATION AND APPLICATION IN TOMATOES OR GRAPES
	Dianin I., Oliveira Junior A., Pimentel T., Hernandes N., Costa G.
	PE/50) BIOMATERIAL BASED ON BREWING WASTE AND VEGETABLE RESIN: CHARACTERIZATION AND APPLICATION IN PRODUCT DESIGN.
	Monteiro C., Malavazi B., Mendes M., Berwig K., Raniero G., Monteiro A., Paschoarelli L. , Clifford M.
	PE/51) APPLICATION OF CASSAVA STARCH COATING PREPARED WITH STEVIA LEAF-WASHING WATER FOR INCREASING THE POSTHARVEST LIFE OF STRAWBERRIES
	Da Rocha A., Dos Santos H., De Souza H.M., Matioli G., Barao C.E., Pimentel T., Coimbra L., Marcolino V.
	PE/52) PRODUCTION OF MANGO AND PASSION FRUIT MIX SPIRIT IN A DISTILLATION COLUMN
	Abud A.K.S., Oliveira P.N., Alcarde A.R., Oliveira Junior A.M.
-	Reaction kinetics in food processes
	PE/53) KINETICS OF ENZYMATIC BROWNING OF MINIMALLY PROCESSED ICEBERG SALAD
	Di Giuseppe F., Volpe S., Di Pierro P., Sorrentino A., Cavella S., Torrieri E.
	PE/54) GROWTH KINETICS OF KEFIR BIOMASS: INFLUENCE OF THE INCUBATION TEMPERATURE IN MILK
	Barao C.E., Klososki S.J., Pinheiro K.H., Marcolino V., Valarini Junior O., Cruz A.G., Da Silva T.T., Pimentel T.
	PE/55) MASS TRANSFER MODELING PHENOMENA AT BREAKFAST CEREAL HYDRATED WITH LACTOSE-FREE MILK BY ARTIFICIAL NEURAL NETWORK, EMPIRICAL MODELS AND RESPONSE SURFACE
	Ibiapina A., Silva De Oliveira E.H., Da Silva Soares C.M., Oliveira De Aguiar A., Da Silva W.G., Da Costa Alvim T., De Melo Filho A.A., Souza Martins G.A.
-	Modelling and simulation of food processes and automation in food industry
-	PE/56) MATHEMATICAL MODELING OF TEA BAG INFUSION KINETICS
	Dhekne P., Patwardhan A.W.
	PE/57) WHY MUST JAM BE SO SWEET? USING FOOD SAFETY TO MOTIVATE THERMODYNAMICS
	Vigeant M.
	PE/58) MATHEMATICAL MODELING OF CONVECTIVE DRYING ACEROLA (MALPIGHIA EMARGINATA) RESIDUE IN DIFFERENT THICKNESSES
	Oliveira Da Silva J.D., Lima Santos D.E., Abud A.K.S., Oliveira Junior A.M.
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	PE/59) STUDY OF THE PHYTOCHEMICAL KABULI CHICKPEA (CICER ARIETINUM L) AS AN ANIONIC COAGULANT FOR THE TREATMENT OF WATER.
	Epalza Contreras J.M., Jaramillo Peralta J.
	PE/60) STUDY OF THE ENERGY USE OF BIOSOLIDS FROM A CHICKEN SLAUGHTERHOUSE WASTEWATER TREATMENT PLANT
	Suarez V., Atuesta L., Epalza Contreras J.M.