EFF2021 Technical Program
updated to May 19 2021
The Organizers do not take any responsibility in front of any delegate for the
eventual last minute changes of this programme.
The information provided here is supplied by the various congress partners,
no liability for accuracy can be assumed.
| SUNDAY, May 23rd | |
| SU 17:00-18:30 | Conference Overview |
| MONDAY, May 24th | |
| MO 08:30-09:00 | Opening Session |
| Room: Vesuvio Chairperson: Mauro Moresi | |
| MO 09:00-09:40 | Plenary Lecture |
| Room: Vesuvio, Chairperson: Mauro Moresi | |
| - | POTENTIAL INNOVATIONS WITHIN THE ERA OF THE COVID-19 CRISIS |
| Galanakis Charis | |
| MO 10:00-10:40 | FOOD PRODUCT ENGINEERING AND PACKAGING |
| Room: Vesuvio, Chairperson: Mauro Moresi | |
 |
USE OF SUNFLOWER PROTEIN IN SNACK BARS |
| Baurina Alexandra, Baurin Dmitry, Shakir Irina, Panfilov Victor | |
|
DESIGN OF THICKENED FLUIDS RICH IN PROTEINS INTENDED FOR DYSPHAGIA MANAGEMENT |
| Piazza Laura, Masseroni Elisa | |
| MO 10:40-11:20 | Break & e-Poster Exhibition |
| MO 11:20-13:00 | FOOD PROCESS ENGINEERING, BIOTECHNOLOGY AND BIOPROCESSING |
| Room: Vesuvio, Chairperson: Giorgia Spigno | |
|
IMPACT OF JEVA EVAPORATION ON STORAGE STABILITY AND PHYSIOCHEMICAL CHARACTERISTICS OF VIETNAM RED DRAGON FRUIT (HYLOCEREUS POLYRHIZUS) |
| Nguyen Thi Thu Huyen, Pham Duc Chinh, Chu Thi Phuong, Vu Ngoc Ha, Samhaber Wolfgang, Nguyen Minh Tan | |
|
BIOACTIVE COMPOUNDS FROM CARROT POMACE AS NATURAL ANTIOXIDANTS TO ENHANCE THE OXIDATIVE STABILITY OF LINSEED OIL ENCAPSULATED BY PARTICLES FROM GAS SATURATED SOLUTIONS TECHNIQUE |
| Klettenhammer Stefan, Ferrentino Giovanna Ferrentino, Zendehbad Seyed Hossein, Morozova Ksenia, Scampicchio Matteo | |
|
OPTIMIZATION OF MILD EXTRACTION METHODS FOR THE EFFICIENT RECOVERY OF ASTAXANTHIN, A STRONG FOOD ANTIOXIDANT CAROTENOID FROM MICROALGAE |
| Chronis Mario, Christopoulou Vasiliki Maria, Papadaki Sofia, Stramarkou Marina, Krokida Magdalini | |
|
IMPROVING THE EXTRACTION OF JUICE AND BIOACTIVE COMPOUNDS FROM BLUEBERRY FRUITS AND THEIR BY-PRODUCTS BY APPLICATION OF MODERATE ELECTRIC FIELD (MEF) |
| Pataro Gianpiero, Ferrari Giovanna | |
|
THINKING, MODELLING AND ASSESSING COSTS OF EXTRACTING ADDED-VALUE COMPONENTS FROM TOMATO INDUSTRIAL BY-PRODUCTS ON A REGIONAL BASIS |
| Casa Marcello, Miccio Michele | |
| MO 13:00-14:00 | Break |
| MO 14:00-16:00 | FOOD PRODUCT ENGINEERING AND PACKAGING |
| Room: Vesuvio, Chairperson: Laura Piazza | |
|
DEVELOPMENT OF A DIAFILTRATION-PERVAPORATION PROCESS FOR BEER DEALCOHOLISATION |
| Di Matteo Paola, Stoller Marco, Petrucci Rita, Russo Paola | |
|
DEVELOPMENT OF BAKERY FORMULATION FOR SPRAYABLE CAKE PREPARATION |
| Principato Laura, Sala Luca, Duserm Garrido Guillermo, Spigno Giorgia | |
|
DEVELOPMENT OF A NOVEL ACTIVE EDIBLE COATING CONTAINING HYDROXYAPATITE FOR FOOD SHELF-LIFE EXTENSION |
| Malvano Francesca, Montone Angela Michela Immacolata, Capparelli Rosanna, Capuano Federico, Albanese Donatella | |
|
EFFECT OF TEMPERATURE ON THE HYDRATION KINETICS OF CHICKPEA (CICER ARIETINUM L.) AND YELLOW SOYBEAN (GLYCINE MAX) |
| Cimini Alessio, Poliziani Alessandro, Moresi Mauro | |
|
INCREASE FOOD PRODUCTION EFFICIENCY USING THE EXECUTABLE DIGITAL TWIN (XDT) |
| Eppinger Thomas, Longwell Glenn, Mas Peter, Goodheart Kevin, Badiali Umberto, Aglave Ravindra | |
|
OPTIMIZATION OF GREEN EXTRACTION METHODS FOR THE RECOVERY OF STEVIA GLYCOSIDES |
| Stramarkou Marina, Oikonomopoulou Vasiliki, Karagianni Elvira, Stamatis Christos, Nana Konstantina, Krystalli Evangellia, Komaitis Stratos, Krokida Magdalini | |
| MO 16:00-16:40 | Break & e-Poster Exhibition |
| MO 16:40-18:20 | FOOD PROCESS ENGINEERING, BIOTECHNOLOGY AND BIOPROCESSING |
| Room: Vesuvio, Chairperson: Gianpiero Pataro | |
|
PECTIN PRODUCTION FROM TOMATO SEEDS BY ENVIRONMENT-FRIENDLY EXTRACTION: SIMULATION AND DISCUSSION |
| Casa Marcello, Casillo Anna Maria, Miccio Michele | |
|
FAST FIELD CYCLING 1H-NMR RELAXATION PROPERTIES DURING CONVECTIVE DEHYDRATION OF MANGO FRUITS |
| Adiletta Giuseppina, Albanese Donatella, Di Matteo Marisa, Cinquanta Luciano, Corona Onofrio, Conte Pellegrino | |
|
ACTIVE EDIBLE COATING TO PRESERVE FRESH FIGS |
| Moccia Stefania, La Cara Francesco, Cervellera Carmen, Russo Gian Luigi, Volpe Maria Grazia | |
|
VALORISATION OF VEGETABLES FROM THE NORTHERN PORTUGAL THROUGH DRYING: STUDY OF THE EFFECT OF DIFFERENT DRYING METHODS ON TEXTURE, COLOUR AND PHYSICOCHEMICAL PROPERTIES |
| Costa Sara, Sousa Patricia, Pinheiro Rita | |
|
NON-ISOTHERMAL MOVING-BOUNDARY MODEL FOR FOOD DRYING |
| Brasiello Antonio, Venditti Claudia, Adrover Alessandra | |
| TUESDAY, May 25th | |
| TU 08:30-09:10 | Plenary Lecture |
| Room: Vesuvio, Chairperson: Francesco Donsì | |
| - | ASSISTANCE OF ELECTRIC, MAGNETIC OR ELECTROMAGNETIC FIELDS IN THE CASE OF CRYSTALLIZATION; CONCEPT AND APPLICATION TO FOODS |
| Le Bail Alain | |
| TU 09:20-10:40 | MANAGEMENT INNOVATION IN FOOD INDUSTRY |
| Room: Vesuvio, Chairperson: Francesco Donsì | |
|
CHALLENGES FOR GREENING SPIRULINA VALUE CHAIN IN TERMS OF FRESHWATER INPUT – A CASE STUDY |
| Girotto Francesca, Biasi Vito Onofrio, Mirto Antonio, Piazza Laura | |
|
INTEGRATED MEMBRANE SYSTEMS AS AN INNOVATIVE APPROACH FOR THE RECOVERY OF HIGH VALUE-ADDED COMPOUNDS FROM AGRO-FOOD BY-PRODUCTS |
| Cassano Alfredo, Conidi Carmela, Drioli Enrico | |
|
A NEW TOOL FOR FOOD INDUSTRIAL PLANT SIMULATION AND IOT CONTROL |
| Catalano Filippo, Leone Alessandro, Bianchi Biagio, Tamborrino Antonia | |
|
CARBON FOOTPRINT OF DIFFERENT COFFEE BREWING METHODS |
| Cibelli Matteo, Cimini Alessio, Moresi Mauro | |
| TU 10:40-11:20 | Break & e-Poster Exhibition |
| TU 11:20-13:00 | FOOD PROCESS ENGINEERING, BIOTECHNOLOGY AND BIOPROCESSING |
| Room: Vesuvio, Chairperson: Marco Bravi | |
|
KINETIC MODEL OF WHEAT STRAW AUTOHYDROLYSIS CONSIDERING HEATING AND COOLING PHASES |
| Bassani Andrea, Fiorentini Cecilia, Duserm Garrido Guillermo, Carullo Daniele, Spigno Giorgia | |
|
DURUM WHEAT DOUGH TORQUE MEASUREMENTS: CHARACTERIZATION AND STUDY OF THE MIXING PROCESS PARAMETERS AS A FUNCTION OF WATER AND SALT AMOUNTS |
| Fanari Fabio, Naue Ingo, Desogus Francesco, Grosso Massimiliano, Wilhelm Manfred | |
|
COMPREHENSIVE MATHEMATICAL MODEL FOR FREEZING TIME PREDICTION OF FINITE OBJECT |
| Bassani Andrea, Duserm Garrido Guillermo, Giuberti Gianluca, Dordoni Roberta, Spigno Giorgia | |
|
ADDITIVES INDIVIDUATION IN RAW HAM USING IMAGE ANALYSIS |
| Romaniello Roberto, Perone Claudio, Tamborrino Antonia, Berardi Antonio, Leone Alessandro, Di Taranto Aurelia, Iammarino Marco | |
|
MODELING ASPECTS IN SIMULATION OF MEF PROCESSING OF SOLID BEHAVING FOODS |
| Casaburi Oriana, Petrosino Francesco, Marra Francesco | |
| TU 13:00-14:00 | Break |
| TU 14:00-16:00 | FOOD PRODUCT ENGINEERING AND PACKAGING |
| Room: Vesuvio, Chairperson: Francesco Marra | |
|
EFFECT OF DIETARY FIBRE AND THERMAL CONDITION ON RICE BRAN WAX OLEOGELS FOR BISCUITS PREPARATION |
| Principato Laura, Sala Luca, Duserm Garrido Guillermo, Spigno Giorgia | |
|
AGRICULTURAL SUSTAINABLE PRODUCTION IN VULNERABLE ZONES TO NITRATE POLLUTION |
| Arbizu-Milagro Julia, Castillo-Ruiz Francisco , Moreno-Hernandez Heidi, Valencia-Omatos Roberto, Tarragona-Perez Carlos, Pena-Navaridas Jose | |
|
COMBINATION OF EDIBLE COATINGS CONTAINING OREGANO ESSENTIAL OIL NANOEMULSION AND PULSED LIGHT TREATMENTS FOR IMPROVING THE SHELF LIFE OF TOMATOES |
| Pirozzi Annachiara, Del Grosso Vittoria, Ferrari Giovanna, Pataro Gianpiero, Donsì Francesco | |
|
BIOPLASTIC MADE FROM MANIHOT ESCULENTA (CASSAVA) AND FICUS BENJAMINA AS AN ECOLOGICAL ALTERNATIVE FOR FOOD PRODUCTS |
| Olivares Quispetera Carlos A., Castaneda Olivera Carlos A., Valverde Flores Jhonny W., Benites Alfaro Elmer G., Valverde Flores Ysabel | |
|
ENCAPSULATED WALNUT PASTE WITH GRAPE SKIN EXTRACT ADDITION: OXIDATIVE STABILITY AND USE IN BISCUITS |
| Dordoni Roberta, Bassani Andrea, Rossetti Chiara, Duserm Garrido Guillermo, Frustace Antonello, Spigno Giorgia | |
|
OIL-IN-WATER PICKERING EMULSIONS STABILIZED WITH STARCH PARTICLES AND FORMULATED WITH OLIVE OIL: COLLOIDAL PROPERTIES AND STABILITY AS AFFECTED BY OLIVE OIL PHENOLIC CONTENT |
| Farooq Umer, Di Mattia Carla, Faieta Marco, Sacchetti Giampiero, Pittia Paola | |
| TU 16:00-16:40 | Break & e-Poster Exhibition |
| TU 16:40-18:20 | FOOD PROCESS ENGINEERING, BIOTECHNOLOGY AND BIOPROCESSING |
| Room: Vesuvio, Chairperson: Michele Miccio | |
|
MICROCLIMATIC CONTROL IN CONFINED AGRICULTURAL ENVIRONMENT FOR PLANTS CULTIVATION |
| Orsino Michela, Perone Claudio, La Fianza Giovanna, Brunetti Lucio, Giametta Ferruccio, Catalano Pasquale | |
|
HIGH-PRESSURE HOMOGENIZATION FOR THE RECOVERY OF VALUE-ADDED COMPOUNDS FROM VEGETABLE MATRICES |
| Ferrari Giovanna, Donsì Francesco | |
|
HOW TO BALANCE THE YIELD AND PROTEIN CONTENT OF AIR-CLASSIFIED PULSE FLOUR: THE INFLUENCE OF THE RESTRICTION VALVE |
| De Angelis Davide, Kaleda Aleksei, Pasqualone Antonella, Vaikma Helen, Squeo Giacomo, Caponio Francesco, Summo Carmine | |
|
ROUGH BEER FILTERABILITY IN INDUSTRIAL POWDER-FILTERS AND LAB-SCALE DEAD-END AND CROSSFLOW FILTRATION APPARATUSES |
| Cimini Alessio, Bedini Giacomo, Moresi Mauro | |
|
CFD ANALYSIS OF A TUBE-IN-TUBE HEAT EXCHANGER TO PRE-HEAT OLIVE PASTES |
| Perone Claudio, Romaniello Roberto, Leone Alessandro, Berardi Antonio, Catalano Pasquale, Tamborrino Antonia | |
| WEDNESDAY, May26th | |
| WE 08:30-09:10 | Plenary Lecture |
| Room: Vesuvio, Chairperson: Paola Pittia | |
| - | ASSESSING THE ENVIRONMENTAL SUSTAINABILITY OF HIGH VALUE FOOD |
| Rulli Maria Cristina | |
| WE 09:20-10:40 | MANAGEMENT INNOVATION IN FOOD INDUSTRY |
| Room: Vesuvio, Chairperson: Paola Pittia | |
|
SUSTAINABLE INNOVATION MANAGEMENT IN THE FOOD INDUSTRY |
| Bravi Marco, D'Urso Alessio, Gallo Riccardo, Piazza Laura | |
|
RISK ENGINEERING & FOOD PRODUCTS PROCESSING: TOWARDS A SIMULATION-BASED APPROACH |
| Colombo Simone, Piazza Laura, Bozzano Giulia, Manenti Flavio | |
|
CELLULOSE ACETATE NANOCARRIER PRODUCTION BY SUPERCRITICAL ASSISTED ELECTROSPRAY |
| Guastaferro Mariangela, Cardea Stefano, Baldino Lucia, Reverchon Ernesto | |
|
ENVIRONMENTAL PROFILE OF ORGANIC DRY PASTA |
| Cibelli Matteo, Cimini Alessio, Moresi Mauro | |
| WE 10:40-11:20 | Break & e-Poster Exhibition |
| WE 11:20-12:40 | FOOD PRODUCT ENGINEERING AND PACKAGING |
| Room: Vesuvio, Chairperson: Maria Cristina Rulli | |
|
BIODEGRADABLE FILMS BASED ON POLY(LACTIC ACID) COATINGS AND NATURAL OLIVE-WASTEWATER EXTRACTS FOR ACTIVE FOOD PACKAGING |
| Apicella Annalisa, Adiletta Giuseppina, Albanese Donatella, Di Matteo Marisa, Incarnato Loredana | |
|
DEVELOPMENT OF PLA / PHB BLOWN FILMS WITH IMPROVED PERFORMANCE FOR FOOD PACKAGING APPLICATIONS |
| Pietrosanto Arianna, Scarfato Paola, Di Maio Luciano, Incarnato Loredana | |
|
INVESTIGATION ON SHELF-LIFE OF ROASTED CHESTNUTS WITH DIFFERENT PACKAGING SYSTEMS THROUGH LOW-FIELD NMR ANALYSIS |
| Proietti Noemi, Liguori Loredana, Di Tullio Valeria, Adiletta Giuseppina, Russo Paola | |
|
COMPARATIVE LIFE CYCLE ASSESSMENT OF POLYETHYLENE TEREPHTHALATE (PET) AND MULTILAYER TETRA PAK JUICE PACKAGING SYSTEMS |
| Stramarkou Marina, Boukouvalas Christos, Eleni Panagiota, Karalekas Dimitrios, Krokida Magdalini | |
| WE 12:40-13:00 | Closing |
| LIST OF POSTERS | |
| e- POSTER SESSIONS on Monday, Tuesday & Wednesday | |
| - | FOOD PRODUCT ENGINEERING AND PACKAGING |
|
P/1) EFFECT OF UHT PROCESSING CONDITIONS ON COLOR CHANGES IN STERILIZED COCONUT WATER |
| Wurlitzer Nedio, Sucupira Natalia, Sousa Paulo, Adriano Andreza | |
|
P/2) COOLING KINETICS AND MASS TRANSFER IN POSTHARVEST PRESERVATION OF FRESH FRUITS AND VEGETABLES UNDER REFRIGERATED CONDITIONS |
| Hoffmann Tuany Gabriela, Ronzoni Adriano, Da Silva Diogo, Bertoli Savio Leandro, Krebs De Souza Carolina | |
|
P/3) INCORPORATION OF ELECTROMAGNETIC FIELDS AS AN ALTERNATIVE TECHNOLOGY TO INCREASE STARCH PRODUCTION IN CORN CROPS |
| Suarez-Rivero Deivis, Marin-Mahecha Olga, Ortiz-Aguilar Jannet, Puentes Addy Esperanza, Suarez-Rivero Maikel, Guzman-Hernandez Tomas De Jesus | |
|
P/4) EFFECTS OF PHENOLIC ENRICHMENT ON ANTIOXIDANT ACTIVITY OF MAYONNAISE |
| Romeo Rosa, De Bruno Alessandra, Piscopo Amalia, Brenes Manuel, Poiana Marco | |
|
P/5) DESIGN AND OPTIMIZATION OF EDIBLE COATING AND OSMOTIC DEHYDRATION PROCESSES FOR THE DEVELOPMENT OF HIGH-VALUE FRUITS AND VEGETABLES WITH EXTENDED SHELF-LIFE |
| Karkou Efthalia, Oikonomopoulou Vasiliki, Papadaki Sofia, Krokida Magdalini | |
|
P/6) MODULATION OF THE TECHNOLOGICAL FUNCTIONALITY OF PEA (PISUM SATIVUM) PROTEINS IN O/W EMULSIONS BY HIGH DYNAMIC PRESSURE PRE-TREATMENTS |
| D'Alessio Giulia, Di Mattia Carla, Flamminii Federica, Neri Lilia, Pittia Paola | |
|
P/7) EFFECTS OF THE SUGAR REFORMULATION IN COOKIES ON HEALTHY CHARACTERISTICS AND AROMA COMPOUNDS |
| Verzera Antonella, Condurso Concetta, Arena Elena, Cincotta Fabrizio, Brighina Selina, Fallico Biagio | |
| - | FOOD PROCESS ENGINEERING, BIOTECHNOLOGY AND BIOPROCESSING |
|
P/8) ENZYMATIC PRODUCTION OF WAX ESTERS FROM SPENT COFFEE GROUNDS’ OIL AND EVALUATION OF THEIR OLEOGELATION PROPERTIES |
| Papadaki Aikaterini, Vorokliniotis Konstantinos, Kachrimanidou Vasiliki, Lappa Iliada, Eriotou Effimia, Kopsahelis Nikolaos | |
|
P/9) PRODUCTION OF BIOSSURFACTANT BY CANDIDA GUILLERMONDII AND APPLICATION IN A MAYONNAISE EMULSION |
| Lira Isabela, Santos Emilia, Santos Julio, Silva Renata, Da Silva Yali, Durval Italo Jose, Guerra Jenyffer, Sarubbo Leonie, De Luna M. Juliana | |
|
P/10) GRAPEFRUIT JUICE DEBITTERING BY SIMULTANEOUS LIMONIN ADSORPTION AND NARINGIN HYDROLYSIS |
| Aguirre Nattaly, Ortega Nicole, Munoz Mariela, Wilson Lorena, Urrutia Paulina | |
|
P/11) A NEW FREEZING BOX FOR THE MANAGING OF SEMEN CRYOPRESERVATION PROCESS |
| Giametta Ferruccio, Perone Claudio, Di Iorio Michele, Rusco Giusy, Catalano Pasquale, Iaffaldano Nicolaia | |
|
P/12) WAXY STARCH TO REPLACE VEGETABLE FAT IN EXTRUDED SNACK AROMATISATION AND DIFFERENT SALT DELIVERY WAY TO DECREASE SODIUM INTAKE |
| Nakagawa Akihiro, Raniero Ghiovani, Berwig Kimberli, Monteiro Claudia, Sousa Isabel, Monteiro Antonio | |
|
P/13) REGULATION OF PEROXIDASE ACTIVITY IN FLOUR USING SUPERCRITICAL FLUIDS |
| Hojnik Podrepsek Gordana, Knez Zeljko, Leitgeb Maja | |
|
P/14) NUMERICAL SIMULATION AND EXPERIMENTAL VALIDATION OF A VIBRATING SCREEN FOR THE SIEVING OF CHAMOMILE (MATRICARIA CHAMOMILLA L.) |
| Tamborrino Antonia, Perone Claudio, Romaniello Roberto, Bianchi Biagio, Berardi Antonio, Leone Alessandro | |
|
P/15) COMBINED CONTINUOUS MACHINE TO CONDITION OLIVE PASTE: RHEOLOGICAL CHARACTERIZATION OF OLIVE PASTE |
| Tamborrino Antonia, Perone Claudio, Moujahed Hazar, Romaniello Roberto, Berardi Antonio, Catalano Pasquale, Leone Alessandro | |
|
P/16) IMPACT OF WATER AND FLOUR COMPONENTS IN DOUGH INVESTIGATED THROUGH LOW-FIELD NUCLEAR MAGNETIC RESONANCE |
| Fanari Fabio, Keller Jonas, Desogus Francesco, Grosso Massimiliano, Wilhelm Manfred | |
|
P/17) EXPERIMENTAL TRIALS AND DYNAMICAL SIMULATION OF THE POTENTIAL BIOGAS PRODUCTION IN A FROZEN FOOD INDUSTRY |
| Catalano Filippo, Bianchi Biagio, Berardi Antonio, Leone Alessandro, Tamborrino Antonia | |
|
P/18) PRESSURIZED LIQUID EXTRACTION OF STEVIOL GLYCOSIDES FROM STEVIA REBAUDIANA LEAVES |
| Raspe Djessica, Ciotta Simone, Mello Bruna, Milani Paula, Silva Camla, Costa Silvio | |
|
P/19) PUMPING CONTRIBUTION TO DISSOLVED OXYGEN IN VIRGIN OLIVE OIL DURING PROCESSING |
| Masella Piernicola, Angeloni Giulia, Guerrini Lorenzo, Spadi Agnese, Corti Ferdinando, Parenti Alessandro | |
|
P/20) HYDRODISTILLATION OF COFFEE BY-PRODUCTS TO RECOVER OF BIOACTIVE COMPOUNDS: THE SPENT COFFEE GROUND AND COFFEE SILVERS SKIN CASE-STUDY |
| Spadi Agnese, Angeloni Giulia, Guerrini Lorenzo, Corti Ferdinando, Parenti Alessandro, Innocenti Marzia, Bellumori Maria, Masella Piernicola | |
|
P/21) BIOPOLYMER BASED ON BREWING WASTE AND EXTRUDED MAIZE: CHARACTERIZATION AND APPLICATION |
| Monteiro Claudia, Sarache Gabriel, Januario Jaqueline, Berwig Kimberli, Raniero Ghiovani, Monteiro Antonio, Silva Fernando | |
|
P/22) EVALUATION OF THE NOVEL DEHYDRATION CONCEPT FOR WILD MULTI FLORAL HONEY IN VIETNAM |
| Dang Thi Tuyet Ngan, Pham Duc Chinh, Pham Nhu Quynh, Vu Ngoc Ha, Cung Thi To Quynh, Nguyen Minh Tan | |
|
P/23) PRODUCTION OF HIGHLY VALUED VEGETABLE JUICE BY OSMOTIC DISTILLATION TECHNIQUE: OPTIMIZATION OF PROCESS PARAMETERS |
| Liguori Loredana, Russo Paola, Albanese Donatella | |
|
P/24) MELTING CHARACTERISTICS OF ICE CREAM PREPARED WITH VARIOUS AGITATION SPEEDS IN BATCH FREEZER |
| Sawano Momoko, Masuda Hayato, Iyota Hiroyuki, Shimoyamada Makoto | |
|
P/25) OHMIC HEATING OF BASIL-BASED SAUCES: INFLUENCE OF THE ELECTRIC FIELD STRENGTH ON THE ELECTRICAL CONDUCTIVITY |
| Casaburi Oriana, Brondi Cosimo, Romano Aldo, Marra Francesco | |
|
P/26) FINANCIAL SUSTAINABILITY AND PROFITABILITY OF SUPERCRITICAL CO2 PASTEURIZATION OF LIQUID PRODUCTS: A CASE STUDY |
| Gallinaro Stefano, Zambon Alessandro, Clavier Jean-Yves, Bertolini Marina, Zulli Riccardo, Greco Luciano, Benedito José, Spilimbergo Sara | |
|
P/27) EFFECT OF BRASSICA FLOUR ENRICHMENT ON THE DEVELOPMENT OF NEW FOOD PRODUCT AND ITS NUTRICTIONAL, ANTIOXIDANT AND SENSORY EVALUATION |
| Duarte Cristina, Pinheiro Rita, Vaz Velho Manuela | |
|
P/28) DIFFERENT APPROACHES TO REDUCE THE ACRYLAMIDE FORMATION IN PIZZA |
| Covino Clelia, Sorrentino Angela, Di Pierro Prospero, Masi Paolo | |
|
P/29) COMPLEX COACERVATION OF PUMPKIN PROTEIN ISOLATE AND CHITOSAN LOW MOLECULAR WEIGHT |
| Ramondo Alessia, Marulo Serena, Aliberti Giuliana, Sorrentino Angela, Masi Paolo, Di Pierro Prospero | |
|
P/30) AQUEOUS ENZYME ASSISTED OIL EXTRACTION FROM OILSEEDS BY USING PAPAIN-COATED MAGNETIC MICROPARTICLES |
| Marulo Serena, Ramondo Alessia, Aliberti Giuliana, Di Pierro Prospero, Regalado-Gonzáles Carlos, Masi Paolo | |
|
P/31) DEVELOPMENT OF A LONG SHELF LIFE READY-TO-USE DOUGH ROLLS FOR MAKING “PIZZA NAPOLETANA”(TSG) |
| Falciano Aniello, Di Pierro Prospero, Romano Annalisa, Sorrentino Angela, Cavella Silvana, Masi Paolo | |
| - | MANAGEMENT INNOVATION IN FOOD INDUSTRY |
|
P/32) AMBIENT AND PERSONAL NOISE EXPOSURE ASSESSMENT IN A PASTA FACTORY |
| Bianchi Biagio, Tamborrino Antonia, Ayr Ubaldo, Berardi Antonio, Catalano Pasquale | |
|
P/33) NEW MODELLING APPROACH FOR THE ENERGY AND STEAM CONSUMPTION EVALUATION IN A FRESH PASTA INDUSTRY |
| Tamborrino Antonia, Catalano Filippo, Berardi Antonio, Bianchi Biagio | |
|
P/34) DIAGNOSIS OF IRRIGATION MANAGEMENT IN THE INDUSTRIAL TOMATO CROP IN GOIÁS, BRAZIL |
| Alves Jr Jose, Sena Carolina, Domingos Marcus, Knapp Fabio, Almeida Fillipe, Battisti Rafael, Casaroli Derblai, Evangelista Adao | |
|
P/35) FLEXIBLE ELECTRODE BASED ON GOLD NANOPARTICLES AND REDUCED GRAPHENE OXIDE FOR URIC ACID DETECTION USING LINEAR SWEEP VOLTAMMETRY |
| Mazzara Francesca, Patella Bernardo, Ganci Fabrizio, O'Riordan Alan, Aiello Giuseppe, Torino Claudia, Vilasi Antonio, Sunseri Carmelo, Inguanta Rosalinda | |
|
P/36) USE OF VEGETABLES AS A NEW INGREDIENT IN THE FORMULATION OF CUPCAKES FOR NEW TRENDS AND EATING HABITS |
| Ortiz Jenny, Velasquez Pablo, Santis Angelica | |
|
P/37) GENE EDITING VERSUS GENE MODIFICATION: AWARENESS, ATTITUDES AND BEHAVIOURAL INTENTIONS OF LITHUANIAN CONSUMERS, PRODUCERS, AND FARMERS |
| Basinskiene Loreta, Seinauskiene Beata |