Posters presentation:
During the conference, more than fifty posters will be presented by theit authors.
You can see the details on the following table (Title, name of the author, host laboratory), and download the  complete list.
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Session 1: Processing for tailored quality
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P1.1
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Expanding the Market for Legumes in the Industrialized World - A Fully Automatic Home Bean Cooker by LeguProTM, David Storek, LeguPro, Gothenburg, Sweden
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P1.2
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Comparison of the color of dried tomato pulp in drying under modified atmosphere and other drying methods, Aroujalian, Department of Chemical Engineering, Amirkabir University of Technology, Iran
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P1.3
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Analysis of operating parameters in clarification of tomato juice by ultrafiltration, Abdolreza Aroujalian, Department of Chemical Engineering, Amirkabir University of Technology, Iran
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P1.4
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Pervaparation process for recovery of volatile aroma components of lemon juice condensate, Abdolreza Aroujalian, Amirkabir University of Technology, Iran
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P1.5
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Edible coatings as carrier of essential oil and calcium chloride to improce shelf life of strawberry fruits, Mohamed M. El-Mogy, Cairo University, Egypt
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P1.6
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Pulsed Electric Field Processing - Modelling and Design, Nicolás Meneses, Berlin University of Technology, Germany
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P1.7
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Antimicrobial properties of nano-particles of metals, Anna Morozova, National University of Food Technologies, Kyiv, Ukraine
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P1.8
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Quality aspects of UHT milk made from refreigerated raw milk preserved by the lactoperoxidase system, Olfa Ben Moussa, ESIAT, Tunisie
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P1.9
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Fourier Transform Infrared (FTIR) analysis of edible whey protein films produced through ohmic heating, Ricardo Pereira, IBB-Institute for Biotechnology and Bioengineering,Centre for Biological Engineering, University of Minho, Portugal
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P1.10
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Novel processing technologies for the preparation of monodisperse powders and core-shell microparticle, Tessa Ten Cate, TNO Science and Industry, the Netherlands
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P1.11
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Ultrasonic sealing behaviour in context with material characteristics of packaging films, Karsten Thürling, Fraunhofer Application Center for Processing Machines and Packaging Technology, Germany
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P1.12
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Prediction of mixture rate of buckwheat flour against wheat flour by N-way analyses on excitaion-emission matrix (EEM), Mizuki Tsuta, Katholieke Universiteit, Belgium
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P1.13
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Effect of plasticizer and oil concentration on water content and mechanical, transport and solubility properties of polysaccharide-based films, A.A Vicente, IBB-Institute Universidade do Monho, Portugal
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P1.14
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The Influence of the parameters of mixing to the wheat dough processing quality using Diosna kneader, Boris Zitný, Slovak Agriculture University in Nitra, Faculty of Biotechnology and Food Sciences, Department of Processing and Storage of Plant Products, Slovak Republic
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P1.15
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PEF-induced permeabilization of fresh plant leaves (mint, parsley, thyme, basil and dill) for solid liquid-extraction of phenolics, Mustafa Fincan,, Department of Food Engineering, Erciyes University, Turkey
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P1.16
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Chemical, functional and rheological propertis of gum exudates from the trunk of almond (Prunus dulcis), Nesrine Mahfoudhi, Ecole Supérieure des Industries Alimentaires de Tunis, 58 Rrue Alain SAVARY, Cité Elkhadra, Tunis 1003, Tunisie
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P1.17
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Aseptic processing of juices and beverages under conditions of rapid change of thermodynamic parameters, I. Zasiadko, National University of Food Technologies, Ukraine, Kyiv, Ukraine
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P1.18
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Fatty acids and sterols of Zizyphus lotus seed oil, Moncef Chouaibi, Laboratoire de Conservation des Aliments, Ecole Supérieure des Industries Almiments, Ecole Supérieure des Industries Alimentaires de Tunis, Tunisie
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P1.19
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Rice starch spherical aggregates as delivery system of Oregano essential oil, M. Luísa Beirão da Costa, CEER - Technical University of Lisbon, Portugal
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P1.20
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Application of electro-hydraulic effect aimed at the increase of hydro-lime suspension quality, V.P. Vasyliv, National University of Food Technologies, Ukraine
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P1.21
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Texture profile analysis of extruded palm date based porridge, Assiry Alhussein ., King Saud University, College of Food and Agriculture Sciences, Agricultural Engineering Department, Saudi Arabia
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P1.22
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Yield improvement of canned baby corn in vinegar by vacuum impregnation technique, Montip Chamchong, Department of Food Engineering, Faculty of Engineering at Campaengsaen, Kasetsart University, Thailand
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P1.23
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A Proposed Mechanism for Pressure-Heat Tenderization of Beef Muscle, Lyndon Kurth, 1CSIRO Food and Nutritional Sciences, Australia
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