Poster Winners

P1.1 – Data Analysis

1st - 1.1.11

Experimental design methodologies in the optimization of microextraction techniques in food chemistry - the analysis of alcoholic beverages as case study

A.C. Pereira*1 ,2, A.C. Vieira1, M.S. Reis2, J.C. Marques1 ,3, 1University of Madeira, Portugal, 2CIEPQPF, Chemical Process Engineering and Forest Products Research Centre, Portugal, 3Institute of Nanostructures, Nanomodelling and Nanofabrication, Portugal

2nd 1.1.13

A novel measure of quantitative proteomic distance

R. Rodríguez-Vázquez*, C. Zapata, University of Santiago de Compostela, Spain

3rd 1.1.15

Development of functional flour of kabocha pumpkin (Cucurbita maxima x Cucurbita moschata) peel for prevention of chronic diseases

V.S. Silva*1 ,4, L.V.A. Arias1, C.T. Soares1, J.I. Velasco3, F.M. Fakhouri2 ,3, R.A. Oliveira1, 1University of Campinas, Brazil, 2University of Grande Dourados, Brazil, 3Universitat Politècnica de Catalunya, Spain, 4University Centery of Amparo, Brazil

P1.2 – Chemical Reactions          

1st 1.2.6

Quality parameters of sea bass subjected to pulsed electric field (PEF) treatment and brine salting

J. Cropotova*1, J. Genovese1 ,2, S. Tappi1 ,2, P. Rocculi1 ,2, L. Laghi1 ,2, M. Dalla Rosa1 ,2, T. Rustad1, 1Norwegian University of Science and Technology, Norway, 2University of Bologna, Italy

2nd 1.2.1

Milk-clotting enzyme from marine algae: The isolation, characterisation and its action on casein from bovine milk

A.A. Arbita*1 ,3, J. Zhao1, N. Paul2, J. Cox1, 1University of New South Wales, Australia, 2University of the Sunshine Coast, Australia, 3Parahyangan Catholic University, Indonesia

= 3rd 1.2.5 & 1.2.18

Changes in volatile compounds in a fresh lamb sausage refrigerated stored under anaerobic modified atmosphere

D.E. Carballo*1, D. Llamazares1, I. Caro2, A. Khanjari3, F.J. Giráldez4, J. Mateo1, 1University of León, Spain, 2University of Valladolid, Spain, 3University of Tehran, Iran, 4Instituto de Ganadería de Montaña, CSIC, León, Spain

Biosynthesis of aroma compounds from buttermilk and whey by Galactomyces geotrichum mold

K. Szudera-Konczal*, M.A. Majcher, K. Myszka, K. Kubiak, A. Tomczak, Poznan University of Life Sciences in Poznań, Poland

P2.1 – Food Safety

1st 2.1.15

Identification of mold and yeast in bakery based on PCR

N. Ollinger*, V. Lasinger, J. Weghuber, FFoQSI, Austria

2nd 2.1.21

Effect of high hydrostatic pressure and pulsed electric field on immunoreactivity and allergenicity of Pru p 3 protein from peach

A.P. Tobajas*1, C. Colás2, A. Agulló2, J.L. Cubero2, I. Segura1, L. Sánchez1, M. Calvo1, M.D. Pérez1, 1University of Zaragoza, Spain, 2Servicio de Alergología. IIS-Aragón, Spain

3rd 2.1.2

Mustard based antimicrobial packaging: The controlled release of Allyl isothiocyanate and its antimicrobial effect

N.A. Bahmid*1 ,2, M. Dekker1, V. Fogliano1, J. Heising1, 1Wageningen University and Research, The Netherlands, 2Sulawesi Barat University, Indonesia

P2.2 – Analytical Chemistry

1st 2.2.19

Nmr and ft-ir characterization of pleurotus mushrooms cultivated on agro industrial wastes

D. Tagkouli1, A. Drouka1, G. Bekiaris2, G. Koutrotsios2, G.I. Zervakis2, A.C. Kaliora1, C. Fotakis3, P. Zoumpoulakis3, N. Kalogeropoulos*1, 1Harokopio University, Greece, 2Agricultural University of Athens, Greece, 3National Hellenic Research Foundation, Greece

2nd 2.2.23

Analysis of furan and monosaccharides in various coffee beans

K. Lee*, Y. Kim, K. Lee, H. Kwon, Dongguk University, Republic of Korea

3rd 2.2.22

Surface wax composition of wild and cultivated northern berries

L. Klavins*, J. Kviesis, M. Klavins, University of Latvia, Latvia

P3.1 – Food Structure

1st 3.1.27

Impact of insufficient ventilation during post-harvest ripening on the flavour of mangoes (Mangifera indica)

T. Lehner, B. Siegmund*,  Graz University of Technology, Austria

2nd 3.1.19

Do puroindolines affect enzymatic lipid hydrolysis or the impact thereof on loaf volume in bread making?

S. Melis*1, B.C. Verbauwhede1, J. Van de Vondel1, W.R. Meza Morales2, J.A. Delcour1,  1KU Leuven, Belgium, 2University of Liège – Gembloux Agro-Bio Tech, Belgium

3rd 3.1.31

Characterization of volatile compounds of Iberian Red Deer (Cervus elaphus hispanicus) meat cooked by two different methods

C. Vivanco*, L. Moran, L.J.R. Barron, N. Aldai,  University of the Basque Country (UPV/EHU), Spain

P3.2 – Food Authenticity and Traceability

1st 3.2.4

Trace elements and machine learning for Brazilian beef traceability

E. Fernandes*1, G. Sarriés1 ,2, M. Bacchi1, Y. Mazola1, C. Gonzaga1, S. Sarriés1,  1University of São Paulo, Brazil, 2University of São Paulo, Brazil

2nd 3.2.1

Label-free quantitative proteomic comparison of metabolic protein fractions in old and modern wheat Italian genotypes by a shotgun approach

A. Di Francesco1, V. Cunsolo*1, R. Saletti1, B. Svensson2, V. Muccilli1, P. De Vita3, S. Foti1,  1University of Catania, Italy, 2Technical University of Denmark, Denmark, 33CREA Research Centre for Cereal and Industrial Crops (CREA-CI), Italy

3rd 3.2.10

Geographical origin of Italian apples based on Strontium isotope ratio and multi-element analysis

A. Aguzzoni1, M. Bassi2, E. Pignotti*2, F. Scandellari1, P. Robatscher2, W. Tirler3, M. Tagliavini1,  1University of Bolzano, Italy, 2Laimburg Research Centre, Italy, 3Eco-Research srl, Italy

P3.3 – Nutrition & Other

1st 3.3.1

Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in alpha-lactalbumin

G. Barone*1, C. Moloney2, J. O'Regan2, A. Kelly1, J. O'Mahony1,  1School of Food and Nutritional Sciences, University College Cork, Ireland, 2Nestlé Development Centre Nutrition, Ireland

2nd 3.3.13

Rapeseed phospholipids based liposomes as delivery system of lactoferrin, a prebiotic protein

D. Vergara*, C. Shene,  Universidad de La Frontera, Chile

3rd 3.3.6

Changes provoked on lipids of two corn varieties by nixtamalization and tortilla preparation. A study by 1H NMR

J. Alberdi-Cedeño1, M. Molina2, M.L. Ibargoitia1, M.D. Guillén*1,  1Basque Country University UPV/EHU, Spain, 2CICATA-IPN, Mexico

Bioactive Compounds    

1st 1.3.39

Assessment of phenolic profile changes of chokeberry (Aronia melanocarpa) and mulberry (Morus Microphylla. Buckl) during in vitro gastrointestinal digestion

I. Kim*, J. Lee,  Chung-Ang University, Republic of Korea

2nd 2.3.7

Bioaccessibility and cellular uptake by Caco-2 of carotenoids and chlorophylls from orange peel: a comparison between conventional and ionic liquid mediated extractions

D.C. Murador*1, L.M. de Souza Mesquita1, B.V. Neves1, P.L.G. Martins2, V.V. de Rosso1,  1Universidade Federal de São Paulo, Brazil, 2Federal Institute of São Paulo, Brazil

3rd 3.4.28

White lupin as a promising food source of bioactive compounds with health benefit

A. Vollmannova*, J. Bystricka, J. Musilova, T. Bojnanska, D. Urminska, I. Tirdilova,  Slovak University of Agriculture in Nitra, Slovakia

OVERALL

1st 1.3.39

Assessment of phenolic profile changes of chokeberry (Aronia melanocarpa) and mulberry (Morus Microphylla. Buckl) during in vitro gastrointestinal digestion

I. Kim*, J. Lee,  Chung-Ang University, Republic of Korea

2nd 2.1.15

Identification of mold and yeast in bakery based on PCR

N. Ollinger*, V. Lasinger, J. Weghuber, FFoQSI, Austria

=3rd

2.2.19

Nmr and ft-ir characterization of pleurotus mushrooms cultivated on agro industrial wastes

D. Tagkouli1, A. Drouka1, G. Bekiaris2, G. Koutrotsios2, G.I. Zervakis2, A.C. Kaliora1, C. Fotakis3, P. Zoumpoulakis3, N. Kalogeropoulos*1, 1Harokopio University, Greece, 2Agricultural University of Athens, Greece, 3National Hellenic Research Foundation, Greece

3.1.27

Impact of insufficient ventilation during post-harvest ripening on the flavour of mangoes (Mangifera indica)

T. Lehner, B. Siegmund*,  Graz University of Technology, Austria