6th Edition of Euro Global Conference on
HYBRID EVENT: You can participate in person at Rome, Italy or Virtually from your home or work.
HYBRID EVENT
September 16-18, 2024 | Rome, Italy
FAT 2021
Will be updated soon......
Will be updated soon......
Title : The effect of PAQ-TivateTM as a preservative agent against bacteria and fungi/molds in commercial tilapia feed
Yechiam Shapira, Phibro Animal Health, Israel
In this study, we investigated 5 g of PAQ-TivateTM/kg of feed as a preservative agent against bacteria and fungi in formulated tilapia feed. PAQ-Tivate is a feed additive of organic acids. The feed samples were moistened with 15% distilled water (v/w) and the appropriate amounts [....] » Read More
Title : Molecular Docking and Dynamic Studies of Bioactive Compounds from Triticum aestivum(L.) Against Obesity Enzymes
Suriyavathana Muthukrishnan, Periyar University, India
Obesity is becoming a major health problem worldwide despite medical and political efforts to control its increased prevalence. Despite the recent success in identifying the molecular mechanisms controlling energy homoeostasis, the truth is that there are no efficient treatments [....] » Read More
Title : Providing food support to socially vulnerable population groups due to the agricultural resources of the region in the context coping with the consequences of the Pandemic
Viktor Fedorovich Stukach, Omsk State Agrarian University, Russian Federation
The problem of providing food to socially unprotected groups of the population is considered, measures are proposed to develop the infrastructure of domestic food aid, as well as to create a mechanism for combining market, distribution and informal nutrition institutions for the [....] » Read More
Title : Grain processing in general and Rice Technology in specific
Vasudeva Singh, Gauhati University, India
Production of cereals in World is around 2600 million tonnes (MT) and India produces around 280 MT as on 2018-19. 750 MT of paddy is produced in World and India produces around 160 MT. From this, ~10% (16 MT) goes for the production of rice products like rice flakes, expanded ric [....] » Read More
Title : Supercritical Carbon Dioxide and Soxhlet Extraction: Physicochemical Properties of Mango (Mangifera indica L., Dragon variety) Kernel Fat
Mansura Mokbul, Monash University, Malaysia
Cocoa is the main ingredient of chocolate because of its specific snap, gloss and texture characteristics. Due to high demand and limited supply, people are interested in cocoa butter alternatives. Mango kernel fat (MKF), which is rich in monounsaturated triglycerides, is a poten [....] » Read More
Title : Weakening Ethanol Synthesis Capacity of Saccharomyces cerevisiae with Randomly Mutated SPT15 Transcription Regulator
Yi Qin, Northwest A&F University, China
With the global warming,over recent decades, the alcohol concentration of wines produced by many warm regions around the world has increased by approximately 2% (v/v). There is significant interest in the wine industry to develop methods to reduce the ethanol content of wine. Gen [....] » Read More
Title : Effect of UV-C on Shelf-Life Extension in Sea Grapes Caulerpa lentillifera
Sarayut Thaikua, Department of Livestock Development, Thailand
We propose the possibility in prediction of nutritive value of forage including neutral detergent fiber (NDF) and its digestibility, and crude protein (nitrogen content) with the conventional mechanical method as ground plant density determination. Genotypes of Brachiaria species [....] » Read More
Title : Improving the Quality for the Development Melinjo Flour
Tri Agus Siswoyo, University of Jember, Indonesia
The growth rate of the Indonesian population increases the community’s dependence on wheat flour, which is wholly made from imported wheat. Local protein and carbohydrate sources that can function strategically as food reserves are traditional Indonesian seeds, tubers, and [....] » Read More
Title : Performance and Carcass quality of Broiler supplemented with Curcuma longa and Morinda Citrifolia Extracts
Elvina Jonas Jahja, PT. Medion Farma Jaya, Indonesia
Consistent fulfillment of metabolic energy and protein content in poultry feed is essential for maintaining poultry performance. In Indonesia, the main source of metabolic energy content in poultry feed comes from corn, soybean meal and rice bran with a composition of 45-55%, 20- [....] » Read More
Title : Mixture design applied for formulation and characterization of vegetalbased fermented products
AIT CHEKDID Aldjia, Universite de Lorraine, France
In recent years, dietary habits around the world have changed with the evolution of food industry. Today, there are different diets that define the eating habits of a person and/or a population. There is an emergence of new so-called alternative diets which promote a reduction in [....] » Read More
Title : Influence of process conditions on the flavour stability of unpasteurized craft beer
Giovanni De Francesco, University of Perugia, Italy
Craft beer is an emerging brewing field which is more and more important in terms of production and value. Unfortunately, 2020 was an awful year for small craft breweries which seen their beers unsold for long time. Thus, to produce a stable beer is important for craft beer too. [....] » Read More
Title : Limited of water resources drives to food insecurity during conflict period case of study Libya
Jamal Ali Mohamed Ehdadan, University of Benghazi, Libyan Arab Jamahiriya
Limited of water resources in Libya is main problem facing the country , The Groundwater is the main source of fresh Water in the country, WATER problem has big issues not only in Libya or North Africa but around the world , Libya is mostly arid and semi-arid covers a total of 1, [....] » Read More
Title : Saccharomyces cerevisiae uclm-3 and Hanseniaspora osmophila uclm- 1056 as yeast active cultures for developing a functional food
Pilar Fernandez Pacheco, University of Castilla-La Mancha, Spain
Nowadays, consumers have shown a clear interest in healthy foods with functional properties. In order to satisfy this demand, the objective of this work was to propose a product enriched with a microorganism with probiotic character. For this, Saccharomyces cerevisiae uclm-3 and [....] » Read More
Title : The influence of technological processes of coffee beans on the phenolic compounds, trigonelline, methylxanthines, nicotinic acid, and amide determined in the coffee brews by LC-MS/MS
Magdalena Jeszka Skowron, Poznan University of Technology, Poland
Coffee is probably the most popular beverage in the world. Coffee, a complex of above 1000 compounds, contains caffeine and other alkaloids, chlorogenic acids among many other bioactive compounds. It is well known that the content of phenolic and other compounds in coffee is affe [....] » Read More
Title : Challenges To Food Security
Shashi Bhushan Vemuri, Food Hygiene Bureau of Jamaica, Jamaica
Food security is access to enough food by all people at all time for an active and healthy life. As per FAO Food security exists when all people at all times have both physical and economic access to sufficient, safe, and nutritious food. An increasing global population, in combi [....] » Read More
Title : Impact of Drought on the Physical and Cooking Properties of Six Common Bean Genotypes in Puerto Rico
Carmen E Perez Donado, University of Puerto Rico - Mayaguez, Puerto Rico
Grain legumes, such as common beans, are a significant part of the global food system and a substantial source of protein and carbohydrates. In the diet of Puerto Ricans, common beans represent an essential component. However, several factors can limit their production on the isl [....] » Read More
Title : Development of an Extruded Product using Stem and Rootstock from Apio Criollo Arracacia xanthorrhiza
Natalie N Rivera Agosto, University of Puerto Rico - Mayaguez, Puerto Rico
Apio criollo (Arracacia xanthorrhiza) grown in Puerto Rico has a unique structure with three distinctive fractions: stem, rootstock and storage roots. The main component of this root-crop is carbohydrates, but from a nutritional viewpoint it represents a good source of fiber. The [....] » Read More
Title : Antiulcer properties of Anoda critstata a Mexican edible quelite
Erika Gomez Chang, Universidad Nacional Autonoma de Mexico, Mexico
Anoda cristata (commonly known as Alache), belongs to a group of comestible herbs known as “quelites” in Mexico, which comprise leaves, stems flowers or inflorescences of young and tender annual green plants that are traditionally eaten raw, lightly cooked or fried. A [....] » Read More
Title : The adhesion of Candida glabrata is influenced by probiotic yeast Saccharomyces boulardii and growth conditions
Zorica Tomicic, University of Novi Sad, Serbia
Following the widespread use of immunosuppressive therapy together with broadspectrum antimycotic therapy, the frequency of mucosal and systemic infections caused by the pathogenic yeast Candida glabrata has increased in the past decades. Due to the resistance of C. glabrata to e [....] » Read More
Title : Factors Affecting Adhesion Of Yeast Candida spp. And Pichia spp. To Stainless Steel Surfaces
Ruzica Tomicic, University of Novi Sad, Serbia
Microbial adhesion and biofilm formation to surfaces is of great environmental, medical and industrial importance and consequently draws considerable attention in the last decades. The persistence of microorganisms in biofilms is a serious hygienic problem in the food industry, c [....] » Read More
Title : Examining Saudi Students Perception on snacks healthiness and preferences in Umm AlQura University
Heba Althubait, Umm Al-Qura University, Saudi Arabia
Introduction: Saudi Students perception of snack healthiness, and preferences is unknown. This crosssectional study aim to examine students perception on snack preferences and snack healthiness and to determine goals and factors that affect their choice of snacks. Method: Saudi [....] » Read More
Title : Mineral content and protein quality in ancient wheat grain (Triticum sphaerococcum and T. persicum ) from organic farming
Malgorzata Szczepanek, University of Science anf Technology in Bydgoszcz, Poland
The need for a balanced supply of food with a high nutritional value is the biggest stimulus that leads to increased interest in the primary forms of wheat. The cultivation of primary wheat forms (emmer wheat, einkorn wheat, spelt wheat), gives a chance to obtain consumption grai [....] » Read More