Title : Physical, chemical and microstructural characterization of bagasse from Agave angustifolia Haw
Jesica Ariadna Jimenez Mendoza, National Polytechnic Institute, Mexico
Agave angustifolia Haw bagasse is considered a biomass composed primarily of cellulose, hemicellulose, and lignin, originating from the mezcal production process in the state of Oaxaca, which is the leading producer (91%) in Mexico. Given the growing concern for decarbonization, [....] » Read More
Title : We are elastic: The color of hunger and food perception in borderline cognitive functioning
Raffaella Conversano, University of Bari, Italy
In a global context where food science is increasingly engaging with the complexity of cognitive diversity, the concept of elasticity becomes a bridge between body and mind, between sensory experience and cognitive functioning. The title We Are Elastic is not just a metaphor&md [....] » Read More
Title : Intelligent systems for food processing: Challenges and innovations
Alex Martynenko, Dalhousie University, Canada
The integration of intelligent systems into food processing represents a transformative challenge. The presentation examines the challenges and innovations associated with implementing intelligent technologies such as artificial intelligence (AI), machine learning (ML), and Inter [....] » Read More
Title : Pigmented sorghum phenolic extracts regulate the expression of cancer development pathway genes in HT-29 and hypoxia-induced CCD 841 CoN cells
Aduba Collins, Charles Sturt University, Australia
Sorghum polyphenols have been shown to inhibit gastrointestinal cancer cell growth by inducing apoptosis and other pathways such as chronic inflammation. However, the impact of sorghum polyphenols on the most frequently mutated genes in the genome mutation and instability and dys [....] » Read More
Title : Use of compostable or recyclable material as a sustainable alternative packaging of sheeps cheese
Ana Isabel Najera, University of the Basque Country EHU, Spain
Food industry is currently engaged in the search for new packaging alternatives that offer adequate food preservation, taking into account environmental aspects and consumer preferences. The work stems from the need to improve the sustainability of packaging in the local cheese i [....] » Read More
Title : Use of compostable or recyclable material as a sustainable alternative packaging of sheeps cheese
Maria Luz Fidalgo, University of the Basque Country EHU, Spain
Food industry is currently engaged in the search for new packaging alternatives that offer adequate food preservation, taking into account environmental aspects and consumer preferences. The work stems from the need to improve the sustainability of packaging in the local cheese i [....] » Read More
Title : Casein whey Pickering microcapsules for improved thermal stability and controlled release of curcumin in heat processed foods
Marcin A Kurek, Warsaw University of Life Sciences, Poland
Background: Curcumin is a bioactive polyphenol with remarkable antioxidant and anti-inflammatory potential, yet its poor water solubility and thermal instability limit its application in processed foods. Protein-based Pickering systems represent a promising clean-label route [....] » Read More
Title : Exploring the interaction between root architecture and functional traits in Camellia sinensis genotypes under drought conditions
Macide Burcu Timur, Beta Food Research & Development Center, Turkey
The increasing impacts of climate change have made drought a growing threat to tea (Camellia sinensis), a crop traditionally cultivated in humid regions. This study aims to investigate the potential relationship between root system development and functional traits (antioxidant c [....] » Read More