FUNCTIONAL FOODS CONFERENCE


Functional Foods Conference is one of the leading research topics in the international research conference domain. Functional Foods is a conference track under the Nutrition and Food Engineering Conference which aims to bring together leading academic scientists, researchers and research scholars to exchange and share their experiences and research results on all aspects of Nutrition and Food Engineering.

internationalscience.net provides a premier interdisciplinary platform for researchers, practitioners and educators to present and discuss the most recent innovations, trends, and concerns as well as practical challenges encountered and solutions adopted in the fields of (Nutrition and Food Engineering).

Functional Foods is not just a call for academic papers on the topic; it can also include a conference, event, symposium, scientific meeting, academic, or workshop.

You are welcome to SUBMIT your research paper or manuscript to Functional Foods Conference Track will be held at “Nutrition and Food Engineering Conference in New York, United States in November 2020” .

Functional Foods is also a leading research topic on Google Scholar, Semantic Scholar, Zenedo, OpenAIRE, BASE, WorldCAT, Sherpa/RoMEO, Elsevier, Scopus, Web of Science.

. INTERNATIONAL NUTRITION AND FOOD ENGINEERING CONFERENCE

NOVEMBER 05 - 06, 2020
NEW YORK, UNITED STATES

  • Abstracts/Full-Text Paper Submission Deadline March 14, 2019
  • Notification of Acceptance/Rejection Deadline March 28, 2019
  • Final Paper and Early Bird Registration Deadline October 05, 2020
  • CONFERENCE CODE: 20NFE11US
  • One Time Submission Deadline Reminder
FINISHED

. INTERNATIONAL NUTRITION AND FOOD ENGINEERING CONFERENCE

NOVEMBER 21 - 22, 2019
PARIS, FRANCE

  • CONFERENCE CODE: 19NFE11FR
FINISHED

. INTERNATIONAL NUTRITION AND FOOD ENGINEERING CONFERENCE

JANUARY 21 - 22, 2020
LONDON, UNITED KINGDOM

  • CONFERENCE CODE: 20NFE01GB
FINISHED

. INTERNATIONAL NUTRITION AND FOOD ENGINEERING CONFERENCE

MARCH 26 - 27, 2020
TOKYO, JAPAN

  • CONFERENCE CODE: 20NFE03JP
FINISHED

. INTERNATIONAL NUTRITION AND FOOD ENGINEERING CONFERENCE

MAY 13 - 14, 2020
AMSTERDAM, NETHERLANDS

  • CONFERENCE CODE: 20NFE05NL
FINISHED

. INTERNATIONAL NUTRITION AND FOOD ENGINEERING CONFERENCE

JUNE 25 - 26, 2020
ISTANBUL, TURKEY

  • CONFERENCE CODE: 20NFE06TR
FINISHED

. INTERNATIONAL NUTRITION AND FOOD ENGINEERING CONFERENCE

JULY 14 - 15, 2020
STOCKHOLM, SWEDEN

  • CONFERENCE CODE: 20NFE07SE
FINISHED

. INTERNATIONAL NUTRITION AND FOOD ENGINEERING CONFERENCE

SEPTEMBER 16 - 17, 2020
ZÜRICH, SWITZERLAND

  • CONFERENCE CODE: 20NFE09CH

Nutrition and Food Engineering Conference Call For Papers are listed below:

Previously Published Papers on "Functional Foods Conference"

  • Assessment of Knowledge, Attitudes and Practices of Street Vendors in Mangaung Metro South Africa
    Authors: Gaofetoge Lenetha, Malerato Moloi, Ntsoaki Malebo, Keywords: Food hygiene, foodborne illnesses, food safety, street foods. DOI:10.5281/zenodo.3593108 Abstract: Microbial contamination of ready-to-eat foods and beverages sold by street vendors has become an important public health issue. In developing countries including South Africa, health risks related to such kinds of foods are thought to be common. Thus, this study assessed knowledge, attitude and practices of street food vendors. Street vendors in the city of Mangaung Metro were investigated in order to assess their knowledge, attitudes and handling practices. A semi-structured questionnaire and checklist were used in interviews to determine the status of the vending sites and associa. ted food-handling practices. Data was collected by means of a face-to-face interview. The majority of respondents were black females. Hundred percent (100%) of the participants did not have any food safety training. However, street vendors showed a positive attitude towards food safety. Despite the positive attitude, vendors showed some non-compliance when it comes to handling food. During the survey, it was also observed that the vending stalls lack basic infrastructures like toilets and potable water that is currently a major problem. This study indicates a need for improvements in the environmental conditions at these sites to prevent foodborne diseases. Moreover, based on the results observed food safety and food hygiene training or workshops for street vendors are highly recommended.
  • Exporting Physiochemical Changes during the Fermentation of Aloe Vera
    Authors: Kyaw Hla Myint, Phyoe Wai Htun, Keywords: Aloe vera, fermentation, S. cerevisiae, functional beverage, folk medicine. DOI:10.5281/zenodo.3566365 Abstract: Aloe Vera is a short-stemmed succulent plant which is commonly used in Myanmar traditional medicine. A. vera gel was also used as food addictive. This study aims to improve the Myanmar folk medicine to a functional beverage. In this research, Aloe vera was fermented with Saccharomyces cerevisiae for 6 months. Three different processes were carried out. Process I contains A. vera 10%, sugar 30%, water 50%, and starter culture 10%, process II contains A. vera 10%, sugar 15%, honey 15%, and water 50%, starter culture 10%; process III contains A. vera 10%, honey 30%, water 50%, starter culture 10%. During wine fermentation, the wine parameters such as alcohol content, total soluble solid (ºBrix), pH, color and cell population were analyzed. After 30 days of fermentation, total cell population remained 2.8x106 in P-I, P-II and 3.2x106 in P-III. Total soluble solid content dropped to 15.8 in P-I, P-II and 15.7 in P-III. After 30 days, clear wine was transferred to other vassals for racking. After 6 months of racking, microbial population reached under detectable level and alcohol content was round about 11% but not significantly different among these processes. P-II was found to have the highest color intensity at 450 nm and it got the most taster satisfaction when sensory evaluation was carried out using five hedonic scales after 6 month of racking.
  • Physicochemical and Microbiological Properties of Kefir, Kefir Yogurt and Chickpea Yogurt
    Authors: Nuray Güzeler, Elif Ari, Gözde Konuray, Çağla Özbek, Keywords: Chickpea yogurt, kefir, kefir yogurt, milk. DOI:10.5281/zenodo.3299907 Abstract: The consumption of functional foods is very common. For this reason, many products which are probiotic, prebiotic, energy reduced and fat reduced are developed. In this research, physicochemical and microbiological properties of functional kefir, kefir yogurt and chickpea yogurt were examined. For this purpose, pH values, titration acidities, viscosity values, water holding capacities, serum separation values, acetaldehyde contents, tyrosine contents, the count of aerobic mesophilic bacteria, lactic acid bacteria count and mold-yeast counts were determined. As a result of performed analysis, the differences between titration acidities, serum separation values, water holding capacities, acetaldehyde and tyrosine contents of samples were statistically significant (p < 0.05). There were no significant differences on pH values, viscosities, and microbiological properties of samples (p > 0.05). Consequently industrial production of functional kefir yogurt and chickpea yogurt may be advised.
  • Recent Advances in the Valorization of Goat Milk: Nutritional Properties and Production Sustainability
    Authors: A. M. Tarola, R. Preti, A. M. Girelli, P. Campana, Keywords: Goat milk, nutritional quality, bioactive compounds, sustainable production. DOI:10.5281/zenodo.3299563 Abstract: Goat dairy products are gaining popularity worldwide. In developing countries, but also in many marginal regions of the Mediterranean area, goats represent a great part of the economy and ensure food security. In fact, these small ruminants are able to convert efficiently poor weedy plants and small trees into traditional products of high nutritional quality, showing great resilience to different climatic and environmental conditions. In developed countries, goat milk is appreciated for the presence of health-promoting compounds, bioactive compounds such as conjugated linoleic acids, oligosaccharides, sphingolipids and polyammines. This paper focuses on the recent advances in literature on the nutritional properties of goat milk and on innovative techniques to improve its quality as to become a promising functional food. The environmental sustainability of different methodologies of production has also been examined. Goat milk is valued today as a food of high nutritional value and functional properties as well as small environmental footprint. It is widely consumed in many countries due to high nutritional value, lower allergenic potential, and better digestibility when compared to bovine milk, that makes this product suitable for infants, elderly or sensitive patients. The main differences in chemical composition between a cow and goat milk rely on fat globules that in goat milk are smaller and in fatty acids that present a smaller chain length, while protein, fat, and lactose concentration are comparable. Milk nutritional properties have demonstrated to be strongly influenced by animal diet, genotype, and welfare, but also by season and production systems. Furthermore, there is a growing interest in the dairy industry in goat milk for its relatively high concentration of prebiotics and a good amount of probiotics, which have recently gained importance for their therapeutic potential. Therefore, goat milk is studied as a promising matrix to develop innovative functional foods. In addition to the economic and nutritional value, goat milk is considered a sustainable product for its small environmental footprint, as they require relatively little water and land, and less medical treatments, compared to cow, these characteristics make its production naturally vocated to organic farming. Organic goat milk production has becoming more and more interesting both for farmers and consumers as it can answer to several concerns like environment protection, animal welfare and economical sustainment of rural populations living in marginal lands. These evidences make goat milk an ancient food with novel properties and advantages to be valorized and exploited.
  • Functionality and Application of Rice Bran Protein Hydrolysates in Oil in Water Emulsions: Their Stabilities to Environmental Stresses
    Authors: R. Charoen, S. Tipkanon, W. Savedboworn, N. Phonsatta, A. Panya, Keywords: Functional properties, oil in water emulsion, protein hydrolysates, rice bran protein. DOI:10.5281/zenodo.1474327 Abstract: Rice bran protein hydrolysates (RBPH) were prepared from defatted rice bran of two different Thai rice cultivars (Plai-Ngahm-Prachinburi; PNP and Khao Dok Mali 105; KDM105) using an enzymatic method. This research aimed to optimize enzyme-assisted protein extraction. In addition, the functional properties of RBPH and their stabilities to environmental stresses including pH (3 to 8), ionic strength (0 mM to 500 mM) and the thermal treatment (30 °C to 90 °C) were investigated. Results showed that enzymatic process for protein extraction of defatted rice bran was as follows: enzyme concentration 0.075 g/ 5 g of protein, extraction temperature 50 °C and extraction time 4 h. The obtained protein hydrolysate powders had a degree of hydrolysis (%) of 21.05% in PNP and 19.92% in KDM105. The solubility of protein hydrolysates at pH 4-6 was ranged from 27.28-38.57% and 27.60-43.00% in PNP and KDM105, respectively. In general, antioxidant activities indicated by total phenolic content, FRAP, ferrous ion-chelating (FIC), and 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) of KDM105 had higher than PNP. In terms of functional properties, the emulsifying activity index (EAI) was was 8.78 m²/g protein in KDM105, whereas PNP was 5.05 m²/g protein. The foaming capacity at 5 minutes (%) was 47.33 and 52.98 in PNP and KDM105, respectively. Glutamine, Alanine, Valine, and Leucine are the major amino acid in protein hydrolysates where the total amino acid of KDM105 gave higher than PNP. Furthermore, we investigated environmental stresses on the stability of 5% oil in water emulsion (5% oil, 10 mM citrate buffer) stabilized by RBPH (3.5%). The droplet diameter of emulsion stabilized by KDM105 was smaller (d < 250 nm) than produced by PNP. For environmental stresses, RBPH stabilized emulsions were stable at pH around 3 and 5-6, at high salt (< 400 mM, pH 7) and at temperatures range between 30-50°C.
  • Effect of Fat Percentage and Prebiotic Composition on Proteolysis, ACE-Inhibitory and Antioxidant Activity of Probiotic Yogurt
    Authors: Mohammad B. HabibiNajafi, Saeideh Sadat Fatemizadeh, Maryam Tavakoli, Keywords: Yogurt, proteolysis, ACE-inhibitory, antioxidant activity. DOI:10.5281/zenodo.1132052 Abstract: In recent years, the consumption of functional foods, including foods containing probiotic bacteria, has come to notice. Milk proteins have been identified as a source of angiotensin-I-converting enzyme )ACE( inhibitory peptides and are currently the best-known class of bioactive peptides. In this study, the effects of adding prebiotic ingredients (inulin and wheat fiber) and fat percentage (0%, 2% and 3.5%) in yogurt containing probiotic Lactobacillus casei on physicochemical properties, degree of proteolysis, antioxidant and ACE-inhibitory activity within 21 days of storage at 5 ± 1 °C were evaluated. The results of statistical analysis showed that the application of prebiotic compounds led to a significant increase in water holding capacity, proteolysis and ACE-inhibitory of samples. The degree of proteolysis in yogurt increases as storage time elapses (P < 0.05) but when proteolysis exceeds a certain threshold, this trend begins to decline. Also, during storage time, water holding capacity reduced initially but increased thereafter. Moreover, based on our findings, the survival of Lactobacillus casei in samples treated with inulin and wheat fiber increased significantly in comparison to the control sample (P < 0.05) whereas the effect of fat percentage on the survival of probiotic bacteria was not significant (P = 0.095). Furthermore, the effect of prebiotic ingredients and the presence of probiotic cultures on the antioxidant activity of samples was significant (P < 0.05).
  • Inulinase Immobilization on Functionalized Magnetic Nanoparticles Prepared with Soy Protein Isolate Conjugated Bovine Serum Albumin for High Fructose Syrup Production
    Authors: Homa Torabizadeh, Mohaddeseh Mikani, Keywords: High fructose syrup, inulinase immobilization, functionalized magnetic nanoparticles, soy protein isolate. DOI:10.5281/zenodo.1131958 Abstract: Inulinase from Aspergillus niger was covalently immobilized on magnetic nanoparticles (MNPs/Fe3O4) covered with soy protein isolate (SPI/Fe3O4) functionalized by bovine serum albumin (BSA) nanoparticles. MNPs are promising enzyme carriers because they separate easily under external magnetic fields and have enhanced immobilized enzyme reusability. As MNPs aggregate simply, surface coating strategy was employed. SPI functionalized by BSA was a suitable candidate for nanomagnetite coating due to its superior biocompatibility and hydrophilicity. [email protected] nanoparticles were synthesized as a novel carrier with narrow particle size distribution. Step by step fabrication monitoring of [email protected] nanoparticles was performed using field emission scanning electron microscopy and dynamic light scattering. The results illustrated that nanomagnetite with the spherical morphology was well monodispersed with the diameter of about 35 nm. The average size of the SPI-BSA nanoparticles was 80 to 90 nm, and their zeta potential was around −34 mV. Finally, the mean diameter of fabricated [email protected] NPs was less than 120 nm. Inulinase enzyme from Aspergillus niger was covalently immobilized through gluteraldehyde on [email protected] nanoparticles successfully. Fourier transform infrared spectra and field emission scanning electron microscopy images provided sufficient proof for the enzyme immobilization on the nanoparticles with 80% enzyme loading.
  • Consumer Choice Determinants in Context of Functional Food
    Authors: E. Grochowska-Niedworok, K. Brukało, M. Kardas, Keywords: Consumer choice, consumer knowledge, functional food, healthy lifestyle. DOI:10.5281/zenodo.1131778 Abstract: The aim of this study was to analyze and evaluate the consumption of functional food by consumers by: age, sex, formal education level, place of residence and diagnosed diseases. The study employed an ad hoc questionnaire in a group of 300 inhabitants of Upper Silesia voivodship. Knowledge of functional food among the group covered in the study was far from satisfactory. The choice of functional food was of intuitive character. In addition, the group covered was more likely to choose pharmacotherapy instead of diet-related prevention then, which can be associated with presumption of too distant effects and a long period of treatment.
  • Natural Radioactivity in Foods Consumed in Turkey
    Authors: E. Kam, G. Karahan, H. Aslıyuksek, A. Bozkurt, Keywords: Foods, radioactivity, gross alpha, gross beta, annual equivalent dose, Turkey. DOI:10.5281/zenodo.1127376 Abstract: This study aims to determine the natural radioactivity levels in some foodstuffs produced in Turkey. For this purpose, 48 different foods samples were collected from different land parcels throughout the country. All samples were analyzed to designate both gross alpha and gross beta radioactivities and the radionuclides’ concentrations. The gross alpha radioactivities were measured as below 1 Bq kg-1 in most of the samples, some of them being due to the detection limit of the counting system. The gross beta radioactivity levels ranged from 1.8 Bq kg-1 to 453 Bq kg-1, larger levels being observed in leguminous seeds while the highest level being in haricot bean. The concentrations of natural radionuclides in the foodstuffs were investigated by the method of gamma spectroscopy. High levels of 40K were measured in all the samples, the highest activities being again in leguminous seeds. Low concentrations of 238U and 226Ra were found in some of the samples, which are comparable to the reported results in the literature. Based on the activity concentrations obtained in this study, average annual effective dose equivalents for the radionuclides 226Ra, 238U, and 40K were calculated as 77.416 µSv y-1, 0.978 µSv y-1, and 140.55 µSv y-1, respectively.
  • Applications of High Intensity Ultrasound to Modify Millet Protein Concentrate Functionality
    Authors: B. Nazari, M. A. Mohammadifar, S. Shojaee-Aliabadi, L. Mirmoghtadaie, Keywords: Millet protein concentrate, Functional properties, Structural properties, High intensity ultrasound. DOI:10.5281/zenodo.1126327 Abstract: Millets as a new source of plant protein were not used in food applications due to its poor functional properties. In this study, the effect of high intensity ultrasound (frequency: 20 kHz, with contentious flow) (US) in 100% amplitude for varying times (5, 12.5, and 20 min) on solubility, emulsifying activity index (EAI), emulsion stability (ES), foaming capacity (FC), and foaming stability (FS) of millet protein concentrate (MPC) were evaluated. In addition, the structural properties of best treatments such as molecular weight and surface charge were compared with the control sample to prove the US effect. The US treatments significantly (P

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