Milk-Based Functional Beverages Conference is one of the leading research topics in the international research conference domain. Milk-Based Functional Beverages 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. 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).

Milk-Based Functional Beverages 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 Milk-Based Functional Beverages Conference Track will be held at “Nutrition and Food Engineering Conference in New York, United States in November 2020” .

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


NOVEMBER 05 - 06, 2020

  • 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
  • One Time Submission Deadline Reminder


NOVEMBER 21 - 22, 2019



JANUARY 21 - 22, 2020



MARCH 26 - 27, 2020



MAY 13 - 14, 2020



JUNE 25 - 26, 2020



JULY 14 - 15, 2020



SEPTEMBER 16 - 17, 2020


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

Previously Published Papers on "Milk-Based Functional Beverages Conference"

  • 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.
  • 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.
  • Water and Beverage Consumption among Children and Adolescents in Tehran Metropolitan City of Iran
    Authors: Mitra Abtahi, Esmat Nasseri, Morteza Abodllahi, Keywords: Adolescents, beverages, children, water. DOI:10.5281/zenodo.1317118 Abstract: Introduction: Adequate hydration is necessary for proper physical and mental function. The aim of this study is to determine the consumption of water and all other beverages in children (8-13 years) and adolescents (14-17 years) in Tehran metropolitan city of Iran. Materials and Methods: In this cross-sectional study, 455 children (8-13 years) and 334 adolescents (14-17 years) were retrieved from north, center, and south of Tehran (18 schools). Instrument for data collection consisted of a “demographic and general health” questionnaire and a “7-day fluid record”. Data analyses were performed with SPSS 16 software. Results: The mean total consumption of fluids in school children was 1302 ± 500.6 ml/day. The highest mean intakes were observed for water (666 ± 398 ml/day), followed by milk (239 ± 183 ml/day), regular soft beverages (RSB) (188 ± 148 ml/day), and juices (60 ± 74 ml/day). Water, hot drinks (mainly tea) and soft drinks intake was significantly more in boys than girls. A significantly lower intake of milk and a higher intake of RSB and hot beverages (mainly tea) have been seen among adolescents compared to children. Conclusion: The most important finding is that mean fluid intake of children and adolescents does not meet international adequate intake references for water and fluids. This finding may suggest the necessity of development of the local references. To improve fluid intake habits of children and adolescents, relevant policy making and actions are warranted.
  • 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.
  • 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
  • Tomato Lycopene: Functional Proprieties and Health Benefits
    Authors: C. S. Marques, M. J. Reis Lima, J. Oliveira, E. Teixeira-Lemos, Keywords: Tomato, lycopene, bioavailability, functional foods, carotenoids, cancer and antioxidants. DOI:10.5281/zenodo.1109297 Abstract: The growing concerns for physical wellbeing and health have been reflected in the way we choose food in our table. Nowadays, we are all more informed consumers and choose healthier foods. On the other hand, stroke, cancer and atherosclerosis may be somehow minimized by the intake of some bioactive compounds present in food, the so-called nutraceuticals and functional foods. The aim of this work was to make a revision of the published studies about the effects of some bioactive compounds, namely lycopene in human health, in the prevention of diseases, thus playing the role of a functional food. Free radical in human body can induce cell damage and consequently can be responsible for the development of some cancers and chronic diseases. Lycopene is one of the most powerful antioxidants known, being the predominant carotenoid in tomato. The respective chemistry, bioavailability, and its functional role in the prevention of several diseases will be object of this work. On the other hand, the inclusion of lycopene in some foods can also be made by biotechnology and represents a way to recover the wastes in the tomato industry with nutritional positive effects in health.
  • Inulin and Fructooligosaccharides Incorporated Functional Fruit Bars
    Authors: P.Megala, T.V.Hymavathi, Keywords: Banana, fructooligosaccharides, functional fruit bars,inulin, papaya DOI:10.5281/zenodo.1086245 Abstract: Papaya and banana bars were developed incorporating inulin (IN) and fructooligosaccharides (FOS) (Liquid and Powder form) in various proportions. The control bars were standardized using 70% fruit pulp, 30% sugar, 0.3% citric acid while the treated bars were standardized with 70% fruit pulp, 15% sugar, 15% of IN and FOS and 0.3% citric acid. Among the various proportions tested, papaya bars with 90% FOS (Powder) + 10% IN and banana bars with 90% FOS (liquid) + 10% IN were sensorially best accepted. The study revealed that addition of IN and FOS improved the sensory scores. The Physico-chemical and proximatecomposition analysis revealed slight changes in brix°, total sugars, reducing sugars, nonreducing sugars, moisture, protein, fat, vitamin C, ash, iron, zinc, calcium and crude fibre between control and treated fruit bars. Further the glycemic index of papaya bar was reduced from 65 to 54 when treated with FOS and IN.
  • Functional Lipids and Bioactive Compounds from Oil Rich Indigenous Seeds
    Authors: Azza. S. Naik, S. S. Lele, Keywords: antioxidants, bioactives, functional lipids and oilseeds DOI:10.5281/zenodo.1084284 Abstract: Indian subcontinent has a plethora of traditional medicine systems that provide promising solutions to lifestyle disorders in an 'all natural way'. Spices and oilseeds hold prominence in Indian cuisine hence the focus of the current study was to evaluate the bioactive molecules from Linum usitatissinum (LU), Lepidium sativum (LS), Nigella sativa (NS) and Guizotia abyssinica (GA) seeds. The seeds were characterized for functional lipids like omega-3 fatty acid, antioxidant capacity, phenolic compounds, dietary fiber and anti-nutritional factors. Analysis of the seeds revealed LU and LS to be a rich source of α-linolenic acid (41.85 ± 0.33%, 26.71 ± 0.63%), an omega 3 fatty acid (using GCMS). While studying antioxidant potential NS seeds demonstrated highest antioxidant ability (61.68 ± 0.21 TEAC/ 100 gm DW) due to the presence of phenolics and terpenes as assayed by the Mass spectral analysis. When screened for anti-nutritional factor cyanogenic glycoside, LS seeds showed content as high as 1674 ± 54 mg HCN / kg. GA is a probable good source of a stable vegetable oil (SFA: PUFA 1:2.3). The seeds showed diversified bioactive profile and hence further studies to use different bio molecules in tandem for the development of a possible 'nutraceutical cocktail' have been initiated..
  • Effect of Transglutaminase Cross Linking on the Functional Properties as a Function of NaCl Concentration of Legumes Protein Isolate
    Authors: Nahid A. Ali, Salma H. Ahmed, ElShazali A. Mohamed, Isam A. Mohamed Ahmed, Elfadil E.Babiker, Keywords: Functional properties, Legumes, Protein isolate,NaCl, Transglutaminase. DOI:10.5281/zenodo.1083231 Abstract: The effect of cross linking of the protein isolates of three legumes with the microbial enzyme transglutaminase (EC on the functional properties at different NaCl concentration was studied. The reduction in the total free amino groups (OD340) of the polymerized protein showed that TGase treatment cross-linking the protein subunit of each legume. The solubility of the protein polymer of each legume was greatly improved at high concentration of NaCl. At 1.2 M NaCl the solubility of the native legumes protein was significantly decreased but after polymerization slightly improved. Cross linked proteins were less turbid on heating to higher temperature as compared to native proteins and the temperature at which the protein turns turbid also increased in the polymerized proteins. The emulsifying and foaming properties of the protein polymer were greatly improved at all concentrations of NaCl for all legumes.

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