NUTRITIONAL CHEMISTRY CONFERENCE


Nutritional Chemistry Conference is one of the leading research topics in the international research conference domain. Nutritional Chemistry 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).

Nutritional Chemistry 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 Nutritional Chemistry Conference Track will be held at .

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

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. INTERNATIONAL NUTRITION AND FOOD ENGINEERING CONFERENCE

NOVEMBER 21 - 22, 2019
PARIS, FRANCE

  • CONFERENCE CODE: 19NFE11FR
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. INTERNATIONAL NUTRITION AND FOOD ENGINEERING CONFERENCE

JANUARY 21 - 22, 2020
LONDON, UNITED KINGDOM

  • CONFERENCE CODE: 20NFE01GB
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. INTERNATIONAL NUTRITION AND FOOD ENGINEERING CONFERENCE

MARCH 26 - 27, 2020
TOKYO, JAPAN

  • CONFERENCE CODE: 20NFE03JP
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. INTERNATIONAL NUTRITION AND FOOD ENGINEERING CONFERENCE

MAY 13 - 14, 2020
AMSTERDAM, NETHERLANDS

  • CONFERENCE CODE: 20NFE05NL
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. INTERNATIONAL NUTRITION AND FOOD ENGINEERING CONFERENCE

JUNE 25 - 26, 2020
ISTANBUL, TURKEY

  • CONFERENCE CODE: 20NFE06TR
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. INTERNATIONAL NUTRITION AND FOOD ENGINEERING CONFERENCE

JULY 14 - 15, 2020
STOCKHOLM, SWEDEN

  • CONFERENCE CODE: 20NFE07SE
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. INTERNATIONAL NUTRITION AND FOOD ENGINEERING CONFERENCE

SEPTEMBER 16 - 17, 2020
ZÜRICH, SWITZERLAND

  • CONFERENCE CODE: 20NFE09CH
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. INTERNATIONAL NUTRITION AND FOOD ENGINEERING CONFERENCE

NOVEMBER 05 - 06, 2020
NEW YORK, UNITED STATES

  • CONFERENCE CODE: 20NFE11US

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

Previously Published Papers on "Nutritional Chemistry Conference"

  • 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.
  • Nutritional and Anti-Nutritional Composition of Banana Peels as Influenced by Microwave Drying Methods
    Authors: Azza A. Abou-Arab, Ferial M. Abu-Salem, Keywords: Banana peels, microwave drying, physical characteristics, nutritional composition, anti-nutritional composition. DOI:10.5281/zenodo.1317334 Abstract: The influence of microwave drying methods on the nutritional and anti-nutritional composition and physical characteristics of banana peels was investigated. Banana peels were assessed for physical properties such as yield, pH value, bulk density, water holding capacity (WHC) and oil holding capacity (OHC). The results showed that, the yield of banana peels and pH value was significantly (P < 0.05) decreased by microwave drying (11.20% and pH 5.08, respectively) compared with control. Bulk density was increased by microwave drying and recorded 62.03 g/100 ml. The banana peels flour demonstrated that the highest WHC was 8.65 g water/g dry sample and OHC was 6.73 g oil/g dry sample compared to control. The results observed a significant decrease (P < 0.05) in moisture, fiber and total carbohydrates content of banana peels; whereas, the rates of ash, protein and fat content were increased after drying by microwave compared with control. The lignin content of banana peels was significantly increased (P < 0.05) by microwave drying and the recorded value was 8.31% dw. The results also revealed that the ascorbic acid content was significantly decreased by microwave drying and recorded 18.32 mg/100 g dw vis. 23.51 mg/100 g dw for control. With regarding the anti-nutrients, phytates, alkaloids, oxalates and hydrogen cyanides levels in banana peels, it was in the threshold value mentioned as safety restrict. These results demonstrated that the levels of phytates, alkaloids, oxalates and hydrogen cyanides were decreased by microwave drying methods which recorded 4.07%, 5.45%, 0.85% and 32.15%, respectively.
  • Nutritional Value of Rabbit Meat after Contamination with 1,1-Dimethylhydrazine
    Authors: Balgabay Sadepovich Maikanov, Laura Tyulegenovna Auteleyeva, Seidenova Simbat Polatbekovna, Keywords: 1,1-dimethylhydrazine, metabolic homeostasis, nutritional value, rabbit meat. DOI:10.5281/zenodo.1315428 Abstract: In this article reduced nutritional value of the rabbits’ meat at 1, 1 dimethylhydrazine experimental toxicosis is shown. The assay was performed on liquid chromatograph SHIMADZU LC-20 Prominence (Japan) with fluorometric and spectrophotometric detector. This research has revealed that samples of rabbit meat of the experimental group had significant differences from the control group:in amino acids concentration from 1.2% to 9.1%; vitamin concentration from 11.2% to 60.5%, macro – minerals concentration from 17.4% to 78.1% and saturated fatty acids concentration from 17,1% to 34.5%, respectively. The decrease in the chemical composition of rabbits’ meat at 1,1 dimethylhydrazine toxicosis may be due to changes in the internal processes associated with impaired metabolic homeostasis of animals.
  • Growth Performance and Economy of Production of Pullets Fed on Different Energy Based Sources
    Authors: O. A. Anjola, M. A. Adejobi, A. Ogunbameru, F. P. Agbaye, R. O. Odunukan, Keywords: Growth performance, spaghetti, noodles, biscuit, profit, hematology and serum biochemistry. DOI:10.5281/zenodo.1131784 Abstract: This experiment was conducted for 8 weeks to evaluate the growth performance and economics of pullets fed on different dietary energy sources. A total of 300 Harco black was used for this experiment. The birds were completely randomized and divided into four diet treatment groups. Each treatment group had three replicates of twenty-five birds per replicate. Four diets containing maize, spaghetti, noodles, and biscuit was formulated to represent diet 1, 2, 3 and 4 respectively. Diet 1 containing maize is the control, while diet 2, 3, and 4 contains spaghetti, noodles, and biscuit waste meal at 100% replacement for maize on weight for weight basis. Performance indices on Feed intake, body weight, weight gain, feed conversion ratio (FCR) and economy of production were measured. Blood samples were also collected for heamatology and serum biochemistry assessment. The result of the experiment indicated that different dietary energy source fed to birds significantly (P < 0.05) affect feed intake, body weight, weight gain, and feed conversion ratio (FCR). The best cost of feed per kilogram of body weight gain was obtained in Spaghetti based diet (₦559.30). However, the best performance were obtained from diet 1(maize), it can be concluded that spaghetti as a replacement for maize in diet of pullet is most economical and profitable for production without any deleterious effects attached. Blood parameters of birds were not significantly (p > 0.05) influenced by the use of the dietary energy sources used in this experiment.
  • Nutrition and Food Safety as Strategic Assets
    Authors: Daniel C. S. Lim, W. Y. Tan, Keywords: Food crisis, food safety, nutritional aspects of food today compared to those of the last century, global trends. DOI:10.5281/zenodo.1128785 Abstract: The world is facing a growing food crisis. The concerns of food nutritional value, food safety and food security are becoming increasingly real. There is also a direct relationship to the risk of diseases, particularly chronic diseases, to the food we consume. So, there are increasing concerns about the modern day food ecosystem creating foods that can provide the nutritional components for organ function sustenance, as well as, taking a serious view on diet-related diseases. This paper addresses some of the above concerns and gives an overview of the current global situation relating to food nutrition and safety. The paper reviews nutritional aspects of food today compared to those of the last century, compares whole foods found in supermarkets versus those organically grown, as well as population behaviour towards food choices. It provides scientific insights into the effects of some of the global trends such as climate change and other changes environmental changes, and presents what individuals and corporations are doing to use the latest nutritional technologies as strategic assets. Finally, it briefly highlights some of the innovative solutions that are being applied to address several of the above concerns.
  • Factors Determining Selection of Essential Nutrition Supplements
    Authors: Daniel C. S. Lim, Keywords: Nutritional supplements, vitamins and minerals, bioavailability, supplementation determinants, nutrition guidelines. DOI:10.5281/zenodo.1128783 Abstract: There are numerous nutritional supplements, such as multivitamins and nutrition drinks, in the market today. Many of these supplements are expensive and tend to be driven commercially by business decisions and big marketing budgets. Many of the costs are ultimately borne by the end user in the quest for keeping to a healthy lifestyle. This paper proposes a system with a list of ten determinants to gauge how to decide the value of various supplements. It suggests variables such as composition, safety, efficacy and bioavailability, as well as several other considerations. These guidelines can help to tackle many of the issues that people of all ages face in the way that they receive essential nutrients. The system also aims to promote and improve the safety and choice of foods and supplements. In so doing, the system aims to promote the individual’s or population’s control over their own health and reduce the growing health care burden on the society.
  • Radiation Usage Impact of on Anti-Nutritional Compounds (Antitrypsin and Phytic Acid) of Livestock and Poultry Foods
    Authors: Mohammad Khosravi, Ali Kiani, Behroz Dastar, Parvin Showrang, Keywords: Antitrypsin, gamma anti-nutritional components, phytic acid, radiation. DOI:10.5281/zenodo.1339954 Abstract: Review was carried out on important anti-nutritional compounds of livestock and poultry foods and the effect of radiation usage. Nowadays, with advancement in technology, different methods have been considered for the optimum usage of nutrients in livestock and poultry foods. Steaming, extruding, pelleting, and the use of chemicals are the most common and popular methods in food processing. Use of radiation in food processing researches in the livestock and poultry industry is currently highly regarded. Ionizing (electrons, gamma) and non-ionizing beams (microwave and infrared) are the most useable rays in animal food processing. In recent researches, these beams have been used to remove and reduce the anti-nutritional factors and microbial contamination and improve the digestibility of nutrients in poultry and livestock food. The evidence presented will help researchers to recognize techniques of relevance to them. Simplification of some of these techniques, especially in developing countries, must be addressed so that they can be used more widely.
  • Haematology and Serum Biochemical Profile of Laying Chickens Reared on Deep Litter System with or without Access to Grass or Legume Pasture under Humid Tropical Climate
    Authors: E. Oke, A. O. Ladokun, J. O. Daramola, O. M. Onagbesan, Keywords: Rearing systems, Stylosanthes, Cynodon serum chemistry, haematology, hen. DOI:10.5281/zenodo.1339830 Abstract: There has been a growing interest on the effects of access to pasture on poultry health status. However, there is a paucity of data on the relative benefits of grass and legume pastures. An experiment was conducted to determine the effects of rearing systems {deep litter system (DL), deep litter with access to legumes (LP) or grass (GP) pastures} haematology and serum chemistry of ISA Brown layers. The study involved the use of two hundred and forty 12 weeks old pullets. The birds were reared until 60 weeks of age. Eighty birds were assigned to each treatment; each treatment had four replicates of 20 birds each. Blood samples (2.5 ml) were collected from the wing vein of two birds per replicate and serum chemistry and haematological parameters were determined. The results showed that there were no significant differences between treatments in all the parameters considered at 18 weeks of age. At 24 weeks old, the percentage of heterophyl (HET) in DL and LP were similar but higher than that of GP. The ratio of H:L was higher (P
  • Nutritional Value Determination of Different Varieties of Oats and Barley Using Near-Infrared Spectroscopy Method for the Horses Nutrition
    Authors: V. Viliene, V. Sasyte, A. Raceviciute-Stupeliene, R. Gruzauskas, Keywords: Barley, digestive energy, horses, nutritional value, oats. DOI:10.5281/zenodo.1339770 Abstract: In horse nutrition, the most suitable cereal for their rations composition could be defined as oats and barley. Oats have high nutritive value because it provides more protein, fiber, iron and zinc than other whole grains, has good taste, and an activity of stimulating metabolic changes in the body. Another cereal – barley is very similar to oats as a feed except for some characteristics that affect how it is used; however, barley is lower in fiber than oats and is classified as a "heavy" feed. The value of oats and barley grain, first of all is dependent on its composition. Near-infrared spectroscopy (NIRS) has long been considered and used as a significant method in component and quality analysis and as an emerging technology for authenticity applications for cereal quality control. This paper presents the chemical and amino acid composition of different varieties of barley and oats, also digestible energy of different cereals for horses. Ten different spring barley (n = 5) and oats (n = 5) varieties, grown in one location in Lithuania, were assayed for their chemical composition (dry matter, crude protein, crude fat, crude ash, crude fiber, starch) and amino acids content, digestible amino acids and amino acids digestibility. Also, the grains digestible energy for horses was calculated. The oats and barley samples reflectance spectra were measured by means of NIRS using Foss-Tecator DS2500 equipment. The chemical components: fat, crude protein, starch and fiber differed statistically (P
  • Growth Performance and Blood Characteristics of Broilers Chicken Fed on Diet Containing Brewer Spent Grain at Finisher Phase
    Authors: O. A. Anjola, M. A. Adejobi, L. A Tijani, Keywords: Broilers, growth performance, hematology, serum biochemistry. DOI:10.5281/zenodo.1123604 Abstract: This study was conducted to investigate the effects of brewer spent grain (BSG) on growth performance and serum biochemistry characteristics of blood of broilers chickens. Three hundred and fifteen (4 weeks old) Oba – Marshall Broilers were used for the experiment. Five experimental diets were formulated with diet 1 (T1) containing 100% soya bean meal as the control, Diet 2, 3, 4 and 5 had BSG as replacement for soya bean meal at 0%, 36%, 57%, 76% and 100% respectively. The birds were allocated into each dietary group in a completely randomized design with 63 chicks in 3 replicates of 21 chicks each. The birds were offered these diets ad libitum from four weeks old to nine weeks old (35 days). Feed intake, body weight, weight gain, and feed conversion ratio (FCR) were assessed. Blood samples were also collected to examine the effect of BSG waste on hematology and serum biochemistry of broilers. Result indicated that BSG did not significantly (P>0.05) affect feed intake and weight gain. However, FCR and final weight of finishing broilers differs significantly (P

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