17^th International Conference on Food & Nutrition May 22-24, 2017 Las Vegas, Nevada, USA

Biography:

TBA

Abstract:

TBA

Biography:

TBA

Abstract:

TBA

Biography:

James B Day is a research microbiologist at the U. S Food and Drug Administration in College Park, Maryland where he is involved in developing detection methodologies for bacterial pathogens in contaminated foods. He has developed techniques for rapid identification of Francisella tularensis, Salmonella enterica and Listeria monocytogenes in various food matrices and recently established a novel macrophage-based assay for enrichment of intracellular bacterial pathogens for enhanced identification.  He earned his Ph. D from the University of Miami School of Medicine (UM) where he worked on bacterial pathogenesis of Yersinia pestis. At UM, he  developed a widely used system to measure virulence protein secretion and host cell translocation. He went on to complete his postdoctoral studies at Harvard Medical School where he worked on type III secretion mechanisms of Salmonella enterica as well as regulatory factors that control virulence protein induction.  

Abstract:

Statement of the problem: Listeria monocytogenes, the causative agent of Listeriosis in humans, is a Gram-positive bacterium that is contracted via the consumption of contaminated foods. Various leafy green vegetables, including lettuce and spinach, have been implicated in human Listeriosis cases. Molecular methods and immuno-based techniques for detection of L. monocytogenes in these food matrices can be difficult due to the presence of assay inhibiting elements. Methodology: In this study, we utilize a novel enrichment media containing activated charcoal as the key ingredient that induces overexpression and secretion of L. monocytogenes virulence proteins. The Bio-Plex suspension array system, based on Luminex xMAP technology, can then be utilized to specifically detect accumulated L. monocytogenes virulence proteins via a magnetic bead-antibody complex. Iceburg lettuce and packaged ready-to-eat spinach were treated with L. monocytogenes and incubated in preenrichment broth (Buffered Listeria Enrichment Broth) followed by incubation in charcoal activated media.  The supernatant fraction was TCA precipitated and L. monocytogenes lysteriolysin O (LLO) was collected using magnetic microspheres conjugated to LLO specific antibody.  A newly develop antibody that exclusively recognize L. monocytogenes LLO was used as the biotin conjugated secondary antibody and analysis was conducted using the Bio-Plex 200 system. Findings: As few as 1 CFU/ g of L.  monocytogenes was detected in both foods tested.  Whole cell fractions from 14h activated charcoal enrichments were also analyzed using antibody that recognize both pathogenic and non-pathogenic Listeria species which also resulted in a detection limit of 1 CFU/ g. Internal control beads were also utilized to ensure proper instrumentation function, integrity of assay reagents and to eliminate the possibility of non-specific interactions.   Conclusions and significance: This method is the first to specifically recognize and differentiate L. monocytogenes among other nonpathogenic Listeria species in various leafy greens using immune-detection.The total presumptive detection time can be achieved in less than 24h.

Biography:

Nayab Batool Rizvi has her expertise in Clinical Biochemistry. Her main area of interest is Biochemistry and Food and Nutrition. She has done a lot of work on antioxidants and currently working as an Assistant Professor in the Institute of Chemistry (Biochemistry Section) University of the Punjab, Lahore, Pakistan. She has supervised more than 10 graduate and post-graduate students. 

Abstract:

Edible oils are widely used throughout the world. Deep-fat frying is the most oldest and popular food preparation method around the globe. The study is undertaken to observe deep-fat frying phenomenon performed at high temperatures under atmospheric pressure. Deep frying results in deterioration of physical, chemical, nutritional and sensory properties of oil, which ultimately affects our health. It also results in the production of volatile products such as aldehydes and non-volatile fraction which remains in the frying medium. Some of these remaining products have been implicated in producing adverse health effects. Highly oxidized oils may also produce poly aromatic hydrocarbons, which have carcinogenic effect. This work was intended to evaluate the effect of frying on chemical properties of edible vegetable oils. Sunflower oil, olive oil and canola oil were used to fry French fries. Acid value, iodine value, peroxide value, saponification value and total polar compounds were measured by the standard ISO methods and traditional methods of determining these parameters. Acid values of all oils used were determined, that ranged between 0.3 and 28 (mg of KOH/g) but least value was of canola oil i.e., 0.561. Similarly, least iodine value is of fresh olive oil i.e., 75.94 and the highest value was obtained in multiple times used sunflower oil. Peroxide value of canola oil was least i.e., 4 (meqO2/kg) and the highest value was multiple times used canola oil. The results showed that all these parameters in all the oil types increased linearly with frying time. The influence of oil type on the content of total polar compounds, peroxide and acid value in used oil was significant, but the effect of food type on these parameters was not observed.

Biography:

Varadharaju N, PhD, is having expertise in reducing the post-harvest losses in perishables, for which he has contributed and established a Food Processing Business Incubator at the Post Harvest Technology Centre, TNAU, Coimbatore. His contributions in the development of processing machinery are noteworthy to mention. He has operated three international and four national research projects. He was instrumental in design and development of double chamber centrifugal de-huller for millets, for which he was conferred with a national award. He has got three decades of teaching and research experience in the field of Food and Agricultural Process Engineering. He has published 25 international and 40 national research papers in reputed journals.

Abstract:

Statement of the Problem: Investigating the effect of de-hulling process on milling and nutritional quality of millets. Millet grain is highly nutritious with good quality protein, rich in minerals, dietary fiber, phyto-chemicals and vitamins. The milling characteristics and retention of nutrients in the de-hulled millets depends on the process of de-hulling and the type of machinery employed.

Methodology & Theoretical Orientation: De-hulled millets obtained from the abrasive type mill and centrifugal de-huller was analyzed for recovery, broken, nutritional quality and shelf life under ambient conditions.

Findings: The study reveals that the recovery of de-hulled millet was around 10% more in centrifugal type (where the bran is retained) with 95% de-hulling efficiency compared to abrasive mill. The breakage was 4-5% in centrifugal type and there was only 1-2% in abrasive type. The nutritional content (carbohydrate, protein, fat, ash, calcium, phosphorus, iron and fiber) of the all five de-hulled millets (little millet, proso millet, foxtail millet, barnyard millet and Kodo millet) tested were resulting in superior quality in centrifugal de-huller.

Conclusion & Significance: The shelf life of de-hulled millets obtained from the abrasive mill was four times more than that of centrifugal type due to lesser amount of fat presence.

Biography:

Abstract:

Biography:

Solomon Nfor has a PhD in higher education and administration from University of the Incarnate Word, and two masters degrees in Biotechnology (University of Texas at San Antonio) and Zoology (University of Buea), he is also a nurse and a medical laboratory technologist. He is the founder and coordinator of St. Philip’s college Jessica’s Project, a civic engagement organization geared at educating students on current diseases. He has presented at several conferences in the United States.

Abstract:

Biography:

Abstract:

Biography:

Raja N A Khan has his expertise in research, writing, planning and policy analysis regarding food and animal sciences. He is the author of two books and two research publications and producer of dozens of farmer extension TV program. As PhD student in Animal Sciences, he started research work on current emerging segregation in food industry, halal food. His research based on critical thinking and market trend analysis highlighted the gap areas in to halal food production, the key gap is none sufficient research and development approach. 

Abstract:

Halal food is associated with billions of people with expected market worth 2.5 trillion USD at current and 4 as future estimation. It’s logical to predict that any problem with halal food can give birth to serious food-crises with huge losses to economics, market, food and energies along demand of huge shift of funds and food provision camps to cope it and cover up the need of food of halal user. If a food set up have some benefits then the same set up must have some drawbacks as well, especially when it’s not under scientific lines. Wise approach is to see the drawbacks, gaps and their expected solution as crises management relief. These gaps start from its definitions, conceptual level, production/farming, processing, certifications, marketing, consumer level, till sustainability. There is no or ineffective presence of any scientifically proven literature of halal standardization of products, halal food science, halal health, halal farming SOPs and halal R&D. Use of word “halal” as prefix with every industry and product other than food product from land to water without proper workout is not a wise approach as well. The absence of halal food grading system and halal standardization is the big hurdle in establishment of halal branding sustainably. A baseline scientific reference based on structural, function and nutritional profiles in determination of difference between Halal and Non-Halal are a vital and unavoidable question of future and market competition. The role of halal sharia expertise need to be well defined, standardize and lemmatized if halal food industry need to get develop on scientific lines as an open food of choice. Some research base definitions against following terminologies can be a good start toward development of actual halal science: halal sensory and chemical features, halal standardization, halal characterization, one unanimous halal definition and procedure, halal structural profile, halal nutritional profile, halal farming, halal scientific research & development. The outcome conclusions will serve as base line pilot study for many other studies.

Biography:

Krishnan Vengadaragava Chary Did his post graduation from prestigious Stanley Medical College . He is an eminent pharmacologist , well known for his teaching skills in college  and PG entrance coaching. He has won many prizes including a best poster in IPS conference at Bangalore. He is research coordinator of Saveetha Medical College and consultant for few ethics committee and contract research organization at Chennai. He has five SCOPUS , PUBMED indexed publications. He is reviewer of Science and Engineering Research Board ( SERB), Govt of India and in few biomedical journals. He has authored a chapter of Pharmacology in book entitled TARGET JIPMER , 1st ed, 2013 published by Wolters Kluwer

Abstract:

The significance is that these irrational combinations of Vitamins have their own complex effects in the body and many drug-kinetics interactions. These FDCs are freely available and widely consumed by consumers under over the counter in India. The objective of our study to analyze  the rationality of Vitamins and minerals combinations available in India.; to provide comprehensive data of irrational combinations having excess and sub sufficient quantity of vitamin and minerals than recommended by Nutrional Guidelines of India. This observational study and analysis was done between April and September 16. Data was collected from current index of medical specialities and drug India. Rationality assessment was done using National list approved drug combinations by Central drug standard control organization (CDSCO) and essentially was cross checked using World Health Organization essential drug list 2015.Adequacy was analysed using Dietary reference intake (DRI). In our analysis, we have found 1184 irrational nutraceutical preparations available in India market. Out of 461(38.9%) are based on fat soluble vitamins, 190(16.4%) based on B-complex vitamins based and 5339(45.1%) related to essential minerals. Among 461 fat soluble vitamins, 104 contain excessive level, 334 contain sub standard levels. Similarly 128 and 62 Vitamin B-Complex based preparations are having excess and less quantity than recommended levels respectively and almost all the mineral combinations except four are not prepared following guidelines. None of these combinations were included in National essential list of medicines. Multivitamins are generally considered safe; these are irrationally prescribed and taken as self medication by public. Many of the ill effects are often unnoticed and under reported. Government of India should regulate the manufacture and sale these nutraceuticals to promote rational use of drugs and to promote well being and safety of Indian population which is primary objective of ‘Health for all’.   

Biography:

Karande B D is working as an Assistant Professor in Mathematics at Maharashtra Udaygiri College, Udgir Dist. Latur (INDIA). He presented his research papers in country like Thailand and Norway. Till today he has published 29 research papers in national and international Journals. he has also presented many research papers in national and international conferences. He is Life Member of Indian Science Congress, Indian Mathematical Society and Marathwada Mathematical Society.

Abstract:

Most of the natural and physical phenomena in the universe are not straight forward, since there is nonlinear nature of phenomenon in the area of sciences that are not continuous and involve jumps or discontinuity, such as effect of discontinuity or jumps of environment and heat stress on the agricultural food production, body growth, milk production, semen production, female reproduction of animals and also plant characters. Again, almost all such natural and physical phenomena involve the decay or growth, that is, the change in the state with respect to the time period. Increase in temperature and carbon dioxide can increase some crop yields in some places. The effects of climate change also need to be considered along with other evolving factors that effects agricultural food production. Agriculture is an important sector of the Indian economy. Agriculture and fisheries are highly dependent on the climate. Therefore, some of these types of problems may be formulated as nonlinear differential and integral equations involving discontinuous terms. Nonlinear differential and integral equations of arbitrary order play an important role in branch of nonlinear analysis and their applications in biological sciences. In this paper, we prove the existence solution or such type of nonlinear differential and integral equations and its applications. From the present investigation, it is concluded that the fixed point method which is powerful tool for existence solution of such type nonlinear differential and integral equations in Banach Spaces.

Biography:

Bibha Kumari holds a degree in Food Processing and Technology from Central Food Technological Research Institute (CFTRI), Mysore, India. She has done her BSc in Agricultural Sciences. She is currently pursuing her PhD in Agriculture and Food Science from University College Dublin (UCD), Ireland. She is involved in a project titled, “The effect of novel processing on the levels of phytochemicals in brewer’s spent grains, mushroom stalks and potato peels”. Her research focuses on application of novel extraction technologies like ultrasonication and pulse electric field in bioactive extraction from plant sources. She has research interests in the area of Food Biotechnology. 

Abstract:

Edible mushrooms possess interesting functional components like homo- and hetero- β-glucans [â(1→3), â(1→4) and â(1→6) glycosidic linkages], chitins, ergosterols, bioactive polysaccharides and peptides imparting health beneficial properties to mushrooms. Some of the proven biological activities are antioxidant, antimicrobial, immunomodulatory activities and cholesterol lowering activity by 3-hydroxy-3-methyl-glutaryl CoA reductase (HMGCR) inhibition. Application of novel extraction technologies like high power ultrasound offers clean, green, faster and efficient extraction alternatives with enhanced and good quality extracts. Ultrasound assisted extraction (UAE) was applied to recover bioactive enriched fractions from industrial white button mushroom (Agaricus bisporus) stalk waste using environmentally friendly and GRAS solvents i.e., water and water/ethanol combinations. The UAE treatment was carried out by placing 50 g of chopped fresh mushroom stalks and 75 ml of 80% ethanol using ultrasonic-water-bath (USB) of two frequencies (25 KHz and 35 KHz) for various treatment times (10, 20 and 30 min) at room temperature followed by 3 hours of agitation at 25ºC at 50 rpm in incubator shaker. The collected supernatant was filtered and characterized for its total proteins and phenolic content (TPC). USB with 25 KHz frequency with 30 min pre-treatment time had the highest TPC (15.65 mg GAE/g dry extract) with highest protein content of 1.65%. The freeze dried mushroom stalk powder was characterized for its compositional parameters (dry weight basis) showing 19.12% total protein, 7.21% total fat, 31.2% total dietary fiber, 7.9% chitin (as glucosamine equivalent) and 1.02% â-glucan content. Effect of ultrasonication on the recovery of crude polysaccharides and protein content with amino acid profile in different fractions will be presented.

Biography:

Raja N A Khan has his expertise in research, writing, planning and policy analysis regarding food and animal sciences. He is the author of two books and two research publications and producer of dozens of farmer extension TV program. As PhD student in Animal Sciences, he started research work on current emerging segregation in food industry, halal food. His research based on critical thinking and market trend analysis highlighted the gap areas in to halal food production, the key gap is none sufficient research and development approach. 

Abstract:

Halal food is associated with billions of people with expected market worth 2.5 trillion USD at current and 4 as future estimation. It’s logical to predict that any problem with halal food can give birth to serious food-crises with huge losses to economics, market, food and energies along demand of huge shift of funds and food provision camps to cope it and cover up the need of food of halal user. If a food set up have some benefits then the same set up must have some drawbacks as well, especially when it’s not under scientific lines. Wise approach is to see the drawbacks, gaps and their expected solution as crises management relief. These gaps start from its definitions, conceptual level, production/farming, processing, certifications, marketing, consumer level, till sustainability. There is no or ineffective presence of any scientifically proven literature of halal standardization of products, halal food science, halal health, halal farming SOPs and halal R&D. Use of word “halal” as prefix with every industry and product other than food product from land to water without proper workout is not a wise approach as well. The absence of halal food grading system and halal standardization is the big hurdle in establishment of halal branding sustainably. A baseline scientific reference based on structural, function and nutritional profiles in determination of difference between Halal and Non-Halal are a vital and unavoidable question of future and market competition. The role of halal sharia expertise need to be well defined, standardize and lemmatized if halal food industry need to get develop on scientific lines as an open food of choice. Some research base definitions against following terminologies can be a good start toward development of actual halal science: halal sensory and chemical features, halal standardization, halal characterization, one unanimous halal definition and procedure, halal structural profile, halal nutritional profile, halal farming, halal scientific research & development. The outcome conclusions will serve as base line pilot study for many other studies.

Biography:

Adegunwa M O is working as a Lecturer at Federal University of Agriculture, Abeokuta, Nigeria. She has extended her valuable service for many years and has been a recipient of many award and grants. Her international experience includes various programs, contributions and participation in different countries for diverse fields of study. Her research interests reflect in her wide range of publications in various national and international journals. 

Abstract:

The effect of drying methods and varieties on the carotenoid retention, anti-nutritional factors and functional properties of trifoliate yam (Dioscorea dumetorum) flour were investigated. Flour was produced from yellow and white varieties of trifoliate yam using sun drying, solar drying, oven drying (40 oC), cabinet drying (40 oC). The pH, bulk density, dispersibility, water absorption index, oil absorption capacity, emulsion capacity ranged from 5.77 to 6.65; 0.66 to 0.76 g/ ml; 16.67 to 50.33 %, 135.47 to 189.87 %; 118.33 to 136.67 %, and 43.00 to 50.67 %, respectively. The effect of variety and drying method on the functional properties were significantly different (p < 0.05) except water binding capacity and foaming capacity. There were also significant differences in the effect of drying method and variety on the particle size distribution (p < 0.05) on the flours. The anti-nutritional factors showed that, different drying method reduced anti-nutrient compared to the raw tuber with values ranging from 5.83 to 13.15 % for alkaloid and 0.01 to 0.38 % for tannin. There were significant difference on the drying method and variety. The carotenoid content and retention was significantly affected by the drying method and variety with values ranging from 0.94 to 33.48 μg /g and 0.05 % to 0.34 %, respectively. Cabinet dried flour samples retained the highest amount of carotenoids while sun dried flours recorded the highest losses. The study showed that variety and drying had significant effect on the carotenoid retention, functional properties and anti-nutritional factors. 

Biography:

Gaikwad S M did his PhD in Dairy Science. His expertise is in standardization of various traditional milk products. He is engaged in teaching, research and extension activities and has 13 years of teaching experience of graduate college. He has published 35 research papers in national and international journals and presented many research papers in national and international conferences. In 2015, he was felicitated with Young Scientist Award by SAADC, Pattaya, Thailand. He also won BOBLME travel award to participate in international conference and workshop held in Sri Lanka in the year 2014. 

Abstract:

Biography:

Natural food-derived peptides have attracted a great deal of interest among researchers due to the importance of a healthy diet. Parkia speciosa (stink bean), a Southeast Asian legume, is composed of medicinal chemicals which exhibit biological activities. Parkia speciosa has been reported to be anticancer, antibacterial, antioxidant, antiangiogenic and demonstrates hem-agglutinating activity. The compositional analysis of amino acids in Parkia speciosa seeds have been reported through hydrolysis using alcalase enzyme. Cyclic voltammetry (CV) using biosensor is a well-established technique with broad applications in nutrition analyses. A novel electrochemical Ag₂O/CNT/ND biosensor, comprising silver-oxide, nano-diamond (ND) and carbon nanotube (CNT), has been fabricated on a copper sheet and used as the working electrode. In order to increase the stability of the biosensor, Sago, a natural biopolymer, was added to the composite. The Ag₂O/CNT/ND and Ag₂O/CNT/ND/Sago biosensors exhibited irreversible reaction free oxidation with reduction peaks at -1.25 and -1.16 V in 10 mM buffer phosphate solution/Parkia speciosa (pH 6.8), respectively. Amino acid biosensor was fabricated after the immobilization of L-amino acid oxidase on the Ag₂O/CNT/ND/Sago electrode to estimate the level of amino acids in Parkia speciosa juice. The analysis of results suggested that the irreversible electro-chemical process was simultaneously adsorption and diffusion-controlled. The developed biosensor displayed a very good electro-catalytic activity toward the oxidation of amino acid to release H₂O₂ and NH₃ as a result of the reaction between the active sites and the Parkia speciosa ingredient. This was also confirmed by a drop in the pH value from 6.8 to 6.55 and a change in the color of the solution from green to yellow. An increase in the charge transfer resistance at potentials higher than -1 V could be also explained by the co-formation of hydrogen peroxide (H₂O₂) and water on the electrode surface.

Abstract:

Soraya Hosseini has done her PhD in Chemical Engineering from University Kembangan Malaysia in 2010. It was then followed by a series of Post-doctoral positions at University Putra Malaysia from 2010 to 2016. Her PhD and the subsequent Post-doctoral research have led to about 45 research papers published in high-profile scientific journals in the field. She has been actively involved in environmental research and catalyst fabrication; however, her main research interest falls in the area of the fabrication of anhydrous membranes in fuel cell application. She has also been developing a growing interest in the area of advanced materials and electrochemical reactions. She has also conducted in-depth research on the fabrication of biosensors, employed in a range of food and energy. Her current research is concentrated around the fabrication of biosensors and probing into their performance by means of electrochemical reaction and impedance spectroscopy. 

Biography:

Malathi D, PhD,  is specialized in the field of Food Science and Nutrition and has thirty five years of experience in teaching, research and extension. She is expert in various processing techniques and value added products from different food crops. She is involved in popularizing the developed technologies through demonstrations, radio talks, etc. that created awareness about the preservation, processing and therapeutic values. She has attended 13 national and 4 international training programmes. She is conducting training programmes on Fruits and Vegetables preservation, Development of Therapeutic Bakery Products, Confectionery Products and Instant Food Mixes to farmers, industrial persons, entreperenuers and general public. She has worked in 12 National and 4 International research projects and published 36 international and 75 national research papers.

Abstract:

Statement of the Problem: Standardization of cookies from mluti millet grains. Millet is one of the oldest foods known to mankind and possibly the first cereal grain used for domestic purposes. Today millet ranks as the sixth most important grain in the world, sustains 1/3 of the world’s population. India is the largest producer of many kinds of millets, which includes sorghum (Sorghum vulgaris), pearl millet (Pennisetum americanum), finger millet (Eleusine coracana), and other small millets like little millet, foxtail millet, kodo millet, proso millet and barnyard millet. India accounts for 40% of global millet production. Millet grain is highly nutritious with good quality protein, rich in minerals, dietary fibre, phyto-chemicals and vitamins. Small millets have potential benefits to mitigate or delay the onset of complications associated with diabetes. Millets, being high fibre foods contribute to well being in various ways by reducing the risk of cardiovascular diseases, constipation, diabetes mellitus and cancer. They are also valued for natural antioxidants and minerals and are gaining importance as complete nutrient source. Methodology & Theoretical Orientation: The present study focuses on standardizing cookies incorporated with four different millet flour viz., kodo millet, little millet, foxtail millet and finger millets with wheat flour at different levels (20 - 80 percent) and organoleptically evaluated using nine point hedonic scale. Findings: The cookies prepared from wheat flour, kodo, little, foxtail and finger millet flour at each 20 per cent level was highly acceptable. Moisture, carbohydrate, protein, fat, fibre, calcium and iron content of the standardized cookies were found to be 2.99 (%), 61.55g, 5.88g, 28.22g, 0.44 g, 51.22mg and 4.65 mg/100g respectively. Conclusion & Significance: Millet thus is an amazing grain offering great opportunities for diversified utilization and value addition.

Biography:

Nachimuthu Varadharaju, Ph.D., is having expertise in reducing the post harvest losses in perishables for which he has contributed and established a Food Processing Business Incubator at the Post Harvest Technology Centre, TNAU, Coimbatore. His contributions in development of processing machinery are noteworthy to mention. He has operated three international and four national research projects. He was instrumental in design and development of double chamber centrifugal dehuller for millets, for which he was conferred with a national award. He has got three decades of teaching and research experience in the field of Food & Agricultural Process Engineering. He has supervised 12 doctoral and 25 Post Graduate students in the area of   Food Process Engineering. He has published 25 international and 40 National research papers in reputed journals

Abstract: