Internati R P RAW MATERIALS TO - rpfoods2018.orgrpfoods2018.org/wp-content/uploads/2018/04/rpfoods_cep_program.pdf · Enzyme-modified cheese technology and the ... Stabilization of

Fereidoon ShahidiMemorial University of

Newfoundland

Mohamed BouazizUniversity of Sfax

Adamo D. RombolàUniversity of Bologna

Brijesh K. TiwariAgriculture and Food

Development Authorityin Ireland

Mohammed FaridUniversity of Auckland

Apostolos KiritsakisTechnological EducationalInstitution of Thessaloniki

International Conference onRAW MATERIALS TOPROCESSED FOODS11-13 April 2018, Spice Hotel, Antalya - Turkey

11-13 April 2018Antalya - TURKEY

FOODSR PInternational Conference on Raw Materials to Processed Foods

Scientific Programme

1st DAY – 11 April 2018 (WEDNESDAY)Hours Events / Venues09.00-10.30 Registration / Lobby Hall10.30-10.45 Opening Ceremony - Dr. Serkan SELLİ - Dr. Haşim KELEBEK 10.45-11.30 Plenary Session / Hall A

Dr. Mohammed FARID Innovations in the Thermal / Non-Thermal Processing of Food

11.45-13.00 Lunch13.00-13.30 Plenary Session / Hall A

Dr. Apostolos KIRITSAKIS Olive Oil as a Functional Food and the Effect of Processing Techniques on Quality

Concurrent session I (13.45-15.15)

Room Hall A Hall B Hall C

Chair

13.45-14.00

Detecting Adulteration of Extra Virgin Olive Oil by Chemometric Methods

T. KECELI MUTLU, A.S. COLAKOGLU

Isolation and characterization of lactic

bacteria from curdled milk having antimycotoxinogene

activity

M. KARA ALI, A. AIT KAKI, S. BENHASSINE, F. BAHRI, N.

KACEM CHAOUCHE

Effect of adding muskmelon (Cucumis melo L.) fruit on

physico-chemical properties and sensory attributes of

yoghurt

W. J. A. ALI, I. EL ZUBEIR

14.00-14.15

Determination of sterol composition of olive oil obtained from cv. Nizip

Yaglik

S. KESEN

Determination of The Bacterial Diversity of

Fermented Foods By High-Throughput Sequencing of

16S Amplicons

B. METIN

Probiotic Set Yogurts Fortified with Fiber-Rich Persimmon and Apple

Powders at Different Fat Ratios

O. B. KARACA, I. B. SAYDAM, M. GUVEN

14.15-14.30

Determination of Aroma Compounds using purge and trap extraction technique in Albanian cvs. Kalinjoti and

Bardhi Tirana Olive Oils

D. TOPI, A. AMANPOUR, H. KELEBEK, S. SELLI

Thermal inactivation of some pathogenic bacteria in broth

and manti

S. UZUNLU, I. VAR

Enzyme-modified cheese technology and the

production steps of enzyme-modified cheese with ripened

white cheese flavor

P. SALUM, P. KENDIRCI, D. BAS, G. GOVCE, M. CAM, H.

KELEBEK, Z. ERBAY

1st DAY – 11 April 2018 (WEDNESDAY)

14.30-14.45

Chemometric Analysis of Chemo-Optical Data for

the Assessment of Olive Oil Blended with Hazelnut Oil

P. KADIROGLU, F. KOREL, M. PARDO

Biocontrol of Postharvest Fungal Diseases of Fruit and Vegetables by Antagonistic

Yeasts B. AGIRMAN, E. CARSANBA, A. BEN GHORBAL, H. ERTEN

Effect of inulin on physical properties of dried and reconstituted yoghurt

M. DEMIRAL, Z. GULSUNOGLU, E. KOCER, M.

KILIC AKYILMAZ

14.45-15.00

The Influence of Ozone Treatment on the Some Structural and Chemical

Properties of Hazelnut Oil H. UZUN KARKA, E.

IBANOGLU

Investigation of Some Microbiological Properties of Roasted Peanuts Purchased

from Adana Province O. UCKUN, I. VAR

Production of Yogurt by Adding the Maca (Lepidium

meyenii) Powder and Propolis Extract

B. I. OMURTAG, C. BILICI, S. KORKMAZ

15.00-15.15

Stabilization of emulsion of olive oil-in-water by ultrasound treatment U. B. YAVUZ, M. KILIC

AKYILMAZ

Antioxidant and Antipyretic activity of methanolic extract of Marrubium vulgare located

un Khenchela area from Algeria

W. KARAALI, S. IHOUAL, H. AGABA, M. BAHRI, N. ABIDLI

Comparison of The Residual Coagulant Activity in

Different Blends of Calf Rennet and Camel Chymosin

of White-Brined Cheese P. GUMUS, A.A. HAYALOGLU

15.15-15.45 Coffe Break

Concurrent session II (15.45-17.15)


Chair

15.45-16.00

The Usage of Different Fats in Dog Foods

F. INAL, M. S. ALATAS, O. KAHRAMAN, S. INAL, M.

ULUDAG

Volatile and non-volatile components of Aesculus

hippocastanum L. blossoms from Lithuania

J. BUDIENE, A. LINGYTE, A. JUDZENTIENE, A.

LINKEVICIUTE, R. GARJONYTE

Characterization of Bioactive Compounds and Antioxidant

Potential of Fermented Beverage: Shalgam

H. KELEBEK, P. KADIROGLU, A. S. SONMEZDAG, G.

GUCLU, O. KOLA, S. SELLI

16.00-16.15

Effects of Calf Sex, Service Period, Parity Number and

Calving Season on Milk Yield Performance of Holstein

T. BAYRIL, O. YILMAZ

Changes in the in-mouth release of typical wine

aroma compounds produced by oenological polyphenolic extracts during wine intake and their relationship with

wine aroma perception M. ANGELES POZO

BAYON, M. PEREZ-JIMENEZ, C. CHAYA

Changes in Total Anthocyanin Content,

Degradation Index and Antioxidant Capacity at Grape Juice Concentrate

Processing Steps I. T. OZEN

1st DAY – 11 April 2018 (WEDNESDAY)

Concurrent session II (15.45-17.15)


Chair

16.15-16.30

The Effects of Tuber Root of Maca (Lepidium Meyenii

Walp.) Plant on Egg Production And Antioxidant

Status of Hens

S. KORKMAZ, I. OMURTAG KORKMAZ, H. ESECELI, T.

BILAL

Effects of Pure and Mixed Autochthonous

Torulaspora delbrueckii and Saccharomyces cerevisiae on

Fermentation and Volatile Compounds of Narince

Wines

E. ASLAN, Z. D. ÇELIK, T. CABAROĞLU

Using Walnut and Dry Mulberry into Gluten-

Free Biscuits: Nutritional, antioxidant and Quality

Characteristics

E. A. OZER, A. KURT

16.30-16.45

Lemon Grass (Cymbopogon citratus) essential oil as a

Potent Anti-Inflammatory and Wound-Healing Drug

M. N. BOUKHATEM, M. A. FERHAT, A. KAMELI, K. GUICI EL KOUACHEUR, F.

BOUCETTA, D.TEFFAHI

Effect of Triple Pot Still Distillation on the Volatile Compositions During the

Raki Production

M. DARICI, D. BERGAMA, T. CABAROGLU

Microwave-assisted extraction of tannins from

grape skin pomaces

N. ĆURKO, K. KELŠIN, V. DRAGOVIĆ-UZELAC, M.

TOMAŠEVIĆ, K. KOVAČEVIĆ GANIĆ

16.45-17.00

Determination of Behaviors of The Hydrophilic and Lipophilic Antibacterial Drugs in Skim Milk and

Cream

Z. OZDEMIR, B. TRAS

Impact of three parameters variation during cocoa

post-harvest processing on microbial ecology

and volatile compounds producing

Y. HAMDOUCHE, J. C. MEILE, M. LEBRUN, T.

GUEHI, R. BOULANGER, C. TEYSSIER, D. MONTET

Determination Anthocyanidin Profile

and Antioxidant Capacity of Black Myrtle (Myrtus

communis L.)

S. AKSAY, F. CINAR, R. ARSLAN, H. TOKBAS

17.00-17.15

Bio-Fungicidal Activity against Some Plant

Pathogens of Endemic Pyrus serikensis Güner & Duman

Leaf and Fruit Extract

A. YAVUZ, A. ONARAN, Y. YANAR, H. GÜLER

Spent Coffee Grounds Extracts as Sources of Bioactive Compounds

S. A. SOCACI, A. C. FARCAS, F. V. DULF, D. C. VODNAR, M.

TOFANA

Optimization of the Parameters of Microwave

(MAE) and Ultrasound Assisted (UAE) Extraction of Purple Basil Leaf Phenolics

B. E. KOCAMAZ OZCAN, O. SAGDIC, S. KARASU

2nd DAY – 12 April 2018 (THURSDAY)08.00-9.30 Breakfast & Registration

09.30-10.00Plenary Session / Hall A Dr. Brijesh TIWARI Emerging Technologies for Sustainable Food Processing

Concurrent session III (10.15-12.30)

Room Hall A Hall B Hall C Hall D

Chair

10.15.10-30

Influence of microwave and

microwave-convective drying on the drying kinetics and quality

parameters of pomelo G. YILDIZ, G. IZLI

Effects of Ultrasonication

Time on Pigment Extraction from

Spirulina platensis Before Solvent

Extraction S. AKSAY, R.

ARSLAN

Time Dependent Degradation of

Polyphenols from Thermal Processed Berries and Their in

Vitro Antiproliferative Effects Against

Melanoma Z. DIACONEASA, D. RUGINĂ, A. STĂNILĂ,

C. SOCACIU

Determination of vitamin A (Retinol

palmitate & all-trans retinal) losses in

seabream (Sparus aurata) meat cooked by different cooking

methodsP. YERLIKAYA, O.

K.TOPUZ, H. A. YATMAZ, A. KAYA,

ALI C. ALP

10.30-10.45

Processed Food Products of

Taro (Colocasia esculanta)

M. ESER ONER

Comparison of two different methods for the identification of

Salmonella spp. from poultry samples

B. HESHMATI, N. DIKBAS, I. VAR,

Characterization of Hot Air Dried

Pomegranate Arils O. SUFER, T. K.

PALAZOGLU

Rapid Tempering of Sugar-Free Bitter

Chocolates by βV Seeding: Textural,

Colour and Melting Properties

S. OBA, N. KONAR, O. S. TOKER, H.

GOKTAS, N. ARTIK, O. SAGDIC

10.45-11.00

Drying of Orange (Citrus sinensis)

Slices Using Vacuum Infrared: Effects on drying kinetics and quality attributes

H. BOZKIR, Y. TEKGÜL, T. BAYSAL

Bioanalysis System for the

Determination of Antimicrobial in

Foods N. N. YAZGAN

KARACAGLAR, F. C. DUDAK SEKER, I. H. BOYACI, A. TOPCU

Gluten Free Noodle Enriched with Chickpea and

Quinoa: Cooking Property, Colour and

Sensory Properties E. A. OZER, B. OZPALAS, S. B. DOLGUN, I. KARAASLAN

Partial Replacement of Sugar with

Rebaudioside A in Blackberry Jam Production using Response Surface

Methodology D. BENZER

GUREL, S. DURAKLI VELIOGLU

11.00-11.30 Coffee Break

2nd DAY – 12 April 2018 (THURSDAY)



Chair

11.30-11.45

Determination of some pomological

and physicochemical properties of deer

apple fruits (Malus Trilobata v eriolobus

trilobatus) grown in mediterranean

region

H. DEMIRCAN, O. SAGDIC, A. A.

US, R. A. ORAL, K. SARIOGLU

Effect of Active Packaging (Oxygen

Scavengers) and MAP on the

Physicochemical and Microbial Quality of

Sliced Bread

E. POSTOĞLU, E. SEZER,

Z. AYHAN

Fungal solid-state fermented cereals

as nutritional supplement for

bakery products

T. KLEMPOVÁ, J. GARČÁROVÁ, M. JAŠUREK, S.

GAVURNÍKOVÁ, M. HAVRLETNOVA, M.

ČERTÍK

Processing of Hardaliye Drink by

Ultrasonication: Changes on

Quality Parameters and Microbial Inactivation

G. AKDEMIR EVRENDILEK, M. DEMIRAY, S. UZUNER

11.45-12.00

Use of High Pressure Processing for

Brewing Cold White Tea and Its Effects on Health-Related Properties of Cold

White Tea

S. UZUNER, G. AKDEMIR EVRENDILEK

Characterization of cyclic lipopeptides

produced by Bacillus amyloliquefaciens Rh2-F (KC341737/ KC-204921) strain isolated from salt lake’s soil sample (Eastern Algeria)

A.AIT KAKI, N. MOULA, M. KARA

ALI, N. KACEM CHAOUCHE

Effect of Addition of Beta-glucan on

Physical Properties of Breakfast Cereals

A. CALISKAN, S. YAGCI,

I. HASBAY

Effects of the combined use of

different commercial proteolytic enzymes in the production of

enzyme-modified cheese with ripened white cheese flavor

Z. ERBAY, P. SALUM, G. GOVCE, D. BAS,

P. KENDIRCI, H. KELEBEK, M. CAM,

12.00-12.15

Application of Processing

Technologies on Avocado

M. ESER ONER

Application of Inula viscosa L. extracts

on Bread and Antifungal Activitiy

A. CINAR, A. N. DUNDAR

Effects of Pomegranate Peel

Supplementation on Chemical, Physical

and Nutritional Properties of Muffin

Cakes

C. TOPKAYA, F. ISIK

Skin ripening cheese: Turkish Tulum

Cheese

C. A. OLUK, M. GUVEN, A. A.

HAYALOGLU, O. B. KARACA




Chair

12.15-12.30

Characterization of antioxidant

potential of lentil protein fractions

obtained by DEAE-cellulose

cation exchange chromatography,

isoelectric precipitation and

ultrafiltration

L. Y. AYDEMIR, A. YEMENICIOGLU

Component composition and biological activity

of essential oils and plant extracts from

Cousinia alata Schrenk and Achillea salicifolia

Besser

Y.M. SULEIMEN, Z.B. ISKAKOVA, A.S. ZHANZHAKSINA,

G.G. SISSENGALIYEVA

Research of the Processes Drying

Food Herbs Motor (Allium Motor)

J. SAFAROV, S. SULTANOVA, G.

DADAEV

3Development of Gluten- Free Cracker Snacks Using Chicpea, Quinoa Flours

E. A. OZER, S. B. DOLGUN, B.

OZPALAS, I. KARAASLAN

12.30-13.30 Lunch

13.30-14.00Plenary Session / Hall A Dr. Fereidoon SHAHIDI Functional Food Ingredients for Health Promotion

Concurrent session IV (14.00-15.15)


Chair

14.00-14.15

Biotechnological evaluation of raw

cereal materials into functional cereal-

derived bioproducts enriched with

lipophilic bioactive compounds

M. ČERTÍK, T. KLEMPOVÁ, O. SLANÝ,

M. JANÁK

Cardioprotective effect of Olea europaea

aqueous leaf extract against hyper

homocysteinemia associated oxidative

stress in rat heart

F. DEROUICHE

Application of Thermal Analysis in

Fats and Oils

A. S. COLAKOGLU, T. KECELI MUTLU

The Mould and Aflatoxin

Contamination of Trout Feeds Used in

Trout Farms of Adana (Turkey)

O. GOLGE, A. AKTURE, R. AYDIN


Concurrent session IV (14.00-15.15)


Chair

14.15-14.30

Functional properties of dried coriander leaves as affected by method

of drying B. KOC

Effects of Differerent Formulation in Zerde

ProductionN. YILDIRIM, S. ARSLAN

Atmospheric Cold Plasma Applications in Some Vegetables,

A Review F. TURANTAS,

O. SOMEK

Quality changes in coated shrimp with

powdered herbal extracts

N. GOKOGLU, P. YERLIKAYA, O. K. TOPUZ

14.30-14.45

Effect of citric acid and lactic acid

modifications on functional properties of corn and sorghum

starch T. M. ALI

Development Of Functional Pizza To Intervene The Component Of

Metabolic Syndrome A. AHMED, M. U.

ARSHAD, A. IMRAN, F. SAEED

Ultrasound technology to

overcome the low solubility problem

of plant proteins at pH values around isoelectric point

G. YILDIZ, H. FENG

Glucomannan compositions of salep powder for

the determination of salep and its

adulteration M. F. CENGIZ, A. K.

BILGIN, O. BASANÇELEBI, C.

GUMUS, B. KARAKAS

14.45-15.00

Multivariate Statistical Prediction

of Health Related Properties of

Chickpea Cultivars with FT-IR

Spectroscopy P. KADIROGLU, L. Y. AYDEMIR, F. G.

AKCAKAYA

Comparition of Chemical Composition

of Pomegranate (Punica granatum L.) and Grape (Vitis

vinifera L.) Seed Oils Obtained by Extraction

H. DEMIR

Environmental Monitoring Program Application in Frozen

Food Industry E. ONBASI, A. CINAR

Reversible electroporation of fresh mint leaves

after vacuum impregnation with

ascorbic acid M. FINCAN, S. TEMIZSOY, K. SARIOGLU

15.00-15.15

Study of the phenolic complex of technical

grapes of the Northern Black Sea coast frozen by two

ways V. OSTAPENKO

Color, Phenolic Content and

Antioxidant Activity of Tarhana Containing Mushroom Powder

F. BOZOK, O. SUFER

Effects of Ultrasonication on Quality Parameters

of Licorice Drink S. BAKAY,

S. UZUNER, G. AKDEMIR EVRENDILEK

Glass Transition Temperature of

Goose Meat. A DSC Study

A. AKKOSE



15.45-16.15Plenary Session / Hall A Dr. Mohamed BOUAZIZ Olive By-Products: Valuable Nutrients, Drugs and Functional Bioactive Compounds

Concurrent session V (16.15-17.15)


Chair

16.15-16.30

Certain Characteristics of

Oleogels Prepared with Olive Oil and

Olive Wax

H. ERINC, A. S. COLAKOGLU

Determination of antioxidant activities

of CO2 extract of Helychrusum italicum

Z. ADEMOVIC, S. BREKALO LAZAREVIC,

J. SULJAGIC

The Microbiological Quality of Edible

Nuts

I. VAR, S. SAGLAM, O. UCKUN ,

B. HESHMATI

Quality Properties of Cheeses Dried

at Different Temperatures

S. ARSLAN, G. ERGENE

16.30-16.45

Effect of Varieties, Processing Systems

and Regions on the Quality

Parameters, Sensory Characteristics and

Fatty Acid Ethyl Esters (FAEE) of Turkish Virgin Olive Oils

O. KOSEOGLU, D. SEVIM, S.

KANTARCI SAVAS, E. B. BUYUKGOK, M. ULAS, E. NASIBOV

Investigation of Antioxidant Activity

of Two Tagetes Species with Potential Use as Food Additives

Y. OZKAN, M. OZGUR, A. AKPINAR-BAYIZIT, T. OZCAN, L.

YILMAZ-ERSAN

Ultraviolet C (UVC) Radiation as a

Practical Alternative to Decontaminate

Thyme (Thymus Vulgaris L.)

G. GUNES, E. DOGU BAYKUT

Determination of bioactivities of

kefir by in vitro gastrointestinal

simulation

A. SEKER, O. USTUN AYTEKIN

16.45-17.00

GC-MS-Olfactometric Characterization of the Key Aroma

Compounds of Olive Oils Obtained from

Different Regions and Varieties of Turkey

D. SEVIM, O. KOSEOGLU, M.

ULAS, A. AMANPOUR,

S. SELLI

Surfactant assisted aqueous extraction of carotenoids from food

materials

G. DURMAZ

Processing of Turnip Juice by High

Hydrostatic Pressure with Respect to

Quality Parameters and Microbial Inactivation

C. ATES, S. UZUNER, G. AKDEMIR EVRENDILEK

ComDim for multi-block data analysis

of Cantal-type cheeses: effects of

salts, gentle heating and ripening

M. LOUDIYI, D. N. RUTLEDGE,

A. AIT KADDOUR


Concurrent session V (16.15-17.15)


Chair

17.00-17.15

The study of elimination potential

of sulfur blanket (Na2S2O4) and

recovery of sugar juice specification in sugar factories using membranous Nano-

filtration method

M. SABET TEYMOURI, M. SABET TEIMOURI

Effects of Fruit and Vegetable Processing on Antioxidants and Their Bioavailability

G. TOYDEMIR SEN, E. CAPANOGLU

Decontamination Efficiency and

Antifungal Effect of Ultrasonic Washing

in Raisin

F. TURANTAS, S. ERSUS-BILEK, O.

SOMEK, E. KARAKAS

Determination of Catechol in Water

Extract of Tea using CPE Modified with

Banana tissue

M.VASJARI, N. BROLI

19.00-22.00 Gala Dinner

3rd DAY – 13 April 2018 (FRIDAY)

08.00-09.30 Breakfast & Registration

09.30-10.00Plenary Session / Hall A Dr. Adamo Domenico ROMBOLA Management Strategies in AgroEcological Viticulture

Concurrent session VI (10.15-12.30)


Chair

10.15-10.30

The effect of ecotourism

development on endemic herbs

conservation on harvest of pastured from natural area,

Golmakan region, Iran

M. SABET TEIMOURI, G. SABET TEYMOURI

The effects of hydrocolloids on the

physical properties of sponge cakes

N. AHMAD, N. HASANAH, H. ANIDA

GC-olfactometric characterization of the potent aroma-active components

in traditional Moroccan fermented

milk: Lben

S. TSOULI SARHIR, A. AMANPOUR, S. SELLI, A. BOUSETA

Biodegradable Plastics from Palm

Tree Wastes

D. SUTAY KOCABAS, E. YURTDAS




Chair

10.30-10.45

Antifungal Activity of Leaf and Fruit

Extracts obtained from Melia

azedarach L.

A. YAVUZ, A. ONARAN, Y. YANAR

Textural Quality of Gluten-Free Breads

formulated with Some Pseudo-Cereals

B. UCAR, A. ALSAIQALI, M. S.

OZER

Identification of volatiles compounds

of Nigella sativa L. extract using purge and trap extraction

system

S. KESEN, A. AMANPOUR, S. TSOULI SAHRIR, O. SEVINDIK, H.

KELEBEK, S. SELLI

Quality of fresh blackberry (Rubus fruticosus L.) fruit

as affected by Ultraviyolet-C

treatment

G. CELIK, G. GUNES

10.45-11.00

Diversity of Bioactive Compound of

Genetically Diverse Pepper Gene Pool

M. K. BOZOKALFA, F. SEN,

T. K. ASCIOGUL, D. ESIYOK

GC-MS-Olfactometric characterization of key odorants in Moroccan

Argan oil

O. SEVINDIK, A. AMANPOUR,

S. TSOULI SAHRIR, S. KESEN, G. GUCLU,

K. T. OZKARA, H. KELEBEK, S. SELLI

Effect of three different infusions in aroma compounds of endemic Iranian plant tea obtained from dried violet–

blue petals of Borage (Echium amoenum)

A. AMANPOUR, O. ZANNOU,

H. KELEBEK, S. SELLI

Drying Kinetics of Coriander Leaf in a Microwave Dryer

B. KOC


11.30-11.45

Effect of photoselective nets

on harvest and postharvest apple

fruit cv. “Fuji”

N. DOLEK, O. DUNDAR,

A. KUDEN, B. IMRAK, O. OZKAYA

Comparison of essential and non-

essential amino acid variations in Einkorn

and Emmer wheat cultivated in Turkey

M. F. CENGIZ, M. TEKIN, T. AKAR

The Comparative Effect of Hydro

Alcoholic and Hydro Distillation Extracts

of Melissa Officinalis on Acne

G. SABET TEYMOURI,

M. SABET TEIMOURI

Could Avocado be the New Alternative

for Healthy Unsaturated Oil

Source?

E. ADAL, T. AKTAR




Chair

11.45-12.00

Effects of Different Liquid Fertilizer Applications On

Bread Wheat Quality T. AKAR, E. CAKIL,

M. TEKIN

Effect of Chickpea Type on Physical, Chemical

and Sensory Properties and Aroma Profile of

Simit Bread N.SAVLAK, S. KASIM,

E. KÖSE

Biotechnological production of

fermented feed enriched with

polyunsaturated fatty acids and beta-carotene for broiler

chicken O. SLANY, T.

KLEMPOVÁ, T. SAHULČÍK, O. E.

RENÉ, M. TARANDA, J. GARČÁROV, S.

MARCINČÁK, M. ČERTÍK

Permeability of multilayer polymer active packaging

films incorporated potassium sorbate

S. DIBLAN, B. GOKKAYA ERDEM,

S. KAYA

12.00-12.15

Investigation of The Bio-Dynamic

Commands Use Effect on Mucilage Content

and Germination Behavior in 3 Ecotype Of Basil (Ocimum Sp.) M. SABET TEIMOURI

Development Functional Gluten Free Biscuits from

Buckwheat, Amaranth and Quinoa Flour

B. OZPALAS, E. A. OZER

Effect of CMC and guar gum on oil absorption and acceptability of banana (Musa

acuminate) fritters during repeated

frying N. ABD RASHID

Kinetic Modelling of Drying and Osmotic

Dehydration of Asparagus officinalis

in Microwave C. BALTACIOGLU,

I. OKUR

12.15-12.30

Molecular Assessment of

Tetraploid Wheat Genotypes With Low Cadmium Accumulation

T. AKAR, M. TEKIN, A. CAT, S. SONMEZ

Determination of The Best Antioxidant and

Techno-Functional Chickpea Cultivars by Technique for

Order Preference by Similarity to Ideal Solution (Topsis)

Analysis L. Y. AYDEMIR,

S. AYDEMIR, F. G. AKCAKAYA

Determination of chemical properties of home-made fruit

juices during storage O. CAGINDI,

D. BENZER GUREL, T. AYDIN, A. KEMAH

13.30 Group Event (City & Boat Tours)

Documents

Internati R P RAW MATERIALS TO - rpfoods2018.orgrpfoods2018.org/wp-content/uploads/2018/04/rpfoods_cep_program.pdf · Enzyme-modified cheese technology and the ... Stabilization of