PLENARY SESSIONS PLENARY SESSION 1. Day 1, Morning Chairman: Prof. Luu Duan (Viet Nam), Dr. Karl Schebesta (UNIDO)

9.40 – 10.10 Keynote Food Security Challenges across the Globe Dr. Mary K. Schmidl, President-Elect IUFoST, Past president of IUFoST and IFT

10.40 – 11.10 Plenary 1

Significance of Regional Partnership in Food Science and Technology

Prof. Teruo Miyazawa, New Industry Creation Hatchery Center (NICHe), Tohoku University; and

Food & Health Science Research Unit, Graduate School of Agricultural Science, Tohoku University,

Sendai, Japan

11.10 – 11.40 Plenary 2 ASEAN Traditional Food Development - Case Study: Tapai Ubi (An Indonesian Traditional Fermented Food) Development Prof. Rindit Pambayun, President of Indonesia Association of Food Technologists

11.40 – 12.10 Plenary 3 Enhancing the Climate-Resilient Food System in Viet Nam

Assoc.Prof. Dr. Bui Ba Bong, Senior Food Security Advisor of FAO - Viet Nam

PLENARY SESSION 2. Day 2, Afternoon Chairman: Assoc.Prof.Dr. Ha Thanh Toan (Viet Nam), Prof. Prof. Pingfan Rao (IUFoST)

15.25 – 15.50 Plenary 4

Development of Functional Agricultural Products Utilizing the New Health Claim

Labeling System in Japan

Prof. Dr. Mari Maeda-Yamamoto, National Agriculture and Food Research Organization, Japan

15.50 – 16.15 Plenary 5

Grand Challenges in Food Engineering - Opportunities in Research and Education Technology Prof. Paul Singh, Department of Biological and Agriculture Engineering & Department of Food Science and Technology, University of California at Davis, USA

16.15 – 17.40 Plenary 6

Interfacing Innovations for Integrating Food Science and Food Technology & Food Engineering for Sustainability in the Food Chain - Farm to Folk Dr. Vish Prakash - Vice President, International Union of Nutritional Sciences, Former Director of CFTRI, India & Distinguished Scientist of CSIRMysore, India

SCIENTIFIC SESSIONS

Day 1, Wednesday Afternoon, 15 November, 13.45 – 15.05

SESSION 1: FOOD BIOCHEMISTRY I (Ballroom 1, Level 3)

13.45 – 14.05 S01-FBC Keynote

Enzymatic Transglycosylation for Synthesis of Biologically Active Natural Compounds Park Kwan Hwa, Tran Phuong Lan

14.05 – 14.25 S01-FBC-01 Characterizations of Lipase Inhibitors and Starch Hydrolase Inhibitors in the Seeds of Quercus fabri Hance, a Promising Wild Edible Plant Seeds for Functional Foods Yi Lin, Yuyun Lu, Zhixuan Song, Dejian Huang

14.25 – 14.45 S01-FBC-02 Effect of Fucoidan on Anterior Cruciate Ligament Transection and Medial Meniscectomy induced Osteoarthritis in High Fat Diet induced Obese Rats Alan Darmasaputra Ong, Heng-Wei Chang, Zwe-Ling Kong

14.45 – 15.05 S01-FBC-03 Properties and Stability of Fish Oil Emulsions Incorporating Green Roselle Extract Stabilized by Sodium Caseinate and Whey Protein Concentrate Nor Hayati Ibrahim, Beh Y. Hwan, Aina Nastasha Abdul Razak, Roshita Ibrahim

SESSION 11: FOOD SAFETY (Ballroom 2, Level 3)

13.45 – 14.05 S11-FS

Keynote Assuring the Safety of Nano Food Packaging Materials Through Mathematical Modelling Weibiao Zhou

14.05 – 14.20 S11-FS-02 Food Traceability and Recall – Indian Initiatives Ashutosh Upadhyay

14.20 – 14.35 S11-FS-03 Inhibition Growth of Mycotoxin Producing Fungi by Lactic Acid Bacteria Isolated from Fermented Cocoa Bean (Theobroma cacao L.) In Indonesia Tri Marwati , Rosyida N.B. Khusna, Titiek F. Djaafar, Endang S. Rahayu

14.45 – 15.50 S11-FS-04

Development of Fast and Sensitive Real-Time qPCR Assay Based on a Novel Probe for the Detection of Porcine DNA from Food Samples Minhaz Uddin Ahmed

14.50 – 15.05 S11-FS-07 Food Safety Management in Taiwan Been-Huang Chiang

SESSION 14: FUNCTIONAL FOOD I (Ballroom 3, Level 3)

13.45 – 14.05 S14-FF-01 Hypoglycaemic and Protective Effects of Benincasahispida aqueous Extract in Streptozotocin-Induced diabetic Rats Fatariah Zakaria, Wan Rosli Wan Ishak, Wan Amir Nizam Wan Ahmad, Sabreena Safuan

14.05 – 14.25 S14-FF-02 Profile of α-glucosidase Inhibitor from Kalakai (Stenochlaena palustris) Extract Sudono Mahadika, Della Rahmawati, Nina Artantic

14.25 – 14.45 S14-FF-03 Pili (Canarium ovatum Engl.) Pomace: A Novel and Potential Functional Food Ingredient Elizabeth H. Arenas, Trinidad P. Trinidad

14.45 – 15.05 S14-FF-04 Evaluation on Prebiotic Properties of Selected Fruits from Cucurbit Family and Cornlettes Saffanah Binti Mohd Ab Azid, Wan Rosli Wan Ishak, Santad Wichienchot

SESSION 04: FOOD ANALYSIS (Room Sai Gon, Level 2)

13.45 – 14.05 S04-FA-01 Comparative Analysis of Palm Oil and Sunflower Oil Organogels Containing Beeswax Yi Wen Pak, Lee Fong Siow and Yin Yin Thoo

14.05 – 14.25 S04-FA-02 Study on Spectral Characteristics of Selected Unacylated, Monoacylated and Polyacylated Anthocyanin Source Plant Extract at Various pH Abdullah Muzi Marpaung, Nuri Andarwulan, PurwiyatnoHariyadi, Didah Nur Faridah

14.25 – 14.40 S04-FA-03

Molecular Characterization of Vietnamese Cocoa Genotypes (Theobroma cacao) Using Microsatellite Markers Helena Everaert, Hayley Rottiers, Phuoc Hong Duc Pham, Lam Thi Viet Ha, Thi Phuong Dung Nguyen, Phuong Diem Tran, Jocelyn De Wever, Kevin Maebe, Guy Smagghe, Koen Dewettinck, Kathy Messens

14.40 – 14.55 S04-FA-04 Evaluating Chemical Composition of Pre-Gelatinized Purple Yam Flour Zainal Zainal, Amran Laga, Mulyati Tahir, Muhammad Asfar, Rini Puspa Lestari

14.55 – 15.10 S04-FA-09 HORIBA’s Analytical Solution for Food Safety Hoang Thi Ngoc, Yohei Kawamura

SESSION 03: FOOD MICROBIOLOGY (Room Da Lat, Level 2)

13.45 – 14.05 S03-FMB Keynote

Food Microbiome Research: A Future Approach for Diseases Management Hemant K. Gautam

14.05 – 14.20 S03-FMB-01 Effect of Some Factors on Aflatoxins Production of Aspergillus flavus in Peanut of Viet Nam Le Thi Phuong Thao, Le Thi Hong Hao, Pham Xuan Da, Le Thanh Mai, Ha Duyen Tu

14.20 – 14.35 S03-FMB-02 Behavior of Enteric Pathogens during Tempe Fermentation Enriched with Lactic Acid Bacteria Ratih Dewanti-Hariyadi, Lilis Nuraida, Qori Emilia, Dian A. Rahmayani

14.35 – 15.50 S03-FMB-03 Sensitivity of Multiplex real-time PCR Assay for Detection of Pathogenic E. coli on Ice Sample Siti Nurjanah, Winiati P. Rahayua, Ema Komalasari

14.50 – 15.05 S03-FMB-04 Isolation and Identification of Yeast and Acetic Acid Bacteria from Cocoa Bean (Theobroma cacao Linn) Fermentation in Gunung Kidul Regency, Yogyakarta, Indonesia Titiek Farianti Djaafar, Tri Marwati, Endang Sutriswati Rahayu

SESSION 24: COOPERATION & EDUCATION, TRAINING (Room Hoi An, Level 3)

13.45 – 14.05 S24-CET-01

Keynote

ASEAN-India Science & Technology Cooperation: Funding Opportunities for Collaboration in Food Science & Technology Raj Kumar Sharma

14.05 – 14.20 S24-CET-02 Modernizing Vietnamese Food Science Curriculum for Technical and Vocational Education and Training Using Competency Based Education Frameworks Tran Thi Thuy Linh, Tran Thanh Tung, Beverley Davies, Amy Proulx

14.20 – 14.35 S24-CET-03 Development of Nutrition Education Module: Serving Healthy Snacks to Preschool Children Maria Carmela C. Taob

14.35 – 15.40 S24-CET-04 Development of Capacity Building Seminars For Health Workers and Nutrition Scholars on Infant and Young Child Feeding in Selected Barangays in Cavite, Philippines Drenzell Ivann Yu, Carol Marie Macalia, Kimberly Palomo, Ariana Melissa Villanueva

15.40 – 15.05 S24-CET-05 Too Much Information? Strategies to Discover and Manage Food Science Information Richard Hollingsworth

Day 1, Wednesday Afternoon, 15 November, 15.35 – 17.15

SESSION 01: FOOD BIOCHEMISTRY II (Ballroom 1, Level 3)

15.35 – 15.55 S01-FBC-04 Albumin and Globulin from Coconut Meat: Characteristics and Their Role in Emulsion Stability Umesh Patil, Soottawat Benjakul

15.55 – 16.15 S01-FBC-05 Modulation Effects of Miracle Fruit Ethanolic Extracts on Anti-glycation and Glucose Uptake via IR-PI3K/GLUT4 Signaling in C2C12 Mouse Myotube Cells Yi-Chun Hana, Ju-Yu Wua, Chin-Kun Wang

16.15 – 16.35 S01-FBC-06 A Novel Browning Inhibitor from Butterfly Pea Petal Yu-Chung Pan, Pi-Jen Tsai

16.35 – 16.55 S01-FBC-07 Characterisation and Oxidative Stability of Oils Extracted from Flesh and Processing By-products of Shortfin Scad (Decapterusmacrosoma) Tengku Rozaina Tengku Mohamad, Chong Siew Li, Siti Salmi Mohd Azmi

16.55 – 17.15 S01-FBC-08 Angiotensin Converting Enzyme Inhibitory Activities of Blue Lupin (Lupinusangustifolius) Protein Lye Yee Chewa, Ying Yee Chin, Amin Ismail

SESSION 08: POSTHARVEST HANDLING & FOOD PRESERVATION (Ballroom 2, Level 3)

15.35 – 15.55 S08-PHFP-00 Elucidation of Mechanism Involved in the Postharvest Internal Blue Discoloration of Japanese Radish (Raphanus sativus) Root Masayasu Nagata, Katsunori Teranishi

15.55 – 16.15 S08-PHFP-04

Antimicrobial Efficacy of Morinda Citrifolia L., Fruit Extract against typical Pathogens and Its Application in Pangasius Hypophthalmus Fillet Le Nguyen Doan Duy, Huynh Tran Huyen Trang, Ngo Thi Huyen Trang, Bui The Vinh, Nguyen Cong Ha

16.15 – 16.35 S08-PHFP-02 The Handling and Transport of Mud Crabs in the Philippines Jose P. Peralta, Lhumen A. Tejano, Justin Paul D. Chan

16.35 – 16.55 S08-PHFP-03 Effects of Storage Temperature and Packaging on Quality of Dragon Fruits (Hylocereus undatus) Le Minh Hung, Nguyen Quynh Dao, Nguyen Duy Duc

SESSION 14: FUNCTIONAL FOOD II (Ballroom 3, Level 3)

15.35 – 15.55 S14-FF-05 Quantity Analysis and Heat-Stable Evaluation of Resistant Starch in Vietnamese Unripe Banana (Musa Basloo Sieb. Et Zucc.) and Purple Yam (Dioscorea alata Linn.) Nguyen Thi Ngoc Hoi, Le Thi Hoa, Cao Thi Hoi, Tran Le Thu

15.55 – 16.15 S14-FF-06 Effects of Sweet Potato Green Leaves Consumption on the Glycemic Responses of Diabetics Jigzcel Divine F. Basoya, Leonora N. Panlasiguib, Elma G. Sepelagioc

16.15 – 16.35 S14-FF-07 The Antioxidant Activity of Indonesian Fermented Rice Bran with Rhizopus Oligosporus Ardiansyah, Deni Gustriani, Dody Handoko, Bram Kusbiantoro, Slamet Budijanto

16.35 – 16.55 S14-FF-08 Neurohealth Manifestations Rendered by Erinacine-A Enriched HericiumErinaceus Mycelia I-Chen Li, Chin-Chu Chen Chen

SESSION 10: FOOD QUALITY (Room Sai Gon, Level 2)

15.35 – 15.55 S10-FQ-01 Comparison of The Sesame Oil Quality and Its Lipase Activity by Direct Pressing and Ethanol Extraction Jun-Kai Hou, Chia-Feng Wua, Wen-Chang Chang, Ming-Chang Wu, Jenshinn Lin

15.55 – 16.15 S10-FQ-02 Contribution of Scientific Evidence on Quality and Safety of Local Food: Case Study of Fermented Fish (Padeak) SME Factory in Laos Sayvisene Boulom, Junichiro Marui

16.15 – 16.35 S10-FQ-03 Nutritional Analysis of Orange Flesh Sweetpotato and Its’Sensory Evaluation Ines Gonzales, Hilda Quindara, Esther Botangen, Isidro Awal

16.35 – 16.55 S10-FQ-04 Development and Quality Evaluation of Vegetable Powder as Food Seasoning Thin Thin Wah, Thazin Han, Kay Thi Soe, Kay Thwe Khaing, Phyu Phyu Win

16.55 – 17.15 S10-FQ-08 Analytical Packages for Food Safety and Food Development Yuichi Yotsuyanagi

SESSION 16: FOOD PROCESS MONITORING (Room Da Lat, Level 2)

15.35 – 15.55 S16-FPM Keynote

Trends in Food Supply Chain Management Karl Schebesta

15.55 – 16.15 S16-FPM-01 Process Development of High Anthocyanin Ready to Drink Beverage from Purple Sweet Potato (Ipomoea batatas) Tita Aviana, Ning Ima Arie Wardayanie

16.15 – 16.35 S16-FPM-03 Influence of Sample Preparation in Extraction Efficiency of Flavonoid from White Radish (Raphanus sativus L.) Pham Thi Kim Ngoc, Nguyen Thi Minh Nguyet, Dong Thi Anh Dao

16.35 – 16.55 S16-FPM-04 Formulating Myanmar Traditional Food (Mohinga) for Health Cho Cho Lwin, Si Si Win

SESSION 18: FOOD METHODOLOGY (Room Hoi An, Level 3)

15.35 – 15.55 S18-FM Keynote

Combined high-voltage electrostatic field and biological dielectric parameters to establish a physical food preservation technology Chao-kai Chang, Chang-wei Hsieh

15.55 – 16.15 S18-FM-01 Effect of Pretreatment Methods on Granular Starch Hydrolysis of Cassava Flour Tien Cuong Nguyen, Thi Thuy Linh Hoang, Son Chu Ky and Hong Nga Luong

16.15 – 16.35 S18-FM-02 Physicochemical Characterization of Acid-soluble Collagen (ASC) Extracted from Shortfin Scad (Decapterus macrosoma) Waste as Affected by different Acids. Norizah Mhd. Sarbon, Nurul Saadah Said, Norzulaiha Sukeri

16.35 – 16.55 S18-FM-03 The Effect of Magnetic Field on Textural Change of Mango Fruit in Freezing Storage Nguyen Manh Hieu, Pham Anh Tuan, Nguyen Thi Tu Quynh, Le Thị Hien

16.55 – 17.15 S18-FM-04

Improvement of the Physicochemical Properties of Traditional Rice Liquor (Sraasor) from Takeo Province, Cambodia Chay Chim, Erlinda I. Dizon, Francisco B. Elegado, Norng Chakriya, Wilma A. Hurtada and Leoncio C. Raymundo

Day 2, Thursday Morning, 16 November, 8.45 – 10.15

SESSION 02: FOOD PHYSICS AND CHEMISTRY I (Ballroom 1, Level 3) 8.45 – 9.15 S02-FPC

Keynote Natural Products-Inspired Chemical Synthesis of Fragrant Compounds Tsutomu Inokuchi, Hirokatsu Endo

9.15 – 9.35 S02-FPC-01 Characterization of Cross-Linked, Oxidized and Dual-Modified Breadfruit (Artocorpusartilis) Starch Yusnita Hamzah, Siti Zuraiha Mohd Suhaidi, Nur Aina Nadhirah Mazlin, Wan Zaliha Wan Sembok

9.35 – 9.55 S02-FPC-02 Aristolochic Acids in Plant Food Supplements and Herbal Products: Mode of Action Based on Risk Assessment Leolean Nyle Diazac, Rozaini Abdullahab, Ivonne M.C.M. Rietjensa

9.55 – 10.15 S02-FPC-03 Modification of Porang (Amorphopallus oncophyllus) Glucomannan by Esterification Method Using Octenyl Succinate Anhydride to Enhance Emulsion Properties Sellen Gurusmatika, Eni Harmayani, Yudi Pranoto

SESSION 05: FOOD PROCESSING (Ballroom 2, Level 3) 8.45 – 9.15 S05-FP

Keynote Millets: Processing and Role in Human Nutrition Paras Sharma

9.15 – 9.35 S05-FP-01 Effects of Different Food Stabilizers on the Physical Properties of Chocolate Ice Cream An T. H. Nguyen, Mai T. Nguyen

9.35 – 9.55 S05-FP-02 Effect of Substituting Egg with Lacatan Banana Flesh as Binding Agent Konrad Frederick A. Magboo, Monica Mabituin, Fatimah Madjilon, Jameley Ann Puno, Joyce Abigail A. Tabardillo

9.55 – 10.15 S05-FP-03 Selection of the Saccharification Method for the Low Alcohol Beer Production Technology Hai Pham Thi Thanh, Anh Ho Tuan, Hoa Hoang Dinh

SESSION 21: NEW FOOD SUPPLYING I (Ballroom 3, Level 3) 8.45 – 9.15 S21-NFS-01 Development of Taiwanese Brand Commercial Grape Cultivar (Kyoho): Entry in the

Functional Food Industry and Certification – A Review Kandi Sridhara, Albert Linton Charles

9.15 – 9.35 S21-NFS-02 Effect of Dried Tomato Meal (Solanum lycopen L) in Diet on Serummetabolites and Egg Quality of Native Laying Hens Jein Rinny Leke, Friets Ratulangi, Jet Saartje Mandey, Fredy J. Nangoy

9.35 – 9.55 S21-NFS-03 The Effect of Dietary Substitution of Hydrolyzed Feather Meal to Anchovy Fish Meal on Nutrients Retention, Performance and Economic Potential of Broiler Chickens Jet SaartjeMandey, Cathrien A. Rahasia,BonieF.J. Sondakh, Cherly J. Pontoh, Jein Rinny Leke

9.55 – 10.15 S21-NFS-04 Effect of Abiotic and Biotic Factors on the Lycopene Content of Tomato Lajos Helyes, András Neményi, Anh Tuan Le,Zoltán Pék

SESSION 12: FOOD INGREDIENT (Room Sai Gon, Level 2) 8.45 – 9.15 S12-FI-01 Quality and Volatile Compound of Aromatic Rice Variety Pandanwangi Specific Location

Cianjur, West Java, Indonesia Siti Dewi Indrasari

9.15 – 9.30 S12-FI-02 Evaluation of Fatty Acid Profile of Mesocarp and Seed of Loquat (Eriobotrya japonica L.) Mohammad Hojjati, Sareh Hemmatyar, Hossein Jooyandeh, Hassan Barzegar

9.30 – 9.45 S12-FI-03 Effect of Steaming and Boiling on the Resistant Starch, Non-resistant Starch, and Total Starch Content of Maize (Zea mays L.) Recelyn A. Pasahol, Ma. Jamie Vi A. Fontanilla, Annaliza D. Salvo, Shaza R. Robles, Nolan Joseph B. De Los Santos

9.45 – 10.00 S12-FI-04 Comparative Effects of Lime Juice with Brown Sugar vs. Lime Juice with Honey Supplementation on Liver Function Tests and Digestive Health of Healthy Adults Hayati Mohd Yusof, Edmund C.C. Kian, Chong K. Hui, Chew K. Seng

10.00 – 10.15 S12-FI-08 Nutrient Bioavailability in Biologically Activated Fresh and Aged Finger Millet (Eleusine coracana) Hilda Vasanthakaalam, Aurelia Karayire, Valens Habimana, Choi Nam Hee

SESSION 17: FOOD PROCESS OPTIMIZATION (Room Da Lat, Level 2) 8.45 – 9.15 S17-FPO-01 Evaluation of the Flow Behavior of Agar Micro-Gel Suspensions Using a Cooperative

Flow Theory Isamu Kaneda

9.15 – 9.30 S17-FPO-02 Kinetics of Quality Change of Degummed Red Fruit (Pandanus conoideus) Oil during Storage Zita L. Sarungallo, Budi Santoso, Meike M. Lisangan, Sritina N. P. Paiki dan Endah Asokawati

9.30 – 9.45 S17-FPO-03 Optimization of Carrageenan Extraction from Eucheuma Spinosum Using Pilot Scale Ohmic Technology Salengke Salengke, Andi Hasizah, Supratomo, Abdul Waris, Meta Mahendradatta, Amran Laga, Metusalach

9.45 – 10.0 S17-FPO-04 Optimization of Supercritical Fluid Extraction of Antioxidant Activities from Stevia Rebaudiana (Bertoni) Leaves by Response Surface Methodology (RSM) and Artificial Neural Network (ANN) Modeling Kashif Ameer, Yunhee Jo, Gui-Ran Kim, Hyun-Kyu Kyung and Joong-Ho Kwon

10.00 – 10.15 S17-FPO-06 Transferring Knowledge and Best Practices to Small and Medium Enterprises: The LFMH Experience Alonzo A. Gabriel

SESSION 19: FOOD MACHINARY & ASSISTED EQUIPMENT (Room Hoi An, Level 3) 8.45 – 9.15 S19-FMAE-01 Comparison of Enzymatic and Supercritical Fluid CO2 Extraction of Triterpens and

Polysaccharides from the Ganoderma lucidum Spores Tran Duc Duy, Huynh Thi Bich Hanh, Tran Bich Lam

9.15 – 9.30 S19-FMAE-02 Characterization of Pectin from Pomelo (Citrus maxima) Peel Using Microwave Assisted Extraction Noriessa L. Guillermo, Renz Michael R. Valdez, Shane D.C. Fernandez, Nolan Joseph B. De Los Santos

9.30 – 9.45 S19-FMAE-03 A comparative Study of Batch and Continuous Production of Hydrothermally Treated Glutinous Rice Flour-Xanthan Gum Mixture as a Functional Additives in Gluten-Free Noodles YunYun Xu, Jingwen Cai, Ngan-Loong Mann Na

9.45 – 10.00 S19-FMAE-04 Ultrasonic Osmotic Dehydration Properties of Courgette Mohsen Mokhtarian, Hamid Tavakolipour, Fatemeh Koushki

10.00 – 10.15 S19-FMAE-10 Do You Even HILIC? Shodex presents its latest polymer-based HPLC columns for Food-Related analysis Jamie Tan, Showa Denko, Tomokazu Umezawa

Day 2, Thursday Morning, 16 November, 10.45 – 12.25

SESSION 02: FOOD PHYSICS AND CHEMISTRY II (Ballroom 1, Level 3) 10.45 – 11.05 S02-FPC-04 Thermal and Rheological Properties of Tapioca Starch Gel with and Without Sucrose

and Hydroxypropyl Methycellulose Duenchay Tunnarut, Rungnaphar Pongsawatmanit

11.05 – 11.25 S02-FPC-05 Characterization of α-Amylase and α-Glucosidase Inhibitors in Madhuca longifolia Leaves Zhi Siang Toh, Yoecelyn Yioe, Yuyun Lu, Ik Chian Adeline Wong, Qimin Chen, Wei Yao, Li Xu, Nura Binte Abdul Karim, Dejian Huang

11.25 – 11.45 S02-FPC-06 Double Emulsion Oil-in Water-in oil (O/W/O) Stabilized by Biopolymers Viet B. Nguyen, Bao Q. Phan, Vinh Truong

11.45 – 12.05 S02-FPC-07 Screening and Characterization of Calorie Restriction Mimetics from Mulberry Qimin Chen, Shuoyu Chen, Li Xu, Dejian Huang

12.05 – 12.25 S02-FPC-08 Characterization of Glucomannan-Chitosan Hydrogel in Different Concentration of Microbes Veriani Aprilia, Agnes Murdiati, Pudji Hastuti, Eni Harmayani

SESSION 05: FOOD PROCESSING II (Ballroom 2, Level 3) 10.45 – 11.05 S05-FP

Keynote Rural Enterprise Development (RED) for food safety in rural Asia Alastair Hicks

11.05 – 11.25 S05-FP-04 Development and Characterization of Purple Sweet Potato (Ipomoea batatas L.)-Calamansi (Citrus madurencis) Juice Loche R. Mate, S. R. Luzette T. Teruel, Melissa Anne T. Gabriel, Alan Dino C. Moscoso

11.25 – 11.45 S05-FP-05 Effects of Fructose on the Quality of Microwave Vacuum Stabilized Rice Bran Protein Edible Film Danessa Margaret L. Buco, Casiana Blanca J. Villarino

11.45 – 12.05 S05-FP-06 Effects of Cellulase and Glucoamylase Treatment on Quality of Sao Hai Brown Rice Lien T.K. Dang, Nantawan Therdthai

12.00 – 12.25 S05-FP-07 Fermentation and Drying Methods Affect the Sensory, Physicochemical, and Functional Properties of Orange-Fleshed Sweet Potato Flour Elisa Julianti, Herla Rusmarilin, Ridwansyah, Era Yusraini

SESSION 13: NUTRITION AND HEALTH (Ballroom 2, Level 3) 10.45 – 11.05 S13-NH

Keynote Linking Agriculture and Nutrition Security Through Transforming The Food Value Chain Jamuna Prakash

11.05 – 11.25 S13-NH-01 Direct Interaction of Food Derived Colloidal Micro/Nano-Particles with Oral Macrophages Lijing Ke, Huiqin Wang, Guanzhen Gao, Pingfan Rao, Lei He, Jianwu Zhou

11.25 – 11.45 S13-NH-02 Household Dietary Diversity Score of Selected Barangays in Cavite, Philippines Ariana Melissa Villanueva, Carol Marie Macalia, Kimberly Palomo, DrenzellIvann Yu

11.45 – 12.05 S13-NH-03 Breakfast Consumption, Cognitive Performance and Body Mass Index (BMI) among Children at a Selected School in Selangor, Malaysia Asma Alia, Yew P. Yine, Chua H. Shan

12.00 – 12.25 S13-NH-04 Developing Formula Iodized Seasoning Granule, Contribute To Improve The Status of Iodine Deficiency in The Community Đỗ Thị Ngọc Diệp

SESSION 07: FOOD BIOTECHNOLOGY (Room Sai Gon, Level 2) 10.45 – 11.05 S07-FBT-01 Optimization of Enzymatic Hydrolysis Condition of Dog Conch Meat

(Strombuscanarium) Using Alcalase® to Obtain Maximum Degree of Hydrolysis by Employing Response Surface Methodology (RSM) Amiza Mat Amin, Soong Kang Cheng, Siti Noraida Jasmani

11.05 – 11.25 S07-FBT-02 Physicochemical Properties of Taro (Xanthosoma sagittifolium) Flour Fermented by Tape Yeast Sri Wahyuni, Holilaha, Asranudin, Putri Alya Pricilia

11.25 – 11.45 S07-FBT-03 Probiotic Properties of Lactic Acid Bacteria (LAB) Strains Isolated from 5 Different Plant Leaves (Yam, Papaya, Cassava, Sugarcane, and Taro) in Taiwan Lesly Samedia, Albert Linton Charlesb

11.45 – 12.05 S07-FBT-04 Formulation of Synbiotic Litchi Juice with Microencapsulated Probiotic Lactobacillus casei 359 and Its Physiochemical and Sensory Analysis Kumar Satya Prakash, Vijendra Mishra

12.05 – 12.25 S07-FBT-05 Modifying Tapioca Starch by α-amylase and Maltogenic Amylase Tran Quoc Binh, Le Quang Tri, Doan Nguyen Thuy Quynh, Pham Thi Minh Hoang

SESSION 15: FOOD ENGINEERING PROPERTIES (Room Da Lat, Level 2) 10.45 – 11.05 S15-FEP-01 Moisture Sorption Characteristics of Dried Katchamita Mango (Mangifera indica L.)

Slices Carolyn T. Mejares, Joylyn F. Miranda, Johannes M. Magpusao, Alan Dino E. Moscoso

11.05 – 11.25 S15-FEP-02 Response Surface Modelling on Physicochemical Properties and Stability of O/W Emulsions as Affected by Roselle Seed Oil and Whey Protein Isolate Nor HayatiIbrahim, Tan B. Kuan, Ong C. Yee

11.25 – 11.45 S15-FEP-03 Overall Migration of Different Types of Food Contact Materials Available in The Philippine Market Maria Leonora dL. Francisco, Lesley Maye R. Fabros, Carl Lesther B. Francisco, Trisha Denise D. Cedeño, Selina Rabin S. Gualberto

11.45 – 12.05 S15-FEP-04 Evaluation of Flavor and Aroma Compounds in Tuba (Coconut Toddy) as Affected by Fermentation Johannes Magpusao, Lourdes Rae Louise Tenedero, Elton Superioridad, Melissa Anne Gabriel-Siena, S.R. Luzette Teruel

12.05 – 12.25 S15-FEP-11 Innovation Readiness Assessment of Surfactants for Food Processing in the Research Centre for Chemistry-Indonesian Institute of Sciences Arief Ameir Rahman Setiawan, Anny Sulaswatty, Yenny Meliana, Agus Haryono

SESSION 23: FOOD COMMERCIALIZATION & TRADE (Room Hoi An, Level 3) 10.45 – 11.05 S23-FCT

Keynote Enhancing Trade in Organic Food Products through Right Policy Arpita Mukherjee, Disha Mendiratta

11.05 – 11.25 S23-FCT-01 Overview of Distribution Channels Utilised by Micro and Small Enterprises Within Brunei Darussalam’s Agrifood Industry Nurfatehah Shamsul Bahrin, Nurul Ehra Hayati Haji Hussin

11.25 – 11.45 S23-FCT-02 Innovation, Extension, and Commercialization of Calcium-Enriched Gluten-Free Flour Blends Initiatives Renissa S. Quiñones, Corazon P. Macachor, Rosein A. Ancheta, Jr., Hubert G. Quinones

11.45 – 12.05 S23-FCT-03 Understanding customer’s attitude, social norm and country image on customer’s purchase intention of supplementary food in Vietnam Nguyen Ngoc Duy Phuong, Nguyen Tien Dat

Day 2, Thursday Afternoon, 16 November, 13.45 – 15.05

S25: FOOD SERVICE AND CONSUMER (Ballroom 1+2, Level 3) 13.45 – 14.05 S25-FSC

Keynote Hazard Critical Point during Processing and Serving of Various Iced Beverages in Indonesia Winiati P. Rahayu

14.05 – 14.25 S25-FSC-01 Precision Food Processing: Addressing Consumer Demands for Food Alonzo A. Gabriel

14.25 – 14.45 S25-FSC-02 Development and Validation of Semi-Quantitative Food Frequency Questionnaire to Assess Fruit and Vegetable Intake of Selected Urban Filipino Adolescents Marife Sevilla, Kimberly Palomo, Maria Carmela Tao, Ernani Bullecer

14.45 – 15.05 S25-FSC-03 Food Safety and Hygienic Design in State-of-the-Art Rice Milling Rustom Mistry

SESSION 20: FOOD PRODUCT DEVELOPMENT (Ballroom 3, Level 3) 13.45 – 14.05 S20-FPD-01 The Onion Extract Fortified Into Herbal Tea Drink and Its Properties

Panida Banjongsinsiri, Nowwapan Noojuy, Supaporn Lekhavat, Wipaporn Phatvej, Tuanta Sematong, Jirawat Satiankomsorakrai, Patnaree Sirinukulwatana, Krittalak Pasakawee

14.05 – 14.25 S20-FPD-02 Making Instant Cendol (Traditional Food) using Sago, Tapioca, and Hunkwe (Mungbean) Flour with Rosella as Dye Mulyati M.Tahir, Amran Laga, Milda Nugrahaeni Permatasari

14.25 – 14.45 S20-FPD-03 Development of Cooked, Chilled, Irradiated Vacuum- packed Pancitbihon Alyssa Erika L Borras and Maria Leonora dL Francisco

14.45 – 15.05 S20-FPD-04 Flour Characteristics and Bread Qualities with Turmeric Root (Curcuma Longa L.) Powder Substitution Nguyen Thi Cam Lien, Nguyen Ngoc Thanh Tien, Pham Van Hung

SESSION 06: FOOD DRYING (Room Sai Gon, Level 2) 13.45 – 14.05 S06-FD-01 Optimization of Microwave Oven Drying of Purple Yam (Dioscorea Alata L.)

Regine V. Patino, Ma. Cristine Concepcion D. Ignacio 14.05 – 14.25 S06-FD-02 Impact of Vacuum Drying on the Physical Properties of Banana

Man Lam Van, Akio Tagawa, Ha Nguyen Le 14.25 – 14.45 S06-FD-03 Effect of Drying Method on Proximate Content, Physical Properties, and Antioxidant

Activities of Madu, Pondoh Super and Pondoh Hitam Roasted Salacca Kernel Powder Sri Anggrahini, Ganjar Basuki

14.45 – 15.05 S06-FD-04 Effects of Processing and Storage Conditions on the In Vitro Digestibility and Other Functional Properties of Six South Asian Starches Pavithra N. Herath, Viduranga Y. Waisundara

SESSION 21: NEW FOOD SUPPLYING II (Room Da Lat, Level 3) 13.45 – 14.05 S21-NFS-05 Nutrient Content, Phytochemicals and Antioxidant Activity of Mulberry Leaves as Tea

Product Neoh Y.Y, Tracy A.A, Patricia M., Fiffy H.S.

14.05 – 14.20 S21-NFS-06 Sensory Qualities and Composition of Carrot-enriched Tuna Hash Corazon P. Macachor, Charena J. Castro, Jean F. Nebrea, Erma S. Capuno, Hermenegilda V. Kiamco

14.20 – 14.35 S21-NFS-07 Utilization of Cassava Leaves in the Development of Nutritious Snack as a Source of Calcium Sook Wah Chan, Jessica Elysia Suwanto, Ragda Rashad

14.35 – 15.50 S21-NFS-08 Livestock Development as an Effort to Increase Income and Consumption of Coastal Households in Regency of Southeast Minahasa Femi H. Elly, Merry A.V. Manese, A.H.S. Salendu, Meiske L. Rundengan, T.F.D. Lumy

14.50 – 15.05 S21-NFS-12 In vivo nutritive values of protein extracted from brackish gutweed Enteromorpha sp. Ngoc Hieu Tran, Diem My Le, Phat Lam Dao, Van Viet Man Le, Kim Anh Hoang

SESSION 22: FOOD WASTE UPGRADING (Room Hoi An, Level 3) 13.45 – 14.05 S22-FWU

Keynote 4’,7-Dimethoxy-3,5-Dihydroxyflavone, Great Antiallergic Substance in the Skin of Japanese Sweet Potato Nia Amilia, Shiori Okabe, Ting Zhang, Miyuki Yokoyama, Akihiko Sato, Lina Yonekura, Hirotoshi Tamura

14.05 – 14.20 S22-FWU-01 Changes of Bioactive Compounds of Lotus Leaves (Nelumbo nucifera Gaernt) during Extraction Process for Producing Instant Tea Powder Le Nguyen Doan Duy, Huynh Tran Huyen Trang, Pham Huynh Thuy An, Nguyen Cong Ha

14.20 – 14.35 S22-FWU-02 Aquatic Food By-products in Asia: the Value Protein Resource for Pharmaceuticals and Cosmetics Ngo Dang Nghia , Luu Duan

14.35 – 14.50 S22-FWU-03 The Characteristics of Pigskin Gelatin Produced from Combination of Acetic Acid Concentration and Soaking Time Meity Sompie, Denny Rembet

14.50 – 15.05 S22-FWU-11 Utilization of Pectin from Watermelon (Citrullus lanatus) Rind Using Microwave Assisted Extraction Rhenee Chelsea E. Mercado, Chaizerrlou S. Morales, Emjay C. Samin, Nolan Joseph B. De Los Santos

SESSION 09: FOOD PACKAGING (Room Hoi An, Level 2) 13.45 – 14.05 S09-FP

Keynote Intelligent Packaging: Materials, Sensors and Supply Chain Integration Paul Takhistov

14.05 – 14.20 S09-FP-01 Changes in the Quality of Fresh Catfish (Pangasius hypophthalmus) Fillets during Refrigerated Storage under Different Types of Packaging Ly Nguyen Binh, Tong Thi Anh Ngoc

14.20 – 14.35 S09-FP-02 Effects of Aloe vera-based Edible Coating, and Its Combination with Heat Treatment and Antimicrobials on Postharvest Quality of ‘Lakatan’ Banana (Musa acuminata Colla) Edyloid T. Chavez, Eufemio G. Barcelon

14.35 – 14.50 S09-FP-03 Novel Edible Composite Films Fabricated with Whey Protein Isolate and Zein: Preparation and Physicochemical Property Evaluation Min-Ju Tsai, Yih-Ming Weng

14.50 – 15.05 S09-FP-04 Physical, Mechanical, and Barrier Properties of Sodium Alginate/Gelatin Emulsion Based-films Incorporated with Canola Oil Adiansyah Syarifuddin, Hasmiyani, Andi Dirpan, Meta Mahendradatta

POSTER SESSIONS

SESSION 01: FOOD BIOCHEMISTRY

S01-FBC-09

Phytochemicals Investigation, Elemental Analysis and Antimicrobial Studies on a Tropical, Medicinal Lippia Plant

Shwe Zin Moe, TheintTheintHlaing, Si Si Win

S01-FBC-10

Different Signaling Pathways of Apoptosis and Anoikis Death Induction on Human Breast Cancer MDA-MB-231 Cells by Goniothalamin

PatompongKhaw-on, WilartPompimon, RatanaBanjerdpongchai

S01-FBC-11

The Antimicrobial Ability and Silver Migration from Electrospun Nylon Nanofibers Through in situ Synthesis of Nanosilve

Tien-Hsin Cheng, Hui-Huang Chen

S01-FBC-12

MSG-Like Amino Acids and 5’-Nucleotides Contents in Four Kinds of Cultivated Edible Mushrooms in Thailand

SauwanitWutthikrairat, SitimaJittinandana, WarangkanaSrichamnong, AnadiNitithamyong

S01-FBC-13

Lipidomics Screening of Porcine Phospholipid-Specific Markers Applicable for Halal Food Authentication

KunthiraSalae, SukritSirikwanpong, SathapornNgamukote, Marisa Marnpae, WinaiDahlan

S01-FBC-14

Serine Protease Inhibitors from Squid Ovary: Extraction and Gel Strengthening Effect on Indian Mackerel Surimi

AvtarSinghandSoottawatBenjakul

S01-FBC-15

Effect of Rutabaga Sprouts (Brassica napus L. var. napobrassica) on ThyroidFunction, Hematological, Biochemical, and Immunological Parameters in Rats with Thyroid Imbalance

Pawel Pasko, MiroslawKrosniak, EwelinaProchownik, MałgorzataTyszka - Czochara , Renata Francik, Pawel Zagrodzki

SESSION 02: FOOD PHYSICS AND CHEMISTRY

S02-FPC-09 Synthesizing Complexes of Curcumin with Fe (III), Cu (II) and Zn (II) and Initially Applied in the Treatment of Burns in Mice

Tran Quang Hieu, Nguyen Van Hai, Luu Mai Huong, Doan Thi Thanh Thao, Le Quang Tri, Nguyen Thanh Sang

S02-FPC-10 Effect of Commercial Yeast Levels on Physical Characteristics and Microstructure of Home-Made Chinese Steamed Bread

TayawatSripanamnoi, SiripornRiebroy Kim, Jinwoo Kim, ManatChaijan

S02-FPC-11 Analysis of Oleoresin Extracted from Ginger Rhizomes Plated in North Central Region of Vietnam by Liquid Chromatography-Mass Spectrometry (LC-MS)

Chau Le T. M., Tu Nguyen T. M., Thang T. D

S02-FPC-12 Effects of Gamma Irradiation and Post-irradiation Storage on Physicochemical Quality Characteristics and Volatile Flavor Patterns of Navel Oranges

Yunhee Jo, Kashif Ameer, Namhyeok Chung, and Joong-Ho Kwon

S02-FPC-13 Effects of low-dose gamma irradiation on physicochemical attributes and E-tongue taste profiles of Navel oranges during storage

Yunhee Jo, Kashif Ameer, Namhyeok Chung, Joong-Ho Kwon

SESSION 03: FOOD MICROBIOLOGY

S03-FM-05

Bacteriocin Production by Lactococcuslactis subsp. lactis HT235 Isolated from Vietnamese Pickled Mustard Greens

HuyenThi Le, Dung Thi Nguyen, Xo Hoa Duong

S03-FM-06 Microorganism Selection and Determination of Mixing Ratio of Selected Strains in the “Chao” Production

Tran Thi Thanh Man, Do Chi Thinh

S03-FM-07 Isolation and Identification of Yeasts Associated with Custard Apple Fruit in Tay Ninh Province

Hien Nguyen Minh, Huan Phan Tai, Ngoc Pham Minh

S03-FM-08 The Influence of Some Nutrient Sources on Growth and Aminoethoxyvinyl Glycine (AVG) Production by Streptomyces sp. S6

Nguyen Nguyen Van, Quang Trinh Khac, Tuan Pham Anh

S03-FM-09 Primary Study on Antibacterial Compound Synthesized by the Strain Bacillus subtilis UL129

Uyen Nguyen, Hang Nguyen, Loi Nguyen, Thu Hoang, Hoat Pham, Ha Hoang

S03-FM-10 Characterization of bacteriocin crude extracts produced by L. plantarum IIA-1A5 and P. pentosaceus 2A2in CSL and molasses media

Betty Sri Laksmi Jenie

SESSION 04: FOOD ANALYSIS

S04-FA-05 Evaluation of Histamine Content in Tuna Fish and Mackerel Fish before and after Cooking with Pineapple and Ginger by HPLC-PDA Method

Tran Quang Hieu, Nguyen Quynh, Pham Kim Phuong

S04-FA-06 Chemical Constituents and Antibacterial Activity of Dill (Anethumgraveolens) Essential Oil

Mohammad Hojjati

S04-FA-07 Chemical Composition and Physicochemical Characteristics of Sweet Potato Starch Extracted by Enzymatic Method

Nguyen Thi Ngoc Suong, Nguyen Ngoc Thanh Tien, Pham Van Hung

S04-FA-08

Verification of Isotope Ratio Analysis Method for Monoterpene Hydrocarbons by GC-MS and GC-TOFMS

Nguyen Thi Thao, Masayoshi Sawamura

SESSION 05: FOOD PROCESSING

S05-FP-08 Rice Porridge Powder

HninHtetHtetShein, Si Si Win

S05-FP-09 An Investigation on Pasting Properties of Glutinous Rice Grit Containing Xanthan Gum

PattharasudaHanucharoenkul and RungnapharPongsawatmanit

S05-FP-10 Effect of Carboxymethyl Cellulose on Properties of Gluten-Free Sponge CakePrepared from Tapioca Starch with Different Butter Content.

NaridaWiriyakrai, PattharasudaHanucharoenkul, RungnapharPongsawatmanit

S05-FP-11 Effects of Ultrasound on Anthocyanin Extraction and Starch Recovery from Purple Sweet Potato

Nguyen Duc Hanh, Hoang Thi Le Hang, Nguyen Duy Lam

S05-FP-12 An Approach to Study on Candied Amla Preparation

Aye ThinzarKhine, Si Si Win

S05-FP-13 Study on Processing Cake from Purple Yars

Phuong Van Ngoc Nguyen

S05-FP-14 Effect of Rice Husk Addition on Dough Proofing and Bread Quality

AlisaraCharnwathakee, BenyapaNgamnetumpai, PajareeIngkasupart, JirapornSirison

S05-FP-15 Effect of Metolose SFE 4000 and Maltodextrin on Quality of Gluten-free Bread

Le Thi Kim Loan, Nguyen Minh Thuy, Nguyen Van Thanh

S05-FP-16

Effects of cooking time, temperature, and salt concentration on the phenolic content and

antioxidant activity of selected edible mushrooms

Sheila F. Abacan, Wilma A. Hurtada, May Ann R. Devanadera

SESSION 06: FOOD DRYING

S06-FD-05 Drying Kinetics of Low-Temperature Microwave-Assited Drying of Sliced Bitter Melon (Momordicacharantia L.)

Linh T.V. Nguyen, Duy P.B. Nguyen, Cuong X. Luu, Phong T. Huynh

S06-FD-06 Dehydration of Persian Chilli Pepper in Various Conditions

Hamid Tavakolipour, Mohsen Mokhtarian

S06-FD-07 Effects of Pre-treatments, Drying Temperatures and Particle Sizes on the Quality of Galangal Tea Bag

Lam Nguyen Tu Linh, Nguyen Tuyet Mai

S06-FD-08 Study on Selection of Suitable Technology Parameters of Fermentation and Drying, Ripening for Producing Dry Fermented Sausages with Different Diameters in Vietnam

Tam Phan Thanh, Duc Nguyen ThiHoai

S06-FD-09 Determining Optimum Working Conditions of the Dual Aerodynamic Drier for the Cassava Pulp

Lam Tran Vu, Dao Vinh Hung, Nguyen Trong Minh Khiem, Nguyen Tan Y

S06-FD-10 Optimization of Encapsulation by Spray Drying for Salmon Oil Using Caseinate and Glucose

Tuyen C. Kha

SESSION 07-FBT: FOOD BIOTECHNOLOGY

S07-FBT-06 Distribution and Extraction Conditions of Protease from Viscera of Snakehead Fish (Channastriata)

Tran Thanh Truc, Nguyen Van Muoi

S07-FBT-07 β-glucosidaseActivity of Yeasts and Lactic Acid Bacteria Isolated from Tempe, Indonesian Fermented Soybean

LilisNuraida

S07-FBT-08 Production of Pectic Oligosaccharides (POS) in a Membrane Bioreactor

Nguyen Thi Xuan Sam, Nguyen Tien Thanh

S07-FBT-09 Procedure for Obtaining Gellan from Fermentation Broth with Sphingomonaspaucimobilis GL12

Ha Thi Hong Nguyen, Huyen Ngoc Nguyen, Linh Le Khanh, Sam Thi Xuan Nguyen

S07-FBT-10 Study on Cheese Fermentation by the Mixed Mesophilic Cultures of Lactococcuslactis subsp. cremoris and Lactococcuslactis subsp. lactis

Huong T. Dang, Son H. Dinh, Anh L. Nguyen

S07-FBT-11 A Combined Hurdle Approach on Inactivating Surrogate Aspergillus sp in Pasteurized Sauerkraut Model

Do Chi Thinh, Nguyen Thi Ngoc Huong

S07-FBT-12 Optimization of Protein Hydrolysate Production from Defatted Rice Bran and Refining Process

Hau Tan Vo, ThaThi Nguyen, Vinh Nghi Kim Ho, Manh Duc Le

S07-FBT-13 Optimization for Proteolytic Hydrolysis Spent Brewer’s Yeast by Continuous Circulation Method

Nguyen Thi Thanh Ngoc, Dinh Van Thuan, Dinh Van Thanh, Quan Le Ha

S07-FBT-14 Influence of Different Culture Conditions on Astaxanthin Production by Yeast Xanthophyllomycesdendrorhous

Bui Kim Thuy, Vu Kim Thoa, La Manh Tuan, Nguyen Duy Lam

S07-FBT-15 Process Optimization Condition the Enzyme Pectinases Commercial to Increase Extraction Efficiency and Clarification of Pineapple Juice for Wine Fermentation

Nguyen Thi Mai Huong

S07-FBT-16 Effect of Cordyceps cicadae Mycelia Supplementation on Blood Glucose in Diabetic db/db Mice

Jui-Hsia Hsua, Chin-Chu Chen

S07-FBT-17 Fermentation Process Optimization of Soy Beans (Glycine sojaL.) and Mung Beans (Phaseolus radiatus L.) using Rhizopus oligosporus-C1 and its Identification as Source of Natural Folic Acid for Functional Food

AgustineSusilowati, Aspiyanto, Puspa D. Lotulung, YatiMaryati

S07-FBT-18 Optimization of Extracting Green Banana Starch by Enzymes

Thuy LuuThi Le, Phuong Trinh Minh, Duy Le Ba, Hau Vo Tan, Nghi Ho Kim Vinh

SESSION 08: POSTHARVEST HANDLING & FOOD PRESERVATION

S08-PHFP-01 Effect of harvest time on the yield and quality of three purple sweet potatoes (Ipomoea batatas (L.) Lam.) grown in Vinh Long province

Pham Thi Phuong Thao, Le Van Hoa, Pham Phuoc Nhan, Le Thi Hoang Yen, Phan Huu Nghia and Mai Kim Yen

S08-PHFP-05 Effect of Heat Treatment, Modified Atmosphere Packaging (MAP) and Storage Temperature Conditioning to Quality and Storage Time of Red Flesh Dragon Fruit

Tran Thi Kim Oanh, Nguyen Van Phong

S08-PHFP-06 Shelf-life Estimation of Undermilled Pinilisa Rice, an Aromatic Pigmented Philippine Traditional Rice Variety

Elyss G. Billedo, Benelyn D. Dumelod

S08-PHFP-07 Antifungal Activity Evaluation of Lavender, Rosemary and Lemon Grass against Botrytis cinerea in Strawberry (Fragaria x ananassa)

Leila Mary B. Alipio - Ayban, Catherine C. Arradaza, Christian Joseph R. Cumagun

S08-PHFP-08 Effects of Modified Atmosphere Package and 1-MCP Treatment on the DPPH (1,1-diphenyl-2-picrylhydrazyl) Radical Scavenging Activity of Okra (Abelmoschus esculentus) During Storage

Jeng-Jung Shyr, Wei-Tzuo Hong, Yi-Ling Zheng

S08-PHFP-09 Effect of -tocopherol and Ascorbic Acid on Oxidative Stabilityof Terminalia catappaL.Seed Oil During Storage

Hong Nguy Le, Duong Pham Thi Thuy, Hang Ngo Thi Mai, Dao Dong Thi Anh

S08-PHFP-10 Antioxidative Potential of Mulberry (Morus alba) for Shelf-Life Extension of Modified Full-Fat Rice Bran

ImerbPunsod, NuthidaThumjeen

S08-PHFP-11 Effects of Sodium Hypochlorite Soaking in Combination with Bees-Carnauba Mixed Wax Coating on Postharvest Quality in Vietnamese Orange Fruit cv. Sanh

Le Ha Hai, Nguyen Duy Lam

S08-PHFP-12 Control Ethylene Production to Extend Avocado Booth 7 Storage Period by 1-Methyl Cyclopropene and LDPE Bag Combination

Nguyen Van Toan, Tong Thi Quynh Anh, Nguyen Hong Phuc, Nguyen Duc Chung, Le Van Luan

S08-PHFP-13 Comparison of color index of ‘Dafnis’ tomato in different storage temperature and maturity (ripening stage)

Da Uhm Lee, Dong Sub Kim, Jeong Ho Lim, Jeong Hee Choi

SESSION 09: FOOD PACKAGING

S09-FP-05 Tragacanth Gum Enriched with Zataria multiflora Boiss. Essential Oil as a Novel Edible Coating for Improving Postharvest Quality of Button Mushrooms (Agaricusbisporus)

MahshidNasiri, Barzegar Mohsen, Sahari Mohammad Ali, NiakosariMehrdad

S09-FP-06 Application Chitosan of Kupang Skin (CorbullafabaHinds) on Edible Film Produced

Hapsari N., Rosida, D.F., Sarofa U., Wikasitakusuma,B., Sudaryati., Dewati, R

S09-FP-07 Effect of Packing Gas Type on Quality Characteristics of Dried Persimmon During Storage

Ji-Young Choi, Hyeon-Jeong Lee, Jeong-Seok Cho, Jin Luo, Jin-Ho Woo, Hee-Chul Kim, Kwang-Deog Moon

SESSION 10: FOOD QUALITY

S10-FQ-05 Effect of Xanthan Gum on Qualities of Cooked Reformed Chicken Meat for Nugget Preparation

PatcharaDamkrut, PanusornChoosukandRungnapharPongsawatmanit

S10-FQ-06 The Simultaneous Effect of Water Stress and Bio-Fertilizer on Physiology and Quality of Processing Tomato

Le Anh Tuan, Helyes Lajos, Pék Zoltán

S10-FQ-07 Trans-Free Shortening from Formulation of Palm-Based Fat Mixtures

Yanty N.A.M., Dollah S., Marikkar J.M.N., Miskandar M.S., Gani S.S.A., Nusantoro B.P.

SESSION 11: FOOD SAFETY

S11-FS-01 Bacteriocin as Biopreservatives for Agricultural Fresh Produce

Tri Marwati

S11-FS-05 The Effect of Cinamomumzeglanicum, Caryophillumaromaticus, and Thymus daenensis Extracts on the Aflatoxin Level of Packed Pistachios

SepidehKhorasani, Mohammad Hossain Azizi, Mohsen Barzegar, ZohrehHamidiEsfahani

S11-FS-06 Evaluation of the Competitiveness between Nontoxigenic and Toxigenic Aspergillus niger, a Primary Study to Prevent the Growth of Toxigenic Strains and the Formation of Ochratoxin A in Coffee

Nguyen Nguyen Van, Ha Nguyen Thi Hong, Tuan Nguyen, Diem Vu Thu,Trang Le Thi, Nam Nguyen Tien, Thuy Do Tat, Huy Vu Quoc, Linh Le Khanh

S11-FS-08 Utilisation of Anthocyanin Found in Black Carrot as IndicatorFor Detection of Borate in Fresh Pork Meat.

Chu T. Ha, Huynh T.K. Cuc, Nguyen L. Lam

SESSION 12: FOOD INGREDIENT

S12-FI-05 Investigation of Conversion Factors for Disaggregation of Selected Processed Food

PanusornChoosuk, Rungnaphar Pongsawatmanit

S12-FI-06 In vitro Bile Acid Binding Capacity of Blue Lupin (Lupinusangustifolius) Protein Hydrolysates

Ying Yee Chin, Sheue Li Lim, Lye Yee Chew

S12-FI-07 In vivo Nutritive Values of Protein Extracted from Brackish Gutweed Enteromorpha sp.

Ngoc HieuTran,Diem My Le, Phat Lam Dao, Van Viet Man Le, Kim Anh Hoang

S12-FI-09 Effect of different processing methods on antioxidant activity and in vitro starch hydrolysis in dried brown rice and quinoa

Hyeon-Jeong Lee, Jin-Ho Woo, Ji-Young Choi, Hee-Chul Kim, Jeong-Seok Cho, Jin Luo, and Kwang-Deog Moon

SESSION 13: NUTRITION AND HEALTH

S13-NH-06 A Comparative Study on the Energy and Nutrient Intakes of Female Office and Labor Workers in the Philippines

Jazzmin Fajardo, Rizza Mauricio, Shiela Santos

S13-NH-07 Short Sleep Duration is Related to Increased Energy and Macronutrient Intake

Chelzey R. Awi.,Romier Joseph C. Cabasan,John Joseph R. Chua, Antonio Ramon L. Paterno

S13-NH-08 Development of Nutrition Education Intervention to Increase Milk and Dairy Intake of Selected Urban Filipino Adolescents Based on Theory of Planned Behavior and Stage of Change Model

Marife D. Sevilla

S13-NH-09 Nutritional Studies of Some Myanmar Traditional Snacks

Aye Moe Thwe, Si Si Win

S13-NH-10 Dietary Exposure to 3-Monochloropropane-1,2-diol (3-MCPD) in Prepared Foods: A study in Indonesia

Hanifah N. Lioe

S13-NH-11 Nutritional Status and Household Diet diversity ò blind Adults in a Community for Persons with Disabilities (PWD)

Andre Flores

SESSION 14: FUNCTIONAL FOOD

S14-FF-09 Effect of Some Factors on Proteolytic Degradation of Tropical Silver Carp Surimi (Hypophthalmichthysharmandi)

Do Thi Yen, To Kim Anh

S14-FF-10 The Use of Jackfruit (Arthocarpushereophyllus) Seed as Functional Ingredients in Cookies

Aisyah Nabila, FildzahAlfitri, Ervina

S14-FF-11 Health Benefit Effects of Green Tea with All-trans Retinoic Acid - The Vitamin A Derivative

Bui Thi Kim Ly, Hoang Thanh Chi, Duong Thi Phung Cac, Duong Hoa Xo

S14-FF-12 Functional Fermented Drink of Black Glutinous Rice and Rice Bran with Antimircobial Properties

Widya Agustinah, Michael Joshua, Natasha Jenice

S14-FF-13 Effectiveness of Functional Drinks Dietary Fiber in Constipation Rats Model

AiniaHerminiati, DewiDesnilasari, Rima Kumalasari, FitriSetiyoningrum

S14-FF-14 Development and Validation of a Food Frequency Questionnaire that Identifies the Iron Intake of UP Female Adolescents Residing in Quezon City, Philippines

Gregoria Ysabel Oracion, Florino Gabriel Diego Evangelista, Rhoma Malaluan, Maria Isabel Taningco, Kimberly Palomo

S14-FF-15 Profiling Dietary Intakes and Anthropometric Status of Select Resident University Freshmen Students to Determine Opportunities for Nutrition Intervention

Simoun Rainier L. Bayudan, Karl Lenin D. Danganan, Florie Mae B. Austria, Kimberly C. Palomo

SESSION 15: FOOD ENGINEERING PROPERTIES

S15-FEP-05

Purification of Chlorogenic Acids from Green Coffee Bean Extract

Thuy LuuThi Le, Phuong Le Thi My, Hanh Bui Thi Ngoc

S15-FEP-06

Effect of Lepidiumsativium and Shirazi Alyssum Type and Concentration on Oil Absorption of Fries

MozhganYadegari, Reza Esmaeilzadeh Kenari, SeyedJafarHashemi

S15-FEP-07

Size Fractionation of Casein Micelles by Microfiltration

Thanh Ha Thi Mac, Nidhi Bansal, Hilton Deeth, Bhesh Bhandari

S15-FEP-08 Effect of Soaking Temperature and Time on Water Uptake of Broken and whole Kernels of Glutinous Rice

DuenchayTunnarut, PattharasudaHanucharoenkul, ChuthawanTheerathanan, Rungnaphar Pongsawatmanit

S15-FEP-09

Texture by Design – the Use of Texture Maps to Optimize Texture in Sauces

Shelly (Yuqing) Zhou, Penny Patton, Leslie Howarth, John Smythe

S15-FEP-11

Innovation Readiness Assessment of Surfactants for FoodProcessing in the Research Centre for Chemistry-IndonesianInstitute of Sciences

AriefAmeir Rahman Setiawan, Anny Sulaswatty, YennyMeliana and AgusHaryono

SESSION 16: FOOD PROCESS MONITORING

S16-FPM-02 Researching and Establishing the Process of Manufacturing Cinnamon Honey Tablets

Nguyen Thi Cam Nhung ,Tran Van Linh, Tran Thi Hieu, Nguyen Van Toan, Nguyen Van Hue

S16-FPM-05 Effects of Extraction Conditions on Total Phenolic, Antioxidant and Enzyme Inhibition Capacities of Extracts from Chia (Salvia hispanica L.) Seed

Nguyen Dang Tam, Pham Van Hung

S16-FPM-06 Temperature and Time Programming of Dryer for Dried Persimmons (Diospyros kaki Thunb.)

Ki-Nam Yoon, Protiva Rani Das, Jong-Bang Eun

S16-FPM-07

Carotene Recovery from Crude Palm Oil by Adsorption-Desorption Method with Palm Kernel Shell Activated Carbon

Maria Ulfah, Sri Raharjo, PudjiHastuti, PurnamaDarmadji

SESSION 17: FOOD PROCESS OPTIMIZATION

S17-FPO-05 Optimizing Decaffeination Conditions from Coffee Pulp in Vietnam (Coffee robusta) Using Hot Water Extraction

Do Viet Phuong, Pham Van Tan, Le Nguyen Doan Duy

SESSION 18: FOOD METHODOLOGY

S18-FM-05

Extraction and Characterization of Pectin from Spongy White Peels of Pomelo (Citrus maxima) using Citric Acid

Mai Nguyen Tram Anh, Pham Van Hung, Nguyen Thi Lan Phi

S18-FM-06

A Comparative Study of the Impact of Ultrasonic and Solvent Extraction Method, on the Antioxidant Properties of Polyphenols Radicals and Recovery of Polyphenol Flavedos for Two Varieties of Orange Peel

Rezvan Allah Hindi-Nejad, Reza Esmaeil Zadeh Kenari, Mohammad Reza Kasaei

S18-FM-07

A Study on New Product Development of Food in R&D Institution using Quality Function Deployment (QFD) by Considering Life Cycle Perspective: Case of Research Center for Chemistry - Indonesian Institute of Sciences

Arief Ameir Rahman Setiawan, Annisa Dieni Lestari, Anny Sulaswatty, Edi Iswanto Wiloso and Agus Haryono

S18-FM-08

Determination of water-holding capacity of marinated chicken breast meat by electrical conductivity

Pensiri Kaewthong, Saowakon Wattanachant

SESSION 19: FOOD MACHINARY & ASSISTED EQUIPMENT

S19-FMEP-05 Introducing New Design of Dragon Fruit Washer: RTL4.0

Lam Tran Vu, Le Minh Hung

S19-FMEP-06

Ultrasonic Extraction of Star Gooseberry (Phyllanthusacidus) Juice with High Antioxidant Level

Dao ThiTuongVy, Tran Thi Thu Tra, Ton Nu Minh Nguyet, Le Van Viet Man

S19-FMEP-07

Ultrasound-Assisted Extraction of Protein from Brackish-Water Algae Chaetomorphasp

Nguyen Minh Hai, Hoang Kim Anh, Le Van Viet Man

S19-FMEP-08

Determining Optimum Working Conditions of the VBS-16 Cassava Waste Pulp Press Machine

Lam Tran Vu, Dao Vinh Hung

S19-FMAE-09

The Ultrasonic-Assisted Extraction of Fucoxanthin from SargassumPolycystum

Nguyen Duc Tien, Pham Anh Tuan, Nguyen Thi Thanh Huyen, Nguyen Thi Dung

SESSION 20: FOOD PRODUCT DEVELOPMENT

S20-FPD-05 Antioxidant Activity of Jiaogulan (Gynostemmapentaphyllum, Thunb.) and Its Application for Salad Dressing

SiripornRiebroy Kim, Nipa Khuankuab, BaubangYa-oop, Jinwoo Kim, ManatChaijan

S20-FPD-06 Comparative Study on Characteristics of Moo-som, a Thai Style Fermented Slice-Pork, Added with Rice and Glutinous Rice

PrassaneeTubbiyam, SiripornRiebroy Kim, Jinwoo Kim, ManatChaijan

S20-FPD-07 Effect of Resistant Starch Fortification on Physicochemical Properties of Chocolate-Flavored Milk

JarunethPetchoo, SiripornTuntipopipat, SitimaJittinandana, NattapolTangsuphoom

SESSION 21: NEW FOOD SUPPLYING

S21-NFS-09

Recent Development of Antrodiacinnamomea in Grape King Bio Inc

Yen-Po Chen, Chin-Chu Chen Chen

S21-NFS-10

Effects of Solvent Extraction on Free and Bound Flavonoid Contents of Colored Beans and Their Antioxidant Capacity

Nguyen Thi Kim Oanh, Nguyen Dang Tam, Pham Van Hung

S21-NFS-11

Optimization of Extraction of Antioxidant Compounds from Xao Tam Phan (Paramignyatrimera) by Ultrasonic Treatment

Nguyen Thanh Sang, Le Dang TheNhan, Hoang Kim Anh

SESSION 22: FOOD WASTE UPGRADING

S22-FWU-04 Functional Drink from Leucaena Leaves (Leucaena leucocephala), Rosella Flower (Hibiscus sabdariffa Linn.), Secang (CaesalpiniasappanL.) and Cinamon (Cinnamomun burmanii)

Rosida D.F., Sarofa U., Ari F.K

S22-FWU-05 Exploitation of Bovine Blood as an Iron Supplement and Emulsifying Agent in Chocolate Cupcakes

Xyra Mae J. Eulogio, Jhoanna Angela M. Jimenez, Jeremiah A. Oblea, Gilbert John M. Ramos, Richele Ira d.R. Reyes, Edmar Bryan A. Sabado, Toni-Rose E. Tan, Elizabeth H. Arenas

S22-FWU-06

Ethanolic Extract of Bignay (Antidesmabunius(L.) Spreng.) as a Natural Preservative in Meatloaf

Alyssa Marie S. Caindec, Joshua Miguel M. Cruz, Demetrio Romeo K. DelaCruz, Edward L. Ines, John Paulo M. Espiritu, Patricia Andrea R. Guadines, Patricia Karen Gail Rivera, Elizabeth H. Arenas

S22-FWU-07

Utilization of Philippine Spent Coffee Grounds for the Enhancement of Polyphenol and Dietary Fiber Contents of Cookies

Candace Paula Chua, Athena Rabara, Justine Anne Azarcon, Chanelle Caw,Rogelio Kalalo, Anna Katrina Nuñez, Marie Chrislyn Que, Elizabeth Arenas

S22-FWU-08

Characteristics and Rigor Mortis Changes of Snakehead Fish (Channastriata) Cultivated in the Mekong Delta

Tran Bach Long, Tran Thanh Truc, Nguyen Van Muoi

S22-FWU-09 Removal of Tannin to Reduce the Astringent in Cashew Apple Juice by Enzyme Method

Nguyen Van Khoa, Vo Thi Thu Giang, Tran ThiTuong An, Nguyen Minh Hien, Nguyen Huu Tri, Duong Phuoc Dat

S22-FWU-10 Processing and Quality Evaluation of Guava (PsidiumguajavaL.) Leaf Tea Beverages

Nguyen ThiBich Tram, Nguyen Vinh Phuc, Le Minh Hung

S22-FWU-11

Utilization of Pectin from Watermelon (Citrulluslanatus)Rind Using Microwave Assisted Extraction

Rhenee Chelsea E. Mercado, Chaizerrlou S. Morales, Emjay C. Samin, Nolan Joseph B. De Los Santos

S22-FWU-12

Purification of ω-3 and ω-6 Fatty Acids from Salmon By-product Using Urea Complexation

Nhon T.N. Hoang, Binh C. Nguyen, Dung T.P. Bui, Huan T. Phan, Tuyen C. Kha

SESSION 23: FOOD COMMERCIALIZATION & TRADE

S23-FCT-04

Đổitên

Identifying Consumers’ Drivers for Acceptance of Vietnamese Coffees: Application of CATA Question and Preference Mapping

Tuong Thuy Ung Pham, M. Huong Luu, Ngan Ly, Thuy Luu, Thanh Pham, DzuanLuu

S23-FCT-05

Nutrition Labelling Studies in Myanmar Market

KhineThazinSoe, Si Si Win, SweSwe Win

S23-FCT-06

Understanding Consumer Motivation in Purchasing Decision for Healthy Food

Su LwinHtike, Si Si Win

S23-FCT-07 Prevalence of Foodborne Pathogens on Restaurant Cutting Boards Collected around Seri Kembangan, Malaysia

Noor-Azira Abdul-Mutalib, Natsumi Ishida, Kenji Sakai, Yukihiro Tashiro, Kosuke Tashiro, Toshinari Maeda, Yoshihito Shirai

S23-FCT-08 Use of Means-End-Chain Theory and Check-All-That-Apply Technique for Studying Attitude of Thai Muslim Consumer on Halal Food

KallayaneeTengpongsathon

S23-FCT-09

A Study of Health and Wellness Product in Myanmar Market Place

SweSwe Win, Si Si Win, Win LaeLaePhyo

Session 24. COOPERATION, EDUCATION & TRAINING

S24-CET-06

Food Technology Education: Approach to Teaching Food Regulations Using Case Studies

Abdul Malek Siti Noorbaiyah, Wee Jee Foon