X International Simposium on Food Technologies, “Stop, think….. innovate!!
17th / 19th May 2021, Murcia, Spain, ONLINE
Posters
01. Narrow‐leafed lupin (Lupinus angustifolius L.) seed b and g-conglutins are multifunctional nutraceutical proteins with uses as functional foods.
Elena Lima-Cabello1, Karan B. Singh2, Juan D. Alche1, Jose C. Jimenez-Lopez1,2*
1 Dept. Biochemistry, Cell & Molecular Biology of Plants; Estacion Experimental del Zaidin; Spanish National Research Council (CSIC); Granada, Spain.
2 The UWA Institute of Agriculture and School of Agriculture and Environment; The University of Western Australia; Perth WA, Australia.
* Corresponding author: josecarlos.jimenez@eez.csic.es
02. Food waste level in Romanian households
Oana Mihaela Dumitru*1, Marian Adascălului1
¹National Institute of Research & Development for Food Bioresources – IBA Bucharest, 6 Dinu Vintilă str., 021102, Bucharest 2, Romania
*Corresponding Author: oanamniculae@yahoo.com
03. Postharvest geometric characterization of table olives bruise from 3D digitalization. AGRODEMVR.
R. González-Merino 1*, J. Rodero 1 , E. Sánchez-López 2 , P. García-Gómez 3 , R. E. Hidalgo-Fernández 2 , L. Muñoz Martínez 4
1 Department of Visual Computing, Technology Centre of Metal-Mechanical and Transport, Linares, Spain.
2 Department of Graphic and Geomatic Engineering, Campus of Rabanales, University of Córdoba, Córdoba, Spain.
3 Technology Department – National Technological Centre for the Food and Canning Industry. Murcia, Spain.
4 Department of Quality – Citoliva Foundation. Mengibar. Jaen, Spain.
* Corresponding author: r.gonzalez@cetemet.es
04. Fermented foods & supplements.
Ionuț Moraru1, Gabriela Vlăsceanu2*
1Medica Group (Pro Natura), Frasinului 11 street, Otopeni, Ilfov district, Romania
2Bioterra University from Bucharest, Faculty of General Medical Assistance, Farmacology Department
*Corresponding author: office@pro-natura.ro
05. Health benefits of uses and applications of Moringa Oleifera in bakery products.
Garcia P1 2, Peñalver R 1, Ros G1, Nieto G1*
1 Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence “Campus Mare Nostrum”, Campus de Espinardo, 30100 Espinardo, Spain
2 PhD Student Aging and Frailty. University of Murcia, Spain.
*Corresponding author: gnieto@um.es
06. Influence of raspberry and its dietary fractions on the in vitro activity of the colonic microbiota from normal and overweight subjects.
Vanesa Núñez-Gómez*, Mª Jesús Periago, Nieves Baenas, Rocío González-Barrio.
Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, Espinardo, 30100 Murcia, Spain
*Corresponding author: mjperi@um.es
07. Actions to support R&D in the agri-food sector of the Region of Murcia. Strategic priorities in Circular Economy. VITECIR.
Marian Pedrero Torres, Angel Martínez Sanmartín*.
OTRI, National Technological Centre for the Food and Canning Industry, Murcia, Spain
*Corresponding author: angel@ctnc.es
08. Removal of toxic compounds from natural extracts using green techniques. ET1CLEANEXTRACT.
Núñez-Cano, Pablo. Lorca-Salcedo, Francisco. Quintín-Martínez, David. García-Gómez, Presentación*.
National Technological Centre for the Food and Canning Industry CTNC. Calle Concordia s/n. 30500. Molina de Segura, Murcia, Spain.
*Corresponding author: sese@ctnc.es
09. Novel clean extraction processes for the recovery of polyphenols from food by-products. ET2GREENPHENOLIC.
Lorca-Salcedo, Francisco. Núñez-Cano, Pablo. García-Gómez, Presentación*. Quintín-Martínez, David.
National Technological Centre for the Food and Canning Industry CTNC. Calle Concordia s/n. 30500. Molina de Segura, Murcia, Spain.
*Corresponding author: sese@ctnc.es
10. Origin and identification of valuable components in the extra virgin olive oil proteome.
Antonio Jesús CASTRO, Elena LIMA-CABELLO, Adoración ZAFRA, Juan de Dios ALCHÉ*
Plant Reproductive Biology and Advanced Imaging Laboratory, Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Profesor Albareda 1, 18008 Granada, Spain
*Corresponding author: juandedios.alche@eez.csic.es
11. Status of the effective valorisation of secondary raw materials of the agri-food industry in the Region of Murcia and Food Technology Surveillance 2021. VALORMUR.
Marian Pedrero Torres, Angel Martínez Sanmartín*.
OTRI, National Technological Centre for the Food and Canning Industry, Murcia, Spain
*Corresponding author: angel@ctnc.es
12. Application of chemical electrolysis in water for the removal of organic pollutants. AQUAROX.
Martínez-López, Sofía; Bermejo-Cano, Francisco; Ayuso-García, Luis Miguel*
Environmental Department, National Technological Centre for the Food and Canning Industry, Murcia, Spain
*Corresponding author: ayuso@ctnc.es
13. Obtaining protein hydrolysates from vegetable by-products using HD Ultrasound-assisted protocols. RECUPERA.
Martínez-López, Sofía; Quintín, David; Bermejo-Cano, Francisco; García, Presentación; Ayuso-García, Luis Miguel*
Environmental and Technology Departments, National Technological Centre for the Food and Canning Industry, Murcia, Spain.
*Corresponding author: ayuso@ctnc.es
14. DNA-based Identification and Authentication of agri-food products from N. Aegean islands and Cyprus.
G. Lagiotis1*, E. Stavridou1*, I. Karamichali1, P. Madesis2,1**
1 Institute of Applied Biosciences, Centre for Research and Technology, Thermi, GR-57001 Thessaloniki, Greece; estavrid@certh.gr (E.S.); glagiotis@certh.gr (G.L.); ikaramichali@certh.gr (I.K.)
2 Laboratory of Molecular Biology of Plants, School of Agricultural Sciences, University of Thessaly, Thessaly 38446 Greece; pmadesis@uth.gr (P.M.)
*Equal contribution.
** Corresponding author: pmadesis@uth.gr (P.M.)
15. Aroma characterızatıon of virgin olive oil from five Turkish olive varieties by SPME/GC/QTOF MS.
Filiz ÇAVUŞ1*, Nurcan AYŞAR GÜZELSOY1, Banu AKGÜN1
1 Central Research Institute of Food and Feed Control, Bursa, Turkey
*Corresponding Author: filiz.cavus@tarimorman.gov.tr
16. Could we use antioxidants to produce foods with low acrylamide content?
Banu Akgün1*, Nurcan Ayşar Güzelsoy1, Filiz Çavuş1
1Central Research Institute of Food and Feed Control, Bursa, Turkey
*Corresponding Author: banu.akgun@tarimorman.gov.tr
17. Effect of Thermal Processing on Food Allergens.
Nurcan AYSAR GUZELSOY1*, Filiz ÇAVUŞ1, Banu AKGÜN1, Yasemin ŞAHAN2
1Central Research Institute of Food and Feed Control, Bursa, Turkey
2Uludağ University, Food engineering Department, Bursa, Turkey
*Corresponding Author: nurcan.aysarguzelsoy@tarimorman.gov.tr
18. Importance of good agricultural practices and precision farming.
Yıldıray İstanbullu1*, Nurcan Ayşar Güzelsoy1, Banu Akgün1, Hakan Tosunoğlu1, Fetullah Bingül2, Beyda Hiçdurmaz Özkurt2
1Central Research Institute of Food and Feed Control, Bursa, Turkey
2Bursa Metropolitan Municipality (TARIM A.S.), Bursa, Turkey
*Corresponding Author: yıldıray.istanbullu@tarimorman.gov.tr
19. R&D solutions to demonstrate and validate the efficacy and functionality of new functional food and nutraceutical products.
José Luís Mullor Sanjosé, Daniel Molina Martínez* y Laura Giménez Molina.
BIONOS BIOTECH S.L.
*Corresponding Author: dmolina@bionos.es
20. Effects of freezing, drying and storage on biological properties of tomato and carrot by-products.
Helena Araújo-Rodrigues1, Débora A. Campos1, Ivo Rodrigues2, Manuela Pintado1,*
1 Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal.
2 Departamento de Ciência e Tecnologia Alimentar, Escola Superior Agrária, Instituto Politécnico de Coimbra, 3040‐316 Coimbra, Portugal.
* Corresponding Author: mpintado@porto.ucp.pt (Manuela Pintado); Tel.: +351226196200.
21. Inhibition of fish cooking wastewater oxidation with acorn extract.
Helena Araújo-Rodrigues1, Manuela Machado1, Carlos D. Pereira2, Manuela Pintado1,*
1 Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal.
2 Departamento de Ciência e Tecnologia Alimentar, Instituto Politécnico de Coimbra, Escola Superior Agrária, 3045-601 Coimbra, Portugal.
* Corresponding Author: mpintado@porto.ucp.pt (Manuela Pintado); Tel.: +351226196200.
22. Pleurotus ostreatus bio-residues: a source of bioactives with antioxidant and antimicrobial activity.
Ana Sofia Sousa1, Catarina Nunes2, Joana Barros2, Inês Ferreira2, Ana C. Freitas1, Alcina M. M. B. Morais1, João Nunes2, Manuela Pintado1*
1 Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
2 Association BLC3 – Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição, n2, 3405-155 Oliveira do Hospital, Portugal
*Corresponding Author: mpintado@porto.ucp.pt
23. Restoring 'Rocha' pear ripening under 1-MCP evergreen effect: a comparison between normal ripening and after auxin treatment.
Cindy Dias 1, Tânia Ribeiro 1, Ana Cristina Rodrigues2, António Ferrante3, Marta W. Vasconcelos1 and Manuela Pintado 1*
- 1 Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal
- 2 Rocha Center, Centro de pós-colheita e tecnologia, ACE, Rua 6 de Outubro, nº13, 2540-053, Bombarral
- 3 Department of Agricultural and Environmental Sciences, Università degli Studi di Milano, Milano, Italy
*Corresponding Author: mpintado@porto.ucp.pt
24. Bioactive peptides produced from the mussel Mytilus galloprovincialis by enzymatic hydrolysis with corolase.
Sara A. Cunha1; Rita de Castro1, Ezequiel Coscueta1; Manuela Pintado1*
1 Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal– Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua de Diogo Botelho 1327, 4169-005 Porto, Portugal
*Corresponding Author: mpintado@porto.ucp.pt
25. Apple by-products transformation into flours.
Diva Santos1*, José A. Lopes da Silva2, Manuela Pintado1
1 Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
2 LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
*Corresponding author: djesus@porto.ucp.pt
26. New functional food products based on wheat and soybean processing by-products.
Glenise Voss1, Rita Sardão1, Ema Dias2, Ana Gomes1, Manuela Pintado1*
1Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
2Germen-Moagem de Cereais, S.A, 4460-901 Porto, Portugal
*Corresponding Author: mpintado@porto.ucp.pt
27. Eco-efficiency indicators (Water Footprint) as a quality parameter in the production and commercialization of agrofood products.
Ana Belén Morales1*, Miguel Ayuso2, Miguel Ángel Cámara3
1 AGROFOOD Murcia, 2 University of Murcia, 3 National Technological Centre for the Food and Canning Industry CTNC, Spain
*Corresponding Author: ana.morales@agrofoodmurcia.com
28. Regional action plan about water technology innovation. iWATERMAP Project.
Ana Belén Morales*, Antonio Vázquez
AGROFOOD Spain
*Corresponding Author: ana.morales@agrofoodmurcia.com
29. SOLIEVA process as solution for environmental risk related to untreated Table Olive Production Wastewater (TOPWW) accumulation ponds. Polyphenols, a high added value organic compound.
Miguel Ayuso*, Presentación García, Ángel Martínez, David Quintín, Esther García and Pablo Flores
National Technological Centre for the Food and Canning Industry CTNC, Spain
*Corresponding Author: ayuso@ctnc.es
30. Seaweeds as a Functional Ingredient for a Healthy Diet.
Peñalver-Miras, R1*, Lorenzo, J. M2, Ros, G. 1, García, P 1, Nieto-Martínez, G1
1Departamento de Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30100, Espinardo, Murcia, España.
2Área de Desarrollo de Nuevos Productos, Procesos y Envasado de Alimentos. Fundación Centro Tecnolóxico da Carne. Ourense
*Corresponding Author: rocio.penalver@um.es
31. Upcycling of PE & PET wastes to generate biodegradable bioplastics for food and drink packaging.
Monzó F.1*, León L.1
1 CentroTecnológico del Calzado y el Plástico de la Región de Murcia. upPE-T Project coordination.
*Corresponding Author: f.monzo@ctcalzado.org
32. Characterization of the volatile profile and identification of microbial growth in pomegranate juice by using ion mobility spectrometry.
Ana Castell1 ∙ Natalia Arroyo-Manzanares1 ∙ Juan de Dios Hernández2 ∙ Isidro Guillén2 ∙ Pascuala Vizcaíno2 ∙ Ignacio López-García1 ∙ Manuel Hernández-Córdoba1* ∙ Pilar Viñas1
1Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence “Campus Mare-Nostrum”, University of Murcia, Murcia, Spain
2Productos Sur S.A. (Prosur) Av. Francisco Salzillo, P/27-2, San Ginés, 30169 San Ginés, Murcia, Spain
*Corresponding Author: hcordoba@um.es
33. Application of advanced data analysis techniques in food shelf-life studies.
Antonio Vázquez Palazón1*, José Miguel Bolarín Guillén2
1National Technological Centre for the Food and Canning Industry, CTNC, Spain.
2Technological Centre of Information Technologies and Communications, CENTIC, Spain
*Corresponding Author: avazquez@ctnc.es
34. Inductively coupled plasma mass spectrometry is not an indispensable analytical tool for measuring very low concentrations of metals in waters and foods.
Ignacio López-García*, María José Muñoz-Sandoval, ∙Manuel Hernández-Córdoba
Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence “Campus Mare-Nostrum”, University of Murcia, 30100 Murcia, Spain
*Corresponding Author: ilgarcia@um.es
35. Do rubber nettings contribute to the N-Nitrosamines content of ham meat samples?
Claudia Giménez-Campillo1, Marta Pastor-Belda1, Natalia Campillo1, Juan de Dios Hernández2, Isidro Guillén2, Pascuala Vizcaíno2, Ignacio López-García1, Manuel Hernández-Córdoba1, Pilar Viñas1*
1Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence “Campus Mare-Nostrum”, University of Murcia, Murcia, Spain
2Productos Sur S.A. (Prosur) Av. Francisco Salzillo, P/27-2, San Ginés, 30169 San Ginés, Murcia, Spain
*Corresponding Author: pilarvi@um.es
36. Red and far-red led lighting as postharvest strategy to enhance phytochemicals in broccoli sprouts.
Lorena Martínez-Zamora, Noelia Castillejo, Perla A. Gómez, Francisco Artés and Francisco Artés-Hernández*
Department of Agronomical Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Murcia, 30203, Spain.
*Corresponding Author: Tel: +34–968325509; E-mail: fr.artes–hdez@upct.es.
37. Control of migrants from plastic packages to honey samples using targeted and untargeted analysis by gas chromatography-mass spectrometry
Rosa Peñalver, Natalia Arroyo-Manzanares, Natalia Campillo*, Pilar Viñas
Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, E-30100 Murcia, Spain
*Corresponding Author: ncampi@um.es
38. National Reference Centre in Food Industry, Canned Vegetables Area. Training, Information, Innovation, Development and Experimentation.
Pedro Angosto Cano*
CIFEA de Molina de Segura and CRN de Conservas Vegetales, Spain
*Corresponding Author: pedro.angosto@carm.es
39. Improving the quality of bread by using dehydrated sourdough
Şerban – Eugen CUCU1,2, Mona Elena POPA1
1. University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Mărăști Blvd., 1 Bucharest, Romania
2. National Research and Development Institute for Food Bioresources IBA Bucharest, 5 Ancuța Băneasa Street, Bucharest, Romania
Corresponding Author: serban2serban@yahoo.com
40. Use of headspace gas chromatography – ion mobility spectrometry for fraud detection in the floral origin of honey.
F. Zafra, M. García-Nicolás, N. Arroyo-Manzanares*, N. Campillo, Pilar Viñas
Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, E-30100 Murcia, Spain
*Corresponding Author: natalia.arroyo@um.es
41. Increasing Food Literacy Competencies of Adults. FOODTR
Angel Martinez Sanmartin*1, David Quintin Martinez1, András Vér2, Kärt Leppik3 , Nurcan Aysar4 and Yildiray Istanbullu4
1National Technological Centre for the Food and Canning Industry, Mucia, Spain
2University of Győr, Faculty of Agricultural and Food Sciences. Mosonmagyaróvár, Hungary
3 Center of Food and Fermentation Technologies (TFTAK), Tallinn Estonia.
4 Central Research Institute of Food and Feed Control, Bursa, Turkey
*Corresponding Author: angel@ctnc.es
42. Local development and cross border cooperation in the area of agricultural products and traditional food - LOC FOOD.
Gabriela Iordachescu1*, Vassilis Inglezakis2, Silvius Stanciu1, Gabriela Ploscuțanu1, Augustin Octavian Mihalache1
1 Faculty of Food Science and Engineering, Dunărea de Jos University, Galați, Romania
2 Chemical Process Engineering Department, University of Strathclyde, Glasgow, UK
*Corresponding Author: gabriela.iordachescu@ugal.ro
43. Intentionally and non-intentionally added substances from plastic packaging materials: a short review.
Elena Ungureanu*1,2, Gabriel Mustatea 1, Alexandru Soare 1,2, Andreea Mocanu 1,3, Mona Elena Popa 2
1 National Research & Development Institute for Food Bioresources – IBA Bucharest, 6th Dinu Vintila St., Bucharest, Romania.
2 University of Agronomic Science and Veterinary Medicine, Faculty of Biotechnology, 59 Marasti Blvd., Bucharest, Romania
3 University ‘‘Politehnica’’ of Bucharest, Faculty of Applied Chemistry and Material Science, 313 Splaiul Independentei, Bucharest, Romania.
*Corresponding Author: elena_ungureanu93@yahoo.com
44. Development of Innovative Products with Fishery Species of Low Commercial Value or Fishing Discards. Novelfish Project.
Fini Sánchez-García1, Mauricio Arango1, Cristina Lasanta1, María Carbú2, Víctor Palacios1, Ana Roldán*1
1Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, 11510, Puerto Real, Cadiz, Spain
2Department of Department of Biomedicine, Biotechnology and Public Health, Faculty of Sciences, University of Cadiz, 11510, Puerto Real, Cadiz, Spain
* Corresponding Author: ana.roldan@uca.es
45. An objective and easy-to-use NIR-based software for food quality control.
Beatriz Carrasco Gómez* PhD. Chief Technology Officer at Chemometric Brain, Murcia, Spain,
*Corresponding Author: beatriz.carrasco@chemometricbrain.io
46. Enzyme-assisted extraction of high-value bioactive polyphenols from fruit by-products.
Gloria Domínguez-Rodríguez1, Merichel Plaza1,2, María Luisa Marina*1,2
1Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Facultad de Ciencias, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain
2Universidad de Alcalá, Instituto de Investigación Química Andrés M. del Río (IQAR), Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain
*Corresponding Author: mluisa.marina@uah.es
47. Extraction of antioxidant non-extractable polyphenols from Mangosteen peel using green solvents.
Merichel Plaza*1,2, Gloria Domínguez-Rodríguez1, Cristina Sahelices1, María Luisa Marina1,2
1Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Facultad de Ciencias, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain
2Universidad de Alcalá, Instituto de Investigación Química Andrés M. del Río (IQAR), Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain
*Corresponding Author: merichel.plaza@uah.es
48. Validation of adsorbent materials and advanced oxidation techniques to remove emerging pollutants in treated wastewater. CLEANUP
Martínez-López, Sofía1; Gabaldón, J. Antonio2; Gómez-López, Vicente M. 2; Cosma, Pinalysa3; Fini, Paola4; Menarguez, Estefanía5; Fabregat, Víctor6; Hernández, Antonio J.7; Ayuso-García, Luis Miguel*1
1Environmental Department, National Technological Centre for the Food and Canning Industry (CTNT), Murcia, Spain; 2Universidad Católica San Antonio de Murcia (UCAM). Spain; 3Università degli Studi di Bari Aldo Moro, Italy; 4Consiglio Nazionale delle Ricerche, Italy; 5HIDROGEA, Gestión Integral de las Aguas de Murcia, S.A., Spain; 6Regenera Levante, S.L., Spain; 7HIDROTEC Tratamiento de Aguas, S.L., Spain.
*Corresponding Author: ayuso@ctnc.es
49. Optimization of the production process of bakery products by digitizing the fermentation process.
Francisco Armengol1, Laia Alemany*2
1Dulcesa, SLU. AV. Alicante 46702 (Gandia). Vickyfoods Group.
2Juan y Juan Industrial, SLU. C / La Font, 25 46720 (Villalonga). Vickyfoods Group.
*Corresponding Author: laia.alemany@vickyfoods.es
50. Enhancing Social Inclusion of Youth Through Employment in Agrifood Sector. AGRIFOOD
Angel Martinez Sanmartin*1, Ester García Jara1, David Quintin Martinez1, Sirli Rosenvald2, Banu Akgün3 and Yildiray Istanbully3
1National Technological Centre for the Food and Canning Industry, Mucia, Spain
2Center of Food and Fermentation Technologies (TFTAK), Tallinn Estonia
3Central Research Institute of Food and Feed Control, Bursa, Turkey
*Corresponding Author: angel@ctnc.es
51. Passeurs de Culture – Strategic Partnership and exchanges of best practices
Angel Martinez Sanmartin*1, David Quintin Martinez1, Clara Lourenço2, Fabien Capezutti3, Francesca Caiulo4, Julia Navas Lopez5 and rest of partners.
1National Technological Centre for the Food and Canning Industry, Mucia, Spain
2 Associação para o Desenvolvimento do Concelho de Moura, Portugal
3Lycee Professionnel Agricole Le Renaudin, Saint-Germain de Lusignan, France
4ITS Tech&Food, Italy
5Catholic University of Saint Anthony, UCAM, Spain
*Corresponding Author: angel@ctnc.es
52. Assessing the biorefinery potential of tomato pomace: chemical characterization, bioactive profile and enzyme digestibility.
García-Aparicio, M. P.*.; Martín-Ortiz, A.; Marina, M.L.
Department of Analytical Chemistry, Physical Chemistry and Chemical Engineering, University of Alcalá, Alcalá de Henares, Madrid, Spain.
Edificio Polivalente, Ctra. Madrid-Barcelona, Km. 33.60028871 Alcalá de Henares (Madrid) Spain
*Corresponding Author: mprado.garcia@uah.es
, phone: +34918856389
53. Utilization of citrus waste and by-products
Gül YAVUZ1, Yıldıray İSTANBULLU*1, Sema DEMİR1, Hakan TOSUNOĞLU1, Şifa ÇALIŞKAN1, Remziye GÖKÇAY1, El Sayed El Habbasha2, Sebastiano Porretta3, Manuela Pintado4, Sergio Streitenberger5, Fetullah Bingul6 and Presentación García7
1Central Research Institute of Food and Feed Control, (CRIFFC), Turkey
2 National Research Centre, (NRC), Egypt
3 Stazione Sperimentale per l’Industria delle Conserve Alimentari, (SSICA), Italy
4 Escola Superior de Biotecnologia-Universidade Católica Portuguesa, (UCP), Portugal
5 AMC Innova Juice and Drinks, (AMC), Spain
6Tarimas Bursa Hayvancilik Tarim Sanayi ve Ticaret A.S, (Tarımaş), Turkey
7National Technological Centre for the Food and Canning Industry, (CTNC), Spain
*Corresponding Author: yıldıray.istanbullu@tarimorman.gov.tr
54. Green Protein. Valorisation of vegetable processing industry remnants into high-value functional proteins and other food ingredients.
Olaf Van Baal1, Paulus Kosters2, Irene Paredes 3*
1SUIKER UNIE
2Cosun
3Innovarum
*Corresponding Author: irene.pareces@innovarum.es
55. Development of novel functional proteins and bioanctive ingredients from rapeseed, olive, tomato and citrus fruit side streams for applications in food, cosmetics, petfood and adhesives. PROENRICH
Anne Christine Steenkjaer Hastrup 1*, Louise Krogh Johnson 2, Africa Pardavilla3
1 Danish Technological Institute
2 Food and Bio Cluster Denmark
3 Innovarum
*Corresponding Author: acha@dti.dk
56. Boosting innovation in organic fruit production through strong knowledge networks. BIOFRUITNET
Marco Schlüter*, NATURLAND
*Corresponding Author: m.schlueter@naturland.de
