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
Significance of Regional Partnership in Food Science and Technology 10.40 – 11.10
Plenary 1
11.10 – 11.40
Plenary 2
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
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
16.15 – 17.40
Plenary 5
Grand Challenges in Food Engineering - Opportunities in Research and Education Technology
Plenary 6
Interfacing Innovations for Integrating Food Science and Food Technology & Food Engineering for Sustainability in the Food Chain - Farm to Folk
Prof. Paul Singh, Department of Biological and Agriculture Engineering & Department of Food Science and Technology, University of California at Davis, USA
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
14.05 – 14.25
S01-FBC-01
14.25 – 14.45
S01-FBC-02
14.45 – 15.05
S01-FBC-03
Enzymatic Transglycosylation for Synthesis of Biologically Active Natural Compounds Park Kwan Hwa, Tran Phuong Lan 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 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 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
14.05 – 14.20
S11-FS-02
14.20 – 14.35
S11-FS-03 S11-FS-04
14.45 – 15.50 14.50 – 15.05
S11-FS-07
Assuring the Safety of Nano Food Packaging Materials Through Mathematical Modelling Weibiao Zhou Food Traceability and Recall – Indian Initiatives Ashutosh Upadhyay 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 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 Food Safety Management in Taiwan Been-Huang Chiang
SESSION 14: FUNCTIONAL FOOD I (Ballroom 3, Level 3) 13.45 – 14.05
S14-FF-01
14.05 – 14.25
S14-FF-02
14.25 – 14.45
S14-FF-03
14.45 – 15.05
S14-FF-04
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 Profile of α-glucosidase Inhibitor from Kalakai (Stenochlaena palustris) Extract Sudono Mahadika, Della Rahmawati, Nina Artantic Pili (Canarium ovatum Engl.) Pomace: A Novel and Potential Functional Food Ingredient Elizabeth H. Arenas, Trinidad P. Trinidad 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
14.05 – 14.25
S04-FA-02
14.25 – 14.40
S04-FA-03
14.40 – 14.55
S04-FA-04
14.55 – 15.10
S04-FA-09
Comparative Analysis of Palm Oil and Sunflower Oil Organogels Containing Beeswax Yi Wen Pak, Lee Fong Siow and Yin Yin Thoo 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 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 Evaluating Chemical Composition of Pre-Gelatinized Purple Yam Flour Zainal Zainal, Amran Laga, Mulyati Tahir, Muhammad Asfar, Rini Puspa Lestari 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
14.05 – 14.20 S03-FMB-01
14.20 – 14.35 S03-FMB-02
14.35 – 15.50 S03-FMB-03
14.50 – 15.05 S03-FMB-04
Food Microbiome Research: A Future Approach for Diseases Management Hemant K. Gautam 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 Behavior of Enteric Pathogens during Tempe Fermentation Enriched with Lactic Acid Bacteria Ratih Dewanti-Hariyadi, Lilis Nuraida, Qori Emilia, Dian A. Rahmayani Sensitivity of Multiplex real-time PCR Assay for Detection of Pathogenic E. coli on Ice Sample Siti Nurjanah, Winiati P. Rahayua, Ema Komalasari 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
14.05 – 14.20
S24-CET-02
14.20 – 14.35
S24-CET-03
14.35 – 15.40
S24-CET-04
15.40 – 15.05
S24-CET-05
ASEAN-India Science & Technology Cooperation: Funding Opportunities for Collaboration in Food Science & Technology Raj Kumar Sharma 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 Development of Nutrition Education Module: Serving Healthy Snacks to Preschool Children Maria Carmela C. Taob 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 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
15.55 – 16.15
S01-FBC-05
16.15 – 16.35
S01-FBC-06
16.35 – 16.55
S01-FBC-07
16.55 – 17.15
S01-FBC-08
Albumin and Globulin from Coconut Meat: Characteristics and Their Role in Emulsion Stability Umesh Patil, Soottawat Benjakul 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 A Novel Browning Inhibitor from Butterfly Pea Petal Yu-Chung Pan, Pi-Jen Tsai Characterisation and Oxidative Stability of Oils Extracted from Flesh and Processing Byproducts of Shortfin Scad (Decapterusmacrosoma) Tengku Rozaina Tengku Mohamad, Chong Siew Li, Siti Salmi Mohd Azmi 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
15.55 – 16.15 S08-PHFP-04
16.15 – 16.35 S08-PHFP-02 16.35 – 16.55 S08-PHFP-03
Elucidation of Mechanism Involved in the Postharvest Internal Blue Discoloration of Japanese Radish (Raphanus sativus) Root Masayasu Nagata, Katsunori Teranishi 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 The Handling and Transport of Mud Crabs in the Philippines Jose P. Peralta, Lhumen A. Tejano, Justin Paul D. Chan 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
15.55 – 16.15
S14-FF-06
16.15 – 16.35
S14-FF-07
16.35 – 16.55
S14-FF-08
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 Effects of Sweet Potato Green Leaves Consumption on the Glycemic Responses of Diabetics Jigzcel Divine F. Basoya, Leonora N. Panlasiguib, Elma G. Sepelagioc The Antioxidant Activity of Indonesian Fermented Rice Bran with Rhizopus Oligosporus Ardiansyah, Deni Gustriani, Dody Handoko, Bram Kusbiantoro, Slamet Budijanto 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
15.55 – 16.15
S10-FQ-02
16.15 – 16.35
S10-FQ-03
16.35 – 16.55
S10-FQ-04
16.55 – 17.15
S10-FQ-08
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 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 Nutritional Analysis of Orange Flesh Sweetpotato and Its’Sensory Evaluation Ines Gonzales, Hilda Quindara, Esther Botangen, Isidro Awal Development and Quality Evaluation of Vegetable Powder as Food Seasoning Thin Thin Wah, Thazin Han, Kay Thi Soe, Kay Thwe Khaing, Phyu Phyu Win Analytical Packages for Food Safety and Food Development Yuichi Yotsuyanagi
SESSION 16: FOOD PROCESS MONITORING (Room Da Lat, Level 2) Trends in Food Supply Chain Management Karl Schebesta Process Development of High Anthocyanin Ready to Drink Beverage from Purple Sweet 15.55 – 16.15 S16-FPM-01 Potato (Ipomoea batatas) Tita Aviana, Ning Ima Arie Wardayanie Influence of Sample Preparation in Extraction Efficiency of Flavonoid from White Radish 16.15 – 16.35 S16-FPM-03 (Raphanus sativus L.) Pham Thi Kim Ngoc, Nguyen Thi Minh Nguyet, Dong Thi Anh Dao Formulating Myanmar Traditional Food (Mohinga) for Health 16.35 – 16.55 S16-FPM-04 Cho Cho Lwin, Si Si Win 15.35 – 15.55
S16-FPM Keynote
SESSION 18: FOOD METHODOLOGY (Room Hoi An, Level 3) 15.35 – 15.55
S18-FM Keynote
15.55 – 16.15
S18-FM-01
16.15 – 16.35
S18-FM-02
16.35 – 16.55
S18-FM-03
16.55 – 17.15
S18-FM-04
Combined high-voltage electrostatic field and biological dielectric parameters to establish a physical food preservation technology Chao-kai Chang, Chang-wei Hsieh 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 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 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 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 9.15 – 9.35
S02-FPC Keynote S02-FPC-01
9.35 – 9.55
S02-FPC-02
9.55 – 10.15
S02-FPC-03
Natural Products-Inspired Chemical Synthesis of Fragrant Compounds Tsutomu Inokuchi, Hirokatsu Endo 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 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 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 9.15 – 9.35
S05-FP Keynote S05-FP-01
9.35 – 9.55
S05-FP-02
9.55 – 10.15
S05-FP-03
Millets: Processing and Role in Human Nutrition Paras Sharma Effects of Different Food Stabilizers on the Physical Properties of Chocolate Ice Cream An T. H. Nguyen, Mai T. Nguyen 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 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
9.15 – 9.35
S21-NFS-02
9.35 – 9.55
S21-NFS-03
9.55 – 10.15
S21-NFS-04
Development of Taiwanese Brand Commercial Grape Cultivar (Kyoho): Entry in the Functional Food Industry and Certification – A Review Kandi Sridhara, Albert Linton Charles 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 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 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
9.15 – 9.30
S12-FI-02
9.30 – 9.45
S12-FI-03
9.45 – 10.00
S12-FI-04
10.00 – 10.15
S12-FI-08
Quality and Volatile Compound of Aromatic Rice Variety Pandanwangi Specific Location Cianjur, West Java, Indonesia Siti Dewi Indrasari Evaluation of Fatty Acid Profile of Mesocarp and Seed of Loquat (Eriobotrya japonica L.) Mohammad Hojjati, Sareh Hemmatyar, Hossein Jooyandeh, Hassan Barzegar 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 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 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
9.15 – 9.30
S17-FPO-02
9.30 – 9.45
S17-FPO-03
9.45 – 10.0
S17-FPO-04
10.00 – 10.15
S17-FPO-06
Evaluation of the Flow Behavior of Agar Micro-Gel Suspensions Using a Cooperative Flow Theory Isamu Kaneda 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 Optimization of Carrageenan Extraction from Eucheuma Spinosum Using Pilot Scale Ohmic Technology Salengke Salengke, Andi Hasizah, Supratomo, Abdul Waris, Meta Mahendradatta, Amran Laga, Metusalach 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 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
9.15 – 9.30
S19-FMAE-02
9.30 – 9.45
S19-FMAE-03
9.45 – 10.00
S19-FMAE-04
10.00 – 10.15 S19-FMAE-10
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 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 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 Ultrasonic Osmotic Dehydration Properties of Courgette Mohsen Mokhtarian, Hamid Tavakolipour, Fatemeh Koushki Do You Even HILIC? Shodex presents its latest polymer-based HPLC columns for FoodRelated 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
11.05 – 11.25
S02-FPC-05
11.25 – 11.45
S02-FPC-06
11.45 – 12.05
S02-FPC-07
12.05 – 12.25
S02-FPC-08
Thermal and Rheological Properties of Tapioca Starch Gel with and Without Sucrose and Hydroxypropyl Methycellulose Duenchay Tunnarut, Rungnaphar Pongsawatmanit 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 Double Emulsion Oil-in Water-in oil (O/W/O) Stabilized by Biopolymers Viet B. Nguyen, Bao Q. Phan, Vinh Truong Screening and Characterization of Calorie Restriction Mimetics from Mulberry Qimin Chen, Shuoyu Chen, Li Xu, Dejian Huang 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 11.05 – 11.25
S05-FP Keynote S05-FP-04
11.25 – 11.45
S05-FP-05
11.45 – 12.05
S05-FP-06
12.00 – 12.25
S05-FP-07
Rural Enterprise Development (RED) for food safety in rural Asia Alastair Hicks
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 Effects of Fructose on the Quality of Microwave Vacuum Stabilized Rice Bran Protein Edible Film Danessa Margaret L. Buco, Casiana Blanca J. Villarino Effects of Cellulase and Glucoamylase Treatment on Quality of Sao Hai Brown Rice Lien T.K. Dang, Nantawan Therdthai 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 11.05 – 11.25
S13-NH Keynote S13-NH-01
11.25 – 11.45
S13-NH-02
11.45 – 12.05
S13-NH-03
12.00 – 12.25
S13-NH-04
Linking Agriculture and Nutrition Security Through Transforming The Food Value Chain Jamuna Prakash Direct Interaction of Food Derived Colloidal Micro/Nano-Particles with Oral Macrophages Lijing Ke, Huiqin Wang, Guanzhen Gao, Pingfan Rao, Lei He, Jianwu Zhou Household Dietary Diversity Score of Selected Barangays in Cavite, Philippines Ariana Melissa Villanueva, Carol Marie Macalia, Kimberly Palomo, DrenzellIvann Yu 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 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
11.05 – 11.25
S07-FBT-02
11.25 – 11.45
S07-FBT-03
11.45 – 12.05
S07-FBT-04
12.05 – 12.25
S07-FBT-05
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 Physicochemical Properties of Taro (Xanthosoma sagittifolium) Flour Fermented by Tape Yeast Sri Wahyuni, Holilaha, Asranudin, Putri Alya Pricilia 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 Formulation of Synbiotic Litchi Juice with Microencapsulated Probiotic Lactobacillus casei 359 and Its Physiochemical and Sensory Analysis Kumar Satya Prakash, Vijendra Mishra 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
11.05 – 11.25
S15-FEP-02
11.25 – 11.45
S15-FEP-03
11.45 – 12.05
S15-FEP-04
12.05 – 12.25
S15-FEP-11
Moisture Sorption Characteristics of Dried Katchamita Mango (Mangifera indica L.) Slices Carolyn T. Mejares, Joylyn F. Miranda, Johannes M. Magpusao, Alan Dino E. Moscoso 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 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 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 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 11.05 – 11.25
S23-FCT Keynote S23-FCT-01
11.25 – 11.45
S23-FCT-02
11.45 – 12.05
S23-FCT-03
Enhancing Trade in Organic Food Products through Right Policy Arpita Mukherjee, Disha Mendiratta Overview of Distribution Channels Utilised by Micro and Small Enterprises Within Brunei Darussalam’s Agrifood Industry Nurfatehah Shamsul Bahrin, Nurul Ehra Hayati Haji Hussin 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 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
14.05 – 14.25
S25-FSC-01
14.25 – 14.45
S25-FSC-02
14.45 – 15.05
S25-FSC-03
Hazard Critical Point during Processing and Serving of Various Iced Beverages in Indonesia Winiati P. Rahayu Precision Food Processing: Addressing Consumer Demands for Food Alonzo A. Gabriel 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 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
14.05 – 14.25
S20-FPD-02
14.25 – 14.45
S20-FPD-03
14.45 – 15.05
S20-FPD-04
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 Making Instant Cendol (Traditional Food) using Sago, Tapioca, and Hunkwe (Mungbean) Flour with Rosella as Dye Mulyati M.Tahir, Amran Laga, Milda Nugrahaeni Permatasari Development of Cooked, Chilled, Irradiated Vacuum- packed Pancitbihon Alyssa Erika L Borras and Maria Leonora dL Francisco 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
14.05 – 14.25
S06-FD-02
14.25 – 14.45
S06-FD-03
14.45 – 15.05
S06-FD-04
Optimization of Microwave Oven Drying of Purple Yam (Dioscorea Alata L.) Regine V. Patino, Ma. Cristine Concepcion D. Ignacio Impact of Vacuum Drying on the Physical Properties of Banana Man Lam Van, Akio Tagawa, Ha Nguyen Le 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 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
14.05 – 14.20
S21-NFS-06
14.20 – 14.35
S21-NFS-07
14.35 – 15.50
S21-NFS-08
14.50 – 15.05
S21-NFS-12
Nutrient Content, Phytochemicals and Antioxidant Activity of Mulberry Leaves as Tea Product Neoh Y.Y, Tracy A.A, Patricia M., Fiffy H.S. Sensory Qualities and Composition of Carrot-enriched Tuna Hash Corazon P. Macachor, Charena J. Castro, Jean F. Nebrea, Erma S. Capuno, Hermenegilda V. Kiamco Utilization of Cassava Leaves in the Development of Nutritious Snack as a Source of Calcium Sook Wah Chan, Jessica Elysia Suwanto, Ragda Rashad 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 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 14.05 – 14.20
S09-FP Keynote S09-FP-01
14.20 – 14.35
S09-FP-02
14.35 – 14.50
S09-FP-03
14.50 – 15.05
S09-FP-04
Intelligent Packaging: Materials, Sensors and Supply Chain Integration Paul Takhistov 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 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 Novel Edible Composite Films Fabricated with Whey Protein Isolate and Zein: Preparation and Physicochemical Property Evaluation Min-Ju Tsai, Yih-Ming Weng 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 HomeMade 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-2picrylhydrazyl) 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 KwangDeog 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
