14^th Food Engineering Conference November 28-29, 2016 Melbourne, Australia

Biography:

N A Michael Eskin is Professor of Food Biochemistry in the Department of Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg, Canada. He is the author and co-author of 13 books several of which were translated into Japanese, German and Malay. His book “Biochemistry of Foods”, first published in 1971 by Academic Press, New York has become a classic in the field with the third edition released in 2013 and the Portuguese edition released in 2015. His research work includes original work that was crucial for establishing the properties and performance of canola oil that helped to successfully launch it worldwide. He has also done extensive research on yellow mustard mucilageN A Michael Eskin is Professor of Food Biochemistry in the Department of Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg, Canada. He is the author and co-author of 13 books several of which were translated into Japanese, German and Malay. His book “Biochemistry of Foods”, first published in 1971 by Academic Press, New York has become a classic in the field with the third edition released in 2013 and the Portuguese edition released in 2015. His research work includes original work that was crucial for establishing the properties and performance of canola oil that helped to successfully launch it worldwide. He has also done extensive research on yellow mustard mucilage

Abstract:

This paper will review the potential of nonthermal methods (pulsed electric field, high pressure processing, high intensity pulsed light, ozonization, ultrasound, cold plasma processing, ultraviolet and ionizing radiation) as safe and alternative green food processing strategies. The development of green processing technologies is a priority for industry in order to minimize the use of organic solvents as well as provide more energy efficient and economical methods. Examples of the advantages of some of these technologies will be presented including recent work in my laboratory using ultrasound for removing chlorophyll from hemp oil.

Biography:

 

      Dr. Marek Sikora is working as a researcher at Uniwersytet Rolniczy w Krakowie, Poland.  He has extended his valuable service for many years and has been a recipient of many award and grants. His experience includes various programs, contributions and participation in different events for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals. 

 

Abstract:

Non-starchy polysaccharide hydrocolloids (NPH), such as xanthan, guar and locust bean gums were tested as the stabilizers of the normal (NPS) and waxy (WPS) potato pastes and gels. NPS and WPS pastes without and with an addition of NPH were studied in terms of the flow curves and hysteresis loops areas, and the thixotropic properties were determined by the in-shear structural recovery as well as by apparent viscosity at constant shear of 50 s^-1 (with and without pre-shearing) tests. Susceptibility to retrogradation of two NPS (with various amylose content) and WPS upon an addition of NPH were also studied. For this purpose the viscoelastic and textural properties as well as syneresis of the chilled samples, stored up to 90 days were measured. It was stated that both the rheological and storage stability of the samples depended on the starch properties (amylose content and concentration) as well as on the quality and amount of NPH added. In order to keep the rheological stability, an important factor was the temperature of the samples’ preparation; while in order to keep the storage stability, the time of storage was the main factor.