All Abstracts
QUAL-001: Contaminants Removal Performance In RBDPO by Using Different Type of Bleaching Clay
Crude Palm Oil (CPO) undergo refining process that involved degumming, bleaching and deodorisation to produce Refined Bleached Deodorised Palm Oil (RBDPO)…
QUAL-002: Product application on non-dairy creamers using different sources of palm olein
In food industry, palm oil (PO) has becomes an economically essential and versatile vegetable oil used as raw material particularly in the fat industry because…
QUAL-003: Aqueous Enzymatic Extraction of Oil and Antioxidative Compounds from Sesame (Sesamum indicum L.) Varieties
This study was carried out to improve the sesame oil aqueous- enzymatic extraction from sesame (Sesamum indicum L.) seed in randomized experimental…
QUAL-004: Novel Sucrose Fatty Acid Ester for Quality Improvement of Milk Coffee
Sucrose fatty acid esters are emulsifiers produced exclusively from plant materials, more specifically by the ester exchange reaction of sucrose and methyl fatty acid…
QUAL-005: Comparison of Quality and Safety Analysis of Market Cold Pressed and Refined Rapeseed Oils
Rapeseed oil (Brassica napus L.) is the most popular vegetable oil in Poland. Consumers value its versatility as well as its local, national origin. The aim of the study…
PROC-001: Assessment of DAK formation during interesterification of edible oils and fats
Development of the interesterification (IE) process is a consequence of the necessity to replace partial hydrogenation, which presented the drawback of forming TFA, known to…
PROC-002: Study of Physical-chemical Properties of Different Palm Oil Varietals using GC-FID and NMR to Evaluate the Impact in Food and Biofuel Industries
Palm oil, extracted from the fruits of the Guinean Elaeis, is the most produced and used vegetable oil in the world with applications mainly in the food and biofuels…
PROC-003: On the Potential of a Portable Nano FT-NIR for Predicting Total Phenol, Flavonoid and Oleuropein content of Dried Olive Mill Eeaves: A Preliminary Study
Olive mill leaves are usually of poorer quality compared to those freshly cut and dried, due to inadequate handling, tissue damage, delays in sampling, transport…
PROC-004: Brassica Carinata and Camelina Sativa: Potential New Biofuel Feedstocks
Growing world demand for renewable fuels and more sustainable crops has resulted in an increased interest in alternative, new oilseed crops. Cover crops such…
PROC-005: Processed Meat Products with Less Saturated Fat
There is a growing global trend towards the reduction of saturated fat in food, with a World Health Organization (WHO) recommendation of reducing intake of such fats to…
PROC-006: Influence of the Germination Stage on Processability in Aqueous Phase of Chia Seeds for the Release of Oil Bodies
An aqueous integrated process has been developed for several years for high robustness and versatility in the release of oilbodies from oil seeds. It is designed as an…
PROC-007: Influence of Camelina Seed Oil-Bodies Release Parameters in the Development of an Integrated Oilseed Biorefinery Scheme
Camelina is a seed that is still under-exploited in the world despite its clear agronomic advantages (resistance to pests, low input requirements, plant cover…
PROC-009: Effect of Saturated Fatty Acid Distribution on Fractionation of High Oleic-high Stearic Sunflower Oil
Oil fractionation processes involve the crystallization of the most saturated triacylglycerols (TAGs) before separating the liquid phase. This can be done with or…
PROC-010: Glycerolysis of Vegetable Oils as a way for Emulsion Stabilization
The preparation of structured lipids by enzymatic glycerolysis is a modern approach to design low-saturated, trans-free, and sustainable fat ingredients…
PROC-011: Adsorption of Carotenes from Crude Palm Oil onto Macroporous Polymeric Resin: A microCT Analysis
From the industrial perspective, carotenoids from palm oil are classified as an undesirable compound once their dark orange color and typical aroma would overlap…
PROC-012: Protein-based Janus Particles formed by Electrohydrodynamic Process – An Application as Pickering Emulsifier
Pickering emulsions stabilized by Janus particles have gained interest due to their excellent stability. We propose a novel method to produce protein-based Janus particles…
PROC-013: Evaluate the Co-Crystallisation of Saturated Triglycerides with Wax Mono-Esters to Reduce Saturated Fat in Foods
Reducing saturated fat in foods is an increasingly important health objective due to its impact on population health and global sustainability. Fat is a highly functional…
PROC-014: Stability of Tocopherols and Tocotrienols during High-moisture Extrusion of Plant-based Protein Ingredients
There is an increasing demand for plant-based protein ingredients and products made from them due to environmental and nutritional reasons. High-moisture extrusion (HME)…
PROC-015: Effect of Oil Extraction Method on Oil Quality and Oxidative Stability
The increase in consumer interest in oils with high health-promoting values, observed in recent years, has contributed to the development of the market for these…
PROC-016: Brassica Carinata & Camelina Sativa: Potential New Biofuel Feedstocks
Growing world demand for renewable fuels has resulted in an increased interest in alternative, new oilseed crops. Cover crops such as Carinata and…
LAMI-004: Solvent Extraction of Rapeseed Expeller Cake by methyloxolane and its impact on the Quality of Rrude Rapeseed Oil and Extraction Meal
Nowadays, industrial screw pressing of rapeseeds (Brassica napus subsp. napus) reduces oil content to 16 – 20 %. Obtained expeller cake is further extracted by…
PHYS-001: Fatty Acid Profile and Triglyceride Composition of Frequently Consumed Filled Cookies
The fatty acids and triglycerides (TAG) composition of fats from filled cookies depends on the functionality and it is important for consumers in nutritional…
PHYS-002: Controlling Crystallization Behavior of Cocoa Butter by using High intensity ultrasound and Stirring Simultaneous Stimulation
CB (cocoa butter) is one of the most important component of chocolate, and CB has 6 polymorphic forms. Among them, the Form V has the most suitable melting…
PHYS-003: Control of Crystallization Processes for Oleogel under Application of an External Electric Field
Excessive intake of saturated fat has a significant impact on human health. Oleogel is the best alternative because it has a low calorie content. Therefore, oleogel has been…
PHYS-004: Evaluation of w/o Emulsion with Oleogels Combined with Canola Oil and Rice Bran Wax
The practical application of plant wax oleogels in food products is expected to reduce the intake of saturated fatty acids. Thus, research concerning plant wax…
PHYS-005: Effect of Hydrostatic Pressure on Crystal Polymorph of Cocoa Butter
For chocolate, it is important to have a good mouthfeel and snap when breaking it. The texture of chocolate greatly depends on the physical properties of cocoa butter…
PHYS-006: Effect of Simultaneous Application of Tempering and Shear Stress on Cocoa Butter Crystallization
Cocoa butter (CB) is the main ingredient of chocolate and shows six crystal polymorphs from form I to form VI. It has already revealed that shear stress…
PHYS-007: Elucidation of Formation Mechanism of Granular Crystal for Margarine
In the past, hydrogenation was used in the industry to produce margarine, but it resulted in the presence of trans fatty acids. Consuming excessive amounts of trans fatty…
PHYS-008: High Oleic Palm Oil (HOPO) Potential: A Physicochemical Evaluation and Comparative Analysis with various Edible Oils
High Oleic Palm Oil (HOPO) is an interspecific hybrid derived from the backcrossing of different oil palm varieties. It was created to provide resistance to the Bud Rot (BR)…
PHYS-009: Effect of Strain on Fat Bloom in CBS Compound Chocolate
The typical fat used in chocolate is cocoa butter (CB), but cocoa butter substitutes (CBS) is also used because of its availability and functionality. CBS compound chocolate…
PHYS-010: Low Saturation Baking Fat-oleogel
Excessive intake of saturated fat has been a growing health concern as the cause of various diseases such as cardiovascular disease (CVD). Low-saturated fat…
PHYS-011: Effect of Electric Field on CB Crystallization
In recent years, chocolate has attracted attention not only as a luxury food but also as a health food. The major factor that determines the texture of chocolate is the crystal…
PHYS-012: Addition effect of Emulsifier on Oleogel Crystallization Behavior
In edible fats such as margarine, there is a growing need to develop products that do not contain fatty acids that pose a health risk, such as trans-fatty acids and saturated fatty…
PHYS-013: The Ternary Phase behavior of PLP, PLS and SLS
In this study, we investigated the crystallization behavior and interactions between minor triacylglycerols present in cocoa butter. Specifically, we focused on 1,3- dipalmitoyl-2-linoleoyl-glycerol…
PHYS-014: The effect of Novel Sucrose Fatty Acid Esters for Whipped Cream
Sucrose Fatty Acid Esters (SE’s) are food emulsifiers that are manufactured from sucrose and fatty acid methyl esters. In the manufacture, distribution, and application of…
LAMI-010: Energy Storage Solutions: An Analysis of Coconut Oil as a Renewable Phase Change Material and its Supercooling Dynamics
The T-history methodology: simple, cost-effective, allows study heat-transfer effects in larger samples. Thermophysical properties estimated by comparision with a standard material…
LAMI-013: Understanding Crystallization of Complex Mixtures of Triglycerides for a Rational Design of Confectionary Products with Improved Functionality and Controlled Sensory Properties
Chocolate is a popular product and its supply is increasing, with sales in the UK estimated to be £6.7 billion in 2020, a £200 million increase from 2019. In recent years, confectionary…
PHAR-001: Profiling of Carotenoids and Tocopherols of a New Ingredient for Food and Nutraceuticals based on Sea Fennel Crop By-product
C. maritimum, or sea fennel, is a halophyte wild herb which grows along coastlines, well adapted to water shortage, low soil fertility, and high salinity conditions of the…
PHAR-002: In Vitro Exploring the Neuroregenerative Mechanisms of Vinyl-Ether Lipids (Plasmalogens)
Plasmalogens are glycerophospholipids with a vinyl ether bond at the sn-1 position of the glycerol backbone, which imparts free-radical scavenging…
PHAR-003: Selected Properties of Powders with Linseed Oil and its Ethyl Esters
Polyunsaturated n-3 fatty acids are pro-healthy diet component. Linseed is one of the richest and easily available source of n-3 α-linolenic acid. Unfortunately, this…
OTTO-001: Effect of Temperature during Production and Storage of Monoglyceride Oleogels
Oleogelation is a promising approach to reduce the amount of saturated fatty acids in solid-like fats without losing its structure. Within the field of oleogelation…
OTTO-002: Acylglycerols of Palmitic and Oleic acid as New Candidates for Effective Stigmasterol Delivery – the Impact on Physicochemical Properties of Liposomes and Human Serum Albumin
Phytosterols are natural compounds of plant origin, they have benefits for human health e.g. hypocholesterolemic, anticancer, anti-inflammatory, antioxidant…
OTTO-003: Oleogels based on Modified Lipid
The work deals with the synthesis of structurants containing free hydroxy groups. The structurants were prepared by hydroboration-oxidation reaction. The starting…
OTTO-004: Unveiling the Structural Interplay: Investigating the Interaction of Halogenated Flavonoids with Liposomes as Biomembrane Models
Halogenated flavonoids have shown promising biological activities due to their unique structural features. In this study, we extensively review six novel…
1H-NMR method for the detection of cyclopropane fatty acids as molecular biomarkers for hay milk authentication
Hay Milk and EU TSG: Hay milk is an Alpine dairy product, recognized with a Traditional Speciality Guaranteed (TSG) label. Silage-Free Feeding: While hay milk should be produced…
LAMI-007: Capturing visually through new models and with surface densities, the functional groups and skeletal structure for Oleic acid and Myristic acid
Technically more detailed models or in a wider context, figures, are a great important part of the chemical sciences and subsequently food technology…
OLIV-001: The effect of Laurus nobilis L. Essential Oil and Different Packaging Systems on the Photo-oxidative Stability of Chemlal Extra Virgin Olive Oil
This study was performed to determine the effect of the addition of Laurus nobilis L. essential oil (EO) (at 0.01% v/v) and of the packaging material (brown and…
OLIV-002: Sterol Profiles of Memecik (cV) Culitivar Virgin Olive Oils Produced in Milas and Bodrum (Muğla – Türkiye) Districs
Olive cultivation and olive oil production has been carried out since ancient times in Milas and Bodrum (Mugla) districts, which are important historical settlements of the…
OLIV-003: The Changes of Triacyl Glycerol Profiles in Oils of New Turkish Olive Hybrids (Manzanilla x Ayvalık, Manzanilla x Uslu and Gemlik x Gordal) Developed by Controlled Crossbreeding Method
Olive breeding, covering clonal selection and controlled crossbreeding methods, is the one of important ways in improvement of virgin olive oil quality…
OLIV-004: In vitro Digestion of Potatoes Fried in Sunflower Oil Enriched with Olive By-product Extracts: Impact on Lipid Bioaccesibility and Oxidation
The aim of this study was to investigate the potential antioxidant effect of olive byproduct extracts during food in vitro digestion. For this purpose, French fries…
OLIV-005: Flavour Compounds Related with Green Fruity Positive attributes in Virgin Olive Oil: New Analytical Strategies
One of the major reasons for the high added value of virgin olive oils, overall those of extra virgin olive oil quality, is the pleasant and highest sensory quality…
OLIV-006: The influence of Pulsed Electric Field on Antioxidant Components and Antioxidant Capacity of Virgin Olive Oil
The aim of the present study was to determine the influence of pulsed electric field (PEF) as a pretreatment of the malaxation process on the concentrations of…
OLEO-001: Styrene-free Thermosetting Resins from Vegetable Oils
Research and application of biopolymers is an ever increasing field due to both environmental and socio-economical reasons. Among the pursued ways…
OLEO-002: New Surfactants from Agro-industry Side Streams
Sugar fatty acid esters (SFAEs) are amphiphilic compounds widely employed as active ingredients in several market sectors for the preparation of food…
OLEO-003: Designing of Bigels as Fat Alternatives in Confectionery Products
The aim of this research was to develop and characterize some bigels, in order to use them as a fat replacing systems in confectionery products…
OLEO-004: Sustainable Synthesis of Amino Acid-based Multi-component Surfactants via Diels-Alder Reaction
Surfactants play an indispensable role in many areas of industrial processes including detergents, food and pharmaceutical additives or cosmetic ingredients..
OLEO-005: Sustainable Synthesis Strategies towards Amino Acid based Surfactants
Surfactants with acyl-amino or lipopeptide structure are mild and environmentally friendly and used for example in baby shampoos. However the technical synthesis relies…
OLEO-006: Optimization of the formulation and process of oleogels for food using Response Surface Methodology (RSM)
Edible oleogels are a promising technology for the food industry as a substitute for saturated and hydrogenated fats. This involves structuring oils that are naturally…
OLEO-007: Instrumental assessment of selected chemical properties of oil extracted from raw and roasted oats
Oats rank around sixth in the world cereal production statistics following wheat, maize, rice, barley and sorghum. They are a good source of protein, fiber, minerals…
OILS-001: Lipid Extracts of Harvest Residues of Wheat, Corn and Sunflower from Serbia: Investigation of Fatty Acid Composition
In Serbia, agricultural waste is insufficiently used waste, because it is most often burned. Burning crop residues represents a great environmental risk, because it is a…
OILS-002: How does waterlogging affect yield, oil concentration and acid composition of sunflower and soybean grains?
Waterlogging can significantly affect the yield and composition of sunflower and soybean crops. The moment and duration of waterlogging stress determine the extent…
OILS-003: Impact of Sinapic Acid Ester-Gelatin Films on Quality of Cold-Pressed Rapeseed Oil during Accelerated Storage Test
Nowadays, cold-pressed rapeseed oil (CPRO) has received increasing attention due to its health-beneficial impact and desired aroma and flavor…
OILS-004: Effect of Synergistic Treatment of Germination and Light Exposure on the Physicochemical and Antioxidant Properties of Flaxseed Oil
Germination can break the dormancy period of plant seeds, which usually causes the synthesis of bioactive components, and protects the plant from various exogenous…
OILS-005: Composition and Geographical Variations of Moroccan Date Seed Oils (Phoenix dactylifera L.) – A Targeted and Untargeted Metabolomic approach
The date palm tree (Phoenix dactylifera L.) is extensively cultivated in arid and semiarid regions, particularly in the Middle East and North Africa. In Morocco…
OILS-006: Influence of Thermal Treatment of White Mustard Seeds on Oil Quality
Plant oils can be a good source of bioactive compounds. The amount of bioactive ingredients and the quality of the oil depend on the quality and preparation of the seed…
OILS-007: How does Salt Stress Modulates the Polar Lipidome of Halimione portulacoides Produced in Hydroponics?
Halophytes are gaining recognition as gourmet plant food for human consumption as they possess unique organoleptic and nutritional properties. Wild halophytes contain high amounts of nutrients, such as vitamins, omega-3 fatty…
OILS-008: Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test
HSO is characterized by a high content of polyunsaturated fatty acids (PUFAs), mainly linoleic acid (around 55%) and α-linolenic acid (around 20%), as well as a…
OILS-009: Lipid Content and Fatty Acid Profiles in Seed, Pulp, and Shell of Saba Senegalensis Fruit from Different Focations of Burkina Faso
Saba is a tangy to sweet or sweet-sour yellowish fruit produced by the wild vine Saba senegalensis (Apocynaceae). Saba is increasingly domesticated as an edible…
OILS-010: Characterization of Fatty Acid Profile, Tocochromanols and Phytosterols Composition of Black Cumin and Lupine Oils obtained by Supercritical CO2 Extraction
The aim of this study was to characterize oils from black cumin and lupine obtained by supercritical CO2 extraction using ethanol as a co-solvent. SFE extraction process…
OILS-011: Composition of Fatty Acids in White Mulberry Leaves – The effect of Aging Process
White mulberry leaves (ML-P) are successfully used in traditional medicine in many Asian countries. In Europe, their use in the form of a dietary supplement is…
OILS-012: Lipid and Volatile Profiles of Finnish Oat Cultivars: Effect of Storage on the Volatile Formation
Oats have the highest lipid content among grains. They have a high amount of unsaturated fatty acids and lipid-degrading enzymes, and thus lipid degradation…
OILS-013: Rice Bran Oil Extracted with Supercritical CO2 and Bioactivity Evaluation
Rice (Oryza sativa L.) is the most important staple food crop consumed globally. In terms of production rice is the third most important grain in the world behind wheat and…
LAMI-006: Comparison of integrative processes of extraction of oil bodies from sunflower, oleic sunflower seeds and rapeseeds including or not dry fractionation steps
Oil bodies (OB) are naturally structured submicronic to micronic entities displaying noticeable physico-chemical stability and thus represent interesting lipoproteic…
MARI-001: Characterization of Omega-3-rich Algae Oil Microcapsules: Pea Protein Isolate vs. Chitosan-maltodextrin as Wall Materials
The consumption of omega-3 fatty acids has been associated with numerous health benefits, including the prevention of cardiovascular diseases, diabetes or…
MARI-002: Influence of Wall Material on the Release of Microencapsulated Omega-3 Fatty Acids by in vitro Digestion
The use of microcapsules of omega-3 rich oil seems to be an appropriate vehicle of EPA and DHA to enrich food, being also important the bioaccessibility of these…
MARI-003: Minor Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Krill Oil
Conditionally essential omega-3 and omega-6 polyunsaturated fatty acids (LC-PUFA) play a critical role in human physiology and nutrition. Current research…
LAMI-012: Impact of cultivation depth on lipids in blue mussels from Kiel fjord
The complex bioorganism blue mussel (Mytilus edulis trossulus complex) is a sustainable and ecofriendly resource for tailored compounds with high potential for…
ANIM-001: Palm kernel fatty acid distillates as main added fats in broiler feeds: effects on meat fatty acids, tocols and secondary oxidation
Palm kernel fatty acid distillates (PKFAD) are refining by-products of the physical refining of palm kernel oil that are rich in medium-chain fatty acids…
ANIM-002: Fatty Acid Composition as Biomarkers of Azeitão and Nisa PDO Portuguese Cheeses
The Azeitão and Nisa PDO cheeses are protected designation of origin (PDO) Portuguese cheeses produced with raw ewe’s milk…
ANIM-003: Identification of Δ13-desaturation Products in Sheep Milk using GC-C-IRMS
Gas chromatography-combustion isotope ratio mass spectrometry (GC-C-IRMS) offers high sensitivity and accuracy. Therefore, this analytical method…
LIPI-001: Exploring Lipid Regulated Processes with Nonnegative Matrix Factorization: A New Approach for Breastmilk Lipidome Analysis
Mass spectrometry developments generate large amounts of lipidomic data, which can be helpful in the search of biomarkers. Data processing is crucial and…
LIPI-002: Unveiling Alterations in Plasma and Blood Lipidomic Signatures in Systemic Lupus Erythematosus and Systemic Sclerosis Patients for Metabolic Biomarkers Discovery
Systemic lupus erythematosus (SLE) and systemic sclerosis (SS) are systemic autoimmune diseases among the most common ones and are very debilitating for…
LIPI-003: Alteration in Lipid Metabolism of Children with Medium-Chain Acyl-CoA Dehydrogenase Deficiency: Evidences from Plasma Lipidomics Analysis
Medium-chain acyl-CoA dehydrogenase deficiency (MCADD) is the most prevalent mitochondrial fatty acid β-oxidation disorder characterized by the accumulation of…
LIPI-004: Lipid Biosynthesis Inhibitors and Metal Chelators: A Potential combination Therapy to Treat Candida albicans Infections
Invasive fungus species have been rapidly growing over the world. Azole, echinocandin, and polyenes, among other medicines, have recently proven…
LIPI-005: Lipidomics of Dermatophytes and its Relevance to Dermatophytic Infections
Dermatophytes are responsible for the vast majority of superficial mycoses. Dermatophytes are highly specialised filamentous fungi that only infect keratinized…
LIPI-006: Sensitive and Robust LC-MS Analysis of Polyisoprenoids and their Phosphates in Biological Samples
Polyisoprenoids are hydrophobic long-chain polymers, consisting of several or tens of isoprene units, that play crucial physiological functions mediating membrane…
OXI-001: Tracking Lipid Oxidation in Stored Shelled and Inshell Raw Almonds by HS-SPME-GC
HS-SPME-GC-FID and -MS were used to track the extent of lipid oxidation in shelled and inshell raw almonds, stored under different temperature/relative humidity…
OXI-002: Catalytic Lipophilization of Natural Antioxidants
Chlorogenic acid (CGA), a natural polyphenol widespread in nature (plants, vegetables, fruits), displays several pharmacological and biological activities such…
OXI-003: Mechanistic Understanding of Lipid Oxidation in Food Emulsions
Emulsification is a process in which two immiscible liquids are dispersed into each other, and emulsifiers are needed to prevent the droplets from merging…
OXI-004: Effect of Thermal Treatment on Pro-oxidant Enzymes Inhibition and Volatile Compounds Profile during Oil Extraction from Echium Seeds
Echium seeds oil represents an excellent alternative as omega-3 fatty acids vegetal source, but its high polyunsaturated fatty acids proportion make it very susceptible…
OXI-005: Application of Rapid Oxidation Instruments in Quality and Oxidative Off-flavor Control in Food
Rapid methods like RapidOxy, Oxitest, and Oxipres evaluating oxidative stability, have gained increasing interest in academia and industry, especially in shelf-life…
OXI-006: Optimization of the Oxidative Stability and Lipid Profile of Omega-3 Enriched Infant Flours
Dietary diversification, which starts between 4 and 6 months, is a pivotal period in the infant development. Complementary foods such as infant flours are gradually…
OXI-007: The effect of citrus fruit extract on the oxidative stability of wafers cream during storage
Cocoa wafer cream is a mixture of fat, sugars, cocoa powder and other compounds including flavour. Due to the high lipid content this product is prone to peroxidation…
OXI-008: Optimization of lipid hydroperoxides determination using triphenylphosphine/triphenylphosphine oxide (TPP/TPPO) assay coupled with FTIR-ATR spectroscopy
Hydroperoxides (LOOH) quantification in oils and fats is a well-used method to determine their degree of oxidation. Iodometric and colorimetric quantification…
OXI-009: Effect of Lyophilized Mullein (Verbascum nigrum L. ) Flowers Addition on Selected Cold-pressed Oils’ Oxidative Stability and Chemical Composition
The chemical composition of cold-pressed oils plays a crucial role in determining their oxidation rate, which is influenced by factors such as the composition of fatty…
OXI-010: Pulsed electric field-assisted ethanolic extraction of Nepeta binaludensis: bioactive compounds and antioxidant activity in soybean oil
This study was conducted with the aim of investigating the extract of Nepeta binaludensis on the stability of soybean oil. The ethanolic extract of nepeta was…
OXI-011: Some Antioxidant Properties of Poppy (Papaver somniferum L.) Oils Obtained by Cold Pressing Technique
Poppy (Papaver somniferum L.), an annual crop from the Papaveraceae family, have been cultivated (obtaining opium gum and oil extraction from seeds) since…
OXI-012: A Natural Antioxidant Source Against Lipid Oxidation: Total Phenolic Contents and Essential Oil Components of Mentha piperita L. and Mentha Spicata L Harvested from Different Locations in Türkiye
Mentha speices have been consumed for many years in oriental and Mediterrenean culture as tea and nutritional food addition (especially as known a new natural…
OXI-013: Evaluation of the Oxidative Stability of a Bigel System using Natural Antioxidants
Bigels are a new solid-like formulation produced from the combination of an oleogel and a hydrogel. They are semi-solid structured systems with a lipophilic…
OXI-014: A Comprehensive Two-scale Model for Predicting the Oxidizability of Fatty Ester Mixtures
The intricate mechanisms of oil thermo-oxidation and their accurate prediction have long been hampered by the combinatory nature of propagation and…
OXI-015: Fate of Flavonoid and Theobromine in Cocoa Processing – Relevance of differentiated Roasting and Cocoa Bean Origin
Processing from raw beans to chocolate bars highly affects the content of phenolic compounds, leading to structural changes, especially during the roasting process…
OXI-016: Effect of Rosemary Extract on Sunflower Oil Oxidation Process under different Conditions. A Proton Nuclear Magnetic Resonance (1H NMR) Spectroscopy Study
Rosemary extract (RE) is a commercially available natural extract that can be added to food products as antioxidant. This activity is attributed mainly to its…
OXI-017: Stability of Tomato Peel Extracts by Microencapsulation with Proteins as Wall Materials
Microencapsulation of natural antioxidants from by-products of the agroindustry is attracted attention nowadays, due to the limited stability of these bioactive…
OXI-018: Impact of Bird Cherry (Prunus padus) Extracts on the Fatty Acid Peroxidation in a Model O/W Linoleic Acid Emulsion
Emulsions and emulsion like systems are widespread in a number of aspects in everyday life, including medicine, cosmetics, food and beverages and many more…
OXI-019: Starfish Oil – Characterization and Oxidative Stability
The estimated requirements for marine n-3 long chain (LC) poly unsaturated fatty acids (PUFAs) for human and aquaculture is higher than the amount that can be…
OXI-020: Differences between the Oxidation Processes of Two Dietary Supplements Rich in Omega-3 Lipids with similar Unsaturation Degree. Role of Minor Components.
A great variety of dietary supplements rich in omega-3 lipids is available on the market. They differ not only in their composition in main components…
OXI-021: Influence of Matrix Composition on the effect of Hydroxytyrosol Acetate on Oil Oxidation
Much research has been carried out on the effect of numerous compounds with potential antioxidant capacity on edible oil stability. Notwithstanding, more…
OXI-022: The Double-edged Sword of Halophyte Plants in the Quality of Vegetable Oils
The food oil industry has been seeking to improve the oxidative stability of vegetable oils using natural alternatives to synthetic antioxidants. Due to the…
LAMI-003: The effect of Ozone, Air and Nitrogen on the Oxidative Stability of Plant Oils during Storage
Ozone (O3) is a gas with a high oxidation potential, used in food processing and as a sanitizing agent. Besides, O3 has been detected in elevated concentrations in the…
LAMI-014: Changes in the Volatile Profile of Cold Pressed Flaxseed Oils caused by the Storage in the Atmosphere of Ozone, Air and Nitrogen
Ozone (O3) is a gas with a high oxidation potential, used in food processing and as a sanitizing agent. Besides, O3 has been detected in elevated…
HND-001: Antarctic Krill Oil Improves Liver Steatosis and Prevents Metabolic Diseases by Regulating Liver Ceramide Synthesis
Antarctic krill oil (AKO) is a kind of marine functional oil enriched with long-chain omega-3 polyunsaturated fatty acids (LC-ω-3 PUFAs), especially eicosapentaenoic acid (EPA)…
HND-002: Chia seeds gluten-free products fortified with phytochemicals
Background and objectives: The value of the food market sector is steadily growing, and interest in it is driven by knowledge of its beneficial effects on the human body…
HND-003: Vegetarian pâté with hemp cake as a carrier of health-promoting compounds
Background and objectives: Oilcake is a by-product of oil pressing, and its use prevents the loss of valuable components and reduces environmental waste…
HND-004: Analysis of VLC-PUFA: A Method Comparison Study
Recently, the n-3 very-long-chain PUFA (n-3 VLC-PUFA) have received attention due to their abundance and highly specialized role in various mammalian tissues…
HND-005: The impact of Ovariectomy and Pumpkin on Fat Tissue and Lipid Profile in Rats
Background and objectives. Ovariectomy leads to an alteration of estrogen status associated with body mass and lipid metabolism. The pumpkin (Cucurbita sp.) is a…
HND-006: Effects of Probiotic Bacteria on selected Parameters of Lipid Profile and Fat Tissue in Rats on High-fat Diet deficient in Iron
Introduction. Gut microbiota plays crucial role in the metabolism of dietary fats. Probiotics are effective in ameliorating the quality of intestinal microbiota…
HND-007: Investigating the Anti-inflammatory Potential of Phospholipids Esterified to Omega-3 and Omega-6 Fatty Acids on RAW 264.7 Macrophages-Mediated Immune Response
Exacerbated inflammation is a common cause of cellular and tissue damage, which triggers or exacerbates conditions with an inflammatory component…
HND-008: Phospholipid bound choline is better absorbed than choline salt: a randomized trial in adults
Choline is a vitamin-like essential nutrient, important throughout lifespan. Therefore choline-salts are added to infant formula, supplements and functional foods…
HND-009: C4 & C6-enriched triglycerides increase postprandial circulating levels: a randomized trial
Introduction: Short chain fatty acids (SCFA) are increasingly recognized for their potential ability to alleviate obesity-associated chronic low-grade inflammation and disturbed…
HND-010: Bioaccessibility of Lipids from a Plant Sterol-enriched Wholemeal Rye Bread: Effect of Gastric Lipase and Cholesterol Esterase
The bioaccessibility (BA) of plant sterols (PS) can be assessed by in vitro digestion models as a screening tool to predict potential biological effects…
HND-012: Blending Different Cold-Pressed Oils to Improve their Health-Promoting Properties or Oxidative Stability
In response to market demand, it seems advisable to compose oil blends for special applications (for cold consumption or for frying)…
HND-013: Health Promotion by Gut Microbial Lipid Metabolism
Novel polyunsaturated fatty acid (PUFA) metabolism, anaerobic saturation metabolism, was found in gut bacteria. Through the metabolism, hydrated (hydroxy), oxo…
LAMI-008: Lipid Composition of Human Milk: Robust LC-MS Method for Fat Profiling
Women across Europe live in different conditions and are exposed to contrasting diets. These and many more affect the nutritional composition of human milk…
CONT-001: Individual and Combined Cytotoxicity of glycidol, 3-chloro-1,2-propanediol and β-chlorolactic Acid in Human Hepatocytes Cell (L02)
Glycidol (G), 3-chloro-1,2-propanediol (M) and β-chlorolactic acid (C) could exist together in mammals through the metabolic system from glycidol…
CONT-002: New Off-Line SPE-GC-MS/MS Method for Determination of MOSH/MOAH in Animal Feed, Foods, Infant Formula and Vegetable Oils
MOH (mineral oil hydrocarbons) which consist of mineral oil saturated hydrocarbons(MOSH) and mineral oil aromatic hydrocarbons(MOAH) are present in various products such as vegetable oils…
CONT-003: Monitoring Quality Parameter, 3-Chloro-1,2-Propanediol (3-MPCD) and Glycidyl Esters (GE) during Bleaching with different Types of Bleaching Earths
Changes in some quality parameters, 3-kloropropan-1,2-diol (3-MCPD) and glycidyl esters (GE) contents of palm olein were investigated during bleaching with different…
CONT-004: Evaluation of a New Microwave assisted Saponification/Extraction Method for Mineral Oil Analysis in Food
Mineral oil hydrocarbons are currently being investigated regarding their toxicity to humans. The analysts working on MOHs are now focusing to reduce the variability…
CONT-005: Fully Automated Analysis of Phthalates in Animal and Vegetable Fats and Oils by GC-MS
Phthalates are a class of chemical compounds widely used as plasticizers. Their presence in food products, particularly in fats and oils, has raised concerns due to potential health risks…
CONT-006: Evaluation of Epoxidation Methods for MOAH determination in Edible Oils
Mineral oil hydrocarbons (MOH) in edible oils continue to be an ongoing topic due to the challenging analysis and the often still considerable contents found…
LAMI-002: Food Contamination with Mineral Oils, determined by HPLC-GCxGCToF-MS-FID. First Results of MOAH Ring Quantification
Mineral oil-saturated hydrocarbons (MOSH) and aromatic hydrocarbons (MOAH) have received attention due to their possible negative effects on human health…
FRY-001: Addition of Gamma-tocopherol rich Extract: Impact on Sunflower Oil Degradation Process at Frying Temperatures
It is well known that during frying, oils degrade and give rise to potentially toxic compounds that could migrate to fried food and be absorbed through the diet…
FRY-002: Evaluating the effectiveness of a Natural Extract Rich in Alpha-tocopherol under Frying Conditions
During frying process, oil degradation occurs leading to the generation of a wide variety of potentially toxic compounds, which can migrate to the food…
FRY-003: Limitation of Triacylglycerols Thermal Degradation by the addition of Lupine Oil SFE
Frying is a culinary technique that allows in quick way to obtain dishes with the organoleptic qualities desired by consumers. It consists in thermal processing of…
LAMI-001: The Effect of the Frying Processing on the Crispiness of Fried Food and Frying Oil Quality
The major quality requirement of fried food is its sensory aspects including special flavor and crispiness. To improving the crispiness of fried food, normally higher…
LAMI-009: High Oleic Palm Oil (HOPO) and its advantages in Deep Frying processes
Palm oil and its fractions have been used as frying oil for a very long time in several cultures. A new frying oil from the Daabon Group in Colombia, the High Oleic Palm…
BPF-001: Waxes Content in the Selected By-products of Sunflower Oil Production
Sunflower oil production, depending on the method of oil production, various by-products remain. In the production of cold-pressed sunflower oil, after the pressing process remains cake…
BPF-002: The Effect of Extraction and Coagulation Conditions of Proteins from Pumpkin Oilseed Cake on the Properties of the Obtained Preparations
The aim of the study was to determine the effect of extraction and coagulation conditions on the chemical composition and functional properties of protein preparations obtained from pumpkin oilseed cake…
BPF-003: Valorization of Peptide and Lipid Fractions of Hemp (Cannabis Sativa L.) Seed Cakes: Combined Action of Pressing and Enzymatic Hydrolysis for the Formulation of a Liposomal Vector
Recent reports from FAO show that between 1990 and 2000, France multiplied its production by 50, becoming the European and world leader in hemp seeds…
BIO-001: Structured Lipids Produced from Palm Olein by Interesterification: A Controllable Lipase-catalyzed Approach in a Solvent-free System
Palm olein (POL) was modified by enzymatic interesterification with different degrees of acyl migration in a solvent-free packed bed reactor…
BIO-002: Cleaner and Sustainable Synthesis of High Quality Monoglycerides by use of Enzyme Technologies: Techno-economic and Environmental Study
The synthesis of value-added products from glycerin is an attractive research area that aims to valorize this by-product of the biodiesel industry…
BIO-003: Chemoenzymatic Synthesis and Characterization of Arginine-conjugated erythorbyl myristate as a Multifunctional Emulsifier
Erythorbyl fatty acid esters (EFEs) are emulsifiers that have been shown to possess excellent antibacterial, antioxidative, and interfacial activities…
![BIO-004: Bioavailability of docosahexaenoic acid [22:6(n-3)] from regio- and enantio-pure triacylglycerols](https://virtualsymposium.corporatemeta.com/wp-content/uploads/2023/09/BIO-004_11215_34201_Zhang-1080x675.jpg)
BIO-004: Bioavailability of docosahexaenoic acid [22:6(n-3)] from regio- and enantio-pure triacylglycerols
Long-chain n-3 polyunsaturated fatty acids (PUFAs) play crucial roles in various physiological processes. Docosahexaenoic acid [DHA, 22:6(n−3)] is…
BIO-005: Determination of Integral Stereoselectivities of Native and Recombinant Lipases from Cordyceps militaris on Tricaprylin with Kinetic Modeling
Lipase (EC. 3.1.1.3), an enzyme which catalyzes the hydrolysis of triacylglycerols, is utilized in various industries due to its regio- and stereoselectivity…
BIO-006: Immobilization of sn-2 Regioselective Lipase on Modified Epoxy Support
Despite potential and demand for sn-2 regioselective lipases in the industry, such lipases are not cost-effective for commercial use…
BIO-007: Recombinant Cytochrome c-type cis/trans Fatty Acid Isomerase from Pseudomonas putida KT2440 and its Catalytic Activity
In the periplasm of Pseudomonas putida strain, there is a cytochrome c-type cis/trans fatty acid isomerase (CTI) containing a heme-binding motif…
BIO-008: Enzymatic Synthesis and Purification of Structured Lysophospholipids from DHA-rich Algal Oil
Docosahexaenoic acid (C22:6 n-3, DHA) is a long-chain polyunsaturated fatty acid whose deficiency in the brain has been associated with certain neurodegenerative diseases…
ANLI-001: Analysis of triacylglycerol regioisomers in plant oils using direct inlet negative ion chemical ionization tandem mass spectrometry
Triacylglycerols (TAGs) are the most abundant components in edible plant oils, dominating over 95% of total lipids…
ANLI-002: Rapid Methods to Detect Vegetable Oils Adulteration
Vegetable oils are essential ingredients in the food industry, and because of availability and/or value, they can be adulterated with a consequent decrease in…
ANLI-003: Identification of 1,3- and 1,2-diacylglycerols by NMR Analysis
Acylglycerols are a class of lipids commonly found in fats and oils, and they consist of a glycerol molecule esterified with one, two, or three fatty acid chains…
ANLI-004: Efficient MOSH/MOAH Data Interpretation using the OpenChrom Software with MOSH/MOAH PlugIn
Mineral oil saturated hydrocarbons and mineral oil aromatic hydrocarbons (MOSH/MOAH) are contaminants in foods and cosmetics that often originate…
ANLI-005: Reliability of 3-MCPD, 2-MCPD and Glycidol ester determination according to AOCS Cd 29c-13 (iso 18363-1)
2- and 3-MCPD and Glycidol are formed during the refining of fats and oils. During digestion, 2- and 3-MCPD esters (MCPDe)…
ANLI-006: Detection of Adulteration of Sunflower Oil with Safflower Oil Samples by ATR-FTIR and Sterol using PCA
Sunflower oil is one of the most consumed vegetable seed oils in the world, as it is a common ingredient of cooking recipes, as well as frying applications…
ANLI-007: Quantification of Total Oil in Microcapsules using 1H-NMR
The microencapsulation is a widely used technique to protect and add bioactive compounds to food matrices, as it is the case oils rich…
ANLI-008: Verifying Almond Geographical Origin through Secondary Lipid Metabolite Fingerprinting
Almond production has a significant economic significance, particularly for major producer countries like the USA, Spain, and Australia, among others…
ANLI-009: Unveiling the Origin of Pine Nuts through Sesquiterpene fingerprint
Pine nuts are worldwide valuated nuts, widely used in culinary preparations due to their exceptional sensory attributes and nutritional value…
ANLI-010: Ultraviolet-visible Spectroscopy and Chemometrics for Simultaneous Evaluation of Minor Components in differently Processed Olive Oils
Spectroscopic techniques coupled with chemometrics are an alternative to classical chemical methods used in oil analysis…