PRELIMINARY PROGRAM
The Conference will be hold at the Rectorate building of the University of Plovdiv, conference hall Compass.
10th June 2014
| 10:00 - 13:00 | REGISTRATION | |
|---|---|---|
| 13:00 - 13:30 | OPENING CEREMONY | |
| 13:30 - 14:05 | O1 | IMPORTANCE OF PHYSICAL KNOWLEDGE IN THE EDUCATION OF FOOD TECHNOLOGISTS AND FOOD ENGINEERS A. S. Szabó, P. Laszlo, L. Baranyai, P. Tolna, K. Gasztonyi |
| 14:05 - 14:40 | O2 | FOOD RESEARCH AND DEVELOPMENT INSTITUTE - PLOVDIV P. Paraskova |
| 14:40 - 15:10 | O3 | M.SC. PROGRAM ON FOOD PHYSICS AT PLOVDIV UNIVERSITY "PAISII HILENDARSKI" M. Marudova-Zsivanovits, G. Dyankov |
| 15:10 - 15:30 | COFEE BREAK | |
| 15:30 - 15:55 | O4 | INDUSTRIAL APPLICATION AND POTENTIAL OF OHMIC HEATING H. Yildiz, E. Guven |
| 15:55 - 16:20 | O5 | RAPID MONITORING OF VOLATILE ORGANIC COMPOUNDS: SELECTED ION FLOW TUBE MASS SPECTROMETRY (SIFT-MS) G. Sinir, S. Suna, C. Tamer |
| 16:20 - 16:45 | O6 | NANO SPRAY DRYING APPLICATIONS IN FOOD INDUSTRY S. Suna, G. Sinir, O. Copur |
| 16:45 - 17:10 | O7 | COUNTER-IONS EFFECT ON RHEOLOGICAL PROPERTIES OF HYDRATED PECTIN FILMS G. Zsivanovits, M. Marudova-Zsivanovits |
| 17:10 - 17:45 | O8 | HEALTHY LIPID COMBINATION. EFFECT OF THERMAL PROCESSING ON THE QUALITY CHARACTERISTICS OF MEAT PRODUCTS E. Botez, M. A. Şerban, I. Stoian, O. V. Nistor, D. G. Andronoiu, T. Mihociu and G. D. Mocanu |
| 19:30 - | CONFERENCE DINNER |
11th June 2014
| 09:00 - 09:25 | O9 | MEASUREMENT METHODS OF FOOD MATERIALS ELECTRIC PROPERTIES DETERMINATION Z. Hlaváčová, L. Staroňová, K. Kardjilova |
|---|---|---|
| 09:25 - 09:50 | O10 | EFFECT OF COMPOSITION ON ELECTRICAL IMPEDANCE SPECTRUM OF MILK E. Vozary |
| 09:50 - 10:15 | O11 | STUDY OF EDIBLE VEGETABLE OILS THERMOPHYSICAL PROPERTIES V. Vozarova, Z. Hlaváčová, K. Kardjilova, Ľ. Híreš, M. Valach |
| 10:15 - 10:40 | O12 | PRESENCE OF AFLATOXINE M1 ON MILK AND MILK PRODUCTS IN KOSOVO V. Gjinovci, A. Musaj |
| 10:40 - 11:00 | COFFEE BREAK | |
| 11:00 - 12:30 | P1 - P16 | POSTER SECTION |
| 12:30 - 13:30 | LUNCH | |
| 13:30 - | E1 | INDUSTRIAL EXCURSION: Brand "Dimitar Madjarov" |
| 18:00 - 19:30 | CONCERT |
12th June 2014
| 09:00 - 09:25 | O13 | EFFECT OF INULIN ON THE RHEOLOGICAL AND SENSORIAL PROPERTIES OF ICE CREAM Katrin Laos, Mirjam Harak |
|---|---|---|
| 09:25 - 09:50 | O14 | DETECTION OF WAX COATINGS ON PLUMS BY RAPID PHYSICAL METHODS M. Marudova, G. Exner, Tz. Grancharova |
| 09:50 - 10:15 | O15 | RELATIONS BETWEEN PHYSICAL AND SENSORY PARAMETERS OF SWEET CHERRY VARIETIES G. Zsivanovits, D. Iserliyska, A. Zhivondov |
| 10:15 - 10:40 | O16 | CHARACTERIZATION OF EXTRA VIRGIN OLIVE-OILS ADULTERATED WITH SUNFLOWER OIL USING DIFFERENT PHYSICAL METHODS T. Yovcheva, K. Nikolova, A. Viraneva, M. Marudova, I. Bodurov, T. Eftimov |
| 10:40 - 11:00 | COFFEE BREAK | |
| 11:00 - 12:30 | P17 - P32 | POSTER SECTION |
| 12:30 - 13:30 | CLOSING |
Poster section I.
Session:Determination of Physical Parameters of Foodstuffs
| P1 | PHYSIC STUDIES OF PLANT WAX FROM WATERMELON I. N. Panchev, S. D. Pashova, R. S. Radev, D. N. Petrov, D. G. Kovacheva |
| P2 | THE EFFECT OF EXTRUSION VARIABLES ON THE COLOUR OF APPLE POMACE – WHEAT SEMOLINA EXTRUDATES M. Ruskova, T. Petrova, N. Penov |
| P3 | OXIDATIVE STABILITY AND STABILIZATION OF GRAPE SEED OIL T. Ovcharova, M. Zlatanov |
| P4 | COMPARATIVE CHARACTERISTICS OF SUNFLOWER OIL WITH SUPPLEMENT OF TRADITIONAL BULGARIAN HERBS Dr. Buhalova, Kr. Nikolova, G. Antova, Il. Tomova, A. Aladjadjiyan, Y. Aleksieva, Zh. Petkova |
| P5 | ELECTRICAL CONDUCTIVITY OF HUNGARIAN HONEYS N. Czipa, B. Kovács |
| P6 | SCATTERING AND FLUORESCENCE SPECTRA OF COW MILK T. L. Dimitrova, T. Eftimov, V. G. Kabadzhov, P. Panayotov, P. Boyanova |
| P7 | EFFECT OF SALT FORMS AND CONCENTRATIONS ON THE RHEOLOGIC PROPERTIES OF WHEAT AND RYE DOUGH P.Sipos, Zs. Szilágyi |
| P8 | BEHAVIOUR OF EGGSHELL MEMBRANES AT TENSILE LOADING J. Strnková, Š. Nedomová, J.Trnka, J.Buchar |
| P9 | Colours of beers E. Szabó, P. Sipos |
Session: Food Rheology
| P10 | THE REDUCTION OF SODIUM CHLORIDE IN TELEMEA CHEESE. EFFECT ON TEXTURAL AND SENSORIAL PROPERTIES G.D. Mocanu, I. Cuşai, M. Angheloiu, D.G. Andronoiu, O.V. Nistor and E. Botez |
| P11 | THE INFLUENCE OF CONCENTRATION, TEMPERATURE AND MILK FAT ON THE VISCOSITY OF GALACTO-OLIGOSACCHARIDE SOLUTION K. Eha, K. Laos |
| P12 | CHANGES ON RHEOLOGICAL PROPERTIES OF POMEGRANATE JUICES DURINGCONCENTRATION PROCESS M. Cevik, S. Sabanci, F. İcier, H. Yildiz |
| P13 | THE EFFECTS OF DIFFERENT ULTRASOUND APPLICATION DURATIONS ON THE RHEOLOGICAL PROPERTIES OF TOMATO JUICE S. Sabanci, M. Cevik, F. İcier |
| P14 | EFFECT OF STORING AND TEMPERATURE ON FOREST HONEY RHEOLOGIC PROPERTIES P. Hlaváč, M. Božiková |
Session: Effects of Radioactivity and Air Pollution in the Food Sector
| P15 | A STUDY ON THE ENVIRONMENTAL SITUATION IN THE AREA OF THE KARDZHALI LEAD-ZINC PLANT USING THE MOSS TECHNIQUE, NEUTRON ACTIVATION ANALYSIS, ATOMIC ABSORPTION SPECTROMETRY, AND GIS TECHNOLOGY S. Marinova, G. Hristozova, A. Marinov, M.V. Frontasyeva, L.P. Strelkova, A.Yu. Dmitriev |
| P16 | INTERNATIONAL PROJECT "SALUX" |
Poster section II.
Session: Food quality or Safety
| P17 | THE EFFECT OF STORAGE TIME ON THE RHEOLOGICAL PROPERTIES OF WINTER WHEAT VARIETY Mariann Móré, Zoltán Győri, Péter Sipos |
| P18 | THERMODINAMICAL PROPERTIES OF MIXED ORIGIN FAT BLENDS A. Soós, L. Somogyi, K. Kóczán Manninger, K. Kerti Badak, I. Szedljak |
| P19 | PHYSICO-CHEMICAL CHARACTERISTIC OF SEED OILS OF BULGARIAN SPECIES PUMPKIN AND MELON Zh. Petkova, G. Antova, Kr. Nikolova, T. Evtimov |
| P20 | FATTY ACID COMPOSITION OF LIPIDS CARP (CYPRINUS CARPIO L.) GROWNING IN DIFFERENT PRODUCTION SYSTEMS G. Antova, A. Stoeva, L. Hadjinikolova, M. Angelova-Romova |
| P21 | PHYSICAL AND PHYSICO-CHEMICAL PARAMETERS OF GREEK CHEESES Martha Kasapian, Zuzana Dičáková, Eva Dudriková, Pavel Bystrický |
| P22 | TOCOPHEROL COMPOSITION OF CARP (CYPRINUS CARPIO L.) LIPID CULTIVATED IN DIFFERENT PRODUCTION SYSTEMS G. Antova, A. Ivanova, M. Angelova-Romova, L. Hadjinikolova |
| P23 | ANTIMICROBIAL EFFECT OF ENCAPSULATED AND NON-ENCAPSULATED THYME ESSENTIAL OIL L. Dostálová, L. Kalhotka, L. Detvanová, Zd. Pšeničková |
Session:Research and Innovative Technologies in the Food Sector
| P24 | THE PRODUCTION AND EVALUATION OF BROWN WHEY CHEESE J. Teplá, J. Strnková, Š. Nedomová, M. Jůzl, T. Lužová, K. Šustová |
| P25 | APPLICATION OF BLACK SEA SAPROPELS FOR INCREASING THE GRAIN YIELD OF BEANS, CV."SMILJAN", CULTIVATED ON CINNAMONIC PSEUDOPODZOLIC SOIL (PLANOSOL) N. Nikolov |
| P26 | OPTIMIZATION OF NITROGEN NUTRITION AT EARLY TOMATO CV "DAR" IN UNHEATED GREENHOUSES, USING MODIFIED GRANULES, CONTAINING BLACK SEA SAPROPELS N. N. S., D. Christova, Sijka Ivanova, N.Shopova, I.Yovchev |
| P27 | OHMIC TEMPERING OF FROZEN GROUND MEAT C. Çelebi, F. İçier |
| P28 | USE OF SUPERCRITICAL CO2 IN FOOD INDUSTRY B. İncedayi, S. Suna, Ö. U. Çopur |
| P29 | IMPACT OF INNOVATIVE TECHNOLOGIES ON FRUIT AND VEGETABLE QUALITY S. Suna, C. E. Tamer, L. Sayin |
Session:Polymer and Nanoscience for Food
| P30 | EFFECT OF ACTIVE PACKAGING MATERIAL ON MILK QUALITY M. F. Galikhanov, A. A. Guzhova, A. N. Borisova |
Session: Non-destructive Physical Methods (e.g. NIR-NIT; NMR; INAA) for Food Investigation
| P31 | EPR STUDY OF GAMMA-IRRADIATED CEREAL FOODS K. I. Aleksieva, N. D. Yordanov |
| P32 | EPR STUDY OF IRRADIATED SACCHARIDES Y. Karakirova, N. Yordanov |
Power Point facilities (MS Office up to 2013), slides and overhead projectors will be available. Posters should be w/h 90x100 cm.