PRELIMINARY PROGRAM

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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.