5^th Euro-Global Summit and Expo on Food & Beverages June 16-18, 2015 Alicante, Spain

Laila Meija is a medical doctor, an Internist with specialisation in dietetic and clinical nutrition. She works in Pauls Stradins University Hospital and at Riga Stradins University as an Assistant Professor in the Department of Sports and Nutrition.

There is a lot of evidence that plant based diet can be protective in prevention of a wide range of chronic diseases and can improve clinical signs of persisting illness. Cereals, including oats, are important part of human diet because of mixture of biologically active substances, including cereal fiber complex and antioxidants. The study of Establishment of a new scientific group for multi-branch research in Latvia for assessment of local cereal material on characteristics determining the dietary potential and their use possibilities in prevention of chronic bowel diseases is going on. This study covers steps from breeding crops to producing breakfast cereals and finally clinical intervention study, which includes patients with inflammatory bowel disease and controls. One part of this study is to evaluate dietary value of new variety in Latvia originated naked oat (Avena sativa L). Several biologically active substances were accessed, including total phenolic content (158.2 ± 6.3 mg gallic acid equivalents/GAE 100/g DM), radical scavenging activity (26.1 ± 2.5%), Alpha-tocoferol (8.5 ± 2.7 mg/kg DM), Beta glucan (38.9 ± 3.7 g/kg DM). The results suggest considerable potential antioxidative and antiinflammatory activity of Avena sativa L in patients with inflammatory bowel disease and irritated bowel syndrome. rnrnThis research received financial support from the European Social Fund project No. 2013/0072/1DP/1.1.1.2.0/13/APIA/VIAA/032

Nihal Buyukuslu has completed her PhD from Nottingham University, Queens Medical School, Biochemistry Department, UK. She had experience in academia and industry. At present she is an Assistant Professor of Istanbul Medipol University, Nutrition and Dietetics Department. She has publications and projects on Biochemistry, Food and Nutrition Sciences.

rnPutrescine, spermidine and spermine are most abundant polycatioanic natural amines. They are involved in regulation of gene expression, translation, cell proliferation and differentiation, DNA, RNA and protein synthesis in mammal cells. They can be supplied by the endogenous synthesis inside the cell or by the intake from exogenous sources. Food is an important source of dietary polyamines. The polyamine content of foods is extremely wide ranging from a few nano moles to a few micromoles per gram. Seasonal variations, their origins, planting-husbandry methods, soil character, climate, process of foods, stock conditions cooking-preparing styles, and analysis methods are effective on polyamine concentrations in foods. In general, meat is rich in spermine, plant based foods contain mostly putrescine and spermidine, dairy products include mainly putrescine and spermidine, and among them, cheeses have higher polyamine values depending on fermentation conditions. Continuous intake of polyamine-rich food gradually increases blood polyamine levels. The normal adult diet provides a daily supply of several micromoles of polyamines. However, the optimum dietary intake of polyamines has not been identified yet. Any distortion of polyamine metabolism results in various pathological conditions including cancer, inflammation, stroke, renal failure and diabetes. Although there are enormous number of studies and reviews reporting the relation between polyamines and diseases, the role and depth effect of exogenous polyamines is not sufficiently clear. Their benefits can be changed depending on the specific polyamine and disease; they may be harmful, neutral or beneficial. Therefore food polyamine ingredients should be carefully evaluated depending on adverse and beneficial effects of polyamine intake.rn

Maria Ayelen Velez is a Post-doctoral fellow at Instituto de Lactología Industrial (Universidad Nacional del Litoral- CONICET) in Santa Fe, Argentina and a Teaching\r\nAssistant in Applied Statistics at Facultad de Ingeniería Química. She has a PhD from Universidad Nacional del Litoral. During her Doctoral training she also spent\r\na semester at Universidad de Granada, Spain, fi nanciated by Erasmus Mundus fellowship.

Omega-3 polyunsaturated fatty acids (omega-3 FA) have shown benefi cial eff ects on diff erent pathologies as cardiovascular\r\nand skin diseases. Th erefore, food supplementation with these fatty acids has emerged in the market. However, these\r\ntypes of foods are shelf limited due to omega-3 FA low oxidative stability. Recently, liposomes have appeared as a promising\r\ntechnology to protect these molecules: Th ey are bio compatible vesicles which can be covered with bio adhesive compounds\r\nfor enhanced bio availability. Th e objectives of the present work were to formulate liposomes containing omega-3 fatty acids\r\nto characterize them in size and morphology and to evaluate the eff ect of physical treatments (ultraturrax and sonication) in\r\nsize distribution. In addition, the morphology of liposomes coated with whey or caseins from diff erent milks (cow, sheep and\r\ngoat) was characterized. Liposomes were formulated following the technique of fi lm hydration utilizing phosphatidyl choline,\r\ncholesterol, esters of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) at a fi nal concentration of 2.68 mg/ml, 0.16\r\nmg/ml and 1.7 mg/ml respectively. Size distribution was measured by dynamic light scattering, morphology by transmission\r\nelectronic microscopy TEM and FA by gas chromatography. Vesicles obtained had 5 um size which diminished to 60 nm aft er\r\nphysical treatments. Liposomes encapsulation effi ciency was 30% and 20% for EPA and DHA respectively. As for morphology,\r\nliposomes without coating showed to be spherical and maintained high structural integrity; in turn, coated liposomes showed\r\nan irregular shape. Th e present work constitutes a preliminary study of liposome structures containing omega-3 FA with a view\r\nof potential applications in food formulations.

Erhan Sulejmani has completed his PhD at the Faculty of Technology and Metallurgy, University Ss Cyril and Methodius in Skopje, Macedonia. He is the Headrnof Department and Head of the Laboratory at Faculty of Food Technology and Nutrition, State University of Tetova, Macedonia. He published approximately 20rnscientifi c papers, 5 book chapters, edited two books and supervised many master students and is currently working as a Research Scientist and Lecturer in thernfi elds of Dairy technology, Cheese Chemistry and Conservation Processes at the State University of Tetova.

Proteolysis is one of the most important biochemical events that occur during ripening. The hydrolysis of intact caseins into peptides and free amino acids is one of the driving forces for changes in biochemical and functional characteristics of cheeses during ripening. Proteolysis in cheeses leads to the production of a wide range of peptides of different sizes and a pool of free amino acids, the concentration of which depends on the cheese variety. The concentration of amino acids in cheese at a given stage of ripening is the net result of the liberation of amino acids from the caseins by proteolysis and their catabolism or transformation into other amino acids by the cheese microflora. The starter is the principal source of peptidases in cheese, which are responsible for the hydrolysis of short peptides and the liberation of amino acids. Amino acids and small peptides were hypothesized to be mainly responsible for the basic taste of cheese. The breakdown of para-casein to amino acids and peptides by a combined action of chymosin and proteinases and/or peptidases of the starter bacteria is generally considered to be the most important aspect of cheese ripening. The peptides and the amino acids released also contribute to, and act as precursors for flavour development in cheese. There are a number of different pathways for amino acid catabolism, with each pathway producing different compounds. The pattern of proteolysis (i.e., the relative concentrations of different peptides and amino acids) is very variable and is essentially unique to a particular variety. In conclusion, it is of great importance to the cheese industry to be able to predict and control, and particularly accelerate, the primary proteolysis or the breakdown of the caseins into peptides and the secondary proteolysis of the peptides by the starter culture enzymes into smaller peptides and free amino acids.

Bergamini Carina V has completed his PhD in Biological Sciences at Universidad Nacional del Litoral (UNL), Argentina. She is a Researcher at Consejo Nacionalrnde Investigaciones Científi cas y Técnicas (CONICET) since 2008 and she works in the Instituto de Lactología Industrial (UNL/CONICET) (Santa Fe, Argentina).rnShe is author of scientifi c papers and book chapters mainly focused on the study of strategies to increase the production of interesting compounds from sensorialrnor biological viewpoint in fermented dairy products.

Bioactive peptides can be generated during milk fermentation by starter cultures or exogenous proteolytic enzymes. Phosphopeptides derived from caseins (CPP) have demonstrated anticariogenic activity due to their ability to link minerals, mainly Ca and P. In this work, yogurts enriched with CPP were obtained by hydrolysis with trypsin of milks fortified with different levels of casein from skim milk powder and CaCN (calcium caseinate). A comparative study of acidity, peptide profile and anticariogenic activity between hydrolyzed and control yogurts was performed during fermentation and/or storage.\r\nThe hydrolysis of milk with trypsin (E/S 1:9000) was made at 40ºC for 1 h, previously at fermentation process. CPP were isolated by selective precipitation with ethanol/calcium chloride and analyzed by HPLC-RP. The protective effect of yogurt extracts on hydroxyapatite (HA) demineralization by acid attack was determined measuring the contents of Ca and P released from HA.\r\nThe presence of CaCN produced a delay in the fermentation process for hydrolyzed yogurts. The postacidification was more pronounced for hydrolyzed yogurts than controls. The peptide profiles revealed the presence of CPP only in those yogurts made with hydrolyzed milk, and their levels were higher in yogurts prepared with the inclusion of caseinate. Starter culture has not the ability to produce these bioactive compounds during yogurt making, regardless of the casein content into milk. The hydrolyzed yogurts had a higher anticariogenic activity than controls. The highest values of protection of HA by CPP presence (15%) were found in yogurts made from milk with 4% SMP. Slight variations in protective effects were observed during storage.\r\n

Claudia Ines Venica has completed her PhD in Chemical Technology from Universidad Nacional delLitoral in Santa Fe, Argentina. She is a Postdoctoral fellow atrnInstituto de Lactología Industrial (Universidad Nacional del Litoral-CONICET).

Lactose intolerance affects about 70% of the world population; its incidence in South America is very high. Consume of reduced-lactose dairy products is recommended for avoid the uncomfortable gastrointestinal symptoms. In the Argentinian market, reduced-lactose fermented milks are not available. The purpose of this study was to compare acidity, lactose and galacto-oligosaccharides (GOS) concentrations, volatile profile and fat, total solids and proteins contents of stirred hydrolyzed yogurts made with added -galactosidase enzyme, with traditional ones. Yogurts with different fat contents, sweeteners (aspartame, sucrose) and with and without Lactobacillus acidophilus/inulin, were studied during storage.\r\nAcidity increased from fresh yogurts to 21 days and was lower in hydrolyzed yogurts than in traditional ones. Lactose decreased approximately 78% during fermentation for hydrolyzed products; slight changes were observed during storage. In traditional products the reduction was 20% during yogurt preparation, which continued decreasing up to 27% at 21 days. Thus, the lactose content was 1.20 g/100g and 4.90 g/100g in hydrolyzed and traditional yogurts, respectively, at 21 days. The presence of GOS was only detected in the hydrolyzed yogurts (approximately 0.70 g/100g); the values remained constants in some varieties while in others they decreased 15% at 21 days. Chemical composition was similar between hydrolyzed and traditional yogurts, for each variety. The volatile profiles were characterized by the predominance of ketones and acids. Overall, acetaldehyde, diacetyl, 2,3-pentanodione, acetoin and volatile acids were the most abundant components. Differences between hydrolyzed and traditional products were more pronounced at 21 days. The changes observed were dependent on the type of matrix. \r\n

Facundo Cuffi a has completed his Food Engineer from Universidad Nacional del Litoral (Santa Fe, Argentina) and course the last year of PhD in ChemicalrnTechnology. He is a young researcher (32 years) and he is a Professor in Food Formulation at the same University. He also has experience working with differentrnFood Industries. He has held different management positions in the Facultad de Ingeniería Química (UNL) and is currently the Director of Student Affairs.

Cheese flavour development is a dynamic and complex process which primarily depends on the enzymatic activities of lacticrnacid bacteria (LAB). Th e aim of the present work was to evaluate the volatile profiles of hard cheeses made with differentrnstrains of Lb. helveticus as starter culture: Two commercial strains (A and B) and two strains belonging to the collection of ourrnInstitute (C and D). Th e volatile fraction was analyzed by solid-phase microextraction (SPME) coupled to gas chromatographyrn(GC). Compounds identified by FID (fl ame ionization detector) and MS (mass spectrometry) were grouped by chemicalrnfamilies (aldehydes, ketones, alcohols, acids and esters). Relative amounts of each group of volatile components were expressedrnas percentages of total area. A total of 33 compounds were identified. Cheeses made with strain A were characterized byrna predominance of alcohols accounting for approximately 50% of the total volatiles detected. Acids and esters representedrnaround 20%. Th e volatile composition of cheeses made with strain B had a high proportion of aldehydes (40% of total area).rnOther chemical groups such as acids, esters and ketones reached per centual values of 15% each one. A similar volatile fractionrnwas detected in cheeses made with strains C and D. Acids constituted the largest group of aroma components (45 and 65%rnrespectively). Aldehydes were the second important group (approx. 25%) and in the case of ketones a higher contribution wasrnobserved in cheeses C. Th is study shows that autochthonous strains conferred similar profiles of volatile compounds in cheesesrnbut different from those of the commercial strains. We are studying now the impact of these autochthonous strains on thernsensory characteristics of cheeses.

Paloma Rohlfs Dominguez is working at the Department of Psychology and Anthropology of the Universidad de Extremadura, Spain.

The objective is to review the literature on school-based interventions during\r\ncompulsory education (published in 2009-2013) that may be effective in increasing\r\nhealthful nutritional outcomes in children. Specific strategies and their limitations will\r\nbe identified. Specifically, a qualitative systematic analysis of seventeen school-based\r\ninterventions applied to six-eleven year-old children, and published in peer-reviewed\r\njournals from 2009-2013 was carried out. These studies taken as a whole used a variety\r\nof strategies (fourteen), such as provision of nutritional and gardening education;\r\nrepeated exposure to vegetables (V); peer and adult modelling; chefs going into schools\r\nto teach healthy nutritional issues, etc. These studies showed four types of limitations:\r\nlimitations derived from the experimental designs and experimental procedures used\r\nand limitations affecting participant samples and data collection. Fifteen\r\nrecommendations for overcoming the targeted research limitations were identified, such\r\nas applying the intervention during longer time intervals; examining the effectiveness of\r\nthese interventions in different ethnicities and socioeconomic groups; including larger\r\nparticipant samples; using randomized designs, etc. Finally, six new working\r\nhypotheses to guide future studies are proposed here. For example, a small number of V\r\noffered might lead to insufficient opportunities to learn to like the flavor of V; schools’\r\nprevious experience with these interventions might distort children’s post-intervention\r\ndata related to their nutritional outcomes; providing children with nutritional and\r\ngardening education might increase their fruit (F) selection, consumption and\r\npreferences and application of evaluative conditioning under more appropriate\r\nexperimental conditions might increase child V consumption.

Andre Luiz Medeiros de Souza, PhD. student in Food Hygiene and Technology Processing Animal Productsat Federal Fluminense University - RJ(UFF, Brazil), works in the fi sheries extension departmentin Foundation Institute for Fisheries of Rio de Janeiro (FIPERJ, Brazil). He graduated and has Master’s degree in Veterinary Medicine. He specialized in food safety and nutritional quality at Federal Institute of Rio de Janeiro (IFRJ, Brazil), and in Health Surveillance and Food Quality Control\r\nat Qualittas School Offi ce (Rio de Janeiro, Brazil).

The consumption of raw fish is increasing in Brazil however it may present a higher risk to public health, because its integrity\r\ndepends only on proper handling and storage. Hence, the use of eff ective means to ensure the safety of the product is\r\nextremely important. Th e aim of this investigation was to carry out microbiological analysis of salmon (Salmosalar) before\r\nand aft er the processing in a fish industry. Th e microbiological analyzes were: Salmonella spp(SS), Staphylococcus aureus (SA),\r\ntotal coliforms (TC), Escherichia coli (EC) and Aerobic Mesophilic Heterotrophic Bacteria (AMHB). The raw material and the\r\nfinal product had low levels of AMHB and SA. TC was in low concentration only in the fi nal product. Th e SS and EC bacteria\r\nwere not isolated. It is suggested that fish industries with “good processing practices” can produce suitable raw fish to fresh\r\nconsumption.