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Program Schedule
Global Food Science Higher Education Forum Shuixiu Hall (3rd Floor) Session: Dairy Science & Technology (Morning, May 30; Baihe Hall I)
Sponsors/Co-organizers:
State Key Laboratory of Dairy Biotechnology Moderators:
Dr. Stephanie Clark, Iowa State University, USA. Dr. Lloyd Metzger, South Dakota State University, USA. Titles/Speakers:
Presentation Titles & Speakers
Nanostructured casein micelles in milk powders. Dr. Bhesh Bhandari, Editor of Journal of Food Engineering, Professor, School
of Agriculture and Food Sciences, University of Queensland, Australia. Process Cheese: Strategies to control functionality and develop least cost formulations. Dr. Lloyd Metzger, Member of Editor Board of Journal of Dairy Science,
Director of Midwest Dairy Foods Research Center, Professor & Alfred Chair in Dairy Education at Department of Dairy Science, South Dakota State University, Protecting effect of Lactobacillus against the adhering to Caco-2 cells and inducing IL-8 secretion from HT-29 cells by E.coli O157 Dr. Yanfeng Tuo, Scientist, Bright Dairy & Food Co., Ltd, China
Coffee Break
Formation and stability of milk foams formed in hot beverages. Dr. Keshavan Niranjan, Editor of Journal of Food Engineering; Professor,
Department of Food Bioscience, University of Reading, UK. Issues surrounding sodium in cheese. Dr. Stephanie Clark, Associate Editor of Journal of Dairy Science; Associate
Professor, Department of Food Science & Human Nutrition, Iowa State Application of fluorescence spectroscopy in quality and safety control of dairy products. Dr. Xiaoming Liu, Associate Professor, School of Food Science & Technology,
Session: Food Nanotechnology (Morning, May 30; Shuixiu Hall)
Sponsors/Co-organizers:
COFCO Nutrition & Health Research Institute Moderators:
Dr. Hongda Chen, United States Department of Agriculture, USA. Dr. Cheng Yang, Jiangnan University, China Titles/Speakers:
Presentation Titles & Speakers
Impact of Nanostructures on the Oxidation of Lipids Dr. Eric Decker, Professor & Department Head, Department of Food Science,
University of Massachusetts, USA.
Use of nanomaterials in food safety and the study about their toxicity. Dr. Mengshi Lin, Associate Professor, Division of Food Science, University of
Missouri, USA.
Starch nanocrystals: A candidate for stabilizing food-grade pickering emulsions Dr. Cheng Yang, Professor , Key Laboratory of Food Colloids and
Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, China Coffee Break
Advances of Nanotechnology R&D in Food and Agriculture Systems Dr. Hongda Chen, National Program Leader, Bioprocess
Engineering/Nanotechnology, United States Department of Agriculture, USA.
Amorphous cellulose – another Versatile Functional Material for Food Applications Dr. Tao Wu, Associate Professor, Department of Food Safety and Quality,
College of Food Science and Technology, Nanjing Agricultural University,China
Electrochemical Detection of Arsenic(III) Based on Hollow gold nanospheres Dr. Suiping Wang, Associate Professor, Department of Food and
Bioengineering, College of Chemical Engineering, Xiangtan University, China
Rational Design of Nano-structured Delivery Systems for Dietary Supplements Dr. Shuqin Xia, Associate Professor, School of Food Science & Technology,
Jiangnan University, China
Session: Food & Human Nutrition (Morning, May 30; Liangxi Hall)
Sponsors/Co-organizers:
National Engineering Research Center of Functional Foods Moderators:
Dr. Fereidoon Shahidi, Memorial University of Newfoundland, Canada Dr. Liangli Yu, Shanghai Jiao Tong University, China Titles/Speakers:
Presentation Titles & Speakers
Lipids and Modified Lipids in Food, Nutrition and Health
Dr. Fereidoon Shahidi, Editor-in-Chief of Journal of Functional Foods, Editor
of Food Chemistry; Professor, Department of Biochemistry, Memorial University
of Newfoundland, Canada
Chromatographic and Mass Spectrometry Flow-Injection Fingerprints in
Detecting Food Adulterations

Dr. Liangli Yu, Associate Editor of Journal of Agricultural & Food Chemistry
and LWT-Food Science and Technology, Professor and Dean, School of
Agriculture & Biology, Shanghai Jiao Tong University, China
Gut microbiome: a key factor in health-promoting effects of dietary flavonoids.
Dr. Hang Xiao, Member of Editorial Board of Critical Reviews in Nutrition &
Food Research and Food Bioscience, Associate Professor at Department of Food Science, University of Massachusetts, USA. Coffee Break
Dietary Polyunsaturated Fatty Acids Affect AKT Signaling and Prostate Cancer Growth Dr. Yongquan Chen, Professor & Director, Research Center of Bioactive Lipid
& Human Health, School of Food Science & Technology, Jiangnan University,
China
Gel coating of edible Brasenia schreberi leaves lowers plasma cholesterol in
hamsters

Dr. Wallace Yokoyama, Research Chemist, United States Department of
Agriculture, USA.
Dietary Polyphenols: New Roles in Food and Human Health Management.
Dr. Mingfu Wang, Associate Editor of Journal of Functional Foods; Associate
Professor, School of Biological Sciences, the University of Hong Kong, China.
A new view of starch digestion: starch sources influence glucose generation at
mucosal alpha-glucosidase level.

Dr. (Amy) Hui-Mei Lin, Research Assistant Professor, Department of Food
Science, Purdue University, USA
Session: Seafood Science & Technology (Morning, May 30; Ruyi Hall)
Sponsors/Co-organizers:
Moderators:
Dr. Joe M. Regenstein, Cornell University, USA. Dr. Changhu Xue, Ocean University of China, China Titles/Speakers:
Presentation Titles & Speakers
Studies on the sulfated polysaccharides from sea cucumber Dr. Changhu Xue, Professor & Dean, College of Food Science and Engineering,
Ocean University of China, China.
Discoloration of mollusk and crustacean: Impact on quality and its prevention. Dr. Soottawat Benjakul, Associate Editor of International Aquatic Research,
Professor, Department of Food Technology, Prince of Songkla University, Thailand. Identification of a novel gelatinolytic metalloproteinase (GMP) in the body wall of sea cucumber (stichopusjaponicus) and its involvement in collagen Dr. Minjie Cao, Professor & Dean, College of Bio-tech Engineering, Jimei
University, China.
Coffee Break
Gelatin: Analytical pitfalls and challenges. Dr. Joe M. Regenstein, Co-Editor-in-Chief of Food Bioscience, Professor,
Department of Food Science, Cornell University, USA.
Research advances on storage, processing and safety control of Seafood Dr. Jianrong Li, Professor & Vice President, Bohai University, China.
The preparation of bioactive peptides from marine food protein. Dr. Jiaoyan Ren, Professor, College of Light Industry & Food Sciences, South
China University of Technology, China.
Seasonal difference in the properties of collagen and gelatin extracted from freshwater fish byproducts Dr. Rui Duan, Associate Professor, Department of Food Science and
Technology, Huaihai Institute of Technology, China.
Session: Foodomics (Morning, May 30; Lihu Hall)
Sponsors/Co-organizers:
State Key Laboratory of Food Science and Technology Moderators:
Dr. Yoshinori Mine, University of Guelph, Canada. Dr. Zhenyu Chen, The Chinese University of Hong Kong, China. Titles/Speakers:
Presentation Titles & Speakers
Detecting the Genetic and Endocrine Factors of Human Obesity and Diabetes by Challenging the Energy Metabolic System. Dr. Guang Sun, Professor, Department of medicine, Faculty of medicine,
Application of Nutraceuticals and Functional Foods in Regulation of Blood Cholesterol. Dr. Zhen-Yu Chen, Associate Editor of Journal of Agricultural and Food
Chemistry
, Professor, Food & Nutritional Sciences Programme, School of Life
Sciences, The Chinese University of Hong Kong, China. Functional Food Factors Against Obesity-induced Inflammation and Pathologies. Dr. Rina Yu, Professor, Department of Food Science and Nutrition, University of
Coffee Break
Food Bioactives and Chronic Inflammation: What Foodomics Can Elucidate? Dr. Yoshinori Mine, Associate Editor of Journal of Agricultural and Food
Chemistry
, Department of Food Science, University of Guelph, Canada.
Innovations and Market place- Impact of Nutrigenomics and Proteomics. Dr. Lekh R. Juneja, Executive Vice President, Taiyo Kagaku Co., Ltd., Japan
Global Food Science Higher Education Forum (Afternoon, May 30;
Sponsors/Co-organizers:
COFCO Nutrition & Health Research Institute Dr. Jian Chen, Jiangnan University, China Dr. William Lacy, University of California, Davis, USA Panelists:
Baoguo Sun, Beijing Technology & Business University Suhe Meng, Chinese Institute of Food Science and Technology Guanghong Zhou, Nanjing Agricultural University Xiaochun Wan, Anhui Agricultural University Shuo Wang, Tianjin University of Science & Technology Titles/Speakers:

Presentation Titles & Speakers
International Food Science Program Approval and Certified Food Scientist Ms. Kristy Nelson, Director for Special Projects, Institute of Food
Technologists (IFT), USA
Food Engineering Education & Certification System in China
Dr. Mingyong Zeng, Secretary General of Food Engineering Division, Chinese
Engineering Education Accreditation Association; Professor, Ocean University of China, China Graduate Education at the University of Massachusetts Dr. Eric Decker, Professor & Department Head, Department of Food Science,
University of Massachusetts, USA
The academic degree system and graduate cultivation of food science in China
Dr. Mingyong Xie, Member of Food Science & Engineering Division,
Academic Degrees Committee of the State Council; Professor & Vice President, Nanchang University, China Food Science Undergraduate Education: an example curriculum from UC Davis and perspectives on future developments Dr. Charles F. Shoemaker, Professor & Former Chair, Department of Food
Science & Technology, University of California at Davis, USA
Coffee Break
International engagement in food science education Dr. Keshavan Niranjan, Professor & Director for International Collaboration,
Department of Food Bioscience, University of Reading, UK
The Development of the Higher Education of Food Science and Engineering in Dr. Zhengyu Jin, Chair of Food Science & Engineering Subcommittee,
Education Steering Committee, Ministry of Education of China; Professor &
Vice President of Jiangnan University, China
Undergraduate and post-graduate education in Australia in Food Science and Dr. Bhesh Bhandari, Professor, School of Agriculture and Food Sciences,
University of Queensland, Australia
Challenges of higher education in the 21st Century: comparison of undergraduate programs in China and US Dr. Feng Chen, Professor, Department of Food, Nutrition, and Packaging
Sciences, Clemson University, USA.
Food science education and “Certified Food Professional” initiative in Dr. Tanaboon Sajjaanantakul, Associate Professor & Dean, School of
Agricultural Industry, Kasetsart University., Thailand.
Session: Food Proteins and Peptides (Afternoon, May 30; Baihe Hall I)
Sponsors/Co-organizers:
State Key Laboratory of Meat Processing and Quality Control Moderators:
Dr. Youling Xiong, University of Kentucky, USA. Dr. Wangang Zhang, Nanjing Agricultural University, China. Titles/Speakers:
Presentation Titles & Speakers
Controlled aggregation of whey protein to form meso-structures for specific functional applications. Dr. E. Allen Foegeding, Editor-in-Chief of Journal of Food Science; William
Neal Reynolds Distinguished Professor, Department of Food, Bioprocessing &
Nutrition Sciences, North Carolina State University, USA.
Biophysics of ice structuring proteins and peptides Dr. Srinivasan Damodaran, Editor of the book Fennema’s Food Chemistry;
Professor, Department of Food Science, University of Wisconsin, USA.
Protein degradation is different in RFN and PSE pork during postmortem aging. Dr. Wangang Zhang, Professor, National Center of Meat Quality and Safety
Control, College of Food Science and Technology, Nanjing Agricultural University, China. Coffee Break
Regulation of muscle protein functionality through oxidative/antioxidative Approaches. Dr. Youling Xiong, Scientific Editor of Journal of Food Science; Professor at
Department of Animal and Food Science, University of Kentucky, USA.
Functionality of coacervates stabilized by soy proteins. Dr. Yufei Hua, Professor, School of Food Science and Technology, Jiangnan
University, China.
Physicochemical and functional properties of fish protein isolate prepared by acid and alkali solubilization processes. Dr. Soottawat Benjakul, Associate Editor of International Aquatic Research;
Professor, Department of Food Technology, Prince of Songkla University,
Thailand.
Session: Food Safety & Analysis (Afternoon, May 30; Lihu Hall)

Sponsors/Co-organizers:
Food Safety & Nutrition Co-Innovation Center Moderators:
Dr. Mengshi Lin, University of Missouri, USA. Dr. Zhouping Wang, Jiangnan University, China Titles/Speakers:
Presentation Titles & Speakers
Chemical indicators of Olive Oil Quantity. Dr. Charles Shoemaker, Professor, Department of Food Science & Technology,
Food Safety Regulations and How US Extension System Helps Food Producers Meet the Regulations Dr. Jean Weese, Professor at Department of Poultry & Food Science,
Auburn University, USA.
Focusing on Improving Food Quality for the New Chinese Consumer: Safe, Nutritious and Smart
Dr. Mark Lyons, Vice President, Alltech, USA.
Aptamer-based novel detection method for foodborne pathogen and mycotoxin. Dr. Zhouping Wang, Professor & Associate Dean, School of Food Science &
Technology, Jiangnan University, China
Coffee Break
Applying Recombinant Proteins for Food Safety Improvement Dr. Tungshi Huang, Professor, Department of Poultry & Food Science, Auburn
University, USA.
Analyses of Restricted and Prohibited Residual Drugs in Food Products with Surface Enhanced Raman Spectroscopy Dr. Yiqun Huang, Professor, School of Food Science, Shanghai Ocean
University, China
Novel sensing techniques for detection of chemical and biological contaminants in foods. Dr. Mengshi Lin, Associate Professor, Division of Food Science, University of
Missouri, USA.
Study on the Residual Metabolic Rule and Toxic Effect of Phoxim in Crucian Carp Dr. Xiaoyu Liu, Professor, College of Food science and Technology, Huazhong
Agricultural University; Key Laboratory of Environment Correlative Dietology,
Ministry of Education, China
Session: Cereal Science & Technology (Afternoon, May 30; Ruyi Hall)
Sponsors/Co-organizers:
COFCO Nutrition & Health Research Institute Moderators:
Dr. Yongcheng Shi, Kansas State University, USA Dr. Zhengbiao Gu, Jiangnan University, China Titles/Speakers:
Presentation Titles & Speakers
The importance of fine structural features in starch in affecting the digestibility of food. Dr. Robert Gilbert, Member of Editorial Boards of Biomacromolecules;
Professor, Centre for Nutrition and Food Sciences, University of Queensland,
Australia
Unraveling the roles of enzymes and oxidants as potassium bromate replacers in frozen bread dough technology. Dr. Jon Faubion, Senior Editor of Cereal Chemistry, Executive Editor of
Journal of the Science of Food and Agriculture
, Singleton Endowed Professor,
Department of Grain Science, Kansas State University, USA.
The effects of oxidation of corn starch on acetylation. Dr. Zhengbiao Gu, Professor in the School of Food Science & Technology,
Jiangnan University, China
Opportunities and challenges for development of whole wheat product. Dr. Weizu Yu, Principle Scientist of COFCO, China
Coffee Break
Unique properties, modifications, and applications of waxy wheat flour and starch. Dr. Yong-Cheng Shi, Associate Editor of Cereal Chemistry, Professor,
Department of Grain Science, Kansas State University, USA.
Preparation and characterization of crystalline starch nano-blocklets Dr.Seung-Taik Lim, Professor, School of Life Sciences and Biotechnology,
Korea University, South Korea
Effect of resistant starch structure on short-chain fatty acids production by human gut microbiota fermentation in vitro. Dr. Zhongkai Zhou, Professor, School of Food Engineering and Biotechnology,
Tianjin University of Science and Technology, China
Postprandial Glycemic Response to Starch Affected by Tea Polyphenols Dr. Genyi Zhang, Professor, School of Food Science & Technology, Jiangnan
University, China
Session: Probiotics & Gut Health (Morning, May 31; Baihe Hall)

Sponsors/Co-organizers:
Moderators:
Dr. Arjan Narbad, Institute of Food Research, UK Dr. Wei Chen, Jiangnan University, China Titles/Speakers:
Presentation Titles & Speakers
Exploiting the gut as a source of novel bioactives. Dr. Colin Hill, Member of the Royal Irish Academy, Professor of the
Department of Microbiology, University College Cork, Ireland
Protective effects of Lactobacillus plantarum against heavy metal toxicity in mice. Dr. Wei Chen, Member of Editorial Board of Journal of Dairy Science and Food
Control
, Professor & Dean, School of Food Science & Technology, Jiangnan
University, China
CRISPR/Cas, the immune system of Bacteria Dr. Yuejian Mao, Scientist, Genomics and Ecology of Microbes, DuPont
Nutrition & Health
Modulating the structure and function of the human gut microbiota through diet - a metagenomics insight. Dr. Kieran Tuohy, Associate Editor of International Journal of Food Sciences
and Nutrition
, Group leader of the Nutrition and Nutrigenomics Group, Research
and Innovation Centre, Italy.
Coffee Break
Mechanism of Lactobacillus colonisation and engineering SMART probiotics for pathogen control. Dr. Arjan Narbad, Research Leader of the Gut Health and Food Safety
Program, Institute of Food Research, UK.
A short-chain fatty acid-producing core gut microbiota of healthy young Chinese cohorts across geography, lifestyles, and ethnicities. Dr. Heping Zhang, Professor & Director, Key Laboratory of Dairy
Biotechnology and Bioengineer of Education Ministry of China, Inner Mongolia
Agricultural University, China.
Metagenomic insight into probiotics and their novel biocatalysts on applications. Dr. Byong Lee, Professor, School of Biotechnology, Jiangnan University, China;
and Adjunct Professor, Department of Microbiology/Immunology, McGill University, Canada Session: Food Processing & Engineering (Morning, May 31; Ruyi Hall)

Sponsors/Co-organizers:
Moderators:
Dr. Bhesh Bhandari, University of Queensland, Australia. Dr. Fanbin Kong, University of Georgia, USA. Titles/Speakers:
Presentation Titles & Speakers
Some Aspects of Sustainability in Food Production: the Role of Peer-reviewed Science. Dr. James Seiber, Editor-in-Chief of Journal of Agricultural and Food
Chemistry
, Professor in the Department of Food Science & Technology,
University of California at Davis, USA.
Comtemporary challenges in food engineering Dr. Keshavan Niranjan, Editor of Journal of Food Engineering; Professor,
Department of Food Bioscience, University of Reading, UK.
Development of in vitro gastrointestinal models for food digestion study. Dr. Fanbin Kong, Assistant Professor, Department of Food Science &
Technology, University of Georgia, USA.
Coffee Break
Measuring Food Quality using NMR and MRI Dr. Michael J. McCarthy, Professor & Chair in the Department of Food
Science & Technology, University of California at Davis, USA.
Influence of Fat Content and Storage Duration on Oxidation and Physicochemical Changes in Frozen Pork Dumpling Filler Dr. Baohua Kong, Professor, College of Food Science, Northeast Agricultural
University, China
Soft structures made by corn protein and the applications Dr. Yi Wang, Assistant Professor, Department of Applied Biology and Chemical
Technology, Hong Kong Polytechnic University, China
Recent Advances in the Action of Pulsed Electric Fields on Proteins: Enzymes and Food Component Proteins Dr. Wei Zhao, Associate Professor, School of Food Science & Technology,
Jiangnan University, China
Session: Food Hydrocolloid (Morning, May 31; Shuixiu Hall)
Sponsors/Co-organizers:
The Key Laboratory of Food Colloids and Biotechnology, Ministry of Education Moderators:
Dr. Steve Cui, Guelph Food Research Centre, Agriculture and Agri-Food, Canada. Dr. Fang Zhong, Jiangnan University, China Titles/Speakers:
Presentation Titles & Speakers
Unveiling gum Ghatti’s structure relationship to its excellent emulsification capacities. Dr. Steve Cui, Editor-in-Chief of Bioactive Carbohydrates & Dietary Fiber,
Editor of Food Research International, Senior Research Scientist at Guelph Food
Research Centre of Agriculture and Agri-Food Canada, Canada.
Food hydrogels and emulsions with complex biopolymer Dr. Xiaoquan Yang, Professor, School of Light Industry & Food Sciences,
South China University of Technology, China.
The core carbohydrate structure of Acacia seyal var. seyal (Gum arabic). Dr. Shaoping Nie, Professor, School of Life Sciences & Food Engineering,
Nanchang University, China
Binding and gelation of polyuronates with calcium ions Dr. Yapeng Fang, Associate Professor, Glyn O. Phillips Hydrocolloid Research
Centre, Hubei University of Technology, China
Potential interaction between amylose and beta-cyclodextrin for retarding starch retrogradation. Dr. Yaoqi Tian, Associate Professor, State Key Lab of Food Science &
Technology, Jiangnan University, China
Coffee Break
Texture control and flavour release by hydrocolloids Dr. Katsuyoshi Nishinari, Professor, Department of Food and Pharmaceutical
Engineering, Hubei University of Technology, China
Improving Storage Stability of β-carotene through Spray-dried Nanoemulsions Stabilized by Modified Starches Dr. Fang Zhong, Professor, School of Food Science & Technology, Jiangnan
University, China
Structure and bioactivity of cereal beta glucans. Dr. Xinzhong Hu, Associate Professor, College of Food Engineering &
Nutritional Science, Shanxi Normal University, China
Rheological properties of alkaline extracted polysaccharide from seeds of Plantago asiatica L. Dr. Junyi Yin, Associate Professor, School of Life Sciences & Food
Engineering, Nanchang University, China
Professor Zhang Wang Memorial Symposium (Morning, May 31; Lihu
Sponsors/Co-organizers:
School of Food Science & Technology, Jiangnan University Moderators:
Dr. Sharon Shoemaker, University of California, Davis, USA Dr. Fengqing Feng, Zhejiang University, China Dr. Ruijin Yang, Jiangnan University, China Titles/Speakers:

Presentation Titles & Speakers
Open speech: The Candle is Burning Dr. Bo Jiang, Professor & Executive Deputy Director, State Key Lab of Food
Science & Technology, Jiangnan University, China
Protein Biochemistry, Nanobiotechnology, and Ample Space in Between Dr. Hongda Chen, National Program Leader, Bioprocess
Engineering/Nanotechnology, United States Department of Agriculture, USA.
Related Sensory Spectrum to Consumer Appreciation Dr. Fang Zhong, Director of International Office, Professor, School of Food
Science & Technology, Jiangnan University, China
Trend of Aseptic Beverage Processing Technology Dr. Yingchang Han, Nestle , USA
Coffee Break
Comparative Study on Surface Active Properties and Antimicrobial Activities of Dr. Fengqin Feng, Professor, Department of Food Science and Nutrition ,
Zhejiang University, China
Analysis of the fungal community dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine via culture-independent methods based on 18S rRNA genes
Dr. Li Ni, Professor & Associate Dean, Collage of Biological Science &
Technology, Fuzhou University, China
Application of Rapid Detection Methods in Food Safety Dr. Fei Xu, Professor & Associate Dean, School of Medical Instrument & Food
Engineering, University of Shanghai for Science & Technology, China
Study on Structure–Activity Relationships of Antioxidant Oligopeptide Dr.Yunhui Cheng, Professor & Executive Associate Dean, School of Chemical
and Biological Engineering, Changsha University of Science & Technology,
China
Soybean Protein and its interaction with Hydrocolloid gum in Emulsion System Dr. Jie Chen, Professor & Deputy Director, State Key Lab of Food Science &
Technology, Jiangnan University, China
A conventional PCR for the detection of DNA from wheat, rye and barley allergen Dr. Yu Ge, Professor, Shanghai Institute of Quality Inspection and Technical
Research, China
Session: Food Biotechnology (Afternoon, May 31; Lihu Hall)

Sponsors/Co-organizers:
National Engineering Laboratory for Cereal Fermentation Technology Moderators:
Dr. Dominic Wong, Western Regional Research Center, USDA-ARS, USA. Dr. Ruijin Yang, Jiangnan University, China Titles/Speakers:
Presentation Titles & Speakers
From metagenomic gene discovery to enzymatic breakdown of crosslinks in plant cell wall biopolymers Dr. Dominic Wong, Research Scientist, Western Regional Research Center,
USDA-ARS, USA
The inhibitory effect of Bacillus megaterium on aflatoxin biosynthetic pathway gene expression in Aspergillus flavus Dr. Qing Kong, Lecture, School of Food Science and Engineering, Ocean
University of China, China
Enzymatic Synthesis of Lactulose: Current State and Perspectives Dr. Xiao Hua, Associate Professor, School of Food Science & Technology,
Jiangnan University, China
Coffee Break
Highly efficient and regioselective acylation of pharmacologically interesting cordycepin catalyzed by lipase in the eco-friendly solvent 2-methyltetrahydrofuran
Dr. Zhigang Chen, Associate Professor, College of Food Science & Technology,
Nanjing Agricultural University, China
Utilize Traditional Chinese-style Cookery to Produce Aroma Development Flavorings from Shrimp Head (Pandalus borealis) Hydrolysate Dr. Wancui Xie, Associate Professor, Guangdong Provincial Key Laboratory
of Aquatic Product Processing & Safety, College of Food Science &Technology,
Guangdong Ocean University, China
Purification and Characterization of A Novel Cold-adapted β-Galactosidase from A Newly Isolated Strain of Erwinia rhapontici. Dr. Yu Xia, Associate Professor, School of Food Science & Technology,
Jiangnan University, China
Session: Scientific Writing & Publication (Afternoon, May 31; Shuixiu
Sponsors/Co-organizers:
School of Food Science & Technology, Jiangnan University Moderators:
Dr. Youling Xiong, University of Kentucky, USA. Dr. Joe Regenstein, Cornell University, USA. Titles/Speakers:
Presentation Titles & Speakers
Publishing Ethics and Author Responsibilities – Avoiding Potential Submission Ms. Wendy Hurp, Executive Publisher, Food Science, Elsevier Ltd, UK
Food Bioscience: A new international food science journal
Dr. Bo Jiang, Receiving Editor of Food Bioscience, Executive Editor of Journal
of the Science of Food and Agriculture, Professor, State Key Lab of Food Science & Technology, Jiangnan University, China. Advantages Of Publishing Research In Leading International Peer-Reviewed Journals—Perspectives From The Journal of Agricultural And Food Chemistry Dr. James Seiber, Editor-in-Chief of Journal of Agricultural and Food
Chemistry
, Professor, Department of Food Science & Technology, University of
California at Davis, USA.
Coffee Break
Publishing In Refereed Journals: From Hypothesis To Article Dr. E. Allen Foegeding, Editor-in-Chief of Journal of Food Science, William
Neal Reynolds Distinguished Professor, Department of Food, Bioprocessing & Nutrition Sciences, North Carolina State University, USA. How to Prepare and Successfully Publish your Research Work: Food Chemistry & Functional Foods Dr. Fereidoon Shahidi, Editor-in-Chief of Journal of Functional Foods, Editor
of Food Chemistry, Department of Biochemistry, Memorial University of
Newfoundland, Canada
Young Scientist Forum (Afternoon, May 31; Ruyi Hall)
Moderators:
Dr. Li Liang, Jiangnan University, China Dr. Jingwen Zhou, Jiangnan University, China Titles/Speakers:
Presentation Titles & Speakers
The effects of exopolysaccharide from rice lactic acid fermentation on mice intestinal flora and peristalsis of gastrointestinal tract Dr. Yong Yang, Associate Professor, College of standardization,China Jiliang
University, China
Physicochemical properties of modified maize starches in relation to addition order of reagents and catalyst Dr. Zhongquan Sui, Associate Professor, Department of Food Science and
Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University,
China.
Designing Food Colloids with Controlled Structure and Functionality Dr. Yuan Li, Associate Professor, College of life science and technology, Beijing
University of chemical engineering, China
Coffee Break
Antioxidant Activity of Xanthan Oligosaccharides Derivatives with Similar Substituting Degrees Dr. Tao Sun, Associate Professor, College of Food Science & Technology,
Shanghai Ocean University, China
Chemoprevention of anthocyanins on GI tract cancer cells Dr. Pu Jing, Associate Professor, Department of Food Science and Engineering,
Shanghai Jiao Tong University, China
Exploring novel bioactive compounds from litchi tissues Dr. Bao Yang, Associate Professor, Key Laboratory of Plant Resources
Conservation and Sustainable Utilization, South China Botanical Garden, Chinese
Academy of Sciences, China
Effect Of Basic Formula And Processing Conditions Of Noodles On Their Eating Quality Dr. Ying Yang, Associate Professor, College of Food Science and Engineering,
Central South University of Forestry and Technology
Graduate Student Forum (Afternoon, May 31; Baihe Hall)
Moderators:
Ms. Tianyi Yang, Jiangnan University, China Titles/Speakers:
Presentation Titles & Speakers
ROS are Involved in Regulation of COX-2 by Nonylphenol in Sertoli TM4 Cells via an Activation of the NF-κB Pathway Xiaozhen Liu, State Key Lab of Food Science &Technology, Nanchang University,
China
Isolation, Identification and Characterization of Human Intestinal Bacteria with the
Ability to Utilize Chloramphenicol as the Sole Source of Carbon and Energy
Xin Zhao, School of Food Science and Technology, Jiangnan University, China
Characteristics and Antioxidant Activity of Bovine Serum Albumin and Quercetin
Interaction in Different Solvent Systems

Xueyan Dong, College of Food Science  Nutritional Engineering, China
Agricultural University, China
Effect of Protein Supplementation and Microfluidization on Rheological
Characteristics, Microstructure and Sensory Properties of Soy Yogurt

Yonggang Lei, Department of Food Science, South China University of
Technology, China
Controlling Nonenzymatic Browning Reactions by Selected Dietary Polyphenols in
Chemical and Food Models
Xinchen Zhang, School of Biological Sciences, University of Hong Kong, China
Effect of Sugar Structures on Glycation of β-Lactoglobulin
Yingjia Chen, State Key Lab of Food Science and Technology, Jiangnan
University, China
Coffee Break
Surface Modification and Application of Graphene-based Magnetic Nanoparticles
Shan Yan, Key Laboratory of Environment Correlative Dietology (Ministry of
Education), College of Food Science & Technology, Huazhong Agricultural
University, China
Enhancement of Oxidative Stability and Water-holding Capacity Of Fresh and
Prefrozen Chicken Meat From Oxidatively Stressed Broilers Through Dietary

Antioxidant Regimens
Rebecca M. Delles, Department of Animal and Food Sciences, University of
Kentucky, USA

Developing Allium Mongolicum Regel Sauce by Combination Sensory Evaluation
and Fingerprint Technology

Junkui Wang,College of Food science & Technology, Shanghai Ocean
University, China
Characterization and Destabilization of the Emulsion Formed during Aqueous
Extraction of Peanut Oil
Yanna Chi, School of Food Science and Technology, Jiangnan University, China
Isoelectric Solubilization/Precipitation (ISP) Extracting Protein from Antarctic
Krill (Euphausia Superba) and Fluoride Removal with Multi-stage Countercurrent

Technology
E Liao, College of Food Science & Engineering, Ocean University of China, China
Temperature Effect on Sensory attributes, Volatile compounds and Antioxidant
activity of Maillard reaction products from Sunflower hydrolysate
E. Karangwa
, School of Food Science & Technology, Jiangnan University, China
Announcement of Graduate Student Competition Award

Source: http://foodsci.jiangnan.edu.cn/icfst2013/Program%20Schedule.pdf

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