Biography:

TokuÅŸoÄŸlu has completed her PhD at Ege University Engineering Faculty, Dept of Food Engineering at 2001. She is currently working as Associate Professor Dr  faculty member  in Celal Bayar University  Engineering Faculty Department of Food Engineering. TokuÅŸoÄŸlu performed a visiting scholar at the Food Science and Nutrition Department /University of Florida, Gainesville-Florida-USA during 1999-2000 and  as visiting professor at the School of Food Science, Washington State University, Pullman, Washington,USA during  April-May 2010.  She has published many papers in peer reviewed journals and serving as an editorial board member of selected journals. TokuÅŸoÄŸlu published the scientific edited three International book entitled Fruit and Cereal Bioactives: Chemistry, Sources and Applications  and entitled Improved Food Quality with Novel Food Processing by CRC Press, Taylor & Francis,USA Publisher, third book Food By-Product Based Functional Food Powders ; Dr Tokusoglu also published three national books entitled Frying Oil Science and Tehnology; Cacao and Chocolate Science and Technology and  Special Fruit Olive: Chemistry, Quality and Technology. She organized and/or  administered as Conference Chair  at many conferences and congress in various parts of USA and Europe.  She is Nutrition and food Technology Group Chair of ConferenceSeries LLC, USA

Abstract:

Currently, the potential utilization of the bioactive phenolic major components has been the focus of attention due to their consumption imparts health benefits containing several types of cancer, reduced risk of coronary heart problems. Dietary supplements, food tablets and/or food fortification based on food by-product may be alternative for above-mentioned healthy constituents.

Mesir paste, also known as ‘mesir maccun,’ is a traditional confectionery product with spesific flavor, taste, aroma, taste, colour and high viscosity. Mesir paste  contains 41 types of spices and medical plants including different plant extracts with sugar and the health beneficial effects have been reported for hundreds based on some documents thousands of years owing to their bioactive effective phenolic compounds. But in mesir preparation, blend of spices and medicinal plants have been boiled with sugar at high temperature. Nowadays, it is known that 5-hydroxy methyl furfural (HMF) formed during thermal decommission of sugars and carbohydrates and it is an aldehyde and a furan compound [namely as is 5-(hydroxyl methyl)2-furan carboxaldehyde], this formation provide an indication of overheating and storage in poor conditions. Even though, HMF is not yet considered a harmful substance,  the National Institute of Environmental Heath Science nominated HMF for testing based on the widespread of HMF in daily consumed foods, evidence for carcinogenic potential of other members of this class and the fact that little is known about HMF toxicity. It is known that the reported toxicity tests are mostly confined to mice and rats. 

In this research workshop content, we found that several factors (such as temperature, duration of heating process, storage conditions, pH and floral source)  influence HMF levels of mesir paste. By using our developed manufacturing metholody, HMF levels was decreased to  2.12-8.71  mg/kg (ppm)  from 158-196 mg/kg (ppm) by depending on Ottoman traditional manufacturing.  Insomuch that, 30.55;  68.09; and 88.75 ppm

results were achieved by 15.day, one month and 2 months of storage, respectively (p<0.05). Based on Turkish Food Codex Sugar, Confectionery Products & Honey Communique, max.level of HMF must be 40 ppm in final products so it is seen that great data was obtained and it was determined the storage stability for production shelf life. An analytical good correlation was found with good performance in terms of precision for the method (p<0.05).   In mesir paste, subsequent to fundamental chemical analysis (sugar, invert sugar, total carbonhydrate, total protein, total fat, total ash and total fiber);  the avg.486 mg gallic asid equivalent phenolics [mg gallic asid equivalent (GAE) phenolic /100g],  the total flavonoid concentrations were avg.786 mg quercetin equivalents (QE) /100 g paste whereas the IC50 of the methanolic extracts was avg.1.196 mg paste/ml and the results showed that sinapic acid was most active in the DPPH (IC50 value 0.0176 ± 0.002 mg paste/ml). Majorly cinnamaldehyde, shringic acid, sinapic acid, vanillic, ferulic, cafeic, chlorogenic acids, 4-caffeoylquinic, 1,3- caffeoylquinic acid, 1,4-caffeoylquinic, 1,5-caffeoylquinic acids, p-hydroxybenzoic acid, p-coumaric acid, protocatechuic acid, coumarin, piperine, sinapin, a-Zingiberene  10-Gingerol, curcumin, cubebin, kampferol, quercetin, 3^¢-O-metyl quercetin, acacetin  phenolics,  lignan glucoside trachelosid lignin were identified by both HPLC-DAD and LC-ESI-QTOFF-Mass Spectrometry as qualitative and quantitavely. Also piperolein, beta-bisabolen, öjenol, methyl öjenol, öjenol asetate, mirisen, beta-karyofilen, alfa-pinen, linalool, alfa-pinen, campfore, alfa-cububen, alfa-kopaen, trans-anethol, estragol, anise ketone, anisic acid, geranial, geraniol, 6-shogaol, zingeron, miquelian were determined as volatile components by GC-MS. 

                Scientific evidence shows that some dietary supplements are beneficial for overall health and for managing some health conditions. By utilizing of 41 spices and medicinal plants, mesir tablet was produced at DEPARK Technopark Spil Innova LLCas industrial health innovative. We discussed chemical characterization, functional properties, their unique bioactive features of mesir effervecent tablet and covered antioxidative, anticarcinogenic reports.

 

Biography:

Ron Judge has worked in the food industry his entire career in the area of food safety and quality assurance both in corporate positions and as a consultant. He has consulted for over 25 different companies across North America ranging from chocolate, pastries to slaughter and ready to eat meat products. His corporate positions include working for Campbell Soup Company, Maple Leaf Foods and most recently with Maple Lodge Farms as their Director – Food Safety, Quality Assurance and Animal Welfare. Ron’s mandate at Maple Lodge is to elevate all of their food safety, quality assurance, and animal welfare programs to a higher level of standard as Canada’s largest poultry slaughter company looks for future expansion of its halal products and customer base.  

 

Abstract:

Global expectations within the food industry is that companies will increasingly to take more initiative in terms of halal quality and food safety to protect their brands. Since 1990, Maple Lodge Farms has been recognized the demand for food compliant with Islamic dietary law (halal), with primary consumer choices based on quality and safety. The Hazard Analysis Critical Control Point (HACCP) -based halal quality-assurance standards were developed as a result, using the HACCP criteria for safety (recognized by the Canadian Food Inspection Agency), religious dietary requirement and quality. Halal critical control points (HlCCP) are identified using HACCP criteria and a question tree on HALAL processing and storage. This approach harmonizes and unifies halal processing with the specific food industry via an HACCP–based halal quality-assurance system. Principles of this program include the following: 1) the traditional method of slaughtering in Islam is to slit the throat, cutting the carotid arteries, jugular veins, trachea, and the esophagus, without severing the head.

2) It must be done by a Muslim of sound mind and health while pronouncing the name of God on each animal or bird. 3)  Muslim slaughter persons is required at each line. The number

of slaughter persons depends on line speed, size of the animals, and number of hours the operation will be performed. 4)

Maple Lodge uses the machine slaughter of birds, which is very precise. Thus method is approved by our Muslim certification body. Almost all countries that import chicken are now accepting machine-killed birds. Our plants are federally inspected, HACCP and BRC certified (two of the most rigorous standards for food safety).

Halal Controls Points in Poultry Slaughter

Biography:

To be updated

Abstract:

Introduction
Pancreatic enzyme preperations are a life-saving substitution for a pivotal physiological function of the entire organism that is impaired in chronic pancreatitis with exocrine pancreatic insufficiency. Pancreatic enzyme preperations, generically called pancreatin, are not alike. Rather, they present a broad variety of pancreatin composition. Our aim with this study is to compare efficacy of  enteric-coated mini-microsphere pancreatin product in respect with regular pancreatin products as the clinical outcome and symptomatic improvement of patient and beneficial effect especially on nutritional status in patients with exocrine pancreatic insufficiency.

Patients and Methods

A total of 53 consecutive patients (34 male, 19 female) with exocrine pancreatic defficiency due to chronic pancreatitis were included the study. 24 patients were treated with regular pancreatin products(Group1), 29 patients were treated with enteric-coated minimicrosphere pancreatin product (Group 2) . Symptoms, quality of life, nutritional status, pancreatic function were assessed before and after treatment. Quality of life was assessed with The Functional Assessment of Chronic Illness Therapy (FACIT) Measurement System as a collection of health-related quality of life (HRQOL) questionnaires targeted to the management of chronic illness.

Results:  Steatorrhea incidence was significantly lower in Group 2 compaared with Group1 (p<0.05). Abdominal pain score was significantly lower in Group 2 compared with Group1 (p<0.05). Median FACIT score of Group 2 was significantly higher than Group 1 (p<0.05). Median BMI was significantly increased in Group 2 in respect to Group 1 (p<0.05).

Discussion: Exocrine pancreatic insufficiency  is a serious condition which occurs in several diseases including chronic pancreatitis , cystic fibrosis, pancreatic cancer, and as a result of pancreatic surgery. The lack or absence of pancreatic enzymes leads to an inadequate absorption of fat, proteins, and carbohydrates, causing steatorrhoea and creathorrhea which results in abdominal discomfort, weight loss, and nutritional deficiencies. To avoid malnutrition related morbidity and mortality, it is pivotal to commence pancreatic enzyme replacement therapy  as soon as exocrine pancreatic insufficiency is diagnosed. Factors as early acidic inactivation of ingested enzymes, under dosage, and patient incompliance may prevent normalisation of nutrient absorption, in particular of fat digestion.

The most important aspect of the major therapy seems to be bioavailability of the product to enhance optimal absorbtion of food and especially fat. Enteric-coated mini-microsphere pancreatin product is shown more efffective in this study

Biography:

Subhajit Ray has completed his PhD degree from Jadavpur University in India. He has more than 20 years of experiences including 21 years of teaching and one year of industrial experiences. Currently he is an Associate Professor, Department of Food Engineering and Technology, Central Institute of Technology in India. He has published more than 30 papers in reputed journals, and participated and presented in numerous national and international conferences. He has been serving as a Member of Reviewer Panel and an Editorial Board Member in many reputed national and international journals.

Abstract:

In recent years, the consumption of carrot and carrot powder as well has increased steadily due to the recognition of ant oxidative and anticancer activities of β-carotene. The aim of this research project was to develop carrot powder fortified value added biscuits. First of all carrot purchased from local market of Kolkata was blanched in cube form, dried and finally grinded to powder form. Prepared carrot powder was evaluated for physicochemical properties viz. sensory and chemical qualities. In the present study the moisture,ash,fat,carbohydrate and protein of raw carrot were estimated as 91.25%,.39%,.59%,3.84% and 3.93% respectively. The nutritional quality parameters viz. ascorbic acid, moisture, fat, ash, carbohydrate and protein content of carrot powder were analyzed as 2.6×10^-4 mole/l, 16.5%, 2.24%, 1.48%, 3.52 g and 7.71%, respectively. Now carrot powder fortified biscuits were formulated by incorporating 5%, 7.5% and 10% carrot powder with ordinary flour. The experimental result revealed that carbohydrate content of 10% carrot powder fortified biscuit and protein content of 5% carrot powder fortified biscuits were enhanced as 72% and 64.49%, respectively. The β-carotene content in the different carrot powder formulated biscuits viz. 5%, 7.5% and 10% were also estimated as 0.092 mg/gm, 0.192 mg/gm and 0.187 mg/gm, respectively. So 7.5% carrot powder fortified flour blend was found to be maximum β-carotene content and overall acceptability score, respectively. Therefore in this study 7.5% carrot powder flour blend for biscuit preparation was found to be optimum in terms of nutritional quality, sensory acceptable in context to nutritional importance. 

Biography:

Souheir Alia has her expertise in health education and promotion in both community setting as well as hospital setting, and works as a Clinical Dietitian in Rashid Hospital, DHA, in the city of Dubai, in UAE.

 

Abstract:

Obesity is considered to be a disease, which stands alone by itself and it is accompanied by many comorbidity and that is why many means to treat obesity comes into account and one of the most prevalent ways in UAE is by bariatric surgery. Despite the vast research assessing nutrition knowledge of patients of several health conditions, none of the papers assessed the nutrition knowledge of patients’ post-bariatric surgeries, although this category of patients is very susceptible to malnutrition post-surgery. My aim in this study was to assess the general nutrition knowledge and the knowledge specific to the dietary protocol post-surgery, the medical and nutritional complications and their awareness and understanding of dumping syndrome specifically, the clarity of information conveyed by the dietitians and its effect on their levels of compliance of the post-bariatric surgery dietary protocol and the follow up appointments with the dietitians and finally a small part gave a glimpse of their quality of life post-surgery.

The method used to analyze the questionnaire was with the help of SPSS version 23.0. Descriptive statistics such as frequencies, proportions, means and standard deviations were used. Statistical tests such as Chi-Square test of independence and Pearson’s correlation were used to test correlation. To test significant differences between values of quantitative variable were used using the statistical test ANOVA or its equivalent non-parametric test named Kruskal-Wallis. Normality was tested using the Shapiro-Wilk test, while Levene’s test was used to test the equality of variance. The results of this study showed fairly good general nutrition knowledge of both groups, the questions assessing nutrition knowledge of the dietary protocol post-surgery were added up and given a score out of 14, in which it showed that only 19.4% of participants had very good knowledge, 66.2% had average knowledge, and 14.4% had poor knowledge. In addition, most patients didn’t know what dumping syndrome is and of those who knew what it is 66.6% of them knew the food that promote its occurrence and almost half of the participants who answered yes knew the symptoms of it. On the other hand, 79.5% of the patients followed up with a dietitian and only 30.1% showed compliance to the dietitian’s instructions, which was strongly related to patients finding the information conveyed vague and unclear as 71.2% considered it as aforementioned. However, the most experienced symptom post-bariatric surgeries were nausea, followed by dizziness, dehydration and finally vomiting. As for the overall quality of life of participants the highest percentage 45.8% was given to participants who never felt agitated, fatigued and/or regretted their decision of getting operated and as much as 83.1% found their daily activities to be more enjoyable. In conclusion, patients who undergo bariatric surgeries are a great area of improvement now that we can spot some gaps in the health care provided.

 

Biography:

Harini N B has completed her MSc and BSc Degrees in Clinical Nutrition from Sri Ramachandra University and Ethiraj College for Women, respectively. She is currently a Consultant Nutritionist at Almond board of California and delivers lectures on the importance of the nutritional values of almonds and its health benefits. She worked at the Apollo hospitals, India as a Clinical Dietitian Associate for a year where she performed nutrition counseling assessed the nutritional requirements and developed nutrition counseling programs for the patients and suggested diet charts to meet individual’s requirements. She was actively involved in organizing the Bariatric nutrition conference “Enlight 2016”.

 

Abstract:

Statement of the Problem: Oncology patients undergoing chemotherapy normally tend to have gastrointestinal side effects such as nausea and vomiting. Good nutrition counseling associated with strategies to reduce nausea and vomiting can help to reduce the intensity of such symptoms and help the patients to have a better quality of life.

Aim: To evaluate the effect of ginger extract in reducing chemotherapy induced nausea, vomiting and improve nutritional status, quality of life of oncology subjects on chemotherapy.

Objectives: To evaluate nutritional status, appetite and weight loss, quality of life of subjects on chemotherapy and to supplement ginger extract and evaluate effect on selected parameters.

Materials & Methods: A prospective experimental study was carried out on 80 subjects (40 F, 40 M) on 1^st cycle chemotherapy. Subjects consumed 50 ml of ginger extract containing 1.5 g ginger for a period of four days till the third cycle of chemotherapy. Baseline assessment was done using PG-SGA, FACT-G and SNAQ questionnaire measuring nutritional status, quality of life and weight loss, respectively. Days of chemotherapy induced nausea and vomiting (CINV) was measured using MASCC tool.

Results: Significant (p<0.001) improvement in nutritional status (PGSGA) scores, quality of life (FACT-G) scores and prediction of weight loss scores (SNAQ) was observed between baseline and final assessments. Number of days of CINV reduced significantly (p<0.001) from 5.74±2.19 to 3.92±1.10.

Conclusion: Few studies have reported the use of herbal anti-emetics in reducing CINV, equivalent to allopathic anti-emetics. Present study also has shown the use of Zingiber officinale to be effective in reducing the number of days of chemotherapy induced nausea and vomiting.

Biography:

Huda Mohammed Albarnawi is a Teaching Assistant at Um Alqura University in Saudi Arabia in Makkah. She has completed her MSc in 2014 from Heriot Watt University. Currently she is pursuing her PhD from the same university

Abstract:

This study investigated the antioxidant, functional properties, and proximate analysis of date fruits protein isolate (DFPI) using standard analytical methods. In this study, the author extracts and determines the protein from date palm fruit (Shalaby) at the Tamar stages of maturity by three methods. The most efficient method resulted in a protein concentrate containing 5.42% of the protein of which the soluble fraction was 3.05% and insoluble protein was 2.37%. The protein extraction method improved to a level of 20% protein in solution as determined by the Kjeldahl method. The results detected that the antioxidant activity using the ferric reducing antioxidant potential assay (FRAP) showed a higher value for date fruit than ascorbic acid at 20 mg/ml versus 7.60 mmol/g. Proteomics analysis by Liquid-chromatography coupled mass spectrometry (LC−MSMS) showed that the major fractions were metabolism proteins (21%), protein related to energy (16%) and storage proteins 13%. Determination of the effect of pH and temperature on protein solubility of date and soy protein showed that both types of proteins were more soluble at pH 6 and 7. Maximum solubility at this pH range for DFPI was at 55 ^oC, compared to 65 ^oC for soy protein isolate (SPI). The functional properties determined (the emulsifying and foaming ability) of DFPI compared to that of SPI. The physicochemical properties measured electrophoretic pattern, turbidity, sulfhydryl groups and hydrophobicity of DFPI compared to that of SPI. The effect of heat treatment on the functional properties and physicochemical properties identified DFPI and SPI as a function of SH groups, hydrophobicity and turbidity.

Biography:

To be updated

Abstract:

Introduction
Pancreatic enzyme preperations are a life-saving substitution for a pivotal physiological function of the entire organism that is impaired in chronic pancreatitis with exocrine pancreatic insufficiency. Pancreatic enzyme preperations, generically called pancreatin, are not alike. Rather, they present a broad variety of pancreatin composition. Our aim with this study is to compare efficacy of  enteric-coated mini-microsphere pancreatin product in respect with regular pancreatin products as the clinical outcome and symptomatic improvement of patient and beneficial effect especially on nutritional status in patients with exocrine pancreatic insufficiency.

Patients and Methods

A total of 53 consecutive patients (34 male, 19 female) with exocrine pancreatic defficiency due to chronic pancreatitis were included the study. 24 patients were treated with regular pancreatin products(Group1), 29 patients were treated with enteric-coated minimicrosphere pancreatin product (Group 2) . Symptoms, quality of life, nutritional status, pancreatic function were assessed before and after treatment. Quality of life was assessed with The Functional Assessment of Chronic Illness Therapy (FACIT) Measurement System as a collection of health-related quality of life (HRQOL) questionnaires targeted to the management of chronic illness.

Results:  Steatorrhea incidence was significantly lower in Group 2 compaared with Group1 (p<0.05). Abdominal pain score was significantly lower in Group 2 compared with Group1 (p<0.05). Median FACIT score of Group 2 was significantly higher than Group 1 (p<0.05). Median BMI was significantly increased in Group 2 in respect to Group 1 (p<0.05).

Discussion: Exocrine pancreatic insufficiency  is a serious condition which occurs in several diseases including chronic pancreatitis , cystic fibrosis, pancreatic cancer, and as a result of pancreatic surgery. The lack or absence of pancreatic enzymes leads to an inadequate absorption of fat, proteins, and carbohydrates, causing steatorrhoea and creathorrhea which results in abdominal discomfort, weight loss, and nutritional deficiencies. To avoid malnutrition related morbidity and mortality, it is pivotal to commence pancreatic enzyme replacement therapy  as soon as exocrine pancreatic insufficiency is diagnosed. Factors as early acidic inactivation of ingested enzymes, under dosage, and patient incompliance may prevent normalisation of nutrient absorption, in particular of fat digestion.

The most important aspect of the major therapy seems to be bioavailability of the product to enhance optimal absorbtion of food and especially fat. Enteric-coated mini-microsphere pancreatin product is shown more efffective in this study