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List of papers

LIST OF PAPERS ACCEPTED FOR MEKONGFOOD 2 CONFERENCE 2011


No

Code

First Name

Last Name

Title

Note

1

S-0601

Tuoc

Trinh Khanh

Food engineering at Massey University

Full text

2

S-1001

Kiyotaka

Sato

Significance of physico-chemical quality control of foods

Abstract

3

S-1002

Roland

Verhé

Integral Valorization of Lipids as Renewable Resources for Food and Non-food Products

Abstract

4

S-1003

Les

Bourquin

The Food Safety Knowledge Network: A Global Competency-Based Program to Improve Knowledge and Skills of Food Safety Professionals

 

5

T-0301

Thien

Le Trung

Analysis and Applications of Milk Fat Globule Membrane Material

Full text

6

T-0302

Hip

Seng Yim

Sunflower oil supplemented with Schizophyllum commune extract: its oxidative stability during accelerated storage

Full text

7

T-0401

Wijitra

Liaotrakoon

Freeze-Drying Qualities and State Diagram of Pulp and Peel Freeze-Dried Dragon Fruits (Hylocereus spp.)

Full text

8

T-0402

Nhan

Pham Phuoc

Change of iodine, acid, peroxide value during storage and vitamin E content in some commercial cooking oils

Full text

9

T-0501

Anh

Nguyen Thuan

Shellfish consumption and contamination by heavy metals in Nha Trang city, Vietnam

Full text

10

T-0502

Giang

Nguyen Thi Huong

Towards a better understanding of pectin changes during thermal and high pressure processing of broccoli

Full text

11

T-0601

Silvenus

Ochieng Konyole

Acceptability of amaranth grain-based complementary foods (winfoods) processed using dagaa fish and edible termites among mothers and children aged 6-24 months in western Kenya

Full text

12

T-0602

Tuoc

Trinh Khanh

The texture profile analysis test

Full text

13

T-0603

Tuoc

Trinh Khanh

Cleaning-in-place of food equipment

Full text

14

T-0604

Tuoc

Trinh Khanh

Heat transfer to non-Newtonian fluids

Full text

15

T-0605

Tuoc

Trinh Khanh

Reliability of data generated computerised controlled stress rheometers

Full text

16

T-0606

Phong

Nguyen Van

Improvement on the storage life of rambutan fruit by precooling and low temperature conditioning treatments during storage

Abstract

17

T-0607

Siree

Chaiseri

Volatile components of coconut milk used for Asian desserts

Abstract

18

T-0608

Ha

Lai Thi Ngoc

Effect of the location and maturity stage on phenolic content and antioxidant capacity of sim fruit (rhodomyrtus tomentosa (ait.) hassk.)

Full text

19

T-0609

Noor

Hasniza MD Zin

Proteomic analysis of wheat grain quality

Abstract

20

T-0610

Savitree

Thammathongchat

An optimum cooking time index of dried rice noodle

Full text

21

T-0611

Hanh

Tran Thi My

Development of  Quality Index Method (QIM) scheme for Arctic charr (Salvelinus alpinus) fillets and application in shelf life study simulating sea and air transport

Abstract

22

T-0612

Toshiaki

Ohshima

Novel Application of Ergothioneine-rich Edible Mushroom (Flammulina velutipes) Extract to Control Melanosis in Commercially Important Crustaceans

Abstract

23

T-0613

Han

Nguyen The

A rapid HPLC post-column reaction analysis for the quantification of ergothioneine in edible mushrooms and in animals fed a diet supplemented with mushroom extracts

Abstract

24

T-0614

Nga

Mai Thi Tuyet

Application of a photochromic time-temperature indicator to continuously monitor the quality and shelf life of fresh cod

Full text

25

T-0615

Kallayanee

Tengpongsathon

The Effects of Ingredients on Some Properties of “Durian Snack Bar”

Full text

26

T-0616A

Que

Phan Thi Thanh

A comparison of composition and emulsifying properties of milk fat globule membrane enriched material

Full text

27

T-0616B

Que

Phan Thi Thanh

Effects of modified atmosphere packaging on the commercial quality of rambutan (Nephelium lappaceum L.)

Abstract

28

T-0616C

Que

Phan Thi Thanh

Effects  of homogenization pressures on physicochemical characteristics of emulsions stabilized with milk fat globule membrane fragments

Abstract

29

T-0617

Son

Vu Truong

Effect of storage condition after harvesting on degradation kinetics of mushroom texture

Abstract

30

T-0618

Son

Vu Truong

Modeling of salt diffusion in egg curing process

Full text

31

T-0619

Nhung

Nguyen  Thi  Tuyet

The influence of heating temperature and heating time on the hydroxy methyl furfurol (HMF) and vitamin C content in melaleuca flower honey

Abstract

32

T-0620

Duy

Le Nguyen Doan

Evaluation of parboiled processing on some varieties of rice in mekong delta vietnam

Full text

33

T-0621

PHAKPOOM

KOOPRASERTYING

Effect of oxidizing agents on the reduction of pesticides residue in vegetables using enzymatic based testkit (GT-testkit)

Full text

34

T-0622

Srikalong

Pramoun

Effect of Ohmic Heating on Increasing Carrot Juice Yield

Full text

35

T-0623

Sihsobhon

Chompunut

Thai Consumer Acceptance of the Optimized Cubed (Chinese Style) Sukiyaki Sauce

Full text

36

T-0624

Thu

Tran Thi Nang

Influence of nutrition on the lipid quality of common carp (Cyprinus carpio): inventory and case studies in Vietnam

Abstract

37

T-0625

Waritchon

Ninlanon

Stress Effect of Pre-cooling on Physical and Chemical Compositions in Mud Crab Muscle

Full text

38

T-0626

Nusantoro

B.P.

Crystallization behavior of several fat blends having similar high melting triacylglycerol ratios

Full text

39

T-0628

Chasama

G.L

Reducing Milk Quality Losses from Antibiotic Residues in Tanzania

Full text

40

T-0629

Wissanee

Supraditareporn

Effect of Temperature on the Keeping Quality of Lime Juices

Abstract

41

T-0630

Warapa

Mahakarnchanakul

A Survey of the Microbiological Quality of Fresh/Dried Chili and Chili Paste Products in Bangkok

Full text

42

T-0631

Kanithaporn

Puangsombat

Effect of Enhancement on Heterocyclic Amine Formation in Meat Products

Full text

43

T-0632

Phuong

Tran Diem

Identify CCPs and CPs during processing frozen catfish (pangasius hypophthalmus) fillets

Abstract

44

T-0633

Marie-Louise

Scippo

Determination and kinetics of malachite green and leucomalachite green in tra catfish (pangasionodon hypophthalmus)

Abstract

45

T-0634

Marie-Louise

Scippo

Development of a liquid chromatography/tandem mass spectrometry method to detect and compare kinetics of enrofloxacin and ciprofloxacin accumulation and decontamination in tra catfish and shrimp

Abstract

46

T-0635

Marie-Louise

Scippo

Optimization of a new two-plate screening method for the detection of antibiotic residues in meat

Abstract

47

T-0636

Nhung

Do Thi Tuyet

Effect of wine and salt on fermentation process and quality of sour fermented fish

Full text

48

T-0637

Khai

Ly Thi Lien

Prevalence of Salmonella from pork at slaughterhouse in Can Tho City

Full text

49

T-0638

Yanty Noorzianna

Abdul Manaf

Isolation of Hard butter (HMF) from Malaysian Avocado Oil

Full text

50

T-0639

Chowladda

Teangpook

Effect of repeated frying on the phyco-chemical omelet with palm olein, rice bran and soybean oil

Abstract

51

T-0640

Chomdao

Sikkhamondhol

Using Germinated Brown Rice Flour, Hom Daeng Rice and Homnil Rice Flour in Gluten Free Mini Cupcake

Abstract

52

T-0701

Chitsiri

Rachtanapun

Antimicrobial Activity of Liposomal Encapsulation of Essential Oil from Fingerroot (Boesenbergia pandurata)

Abstract

53

T-0702

Sineenart

Chariyachotilert

Effects of Packaging on Quality of Thai Sweet: Foi Thong

Full text

54

T-0703

Luan

Le Van

Study on biological characteristics Centella asiatica extract

Abstract

55

T-0704

Thanh

Vo Tan

Modeling of the Internal Cooling of Shrimp during Ice Storage

Abstract

56

T-0705

Thanh

Vo Tan

Data Based Mechanistic Modeling Approach for Predicting Thermal Response of Conductive Food during Sterilization Processes

Full text

57

T-0706

Lieven

Huybregts

The Dose-response effect of antenatal multiple micronutrients on foetal growth, neonatal body composition and infant immune development in rural Viet Nam

Abstract

58

T-0707

Toan

Nguyen Van

Effects of  low temperature on the storage time  of Cavendish banana (Musa aaa) after harvest

Abstract

59

T-0708

Dung

Tran Nhan

Examining optimal condition for pectinase and glucose oxidase activity in processing Malpighia glabra L. juice

Full text

60

T-0709

Tunyarut

Jinkarn

Migration of Phthalates form Paper Packaging into Foods

Abstract

61

T-0710

Thy

Vuong Bao

Properties of digestive enzymes from visceral organs of tra (pangasius) catfish

Full text

62

T-0711

Thy

Vuong Bao

Preparation, purification and properties of lipase from hepatopancreas of tra (pangasius) catfish

Full text

63

T-0712

Ha

Nguyen Cong

Study on the application of bromelain that extracted from unripe pineapple peels to the fermentation of fermented fillet snakehead processing

Full text

64

T-0713

Ha

Nguyen Cong

Study on the extraction, production and preservation of bromelain from pineapple peel

Full text

65

T-0714

Ha

Nguyen Cong

Observation the effects of salt solution that compensate during the fermentation process of fermented fillet snakehead processing

Full text

66

T-0715

Ha

Nguyen Cong

Study on alcohol fermentation of pomelo wine processing using naringinase for debittering naringin compound

Full text

67

T-0716

Ha

Nguyen Cong

Study on production of pomelo pasteurized juice using naringinase for debittering naringin compound

Full text

68

T-0717

Ha

Nguyen Cong

Study on the preservation of liquid naringinase that produced from Aspergillus niger VL1

Full text

69

T-0718

Ha

Nguyen Cong

Study on the hydrolysis of purple glutinous taro starch using hydrolysis enzymes preparing for taro wine production

Full text

70

T-0719

Dung

Tran Nhan

Selection and determination of cultural conditions for aerobic cellulose production bacteria on sugarcane bagasse

Full text

71

T-0720

Phuong

Nguyen Nhat Minh

Endogenous wheat xylanase activity levels during germination of wheat kernels

Full text

72

T-0721

Lien

Duong Thi Phuong

Development of the QIM scheme for black tiger shrimp (Penaeus monodon) stored on ice at 0–1oC

Full text

73

T-0722

Lien

Duong Thi Phuong

Construction the soft–ware for quality assessment of the black tiger shrimp (Penaeus monodon) stored on ice from 0 to 4oC by the quality index method (QIM)

Full text

74

T-0801

Hoa

Bui Thi Quynh

Effect of chitosan coating on quality and self life of basa fish fillet during frozen storage

Abstract

75

T-0802

Hoa

Bui Thi Quynh

Effect of the molecular weight and concentration of chitosan in Basa fish balls

Abstract

76

T-0803

Hoa

Bui Thi Quynh

Effects of spray drying conditions on the physicochemical properties of the mixing Tomato and Gac fruit aril powder

Abstract

77

T-0804

Ngoc

Tong Thi Anh

Reduction of coliform bacteria in pennywort by dipping in ozone water and organic acid solutions

Full text

78

T-0805

Ngoc

Tong Thi Anh

Properties of ginger oil extracted by microwave-assisted hydrodistillation

Abstract

79

T-0806

Toan

Ha Thanh

Biological treatment of dairy processing wastewater

Abstract

80

T-0807

Thuy

Cao Xuan

Research on chemical components and functional properties of fish protein isolate (fpi) from by-products of pangasius hypophthalmus

Full text

81

T-0901

Truc

Tran Thanh

Extraction conditions of pectin methylesterase from Aspergillus niger by solid state fermentation of apple pomace and King orange peels

Full text

82

T-0902

Truc

Tran Thanh

Role of pumpkin and carrots combined with PDP (chitosan) to change of texture properties of Vietnamese pork bologna

Full text

83

T-0903

Ngu

Nguyen Trong

Influence of leptin genotypes on fat and protein content in crossbred Holstein Friesian cow’s milk

Full text

84

T-0904

Ngu

Nguyen Trong

MYF5 gene expression in two diverse pig breeds and its association with meat quality

Full text

85

T-0905

Ngu

Nguyen Trong

Relationship between Creatine Kinase Muscle (CKM) gene polymorphism with meat quality traits in Mongcai pigs

Full text

86

T-0906

Ngu

Nguyen Trong

Technical parameters and correlations among pork quality traits in Longissimus dorsi muscle

Full text

87

T-0907

Ngu

Nguyen Trong

Expression of troponin I (TNNI2) in Longissimus dorsi muscle and its effects on meat quality traits

Full text

88

T-0908

Truc

Tran Thanh

Evaluation the ability to recover and use  the meat of Black Tiger shrimp (Penaeus monodon) head

Full text

89

T-0909

Mai

Dam Sao

Effect of ethanol concentration, ratio of grapefruit peels to extraction solvent, extraction time and extraction temperature on the recovery of phenolic compounds of grapefruit peel extracts

Full text

90

T-0910

Diep

Cao Ngoc

Biological treatment of municipal biowaste in CanTho city, Vietnam

Full text

91

T-0911

Thuy

Nguyen Minh

Effect of collecting time and handling conditions on yeast isolation from palm juice

Full text

92

T-0912

Thuy

Nguyen Minh

Selection of nutrient medium and identification of yeast isolates from palm juice collected at Tinh Bien, An Giang, Vietnam

Full text

93

T-0913

Thuy

Nguyen Minh

Screening of high activity yeast strains isolated from palm juice collected at Tinh Bien, An Giang, Vietnam

Full text

94

T-0914

Thuy

Nguyen Minh

Physicochemical properties of the queen variety of pineapple fruit (ananas comosus) cultivated at Go Quao, Kien Giang

Full text

95

T-0915

Thuy

Nguyen Minh

Impact of storage conditions on the quality deterioration in sugarcanes cultivated in Long My district, Hau Giang province

Full text

96

T-0916

Thuy

Nguyen Minh

Development of new food products from “gac” (momordica cochinchinensis) fruit

Full text

97

T-0917

Thuy

Nguyen Minh

Effects of maturity stage on pineapple (ananas comosus) quality during storage period

Full text

98

T-0918

Thuy

Nguyen Minh

Physico-chemical changes of K88-92 sugarcane variety during growth (Long My, Hau Giang)

Full text

99

T-0919

Thanh

Nguyen Van

Screening of high activity yeast strains isolated from palm juice collected at Tri Ton, An Giang, Viet Nam

Full text

100

T-0920

Thuy

Nguyen Minh

Kinetic study on the changes of folic acid (PteGlu) induced by heat and high hydrostatic pressure treatment

Full text

101

T-0921

Thuan

Bui Huu

Dehydration and sucrose impregnation in tomato osmotic process

Full text

102

T-1001

Binh

Ly Nguyen

Application of post-harvest technology in storage of mosk pak choy (Brassica parachinensis)

Abstract

103

T-1002

Binh

Ly Nguyen

Effects of ozonation and chlorination treatments on post-harvest storage of water spinach (Ipomoea aquatica Forsk)

Abstract

104

T-1003

Roland

Verhé

Influence of chemical and physical refining on the quality of rice bran oil

Abstract

105

T-1004

Roland

Verhé

Processing of marine oils and total removal of enviromental contaminants

Abstract

106

T-1005

Deepa

Thiagarajan

Food Safety Capacity Development in Emerging Markets: Case Studies

 

107

T-1006

Thien

Le Trung

Improved solvent extraction procedure and HPLC-ELSD method for analysis of polar lipids from dairy materials

Abstract

108

T-1007

Man

Le Van Viet

Application of ultrasound and hemicellulase preparation to acerola mash treatment for improvement in juice yield and quality

Fulltext

109

T-1008

Dao

Dong Thi Anh

Processing of instant tofu with high content of isoflavone and high content of calcium

Abstract


 

Notice of Abstracts Accepted 

By MekongFood 2 Staff member, http://www.mekongfood.vn/

The following is the list of abstracts accepted by the Conference scientific committee. Authors are listed alphabetically by the first name of the submitters, and abstract titles are listed in random order. Submitters who have received the accepted letters are recommended to register the Congress and reserve rooms as soon as possible.

Any questions, please feel free to contact us.

Call: +84-710-3500473, 3600720

E-mail: mekongfood@ctu.edu.vn

Secretariat of the MekongFood 2 Conference.

 

 

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