BiosysFoodEng 2019

Dear Colleagues,

The Department of Physics and Control and Department of Food Engineering of Szent István University, Faculty of Food Science in collaboration of Agro- and Biosystems Engineering Research Committee of Hungarian Academy of Sciences warmly invite you to participate in the 3^rd International Conference on Biosystems and Food Engineering in Budapest, Hungary to be held on 4th December, 2019.

The topics of the conference are the novelties and new scientific applications in food science and technology focusing on food engineering and food physics.

We warmly welcome your participation and we are looking forward to see you in Budapest!

Scientific Committee

• Prof. Dr. Günter Esper - University of Applied Science, Fulda, Germany
• Prof. Dr. József Felföldi - Szent István University, Faculty of Food Science, Hungary
• Prof. Dr. Lajos Helyes - Szent István University, Hungary
• Prof. Dr. Zuzana Hlavacova - Slovak University of Agriculture in Nitra, Faculty of Engineering, Slovakia
• Prof. Dr. Gábor Keszthelyi-Szabó - University of Szeged, Faculty of Engineering, Department of Process Engineering, Hungary
• Prof. Dr. Frencesco Marra - University of Salerno, Department of Industrial Engineering, Salerno, Italy
• Prof. Dr. Gyula Vatai - Szent István University, Faculty of Food Science, Hungary
• Prof. Dr. habil. Manuela Zude - Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany

Organizing Committee

• Prof. Dr. László Baranyai - Szent István University, Faculty of Food Science, Hungary
• Prof. Dr. József Felföldi - Szent István University, Faculty of Food Science, Hungary
• Dr. Tímea Kaszab - Szent István University, Faculty of Food Science, Hungary
• Dr. Edit Márki - Szent István University, Faculty of Food Science, Hungary
• Prof. Dr. Gyula Vatai - Szent István University, Faculty of Food Science, Hungary
• Dr. Tamás Zsom - Szent István University, Faculty of Food Science, Hungary
• Dr. Viktória Zsom-Muha - Szent István University, Faculty of Food Science, Hungary (Secretary)

• 30^th September, 2019 : Registration and abstract submission.
• 10^th November, 2019 : Full paper submission. ** Extended deadline! **

You can upload the full paper publication using the following link:: http://onlinekutatas.szie.hu/index.php/69384?lang=en

Abstract

Abstracts for oral and poster presentations are invited on the conference topics and should be sent to the following e-mail address: biosysfoodeng@gmail.com. Abstracts shall be no longer than 200 words.

Please inform us about your choice of conference contribution (oral or poster presentation) by 30^th September, 2019.

Oral presentation guidelines

A 20 minute time period is allocated for each presentation. Each oral presentation is to be 15 minutes long. There will be 5 minutes for questions and discussion after each presentation.

Participants of the conference will vote for the best oral presentation for awards.

Poster presentation guidelines

Poster size is 60 cm width x 84 cm high (A/1) (“portrait” position). The poster section will be held during the two, 30 minutes long Coffee break. A special panel of judges will review posters submitted and will select the best posters for awards.

Fullpaper publication

Conference publications are welcome in maximum 8 pages according to the layout and format instructions of the conference. See Instructions for Authors (PDF).

Selected papers will be published in Progress in Agricultural Engineering Sciences (Scopus indexed Q-ranked) in one of the journals of Hungarian Academy of Science.

• Lurdy Mall and Event Center
• Address: H-1097 Budapest Könyves Kálmán krt.12-14., Hungary
• The event will take place in the upper floor Conference Hall No. 5.

The building is located at conjunction of Könyves Kálmán körút (Boulevard) and Mester utca (Street), hence it is easy to approach with car from the main communication roads. Motorists are welcomed with spacious open car park next to the building, and a garage as well. Free parking is available in the open car park.

• 08:15-09:15 Registration
• 09:15-09:20 Conference opening by Prof. Dr. Gyula Vatai
• Session I. Chairperson: Prof. Dr. Günter Esper
• 09:20-09:40 # Anikó Kovács, Katalin Badakné Kerti, László Somogyi: The effect of sugar substitution on model confectionary system
• 09:40-10:00 # Judit Tormási, László Abrankó: Quality control of fatty acid profiling in vitro digests
• 10:00-10:20 # David Tjandra Nugraha: Analysis of Lablab Bean (Lablab purpureus (L.) Sweet) Sprout Milk with Fortification of Egg Shell Extracted Calcium
• 10:20-10:40 # Igor Gáspár, Jovana Grahovac: Food safe 3D printing
• 10:40-11:00 Poster session – Coffee break
• Session II. Chairperson: Prof. Dr. Frencesco Marra
• 11:00-11:20 # Ramona Hülsmann, Günter J. Esper, Kohlus Reinhard: Using an acoustic levitator to investigate the drying kinetics and solids forming process of individual droplets during spray drying
• 11:20-11:40 # Arijit Nath, Iva Anic, Pedro Franco, Rolf Wichmann: Production of rhamnolipid by fermentor attached with packed bed adsorption column – A step forward towards process intensification
• 11:40-12:00 # Attila Csighy, Gyula Vatai, Klára Pásztorné Huszár, Eszter Vozáry, Gabriella Kiskó, András Koris, Arijit Nath: Enzyme-treated milk yoghurt – Process development and biochemical characteristics
• 12:00-12:20 # Oktay Haykir, Dávid Nagy, Csilla Mohácsi-Farkas, Sacha Lucchini: Decontamination of Sprouted Seeds by High Power Ultrasound and Irradiation
• 12:20-13:15 Lunch break
• 13:15-13:20 Announcement of the Best Poster Presentation Award and Conference Quiz
• Session III. Chairperson: Prof. Dr. Zuzana Hlavacova
• 13:20-13:40 # Zsanett Bodor, Csilla Benedek, John-Lewis Zinia Zaukuu, Zoltán Kovács: Applicability of near infrared spectroscopy to detect adulteration of honey
• 13:40-14:00 # Tamás Csurka, Klára Pásztor-Huszár, Adrienn Tóth, Richárd Pintér, László Ferenc Friedrich: Investigation of the effect of trisodium-citrate on blood coagulation by viscometric approach
• 14:00-14:20 # Moh Moh Zin, Edit Márki, Szilvia Bánvölgyi: Betalains, Total Polyphenols, and Antioxidant contents in Red Beetroot Peel (Cylindra type)
• 14:20-14:40 # D. Kunecová, P. Hlavác, Z. Hlavácová: Evaluation of Pellets Character using Thermal Analysis
• 14:40-15:00 Poster session – Coffee break
• Session IV. Chairperson: Prof. Dr. József Felföldi
• 15:00-15:20 # Rentsendavaa Chagnaadorj, Diána Furulyás, Mónika Stéger-Máté, Dóra Babinszki-Székely: Effect of different chemical preservatives on the stoage of sea buckthorn (Hippophae rhamnoides L.) juice
• 15:20-15:40 # Zoltán Kókai, Attila Gere, Máté Karácsony: Development of a sensory panelist screening software for beer evaluation
• 15:40-16:00 # István Kertész, Kinga Varsányi, Klára Pásztor-Huszár, József Felföldi: Modeling of viscosity change during enzymatic clotting of milk
• 16:00-16:20 Announcement of the Best Oral Presentation Award, Conference closing

Posters presentations

• Adrienn Tóth, Csaba Németh, Richárd Pintér, József Surányi, Karina Hidas, László Friedrich: A kinetic study of HHP on color and rheological properties of liquid whole egg
• D. Aleksandrova, G. Zsivanovits, Z. Rankova, S. Malchev, S. Gandev: Effect of chitosan edible coating on sweet cherry post-harvest storage pathogens
• Anna Rita Tóth, Mária Takácsné Hájos: Rheological evaluation of industrial tomato varieties
• Anna Visy, Karina Ilona Hidas, József Surányi, Gábor Jónás, László Friedrich: Investigation of salt diffusion during the curing of ham
• Arijit Nath, Attila Csighy, Edit Márki, Gyula Vatai, András Koris: Oxidoreductase in food industry – A review
• Asma Yakdhane, András Koris, Sabrine Labidi, Arijit Nath: Microencapsulation of flaxseed oil – A review
• Asma Yakdhane, Gyula Vatai, Edit Márki, András Koris, Arijit Nath: Encapsulation of prebiotics and probiotics for food fortification – A review
• Emna Ayari; Csaba Nemeth; Adrienn Tóth; Noori Hussein Khabat, László Friedrich: Rheological properties and sensorial analysis of heat treated whole egg with additives
• Botond Surányi, Tamás Kocsis, Tekla Engelhardt, Csilla Mohácsiné Farkas: Identification of microorganisms of irrigation water samples with MALDI-TOF MS
• Zsanett Bodor, Bianka Pergel, Csilla Benedek: Impact of heat treatment and flavourings on tea antioxidant capacity
• Dida Iserliyska, Gabor Zsivanovits, Maria Marudova: Development of eggless gluten-free muffins with improved content of essential elements
• Donia Chaabane, Asma Yakdhane, András Koris: Present status of membrane emulsification and encapsulation by spray drying of vegetable oils with increased active ingredient content – A review
• Emanuele Petrozziello, Aldo Romano, Francesco Villecco, Matteo d’Amore: Fuzzy Logic Assisted Hydroponic Growing Boxes in integrated bio-energy cycles
• Endrit Hasani, Sabrine Labidi, Csilla Mohácsi-Farkas, Gabriella Kiskó: Comparison of biofilm formation between non-pathogenic Listeria strains under different stress conditions
• Gabor Zsivanovits, Kristina Ivanova, Petya Sabeva, Todorka Petrova, Diyana Aleksandrova: Characterisation of edible-coated minimal processed peach
• Gabor Zsivanovits, Maria Momchilova, Petya Sabeva, Zarya Rankova: White and black sweet cherry cultivars with chitosan treatment
• Renáta Gerencsér-Berta, Emília Pozsgai, Zsolt László Kiss, Ildikó Bíró, Ildikó Galambos, Arijit Nath: Decontamination of Waste water from Emerging Organic Micropollutants through Oxidoreductase – A holistic approach in Green biotechnology
• Giacinto d’Amore, Giuseppe D’Auria, Aldo Romano, Francesco Marra: Performance comparison of microwave cavities used for extraction operations
• Giuseppe D’Auria, Giacinto d’Amore, Aldo Romano, Francesco Marra: Linear Tuning of Microwaves Power for the Extraction of Bioactive Molecules from Citrus Peels
• Hanieh Amani, Ferenc Firtha, Anikó Kovács, László Baranyai, Katalin Badak-Kerti: Comparison of crumb structure in sponge cakes prepared with different sweeteners using computer vision system
• Ivett Jakab, Katalin Kóczán-Manninger, Zsuzsa Mednyánszky, Lívia Simon-Sarkadi: Use of gluten-free flour mixture in wafer production
• Judit Perjéssy, Ferenc Hegyi, Magdolna Nagy-Gasztonyi, Rita Tömösközi-Farkas, Mária Berki, Zsolt Zalán: Development of lactic acid fermented, probiotic sour cherry juice and the effect of storage on product
• Réka Juhász, Dóra Szabó, Katalin Manninger, Katalin Kerti: Beta-glucan enrichment of bisquits
• Anna Pocsai, Antal Malaczkov, Edit Márki: Membrane separation for a treatment of beer brewing wastewater
• Karina Ilona Hidas, Csaba Németh, Anna Visy, Adrienn Tóth, László Friedrich, Ildikó Csilla Nyulas-Zeke: Comparison of different thawing methods effect on the calorimetric and rheological properties of frozen liquid egg yolk
• Kornélia Kőszegi, György Végvári, Erika Békássy-Molnár, Anna Maráz: Characterization of phenolic compounds of stinging nettle (Urtica dioica L.) extracts by HPLC analysis and determination of their antimicrobial activity
• Kristina Ivanova, Ivan Bakalov, Todorka Petrova, Milena Ruskova, Apostol Simitchiev, Stoqnka Madjarova: Influence of conditions of extraction of brewer`s spent grain with wheat semolina on the structural mechanical properties of the received extrudates
• Maria Marudova, Stanko Stankov, Marianna Baeva: Staling of sponge cakes with added emulsifiers
• Maria Мomchilova, T. Petrova, D. Gradinarska, D. Yordanov: Effect of different sterilization modes upon the quality characteristics of low-fat meat pâtés
• Nikos Tsoulias, D. Paraforos, S. Fountas , M. Zude-Sasse: Estimating the spatial variability of water needs using LiDAR laser scanner in an apple orchard
• Ákos Nyitrai, Ágnes Urbin, Balázs Vince Nagy, Márk Dominek, László Sipos: Colormasking of chocolate bars by a spectral tuning sensory booth
• Eszter Somogyi, J. Lázár, Péter Bodor, Tímea Kaszab: Color of table grape accessions influenced by the length of cold storage
• Péter Korzenszky, Gábor Géczi: Comparison of palinkas made with different distillation technologies
• Richárd Pintér, Evelin Molnár, Khabat N. Hussein, Adrienn Tóth, László Friedrich, 
Klára Pásztor-Huszár: Effect of storage on the technological characteristics of meat stick made by insect and pork
• Sabrine Labidi, Endrit Hasani, Asma Yakdhane, Gabriella Kiskó, Csilla Mohácsiné Farkas: Study of the effects of pH and Sodium Chloride on the growth of Listeria monocytogenes
• Szintia Jevcsák, Gerda Diósi, Péter Sipos: Starch content and composition of Sorghum bicolor (L.) Moench and Panicum miliaceum L.
• György Tankó, Gyula Vatai, András Koris: The study of β-myrcene extraction efficiency in beers using 2 types of equipment and process characteristics
• Tímea Kaszab, Lídia Bornemisza, Katalin Badak-Kerti: Effect of the temperature on the rheological properties of compound coating
• Zoltán Kovács, Juraj Števek, Miroslav Fikar, Peter Czermak: Kinetic behaviour of soluble Pectinex Ultra SP-L converting sucrose into fructo-oligosaccharides in batch and continuous fashion
• Zsolt Zalán, Judit Perjéssy, Ferenc Hegyi, Enikő Horváth-Szanics, Krisztina Takács, 
András Nagy, Adél Klupács, Erika Koppány-Szabó, Zhirong Wang, Kaituo Wang, Muying Du, Jianquan Kan: Application of Lactobacillus strains for post-harvest biopreservation of fruit and vegetables
• Vuong Duc Nguyen, Mai Sao Dam, Xuan Thi To, Quoc Tan Pham Le, Tamás Zsom, Géza Hitka, Lien Le Phuong Nguyen: Postharvest quality of hydroponic strawberry coated with chitosan and calcium gluconate
• Maryam Mozafarian, Noemi Kappel: Effect of grafting on the quality and appearance of eggplant fruit
• Khabat Noori Hussein, Molnár Tímea, Richárd Pintér, Adrien Tóth, Emna Ayari, László Friedrich, István Dalmadi, Gabriella Kiskó: In vitro antimicrobial activity of plant active components against Pseudomonas ludensis and Listeria monocytogenes
• Dávid Nagy, József Felföldi, Tamás Zsom, István Kertész, Viktória Zsomné Muha: Effect of ultrasound treatment on orange juice freezing
• Ma Yixuan, Eszter Vozáry, Bíborka Gillay: Effect of heating on electrical impedance parameters of Acacia honey
• U.CH. Chomanov, Péter Korzenszky, ZH. Iskakova, ZH. Zhamekova: Studying the quality of cuts by the new calf cutting diagram
• Tamás Zsom, Lien Phoung Le Nguyen, Dávid Nagy, Géza Hitka, Petra Polgári, Viktória Zsom-Muha, László Baranyai: Nondestructive possible detection of low temperature induced stress on kápia type sweet pepper postharvest quality
• Tamás Zsom, Ildikó Gyivi, Lien Phuong Le Nguyen, Géza Hitka, Nagy Dávid, László Baranyai, Viktória Zsom-Muha: Nondestructive quality measurement of three different pear cultivars

Registration fee

• the conference is supported by the European Union and co-financed by the European Social Fund (grant agreement no. EFOP-3.6.3-VEKOP-16-2017-00005), therefore the participation is free for participants with confirmed registration for oral or poster presentation.

The registration covers electronic publication of conference full papers, buffet during the conference and the lunch.

You can upload the full paper publication using the following link:: http://onlinekutatas.szie.hu/index.php/69384?lang=en

We kindly draw your attention to the 2^nd Aquaphotomics European Conference (2–3 December, 2019).