Affiches
| 1 | Synergic approach of pulsed electric fields and immobilized biocatalysts to obtain biologically active peptides from agro-food proteins | Hélorie Clouzot, University of Lille, France et Université Laval, Canada | |
| 2 | Preparation of antimicrobial extracts from seaweed for cheese preservation | Ariane Tremblay, Université Laval, INAF, Canada | |
| 3 | How to allocate the environmental impacts between co-products? Discussion on the case of dairy protein fractionation process | Geneviève Gésan-Guiziou, INRAE-Institut Agro, Rennes, France | |
| 4 | Impact of bacteriocins produced by Gram-positive and Gram-negative bacteria on the composition and dynamics of poultry colonic microbiota | Amal Mamjoud, Food science microbiology, Université Laval, Canada | |
| 5 | BioacPepFinder: a pipeline for prediction of proteolysis-generated bioactive peptides usable for all protein sources | Rozenn Ravallec, Unité Mixte Transfrontalière INRAE BioEcoAgro, Institut Charles Viollette, Université de Lille | |
| 6 | Deacidification of acid whey as part of a circular economy by coupling electrodialysis under pulsed electric fields and preconcentration by nanofiltration | Danika Poitras, Université Laval, INAF, STELA, Canada | |
| 7 | Plastic pallet shrouds extend the shelf life of wild blueberries for up to one month under cold storage. | Arturo Duarte-Sierra, Université Laval, INAF, Canada | |
| 8 | Reuterin as a broad-spectrum antifungal agent in cold-stored strawberries | Arturo Duarte-Sierra, Université Laval, INAF, Canada | |
| 9 | Application of Advanced Technologies for Improved Extraction and Nutritional Properties of Green Lentil Proteins | Raphaëlle Munger, Université Laval, INAF and St. Hyacinthe Food Research and Development Center, Agriculture and Agri-Food Canada, Canada | |
| 10 | Impact of cranberry juice dilution on its physiochemical parameters and electrochemical behavior. | Éléa Fynaut, Université Laval, INAF, Canada | |
| 11 | Effect of Wheat Flour Substitution with Potato Flour on Dough Rheology, Texture, and Sensory Properties of Instant Noodles | Ariel Buzera, Jomo Kenyatta University of Agriculture and Technology, Evangelical University in Africa, Kenya | |
| 12 | Valorization of plant co-products to obtain active peptides using green methods and valuing them in food matrices | Naima Nedjar, Institut Charles Viollette, Université Lille, France | |
| 13 | Enzymatic hydrolysis of duckweed proteins: a sustainable source for green production of bioactive peptides | Marie-Eve Bernier, Université Laval, INAF, Canada | |
| 14 | Developing Novel Micro Ohmic Cells: Evaluation of the Electrical Effect | Reza Zareifard, St. Hyacinthe Food Research and Development Center, Agriculture and Agri-Food Canada, Canada | |
| 15 | Production of sustainable protein ingredients from house cricket proteins: impact of the pre-processing steps on protein profiles and structures | Geneviève Pellerin, Université Laval, INAF, Canada | |
| 16 | Does hydrocolloid-based edible coatings really affect the glycemic index of French fries? | Carolina Astudillo, Pontificia Universidad Católica de Valparaíso, Chile | |
| 17 | Machine learning-based peptidomic approach to identify electrical current modes associated phenomena inducing selective peptides migration in electrodialysis with ultrafiltration membrane | Aurore Cournoyer, Université Laval, INAF, Canada | |
| 18 | Effects of pulsed electric fields and polarity reversal on the selectivity of peptides migration from porcine cruor hydrolysate, with electrodialysis with ultrafiltration membrane | Aurore Cournoyer, Université Laval, INAF, Canada | |
| 19 | Unraveling scientific research towards the green extraction of phenolic compounds from leaves: A bibliometric analysis | Nushrat Yeasmen, McGill University, Canada | |
| 20 | Study of vanillin production from wood | Maxime Parot, Université Laval, Canada | |
| 21 | Effects of ultrasonic-assisted extraction technique on the extraction of L-theanine and caffeine from white tea leaves | Mina Allameh, McGill University, Canada | |
| 22 | Tininnimiutait - characterizing the nutritional value, safety and organoleptic (taste, aroma) properties of coastal marine resources from Eastern and Northern Quebec | Agathe Lecomte-Rousseau, Université Laval, INAF, Canada | |
| 23 | Optimization of wiped-film short path molecular distillation for recovery of cannabinoids from cannabis oil using response surface methodology | Sai Uday Kumar Reddy Sagili, McGill University, Canada | |
| 24 | Impact of hierarchical cation-exchange membranes’ chemistry and crosslinking level on electrodialysis demineralization performances of a complex food solution | Elodie Khetsomphou, Université Laval, INAF, STELA, Canada | |
| 25 | Development of ethyl cellulose shell-coated alginate droplets in w/o emulsions by electrospraying | Charles Ahenkorah, University of Guelph, Canada | |
| 26 | Enzymatic hydrolysis of industrial white water for optimal production of antifungal peptides | Diala Damen, Université Laval, Canada | |
| 27 | Environmental impact associated with the cultivation of underutilized crops versus well-established counterparts – A case study of black (Desi) and white (Kabuli) chickpeas cultivation | Beatriz Silva, German Institute of Food Technologies, Germany | |
| 28 | Biocontrol of Listeria monocytogenes on ready-to-eat pork-cooked ham by treatment with porcine hemoglobin hydrolysates: A circular economy approach for the slaughterhouse blood valorization | Zain Sanchez Reinoso, Université Laval, INAF, Canada | |
| 29 | Optimization of protein extraction from water lentils followed by a qualitative study of the extracted proteins and some of their functional properties. | Tristan Muller, Université Laval, INAF, STELA, Canada | |
| 30 | Production of an insect protein isolate by ultrafiltration/diafiltration: impact of blanching treatment on filtration performance | Ugo Berthelot, Université Laval, INAF, Canada | |
| 31 | Food waste management with an automated, modular system based on Hermetia illucens larvae and heterotrophic alga Galdieria sulphuraria | Sergiy Smetana, German Institute of Food Technologies, Germany | |
| 32 | Is the application of a hexane defatting step during the production of pea protein isolate by membrane filtration is necessary in a context of sustainable processing? | Alexia Gravel, Université Laval, INAF, Canada | |
| 33 | Effect of short ultrasound treatment as a chitin pre-treatment: a strategical step to transform shell wastes in chitooligosaccharides | Gabriela Vollet Marson, Université Laval, INAF, Canada | |
| 34 | Evaluating price sensitivity for plant and animal protein foods by socioeconomic status: A study of grocer loyalty program data from Quebec and Finland | Cameron McRae, McGill University, Canada | |
| 35 | Production of polyphenols-enriched cranberry juice through electrodialysis with filtration membrane: How physicochemical properties of filtration membranes impact anthocyanins migration and selectivity during electrodialysis. | Eva Revellat, Université Laval, INAF, Canada | |
| 36 | Production and characterization of proteins and peptides extracted from brewer's spent grain | Eya Rouissi, Université Laval, INAF, Canada | |
| 37 | Effect of the maturity stage on the physico-chemical composition of pulses | Yosra Ben Fadhel, Université Laval, Canada | |
| 38 | Untargeted metabolomic analysis of strawberries exposed to pulsed electric fields and cold plasma prior to postharvest storage | Alberto Zárate Carbajal, Université Laval, INAF, STELA, Canada | |
| 39 | Antimicrobial and antioxidant activites of turkey cruor after pepsic hydrolysis : slaughterhouses bloods valorisation in a circulare economy approach | Houssine Fliss, Université Laval, INAF, Canada | |
| 40 | Impact of pre-concentration on the extraction of protein from tofu whey by a combination of electrodialytic processes | Rosie Deschênes Gagnon, LTAPEM, INAF, STELA, Université Laval, Canada | |
| GastronomiQc Lab poster sessions | |||
| 1-Glab | Revealing the potential of Brewer’s Spent Grains In Human Nutrition: Exploration of Protein Extraction Performance and Functional Properties | Jonathan Gagnon, Université Laval, INAF, Canada | |
| 2-Glab | Identifying the factors affecting the implementation of food waste reduction strategies in independent restaurants: Moving towards eco-efficiency | Jade Lévesque, Université Laval, INAF, GastronomiQc Lab, Canada | |
| 3-Glab | Guide of eco-efficient practices in the foodservice sector | Mélanie Faucher, Université Laval, INAF, Canada | |
| 4-Glab | Effects of Xanthan, Agar, Gelatin, and Pectin on physicochemical and rheological properties of canola protein microgel stabilized Pickering emulsions as a Potential Animal Fat Replacer | Mahsa Rezaee, Université Laval, Canada | |
| 5-Glab | Yellow pea and black Beluga lentils purees: novel ingredients to modulate the texture of pound cake | Guillaume Morin, Université Laval, INAF, GastronomiQc Lab, Canada | |
| 6-Glab | Promoting the use of Quebec forest mushrooms in cooking through a better description of their sensory characteristics | Fanilo Tsiory Raharimanana, Université Laval, INAF, GastronomiQc Lab, Canada | |
| 7-Glab | Macroalgae from Quebec: Effects of the growth environment and processing on nutritional, bioactive composition, aromas and consumer behavior | Bétina Lafeuille, INAF, NUTRISS, GastronomiQc Lab, Université Laval, Canada | |