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1Synergic approach of pulsed electric fields and immobilized biocatalysts to obtain biologically active peptides from agro-food proteinsHélorie Clouzot, University of Lille, France et Université Laval, Canada
2Preparation of antimicrobial extracts from seaweed for cheese preservationAriane Tremblay, Université Laval, INAF, Canada
3How to allocate the environmental impacts between co-products? Discussion on the case of dairy protein fractionation processGeneviève Gésan-Guiziou, INRAE-Institut Agro, Rennes, France
4Impact of bacteriocins produced by Gram-positive and Gram-negative bacteria on the composition and dynamics of poultry colonic microbiotaAmal Mamjoud, Food science microbiology, Université Laval, Canada
5BioacPepFinder: a pipeline for prediction of proteolysis-generated bioactive peptides usable for all protein sourcesRozenn Ravallec, Unité Mixte Transfrontalière INRAE BioEcoAgro, Institut Charles Viollette, Université de Lille 
6Deacidification of acid whey as part of a circular economy by coupling electrodialysis under pulsed electric fields and preconcentration by nanofiltrationDanika Poitras, Université Laval, INAF, STELA, Canada
7Plastic pallet shrouds extend the shelf life of wild blueberries for up to one month under cold storage.Arturo Duarte-Sierra, Université Laval, INAF, Canada
8Reuterin as a broad-spectrum antifungal agent in cold-stored strawberriesArturo Duarte-Sierra, Université Laval, INAF, Canada
9Application of Advanced Technologies for Improved Extraction and Nutritional Properties of Green Lentil ProteinsRaphaëlle Munger, Université Laval, INAF and St. Hyacinthe Food Research and Development Center, Agriculture and Agri-Food Canada, Canada
10Impact of cranberry juice dilution on its physiochemical parameters and electrochemical behavior.Éléa Fynaut, Université Laval, INAF, Canada
11Effect of Wheat Flour Substitution with Potato Flour on Dough Rheology, Texture, and Sensory Properties of Instant NoodlesAriel Buzera, Jomo Kenyatta University of Agriculture and Technology, Evangelical University in Africa, Kenya
12Valorization of plant co-products to obtain active peptides using green methods and valuing them in food matricesNaima Nedjar, Institut Charles Viollette, Université Lille, France
13Enzymatic hydrolysis of duckweed proteins: a sustainable source for green production of bioactive peptidesMarie-Eve Bernier, Université Laval, INAF, Canada
14Developing Novel Micro Ohmic Cells: Evaluation of the Electrical EffectReza Zareifard, St. Hyacinthe Food Research and Development Center, Agriculture and Agri-Food Canada, Canada
15Production of sustainable protein ingredients from house cricket proteins: impact of the pre-processing steps on protein profiles and structuresGeneviève Pellerin, Université Laval, INAF, Canada
16Does hydrocolloid-based edible coatings really affect the glycemic index of French fries?Carolina Astudillo, Pontificia Universidad Católica de Valparaíso, Chile
17Machine learning-based peptidomic approach to identify electrical current modes associated phenomena inducing selective peptides migration in electrodialysis with ultrafiltration membraneAurore Cournoyer, Université Laval, INAF, Canada
18Effects of pulsed electric fields and polarity reversal on the selectivity of peptides migration from porcine cruor hydrolysate, with electrodialysis with ultrafiltration membraneAurore Cournoyer, Université Laval, INAF, Canada
19Unraveling scientific research towards the green extraction of phenolic compounds from leaves: A bibliometric analysisNushrat Yeasmen, McGill University, Canada
20Study of vanillin production from woodMaxime Parot, Université Laval, Canada
21Effects of ultrasonic-assisted extraction technique on the extraction of L-theanine and caffeine from white tea leavesMina Allameh, McGill University, Canada
22Tininnimiutait - characterizing the nutritional value, safety and organoleptic (taste, aroma) properties of coastal marine resources from Eastern and Northern QuebecAgathe Lecomte-Rousseau, Université Laval, INAF, Canada
23Optimization of wiped-film short path molecular distillation for recovery of cannabinoids from cannabis oil using response surface methodologySai Uday Kumar Reddy Sagili, McGill University, Canada
24Impact of hierarchical cation-exchange membranes’ chemistry and crosslinking level on electrodialysis demineralization performances of a complex food solutionElodie Khetsomphou, Université Laval, INAF, STELA, Canada
25Development of ethyl cellulose shell-coated alginate droplets in w/o emulsions by electrosprayingCharles Ahenkorah, University of Guelph, Canada
26Enzymatic hydrolysis of industrial white water for optimal production of antifungal peptidesDiala Damen, Université Laval, Canada
27Environmental impact associated with the cultivation of underutilized crops versus well-established counterparts – A case study of black (Desi) and white (Kabuli) chickpeas cultivationBeatriz Silva, German Institute of Food Technologies, Germany
28Biocontrol of Listeria monocytogenes on ready-to-eat pork-cooked ham by treatment with porcine hemoglobin hydrolysates: A circular economy approach for the slaughterhouse blood valorizationZain Sanchez Reinoso, Université Laval, INAF, Canada
29Optimization 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
30Production of an insect protein isolate by ultrafiltration/diafiltration: impact of blanching treatment on filtration performanceUgo Berthelot, Université Laval, INAF, Canada
31Food waste management with an automated, modular system based on Hermetia illucens larvae and heterotrophic alga Galdieria sulphurariaSergiy Smetana, German Institute of Food Technologies, Germany
32Is 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
33Effect of short ultrasound treatment as a chitin pre-treatment: a strategical step to transform shell wastes in chitooligosaccharidesGabriela Vollet Marson, Université Laval, INAF, Canada
34Evaluating price sensitivity for plant and animal protein foods by socioeconomic status: A study of grocer loyalty program data from Quebec and FinlandCameron McRae, McGill University, Canada
35Production 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
36Production and characterization of proteins and peptides extracted from brewer's spent grainEya Rouissi, Université Laval, INAF, Canada
37Effect of the maturity stage on the physico-chemical composition of pulsesYosra Ben Fadhel, Université Laval, Canada
38Untargeted metabolomic analysis of strawberries exposed to pulsed electric fields and cold plasma prior to postharvest storageAlberto Zárate Carbajal, Université Laval, INAF, STELA, Canada
39Antimicrobial and antioxidant activites of turkey cruor after pepsic hydrolysis : slaughterhouses bloods valorisation in a circulare economy approach Houssine Fliss, Université Laval, INAF, Canada

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-GlabRevealing the potential of Brewer’s Spent Grains In Human Nutrition: Exploration of Protein Extraction Performance and Functional PropertiesJonathan Gagnon, Université Laval, INAF, Canada
2-GlabIdentifying the factors affecting the implementation of food waste reduction strategies in independent restaurants: Moving towards eco-efficiencyJade Lévesque, Université Laval, INAF, GastronomiQc Lab, Canada
3-GlabGuide of eco-efficient practices in the foodservice sectorMélanie Faucher, Université Laval, INAF, Canada
4-GlabEffects of Xanthan, Agar, Gelatin, and Pectin on physicochemical and rheological properties of canola protein microgel stabilized Pickering emulsions as a Potential Animal Fat ReplacerMahsa Rezaee, Université Laval, Canada
5-GlabYellow pea and black Beluga lentils purees: novel ingredients to modulate the texture of pound cakeGuillaume Morin, Université Laval, INAF, GastronomiQc Lab, Canada
6-GlabPromoting the use of Quebec forest mushrooms in cooking through a better description of their sensory characteristicsFanilo Tsiory Raharimanana, Université Laval, INAF, GastronomiQc Lab, Canada

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