Conference Agenda
Overview and details of the sessions of this conference. Please select a date or location to show only sessions at that day or location. Please select a single session for detailed view (with abstracts and downloads if available).
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SES-P-FQS-05: Food Quality and Safety_Poster Presentation
Session Topics: Food Quality and Safety
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ANALYSIS OF SODIUM CHLORIDE CONTENT IN CURED MEAT PRODUCTS IN MACEDONIAN MARKET 1Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Republic of North Macedonia; 2Institute of Animal and Fishery Science, Ss. Cyril and Methodius University in Skopje, Republic of North Macedonia ANALYSIS OF SODIUM CHLORIDE CONTENT IN SAUSAGE SAMPLES FROM THE MACEDONIAN MARKET 1Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Republic of North Macedonia, North Macedonia, Republic of; 2Institute of Animal and Fishery Science, Ss. Cyril and Methodius University in Skopje, Republic of North Macedonia AWARENESS, ATTITUDE, AND ACCEPTANCE OF LABORATORY-GROWN MEAT BY THE MACEDONIAN CONSUMERS 1Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Republic of North Macedonia, North Macedonia, Republic of; 2Institute of Animal and Fishery Science, Ss. Cyril and Methodius University in Skopje, Republic of North Macedonia BIOCHEMICAL RESPONSES OF TOMATO GENOTYPES TO DROUGHT STRESS: POLYPHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY 1Faculty of Agricultural Sciences and Food - Skopje, Ss Cyril and Methodius University in Skopje, North Macedonia, Republic of; 2Maritsa Vegetable Crops Research Institute, Agricultural Academy, Plovdiv, Bulgaria; 3Laboratory Cell Biosystems, Department of Biotechnology, The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, Plovdiv, Bulgaria; 4Department of Food Technology, Institute of Food Preservation and Quality, Agricultural Academy of Bulgaria, Plovdiv, Bulgaria COLOUR STABILITY AT THE END OF THE SHELF LIFE IN DRY CURED PORK LOIN PRODUCED WITH AN ALTERNATIVE NATURAL NITRITE SOURCE Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Republic of North Macedonia, North Macedonia, Republic of DEVELOPMENT OF FERMENTED OAT-BASED BEVERAGES ENRICHED WITH POLYPHENOL-RICH FRUITS: A FUNCTIONAL ALTERNATIVE TO DIARY 1Department of Food Technologies, Institute of Food Preservation and Quality, Agricultural Academy, Plovdiv, Bulgaria;; 2Electrical engineering, electronics and automation, University of Food Technologies, Plovdiv, Bulgaria;; 3Department of Microbiology and Biotechnology, University of Food Technologies, Plovdiv, Bulgaria;; 4Department of Selection, Enology and Chemistry, Institute of Viticulture and Enology, Agricultural Academy, Pleven, Bulgaria. ESTABLISHING A NATIONAL FOOD COMPOSITION DATABASE FOR TRADITIONAL FOODS IN NORTH MACEDONIA 1Faculty of Agricultural Sciences and Food - Skopje, Ss Cyril and Methodius University in Skopje; 2Institute for Public Health of the Republic of North Macedonia; 3National Agricultural and Food Centre, Food Research Institute, Department of Food Databases, Bratislava, Slovak Republic ETHNOBOTANICAL SURVEY OF THYMUS VULGARIS, HYPERICUM PERFORATUM AND ORIGANUM VULGARE IN NORTH MACEDONIA Faculty of agricultural sciences and food (FASF), University Ss Cyril and Methodius in Skopje HARNESSING PROBIOTICS FROM CABBAGE: A NATURAL DEFENSE AGAINST FOODBORNE PATHOGENS Ss. Cyril and Methodius University in Skopje, Faculty of Natural Sciences and Mathematics – Skopje, Institute of Biology, Department of Microbiology and Microbial Biotechnology, North Macedonia HOUSEHOLD FOOD WASTE AND ITS ENVIRONMENTAL IMPLICATIONS Faculty of Agricultural Sciences and Food - Skopje, Ss Cyril and Methodius University in Skopje IRON AND CALCIUM STATUS IN MANDARIN ON THE MARKET IN THE CITY OF ZAGREB 1University of Zagreb Faculty of Agriculture, Croatia; 2University of Zagreb Faculty of Agriculture, Croatia, student; 3Faculty of Agricultural Sciences and Food, Skopje, North Macedonia PHACELIA TANACETIFOLIA BENTH. HONEY PLANTS-FOR NUTRITION AND HEALTH 1Institute of Field and Vegetable Crops, National Institute for the Republic of Serbia, Novi Sad, Serbia,; 2Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Blvd. 16-ta Makedonska brigada, No. 3, Skopje, Republic of North Macedonia; 3Agricultural Academy, Maize Research Institute, 5835 Knezha, Bulgaria; 4Institute of Forage Crops, Pleven, Agriculture academy, Bulgaria; 5IPN - Institute for the Application of Science in Agriculture, Belgrade, Serbia; 6Institute for Multidisciplinary Research, University of Belgrade, Kneza Višeslava 1, 11030 Belgrade, Serbia; 7University of Belgrade, Faculty of Agriculture; Zemun. Republic of Serbia QUALITY OF MIXED FLOUR DEPENDING OF WHEAT VARIETY FZNH, UKIM, North Macedonia, Republic of TOTAL MONOMERIC ANTHOCYANIN CONTENT AND ANTIOXIDANT ACTIVITY IN FRUITS OF BILBERRY (VACCINIUM MYRTILLUS L.) 1Toplica Academy of Applied Studies, Department of Agriculture and Food Technology Studies Prokuplje, Ćirila i Metodija 1, 18400 Prokuplje, Serbia; 2University of Niš, Faculty of Technology Leskovac, Bulevar oslobođenja 124, 16000 Leskovac, Serbia; 3University of Niš, Faculty of Sciences and Mathematics, Department of Chemistry, Višegradska 33, 18000 Niš, Serbia; 4Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI1000, Ljubljana, Slovenia CORRELATION BETWEEN TOTAL POLYPHENOLS AND ANTIOXIDANT CAPACITY (DPPH, FRAP AND ABTS ASSAYS): PRINCIPLES AND LITERATURE INSIGHTS 1Faculty of Agricultural Sciences and Food - Skopje, Ss Cyril and Methodius University in Skopje, North Macedonia, Republic of; 2Faculty of Veterinary Medicine, Ss. Kliment Ohridski University, Bitola, North Macedonia; 3Ss. Cyril and Methodius University in Skopje, Faculty of Technology and Metallurgy - Skopje, North Macedonia BIOACTIVE POTENTIAL OF AQUEOUS EXTRACTS FROM BULGARIAN HERBS:FLAVONOIDS AND PHENOLICS 1Department of Food Technologies, Institute of Food Preservation and Quality, Agricultural Academy, Plovdiv, Bulgaria; 2Department of Technology of grain, fodder, bakery and confectionery products, University of Food Technologies - Plovdiv, Bulgaria QUALITY PROPERTIES OF CHOCOLATE COVERED DRIED PLUMS 1Faculty of Agricultural Sciences and Food, University St. Cyril and Methodius, Skopje, North Macedonia; 2Faculty of Technology and Technical Science, Veles, University St Kliment Ohridski - Bitola PHYTOCHEMICAL SCREENING AND TOTAL POLYPHENOLIC CONTENT DETERMINATION OF POTATO SAMPLES 1Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University, Ruger Boskovic 16, P. O. Box 580, 1000 Skopje, Republic of Macedonia; 2Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University, Blvd. Aleksandar Makedonski bb, P. O. Box 297, 1000 Skopje, Republic of Macedonia VCEAC PREDICTION FOR SET OF FLAVANONES 1Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University, Ruger Boskovic 16, P. O. Box 580, 1000 Skopje, Republic of Macedonia; 2Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University, Blvd. Aleksandar Makedonski bb, P. O. Box 297, 1000 Skopje, Republic of Macedonia | ||