Journal of Nutrition & Food Sciences
Open Access

4^th International Conference on Food Microbiology and Food Market

March 20-21, 2019 | New York, USA

Posters & Accepted Abstracts

• The bacterial biota of fermented fish: The hakarl

  Andrea Osimani, Ilario Ferrocino, Luca Cocolin, Andrea Roncolini, Riccardo Sannatini CristianaGarofalo,Vesna Milanovic, Francesca Clementi and Lucia Aquilanti

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• Salmonella Escherichia and Listeria (SEL) agar light scattering sensor for rapid multipathogen detection

  Maha Usama Abdelhaseib, Atul K Singh and Arun K Bhunia

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• Exploring the core functional microbiota related to the flavor compounds present in the production of a naturally fermented plain sufu (Chinese fermented soybean curd) by multivariate statistical analyses

  Wenmeng He and Hau Yin Chung

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• Formulation optimization of protein enriched nami (Dioscorea hispida Dennst.) cookies using soybean [Glycine max (L.) Merr.], Mung bean [Vigna radiata (L.) R. Wilczek] and White beans (Phaseolus vulgaris L.) Flour

  Ma Carisse Merin Compendio and Dennis Marvin O Santiago

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• Microbiological quality of fresh sausage

  Yousef Elshrek and Iman Ben Hamza

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• Rationale for establishing the world food preservation center® llc

  Charles L Wilson

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• Effect of bacteriocins from Pediococcus pentosaceus 147 incorporated into chitosan edible coating on Campesino fresh cheese preservation

  Adriana Jutinico

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• Soil or hydroponic: A comparison of soil rockwool and deep water culture for assesing quality in the tomato production

  Salvatore Gaetano Verdoliva

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• Accentuating new advances in food microbiology for healthy leaving

  Decio Vasconcelos

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• A novel isothermal nucleic acid rapid detection technology and its application in food safety analysis

  Chao Shi

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• Evaluation of inhibitory activities of two medicinal plant extracts against spoilage microorganisms isolated from mulberry fruit

  Richard Ansah Herman

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