Journal of Nutrition & Food Sciences
Open Access

4^th International Conference on Food Microbiology and Food Market

March 20-21, 2019 | New York, USA

Scientific Tracks Abstracts

• Food contamination and how to prevent

  Rania Abdelmonem Khattab

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• Additives based on Dalbergia subcymosa Ducke and Croton cajucara L.: Chemical characterization and study of food’s application

  Vaneska Aimee Pranhos Lamarao, Gabriel Araujo da Silva and Lilian Grace da Silva Solon

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• Multivariate correlations among the activities of the major enzyme groups, core functional microbiota and the flavor compounds present at different production stages of the naturally fermented plain sufu (Chinese ferment

  Wenmeng He and Hau Yin Chung

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• Gut microbiota: Key to good health

  Ashima Vohra

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• The potential of spectro radiometer and satellites sensors (SPOT) to detect harmful algal blooms (HABs) on inland aquaculture fish dams: A case study in Vhembe district, Limpopo Province, South Africa

  Linton Fhatuwani Munyai, Farai Dondofema,Inos Dhau and Jabulani Ray Gumbo

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• A review of toxic and non toxic cyanobacteria species occurrence in water supplies destined for maize meal production process: A case study of Vhembe district

  MI Mutoti, JR Gumbo and AIO Jideani

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• Utilization of pomegranate peal to increase the shelf life of chicken burger during cold storage 4±1°C

  Ahmed A Aly

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• Assessment of microbial load on fresh-cut pineapple in Koforidua (Ghana) market

  Regina Ofori Asante, William Odoom, Charles Adomako and Vida Edusei Poku

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• BARDOT: Application for multi-pathogen detection

  Maha Abdelhaseib

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• Microbiological and physicochemical changes in palm wine subjected to spontaneous fermentation during storage

  Afolabi FT and Owoola AT

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• Biofortification and genomics approaches to improve quality of nutricereal pearl millet

  Supriya Ambawat

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• Anti diarrhoeal prophylactic effect of starter developed Moringa oleifera fortified cereal legumes weaning blends

  Wakil SM and OK Alao

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