Journal of Nutrition & Food Sciences
Open Access

3^rd International Conference and Exhibition on Nutrition & Food Sciences

September 23-25, 2014 Valencia Convention Centre, Spain

Scientific Tracks Abstracts

• Antiproliferative effect of main dietary phytosterols and/or β-cryptoxanthin in human colon cancer Caco-2 cells through cytosolic Ca2+ - and oxidative stress-induced apoptosis

  Antonio Cilla, Alessandro Attanzio, Luisa Tesoriere, Maria A Livrea and Reyes Barbera

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• Recent advances in Vitamin K metabolism

  Toshio Okano

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• Grape juice: Its compounds and health benefits

  Caroline Dani

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• The influence of magnesium deficiency on bone remodeling cells

  Marina M Belluci

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• Antioxidant supplementation of subfertile men improves top blastocyst rate in couples undergoing IVF/ICSI

  Johannes Wogatzky

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• Effect of a plant-based low-carbohydrate diet on body weight and blood lipids in hyperlipidemic adults

  Julia M W Wong

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• Computational discovery of bioactive compounds binding to hepatic HMGCR

  Horacio Perez-Sanchez

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• Baking and storage stability of Vitamin A in wheat flour

  Z O Apotiola

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• Improving food safety culture with a right communication

  Massimo Cecaro

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• Cyanidin-3-O-glucoside ameliorates lipid and glucose accumulation in C57BL/6J mice via activation of PPAR-α and AMPK?

  Yaoyao Jia, Ji Hae Lee, Chunyan Wu, Yeonji Kim and Sung-Joon Lee

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• Should parenteral nutrition solutions for preterm infants be photoprotected?

  Sophie Laborie

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• The food origin of migraine as a result of Diamine Oxidase (DAO) enzyme deficiency

  Adriana Duelo

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• Nutriequalization: Attempting to improve survival in cancer patients through nutritional modifications

  Alvaro Ronco

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• Exploring factors associated with compliance with CKD-specific low protein supplements among CKD patients

  Fang-Ching Hu, Ju-Hsia Tseng and Jie-Ying Wu

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• Nutritional support in early Alzheimer’s disease: What, why and when?

  Laus M Broersen

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• Impact of nutritional modification on Egyptian patients with fatty liver combined with HCV

  Osama A Fekry

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• From chemoprevention to identification of potential therapeutic targets and biomarkers for breast cancer

  Somya Shanmuganathan, Allal Ouhtit, Ishita Gupta, Hamad Al-Riyami and Madhwa Raj

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• Socioeconomic factors on school aged children’s overweight and obesity in the context of a community based program - MUN-SI, Portugal. A contribution for the EU project OPEN

  Ana Rito, Ana Valente, Erica Doroana and Ana Lucia Silva

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• Suggestions of supporting a healthy nutrition policy at grocery stores

  Anna-Maria Saarela

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• Gestational Diabetes Mellitus (GDM) status in the Makkah city Western Saudi Arabia

  Fayaz Ahmed Sahibzada

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• Use of ancient Latin-American crops in bread. Effect on mineral availability and glycemic index

  C Monika Haros, Iglesias E and Laparra M

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• New approach in nutrition education: Electronic dietary recording and self-monitoring

  Louisa Ming Yan Chung

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• Quality attributes of functional extruded lentil-based snacks fortified with nutritional yeast

  Jose De J Berrios

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• Improving food safety of wheat flour

  Antal Veha, P Balazs Szabo, Tibor Bartok and Erno Gyimes

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• Ultrasound processing effects on nutritional quality of fruit juices and chocolate products

  Ozlem Tokusoglu

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• Nutrition labelling and the choices logo in Israel: Positions and perceptions of leading health policy makers

  A Gesser-Edelsburg, R Endevelt and Y Tirosh-Kamienchick

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• Camel milk attenuates the biochemical and morphological features of diabetic nephropathy: Inhibition of Smad1 and collagen Type IV synthesis

  Aida A Korish and Maha M Arafah

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• Introduction to quantitative nutritional risk assessment: A new approach

  Fernando Perez-Rodriguez

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• Promoting sustainable food production by developing eco-efficient and tailor made packaging for fresh foods: The EcoBioCAP EU project

  Nathalie GONTARD

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• Food allergies: Food labeling strategies, conventional processing and High Pressure Processing (HPP) effects on food allergens

  Ozlem Tokusoglu

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• It’s not your Grandmothers cookbook anymore: Chemicals and genes in your food; with the chemicals and genes in you!

  Charles C Muscoplat

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• Barley-based functional foods in health and nutrition

  El-Sayed M Abdel-Aal

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• Alternatives to in-feed antibiotics and their impact on the safety of animal products

  Eva Skrivanova

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• Using nanoemulsions as delivery systems for active lipophilic active compounds

  Gemma OMS Oliu, I Odriozola Serrano and O Martin Belloso

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• The relationship between osteoporosis knowledge, beliefs, and dietary calcium intake among Saudi adults

  Hala Hazam Al-Otaibi

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• Hydration status and nutritional knowledge of athletes

  Pamela Magee, Natalie Logue, Niamh McDaid, Sarah-Jayne Boyce, Chris McGlone, Eanna Walsh, Aisling King, Chery Hopper, Victoria Hughes, Warren Edwards, Louise Ferguson, Alison Gallagher and Jacqueline McCormack

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• Aflatoxin M1 in raw, pasteurized and baby infant formula

  Sharaf S Omar

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• Regulation of lipid metabolism with Plantago asiatica essential oil and its major compound, linalool

  Sung-Joon Lee

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• Statistical analysis for the gut microbiome-diet association: An overview

  Mihaela Pricop-Jeckstadt

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• Pharmacologic therapy targeting endogenous miRNAs by dietary components

  Alberto Davalos

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• Effect of selected natural supplements on ovarian steroidogenesis

  A Sirotkin

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• The deranged human penchant for salt

  Micah Leshem

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