国际谷物迷信研讨会(International Cereal Science Conference )-u赢电竞竞猜dota2

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国际谷物迷信研讨会(International Cereal Science Conference )

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为了促进陕西省谷物财产开展,促进国际谷物迷信科研及国际交换,谷物迷信国际结合研讨中央于2019812日至14日在陕西西安举行国际谷物迷信研讨会,诚邀海外外谷物迷信范畴的专家、学者及感兴味的各界人士参与。集会由u赢电竞竞猜dota2食品工程与养分迷信学院包办

 

主理单元:谷物迷信国际结合研讨中央

Host Institution: International Science and Technology Cooperation Bases- Joint International Research Center for Cereal Science

包办单元:u赢电竞竞猜dota2食品工程与养分迷信学院,国度燕麦荞麦财产技能体系加工研讨室

Undertake Institution: College of Food Engineering and Nutritional Science, Shaanxi Normal University

China Agriculture Research System-- Oats and Buckwheat Processing Laboratory

协办单元:天津科技大学食品养分与平安国度重点实行室

Co-host Institution: State Key Lab of Food Nutrition and Safety, Tianjin University of Science and Technology

独家资助单元:桂林西麦食品股份有限公司

Exclusive sponsor: Guilin Seamild Foods Co., Ltd.

集会所在:Conference Address

西安曲江华丽达广场旅店,西安市曲江新区雁南五路1958

Xi’an Ramada Plaza, No. 1956, Yannan Road, Qujiang District, Xi’an, China

大会日程布置 Schedule

812日全天报道 Aug 12, Registration

813日全天集会 Aug 13, Presentation

814日离会 Aug 14, Departure

集会联络人 Contact Information

任田  邮箱:tiantianren@hotmail.com 德律风:15596687796

董锐  邮箱:rell_dr@126.com 德律风:15829213708

 

论坛1谷物迷信与技能  

掌管人:胡新中传授,u赢电竞竞猜dota2食品工程与养分迷信学院副院长

S1: Cereal Science & Technology 

Session moderator: Prof Xinzhong Hu, Associate Dean, Food Engineering   & Nutritional Science department, Shaanxi Normal University

日期 Time

内容 Activity

陈诉人 Presenter

8:30-8:45

开幕式欢送致辞

Welcome speech

胡新中

Xinzhong Hu

8:45-9:15

白盐高抗性淀粉面条的制备、形状及质地特性

Preparation,   morphology, and textural properties of white salted noodles with high   resistant starch

史永成

Yongcheng Shi

9:15-9:45

将来谷物迷信技能预测

Prediction of   future cereal science technology

Hamit Koksel

9:45-10:15

全麦粉加工技能与设置装备摆设新停顿

New development   in technology and equipment

王凤成

Fengcheng Wang

10:15-10:30

茶歇

Tea Break

10:30-11:00

澳大利亚粮食财产与燕麦出口中国概略

Overview of the   Australian grain industry and oat exports to China.

Mark Tucek

11:00-11:30

澳大利亚燕麦种类改进的育种应战

Breeding   challenges for oat variety improvement in Australia

Pamela Zwer

11:30-12:00

冷冻面团中面筋蜕变机理研讨

Study on mechanism   of gluten deterioration in frozen dough

徐学明

Xueming Xu

12:00-12:30

食品加工进程中淀粉、卵白质、脂质的互相作用

Interactions   between starch, protein and lipids during food processing

 王书军

Shujun Wang

论坛2谷物养分与财产  

掌管人:王书军传授,天津科技大学食品养分与平安国度重点实行室常务副主任

S2: Cereal Nutrition & Industry

Session moderator: Prof Shujun Wang, Executive Director, State   Key Lab of Food Nutrition & Safety, Tianjin University of Science &   Technology

日期 Time

内容 Activity

陈诉人 Presenter

14:30-15:00

基于微生物与酶类的生物加工法进步燕麦产物养分与功用

Enhancement of   the nutrients and functions of oat products via microbial and enzyme-based   bioprocessing

师俊玲

Junling Shi

15:00-15:30

中国作为澳大利亚燕麦市场的紧张意义

The   importance of China as a market for Australian oats

Peter Mccormark

15:30-16:00

用于加工亚洲燕麦食品的澳大利亚燕麦与中国燕麦种类的质量和功能

Quality   and performance of Australian and Chinese oat varieties for processing Asian   oat foods

Sabori Mitra

16:00-16:15

茶歇

Tea Break

16:15-16:35

谷卵白大聚体的理化特性-从小麦籽粒到面团

Physic-chemical   properties of glutenin macropolymer from wheat kernel to the dough

张波

Bo Zhang

16:35-16:55

杂豆抗性淀粉:加工、多标准构造及功用特性

Resistant   starch from pulses: processing, multi-scale structural characterization, and   techno-functional properties

马蓁

Zhen Ma

16:55-17:15

麦麸中的阿拉伯木聚糖:挤压进程与受控降解

Arabinoxylan   from wheat bran: extrusion process and controlled degradation

郭庆彬

Qingbin Guo

17:15-17:35

小麦面团卵白质的溶解性变革-追踪面团加工进程中卵白质举动的无效途径

Solubility   variation of wheat dough proteins: a practical way to track protein behaviors   in dough processing

王晓龙

Xiaolong Wang

17:35-17:55

含有III型抗性淀粉的饮食对db/db小鼠的影响

Impact of diet   containing Type III resistant starch on the db/db mice

李明

Ming Li

17:55-18:15

基于淀粉与花青素制备可及时监测食品新颖度的智能薄膜

Preparation and   characterization of a visual pH-sensitive film based on starch and   anthocyanins for monitoring food freshness

任田

Tian Ren

论坛3谷物加工与增值

 掌管人:徐学明传授,江南大学食品学院粮食发酵工艺与技能国度工程实行室常务副主任

S3: Cereal Processing & Added Value

Session moderator: Prof Xueming Xu, Executive Director, State   Key Lab of Grain Fermentation & Technology, Food Science College,   Jiangnan University

日期 Time

内容 Activity

陈诉人 Presenter

14:30-15:00

小麦产后博识加工及增值转化

Wheat   post-harvest deep processing and value-added transformation

朱迷信

Kexue Zhu

15:00-15:30

全杂粮面条的质量改进技能及其消化特性研讨

Study   on quality improvement technology and digestion characteristics of whole   grain noodles

李再贵

Zaigui Li

15:30-16:00

基于米饭同煮同熟所需全谷物财产化技能及配备研讨

Researches   on the industrialization technology and equipment of whole grain based on the   requirement of its simultaneous cooking and cooked with white rice

李永富

Yongfu Li

16:00-16:15

茶歇

Tea Break

16:15-16:35

小麦内源酶制剂改进面粉加工质量的探究

Improvement of wheat endogenous   enzymes on flour processing quality

胡松青

Songqing Hu

16:35-16:55

面条加工进程淀粉特性变革

Alteration   of starch properties during noodle processing

郑学玲

Xueling Zheng

16:55-17:15

燕麦淀粉脂肪酸酯包埋动物乳酸杆菌的制备与研讨

Application   of oat starch fatty acids esters in Lactobacillu plantarum   microcapsules

申瑞玲

Ruiling Shen

17:15-17:35

大米半干法磨粉技能研讨

Study   on semidry flour milling technology of rice

佟立涛

Litao Tong

17:35-17:55

技能创新促进苦荞功用主食疾速开展

Technology   Innovation Promotes the Rapid Development of Tartary buckwheat Functional   staple food.

李云龙

Yunlong Li

17:55-18:15

绿豆干冷处置富集γ-氨基丁酸种类挑选及普遍靶向代谢组学判定干冷处置对绿豆代谢物的影响

Screening of   GABA-rich mung bean varieties under heat and humidity treatment and   identification metabolic profiling by widely targeted metabolomics

马玉玲

Yuling Ma

 

 

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