新金沙国际

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              国际谷物科学研讨会(International Cereal Science Conference )

              【字體:

               

              爲了促進陝西省谷物産業發展,促進國內谷物科學科研及新金沙国际官网,谷物科學國際聯合研究中心于2019812日至14日在陝西西安舉辦國際谷物科學研討會,誠邀海內外谷物科學領域的專家、學者及感興趣的各界人士參加。會議由陝西師範大學食品工程與營養科學學院承辦

               

              主辦單位:谷物科學國際聯合研究中心

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

              承辦單位:陝西師範大學食品工程與營養科學學院,國家燕麥荞麥産業技術體系加工研究室

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

              China Agriculture Research System-- Oats and Buckwheat Processing Laboratory

              協辦單位:天津科技大學食品營養與安全國家重點實驗室

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

              獨家贊助單位:桂林西麥食品股份有限公司

              Exclusive sponsor: Guilin Seamild Foods Co., Ltd.

              會議地點:Conference Address

              西安曲江華美達廣場酒店,西安市曲江新區雁南五路1958

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

              大會日程安排 Schedule

              812日全天報道 Aug 12, Registration

              813日全天會議 Aug 13, Presentation

              814日離會 Aug 14, Departure

              會議聯系人 Contact Information

              任田  郵箱:tiantianren@hotmail.com 電話:15596687796

              董銳  郵箱:rell_dr@126.com 電話:15829213708

               

              論壇1谷物科學與技術  

              新金沙国际官网人:胡新中教授,陝西師範大學食品工程與營養科學學院副院長

              S1: Cereal Science & Technology 

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

              時間 Time

              內容 Activity

              報告人 Presenter

              8:30-8:45

              開幕式歡迎致辭

              Welcome speech

              胡新中

              Xinzhong Hu

              8:45-9:15

              白鹽高抗性澱粉面條的制備、形態及質地特征

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

              史永成

              Yongcheng Shi

              9:15-9:45

              未來谷物科學技術預測

              Prediction of   future cereal science technology

              Hamit Koksel

              9:45-10:15

              全麥粉加工技術與設備新進展

              New development   in technology and equipment

              王鳳成

              Fengcheng Wang

              10:15-10:30

              茶歇

              Tea Break

              10:30-11:00

              澳大利亞糧食産業與燕麥出口中國概況

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

              Mark Tucek

              11:00-11:30

              澳大利亞燕麥品種改良的育種挑戰

              Breeding   challenges for oat variety improvement in Australia

              Pamela Zwer

              11:30-12:00

              冷凍面團中面筋變質機理研究

              Study on mechanism   of gluten deterioration in frozen dough

              徐學明

              Xueming Xu

              12:00-12:30

              食品加工過程中澱粉、蛋白質、脂質的相互作用

              Interactions   between starch, protein and lipids during food processing

               王書軍

              Shujun Wang

              論壇2谷物營養與産業  

              新金沙国际官网人:王書軍教授,天津科技大学食品营养与安全国家重点实验室常务副主任

              S2: Cereal Nutrition & Industry

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

              時間 Time

              內容 Activity

              報告人 Presenter

              14:30-15:00

              基于微生物與酶類的生物加工法提高燕麥産品營養與功能

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

              師俊玲

              Junling Shi

              15:00-15:30

              中國作爲澳大利亞燕麥市場的重要意義

              The   importance of China as a market for Australian oats

              Peter Mccormark

              15:30-16:00

              用于加工亞洲燕麥食品的澳大利亞燕麥與中國燕麥品種的質量和性能

              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

              谷蛋白大聚體的理化特性-從小麥籽粒到面團

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

              張波

              Bo Zhang

              16:35-16:55

              雜豆抗性澱粉:加工、多尺度結構及功能特性

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

              馬蓁

              Zhen Ma

              16:55-17:15

              麥麸中的阿拉伯木聚糖:擠壓過程與受控降解

              Arabinoxylan   from wheat bran: extrusion process and controlled degradation

              郭慶彬

              Qingbin Guo

              17:15-17:35

              小麥面團蛋白質的溶解性變化-追蹤面團加工過程中蛋白質行爲的有效途徑

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

              王曉龍

              Xiaolong Wang

              17:35-17:55

              含有III型抗性澱粉的飲食對db/db小鼠的影響

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

              李明

              Ming Li

              17:55-18:15

              基于澱粉與花青素制備可實時監測食品新鮮度的智能薄膜

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

              任田

              Tian Ren

              論壇3谷物加工與增值

               新金沙国际官网人:徐學明教授,江南大学食品学院粮食发酵工艺与技术国家工程实验室常务副主任

              S3: Cereal Processing & Added Value

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

              時間 Time

              內容 Activity

              報告人 Presenter

              14:30-15:00

              小麥産後精深加工及增值轉化

              Wheat   post-harvest deep processing and value-added transformation

              朱科學

              Kexue Zhu

              15:00-15:30

              全雜糧面條的品質改良技術及其消化特性研究

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

              李再貴

              Zaigui Li

              15:30-16:00

              基于米飯同煮同熟所需全谷物産業化技術及裝備研究

              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

              小麥內源酶制劑改善面粉加工品質的探索

              Improvement of wheat endogenous   enzymes on flour processing quality

              胡松青

              Songqing Hu

              16:35-16:55

              面條加工過程澱粉特性變化

              Alteration   of starch properties during noodle processing

              鄭學玲

              Xueling Zheng

              16:55-17:15

              燕麥澱粉脂肪酸酯包埋植物乳酸杆菌的制備與研究

              Application   of oat starch fatty acids esters in Lactobacillu plantarum   microcapsules

              申瑞玲

              Ruiling Shen

              17:15-17:35

              大米半幹法磨粉技術研究

              Study   on semidry flour milling technology of rice

              佟立濤

              Litao Tong

              17:35-17:55

              技術創新促進苦荞功能主食快速發展

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

              李雲龍

              Yunlong Li

              17:55-18:15

              綠豆濕熱處理富集γ-氨基丁酸品種篩選及廣泛靶向代謝組學鑒定濕熱處理對綠豆代謝物的影響

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

              馬玉玲

              Yuling Ma

               

               

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