• <option id="memwi"><strong id="memwi"></strong></option>
    <rt id="memwi"><bdo id="memwi"></bdo></rt>
  • <s id="memwi"></s>
    <s id="memwi"><optgroup id="memwi"></optgroup></s>
    您的位置: 首頁 >>  學術報告

    國際谷物科學研討會(International Cereal Science Conference )

    【字體:

     

    為了促進陜西省谷物產業發展,促進國內谷物科學科研及國際交流,谷物科學國際聯合研究中心于2019812日至14日在陜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。會議由陜西師范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:陜西師范大學食品工程與營養科學學院,國家燕麥蕎麥產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  

    主持人:胡新中教授,陜西師范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

    白鹽高抗性淀粉面條的制備、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

    澳大利亞糧食產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

    食品加工過程中淀粉、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谷物營養與產業  

    主持人:王書軍教授,天津科技大學食品營養與安全國家重點實驗室常務副主任

    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產品營養與功能

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

    師俊玲

    Junling Shi

    15:00-15:30

    中國作為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

    雜豆抗性淀粉: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

    麥麩中的阿拉伯木聚糖: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為的有效途徑

    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型抗性淀粉的飲食對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

    基于淀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

     主持人:徐學明教授,江南大學食品學院糧食發酵工藝與技術國家工程實驗室常務副主任

    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

    小麥產后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產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

    面條加工過程淀粉特性變化

    Alteration   of starch properties during noodle processing

    鄭學玲

    Xueling Zheng

    16:55-17:15

    燕麥淀粉脂肪酸酯包埋植物乳酸桿菌的制備與研究

    Application   of oat starch fatty acids esters in Lactobacillu plantarum   microcapsules

    申瑞玲

    Ruiling Shen

    17:15-17:35

    大米半干法磨粉技術研究

    Study   on semidry flour milling technology of rice

    佟立濤

    Litao Tong

    17:35-17:55

    技術創新促進苦蕎功能主食快速發展

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

    李云龍

    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

     

     

    版權所有 ? 陜西師范大學 
    五月婷婷开心