? 国际谷物科学研讨会(International Cereal Science Conference )-陕西师范大学 bet356最低提款_bet356身份验证_bet356中文版
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国际谷物科学研讨会(International Cereal Science Conference )

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为了促进陕西省谷物产业发展,促进国内谷物科学科研及国际交流,谷物科学国际联合研究中心于2019812日至14日在陕西西安举办国际谷物科学研讨会,诚邀海内外谷物科学领域的专家、学者及感兴趣的各界人士参加。会议由陕西师范大学食品工程与营养科学学院承办

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主办单位:谷物科学国际联合研究中心

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

承办单位:陕西师范大学食品工程与营养科学学院,国家燕麦荞麦产业技术体系加工研究室

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

China Agriculture Research System-- Oats and Buckwheat Processing Laboratory

协办单位:天津科技大学食品营养与安全国家重点实验室

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

独家赞助单位:桂林西麦食品股份有限公司

Exclusive sponsor: Guilin Seamild Foods Co., Ltd.

会议地点:Conference Address

西安曲江华美达广场酒店,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

大会日程安排 Schedule

812日全天报道 Aug 12, Registration

813日全天会议 Aug 13, Presentation

814日离会 Aug 14, Departure

会议联系人 Contact Information

任田? 邮箱:tiantianren@hotmail.com 电话:15596687796

董锐? 邮箱:rell_dr@126.com 电话:15829213708

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论坛1谷物科学与技术 ?

主持人:胡新中教授,陕西师范大学食品工程与营养科学学院副院长

S1: Cereal Science & Technology?

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

时间 Time

内容 Activity

报告人 Presenter

8:30-8:45

开幕式欢迎致辞

Welcome speech

胡新中

Xinzhong Hu

8:45-9:15

白盐高抗性淀粉面条的制备、形态及质地特征

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

史永成

Yongcheng Shi

9:15-9:45

未来谷物科学技术预测

Prediction of ? future cereal science technology

Hamit Koksel

9:45-10:15

全麦粉加工技术与设备新进展

New development ? in technology and equipment

王凤成

Fengcheng Wang

10:15-10:30

茶歇

Tea Break

10:30-11:00

澳大利亚粮食产业与燕麦出口中国概况

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

Mark Tucek

11:00-11:30

澳大利亚燕麦品种改良的育种挑战

Breeding ? challenges for oat variety improvement in Australia

Pamela Zwer

11:30-12:00

冷冻面团中面筋变质机理研究

Study on mechanism ? of gluten deterioration in frozen dough

徐学明

Xueming Xu

12:00-12:30

食品加工过程中淀粉、蛋白质、脂质的相互作用

Interactions ? between starch, protein and lipids during food processing

?王书军

Shujun Wang

论坛2谷物营养与产业??

主持人:王书军教授,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

时间 Time

内容 Activity

报告人 Presenter

14:30-15:00

基于微生物与酶类的生物加工法提高燕麦产品营养与功能

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重要意义

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品种的质量和性能

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、多尺度结构及功能特性

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:挤压过程与受控降解

Arabinoxylan ? from wheat bran: extrusion process and controlled degradation

郭庆彬

Qingbin Guo

17:15-17:35

小麦面团蛋白质的溶解性变化-追踪面团加工过程中蛋白质行为的有效途径

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实时监测食品新鲜度的智能薄膜

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

?主持人:徐学明教授,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

时间 Time

内容 Activity

报告人 Presenter

14:30-15:00

小麦产后精深加工及增值转化

Wheat ? post-harvest deep processing and value-added transformation

朱科学

Kexue Zhu

15:00-15:30

全杂粮面条的品质改良技术及其消化特性研究

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产业化技术及装备研究

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

小麦内源酶制剂改善面粉加工品质的探索

Improvement of wheat endogenous ? enzymes on flour processing quality

胡松青

Songqing Hu

16:35-16:55

面条加工过程淀粉特性变化

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植物乳酸杆菌的制备与研究

Application ? of oat starch fatty acids esters in Lactobacillu plantarum ? microcapsules

申瑞玲

Ruiling Shen

17:15-17:35

大米半干法磨粉技术研究

Study ? on semidry flour milling technology of rice

佟立涛

Litao Tong

17:35-17:55

技术创新促进苦荞功能主食快速发展

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

李云龙

Yunlong Li

17:55-18:15

绿豆湿热处理富集γ-氨基丁酸品种筛选及广泛靶向代谢组学鉴定湿热处理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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