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國際谷物科學研讨會(International Cereal Science Conference )

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為了促進陝西省谷物産業發展,促進國内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日在陝西西安舉辦國際谷物科學研讨會,誠邀海内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  

主持人: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

内容 Activity

報告人 Presenter

8:30-8:45

開幕式歡迎緻辭

Welcome speech

胡新中

Xinzhong Hu

8:45-9:15

白鹽高抗性澱粉面條的制備、形态及質地特征

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  

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

内容 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

 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

内容 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

小麥内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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