Program Cefood20.05. Bioatlasaspm [615749]

UNDER THE PATRONAJ:

MINISTRY OF RESEARCH AND INNOVATION, RO
LUCIAN BLAGA UNIVERS ITY OF SIBIU, RO

Program Congress

Exhibitors

Sponsors:

HONORARY PRESIDENT
Prof. Dr. h.c. Hubertus Lelieveld, EFFoSTT and EHEDG Executive Committee, GHI President,
Netherlands

CONGRESS PATRONAGE
Prof. Ioan Bondrea Ph.D., Rector, Lucian Blaga University of Sibiu, Romania

CONGRESS CHAIR
Prof. Ovidiu TIȚA Ph.D., University Lucian Blaga, Sibiu, Romania

CONGRESS CO -CHAIRS
Prof. Mark Shamtsyan Ph. D., St. Peters burg State Institute of Technology, Technical University, St.
Petersburg, Russia
Prof. Nedovic Viktor, Ph. D., University of Belgrade, Serbia
Prof. Liviu Gaceu Ph.D., Transilvania University of Brasov, Romania

INTERNATIONAL SCIENTIFIC COMMITTEE
Prof. Adrian Riviș Ph.D., University of Agronomic Science and Veterinary Medicine – Timișoara,
Romania
Prof. Adriana -Luminita FÎNARU, Ph.D., ”Vasile Alecsandri” University of Bacău, Bacău, Romania
Prof. Brian McKennaPh.D., Scientific Coordinator, ETP Food for Life, Ireland
Prof. Dr. Dietrich Knorr, Ph.D., Berlin University of Technology, IUFoST President, Germany
Prof. Diana Banati, Ph.D., Executive and Scientific Director. International Life Science Institute,
Brussels, Belgium
Prof. Dumitru Mnerie Ph. D., University Politehnica Timisoara, Romania
Prof. Dumitru Tucu, Ph. D., University Politehnica Timisoara,Romania
Prof. Dan Vodnar, Ph. D., University of Agricultural Science s and Veterinary Medicine Cluj-Napoca,
Romania
Gabriela Mohan, Senior Researcher, Technological Information Centre Manager, National Research
Institute for Food Bioresources Bucharest, Romania
Prof. Ganesh Bora Ph. D., Mississippi State University , USA
Prof. Gaceu Liviu Ph.D., Transilvania University of Brasov, Romania
Prof. Gustavo Barbosa Ph. D., Washington State University, USA
Prof. Dr. h.c. Hubertus Lelieveld, EFFoSTT and EHEDG Executive Committee, GHI President, The
Netherlands
Prof. Felicia Gligo r Ph.D., University Lucian Blaga of Sibiu, Romania
Prof. Henrik Zielinsky Ph. D.,, Institute of Animal Reproduction and Food Research of the Polish
Academy of Sciences, Olsztyn, Editor in Chief of Polish Journal of Food and Nutrition sciences, Poland
Prof. Kata Galic Ph. D., University of Zagreb, Croacia
Dr. Kostadin Fikiin Ph. D., Technical University of Sofia, Bulgaria
Prof. Lilia Ahrne Ph. D., Director Department for Process & Technology Development, SIK,
Gothenburg, Sweden, EFFoST President
Ludvig Josef sberg Ph. D., EHEDG President, Senior Director at Tetra Pak Processing Systems Sweden
Prof. Mathe Endre Ph.D., University of Debrecen, HU, Hungary
Prof. Miklos Herdon Ph. D., University of Debrecen, Hungary
Prof. Mona Popa Ph. D., University of Agronomic Science and Veterinary Medicine – Bucharest,
Romania
Prof. Nastasia Belc, Ph.D,General Director of the National Research Institute for Food Bioresources
Bucharest, Romania
Prof. Ovidiu Tita, Ph. D., University Lucian Blaga, Sibiu, Romania
Prof. Patrizia Res tani Ph. D., University of Milano, Italy
Prof. Petru Alexe Ph.D.,”Dunărea de Jos” University of Galați, Romania
Prof. Peter Raspor Ph.D., University of Ljubljana, Slovenia

Prof. Peter Siekel Ph. D., General director of the Naționale Agricultural and Food C entre,Bratislava,
Slovakia Prof. Rimantas Venskutonis Ph. D., Kaunas University of Technology, Lithuania
Prof. Tetiana Mostenska Ph. D.,, vice -rector of National University of Food Technologies, Kiev, Ukraine
Prof. Viktor Nedovic Ph. D., University of Belgrade, Serbia
Prof. Vladimir Kakurinov Ph. D., Consulting and Training Cen ter “KEY” Republic of Macedonia
Prof. Vladimir Telichkun, Ph. D., Hab., NUFT, Ukraine
Prof. Werner Hofacker Ph. D., University of Applied Science, Konstanz, Germany
Prof. Yaroslav Zasyadko Ph. D., vice -rector of National University of Food technologies, Kiev, Ukraine

ORGANIZING COMMITTEE
Prof. Ovidiu Tita Ph.D., University Lucian Blaga of Sibiu, Romania
Eng. Mircea Ureche, General Manager Boromir SA, President of the Association of Specialists in
Milling and Bakery in Romania
Prof. Adrian Riviș Ph.D., University of Agronomic Science and Veterinary Medicine – Timișoara,
Romania
Prof. Liviu Gaceu Ph.D., Transilvania University of Brasov, Romania
Prof. Dan Chicea Ph.D, Director of Doctoral School, University Lucian Blaga of Sibiu, Romania
Prof. Gruia Romulus Ph.D., University Transilvania of Brasov, Romania
Prof. Dumitru Tucu Ph.D., University Politehnica Timisoara, Romania
Prof. Dumitru Mnerie Ph.D., University Politehnica Timisoara, Romania
Prof. Felicia Gligor Ph.D., University Lucian Blaga of Sibiu, Romania
Prof. Mihaela Tita Ph.D., University Lucian Blaga of Sibiu, Romania
Prof. Neli Darie Ph.D., University Lucian Blaga of Sibiu, Romania
Prof. Nastasia Belc, Ph.D,General Director of the National Research Institute for Food Bioresources
Bucharest, Romania
Prof. Oancea Simona Ph.D., University Lucian Blaga of Sibiu, Romania
Prof. Popa Mona Ph .D., University of Agronomic Science and Veterinary Medicine – București,
Romania
C.S. Sorin Corneliu Iorga, Ph.D, National Research Institute for Food Bioresources Bucharest, Romania
Assoc. Prof. Cecilia Georgescu Ph.D., University Lucian Blaga of Sibiu, Romania
Assoc. Prof. Cretu Monica Ph.D., University Lucian Blaga of Sibiu , Romania
Assoc. Prof. Gabriela -Victoria Mnerie Ph.D., National R&D Institute forWelding and Materiel Testing
(ISIM Timi;oara) , Romania
Assoc. Prof. Irina -Loredana IFRIM, Ph.D. , ”Vas ile Alecsandri” University of Bacău, Bacău, Romania
Assoc. Prof. Mironescu Monica Ph.D.,University Lucian Blaga of Sibiu, Romania
Assoc. Prof. Mironescu Ion Ph.D.,University Lucian Blaga of Sibiu, Romania
Assoc. Prof. Turtureanu Adrian Ph.D., University Lu cian Blaga of Sibiu, Romania
C.S.II. Alina Culetu, National Research Institute for Food Bioresources Bucharest, Romania
C.S. Oana M. Dumitru Ph.D, National Research Institute for Food Bioresources Bucharest, Romania
Lecturer Cristea Ramona, Ph.D.,University Lucian Blaga of Sibiu, Romania
Lecturer Draghici Olga, Ph.D.,University Lucian Blaga of Sibiu, Romania
Lecturer Danciu Cristina, Ph.D.,University Lucian Blaga of Sibiu, Romania
Lecturer Iancu Maria Lidia, Ph.D.,University Lucian Blaga o f Sibiu, Romania
Lecturer Ketney Otto Ph.D.,University Lucian Blaga of Sibiu, Romania
Lecturer Lengyel Ecaterina,Ph.D., University Lucian Blaga of Sibiu, Romania
Lecturer Ognean Mihai, Ph.D., University Lucian Blaga of Sibiu, Romania
Lecturer Ognean Claudia, Ph.D., University Lucian Blaga of Sibiu, Romania
Lecturer Pacala Mariana, Ph.D., University Lucian Blaga of Sibiu, Romania
Lecturer Gabriela Cioca, Ph.D., University Lucian Blaga of Sibiu, Romania
Tifrea Anca Maria, Ph.D., University Lucian Blaga of Sibiu, Romania
Frum Adina, Ph.D. Student, University Lucian Blaga of Sibiu, Romania
Sandru Daniela, Ph.D., University Lucian Blaga of Sibiu, Romania
Eng. Roșca Rodica, Uni versity Lucian Blaga of Sibiu, Romania

PLENARY COMMUNICATIONS
9TH CENTRAL EUROPEAN CONGRES ON FOOD

THURSDAY 24.05.2018
08:00 – 09:30 REGISTRATION OF PARTICIPANTS
09:30 – 10:00 OPENING SESSION – WELCOME
10.00 – 11.30 PLENARY SESSION I
Chairs: Hubertus L ELIEVELD , Liviu G ACEU
Location, room : University Lucian Blaga, Aula Magna,
10.00 – 10.40 Validation of novel food processing
technologies Gustavo V. Barbosa -Cánovas, Washington State University,
Pullman, Washington, United States .
10.40 – 11.10 Beer fermentation with immobilized yeast
cells – the state of play, the perspective Nedovic Viktor, University of Belgrade, Serbia
11.10 – 11.30 Berries value chain in Romania – challenges
and results Mona Elena Popa, University of Agronomic Sciences and
Veterinary Medicine of Bucharest, Romania

11.30 – 12.00 COFFEE BREAK

12.00 – 13.30 PLENARY SESSION I
Chairs: Ovidiu TIȚA, Endre MATHE
Location, room : University Lucian Blaga, Aula Magna,
12.00 – 12.25 Hygienic engineering and design – theory
and practice Vladimir Kakurinov, Consulting and Training Centre KEY,
Republic of Macedonia
12.25 – 12.50 Mushrooms as a source of bioactive
compounds for food and production Mark Shamtsyan, St. Petersburg State Institute of
Technology, Russia

12.50 -13.30 LUNCH -THE CAFE OF THE FACULTY OF MEDICINE

14:00 – 15:30 COMMUNICATION SESSION 1
Chairs: Vladimir K AKURINOV , Monica M IRONESCU
Location, room : Hilton Hotel, Diamond
14.00 – 14.15 HILIC applications for food components and/or
contaminants analysis Tâmpu R.I., Fînaru A.L., Elfakir C.
14.15 – 14.30 Enhanced electrochemical detection of
carbohydrates Festinger N., Poštulková J., Smarzewska S., Metelka R.,
Ciesielski W.
14.30 – 14.45 Electroanalytical studies of sesamol Morawska K., Smarzewska S., Metelka R., Ciesielski W.
14.45 – 15.00 Physico -chemical and microbiological stability
study on fresh seabuckthorn
(Hippophaerhamnoides ) fruits Popescu C., Manea Ș., Ivopol L., Popiniuc C., Dune A.
15.00 – 15.15 The influence of freezing on the phenolic
content of three types of berries Frum A., Georgescu C. , Gligor F., Lengyel E., Stegarus
D., Tita O.
15.15 – 15.30 Intelligent valorisation of agro -food industrial
waste into high value products Popovici C., Migalatiev O., Golubi R., Caragia V.,
Cartasev A., Coev G., Bogdan N., Grumeza I.
15.30 – 15.45 COFFE BREAK
15.45 – 16.15 POSTER SESSION I
Chairs: Olga DRĂGHICI , Adina F RUM
Location , room : Hilton Hotel, Diamond

16:15 – 17 :15 COMMUNICATION SESSION 2
Chairs: Gustavo V. BARBOSA -CÁNOVAS , Mona P OPA
Location, room : Hilton Hotel, Diamond
16.15 – 16.30 Application of exopolysaccharide -producing
lactic acid bacteria isolated from sauerkraut as
functional yoghurt starters Upeksha K. Jayarathne, Chathudina J. Liyanage, H.R.N.
Jinadasa and P. S. Fernando
16.30 – 16.45 A study of milk aggregation using dynamic light
scattering Chicea D.
16.45 – 17.00
17.00 -18.30

19.00 An integrated approach of food labelling
Workshop: Food waste at the crossroads: where
to?

FESTIVE DINNER – HILTON HOTEL Țucu D., Cernicova M.
Sorin Iorga

THURSDAY 24.05.2018
ora 19:00, Hotel Ramada – Sedința Consiliului de conducere ASMP

FRIDAY 25.05.2018
Cel de -al XXVII -lea Simpozion anual alAsociației specialiștilor din morărit -panificație din România
„Rolul fermenta ției în fabricarea produselor tradi ționale rom ânești”
Comitetul de organizare Comitetul științific
Mircea Ureche Nastasia Belc
Constantin Arseni Tița Ovidiu
Ciopei Felicia Enuța Iorga
Cinezanu Daniela Alina Culețu
Gabriela Mohan
Bicher Daniela
Cristina Stanciu

Sesiune de comunicări științifice și expoziție,
Aula M are a Facultății de Medicină ULB Sibiu, str. Lucian Blaga nr. 2A
9.00–9.15 Înregistrare
9.15–9.30

Sesiunea de deschidere
Mircea Ureche,.Moara Cibin Sibiu
Ovidiu Tița, ULB Sibiu
Nastasia Belc, Director general INCDBA – IBA București
Constantin Arseni, președinte ASMP
9.30–11.00 Sesiunea I. Prezentarea inițiativelor europene
Moderatori: Liviu Gaceu, Ovidiu Tița
Global Harmonization Initiative (GHI)
European Hygienic Engineering & Design Group (EHEDG)
11.00 -11.15 Pauză de cafea
11.15 -13.00 Sesiunea a II – a.Rolul fermentației în fabricarea produselor tradiționale românești
Moderatori: Constantin Arseni, Mircea Ureche
Fermentarea/Fermentația – metodă de conservare și de îmbunătățire a calității nutriționale a
produselor de panificație
Nastasia Belc , Gabriela Mohan, Luminița Catană, Monica Catană
Aspecte referitoare la rolul drojdiilor în industria fermentativă
Adriana Dabija , IoanaRebenciuc, Georgiana Gabriela Codină
Factori care afectează proprietățile aluaturilor acide
MihaiOgnean , ClaudiaFelicia Ognean
Drojdii și maile într -un singur produs
Georgian Fuduli
Percepția consumatorilor asupra produselor tradiționale românești
Alexandrina Sîrbu , Liliana Vasilescu
13.00 – 13.30 Pauză
13.30 – 15.15 Sesiunea a III a. Alte subiecte relevante
Moderator: Nastasia Belc
New solutions to automate and optimize quality control and analytic
Jürgen Willmann – Brabender
Reducerea nivelului de acrilamidă în industria alimentară -Acrylway
Ana Maria Grigoriu , Cristian Gabriel Iacobescu, Anicuța Stoica, Ștefan Alexandru
Valorificarea expertizei în cercetarea agroalimentără prin transfer de cunoștințe către mediul
economic privat în vederea obținerii de produse alimentare sigure și optimizate nutrițional
Floarea Șerbancea , Nastasia Belc, Claudia Moșoiu, Bogdan Drăgancea, Aurelia Stăne scu
Despre studiile ONG -urilor ce afecteaza (grav) producătorii din România
Cristian Popa
Înlocuirea cu enzime a agenților chimici de stabilizare ai aluatului
Camelia Arghire ,Georgiana Gabriela Codină
Enhancing Youth (18 -26) Employability in Bakery Sector
Sorin Iorga, Gabriela Mohan, Denisa Eglantina Duță, Oana Dumitru
Sesiunea a IV a. Prezentarea posterelor
Moderator:Gabriela Mohan
Fiecare poster va fi prezentat de autorul desemnat de echipă, timp de 1 minut, pe baza posterului
afișat pe ecran
Premierea lucrărilor

Postere
Apostol L., Belc N., Iorga S.
NEW RECIPES FOR FOOD – A RICH SOURCE OF NUTRIENTS

Bicher D., Gherghel M.
THE QUALITY OF PASTRY PRODUCTS MADE OF FERMENTED DOUGH, DETERMINED BY LABORATORY
ANALYSES

Chiș M.S, Păucean A, Man S, Muste S, Pop A.
REINTERPRETATION OF CHEESE PIE USING SOURDOUGH MADE WITH STARTER CULTURE INSTED OF
TRADITIONAL SOURDOUGH

Culețu A., Duță D.E., Mohan G., Iorga E.
CURRENT GLUTEN -FREE PRODUCTS MARKET

Dobre A.A., Cucu E. M., Smeu I., Vătuiu I.
CUR RENT TECHNOLOGIES FOR RAPID DETECTION OF SALMONELLA IN FOOD PRODUCTS

Gagiu V.
EVOLUTION OF WHEAT, RYE AND TRITICALE CROPS IN ROMANIA DURING 1961 – 2016 AND
CONTAMINATION WITH MYCOTOXINS IN THE CONTEXT OF CLIMATE CHANGE

Grădinariu L., Asănăchescu S.
PAST RY PRODUCTS MADE OF FERMENTED AND NON – FERMENTED DOUGH, PRODUCED BY THE
STUDENTS FROM THE „GHEORGHE MIRON”, TECHNOLOGICAL HIGH SCHOOL IN CONSTANTA

Mihai A.L., Negoiță M., Adascălului A.C., Iorga E., Belc N
DETERMINATION OF ACRYLAMIDE LEVEL FROM BREED, BISCUITS AND OTHER SIMILAR PRODUCTS BY
GAS CROMATOGRAPHY COUPLED WITH MASS SPECTROMETRY

Popa C., Cheran M.
THE IMPORTANCE OF QUALITY OF FLOUR AS REFLECTED IN THE QUALITY OF BREAD

Popa N.C., Tamba -Berehoiu R.M., Vișan L.V.
SUPERIOR CAPITALIZATION O F OAT, BARLEY AND MILLET FLOURS IN ROMANIAN TRADITIONAL
BAKERY PRODUCTS

Șerbancea F., Stănescu A., Belc N.
INSTRUMENTS FOR ANALYSIS OF FOOD PRODUCTS GENERATED BY MANAGEMENT OF KNOWLEDGE

Tulbure A., Danciu C.
THE CONTROL OF THE WHEAT RECEPTION IN THE RO MANIAN MILLING INDUSTRY. HAZARD ANALYSIS
FROM THE RECEPTION TO THE CLEANING PROCESS

Ungureanu E. L., Iorga E., Mustățea G.
ASSESSMENT OF HEAVY METAL CONTENT IN WHEAT FLOUR AVAILABLE ON THE BUCHAREST MARKET

Zaharescu D., Gîrjoabă S.
FRESH COW CHEESE USED TO FILL LEAVENED DOUGH

Zahia M., Mulțescu M., Iorga E.
TOTAL POLYPHENOLS, VITAMIN C AND ANTIOXIDANT CAPACITY BY PHOTOCHEMILUMINSCENCE OF
SOME FRUITS AND VEGETABLES

19.00 Romanian traditional dinner – Hilton Hotel : Cămara Boierului

FRIDAY 25.05.2018
CEFOOD
09:00 – 10:30 COMMUNICATION SESSION 3
Chairs: Viktor NEDOVIC , Levente CZEGLEDI
Location, room : Hilton Hotel, Diamond
09.00 – 09.15 Monitoring yeast cells size during fermentation using
dynamic light scattering Chicea D., Rei S., Leca C.
09.15 – 09.30 Intellectual property policy enhancement in knowledge –
based organizations Titu M. A., Pop A. B., Tita Ovidiu., Titu S., Tita M.
09.30 – 09.45 Collaborative environment to design novel foods as
crossroad between tradition, sustainability and innovation Mironescu I.D., Mathe E., .Kostov G., Dupeux P.,
Piper O.
09.45 – 10.00 On some hidden risks of non -hygienic operation of the
technical system on the quality of processed foods Nagy V., Mnerie D., Mnerie G.V., Țucu D.
10.00 – 10.15 Development of DNA methods for the identification of
food substitution by poultry species in meat and processed
meat products Czegledi L., Gulyas G., Csernus B., Simon A.
10.15 – 10.30 Phytochemical properties and exopolysaccharide
production from apple p eel MelihG., Özlem A.
10.30 – 10.45 Vacuum drying characteristics of mahlab puree Gurlek G., Isleroglu H.
10.45 -11.00 COFFE BREAK
11:00 – 12:30 COMMUNICATION SESSION 4
Chairs: Tatiana LISITSKAIA, Cecilia GEORGESCU
Location, room : Hilton Hotel, Diamond
11.00 – 11.15 Biological activities of food wastes Ozlem A., Melih G., Tugba D.
11.15 – 11.30 Mushrooms as a source of bioactive compounds for food
and feed industries Shamtsyan M.
11.30 – 11.45 Freeze drying behaviour of kefir Isleroglu H.
11.45 – 12.00 Long term stabilized bovine and porcine hemoglobin solid
forms produced by spray and freeze drying with maltose Drvenica I., Stančić A., Bukara K., Kalušević A.,
Nedović V., Bugarski B., Ilić V.
12.00 – 12.15 Some topical issues about food nutritional labeling in Black
Sea Region countries Mnerie D., Shamtsyan M., Tița O., Gaceu L., Gubenia
O., Stefanov S., Mnerie G. V.
12.15 – 13.00 POSTER SESSION II
Chairs: Mihaela Adriana TIȚA, Cristina POPOVICI
Location, room : Hilton Hotel, Diamond
13.00 -14.00 LUNCH – HILTON HOTEL
14.00 -19.00 Social Program
19.00 Romanian traditional dinner – Hilton Hotel : Cămara Boierului

FRIDAY 25.05.2018
CONFERENCE BIOATLAS

14:00 -14:15 CONFERENCE BIOATLAS OPENING SESSION
14:15 -16:00 PLENARY SESSION
Chairs: Romulus GRUIA
Location, room : Hilton Hotel, Diamond
14:15 -15:00 Theories and techniques in the biocomplexity approach F. Munteanu
15:00 – 15:15 Development support of diversified food production and
agrotourism by innovative agroforestry education M. Herdon, J. Tamás, C. Burriel, L. Várallyai, P.
Lengyel, J. Pancsira, Sz. Botos
15:15 – 15:30 Wine list optimization – a customer behaviour perspective I. Turcas, I.C. Enache
15:30 – 15:45 Etnopharmacology in Romania – past and future A. Marculescu
15:45 – 16:00 Precision far ming – present and perspective B. Ganesh
16:00 -17:40- CONFERENCE MAIN SESSION 1
Chairs: Miklos HERDON, Ioan ENACHE
Location, room : Hilton Hotel, Diamond
16:00 -16:20 Wine road – an instrument for the promotion of rural
tourism in southern Dobrogea M. Popescu
16:20 -16:40 Co-authorship network analysis of scientific articles on
wine production P. Lengyel, É. Török, J. Pancsira, I. Füzesi
16:40 -17:00 A system of sustainable resource management indicators
for restaurants G. I. Florescu
17:00 -17:20 Explore ict usage characteristics in business relationship of
agro-food supply chain S. Boros -Papp, L. Várallyai, Á. Péntek

17:20 -17:40 Analysis of application of erp systems at hungarian meat
companies I. Füzesi, J. Felföldi, A. Csordás, P. Lengyel
17:40 – 18.00 POSTER SESSION I
Location, room : Hilton Hotel, Diamond

19.00 Romanian traditional dinner – Hilton Hotel : Cămara Boierului

SATURDAY 26.05.2018
CEFOOD
09:00 – 10:30 CONFERENCE MAIN SESSION 2
Chairs: Mark SHAMTSYAN ., Mihai OGNEAN
Location, room : Hilton Hotel, Diamond
09.00 – 09.15 Mycotoxin exposure biomarkers and (un)regulated mycotoxins in
Croatia Šarkanj B.
09.15 – 09.30 Effect of anthocyanin -rich tart cherry extract on blood
antioxidant status in a high fat diet induced obesity mouse model Kun-Nemes A., Homoki J.R., Kiss R., Stündl L.,
Remenyik J.
09.30 – 09.45 The composition of bioactive compounds in wine and their
possible influence on osteoporosis and on bone consolidation Ciubara A. B., Tudor R. C., Tita O., Ciubara A.
09.45 – 10.00 Phytonutrients regulating cellular processes and their human
health -promoting effects Mathe E., Georgescu C., Turcus V., OlahNelli K.,
Neamtu A., Abid A., Diósi G., Szöke -Kovács R.
10.00 – 10.15 Interference between food and psychotropic medication Ciubara A.
10.15 – 10.30 Benefits of apilarnil – a Romanian product Doștețan -Abălaru C., Vlăsceanu G., Mironescu M.
10.30 -11.00 COFFE BREAK
11.00 – 11.30 POSTER SESSION I II
Chairs: Nastasia BELC, Adrian TURTUREANU
Location, room : Hilton Hotel, Diamond
13.00 -14.00 LUNCH HILTON HOTEL

SATURDAY 26.05.2018
CONFERENCE BIOATLAS

09:00 – 11:00 CONFERENCE MAIN SESSION (CMS2)
Chairs: Romulus GRUIA, Ioan ENACHE
Location, room : Hilton Hotel, Diamond
09.00 – 09.20 Psycho – gastronomy study, with applications in „body
meloimpact” on direction of melo -psycho -nutrition R Gruia
09.20 – 09.40 Relation between corporate size and ICT usage in agro -food smes Sz. Botos , L. Vár allyai, R. Szilágyi, J.Felföldi
09.40 – 10.00 Correlation between chemical parameters of apple fruits and
postharvest quality preservation during storage G.V. Scaeteanu
10.00 – 10.20 Possibility of agri – and food industry applications in higher
education T. Ko vács, L. Várallyai, R. Szilágyi
10.20 – 10.40 Baked goods consumption habits in the gluten free diet T. Csapóné Riskó, Á. Péntek
10.40 – 11.00 Benefits of operating a webshop in rural development Á. Péntek, T. Csapóné Riskó
11.00 – 12.00 POSTER SESSION II
Location, room : Hilton Hotel, Diamond

POSTERS BIOATLAS SESSION

Position Poster title Authors
1. Ayurvedic plants extracts embedded in a bioactive glass matrix for
antimicrobial thin films L. Floroian, L.Gaceu, A. Manea, D. Enache, Gh.
Puchianu, M. Badea
2. Decision support system applications in the Hungarian food industry M. Herdon, A. S. Debrenti, A. Csordás
3. Study regarding the antioxidant activity of hidroalcoolic extract
lophanthus anisatus benth extract L.Gaceu, N.R.Samoilă
4. Research regarding the antioxidant activity of li posoluble grape skin
extracts O.B.Oprea, A.L.Voicila N.R. Samoila
5. Study on antibacterial effects of cinnamon essential oil and cinnamon
extracts A.Andris, R. Gruia
6. A look at tourism sustainability of riobamba – ecuador through
economic indicators C. M.Verdugo
7. Research regarding the antioxidant activity of liposoluble grape seed
extracts O.B.Oprea , N.R. Samoila, A.L.Voicila
8. Experimental research in haldling of human target on road events in
montain turistic areas W.Thierheimer .
9. Study case regarding the antimicrobian activity of lavandula extract O.B.Oprea, A.I.Adam
10. Short review upon some functional bakery products in romania O. B. Oprea, L.Gaceu

POSTERS : CEFOOD

THURSDAY 24.05.2018
POSTER SESSION I

Position Poster title Authors
1. Overview on bee hive products Doștețan -Abălaru C., Mironescu M., Vlăsceanu G.
2. Dalmatian autochthonous herbs’ aroma improvement and
novel nutraceuticals design by spray drying Drvenica I.,Kalušević A., Lević S., Bugarski B., Nedović V.,
Marijanović Z., RežekJambrak A., Bilušić T.
3. Rheologycal parameters of alternative cereal cookies Diósi G., Surányi B., Jevcsák Sz., Máthé E.
4. Characterization, antioxidant and antimicrobial activity of
essential oils and embedding them into biodegradable
material followed by freeze -drying Kokina M, Shamtsyan M, Nikšić M, Pantić M, Salević A,
Kalušević A, Lević S, Nedović V, Despotović S, Pljevljakušić
D, Šavikin K
5. Grape seeds addition influence on rheological behavior of
dough MironeasaS., IugaM.
6. Optimization of grape peels particle size and flour
substitution in white wheat flour dough / Mironeasa S., Iuga M., Zaharia D., Mironeasa C.
7. Effect of heating, pH and enzymatic activity on the content
of furosine and antioxidant capacity of milk Žilić S., PešićM., BaraćM., Stanojević S., GokmenV.

8. Thermal and alkaline stability of glycosidic and acylated
forms of cereal anthocyanins Žilić S, Simić M, Maksimović V., Dodig D. Vančetovićj.,
Grčić N.
9. Improving sensory characteristics and texture of fermented
dairy fiber added Tita, M.A., Ketney O., Bradauskienė V., Tamošaitienė L.
10. Recovery the food potential of products, by -products and
residues of hemp seeds and artichoke – a source of
valuable food supplements Savescu P.
11. Research on improving the quality and food safety for
tartinable cheeses Tita, M.A., Ketney O.
12. Utilization of lyophilized jerusalem artichoke to bakery
development Babka B. , Harmati A., Borsi N., Kaszás L.
13. Improving functionality of whole avocado powder by the
addition of maltodextrin, inulin and xanthan gum Koç B., K erti M.
14. Valorisation of active compounds form spinach and radish
leaves Birtea (Măciucă) A.M., Tâmpu R.I., Patriciu O. -I., Tâmpu
N.C., Herghelegiu E., Gavrilă L., Fînaru A.L.
15. Influence of wheat grain mechanical properties on grinding
energy assessment Danciu C., Tulbure A.
16. Analysis of the aromatic profile of beverages elderflowers Iancu M. L.
17. ESL milk – a novel product or myth Nayil Dinkci
18. ESL milk – one concept different technologies Nayil Dinkci
19. ESL milk – packaging Nayil Dinkci
20. Preservation properties of cheese manufactured with
vegetable rennet – a literature review Nitu S., Geicu -Cristea M., Popa O., Babeanu N.
21. The effect of different drying methods on the antioxidant
properties of blackberry fruits Stevanović S., Petrović T., Stevanović S., Leposavić A.,
Popović B.
22. Gluten free biscuits in local market from Sibiu Cher ățoiu C. -M.,Ognean M., Ognean C.F, Danciu I.
23. Evaluation of the effects of raising agent and maturation
time on the gingerbread properties Tulbure A., Ognean M., Ognean C.F.
24. Grain protein content and thousand kernel weight of some
Romanian winter barley genotypes Vasilescu L., Sirbu A., Petcu E.
25. Assessment of the potential extract yield for someRomanian
winter barley genotypes Vasilescu L., Sirbu A., Petcu E.
26. Research regarding the electrodeposition of copper from
acid electrolyte Cretu C. M.
27. Isotopic analysis of honey imported from China and
Ukraine Cristea R, Lengyel E

28. Determination of food and feed protein and amino acid
composition by photometric methods Kiss D., Tóth Juhászné, R. Csapó J.
29. Miscellaneous bees honey and propolis integral antioxidant
capacity estimated by PCL assay Darie N.

FRIDAY 25.05.2018
POSTER SESSION II

Position Poster title Authors
1. Study of some effects on support metal trays resulting after
the foodstuff lyophilization process Mnerie G.V., Binchiciu E.F., Duma I., Mnerie D.
2. Drying kinetics of meat products under isothermal
conditions Draghici O.

3. Chemical characterization of some extracts from Romanian
bilberry fruits Georgescu C., Frum A.,Mironescu M., Mathe E.
4. Ubidecarenone quantification in food supplements – a novel
hplc method / a new hplc method to assay resveratrol in
food supplements Gligor F, Crăciun I , Dobrea C, Chiș A.
5. Malolactic fermentation in red wines Lengyel E
6. Identification and quantification of some valuable volatile
compounds from indigenous distillates Lengyel E., Stegăruș D.
7. A new HPLC method to assay resveratrol in food
supplements Gligor F., Chiș A , Crăciun I. ,Rus L., Dobrea C.
8. Biosynthesis of phytase on mediums with wheat bran Lisitskaia , V. Shmelyova
9. The influence of different sweeteners on in vitro starch
digestion on biscuits with wheat flour and whole barley
flour Nakov G.,Jukić M., Vasileva N., Stamatovska V., Necinova L.,
Koceva Komlenić D.
10. ESL milk – techniques for the detection of different heat
loads Dinkci N.
11. Dynamics of some polyphenolic compounds during
vinification of grape varieties Cabernet Sauvignon Lisov N., Madzgalj V., Čakar U., Despotović S., Petrović A.,
Gojković -BukaricaLj.
12. Extraction kinetic of resveratrol and total phenolic
compounds during vinification of grape varieties Merlot
and Smederevka Petrović A., Lisov N., Madzgalj V., Čakar U., Despotović S.,
Gojković -BukaricaLj.
13. The extractive procedures of anthocyanin compounds in
food macerates Șandru D M.
14. The quantification ofesters from autochthonous plants with
gc/fid system Șandru D M.
15. Factors influencing wine -making authenticity in terms of
geographical origin Tița O., Radu E., Tița M.A., Stoica G., Anton S., Tița M.A.
16. Influence of accidental environmental and technological
factors on wine quality in the region of Moldova Tița O., Rebenciuc I.,Tița M., MihaiȚițu
17. Cadmium removal from diluted aqueous solutions by
colloidal adsorption -flotation Turtureanu A.
18. Antimicrobial activity of Kaqun water enriched with
oxygen on pathogenic strainsPopa Belyaev D., Mathe E., Mironescu M.
19. Honey authentication based on physicochemical properties,
sugar content and δ13c isotopic signature Geana E. -I., Ciucure C., Costinel D.
20. Determination of phenolic acids and flavonoids in honey by
UHPLC -DAD -ESI/MS Geana E. -I., Ciucure C.
21. Determination the nitrite content of traditional Romanian
meat products Jurcovan M., Nicolae F., Fănuța –Mihailă D., Galan C.
22. Assessment of contamination of dried thyme by
aflatoxigenic fungi in period from 2012 to 2017 Grigoryan K.M., Hakobyan L.L., Sargsyan M.P, Ovsepyan V.
23. Biodegradable functionalized polymeric materials for food
packaging applications Popescu P. A., Popa M. E.
24. Methods and recommendations for improving the quality of
fresh milk the farms dairy Butoi S., Tita M., Butoi L., Pravariu L., Tita O.
25. New trends in risk assessment under ISO/IEC 17025: 2017 Savescu P., Poenaru M.M., Iacobescu F.
26. Influence of fortification of dairy products by
Pleurotusostreatus beta-glucans on product characteristics Antontceva E., Sorokin S., Sedykh V., Krasnikova L,
Shamtsyan M.
27. Isolation of microorganisms with lipolytic activity from
foodstuffs Belyaev D., Mironescu M.., Kozlov G., Pushkarev M., Sorina
B., Ștefania I.
28. Effect of calcium and magnesium from gluconate salts on
white bread quality Codină Georgiana Gabriela, DumitruZaharia, Adriana Dabija,
Silviu Gabriel Stroe
29. Physicochemical and sensory properties of yogurt with
acorn flour and apple fiber Dabija, A., Oroian, M.A., Codină, G.G., Stroe, G.S.
31. Sericine, a novel food ingredient? Matran I, Stefan L, Cioca A

SATURDAY 25.05.2018
POSTER SESSION III
Position Poster title Authors
1. Effects of diferent methods of extraction on chemichal
properties of Ganodermalucidum extract Despotovic S., Pecic S., Veljovic M., Niksic M., Nedovic V.,
Klaus A., Leskosek -Cukalovic I.
2. Effect of wine packaging on sensory attributes and volatile
composition Coarfă E., Popa M. E.
3. Encapsulation essential oils for food packaging application Olaru G., Popa M. E.
4. Researches on vegetable products conservated by natural
acidification Iancu M. L., Moraru I.,Văduva A.V.
5. Production of wheat gluten hydrolysates with improved
functional properties: optimization of operating parameters
by statistical design Jovanović J., Stefanović A., Šekuljica N., Knežević -Jugović Z.
6. Production of anthocyanin -rich powders by freeze drying Kalušević Ana, DespotovićSaša, LevićSteva, Veljović Mile,
ČalijaBojan, ŽilićSlađana, Nedović Viktor

7. Production of hydrophobins from submerged cultured
fungus Trichodermaviride for use in food industry Khrapatov N. A., Kolesnikov B.A., Shamtsyan M.M.
8. Influence of Pleurotusostreatus beta-glucans on the growth
and activity of certain lactic acid bacteria Kokina M., Frioui M., Shamtsyan M., Sibirtsev V., Krasnikova
L.
9. Bioactive compounds of citrus wastes Melih G., Özlem A.
10. Screening and extracting of bioactive compounds from
cucumber peels Melih G., Özlem A.
11. Diverse properties and food application of arabinoxylan
extracted from wheat chaff at different conditions Antov M., Đorđević T. , Knežević -JugovićZ.
12. Enzymatic hydrolysis as a tool for enhancing antioxidant
capacity and sensory qualities of soy proteins Knežević -Jugović Z., Culetu A., Duta D., MohanG., Jovanović
J.
13. Obtaining of innovative foods from styrian pumpkin seeds
– a sustainable resource in south -east Europe Mironescu M., Mironescu I.D.
14. Comparative analysis of yoghurts obtained with bioactive
compounds Constantinescu A., Tita M. A., Georgescu C.
15. Utilization of kiwifruit peels for bacterial cellulose
production Melih G., Ozlem A.
16. Buckwheat -white quinoa mixture for gluten -free beverages
processing Păcală M. L., Favier L., Brudiu L.
17. From mycelium to spores: neuroprotective potential of
mosaic puffball ( Handkeautriformis ) Petrović P., Carević M., Vunduk J., Klaus A.,Volić M.,
Đorđević V., Bugarski B.
18. Novel tacklings on food waste management – a
bibliometrics research Iorga Sorin, Dumitru Oana, Popa Mona Elena
19. Spray -dried particles with encapsulated saffron extract Trifković K., Kalušević A., Lević S., Balanč B., Bugarski B.,
Nedović V., Pittia P., Đorđević V
20. Liposomes with β -sitosterol as carriers for gentisic acid Balanč B., Jovanović A., Ota A., Đorđević V., Poklar -UlrihN.,
Nedović V., Bugarski B.
21. First sensory evaluation of jellyfish
Catostylustagi appetizers by untrained panellists Silva Teresa, Lopes Marco, Santos João, Patrício Henrique,
Saraiva Ariana, Morais Zilda, Raposo António
22. Milk and dairy products consumers behavior and
preferences in sibiu county from Romania Constantinescu A., Tita M.A.,Tita O.,Batusaru C.
23. Competitiveness of a honeybee processing unit in the
context of supply -demand Cristea R.

24. Understanding the context in which it operates an
organization in the food industry. Case study: brewery Păcală M. L., Favier L., Brudiu L.
25. Educational market requirements in the field of food
biotechnology in Romania Mironescu M., Georgescu C., Mironescu I.D., Ognean M.
26. Differences of generations: how to engage a
multigenerational workforce in wellbeing benefits StatnickėG., Savanevičienė A.
27. Improving sensory characteristics and texture of fermented
dairy fiber added Tita, M.A., Ketney O., Bradauskienė V., Tamošaitienė L.

28. Research on improving the quality and food safety for
tartinable cheeses Tita, M.A., Ketney O.
29. Plantvalor –enhancing knowledge transfer and innovation
in the field of plant -based food and non -food materials Rätsep, R., Kaldmäe, H., Bleive, U., Kikas, A., Kersti, K.,
Pääso, P.
30. Comparative study of antioxidant activity of hydroalcoholic
extracts from certain Romanian and Bulgarian plants Oprea O.B., Gaceu L., Damyanova S.
31. Characterization of different chestnut varieties based on
phenolic compounds profile and bioactive properties
coupled with sugar and elemental composition Ciucure C.T., Sandru C., Tita O., Botu M., Scutelnicu A.,
Geana E.-I.
32. Bioactive compounds from Cucurbita maxima : qualitative
and quantitative screening Sorescu Ana – Alexandra, Nuță Alexandrina, Ion Rodica –
Mariana, Radu Nicoleta
33. Total starch content and properties of two proso millet
(panicummiliaceum l.) Varieties JevcsákSz., Pesti -Asbóth G., BírónéMolnár P., Remenyik J.,
Murányi E., Diósi G., Sipos P.
34. Intestinal microbiome – its role in inducing and treating
inflammatory rheumatismal diseases. Chicea L.
35. The prevalence of coeliac disease in the world depends on
wheat consumption Bradauskienė V., Vaičiulytė -Funk L., Tamošaitienė L.,
Andruškienė J., Serin Y.
36. Anti-caries bubble gum Homoki J., Gyémánt G., Balogh P., Stündl L, Bíró -Molnár P.
Szarvas M.M., Varadi J., Fenyvesi F., Kelentey B., Nemes J.,
Remenyik J.
37. Oral microbiota – how closely linked to our health? Chicea L., Stef L.
38. Effect of allithiamine in neuropathic pain sensation Biro A., Hegedus Cs., GyemantGy, Stundl L., Paholcsek
M.,Remenyik J.
39. Production of selenium enriched cheese RékaJuhásznéTóth, Dóra Kiss, JánosCsapó
40. Nutritional value of spirulina -added baby chocolates and
baby biscuits PAID OR NOT? Oya Irmak Sahin

GHI Seminar
In association with CEFood 2018 – the 9th Central European Congress on Food
http://ceefood.conferences.ulbsibiu.ro/2018/

Sibiu Hotel Hilton – Room Topaz
25 May 2018, 14:00 -16:00

Programme
14:00 Science based globally harmonized food safety regulations – HuubLe lieveld
14:30 Ethics -LiviuGaceu
15:00 Education and Science Communication in all languages for all – DumitruMnerie
15:30 Working Group Projects – Mark S hamtsyan and Vladimir Kakurinov
16:00 End of seminar.

General GHI meeting
Sibiu Hotel Hilton – Room Topaz,
25 May 2018, 16:15 – 17:30
Agenda
1. 1st GHI World Congress on Food Safety and Security, Leiden, The Netherlands, 24 -28
March 2019
2. Working Group activities
3. GHI Ambassadors
4. Certificates for volunteers
5. Finances of GHI
 donations
 congress
 book royalties
 charities
 GHI-Financials (renamed and no connection with GHI); removed from internet and
GHI website)
6. Any other points

EHEDG Seminar
Sibiu 25 -26 may 2018

A. 25.05.2018: 10,00 – 11,00 Hall: Aula Magna, University Lucian Blaga
1. EHEDG in Romania – Activities and Objectives – Liviu Gaceu, Mona Popa
B. 26.05.2018: 9,00 – 14,00 Hall: Topaz, Hilton Hotel
1. Why EHEDG had been established in 1989 – Hubb Lelieveld
2. HYGIENIC DESIGN, FOOD SAFETY AND HUMAN "EHEDG Romania – first steps and
achievements" Liviu Gaceu and Mona Popa.
3. ACO, BASF, Calvatis – hygienic design case study in Romania – Cristian Neacsu, Adran Dorca,
Liviu Dumitru.
4. Discussions.