Technical Program
Poster
Presentations
The
Effect of Aquatic Extract of Canola (Brassica napus L.) on Chlorophyll
Content, Nitrate Reductase and Antioxidant Activity Enzymes of Soybean Seedling
(Glycin max L.) in Hydroponic Culture. M. Niakan, M. Tajari, and M. Ghorbanli, Dept. of
Biology, Islamic Azad University, Iran.
Comparison
of Aquatic Extracts of Root and Shoot of Two Cultivars Canola on Germination
and Growth Soybean Seedling. M. Niakan, S. Ansari, and M.A. Norinia, Dept. of Biology, Islamic
Azad University, Iran.
The
Effect of Different Amounts of Phosphorus on Amounts of Chlorophyll, Sugar,
Phenolic and Lipids Compounds in Canola Leaf (Brassica napus L.). M. Niakan, E. Faghani, H. Fahimi,
Dept. of Biology, Islamic Azad University, Iran.
Fatty Acid
Composition of Commercial Tablets of Spirulina Platensis Used as a Food
Supplement. H.
Diraman1 and E. Koru2, 1Research Institute for
Olive Culture, Turkey; 2Ege University Fisheries Faculty, Turkey.
The
Studies on Oxidative Stability of Commercial Virgin Olive Oils Produced by
Various Extraction Systems in Different Region of Turkey. H. Dıraman, Research Institute
for Olive Culture, Turkey.
An
Investigation on Total Chlorophyll and Pheophytin α Contents of Turkish
Commercial Virgin Olive Oils Produced by Means of Different Systems During
Three Harvest Years.
H. Dıraman, Research Institute for Olive Culture, Turkey.
A Survey
on cis-trans Isomers and Conjugated Linoleic Acid (CLA) Levels of Fatty
Acids in Some Heat-Treated Vegetable Edible Oils and Animal Fats.� H. Dıraman, Research
Institute for Olive Culture, Turkey.
Fatty
Epoxides Produced with Industrial Biotechnology.� U. T�rnvall, D. Adlercreutz, and
R. Hatti-Kaul, Dept. of Biotechnology, Center for Chemistry & Chemical
Engineering, Lund University, Sweden.
Tocopherol
and Sesamol Content of Turkish Sesame Oil. M. Kemal �nal and G. Bozkurt, Ege University, Dept. of Food Engineering, Turkey.
Estimation
of Genetic Variance Components and Heritability in Sunflower Single Cross
Hybrids Using North Carolina Design I. H. Zeinalzadeh Tabrizi1, H. Monirifar2,
V. Rashidi3, M. Ghaffari4, 1Young Researchers
Club, Islamic Azad University, Tabriz Branch, Iran; 2East Azerbaijan
Agricultural and Natural Resources Research Center, 3Islamic Azad
University, Tabriz Branch, Iran; 4West Azerbaijan Agricultural and
Natural Resources Research Center, Iran.
Compatibility
Study of Palm oil Products with Cocoa butter: Physico-chemical� Properties. O. Zaliha1, A.R.
Norizzah2 and C.L. Chong1*, 1Malaysian Palm Oil
Board (MPOB), Malaysia; 2Faculty of Applied Sciences, Universiti
Teknologi MARA, Malaysia.
Effects
of Reaction Parameters on Hydrogenation. A. Musavi, M. Cizmeci, A. Tekin, and M. Kayahan, Ankara
University, Faculty of Engineering, Dept. of Food Engineering, Turkey.
Effect
of DSC Cooling Rate on Crystallization of Palm Stearin. C.L. Chong, and O. Zaliha,
Malaysian Palm Oil Board, Malaysia.
Oil and
Seed Characteristics of Selected Corn Cultivars Grown in Turkey. O. Daglioglu, U.
Gecgel, and M. Tasan, Tekirdag Agricultural Faculty, Trakya University, Turkey.
Lipase-Catalysed
Structured Lipid Production from Hazelnut Oil and Conjugated Linoleic Acid and
Optimization by RSM.
B. �z�elik, N. Bakır, and D. Kahveci, Istanbul Technical University, Turkey.
Emulsifying
Properties of Grape Seed Flour. E. Fıratlıgil-Durmuş and �. Evranuz, Istanbul Technical University Food Engineering Dept., Turkey.
A New
Feedstock for Biodiesel Production: Tea Seed Oil.� O. Kurt, S. Aziz, and S. Turkay,
Istanbul Tecnical University, Chemical Engineering Dept., Turkey.
Enzyme-Assisted
Aqueous Processing as the Front-end to a Soybean Biorefinery. B.P. Lamsal1 and L.A.
Johnson2, 1Dept. of Food Science and Human Nutrition,
Iowa State University, USA; 2Center for Crops Utilization Research,
Iowa State University, Dept. of Food Science and Human Nutrition, USA.
Synthesis
and Properties of Surfactants Based on Methyl Oleate and Glycerol. K.M. Doll and S.Z. Erhan, Food and
Industrial Oil Research Unit, NCAUR, USDA, ARS, USA.
Modification
of Tripalmitin by Enzymatic Acidolysis: Optimization by Response Surface
Methodology. S.
Ozgul-Yucel, R. Dagli, A. Aksoy, and G. Ustun, Istanbul Technical University,
Chemical Engineering Dept., Turkey.
Concentration
of Linolenic Acid from Flaxseed Oil by Urea Complexation: Optimization of
Reaction Conditions. L.
Kent and G. Ustun, Istanbul Technical University, Chemical Engineering
Department, Turkey.
Some
Physical and Chemical Changes Occurred During Production of Biodiesel from
Soybean Oil. S.
Turan and I. Hakki Boyaci, Hacettepe University, Food Engineering Dept., Turkey.
Production
of Antibacterial Agents from Korean Pine Seed Oil by Pseudomonas aeruginosa.�
D.-S. Kim1,
M.-J. Suh1, J.-H. Bae1, J.-S. Kim1, I.-J. Lee2,
and H.-R. Kim1, 1Dept. of Animal Science and
Biotechnology, Kyungpook National University, Korea ; 2Division of
Plant Biosciences, Kyungpook National University, Daegu, Korea.
Vegetable
Oil Based Grease: Preparation and Characterization. B.K. Sharma1,2, J.M.
Perez1,2, and S.Z. Erhan2, 1Dept of Chemical
Engineering, Pennsylvania State University, USA; 2USDA, NCAUR, ARS, USA.
Thermal
Oxidation Kinetics of Vegetable Oils.� F. Yemiscioglu, I. Eren, A.S. Gumuskesen, and H. Duzakar, Ege University Food Engineering Dept., Turkey.
The
Oxidative Stability of Cottonseed, Palm, Soybean Oils with a-Tocopherol and Ascorbyl Palmitate
after Interesterification Reaction. G. Tas, A. Oztan, and A. Yarali, Hacettepe University, Dept.
of Food Engineering, Turkey.
Fuel
Properties of Cotton Seed Oil Originated Biodiesel by the Alcoholysis with
Immobilized Candida Antarctica Lipase. M. T�ter, �. K�se, and F. Karaosmanoğlu, Istanbul Technical University, Dept. of Chemical Engineering, Turkey.
A Review
on Biodiesel and Biolubricant Production From Vegetable Oils.� F. Yemiş�ioğlu, I. Akin,
and I. Eren, Ege University Food Engineering Department, Turkey.
Oxidative
Stability of Turkish Hazelnut Oil Compared with Refined Olive Oil. B. Onal-Ulusoy and M. Mutlu, Hacettepe University, Dept. of Food Engineering, Turkey.
New
Technology in Enzymatic Extraction and Degumming of Vegetable Oils in Nigeria. B. Urevbu2,
T. Ogbhemhe1, F. Duru1, 1Delta State
University, Nigeria; 2Ambrose Alli University, Nigeria.
Effects
of Processing Steps on the Quality and Stability of Three Unconventional
Sudanese Oils. A.
Mariod1, B. Matth�us2, K. Eichner3, I.H.
Hussein4, 1Food Sci & Technology Dept., College of
Agricultural Studies, Sudan University of Science & Technology, Sudan; 2Institute
for Lipid Research of the Federal Center for Cereal, Potato and Lipid Research,
Germany; 3Institute for Food Chemistry of the
Westf�lische-Wilhelms-University, Germany; 4National Oil Processing
Research Institute, University of Gezira, Sudan.
Trilinolein Levels
of the Authentic Olive Oils as an Index of their Genuineness: A Rapid Quality
Control Method by HPLC with Refractive Index
Detection. �.
Tokuşoğlu1 and �. Yamanel2, 1Celal Bayar University, Turkey; 2Akhisar Trade Board, Turkey.
Isolation and
Characterization of Tarom and Roudbar Olive Oil Phenolic Compounds by HPLC / UV
and GC- Mass. P.
Ramezani Kharazi, University of Guilan, Faculty of Science, Iran.�
Investıgatıon
of the Antioxidant Activity of Rosemary (Rosmarinus Officinalis L.)
Extract in Tocopherol-Strıpped Sunflower Oil in a Convectıon Oven. N. Erkan Kus and G. Ayranci, Akdeniz University, Faculty of Arts and Sciences, Dept. of Chemistry, Turkey.
Investigation
of the Antioxidant Activity of Carnosic Acid in Tocopherol-Stripped Sunflower
Oil in a Microwave Oven. N. Erkan Kus, and G. Ayranci, Akdeniz University, Faculty of Arts and
Sciences, Dept. of Chemistry, Turkey.
Polyunsaturated
Fatty Acid Production by Moulds in Solid State Fermentation. H. Aytuna1and N. Aran2,
1Ministery of Agriculture and Rural Affairs, İstanbul
Provincial Agriculture Directorate, Turkey; 2Istanbul Technical
University, Faculty of Chemistry and Metallurgy, Dept. of Food Engineering,
Turkey.
The
Fatty Acid Compositions of Lipids Produced by Some Moulds in Solid State Fermantation. H. Aytuna1
and N. Aran2, 1Ministery of Agriculture and Rural
Affairs, İstanbul Provincial Agriculture Directorate, Turkey; 2Istanbul Technical University, Dept. of Food Engineering, Turkey.
Evaluation of New Improved Rapeseed (Brassica napus)
Varieties for Cold Stress in Ardabil Region. D. Hassanpanah1 and M.R.
Ahmadi2, 1Research Center of Agriculture and
Natural Resources of Ardabil Province, Iran; 2Seed and Plant
Improvement Institute, Iran.
Oil
Stability and Yield of New Autumn Carthamus Varieties in Dry Farming
Conditions. H. Mostafai1, M. Javadi2,D. Hassanpanah1,
S. Pourdad2, and R. Shahriari4, 1Research Center
of Agriculture and Natural Resources of Ardabil Province, Iran; 2Education
Office of Ardabil Province, Iran; 3Dryland Research Institute, Iran; 4Islamic Azad University, Ardabil
Branch, Iran.
Evaluation
of New Autumn Carthamus Varieties for Oil Performance in Dry Conditions of
Ardabil. H. Mostafai1, D. Hassanpanah1, S.
Pourdad2, and R. Shahriari3, 1Research Center
of Agriculture and Natural Resources of Ardabil Province, Iran; 2Dryland
Research Institute, Maragheh, Iran; 3Islamic Azad
University, Ardabil Branch, Iran.
Dry
Farming Evaluation of New Spring Carthamus Varieties for Oil Performance in Ardabil. H. Mostafai1,
M. Javadi2, D. Hassanpanah1, S. Pourdad2,
and R. Shahriari4, 1Research Center of Agriculture and Natural Resources
of Ardabil Province, Iran; 2Education Office of Ardabil
Province, Iran; 3Dryland
Research Institute, Iran; 4Islamic Azad University, Ardabil Branch, Iran.
Physicist-Chemistry
Characterization and Composition Determination Fatty Acids of the Oil Brute of
Brazil Nut (Bertholletia Excelsa).� E. De Souza Ferreira1, C. Da Silva
Silveira2, and V. Georgina Lucien3, 1Food
and Nutrition Department of the Faculty the Sciences Pharmaceutical the
Araraquara. University of S�o Paulo State, Brazil; 2Laboratory of
foods the Faculty EAMA/AP, Brazil; 3Laboratory the Oils and Fats, to
the Division Products Nature to the Institute of Researches Scientific and
Technological of State Amap� - IEPA,AMAP�, Brazil.
Physicist-Chemistry
Characterization and Composition Determination Fatty Acids of the Oil Brute of
Inaja (Maximiliana
Regia) Fruit. E. De Souza Ferreira1, C. Da Silva Silveira2,
and V. Georgina Lucien3, 1Food and Nutrition
Department of the Faculty the Sciences Pharmaceutical the Araraquara. University
of S�o Paulo State, UNESP/ARARAQUARA, Brazil; 2Laboratory of foods the
Faculty, SEAMA /AP/ Brazil; 3Laboratory the Oils and Fats, to the
Division Products Nature to the Institute of Researches Scientific and
Technological of State Amap� - IEPA, AMAP�, Brazil.
Physicist-Chemistry
Characterization and Composition Determination Fatty Acids of the Oil Brute of
Tucuma (Astrocaryum
Vulgare) Fruit. E. De Souza Ferreira1, C. Da Silva Silveira2,
and V. Georgina Lucien3, 1Food and Nutrition
Department of the Faculty the Sciences Pharmaceutical the Araraquara. University
From S�o Paulo State, NESP/ARARAQUARA, Brazil; 2Laboratory of foods the
Faculty SEAMA/AP, Brazil; 3Laboratory the Oils and Fats, to the
Division Products Nature, DPN, to the Institute of Researches Scientific and
Technological of State Amap� - IEPA/AMAP�, Brazil.
Path
Analysis of Grain Yield, Its Components, and Some Morphological Characters in
Spring Safflower (Carthamus tinctorius L.). A.R.Ahmadzadeh1,2, E.
Majedi1, S.A. Mohamadi Shoti3, and B. AliZadeh3,
1Islamic Azad University, Science and Research Branch, Tehran, Iran;
2Agriculture Scientific Group at Islamic Azad University, Shabestar
Branch; Iran; 3Faculty of Agriculture Tabrez University, Iran; 4Seed
and Plant Improvement Institute, Iran.
Evaluation of Sink Capacity Change on Two Sunflower Hybrids
Yield Components. M.
Yarnia1, A. Rahmati2, M. Ardakani3, and J. Daneshian3,
M. Valizadeh4, 1Department of Agronomy, Faculty of
Agriculture, Islamic Azad University, Tabriz Branch. Iran; 2Islamic
Azad University of Karaj, Iran; 3Department of Agronomy, Faculty of
Agriculture, Islamic Azad University of Karaj, Iran; 4Department of
Agronomy, Faculty of Agriculture, Tabriz University, Iran.
Study of
Water Deficit Stress on Yield and Yield Components of Sunflower Azargol Hybrid.
M. Yarnia1,
H. Amir Hallaji2, H. Alyari3, M. Valizadeh3,
M.B. Khorshidi4, 1Department of Agronomy, Faculty of
Agriculture, Islamic Azad University, Tabriz Branch, Iran; 2Islamic
Azad University of Tabriz, Iran; 3Department of Agronomy, Faculty of
Agriculture, Tabriz University, Iran; 4East Azarbaijan Agricultural
and Natural Resources Research Center Tabriz, Iran.
Effects
of Bellamya bengalensis Lipid Extract on the Blood and Tissue Lipid
Profile and Lipid Peroxidation on Rats. A. Roychoudhury1, A. Biswas1, P. Dhar2,
D. Basu2, and S. Ghosh1, 1Dept. of Chemical
Technology, University Colleges of Science and Technology, Calcutta University,
India; 2Department of Physiology, Krishnagar Govt. College, India.
In
vitro�
Antioxidant Activity of� Sesame (Sesamum indicum L.) Meal Extract. R. Das, M. Ghosh, and S. Ghosh, Dept. of Chemical
Technology, University of Calcutta, India.
The
Effect of Different Planting Dates on Grain and Biological Yield, Oil and Meal
Protein Percentage Rate in Three Cultivar of Rape in Shabestar Area. A.M. Daneshian�, A. Ahmadzadeh�, and
A. Khanizadeh, 1,2Department of Agriculture, Islamic Azad University of Shabestar,
Iran.
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