為了促進(jìn)陜西省谷物產(chǎn)業(yè)發(fā)展，促進(jìn)國內(nèi)谷物科學(xué)科研及國際交流，谷物科學(xué)國際聯(lián)合研究中心于2019年8月12日至14日在陜西西安舉辦國際谷物科學(xué)研討會，誠邀海內(nèi)外谷物科學(xué)領(lǐng)域的專家、學(xué)者及感興趣的各界人士參加。會議由陜西師范大學(xué)食品工程與營養(yǎng)科學(xué)學(xué)院承辦。
主辦單位：谷物科學(xué)國際聯(lián)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(xué)食品工程與營養(yǎng)科學(xué)學(xué)院，國家燕麥?zhǔn)w麥產(chǎn)業(yè)技術(shù)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(xié)辦單位：天津科技大學(xué)食品營養(yǎng)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?zhǔn)称饭煞萦邢薰?/span>
Exclusive sponsor: Guilin Seamild Foods Co., Ltd.
會議地點：Conference Address
西安曲江華美達(dá)廣場酒店，西安市曲江新區(qū)雁南五路1958號
Xi’an Ramada Plaza, No. 1956, Yannan Road, Qujiang District, Xi’an, China
大會日程安排 Schedule
8月12日全天報道 Aug 12, Registration
8月13日全天會議 Aug 13, Presentation
8月14日離會 Aug 14, Departure
會議聯(lián)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(xué)與技術(shù) 主持人：胡新中教授，陜西師范大學(xué)食品工程與營養(yǎng)科學(xué)學(xué)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(nèi)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(tài)及質(zhì)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(xué)技術(shù)預(yù)測 Prediction of future cereal science technology |
Hamit Koksel |
9:45-10:15 |
全麥粉加工技術(shù)與設(shè)備新進(jìn)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(chǎn)業(yè)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(zhàn) Breeding challenges for oat variety improvement in Australia |
Pamela Zwer |
11:30-12:00 |
冷凍面團(tuán)中面筋變質(zhì)機(jī)理研究 Study on mechanism of gluten deterioration in frozen dough |
徐學(xué)明 Xueming Xu |
12:00-12:30 |
食品加工過程中淀粉、蛋白質(zhì)、脂質(zhì)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(yǎng)與產(chǎn)業(yè) 主持人：王書軍教授，天津科技大學(xué)食品營養(yǎng)與安全國家重點實驗室常務(wù)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(nèi)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(chǎn)品營養(yǎng)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?zhǔn)袌龅闹匾饬x The importance of China as a market for Australian oats |
Peter Mccormark |
15:30-16:00 |
用于加工亞洲燕麥?zhǔn)称返陌拇罄麃喲帑溑c中國燕麥品種的質(zhì)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(tuán) 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(jié)構(gòu)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(tuán)蛋白質(zhì)的溶解性變化-追蹤面團(tuán)加工過程中蛋白質(zhì)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(jiān)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(xué)明教授，江南大學(xué)食品學(xué)院糧食發(fā)酵工藝與技術(shù)國家工程實驗室常務(wù)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(nèi)容 Activity |
報告人 Presenter |
14:30-15:00 |
小麥產(chǎn)后精深加工及增值轉(zhuǎn)化 Wheat post-harvest deep processing and value-added transformation |
朱科學(xué) Kexue Zhu |
15:00-15:30 |
全雜糧面條的品質(zhì)改良技術(shù)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(chǎn)業(yè)化技術(shù)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(nèi)源酶制劑改善面粉加工品質(zhì)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(xué)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(shù)研究 Study on semidry flour milling technology of rice |
佟立濤 Litao Tong |
17:35-17:55 |
技術(shù)創(chuàng)新促進(jìn)苦蕎功能主食快速發(fā)展 Technology Innovation Promotes the Rapid Development of Tartary buckwheat Functional staple food. |
李云龍 Yunlong Li |
17:55-18:15 |
綠豆?jié)駸崽幚砀患?/span>-氨基丁酸品種篩選及廣泛靶向代謝組學(xué)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 |
