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스킵 네비게이션


추진개요

  • 행사명 : 국제건강기능식품학술대회(ISNFF 2017)
  • 주관 : (사)한국식품산업진흥포럼, 전북생물산업진흥원 외 5개 기관
  • 참가규모 : 33개국, 1493명 (온/오프라인 등록기준)
  • 주제 : Fermented foods, functionality and health (session 3-2)
                Pre / Probiotics2 (session 4-3)
  • 일자 : 2017년 10월 22일~25일 / 4일간
  • 장소 : 전라북도 군산 새만금컨벤션센터(GSCO)
  • 프로그램 : 세션 및 홍보부스 운영
  • 초빙연사 : 6개국 11명 연사
구 분 주요내용
session 3-2 Fermented foods, functionality and health
연사 및 주제
  • Takahashi Tan (Japan)
    - Effect of Black Vinegar and Bitter Melon Vinegar to human health
  • Levan Gulua (Georgia)
    - Bioactive compounds of Georgian national foods as bases for functional beverages
  • Hae-choon Chang (Korea)
    - Potential of kimchi and kimchi lactic bacteria as a functional food
  • Youn-Soo Cha (Korea)
    - Potential Explanation for “Korean Paradox”: Health Benefits of Korean Fermented Foods
  • Sudha Rani Ramakrishnan (Korea)
    - Variations in total polyphenols content and individual phenolic acids of porridges during fermentation: what are we eating?
  • Bhimanagouda S.Pastil (USA)
    - Biotrasnsformation of Bioacctive Compounds in Horse Gram (Macrotyloma Uniflorum)
session 4-3 Pre / Probiotics2 2
연사 및 주제
  • Mary Ann Lila (USA)
    - Prebiotic and Immunoprotective Effects of Dietary Berries
  • Suk-Heung Oh (Korea)
    - Properties of Kimchi Prepared with Lactobacillus sakei HY-11
  • Nyoman Semadi Antara (Indonesia)
    - Dietary fiber and prebiotic potential of bamboo shoot from tabah bamboo (Gigantochloa nigrociliata Buse-Kurz)
  • Eni Harmayani (Indonesia)
    - Characterization of Glucomannan-Chitosan Hydrogel for Probiotic Cell Encapsulation
  • Min-Tze Liong (Malaysia)
    - Probiotic in Promoting Brain Health