Co-chairs

Victor Rodov, ARO- The Volcani Center, Israel
Nasir Malik, U.S. Department of Agriculture, Weslaco, TX, USA

8:05 Plenary

Processing effects on berry polyphenolics
Luke Howard, Ph.D., Tiffany Hager, Aaron Hager, Cindi Brownmiller, Ronald Prior. University of Arkansas. USA

8:35 Invited

Functional food formulation based on reduced expression of inflammatory genes
John W. Finley, Ph.D., Louisiana State University, Baton Rouge, USA

8:55 Oral

Effects of UV-C illumination on antioxidant capacity and enzyme activity in blueberry fruits
Mustafa Erkan, Ph.D., Shiow Y. Wang, Chien Y. Wang
Department of Horticulture, Akdeniz University Antalya, Turkey

9:10 Oral

Effects of sous-vide processing, conventional cooking and canning on total antioxidant capacity and phenolic contents of carrots.
Ankit Patras, Nigel Brunton and Francis Butler, University College Dublin, Ireland.

9:25 Oral

Postharvest stimulation of bioactive compounds production in fruits and vegetables by photobiological treatment.
Victor Rodov, Yakov Vinokur, Tzipora Tietel and Batia Horev, ARS-The Volcani Center, Bet Dagan, Israel

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Co-chairs

Vanessa Candeias, World Health Organization
Elham Hosseini Beheshti, Graduate Student, Food Chemistry and Toxicoloty Laboratory, Canada

8:05 Plenary

Obesity Research Centers and FAV: What’s the connection?
Peter Murano, Ph.D., Institute for Obesity Research and Program Evaluation, Department of Nutrition and Food Science, Texas A&M University, USA

8:35 Invited

School Food Environments: I nfluence on Student Consumption of Fruit and Vegetables at School
Karen Cullen, Ph.D., Children’s Nutrition Research Center, Baylor College of Medicine, Houston, USA

8:55 Invited

What it Means to be Healthy: First Graders’ Perspective
Cynthia Warren, M.S., Bhimanagouda S. Patil, Connie Sebesta, Peter S. Murano, Department of Nutrition and Food Science, Texas A&M University, USA

9:10 Oral

Anti-obesity effect of vegetable carotenoid, neoxanthin.
Kazuo Miyashita , Miho Nakai, Masashi Hosokawa and Tokkutake Sashima Hokkaido University, Japan

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Co-Chairs:

Wilhelm Stahl , Heinrich-Heine University-Duesseldor, Germany
Lars O. Dragsted, University of Copenhagen, Denmark

10:05 Plenary

Resveratol Miracle – A cardio-protective journey from grapes and red wine
Dipak K. Das, Ph.D., University of Connecticut School of Medicine, Farmington, USA

10:35 Invited

Dietary supplements made from Purple passion fruit peel extract and others containing bioflavonoids attenuate blood pressure in hypertensive humans reducing risk of heart disease
Ronald Ross Watson, Ph.D., Sherma Zibadi and Reza Farid, Ph.D., University of Arizona. USA

10:55 Invited

Bioflavonoid-rich peel extracts: from anti-hypertensive effect to anti-remodeling effect in the Heart.
Sherma Zibadi, Ph.D., Qianli Yu, Peter Rohdewald, Douglas F. Larson, and Ronald Ross Watson, M.D., Arizona State University, Tucson. USA

11:15 Oral

Effects of chronic and acute fruit and vegetable juice consumption on cardiovascular disease risk factors.
Trevor W. George, Elaine Paterson, Chutamat Niwat, Saran Waroonphan, Michael H. Gordon and Julie A. Lovegrove, The University of Reading, Whiteknights, UK

11:30 Oral

Grape-enriched diets reduce cardiac and renal impairment during experimental heart failure pathogenesis.
E. Mitchell Seymour, Andrew AM Singer, Ara Kirakosyan, Peter B. Kaufman, Steven F. Bolling, Michigan State University and University of Michigan, USA

11:45 Oral

ISAFRUIT health research: Integrating experimental and observational studies on fruit and health with nutrigenomics
Lars O. Dragsted, Morten Poulsen, Susanne Bgel, Anne Tjnneland, Tine Licht, Gitte Ravn-Haren, Andrea Wilcks, Jaroslaw Markowsky, Mona Lise Binderup, Max Hansen, Brita Krath, Rikke Rentch, Connie Stripp, Witold Plocharsky Institute of Human Nutrition, University of Copenhagen, Denmark

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Co-chairs

Yves Desjardine, Institute for Nutraceutical and Functional Food, Canada
Kil Sun Yoo, Vegetable & Fruit Improvement Center, Texas A&M University, USA

10:05 Invited

Processing effects on the phytochemistry and bioactive properties of Acai Fruit and oil
Stephen Talcott, Ph.D., Department of Nutrition and Food Science, Texas A&M University

10:25 Invited

Influence of vacuum packing and long-term storage on quality and bioactive compounds
Mahadev B. Chetti, Ph.D., and Roshny Antony, University of Agricultural Sciences, India

10:45 Oral

Physico-chemical and sensory properties of chilled, freeze-chilled and sous vide processed apple wedges produced from different apple varieties.
Derek Keenan, Ronana Goemley and Francis Butler, University College Dublin, Ireland.

11:00 Oral

Beta carotene stability during the drying and storage of cassava and sweet potato.
Mieko Kimura , Priscila do Nascimento, Naiara Siqueira Fernandes, Mria Aparecida Maura, UNESP- São Paulo State University, Brazil.

11:15 Oral

Garlic (Allium sativum L.) and garlic ready-to-eat products commercialized in Brazil: influence of food additives in the antioxidant activity.

Yara S. Queiroz, Rosana A. M. Soares, Geni R. Sampaio, Liania l. Alves, Deborah H. M. Bastos and Elizabeth A.F.S. Torres, Ph.D., University of São Paulo, Brazil.

11:30 Oral

Phytochemical contents, total phenolic compounds, and antioxidant activities in selected vegetable extracts developed for food supplements.
Kil Sun Yoo, Ph.D., G.K. Jayaprakasha, Leonard Pike and Bimanagauda S. Patil, Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, USA

11:45 Oral

Formation of epoxycarotenoids and apocarotenals from lycopene by chemical reactions and autoxidation in model systems and in processed foods
Evelyn B. Rodriquez and Delia B. Rodriquez-Amaya, Universidade Estadual de Campinas, S ão Paulo, Brazil