第一届国际谷物科学研讨会
2019年8月12-14日，西安
1stInternational Cereal Science Conference
Aug 12-14, 2019, Xi’an, China
主办单位：谷物科学国际联合研究中心
Host Institution: International Science and Technology Cooperation Bases- Joint International Research Center for Cereal Science
承办单位：3044am永利集团3044noc，国家燕麦荞麦产业技术体系加工研究室
Undertake Institution: College of Food Engineering and Nutritional Science, Shaanxi Normal University
China Agriculture Research System-- Oats and Buckwheat Processing Laboratory
协办单位：天津科技大学食品营养与安全国家重点实验室
Co-host Institution: State Key Lab of Food Nutrition and Safety, Tianjin University of Science and Technology
独家赞助单位：桂林西麦食品股份有限公司
Exclusive sponsor:Guilin Seamild Food Company
会议地点：Conference Address
西安曲江华美达广场酒店，西安市曲江新区雁南五路1958号
Xi’an Ramada Plaza, No. 1956, Yannan Road, Qujiang District, Xi’an, China
大会日程安排Schedule
8月12日全天报道Aug 12, Registration
8月13日全天会议Aug 13, Presentation
8月14日离会Aug 14, Departure
会议联系人Contact Information
任田 邮箱：tiantianren@hotmail.com，电话：15596687796
董锐 邮箱：rell_dr@126.com，电话：15829213708
论坛1谷物科学与技术 主持人：胡新中教授，3044am永利集团3044noc副院长 S1: Cereal Science & Technology Session moderator: Prof Xinzhong Hu, Associate Dean, Food Engineering & Nutritional Science department, Shaanxi Normal University |
时间 Time |
内容 Activity |
报告人 Presenter |
8:30-8:45 |
开幕式欢迎致辞 Welcome speech |
胡新中 Xinzhong Hu |
8:45-9:15 |
白盐高抗性淀粉面条的制备、形态及质地特征 Preparation, morphology, and textural properties of white salted noodles with high resistant starch |
史永成 Yongcheng Shi |
9:15-9:45 |
未来谷物科学技术预测 Prediction of future cereal science technology |
Hamit Koksel |
9:45-10:15 |
全麦粉加工技术与设备新进展 New development in technology and equipment |
王凤成 Fengcheng Wang |
10:15-10:30 |
茶歇 Tea Break |
10:30-11:00 |
澳大利亚粮食产业与燕麦出口中国概况 Overview of the Australian grain industry and oat exports to China. |
Mark Tucek |
11:00-11:30 |
澳大利亚燕麦品种改良的育种挑战 Breeding challenges for oat variety improvement in Australia |
Pamela Zwer |
11:30-12:00 |
冷冻面团中面筋变质机理研究 Study on mechanism of gluten deterioration in frozen dough |
徐学明 Xueming Xu |
12:00-12:30 |
食品加工过程中淀粉、蛋白质、脂质的相互作用 Interactions between starch, protein and lipids during food processing |
王书军 Shujun Wang |
论坛2谷物营养与产业 主持人：王书军教授，天津科技大学食品营养与安全国家重点实验室常务副主任 S2: Cereal Nutrition & Industry Session moderator: Prof Shujun Wang, Executive Director, State Key Lab of Food Nutrition & Safety, Tianjin University of Science & Technology |
时间 Time |
内容 Activity |
报告人 Presenter |
14:30-15:00 |
基于微生物与酶类的生物加工法提高燕麦产品营养与功能 Enhancement of the nutrients and functions of oat products via microbial and enzyme-based bioprocessing |
师俊玲 Junling Shi |
15:00-15:30 |
中国作为澳大利亚燕麦市场的重要意义 The importance of China as a market for Australian oats |
Peter Mccormark |
15:30-16:00 |
用于加工亚洲燕麦食品的澳大利亚燕麦与中国燕麦品种的质量和性能 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 |
谷蛋白大聚体的理化特性-从小麦籽粒到面团 Physic-chemical properties of glutenin macropolymer from wheat kernel to the dough |
张波 Bo Zhang |
16:35-16:55 |
杂豆抗性淀粉：加工、多尺度结构及功能特性 Resistant starch from pulses: processing, multi-scale structural characterization, and techno-functional properties |
马蓁 Zhen Ma |
16:55-17:15 |
麦麸中的阿拉伯木聚糖：挤压过程与受控降解 Arabinoxylan from wheat bran: extrusion process and controlled degradation |
郭庆彬 Qingbin Guo |
17:15-17:35 |
小麦面团蛋白质的溶解性变化-追踪面团加工过程中蛋白质行为的有效途径 Solubility variation of wheat dough proteins: a practical way to track protein behaviors in dough processing |
王晓龙 Xiaolong Wang |
17:35-17:55 |
含有III型抗性淀粉的饮食对db/db小鼠的影响 Impact of diet containing Type III resistant starch on the db/db mice |
李明 Ming Li |
17:55-18:15 |
基于淀粉与花青素制备可实时监测食品新鲜度的智能薄膜 Preparation and characterization of a visual pH-sensitive film based on starch and anthocyanins for monitoring food freshness |
任田 Tian Ren |
论坛3谷物加工与增值 主持人：徐学明教授，江南大学3044am永利集团3044noc粮食发酵工艺与技术国家工程实验室常务副主任 S3: Cereal Processing & Added Value Session moderator: Prof Xueming Xu, Executive Director, State Key Lab of Grain Fermentation & Technology, Food Science College, Jiangnan University |
时间 Time |
内容 Activity |
报告人 Presenter |
14:30-15:00 |
小麦产后精深加工及增值转化 Wheat post-harvest deep processing and value-added transformation |
朱科学 Kexue Zhu |
15:00-15:30 |
全杂粮面条的品质改良技术及其消化特性研究 Study on quality improvement technology and digestion characteristics of whole grain noodles |
李再贵 Zaigui Li |
15:30-16:00 |
基于米饭同煮同熟所需全谷物产业化技术及装备研究 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 |
小麦内源酶制剂改善面粉加工品质的探索 Improvement of wheat endogenous enzymes on flour processing quality |
胡松青 Songqing Hu |
16:35-16:55 |
面条加工过程淀粉特性变化 Alteration of starch properties during noodle processing |
郑学玲 Xueling Zheng |
16:55-17:15 |
燕麦淀粉脂肪酸酯包埋植物乳酸杆菌的制备与研究 Application of oat starch fatty acids esters in Lactobacillu plantarum microcapsules |
申瑞玲 Ruiling Shen |
17:15-17:35 |
大米半干法磨粉技术研究 Study on semidry flour milling technology of rice |
佟立涛 Litao Tong |
17:35-17:55 |
技术创新促进苦荞功能主食快速发展 Technology Innovation Promotes the Rapid Development of Tartary buckwheat Functional staple food. |
李云龙 Yunlong Li |
17:55-18:15 |
绿豆湿热处理富集γ-氨基丁酸品种筛选及广泛靶向代谢组学鉴定湿热处理对绿豆代谢物的影响 Screening of GABA-rich mung bean varieties under heat and humidity treatment and identification metabolic profiling by widely targeted metabolomics |
马玉玲 Yuling Ma |
