Agenda and Programs
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Abstracts / Posters

Program • Seafood Quality, Safety and Value Added Products

Click here to download the complete agenda.
See other programs: Wednesday, October 31 Thursday, November 1Friday, November 2
9:00 a.m. Registration Open
  Group Meetings (space available)
11:30 p.m. Welcome and Opening Ceremony Luncheon for All Registrants
  Guest Speakers
1:00–2:40 p.m. Technical Session 1 - Functional Seafood and Ingredients • Chairperson - TBD
1:00 p.m. Functional Foods and Ingredients from Marine Resources
Hordur G. Kristinsson, Matis, Iceland
1:20 p.m. Development of Cardioprotective Fish Products by Using Isoelectric Solubilization/Precipitation and ω-3 Rich Oils
Reza Tahergorabi et al, W.Virginia University and Oregon State University, USA
1:40 p.m. Antioxidative, DPP-IV and ACE Inhibiting Peptides from Fish Protein Hydrolyzed with Intestinal Proteases
Susan S. Falkenberg et al, Technical University of Denmark, Lyngby
2:00 p.m. Antioxidant Property and Average Size of Nanocapsules from Fish Protein Hydrolysates for Application in Edible Coatings
Carlos Prentice et al, Federal University of Rio Grande, Brazil
2:20 p.m. Effect of Oxidation during Enzymatic Hydrolysis on Antioxidant Protection of Cod Protein Hydrolysates
Halldorsdottir SM et al, Matis, Iceland
2:40 p.m. Break
3:00–5:00 p.m. Technical Session 2 - Seafood Utilization • Chairperson - TBD
3:00 p.m. Novel Insights into Pigmentation and Salt Solubility of pH-Shift Produced Protein Isolates
Ingrid Undeland, 2011 WEFTA Distinguished Awardee, Chalmers University of Technology, Gothenburg, Sweden
3:20 p.m. Restructured Seafood Products with Glucomannan as Principal Ingredient: Effect of Salt and Oil Addition
Beatriz Herranz et al, Instituto du Ciencia y Tecnologia de los Alimentos y Nutrición, Madrid, Spain
3:40 p.m. Optimal Enzymatic Hydrolysis of Discarded Crustaceans in North Atlantic Fisheries
Luis T. Antelo et al, IIM-CSIC. C, Vigo, Spain
4:00 p.m. Quantification of Low Molecular Weight Nitrogen Containing Compounds in Red Salmon and Alaska Pollock Whole Fish, Fish Meal and Byproduct
Peter J. Bechtel et al, USDA/ARS New Orleans and University of Alaska, USA
4:20 p.m. Effect of Addition of Antioxidants to Herring By-products on the Production of Oil
Ana Karina Carvajal et al, SINTEF Fisheries and Aquaculture, Trondheim, Norway
4:40 p.m. Purification of Alaska Cod (Gadus macrocephalus) Liver Oil Using Short-Path Distillation
Alexandra C. M. Oliveira et al, University of Alaska, USA
5:00–6:30 p.m. Social/Refreshments (dinner on own)
6:00–7:30 p.m. SST, AFT and WEFTS Executive Committee Meetings
1:00 p.m.–6:30 p.m. Concurrent Poster Session for Technical Sessions 1 and 2
  Inhibition of α-amylase and α-glucosidase by Icelandic Seaweed
Hamaguchi, P.H. et al, Matis, Iceland
  HHP – Automatic, Electric and Environmentally Friendly Small Fish Meal Factory
Magnus V. Gislason et al, University of Iceland, Reykjavik, Iceland
  Environmental Impacts of a Fishmeal Processing Factory: Advantages of Discards Valorization Against Disposal
Carla Lopez et al, IIM-CSIC, Vigo, Spain
  A One Year Survey of Pacific Cod (Gadus macrocephalus) Livers as a Source of Fish Oil
Alexandra C. M. Oliveira et al, University of Alaska, USA
  Quality Changes of Alaska Fish Meals during Storage at 4°C and 40°C: One-Year Study
Alexandra C. M. Oliveira et al, University of Alaska, USA
  Characterization of Effluents from the Marinated Herring Industry Part I: From Barrel to Glass Jar
Ingrid Undeland et al, Chalmers University of Technology, Gothenburg, Sweden
  Characterization of Effluents from the Marinated Herring Industry Part II: From Barrel to Glass Jar
Nina Gringer et al, Technical University of Denmark, Lyngby

TBD = To Be Determined
* Designated Speaker other than lead author;  Complete list of authors and affiliations will accompany the printed program with full abstracts