Excellence in Research and Innovation for Humanity

ICTFTCP 2017 : 19th International Conference on Traditional Foods and Traditional Cooking Procedures

Dubai, UAE
October 16 - 17, 2017

Conference Code: 17AE10ICTFTCP

Conference Aims and Objectives

The ICTFTCP 2017: 19th International Conference on Traditional Foods and Traditional Cooking Procedures aims to bring together leading academic scientists, researchers and research scholars to exchange and share their experiences and research results on all aspects of Traditional Foods and Traditional Cooking Procedures. It also provides a premier interdisciplinary platform for researchers, practitioners and educators to present and discuss the most recent innovations, trends, and concerns as well as practical challenges encountered and solutions adopted in the fields of Traditional Foods and Traditional Cooking Procedures.

Call for Contributions

All honorable authors are kindly encouraged to contribute to and help shape the conference through submissions of their research abstracts, papers and e-posters. Also, high quality research contributions describing original and unpublished results of conceptual, constructive, empirical, experimental, or theoretical work in all areas of Traditional Foods and Traditional Cooking Procedures are cordially invited for presentation at the conference. The conference solicits contributions of abstracts, papers and e-posters that address themes and topics of the conference, including figures, tables and references of novel research materials.WASET

Federated Conference

Federated conference series is an event that brings together significant number of recurring events; academic conferences, symposia, workshops, special sessions, and plenary talks in the field of science and technology since inception in 1999. Each event may run over any span of time within the conference days.

Conference Proceedings

All submitted conference papers will be blind peer reviewed by three competent reviewers. The peer-reviewed conference proceedings are indexed in the International Science Index (ISI), Google Scholar, Semantic Scholar, Zenedo, OpenAIRE, BASE, WorldCAT, Sherpa/RoMEO, and other index databases. The conference abstracts and proceedings book, CD and certificate of presentation will be distributed to participants at the conference registration desk. Impact Factor Indicators.

Special Journal Issues

ICTFTCP 2017 has teamed up with the Special Journal Issue on Traditional Foods and Traditional Cooking Procedures. A number of selected high-impact full text papers will also be considered for the special journal issues. All submitted papers will have the opportunity to be considered for this Special Journal Issue. The paper selection will be carried out during the peer review process as well as at the conference presentation stage. Submitted papers must not be under consideration by any other journal or publication. The final decision for paper selection will be made based on peer review reports by the Guest Editors and the Editor-in-Chief jointly. Selected full-text papers will be published online free of charge.

Conference Sponsor and Exhibitor Opportunities

The Conference offers the opportunity to become a conference sponsor or exhibitor. To participate as a sponsor or exhibitor, please download and complete the Conference Sponsorship Request Form.

Important Dates

Abstracts/Full-Text Paper Submission Deadline   August 18, 2017
Notification of Acceptance/Rejection   August 31, 2017
Final Paper (Camera Ready) Submission & Early Bird Registration Deadline   September 15, 2017
Conference Dates   October 16 - 17, 2017

Important Notes

Please ensure your submission meets the conference's strict guidelines for accepting scholarly papers. Downloadable versions of the check list for Full-Text Papers and Abstract Papers.

Please refer to the Paper Submission GUIDE before submitting your paper.

Selected Conference Papers

1) Household Food Insecurity and Associated Coping Strategies in Urban, Peri-Urban and Rural Settings: A Case of Morogoro and Iringa Towns, Tanzania
U. Tumaini, J. Msuya
2) Influence of Dietary Inclusion of Butyric Acids, Calcium Formate, Organic Acids and Its Salts on Rabbits Productive Performance, Carcass Traits and Meat Quality
V. Viliene, A. Raceviciute-Stupeliene, V. Sasyte, V. Slausgalvis, R. Gruzauskas, J. Al-Saifi
3) Nutrition and Food Safety as Strategic Assets
Daniel C. S. Lim, W. Y. Tan
4) Health and Greenhouse Gas Emission Implications of Reducing Meat Intakes in Hong Kong
Cynthia Sau Chun Yip, Richard Fielding
5) Jamun Juice Extraction Using Commercial Enzymes and Optimization of the Treatment with the Help of Physicochemical, Nutritional and Sensory Properties
Payel Ghosh, Rama Chandra Pradhan, Sabyasachi Mishra
6) Factors Determining Selection of Essential Nutrition Supplements
Daniel C. S. Lim
7) Relationship of Sleep Duration with Obesity and Dietary Intake
Seyed Ahmad Hosseini, Makan Cheraghpour, Saeed Shirali, Roya Rafie, Matin Ghanavati, Arezoo Amjadi, Meysam Alipour
8) Natural Preservatives: An Alternative for Chemical Preservative Used in Foods
Zerrin Erginkaya, Gözde Konuray
9) Screening of Antagonistic/Synergistic Effect between Lactic Acid Bacteria (LAB) and Yeast Strains Isolated from Kefir
Mihriban Korukluoglu, Goksen Arik, Cagla Erdogan, Selen Kocakoglu
10) Effects of High-Protein, Low-Energy Diet on Body Composition in Overweight and Obese Adults: A Clinical Trial
Makan Cheraghpour, Seyed Ahmad Hosseini, Damoon Ashtary-Larky, Saeed Shirali, Matin Ghanavati, Meysam Alipour
11) Combinatory Nutrition Supplementation: A Case of Synergy for Increasing Calcium Bioavailability
Daniel C. S. Lim, Eric Y. M. Yeo, W. Y. Tan
12) Impact of HIV/AIDS on Food Security in Pala Sub-Location, Bondo District, Kenya
S. B. Otieno, Were Fred, E. W. Kabiru, K. Waza
13) Nutritional Potential and Functionality of Whey Powder Influenced by Different Processing Temperature and Storage
Zarmina Gillani, Nuzhat Huma, Aysha Sameen, Mulazim Hussain Bukhari
14) Re-Engineering of Traditional Indian Wadi into Ready-to-Use High Protein Quality and Fibre Rich Chunk
Radhika Jain, Sangeeta Goomer
15) Chemical and Sensory Properties of Chardonnay Wines Produced in Different Oak Barrels
Valentina Obradović, Josip Mesić, Maja Ergović Ravančić, Kamila Mijowska, Brankica Svitlica

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