11月9日下午

无麸质饮食营养改善生物策略：乳酸菌发酵

Biological Strategies for Nutritional Improvement on a Gluten-Free Diet: Lactic acid bacteria Fermentation

王硕，南开大学教授

Prof. Wang Shuo, Nankai University

无麸质谷物开发可接受和营养丰富食物的研究

Grains in the context of gluten free: Crafting acceptable and nutritious rich foods

Cristina Molina Rossell，加拿大曼尼托巴大学教授

Prof. Cristina Molina Rossell，University of Manitoba

食物过敏与无麸质食品研究进展

Research Progress on food allergy and gluten-free foods

薛文通，中国农业大学教授

Prof. Xue Wentong, China Agricultural University

马铃薯与小麦过敏原蛋白质的免疫学特性比较分析

Comparative analysis of immunological properties of potato and wheat allergens

木泰华，中国农业科学院农产品加工研究所研究员

Prof. Mu Taihua, Chinese Academy of Agriculture Sciences, Professor

小麦和荞麦过敏

Wheat allergy and buckwheat allergy

孙劲旅，北京协和医院教授

Prof. Sun Jinlv, Peking Union Medical College Hospitla

小麦过敏原免疫学检测方法面临的挑战和实践

Challenges and Practice of Immunological detection Methods for Wheat Allergens

李振兴，中国海洋大学教授

Prof. Li Zhenxing, Ocean University of China

无麸质产品：贸易、法典和欧盟要求

Gluten free products – Trade, Codex and EU requirements

Pro. Roland Ernest Poms, IU International University of Applied Sciences

淀粉酶对无麸质面包的品质改良作用及其机制研究

Improvement effect and the underlying mechanism of amylolytic enzymes on the quality of gluten-free bread 

李兆丰，江南大学教授

Prof. Li Zhaofeng, Jiangnan University,

新型无麸质食品配料及其品质提升策略

Application of novel gluten-free ingredients and their quality-improvement strategies

傅玲琳，浙江工商大学教授

Prof. Fu Linglin, Zhejiang Gongshang University

麸质致敏原与其他物质的互作对食物过敏防治的影响

Impacts of gluten allergen interactions with other substances on food allergy control

车会莲，中国农业大学教授

Prof. Che Huilian, China Agricultural University

乳酸菌改善玉米面团膨胀性能及其无麸质产品的研发

Improvement of Corn Dough Swelling Performance by Lactic Acid Bacteria and Development of Gluten Free Products

王峰，北京联合大学教授

Prof. Wang Feng, Beijing Union University

天然活性物质抗过敏作用及机理研究

Anti-allergic effects and associated mechanism of natural active substances

龙芳羽，西北农林科技大学副教授

Long Fangyu, Northwest A&F University