Product Development Division Posters

Monday, July 14, 2025 10:00 AM to Wednesday, July 16, 2025 3:00 PM · 2 days 5 hr. (America/Chicago)

Exhibit Hall A - Posters

Expo OnlyTotal Access Registration

Information

Posters submitted to the Product Development Division will be available for browsing during the entirety of IFT FIRST in Chicago. Poster presenters will be available with their posters during the following Poster Showcases on the Expo floor:_x000D_
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Monday, July 14 – 1:00-1:45 p.m._x000D_
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Tuesday, July 15 – 1:45-2:30 p.m._x000D_

Track

Product Development & Ingredient Innovation

Poster

317: Evaluation of the Physico-Mechanical, Rehydration Kinetics, and Cooking Characteristics of Six Bambara Groundnut (Vigna Subterranea (L.) Verdc.) Genotypes Grown in Ghana

Monday, July 14, 2025 10:00 AM to Wednesday, July 16, 2025 3:00 PM

Product Development Division Posters

Information

Poster

317: Evaluation of the Physico-Mechanical, Rehydration Kinetics, and Cooking Characteristics of Six Bambara Groundnut (Vigna Subterranea (L.) Verdc.) Genotypes Grown in Ghana

313: Development of Faba Bean Protein-Polysaccharide Emulsion Gel Formulations for 3D Printing Applications

320: Functionality of Upcycled Carrot Pomace as a Nutritional and Sustainable Additive in the Development of Beef Patties

322: Impact of Fermentation Conditions on Physicochemical and Sensory Properties of Plant-Based Yogurts

311: Development of a Functional Food Snack Product Utilizing Antioxidant Rich Spirulina Microalgae and Bilberry

323: Investigating the Effects of Oleogel-Based Edible Coatings on Fat Uptake Reduction and Physiochemical Quality of Fried Chicken Nuggets

325: Plant-Based High-Protein Cupcakes Made With Mung Bean: Development and Characterization of Physicochemical Properties and Consumer Perception

315: Effect of Celery Infusion on the Physicochemical, Textural, and Sensory Properties of Cottage Cheese

316: Effect of Shortwave Germicidal UV-C Radiation Pre-Treatment on Drying Dynamics, Kinetic Modeling, Physicochemical Characteristics, and Functional Attributes of Costus Pictus D. Leaves

310: Development of a Clean Label Concept Pet Food by Extraction of Crude Gelatin From the Skin of Culled Laying Ducks

314: Development of Snack Bars From Whole Concord Grape Puree and Plant-Based Ingredients

326: Reimagining Cookies: The Power of Orange-Fleshed Sweet Potato and Coconut Flour Blends

324: Noodle Innovation: Unlocking the Power of Cassava, Soybean, and Xanthan Gum Blends

306: 4D Printing of Dysphagia Foods Using Pea Protein and Purple Sweet Potato Flour

312: Development of a Thickenable Rice Flour Beverage With Chromium-Rich Vegetable Powder for Patients With Dysphagia

327: Study on the Influence of Different Plant Protein Properties on the Texture of High-Moisture Meat Analogs Using a Twin-Screw Extruder

307: Characterization and Functional Properties of Djulis (Chenopodium Formosanum) Phytosomes and Liposomes

319: Extend the Softness and Quality of Gluten-Free Bread With Maltogenic Amylase

318: Exploring the Potential of a Novel Legume (Inga Paterno) in Sugar-Free Doughnut Formulations

321: Functionality of Various Binding Agents in Boudin Made From Cold-Smoked Salmon Trimmings

308: Consumer Acceptability of Upcycled Squid Wing Dumplings

328: Synergistic Effect of Arabic Gum and Pea Protein Isolate in Developing an Egg-Free, Low-Fat Mayonnaise Analogue

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