Session information

Oral Session

Food Function/Nutrition

[6-1015-A] Functional/Wellness Foods & Nutrition (2)

Fri. Sep 6, 2019 10:15 AM - 11:30 AM Hall A (Main Hall)

Chair:Rungarun Sasanatayart(Mae Fah Luang University, Thailand)

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10:15 AM - 10:30 AM

[6-1015-A-01] **Change of Bioactive Compounds and Bioactivities of Crisphead Lettuce during Simulated In Vitro Digestion**

*Sunantha Ketnawa¹, Yukiharu Ogawa¹ (1. Graduate School of Horticulture, Chiba University(Japan))

10:30 AM - 10:45 AM

[6-1015-A-02] **Impact of Crystallinity Change During In Vitro Digestion on Starch Digestibility of Microwave- and Steam-Cooked Black Rice**

*Sukanya Thuengtung¹, Yoshitaka Matsushita², Yukiharu Ogawa¹ (1. Graduate School of Horticulture, Chiba University(Japan), 2. Research Network and Facility Services Division, National Institute for Materials Science (NIMS)(Japan))

10:45 AM - 11:00 AM

[6-1015-A-03] **Study of Static In Vitro Digestion of Japanese Pickled Plums on the Change of Polyphenols and Antioxidant Activity**

*Jutalak Suwannachot¹, Sunantha Ketnawa¹, Yukiharu Ogawa¹ (1. Chiba University(Japan))

11:00 AM - 11:15 AM

[6-1015-A-04] **Preparation of Pigment Extract Loaded Alginate Beads and Their Stability of Antioxidant Activities during in vitro Gastrointestinal Digestion**

*Rungarun Sasanatayart¹, Sutthiwal Setha¹ (1. School of Agro-Industry, Mae Fah Luang University(Thailand))

11:15 AM - 11:30 AM

[6-1015-A-05] **Stability of Plant Pigments and Antioxidant Activities in Juice Model during Processing and in vitro Gastrointestinal Digestion**

*Titikan Liangpanth¹, Rungarun Sasanatayart¹ (1. School of Agro-Industry, Mae Fah Luang University(Thailand))

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Session information

[6-1015-A] Functional/Wellness Foods & Nutrition (2)

[6-1015-A-01] Change of Bioactive Compounds and Bioactivities of Crisphead Lettuce during Simulated In Vitro Digestion

[6-1015-A-02] Impact of Crystallinity Change During In Vitro Digestion on Starch Digestibility of Microwave- and Steam-Cooked Black Rice

[6-1015-A-03] Study of Static In Vitro Digestion of Japanese Pickled Plums on the Change of Polyphenols and Antioxidant Activity