The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020 The 22nd Food Innovation Asia Conference 2020 “Innovation for Future Food and Nutrition Security” 18-19 June 2020 The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020 TABLE OF CONTENTS Conference Program ............................................................................................................................. i About Conference .............................................................................................................................viii Organizing Committee ........................................................................................................................ ix Sciencetific Committee ....................................................................................................................... ix Competition Committee ...................................................................................................................... xi Opening Remark: FoSTAT President ................................................................................................ xii Welcome Message: Thammasat University ..................................................................................... xiii Welcome Message: Mahasarakham University ................................................................................ xiv Welcome Message: Ubon Ratchathani University ............................................................................ xv Keynote Speakers ............................................................................................................................... 16 Keynote Speakers: Prof. Dr. Chris Elliott .......................................................................................... 17 The global food supply system: the massive challenges (and opportunities) caused by COVID-19 ........................................................................................................................................................ 17 Keynote Speakers: Prof. Dr. Weon-Sun Shin .................................................................................... 18 Future perspectives for active ageing ............................................................................................. 18 Keynote Speakers: Assist. Prof. Dr. Takeshi Zendo .......................................................................... 19 Bacteriocin-producing lactic acid bacteria : their production, application and future research trend for food industry............................................................................................................................. 19 Keynote Speakers: Prof. Dr. Tuantong Jutagate ................................................................................ 20 Biodiversity for food security: The Mekong fish perspective ....................................................... 20 Division A .......................................................................................................................................... 21 Food Chemistry, Nutrition, and Analysis ...................................................................................... 21 O5-AB ................................................................................................................................................ 22 Pepsinogens and pepsins from lizardfish (Saurida micropectoralis) stomach: Purification and some biochemical properties ................................................................................................................... 22 O15-AB .............................................................................................................................................. 23 Gelation of threadfin bream ( Nemipterus spp. ) surimi with various NaCl contents under high intensity ultrasound ........................................................................................................................ 23 O57-AB .............................................................................................................................................. 24 Purification, Identification and Characterization of Antioxidant Peptides from Tilapia (Oreochromis niloticus) Protein Hydrolysate ................................................................................. 24 O104-AB ............................................................................................................................................ 26 Chemical and Functional Properties of Banana Flour (Kluai Namwa) at Different Ripening Stage ........................................................................................................................................................ 26 The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020 O17-AP .............................................................................................................................................. 27 Separation and characterization of fat, protein and chitosan from Eri silkworm pupae (Philosamia ricini) .............................................................................................................................................. 27 O66-AP .............................................................................................................................................. 28 Antioxidant properties of mulberry leaf using ultrasound-assisted extraction .............................. 28 O67-AP .............................................................................................................................................. 29 Effect of Extraction Conditions on Bioactive Compounds of Barley (Hordeum vulgare L.) and Sun Protection Factor (SPF) Determination of Barley-Virgin Oil Based Cosmetic Emulsion ............ 29 O51-AJ ............................................................................................................................................... 30 Effect of extraction solvent on the total phenolic content, carotenoid and antioxidant activity of Australian chia seed (Salvia hispanica L.) oil ............................................................................... 30 O127-AJ ............................................................................................................................................. 31 Investigation of hydrolyzed ceramide in Thai color rice (Oryza sativa L.) and by-products ........ 31 P4-AB................................................................................................................................................. 32 Classification of Residual Protease in Recovered Protein from Japanese Anchovy (Engraulis japonicus) Using Salt Water Treatment ......................................................................................... 32 P9-AB................................................................................................................................................. 33 Influence of Ultrasound to the Activity and Conformational Changes of Purified Pepsin from the Stomach of Lizardfish (Saurida micropectoralis) ......................................................................... 33 P10-AB............................................................................................................................................... 34 Ultrasonic-assisted biodiesel production process from used cooking oil using lipase from Nile tilapia viscera ................................................................................................................................. 34 P19-AB............................................................................................................................................... 35 Chemical and Antioxidative Changes of Beadless Barb during Fermentation of Fish Paste (Ka-pi- plaa) ............................................................................................................................................... 35 P20-AB............................................................................................................................................... 36 Effect of Steam Cooking on Polyphenolic Compounds and Antioxidant Capacities of Purple Sweet Potato and Purple Yam .................................................................................................................. 36 P43-AB............................................................................................................................................... 37 Antioxidant Activities and Mineral Contents of Protein Hydrolysates Derived from Skipjack Tuna Fish Bone ....................................................................................................................................... 37 P72-AB............................................................................................................................................... 38 Physicochemical and Hardness Properties of Rice-based Food Gel Using Different Brown Rice Cultivars ......................................................................................................................................... 38 P103-AB............................................................................................................................................. 39 Structural Changes of Surimi Added Ascorbic Acid and Hydrogen Peroxide