Emerging and Traditional Technologies for Safe, Healthy and Quality Food

Inbunden, Engelska, 2015

Av Viktor Nedović, Peter Raspor, Jovanka Lević, Vesna Tumbas Šaponjac, Gustavo V. Barbosa-Cánovas, Viktor Nedovic, Jovanka Levic, Vesna Tumbas Saponjac, Gustavo V. Barbosa-Canovas, Viktor Nedovi¿, Jovanka Levi¿, Vesna Tumbas ¿aponjac

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Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends.

Produktinformation

Utgivningsdatum2015-12-23
Mått155 x 235 x 33 mm
Vikt904 g
FormatInbunden
SpråkEngelska
SerieFood Engineering Series
Antal sidor478
FörlagSpringer International Publishing AG
ISBN9783319240381

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Prof. Dr. Viktor Nedovic Department of Food Technology and Biochemistry Faculty of Agriculture, University of Belgrade Nemanjina 6 11081 Belgrade - Zemun SERBIA vnedovic@agrif.bg.ac.rs Professor Dr.Peter Raspor, DDr.H.C. Head of Chair of biotechnology, microbiology and food safety Biotechnical Faculty, University of Ljubljana Jamnikarjeva 101, 1000 Ljubljana SLOVENIA peter.raspor@bf.uni-lj.si Dr. Vesna Tumbas Faculty of Techonology University of Novi Sad Bul.Cara Lazara 1 21000 Novi Sad SERBIA vesnat11@gmail.com Dr. Gustavo Victor Barbosa-CAnovas Professor of Food Engineering Director of Center for Nonthermal Processing of Food Biological Systems Engineering (BSysE) L.J. Smith Hall 220A Washington State University Pullman, WA 99164-6120 USA Barbosa@wsu.edu

Part I: Safe and Healthy Food.- Safe Food and Healthy Diets.- Food Supply Chains vs. Food Supply Nets.- Food Safety Aspects Concerning Traditional Foods.- Factors Affecting Elimination of Carcinogenic Compounds from Food Products.- Acrylamide Formation in Foods: Role of Composition and Processing.- Detection of Bioactive Compounds in Plants and Food Products.- Beer as an Integral Part of Healthy Diets: Current Knowledge and Perspectives.- Strategy for Screening of Antioxidant Constituents in Protein Hydrolysates.- Part II: Food Quality.- Heat-induced Casein-Whey Protein Interactions in Caprine Milk: Whether are Similar to Bovine milk?.- Whey Protein Edible Coatings: Recent Developments and Applications.- Physical and Sensory Properties of High Added Value Rice Extrudates.- Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská Klobása.- Part III: Food Biotechnology.- Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application.- Effect of Cell Immobilization on Properties of Presumptive Probiotics.- The Biocide and Antibiotic Resistance in Campylobacter Jejuni and Campylobacter Coli.- Microbial Polysaccharides: Between Oil Wells, Food and Drugs.- Part IV: Food Engineering.- Food Cold Chain Management and Optimization.- Encapsulation Technologies for Food Industry.- Innovations in Food Packaging Materials.- Food Processing using Supercritical Fluids.- Aqueous Fractionation of Dry-milled Corn Germ for Food Protein Production.