Emerging and Traditional Technologies for Safe, Healthy and Quality Food

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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: SpringerLink (Online service)
Otros Autores: Nedović, Viktor (Editor ), Raspor, Peter (Editor ), Lević, Jovanka (Editor ), Tumbas Šaponjac, Vesna (Editor ), Barbosa-Cánovas, Gustavo V. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cham : Springer International Publishing : Imprint: Springer, 2016.
Edición:1st ed. 2016.
Colección:Food Engineering Series,
Temas:
Food science.
Biotechnology.
Food Science.
Chemical Bioengineering.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • 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.

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