Emerging and Traditional Technologies for Safe, Healthy and Quality Food

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Nedović, Viktor (Επιμελητής έκδοσης), Raspor, Peter (Επιμελητής έκδοσης), Lević, Jovanka (Επιμελητής έκδοσης), Tumbas Šaponjac, Vesna (Επιμελητής έκδοσης), Barbosa-Cánovas, Gustavo V. (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2016.
• Σειρά: Food Engineering Series,
• Θέματα: Chemistry.; Biochemical engineering.; Food > Biotechnology.; Food Science.; Biochemical Engineering.

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...

Πίνακας περιεχομένων:

• 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.