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...
| Other Authors: | , , , |
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| Format: | eBook |
| Language: | English |
| Published: |
Cham
Springer International Publishing
2016, 2016
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| Edition: | 1st ed. 2016 |
| Series: | Food Engineering Series
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| Subjects: | |
| Online Access: | |
| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- 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