Skip to main content
SpringerLink
Log in
Book cover

Emerging and Traditional Technologies for Safe, Healthy and Quality Food

  • Book
  • © 2016

Overview

Editors:
  1. Viktor Nedović

    1. Faculty of Agriculture, University of Belgrade, Belgrade, Serbia

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  2. Peter Raspor

    1. Faculty of Health Sciences, University of Primorska, Izola, Slovenia

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  3. Jovanka Lević

    1. Institute of Food Technology (FINS), University of Novi Sad, Novi Sad, Serbia

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  4. Vesna Tumbas Šaponjac

    1. Faculty of Technology, University of Novi Sad, Novi Sad, Serbia

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  5. Gustavo V. Barbosa-Cánovas

    1. Washington State University, Pullman, USA

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  • Chapters contributed by expert presenters from the 6th CEFood Congress of 2012?
  • Highlights the novel technologies of food science
  • Discusses the future of the food industry and food research
  • Includes supplementary material: sn.pub/extras

Part of the book series: Food Engineering Series (FSES)

This is a preview of subscription content, log in via an institution to check access.

Access this book

Log in via an institution
eBook USD 84.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 109.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book USD 109.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

Licence this eBook for your library

Institutional subscriptions

Table of contents (21 chapters)

  1. Front Matter

    Pages i-xviii
    Download chapter PDF

  2. Safe and Healthy Food

    1. Front Matter

      Pages 1-1
      Download chapter PDF

    2. Safe Food and Healthy Diets

      • Elke Anklam
      Pages 3-8

    3. Food Supply Chains vs. Food Supply Nets

      • Peter Raspor, Mojca Jevšnik
      Pages 9-32

    4. Food Safety Aspects Concerning Traditional Foods

      • Nastasia Belc, Denisa Eglantina Duţă, Enuţa Iorga, Gabriela Mohan, Claudia Elena Moşoiu, Adrian Vasile et al.
      Pages 33-54

    5. Factors Affecting Elimination of Carcinogenic Compounds from Food Products

      • Peter Šimko
      Pages 55-66

    6. Acrylamide Formation in Foods: Role of Composition and Processing

      • Vural Gökmen
      Pages 67-80

    7. Detection of Bioactive Compounds in Plants and Food Products

      • Vesna Tumbas Šaponjac, Jasna Čanadanović-Brunet, Gordana Ćetković, Sonja Djilas
      Pages 81-109

    8. Beer as an Integral Part of Healthy Diets: Current Knowledge and Perspective

      • Ida J. Leskošek-Čukalović
      Pages 111-144

    9. The Strategy for Screening of Antioxidant Constituents in Protein Hydrolysates

      • Ilya V. Nikolaev, Alexey S. Kononikhin, Anna A. Torkova, Stefano Sforza, Olga V. KorolevaKoroleva
      Pages 145-160

  3. Food Quality

    1. Front Matter

      Pages 161-161
      Download chapter PDF

    2. Heat-Induced Casein–Whey Protein Interactions in Caprine Milk: Whether Are Similar to Bovine Milk?

      • Mirjana B. Pesic, Miroljub B. Barac, Sladjana P. Stanojevic, Miroslav M. Vrvić
      Pages 163-175

    3. Whey Protein Edible Coatings: Recent Developments and Applications

      • Marta Henriques, David Gomes, Carlos Pereira
      Pages 177-196

    4. Physical and Sensory Properties of High Added Value Rice Extrudates

      • Vasiliki Oikonomopoulou, Asterios Bakolas, Magdalini Krokida
      Pages 197-220

    5. Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská klobása

      • Ljiljana Petrović, Tatjana Tasić, Predrag Ikonić, Branislav Šojić, Snežana Škaljac, Bojana Danilović et al.
      Pages 221-234

  4. Food Biotechnology

    1. Front Matter

      Pages 235-235
      Download chapter PDF

    2. Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application

      • Zorica Radulović, Jelena Miočinović, Tanja Petrović, Suzana Dimitrijević-Branković, Viktor Nedović
      Pages 237-256

    3. Effect of Cell Immobilization on Properties of Presumptive Probiotics

      • Dimitra Dimitrellou, Marianthi Sidira, Dimitris Charalampopoulos, Petros Ypsilantis, Alex Galanis, Constantinos Simopoulos et al.
      Pages 257-268

    4. The Biocide and Antibiotic Resistance in Campylobacter jejuni and Campylobacter coli

      • Ana Mavri, Urška Ribič, Sonja Smole Možina
      Pages 269-283

    5. Food Cold Chain Management and Optimization

      • Petros S. Taoukis, Eleni Gogou, Theofania Tsironi, Marianna Giannoglou, Efimia Dermesonlouoglou, George Katsaros
      Pages 285-309
Back to top

Keywords

About this book

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. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress.
  • Chapters contributed by expert presenters fromthe 6th CEFood Congress of 2012
  • Highlights the novel technologies of food science
  • Discusses the future of the food industry and food research

Editors and Affiliations

  • Faculty of Agriculture, University of Belgrade, Belgrade, Serbia

    Viktor Nedović

  • Faculty of Health Sciences, University of Primorska, Izola, Slovenia

    Peter Raspor

  • Institute of Food Technology (FINS), University of Novi Sad, Novi Sad, Serbia

    Jovanka Lević

  • Faculty of Technology, University of Novi Sad, Novi Sad, Serbia

    Vesna Tumbas Šaponjac

  • Washington State University, Pullman, USA

    Gustavo V. Barbosa-Cánovas

Bibliographic Information

  • Book Title: Emerging and Traditional Technologies for Safe, Healthy and Quality Food

  • Editors: Viktor Nedović, Peter Raspor, Jovanka Lević, Vesna Tumbas Šaponjac, Gustavo V. Barbosa-Cánovas

  • Series Title: Food Engineering Series

  • DOI: https://doi.org/10.1007/978-3-319-24040-4

  • Publisher: Springer Cham

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer International Publishing Switzerland 2016

  • Hardcover ISBN: 978-3-319-24038-1Published: 23 December 2015

  • Softcover ISBN: 978-3-319-79571-3Published: 27 March 2019

  • eBook ISBN: 978-3-319-24040-4Published: 16 December 2015

  • Series ISSN: 1571-0297

  • Series E-ISSN: 2628-8095

  • Edition Number: 1

  • Number of Pages: XVIII, 478

  • Number of Illustrations: 49 b/w illustrations, 19 illustrations in colour

  • Topics: Food Science, Biochemical Engineering

Publish with us

Policies and ethics

Back to top

Search

Navigation