Emerging And Traditional Technologies For Safe, Healthy And Quality Food - Nedovic Viktor (Curatore); Raspor Peter (Curatore); Levic Jovanka (Curatore); Tumbas Šaponjac Vesna (Curatore); Barbosa-Cánovas Gustavo V. (Curatore) | Libro Springer 03/2019 - HOEPLI.it

home libri books ebook dvd e film top ten sconti 0 Carrello

Torna Indietro

nedovic viktor (curatore); raspor peter (curatore); levic jovanka (curatore); tumbas šaponjac vesna (curatore); barbosa-cánovas gustavo v. (curatore) - emerging and traditional technologies for safe, healthy and quality food

Emerging and Traditional Technologies for Safe, Healthy and Quality Food

; ; ; ;

Disponibilità: Momentaneamente non ordinabile

Attenzione: causa emergenza sanitaria gli ordini saranno spediti a partire dal 6 aprile o appena le disposizioni del governo lo permetteranno.

155,98 €
148,18 €

Questo prodotto usufruisce delle SPEDIZIONI GRATIS
selezionando l'opzione Corriere Veloce in fase di ordine.

Pagabile anche con App18 Bonus Cultura e Carta Docenti

Facebook Twitter Aggiungi commento

Spese Gratis


Lingua: Inglese


Pubblicazione: 03/2019
Edizione: Softcover reprint of the original 1st ed. 2016


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.


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 from the 6th CEFood Congress of 2012
  • Highlights the novel technologies of food science
  • Discusses the future of the food industry and food research

Altre Informazioni



Condizione: Nuovo
Collana: Food Engineering Series
Dimensioni: 235 x 155 mm Ø 753 gr
Formato: Brossura
Illustration Notes:49 Illustrations, black and white
Pagine Arabe: 478
Pagine Romane: xviii

Utilizziamo i cookie di profilazione, anche di terze parti, per migliorare la navigazione, per fornire servizi e proporti pubblicità in linea con le tue preferenze. Se vuoi saperne di più o negare il consenso a tutti o ad alcuni cookie clicca qui. Chiudendo questo banner o proseguendo nella navigazione acconsenti all’uso dei cookie.