Emerging and traditional technologies for safe, healthy and quality food. ([2015])

• Record Type: Book
• Further Information: Note: Viktor Nedović, Peter Raspor, Jovanka Lević, Vesna Tumbas Šaponjac, Gustavo V. Barbosa-Cánovas, editors.
• Editors: Nedović, Viktor; Raspor, Peter; Lević, Jovanka; Šaponjac, Vesna Tumbas; Barbosa-Cánovas, Gustavo V
• 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.
• Publisher Details: Cham : Springer
• Publication Date: 2015
• Copyright Date: 2016
• Extent: 1 online resource (xviii, 478 pages), illustrations (some color)
• Subjects: 363.19/2; Chemistry; Food industry and trade -- Safety measures; BUSINESS & ECONOMICS / Infrastructure; SOCIAL SCIENCE / General; Food industry and trade -- Safety measures; Technology & Engineering -- Chemical & Biochemical; Biochemical engineering; Food science; Biochemical engineering; Technology & Engineering -- Food Science; Food & beverage technology; Electronic books
• Languages: English
• ISBNs: 9783319240404; 3319240404
• Related ISBNs: 9783319240381
• Notes: Note: Online resource; title from PDF title page (SpringerLink, viewed December 30, 2015).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.