Emerging and Traditional Technologies for Safe, Healthy and Quality Food

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

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xviii
  2. Safe and Healthy Food

    1. Front Matter
      Pages 1-1
    2. Elke Anklam
      Pages 3-8
    3. Peter Raspor, Mojca Jevšnik
      Pages 9-32
    4. Nastasia Belc, Denisa Eglantina Duţă, Enuţa Iorga, Gabriela Mohan, Claudia Elena Moşoiu, Adrian Vasile et al.
      Pages 33-54
    5. Vesna Tumbas Šaponjac, Jasna Čanadanović-Brunet, Gordana Ćetković, Sonja Djilas
      Pages 81-109
    6. 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
    2. Mirjana B. Pesic, Miroljub B. Barac, Sladjana P. Stanojevic, Miroslav M. Vrvić
      Pages 163-175
    3. Marta Henriques, David Gomes, Carlos Pereira
      Pages 177-196
    4. Vasiliki Oikonomopoulou, Asterios Bakolas, Magdalini Krokida
      Pages 197-220
    5. 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
    2. Zorica Radulović, Jelena Miočinović, Tanja Petrović, Suzana Dimitrijević-Branković, Viktor Nedović
      Pages 237-256
    3. Dimitra Dimitrellou, Marianthi Sidira, Dimitris Charalampopoulos, Petros Ypsilantis, Alex Galanis, Constantinos Simopoulos et al.
      Pages 257-268
    4. Ana Mavri, Urška Ribič, Sonja Smole Možina
      Pages 269-283
    5. Petros S. Taoukis, Eleni Gogou, Theofania Tsironi, Marianna Giannoglou, Efimia Dermesonlouoglou, George Katsaros
      Pages 285-309

About this book

Introduction

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

Keywords

bioactive food food engineering food safety functional food research and development

Editors and affiliations

  • Viktor Nedović
    • 1
  • Peter Raspor
    • 2
  • Jovanka Lević
    • 3
  • Vesna Tumbas Šaponjac
    • 4
  • Gustavo V. Barbosa-Cánovas
    • 5
  1. 1.Faculty of AgricultureUniversity of BelgradeBelgradeSerbia
  2. 2.Faculty of Health SciencesUniversity of PrimorskaIzolaSlovenia
  3. 3.Institute of Food Technology (FINS)University of Novi SadNovi SadSerbia
  4. 4.Faculty of TechnologyUniversity of Novi SadNovi SadSerbia
  5. 5.Washington State UniversityPullmanUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-24040-4
  • Copyright Information Springer International Publishing Switzerland 2016
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-319-24038-1
  • Online ISBN 978-3-319-24040-4
  • Series Print ISSN 1571-0297
  • About this book
Industry Sectors
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods
Pharma