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
Front Matter....Pages i-xviii
Front Matter....Pages 1-1
Safe Food and Healthy Diets....Pages 3-8
Food Supply Chains vs. Food Supply Nets....Pages 9-32
Food Safety Aspects Concerning Traditional Foods....Pages 33-54
Factors Affecting Elimination of Carcinogenic Compounds from Food Products....Pages 55-66
Acrylamide Formation in Foods: Role of Composition and Processing....Pages 67-80
Detection of Bioactive Compounds in Plants and Food Products....Pages 81-109
Beer as an Integral Part of Healthy Diets: Current Knowledge and Perspective....Pages 111-144
The Strategy for Screening of Antioxidant Constituents in Protein Hydrolysates....Pages 145-160
Front Matter....Pages 161-161
Heat-Induced Casein–Whey Protein Interactions in Caprine Milk: Whether Are Similar to Bovine Milk?....Pages 163-175
Whey Protein Edible Coatings: Recent Developments and Applications....Pages 177-196
Physical and Sensory Properties of High Added Value Rice Extrudates....Pages 197-220
Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská klobása....Pages 221-234
Front Matter....Pages 235-235
Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application....Pages 237-256
Effect of Cell Immobilization on Properties of Presumptive Probiotics....Pages 257-268
Food Cold Chain Management and Optimization....Pages 269-283
Front Matter....Pages 285-309
Microbial Polysaccharides: Between Oil Wells, Food and Drugs....Pages 311-311
Encapsulation Technologies for Food Industry....Pages 313-327
Innovations in Food Packaging Materials....Pages 329-382
Food Processing Using Supercritical Fluids....Pages 383-412
Front Matter....Pages 413-442
Aqueous Fractionation of Dry-Milled Corn Germ for Food Protein Production....Pages 311-311
Back Matter....Pages 443-461
....Pages 463-478
