Emerging and Traditional Technologies for Safe Healthy and Quality Food

This book PDF is perfect for those who love Technology & Engineering genre, written by Viktor Nedović and published by Springer which was released on 16 December 2015 with total hardcover pages 478. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Emerging and Traditional Technologies for Safe Healthy and Quality Food books below.

Emerging and Traditional Technologies for Safe  Healthy and Quality Food
Author : Viktor Nedović
File Size : 41,7 Mb
Publisher : Springer
Language : English
Release Date : 16 December 2015
ISBN : 9783319240404
Pages : 478 pages
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Emerging and Traditional Technologies for Safe Healthy and Quality Food by Viktor Nedović Book PDF Summary

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

Emerging and Traditional Technologies for Safe  Healthy and Quality Food

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

Get Book
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Effect of Emerging Processing Methods on the Food Quality

This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating

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Goji berries (Lycium barbarum), which are widely distributed in Northwestern China, Southeastern Europe and the Mediterranean areas, have traditionally been employed in Chinese medicine from ancient times. Goji berries, also known as wolfberry, have become increasingly popular in the Western world because of their nutritional properties, often advertised as a

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Cereals are the principal dietary components of human diet and have been for several thousand years. Whole grain cereals are not only an excellent source of energy, but also enrich the diet. The processing of cereals prior to consumption is a necessary step in production chain to make them palatable

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